FUNDAMENTA MSN5320 Chapter 27: Patient Safety and Quality Potter et al.: Fundamentals of Nursing, 9th Edition

FUNDAMENTA MSN5320 Chapter 27: Patient Safety and Quality Potter et al.: Fundamentals of Nursing, 9th Edition Chapter 27: Patient Safety and Quality Potter et al.: Fundamentals of Nursing, 9th Edition MULTIPLE CHOICE 1. A home health nurse is performing a home assessment for safety. Which comment by the patient will cause the nurse to follow up? a. “Every December is the time to change batteries on the carbon monoxide detector.” b. “I will schedule an appointment with a chimney inspector next week.” c. “If I feel dizzy when using the heater, I need to have it inspected.” d. “When it is cold outside in the winter, I will use a nonvented furnace.” ANS: D Using a nonvented heater introduces carbon monoxide into the environment and decreases the available oxygen for human consumption and the nurse should follow up to correct this behavior. Checking the chimney and heater, changing the batteries on the detector, and following up on symptoms such as dizziness, nausea, and fatigue are all statements that are safe and appropriate and need no follow-up. DIF: Analyze (analysis) REF: 374 OBJ: Describe environmental hazards that pose risks to a person’s safety. TOP: Assessment MSC: Safety and Infection Control 2. The nurse is caring for an older-adult patient admitted with nausea, vomiting, and diarrhea due to food poisoning. The nurse completes the health history. Which priority concern will require collaboration with social services to address the patient’s health care needs? a. The electricity was turned off 3 days ago. b. The water comes from the county water supply. c. A son and family recently moved into the home. d. This home is not furnished with a microwave oven. ANS: A Electricity is needed for refrigeration of food, and lack of electricity could have contributed to the nausea, vomiting, and diarrhea due to food poisoning. This discussion about the patient’s electrical needs can be referred to social services. Foods that are inadequately prepared or stored or subject to unsanitary conditions increase the patient’s risk for infections and food poisoning, and an assessment should include storage practices. The water supply, the increased number of individuals in the home, and not having a microwave may or may not be concerns but do not pertain to the current health care needs of this patient. DIF: Analyze (analysis) REF: 374 | 381 | 388 OBJ: Describe environmental hazards that pose risks to a person’s safety. TOP: Planning MSC: Management of Care