in the colon resistant starch is digested by

ATI LPN

Nutrition ATI Proctored Exam

1. How is resistant starch digested in the colon?

A. bacterial fermentation.
B. pancreatic amylase.
C. hydrochloric acid.
D. villi and microvilli.

Correct answer: A

Rationale: In the colon, resistant starch is digested by bacterial fermentation. The correct answer is A. During this process, short-chain fatty acids are produced. Pancreatic amylase, as mentioned in choice B, is responsible for breaking down starch in the small intestine, not in the colon. Choice C, hydrochloric acid, functions in the stomach to aid in the digestion of proteins, not starch. Villi and microvilli, as stated in choice D, are structures in the small intestine that absorb nutrients; they do not participate in the digestion of resistant starch in the colon.

2. What does the Tolerable Upper Intake Level (UL) represent?

A. a replacement for Recommended Dietary Allowances (RDAs).
B. a safe level of intake for people of all ages.
C. a potentially toxic level of intake of a nutrient.
D. the highest amount of a nutrient that can be safely consumed.

Correct answer: D

Rationale: The Tolerable Upper Intake Level (UL) represents the highest amount of a nutrient that can be safely consumed without causing adverse health effects. It is not a replacement for Recommended Dietary Allowances (RDAs) (choice A) which are nutrient intake recommendations. While the UL is established to prevent toxicity, it is not a completely safe level for people of all ages (choice B). It is also not a potentially toxic level of intake of a nutrient (choice C), but rather the level that is unlikely to cause adverse health effects.

3. A major focus of the 2010 Dietary Guidelines is:

A. generally healthy segments of the population
B. the unhealthy American public
C. vulnerable population segments
D. ethnically diverse eating styles

Correct answer: B

Rationale: The correct answer is B: the unhealthy American public. The 2010 Dietary Guidelines primarily aimed to address the unhealthy eating habits prevalent in the American population. Choice A is incorrect as the focus was not solely on generally healthy segments of the population. Choice C is incorrect as the guidelines were not specifically tailored only for vulnerable population segments. Choice D is incorrect as the guidelines were more concerned with promoting healthy eating habits rather than ethnically diverse eating styles.

4. What is one useful outcome of keeping a record of everything you eat and drink for a day?

A. Precise estimates of portion sizes.
B. Determination of appropriate energy intake.
C. Estimation of supplement needs.
D. Increased awareness of personal food patterns.

Correct answer: D

Rationale: The correct answer is D: Increased awareness of personal food patterns. Keeping a food record is beneficial as it helps individuals become more mindful of their eating habits and food choices. This awareness can lead to identifying patterns, triggers, and areas for improvement in one's diet. Choices A, B, and C are incorrect because the primary benefit of keeping a food record is not about precise estimates of portion sizes, determining energy intake, or estimating supplement needs, but rather about developing a deeper understanding of personal food patterns.

5. Which chain length of fatty acids is most water-soluble and easily absorbed into the bloodstream?

A. Very long.
B. Long.
C. Medium.
D. Short.

Correct answer: D

Rationale: Short-chain fatty acids are the most water-soluble and are more easily absorbed into the bloodstream. Very long, long, and medium-chain fatty acids are less water-soluble and are absorbed at a slower rate compared to short-chain fatty acids. Therefore, the correct answer is D.