Nursing Elites

1. Which of the following is an example of a protein?

• A. Saline.
• B. Hemoglobin.
• C. Cellulose.
• D. Prostaglandins.

Correct answer: B

Rationale: Hemoglobin is a protein that carries oxygen in the blood, making it the correct answer. Choice A, Saline, is a salt solution and not a protein. Choice C, Cellulose, is a complex carbohydrate found in the cell walls of plants, not a protein. Choice D, Prostaglandins, are lipid compounds with hormone-like effects, not proteins.

2. Nutrients interact in the body to regulate metabolic processes, build and repair tissue, and to:

• A. provide energy.
• B. control cellular wastes.
• C. control hormone levels.
• D. regulate absorption.

Correct answer: A

Rationale: The correct answer is A: provide energy. Nutrients play a crucial role in providing energy for the body's various functions. While they do help in regulating metabolic processes and in building and repairing tissue, the primary function related to energy production. Choices B, C, and D are incorrect as nutrients are not primarily responsible for controlling cellular wastes, hormone levels, or absorption.

3. How can cholesterol absorption be decreased?

• A. Vitamin K.
• B. Plant sterols.
• C. Trans fats.
• D. Phospholipids.

Correct answer: B

Rationale: The correct answer is B: Plant sterols. Plant sterols can reduce cholesterol absorption by competing with cholesterol for absorption sites. Vitamin K, choice A, does not have a significant impact on cholesterol absorption. Trans fats, choice C, are known to increase cholesterol levels rather than decrease absorption. Phospholipids, choice D, play a role in cell structure and are not directly involved in reducing cholesterol absorption.

4. Why is it important to understand standard serving sizes of foods?

• A. it is easy to eat too much of some nutrients when choosing healthful foods.
• B. serving sizes have generally decreased over the past few decades.
• C. most people have difficulty estimating the amount of food they eat.
• D. food portions need to be weighed to check serving sizes accurately.

Correct answer: C

Rationale: The correct answer is C. Understanding serving sizes is crucial because most people have difficulty estimating the amount of food they eat. It helps individuals accurately track their intake, which is essential for maintaining a healthy diet and avoiding overeating. Choice A is incorrect because the question focuses on portion sizes rather than specific nutrients. Choice B is incorrect as it presents an unsupported claim about serving sizes decreasing. Choice D is incorrect as weighing food portions is not always necessary to check serving sizes; understanding standard serving sizes allows for a more practical approach to portion control.

5. 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.

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