True or False: College-age students are considered a high-risk population for foodborne illness.

The correct understanding is that college-age students are indeed considered a high-risk population for foodborne illness. This demographic faces unique challenges, such as living in communal settings, like dormitories, where food safety practices may not always be strictly followed. They might also have diets that include food from various sources, including off-campus restaurants, which can lead to exposure to foodborne pathogens.

High-risk populations for foodborne illnesses generally include individuals with compromised immune systems, the elderly, pregnant women, and very young children. College students are often assumed to be healthy, but many factors, such as stress from academic obligations, potential lack of sleep, and varied nutritional practices, may weaken their overall health and immunity, making them more susceptible to foodborne illnesses.

Thus, asserting that they are a high-risk population is aligned with public health perspectives, as it highlights the need for heightened awareness and food safety practices among this group.