Proper assessment of a client's personal food preferences or aversions helps the nurse to adjust the client's diet without disregarding the client's traditional ethnic group's dietary beliefs. A nurse is assessing a client in a healthcare facility.
Which is a common dietary practice that the nurse needs to consider in the care of a Cuban client? A) May eat every mouthful of food with a bite of bread
B) Believes that a balance of hot and cold food is required for health
C) Meats are usually marinated or heavily spiced and are often chopped or ground
D) Fried foods, especially fish, poultry, eggs; rice; and many varieties of beans
Question 2
The Kbler-Ross stages of grief and loss typically occur in individuals who are close to the person who has died or is expected to die. These stages have also been identified and used for a multiplicity of life's situations.
The stages are in random order. What is the correct sequence for these stages?
1 . Denial
2 . Anger
3 . Bargaining
4 . Depression
5 . Acceptance
6 . Detachment
A) 6, 1, 2, 3, 4, 5
B) 4, 3, 5, 2, 1, 6
C) 2, 1, 3, 4, 5, 6
D) 1, 2, 3, 4, 5, 6
Critical thinking involves analysis in which the nurse examines patient data available from a variet
A medical assistant helps a patient walk with a gait belt.
People in poor, urban areas often find themselves in “food deserts"
Food Insecurity among Us—and How You Can Help!
Testing the client’s ability to feel vibrations, the toe
Assessment of central venous pressure