Nutrition ATI Proctored Exam

Nutrition ATI Proctored Exam Related

Review Nutrition ATI Proctored Exam related questions and content

What is the interrelated network of nerves within the gastrointestinal wall that regulates its muscular action known as?

  • A. gastric nerve plexus
  • B. biliary nerve plexus
  • C. intramural nerve plexus
  • D. intestinal nerve plexus
Correct Answer: C

Rationale: The correct answer is C, intramural nerve plexus. The intramural nerve plexus is the interrelated network of nerves within the gastrointestinal wall that regulates its muscular action. The gastric nerve plexus (choice A) specifically pertains to the network of nerves in the stomach, not the entire gastrointestinal wall. The biliary nerve plexus (choice B) is associated with nerve supply in the liver, gallbladder, and bile ducts, not the gastrointestinal wall. The intestinal nerve plexus (choice D) is a general term that may refer to various nerve networks within the intestines but does not specifically address the entire gastrointestinal wall.

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Which enzyme is produced by the parotid gland?

  • A. Salivary amylase
  • B. Sucrase
  • C. Maltase
  • D. Lactase
Correct Answer: A

Rationale: The correct answer is A, Salivary amylase. Salivary amylase is an enzyme produced by the parotid gland that initiates starch digestion in the mouth. It helps break down starch into maltose, a simpler sugar. Choices B, C, and D are incorrect because sucrase, maltase, and lactase are enzymes involved in the digestion of disaccharides like sucrose, maltose, and lactose, respectively, in the small intestine, not in the saliva.

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.

People with phenylketonuria should avoid foods made with which nonnutritive sweetener?

  • A. acesulfame-K
  • B. aspartame
  • C. saccharin
  • D. sucralose
Correct Answer: B

Rationale: People with phenylketonuria should avoid aspartame because it contains phenylalanine, which they cannot metabolize. Acesulfame-K, saccharin, and sucralose do not contain phenylalanine and are safe for individuals with phenylketonuria. Therefore, the correct answer is B. Acesulfame-K, saccharin, and sucralose are incorrect choices because they do not pose a risk for individuals with phenylketonuria due to the absence of phenylalanine in their composition.

Which of the following foods are major sources of starch?

  • A. Fruits
  • B. Meats
  • C. Legumes
  • D. Milk
Correct Answer: C

Rationale: The correct answer is C: Legumes. Legumes, such as beans and lentils, are major sources of starch, providing complex carbohydrates. Fruits (choice A) mainly provide sugars rather than starch. Meats (choice B) and milk (choice D) are not significant sources of starch as they mainly provide protein and fats, respectively. Therefore, choices A, B, and D are incorrect.

The Acceptable Macronutrient Distribution Range for fat recommends that the percentage of total kcalories from fat should fall between:

  • A. 10% and 20%.
  • B. 20% and 25%.
  • C. 20% and 35%.
  • D. 30% and 45%.
Correct Answer: C

Rationale: The Acceptable Macronutrient Distribution Range (AMDR) for fat suggests that 20% to 35% of total kcalories should come from fat. This range is recommended to maintain good health. Choices A, B, and D are incorrect because they do not fall within the specified range. A lower percentage (10-20%) may not provide enough essential fatty acids, while a higher percentage (30-45%) may increase the risk of health issues associated with excessive fat consumption.

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