A nurse is reinforcing discharge teaching about reducing the risk of foodborne illness with a client who has neutropenia. Which of the following instructions should the nurse include?

Cut bruised areas from fruit before consuming it.

Discard leftovers after 48 hr.

Refrigerate foods within 2 hr of purchase.

Thaw foods in the refrigerator.

Answer and Explanation

The Correct Answer is D

A. Cut bruised areas from fruit before consuming it.
Fruits should be avoided if not peeled/cooked-bruised areas may harbor pathogens.

B. Discard leftovers after 48 hr.
Should discard within 24 hr to minimize infection risk.

C. Refrigerate foods within 2 hr of purchase.
Should refrigerate within 1 hour, especially in warm weather or when immune-compromised.

D. Thaw foods in the refrigerator.
Prevents bacterial growth that could lead to foodborne illness-crucial in immunocompromised clients.

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Correct Answer is B

Explanation

A. Wear clean gloves when cleansing the tracheostomy site.
Sterile gloves are required in the immediate post-op period to prevent infection.

B. Cleanse the tracheostomy site with 0.9% sodium chloride.
Isotonic saline is used for routine tracheostomy site cleansing to reduce infection risk.

C. Change the client's tracheostomy ties every 72 hr.
Ties should be changed as needed or per protocol, often more frequently in early post-op period.

D. Suction the client's tracheostomy every 6 hr.
Suction as needed, not on a fixed schedule, to avoid mucosal trauma.

A. Veracity B. Justice C. Fidelity D. Autonomy

Correct Answer is B

Explanation

A. Veracity:
Veracity refers to truthfulness, especially in communication.

B. Justice:
Justice involves fair and equitable treatment, including equal distribution of resources or assignments.

C. Fidelity:
Fidelity is about being faithful to commitments and responsibilities, including confidentiality and loyalty.

D. Autonomy:
Autonomy refers to respecting a client's right to make their own decisions, not assigning staff duties.

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A nurse is reinforcing discharge teaching about reducing the risk of foodborne illness with a client who has neutropenia. Which of the following instructions should the nurse include?

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