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Quality and Safety Education for Nurses (QSEN) Assists nursing programs in preparing nurses to provide safe, high-quality care six QSEN competencies Safety, Patient centered care, evidence based practice, informatics, quality improvement, teamwork and collaboration. QSEN: Safety Minimize risk of harm to patients and providers through both system effectiveness and individual performance. QSEN Patient Centered Care Recognize the patient or designee as the source of control and full partner ...

The nurse is assisting a patient with rheumatoid arthritis to bathe at the sink. During the bath the patient states that she is tired. The nurse notices the patient is breathing rapidly and the pulse is rapid. What is the nurse's best response? A. Finish the bath quickly B. Help the patient return to bed C. Leave the patient alone to rest in the chair at the sink for a few minutes D. Instruct the patient to take deep breaths and try to relax B A patient who is cognitively impaired and ha...

what is the proper position to use for an unresponsive Pt. during oral care to prevent aspiration? 1. prone position 2. sims' position 3. semi fowler's position with head to the side 4. supine position 2, 3 the student nurse is teaching a family member the importance of foot care for his or her mother, who has diabetes. which safety precautions are important for the family member to know to prevent infections? 1. cut nails frequently 2. assess skin for redness, abrasions, and open are...

The client is unresponsive & requires total care by nursing staff. Which assessment does nurse check first before providing special oral care to client? A. Presence of pain B. Condition of the skin C. Gag reflex D. Range of motion C. Gag reflex Client will be positioned in sidelying position w/ head of bed lowered b/c client is at risk for aspiration. absence of gag reflex lets nurse know that client has no natural defense (cough) & is at higher risk for aspiration. The client is in sur...

Which client is most likely to require hospitalization related to problems associated with the feet? A) A client with peripheral vascular disease B) A client with osteoporosis C) A client with asthma D) A client with diabetes insipidus Ans: A Feedback: Foot problems, particularly common in people with diabetes and peripheral vascular disease, often require hospitalization. The nurse assists the client to the bathroom sink to perform morning care. The nurse observes the client wash his...

Best-Handling car Before November 2018: McLaren Senna After November 2018: KTM X-Bow GT4 Most OP Playground games car Before October 2018: Any rally car or buggy After October 2018: Funco F9 or RAM Rebel TRX After December 2018: Funco F9 and Mosler MT900s

Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. Hom...

if a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard mold on cheddar cheese what is the proper holding temperature of hot foods 135 or above Why are elderly people at a higher risk for foodborne illness? they have weakened immune systems how often ...

What makes people sick from food Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, virusesspread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness Major food allergies milk, eggs, fish, crustacean/ shellfish, soybeans, tree nuts, wheat, peanuts 4 Rs refer, review, remember, respond ( if a guest has a...

When must you use the Form13645 Inspection Report? real estate for fee AND real estate with requested report. Who is responsible for providing inspection equipment and training to perform Form 13645 WDO inspections Licensee AND COIC Regulations require that if a treatment is made to the structure at the time of inspection, the report must state the name of the Wood-destroying organism, the name of the pesticide used and the conditions and terms associated with the treatment. TRUE Under th...