Field Trip

Question 1

Beef stew was prepared to be served for lunch during a seventh-grade field trip to a popular scenic location the next day. There was no room in the refrigerator, so the stew was left covered in a pot in the kitchen overnight. On the trip the next day, the food was prepared on portable heaters and served for lunch. The stew was heated to 160 degrees. As the bus returned that evening, a few of the students began to feel unwell. By early the next morning, most of the group had begun to suffer diarrhea and abdominal cramps. Everyone recovered

within 24 hours

Questions:

1. What type of foodborne illness was the likely cause of sickness?

2. How was the food mis-handled?

3. What could have been done to ensure that the food remained safe?

4. If refrigerator space is limited, what would have been a safer alternative meal to serve the students?

Question 2

The purpose of this study was to provide an estimate of the extent of malnutrition in community-dwelling people who have Parkinson’s disease. The Subjective Global Assessment (SGA) and Patient Generated Subjective Global Assessment (PG-SGA) were used to assess nutritional status in 125 participants who have Parkinson’s disease. In addition, body weight, standing or knee height, mid-arm circumference, and waist circumference were measured. There were 19 (15.2%) who were moderately malnourished. The symptoms most influencing intake were loss of appetite, constipation, early satiety, and problems swallowing.