Nursing Elites

1. Plasma lipoproteins contain varying amounts of:

• A. ascorbic acid.
• B. triglycerides.
• C. lecithin.
• D. glucose.

Correct answer: B

Rationale: The correct answer is B: triglycerides. Plasma lipoproteins, such as LDL and HDL, contain triglycerides, cholesterol, and other fats. Ascorbic acid (choice A) is not typically found in plasma lipoproteins; it is a form of vitamin C. Lecithin (choice C) is a phospholipid found in cell membranes but is not a major component of plasma lipoproteins. Glucose (choice D) is a type of sugar and is not a primary component of plasma lipoproteins.

2. 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.

3. Foodborne illness may be caused by contamination of food with:

• A. pesticides.
• B. genetically modified ingredients.
• C. microorganisms.
• D. food additives.

Correct answer: C

Rationale: The correct answer is C: microorganisms. Microorganisms, such as bacteria and viruses, are common causes of foodborne illnesses. These pathogens can contaminate food during various stages of production, processing, or preparation. Choice A, pesticides, are chemicals used to control pests and are not a common cause of foodborne illnesses. Genetically modified ingredients, choice B, refer to foods derived from genetically modified organisms (GMOs) and are not inherently linked to foodborne illnesses. Food additives, choice D, are substances added to food to preserve flavor or enhance taste and are not typically the primary cause of foodborne illnesses.

4. Which lipoprotein increases the risk of cardiovascular disease?

• A. Low-density lipoprotein (LDL)
• B. High-density lipoprotein (HDL)
• C. Very low-density lipoprotein (VLDL)
• D. Chylomicrons

Correct answer: A

Rationale: The correct answer is A: Low-density lipoprotein (LDL). LDL is often referred to as 'bad cholesterol' because it can lead to plaque buildup in arteries, increasing the risk of cardiovascular disease. High-density lipoprotein (HDL) is considered 'good cholesterol' as it helps remove LDL from the arteries, reducing the risk of cardiovascular issues. Very low-density lipoprotein (VLDL) and chylomicrons are also lipoproteins that transport fats in the bloodstream, but they are not as strongly associated with an increased risk of cardiovascular disease as LDL.

5. Which types of acids form the basic building blocks of protein?

• A. fatty
• B. amino
• C. nucleic
• D. omega fatty

Correct answer: B

Rationale: The correct answer is 'B: amino.' Amino acids are the fundamental units that make up proteins. They are essential for various bodily functions, including building and repairing tissues. Choice A, 'fatty acids,' are not the basic building blocks of proteins but rather a type of lipid. Choice C, 'nucleic acids,' are the building blocks of nucleic acids like DNA and RNA, not proteins. Choice D, 'omega fatty acids,' are a specific type of fatty acid known for their health benefits but are not directly related to the building blocks of proteins.

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