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Author Question: Which of the following is considered typical in the general-purpose, house diet in a hospital or ... (Read 28 times)

jerry coleman

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on: Aug 20, 2018
Which of the following is considered typical in the general-purpose, house diet in a hospital or long-term care facility?
 a. Provides three meals plus an evening snack each day.
  b. Patients select their menu choices.
  c. Planned to prevent gastrointestinal discomforts.
  d. Provides the DRI for all nutrients.

Question 2

Which of the following actions is appropriate to prevent a clogged feeding tube?
 a. Instill heparin into the tubing
 b. Slow the feeding to run at  the normal rate for one hour a day
  c. Use a small volume syringe and add air into the tube
 d. Flush with 25 mL of tap water several times a day
 e. Reinsert the stylet that was used during tube placement


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mcomstock09

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Reply #1 on: Aug 20, 2018
Answer to Question 1

d

Answer to Question 2

d


jerry coleman

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Reply 2 on: Aug 20, 2018
Excellent

mochi09

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Reply 3 on: Yesterday
Gracias!

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Patients who cannot swallow may receive nutrition via a parenteral route—usually, a catheter is inserted through the chest into a large vein going into the heart.

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The heart is located in the center of the chest, with part of it tipped slightly so that it taps against the left side of the chest.

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Many people have small pouches in their colons that bulge outward through weak spots. Each pouch is called a diverticulum. About 10% of Americans older than age 40 years have diverticulosis, which, when the pouches become infected or inflamed, is called diverticulitis. The main cause of diverticular disease is a low-fiber diet.

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It is believed that the Incas used anesthesia. Evidence supports the theory that shamans chewed cocoa leaves and drilled holes into the heads of patients (letting evil spirits escape), spitting into the wounds they made. The mixture of cocaine, saliva, and resin numbed the site enough to allow hours of drilling.

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Limit intake of red meat and dairy products made with whole milk. Choose skim milk, low-fat or fat-free dairy products. Limit fried food. Use healthy oils when cooking.

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