Nursing Elites

1. Protein is constantly being exchanged between which two components?

• A. tissue and plasma.
• B. the liver and the small intestine.
• C. blood and lymph.
• D. the heart and lungs.

Correct answer: A

Rationale: The correct answer is 'tissue and plasma.' Protein turnover involves the continuous exchange of proteins between body tissues and the bloodstream (plasma) as part of normal metabolic processes. This process ensures a balance in protein levels throughout the body. Choices B, C, and D are incorrect as they do not represent the primary sites for protein turnover in the body.

2. Which of the following is a characteristic of essential fatty acids?

• A. They can come from both animal and plant sources.
• B. They are not manufactured by the body.
• C. They are not manufactured by the body.
• D. They are manufactured by the body.

Correct answer: B

Rationale: The correct answer is B: Essential fatty acids are not manufactured by the body. These fatty acids must be obtained through the diet because the body cannot synthesize them. Choice A is incorrect because essential fatty acids can come from both animal and plant sources, not just from an animal source. Choice C is the correct characteristic of essential fatty acids. Choice D is incorrect because essential fatty acids are not produced by the body.

3. Which compound is necessary for emulsification of fat in the body?

• A. Bile salts
• B. Cholecystokinin
• C. Chyme
• D. Trypsin

Correct answer: A

Rationale: Bile salts are essential for emulsifying fats in the body. They break down fats into smaller droplets, increasing the surface area for enzymes to work on during digestion. Cholecystokinin is a hormone that stimulates the release of bile and pancreatic enzymes, but it is not directly involved in emulsification. Chyme is the semi-fluid mass of partly digested food that moves from the stomach to the small intestine and does not play a role in emulsifying fats. Trypsin is an enzyme produced by the pancreas that acts on proteins, not fats.

4. What is the term for the action of biting, chewing, and breaking up ingested food into smaller particles?

• A. Peristalsis.
• B. Segmentation.
• C. Metabolism.
• D. Mastication.

Correct answer: D

Rationale: The correct answer is D, 'Mastication.' Mastication is the mechanical process of chewing that breaks down food into smaller particles. Peristalsis (choice A) is the involuntary constriction and relaxation of muscles in the gastrointestinal tract that moves food along. Segmentation (choice B) is the mixing movement of the digestive system that helps to break down food and mix it with digestive juices. Metabolism (choice C) refers to the chemical processes that occur within a living organism to maintain life.

5. Which tissue has the highest rate of protein turnover?

• A. Skin
• B. Intestinal mucosa
• C. Muscle
• D. Adipose tissue

Correct answer: B

Rationale: The correct answer is B: Intestinal mucosa. The intestinal mucosa has the highest rate of protein turnover due to its rapid cell renewal. The skin, muscle, and adipose tissue do not exhibit protein turnover rates as high as the intestinal mucosa. Skin cells turnover relatively slower compared to the rapid renewal of intestinal mucosa cells. Muscles have a moderate rate of protein turnover, while adipose tissue has a lower turnover rate compared to the other tissues mentioned.

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