Which of the following component of the epidemiologic triangle is the bacteria identified as that is responsible for developing a vaginal infection?
Agent
Agent and host
Environment
Host
The Correct Answer is A
parasite) that causes disease. In this case, the bacteria responsible for a vaginal infection is the infectious agent.
B. Agent and Host: While the host is the individual affected by the infection, the question specifically asks about the bacteria, which falls solely under the agent category.
C. Environment: The environment in the epidemiologic triangle refers to external conditions that contribute to disease transmission, such as hygiene, climate, and healthcare practices. The bacteria itself is not an environmental factor.
D. Host: The host refers to the person or animal that harbors the infection, not the bacteria itself.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
A. Putting students on a diet if they weigh greater than 20% of their ideal weight: This is a tertiary prevention strategy, as it focuses on managing obesity after it has been diagnosed rather than early detection.
B. Weighing students to identify those who are overweight: Secondary prevention focuses on early detection and intervention to prevent disease progression. Weighing students allows for early identification of obesity and timely interventions.
C. Giving a presentation on the importance of exercise and physical fitness: This is primary prevention, which aims to prevent obesity before it occurs by promoting healthy habits.
D. Designing a game in which students select healthy food choices: This is also primary prevention, as it promotes healthy behaviors rather than identifying or managing existing obesity.
Correct Answer is D
Explanation
A. To provide oversight to potential exposure: Inspections are proactive, not just a response to potential exposure to hazards.
B. To enforce local laws and regulations: While enforcement is part of the inspection process, the primary goal is preventing foodborne illnesses through compliance monitoring.
C. To monitor employee safety: Employee safety is overseen by OSHA (Occupational Safety and Health Administration), not local health departments.
D. To ensure compliance with food safety regulations: Public health departments conduct restaurant inspections to ensure hygienic food preparation, storage, and service in compliance with local food safety laws.
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