Nursing Elites

1. Foodborne illness may be caused by contamination of food with:

• A. pesticides.
• B. genetically modified ingredients.
• C. microorganisms.
• D. food additives.

Correct answer: C

Rationale: The correct answer is C: microorganisms. Microorganisms, such as bacteria and viruses, are common causes of foodborne illnesses. These pathogens can contaminate food during various stages of production, processing, or preparation. Choice A, pesticides, are chemicals used to control pests and are not a common cause of foodborne illnesses. Genetically modified ingredients, choice B, refer to foods derived from genetically modified organisms (GMOs) and are not inherently linked to foodborne illnesses. Food additives, choice D, are substances added to food to preserve flavor or enhance taste and are not typically the primary cause of foodborne illnesses.

2. What can excessive intakes of dietary protein do?

• A. cause vitamin deficiencies.
• B. impair kidney function.
• C. increase weight loss.
• D. decrease production of indispensable amino acids.

Correct answer: B

Rationale: Excessive intake of dietary protein can lead to impaired kidney function over time. Excessive protein consumption can put a strain on the kidneys as they work to eliminate the byproducts of protein metabolism. This can potentially lead to kidney damage. Choices A, C, and D are incorrect. Excessive protein intake is not directly linked to causing vitamin deficiencies, increasing weight loss, or decreasing the production of indispensable amino acids.

3. What is the main body storage form of carbohydrates?

• A. Glycogen.
• B. Starch.
• C. Fat.
• D. Glucose.

Correct answer: A

Rationale: The correct answer is A: Glycogen. Glycogen is the stored form of carbohydrates in the body, primarily found in the liver and muscles. Starch (choice B) is a carbohydrate storage molecule in plants, not in the human body. Fat (choice C) is a different macronutrient and not the main storage form of carbohydrates. Glucose (choice D) is a simple sugar that serves as an energy source, not the main storage form of carbohydrates.

4. How are lipids carried in the bloodstream?

• A. Micelles.
• B. Glycolipids.
• C. Lecithin.
• D. Lipoproteins.

Correct answer: D

Rationale: Lipids are carried in the bloodstream in the form of lipoproteins. Lipoproteins are complexes of proteins and lipids that transport fats to various parts of the body. While micelles, glycolipids, and lecithin are all related to lipid metabolism, they are not the primary carriers of lipids in the bloodstream. Micelles are small lipid clusters in the intestines, glycolipids are lipids with a carbohydrate attached, and lecithin is a type of phospholipid. Therefore, lipoproteins are the correct answer as they are specifically designed for transporting lipids through the bloodstream.

5. What are the actions involved in the process of digestion?

• A. thermal and chemical.
• B. chemical and segmental.
• C. muscular and chemical.
• D. mechanical and thermal.

Correct answer: C

Rationale: The correct answer is C: 'muscular and chemical.' In the process of digestion, muscular movements help in mixing and propelling food along the digestive tract, while chemical breakdowns involving enzymes and acids break down food into smaller molecules for absorption. Choices A, B, and D are incorrect as thermal, segmental, and mechanical actions are not the primary actions involved in the digestion process.

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