A nurse with 10 years of experience attends a hospital-required training session and learns a new method for securing Foley catheters to the leg after insertion. During the training, the nurse educator provides the nurse with a bibliography of current peer-reviewed articles related to Foley catheter securement devices. The nurse recognizes the change in procedure is developed from which method?

Choice A reason: Green vegetables, whole wheat pasta, and poultry are not the best foods to include in the teaching plan when educating a client on increased calcium intake, as they are not rich sources of calcium. Green vegetables, such as kale, spinach, or broccoli, contain some calcium, but they also have oxalates, which can reduce the calcium absorption. Whole wheat pasta and poultry have very little calcium, and they are more sources of carbohydrates and protein, respectively.

Choice B reason: Low-fat milk, salmon with bones, and yogurt are the best foods to include in the teaching plan when educating a client on increased calcium intake, as they are high sources of calcium. Low-fat milk has about 300 mg of calcium per cup, salmon with bones has about 200 mg of calcium per 3 ounces, and yogurt has about 450 mg of calcium per cup. These foods also provide other nutrients, such as protein, vitamin D, and omega-3 fatty acids, which are beneficial for bone health.

Choice C reason: Fish, eggs, and potatoes are not the best foods to include in the teaching plan when educating a client on increased calcium intake, as they are not rich sources of calcium. Fish, such as tuna, cod, or halibut, have some calcium, but only if they are eaten with bones, which is not common. Eggs have about 25 mg of calcium per egg, which is very low. Potatoes have about 20 mg of calcium per medium potato, which is also very low.

Choice D reason: Poultry, broccoli, and yellow vegetables are not the best foods to include in the teaching plan when educating a client on increased calcium intake, as they are not rich sources of calcium. Poultry, such as chicken, turkey, or duck, have very little calcium, and they are more sources of protein and iron. Broccoli has about 40 mg of calcium per cup, which is low. Yellow vegetables, such as carrots, squash, or corn, have very little or no calcium, and they are more sources of vitamin A and fiber.

Choice E reason: Cheese, almonds, and tofu are not the best foods to include in the teaching plan when educating a client on increased calcium intake, as they are not suitable for everyone. Cheese has about 200 mg of calcium per ounce, but it is also high in fat, sodium, and calories, which may not be good for clients with high blood pressure, high cholesterol, or obesity. Almonds have about 75 mg of calcium per ounce, but they are also high in calories, and they may cause allergic reactions in some people. Tofu has about 250 mg of calcium per half cup, but it is also high in phytoestrogens, which may interfere with hormone levels in some people.

Choice A reason: Rosacea is not a parasitic skin infestation, but a chronic inflammatory skin condition that causes redness, flushing, and bumps on the face.

Choice B reason: Pediculosis corporis is a parasitic skin infestation caused by body lice, but it is not the only one. The question asks for what the student should include in the presentation, not what is the most common or severe type of parasitic skin infestation.

Choice C reason: Sarcoptes scabiei is a parasitic skin infestation caused by scabies mites, which burrow into the skin and cause intense itching, rash, and secondary infections. This is a correct choice to include in the presentation, as scabies is a common and contagious condition that affects people of all ages and backgrounds.

Choice D reason: Furuncles are not a parasitic skin infestation, but a bacterial infection of the hair follicles that causes painful, pus-filled boils on the skin.

Choice E reason: Impetigo is not a parasitic skin infestation, but a bacterial infection of the skin that causes red, oozing, and crusted sores.