Nursing Elites

1. What type of drug is lamivudine, used for the management of HIV infection?

• A. CCR5 antagonist
• B. fusion inhibitor
• C. nucleoside reverse transcriptase inhibitor
• D. protease inhibitor

Correct answer: C

Rationale: Lamivudine belongs to the class of nucleoside reverse transcriptase inhibitors (NRTIs), making choice C the correct answer. NRTIs like lamivudine work by inhibiting the reverse transcriptase enzyme, an essential component for the HIV virus to replicate. Choices A, B, and D are incorrect because lamivudine does not function as a CCR5 antagonist, fusion inhibitor, or protease inhibitor in the management of HIV infection.

2. Match the energy-yielding nutrient to the amount of energy it provides to the body: Carbs, Fats, Proteins.

• A. Carbs - 4kcal/g
• B. Fats - 9kcal/g
• C. Proteins - 4kcal/g
• D. All of the above

Correct answer: D

Rationale: The correct answer is D, All of the above. Carbohydrates and proteins provide 4 kcal per gram, while fats provide 9 kcal per gram. Therefore, all three energy-yielding nutrients provide different amounts of energy to the body. Choice A, B, and C are incorrect because each of them individually provides a specific amount of energy per gram, but when considering all nutrients together, they collectively cover the spectrum of energy provision to the body.

3. Which vitamin's recommended dietary allowance (RDA) is significantly increased during pregnancy?

• A. Folate
• B. Thiamine (B1)
• C. Riboflavin (B2)
• D. Niacin (B3)

Correct answer: A

Rationale: The correct answer is A: Folate. During pregnancy, the recommended dietary allowance (RDA) for folate is significantly increased to support fetal development and prevent neural tube defects and other congenital anomalies. Folate plays a crucial role in DNA synthesis and cell growth, making it essential for the rapidly dividing cells of the developing fetus. Thiamine (B1), Riboflavin (B2), and Niacin (B3) are important vitamins, but their RDAs do not undergo as significant an increase during pregnancy as folate's RDA does.

4. A nurse is caring for an antepartum client who has iron-deficiency anemia. When teaching the client about nutrition, the nurse should emphasize the need for an increased intake of which of the following foods?

• A. Milk and cheese
• B. Red meat and organ meat
• C. Fresh fruits
• D. Whole grain breads

Correct answer: B

Rationale: The correct answer is red meat and organ meat. These foods are rich sources of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based foods. Red meat and organ meat can significantly help in increasing the iron levels in individuals with iron-deficiency anemia, especially in antepartum clients. Fresh fruits, while nutritious, do not provide high amounts of iron. Milk and cheese are not the best sources of iron for individuals with iron-deficiency anemia. Whole grain breads also do not contain as much bioavailable iron as red meat and organ meat.

5. What is the approximate energy value of alcohol?

• A. 3 kcal/g
• B. 7 kcal/g
• C. 10 kcal/g
• D. 25 kcal/g

Correct answer: B

Rationale: The correct answer is B: 7 kcal/g. Alcohol provides approximately 7 kilocalories per gram, making it a significant source of energy or 'empty calories' in the diet that do not contain any nutrients. 'Empty calories' refer to the calorie content without the presence of essential nutrients. Choices A, C, and D are incorrect. The energy values of 3 kcal/g, 10 kcal/g, and 25 kcal/g are not accurate for alcohol; instead, they may pertain to other nutrients such as carbohydrates (approximately 4 kcal/g), fats (approximately 9 kcal/g), and oils (approximately 9 kcal/g).

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