Which amino acid may have beneficial effects on infection rates and wound healing in postoperative ...

Which amino acid may have beneficial effects on infection rates and wound healing in postoperative patients?
 a. glutamine
 b. tyrosine
 c. arginine
 d. phenylalanine
  e. glycine

Q. 2

Biological hazards that may cause foodborne illness include all of the following EXCEPT
 a. bacteria.
  b. molds.
  c. viruses.
  d. parasites.
  e. prions.
  f. pesticides.
  Indicate whether the statement is true or false

Q. 3

Answer the following questions based on the case study Katelyn Cornhusker information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks. Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website; a nutrition professor from the state-funded university; and a dietitian and a medical doctor, both from a local hospital that has been treating patients who got sick from the contaminated food. The story describes how individuals are being hospitalized after experiencing symptoms of cramps, nausea, bloating, and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers. Most patrons also consumed a diet soda, milk shake, and French fries with their meal. Which governmental agencies are likely to be involved in the food poisoning outbreak?
 A) The local health department
  B) The Centers for Disease Control and Prevention
  C) The National Marine Fisheries Service
  D) Both A and B
  E) A, B, and C

Q. 4

Which amino acid may improve infection, muscle mass, and mortality rates in critically ill patients?
 a. leucine
 b. glutamine
  c. valine
 d. isoleucine
  e. glycine

Q. 5

Which of these individuals would be least susceptible to foodborne illnesses?
 a. a six-month-old infant
  b. an eighteen-year-old teenager
  c. a twenty-eight-year-old male with AIDS
  d. a forty-year-old woman with breast cancer
  e. an eighty-year-old grandparent

Q. 6

Answer the following questions based on the case study Katelyn Cornhusker information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks. Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website; a nutrition professor from the state-funded university; and a dietitian and a medical doctor, both from a local hospital that has been treating patients who got sick from the contaminated food. The story describes how individuals are being hospitalized after experiencing symptoms of cramps, nausea, bloating, and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers. Most patrons also consumed a diet soda, milk shake, and French fries with their meal. Which source of nutrition information is the least credible?
 A) The nutrition professor employed by the state-funded university.
  B) The dietitian employed by the hospital.
  C) The medical doctor employed by the hospital.
  D) The journalist employed by the local newspaper.
  E) The Centers for Disease Control and Prevention website.

Q. 7

Laura is an intensive care, non-obese, acute stress patient. She weighs 150 pounds. What are Laura's approximate maximum daily protein needs?
 a. 20 to 40 grams
  b. 50 to 60 grams
 c. 70 to 80 grams
 d. 80 to 135 grams
 e. 150 to 200 grams

Q. 8

Reasons that the United States food supply is among the safest in the world include
 a. stringent federal and state legislation.
  b. inspection at all levels of food production and distribution.
  c. tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention.
  d. the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits.
  e. all of the above