A nurse is reinforcing teaching with the family of a client who is receiving palliative care for terminal cancer. Which of the following guidelines should the nurse emphasize about appropriate pain control measures?

A. Cottage cheese: Cottage cheese is a dairy product that contains all nine essential amino acids, classifying it as a complete protein. It supports tissue repair and overall protein needs, making it suitable for a high-protein diet.

B. Whole wheat bread: Whole wheat bread is primarily a plant-based protein source and is considered an incomplete protein because it lacks one or more essential amino acids. It must be combined with other plant proteins to achieve completeness.

C. Salmon: Salmon is an animal-based protein that contains all essential amino acids, making it a complete protein. It also provides healthy omega-3 fatty acids, supporting cardiovascular health and anti-inflammatory benefits.

D. Hard-boiled eggs: Eggs are a classic source of complete protein, offering all essential amino acids in optimal proportions. They are highly digestible and ideal for meeting high-protein dietary requirements.

E. Steamed spinach: Spinach is a plant-based protein and considered incomplete because it does not provide all essential amino acids in adequate amounts. While nutritious, it cannot alone meet complete protein requirements.

A. Pour liquid by holding the bottle with the label facing the sterile field: When pouring solutions onto a sterile field, the label should face the nurse’s hand, not the sterile field. This prevents the liquid from running down the bottle and obscuring or washing off the label, which maintains accurate identification of the solution while protecting the sterile field.

B. Prepare the sterile field 5 cm (2 in) below the level of the waist: The sterile field should be set up at or above waist level to prevent accidental contamination. Positioning it below waist level increases the risk of droplets, contact with nonsterile surfaces, or accidental touches, compromising sterility.

C. Pour liquids from 10 to 15 cm (4 to 6 in) above the sterile field: Maintaining this distance ensures that the fluid is poured without splashing or touching the sterile field with the bottle, which reduces contamination risk. This technique balances control and safety while preserving sterility during preparation or dressing changes.

D. Open the outermost flap of the wrapper toward the body: The outermost flap should be opened away from the body to prevent reaching over the sterile field, which could result in accidental contamination. Opening toward the body increases the chance that clothing or hands might contact the sterile surface.