A nurse is preparing a community health program for adults at risk for cardiovascular disease. Which of the following should the nurse include as a modifiable risk factor?

Choice A: Wash raw carrots before cooking

Reason: Washing raw vegetables, including carrots, before cooking is essential to remove dirt, bacteria, and pesticide residues. However, this option is not specific to preventing foodborne illnesses. Washing vegetables is a general hygiene practice, but it does not address the broader aspects of food safety, such as preventing cross-contamination or ensuring proper cooking temperatures. Therefore, while important, it is not the most critical instruction for preventing foodborne illnesses in this context.

Choice B: Separate raw foods from ready-to-eat foods

Reason: Separating raw foods from ready-to-eat foods is crucial to prevent cross-contamination. Raw foods, especially meats, poultry, and seafood, can harbor harmful bacteria that can transfer to ready-to-eat foods if not kept separate. This separation should be maintained during storage, preparation, and cooking. For example, raw meat should be stored on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods. Using separate cutting boards and utensils for raw and ready-to-eat foods further minimizes the risk of cross-contamination.

Choice C: Wash utensils with warm water

Reason: While washing utensils with warm water is a good practice, it is not sufficient on its own to ensure food safety. Utensils that have come into contact with raw meat, poultry, or seafood should be washed with hot, soapy water and sanitized to kill any harmful bacteria. Simply using warm water may not effectively remove or kill bacteria, making this option less critical compared to others that directly address foodborne illness prevention.

Choice D: Practice good hand washing after handling raw eggs, meat, or poultry

Reason: Practicing good hand washing after handling raw eggs, meat, or poultry is one of the most effective ways to prevent foodborne illnesses. Hands can easily transfer bacteria from raw foods to other surfaces, utensils, and foods. Proper hand washing involves scrubbing hands with soap and water for at least 20 seconds, ensuring all parts of the hands are cleaned. This practice helps to eliminate harmful bacteria and reduce the risk of cross-contamination.

Choice E: Ensure all food is cooked to 165°F. Promptly refrigerate foods when finished eating

Reason: Cooking food to the proper internal temperature is essential to kill harmful bacteria that can cause foodborne illnesses. For most foods, an internal temperature of 165°F (73.9°C) is recommended to ensure safety. Using a food thermometer to check the temperature is the best way to ensure food is cooked thoroughly. Additionally, promptly refrigerating foods after eating helps to prevent bacterial growth. Bacteria can multiply rapidly at room temperature, so refrigerating leftovers within two hours (or one hour if the temperature is above 90°F) is crucial for food safety.

Choice A reason: I’ll Be Sure to Eat More Foods with Vitamin K

This statement indicates a misunderstanding. While vitamin K is essential for blood clotting, consuming large amounts of vitamin K can interfere with the effectiveness of warfarin. Patients on warfarin should maintain a consistent intake of vitamin K to avoid fluctuations in their INR levels.

Choice B reason: I’ll Take Aspirin for My Headaches

This statement also indicates a misunderstanding. Aspirin and other nonsteroidal anti-inflammatory drugs (NSAIDs) can increase the risk of bleeding when taken with warfarin. Patients should consult their healthcare provider before taking any new medications, including over-the-counter drugs.

Choice C reason: I’ll Use My Electric Razor for Shaving

This statement indicates an understanding of the teaching. Using an electric razor instead of a traditional blade can help prevent cuts and bleeding, which is particularly important for patients on anticoagulant therapy like warfarin.

Choice D reason: It’s Okay to Have a Couple of Glasses of Wine with Dinner Each Evening

This statement indicates a misunderstanding. Alcohol can affect the metabolism of warfarin and increase the risk of bleeding. Patients on warfarin should limit their alcohol intake and discuss their drinking habits with their healthcare provider to ensure safe use of the medication.