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- 1. Open Ended1. Chemical in food (ptomaine) 2. Chemical added to food (insecticides) 3. Disease producing organisms in food (Salmonella & Botulism)
- 2. Open Ended1. Tuberculosis 2. Trichinella 3. Tularemia 4. Salmonella
- 3. Open Ended1. Common Cold 2. Influenza 3. Hepatitis A 4. Ecoli 5. Staphylcocci
- 4. Open Ended1. Staphylocci 2. Botulism 3. Typhoid
- 5. Open EndedFalse
- 6. Open EndedTrue
- 7. Open EndedFalse
- 8. Open EndedFalse
- 9. Open EndedTrue
- 10. Open EndedTrue
- 11. Open EndedFasle
- 12. Open EndedTrue
- 13. Open EndedFalse
- 14. Open Ended1. Unable to chew or swallow 2. No appetite or refuse to eat 3. In times of great nutritional needs
- 15. Open EndedGastrostomy
- 16. Open EndedPercutaneous Endoscopic gastrostomy
- 17. Open EndedFowlers
- 18. Open EndedTip of the nose to the ear lobe then from the earlobe to the xiphoid process.
- 19. Open EndedWater Soluble because an oil based lubricant could cause Pneumonia if aspirated into the lungs.
- 20. Open EndedSwallow
- 21. Open Ended1. Chocking 2. Coughing 3. Cynosis
- 22. Open Ended1. X-ray- all tubes have opaque strips 2. Auscultation- listen for air in LUQ 3. Aspiration- check for stomach contents
- 23. Open Ended1. Intermittent- giving prescribed amount of formula at various intervals throughout by gravity pump 2. Continuous- Formula infuses in small amount all the time, usually for 24 hour period. Controlled pump, H2O added in intervals
- 24. Open EndedCheck tube for placement
- 25. Open Ended30; 60
- 26. Open Ended12 to 18 inches
- 27. Open EndedUpright, 30
- 28. Open EndedAccording to agency policy usually Q 24
- 29. Open EndedAspirating at least 1/2 of last feeding or according to agency policy.
- 30. Open EndedSo the patient does not lose fluids or electrolytes.
- 31. Open EndedA reaction to rapid, concentrated feedings evidenced by diarrhea, nausea, & vomiting.
- 32. Open EndedNG-Tube- ORAI Hygiene G-Tube- ORAI Hygiene Cleaning insertion site daily as per agency.
- 33. Open EndedQuickly/Smoothly While patient holds breath. Holding breath closes epiglottis keeps secretions out of larynx and trachea.
- 34. Open EndedTo administer nutrients patients by the intravenous route. Common sites are subdavian and cephalic veins. peripheral veins can also be used.
- 35. Open Ended1. When GI Tract cannot absorb nutrients 2. When the bowel needs complete rest (after surgery) 3. Patient has persistent vomiting and diarrhea
- 36. Open Ended1. Water 2. Protein 3. Carbohydrates (CHO) 4. Fats 5. Electrolytes 6. Vitamins 7. Trace elements
- 37. Open Ended-Check dates -refrigerate in covered containers -buy last in stores
- 38. Open Ended-Check dates -more flavorful is served at room temperature -Can trim molded "hard" cheese, throw out molded "soft"
- 39. Open Ended-Check dates -Store in original containers, not in egg trays in refrigerator -discard cracked eggs
- 40. Open Ended-Check dates -Store in closed containers in cool dry place
- 41. Open Ended-Check dates - Refrigerate promptly - wash poultry in cool H2O (water), pat dry, cook until juices clear
- 42. Open Ended-Buy in season -Ripen at room temperature -cook in small amount of H2O (wtaer) without lid on pot just until tender
- 43. Open EndedFor Example: 1oz * 30= 30mL Example Two: You have a 2 ounce can of soup how many mL would this be? 2oz*30=60mL
- 44. Open EndedPoultry Eggs Dried Foods Dairy products Ground red meats (HB) (Never eat these raw)
- 45. Open EndedA bacteria wide spread in nature, lives and grows in the intestinal tracts of humans and animals.
- 46. Open EndedAbdominal cramps Diarrhea Nausea Vomiting Onset: 12-36 hours
- 47. Open EndedAntidiarrheals, IV fluids, Antimetics
- 48. Open Ended-Thorough washing and cooking -Heat food to 140* for 10 minutes or higher temperature for shorter time -Refrigeration at 40* inhibits growth, does not kill
- 49. Open EndedCustards Eggs Salad Ham Potato Salad Chicken Salad Salami Cheese Macaroni Salad *Milk and Mayonnaise products*
- 50. Open EndedBacteria that grows in food that produces a toxin that is extremely resistant to heat.
- 51. Open EndedWeakness Nausea Vomiting Diarrhea Abdominal cramps *Rarely fatal Onset: Within 6 hours
- 52. Open EndedIV Fluids Antiemetics Sedation
- 53. Open EndedProper refrigeration Keep cold foods cold, Hot foods hot Good hygiene
- 54. Open EndedHome canned low acid foods Smoked fish
- 55. Open EndedSpore forming organism that grow and produce toxin in the absence of oxygen. Such as a sealed container
- 56. Open EndedIngestion: Nausea, Vomiting, and Headache, Dry throat and mouth, Dysphagia, Diplopia. Onset 18-36 hours 4-5 days after ingestion: Descending paralysis affecting speech, breathing, and swallowing. *Can be fatal, needs immediate medical attention.*
- 57. Open EndedGastric lavage IV fluids Trivalent botulism antitoxin(ABE) Mechanical ventilation if needed *Fatality rate in U.S. about 65%
- 58. Open EndedDiscard food containers that are swollen or have broken seals. Spores are not destroyed by heat, boiling do not depend on taste or odor to detect C.Botulism. Spores are destroyed only by high temperatures (high pressure cooker)
- 59. Open EndedShell fish harvested from contaminated water and foods that are handled a lot during preparation and then eaten raw vegetables and fruits on salad bar.
- 60. Open EndedSpread by oral-fecal route. Fecal contamination and Oral ingestion. (not washing hands after BRP)
- 61. Open EndedJaundice Fatigue Anorexia Abdominal and stomach discomforts Clay colored stools Tea colored urine
- 62. Open EndedProphylaxis with immune globulin is effective in household and sexual contacts. Onset:20-40 days.
- 63. Open Ended-Sanitary handling of food ( wash hand after BRP) -Avoid contaminated shell fish, use pure drinking water -Known infected persons should not handle food
- 64. Open EndedGavage
- 65. Open EndedLavage
- 66. Open EndedHomogenized
- 67. Open EndedPasteurized
- 68. Open EndedCultured
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