Exam (elaborations)
NR228 Week 6: Questions And Detailed Answers
NR228 Week 6: Questions And Detailed Answers
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NR228 Week 6: Questions And Detailed AnswersExplain appropriate interventions to resolve food allergy or food poisoning
incidents. Right Ans - -clean
-separate
-cook
-chill
Clean Right Ans - Wash your hands often
Wash surfaces and utensils after each use
Wash fruits and vegetables, but not meat, poultry, or eggs
Separate Right Ans - Use separate cutting boards and plates for produce,
meat, poultry, seafood, and eggs
Store produce, meat, poultry, seafood, and eggs separately from each other
Cook Right Ans - Keep food hot (140 °F [60 °C] or above) after cooking
Microwave food thoroughly (165 °F [73.9 °C] or above)
Chill Right Ans - Refrigerate perishable foods within 2 hours
Top Shelf Right Ans - Dairy products such as yogurt, sour cream, and
cottage cheese.
Second Shelf Right Ans - Leftovers, such as cooked meats and vegetables,
cakes and pies, or other packaged food, as needed.
Third Shelf Right Ans - Raw meats, poultry, and fish should be kept in
separate containers and remain covered.
Bottom Shelf or Drawers Right Ans - Fresh fruits and vegetables should be
stored in drawers or plastic bags.
Culture-Independent Diagnostic Tests (CIDTs) Right Ans - -Rapid
diagnostic tests that can determine the cause of an infection without culturing
,Preventing Contamination Right Ans - -Mishandling of the food during the
preparation phase can make illness more likely
Farm to table:
-production
-processing
-distribution
-preparation
At Risk Groups Right Ans - Children under 5 years
Adults age 65 and older
People with weakened immune systems
Pregnant women
Types of Food Poisoning Right Ans - Mostly caused by bacteria and viruses
Top five most common food borne infectious agents in the United States are:
norovirus
salmonella
clostridium perfringens
campylobacter
staphylococcus aureus
Food Poisoning Signs and Symptoms Right Ans - -cramping
-nausea
-vomiting
-diarrhea
-fever
See a healthcare provider:
-bloody stools
-fever over 102 °F (38.9 °C)
-frequent vomiting
-signs of dehydration
-diarrhea lasting more than 3 days
Food Poisoning Treatment Right Ans - -Depends on the severity of the
symptoms
-Some people recover with rest, fluids, and medications after a few hours or
several days
-Other cases require hospitalization
, -Severe cases can result in long-term effects such as chronic arthritis, brain
and nerve damage, and kidney failure
Epidemiological Data Right Ans - -Geographic pattern
-Mapping time periods when people got sick
-Charting geographic locations of illnesses
Traceback Data Right Ans - -Finds the source of the contamination
-Identifying common restaurants where sick people ate
-Identifying food safety risks at a production plant
Food and Environmental Testing Data Right Ans - -Focuses on the strain of
organism that caused the illness
-Stool culture to determine the organism causing illness
-Comparing the organism causing illness with organisms found in a client's
food
A client was just diagnosed with salmonella food poisoning. The nurse knows
that this was most likely caused by which food?
-Broiled seafood
-Raw sprouts
-Baked chicken
-Cooked eggs Right Ans - Raw sprouts
Using purified water to pack vegetables in a can is an intervention that can
prevent contamination at which step from farm to table?
-Processing
-Preparation
-Production
-Distribution Right Ans - Processing
A client is 8 weeks pregnant. The client asks why they are at risk for
foodborne illness. How should the nurse reply?
-"You can dehydrate faster when you are in the first trimester."
-"The older you get, the more at risk you become."
-"Your immune system is different during pregnancy."
-"The baby cannot digest the bacteria in food." Right Ans - "Your immune
system is different during pregnancy."
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