Answer:
*Any food can cause foodborne illness and it is due to contamination with microorganisms. Some of the food items that causes foodborne illness are raw meat,raw fish,raw eggs,shellfish,poultry, unpasteurized milk,smoked sea food,hot dogs, soft cheeses and dairy products etc.
As a nurse we have some nursing intervention to reduce the risk of foodborne illness.
*Educate the people regarding foodborne illness and the causes.
*Conduct surveys to analyse which group of people is affected more.
*Advice them to take cooked food and avoid the raw items.
*Advice the people to follow proper hand washing before and after food intake.
*Advice them to Keep the cooking area and surroundings clean.
*Cook the food at required temperature and store the balance food in refrigerator .
*Advice to follow low microbial diet.
Discuss common foods with high risk of foodborne illnesses and nursing interventions to reduce risk.
Discuss common foods with high risk of foodborne illnesses and nursing interventions to reduce risk. Provide your discussion with one supporting article in APA format.
To reduce the risk of foodborne illness at the consumer level, the industry employs many interventions from 1.... 2.. Example of interventions
Discuss the most common chemical foodborne hazards and ways to reduce the risk from these hazards in a healthcare facility. Your response must be at least 200 words in length.
5. Discuss the current and potential uses of genetically modified foods, along with concerns related to their safety. 6. Explain how food preservation and processing methods affect food availability. 7. Describe the role of food additives in the food supply, along with how they are regulated. 8. List the major causes of foodborne and waterborne illnesses in the U.S. and describe how consumers can reduce the risk of these illnesses.
We can reduce the risk of high blood pressure by limiting foods high in the mineral and by increasing intake of foods high in the mineral
Identify six nursing interventions that the nurse should implement to reduce the risk of thrombus formation.
Discuss nursing measures to reduce risk for urinary tract infections
1. Develop a nursing plan (interventions) to assist the following patients who are at high risk for pressure ulcers. a. A comatose 35 year old man: b. A frail elderly man who is confined to bed: c. A 20-year-old woman who is in a lower body cast d. A premature baby on life support:
Discuss how the clinical and public health interventions used to prevent, identify, and respond to foodborne outbreaks can be applied to other public health emergencies. To elaborate your answer, identify a specific public health threat in your community. Describe how different health professions could work together to address this threat. Given concrete examples.
Discuss the reasons why gerontological nursing is a high-risk specialty for legal liability