Comprehensive Review of Nutrition Components for Occupational Health Nurses—Part 2

This issue of Workplace Health & Safety contains a Continuing Nursing Education Module on “Comprehensive Review of Nutrition Components for Occupational Health Nurses—Part 2.” 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 November 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 nutritional components associated with various developmental and health issues.

• Identify dietary resources that may be useful to OHNs counseling employees regarding nutritional issues.

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. All of the following foods contain fats which raise LDL cholesterol and increase risk for coronary artery disease EXCEPT

2. Margarine

3. Avocado

4. Non-dairy creamer

Regarding protein, which statement is TRUE?

Legumes are excellent sources of complete protein

Men should eat 50 grams of protein per day

High protein foods are often packaged with high sodium and fat

Twelve amino acids make up the basic building blocks of proteins

In order to consume the daily recommended amount of water to stay hydrated, the male worker should drink approximately _________ of water per day.

4 quarts

3.7 liters

2.7 liters

500 ml per hour

All of the following vitamins are involved in bone health EXCEPT

D

E

K

Which of the following vitamins is critical in the prevention of birth defects?

Niacin

Thiamine

Ascorbic acid

Folic acid

The source of this vitamin, involved in blood clotting, is only found in green, leafy vegetables.

K

B12

E

B6

All of the following may be associated with blood pressure regulation EXCEPT

Potassium

Vitamin D

Sodium

Zinc

This resource uses the image of a meal place setting to illustrate the five food groups that are building blocks for a healthy diet

Supertracker

My Plate

USDA Food Patterns

Nutrition Insights