Eat right prep 2 - Study guides, Class notes & Summaries

*At what levels do leptin and ghrelin promote excess food intake?* -Low leptin, high ghrelin -High leptin, low ghrelin -Low leptin, low ghrelin -High leptin, high ghrelin - Low leptin, high ghrelin *A patient presents with lesions on his gums and pinpoint hemorrhages on his skin. What vitamin is this patient most likely deficient in?* -Thiamin -Magnesium -Vitamin C -Selenium - Vitamin C *Which of the following amino acids is classified as a nonessential amino acid?* -Valine -Lysine ...

☑☑: left side lying Before an Endoscopy (EGD): ☑: -NPO 6-8 hr -remove dentures Gastroenteritis care plan: ☑: -restrict dairy, caffeine, milk -eat foods high in potassium -increase fluid intake -contact precautions In what order do you open the sterile package? ☑: flap furthest from body, side flaps, then closest A nurse has removed a sterile pack from its outside cover and place it on a clean work surface in preparation for an invasive procedure. Which of the following flap...

TB_Baron_Chapter 3 Key: Answer, Page, Type, Learning Objective, Level Type A=Applied C=Conceptual F=Factual Level (1)=Easy; (2)=Moderate; (3)=Difficult LO=Learning Objective SG=Used in Study Guide p=page TB_Baron_Chapter 3 Multiple Choice Single Select M/C Question 1 Many times, attempts at deception are thwarted because of ________ facial expressions. a) irrepressible b) basic channel c) stereotypical d) irrelevant ANS: a Skill=Understand, Objective...

Pathology 265 Patho-Renal-GI ATI Detailed Answer Key |Rated A+, 2024. A nurse is teaching a client who has gastroesophageal reflux disease about managing his illness. Which of the following recommendations should the nurse include in the teaching? Rationale: The nurse should recommend consuming liquids between meals rather than with meals to help reduce abdominal distention. A. Limit fluid intake not related to meals. Rationale: The nurse should instruct the client to avoid items like mint...

Eat Right Prep Questions & Answered. CORRECT/ When allergens are transferred from food containing an allergen to the customer, this is called - - Cross-contact Because Cross-contamination is PATHOGEN between food Cross-connection is between dirty/safe water Cross-transfer = nothing! Which ratio would be used to examine an establishment's ability to meet its long-term financial obligations and its financial leverage - -Debts to assets Assets to liabilities - percentage of assets fro...

A nurse has prepared a sterile field for assisting a provider with a chest tube insertion. Which of the following events should the nurse recognize as contaminating the field (Select all that apply) A. provider drops a sterile instrument onto the near side of the sterile field B. nurse moistens a cotton ball with sterile normal saline and places it on sterile field C. procedure is delayed 1hr because the provider receives an emergency call D. nurse turns to speak to someone who enters th...

NCLEX-PN NGN Exam Test Bank 1. The nurse is caring for a client scheduled for removal of a pituitary tumor using the transsphenoidal approach. The nurse should be particularly alert for: A. Nasal congestion B. Abdominal tenderness C. Muscle tetany D. Oliguria Answer A: Removal of the pituitary gland is usually done by a transsphenoidal approach, through the nose. Nasal congestion further interferes with the airway. Answers B, C, and D are not correct because they are not directl...

MDC 1 Exam 2 Prep Questions with complete top solutions.100% correct A client's left leg is in skeletal traction with a Thomas leg splint and Pearson attachment. Which intervention should the nurse include in this client's care plan? A. Apply the traction straps snugly. B. Assess the client's level of consciousness. C. Remove the traction at least every 8 hours. D. Teach the client how to prevent problems caused by immobility. D. Teach the client how to prevent problems caused by immo...

How long can foods safely remain in the Danger Zone during preparation? - right answer--4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - right answer--Reheat to 165F or hotter within 2 hours A handwashing sink can be used for food preparation as along as the sink is cleaned after each use - right answer--False Who is the 'Person in Charge' or PIC - right answer--Th...

ATI RN Medical-Surgical Proctored 2024 questions and answers Endoscopy (EGD) positioning - ANSWERS left side lying Before an Endoscopy (EGD): - ANSWERS -NPO 6-8 hr -remove dentures Gastroenteritis care plan: - ANSWERS -restrict dairy, caffeine, milk -eat foods high in potassium -increase fluid intake -contact precautions In what order do you open the sterile package? - ANSWERS flap furthest from body, side flaps, then closest A nurse has removed a sterile pack from its outside cov...