RNSG 1105 ACTUAL 2026 EXAM QUESTIONS AND
SOLUTIONS RATED A+
✔✔Why might a post-op, hypoventilating patient be a candidate for oxygen therapy? -
✔✔with hypoventilation, he could have inadequate transport of oxygen and develop
hypoxemia
✔✔What is the purpose of humidification of oxygen? - ✔✔moistens the airways, which
loosens and mobilizes pulmonary secretions and comfort of patient
✔✔Why is a HCPs order needed to give oxygen? - ✔✔can be dangerous due to oxygen
toxicity, we treat it like a medication (need an order to go up, but not to go down or D/C
if needed)
✔✔What are some advantages of using a nasal cannula? - ✔✔most easily tolerated, do
not need to discontinue to eat, drink or talk
✔✔What are 2 nursing interventions for a patient who is wearing a nasal cannula? -
✔✔humidification and monitor for skin breakdown behind ears and under nose
✔✔Simple face mask - ✔✔covers patient's mouth and nose for oxygen inhalation; must
be discontinued for eating and drinking; delivers 40-60% oxygen with liter flows of 5-8
liters/minute
✔✔Oxygen therapy safety precautions - ✔✔avoid open flames in the room
place "no smoking" sign on the door, at head of bed, and on the oxygen equipment
instruct patient/visitors about precautions
make sure electrical devices are in good working order to prevent sparks
avoid materials that generate static electricity
avoid using oils and petroleum jelly
ground equipment
make known location and use of fire extinguishers
✔✔Pulse Oximetry used to assess patient's - ✔✔1. oxygen saturation (SpO2) & HR
2. risk for hypoxia
3. postoperative ventilation status
✔✔Pt becomes confused and restless. Nurse thinks it might be a respiratory problem.
What should the nurse assess? - ✔✔level of consciousness
breath sounds
o2 therapy correct
pulse ox
, ✔✔My Plate - ✔✔divided into sections of approx 30% grains, 30% vegetables, 20%
fruits and 20% protein
✔✔Setting the stage for eating - ✔✔remove any unpleasant sights
remove any obnoxious odors
clean the over-bed table
provide good lighting
✔✔What is the highest priority when preparing a patient to eat? - ✔✔assess swallow
reflex
✔✔Strategies used to assist with eating - ✔✔1. assess tray for completeness, correct
diet, order changes
2. wash hands before serving and handling food
3. sit in chair next to patient
4. allow patient to eat in order and speed of choice, and the amount requested
5. do not hurry patient
6. cut food into bite-sized pieces
✔✔Safety Precautions for feeding patients - ✔✔Check the patient's swallowing and gag
reflex first
Check temperatures of foods - do not burn patient
Feed the patient in an upright position
Do not feed patient who is asleep, unresponsive, choking, unable to swallow
✔✔Aspiration Precautions - ✔✔assess the patient for increased risk of aspiration
elevate head of bed or sit up in chair
add thickener to thin liquids to create consistency of honey
Provide smaller bites; place on strong side of mouth
Feed slowly, allow patient to chew thoroughly and swallow before taking another bite
Have patient sit up for 30-60 minutes after meal
✔✔Clear liquid diet - ✔✔contains liquids that are clear without pulp or dairy products
that can be poured at room temperature; easily digested and leave no undigested
residue in the intestinal tract
Most often used after surgery, or with patients with diarrhea or vomiting
✔✔Full liquid diet - ✔✔made up of only fluids and foods that are normally liquid and
foods that turn to liquid when they are at room temperature
✔✔Soft Diet - ✔✔used as a transition to the regular diet or for those who have difficulty
eating; designed to be chewed and provide minimal fiber
✔✔Mechanical soft diet - ✔✔food is chopped, ground, or pureed for those with difficulty
chewing/poor teeth
SOLUTIONS RATED A+
✔✔Why might a post-op, hypoventilating patient be a candidate for oxygen therapy? -
✔✔with hypoventilation, he could have inadequate transport of oxygen and develop
hypoxemia
✔✔What is the purpose of humidification of oxygen? - ✔✔moistens the airways, which
loosens and mobilizes pulmonary secretions and comfort of patient
✔✔Why is a HCPs order needed to give oxygen? - ✔✔can be dangerous due to oxygen
toxicity, we treat it like a medication (need an order to go up, but not to go down or D/C
if needed)
✔✔What are some advantages of using a nasal cannula? - ✔✔most easily tolerated, do
not need to discontinue to eat, drink or talk
✔✔What are 2 nursing interventions for a patient who is wearing a nasal cannula? -
✔✔humidification and monitor for skin breakdown behind ears and under nose
✔✔Simple face mask - ✔✔covers patient's mouth and nose for oxygen inhalation; must
be discontinued for eating and drinking; delivers 40-60% oxygen with liter flows of 5-8
liters/minute
✔✔Oxygen therapy safety precautions - ✔✔avoid open flames in the room
place "no smoking" sign on the door, at head of bed, and on the oxygen equipment
instruct patient/visitors about precautions
make sure electrical devices are in good working order to prevent sparks
avoid materials that generate static electricity
avoid using oils and petroleum jelly
ground equipment
make known location and use of fire extinguishers
✔✔Pulse Oximetry used to assess patient's - ✔✔1. oxygen saturation (SpO2) & HR
2. risk for hypoxia
3. postoperative ventilation status
✔✔Pt becomes confused and restless. Nurse thinks it might be a respiratory problem.
What should the nurse assess? - ✔✔level of consciousness
breath sounds
o2 therapy correct
pulse ox
, ✔✔My Plate - ✔✔divided into sections of approx 30% grains, 30% vegetables, 20%
fruits and 20% protein
✔✔Setting the stage for eating - ✔✔remove any unpleasant sights
remove any obnoxious odors
clean the over-bed table
provide good lighting
✔✔What is the highest priority when preparing a patient to eat? - ✔✔assess swallow
reflex
✔✔Strategies used to assist with eating - ✔✔1. assess tray for completeness, correct
diet, order changes
2. wash hands before serving and handling food
3. sit in chair next to patient
4. allow patient to eat in order and speed of choice, and the amount requested
5. do not hurry patient
6. cut food into bite-sized pieces
✔✔Safety Precautions for feeding patients - ✔✔Check the patient's swallowing and gag
reflex first
Check temperatures of foods - do not burn patient
Feed the patient in an upright position
Do not feed patient who is asleep, unresponsive, choking, unable to swallow
✔✔Aspiration Precautions - ✔✔assess the patient for increased risk of aspiration
elevate head of bed or sit up in chair
add thickener to thin liquids to create consistency of honey
Provide smaller bites; place on strong side of mouth
Feed slowly, allow patient to chew thoroughly and swallow before taking another bite
Have patient sit up for 30-60 minutes after meal
✔✔Clear liquid diet - ✔✔contains liquids that are clear without pulp or dairy products
that can be poured at room temperature; easily digested and leave no undigested
residue in the intestinal tract
Most often used after surgery, or with patients with diarrhea or vomiting
✔✔Full liquid diet - ✔✔made up of only fluids and foods that are normally liquid and
foods that turn to liquid when they are at room temperature
✔✔Soft Diet - ✔✔used as a transition to the regular diet or for those who have difficulty
eating; designed to be chewed and provide minimal fiber
✔✔Mechanical soft diet - ✔✔food is chopped, ground, or pureed for those with difficulty
chewing/poor teeth
