what is the main function of dietary fiber in managing cholesterol levels
Logo

Nursing Elites

ATI RN

Nutrition ATI Proctored Exam 2023

1. What is the main function of dietary fiber in managing cholesterol levels?

Correct answer: D

Rationale: Dietary fiber helps lower cholesterol levels by binding to bile acids and reducing cholesterol absorption.

2. Does the reduction in oxidative damage that occurs with energy restriction in animals also occur in people whose diets include _____?

Correct answer: D

Rationale: The correct answer is 'antioxidants and phytochemicals'. Antioxidants and phytochemicals help reduce oxidative damage in the body, contributing to healthy aging and a lower risk of chronic diseases. This is the same effect observed in animals when their energy intake is restricted. The other choices are incorrect as there is no direct evidence connecting reduced oxidative damage with diets high in fiber and carbohydrates, fatty acids and protein, or probiotics.

3. Match the energy-yielding nutrient to the amount of energy it provides to the body: Carbs, Fats, Proteins.

Correct answer: D

Rationale: The correct answer is D, All of the above. Carbohydrates and proteins provide 4 kcal per gram, while fats provide 9 kcal per gram. Therefore, all three energy-yielding nutrients provide different amounts of energy to the body. Choice A, B, and C are incorrect because each of them individually provides a specific amount of energy per gram, but when considering all nutrients together, they collectively cover the spectrum of energy provision to the body.

4. The mechanism behind most CKD in patients without diabetes is mediated by:

Correct answer: B

Rationale: In non-diabetic patients, CKD is often mediated by immune system responses. Chronic inflammation triggered by immune system dysfunction can contribute to progressive kidney damage. Therefore, the correct answer is 'immune systems.' Choices A, C, and D are incorrect because CKD in non-diabetic patients is primarily associated with immune system abnormalities rather than enzyme, catabolic, or hormonal systems.

5. A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select one that does not apply).

Correct answer: D

Rationale:

Similar Questions

After consuming a meal high in fat, the _____ releases _______ to aid in digestion.
A nurse is completing a nutritional assessment of an adult female client. Which of the following findings should indicate to the nurse that the client is at an increased risk of developing cancer?
Which of the following is a good food source of iodine?
A nurse is caring for a client who has a new prescription for a low-sodium diet. The client's family has requested to bring in some of the client's favorite foods. Which of the following food items should the nurse tell the family members to omit?
Because of increasing cases of fluorosis, low levels of fluoride are added to commercial infant formula. Breast milk provides low levels of fluoride.

Access More Features

ATI RN Basic
$69.99/ 30 days

  • 5,000 Questions with answers
  • All ATI courses Coverage
  • 30 days access

ATI RN Premium
$149.99/ 90 days

  • 5,000 Questions with answers
  • All ATI courses Coverage
  • 30 days access

Other Courses