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REGIONAL EXAMINATION FOR NURSE REGISTRATION

CARICOM COUNTRIES

PAPER III

APRIL 2001

ANSWER KEYS

NO OF ITEMS: 4
NUMBER OF POINTS: 100
ITEM I
A. ENSURE PHYSICAL COMFORT AND PRIVACY

 Set appointed time to rule out other disturbances


 Ensure that there is a room area where the person will be
undisturbed
 Well ventilated room clean with adequate lighting
 Adequate seating arrangements
 Establish rapport
 Assure confidentiality
 Establish goals/objectives of session
 Ensure environment is non-threatening
 Other

Any 5, 1 point each


Total = 5 points
B. USE OF APPROPRIATE LANGUAGE
 Avoiding using language that is intimidating or inflammatory
 Express self clearly
 Use open ended questions
 Allow for feedback
 Stick to accustomed culturally used terms
 Use of appropriate non-verbal communication (e.g. gestures, facial
grimace)
 Other

Any 5, 1 point each

Total = 5 points

C. FACE TO FACE CONTACT


 Provide opportunity to observe non-verbal behavior
 Can relate spoken words to action
 Ensure understanding of what is said
 Maintain eye contact
 Be alert to non-verbal messages
 Other

Any 3, 2 points each

Total = 6 points

D. CREATE A GOOD EMOTIONAL CLIMATE


 Demonstrate non judgmental attitude
 Give opportunity for ventilation
 Listen attentively
 Provide comfortable environment
 Allow staff to feel relaxed
 use appropriate tone of voice
 other

Any 4, 2 points each = 8 points

Overall Points: 24 points

ITEM 2
A. EDUCATIONAL PREPARATION
 Minimal standards of entry to training programme e.g. CXC. GCE
 Three years Basic General Nursing Program
 Offered in higher institutions of learning
 Preparation of teaching personnel
 Prescribed curriculum (stipulated theory/practice)
 Leading to certification/registration
 Other

Any 5, 1 point each = 5 points

0.5 concepts, 0.5 explanations

B. MAINTAIN STANDARDS OF PRACTICE


 Set standards for practice of nursing
 Policies and procedures
 Code of ethics
 Legislation
 Utilizes scientific theoretical concepts/frameworks e.g. The Nursing Process
 Adhere's to universally accepted standards e.g. Caribbean Nursing Standards. WHO/PAHO
 Audit/Quality Assurance Programs/Committees
 Other
Any 6, 1 point each = 6 points
0.5 concepts, 0.5 explanations

ITEM 4
A. NURSE
 Maternal and Child Health
 Family Life Education
 Counseling
 Collaborating with health workers and policy makers
 Educate on health issues
 Assistance with health needs of the community School Health
 Advice re exercise and stress management
 Other

Any 5, 2 each (1 point discussion) = 10 points

B. NUTRITIONIST

 Assessment of the nutritional needs of the community (clinic and/or home


visits)
 Education on the importance of having three (3) balanced meals per day.
 Utilizing the food groups in preparing meals
 Encouragement re drink (6-8 glasses per day) water.
 Demonstration and return demonstration of ways of providing nutritional meals
(small groups)
 Plan with the group age-related/appropriate diets
 Assistance with selection of appropriate diet
 Advice re selection of food substitutes.
 Other

Any 5, 2 each (1 point discussion) = 10 points

C. PUBLIC HEALTH INSPECTOR


 Promotion of legislation to prevent water pollution
 Water quality – portability
 Sewage treatment/disposal
 Vermin and vector control
 Food and meat inspection
 Food handler's certification
 Solid Waste Management
 Maintenance of slaughter houses and dairies
 Provision of, use and maintenance of public Sanitary conveniences
 Other

Any 5, 2 points each = 10 points (1 point for concept, 1 point for discussion)
Total 30 points
ITEM 6
Aim: to educate children and their parents on purchasing Safe food for Consumption

1 point

Title
0.5 point

Duration
0.5 point

Methodology
0.5 point

Venue
0.5 point

Date/Time
0.5 point
5 points

Objectives:

1. Define the term "Safe Food"


2. Define the term "consumption of food"
3. Discuss the hygienic aspects related to food handling
4. Determine the characteristics of safe food
5. Define the term purchasing

Any 4, 1 point each = 4


points
CONTENT

A. DEFINITION OF TERMS
OBJECTIVE 1

Safe Food: Food that is prepared and served under hygienic conditions and meet the
Public Health Laws Standards.

Other 1 point

OBJECTIVE 2
Consumption of Food : To take in food.
Other 1 point

OBJECTIVE 3
Hygienic aspects
 Ensure food is covered.
 Note method of handling food
 *Observe for hand washing
 Observe for means of garbage disposal
 Observe environment for cleanliness
 Note physical appearance of vendor.
 *Observe for food handlers certificate
 Ensure food is properly stored e.g. Use of ice. Etc.
 Other

*1 point each, any other 6, 1 point each = 8 points


OBJECTIVE 4

CHARACTERISTICS OF SAFE FOOD

 Observe temperature of food


 Observe food for "freshness.
 Note smell and texture of food
 Ensure food is properly cooked.
 Observe that packages and cans
are intact.
 Observe expiry date if possible.
 Other
Any 5, 1 point each = 5 points Total = 24 points