"Chapter 09 - Consumer Issues"

The client is learning to read the Nutrition Facts label when shopping for food. Information that appears on the Nutrition Facts label is specific for what? A) Size eaten B) Size listed C) A 1800-calorie diet D) A 2500-calorie diet

B

The process of irradiating food enhances food safety. What statement is true about the process of irradiating food? A) Irradiation does not use heat. B) Irradiation decreases the shelf life of a product. C) Irradiation hides spoilage. D) Irradiation eliminates the need for safe food handling.

A

The triage nurse at the local emergency department is triaging a client who arrives complaining of vomiting, diarrhea, cramps, and mild fever. The client states that he attended a clambake about 36 hours ago. What should the nurse suspect as the causative agent? A) Norovirus B) Listeriosis C) Botulism D) Perfringens food poisoning

A

A client is discussing the process of irradiation of food with the clinic nurse. The client is concerned that these food products are not safe to eat. The nurse can explain that irradiation has been determined to be safe and is sometimes referred to as what? A) Cold pasteurization B) Heat irradiation C) Beta-ray sterilization D) Proton beam irradiation

A

A supplement taken by many Americans to aid in lowering serum cholesterol levels is garlic. It has a potential herb-drug interaction with what? A) Anticoagulants B) Digitalis C) Vitamin E supplements D) Antidepressants

A

Biotechnology is not without its controversy and its opponents. Which of the following is a major area of concern for the opponents? A) The introduction of a major allergen into a food that does not usually cause an allergic reaction B) The decreased crop yield of genetically modified crops C) The loss of food varieties D) The decreased shelf life of produce

A

The genetic engineering of our food supply has produced varied results. Which foods available in American supermarkets are most likely to have genetically engineered ingredients? A) Soybean oil, cottonseed oil, and corn syrup B) Fortified wheat and oats C) Tomatoes and corn oil D) Milk and dairy products

A

The nurse is doing nutrition counseling for a 21-year-old woman in the clinic area and discussing the credibility of information reported in the media. What would be a red flag to a consumer when getting information from a media report? A) Failure to identify how much or little of a food should be eaten B) How often to eat the food C) Failure to identify a broader population than was actually studied D) Identifying the size of the effect

A

The nurse is teaching a class on nutrition in the local nursing program. While discussing organically grown foods, it is mentioned that these foods are produced with what? A) Little or no synthetic fertilizers B) Antibiotic additives C) Manufactured chemicals D) Artificial hormones

A

To be awarded the USDA organic seal, a food must adhere to strict national standards. What criterion must organic labeling meet? A) Criterion that define the four official organic categories B) Criterion that define the three official organic categories C) Criterion that define the two official organic categories D) Criterion that define the one official organic category

A

While explaining the irradiation of food to the nutrition class, the nurse gives the students list of foods allowed to be irradiated in the United States. Which of the following foods would be expected on this list? A) Wheat flour B) Sweet potatoes C) Canola oil D) Jelly

A

A nurse is teaching a class on nutrition and how to determine when a media report is credible by discussing potential terms that fraudulent products might use. What are some of those fraudulent terms? Select all that apply. A) New B) Ancient formula C) Breakthrough D) Time tested E) Research proven

A, B, C

The clinic nurse is doing client teaching regarding dietary supplements with a high school athlete. The client teaching will include which of the following? Select all that apply. A) Read the dietary supplement label. B) Do not give supplements to children younger than 6 years of age. C) Discuss supplement use with your doctor. D) Obtain a prescription from your doctor for the supplement. E) Be sure and take the supplement with any prescribed medication.

A, B, C

The nurse is teaching a group how to read the label of supplements. The nurse explains that the label should include some specific facts now required by law. Which of the following are some of those facts? Select all that apply. A) Purity of product B) Quality of product C) Quantity of product D) Expected action of product E) Use of product

A, B, C

The nurse is developing a pamphlet for the local public health department. The topic of the pamphlet is preventing foodborne illnesses. What information should be included in the pamphlet about keeping foods safe? Select all that apply. A) Wash your hands and surfaces often. B) Keep foods separated. C) Keep foods warm. D) Cook all foods to the correct temperature. E) Always put food in plastic containers.

A, B, D

The nurse has given the nutrition class an assignment to list and designate the most common foodborne illnesses and their symptoms. What symptoms would you expect to see designated by the students? Select all that apply. A) Diarrhea B) Sore throat C) Nausea D) Muscle aches E) Fever

A, C, E

Foodborne illnesses affect thousands of people every year. What is the major cause of foodborne illnesses? A) Keeping foods at room temperature B) Unsanitary food handling C) Undercooking D) Obtaining food from outdoor food vendors

B

The client is considering taking dietary supplements. What would be the best advice the nurse could give this client? A) Be sure to take supplements that complicate each other. B) Check the FDA website for advisories on supplements to avoid. C) Be sure to read the manufacturer's information on the supplement as it is the most factual available. D) Check any studies cited by the different manufacturers for results that tell you how to use the supplement.

B

The nurse is discussing nutrition labels with a high school health class. What would be an important fact to discuss about the ingredient list? A) Ingredients are listed in descending order by amount. B) Ingredients are listed in descending order by weight. C) Ingredients are listed alphabetically. D) Ingredients are listed by percentage of calories.

B

The nurse is working with a group of clients who are learning how to read nutritional labels on their favorite foods. The clients are learning the definitions of various terms that are used. The clients show they understand when one makes which of the following comments? A) "Very low means there is not much fat in this product." B) "Reduced means the product has at least a 25% reduction in a nutrient when compared to a regular product." C) "Lean means the meat has less than 6 g of saturated fat." D) "Good source means this product will provide 25% of the daily value for a nutrient."

B

While discussing functional foods with a group of nursing students, the instructor is asked to describe what functional foods are. Which of the following is the best response? A) Functional foods are those that are nutritionally complete. B) Functional foods are those that have components that appear to enhance health. C) Functional foods are those that treat specific health concerns. D) Functional foods are those that have been altered to produce medicinal benefits.

B

While discussing the Nutrition Facts label with a community diet and nutrition class, the nurse talks about the percent daily value. What is the Percent Daily Value (%DV) listed on the Nutrition Facts label based on? A) Percentage of carbohydrate, protein, and fat B) 2000-calorie diet C) 150-pound individual D) Serving size of 1 cup

B

The nurse has been asked to speak on "Nutrition in the Foods We Eat" at a local town meeting. During the presentation, functional foods are explained. Which foods would be described as natural functional foods? Select all that apply. A) Raspberry tea B) Tomatoes C) Yogurt D) Garlic E) Strawberry jelly

B, C, D

A client comes into the clinic complaining of arthritic symptoms. In reviewing the chart, the nurse notices that the client had been in the clinic approximately 3 weeks ago. At that time, the client was treated for a foodborne illness. Which of the following foodborne illnesses may result in arthritic symptoms 3 to 4 weeks after the onset of the acute illness? A) Shigellosis B) Listeriosis C) Salmonellosis D) Botulism

C

Bovine spongiform encephalopathy (BSE) is a slowly progressive, degenerative, fatal disease affecting the central nervous system of adult cattle. It can be transmitted to humans when the infected flesh of cattle is ingested. What is BSE thought to be caused by? A) Protozoa B) Prisms C) Prions D) Priori

C

During a discussion on diet and nutrition at a local junior league meeting, the nurse is asked for tips on retaining the nutrient value of foods. Which of the following would be the best response? A) Cut produce into small pieces. B) Keep produce at room temperature. C) Do not thaw frozen vegetables before cooking. D) Peel and pare vegetables before cooking.

C

The nurse is presenting a workshop on preventing foodborne illness. Points to cover include proper handwashing, cooking at the proper temperature, and proper storage. Which of the following should also be covered? A) Proper vaccinations for food service personnel B) Quickly freezing meat after purchasing C) Prevent cross-contamination between raw and cooked foods D) Avoiding raw foods

C

The nutrition class is learning about food supplements. The nurse notes that several individuals in the class need more instruction on how food supplements are regulated by the U.S. Food and Drug Administration (FDA) when which of the following is heard? A) The FDA regulates dietary supplements as herbs. B) The FDA regulates dietary supplements as drugs. C) The FDA regulates dietary supplements as foods. D) The FDA regulates dietary supplements as over-the-counter medications.

C

When would an eating plan provide optimal amounts of all nutrients? A) When the food is fried B) When there are variety and large portion sizes C) When the food has been properly stored and cooked D) When all frozen foods are thawed before cooking

C

While learning about the Nutrition Facts label, the client sees the term "very low" on a food label. What does this mean? A) The product contains virtually none of the specified nutrient. B) The product has one-third fewer calories than a comparable product. C) It refers to sodium only. D) It refers to meat and poultry products with less than 10 g of fat.

C

A student in the nutrition class is reporting on the availability of nutrition information. According to the student's report, where do most Americans get their information on nutrition? A) Internet B) Doctors C) Friends and family D) News media

D

Because functional foods appear to enhance health or prevent disease, which natural functional food may help to support normal heart function? A) Yogurt B) Green tea C) Garlic D) Purple grape juice

D

The nurse is discussing organic labeling with the nutrition class when one of the participants asked about the criterion for labeling organic foods. What would be the best response? A) It's based on what natural pesticides are used in the growing of the foods. B) It's based on whether the farm that produces the food has been certified organic. C) It's based on the number of natural fertilizers used to produce the food. D) It's based on whether it meets criterion that defines the four official organic categories.

D

The nurse is providing client education for a client going home on a cardiac diet. The client voices concern about the nutritional value of the foods he is supposed to eat. To help retain the nutritional value of vegetables, what would the nurse teach the client? A) Thaw frozen vegetables before cooking. B) Deep-fry, steam, microwave, or bake vegetables. C) Cook to the mush stage of doneness. D) Cook only as many vegetables as are needed for one meal.

D

The regulation of dietary supplements falls to the FDA. Because dietary supplements are regulated as food, there is a vast difference between the regulation of supplements and the regulation of drugs. What is one major difference? A) There is scientific proof of an optimum dosage. B) There is scientific proof of the efficacy of the product. C) Dosage is standardized among manufacturers. D) There is no premarket testing to determine maximum safe dosage.

D