Nursing Elites

1. The major focus of nutritional recommendations in this century has shifted to:

• A. prevention and control of chronic diseases.
• B. improved sanitation and public health.
• C. prevention and control of infectious diseases.
• D. development of healthful foods using food technology.

Correct answer: A

Rationale: The correct answer is A: prevention and control of chronic diseases. In this century, nutritional recommendations have increasingly emphasized the importance of preventing and managing chronic diseases like obesity, diabetes, cardiovascular diseases, and cancer. Lifestyle factors such as diet play a significant role in the development of these conditions. Option B, improved sanitation and public health, although important for overall health, is not the primary focus of nutritional recommendations. Option C, prevention and control of infectious diseases, is also crucial but does not reflect the current major focus of nutritional recommendations. Option D, development of healthful foods using food technology, is a valid area of interest but is not the primary shift in focus observed in nutritional recommendations.

2. After ingested food is mixed and churned with gastric secretions, the resulting semifluid mass is called:

• A. a bolus.
• B. chyme.
• C. rennin.
• D. glycogen.

Correct answer: B

Rationale: The correct answer is B: chyme. Chyme is the partially digested food that forms a semifluid mass after mixing with gastric juices. A is incorrect because a bolus refers to a rounded mass of food ready to be swallowed. C, rennin, is an enzyme involved in the digestion of milk proteins and not the term for the semifluid mass after food mixing with gastric secretions. D, glycogen, is a form of stored glucose in the body and is not the term used to describe the partially digested food mass in the stomach.

3. 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.

4. Which of the following foods are major sources of starch?

• A. Fruits
• B. Meats
• C. Legumes
• D. Milk

Correct answer: C

Rationale: The correct answer is C: Legumes. Legumes, such as beans and lentils, are major sources of starch, providing complex carbohydrates. Fruits (choice A) mainly provide sugars rather than starch. Meats (choice B) and milk (choice D) are not significant sources of starch as they mainly provide protein and fats, respectively. Therefore, choices A, B, and D are incorrect.

5. What are probiotics?

• A. Indigestible carbohydrates that promote growth of health-promoting bacteria.
• B. Antibiotics that prevent growth of harmful bacteria.
• C. Nutritional supplements of health-promoting bacteria.
• D. Commercial fiber supplements that have a laxative effect.

Correct answer: C

Rationale: Probiotics are live bacteria that are beneficial for gut health and are often taken as supplements. They are not indigestible carbohydrates (Choice A), antibiotics (Choice B), or commercial fiber supplements (Choice D). Probiotics contain live strains of good bacteria that help maintain a healthy balance in the gut microbiome.

Similar Questions