A Client Develops Vomiting and Diarrhea After Eating at a Local

A client develops vomiting and diarrhea after eating at a local restaurant. Which intervention should the nurse include in this client's plan of care?

A) Teach the importance of avoiding seafood
B) Teach the importance of eating fresh fruits and vegetables
C) Teach the importance of washing hands after coughing or sneezing
D) Teach the importance of refrigerating leftover items within two hours after a meal is served

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