A client is receiving wound care to a laceration on the anterior palm of the right hand. The practical nurse applies a medicated gauze and stabilizes it with an elastic support wrap that encompasses the wrist. Which bandaging method should the PN use that will maintain the medicated gauze in place and facilitate movement of the wrist joint?

A. Extend thumb at a right angle during gloving: Positioning the thumb may help with glove placement but does not directly maintain surgical asepsis. The focus of aseptic technique is keeping gloves sterile, not thumb positioning during the process.
B. Keep gloved hands in sight above waist level: Keeping hands in sight and above waist level is essential for maintaining surgical asepsis. Anything below waist level is considered contaminated, and visibility ensures that sterility is not compromised during procedures.
C. Touch cuff fold only while applying second glove: Touching the cuff is appropriate when donning the second glove, but maintaining hand position above waist level is a broader and ongoing requirement to uphold sterile technique throughout the procedure.
D. Apply a mask once both hands are gloved: Masks should already be in place before starting the sterile gloving procedure. Waiting to apply a mask after donning sterile gloves risks contaminating the gloves and breaking sterile technique.

• 1. 21 to 24%: The client’s fat intake for the three days totals approximately 69 grams of fat (24g + 22g + 23g), which, when multiplied by 9 calories per gram, equals about 621 calories from fat. Given the total caloric intake of 3,200–3,310 calories per day, fat constitutes approximately 21% to 24% of the total caloric intake, which is within the recommended range for a balanced diet.
• 2. has an appropriate fat intake for calories: The fat intake of 21% to 24% of total calories aligns with the general dietary recommendation, which is for 20% to 35% of total calories to come from fat. Therefore, the client’s fat intake is appropriate and does not require any adjustments.

• 1. 26 to 28%: This percentage would be too high for the client’s daily fat intake. To reach 26% to 28% of calories from fat, the client would need to consume more grams of fat. Based on the actual fat intake (69g), this range is not appropriate.
• 1. 14 to 19%: A fat intake of 14% to 19% would be considered lower than the recommended range, and would suggest the client is consuming too little fat for a balanced diet. Given the actual fat intake, this percentage is not accurate.
• 2. should increase his fat intake: Given that the client’s fat intake is already within the recommended 20%–35% range, there's no need for the client to increase his fat intake. Therefore, this option is not appropriate.
• 2. should reduce his fat intake: Reducing the client’s fat intake is not necessary, as the fat intake falls within the recommended range. A reduction in fat would lower the total percentage of calories from fat below the suggested 20%–35% range, which could be harmful for overall nutrition.
• 2. should decrease his caloric intake: There’s no indication that the client is consuming an excessive amount of calories based on the information provided. His calorie intake seems appropriate for his needs. Decreasing caloric intake isn't necessary, especially when his fat intake is within the normal range.