the first step in the scientific method is to

ATI RN

ATI Nutrition Practice A

1. What is the first step in the scientific method?

A. Conduct an experiment
B. Make an observation and ask a question
C. Formulate a hypothesis
D. Reach a consensus

Correct answer: B

Rationale: The first step in the scientific method is to make an observation and ask a question. This is because the scientific method is a systematic process of investigation that begins with observing a phenomenon or asking a question about it. This is followed by formulating a hypothesis (Choice C), designing and conducting an experiment to test the hypothesis (Choice A), and analyzing the results to reach a consensus or conclusion (Choice D). Therefore, choices A, C, and D are incorrect as they represent steps that occur after the initial observation and question.

2. Which of the following best represents the goal of reflective listening?

A. Repeating what the patient says
B. Informing using direct advice
C. Keeping the patient talking
D. Warning the patient

Correct answer: C

Rationale: The correct answer is C. The goal of reflective listening is to keep the patient talking, allowing them to express their thoughts and concerns fully. Choice A, 'Repeating what the patient says,' is incorrect as reflective listening involves paraphrasing or summarizing rather than verbatim repetition. Choice B, 'Informing using direct advice,' is incorrect because reflective listening focuses on understanding the patient's perspective rather than providing direct advice. Choice D, 'Warning the patient,' is also incorrect as reflective listening aims to create a safe and open environment for the patient to share without feeling judged or warned.

3. A nurse is developing a program about strategies to prevent foodborne illnesses for a community group. The nurse should plan to include which of the following recommendations? (Select one that does not apply).

A. Keep cold food temperatures below 4.4�C (40�F).
B. Reheat leftovers before eating.
C. Wash raw vegetables thoroughly in clean water.
D. Keep cooked foods at 48.9�C (120�F).

Correct answer: D

Rationale: The correct answer is to keep cooked foods at 48.9�C (120�F). This temperature is too low to keep cooked foods safe from bacterial growth. The ideal temperature to keep cooked foods safe is above 60�C (140�F). Choices A, B, and C are all important strategies to prevent foodborne illnesses. Keeping cold food temperatures below 4.4�C (40�F) helps prevent bacterial growth, reheating leftovers before eating kills any bacteria that may have grown during storage, and washing raw vegetables thoroughly in clean water helps remove dirt and bacteria.

4. Which of the following are the primary bacteria involved in the initiation of dental caries?

A. Streptococcus mutans and Lactobacillus species
B. Salmonella and Listeria species
C. Streptococcus, Lactobacillus, and Salmonella species
D. Listeria, Botulinum species, and Escherichia coli

Correct answer: A

Rationale: The correct answer is A: Streptococcus mutans and Lactobacillus species. These bacteria are primarily responsible for initiating dental caries by fermenting carbohydrates and producing acids that demineralize enamel. Choice B, Salmonella and Listeria species, are not the primary bacteria involved in dental caries. Choice C includes Salmonella which is not a primary culprit in dental caries. Choice D lists Listeria, Botulinum species, and Escherichia coli, none of which are the primary bacteria associated with initiating dental caries.

5. You are teaching your clients the difference between Type I (IDDM) and Type II (NDDM) diabetes. Which of the following statements is true?

A. Both types of diabetes mellitus clients are prone to developing ketosis.
B. Type II (NIDDM) is more common and preventable compared to Type I (IDDM) diabetes, which is genetic.
C. Type I (IIDM) is characterized by fasting hyperglycemia.
D. Type II (NIDDM) is characterized by abnormal immune response.

Correct answer: D

Rationale: The correct answer is D. Type II diabetes (NIDDM) is characterized by insulin resistance and a relative lack of insulin. It is not primarily characterized by an abnormal immune response. Option A is incorrect because only Type I diabetes clients are prone to developing ketosis due to a lack of insulin. Option B is incorrect because while Type II diabetes is more common and often preventable through lifestyle changes, it is not solely genetic. Option C is incorrect because Type I diabetes, not Type II, is characterized by fasting hyperglycemia due to an absolute lack of insulin production.