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 A
Explanation
Choice A reason: Tilt your head forward while you eat is a correct instruction for dysphagia. This position can help prevent choking by closing the airway and directing food and fluids to the back of the mouth and throat.
Choice B reason: Obtain your vitamins in liquid form is not a correct instruction for dysphagia. Liquid vitamins can be too thin and watery for people with dysphagia, as they can easily enter the airway and cause aspiration. Vitamins should be taken in pill or chewable form, or crushed and mixed with thickened liquids or pureed foods.
Choice C reason: Cool foods down to room temperature before consuming is not a correct instruction for dysphagia. Food temperature does not affect the risk of choking for people with dysphagia, as long as the food is not too hot or too cold. Food texture and consistency are more important factors for safe swallowing.
Choice D reason: Drink water with each bite of food is not a correct instruction for dysphagia. Water can also be too thin and watery for people with dysphagia, as it can also enter the airway and cause aspiration. Water should be thickened to a nectar-like, honey-like, or pudding-like consistency, depending on the individual's needs and preferences.
Correct Answer is B
Explanation
Choice A reason: Hamburger is not a suitable food item for a lacto-vegetarian diet because it is made from ground beef, which is an animal product. A lacto-vegetarian diet excludes meat, poultry, fish, and eggs, but allows dairy products.
Choice B reason: Cheese is a suitable food item for a lacto-vegetarian diet because it is a dairy product, which is allowed in this type of diet. Cheese provides protein, calcium, and vitamin B12 for lacto-vegetarians.
Choice C reason: Eggs are not a suitable food item for a lacto-vegetarian diet because they are an animal product. Eggs are excluded from a lacto-vegetarian diet, but they are allowed in an ovo-lacto vegetarian diet, which also includes dairy products.
Choice D reason: Shrimp is not a suitable food item for a lacto-vegetarian diet because it is a seafood product, which is an animal product. Seafood is excluded from a lacto-vegetarian diet, but it is allowed in a pescatarian diet, which also includes dairy products and eggs.
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