Nursing Elites

1. For a healthy person, what percentage of daily calories should be supplied by protein?

• A. 5% to 10%.
• B. 10% to 35%.
• C. more than 25%.
• D. more than 35%.

Correct answer: B

Rationale: The correct answer is B: 10% to 35%. For a healthy person, it is recommended that 10% to 35% of their daily caloric intake should come from protein. This range ensures an adequate intake of protein for various bodily functions without overdoing it. Choices A, C, and D are incorrect because they suggest percentages either below the recommended range (A, C) or exceeding it (D), which could lead to nutritional imbalances or health issues.

2. 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.

3. Which of the following plasma proteins helps maintain fluid balance?

• A. Albumin
• B. Fibrinogen
• C. Hemoglobin
• D. Collagen

Correct answer: A

Rationale: Albumin is the correct answer. It is a plasma protein that helps maintain osmotic pressure, thereby playing a vital role in regulating fluid balance in the body. Fibrinogen is involved in blood clotting, not fluid balance. Hemoglobin is responsible for oxygen transport in red blood cells, not fluid balance. Collagen is a structural protein found in connective tissues, not directly involved in fluid balance.

4. Which of the following foods are major sources of starch?

• A. Fruits
• B. Meats
• C. Legumes
• D. Milk

Correct answer: C

Rationale: The correct answer is C: Legumes. Legumes, such as beans and lentils, are major sources of starch, providing complex carbohydrates. Fruits (choice A) mainly provide sugars rather than starch. Meats (choice B) and milk (choice D) are not significant sources of starch as they mainly provide protein and fats, respectively. Therefore, choices A, B, and D are incorrect.

5. How is resistant starch digested in the colon?

• A. bacterial fermentation.
• B. pancreatic amylase.
• C. hydrochloric acid.
• D. villi and microvilli.

Correct answer: A

Rationale: In the colon, resistant starch is digested by bacterial fermentation. The correct answer is A. During this process, short-chain fatty acids are produced. Pancreatic amylase, as mentioned in choice B, is responsible for breaking down starch in the small intestine, not in the colon. Choice C, hydrochloric acid, functions in the stomach to aid in the digestion of proteins, not starch. Villi and microvilli, as stated in choice D, are structures in the small intestine that absorb nutrients; they do not participate in the digestion of resistant starch in the colon.

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