SUCCESS TO THE PEAK

4. MCV and MCHC in types of anemias - Macrocytic (MCV>94, MCHC >31) Pernicious anemia - from lack of b12 most commonly from a lack of IF Hypochromic, microcytic (MCV<80, MCHC < 31) Thalassemia, copper deficiency, IDA) Normochromic, Normocytic (MCV - 82-92, MCHC >30) liver, renal disease; pregnancy, hemolytic disease Normal Hemoglobin (M: 13.5 - 17.5 g/dL, F: 12 - 15.5g/dL) 5. Hemolytic anemia - anemia caused by the destruction of red blood cells Sickle cell anemia

What is cross contamination and why is it dangerous? how can it happen? - when microorganisms from one food get into another. cutting veggies right after meat with the same knife without thoroughly cleaning the knife.

You are providing ventilations using a Bag-mask device. Suddenly, you do not see the patient's chest rise with the ventilation. You reposition the patient to ensure an open airway. When you attempt to ventilate, you do not see his chest rise. The most likely cause of this is: a. The bag-mask device is faulty b. Airway obstruction c. The patient has suffered an MI d. Cardiac tamponade - b. Airway obstruction The most likely cause of the failure of the chest to rise during ventilations i...

Phenomena of concern for nurses - Promotion of optimal health. Impaired ability to function. Alterations in cognition. Potential danger. Emotional stress related to issues. Symptom management, side effects, or toxicities associated with self-administered drugs. Barriers to treatment posed by alcohol/substance abuse/dependence. Dev psych issues. Physical/psychological symptoms connected to psychological status. Ability to maintain meaningful lives.

All food service establishments must have - a current and valid permit issued by the NYC Health Department When do Health Inspectors have the right to inspect a food service or food processing establishment? - as long as it is in operation During an inspection, inspectors must be given access to - all areas of the food establishment Who is required to have a Food Protection Certificate. - supervisors of all food service establishments Food is defined as - any edible substance, ice, b...

A nurse is caring for a client who is 24hr postoperative following abdominal surgery & has an NG tube. What action should the nurse plan to take to decrease the risk of postoperative complications? - Encourage the client to use an incentive spirometer every hour while awake

A 30 year old chef complains of pruritic hives over her chest and arms but denies difficulty swallowing or breathing. SHe reports a family history of allergic rhinitis and asthma. Which of the following interventions is most appropriate? a. perform a complete and thorough history b. prescribe an oral antihistamine such as diphenhydramine 25 mg PO QID c. give an injection of epinephrine 1:1000 IM stat d. call 911 - a

What is polyvinylsiloxane used for? A. Centric positioning B. Pantographs C. Bite registration D. Bridge registry - D Which w

2. A 19-year-old patient is brought to the Emergency Department after taking a handful of pills. The patient is obtunded but is making regular, sonorous respiratory efforts. Auscultation reveals coarse rhonchi bilaterally. Which of the following should be done FIRST to assess this patient? A. Obtain a sputum specimen. B. Obtain an ABG. C. Measure peak expiratory flow. D. Determine the Glasgow Coma Score. - B. Obtain an ABG.

The correct answer is A. You should never leave a new admit until the patient knows how to call for help - Which of the following things should you do to familiarize a new client with his or her surroundings?