Question 1

The nurse is preparing an educational program for parents of children with celiac disease. To develop a successful program for this community, which concept is important for the nurse to employ?

Accepted Answer

It is very important for the nurse to understand that community members must be worked with in partnership. Community leaders and members must be included when developing programs with ultimately successful outcomes. Behaviors of individuals within a community are influenced and shaped by community values and social norms. Communities can change individual behavior by promoting desirable behaviors and environments.

Question 2

A community member asks the difference between primary, secondary, and tertiary health prevention activities. Which statement by the nurse is an accurate interpretation?

Accepted Answer

Primary health prevention activities are prevention-oriented activities that are delivered to a community. Secondary health prevention activities are used to screen for potential or actual health problems that are developing or have developed. Tertiary health prevention activities are provided for individuals to help manage an existing health condition.

Question 3

The nurse is performing a community needs assessment. Which concept is accurate regarding the influence that an individual's peers can have on health promotion behaviors?

Accepted Answer

Peers can have a powerful and positive influence on individual health promotion behaviors. Peers are especially influential when they have experienced improvements in their health that can be visualized by others. Peers can exert more influence during specific life stages. Celebrity spokespersons are often seen by community members as their peers and they do have the power to promote positive lifestyle changes.

Question 4

The nurse is providing education for a community regarding risk factors for chronic diseases. Which statement from the audience indicates that more teaching is required?

Accepted Answer

Reducing the number of identified risk factors dramatically reduces the individual's risk for developing a chronic disease. Increasing the amount of fruits, vegetables, and whole grains reduces risk. Smoking, a poor diet, a sedentary lifestyle, and alcohol intake have been identified as strong risk factors for chronic disease development in the United States. A poor diet has been associated with the development of circulatory problems, diabetes, and cancer.

Question 5

A client reports scoring high on the Healthy Eating Index. What should the nurse recall about this index?

Accepted Answer

A score of 100 means complete compliance with these guidelines, and a score of 0 means the respondent completely ignored the dietary recommendations. The total score is comprised of evaluating the amount and type of intake in each food group. The HEI is often used as a tool to evaluate the dietary quality of individuals who are subjects in observational research and later correlated to the risk of chronic disease. The index is not correlated with Healthy People 2020.

Question 6

The nurse examines the leading indicators included in Healthy People 2010. Which is measured as a leading indicator?

Accepted Answer

The leading indicators in Healthy People 2020 are: Physical activity, Overweight and obesity, Tobacco use, Substance abuse, Responsible sexual behavior, Mental health, Injury and violence, Environmental quality, Immunization, and Access to healthcare.

Question 7

A young client has developed a possible food allergy. What should the nurse anticipate being prescribed for this client?

Accepted Answer

Prior to developing a treatment plan, the healthcare provider would ask the child or parent to keep a food diary, detailing every food product ingested and the amount. There are other alternative food allergy testing methods such as provocation-neutralization testing and cytotoxic testing, but these are not recognized by leading professional allergy organizations as reliable tools for identifying a food allergy. The oral food challenge test is not identified as a testing method to identify a food allergy.

Question 8

A young client experiences nausea and vomiting after eating peanut butter. Which additional symptom should indicate to the nurse that the client is experiencing an allergic reaction?

Accepted Answer

Hives, gastrointestinal symptoms, and itching indicate that the client has released histamine because of an immune response and has had an allergic reaction. Food intolerance is associated with abdominal bloating, constipation, diarrhea, and gas production. Food intolerances do not involve an immune system response.

Question 9

The nurse is preparing teaching for the parents of a child with a food allergy. Which topic should the nurse identify as important for this family?

Accepted Answer

Clients with food allergies should avoid any form of the offending food. However, if the client accidentally ingests the offending food and experiences an allergic reaction, it will be important for the client or people close to the client, to be able to give the client an injection of epinephrine. Food allergies are very different from food intolerance problems and this information would not be included in the nursing care plan. For adults, the most common allergens are shrimp, lobster, crab, and other shellfish; fish; peanuts; tree nuts such as walnuts and other nuts; and eggs. For children, cow's milk, peanuts, eggs, and tree nuts are the primary allergens. It is important for the client to avoid only the foods that produce an allergic reaction. In the question, there is no mention of which food has produced an allergic reaction in this client.

Question 10

While educating a client regarding food safety in the United States, the client names the Centers for Disease Control and prevention as the organization that publishes a list of recalled food products. Which response should the nurse make to this client?

Accepted Answer

The United States Department of Agriculture ensures the meat, eggs, and poultry are safe and wholesome and can be consumed by people living in the United States. Also, they provide resources and online information about nutritional values of the foods we eat. They conduct their own research about nutrition and offer a current listing of recalled food products. The Food and Drug Administration monitors safety of dietary supplements and processed foods (except poultry, meat, and eggs). The Centers for Disease Control and Prevention monitors foodborne illnesses and provides information about infectious disease epidemics. The Environmental Protection Agency regulates pesticide use on food products and has established water quality standards.

Question 11

A client is requesting healthy recipes made with vegetables and an online basal metabolic index calculator. To which online resource should the nurse direct this client to use?

Accepted Answer

The Centers for Disease Control and Prevention provides these online resources. Also, they publish the Morbidity and Mortality Weekly Report. The Food and Drug Administration monitors dietary supplements and processed foods (except meat, poultry, and eggs). The United States Department of Agriculture monitors safety and quality of meat, poultry, and eggs. Also, they provide nutritional information about nutritional values of thief foods. The Environmental Protection Agency regulates water quality and pesticide use on food items.

Question 12

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?

Accepted Answer

This client may have developed a foodborne illness. There are several ways that the client can help prevent this from happening again. All leftovers should be refrigerated within two hours after a meal or they should be thrown away. Washing hands appropriately after sneezing or coughing is important but only protects others from the client's germs. Avoiding seafood may prevent exposure to methylmercury but will not necessarily prevent foodborne illnesses. Ingestion of raw fruits and vegetables has been associated with the development of foodborne illnesses.

Question 13

The nurse suspects that a client with severe abdominal cramps and diarrhea has a possible foodborne illness. Which client statement should indicate to the nurse that the client may be experiencing food intoxication?

Accepted Answer

Raw fruits, vegetables, and animal products can cause foodborne illnesses. The nurse would be most alarmed to hear that the client ate home-canned food and is now suffering from gastrointestinal signs and symptoms. This history indicates that the client may be suffering from food intoxication. Clostridium botulinum is associated with home canned foods and it is known to produce a deadly toxin.

Question 14

A client has developed memory problems, difficulty hearing, and tremors. Which food should the nurse consider as possibly causing these symptoms?

Accepted Answer

Ingesting foods that are contaminated with methylmercury can result in these types of neurological problems. When mercury is dumped into water sources, it turns into methylmercury and sinks to the bottom. Plants and small animals that dwell at the bottom of the water source will become contaminated. Fish eat these plants and small animals. Humans eat the contaminated fish and can develop neurological problems, kidney damage, brain damage, and possibly cancer. Raw vegetables, unpasteurized milk, and improperly cooked poultry are not likely sources of methylmercury.

Question 15

A client reports using bottled water to mix formula for an infant. Which health problem is this infant prone to developing later in life?

Accepted Answer

Bottled water does not typically contain adequate levels of fluoride, which is commonly added to municipal water supplies to protect community members' dental health. Tap water often contains fluoride and it would be better to mix formula with tap water for this reason. Bottled water use does not predispose the client to cancer, hypertension, or diabetes.

Question 16

The nurse is assessing a client who developed nausea, vomiting, and diarrhea after eating undercooked meat. Which organism should the nurse suspect that the client ingested? (Select all that apply.)

Accepted Answer

Salmonella is most frequently found in undercooked eggs, meats, raw milk products, shrimp, coconut, chocolate, and yeast. Campylobacter is most frequently found in raw and undercooked poultry meat, unpasteurized milk, and contaminated drinking water. Shigella is found in raw foods, salads, sandwiches, and contaminated water. Norwalk virus is found in raw foods and salads. Giardia intestinalis is found in contaminated water and undercooked foods.
Salmonella is most frequently found in undercooked eggs, meats, raw milk products, shrimp, coconut, chocolate, and yeast. Campylobacter is most frequently found in raw and undercooked poultry meat, unpasteurized milk, and contaminated drinking water. Shigella is found in raw foods, salads, sandwiches, and contaminated water. Norwalk virus is found in raw foods and salads. Giardia intestinalis is found in contaminated water and undercooked foods.

Quiz 11: Nutrition and Health Promotion