Nursing Elites

1. Low levels of high-density lipoproteins (HDL) are?

• A. associated with being underweight
• B. more prevalent in males
• C. highly predictive of CHD risk
• D. not a good predictor of CHD risk

Correct answer: C

Rationale: Low levels of HDL cholesterol are a strong predictor of coronary heart disease (CHD) risk because HDL helps to remove excess cholesterol from the bloodstream. Choice A is incorrect because low HDL levels are not associated with being underweight but rather with increased CHD risk. Choice B is incorrect as low HDL levels are not more prevalent in males but can affect both genders. Choice D is incorrect as low levels of HDL are indeed a good predictor of CHD risk.

2. What type of gastrointestinal complication is most likely to be caused by the use of antibiotics to treat H. pylori infection?

• A. Hemoptysis
• B. Altered taste sensation
• C. Flatulence
• D. Bloody stools

Correct answer: B

Rationale: The correct answer is B, Altered taste sensation. The use of antibiotics is known to cause changes in taste sensation as a side effect, especially when used to treat H. pylori infections. Hemoptysis (Choice A) refers to coughing up blood, and while it can be a symptom of various conditions, it is not typically associated with the use of antibiotics. Flatulence (Choice C) and bloody stools (Choice D) can also occur as gastrointestinal complications, but they are not the most likely side effect when treating H. pylori with antibiotics. Therefore, choices A, C, and D are incorrect.

3. How do foods or supplements containing significant amounts of plant sterols help lower LDL cholesterol levels?

• A. reducing cholesterol synthesis
• B. suppressing inflammation
• C. reducing blood clotting
• D. interfering with cholesterol and bile absorption

Correct answer: D

Rationale: Plant sterols interfere with cholesterol and bile absorption in the intestines. This interference helps lower LDL cholesterol levels by reducing the amount of cholesterol that enters the bloodstream. Choices A, B, and C are incorrect because plant sterols primarily work by interfering with cholesterol and bile absorption, not by reducing cholesterol synthesis, suppressing inflammation, or reducing blood clotting.

4. Which nutrient is most closely associated with the prevention of neural tube defects in a developing fetus for a woman planning to become pregnant?

• A. Calcium
• B. Folate
• C. Vitamin A
• D. Choline

Correct answer: B

Rationale: The correct answer is folate. Folate, also known as Vitamin B9, is vital for the prevention of neural tube defects in the developing fetus. It is primarily responsible for the creation and repair of DNA, which is essential during rapid growth stages such as pregnancy. While nutrients like calcium, vitamin A, and choline are important for pregnancy, they are not as directly linked to preventing neural tube defects as folate. Calcium is crucial for the baby's bone and teeth development. Vitamin A is essential for vision, immune function, and cellular growth. Choline supports brain development and neural functioning. However, none of these nutrients have the same direct impact on preventing neural tube defects as folate.

5. Which individual would be at the greatest risk for deficiencies in water-soluble vitamins?

• A. An individual who regularly consumes fruits and vegetables.
• B. An individual with a high intake of dairy products.
• C. An individual who consumes a diet high in processed foods.
• D. An individual who frequently eats organ meats.

Correct answer: C

Rationale: The correct answer is 'An individual who consumes a diet high in processed foods.' Processed foods are often deficient in water-soluble vitamins such as vitamin C and B vitamins, which can lead to deficiencies. On the other hand, fruits, vegetables, and organ meats are rich sources of these vitamins, so individuals who consume these regularly are less likely to develop deficiencies. While dairy products do contain some water-soluble vitamins, they are not depleted as quickly as they are in a diet high in processed foods, making a deficiency less likely.

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