The nurse teaching the client prescribed digoxin and furosemide ...

[Evvie72]

The nurse teaching the client prescribed digoxin and furosemide about foods that would help prevent digoxin toxicity, should instruct the client to include:
 
  a. oranges. c. dark green leafy vegetables.
  b. whole milk. d. carrots.

Question 2

The nurse understands that which client is at greatest risk for digoxin toxicity? The client a with:
 
  a. digoxin level of 1.3 mg/mL. c. potassium level of 5.2 mEq/L.
  b. creatinine level of 0.8 mg/dl. d. potassium level of 3.0 mEq/L.

[nmyers]

Answer to Question 1

ANS: A

Feedback
A Correct: Oranges are potassium-rich, which would counteract the risk of hypokalemia caused by the combination of digoxin and furosemide.
B Incorrect: Whole milk is a source of calcium and vitamin D, not potassium.
C Incorrect: Dark green leafy vegetables are high in vitamins and minerals, but not potassium.
D Incorrect: Carrots are good sources of vitamin A betacarotene.

Answer to Question 2

ANS: D

Feedback
A Incorrect: This is within defined limits for digoxin level.
B Incorrect: This is within defined limits for creatinine level.
C Incorrect: The risk of hyperkalemia in clients taking digoxin is highly unlikely.
D Correct: This potassium level indicates hypokalemia, a risk factor for digoxin toxicity.

[Evvie72]

Thank you!

[nmyers]

Always glad to help...