transmission of hiv from an infected individual to another person occurs
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Nursing Elites

ATI RN

ATI Nutrition Practice Test B 2019

1. Transmission of HIV from an infected individual to another person occurs:

Correct answer: D

Rationale: Understanding the underlying pathology and therapeutic techniques ensures that nursing care is not only reactive but also preventative, reducing the risk of complications.

2. Low levels of high-density lipoproteins (HDL) are?

Correct answer: C

Rationale: Low levels of HDL cholesterol are a strong predictor of coronary heart disease (CHD) risk because HDL helps to remove excess cholesterol from the bloodstream. Choice A is incorrect because low HDL levels are not associated with being underweight but rather with increased CHD risk. Choice B is incorrect as low HDL levels are not more prevalent in males but can affect both genders. Choice D is incorrect as low levels of HDL are indeed a good predictor of CHD risk.

3. Select all that apply. Which of the following oils contain high levels of unsaturated fatty acids and low levels of saturated and trans fats?

Correct answer: A

Rationale: Vegetable, canola, and olive oils are high in unsaturated fats and low in saturated and trans fats, making them heart-healthy choices.

4. Which statement does not describe a potential role of minerals in the body?

Correct answer: A

Rationale: Minerals do not provide calories or energy; instead, they play various roles such as building strong bones and teeth, maintaining fluid balance, and supporting muscle contractions.

5. What is the primary food safety concern for a patient undergoing chemotherapy?

Correct answer: D

Rationale: The correct answer is D: Potential risk of foodborne illness. Patients undergoing chemotherapy have compromised immune systems, making them more susceptible to foodborne illnesses. Chemotherapy can reduce the count of white blood cells, which impairs the body's ability to fight off infections from bacteria or other pathogens that might be present in food. Therefore, the prevention of foodborne illnesses is a critical concern for these patients. Choices A, B, and C, while they represent valid concerns for food safety in general, are not the primary concern for patients undergoing chemotherapy. These patients are at a heightened risk of experiencing severe complications from foodborne illnesses, making it a more significant concern than potential food allergies, food-drug interactions, or pesticide residues.

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