a lipid that is solid at room temp

ATI RN

Nutrition ATI Proctored Exam

1. Which type of lipid is solid at room temperature?

A. Cholesterol
B. Phospholipid
C. Saturated fat
D. Trans fat

Correct answer: C

Rationale: Saturated fats, such as those found in butter and lard, are typically solid at room temperature due to the lack of double bonds, which allows the fat molecules to pack closely together. Cholesterol (Choice A) is a steroid, not a fat, and while it's solid at room temperature, it doesn't fit the general category of 'lipid' in the context of this question. Phospholipids (Choice B) are a major component of all cell membranes and can be both solid and liquid at room temperature depending on their composition. Trans fats (Choice D) can also be solid or liquid at room temperature, but they are not typically referred to as 'lipids' in a general sense.

2. What dietary strategy would most likely be used as part of lifestyle management to reduce the risk of coronary heart disease?

A. Avoid foods that contain polyunsaturated fat
B. Limit saturated fat to less than 10 percent of total calories
C. Limit alcohol intake to one drink daily for women and two drinks daily for men
D. Avoid consumption of fish and shellfish

Correct answer: C

Rationale: Limiting alcohol intake is part of a strategy to reduce the risk of coronary heart disease by avoiding the negative cardiovascular effects associated with excessive alcohol consumption.

3. A nurse is reviewing the laboratory results for a client who has a history of atherosclerosis and notes elevated cholesterol levels. Which of the following statements by the client indicates the nurse should plan follow-up teaching on a low-cholesterol diet?

A. "I flavor my meat with lemon juice."?
B. "I eat two eggs for breakfast each morning."?
C. "I cook my food with canola oil."?
D. "I take an omega-3 supplement daily."?

Correct answer: B

Rationale: The correct answer is B. Eggs are high in cholesterol, so someone with elevated cholesterol levels, especially with a history of atherosclerosis, should be cautious about egg consumption. Choices A, C, and D are not as concerning for cholesterol levels. Lemon juice, canola oil, and omega-3 supplements do not significantly impact cholesterol levels compared to consuming eggs regularly.

4. When assessing for criteria that signify malnutrition risk, which element would most likely be included as part of the functional assessment data?

A. severity of illness
B. presence of pressure sores
C. localized edema
D. generalized weakness

Correct answer: D

Rationale: Generalized weakness is a key indicator of malnutrition and is often assessed as part of functional status, reflecting muscle wasting and reduced physical function. The other choices, such as severity of illness, presence of pressure sores, and localized edema, are important factors to consider in a clinical assessment but are not primarily indicative of malnutrition risk. Generalized weakness directly relates to the functional impact of malnutrition on physical performance.