SCI 131 Final Exam V2 | SCI 131
Introduction to Nutrition | Q&A with
Rationale (SCI131 Final Exam) |
Nightingale College
1. A patient is consuming 2,000 calories a day. According to the Dietary Guidelines for
Americans, what is the maximum recommended intake of calories from added sugars for this
individual?
A. 100 calories
B. 400 calories
C. 300 calories
D. 200 calories
Correct Answer: D
Rationale: The Dietary Guidelines for Americans recommend that added sugars should
account for less than 10% of total daily calorie intake. For a 2,000-calorie diet, this equates
to a maximum of 200 calories from added sugars. Reducing added sugar intake is
associated with a lower risk of obesity and cardiovascular disease.
2. Which of the following is considered a complete protein source for a patient following a
vegan diet?
A. Black beans and rice
,B. Peanut butter on wheat bread
C. Soy milk and tofu
D. Lentil soup with crackers
Correct Answer: C
Rationale: Soy products like tofu and soy milk are among the few plant-based foods that
contain all nine essential amino acids in sufficient quantities. While beans and rice or
peanut butter and bread create complete proteins when combined, soy is complete on its
own. This makes soy an excellent protein choice for vegans who need to meet their amino
acid requirements without animal products.
3. A nurse is teaching a client about vitamin K intake while on warfarin (Coumadin). Which
instruction is most appropriate?
A. Avoid all green leafy vegetables entirely.
B. Increase intake of spinach and kale to improve clotting.
C. Only eat vitamin K-rich foods once per week.
D. Maintain a consistent intake of vitamin K-rich foods daily.
Correct Answer: D
Rationale: Warfarin works by interfering with vitamin K-dependent clotting factors, so
sudden changes in vitamin K intake can alter the drug’s effectiveness. Consistently
consuming the same amount of vitamin K allows for stable dosing of the anticoagulant.
, Patients should not eliminate these healthy vegetables but must avoid significant
fluctuations in their diet.
4. Which nutrient is primarily responsible for the transport of fat-soluble vitamins throughout
the body?
A. Carbohydrates
B. Water
C. Lipids
D. Proteins
Correct Answer: C
Rationale: Lipids or dietary fats are essential for the absorption and transport of vitamins
A, D, E, and K. Without adequate fat intake, these vitamins cannot be properly utilized by
the body, potentially leading to deficiencies. This transport mechanism involves the
formation of micelles and chylomicrons within the digestive system.
5. What is the primary site of nutrient absorption in the human gastrointestinal tract?
A. Stomach
B. Small intestine
C. Large intestine
D. Esophagus
Correct Answer: B
Introduction to Nutrition | Q&A with
Rationale (SCI131 Final Exam) |
Nightingale College
1. A patient is consuming 2,000 calories a day. According to the Dietary Guidelines for
Americans, what is the maximum recommended intake of calories from added sugars for this
individual?
A. 100 calories
B. 400 calories
C. 300 calories
D. 200 calories
Correct Answer: D
Rationale: The Dietary Guidelines for Americans recommend that added sugars should
account for less than 10% of total daily calorie intake. For a 2,000-calorie diet, this equates
to a maximum of 200 calories from added sugars. Reducing added sugar intake is
associated with a lower risk of obesity and cardiovascular disease.
2. Which of the following is considered a complete protein source for a patient following a
vegan diet?
A. Black beans and rice
,B. Peanut butter on wheat bread
C. Soy milk and tofu
D. Lentil soup with crackers
Correct Answer: C
Rationale: Soy products like tofu and soy milk are among the few plant-based foods that
contain all nine essential amino acids in sufficient quantities. While beans and rice or
peanut butter and bread create complete proteins when combined, soy is complete on its
own. This makes soy an excellent protein choice for vegans who need to meet their amino
acid requirements without animal products.
3. A nurse is teaching a client about vitamin K intake while on warfarin (Coumadin). Which
instruction is most appropriate?
A. Avoid all green leafy vegetables entirely.
B. Increase intake of spinach and kale to improve clotting.
C. Only eat vitamin K-rich foods once per week.
D. Maintain a consistent intake of vitamin K-rich foods daily.
Correct Answer: D
Rationale: Warfarin works by interfering with vitamin K-dependent clotting factors, so
sudden changes in vitamin K intake can alter the drug’s effectiveness. Consistently
consuming the same amount of vitamin K allows for stable dosing of the anticoagulant.
, Patients should not eliminate these healthy vegetables but must avoid significant
fluctuations in their diet.
4. Which nutrient is primarily responsible for the transport of fat-soluble vitamins throughout
the body?
A. Carbohydrates
B. Water
C. Lipids
D. Proteins
Correct Answer: C
Rationale: Lipids or dietary fats are essential for the absorption and transport of vitamins
A, D, E, and K. Without adequate fat intake, these vitamins cannot be properly utilized by
the body, potentially leading to deficiencies. This transport mechanism involves the
formation of micelles and chylomicrons within the digestive system.
5. What is the primary site of nutrient absorption in the human gastrointestinal tract?
A. Stomach
B. Small intestine
C. Large intestine
D. Esophagus
Correct Answer: B
