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Nutrition ATI Proctored Exam
1. With respect to its effect on colon microflora, fiber is considered a:
- A. prebiotic.
- B. probiotic.
- C. functional food.
- D. protective agent.
Correct answer: A
Rationale: The correct answer is A: prebiotic. Fiber acts as a prebiotic by providing a food source for beneficial bacteria in the colon, promoting their growth and activity. This helps maintain a healthy balance of microflora in the gut. Choice B, probiotic, is incorrect as fiber itself does not contain live beneficial bacteria but rather supports their growth. Choice C, functional food, is too broad and doesn't specifically address fiber's role in promoting beneficial bacteria. Choice D, protective agent, is vague and does not directly relate to fiber's specific function in colon microflora.
2. Individuals with optimal nutritional status differ from those with marginal nutritional status in their:
- A. nutrient reserves.
- B. clinical signs.
- C. body weight.
- D. risk of mental illness.
Correct answer: A
Rationale: Individuals with optimal nutritional status differ from those with marginal nutritional status in their nutrient reserves. Optimal nutritional status implies having adequate nutrient reserves, which is lacking in marginal status. Clinical signs (choice B) may or may not be present in both groups and are not the differentiating factor between optimal and marginal statuses. Body weight (choice C) can vary for reasons other than nutritional status. The risk of mental illness (choice D) is not directly related to the comparison between optimal and marginal nutritional status.
3. What is the mechanism that is essential for the absorption of monosaccharides?
- A. Phosphorylation
- B. Active transport
- C. Passive diffusion
- D. Facilitated diffusion
Correct answer: B
Rationale: Active transport is the mechanism essential for the absorption of monosaccharides in the intestine. This process requires energy to move molecules against their concentration gradient, allowing for the absorption of monosaccharides efficiently. Phosphorylation, the process of adding a phosphate group to a molecule, is not directly involved in the absorption of monosaccharides. Passive diffusion, a process that does not require energy, is not the primary mechanism for absorbing monosaccharides due to their large size. Facilitated diffusion, a type of passive transport that involves carrier proteins, is not the primary mechanism for monosaccharide absorption, as monosaccharides require active transport for efficient absorption.
4. How does a nursing infant receive antibodies from its mother?
- A. Through anabolism and catabolism.
- B. Through the absorption of antibodies.
- C. Through the absorption of amino acids and synthesis of antibodies.
- D. Through genetic inheritance.
Correct answer: B
Rationale: A nursing infant receives antibodies from its mother through the absorption of antibodies present in breast milk. Choice A is incorrect as anabolism and catabolism refer to metabolic processes, not the transfer of antibodies. Choice C is incorrect as the infant does not need to synthesize antibodies but directly receives them. Choice D is incorrect because while genetic inheritance plays a role in the immune system, in this case, the direct transfer of antibodies occurs through breast milk.
5. Foodborne illness may be caused by contamination of food with:
- A. pesticides.
- B. genetically modified ingredients.
- C. microorganisms.
- D. food additives.
Correct answer: C
Rationale: The correct answer is C: microorganisms. Microorganisms, such as bacteria and viruses, are common causes of foodborne illnesses. These pathogens can contaminate food during various stages of production, processing, or preparation. Choice A, pesticides, are chemicals used to control pests and are not a common cause of foodborne illnesses. Genetically modified ingredients, choice B, refer to foods derived from genetically modified organisms (GMOs) and are not inherently linked to foodborne illnesses. Food additives, choice D, are substances added to food to preserve flavor or enhance taste and are not typically the primary cause of foodborne illnesses.
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