A nurse is caring for a client who has been exposed to anthrax. Which of the following interventions should the nurse plan to use while caring for this client?

A. Performing hand hygiene before, during, and after direct contact with the client is the most effective strategy for preventing the transmission of infections. Hand hygiene interrupts the transmission of pathogens and is a cornerstone of infection control practices.
B. Changing the client's bed linens each day is a standard practice for maintaining cleanliness but does not specifically prevent infection transmission. The primary goal of infection control is to reduce pathogen transmission rather than just maintaining general cleanliness.
C. Controlling the client's blood glucose level is important for overall health and wound healing but does not directly prevent infection transmission. It is not an infection control strategy.
D. Placing the client in a room with positive-pressure airflow is used to protect immunocompromised patients from infections by preventing outside air from entering the room. However, it is not appropriate for preventing the transmission of an infection from a client to others.

A. Chicken noodle soup is high in sodium, which can exacerbate fluid retention and worsen symptoms of Meniere disease. Clients with Meniere disease are typically advised to follow a low-sodium diet to help manage their symptoms.
B. Scrambled eggs are low in sodium and are an appropriate food choice for a client with Meniere disease. This option supports the dietary modifications needed to manage the condition effectively.
C. Baked ham is high in sodium, which is not suitable for a client with Meniere disease. High-sodium foods can lead to fluid retention, worsening vertigo and other symptoms associated with the disease.
D. Cheese pizza contains significant amounts of sodium, which can aggravate Meniere disease symptoms. Clients are advised to avoid high-sodium foods to manage their condition better.