A nurse is caring for a 63-year-old patient with a central venous catheter (CVC) placed for chemotherapy. During the shift, the nurse reviews the protocols for infection prevention in managing central lines. Which actions should the nurse implement to reduce the risk of catheter-related bloodstream infections (CRBSIs)? (Select all that apply)

A nurse is educating new nursing students on recognizing physical characteristics commonly associated with Down syndrome. The nurse presents a scenario of a newborn diagnosed with Down syndrome and asks the students to identify the physical features that support this diagnosis. Which physical characteristics are commonly associated with Down syndrome? (Select all that apply)  

A nurse is providing a complete bed bath for a 75-year-old patient who is immobile due to a stroke. The nurse explains the process to the patient before beginning. Which sequence of steps should the nurse follow to ensure proper hygiene and prevent infection during the bed bath?

A nurse is monitoring a 70-year-old patient on telemetry who was admitted for syncope and hypotension. The ECG reveals a third-degree atrioventricular (AV) block with a ventricular rate of 28 beats per minute. The patient is diaphoretic and reports severe dizziness. The healthcare provider is unavailable for immediate consultation. What is the most appropriate immediate action by the nurse?

The syndrome of loss of lean body mass and body fat stores that occurs in clients with a terminal health condition is called

Clients prescribed warfarin (Coumadin) need to be taught to avoid eating large quantities of food containing Vitamin K, such as 

A client experiences bloating gas and diarrhea after eating ice cream or drinking milk.  These symptoms are related to 

To help increase caloric intake, the nurse teaches a client with chronic pulmonary obstructive disease (COPD) to   

If a client with normal body weight develops liver disease, it would be especially important to evaluate their 

For someone with coronary heart disease, what would be the most helpful piece of information on a food label?