Proctored Nutrition ATI

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.

Correct Answer: D

Rationale: The correct answer is 'D: lack of exposure to sunlight.' Older adults, especially those in assisted living communities, are at risk of vitamin D deficiency due to spending most of their time indoors, which reduces their exposure to sunlight. Sunlight is essential for the body to produce vitamin D. Choices A, B, and C are less likely to be major factors in compromising vitamin D status. While a decreased intake of fruits and vegetables and lack of physical activity can impact overall health, they are not as directly related to vitamin D status. Malabsorption due to atrophic gastritis may affect the absorption of certain nutrients, but vitamin D synthesis primarily depends on sunlight exposure.

Correct Answer: C

Rationale: The correct answer is C: anosmia. Anosmia refers to the loss of smell, which significantly affects the ability to detect flavors. Hypergeusia and dysgeusia, choices A and B, refer to heightened or distorted taste, respectively. 'Phantom taste' in choice D is not the correct term for the condition described in the question.

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.

Correct Answer: A

Rationale: The statement is TRUE. Sickle cell disease is caused by a genetic mutation in the hemoglobin gene, leading to an abnormal amino acid sequence. This results in the production of abnormal hemoglobin molecules, causing red blood cells to become sickle-shaped. This inherited condition is a classic example of a genetic error affecting the amino acid sequence, making choice A the correct answer. Choices B, C, and D are incorrect as they do not accurately reflect the nature of sickle cell disease.