Answer:
1914
The Association of Practical Nurse Schools was founded in 1941
Answer:
D)evaluate a patient's complaint about a particular health-care organization.
Explanation:
Answer: This person could have smoke build up in their lungs.
Explanation:
connections between cancer patients hospitalized for symptoms and healthcare utilization and patient-reported care satisfaction
What is healthcare?
It offers comprehensive care for health requirements across the lifespan, not only for a collection of particular disorders. Primary health care guarantees that patients receive high-quality, all-encompassing care that is as close as practical to their daily environments, spanning from promotion and prevention through treatment, rehabilitation, and palliative care.
From September 2014 to April 2017, we prospectively enrolled individuals who had cancer and unanticipated hospitalizations. We evaluated patients' physical, psychological, and emotional symptoms at the time of admission, as well as their satisfaction with their care (FAMCARE items: satisfaction with care coordination and timeliness of symptom treatment). We used regression models to find characteristics that affect care satisfaction and relationships between satisfaction and symptom load and length of hospital stay (LOS).
The majority of the 1,576 participants expressed "satisfaction" or "very satisfaction" with care coordination (90%) and the promptness of symptom treatment (89%).
High levels of care satisfaction are reported by cancer patients who are hospitalized, and these levels are associated with older age and admission to an oncology service. The significance of enhancing symptom management and care coordination in this population is highlighted by the relationships between higher care satisfaction, lower symptom load, and shorter hospital LOS.
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If Ready-to-eat TCS items are to be kept for more than 24 hours, they should be labeled with a date by which they must sell, be eaten, or be discarded.
<h3>
What measure should be taken while storing TCS food?</h3>
When keeping food, time and temperature are critical and must be closely managed. The received-on and use-by dates on stored foods should be clearly labeled. Food that is transported off-site must be tagged and kept at a specific temperature. This also applies to packaged items for self-service.
When left at the improper temperature for too long, TCS foods are more susceptible to bacterial development. TCS goods spoil more quickly and allow for harmful amounts of disease growth if not stored at the proper temperature. Foodborne disease could occur if dangerous pathogens are present.
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