ATI Proctored Nutrition Exam

ATI Proctored Nutrition Exam Related

Review ATI Proctored Nutrition Exam related questions and content

Why are LDLs known as the 'bad' type of cholesterol?

  • A. LDL (Low-Density Lipoprotein) is considered 'bad' cholesterol because it deposits cholesterol on the walls of arteries, leading to plaque formation and narrowing of the arteries (atherosclerosis).
  • B. Both the statement and the reason are correct but are not related
  • C. The statement is correct, but the reason is not correct
  • D. The statement is not correct, but the reason is correct
Correct Answer: A

Rationale: LDL (Low-Density Lipoprotein) is known as the 'bad' type of cholesterol because it deposits cholesterol on the walls of arteries, leading to plaque formation and narrowing of the arteries (atherosclerosis). This narrowing can restrict blood flow and increase the risk of serious cardiovascular conditions. The statement and the reason are directly related because the adherence of LDL to arterial walls and the subsequent narrowing of the lumen are the primary reasons why it is considered detrimental to heart health. Choice B is incorrect because the statement and reason are related. Choice C is incorrect because both the statement and the reason are correct. Choice D is incorrect because the statement correctly identifies LDL as the 'bad' type of cholesterol due to its actions in the arteries.

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Which condition is an example of a potential cause of gastritis?

  • A. bile reflux
  • B. low salt intake
  • C. hypophosphatasia
  • D. gallstones
Correct Answer: A

Rationale: Bile reflux is a potential cause of gastritis as it can irritate the stomach lining when bile backs up into the stomach. Choices B, C, and D do not directly cause gastritis. Low salt intake is not a common cause of gastritis. Hypophosphatasia is a rare genetic disorder affecting bone development, not the stomach. Gallstones, while related to the gallbladder, are not a direct cause of gastritis.

Which mineral is essential for wound healing?

  • A. iodine
  • B. chromium
  • C. zinc
  • D. sulfate
Correct Answer: C

Rationale: Failed to generate a rationale of 500+ characters after 5 retries.

What type of diet would most likely benefit a patient with cystic fibrosis?

  • A. Low sodium
  • B. Low fat
  • C. Clear liquid
  • D. High calorie, high protein
Correct Answer: D

Rationale: Patients with cystic fibrosis often have malabsorption issues, leading to increased energy needs. A high-calorie, high-protein diet is recommended to help meet these needs, support growth, and maintain overall health. Choices A, B, and C do not address the specific dietary requirements associated with cystic fibrosis, making them less beneficial for these patients.

Which two dietary components may help decrease blood cholesterol levels?

  • A. Omega-3 fatty acids and soluble fiber
  • B. Short-chain fatty acids and insoluble fiber
  • C. Trans fatty acids and potassium
  • D. Cis fatty acids and calcium
Correct Answer: A

Rationale: The correct answer is A: Omega-3 fatty acids and soluble fiber. Omega-3 fatty acids are known to reduce triglycerides, while soluble fiber helps to lower LDL cholesterol levels. Both of these components are beneficial in managing blood cholesterol levels. Choice B, short-chain fatty acids and insoluble fiber, is incorrect as they do not have the same cholesterol-lowering effects as omega-3 fatty acids and soluble fiber. Choice C, trans fatty acids and potassium, is incorrect as trans fatty acids can raise LDL cholesterol levels and increase the risk of heart disease. Choice D, cis fatty acids and calcium, is incorrect as cis fatty acids are common in natural fats and do not specifically help in reducing blood cholesterol levels.

The two members of the health care team who work closely to monitor drug-nutrient interactions are the:

  • A. physician and nurse
  • B. physician and pharmacist
  • C. nurse and clinical dietitian
  • D. clinical dietitian and pharmacist
Correct Answer: D

Rationale: The correct answer is D: clinical dietitian and pharmacist. Clinical dietitians and pharmacists work closely together to monitor and manage drug-nutrient interactions. While physicians and nurses play essential roles in patient care, they are not typically the primary professionals involved in monitoring drug-nutrient interactions. Therefore, choices A, B, and C are incorrect.

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