Nursing Elites

1. What is the digestive action of bile?

• A. It breaks down carbohydrates
• B. It breaks down proteins
• C. It breaks down lipids
• D. It aids in fat digestion

Correct answer: D

Rationale: Bile, which is produced by the liver and stored in the gallbladder, aids in the digestion of fats. It does this by emulsifying the fats, which makes them easier for the digestive enzymes, such as lipase, to break down. While choices A, B, and C could be seen as partially correct since fats are a type of lipid and the process of breaking down fats could be seen as breaking down lipids, the most accurate answer is D, as the primary function of bile is to aid in fat digestion, not the digestion of all types of lipids or the digestion of proteins or carbohydrates.

2. A client is experiencing sleep disturbances and desires to decrease caffeine intake. Which of the following beverages should the nurse recommend?

• A. Lemon-lime soda
• B. Brewed iced tea
• C. Diet cola
• D. Chocolate milk

Correct answer: B

Rationale: The nurse should recommend brewed iced tea as it generally contains less caffeine compared to other choices. Lemon-lime soda, diet cola, and chocolate milk all contain caffeine, which can contribute to sleep disturbances. Lemon-lime soda and diet cola are carbonated beverages that typically contain caffeine unless specified as caffeine-free. Chocolate milk also contains caffeine due to the cocoa content. Therefore, brewed iced tea is the most suitable choice to reduce caffeine intake and improve sleep quality.

3. Each statement accurately describes the physical effects of food on periodontal health, except one. Which is the exception?

• A. Supragingival plaque biofilm adhesion is influenced by frequent consumption of monosaccharides
• B. Supragingival plaque biofilm adhesion is influenced by frequent consumption of disaccharides
• C. Poor nutrition has an adverse effect on the periodontium
• D. Chewing soft, spongy foods stimulates salivary flow

Correct answer: D

Rationale: The correct answer is D. Chewing soft, spongy foods does not stimulate salivary flow; rather, firm, fibrous foods like fruits and vegetables do. Soft foods can stick to teeth, promoting plaque buildup. Choices A, B, and C are accurate: Supragingival plaque biofilm adhesion is influenced by both monosaccharides and disaccharides, while poor nutrition can indeed have adverse effects on the periodontium.

4. When is Prevident indicated?

• A. High caries risk
• B. Crown and bridge work
• C. Orthodontic decalcification
• D. All of the above

Correct answer: D

Rationale: Prevident is indicated for all the situations listed in the choices. It is recommended for patients with a high risk of caries to reduce the risk of tooth decay. It is also used in dental procedures like crown and bridge work to strengthen enamel and prevent cavities. Furthermore, it is utilized for orthodontic decalcification to aid in remineralizing the tooth structure and prevent further damage. Therefore, the correct answer is 'All of the above.' While choices A, B, and C are individually correct, selecting 'All of the above' is the most appropriate as it encompasses all the possible indications for Prevident.

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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