CHAPTER 5: FOODBORNE ILLNESS Flashcards

1
Q

What education can be provided to prevent food borne illnesses?

A

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

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2
Q

What are some common foods that cause food borne illnesses?

A

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

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3
Q

What are some common food borne illnesses?

A
o Salmonella
o E. Coli
o 0.157, H7 
o Listeria
o Norovirus
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4
Q

What food increases the metabolism of medications (esp. statins)?

A

grapefruit

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5
Q

Foods high in _____ can interfere with the effectiveness of warfarin or coumadin and decrease its effects:

A

vitamin K (antidote)

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6
Q

What type of foods can interfere with the absorption of levodopa (anti Parkinson’s medication) and decrease its effects?

A

high protein foods

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7
Q

What are some examples of tyramine rich foods?

A

smoked meat, cheese, avocado, wine, chocolate, bananas, peanuts

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8
Q

What does tyramine cause?

A

hypertensive crisis in patients who are taking MAOI inhibitors

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9
Q

What does too much potassium cause?

A

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

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10
Q

Who should not get the flu vaccine?

A

patients who have an egg allergy

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11
Q

What foodborne illnesses derive from undercooked animal products?

A

salmonella and e.coli

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12
Q

What are the s/sx of e.coli?

A
  • abdominal pain
  • diarrhea
  • hemolytic uremic syndrome (anemia+AKI)
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13
Q

What causes listeria?

A

soft cheese and raw milk, poultry, meats and produce

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14
Q

What are the s/sx of listeria?

A
  • sudden fever
  • diarrhea
  • HA
  • back pain
  • r/f stillbirth and miscarriage
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15
Q

What causes norovirus?

A

viral infection from produce (salads), oysters and water

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16
Q

What are the s/sx of norovirus?

A
  • 24-48hr onset of projectile vomiting
  • fever
  • myalgia
  • watery diarrhea
  • HA
17
Q

What are the most common allergies to and s/sx of allergies?

A
  • milk (usually outgrown by 4yr)
  • peanuts
  • fish
  • shellfish
  • soy
  • eggs
  • wheat
  • ** N/V/D, abdominal distention/pain and anaphylaxis ***
18
Q

If meds cause gastric irritation or nausea, what should you do?

A

take them with food

19
Q

What should roasts and steaks be cooked to?

A

145F

20
Q

What should ground beef and eggs be cooked to?

A

160F

21
Q

What should chicken be cooked to?

A

165F

22
Q

Who should be assessed for swallowing abilities before a feeding?

A

CVA patients or patients who were under anesthesia

23
Q

What foods should be considered for good CV health?

A
  • saturated fat <10%
  • increased unsaturated fats
  • DASH diet (low Na) for HTN
24
Q

What foods should be considered for good neuro health?

A
  • B-complex vitamins

- Ca and Na

25
Q

What foods should be considered for good bone health?

A
  • Ca, Mg, P

- weight bearing exercises

26
Q

What foods should be considered for good GI health?

A

fluid and fiber

27
Q

What foods should be considered for cancer health?

A
  • more plant based and fiber
  • limit saturated fat and trans fat, increase polyunsaturated fats
  • limit Na
  • limit alcohol
  • regular exercise
28
Q

When cooking, what can you do to make the meal more healthy?

A
  • add healthy ingredients (frozen/canned veggies) to convenience foods
  • use less salt when cooking
  • buy and eat healthy sides
29
Q

When eating out, what can you do to make the meal more healthy?

A
  • 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
30
Q

What are some r/f for obesity?

A
  • genetics
  • hormones
  • sedentary lifestyle
  • diet
31
Q

How can you assess a patient for obesity?

A
  • 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)
32
Q

What nursing care should be provided for an obese patient?

A
  • low fowlers
  • monitor RR and O2 PRN
  • make sure BP has proper cuff size
  • use lifts and transport equipment
  • diet education