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PN Nutrition Assessment ATI
1. The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:
- A. Department of Health and Human Services.
- B. National Institutes of Health.
- C. National Academy of Sciences.
- D. Food and Nutrition Board.
Correct answer: A
Rationale: The correct answer is A. The U.S. Department of Agriculture collaborates with the Department of Health and Human Services to publish and revise the Dietary Guidelines for Americans. This collaboration ensures that the guidelines encompass both agricultural and health aspects. Choices B, C, and D are incorrect as they are not directly involved in the publication and revision of the Dietary Guidelines. The National Institutes of Health focuses on medical research, the National Academy of Sciences provides independent scientific advice, and the Food and Nutrition Board is a part of the National Academies of Sciences, Engineering, and Medicine.
2. In addition to protein, which nutrients contribute to the building and repair of tissue?
- A. Vitamins
- B. Carbohydrates
- C. Fats
- D. Enzymes
Correct answer: A
Rationale: The correct answer is A: Vitamins. Vitamins play a crucial role in tissue building and repair along with protein. Carbohydrates (choice B) are primarily a source of energy and not directly involved in tissue building. Fats (choice C) are important for energy storage and insulation but are not the main contributors to tissue building. Enzymes (choice D) are biological catalysts and do not directly contribute to tissue building and repair.
3. A food choice equivalent to one serving from the Protein group of MyPlate is:
- A. 1 tbsp peanut butter.
- B. 3 oz fish.
- C. 2 oz cheese.
- D. 1/2 cup cooked dry beans or peas.
Correct answer: A
Rationale: One tablespoon of peanut butter is equivalent to one serving from the Protein group in MyPlate. It provides a good amount of protein and healthy fats. Choices B, C, and D are incorrect as they represent larger serving sizes than a single serving from the Protein group in MyPlate. 3 oz of fish, 2 oz of cheese, and 1/2 cup of cooked dry beans or peas would exceed the recommended serving size for the Protein group.
4. The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:
- A. different ethnic groups.
- B. all individuals.
- C. most people.
- D. most healthy people.
Correct answer: D
Rationale: The correct answer is D. Dietary Reference Intakes (DRIs) are established to provide nutrient recommendations for most healthy people. They are not specific to different ethnic groups (choice A), all individuals (choice B), or most people (choice C). DRIs aim to prevent nutrient deficiencies and chronic diseases in healthy individuals by setting intake levels for various nutrients.
5. The professional primarily responsible for the application of nutrition science in clinical practice settings is the:
- A. nurse.
- B. physician.
- C. public health nutritionist.
- D. registered dietitian.
Correct answer: D
Rationale: The correct answer is D: registered dietitian. A registered dietitian is a healthcare professional with specialized training in nutrition and dietetics, making them primarily responsible for applying nutrition science in clinical practice settings. Nurses (choice A) and physicians (choice B) may have some knowledge of nutrition, but a registered dietitian has specific expertise in this area. Public health nutritionists (choice C) typically focus on community nutrition and public health programs, rather than clinical practice settings.
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