Question 4.1 Explain current national, state or territory food safety laws, standards and codes, including: meaning of contaminant, contamination and potentially hazardous foods as defined by the current code hygiene actions that must be adhered to by businesses to avoid food-borne illnesses employee responsibility to participate in hygienic practices reasons for food safety programs and what they must contain role of local government regulators basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety

You have been assigned 4 patients on an Intermediate Medical Care Unit.

Two of the patients are post myocardial infarctions at various stages of their infarctions with multiple types of arrhythmias, the third patient is having drastic blood sugar fluctuations 218 down to 50 within minutes and its rebounds back up with changes in mentation and the fourth is reported to be having frequent TIA’s. One of the MI patients is having some dizziness and your TIA patient is presenting signs of impending stroke.
How would you prioritize your assessments and activities? How would you describe your critical thinking process and how do you organize and prioritize implementation of care?

A client with peptic ulcer disease receives  a new prescription for cimetidine. Which statement provided by the client requires additional instruction by the nurse?

 

A.  Monitor for any signs of sexual dysfunction

B. Notify the healthcare provider of lethargy

C. Decrease cigarette use to a pack per day

D. Take the medication an hour after antacids

Use a patient care situation to describe differences in approach to nursing care.