A nurse is caring for a client who is to receive a mechanically altered diet. Which of the following client food choices necessitates intervention by the nurse?

A. This helps to remove dirt, pesticides, and harmful bacteria that may be present on the surface of the vegetables.
B. This ensures that any bacteria that may have grown on the food are killed.
C. Unpasteurized dairy products may contain harmful bacteria, such as Salmonella and Listeria.
D. This helps to prevent the growth of bacteria.
E. Cooked foods should be kept hot (above 60°C/140°F) or cold (below 4°C/40°F) to prevent bacterial growth.

A. While holding the client’s arm might seem like a supportive action, it is not the most effective method to prevent a fall. If a client begins to fall, holding their arm could result in injury to either the client or the nurse, as it does not provide adequate control to prevent the fall. Instead, more proactive measures should be taken to safely manage the situation.
B. Assuming a narrow base of support (standing with feet close together) is actually less stable and can increase the risk of falling. To effectively prevent or manage a fall, the nurse should assume a wide base of support (feet apart) to enhance stability and balance.
C. If a fall is imminent and cannot be prevented, the best approach is to safely lower the client to the floor to minimize the risk of injury. The nurse should support the client’s body as they go down, guiding them gently to the floor to avoid a sudden impact. This technique helps reduce the potential for serious injuries such as fractures or head trauma.
D. Leaning the client toward the wall might provide temporary support but does not fully address the risk of a fall. It may also place the client in an awkward or unsafe position. The best approach is to take more direct action to prevent the fall or safely lower the client if the fall is unavoidable.