Nursing Elites

1. 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.

2. What is the term for a barrier that prevents the normal emptying of stomach contents into the duodenum?

• A. Dumping syndrome
• B. Gastritis
• C. Gastric outlet obstruction
• D. Hypochlorhydria

Correct answer: C

Rationale: Gastric outlet obstruction refers to a condition where the opening between the stomach and the duodenum is blocked, preventing the normal passage of food. This is why choice 'C' is correct. 'A: Dumping syndrome' is incorrect because it is a condition where stomach contents move too quickly through the small intestine, not a barrier preventing emptying. 'B: Gastritis' is inflammation of the stomach lining, not a blockage of the outlet. 'D: Hypochlorhydria' refers to low stomach acid, which may affect digestion but does not create a physical barrier blocking the outlet of the stomach.

3. What is the primary food safety concern for a patient undergoing chemotherapy?

• A. Possible food allergy reactions
• B. Possible food-drug interactions
• C. Possible pesticide residue
• D. Potential risk of foodborne illness

Correct answer: D

Rationale: The correct answer is D: Potential risk of foodborne illness. Patients undergoing chemotherapy have compromised immune systems, making them more susceptible to foodborne illnesses. Chemotherapy can reduce the count of white blood cells, which impairs the body's ability to fight off infections from bacteria or other pathogens that might be present in food. Therefore, the prevention of foodborne illnesses is a critical concern for these patients. Choices A, B, and C, while they represent valid concerns for food safety in general, are not the primary concern for patients undergoing chemotherapy. These patients are at a heightened risk of experiencing severe complications from foodborne illnesses, making it a more significant concern than potential food allergies, food-drug interactions, or pesticide residues.

4. Which is NOT a characteristic or function of lipids?

• A. Involved in energy metabolism and storage
• B. Provide insulation and protection
• C. Act as hormones that regulate the body
• D. Are hydrophilic

Correct answer: D

Rationale: Lipids are known for several functions including involvement in energy metabolism and storage (Choice A), providing insulation and protection (Choice B), and acting as hormones that regulate the body (Choice C). However, lipids are not hydrophilic (water-attracting), contrary to choice D. They are actually hydrophobic, meaning they repel water and do not mix well with it. This is a key property that differentiates them from many other biological molecules.

5. A client with cholecystitis is being taught about required dietary modifications. Which of the following foods is appropriate for the client's diet?

• A. Creamed chicken
• B. Roast turkey
• C. Ice cream
• D. Macaroni and cheese

Correct answer: B

Rationale: Roast turkey is the most appropriate choice for a client with cholecystitis. Foods that are high in fat content, like creamed chicken, ice cream, and macaroni and cheese, should be avoided in cholecystitis as they can exacerbate symptoms due to the reduced ability of the gallbladder to process fats. Roast turkey is a leaner option that is better tolerated by individuals with cholecystitis.

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