Comprehensive Review of Nutritional Components for Occupational Health Nurses—Part 1

This issue of Workplace Health & Safety contains a Continuing Nursing Education Module on “The Comprehensive Review of Nutritional Components for Occupational Health Nurses—Part 1.” 1.0 contact hour of continuing nursing education credit will be awarded by AAOHN upon successful completion of the posttest and evaluation.

A certificate will be awarded when the following requirements are met by the participant: (1) Participant logs on to the AAOHN LMS website at www.aaohn.org/education/online-learning-center and enrolls in the course ($10 members; $15 non-members); (2) The completed posttest and course evaluation are entered online at http://www.aaohn.org by May 2020; (3) A score of 75% (6 correct answers) is achieved by the participant.

Upon completion of this lesson, the occupational health nurse will be able to:

• Discuss benefits of a healthy diet in adult workers and the role of the workplace/OHN in healthy diet promotion.

• Explain the components of common dietary guidelines and how they may be translated to actionable worker diet plans.

The American Association of Occupational Health Nurses, Inc. is an Approved Provider of continuing nursing education by the American Association of Occupational Health Nurses, Inc., an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation.

The American Association of Occupational Health Nurses, Inc. is additionally approved as a CNE provider by the California Board of Registered Nursing (#CEP9283).

Contact hours received for successful completion of the posttest and evaluation may be used for relicensure, certification, and re-certification.

1. One of the priority health risk appraisal areas specifically identified by AAOHN members during the 2012 survey is _________________.

2. injury prevention

3. healthy eating

4. sensory deficits in aging workers

Dietary Guidelines for Americans include all of the following recommendations EXCEPT:

It is most important to eat healthy during the formative childhood years.

Focus on food variety, nutrient density, and amount.

Limit calories from added sugars and fats.

Reduce sodium intake.

Sodium intake should be restricted to ________________ per day.

3700 mg

3500 mg

2800 mg

2300 mg

Which of the following macronutrients slows gastric emptying and delays increases in postprandial blood glucose?

complex carbohydrates

soluble fiber

glycogen

cholesterol

Of the following choices, which one is the best choice for dietary carbohydrate?

white rice

coarsely ground cornmeal

potatoes with peelings on

whole bran

What percentage of the diet should be comprised of added sugar?

25%

15%

10%

5%

The use of the My Plate Program by OHNs incorporates

analysis of dietary macronutrients and metabolic energy levels

portion size and empty calories

portion size and macronutrients

empty calories and fiber content