The healthcare professional teaches a community group that alcohol consumption has been proven to be a consistent risk factor in the development of which major cancers?
a. Colorectal
b. Kidney
c. Breast
d. Esophageal
e. Pancreatic
Answer:
a. Colorectal
c. Breast
d. Esophageal
You might also like to view...
The nurse is reviewing data within a client's medical record: Current Problem: Right hip pain
Explaining Factors: "It started when I rode the stationary bike at home. It's that bike's fault I have pain now and I'm not going to do any exercise anymore." Efforts take to relieve pain: "I take over-the-counter pills, but I figure if I'm supposed to get over this I will. Something will come up that will help with the pain." Based upon this information, which health belief model should the nurse identify that the client follows? 1. Internal locus of control 2. External local of control 3. Rosenstock's health belief model 4. Pender's health promotion model
The nurse is assessing a patient admitted with acute liver failure of unknown etiology. Which statement made by the family requires additional investigation?
1. "I thought her skin color change was due to going to the indoor tanning booth." 2. "She has been exercising by gathering wild berries and greens for salads." 3. "We went to the mall last week and she got pretty tired while shopping." 4. "She was exposed to influenza last week when she went to visit her sister."
A client wants to be vaccinated against viral hepatitis. The nurse would inform the client that a vaccine is available for:
1. Hepatitis B only. 2. Hepatitis A (HAV) and B (HAB). 3. Hepatitis non-A non-B. 4. Hepatitis B and C.
A nurse is assisting with development of menu items at a long-term care facility. Which of the following menus would the nurse most likely recommend?
a. One egg over easy, one slice of whole wheat toast with sugar-free jam, 4 oz orange juice b. 5-oz cheeseburger cooked medium well with lettuce and tomato, 10 baked potato chips, and 1 cup of decaf coffee with low-fat milk and artificial sweetener c. Chef salad with 2 oz each ham and turkey, lettuce, tomato, bean sprouts, onion, green pepper with low-fat dressing, and one small roll with low-fat spread d. Turkey bacon, lettuce, and tomato sandwich on whole wheat bread with two teaspoons of low-fat mayonnaise, 10 vegetable chips, and ice tea with artificial sweetener