Nursing Elites

1. The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:

• A. Department of Health and Human Services.
• B. National Institutes of Health.
• C. National Academy of Sciences.
• D. Food and Nutrition Board.

Correct answer: A

Rationale: The correct answer is A. The U.S. Department of Agriculture collaborates with the Department of Health and Human Services to publish and revise the Dietary Guidelines for Americans. This collaboration ensures that the guidelines encompass both agricultural and health aspects. Choices B, C, and D are incorrect as they are not directly involved in the publication and revision of the Dietary Guidelines. The National Institutes of Health focuses on medical research, the National Academy of Sciences provides independent scientific advice, and the Food and Nutrition Board is a part of the National Academies of Sciences, Engineering, and Medicine.

2. What substance acts as an emulsifier and helps absorb digested fat?

• A. bile
• B. trypsin
• C. lipase
• D. cholecystokinin (CCK)

Correct answer: A

Rationale: The correct answer is A: bile. Bile acts as an emulsifier, breaking down fats into smaller droplets to aid in digestion and absorption. Trypsin is a digestive enzyme that acts on proteins, not fats. Lipase is an enzyme that breaks down fats, but it doesn't act as an emulsifier. Cholecystokinin (CCK) is a hormone that stimulates the release of digestive enzymes, including lipase, but it is not directly involved in emulsification.

3. A characteristic of saturated fats is that they are:

• A. mostly found in animal products.
• B. solid at room temperature.
• C. composed of many double bonds.
• D. found primarily in vegetable products.

Correct answer: A

Rationale: The correct answer is A: 'mostly found in animal products.' Saturated fats are primarily found in animal products such as meat, dairy, and eggs. They are typically solid at room temperature. Choice B is incorrect because saturated fats are solid at room temperature, not liquid. Choice C is incorrect because saturated fats do not have double bonds; they have single bonds between carbon atoms. Choice D is incorrect because saturated fats are mainly found in animal products, not vegetable products.

4. What is the cause of gas formation in the colon?

• A. Consuming refined foods.
• B. Drinking excess water.
• C. Swallowing air while eating.
• D. Bacterial action on organic compounds.

Correct answer: D

Rationale: Gas formation in the colon is primarily due to bacterial fermentation of undigested carbohydrates. Choice A, consuming refined foods, is incorrect as gas formation is not directly linked to refined foods but rather undigested carbohydrates. Choice B, drinking excess water, is incorrect as water consumption does not lead to gas formation in the colon. Choice C, swallowing air while eating, is incorrect as this may cause belching but not gas formation in the colon. The correct answer is D because bacterial action on organic compounds, specifically undigested carbohydrates, leads to gas production in the colon.

5. How is the enzyme trypsin activated?

• A. By zymogen.
• B. By bile.
• C. By gastrin.
• D. By enterokinase.

Correct answer: D

Rationale: The correct answer is D: By enterokinase. Trypsin is activated by enterokinase, an enzyme secreted by the small intestine. Enterokinase plays a crucial role in converting trypsinogen into its active form, trypsin. Choices A, B, and C are incorrect because trypsin is specifically activated by enterokinase, not by zymogen, bile, or gastrin.

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