Nursing Elites

1. A high blood cholesterol level appears to be associated with the development of:

• A. chronic kidney disease.
• B. coronary heart disease.
• C. Alzheimer’s disease.
• D. Addison’s disease.

Correct answer: B

Rationale: A high blood cholesterol level is associated with an increased risk of developing coronary heart disease. Elevated cholesterol levels can lead to the buildup of plaque in the arteries, increasing the risk of heart disease. Choices A, C, and D are incorrect as high blood cholesterol is not primarily linked to chronic kidney disease, Alzheimer’s disease, or Addison’s disease.

2. Which of the following is a source of complete protein?

• A. Cereal grains.
• B. Beans.
• C. Nuts.
• D. Eggs.

Correct answer: D

Rationale: Eggs are considered a source of complete protein because they contain all the essential amino acids required by the body. The other options, cereal grains, beans, and nuts, do not provide all the essential amino acids in the necessary proportions to be classified as complete proteins.

3. An example of government nutrition policy is:

• A. MyPlate Food Guidance System.
• B. Dietary Guidelines for Americans 2010.
• C. Healthy People 2020.
• D. Dietary Reference Intakes (DRIs).

Correct answer: C

Rationale: The correct answer is C: Healthy People 2020. Healthy People 2020 is a government initiative that sets goals for improving the health of Americans, including specific nutritional objectives. Choices A, B, and D are not examples of government nutrition policies. MyPlate Food Guidance System is a visual tool to help individuals make healthy food choices, Dietary Guidelines for Americans 2010 provide evidence-based advice for Americans two years and older, and Dietary Reference Intakes (DRIs) are a set of nutrient reference values.

4. 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.

5. Why is fat important in the diet?

• A. It supplies a constant source of vitamins.
• B. It speeds up the digestive process.
• C. It provides satiety.
• D. It stimulates the release of important digestive enzymes.

Correct answer: C

Rationale: Fat is important in the diet because it provides satiety. Fat slows down digestion and absorption, which helps in making you feel full longer. This feeling of fullness is crucial in controlling food intake and managing weight. Choices A, B, and D are incorrect because fat's main role in providing satiety is related to slowing down digestion, not supplying a constant source of vitamins, speeding up digestion, or stimulating the release of digestive enzymes. While some types of fats can provide certain vitamins, the main purpose of fat in satiety is not vitamin supply.

Similar Questions