A client develops vomiting and diarrhea after eating at a local restaurant. Which intervention should the nurse include in this client's plan of care?

Question

a. Teach the importance of avoiding seafood
b. Teach the importance of eating fresh fruits and vegetables
c. Teach the importance of washing hands after coughing or sneezing
d. Teach the importance of refrigerating leftover items within two hours after a meal is served

Answer 1

d. Teach the importance of refrigerating leftover items within two hours after a meal is served

This client may have developed a foodborne illness. There are several ways that the client can help prevent this from happening again. All leftovers should be refrigerated within two hours after a meal or they should be thrown away. Washing hands appropriately after sneezing or coughing is important but only protects others from the client's germs. Avoiding seafood may prevent exposure to methylmercury but will not necessarily prevent foodborne illnesses. Ingestion of raw fruits and vegetables has been associated with the development of foodborne illnesses.