Foods cooked at high temperatures, such as barbecued meats, increase the risk of cancer because of:
1. The high saturated fat content.
2. Toxic ferritin levels.
3. Ionizing radiation.
4. Heterocyclic amines.
4
Rationale: Heterocyclic amines (HCAs), a by-product of high temperature cooking of muscle meats and processed meats, are carcinogenic contributing to cancer of the stomach and colon. Diets high in fat are associated with cancer of the colon, prostate, lung, and endometrium. An increase in high saturated fat intake is not problematic as a result of the high temperatures. Ferritin levels and ionizing radiation are not associated with increased risk of cancer from cooking at high temperatures.
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A nursing instructor has prepared a lecture about the scope and standards of practice of psychiatric nurses
The instructor determines that the teaching was effective when the students identify which of the following as common to both basic and advanced level practice? A) Case management B) Program development C) Clinical supervision D) Community interventions
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a. Sheppard-Towner Act b. Public Protection of Maternity and Infancy program c. Early Periodic Screening and Developmental Testing (EPSDT) program d. Women, Infants, and Children (WIC) program
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Fill in the blank(s) with the appropriate word(s).