Featured article Quiz #5: "impact of restaurant hygiene grade cards on foodborne-disease hospitalizations in Los Angeles County".Available to NEHA NEHA National Environmental Health Association NEHA National Executive Housekeepers Association NEHA Northern Estates Homeowners Association (Indianapolis, Indiana) members only, the JEH JEH Journal of Economic History Quiz, offered six times per calendar year through the Journal of Environmental Health, is a convenient tool for self-assessment and an easily accessible means to accumulate continuing-education (CE) credits toward maintaining your NEHA credentials. It's a simple process.... 1. Read the featured article carefully. 2. Select the correct answer to each JEH Quiz question. 3. a) Complete the online quiz at www.neha.org (click on "Continuing Education continuing education: see adult education. continuing education or adult education Any form of learning provided for adults. In the U.S. the University of Wisconsin was the first academic institution to offer such programs (1904). "), b) Fax the quiz to (303) 691-9490, or c) Mail the completed quiz to JEH Quiz, NEHA, 720 S. Colorado Blvd., Suite 970-S, Denver, CO 80246. Be sure to include your name and membership number! 4. One CE credit will be applied to your account with an effective date of March 1, 2005 (first day of issue). 5. Check your continuing-education account online at www.neha.org. 6. You're on your way to earning CE hours! [GRAPHIC OMITTED] 1. Hospital discharge data indicate that, during the period 1993-2000, the annual rate of foodborne-disease hospitalizations in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. County a. increased overall. b. decreased overall. c. remained the same. d. fluctuated with no clear temporal trend. 2. After baseline geographic and temporal trends were adjusted for, the introduction of restaurant grade cards was associated with a. a decline in foodborne-disease hospitalizations during the year following implementation of the program that was sustained over the next two years. b. a decline in foodborne-disease hospitalizations during the year following implementation of the program that dissipated dis·si·pat·ed adj. 1. Intemperate in the pursuit of pleasure; dissolute. 2. Wasted or squandered. 3. Irreversibly lost. Used of energy. over the next two years. c. a slight increase in foodborne-disease hospitalizations that was attributed to improved reporting of cases to the health department. d. a decrease in foodborne-disease reports from physicians' offices and hospitals. 3. The most common cause of foodborne-disease hospitalization hospitalization /hos·pi·tal·iza·tion/ (hos?pi-t'l-i-za´shun) 1. the placing of a patient in a hospital for treatment. 2. the term of confinement in a hospital. found in the study was a. Yersinia Yersinia A genus of bacteria in the Enterobacteriaceae family. The bacteria appear as gram-negative rods and share many physiological properties with related Escherichia coli. Of the 11 species of Yersinia, Y. pestis, Y. enterocolitica, and Y. . b. Campylobacter Campylobacter Genus of gram-negative spiral-shaped bacteria infecting mammals. Many species, especially C. fetus, cause miscarriage in sheep and cattle. C. jejuni is a common cause of food poisoning. Sources include meats (particularly chicken) and unpasteurized milk. . c. Salmonella. d. Staphylococcus staphylococcus (stăf'ələkŏk`əs), any of the pathogenic bacteria, parasitic to humans, that belong to the genus Staphylococcus. The spherical bacterial cells (cocci) typically occur in irregular clusters [Gr. . e. none of the above. 4. The results of the study suggest that the use of restaurant hygiene grade cards as implemented in Los Angeles County is an effective intervention for reducing the burden of foodborne-disease hospitalizations. a. True. b. False. 5. National surveillance data indicate that food consumed in restaurants and other commercial food establishments account for a. nearly 70 percent of all foodborne-disease outbreaks. b. nearly 50 percent of all foodborne-disease outbreaks. c. nearly 25 percent of all foodborne-disease outbreaks. d. an unknown percentage of foodborne-disease outbreaks. 6. The authors of this study believe that public posting of restaurant inspection grade scores provides an economic incentive for restaurants to maintain hygienic hy·gien·ic adj. 1. Of or relating to hygiene. 2. Tending to promote or preserve health. 3. Sanitary. conditions. a. True. b. False. 7. This study evaluated the impact of a new restaurant hygiene inspection program on food-handling practices in restaurants. a. True. b. False. 8. The county's new restaurant inspection program included a. public posting of restaurant grade cards. b. a searchable Web site that provides information on each restaurant's inspection scores and violations. c. additional training of restaurant inspectors. d. enhanced efforts to educate restaurant owners restaurant owner n → dueño/a or propietario/a de un restaurante and staff. e. all of the above. 9. A limitation of the study is that it was not able to assess the impact of restaurant hygiene grade cards on foodborne illnesses that did not require hospitalization. a. True. b. False. 10. The methods used in this study to identify foodborne-disease hospitalizations likely resulted in an overestimate o·ver·es·ti·mate tr.v. o·ver·es·ti·mat·ed, o·ver·es·ti·mat·ing, o·ver·es·ti·mates 1. To estimate too highly. 2. To esteem too greatly. of the true number of foodborne illnesses requiring hospitalization. a. True. b. False. 11. The change in the county's restaurant inspection program was implemented following a hidden-camera expose of unsanitary un·san·i·tar·y adj. Not sanitary. conditions in some local restaurants. a. True. b. False. 12. Future studies evaluating the impact restaurant hygiene grade cards and other interventions have on sanitary conditions in restaurants will benefit from improved data on the incidence of foodborne illness in the population. a. True. b. False. JEH Quiz #3 Answers December 2004 1. e 2. b 3. b 4. a 5. b 6. b 7. a 8. b 9. b 10. a 11. a 12. c 13. a 14. a 15. d Questions compiled by co-author Paul A. Simon, M.D., M.P.H. |
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