Nursing Elites

1. The rate of gastric emptying depends on the:

• A. time of day food is consumed.
• B. composition of food consumed.
• C. rate of food consumption.
• D. frequency of eating.

Correct answer: B

Rationale: The rate at which the stomach empties its contents is primarily determined by the composition of the food consumed. Foods high in fat and protein tend to slow down gastric emptying, while foods high in carbohydrates usually pass through more quickly. Therefore, the composition of food consumed directly impacts the rate of gastric emptying. Choices A, C, and D are incorrect as they do not directly affect the rate of gastric emptying.

2. What is one function of essential fatty acids?

• A. improve skin integrity.
• B. control lipid digestion.
• C. reduce blood clotting time.
• D. form chylomicrons.

Correct answer: A

Rationale: Essential fatty acids play a crucial role in improving skin integrity by supporting the structure and function of cell membranes. This helps in maintaining healthy skin and promoting overall well-being. The other choices are incorrect because essential fatty acids do not directly control lipid digestion, reduce blood clotting time, or form chylomicrons.

3. The valve that controls the passage of chyme from the small intestine into the cecum is called the:

• A. ileocecal valve.
• B. pyloric valve.
• C. cardiac valve.
• D. hepatic valve.

Correct answer: A

Rationale: The correct answer is A: ileocecal valve. The ileocecal valve is located between the small intestine and the cecum, controlling the passage of chyme. The pyloric valve (choice B) is located between the stomach and the small intestine, regulating the passage of food from the stomach to the small intestine. The cardiac valve (choice C) refers to the valve between the esophagus and the stomach. The hepatic valve (choice D) is not a correct term related to the passage of chyme from the small intestine into the cecum.

4. 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.

5. In an analysis of the amino acid composition of foods, the amino acid occurring in the smallest amount is called:

• A. indispensable.
• B. dispensable.
• C. complementary.
• D. limiting.

Correct answer: D

Rationale: The correct answer is D, 'limiting.' In the analysis of the amino acid composition of foods, the amino acid that occurs in the smallest amount is referred to as the limiting amino acid. This term is used because when one essential amino acid is deficient, it limits the synthesis of proteins, making it crucial in determining protein quality. Choices A, B, and C are incorrect. 'Indispensable' and 'dispensable' refer to the essentiality of amino acids, and 'complementary' does not describe the concept of the amino acid occurring in the smallest amount.

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