Chapter 44 : Digestive and Gastrointestinal Treatment Modalities

Chapter 46 : Management of Patients with Gastric and Duodenal Disorders

Chapter 47 : Management of Patients With Intestinal and Rectal Disorders

Chapter 51: Assessment and Management of Patients with Diabetes

Chapter 52: Assessment and Management of Patients with Endocrine Disorders

Chapter 53: Assessment of Kidney and Urinary Function

Chapter 54: Management of Patients with Kidney Disorders

Chapter 58: Assessment and Management of Patients with Breast Disorders

Chapter 59: Assessment and Management of Patients with Male Reproductive Disorders

Chapter 44: Digestive and Gastrointestinal Treatment Modalities QUESTION

1. A nurse is preparing to place a patient ordered nasogastric tube. How should the nurse best determine the correct length of the nasogastric tube?

A) Place distal tip to nose, then ear tip and end of xiphoid process.

B) Instruct the patient to lie prone and measure tip of nose to umbilical area.

C) Insert the tube into the patients nose until secretions can be aspirated.

D) Obtain an order from the physician for the length of tube to insert.

QUESTION

2. A patient is concerned about leakage of gastric contents out of the gastric sump tube the nurse has just inserted. What would the nurse do to prevent reflux gastric contents from coming through the blue vent of a gastric sump tube?

A) Prime the tubing with 20 mL of normal saline.

B) Keep the vent lumen above the patients waist.

C) Maintain the patient in a high Fowlers position.

D) Have the patient pin the tube to the thigh.

Feedback:

The blue vent lumen should be kept above the patients waist to prevent reflux of gastric contents through it; otherwise it acts as a siphon. A one-way anti-reflux valve seated in the blue pigtail can prevent the reflux of gastric contents out the vent lumen. To prevent reflux, the nurse does not prime the tubing, maintain the patient in a high Fowlers position, or have the patient pin the tube to the thigh.