which food item should be recommended to prevent choking in toddlers

ATI RN

ATI Nutrition Practice Test B 2019

1. Which food item should be recommended to prevent choking in toddlers?

A. Banana slices
B. Popcorn
C. Hot dogs
D. Carrot sticks

Correct answer: A

Rationale: Banana slices are less likely to cause choking compared to other options.

2. Begins carb digestion in the mouth:

A. pepsin
B. salivary amylase
C. CCK
D. secretin

Correct answer: B

Rationale: Salivary amylase is the enzyme that begins the digestion of carbohydrates in the mouth by breaking down starches into simpler sugars.

3. Bacterial growth and plaque formation are enhanced by a diet with frequent intake of retentive carbohydrates. Gingivitis is an irreversible change in the interdental papillary tissues.

A. Both statements are true
B. Both statements are false
C. The first statement is true; the second is false
D. The first statement is false; the second is true

Correct answer: C

Rationale: The correct answer is C. The first statement is true; retentive carbohydrates promote bacterial growth and plaque formation. However, the second statement is false; gingivitis is not irreversible and is often reversible with proper care. Gingivitis is the inflammation of the gums due to plaque buildup and poor oral hygiene. With good oral hygiene practices and professional dental care, gingivitis can be reversed. The other choices are incorrect because gingivitis is not irreversible, making statement two false.

4. Which of the following foods provides the most protein?

A. Beans
B. Red peppers
C. Asparagus
D. Celery

Correct answer: A

Rationale: The correct answer is A, Beans. Beans are known to be a good source of protein compared to the other options provided. While red peppers, asparagus, and celery are nutritious vegetables, they do not contain as much protein as beans do. Red peppers are high in vitamin C, asparagus is rich in vitamins and minerals, and celery is low in calories and a good source of fiber, but they are not significant sources of protein.