Scenic Location

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

Dissemination of EBP (evidence-based practice) and research, such as presenting results at a conference or writing an article for a journal, is an important part of professional practice. Identify one professional journal and one nursing or health care conference where you might present your project (my project: effect of nutrition in our health). Discuss why each of your choices is the best option for you to disseminate your new knowledge.