A nurse is providing teaching about food poisoning prevention to a group of clients who are self-catering. Which of the following choices by one of the clients demonstrates an understanding of the teaching?
Thaw frozen meat on the counter.
Reuse leftover marinade as sauce.
Apple pie
Cooked rice
The Correct Answer is C
Choice A reason: Thawing frozen meat on the counter is not a good practice for food poisoning prevention because it can allow bacteria to grow rapidly on the surface of the meat. Thawing frozen meat should be done in the refrigerator, in cold water, or in the microwave.
Choice B reason: Reusing leftover marinade as sauce is not a good practice for food poisoning prevention because it can contaminate cooked food with raw meat juices that may contain bacteria. Leftover marinade should be discarded or boiled for at least one minute before using as sauce.
Choice C reason: Apple pie is a good choice for food poisoning prevention because it is unlikely to contain harmful bacteria or toxins. Apple pie is made from cooked apples, sugar, flour, and butter, which are low-risk ingredients for food poisoning. Apple pie should be stored in the refrigerator or freezer after cooling to prevent spoilage.
Choice D reason: Cooked rice is not a good choice for food poisoning prevention because it can harbor a bacterium called Bacillus cereus, which can produce toxins that cause vomiting and diarrhea. Cooked rice should be cooled quickly and stored in the refrigerator for no more than one day or in the freezer for longer periods. Cooked rice should be reheated thoroughly before eating.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A reason: Hemoglobin 16 g/dL is within the normal range for adults and does not indicate an adverse effect of TPN.
Choice B reason: Temperature 36.1°C (97°F) is normal and does not indicate an infection or inflammation, which are possible complications of TPN.
Choice C reason: Blood glucose 98 mg/dL is normal and does not indicate hyperglycemia or hypoglycemia, which are common problems associated with TPN.
Choice D reason: Weight gain of 1.5 kg (3 lB. per day is excessive and indicates fluid overload, which can result from too rapid or too high infusion of TPN. Fluid overload can cause edema, hypertension, heart failure, and pulmonary congestion.
Correct Answer is D
Explanation
Choice A reason: Soaking fruits in water before peeling them is not a good practice for retaining nutrients because it can cause water-soluble vitamins, such as vitamin C and B-complex vitamins, to leach out into the water. It is better to wash fruits briefly under running water and peel them as thinly as possible.
Choice B reason: Cooking vegetables for the week and reheating them at each meal is not a good practice for retaining nutrients because it can cause nutrient losses due to exposure to heat, light, air, and water. It is better to cook vegetables as close to the time of consumption as possible and use minimal water and cooking time.
Choice C reason: Boiling vegetables on the stove until they are soft is not a good practice for retaining nutrients because it can cause significant nutrient losses due to high temperature and long cooking time. It is better to steam, microwave, or stir-fry vegetables until they are crisp-tender and retain their color and texture.
Choice D reason: Keeping ripe fruits refrigerated until eating them is a good practice for retaining nutrients because it can slow down the ripening process and prevent spoilage. Refrigeration can preserve the freshness, flavor, and nutritional value of fruits. However, some fruits, such as bananas, tomatoes, and avocados, should not be refrigerated because they can lose their quality and taste.
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