A nurse is providing discharge instructions to a client who has rheumatoid arthritis and a prescription for oral betamethasone. Which of the following statements should the nurse make about how to take this medication?

Choice A reason:

Using the palm of the hand, feel for lumps using a circular motion: This instruction is incorrect. The correct method for a breast self-exam involves using the pads of the three middle fingers, not the palm of the hand. The fingers should move in a circular motion to feel for lumps or abnormalities.

Choice B reason:

Expect some breast dimpling or discharge with age: This is misleading and potentially harmful advice. While some changes in the breast can occur with age, dimpling or discharge can also be signs of breast cancer and should be reported to a healthcare provider immediately.

Choice C reason:

Breasts can be examined in the shower with soapy hands: This is correct. Examining the breasts in the shower with soapy hands can make it easier to feel for lumps or changes. The soapy water helps the fingers glide smoothly over the skin, making it easier to detect any abnormalities.

Choice D reason:

For those who have a menstrual cycle, perform a BSE every month, 2 or 3 days before menstruation: This instruction is incorrect. The best time to perform a breast self-exam is a few days after the menstrual period ends, when the breasts are least likely to be swollen or tender.

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.