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77julia77 [94]
3 years ago
14

Why is it necessary for all healthcare personnel to use the same system of measurement?

Health
1 answer:
lukranit [14]3 years ago
8 0
If you use the same mesurment system no one gets confused and everyone is on the same page
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What is the first thing to do when performing a sideline evaluation?
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Evaluate that there is not a fracture

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1. ____________ allows you to fully appreciate and better understand your body's needs.
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1 is Exercising
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4 years ago
The prototype model of forming concepts is creating a mental image of the average features.
Ganezh [65]

Answer:

True

Explanation:

Prototypes consist of average or features, or more so, generic features that can be recognized most people. The mental image that someone creates of average characteristics is utilized in order to see if other objects match it.

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3 years ago
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A client presents with fever, vomiting, and diarrhea. what should the nurse suspect are possible causes? select all that apply.
Rus_ich [418]

The possible causes viral bacterial toxin

Frequent symptoms of infections brought on by bacterial toxins or viruses include fever, vomiting, and diarrhea. Fever or vomiting are not signs of irritable bowel syndrome, chronic discomfort, or laxative misuse.

Causes of vomiting and diarrhea: -

Gastroenteritis

An intestinal ailment known as gastroenteritis can be brought on by viruses, bacteria, or parasites. Gastroenteritis is occasionally referred to as the stomach flu or a virus.

Additionally, some travelers have gastroenteritis, sometimes known as traveler's diarrhea.

Gastroenteritis caused by a virus is extremely infectious and spreads quickly between people. The norovirus is the most typical cause of gastroenteritis, and it takes 24-48 hours to incubate. This implies that a person can spread the sickness before realizing they are ill.

Gastroenteritis symptoms include:

abdominal cramps and agony

diarrheal diarrhea

dizziness or vomiting

Occasionally, a fever

The majority of patients recover from viral gastroenteritis in 1-3 days, according to the NIDDKTrusted Source. Some viruses, however, can persist for one to two weeks. Adenovirus and rotavirus are two of them, and they are typically younger children.

Foodborne illness

When someone consumes or drinks tainted food or water, food poisoning ensues. Food poisoning can be brought on by viruses, bacteria, or parasites, just like gastroenteritis. Food poisoning is not infectious, in contrast to gastroenteritis.

Oftentimes, food poisoning strikes abruptly. It may start to manifest 30 minutes to many weeksTrusted Source after ingesting the infected food, depending on the virus or bacterium a person ingests. The most typical signs are as follows:

stomach pain

nauseous and dizzy

diarrhea

fever

Most victims of food poisoning recover on their own. The Centers for Disease Control and Prevention (CDC)Trusted Source notes that those with poorer immune systems, elderly persons, children under the age of 5, pregnant women, and those with weakened immune systems are more prone to have consequences.

Medications

According to NIDDKTrusted Source cite the fact that vomiting and diarrhea are additional negative effects of several drugs. These include magnesium-containing antacids and antibiotics.

Chronic digestive issues can result from long-term antibiotic usage because it alters the gut flora in the large intestine. It could also make a Clostridium difficile infection more likely.

Learn more about diarrhea brainly.com/question/15258393

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5 0
2 years ago
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with
murzikaleks [220]

Answer:

Caution the food handler that she must clean and sanitize her knife.

Explanation:

A food handler should always be very careful about product hygiene, as it is very easy for these foods to become contaminated. In the above question, a food handler decides to remove excess fat from a meat and use the same knife to cut potatoes. This behavior is incorrect, as the fat will contaminate the potatoes and will not allow them to be cooked properly, as well as bringing possible fat pathogens to the potatoes.

For this reason, it is important for someone to inform the food handler that after removing excess fat from the meat, he should clean and disinfect the knife in order to use it in potatoes.

3 0
3 years ago
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