Write the metric measure using official abbreviations and notation rules: one hundred milliliters __________
Fill in the blank(s) with correct word
100 mL
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Lussier (1999) noted that there are content motivation theories and process motivation theories. Which of the following is considered a process motivation theory?
a. equity theory b. hierarchy of needs theory c. expectancy-relatedness-growth theory d. hygiene maintenance and motivation factors
The nurse has completed discharge teaching with a patient who had a mechanical valve replacement. Which patient behavior would the nurse evaluate as indicating additional teaching is necessary?
1. The patient asks his wife to purchase a blood pressure monitor from their pharmacy. 2. The patient tells the nurse of his plans to visit Rome next year. 3. The patient orders a pasta salad with broiled salmon for lunch. 4. The patient makes plans to stay with his daughter in her three-story condominium for a few weeks after discharge.
As a nurse manager on a urology unit, you note that there has been a marked increase in medication errors on the unit. Which of the following actions would be consistent with the National Database of Nursing Quality Indicators (NDNQI) measures?
a. Staff are consulted regarding improvements in interprofessional approaches to patient care. b. Nursing staff are asked for input regarding the purchase of new medication carts. c. A recognition program is developed to acknowledge nurses who have provided safe and exemplary care utilizing skills in the staffing mix to optimize the delivery of patient care. d. Recent changes in staffing mixes are examined to determine if the timing of changes coincides with the increase in errors.
During a wellness visit to the clinic, a woman asks the nurse if there is anything she can do to reduce her risk for developing breast cancer. Which of the following would the nurse most likely include? (Select all that apply.)
A) Eating three servings of fruit daily B) Keeping weight gain under 11 pounds after age 18 C) Eating at least seven portions of complex carbohydrates daily D) Limiting the intake of refined sugar products E) Using salt liberally when cooking