Proctored Nutrition ATI

Proctored Nutrition ATI Related

Review Proctored Nutrition ATI related questions and content

Which of the following proteins is iron a component of, responsible for the transport of oxygen in the bloodstream?

  • A. hemoglobin
  • B. transferrin
  • C. myoglobin
  • D. hepcidin
Correct Answer: A

Rationale: The correct answer is A: hemoglobin. Hemoglobin is the protein found in red blood cells that is responsible for carrying oxygen from the lungs to the rest of the body. Iron is a crucial component of hemoglobin, binding to oxygen and allowing for its transport. Choice B, transferrin, is involved in iron transport in the blood but not in oxygen transport. Choice C, myoglobin, is a protein found in muscle cells that stores oxygen for muscle use, not transportation in the bloodstream. Choice D, hepcidin, is a peptide hormone that regulates iron absorption in the intestines and iron distribution in the body, but it is not directly involved in oxygen transport.

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Which food has the highest calcium content?

  • A. soy products
  • B. milk
  • C. cereal grains
  • D. dark green vegetables
Correct Answer: B

Rationale: The correct answer is B, milk. Milk is known for being one of the best dietary sources of calcium, essential for bone health and various bodily functions. Soy products, cereal grains, and dark green vegetables are good sources of calcium as well, but milk generally has a higher calcium content compared to these options.

Each of the following is a characteristic of fat, except one. Which is the exception?

  • A. 95% of ingested fats are absorbed
  • B. Hard fats take longer to digest than soft fats
  • C. Fats contribute to palatability and flavor of foods
  • D. Cooked fats improve the texture of foods
Correct Answer: B

Rationale: The correct answer is B. Hard fats take longer to digest than soft fats because hard fats are solid at body temperature, making them more challenging to break down. Choice A is true as the majority of ingested fats are absorbed. Choice C is correct as fats indeed contribute to the palatability and flavor of foods. Choice D is accurate as cooked fats can enhance the texture of foods.

Does alcohol contain energy and is therefore a nutrient?

  • A. True
  • B. False
Correct Answer: B

Rationale: Alcohol does contain energy and provides calories, but it is not considered a nutrient. Nutrients are substances that contribute to essential bodily functions. While alcohol may have energy, it does not provide essential vitamins, minerals, or other nutrients necessary for the body's health. Additionally, excessive alcohol consumption can have harmful effects on the body, further supporting why alcohol is not classified as a nutrient.

Which type of medication is most likely to induce xerostomia?

  • A. Antibiotics
  • B. Diuretics
  • C. Local anesthetics
  • D. Anticholinergics
Correct Answer: D

Rationale: The correct answer is D, Anticholinergics. Anticholinergic medications commonly cause xerostomia by inhibiting saliva production, leading to dry mouth. Antibiotics (choice A) are not typically associated with xerostomia. Diuretics (choice B) increase urine production but do not directly affect saliva production. Local anesthetics (choice C) are used to numb specific areas during dental procedures and do not induce xerostomia.

What best describes a task of the registered dietitian?

  • A. administering total parenteral nutrition
  • B. administering formula through feeding tubes
  • C. prescribing diet orders
  • D. conducting nutrition assessments
Correct Answer: D

Rationale: The correct answer is D, conducting nutrition assessments. Registered dietitians are responsible for assessing an individual's nutritional status, dietary intake, and health needs. This assessment forms the basis for developing personalized nutrition care plans. Choices A and B involve the administration of specialized nutrition support, which is typically done by healthcare providers with specific training in those areas. Choice C, prescribing diet orders, may fall outside the scope of practice for a dietitian as they focus more on assessment, education, and counseling related to nutrition rather than prescribing medical treatments.

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