Chapter 13: Community Food Supply and Health Nursing School Test Banks

Chapter 13: Community Food Supply and Health
Test Bank

MULTIPLE CHOICE

1. One of the most common deficiencies in the world is _____________ deficiency.
a. zinc
b. biotin
c. iron
d. ascorbic acid
ANS: C
Iron-deficiency, protein-energy malnutrition, vitamin A deficiency, and iodine deficiency are the most common deficiencies in the world today.

DIF: Cognitive Level: Application REF: 257 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

2. Farmers use pesticides to
a. increase the shelf life of foods.
b. control plant diseases.
c. prevent food-borne disease.
d. increase crop yields.
ANS: B
Pesticides are used to control plant diseases. Farmers use certain chemicals to control a wide variety of destructive insects that reduce crop yield.

DIF: Cognitive Level: Application REF: 242 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

3. Farming methods that use natural means of pest control without the use of synthetic pesticides are called
a. fossil fuel.
b. genetically modified.
c. organic.
d. irradiated.
ANS: C
Organic farming methods use natural means of pest control and meet the standards set by the U.S. Department of Agriculture National Organic Program. Organic foods are grown without the use of synthetic pesticides or fertilizers, sewage sludge, or ionizing radiation.

DIF: Cognitive Level: Knowledge REF: 242 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

4. Lead absorption is increased in children with
a. malnutrition.
b. iron deficiency.
c. high sugar intakes.
d. unsafe drinking water.
ANS: B
Iron deficiency increases lead absorption fourfold or fivefold, thus increasing the risk of lead toxicity.

DIF: Cognitive Level: Knowledge REF: 256 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

5. Children exposed to high levels of lead are at risk for
a. mental deficits.
b. heart problems.
c. respiratory problems.
d. kidney problems.
ANS: A
Children exposed to high levels of lead sustain permanent neurologic damage that can manifest itself in the form of mental deficits.

DIF: Cognitive Level: Application REF: 256
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

6. Mercury poisoning is most often caused by eating which of the following?
a. raw seafood
b. improperly canned foods
c. fish from contaminated water
d. crops grown with pesticides
ANS: C
Mercury poisoning is most often caused by eating fish from contaminated water. Methyl mercury is a toxin contaminating large bodies of water and the fish within that water.

DIF: Cognitive Level: Application REF: 256
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

7. The main government agency responsible for food safety is the
a. Centers for Disease Control.
b. U.S. Food and Drug Administration (FDA).
c. U.S. Public Health Service (PHS).
d. Federal Trade Commission (FTC).
ANS: B
The U.S. Food and Drug Administration is responsible for ensuring, among other things, that Americas food supply is safe, pure, and wholesome.

DIF: Cognitive Level: Knowledge REF: 237-238 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

8. A health claim approved by the FDA is
a. apples and the prevention of hypertension.
b. low sodium and the prevention of hypertension.
c. zinc and the prevention of wounds.
d. spinach and the prevention of diabetes.
ANS: B
Low sodium and the prevention of hypertension is a health claim approved by the FDA. The FDA guidelines indicate that any health claim on a label must be supported by substantial scientific evidence.

DIF: Cognitive Level: Knowledge REF: 241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

9. Leftovers placed in the refrigerator should be stored at or below _____ F.
a. 32
b. 40
c. 42
d. 45
ANS: B
Home refrigerator temperatures should be maintained at 40 F or lower.

DIF: Cognitive Level: Application REF: 247 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

10. Food additives _____ the nutritional value of foods.
a. decrease
b. sometimes increase
c. have no effect on
d. are legal only if they increase
ANS: B
Food additives can sometimes increase the nutritional value of foods, along with helping produce uniform qualities, standardizing many functional factors, preserving foods by preventing oxidation, and controlling acidity or alkalinity.

DIF: Cognitive Level: Comprehension REF: 245 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

11. Hazard Analysis and Critical Control Point (HACCP) food safety systems
a. include testing to ensure that food will not cause food-borne illness.
b. allow food safety inspectors to critique food production without visiting the site.
c. can be used only in restaurants and food-service facilities.
d. help prevent food-borne illness by controlling specific aspects of food production.
ANS: D
HACCP is a food safety system that focuses on preventing food-borne illness by identifying critical points and eliminating hazards.

DIF: Cognitive Level: Knowledge REF: 248|250 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

12. Bacterial food poisoning is caused by
a. ingestion of toxic bacteria.
b. toxins produced by bacteria in the intestines.
c. toxins produced by bacteria in the bloodstream.
d. ingestion of toxins produced by bacteria in the food before it is eaten.
ANS: D
Bacterial food poisoning is caused by the ingestion of bacterial toxins that have been produced in the food by the growth of specific kinds of bacteria before the food is eaten.

DIF: Cognitive Level: Knowledge REF: 251
TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

13. The Food and Drug Administration enforces federal regulations pertaining to
a. the use of pesticides.
b. food prices.
c. nutrition labeling.
d. food subsidies.
ANS: C
Nutrition labeling regulations are enforced by the Food and Drug Administration.

DIF: Cognitive Level: Knowledge REF: 238 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

14. The bacterial toxin that may contaminate improperly canned green beans is produced by
a. Staphylococcus aureus.
b. Salmonella typhi.
c. Listeria monocytogenes.
d. Clostridium botulinum.
ANS: D
Clostridium botulinum is an anaerobic (or nearly so) bacterial toxin. The relatively air-free can and canning temperatures provide good conditions for toxin production.

DIF: Cognitive Level: Knowledge REF: 252-253 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

15. Under the Commodity Supplemental Food Program, surpluses of perishable foods are
a. bought by the government to distribute to the needy.
b. sold below market value in most places.
c. sent to Third World countries.
d. processed to make nonperishable food items.
ANS: A
Under the Commodity Supplemental Food Program, the U.S. Department of Agriculture purchases surplus food items that are good sources of nutrients often lacking in the diets of target populations and then distributes the food to state agencies and tribal organizations.

DIF: Cognitive Level: Knowledge REF: 259 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

16. To prevent food-borne parasitic infections, an important consideration for meat is to
a. buy from a reliable source.
b. freeze before it is cooked.
c. cook thoroughly before eating.
d. store raw meat in air-tight packaging.
ANS: C
Thorough cooking kills parasites in meats.

DIF: Cognitive Level: Application REF: 256 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

17. Under the Supplemental Nutrition Assistance Program (SNAP), food stamps are supposed to supplement a households food needs for
a. 1 week.
b. 2 weeks.
c. 1 month.
d. 2 months.
ANS: C
Under the SNAP, the person or household is issued a debit card, or food stamps, which are supposed to supplement the households food needs for 1 month.

DIF: Cognitive Level: Knowledge REF: 259 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

18. The National School Lunch Program provides meals for
a. low income children.
b. all students.
c. children at nutritional risk.
d. children younger than 12 years.
ANS: B
The National School Lunch Program provides meals for all students.

DIF: Cognitive Level: Knowledge REF: 260 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

19. The WIC program provides nutritious foods to
a. low-income pregnant women whos infants birth weight is less than 4 lbs.
b. all children between the ages of 2 and 5 who are in a preschool program.
c. all pregnant women and their children younger than 5 years who live in rental housing.
d. low-income women who are pregnant or breast-feeding and their children who are younger than 5 years.
ANS: D
The Women, Infants, and Children (WIC) food program provides nutrition supplementation, education, counseling, and referrals for health care and social services to women who are pregnant or who have recently given birth and to their infants and children younger than 5 years.

DIF: Cognitive Level: Knowledge REF: 259-260 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

20. Nutrition programs established by the government for the elderly include
a. Share a Meal.
b. Drive-Through Meals.
c. Congregate Meals Program.
d. Nutrition Supplements Program.
ANS: C
Congregate meals are provided by the Nutrition Services Incentive Program.

DIF: Cognitive Level: Knowledge REF: 260 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

21. To increase shelf life, which of the following may be treated by irradiation?
a. apples
b. yogurt
c. hotdogs
d. milk
ANS: A
Fresh produce such as apples may be irradiated to increase shelf life. Irradiation can kill bacteria and parasites on food after harvest.

DIF: Cognitive Level: Application REF: 245 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

22. Standard information on the Nutrition Facts panel on a food label includes
a. serving size.
b. cooking instructions.
c. whether the product is kosher.
d. total calories per container.
ANS: A
Food labels contain a Nutrition Facts panel that lists the amount of nutrients in a standard serving of food along with kilocalories from fat, percentage of daily values, number of kilocalories per gram of fat, carbohydrates, and protein.

DIF: Cognitive Level: Application REF: 239-241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

23. If a food has a label description of low cholesterol, it must also be low in
a. sodium.
b. calories.
c. saturated fat.
d. total fat.
ANS: C
Foods described as low cholesterol must also be low in saturated fat.

DIF: Cognitive Level: Application REF: 241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

24. A microorganism that can live and grow without oxygen is called
a. aerobic.
b. anaerobic.
c. antioxidant.
d. antibiotic.
ANS: B
Anaerobic means that a microorganism can live and grow in an oxygen-free environment.

DIF: Cognitive Level: Knowledge REF: 252 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

25. Someone who has flu-like symptoms (severe diarrhea, fever, and headache) 3 days after attending a catered event probably has
a. influenza.
b. a food-borne infection.
c. bacterial food poisoning.
d. heavy metal poisoning.
ANS: B
A food-borne infection presents with flu-like symptoms and is caused by the ingestion of food that is heavily contaminated with bacteria.

DIF: Cognitive Level: Application REF: 250 TOP: Nursing Process: Diagnosis
MSC: NCLEX: Physiological Integrity: Physiological Adaptation

26. Most food-related hazards to consumers are caused by
a. food-borne illness.
b. overuse of additives.
c. contamination of foods with pesticides.
d. eating fish from contaminated water.
ANS: A
Most food-related hazards to consumers are caused by food-borne illness, which causes a high incidence of illness and death.

DIF: Cognitive Level: Application REF: 245|247 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

27. A food item that is a particularly effective carrier of Staphylococcal food poisoning is
a. potato salad.
b. an apple.
c. sweet potato.
d. a soda cracker.
ANS: A
Staphylococcal food poisoning often is caused by food handlers with infected cuts. Therefore foods that require handling during preparation, such as chopping potatoes, are more likely to be contaminated. Foods that are particularly effective carriers for staphylococci and their toxins include custard or cream-filled bakery goods, processed meats, ham, tongue, cheese, ice cream, potato salad, sauces, chicken and ham salads, and combination dishes.

DIF: Cognitive Level: Application REF: 251-252
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

28. A food item that contains lecithin is
a. baking soda.
b. ice cream.
c. baked potato.
d. whole wheat bread.
ANS: B
Lecithin is a food additive that acts as an emulsifier in dairy products.

DIF: Cognitive Level: Application REF: 246
TOP: Nursing Process: Implementation
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

29. A health claim allowed by the Food and Drug Administration would be
a. low sodium and the prevention of hypertension.
b. a low-carbohydrate diet and the prevention of obesity.
c. supplemental vitamin A and the prevention of osteoporosis.
d. high protein intake and an increased risk of cancer.
ANS: A
The Food and Drug Administration guidelines indicate that any health claim on a label must be supported by substantial scientific evidence. Low sodium and the prevention of hypertension is supported by established evidence.

DIF: Cognitive Level: Knowledge REF: 240-241 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

30. An example of a food covered by a Women, Infants, and Children (WIC) voucher would be
a. lemonade.
b. fortified cereal.
c. popsicles.
d. chocolate chip cookies.
ANS: B
Foods covered with issued vouchers include milk, eggs, cheese, juice, fortified cereals, fruits, vegetables, and infant formulas.

DIF: Cognitive Level: Application REF: 259 TOP: Nursing Process: Planning
MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance

Leave a Reply