Nursing Elites

1. What would a diet manual most likely contain?

• A. Procedures for disinfecting cooking surfaces
• B. Staff sanitation guidelines
• C. Information on specific patients' resting metabolic rates
• D. Specific food preparation methods

Correct answer: D

Rationale: A diet manual typically contains guidance on specific food preparation methods to ensure proper nutrition and health for individuals following the diet. Therefore, choice D is correct. Choices A and B refer to sanitation procedures and staff hygiene issues, which are important but not typically the focus of a diet manual. Choice C, regarding specific patients' resting metabolic rates, is too individualized and detailed for a general diet manual, as it would be part of a personalized dietary plan developed with a healthcare professional.

2. For individuals with lactose intolerance, which of the following foods should be avoided?

• A. Eggs
• B. Milk
• C. Almonds
• D. Beef

Correct answer: B

Rationale: Individuals with lactose intolerance lack the enzyme lactase needed to break down lactose. Milk contains lactose, a sugar found in dairy products, and should be avoided by individuals with lactose intolerance. Choices A, C, and D are not sources of lactose and are generally well-tolerated by individuals with lactose intolerance.

3. It is not a legally binding document but nevertheless, Very important in caring for the patients.

• A. BON Resolution No. 220 Series of 2002
• B. Patient’s Bill of Rights
• C. Nurse’s Code of Ethics
• D. Philippine Nursing Act of 2002

Correct answer: B

Rationale: Nursing interventions should be grounded in a deep understanding of the physiological processes involved, ensuring that care provided is both effective and efficient.

4. A child with ear problem should be assessed for the following, EXCEPT:

• A. is there any fever?
• B. Ear discharge
• C. If discharge is present for how long?
• D. Ear pain

Correct answer: A

Rationale: Patient safety and efficacy of care depend on actions rooted in established nursing protocols that consider both the immediate and long-term needs of the patient.

5. Which nutrient has the highest satiety value?

• A. Complex carbohydrates
• B. High-quality protein
• C. Low-quality protein
• D. Fat

Correct answer: D

Rationale: Fat has the highest satiety value among the listed nutrients. It slows down digestion, stays in the stomach longer, and provides a sustained release of energy, leading to increased feelings of fullness and satisfaction. Complex carbohydrates can also contribute to satiety, but fat generally has a stronger effect. High-quality protein is important for satiety as well, but it is generally not as filling as fat. Low-quality protein does not have as significant satiating effects as high-quality protein or fat.

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