A nurse is designing a teaching plan for a patient with AIDS. What should be included relative to food preparation precautions? (Select all that apply.)
a. Check expiration dates on frozen foods.
b. Leave produce unwashed to preserve pro-tective spray.
c. Drink a small glass of red wine before each meal to stimulate the appetite.
d. Eat three large, well-balanced meals daily.
e. Avoid leftovers.
A, E
Using food before the expiration date and avoiding leftovers reduce the risk of food contamina-tion. Individuals with AIDS should wash all fresh produce to get rid of contaminants, eat several small meals daily, and avoid alcohol and caffeine.
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What will be an ideal response?