Nursing Elites

1. Which of the following is not mentioned as a detail in the passage about High Fructose Corn Syrup?

• A. HFCS and sugar share a biological structure.
• B. HFCS is cheaper to use than sugar.
• C. HFCS is now used to sweeten a variety of products.
• D. HFCS contains more calories than aspartame.

Correct answer: D

Rationale: The correct answer is D because the passage does not mention that HFCS contains more calories than aspartame. While the passage discusses the concerns and implications of high fructose corn syrup (HFCS), it does not compare its caloric content to aspartame. Detail A is supported by the passage as both HFCS and sugar share a biological structure. Detail B is also mentioned in the passage, stating that HFCS is cheaper to use than sugar. Detail C is supported by the text, which mentions that HFCS is now used to sweeten a variety of products. However, detail D is never discussed in the passage, making it the correct answer.

2. What can be inferred from the passage about Daylight Savings Time?

• A. It is primarily used to save energy during certain months.
• B. It was universally accepted upon its introduction.
• C. The US government opposed the idea initially.
• D. It was implemented to prevent jetlag.

Correct answer: A

Rationale: The correct answer is A: "It is primarily used to save energy during certain months." The passage clearly states that Daylight Savings Time was first put into practice by the German government in 1916 to save energy during the First World War. The US followed suit in 1918. This measure was unpopular initially, but the energy crisis in the 1970s led to making it a law. Choices B, C, and D are incorrect. Choice B is incorrect as the passage mentions that the British government initially refused the idea, and it was unpopular when first implemented. Choice C is incorrect as it was not the US but the British government that opposed the idea initially. Choice D is incorrect as Daylight Savings Time was not implemented to prevent jetlag, but rather to save energy and make better use of daylight hours.

3. What conclusion can be drawn from the article on Eating?

• A. The author thinks chopsticks are funny.
• B. Space flight is fun and exciting.
• C. The author enjoys trying new food.
• D. Diversity is interesting to learn about.

Correct answer: D

Rationale: The correct answer is D. The author highlights cultural diversity and the variety of eating habits in the article. The passage discusses the different eating methods developed by various cultures, such as cutlery in European cultures and chopsticks in China. It emphasizes the interest in discovering these cultural differences and learning new ways of doing things, showcasing the importance of diversity. Choices A, B, and C are incorrect as they do not align with the main focus of the article, which is cultural diversity and eating habits, rather than the author's opinion on chopsticks, space flight, or personal food preferences.

4. Why was the roadway of the Golden Gate Bridge so dangerous to build?

• A. It was located above a fast-moving river.
• B. It had to be perfectly balanced to avoid collapse.
• C. The materials used were very unstable.
• D. It was built during bad weather.

Correct answer: B

Rationale: The correct answer is B. The passage describes how the road had to be balanced during construction to avoid collapse into the bay. Choice A is incorrect as the Golden Gate Bridge crosses a strait, not a river. Choice C is incorrect as there is no mention of unstable materials. Choice D is incorrect as bad weather is not highlighted as a specific reason for the danger in building the roadway.

5. What is the subject of the passage?

• A. foodborne illnesses
• B. the dangers of uncooked food
• C. bacteria
• D. proper food preparation

Correct answer: A

Rationale: The correct answer is A: 'foodborne illnesses.' The passage discusses how foodborne illnesses are contracted by consuming contaminated food or beverages, the symptoms they can cause, common sources of contamination like bacteria, viruses, and chemicals, and preventive measures. While the passage mentions dangers associated with uncooked food, bacteria, and proper food preparation, the primary focus is on foodborne illnesses caused by various contaminants. Choice B, 'the dangers of uncooked food,' is incorrect as it is a narrower focus compared to the broader topic of foodborne illnesses. Choice C, 'bacteria,' is incorrect as it is one of the contaminants discussed in relation to foodborne illnesses but not the central subject of the passage. Choice D, 'proper food preparation,' is incorrect as it is mentioned in the passage but not as the main subject; rather, it is discussed as a preventive measure to avoid foodborne illnesses.

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