Nursing Elites

1. Sucrose consists of a combination of glucose and:

• A. maltose.
• B. fructose.
• C. galactose.
• D. lactose.

Correct answer: B

Rationale: The correct answer is B, fructose. Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose. Maltose (choice A) is composed of two glucose molecules, galactose (choice C) is a monosaccharide, and lactose (choice D) is composed of one molecule of glucose and one molecule of galactose. Therefore, fructose is the correct choice for the second component of sucrose.

2. The primary responsibility for nutrition care of people in the community belongs to the:

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

Correct answer: C

Rationale: Public health nutritionists work within communities to ensure that populations have access to nutritional resources. They focus on promoting good nutrition, developing programs, and educating the public about healthy eating habits. While community physicians, public health nurses, and registered dietitians may also play roles in promoting nutrition in the community, the primary responsibility for nutrition care typically falls under the purview of public health nutritionists.

3. 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.

4. What group makes each amino acid unique?

• A. Radical group
• B. Amino group
• C. Carboxyl group
• D. Peptide bond

Correct answer: A

Rationale: The correct answer is the radical group (R-group) because it is the unique side chain that differentiates each amino acid. The amino group (choice B) and carboxyl group (choice C) are functional groups common to all amino acids but do not make them unique. The peptide bond (choice D) is the bond formed between amino acids in a protein chain, not the group that makes each amino acid unique.

5. Consuming 30 g of which nutrient would provide the highest number of kcalories?

• A. Carbohydrates
• B. Fat
• C. Protein
• D. Micronutrients

Correct answer: B

Rationale: The correct answer is B, 'Fat.' Fat provides 9 kcalories per gram, which is more than carbohydrates and proteins that provide 4 kcalories per gram each. Therefore, consuming 30 g of fat would yield a higher number of kcalories compared to the same amount of carbohydrates or proteins. Micronutrients do not significantly contribute to kcalories, making them an incorrect choice in this scenario.

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