Module 05 Discussion
Please write 3 paragraphs for EACH discussions
Discussion 1 (3 paragraphs)
What’s Eating You?
Methicillin-resistant Staphylococcus aureus (MRSA) is one of the more prevalent nosocomial infections in health care faculties today. Any patient with a compromised immune system or open wound is susceptible to contracting MRSA from medical staff or even family members. Although MRSA is commonly connected to health care facilities, MRSA can be found anywhere.
Who do you believe to be at the highest risk for MRSA outside the health care environment? Explain. Discuss the common fomites or transmission factors involved as well as the preventative measures the public can do to reduce or prevent MRSA infections.
Discussion 2 (3 paragraphs)
Clinical Case: GI Diet Therapy
In this assignment you will review a case that deals with a client who has GERD.
Clinical Case:
Mrs. G. is a 45-year-old female arrives at the emergency department where you are working with complaints of burning pain in her chest and throat and a sour taste in her mouth. She states this pain has been going on for years after she eats certain foods. She has a large, extended family and does all of the cooking. She is Hispanic and likes to cook her special recipes because she believes that “these foods are good for herself and her family.” She is very proud of her cooking and believes that is one of her main contributions to her family. She has never been sick and does not like to take pills.
She is examined by the emergency room doctor and diagnosed with Gastroesophageal Reflux Disease (GERD). The doctor has ordered medication for you to administer. These medications include a proton pump inhibitor (Prilosec), and a Histamine 2 blocker (Pepcid). He also prescribes the proton pump inhibitor to be taken at home for the next two weeks. Mrs. G. starts to feel better and is ready for discharge. You will be providing the client teaching and discharge instructions about GERD.
In your discussion include:
• Dietary suggestions you would make
• What foods and liquids she should avoid
• What changes she should make
• Barriers she will face in making these changes and how they can be overcome