Prevention of food-borne infections does not include
a. Cooking foods thoroughly
b. Avoiding individuals with food-borne infections
c. Washing hands frequently
d. Protecting from insects, rodents, and animals
B
Responses A, C, and D are good techniques for preventing food-borne infections, as are proper food storage, eating and refrigerating cooked foods immediately, and keeping food preparation areas clean. Avoiding individuals with food-borne infections is incorrect. One cannot "catch" a food-borne infection.
You might also like to view...
A resident of an assisted living facility has ingested Clostridium difficile bacteria that was acquired from a chair in a common area of the facility. However, the resident did not become ill with the gastritis associated with the bacteria
Place the following steps in the woman's defense against the pathogen in the order in which they most likely occurred. (Use all the options.) A) Antibodies attack the antigen. B) A macrophage attacks the antigen and retains some of the antigen's protein on its surface. C) The antigen enters the resident's body. D) A macrophage carries the antigen's protein markers to lymphoid tissue. E) T lymphocytes interpret the antigen as foreign.
The staff nurses are revising a plan of care for an 82-year-old patient with a suprapubic prostatectomy 2 days postoperative. The staff nurse reports to the oncoming shift that the patient asked how he was going to clean the incision site
The best nursing diagnosis would be: 1. Deficient knowledge related to postoperative care. 2. Bathing/hygiene self-care deficit related to aging. 3. Risk for injury related to weakness. 4. Impaired skin integrity related to invasive procedure.
A patient with hypertension weighing 115 kg is advised by the primary healthcare provider to lose 10% of total body weight over the next 6 months. How many lbs. of weight loss per month should the nurse instruct the patient to establish as a goal?
Record your answer rounding to the nearest whole number.
A client lost 35 pounds over the past 3 months on a very low-carbohydrate diet. The nurse is concerned about certain vitamin deficiencies. What physical signs would suggest to the nurse that a vitamin deficiency might exist?
1. Reddened, bleeding gums 2. Generalized skin lesions 3. Swollen, shiny tongue 4. Difficulty maintaining balance