each is true regarding oral exposure to fermentable carbohydrates except one which is the exception

ATI RN

ATI Nutrition Practice A

1. Each statement is true regarding oral exposure to fermentable carbohydrates, except one. Which is the exception?

A. Longer exposure leads to an increased risk of demineralization
B. Longer exposure increases the opportunity for remineralization
C. The Stephan curve illustrates pH changes within plaque after rinsing with a sugar solution
D. The critical pH at which enamel decalcification occurs is 5.5 or less

Correct answer: B

Rationale: All the statements above are accurate about oral exposure to fermentable carbohydrates, except for option B. In fact, longer exposure to these carbohydrates decreases the opportunity for remineralization. This is because the process of demineralization, in which minerals are lost from the tooth enamel, is sped up by the presence of fermentable carbohydrates. The Stephan curve (option C) is a graph that demonstrates how the pH of dental plaque changes after a sugar rinse, usually dropping (becoming more acidic), which can lead to enamel decalcification. Option D is also accurate, as a pH of 5.5 or lower is the critical point at which enamel starts to decalcify.

2. James wants to know the recommended intake for iron for his gender and age. Which of the following would provide the best answer for James?

A. EAR
B. UL
C. RDA
D. DV

Correct answer: C

Rationale: The Recommended Dietary Allowance (RDA) is the correct answer for James because it provides the daily intake level that meets the nutrient needs of most healthy individuals in a specific age and gender group. Choice A, EAR (Estimated Average Requirement), represents the average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group. Choice B, UL (Tolerable Upper Intake Level), is the maximum daily intake unlikely to cause adverse health effects. Choice D, DV (Daily Value), is a general guide used for food labeling that represents how much a nutrient in a serving of food contributes to a daily diet based on a 2000-calorie daily intake.

3. Thiamin

A. Vitamin B1
B. Vitamin B2
C. Vitamin B3
D. Vitamin B12

Correct answer: A

Rationale: Thiamin, or Vitamin B1, plays a crucial role in energy metabolism and the proper functioning of the nervous system.

4. To raise HDL levels, what is Mrs. Smith advised to do?

A. quit smoking
B. increase dietary sodium
C. take iron supplements
D. avoid dairy products

Correct answer: A

Rationale: The correct answer is A: quit smoking. Smoking lowers HDL levels, so quitting smoking is crucial to raising HDL levels. Increasing dietary sodium (choice B) is not linked to raising HDL levels and can have negative effects on cardiovascular health. Taking iron supplements (choice C) is not directly related to increasing HDL levels. Avoiding dairy products (choice D) is not necessary to raise HDL levels; in fact, some dairy products like low-fat options can be part of a heart-healthy diet.

5. A healthcare provider is on a med-surg unit caring for a client who follows the dietary laws of Orthodox Judaism. Which of the following menu selections should the healthcare provider recommend for this client?

A. Fried catfish
B. Broiled shrimp
C. Pork sausage
D. Grilled vegetables

Correct answer: D

Rationale: The correct answer is D: Grilled vegetables. Orthodox Judaism restricts the consumption of certain animals, including catfish, shrimp, and pork, making choices A, B, and C inappropriate for a client following these dietary laws. Grilled vegetables are a safe and suitable option that complies with Orthodox Jewish dietary guidelines.