2.The normal aging process reduces the antibacterial properties of saliva.3.A lack of salivary gland lubrication makes chewing the food difficult, resulting in gum trauma.4.A dry mouth lacks bacteria-fighting immunoglobulin A.Correct Answer:4Rationale 1: While poorly chewed food that remains in the oral cavity does support bacterial growth and a lack oforal lubrication may make chewing food more difficult, they are not the primary risk factors in this scenario.Rationale 2: Normal aging does not appear to have an effect on the antibacterial properties of saliva.Rationale 3: There is no indication of gum trauma.Rationale 4: Saliva contains large amounts of ions, such as immunoglobulinA, a vital component for destroyingoral bacteria. A lack of saliva increases the risk of infection from oral pathogens.Global Rationale:Cognitive Level:ApplyingClient Need:Health Promotion and MaintenanceClient Need Sub:Nursing/Integrated Concepts:Nursing Process: AssessmentLearning Outcome:36-1Question 13Type:MCSAThe patient reports feeling pain in the right lower quadrant. The nurse shows an understanding of the anatomicallocation of organs in the abdomen by asking the patient which question?2
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Rationale 1: Problems eating fatty food would relate to the gallbladder, which is located in the right upperquadrant.Rationale 2: The right lower quadrant contains the ascending colon. Discussing bowel habits is indicated.Rationale 3: Nausea after eating is not a primary assessment finding associated with the bowels located in theright lower quadrant.