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).

Answer and Explanation

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.

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Correct Answer is C

Explanation

A. Scrambled eggs are soft, moist, and easy to chew and swallow, making them suitable for a mechanically altered diet.
B. Cottage cheese is soft and moist, which makes it easy to swallow and suitable for clients on a mechanically altered diet.
C. A piece of wheat toast is hard and dry, and it requires significant chewing. It is not suitable for a mechanically altered diet because it can pose a choking hazard and is difficult to swallow for individuals with chewing or swallowing difficulties.
D. Sliced banana is soft and moist, which makes it easy to chew and swallow. It is appropriate for a mechanically altered diet.

A. Exposure to sunlight B. Vitamin A depletion C. Weight-bearing exercise D. Calcium

Correct Answer is A

Explanation

A. Vitamin D is synthesized in the skin in response to exposure to ultraviolet B (UVB) rays from sunlight. When the skin is exposed to sunlight, specifically UVB rays, a chemical reaction occurs that converts 7- dehydrocholesterol (a substance found in the skin) into vitamin D3 (cholecalciferol). This form of vitamin D is then converted into its active form in the liver and kidneys.
B. This is not related to the formation of vitamin D. While vitamin A is important for overall health and vision, it does not play a role in the synthesis of vitamin D. Vitamin D formation is independent of vitamin A levels in the body.
C. This is not a direct trigger for vitamin D formation. While weight-bearing exercise is important for bone health and can improve overall musculoskeletal function, it does not influence the production of vitamin D in the body. The synthesis of vitamin D is primarily influenced by exposure to sunlight.
D. Calcium does not trigger vitamin D formation. While calcium and vitamin D are closely related, with vitamin D being essential for optimal calcium absorption, the presence of calcium does not affect the synthesis of vitamin D. Instead, calcium levels influence how much vitamin D is needed to ensure proper calcium absorption.

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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)."

Nursing Test Bank

Naxlex Comprehensive Predictor Exams

A nurse is caring for a client who is to receive a mechanically altered diet. Which of the following client food choices necessitates intervention by the nurse?

Correct Answer is C

Explanation

A nurse is instructing a group of clients about nutrition. The nurse should include that which of the following is a trigger for the formation of vitamin D in the body?

Correct Answer is A

Explanation

A nurse is assisting an older adult client who sometimes loses her balance while walking. Which of the following devices should the nurse use when helping the client ambulate?

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