CHAPTER 5: FOODBORNE ILLNESS Flashcards
What education can be provided to prevent food borne illnesses?
o Frequent hand hygiene
o Refrigerate perishable products within 2 hours ( or within 1 hour if it is hot outside 90+) ** refrigerator temp = < 40F **
o Prevent cross contamination during food preparation (dealing with chicken you shouldn’t be doing your vegetables in the same area→ keep it
separate and clean environment free of cross-contamination)
o Cook foods to their recommended temperatures (raw or undercooked foods are at high risk for foodborne illnesses)
o Check cans for rusting, crushing, dentins or stickiness
What are some common foods that cause food borne illnesses?
o Raw and undercooked meat
o Raw sprouts
o Unpasteurized fruit juice
o Raw fruits and vegetables that have been contaminated with animal feces o Raw milk products
What are some common food borne illnesses?
o Salmonella o E. Coli o 0.157, H7 o Listeria o Norovirus
What food increases the metabolism of medications (esp. statins)?
grapefruit
Foods high in _____ can interfere with the effectiveness of warfarin or coumadin and decrease its effects:
vitamin K (antidote)
What type of foods can interfere with the absorption of levodopa (anti Parkinson’s medication) and decrease its effects?
high protein foods
What are some examples of tyramine rich foods?
smoked meat, cheese, avocado, wine, chocolate, bananas, peanuts
What does tyramine cause?
hypertensive crisis in patients who are taking MAOI inhibitors
What does too much potassium cause?
hyperkalemia in patients that are taking ACE inhibitors as well as potassium sparing diuretics (spirinolactone); ACE inhibitors also have a side effect of hyperkalemia, so you have to be really careful with your potassium intake
Who should not get the flu vaccine?
patients who have an egg allergy
What foodborne illnesses derive from undercooked animal products?
salmonella and e.coli
What are the s/sx of e.coli?
- abdominal pain
- diarrhea
- hemolytic uremic syndrome (anemia+AKI)
What causes listeria?
soft cheese and raw milk, poultry, meats and produce
What are the s/sx of listeria?
- sudden fever
- diarrhea
- HA
- back pain
- r/f stillbirth and miscarriage
What causes norovirus?
viral infection from produce (salads), oysters and water
What are the s/sx of norovirus?
- 24-48hr onset of projectile vomiting
- fever
- myalgia
- watery diarrhea
- HA
What are the most common allergies to and s/sx of allergies?
- milk (usually outgrown by 4yr)
- peanuts
- fish
- shellfish
- soy
- eggs
- wheat
- ** N/V/D, abdominal distention/pain and anaphylaxis ***
If meds cause gastric irritation or nausea, what should you do?
take them with food
What should roasts and steaks be cooked to?
145F
What should ground beef and eggs be cooked to?
160F
What should chicken be cooked to?
165F
Who should be assessed for swallowing abilities before a feeding?
CVA patients or patients who were under anesthesia
What foods should be considered for good CV health?
- saturated fat <10%
- increased unsaturated fats
- DASH diet (low Na) for HTN
What foods should be considered for good neuro health?
- B-complex vitamins
- Ca and Na
What foods should be considered for good bone health?
- Ca, Mg, P
- weight bearing exercises
What foods should be considered for good GI health?
fluid and fiber
What foods should be considered for cancer health?
- more plant based and fiber
- limit saturated fat and trans fat, increase polyunsaturated fats
- limit Na
- limit alcohol
- regular exercise
When cooking, what can you do to make the meal more healthy?
- add healthy ingredients (frozen/canned veggies) to convenience foods
- use less salt when cooking
- buy and eat healthy sides
When eating out, what can you do to make the meal more healthy?
- eat a high fiber snack 1hr before leaving to eat
- balance high calorie meals out with lower calories and more nutritious meals at home
- ask for foods that add fat contents to meals to be on the side
- pick restaurants with healthy options
What are some r/f for obesity?
- genetics
- hormones
- sedentary lifestyle
- diet
How can you assess a patient for obesity?
- BMI
- Waist circumference (should be <35in in women and <40 in men)
- waist to hip ratio (F >0.8 and M >0.95)
- lab tests (lipid panels, FBG, A1C, AST and ALT)
What nursing care should be provided for an obese patient?
- low fowlers
- monitor RR and O2 PRN
- make sure BP has proper cuff size
- use lifts and transport equipment
- diet education
