Nursing Elites

1. Select all that apply. Characteristics of the 2 main types of essential fatty acids discussed in class include:

• A. they must be supplied by the diet
• B. they can be produced by a process called dehydrogenation
• C. they are anti-inflammatory
• D. they are all polyunsaturated fatty acids

Correct answer: A

Rationale: The correct answer is A: 'they must be supplied by the diet.' Essential fatty acids, like omega-3 and omega-6, cannot be produced by the body and must be obtained through the diet. They are polyunsaturated fatty acids, playing vital roles in inflammation and cell membrane structure. Choice B is incorrect because essential fatty acids cannot be produced by dehydrogenation, a process of removing hydrogen. Choice C is incorrect as not all essential fatty acids are anti-inflammatory; some have pro-inflammatory roles. Choice D is incorrect because not all essential fatty acids are polyunsaturated; omega-9, for example, is a monounsaturated essential fatty acid.

2. The principal cation in plasma and interstitial fluid is:

• A. Sodium
• B. Potassium
• C. Calcium
• D. Magnesium

Correct answer: A

Rationale: The principal cation in plasma and interstitial fluid is sodium. Sodium plays a crucial role in maintaining fluid balance and is the primary cation in extracellular fluids like plasma and interstitial fluid. Potassium is the primary cation within cells, not in extracellular fluids, making it an incorrect choice. Calcium and magnesium are essential minerals but are not the principal cations in plasma and interstitial fluid, so they are also incorrect choices.

3. A nurse is providing MyPlate education to a client newly diagnosed with diabetes mellitus. Which plate chosen by the client indicates the teaching was effective, according to the MyPlate guidelines?

• A. 1/2 of the plate is filled with carbohydrate foods, 1/4 filled with protein foods, and 1/4 filled with fruits and vegetables
• B. 1/2 of the plate is filled with protein foods, 1/4 filled with carbohydrates, and 1/4 filled with non-starchy vegetables
• C. 1/2 of the plate is filled with carbohydrates, 1/4 filled with protein foods, and 1/4 filled with non-starchy vegetables
• D. 1/2 of the plate is filled with non-starchy vegetables, 1/4 filled with protein foods, and 1/4 filled with carbohydrate foods

Correct answer: D

Rationale: The correct answer is D. This option reflects the MyPlate guidelines for managing diabetes effectively. In diabetes management, it is essential to focus on non-starchy vegetables, appropriate protein portions, and controlled carbohydrate intake. Option A places too much emphasis on carbohydrates, which may not be suitable for diabetes. Option B swaps the proportions of protein and carbohydrates, which is not in line with the recommended distribution. Option C places too much emphasis on carbohydrates and lacks the emphasis on non-starchy vegetables, making it less suitable for diabetes management.

4. For individuals with lactose intolerance, which of the following foods should be avoided?

• A. Eggs
• B. Milk
• C. Almonds
• D. Beef

Correct answer: B

Rationale: Individuals with lactose intolerance lack the enzyme lactase needed to break down lactose. Milk contains lactose, a sugar found in dairy products, and should be avoided by individuals with lactose intolerance. Choices A, C, and D are not sources of lactose and are generally well-tolerated by individuals with lactose intolerance.

5. What are the manifestations of nephrotic syndrome?

• A. Dehydration
• B. Uremia
• C. Infection
• D. Low blood lipids

Correct answer: C

Rationale: Infection is a common manifestation of nephrotic syndrome. This is due to the loss of immunoglobulins in the urine, which weakens the body's immune defenses. Dehydration (Choice A) and uremia (Choice B) can be symptoms of kidney dysfunction but are not specific manifestations of nephrotic syndrome. Low blood lipids (Choice D) is incorrect as nephrotic syndrome typically results in high, not low, blood lipid levels due to the body's attempt to replace lost proteins.

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