A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select all that apply)."
Wash raw vegetables thoroughly in clean water.
Reheat leftovers before eating.
Avoid unpasteurized dairy products.
Keep cold food temperatures below 4.4° C (40° F). "
Keep cooked foods at 48.9° C (120° F).
Correct Answer : A,B,C,D
A. This helps to remove dirt, pesticides, and harmful bacteria that may be present on the surface of the vegetables.
B. This ensures that any bacteria that may have grown on the food are killed.
C. Unpasteurized dairy products may contain harmful bacteria, such as Salmonella and Listeria.
D. This helps to prevent the growth of bacteria.
E. Cooked foods should be kept hot (above 60°C/140°F) or cold (below 4°C/40°F) to prevent bacterial growth.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. Sucralfate acts locally on the gastrointestinal mucosa by forming a protective barrier that adheres to ulcers and erosions. This barrier helps protect the tissue from stomach acid and promotes healing. As a result, the therapeutic effect of sucralfate often includes relief from gastrointestinal pain associated with ulcers and erosions.
B. Sucralfate does not directly treat Helicobacter pylori, a bacterium often associated with peptic ulcers. The treatment for H. pylori usually involves a combination of antibiotics and acid-reducing medications such as proton pump inhibitors (PPIs) or H2-receptor antagonists.
C. Sucralfate does not have a role in preventing opportunistic infections. It is specifically used to protect and heal the gastrointestinal lining, not to influence immune function or infection risk.
D. Sucralfate does not affect vision. It is used to treat gastrointestinal issues, not ocular conditions. Improvement of impaired vision is not related to the therapeutic effect of sucralfate.
Correct Answer is D
Explanation
A. The correct technique for using a cane involves moving the weak leg first, followed by the strong leg. The cane should be moved forward with the weak leg to provide support and balance, followed by the stronger leg to propel the client forward. This helps to ensure stability and reduces the risk of falling.
B. The cane should be held on the strong side of the body. The rationale is that the cane provides additional support to the weak side, which helps to improve balance and stability while walking. Holding the cane on the strong side allows the cane to bear more weight and support the weaker leg effectively.
C. The height of the cane grip should be adjusted so that it is level with the client’s wrist when the arm is at their side. This positioning helps ensure proper arm alignment and comfort, allowing for effective use of the cane during ambulation.
D. The proper technique involves moving the cane forward first, followed by the weak leg, and then the strong leg. Moving the cane forward first provides immediate support and stability for the weak leg, helping to maintain balance and prevent falls.
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