Nursing Elites

1. A vegetarian diet that includes dairy foods and eggs is known as:

• A. lactovegetarian.
• B. vegan.
• C. semi-vegetarian.
• D. ovolactovegetarian.

Correct answer: D

Rationale: The correct term for a vegetarian diet that includes both dairy foods and eggs is 'ovolactovegetarian.' This term specifically indicates the inclusion of eggs ('ovo') and dairy ('lacto') in the diet. Choice A, 'lactovegetarian,' is incorrect because it only includes dairy products without eggs. Choice B, 'vegan,' is incorrect as it excludes all animal products, including dairy and eggs. Choice C, 'semi-vegetarian,' is incorrect as it is a term used for individuals who occasionally eat meat, poultry, or fish but primarily follow a plant-based diet.

2. Which nutrient has a protein-sparing effect?

• A. Glycerol
• B. Carbohydrate
• C. Nitrogen
• D. Fatty acids

Correct answer: B

Rationale: Carbohydrates have a protein-sparing effect, meaning that adequate carbohydrate intake can prevent the use of protein for energy. Glycerol, nitrogen, and fatty acids do not have a protein-sparing effect. Glycerol is a component of fats and oils, nitrogen is a component of proteins, and fatty acids are used primarily as an energy source.

3. What is one useful outcome of keeping a record of everything you eat and drink for a day?

• A. Precise estimates of portion sizes.
• B. Determination of appropriate energy intake.
• C. Estimation of supplement needs.
• D. Increased awareness of personal food patterns.

Correct answer: D

Rationale: The correct answer is D: Increased awareness of personal food patterns. Keeping a food record is beneficial as it helps individuals become more mindful of their eating habits and food choices. This awareness can lead to identifying patterns, triggers, and areas for improvement in one's diet. Choices A, B, and C are incorrect because the primary benefit of keeping a food record is not about precise estimates of portion sizes, determining energy intake, or estimating supplement needs, but rather about developing a deeper understanding of personal food patterns.

4. Proteins from plant sources such as grains, nuts, and legumes are classified as:

• A. incomplete.
• B. complete.
• C. indispensable.
• D. dispensable.

Correct answer: A

Rationale: The correct answer is A: 'incomplete.' Proteins from plant sources like grains, nuts, and legumes are considered incomplete because they often lack one or more essential amino acids required by the body. Choice B, 'complete,' is incorrect because complete proteins contain all essential amino acids in adequate amounts. Choice C, 'indispensable,' is incorrect as it refers to essential amino acids rather than the classification of plant proteins. Choice D, 'dispensable,' is also incorrect as it implies that these proteins are not necessary, which is not the case.

5. The sugar to which all other sugars are converted during human metabolism is:

• A. sucrose
• B. fructose
• C. glucose
• D. maltose

Correct answer: C

Rationale: Glucose is the primary sugar used by the body for energy and is converted from other sugars during metabolism. Sucrose is a disaccharide composed of glucose and fructose, not the end product of sugar metabolism. Fructose is a simple sugar found in fruits but needs to be converted to glucose for cellular energy. Maltose is a disaccharide composed of two glucose units and is not the final product of sugar metabolism in humans.

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