Nursing Elites

1. Major nutrients supplied by foods in the Vegetables group of MyPlate include:

• A. potassium and vitamin A.
• B. iron and vitamin C.
• C. calcium and vitamin B12.
• D. sodium and vitamin E.

Correct answer: A

Rationale: The correct answer is A: potassium and vitamin A. Vegetables are an excellent source of potassium and vitamin A, both essential for maintaining overall health. Iron and vitamin C (choice B) are commonly found in foods from the Protein and Fruits groups, respectively. Calcium and vitamin B12 (choice C) are more abundant in dairy products and animal-based foods. Sodium and vitamin E (choice D) are not the major nutrients typically supplied by vegetables.

2. A protein that contains all the essential amino acids in the proper proportions is called:

• A. simple
• B. indispensable
• C. complete
• D. complementary

Correct answer: C

Rationale: A complete protein is the term used to describe a protein that contains all the essential amino acids required by the body in the right proportions. This makes choice C the correct answer. Choice A, 'simple,' is incorrect as it does not reflect the concept of essential amino acids. Choice B, 'indispensable,' while related to importance, does not specifically address the presence of all essential amino acids. Choice D, 'complementary,' is also incorrect as it refers to combining proteins to achieve a complete amino acid profile, rather than describing a protein that already contains all essential amino acids.

3. Which of the following is a source of complete protein?

• A. Cereal grains.
• B. Beans.
• C. Nuts.
• D. Eggs.

Correct answer: D

Rationale: Eggs are considered a source of complete protein because they contain all the essential amino acids required by the body. The other options, cereal grains, beans, and nuts, do not provide all the essential amino acids in the necessary proportions to be classified as complete proteins.

4. Which enzyme is secreted by the salivary glands?

• A. Pepsin.
• B. Trypsin.
• C. Sucrase.
• D. Amylase.

Correct answer: D

Rationale: The correct answer is D, amylase. Amylase is an enzyme produced by the salivary glands that initiates the digestion of carbohydrates in the mouth. Pepsin (choice A) is produced in the stomach to digest proteins, trypsin (choice B) is produced in the pancreas to digest proteins, and sucrase (choice C) is produced in the small intestine to break down sucrose. Therefore, choices A, B, and C are incorrect in the context of an enzyme secreted by the salivary glands.

5. A person with lactose intolerance should be most careful to limit their intake of:

• A. milk
• B. yogurt
• C. cheese
• D. corn syrup

Correct answer: A

Rationale: Individuals with lactose intolerance lack the enzyme lactase needed to break down lactose, the sugar in dairy products. Milk contains a high amount of lactose, making it crucial for those with lactose intolerance to limit their intake. Yogurt and cheese, on the other hand, have lower lactose content due to the fermentation process which reduces lactose levels, making them better tolerated by many with lactose intolerance. Corn syrup, although high in sugar, does not contain lactose and is unrelated to lactose intolerance. Therefore, the correct answer is 'milk' as it is a significant source of lactose, which can trigger symptoms in individuals with lactose intolerance.

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