a hazard analysis and critical control points haccp program would address which element of food service
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Nursing Elites

ATI RN

ATI Proctored Nutrition Exam

1. A Hazard Analysis and Critical Control Points (HACCP) program would address which element of food service?

Correct answer: A

Rationale: The correct answer is A. Hazard Analysis and Critical Control Points (HACCP) programs are designed to ensure food safety by identifying and controlling potential hazards. This includes addressing the cleaning and disinfecting of utensils to prevent contamination and maintain safe food handling practices. Choices B, C, and D are incorrect because HACCP primarily focuses on preventing food safety hazards rather than developing menus, controlling calorie intake, or prescribing diets for specific medical conditions.

2. The RR nurse should monitor for the most common postoperative complication of:

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.

3. Age group categories within older adults are classified as 'young old,' 'old,' and 'oldest old,' the latter of which comprises adults aged _____.

Correct answer: D

Rationale: The 'oldest old' category includes adults aged 85 years or older. This age group faces unique health challenges and requires specialized care. Choices A, B, and C are incorrect as they do not fall within the age range specified for the 'oldest old' category.

4. Which of the following is not correct?

Correct answer: B

Rationale: A product with 15% Daily Value (DV) of calcium is considered a good source, not a low source. Typically, anything 10-19% DV is considered a good source.

5. A client has bilateral eye patches in place following an injury. When the client's food tray arrives, which of the following interventions should the nurse take to promote independence in eating?

Correct answer: C

Rationale: When a client has bilateral eye patches, promoting independence in eating is crucial to maintain dignity and autonomy. Describing the location of the food on the tray enables the client to locate and feed themselves. Assigning assistive personnel to feed the client (Choice A) takes away their independence. Merely informing the client that the tray is here and guiding their hands to it (Choice B) does not empower the client to eat independently. Asking if the client prefers a liquid diet (Choice D) is not directly addressing the client's ability to independently eat the current meal.

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