1. you have checked the medication records(MAR) of margaret marks (meet your patient , volume1 and prepare a dose of antibiotics for iv administration. the MAR also indicates that she is receiving morphine for pain and that her last dose was given 1 hour ago. when when you enter the room, she was apparently sleeping. you are not able to awake her and verify her identity. what do you suspect to be happening, how should you respond?
Joshua is a 28-year-old patient in the intensive care unit (ICU). He had a car accident 3 weeks ago and has had several surgeries to repair a fractured femur, ruptured spleen, and intracranial bleeding. He was ventilated mechanically for 10 days and has had numerous invasive procedures. The nurses report that he is very confused and has been hallucinating.
Richard is a 90-year-old man who has been a resident at a skilled nursing facility for 10 yr. He has no visitors, never leaves his room, has no television or radio in the room, and no longer speaks. He does not respond to verbal or tactile stimulation. He lies in bed in a fetal position. When staff try to move him, he moans and howls.
How would you assess Joshua and Richard (Meet Your Patients) for sensory alterations? You may need to review the Meet Your Patients scenario at the beginning of the chapter in the book to answer this question.
How would you address your patients concerns about the risks associated with her engaging in an exercise program?
Your patient has experienced a number of injuries as a result of his exercise. Based on your knowledge of physical activity, what questions would you like to ask about his exercise program?
How would you address your patients concerns about the risks associated with her engaging in an exercise program?
Compare and contrast insomnia and hypersomnia.
How are they different?
How are they alike?
How does your diet compare to the USDA Choose MyPlate in terms of
a.Servings of bread, cereal, rice, and pasta
b.Servings of vegetables
c.Servings of fruits
d.Servings of milk, yogurt, and cheese
e.Servings of meat, poultry, fish, dry beans, eggs, and nuts
f.Servings of fats, oil, and sweets
