Join Our WhatsApp Channel for Updates!
NBME CBSE REAL EXAM : QUESTIONS WITH VERIFIED ANSWERS |LATEST UPDATED 2024
| Institution | kmtc |
| Course | nursing |
| Year | 3rd Year |
| Semester | Unknown |
| Posted By | Zawadi Muriithi |
| File Type | docx |
| Pages | |
| File Size | 58.72 KB |
| Views | 6708 |
| Downloads | 0 |
| Price: |
Buy Now
 Buy via
whatsapp
|
Description
NBME CBSE REAL EXAM : QUESTIONS WITH VERIFIED ANSWERS |LATEST UPDATED 2024
70yo M dies in a motor vehicle collision. Was undergoing evaluation for occult blood in the stool. Photo of transverse colon shown. Dx? ANSWER Tubular adenoma
38yo M with 1-week hx of watery, itchy eyes and a runny nose. Physical shows inflamed nasal mucosa. No congestion in lower lung. Pharmacotherapy? ANSWER Loratadine
16yo girl with 3-day hx of fever, nonproductive cough, and fatigue. T 38.3, P 88/min, BP 102-70. PE shows pale conjunctivae. CXR shows bilateral interstitial infiltrates. Blood spontaenously agglutinates while awaiting transport to the laboratory. Antibody isotypes causing agglutination? ANSWER IgM
24yo M with small tender blisters on his penis 3 days after unprotected sex. Photograph shown. Causal agent? ANSWER HSV-2
42yo F with 3-year hx of an intermittent facial rash, including the forehead, eyelids, nose, and cheeks. Rash seems to be getting worse since she moved from New York to Florida last year. Spicy foods precipitate a flushing reaction that seems to exacerbate the rash. PE shows erythema over the nose and cheeks, with scattered telangiectasias and a few papules. Dx? ANSWER Rosacea
Below is the document preview.
Criminal Litigation: Practice and Procedure
Trending!
A full dive-in for an understanding of criminal litigation practice and procedure.
570 Pages
3748 Views
0 Downloads
4.58 MB
SZL 200: Vertebrate Zoology Notes 2nd Year
Recommended!
Trending!
The Following Is A Copy Of Kenyatta University SZL 200 Notes On Vertebrates.
150 Pages
6197 Views
62 Downloads
3.54 MB
Price: FREE
Download
INTROCTION TO CATERING PREMISES
Trending!
INTRODUCTION TO CATERING PREMISES
Definition of terms
1. Plant and premises- a plant is a building area mainly used by industries and
premises are slightly smaller than plant
2. Catering outlets- they are various sectors of catering industries where activities
take place
3. Catering systems- are various methods used in preparation, production and
service of food and beverage e.g. cook freeze, convectional cooking
4. Work flow – sequence in which activities follow one another and should be
easy for the work force to follow
5. Building fabrics – materials used to construct a building or a plant e.g. stones,
timber, iron sheet
6. Catering processes – the flow of items from one department to another e.g
receiving goods – storing – issuing – production/preparation and selling
Objectives of catering management
1. Assists the catering to understand the systems of catering layout and the
arrangement of property e.g. large equipment
2. Assist on how to use catering equipment correctly and specifically
3. Helps caterer to be able to select appropriate equipment for a particular catering
outlet
37 Pages
5205 Views
0 Downloads
819.08 KB
SERVICE TECHNICAL SKILLS
1. Lay the napkin face down in front of you.
2. Fold the napkin in half.
3. Fold the napkin in quarters.
4. Fold the napkin in half diagonally, creating a triangle.
5. Orient the triangle so the open tip is facing away from you.
6. Fold the right corner diagonally towards you – laying it down along the centreline of
the triangle, making a new tip pointing towards you. An iron can make this important
fold a whole lot easier.
7. Do the same with the left corner, fold it diagonally toward you and press it down next
to the previous fold. Now you have a diamond, you’re rich! Yay!
8. Fold the two "wings" that you just made in folds 6 and 7 under so that you have your
original triangle shape back. Once again an iron can make a world of difference.
9. Fold the triangle in half by bringing the centre seam towards you and allowing the
ends to fall.
10. This bird’s almost ready to fly, but first you must give it some feathers. While holding
the base firmly to keep your folds together, pull up the four ‘flaps’ created by the
napkin’s corners
73 Pages
336 Views
0 Downloads
2.21 MB
SERVICE TECHNICAL SKILLS
In the recent years, eating away from home has bean on the increase
and there is a widening diversity in the nature and the type of food and
beverage on offer.
The hospitality industry (Catering/Hotel industry) has a greatly expanded
demanding improved professionalism in food and beverage service staff.
There is even greater need for more people to make their career in this
noble profession alongside the need for improved confidence and
performance through higher standards of knowledge and skills.
Food and beverage service staffs are employed in huge variety of
establishments in the hospitality industry, but their basic roles does not
differ no matter what type of restaurant, hospitals or other venue they
work in. The number of food and beverage service staff and their positions in an
establishment hierarchy depend on their size of operation and service
offered. The function of the waiting staff; large, medium or
small establishments remain the same.
322 Pages
363 Views
0 Downloads
5.44 MB
Analogue Electronics 2
Trending!
This term signal diode includes all devices that have been designed for use in circuits where large current and voltage ratings are not required. The usual requirements are for a large reverse resistance/forward resistance ratio and minimum junction capacitance.
86 Pages
6291 Views
0 Downloads
3.43 MB
INTRODUCTION TO SOLAR TECHNOLOGIES
Trending!
Solar electricity is electric power generated from sunlight using devices called solar cell
modules. Solar electricity can replace, cost-effectively, small applications of petroleum-fueled generators, grid power and even dry cell batteries.
58 Pages
6738 Views
0 Downloads
1.34 MB
Medical-Legal Ethics
Trending!
A summary of the application of medical-legal ethics for nurses, doctors and other direct care medical professionals.
53 Pages
7378 Views
2 Downloads
337.68 KB
POTT/D/234 PERIOPERATIVE THEATRE TECHNOLOGY
Trending!
An outline of all perioperative procedures and conduct in the theatre.
153 Pages
7063 Views
0 Downloads
839.52 KB
INTRODUCTION TO CONTROL
Trending!
Definition and importance of control
Definition Food and beverage control may be defined as the guidance and regulation of the costs
and revenue of operating the catering activity in a food and beverage establishment.
Sectors of food and beverage outlets
Bars
Night clubs
Pubs
Fine dining restaurants
Dining rooms
Sandwich bars
Deli shops and employees cafeterias
Coffee house and tea rooms
Snacks and refreshment centers
Lounge
Take away and home deliveries
It is important at this stage to clarify the limitations of a control system.
A control system can only identify problem areas and trends in the business. The system cannot
automatically correct such problem areas.
A control system will require constant management supervision to ensure that it functions efficiently.
A control system will need management action to evaluate the information produced and to act upon
98 Pages
5722 Views
0 Downloads
2.18 MB