A home-care nurse is assessing a client and the client's ability to prepare foods at home in a safe and effective manner. What are contributing factors that can lead to bacterial contamination of foods? Select all that apply.
A) Food at room temperature
B) Insufficient cook times
C) Bare-handed contact
D) Raw product contaminates
E) Cold room temperatures
A) Food at room temperature
B) Insufficient cook times
C) Bare-handed contact
D) Raw product contaminates
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Intermittent IV medications can never be infused without a continuous IV (primary line)
Indicate whether the statement is true or false
What legal and ethical issues were raised by this case?
What will be an ideal response?
The nurse on a medical unit is discussing a client with the case manager. Which of the following should the nurse share with the case manager?
a. Discuss personal information that the client shared with the nurse in confidence. b. Provide the case manager with any information required for continuity of care. c. Explain that client confidentiality prevents the nurse from disclosing information. d. Ask the case manager to get the client's permission before sharing information.
A patient presents at the clinic complaining of pain and weakness in her hands. On assessment, the nurse notes diminished reflexes in the upper extremities bilaterally and bilateral loss of sensation
The nurse knows that these findings are indicative of what? A) Guillain-Barré syndrome B) Myasthenia gravis C) Trigeminal neuralgia D) Peripheral nerve disorder