a food choice equivalent to one serving from the grains group of myplate is

ATI LPN

PN Nutrition Assessment ATI

1. A food choice equivalent to one serving from the Grains group of MyPlate is:

A. one slice of bread
B. 2 cups of rice
C. 3 cups of spaghetti
D. 4 oz of ready-to-eat cereal

Correct answer: A

Rationale: One slice of bread is a standard serving from the Grains group in MyPlate. This choice aligns with the recommended portion size for grains. Choices B, C, and D are excessive portions that do not represent a single serving according to MyPlate guidelines. 2 cups of rice, 3 cups of spaghetti, and 4 oz of ready-to-eat cereal exceed the standard serving size for grains and would provide more than one serving from this food group.

2. The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:

A. different ethnic groups.
B. all individuals.
C. most people.
D. most healthy people.

Correct answer: D

Rationale: The correct answer is D. Dietary Reference Intakes (DRIs) are established to provide nutrient recommendations for most healthy people. They are not specific to different ethnic groups (choice A), all individuals (choice B), or most people (choice C). DRIs aim to prevent nutrient deficiencies and chronic diseases in healthy individuals by setting intake levels for various nutrients.

3. What are oligosaccharides composed of?

A. 3 to 10 monosaccharide units.
B. large portions of partially digested starch.
C. nonnutritive sweeteners.
D. used for weight management.

Correct answer: A

Rationale: Oligosaccharides are carbohydrates composed of 3 to 10 monosaccharide units, making choice A the correct answer. Choice B is incorrect as oligosaccharides do not contain partially digested starch. Choice C is incorrect as nonnutritive sweeteners are a different category of compounds. Choice D is incorrect as oligosaccharides are not primarily used for weight management.

4. Exchange Lists for Meal Planning was devised by the American Dietetic Association in collaboration with which organization?

A. the American Cancer Society
B. the American Diabetes Association
C. the American Heart Association
D. the Culinary Institute of America

Correct answer: B

Rationale: The correct answer is B: the American Diabetes Association. The American Dietetic Association collaborated with the American Diabetes Association to devise the Exchange Lists for Meal Planning. This collaboration aimed to assist individuals, especially those with diabetes, in planning balanced meals. Choices A, C, and D are incorrect as they were not involved in the development of the Exchange Lists.

5. Which hormone is responsible for stimulating the gallbladder to contract and release bile?

A. gastric lipase
B. cholecystokinin
C. vitamin D
D. enterokinin

Correct answer: B

Rationale: Cholecystokinin (CCK) is the correct answer. It is the hormone responsible for stimulating the gallbladder to contract and release bile to aid in fat digestion. Gastric lipase (Choice A) is an enzyme that breaks down fats in the stomach, not a hormone involved in gallbladder function. Vitamin D (Choice C) is important for calcium absorption and bone health, but it is not directly related to gallbladder function. Enterokinin (Choice D) is a peptide hormone that affects smooth muscle contractions in the gastrointestinal tract, but it is not specifically responsible for stimulating the gallbladder to release bile.