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ATI Nutrition Proctored Exam 2019 Answers
1. Which nutrient has a protein-sparing effect?
- A. Glycerol
- B. Carbohydrate
- C. Nitrogen
- D. Fatty acids
Correct answer: B
Rationale: Carbohydrates have a protein-sparing effect, meaning that adequate carbohydrate intake can prevent the use of protein for energy. Glycerol, nitrogen, and fatty acids do not have a protein-sparing effect. Glycerol is a component of fats and oils, nitrogen is a component of proteins, and fatty acids are used primarily as an energy source.
2. Which hormone is responsible for stimulating the gallbladder to contract and release bile?
- A. gastric lipase
- B. cholecystokinin
- C. vitamin D
- D. enterokinin
Correct answer: B
Rationale: Cholecystokinin (CCK) is the correct answer. It is the hormone responsible for stimulating the gallbladder to contract and release bile to aid in fat digestion. Gastric lipase (Choice A) is an enzyme that breaks down fats in the stomach, not a hormone involved in gallbladder function. Vitamin D (Choice C) is important for calcium absorption and bone health, but it is not directly related to gallbladder function. Enterokinin (Choice D) is a peptide hormone that affects smooth muscle contractions in the gastrointestinal tract, but it is not specifically responsible for stimulating the gallbladder to release bile.
3. Which type of carbohydrate helps maintain normal blood glucose levels during fasting periods?
- A. Glucose
- B. Galactose
- C. Dextrins
- D. Glycogen
Correct answer: D
Rationale: The correct answer is glycogen. Glycogen is a type of carbohydrate stored in the body that is broken down into glucose to help maintain blood glucose levels during fasting periods. Glucose (choice A) is the simplest form of sugar and is a product of carbohydrate digestion, not the stored form like glycogen. Galactose (choice B) is a monosaccharide found in dairy products. Dextrins (choice C) are intermediate products of starch digestion and not directly involved in maintaining blood glucose levels during fasting.
4. What are oligosaccharides composed of?
- A. 3 to 10 monosaccharide units.
- B. large portions of partially digested starch.
- C. nonnutritive sweeteners.
- D. used for weight management.
Correct answer: A
Rationale: Oligosaccharides are carbohydrates composed of 3 to 10 monosaccharide units, making choice A the correct answer. Choice B is incorrect as oligosaccharides do not contain partially digested starch. Choice C is incorrect as nonnutritive sweeteners are a different category of compounds. Choice D is incorrect as oligosaccharides are not primarily used for weight management.
5. How many amino acids are considered indispensable or essential?
- A. 9
- B. 10
- C. 12
- D. 14
Correct answer: A
Rationale: The correct answer is A: 9. Nine amino acids are considered essential or indispensable because they cannot be synthesized by the body and must be obtained through the diet. These amino acids include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Choices B, C, and D are incorrect as the number of essential amino acids is specifically 9, as they are crucial for various bodily functions.
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