A home health nurse is assisting in the care of a client.
Amount of time washing hands
Use of cutting board
Defrosting of frozen foods
Leftover storage time in refrigerator
Refrigerator temperature
Time leftovers sit unrefrigerated on countertop
Correct Answer : A,B,C,D
A. Amount of time washing hands: The client increased handwashing time to 15 seconds, which meets the CDC’s recommended minimum for effective hand hygiene when preparing food.
B. Use of cutting board: The client now uses separate cutting boards for raw meats and raw vegetables, which helps prevent cross-contamination and foodborne illness.
C. Defrosting of frozen foods: Defrosting foods in the refrigerator is a safe method that prevents bacterial growth, unlike leaving food on the countertop.
D. Leftover storage time in refrigerator: Storing leftovers in the refrigerator for a maximum of 2 days (or 7 days initially) demonstrates proper food handling to prevent spoilage and bacterial growth. This aligns with recommended guidelines.
E. Refrigerator temperature: Although the temperature has improved (now 5.6°C instead of 6.7°C), the ideal refrigerator temperature should be 4°C (40°F) or lower for optimal food safety.
F. Time leftovers sit unrefrigerated on countertop: Leaving leftovers at room temperature for 2 hours still meets the maximum allowable limit, but best practice is to refrigerate within 1 hour if the room temperature is high (above 90°F/32°C), which might not reflect consistent safe food handling in all conditions.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["A","B","C","D"]
Explanation
A. Put on a gown: The gown is applied first to prevent contamination of the nurse’s clothing and skin. It acts as the foundational barrier and should be secured at the neck and waist to ensure full coverage before other PPE is donned.
B. Don a mask: The mask is put on second to protect the respiratory tract from airborne or droplet contaminants. Proper placement over the nose and mouth is essential before entering the client’s room to reduce inhalation of infectious particles.
C. Put on goggles: Goggles or a face shield are worn next to shield the eyes from splashes or sprays of infectious material. Since the eyes are a mucous membrane, they must be protected after covering the mouth and nose.
D. Don gloves: Gloves are put on last and should cover the cuffs of the gown to ensure a complete barrier. This final step helps prevent the transmission of pathogens via the hands when interacting with the client or the environment.
Correct Answer is A
Explanation
A. Bear weight on the unaffected leg: In a three-point gait, the client bears weight only on the unaffected leg while advancing both crutches and the affected leg together. This gait pattern is used when one leg is non-weight-bearing or injured, ensuring safety and stability during ambulation.
B. Stand with the crutch tips against the feet: Crutch tips should be positioned about 6 inches to the side and slightly in front of the feet to provide a stable base of support. Placing crutches directly against the feet increases the risk of slipping and instability.
C. Hold the arms straight when walking: Arms should be slightly flexed at the elbows when holding crutches to absorb shock and reduce strain. Holding the arms straight can cause fatigue and reduce control during walking.
D. Keep the crutches at the level of the axillae: Crutches should be adjusted to about 1 to 2 inches (2.5 to 5 cm) below the axillae to prevent pressure on the nerves and blood vessels in the armpits, which could cause nerve damage or circulatory problems.
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