Nursing Elites

1. What is necessary for photosynthesis to occur along with carbon dioxide and water?

• A. Glucose.
• B. Nitrogen.
• C. Chlorophyll.
• D. Hydrogen.

Correct answer: C

Rationale: The correct answer is C: Chlorophyll. Chlorophyll is a pigment that is essential for photosynthesis as it absorbs light energy, allowing plants to convert carbon dioxide and water into glucose, a process crucial for plant growth. Glucose (choice A) is produced during photosynthesis and is not an ingredient necessary for the process itself. Nitrogen (choice B) is important for plant growth but is not a direct ingredient for photosynthesis. Hydrogen (choice D) is found in water, which is indeed one of the necessary ingredients for photosynthesis, but chlorophyll is specifically required to capture light energy for the process to occur.

2. How many different amino acids make up human proteins?

• A. 9
• B. 13
• C. 15
• D. 20

Correct answer: D

Rationale: The correct answer is D: 20. There are 20 different amino acids that combine to form proteins in the human body. Each amino acid has a unique side chain that determines its properties. Choices A, B, and C are incorrect as they do not represent the total number of different amino acids found in human proteins.

3. The end products of digestion of macronutrients include fatty acids, amino acids, and:

• A. monosaccharides.
• B. polysaccharides.
• C. enzymes.
• D. cholesterol.

Correct answer: A

Rationale: The correct answer is A: monosaccharides. When macronutrients like carbohydrates are digested, they are broken down into simpler forms. Carbohydrates are broken down into monosaccharides, proteins into amino acids, and fats into fatty acids. Therefore, the end products of carbohydrate digestion are monosaccharides. Choices B, C, and D are incorrect because polysaccharides are larger carbohydrate molecules, enzymes are not the end products of digestion but rather aid in the process, and cholesterol is not a direct end product of macronutrient digestion.

4. The professional primarily responsible for the application of nutrition science in clinical practice settings is the:

• A. nurse.
• B. physician.
• C. public health nutritionist.
• D. registered dietitian.

Correct answer: D

Rationale: The correct answer is D: registered dietitian. A registered dietitian is a healthcare professional with specialized training in nutrition and dietetics, making them primarily responsible for applying nutrition science in clinical practice settings. Nurses (choice A) and physicians (choice B) may have some knowledge of nutrition, but a registered dietitian has specific expertise in this area. Public health nutritionists (choice C) typically focus on community nutrition and public health programs, rather than clinical practice settings.

5. A food choice equivalent to one serving from the Protein group of MyPlate is:

• A. 1 tbsp peanut butter.
• B. 3 oz fish.
• C. 2 oz cheese.
• D. 1/2 cup cooked dry beans or peas.

Correct answer: A

Rationale: One tablespoon of peanut butter is equivalent to one serving from the Protein group in MyPlate. It provides a good amount of protein and healthy fats. Choices B, C, and D are incorrect as they represent larger serving sizes than a single serving from the Protein group in MyPlate. 3 oz of fish, 2 oz of cheese, and 1/2 cup of cooked dry beans or peas would exceed the recommended serving size for the Protein group.

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