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Author Question: The student asks the nurse why ground beef and other ground meat products are more likely to be ... (Read 128 times)

Kthamas

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on: Jul 11, 2018
The student asks the nurse why ground beef and other ground meat products are more likely to be contaminated and cause food-borne illness. What response by the nurse is best?
 
  a. It's because they are handled more.
  b. They are from cheaper cuts of meat.
  c. They are not kept cold during shipping.
  d. They are made from leftover meats.

Question 2

The nurse is assessing patients diagnosed with chronic disease processes for the probability of hospitalization because of the exacerbation of related symptoms. The nurse recognizes that the patient with the highest probability is a(n)
 
  a. 72-year-old male with congestive heart failure (CHF).
  b. 82-year-old male with type 2 diabetes.
  c. 72-year-old female with chronic bronchi-tis.
  d. 82-year-old female with osteoporosis.


ky860224

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Reply #1 on: Jul 11, 2018
Answer to Question 1

A
Ground meat products are handled more during processing, increasing the risk of being conta-minated with microbes that cause food-borne illnesses.

Answer to Question 2

A
Individuals with chronic conditions typically have repeated hospitalizations to treat exacerbations of their illness. The most common reasons for hospitalization in older patients are heart disease, cancer, pneumonia, and stroke. The 72-year-old with CHF is at highest risk.


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