In critically ill patients, a high intake of _____ may suppress immune function and increase the risk of developing infections.
a. fat
b. dextrose
c. protein
d. zinc
e. glucose
Q. 2Physical hazards that may cause foodborne illness include all of the following EXCEPT
a. glass, bones, and metals.
b. incidental physical particles from the manufacturing process.
c. plastics.
d. toxic residues from the manufacturing process.
Q. 3Answer the following questions based on the case study Katelyn Cornhusker information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks. Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website; a nutrition professor from the state-funded university; and a dietitian and a medical doctor, both from a local hospital that has been treating patients who got sick from the contaminated food. The story describes how individuals are being hospitalized after experiencing symptoms of cramps, nausea, bloating, and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers. Most patrons also consumed a diet soda, milk shake, and French fries with their meal. The likely microbe is believed to be a bacterium strain that evolved from a non-pathogenic strain.
A) True
B) False
Q. 4To prevent hyperglycemia, parenteral feedings should supply no more than _____ milligrams of dextrose per kilogram of body weight per minute.
a. 2
b. 3
c. 4
d. 5
e. 6
Q. 5Foodborne illnesses from chemical hazards include all of the following EXCEPT
a. plant toxins.
b. animal toxins.
c. agricultural chemicals.
d. prions.
e. industrial chemicals.
Q. 6Answer the following questions based on the case study Katelyn Cornhusker information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks. Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website; a nutrition professor from the state-funded university; and a dietitian and a medical doctor, both from a local hospital that has been treating patients who got sick from the contaminated food. The story describes how individuals are being hospitalized after experiencing symptoms of cramps, nausea, bloating, and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers. Most patrons also consumed a diet soda, milk shake, and French fries with their meal. Which microbe is the most likely to be implicated in causing the food poisoning outbreak?
A) Escherichia coli
B) Vibrio
C) Listeria monocytogenes
D) Hepatitis A
E) Tricinellaspiralis
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