Nursing Elites

1. What is the recommended dietary intake of protein for adults?

• A. 0.5 g/kg.
• B. 0.8 g/kg.
• C. 1.0 g/kg.
• D. 1.5 g/kg.

Correct answer: B

Rationale: The recommended dietary intake of protein for adults is 0.8 grams per kilogram of body weight. This amount is considered adequate for most healthy adults. Choices A, C, and D are incorrect as they do not align with the generally recommended protein intake for adults.

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. 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.

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. During the process of deamination, the nitrogen portion of amino acids is converted to:

• A. ammonia.
• B. protein.
• C. purines.
• D. glycogen.

Correct answer: A

Rationale: During the process of deamination, the nitrogen portion of amino acids is converted to ammonia. This occurs in the liver as part of the process to remove excess nitrogen from the body. Choice B, 'protein,' is incorrect as deamination breaks down amino acids rather than synthesizing proteins. Choice C, 'purines,' is incorrect as purines are a type of nitrogenous base found in DNA and RNA, not a product of deamination. Choice D, 'glycogen,' is incorrect as glycogen is a storage form of glucose and not a product of amino acid deamination.

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