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- 1. Open-ended30 seconds1 pt1. Chemical in food (ptomaine) 2. Chemical added to food (insecticides) 3. Disease producing organisms in food (Salmonella & Botulism)
- 2. Open-ended30 seconds1 pt1. Tuberculosis 2. Trichinella 3. Tularemia 4. Salmonella
- 3. Open-ended30 seconds1 pt1. Common Cold 2. Influenza 3. Hepatitis A 4. Ecoli 5. Staphylcocci
- 4. Open-ended30 seconds1 pt1. Staphylocci 2. Botulism 3. Typhoid
- 5. Open-ended30 seconds1 ptFalse
- 6. Open-ended30 seconds1 ptTrue
- 7. Open-ended30 seconds1 ptFalse
- 8. Open-ended30 seconds1 ptFalse
- 9. Open-ended30 seconds1 ptTrue
- 10. Open-ended30 seconds1 ptTrue
- 11. Open-ended30 seconds1 ptFasle
- 12. Open-ended30 seconds1 ptTrue
- 13. Open-ended30 seconds1 ptFalse
- 14. Open-ended30 seconds1 pt1. Unable to chew or swallow 2. No appetite or refuse to eat 3. In times of great nutritional needs
- 15. Open-ended30 seconds1 ptGastrostomy
- 16. Open-ended30 seconds1 ptPercutaneous Endoscopic gastrostomy
- 17. Open-ended30 seconds1 ptFowlers
- 18. Open-ended30 seconds1 ptTip of the nose to the ear lobe then from the earlobe to the xiphoid process.
- 19. Open-ended30 seconds1 ptWater Soluble because an oil based lubricant could cause Pneumonia if aspirated into the lungs.
- 20. Open-ended30 seconds1 ptSwallow
- 21. Open-ended30 seconds1 pt1. Chocking 2. Coughing 3. Cynosis
- 22. Open-ended30 seconds1 pt1. X-ray- all tubes have opaque strips 2. Auscultation- listen for air in LUQ 3. Aspiration- check for stomach contents
- 23. Open-ended30 seconds1 pt1. 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-ended30 seconds1 ptCheck tube for placement
- 25. Open-ended30 seconds1 pt30; 60
- 26. Open-ended30 seconds1 pt12 to 18 inches
- 27. Open-ended30 seconds1 ptUpright, 30
- 28. Open-ended30 seconds1 ptAccording to agency policy usually Q 24
- 29. Open-ended30 seconds1 ptAspirating at least 1/2 of last feeding or according to agency policy.
- 30. Open-ended30 seconds1 ptSo the patient does not lose fluids or electrolytes.
- 31. Open-ended30 seconds1 ptA reaction to rapid, concentrated feedings evidenced by diarrhea, nausea, & vomiting.
- 32. Open-ended30 seconds1 ptNG-Tube- ORAI Hygiene G-Tube- ORAI Hygiene Cleaning insertion site daily as per agency.
- 33. Open-ended30 seconds1 ptQuickly/Smoothly While patient holds breath. Holding breath closes epiglottis keeps secretions out of larynx and trachea.
- 34. Open-ended30 seconds1 ptTo administer nutrients patients by the intravenous route. Common sites are subdavian and cephalic veins. peripheral veins can also be used.
- 35. Open-ended30 seconds1 pt1. When GI Tract cannot absorb nutrients 2. When the bowel needs complete rest (after surgery) 3. Patient has persistent vomiting and diarrhea
- 36. Open-ended30 seconds1 pt1. Water 2. Protein 3. Carbohydrates (CHO) 4. Fats 5. Electrolytes 6. Vitamins 7. Trace elements
- 37. Open-ended30 seconds1 pt-Check dates -refrigerate in covered containers -buy last in stores
- 38. Open-ended30 seconds1 pt-Check dates -more flavorful is served at room temperature -Can trim molded "hard" cheese, throw out molded "soft"
- 39. Open-ended30 seconds1 pt-Check dates -Store in original containers, not in egg trays in refrigerator -discard cracked eggs
- 40. Open-ended30 seconds1 pt-Check dates -Store in closed containers in cool dry place
- 41. Open-ended30 seconds1 pt-Check dates - Refrigerate promptly - wash poultry in cool H2O (water), pat dry, cook until juices clear
- 42. Open-ended30 seconds1 pt-Buy in season -Ripen at room temperature -cook in small amount of H2O (wtaer) without lid on pot just until tender
- 43. Open-ended30 seconds1 ptFor 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-ended30 seconds1 ptPoultry Eggs Dried Foods Dairy products Ground red meats (HB) (Never eat these raw)
- 45. Open-ended30 seconds1 ptA bacteria wide spread in nature, lives and grows in the intestinal tracts of humans and animals.
- 46. Open-ended30 seconds1 ptAbdominal cramps Diarrhea Nausea Vomiting Onset: 12-36 hours
- 47. Open-ended30 seconds1 ptAntidiarrheals, IV fluids, Antimetics
- 48. Open-ended30 seconds1 pt-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-ended30 seconds1 ptCustards Eggs Salad Ham Potato Salad Chicken Salad Salami Cheese Macaroni Salad *Milk and Mayonnaise products*
- 50. Open-ended30 seconds1 ptBacteria that grows in food that produces a toxin that is extremely resistant to heat.
- 51. Open-ended30 seconds1 ptWeakness Nausea Vomiting Diarrhea Abdominal cramps *Rarely fatal Onset: Within 6 hours
- 52. Open-ended30 seconds1 ptIV Fluids Antiemetics Sedation
- 53. Open-ended30 seconds1 ptProper refrigeration Keep cold foods cold, Hot foods hot Good hygiene
- 54. Open-ended30 seconds1 ptHome canned low acid foods Smoked fish
- 55. Open-ended30 seconds1 ptSpore forming organism that grow and produce toxin in the absence of oxygen. Such as a sealed container
- 56. Open-ended30 seconds1 ptIngestion: 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-ended30 seconds1 ptGastric lavage IV fluids Trivalent botulism antitoxin(ABE) Mechanical ventilation if needed *Fatality rate in U.S. about 65%
- 58. Open-ended30 seconds1 ptDiscard 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-ended30 seconds1 ptShell 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-ended30 seconds1 ptSpread by oral-fecal route. Fecal contamination and Oral ingestion. (not washing hands after BRP)
- 61. Open-ended30 seconds1 ptJaundice Fatigue Anorexia Abdominal and stomach discomforts Clay colored stools Tea colored urine
- 62. Open-ended30 seconds1 ptProphylaxis with immune globulin is effective in household and sexual contacts. Onset:20-40 days.
- 63. Open-ended30 seconds1 pt-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-ended30 seconds1 ptGavage
- 65. Open-ended30 seconds1 ptLavage
- 66. Open-ended30 seconds1 ptHomogenized
- 67. Open-ended30 seconds1 ptPasteurized
- 68. Open-ended30 seconds1 ptCultured
