A client with a history of a gastrointestinal disorder eats a well-balanced diet that keeps his GI symptoms suppressed. Which level of prevention corresponds to his dietary management?
1. Health promotion
2. Primary prevention
3. Tertiary prevention
4. Secondary prevention
ANS: 3
The goal of tertiary prevention is to preclude further deterioration of physical and mental func-tion in a person who has an existing illness, and to have the client use whatever residual function is available for maximum enjoyment of and participation in life's activities. Health promotion is aimed at reducing the incidence of disease and its impact on people. Primary prevention is aimed at general health promotion.
Secondary prevention is aimed at early recognition and treatment of disease.
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