Which nurse most likely kept records on sanitation techniques and the effects on health?

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Question 1 of 5

Which nurse most likely kept records on sanitation techniques and the effects on health?

Correct Answer: A

Rationale: Florence Nightingale is the correct answer because she is widely recognized as the pioneer of modern nursing and a prominent advocate for sanitation practices. She implemented meticulous record-keeping on sanitation techniques and their impact on health outcomes during the Crimean War. This data-driven approach led to significant improvements in patient care and reduced infection rates. Lillian Wald and Mary Brewster were also influential nurses, but they are not specifically known for their focus on sanitation techniques and health effects. Oprah, on the other hand, is not a nurse and is not associated with healthcare or nursing practices.

Question 2 of 5

A community health nurse has completed a community assessment and is now writing a community nursing diagnosis for the problem. Which component of the diagnosis will be used to summarize the assessment data of the problem?

Correct Answer: B

Rationale: The correct answer is B - Identification of the health risk. This component is used to summarize the assessment data by pinpointing the specific health risk or problem identified in the community. It helps in focusing on the primary issue that needs intervention. Choice A, Identify Needs, is too broad and does not specify the actual health risk. Choice C, Identify community, is essential but does not directly address summarizing the assessment data related to the problem. Choice D is incomplete, so it cannot be the correct answer. Therefore, B is the most appropriate choice for summarizing the assessment data effectively.

Question 3 of 5

A community health nurse is assessing the health of students in a local college town. What

Correct Answer: A

Rationale: The correct answer is A because the health assessment of students in a college town requires a comprehensive approach. Selecting multiple answers (SATA) allows for a thorough evaluation of various aspects such as physical, mental, emotional, and social well-being. Vital statistics (B) are important but may not provide a complete picture of the students' health. The number of sandboxes in the playground (C) is irrelevant to assessing student health. Health resources available in the community (D) are essential but do not encompass the holistic assessment needed for students' well-being. Overall, option A ensures a holistic and in-depth evaluation of the students' health status.

Question 4 of 5

A community health nurse is educating a group of nursing students about the level of prevention. What would be included in the instruction as an example of primary level prevention?

Correct Answer: C

Rationale: The correct answer is C: Developing a pamphlet about immunization safety for a local health fair. Primary prevention aims to prevent disease occurrence by promoting health and preventing risk factors. Developing a pamphlet about immunization safety promotes awareness and education to prevent illness before it occurs. Incorrect choices: A: Treating COPD - This falls under tertiary prevention, which focuses on managing and treating existing conditions to prevent complications. B: Screening for cancer - This falls under secondary prevention, which involves early detection and treatment of disease to prevent progression.

Question 5 of 5

A nurse is developing a program about strategies to prevent foodborne illness for a community group. The nurse should plan to include which of the following recommendations? SATA

Correct Answer: B

Rationale: The correct answer is B because washing raw veggies thoroughly in clean water helps remove dirt, bacteria, and pesticides that can cause foodborne illness. Option A is incorrect because cooked food should be kept at 60°C/140°F to prevent bacterial growth. Option C is correct as reheating leftovers kills any bacteria that may have grown during storage. Option D is incorrect because cold food should be kept at 4.4°C/40°F or below to slow bacterial growth, not at 40°F.

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