NURS200 CH 27 PATIENT SAFETY HIGHLIGHTED

Question 1

Safety in Health Care Organizations

Answer 1

• Performance improvement
• Risk management and safety reports
• Current reliable technology
• Evidence-based practice
• Safe work environment
• Adequate staff education

Question 2

(QSEN)

Answer 2

Quality and Safety Education
for Nurses

Question 3

Safety in Health Care Settings

Answer 3

1. Reduces the incidence of illness and injury
2. Prevents extended length of treatment/stay
3. Improves or maintains functional status
4. Increases patient’s sense of well-being

Question 4

Oxygen

• Low concentration
• High concentration
• Carbon monoxide

Answer 4

•Low concentrations of oxygen can cause nausea, dizziness, headache, and fatigue. High concentrations can cause death within 1 to 3 minutes. Carbon monoxide is a colorless, odorless gas. It will be imperative to check that furnaces, heaters, stoves, and ovens are functioning properly. Installing a carbon monoxide monitor may save lives.

Question 5

Nutrition

• Proper storage
• Proper refrigeration
• Preparation area

Answer 5

•Food needs to be stored, refrigerated, and prepared properly. Clean drinking water is a must for food preparation, cleaning, and drinking. Escherichia coli, Salmonella, Shigella, and Listeria organisms are common causes of foodborne illness.

Question 6

Temperature

• Normal
• Hyperthermia
• Hypothermia

Answer 6

•Normal temperature range is between 65° F and 75° F. Hyperthermia occurs when the core body temperature exceeds the normal core body range. Excessive body temperature can cause heatstroke or heat exhaustion. Both the elderly and the young are susceptible to variations in body temperature. Hypothermia occurs when core body temperature falls below 95° F.

Question 7

Fires: “RACE”

Answer 7

• Rescue patients.
• Activate alarm.
• Confine fire.
• Extinguish.

Question 8

•PASS

Answer 8

pull, aim, squeeze and sweep.