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Which word has a consonant blend?

55. A nurse in a clinic is reviewing teaching about food choices with a client who has recently begun taking warfarin. The nurse should instruct the client to limit consumption of which foods?

30. A nurse is reviewing the laboratory values for a client who takes spironolactone and notes that the client’s serum potassium level is 6.8 mEq/L. The nurse notifies the healthcare provider and anticipates that the provider will provide which order?

Given the following information, int a = 2;double b = 4.0; char c = ‘1’; Which statement will display “0.5”?

28. A nurse in an outpatient clinic is collecting data from a client who tells the nurse, “I have pain in my legs when I begin to walk, but the pain stops when I stop walking.” Which condition should the nurse suspect?

52. The home care nurse is visiting a client with a lower extremity ulcer. When removing the dressing, the nurse sees the wound pictured below.  There is a pale deep wound base with cool, dry surrounding skin.  There is no hair present on the lower extremity.  The nurse recognizes this as what type of ulcer?

13. The nurse is providing care for a client admitted to the hospital with reports of chest pain. After receiving a total of three nitroglycerin sublingual tablets, the client states, “The pain has not gotten any better” What does the nurse do next?

50. The nurse is reviewing an electrocardiogram rhythm strip for a recently hospitalized client.  What would be the correct interpretation of the rhythm strip pictured below?                              

11. The nurse is providing education to a client who is newly diagnosed with coronary artery disease and is asymptomatic at this time. Which instruction does the nurse include to minimize complications of this disease?

32. A client has a new diagnosis of congestive heart failure (CHF) and is prescribed a low fat, low cholesterol, and low sodium diet. The nurse provides education to the client on this diet. Which statement, made by the client, indicates understanding of the dietary education?