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PN Nutrition Assessment ATI
1. Which of the following are considered micronutrients?
- A. Fats.
- B. Proteins.
- C. Vitamins.
- D. Carbohydrates.
Correct answer: C
Rationale: Micronutrients are essential nutrients needed by the body in small quantities to support various bodily functions. Vitamins fall under this category as they play crucial roles in metabolism, immune function, and overall health. While fats, proteins, and carbohydrates are essential macronutrients required in larger amounts for energy and growth, they are not classified as micronutrients. Therefore, the correct answer is C.
2. What are the actions involved in the process of digestion?
- A. thermal and chemical.
- B. chemical and segmental.
- C. muscular and chemical.
- D. mechanical and thermal.
Correct answer: C
Rationale: The correct answer is C: 'muscular and chemical.' In the process of digestion, muscular movements help in mixing and propelling food along the digestive tract, while chemical breakdowns involving enzymes and acids break down food into smaller molecules for absorption. Choices A, B, and D are incorrect as thermal, segmental, and mechanical actions are not the primary actions involved in the digestion process.
3. What are the rhythmic contractions that propel food through the intestinal tract called?
- A. Segmentation
- B. Peristalsis
- C. Cardiospasm
- D. Pendular movements
Correct answer: B
Rationale: Peristalsis is the correct answer because it refers to the rhythmic contractions that propel food through the intestinal tract by pushing it along the digestive system. Segmentation, on the other hand, refers to the mixing movements in the intestines rather than the forward movement of food. Cardiospasm is a condition characterized by difficulty swallowing due to the inability of the esophagus to relax, and pendular movements are a type of motility found in the small intestine but do not specifically refer to the propulsion of food.
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. What is the basis of MyPlate food guidance?
- A. Percentage of calories from each macronutrient.
- B. Exchange Lists for Meal Planning.
- C. Appropriate amounts of food from each food group.
- D. Amounts of macronutrients and micronutrients.
Correct answer: C
Rationale: The correct answer is C: 'Appropriate amounts of food from each food group.' MyPlate food guidance focuses on portion sizes from different food groups to promote a balanced diet. Choices A, B, and D are incorrect because MyPlate emphasizes the consumption of a variety of foods from different food groups rather than focusing solely on macronutrient percentages, exchange lists, or specific nutrient amounts.
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