a nurse is developing a program about strategies to prevent foodborne illnesses for a community group the nurse should plan to include which of the fo

ATI RN

ATI Nutrition

1. A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select one that does not apply).

A. Keep cold food temperatures below 4.4�C (40�F).
B. Reheat leftovers before eating.
C. Wash raw vegetables thoroughly in clean water.
D. Keep cooked foods at 48.9�C (120�F).

Correct answer: D

Rationale: The correct answer is to keep cooked foods at 48.9�C (120�F). This temperature is too low to keep cooked foods safe from bacterial growth. The ideal temperature to keep cooked foods safe is above 60�C (140�F). Choices A, B, and C are all important strategies to prevent foodborne illnesses. Keeping cold food temperatures below 4.4�C (40�F) helps prevent bacterial growth, reheating leftovers before eating kills any bacteria that may have grown during storage, and washing raw vegetables thoroughly in clean water helps remove dirt and bacteria.

2. The purpose of ECT in clients with depression is to:

A. Stimulation in the brain to increase brain conduction and counteract depression
B. Mainly Biologic, increasing the norepinephrine and serotonin level
C. Creates a temporary brain damage that will increase blood flow to the brain
D. Involves the conduction of electrical current to the brain to charge the neurons and combat depression

Correct answer: A

Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.

3. What is a major constituent of cell membranes?

A. cholesterol
B. phospholipid
C. saturated
D. triglyceride

Correct answer: B

Rationale: Phospholipids are a major component of cell membranes, providing structural integrity and facilitating cell signaling. Cholesterol (choice A) is also present in cell membranes but in smaller amounts and plays a different role. Saturated (choice C) and triglyceride (choice D) are not major constituents of cell membranes.

4. A nurse is planning a menu for a client with a folic acid deficiency anemia. Which food should the nurse recommend that is high in folate?

A. 4 slices of roast beef
B. ½ cup of asparagus
C. 1 cup part-skim mozzarella cheese
D. ¼ cup of olives

Correct answer: B

Rationale: The correct answer is B: ½ cup of asparagus. Asparagus is high in folate, making it a suitable recommendation for clients with folic acid deficiency anemia. Folate is essential in the production of red blood cells, which is crucial in managing anemia. Choices A, C, and D do not contain as much folate as asparagus and are not the best options for addressing a folic acid deficiency anemia.

5. Which of the following is a normal finding during assessment of a Chest tube in a 3 way bottle system?

A. There is a continuous bubbling in the drainage bottle
B. There is an intermittent bubbling in the suction control bottle
C. The water fluctuates during inhalation of the patient
D. There is 3 cm of water left in the water seal bottle

Correct answer: C

Rationale: Effective nursing care involves comprehensive assessments that address all aspects of a patient's condition, ensuring that interventions are appropriately targeted and outcomes are optimized.