The options of this question are missing; here are the options:
Which information should reassure the client that contaminating family members and others is not likely?
A. The family does not need therapy, and client will not be contagious after 1 month of medication therapy
B. The family does not need therapy, and the client will not be contagious after 6 consecutive weeks of medication therapy
C. The family will receive prophylactic therapy, and the client will not be contagious after 1 continuous week of medication therapy
D. The family will receive prophylactic therapy, and the client will not be contagious after 2 to 3 weeks of medication therapy
The answer to this question is D. The family will receive prophylactic therapy, and the client will not be contagious after 2 to 3 weeks of medication therapy.
Explanation:
Tuberculosis is a serious contagious disease. Due to this, in tuberculosis treatment, the purpose is not only to stop the infection but to prevent this spreads to others. Indeed, the treatment for tuberculosis includes a set of medicines that stop the infection in the patient, which takes several weeks to end the infection; however, after 2 or 3 weeks the patient should not be contagious. Besides this, the family of the patient or anyone who has close contact with the patient should receive prophylactic therapy or medicine to prevent the development of the disease.
According to current dietary recommendations, trans fat intake should be limited. How is this best accomplished? a. Select foods containing manufactured rather than naturally occurring trans fats. b. Read labels to select foods that say "polyunsaturated fatty acid free." c. Avoid all processed foods such as bakery items, packaged cookies, and store-bought bread. d. Use fat replacers, such as olestra, which provide the same nutrient content as regular fats without being saturated. e. Choose foods with <10% of calories from saturated fat per serving and no hydrogenated oils in the ingredients list.
Answer:
The correct option is;
c. Avoid all processed foods such as bakery items, packaged cookies and store-bought bread
Explanation:
Dietary trans fat comes primarily from consuming processed bakery foods and packaged items such as crackers, cakes, cookies, margarine, popcorn, potato chips, fried potatoes, breakfast cereals although the frying process does not form the trans fat
80% of the dietary trans fat come from processed food or oils while the remaining are found in natural food sources
Limiting the consumption of processed foods which make up the 80% source of dietary trans fat is the most effective way of reducing trans fat intake.