Chapter 41: Management of Patients With Musculoskeletal Disorders 3
Perform neuromuscular assessment every hour.
A nurse is caring for a client following foot surgery. Which nursing intervention is most important for the nurse to include in the nursing care plan?
Surgical debridement
A client with chronic osteomyelitis has undergone 6 weeks of antibiotic therapy. The wound appearance has not improved. What action would the nurse anticipate to promote healing?
Initiating weight-bearing exercise routines
A female client is at risk for developing osteoporosis. Which action will reduce the client's risk?
The recommended daily allowance of calcium may be found in a wide variety of foods.
A nurse is teaching a client about preventing osteoporosis. Which teaching point is correct?
Wear properly fitting shoes.
The nurse is assisting a client with removing shoes prior to an examination and observes that the client has a flexion deformity of several toes on both feet of the proximal interphalangeal (PIP) joints. What can the nurse encourage the client to do?
Broccoli
What food can the nurse suggest to the client at risk for osteoporosis?
A small-framed, thin 45-year-old white woman
Which client would the nurse identify as having the greatest risk for osteoporosis?
Temporomandibular disorder
A client has been treated for migraine headaches for several months and comes to the clinic stating he is getting no better. The nurse is talking with the client and hears an audible click when the client is moving his jaw. What does the nurse suspect may be happening?
L4, L5, and S1
A client visits an orthopedic specialist because of pain beginning in the low back and radiating behind the right thigh and down below the right knee. The doctor suspects a diagnosis of sciatica. The nurse knows that the origin of the pain is between which intervertebral disks?
Vitamin D-fortified milk
A client with a musculoskeletal injury is instructed to alter the diet. The objective of altering the diet is to facilitate the absorption of calcium from food and supplements. Considering the food intake objective, which food item should the nurse encourage the client to include in the diet?
