1. A patient with a history of chronic kidney disease is advised to follow a

low-potassium diet. Which of the following food items should the nurse

recommend the patient avoid?

 A) Apples

 B) Carrots

 C) Potatoes

 D) Green beans

 Answer: C) Potatoes

 Rationale: Potatoes are high in potassium, which can exacerbate kidney

issues in patients with chronic kidney disease.

2. During a food safety inspection, a nurse observes a cook handling raw

chicken followed by ready-to-eat vegetables without changing gloves.

This practice risks which type of contamination?

 A) Physical

 B) Chemical

 C) Biological

 D) Cross-contamination

 Answer: D) Cross-contamination

 Rationale: Cross-contamination can occur when pathogens are

transferred from one food item to another, in this case, from raw chicken

to vegetables, potentially causing foodborne illness.

3. A nurse is educating a group of pregnant women on food safety. Which

cheese should they be advised to avoid to prevent listeriosis?

 A) Cheddar

 B) Mozzarella

 C) Feta

 D) Swiss

 Answer: C) Feta

 Rationale: Soft cheeses like feta can harbor Listeria bacteria, which can

cause listeriosis, a serious infection that is particularly dangerous during

pregnancy.

4. In the context of food safety, the term "danger zone" refers to which

temperature range that can promote bacterial growth?

 A) 0°F to 32°F