Nursing Elites

1. A person with lactose intolerance should be most careful to limit their intake of:

• A. milk
• B. yogurt
• C. cheese
• D. corn syrup

Correct answer: A

Rationale: Individuals with lactose intolerance lack the enzyme lactase needed to break down lactose, the sugar in dairy products. Milk contains a high amount of lactose, making it crucial for those with lactose intolerance to limit their intake. Yogurt and cheese, on the other hand, have lower lactose content due to the fermentation process which reduces lactose levels, making them better tolerated by many with lactose intolerance. Corn syrup, although high in sugar, does not contain lactose and is unrelated to lactose intolerance. Therefore, the correct answer is 'milk' as it is a significant source of lactose, which can trigger symptoms in individuals with lactose intolerance.

2. What substance acts as an emulsifier and helps absorb digested fat?

• A. bile
• B. trypsin
• C. lipase
• D. cholecystokinin (CCK)

Correct answer: A

Rationale: The correct answer is A: bile. Bile acts as an emulsifier, breaking down fats into smaller droplets to aid in digestion and absorption. Trypsin is a digestive enzyme that acts on proteins, not fats. Lipase is an enzyme that breaks down fats, but it doesn't act as an emulsifier. Cholecystokinin (CCK) is a hormone that stimulates the release of digestive enzymes, including lipase, but it is not directly involved in emulsification.

3. What is the chemical structure that forms the base component of an amino acid?

• A. carboxyl group
• B. carbon chain
• C. radicals
• D. amino group

Correct answer: D

Rationale: The correct answer is the amino group. Amino acids consist of an amino group (NH2), a carboxyl group (COOH), a hydrogen atom, and a variable side chain attached to a central carbon atom. The amino group is essential for the formation of proteins. The carboxyl group is not the base component but another important functional group in amino acids. Carbon chain and radicals are not specific chemical structures that form the base component of an amino acid.

4. What is the most prevalent dietary disaccharide?

• A. Lactose
• B. Fructose
• C. Sucrose
• D. Galactose

Correct answer: C

Rationale: Sucrose is the correct answer as it is the most common disaccharide found in the diet, commonly known as table sugar. Lactose is a disaccharide found in dairy products, not as prevalent in the overall diet as sucrose. Fructose is a monosaccharide commonly found in fruits and honey, not a disaccharide. Galactose is a monosaccharide commonly found in dairy products and is not the most prevalent dietary disaccharide.

5. 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.

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