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1. Question
A client with a history of upper gastrointestinal bleeding has a platelet count of 300,000 mm3 (300 × 109/L). The nurse should take which action after seeing the laboratory results?
Correct
Option D is the correct answer: Rationale: A normal platelet count ranges from 150,000 to 400,000 mm3 (150 to 400 × 109/L). The nurse should place the report containing the normal laboratory value in the client’s medical record. A platelet count of 300,000 mm3 (300 × 109/L) is not an elevated count. The count also is not low; therefore, bleeding precautions are not needed. Test-Taking Strategy: Focus on the subject, a platelet count of 300,000 mm3 (300 × 109/L). Remember that options that are comparable or alike are not likely to be correct. With this in mind, eliminate options indicating to report the abnormally low count and placing the client on bleeding precautions first. From the remaining options, recalling the normal range for this laboratory test will direct you to the correct option.
Incorrect
Option D is the correct answer: Rationale: A normal platelet count ranges from 150,000 to 400,000 mm3 (150 to 400 × 109/L). The nurse should place the report containing the normal laboratory value in the client’s medical record. A platelet count of 300,000 mm3 (300 × 109/L) is not an elevated count. The count also is not low; therefore, bleeding precautions are not needed. Test-Taking Strategy: Focus on the subject, a platelet count of 300,000 mm3 (300 × 109/L). Remember that options that are comparable or alike are not likely to be correct. With this in mind, eliminate options indicating to report the abnormally low count and placing the client on bleeding precautions first. From the remaining options, recalling the normal range for this laboratory test will direct you to the correct option.
Anatomy and Physiology • Functions of the gastrointestinal (GI) system • Process food substances • Absorb the products of digestion into the blood • Excrete unabsorbed materials • Provide an environment for microorganisms to synthesize nutrients, such as vitamin K. • For risk factors associated with the GI system, see
