ATI Nutrition Proctored Exam 2019 Answers

Correct Answer: B

Rationale: Excessive intake of dietary protein can lead to impaired kidney function over time. Excessive protein consumption can put a strain on the kidneys as they work to eliminate the byproducts of protein metabolism. This can potentially lead to kidney damage. Choices A, C, and D are incorrect. Excessive protein intake is not directly linked to causing vitamin deficiencies, increasing weight loss, or decreasing the production of indispensable amino acids.

Correct Answer: C

Rationale: The correct answer is C: 300 mg. The recommended maximum daily intake of cholesterol is 300 mg to reduce the risk of heart disease. Option A (100 mg) is too low, which may not provide enough cholesterol for normal bodily functions. Option B (200 mg) is also below the recommended limit. Option D (400 mg) exceeds the recommended daily intake, increasing the risk of heart disease.

Correct Answer: B

Rationale: Most fat replacers are made from carbohydrates. Carbohydrates are utilized to mimic the texture of fats in food products. Proteins (Choice A) are not commonly used as fat replacers and are more often associated with other functions in food. Cholesterol (Choice C) is a type of fat and not used to replace fat in food products. Monoglycerides (Choice D) are sometimes used as emulsifiers or stabilizers in food products but are not the primary source of fat replacers.

Correct Answer: D

Rationale: The correct answer is D, Maltose. A disaccharide is formed when two monosaccharides are joined together. Glucose, fructose, and galactose are all monosaccharides, not disaccharides. Therefore, they are not examples of disaccharides.

Correct Answer: B

Rationale: Hemoglobin is a protein that carries oxygen in the blood, making it the correct answer. Choice A, Saline, is a salt solution and not a protein. Choice C, Cellulose, is a complex carbohydrate found in the cell walls of plants, not a protein. Choice D, Prostaglandins, are lipid compounds with hormone-like effects, not proteins.