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. A food choice equivalent to one serving from the Grains group of MyPlate is:

• A. one slice of bread
• B. 2 cups of rice
• C. 3 cups of spaghetti
• D. 4 oz of ready-to-eat cereal

Correct answer: A

Rationale: One slice of bread is a standard serving from the Grains group in MyPlate. This choice aligns with the recommended portion size for grains. Choices B, C, and D are excessive portions that do not represent a single serving according to MyPlate guidelines. 2 cups of rice, 3 cups of spaghetti, and 4 oz of ready-to-eat cereal exceed the standard serving size for grains and would provide more than one serving from this food group.

3. How many kilocalories (kcal) are provided by 35 g of fat?

• A. 140
• B. 245
• C. 315
• D. 360

Correct answer: C

Rationale: Fat provides 9 kcal per gram, so 35 grams of fat provides 315 kcal. Therefore, the correct answer is C. Choice A (140) is incorrect because it doesn't consider the energy content of fat. Choice B (245) is incorrect as it miscalculates the kilocalories provided by 35g of fat. Choice D (360) is incorrect because it overestimates the kilocalories provided by 35g of fat.

4. A chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is the:

• A. arrangement of carbon atoms.
• B. number of oxygen molecules.
• C. number of double bonds.
• D. food source.

Correct answer: C

Rationale: The correct answer is C. Saturated fatty acids have no double bonds between carbon atoms, while unsaturated fatty acids have one or more double bonds. Therefore, the number of double bonds is the chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid. Choices A, B, and D are incorrect because the distinguishing factor between saturated and unsaturated fatty acids lies in the presence or absence of double bonds, not in the arrangement of carbon atoms, number of oxygen molecules, or food source.

5. Cholecystokinin (CCK) is produced in the:

• A. duodenum.
• B. stomach.
• C. pancreas.
• D. liver.

Correct answer: A

Rationale: Cholecystokinin (CCK) is produced in the duodenum, not the stomach, pancreas, or liver. It is released in response to the presence of food in the duodenum, where it plays a crucial role in regulating digestive processes by stimulating the release of bile from the gallbladder and enzymes from the pancreas. Therefore, the correct answer is the duodenum (Choice A). Choices B, C, and D are incorrect because CCK is not produced in the stomach, pancreas, or liver.

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