The client has been admitted to the hospital with vomiting and diarrhea after eating at a local restaurant. The nurse is developing a nursing care plan for the client. Which of the following interventions is most important to include?

Question

1. Teach the client the importance of refrigerating leftover items within two hours after a meal is served. 2. Teach the client the importance of washing their hands after coughing or sneezing. 3. Teach the client the importance of avoiding seafood. 4. Teach the client the importance of eating fresh fruits and vegetables.

Answer 1

1 Rationale: This client may have developed a foodborne illness. There are several ways that the client can help prevent this from happening again. People should demand that hot foods are served hot and cold foods are served cold. People should not share condiments or any other food items that are commonly stored at room temperature. It is important to avoid restaurants if there is any concern regarding food safety or quality. 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.