Nursing Elites

1. What is one useful outcome of keeping a record of everything you eat and drink for a day?

• A. Precise estimates of portion sizes.
• B. Determination of appropriate energy intake.
• C. Estimation of supplement needs.
• D. Increased awareness of personal food patterns.

Correct answer: D

Rationale: The correct answer is D: Increased awareness of personal food patterns. Keeping a food record is beneficial as it helps individuals become more mindful of their eating habits and food choices. This awareness can lead to identifying patterns, triggers, and areas for improvement in one's diet. Choices A, B, and C are incorrect because the primary benefit of keeping a food record is not about precise estimates of portion sizes, determining energy intake, or estimating supplement needs, but rather about developing a deeper understanding of personal food patterns.

2. What is the main body storage form of carbohydrates?

• A. Glycogen.
• B. Starch.
• C. Fat.
• D. Glucose.

Correct answer: A

Rationale: The correct answer is A: Glycogen. Glycogen is the stored form of carbohydrates in the body, primarily found in the liver and muscles. Starch (choice B) is a carbohydrate storage molecule in plants, not in the human body. Fat (choice C) is a different macronutrient and not the main storage form of carbohydrates. Glucose (choice D) is a simple sugar that serves as an energy source, not the main storage form of carbohydrates.

3. What is the most prevalent dietary disaccharide?

• A. Lactose
• B. Fructose
• C. Sucrose
• D. Galactose

Correct answer: C

Rationale: Sucrose is the correct answer as it is the most common disaccharide found in the diet, commonly known as table sugar. Lactose is a disaccharide found in dairy products, not as prevalent in the overall diet as sucrose. Fructose is a monosaccharide commonly found in fruits and honey, not a disaccharide. Galactose is a monosaccharide commonly found in dairy products and is not the most prevalent dietary disaccharide.

4. In addition to poor eating habits, a factor that often contributes to marginal nutritional status is:

• A. dependence on caffeine.
• B. acute illness.
• C. low income.
• D. size of the family unit.

Correct answer: C

Rationale: Low income is a significant factor contributing to marginal nutritional status due to limited access to nutritious food. While dependence on caffeine or acute illness can impact health, they are not as directly linked to marginal nutrition as low income. The size of the family unit may affect food distribution within the household but is not as directly related to marginal nutritional status as low income.

5. How many kilocalories (kcal) are provided by 35 g of fat?

• A. 140
• B. 245
• C. 315
• D. 360

Correct answer: C

Rationale: Fat provides 9 kcal per gram, so 35 grams of fat provides 315 kcal. Therefore, the correct answer is C. Choice A (140) is incorrect because it doesn't consider the energy content of fat. Choice B (245) is incorrect as it miscalculates the kilocalories provided by 35g of fat. Choice D (360) is incorrect because it overestimates the kilocalories provided by 35g of fat.

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