In designing a teaching plan for an AIDS patient relative to food preparation precautions, the nurse would include the need to (select all that apply):
1. check expiration dates on frozen foods.
2. leave produce unwashed to preserve protective spray.
3. drink a small glass of red wine prior to meal to stimulate appetite.
4. eat three large well-balanced meals daily.
5. avoid leftovers.
1, 4
Using food before the expiration date and avoiding leftovers reduce the risk of food con-tamination. Persons with AIDS should wash all fresh produce to get rid of contaminants, eat several small meals daily, and avoid alcohol and caffeine.
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Indicate whether the statement is true or false
A home health nurse is collaborating with a hospice nurse in order to transfer the care of a woman who has a diagnosis of lung cancer. To qualify for hospice care, the patient must meet what criterion?
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