Deck 13: Food Management

Question 1

A nurse is teaching a nutrition class regarding food label information. Which contents listed on the food label are mandated by the FDA? Select all that apply.
1)Serving sizes
2)Daily values
3)Health claims
4)All vitamins
5)Structural description

Answer 1

1, 2, 3

Question 2

A nurse receives a call from the emergency department about an elderly client with Salmonella infection. What does the nurse suspect led to this condition?
1)Unpasteurized milk
2)Undercooked pork
3)Contaminated vegetables
4)Home canning

Answer 2

1

Question 3

A nurse is leading a seminar about nutrition and food contamination. Which of the following is a reason for possible contamination?
1)The excrement of animals
2)The fertilization of plants
3)The food handling process
4)The runoff of groundwater

Answer 3

3

Question 4

A nurse is teaching clients about food label descriptions. Which terms and their meanings are included on labels? Select all that apply.
1)Low indicates 3 grams or less per serving of fat.
2)Extra lean indicates 5 grams of fat, 95 mg protein.
3)High indicates 20% or more of the daily value.
4)Free means 0 grams of fat per serving.
5)Lean indicates less than 7 grams of fat.

Question 5

A nurse is caring for a client with Creutzfeldt-Jakob disease. The client acquired this disease by which infective agent?
1)Beef
2)Pork
3)Chicken
4)Shrimp

Question 6

A nurse is discharging a client with chemical poisoning. Which treatment choices does the nurse suggest to the client's caretaker to prevent further chemical poisoning upon return to home? Select all that apply.
1)Use products for intended uses only.
2)Read labels before use of product.
3)Keep chemicals in original container.
4)Use microwaveable containers only.
5)Issue consumer alerts to the FDA.

Question 7

A nurse is teaching a class on foodborne illnesses. What does the nurse teach about food irradiation? Select all that apply.
1)Irradiation kills bacteria and parasites.
2)Irradiation delays sprouting and ripening.
3)The FDA requires a logo of "Radura."
4)Irradiation kills nutrients as well.
5)The FDA requires the use of a label.

Question 8

A nurse is teaching clients about microbiology and food illness. Which conditions does the nurse teach the clients about bacteria that contribute to foodborne illness?
1)Favorable temperatures
2)Type of bacterium
3)Washing hands
4)Cleaning utensils

Question 9

A nurse is taking care of a client with staph. The current treatment is not working. What does the nurse suspect as the reason for this ineffective treatment?
1)The client is older and the kidneys cannot handle the treatment.
2)The overuse of antibiotics has caused a resistance to treatment.
3)The laboratory report was in error and the wrong disease identified.
4)The organism does not have a treatment; it must run its course.

Question 10

When teaching pregnant clients about food safety, which suggestion does a nurse give? Select all that apply.
1)Do not eat hot dogs.
2)Do not eat soft cheeses.
3)Do not eat refrigerated meat spreads.
4)Do not eat refrigerated smoked seafood.
5)Do not eat Caesar salad dressing.

Question 11

A home-care nurse is assessing a client and the client's ability to prepare foods at home in a safe and effective manner. What are contributing factors that can lead to bacterial contamination of foods? Select all that apply.
1)Bare-handed contact
2)Raw product contaminates
3)Food at room temperature
4)Cold room temperatures
5)Insufficient cook times

Question 12

A nurse knows that most foodborne illnesses cause which symptoms?
1)Gastric distress
2)Cardiac distress
3)Respiratory distress
4)Neurologic distress

Question 13

A nurse is teaching a health and nutrition class about foodborne illnesses. Which statement by the client is correct about Toxoplasma gondii?
1)"I have to make sure to wash all fruits and vegetables."
2)"Tapeworms are acquired through ingestion of raw beef."
3)"Tapeworms can attach to the heart and cause a heart attack."
4)"This is a virus passed around because of unwashed hands."

Question 14

When teaching a group of older adults about health and nutrition, what recommendation about hand washing does a nurse make? Select all that apply.
1)"Please remember to wash your hands before and after meal preparation."
2)"Wash your hands after using the bathroom and after sneezing."
3)"Wash your hands between touching one person and then another."
4)"Remember to wash hands with antibacterial gel first then soap and water."
5)"Wash your hands before and after touching surfaces a sick person touched."

Question 15

A nurse is teaching a class on foodborne illness with immunosuppressed clients. Which recommendations should the clients follow? Select all that apply.
1)Use a safe water source.
2)Cook all meat to 165° to 212° F.
3)Refrigerate leftovers immediately.
4)Thaw foods slowly on counters.
5)Eat foods prior to expiration date.

Question 16

A nurse is taking care of a client diagnosed with norovirus. Which recommendation by the CDC does the nurse use to take care of the client?
1)Wearing gloves frequently
2)Not providing client with fresh fruit
3)Washing hands frequently
4)Providing client with fresh vegetables

Question 17

A nurse is taking care of a client diagnosed with Listeria infection. Why is this bacteria different from other foodborne illnesses?
1)It can grow in dry, warm places
2)Pregnant women are immune to it
3)It can grow in refrigerated temperatures
4)Only soap and water inhibit its growth

Question 18

A nurse is waiting to take care of a client suffering from a foodborne illness. Which prevention factors will the nurse teach the client? Select all that apply.
1)Clean hands, surfaces, and foods.
2)Separate raw foods from cooked.
3)Cook foods to temps greater than 120°F.
4)Chill foods at temps of less than 45°F.
5)Irradiate all foods to be eaten.

Question 19

A nurse is taking care of an older client who is weak from a foodborne illness. Which statement by the client is correct concerning foodborne illnesses?
1)"I have Salmonella, which causes most foodborne illnesses."
2)"They tested my stool and I have the norovirus."
3)"I think I have staph; my symptoms lasted 1 week."
4)"I ate a raw egg and ended up with Clostridium."

Question 20

A nurse is doing discharge teaching for a client who was diagnosed with the norovirus. Which preventions does the nurse recommend to the client? Select all that apply.
1)"Now that you have been infected remember to wash your hands or wear gloves when working with food at home."
2)"Clean and disinfect all food preparation surfaces and equipment when preparing foods at home."
3)"Always wash fruits and vegetables thoroughly before preparation or consumption at home."
4)"Kitchen workers should wear gloves when working with all foods and change at the end of every shift."
5)"You should clean and disinfect all surfaces only as you are preparing foods."