Certified Dietary Manager (CDM) Practice Exam

Question: 1 / 500

Which individuals are generally more susceptible to foodborne illnesses?

Adults in good health

High school students

Immunocompromised individuals and young children

Immunocompromised individuals and young children are more susceptible to foodborne illnesses due to their underdeveloped or weakened immune systems, which makes it harder for their bodies to fight off infections. Young children have yet to fully develop their immune defenses, leaving them vulnerable to food pathogens. Similarly, immunocompromised individuals may be those undergoing medical treatments or with chronic health conditions that impair their immune response. These groups are at a higher risk of experiencing severe consequences from foodborne illnesses, making it vital for food safety measures to be especially stringent when serving their meals. Their susceptibility highlights the importance of safe food handling and preparation practices to prevent illness in these at-risk populations.

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College-aged students

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