A client reports eating grilled meat several times a week. What should the nurse include when explaining why foods cooked at high temperatures increase the risk of cancer?
a. Ionizing radiation
b. Toxic ferritin levels
c. The high saturated fat content
d. Polycyclic aromatic hydrocarbons
d. Polycyclic aromatic hydrocarbons
High temperature cooking are believed to produce polycyclic aromatic hydrocarbons that may play a role in the risk of cancer. 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.
You might also like to view...
Vascular volume increases by 45% to 50% during pregnancy to:
a. compensate for decreased renal plasma flow. b. provide adequate perfusion of the placenta. c. eliminate metabolic wastes of the mother. d. prevent maternal and fetal dehydration.
As a nurse manager in a hospital, you would expect which of the following to be the major contributor to funding and revenues in your organization?
a. The federal government b. Medicare c. Medicaid d. Blue Cross/Blue Shield
Nurse researchers critiquing research reports should be concerned with the assessment of the validity and reliability of study instruments to do what?
a. To determine the utility of the instruments for triangulation b. To assess the relationships between the hypotheses and the research questions c. To determine whether the concepts and variables were measured adequately d. To assess whether the concept under study is being treated as a dependent or an independent variable
The nurse is preparing to conduct an assessment of the heart. Where will the nurse place the stethoscope to auscultate heart sounds?
1. Aortic region. 2. Pulmonic region. 3. Tricuspid valve region. 4. Abdomen. 5. Mitral valve region.