Nursing Elites

1. Which of the following is a component of the immune system?

• A. Red blood cells
• B. White blood cells
• C. Platelets
• D. Plasma

Correct answer: B

Rationale: White blood cells are a crucial component of the immune system as they play a key role in fighting infections and foreign invaders. Red blood cells are primarily involved in oxygen transport, platelets are important for blood clotting, and plasma is the liquid component of blood that carries various substances but is not directly involved in the immune response.

2. What is the tough, fibrous connective tissue that attaches muscle to bone?

• A. Fascia
• B. Perimysium
• C. Tendon
• D. Ligament

Correct answer: C

Rationale: Tendons are the correct answer as they are the tough, fibrous connective tissues that attach muscle to bone. They play a crucial role in transmitting the forces generated by muscle contraction to the bones, facilitating movement. Fascia surrounds muscles and provides support, perimysium is the connective tissue sheath around muscle fibers, and ligaments connect bone to bone, stabilizing joints, which makes them distinct from tendons.

3. Which process allows for the movement of large molecules, such as proteins and polysaccharides, across the cell membrane?

• A. Endocytosis
• B. Exocytosis
• C. Active transport
• D. Facilitated diffusion

Correct answer: A

Rationale: Endocytosis is the process by which cells engulf large molecules or particles by wrapping the cell membrane around them to form a vesicle that is brought into the cell. This mechanism facilitates the movement of large molecules like proteins and polysaccharides across the cell membrane. Exocytosis involves the release of large molecules or particles from the cell, opposite to the scenario described in the question. Active transport requires energy to move molecules against their concentration gradient and is not primarily used for transporting proteins and polysaccharides. Facilitated diffusion entails the movement of molecules aided by transport proteins but is not the primary mechanism for transporting large molecules such as proteins and polysaccharides.

4. What is the main function of dietary fiber in the digestive system?

• A. To provide energy
• B. To break down fats
• C. To promote gut bacteria growth
• D. To aid in absorption of nutrients

Correct answer: C

Rationale: Dietary fiber refers to the indigestible portion of plant foods that passes relatively intact through the digestive system. While fiber does not directly provide energy to the body, it plays a crucial role in promoting the growth of beneficial gut bacteria. These bacteria help in the fermentation of fiber, producing short-chain fatty acids that can be used as an energy source by the body. Additionally, fiber aids in regulating bowel movements, maintaining gut health, and supporting overall digestive function. The functions described in the incorrect choices do not align with the primary role of dietary fiber in the digestive system. Choice A is incorrect because fiber itself is not a direct energy source. Choice B is incorrect as fiber does not break down fats. Choice D is incorrect because while fiber affects nutrient absorption indirectly by supporting gut health, its primary role is not to aid in the absorption of nutrients.

5. Bile, a yellowish-green fluid, is stored in the gallbladder and released into the small intestine during digestion. What is the primary function of bile in digestion?

• A. Break down carbohydrates
• B. Break down proteins
• C. Emulsify fats
• D. Neutralize stomach acid

Correct answer: C

Rationale: The primary function of bile in digestion is to emulsify fats. Bile contains bile salts that help break down large fat globules into smaller droplets, increasing the surface area for enzymes to work on and aiding in the absorption of fats in the small intestine. Choices A, B, and D are incorrect because bile's main role is not to break down carbohydrates or proteins, nor to neutralize stomach acid; rather, it primarily assists in the digestion and absorption of fats through emulsification.

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