Nursing Elites

1. At what pH does the digestion of protein by pepsin in the stomach require?

• A. 1.8 and 3.5.
• B. 4.8 and 7.0.
• C. 6.8 and 8.5.
• D. 7.8 and 10.0.

Correct answer: A

Rationale: The correct answer is A: 1.8 and 3.5. Pepsin, an enzyme involved in protein digestion, functions optimally in an acidic environment, specifically between pH 1.8 and 3.5. This low pH is necessary for pepsin to break down proteins effectively. Choices B, C, and D are incorrect because pepsin requires a highly acidic environment, ruling out the pH ranges listed in those options.

2. People with phenylketonuria should avoid foods made with which nonnutritive sweetener?

• A. acesulfame-K
• B. aspartame
• C. saccharin
• D. sucralose

Correct answer: B

Rationale: People with phenylketonuria should avoid aspartame because it contains phenylalanine, which they cannot metabolize. Acesulfame-K, saccharin, and sucralose do not contain phenylalanine and are safe for individuals with phenylketonuria. Therefore, the correct answer is B. Acesulfame-K, saccharin, and sucralose are incorrect choices because they do not pose a risk for individuals with phenylketonuria due to the absence of phenylalanine in their composition.

3. Pepsinogen secreted by the gastric cells is converted into pepsin by:

• A. enterokinase
• B. hydrochloric acid
• C. gastric lipase
• D. pancreatic lipase

Correct answer: B

Rationale: Pepsinogen is converted into its active form, pepsin, by hydrochloric acid in the stomach. Hydrochloric acid helps in unfolding the pepsinogen molecule to transform it into pepsin, which is crucial for protein digestion. Therefore, the correct answer is hydrochloric acid (choice B). Enterokinase (choice A) is an enzyme produced in the small intestine that activates trypsinogen into trypsin, not pepsinogen. Gastric lipase (choice C) is an enzyme that digests fats, not involved in converting pepsinogen to pepsin. Pancreatic lipase (choice D) is an enzyme produced by the pancreas that aids in breaking down fats in the small intestine, not part of the process of pepsin activation.

4. Why is it important to understand standard serving sizes of foods?

• A. it is easy to eat too much of some nutrients when choosing healthful foods.
• B. serving sizes have generally decreased over the past few decades.
• C. most people have difficulty estimating the amount of food they eat.
• D. food portions need to be weighed to check serving sizes accurately.

Correct answer: C

Rationale: The correct answer is C. Understanding serving sizes is crucial because most people have difficulty estimating the amount of food they eat. It helps individuals accurately track their intake, which is essential for maintaining a healthy diet and avoiding overeating. Choice A is incorrect because the question focuses on portion sizes rather than specific nutrients. Choice B is incorrect as it presents an unsupported claim about serving sizes decreasing. Choice D is incorrect as weighing food portions is not always necessary to check serving sizes; understanding standard serving sizes allows for a more practical approach to portion control.

5. 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.

Similar Questions