A nurse is reinforcing teaching with a client who has left-leg weakness and is learning to use a walker. Which of the following instructions should the nurse include in the teaching?

A. "Maintain your arms in a slightly flexed position when using the walker.": The walker should be adjusted so the client's elbows are flexed at approximately 20° to 30°. This allows the client to bear weight through their arms effectively.

B. "Move your right leg forward as you advance the walker.": The walker should be advanced first, followed by the affected (weak) leg, then the stronger leg.

C. "Support yourself with the walker when climbing stairs.": Walkers are generally unsafe for use on stairs; a client should use a handrail and a cane or crutches if stairs are necessary.

D. "Keep your eyes on your feet when ambulating with the walker.": Clients should look forward to maintain balance and avoid obstacles; looking down increases the risk of falls.

A. Amount of time washing hands: On Day 14, the client washes hands for 15 seconds. Safe food handling guidelines (CDC/USDA) require scrubbing hands with soap for at least 20 seconds to effectively remove pathogens. This indicates the teaching was not fully understood.

B. Time leftovers sit unrefrigerated on countertop: On Day 1, the client waited 3 hours. On Day 14, the client moved leftovers to the fridge within 2 hours. This aligns with safety standards to prevent the "Danger Zone" temperature range where bacteria multiply rapidly.

C. Refrigerator temperature: On Day 14, the fridge is set to 5.6° C (42° F). For safe food storage, a refrigerator must be set at or below 4.4° C (40° F). The client’s setting is still too high.

D. Defrosting of frozen foods: On Day 1, the client defrosted on the counter (unsafe). On Day 14, the client is defrosting in the refrigerator, which is the safest method to keep food at a consistent, cold temperature during thawing.

E. Leftover storage time in refrigerator: On Day 1, the client kept leftovers for 7 days (too long). On Day 14, they are discarded after 2 days. Generally, leftovers should be used or discarded within 3 to 4 days; 2 days is well within the safe limit.

F. Use of cutting board: On Day 1, the client used one board for everything (risk of cross-contamination). On Day 14, they use separate boards for raw meats and vegetables, which is a critical step in preventing foodborne illness like Salmonellosis.