When health care providers are trying to determine which foodborne pathogen may have been ingested, it is helpful for them to know
A. the incubation period because it differs among pathogens.
B. the type of food that was consumed.
C. the symptoms experienced by people who consumed the contaminated foods.
D. All of the above
D
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A pastry is essentially a variety of bread that is
A. a pale version of flat yeast bread. B. puffy and plain, with few differences from yeast bread. C. flaky, tender, crisp, and lightly browned. D. only slightly more tender than yeast bread.
To help consumers avoid the infectious agents that cause foodborne illness, the U.S. Department of Agriculture (USDA) and the Partnership for Food Safety Education developed a set of food safety guidelines called _____
A) FightBAC!® B) EatSafe™ C) Food Safety® D) Ice Wand™
While waiting for a prescription to be filled, Dan decides to measure his blood pressure using the automated machine in the pharmacy. His blood pressure reading is 140 over 92 millimeters of mercury. He knows he has a few pounds to lose but has never known his blood pressure. Before returning home he goes to a fast-food restaurant and enjoys a cheeseburger and fries. At home, Dan tells his wife,
Tracy, about his findings and waits for her response. Let's see if you know as much as Tracy about the implications of blood pressure.While out for dinner with Tracy, what choice would help Dan lower his sodium intake? a. Order Asian cuisine without heavy cream sauces. b. Use ketchup on his food rather than mayonnaise. c. Request his food be cooked with spices such as MSG. d. Order an omelet made with fresh tomatoes and herbs instead of ham. e. Use the salt shaker at the table and add salt according to personal taste.
List three examples of possible nutrition diagnoses appropriate for patients who are overweight or obese.
What will be an ideal response?