NCLEX-RN Practice Test

NCLEX-RN Practice Test practice questions, page 20 of 35, with answer review and explanations.

Question 96

A 27-year-old man was diagnosed with type I diabetes 3 months ago. Two weeks ago he complained of pain, redness, and tenderness in his right lower leg. He is admitted to the hospital with a slight elevation of temperature and vague complaints of "not feeling well." At 4:30 PM on the day of his admission, his blood glucose level is 50 mg; dinner will be served at 5:00 PM. The best nursing action would be to:

  1. Give him 3 tbsp of sugar dissolved in 4 oz of grape juice to drink
  2. Ask him to dissolve three pieces of hard candy in his mouth
  3. Have him drink 4 oz of orange juice
  4. Monitor him closely until dinner arrives

Question 97

A male client receives 10 U of regular human insulin SC at 9:00 AM. The nurse would expect peak action from this injection to occur at:

  1. 9:30 AM
  2. 10:30 AM
  3. 12 noon
  4. 4:00 PM

Question 98

A type I diabetic client is diagnosed with cellulitis in his right lower extremity. The nurse would expect which of the following to be present in relation to his blood sugar level?

  1. A normal blood sugar level
  2. A decreased blood sugar level
  3. An increased blood sugar level
  4. Fluctuating levels with a predawn increase

Question 99

The physician has ordered that a daily exercise program be instituted by a client with type I diabetes following his discharge from the hospital. Discharge instructions about exercise should include which of the following?

  1. Exercise should be performed 30 minutes before meals.
  2. A snack may be needed before and/or during exercise.
  3. Hyperglycemia may occur 2–4 hours after exercise.
  4. The blood glucose level should be 100 mg or below before exercise is begun.

Question 100

Dietary planning is an essential part of the diabetic clients regimen. The American Diabetes Association recommends which of the following caloric guidelines for daily meal planning?

  1. 50% complex carbohydrate, 20%–25% protein, 20%–25% fat
  2. 45% complex carbohydrate, 25%–30% protein, 30%–35% fat
  3. 70% complex carbohydrate, 20%–30% protein, 10%–20% fat
  4. 60% complex carbohydrate, 12%–15% protein, 20%–25% fat