A nurse is caring for a client with diabetes mellitus who is prescribed regular insulin via a sliding scale. After administering the correct dose at 0715, the nurse should ensure the client receives breakfast at which of the following times?

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: Dried fruits

Dried fruits are generally high in fiber, which can be problematic for individuals with a colostomy, especially in the initial weeks following surgery. High-fiber foods can increase stool bulk and may cause blockages or discomfort. It is recommended to avoid high-fiber foods until the digestive system has adjusted and the healthcare provider gives the go-ahead to reintroduce them gradually.

Choice B reason: Dried peas

Dried peas, like other legumes, are also high in fiber and can cause gas and bloating. These symptoms can be particularly uncomfortable for individuals with a colostomy. Additionally, legumes can increase the risk of blockages in the stoma. Therefore, it is advisable to avoid dried peas and other high-fiber legumes until the digestive system has fully adjusted.

Choice C reason: Eggs

Eggs are an excellent food choice for individuals with a colostomy. They are high in protein, which is essential for wound healing and overall recovery. Eggs are also easy to digest and do not typically cause gas or bloating. Including eggs in the diet can help ensure that the client receives adequate nutrition without causing digestive discomfort.

Choice D reason: Pasta

Pasta, particularly refined pasta, is generally low in fiber and easy to digest, making it a suitable food choice for individuals with a colostomy. It provides a good source of carbohydrates, which are important for energy. However, it is essential to monitor portion sizes and avoid adding high-fat or high-fiber ingredients that could cause digestive issues.