Nursing Elites

1. What is the term for the production of glucose from protein, lactate, or glycerol?

• A. glycolysis
• B. gluconeogenesis
• C. glycogenolysis
• D. glucogenesis

Correct answer: B

Rationale: Gluconeogenesis is the correct term for the production of glucose from non-carbohydrate sources such as protein, lactate, or glycerol. Choice A, glycolysis, is the process of breaking down glucose into pyruvate. Choice C, glycogenolysis, is the breakdown of glycogen into glucose. Choice D, glucogenesis, is not a recognized term in biochemistry.

2. The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of total kcalories from fat should fall between:

• A. 10% and 20%.
• B. 20% and 25%.
• C. 20% and 35%.
• D. 30% and 45%.

Correct answer: C

Rationale: The Acceptable Macronutrient Distribution Range (AMDR) for fat suggests that 20% to 35% of total kcalories should come from fat. This range is recommended to maintain good health. Choices A, B, and D are incorrect because they do not fall within the specified range. A lower percentage (10-20%) may not provide enough essential fatty acids, while a higher percentage (30-45%) may increase the risk of health issues associated with excessive fat consumption.

3. What is one useful outcome of keeping a record of everything you eat and drink for a day?

• A. Precise estimates of portion sizes.
• B. Determination of appropriate energy intake.
• C. Estimation of supplement needs.
• D. Increased awareness of personal food patterns.

Correct answer: D

Rationale: The correct answer is D: Increased awareness of personal food patterns. Keeping a food record is beneficial as it helps individuals become more mindful of their eating habits and food choices. This awareness can lead to identifying patterns, triggers, and areas for improvement in one's diet. Choices A, B, and C are incorrect because the primary benefit of keeping a food record is not about precise estimates of portion sizes, determining energy intake, or estimating supplement needs, but rather about developing a deeper understanding of personal food patterns.

4. Which hormone is responsible for stimulating the gallbladder to contract and release bile?

• A. gastric lipase
• B. cholecystokinin
• C. vitamin D
• D. enterokinin

Correct answer: B

Rationale: Cholecystokinin (CCK) is the correct answer. It is the hormone responsible for stimulating the gallbladder to contract and release bile to aid in fat digestion. Gastric lipase (Choice A) is an enzyme that breaks down fats in the stomach, not a hormone involved in gallbladder function. Vitamin D (Choice C) is important for calcium absorption and bone health, but it is not directly related to gallbladder function. Enterokinin (Choice D) is a peptide hormone that affects smooth muscle contractions in the gastrointestinal tract, but it is not specifically responsible for stimulating the gallbladder to release bile.

5. 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.

Similar Questions