Nursing Elites

1. In addition to poor eating habits, a factor that often contributes to marginal nutritional status is:

• A. dependence on caffeine.
• B. acute illness.
• C. low income.
• D. size of the family unit.

Correct answer: C

Rationale: Low income is a significant factor contributing to marginal nutritional status due to limited access to nutritious food. While dependence on caffeine or acute illness can impact health, they are not as directly linked to marginal nutrition as low income. The size of the family unit may affect food distribution within the household but is not as directly related to marginal nutritional status as low income.

2. 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.

3. Ketones are produced when:

• A. carbohydrate stores are depleted.
• B. excess protein is consumed.
• C. protein stores are depleted.
• D. fat stores are depleted.

Correct answer: A

Rationale: Ketones are produced when the body uses fat for energy due to the depletion of carbohydrate stores. When carbohydrate stores are depleted, the body turns to fat as its primary source of energy, leading to the production of ketones. Excess protein consumption does not directly lead to ketone production. Similarly, the depletion of protein stores or fat stores is not directly related to the production of ketones.

4. Which enzyme is secreted by the salivary glands?

• A. Pepsin.
• B. Trypsin.
• C. Sucrase.
• D. Amylase.

Correct answer: D

Rationale: The correct answer is D, amylase. Amylase is an enzyme produced by the salivary glands that initiates the digestion of carbohydrates in the mouth. Pepsin (choice A) is produced in the stomach to digest proteins, trypsin (choice B) is produced in the pancreas to digest proteins, and sucrase (choice C) is produced in the small intestine to break down sucrose. Therefore, choices A, B, and C are incorrect in the context of an enzyme secreted by the salivary glands.

5. Which type of carbohydrate helps maintain normal blood glucose levels during fasting periods?

• A. Glucose
• B. Galactose
• C. Dextrins
• D. Glycogen

Correct answer: D

Rationale: The correct answer is glycogen. Glycogen is a type of carbohydrate stored in the body that is broken down into glucose to help maintain blood glucose levels during fasting periods. Glucose (choice A) is the simplest form of sugar and is a product of carbohydrate digestion, not the stored form like glycogen. Galactose (choice B) is a monosaccharide found in dairy products. Dextrins (choice C) are intermediate products of starch digestion and not directly involved in maintaining blood glucose levels during fasting.

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