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. Which mineral helps strengthen tooth enamel and prevent dental caries?

• A. Calcium
• B. Phosphorus
• C. Fluoride
• D. Zinc

Correct answer: C

Rationale: The correct answer is C, Fluoride. Fluoride is a mineral known for its ability to strengthen tooth enamel and prevent dental caries. While calcium (Choice A) is essential for strong bones and teeth, it is not specifically known for preventing dental caries. Phosphorus (Choice B) is crucial for bone health but is not directly associated with preventing dental caries. Zinc (Choice D) is not typically recognized for strengthening tooth enamel or preventing dental caries.

3. A physical science that contributes to understanding how nutrition relates to health and well-being is:

• A. anatomy
• B. biochemistry
• C. physics
• D. pharmacology

Correct answer: B

Rationale: Biochemistry is the correct answer because it focuses on understanding the chemical processes related to nutrition and how nutrients affect the body. Anatomy (choice A) primarily deals with the structure of organisms, not the chemical processes of nutrition. Physics (choice C) deals with energy and matter, not specifically related to nutrition. Pharmacology (choice D) focuses on drugs and their interactions with the body, not directly related to nutrition and its effects on health.

4. Most fat replacers are made from:

• A. proteins.
• B. carbohydrates.
• C. cholesterol.
• D. monoglycerides.

Correct answer: B

Rationale: Most fat replacers are made from carbohydrates. Carbohydrates are utilized to mimic the texture of fats in food products. Proteins (Choice A) are not commonly used as fat replacers and are more often associated with other functions in food. Cholesterol (Choice C) is a type of fat and not used to replace fat in food products. Monoglycerides (Choice D) are sometimes used as emulsifiers or stabilizers in food products but are not the primary source of fat replacers.

5. After absorption, the end products of carbohydrate and protein digestion enter the:

• A. enterohepatic circulation.
• B. gastrointestinal circulation.
• C. common bile duct.
• D. portal blood system.

Correct answer: D

Rationale: The correct answer is D: portal blood system. After absorption, carbohydrates and proteins are transported via the portal blood system to the liver for further processing and distribution to the rest of the body. Choices A, B, and C are incorrect. Enterohepatic circulation refers to the recycling of compounds between the liver and the intestines, not the direct route for absorbed nutrients. Gastrointestinal circulation is a vague and non-specific term, not specifically related to the transport of absorbed nutrients. The common bile duct is involved in transporting bile from the liver and gallbladder to the small intestine, not the end products of carbohydrate and protein digestion.

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