A nurse is teaching about denture care to the partner of a client who is unable to perform oral hygiene. Which of the following should the nurse include in the teaching?
Wipe dentures before storing them in a dry container at night.
Floss dentures as part of daily cleaning.
Use a washcloth to clean the denture surfaces.
Wrap gloved fingers with gauze to remove dentures.
The Correct Answer is D
A) Wipe dentures before storing them in a dry container at night: This instruction is correct. Dentures should be cleaned before storage to remove any debris or food particles. Storing dentures in a dry container overnight helps prevent bacterial growth and maintains their shape.
B) Floss dentures as part of daily cleaning: Flossing dentures is not typically necessary, as they are not natural teeth with interdental spaces. Instead, dentures should be cleaned using a denture brush or soft-bristled toothbrush to remove plaque and debris.
C) Use a washcloth to clean the denture surfaces: While a washcloth can be used to clean the denture surfaces, it may not be as effective as using a denture brush or soft-bristled toothbrush specifically designed for cleaning dentures. These tools are better at removing plaque and debris without damaging the denture material.
D) Wrap gloved fingers with gauze to remove dentures: This instruction is incorrect. When removing dentures, it's essential to use both hands to grasp them firmly and gently rock them back and forth to release the seal. Using gloved fingers wrapped with gauze may not provide enough grip and could potentially damage the dentures or injure the gums.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
D. Fish and poultry are primary sources of heme iron: This is correct. Fish and poultry are rich sources of heme iron, which is the type of iron found in animal-based foods. Heme iron is more easily absorbed by the body than non-heme iron, which is found in plant-based foods.
Correct Answer is ["A"]
Explanation
A) Poultry and eggs are both examples of complete proteins. Complete proteins contain all nine essential amino acids in adequate proportions. Poultry, such as chicken and turkey, as well as eggs, provide high-quality protein sources that contain essential amino acids necessary for various bodily functions and tissue repair.
B) Legumes, such as beans, lentils, and peas, are incomplete proteins. While they are excellent sources of protein, they do not contain all nine essential amino acids in sufficient quantities. However, when combined with grains or other complementary proteins, legumes can provide a complete protein profile.
C) Grains, such as rice, wheat, and oats, are incomplete proteins. Like legumes, grains lack certain essential amino acids. However, when paired with legumes or other complementary proteins, grains can contribute to a complete protein profile.
D) Nuts are incomplete proteins. While nuts are nutritious and rich in protein, they do not contain all nine essential amino acids in adequate proportions to be considered complete proteins. However, when paired with grains or other complementary proteins, nuts can help create a complete protein profile.
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