A nurse in a clinic is reviewing laboratory reports for a group of clients. Which of the following diseases should the nurse report to the state health department?

Rotavirus

Pertussis

Respiratory syncytial virus

Group B streptococcal disease

Answer and Explanation

The Correct Answer is B

a. Rotavirus: Rotavirus is a common cause of diarrheal illness, especially in infants and young children. While it can cause significant morbidity and mortality, it typically does not require reporting to the state health department unless there is an unusual outbreak or cluster of cases.

b. Pertussis: Pertussis, also known as whooping cough, is a highly contagious bacterial respiratory infection caused by Bordetella pertussis. It can lead to severe coughing fits, especially in infants and young children, and can be life-threatening, particularly in vulnerable populations. Due to its potential for causing outbreaks and serious illness, cases of Pertussis are typically reportable to the state health department for surveillance and control measures.

c. Respiratory syncytial virus (RSV): RSV is a common respiratory virus that can cause mild to severe respiratory illness, particularly in young children, older adults, and individuals with weakened immune systems. While RSV infections can lead to hospitalizations, they are not typically reportable to the state health department unless there is a concern for a widespread outbreak or unusual pattern of cases.

d. Group B streptococcus (GBS) is a bacterium commonly found in the genital tract of adults, and while it can cause serious infections in newborns, it's not typically reportable to the state health department unless there are specific circumstances such as outbreaks or unusual patterns of infection.

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Free Nursing Study Resources

Correct Answer is ["C"]

Explanation

a. Store opened bottles of normal saline in a refrigerator for up to 48 hours:

Incorrect. Once opened, bottles of normal saline should generally be used within a short time frame (typically 24 hours) and should not be stored for extended periods to prevent contamination. This practice could lead to infection risks and is not recommended as a cost-containment measure.

b. Wait to dispose of sharps containers until they are completely full:

Incorrect. Overfilling sharps containers increases the risk of needle-stick injuries and potential exposure to bloodborne pathogens. Sharps containers should be disposed of when they are about three-quarters full to maintain safety.

c. Use clean gloves rather than sterile gloves for colostomy care:

Correct. For colostomy care, clean gloves are generally sufficient as it is a clean procedure, not a sterile one. Using clean gloves instead of sterile gloves reduces costs without compromising patient safety.

d. Return unused supplies from the bedside to the unit’s supply stock:

Incorrect. Returning unused supplies to the general supply stock can pose a risk of cross-contamination and infection. Once supplies have been brought to a patient's bedside, they are considered contaminated and should not be returned to the supply area.

A. Providing a 10 min rest period prior to meals B. Elevating the head of the client’s bed to 30 degrees during mealtime C. Instructing the client to place her chin toward her chest when swallowing D. Withholding fluids until the end of the meal

Correct Answer is C

Explanation

a. Providing a 10-minute rest period prior to meals:

This action is not specifically related to feeding technique for clients with dysphagia. While providing a rest period before meals may be beneficial for some clients, especially those who experience fatigue or dyspnea, it is not a standard technique for managing dysphagia during mealtime.

b. Elevating the head of the client’s bed to 30 degrees during mealtime:

The head of the bed should be elevated to at least 45–90 degrees during meals to minimize the risk of aspiration. A 30-degree elevation is insufficient for safe swallowing and increases the likelihood of aspiration.

c. Instructing the client to place her chin toward her chest when swallowing:

This technique, known as the chin-tuck maneuver, helps reduce the risk of aspiration in clients with dysphagia by improving airway protection and directing food and liquid down the esophagus instead of the trachea. It is a widely recommended method to promote safe swallowing.

d. Withholding fluids until the end of the meal:

Fluids should not be withheld until the end of the meal as they are often necessary to help the client swallow food safely and prevent choking. Thickened fluids may be prescribed for clients with dysphagia to aid in safe swallowing.

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A nurse in a clinic is reviewing laboratory reports for a group of clients. Which of the following diseases should the nurse report to the state health department?

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