A nurse is preparing to administer amitriptyline 150 mg PO at bedtime. The amount available is amitriptyline 75 mg tablet. How many tablets should the nurse administer per dose?

(Round the answer to the nearest whole number. Use a leading zero if it applies. Do not use a trailing zero.)

Choice A reason:

Handrails are present in the bathroom: Handrails in the bathroom are actually a safety feature, not a risk. They provide support and stability, helping to prevent falls, especially for individuals with decreased vision or mobility issues.

Choice B reason:

Electrical cords are placed along the walls: Electrical cords placed along the walls can pose a tripping hazard, particularly for someone with decreased vision. However, if they are secured properly and not in walkways, the risk can be minimized.

Choice C reason:

Uses a microwave for cooking: Using a microwave for cooking is generally safe and convenient for older adults, especially those with decreased vision. It reduces the risk of burns and fires compared to using a stove.

Choice D reason:

Scatter rugs are present in the kitchen: Scatter rugs are a significant safety risk for older adults, particularly those with decreased vision. They can easily cause tripping and falls, which can lead to serious injuries. It is recommended to remove scatter rugs or ensure they are non-slip and securely fastened.

Choice A: Wash raw carrots before cooking

Reason: Washing raw vegetables, including carrots, before cooking is essential to remove dirt, bacteria, and pesticide residues. However, this option is not specific to preventing foodborne illnesses. Washing vegetables is a general hygiene practice, but it does not address the broader aspects of food safety, such as preventing cross-contamination or ensuring proper cooking temperatures. Therefore, while important, it is not the most critical instruction for preventing foodborne illnesses in this context.

Choice B: Separate raw foods from ready-to-eat foods

Reason: Separating raw foods from ready-to-eat foods is crucial to prevent cross-contamination. Raw foods, especially meats, poultry, and seafood, can harbor harmful bacteria that can transfer to ready-to-eat foods if not kept separate. This separation should be maintained during storage, preparation, and cooking. For example, raw meat should be stored on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods. Using separate cutting boards and utensils for raw and ready-to-eat foods further minimizes the risk of cross-contamination.

Choice C: Wash utensils with warm water

Reason: While washing utensils with warm water is a good practice, it is not sufficient on its own to ensure food safety. Utensils that have come into contact with raw meat, poultry, or seafood should be washed with hot, soapy water and sanitized to kill any harmful bacteria. Simply using warm water may not effectively remove or kill bacteria, making this option less critical compared to others that directly address foodborne illness prevention.

Choice D: Practice good hand washing after handling raw eggs, meat, or poultry

Reason: Practicing good hand washing after handling raw eggs, meat, or poultry is one of the most effective ways to prevent foodborne illnesses. Hands can easily transfer bacteria from raw foods to other surfaces, utensils, and foods. Proper hand washing involves scrubbing hands with soap and water for at least 20 seconds, ensuring all parts of the hands are cleaned. This practice helps to eliminate harmful bacteria and reduce the risk of cross-contamination.

Choice E: Ensure all food is cooked to 165°F. Promptly refrigerate foods when finished eating

Reason: Cooking food to the proper internal temperature is essential to kill harmful bacteria that can cause foodborne illnesses. For most foods, an internal temperature of 165°F (73.9°C) is recommended to ensure safety. Using a food thermometer to check the temperature is the best way to ensure food is cooked thoroughly. Additionally, promptly refrigerating foods after eating helps to prevent bacterial growth. Bacteria can multiply rapidly at room temperature, so refrigerating leftovers within two hours (or one hour if the temperature is above 90°F) is crucial for food safety.