the following are the common causative agents of bacterial meningitis except
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Nursing Elites

ATI RN

ATI Community Health Nursing Ch 7

1. Which of the following is not a common causative agent of bacterial meningitis?

Correct answer: C

Rationale: Bacterial meningitis is commonly caused by Streptococcus pneumoniae, Neisseria meningitidis, and Haemophilus influenzae. Staphylococcus aureus is not a typical causative agent of bacterial meningitis. This bacterium is more commonly associated with skin and soft tissue infections rather than meningitis.

2. The Filipino Food Guide Pyramid strongly emphasizes which of the following?

Correct answer: C

Rationale: The Filipino Food Guide Pyramid emphasizes the importance of maintaining specific daily servings of food groups to ensure a balanced and healthy diet. While it also encourages a variety of foods, a diet low in fats and sugar, and avoiding poor eating habits, the primary focus is on ensuring individuals consume the right portions of various food groups to meet their nutritional needs and promote overall health.

3. What is an essential factor for community health planning?

Correct answer: B

Rationale: Understanding the community’s needs is a critical factor in community health planning. It allows planners to tailor interventions to address specific issues identified within the community, leading to more effective and impactful health initiatives.

4. What is a common barrier to accessing health care services?

Correct answer: A

Rationale: Lack of transportation is a significant barrier that can hinder individuals from accessing health care services. Without reliable transportation, individuals may struggle to reach healthcare facilities, leading to unmet health needs and potential health complications.

5. Which term involves the voluntary fortification of processed foods?

Correct answer: C

Rationale: The Sangkap Pinoy Seal signifies the voluntary fortification of processed foods in the Philippines. It serves as a mark that indicates the inclusion of essential nutrients in processed food products to address specific nutrient deficiencies in the population.

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