2. Potential Implications for Future Use to design and implement activities to help improve hand hygiene among healthcare workers and patients to prevent hospital acquired infections.
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2. Potential Implications for Future Use to design and implement activities to help improve hand hygiene among healthcare workers and patients to prevent hospital acquired infections.
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- 8. Enumerate and describe briefly the non-invasive techniques. Technique DescriptionCategory: Safety and Infection Control The nurse is providing lunch to a 68-year-old male patient with a history of stroke which has affected his swallowing reflex. As the patient begins to eat, he suddenly starts choking on a piece of food but is coughing loudly and forcefully. Observing this, what should the nurse do? A. Assist the patient to stand up and perform the abdominal thrust maneuver immediately. B. Lay the patient down and prepare to perform back blows and chest thrusts. C. Exit the room quickly to summon for additional help from the healthcare team. D. Stay with the patient, encourage him to keep coughing, and monitor him closely. E. Provide a drink of water to help the patient swallow the obstructing food.4. Benefits to a patient of a recall appointment?.
- 3. A Medical Assistant’s friend, who is a patient where she works, asks her to bring home some antibiotics for her because she cannot afford to pay for them at the pharmacy. Is this a personal or professional ethical conflict? Provide possible ways the Medical Assistant could reconcile this conflict. What impact would this have?3. Discuss the purpose, function, and problems with using the MyPlate Planner. 4. Discuss the major types and causes of foodborne illness and contamination.Promotion of a safety climate is a cornerstone of prevention of transmission of pathogens in health care Question options: A) True B) False