People get sick from food that has been contaminated by which of the following food hazards?
A. biological
B. chemical
C. radiological
D. physical
E. a and b
F. c and d
G. a, b, c, and d
Answer: G
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The professional primarily responsible for application of nutrition science in clinical practice settings is the:
a. nurse. b. physician. c. public health nutritionist. d. registered dietitian.
Cells will do all of the following to create their own working proteins from available amino acids except: a. synthesize nonessential amino acids that are missing for the protein that is being made. b. obtain amino acids that are available in the cell's amino acid pool
c. slow down protein synthesis until enough of the limiting amino acid is available again. d. hold partially completed proteins until the diet provides the missing amino acids. e. break down their internal proteins to liberate the needed amino acids.
Patient X is visiting a registered dietitian to learn how to eat in relation to megaloblastic anemia. Which of the following breakfast menus would be the most appropriate for this patient in the treatment of this condition?
a. 2 slices white toast, 2 tsp. grape jelly, 2 tsp. margarine, 8 oz. coffee b. 1 scrambled egg, 2 slices bacon, 1 c. skim milk c. 1 half pink grapefruit, 8 oz. coffee d. 1 c. raisin bran cereal, 1/2 c. skim milk, 6 oz. orange juice
Nucleoside reverse transcriptase inhibitors such as Zidovudine (Retrovir) perform what function in the treatment of HIV?
a. Suppress conversion of HIV RNA to DNA. b. Reduce transcription of infected host DNA. c. Limit the integration of HIV DNA into host cell DNA. d. Prevent the breakdown of HIV viral proteins to be used for production of new viral cores.