Lutz Nutrition (vol 8) End of Chapter
13,14 Exam Questions & Answers
(Grade A+)
What principles of Safe, Effective Nursing Care (SENC) did you use
working with Mrs. N? -
correct answer ✅Evidence-based care was incorporated in your
care of Mrs. N. You are aware that older individuals are more
vulnerable to foodborne illnesses and that raw eggs may have
salmonella.
You worked as part of Mrs. N's clinical team by informing her of
what was possible to obtain in
the way of an hour before sleep (HS) snack from the kitchen, and by
referring the dietitian to consult with Mrs. N regarding the need for
the snack.
You are working as a home health nurse. What areas of the home
might you inspect to minimize the risk of a foodborne illness? -
correct answer ✅Check bathrooms and the kitchen to ensure
there are proper handwashing supplies available. If there are
laundry facilities, check the adequacy to ensure towels can be
properly sanitized. Look in the refrigerator and freezer to assess
sanitation and temperature and look at food expiration dates.
Foods commonly contaminated with Campylobacter are:
1. Hard-cooked scrambled eggs
, Lutz Nutrition (vol 8) End of Chapter
13,14 Exam Questions & Answers
(Grade A+)
2. Raw vegetables
3. Canned foods
4. Raw poultry -
correct answer ✅4. Raw poultry
Which clients need to take extra precautions to prevent a
foodborne illness? -
correct answer ✅Immunocompromised individuals need to take
extra precautions.
4. Do you think it is within the scope of practice for a nurse, when
making a home visit, to discuss unsafe food practices? -
correct answer ✅Yes, all individuals involved in home visits should
be concerned with the safe preparation and storage of food.
Sanitation and safety of equipment and food in a client's home
should be reviewed to help maintain the client's health.
Cold foods should be stored:
1. At less than 50°F
2. At less than 0°F
3. At less than 40°F
13,14 Exam Questions & Answers
(Grade A+)
What principles of Safe, Effective Nursing Care (SENC) did you use
working with Mrs. N? -
correct answer ✅Evidence-based care was incorporated in your
care of Mrs. N. You are aware that older individuals are more
vulnerable to foodborne illnesses and that raw eggs may have
salmonella.
You worked as part of Mrs. N's clinical team by informing her of
what was possible to obtain in
the way of an hour before sleep (HS) snack from the kitchen, and by
referring the dietitian to consult with Mrs. N regarding the need for
the snack.
You are working as a home health nurse. What areas of the home
might you inspect to minimize the risk of a foodborne illness? -
correct answer ✅Check bathrooms and the kitchen to ensure
there are proper handwashing supplies available. If there are
laundry facilities, check the adequacy to ensure towels can be
properly sanitized. Look in the refrigerator and freezer to assess
sanitation and temperature and look at food expiration dates.
Foods commonly contaminated with Campylobacter are:
1. Hard-cooked scrambled eggs
, Lutz Nutrition (vol 8) End of Chapter
13,14 Exam Questions & Answers
(Grade A+)
2. Raw vegetables
3. Canned foods
4. Raw poultry -
correct answer ✅4. Raw poultry
Which clients need to take extra precautions to prevent a
foodborne illness? -
correct answer ✅Immunocompromised individuals need to take
extra precautions.
4. Do you think it is within the scope of practice for a nurse, when
making a home visit, to discuss unsafe food practices? -
correct answer ✅Yes, all individuals involved in home visits should
be concerned with the safe preparation and storage of food.
Sanitation and safety of equipment and food in a client's home
should be reviewed to help maintain the client's health.
Cold foods should be stored:
1. At less than 50°F
2. At less than 0°F
3. At less than 40°F
