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Chapter 13: Food Management
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Chapter 13: Food Management

Nutrition And Diet Therapy- 6th Edition by Carroll A. Lutz and Erin E. Mazur

$2.99

Chapter 13: Food Management

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

  1. The following statement is true:
  2. People need to be concerned about toxins from natural food.
  3. Methyl mercury has been banned from food.
  4. Food contains natural food intoxicants.
  5. Additives generally decrease a food’s shelf life.

 

Ans: 3

  Feedback
1. Healthy people in this country who eat well-balanced diets should not worry about natural food toxins.
2. Methyl mercury is a substance found in seafood that cannot be banned.
3. Many foods, processed or unprocessed, contain natural components that can harm health.
4. Additives increase a food’s shelf life or add texture, color, aroma, or other qualities.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge

 

 

 

  1. The most effective method of control used against botulism in the United States is:
  2. Cooking pork until it is gray and no pink is visible
  3. Insisting that food handlers wash their hands after using the toilet
  4. Inspecting meat thoroughly at the processing plant
  5. Teaching homemakers to process home-canned foods correctly

 

Ans: 4

  Feedback
1. Cooking pork properly prevents trichinosis.
2. Hand washing after using the toilet is a general measure to reduce the risk of foodborne illness.
3. Food inspection at the processing plant is a general measure to reduce the risk of foodborne illness.
4. Outbreaks of botulism can be avoided by the proper processing and preparation of susceptible foods. For each food, home canners should consult a reliable home-canning food guide regarding proper time, pressure, and temperature required to kill spores. As an additional precaution, all home-canned foods should be boiled for at least 10 minutes before serving to destroy botulinal toxins.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Application

 

 

 

  1. Which of the following measures is advised to prevent salmonellosis?
  2. Cook pork thoroughly.
  3. Refrigerating food in small containers.
  4. Never eat raw eggs.
  5. Never drink raw milk.

 

Ans: 3

  Feedback
1. Cooking pork thoroughly reduces the risk of trichinosis.
2. Refrigerating food in small containers reduces the risk of foodborne illness but not specifically salmonellosis.
3. Not eating raw eggs reduces the risk for salmonellosis.
4. Not drinking raw milk reduces the risk for campylobacter.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Reduction of Risk Potential | Cognitive Level: Application

 

 

 

  1. “Cholesterol free” means that the product contains which of the following?
  2. No cholesterol.
  3. No saturated fat.
  4. Trace amounts of both cholesterol and saturated fat.
  5. Less than 2 milligrams of cholesterol and 2 grams or less of saturated fat.

 

Ans: 4

  Feedback
1. “Cholesterol free” means the item has less than 2 milligrams of cholesterol and 2 grams (or less) of saturated fat per serving.
2. “Cholesterol free” means the item has less than 2 milligrams of cholesterol and 2 grams (or less) of saturated fat per serving.
3. “Cholesterol free” means the item has less than 2 milligrams of cholesterol and 2 grams (or less) of saturated fat per serving.
4. “Cholesterol free” means the item has less than 2 milligrams of cholesterol and 2 grams (or less) of saturated fat per serving.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care and Comfort | Cognitive Level: Knowledge

 

 

  1. An often fatal food intoxication resulting from a toxin produced by anaerobic bacteria is:
  2. Botulism
  3. Hepatitis A
  4. Salmonellosis
  5. Trichinosis

 

Ans: 1

  Feedback
1. Botulism results from spores of anaerobic bacteria that produce a lethal toxin.
2. Hepatitis A is caused by a virus
3. Salmonellosis is a food infection due to a bacterium.
4. Trichinosis is an infection due to a worm.

KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Physiological Adaptation | Cognitive Level: Comprehension

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