Unsanitary Food Handling and Preparation as Health threat related to lack of food storage facilities. CRITERIAWEIGHTScoringJustification1. Nature of the condition orproblem presentedScale:wellness state31health deficit3/3) x1health threat2foreseeable crisis12. Modifiability of the condition orproblemScale:2easily modifiablePartially modifiablenot modifiable12/2) x23. Preventive PotentialhighmoderateScale:321/3)x1low14. SalienceScale:a condition or problem, needing2immediate attentiona condition or problem, not needing11/2) x 1immediate attentionnot perceived as a condition or problemneeding changeProblem'sTOTAL SCORE:Score

Family health nursing It is the systematic approach to meet the health needs of the family to…

1. Nature of the condition or problem presented Scale: wellness state 3 1 health deficit 3 /3)x1 health threat foreseeable crisis 1 2. Modifiability of the condition or problem Scale: easily modifiable Partially modifiable not modifiable 1 2 /2)x2 3. Preventive Potential high Scale: 3 moderate 2 1 /3) x1 low 1 4. Salience Scale: a condition or problem, needing 2 immediate attention a condition or problem, not needing 1 1 /2)x1 immediate attention not perceived as a condition or problem needing change Problem's TOTAL SCORE: 5 Score

1. Nature of the condition or problem presented Scale: wellness state 3 1 health deficit 3 /3)x1 health threat foreseeable crisis 1 2. Modifiability of the condition or problem Scale: easily modifiable Partially modifiable not modifiable 1 2 /2)x2 3. Preventive Potential high Scale: 3 moderate 2 1 /3) x1 low 1 4. Salience Scale: a condition or problem, needing 2 immediate attention a condition or problem, not needing 1 1 /2)x1 immediate attention not perceived as a condition or problem needing change Problem's TOTAL SCORE: 5 Score

Phlebotomy Essentials

6th Edition

ISBN:9781451194524

Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)

Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)

Chapter1: Phlebotomy: Past And Present And The Healthcare Setting

Section: Chapter Questions

Problem 1SRQ

See similar textbooks

Similar questions

In general, is it better to eat organic food versus non-organic food? Do we benefit from eating organic or does it not make a difference? Support your response with quality sources. Hint: Don't use Al please
Nutrient agar plates are inoculated alongside the Mannitol Salt or EMB agar plates because nutrient agar: is not selective is not differential does not contain mannitol or lactose does not contain phenol red O
Pick one option A nurse is consulting with the dietician regarding a client’s need for increased protein intake. Which of the following food sources should the nurse identify as an incomplete protein? Poultry Eggs Seafood Grains
Name four reasons why a student stops from making healthy dietary choices at the school.
Identify the items that are included on a food label.
choose one option only A nurse is instructing a client about which food should be included in a low fiber diet. Which of the following statements indicates the client understands the instructions? Bran cereal would be a good breakfast choice I can prepare refried beans for supper I should choose white rice as a side dish A fresh pear would be a good snack option.
The RDA for nutrients is set at a point high enough to cover most healthy people. 1) True 2) False
Foodborne intoxication requires the ingestion of living organisms. True or False
Identify and describe at least two safe food practices when buying, storing, preparing, cooking, and serving food.
The new nutrition labels included nutrients that are - under consumed like potassium and excluded those that are abundant in food supply like vitamin A? True False
The question is as follows: What is the recommended daily intake allowance for this vitamin? Assume the person is between the ages of 20-30 years of age in good health. It also says to look at this website for guidelines The website is: https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-7/
The question is as follows: What is the recommended daily intake allowance for this vitamin? Assume the person is between the ages of 20-30 years of age in good health. It also says to look at this website for guidelines The website is: https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-7/