Chapter 13 Food Management
Question 1
A nurse is leading a seminar about nutrition and food contamination. Which
of the following is a reason for possible contamination?
The excrement of animals
The fertilization of plants
The food handling process
The runoff of groundwater
Question 21
A nurse knows that most foodborne illnesses cause which symptoms?
Gastric distress
Cardiac distress
Respiratory distress
Neurologic distress
Question 3
A nurse is taking care of a client diagnosed with norovirus. Which
recommendation by the CDC does the nurse use to take care of the client?
Wearing gloves frequently
Not providing client with fresh fruit
Washing hands frequently
Providing client with fresh vegetables
Question 4
A nurse is teaching clients about microbiology and food illness. Which
conditions does the nurse teach the clients about bacteria that contribute to
foodborne illness?
Favorable temperatures
Type of bacterium
Washing hands
Cleaning utensils
, Question 5
A nurse is taking care of an older client who is weak from a foodborne illness.
Which statement by the client is correct concerning foodborne illnesses?
“I have Salmonella, which causes most foodborne illnesses.”
“They tested my stool and I have the norovirus.”
“I think I have staph; my symptoms lasted 1 week.”
“I ate a raw egg and ended up with Clostridium.”
Question 6
A nurse receives a call from the emergency department about an elderly
client with Salmonella infection. What does the nurse suspect led to this
condition?
Unpasteurized milk
Undercooked pork
Contaminated vegetables
Home canning
Question 71
A nurse is taking care of a client with staph. The current treatment is not
working. What does the nurse suspect as the reason for this ineffective
treatment?
The client is older and the kidneys cannot handle the treatment.
The overuse of antibiotics has caused a resistance to treatment.
The laboratory report was in error and the wrong disease identified.
The organism does not have a treatment; it must run its course.
Question 8
A nurse is caring for a client with Creutzfeldt–Jakob disease. The client
acquired this disease by which infective agent?
Beef
Pork
Chicken
Shrimp
Question 1
A nurse is leading a seminar about nutrition and food contamination. Which
of the following is a reason for possible contamination?
The excrement of animals
The fertilization of plants
The food handling process
The runoff of groundwater
Question 21
A nurse knows that most foodborne illnesses cause which symptoms?
Gastric distress
Cardiac distress
Respiratory distress
Neurologic distress
Question 3
A nurse is taking care of a client diagnosed with norovirus. Which
recommendation by the CDC does the nurse use to take care of the client?
Wearing gloves frequently
Not providing client with fresh fruit
Washing hands frequently
Providing client with fresh vegetables
Question 4
A nurse is teaching clients about microbiology and food illness. Which
conditions does the nurse teach the clients about bacteria that contribute to
foodborne illness?
Favorable temperatures
Type of bacterium
Washing hands
Cleaning utensils
, Question 5
A nurse is taking care of an older client who is weak from a foodborne illness.
Which statement by the client is correct concerning foodborne illnesses?
“I have Salmonella, which causes most foodborne illnesses.”
“They tested my stool and I have the norovirus.”
“I think I have staph; my symptoms lasted 1 week.”
“I ate a raw egg and ended up with Clostridium.”
Question 6
A nurse receives a call from the emergency department about an elderly
client with Salmonella infection. What does the nurse suspect led to this
condition?
Unpasteurized milk
Undercooked pork
Contaminated vegetables
Home canning
Question 71
A nurse is taking care of a client with staph. The current treatment is not
working. What does the nurse suspect as the reason for this ineffective
treatment?
The client is older and the kidneys cannot handle the treatment.
The overuse of antibiotics has caused a resistance to treatment.
The laboratory report was in error and the wrong disease identified.
The organism does not have a treatment; it must run its course.
Question 8
A nurse is caring for a client with Creutzfeldt–Jakob disease. The client
acquired this disease by which infective agent?
Beef
Pork
Chicken
Shrimp
