Author Question: Consuming only well-cooked hamburgers would be most likely to help reduce the risk of foodborne ... (Read 83 times)

cnetterville · **on:** Aug 2, 2018

Consuming only well-cooked hamburgers would be most likely to help reduce the risk of foodborne illness caused by

a. Vibrio vulnificus.
b. Escherichia coli.
c. Clostridium botulinum.
d. Listeria monocytogenes.

Question 2

The nurse knows the client is reading the Nutrition Facts food label correctly when the client states: (Select all that apply.)

1. It lists all ingredients in descending order..
2. I can tell if it is a reduced fat food..
3. It lists a portion size..
4. I can tell if the food has trans fats..
5. Total calories for the package are listed..

carojassy25 · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

B
Foodborne illness caused by E. coli has been linked to consumption of undercooked hamburgers and can be prevented by thorough cooking of the meat. Vibrio vulnificus causes foodborne illness due to consumption of raw or undercooked seafood, especially shellfish. Clostridium botulinum produces a toxin in improperly prepared home-canned foods. Listeria monocytogenes may be found in unpasteurized dairy products, sliced deli meats, smoked fish, hot dogs, and deli-prepared salads.

Answer to Question 2

1, It lists all ingredients in descending order; 2, I can tell if the food has trans fats..
Rationale: The Nutrition Facts panel is required to list all ingredients by weight in descending order. A reduced fat designation may be on the container or package label, but it is not part of the Nutrition Facts panel. A serving size is on the label; a portion size is what the client chooses to eat. It may or may not match the serving size as designated by the manufacturer or producer. The Nutrition Facts panel must have the trans fat content listed as a subheading under fats. Calories are listed by serving size, not package contents. Consumers can calculate the calories for the package by multiplying the calories per serving by the number of servings per package.