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PN Nutrition Assessment ATI
1. Dietary guidelines are most useful for:
- A. limiting portion sizes.
- B. designing a personal food plan.
- C. making smart food choices.
- D. avoiding excessive nutrient intakes.
Correct answer: C
Rationale: Dietary guidelines are designed to assist individuals in making smart food choices by providing recommendations on what to eat to maintain good health. While portion sizes may be a part of these guidelines, they are not the primary focus. Designing a personal food plan involves individual preferences and needs, which may go beyond general guidelines. Avoiding excessive nutrient intakes is important, but dietary guidelines aim to provide balanced recommendations rather than just focusing on avoiding excess.
2. The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is:
- A. 10% to 35%.
- B. 20% to 35%.
- C. 40% to 55%.
- D. 45% to 65%.
Correct answer: D
Rationale: The correct answer is D: 45% to 65%. Carbohydrates should contribute between 45% to 65% of the total daily caloric intake for healthy individuals to maintain a balanced diet. Choices A, B, and C are incorrect because they suggest lower ranges, which may not provide sufficient energy from carbohydrates for overall health and well-being.
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. Foodborne illness may be caused by contamination of food with:
- A. pesticides.
- B. genetically modified ingredients.
- C. microorganisms.
- D. food additives.
Correct answer: C
Rationale: The correct answer is C: microorganisms. Microorganisms, such as bacteria and viruses, are common causes of foodborne illnesses. These pathogens can contaminate food during various stages of production, processing, or preparation. Choice A, pesticides, are chemicals used to control pests and are not a common cause of foodborne illnesses. Genetically modified ingredients, choice B, refer to foods derived from genetically modified organisms (GMOs) and are not inherently linked to foodborne illnesses. Food additives, choice D, are substances added to food to preserve flavor or enhance taste and are not typically the primary cause of foodborne illnesses.
5. 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.
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