What is usually the main source of energy provided by parenteral nutrition?
a. Carbohydrate b. Protein
c. Fat d. Amino acids
Q. 2What primary factor governs the quality of a food protein?
a. Fat content b. Essential amino acid content
c. Complex carbohydrate content d. Nonessential amino acid content
Q. 3When calculating the amount of iron that can be absorbed from a meal, all of the following factors are of major importance EXCEPT
a. EDTA content. b. phytate content.
c. vitamin C content. d. MFP factor content.
Q. 4A 20 IV fat emulsion provides how many kcalories per mL?
a. 1.0 b. 1.1
c. 2.0 d. 2.1
Q. 5Which of the following is related to the quality of a food protein?
a. Essential amino acid balance
b. Nonessential amino acid balance
c. Total amino acids per gram of food
d. Quantity of nonessential amino acids that can be converted to glucose
Q. 6What is the function of MFP factor?
a. Enhances iron absorption
b. Acts as an iron enrichment nutrient
c. Simulates metallothionein synthesis
d. Acts as chelating agent for iron toxicity treatment
Q. 7When lipids are administered parenterally on a daily basis, what is the main objective?
a. Increase the use of dextrose for energy. b. Promote the immune response.
c. Provide a concentrated energy source. d. Avoid hypoglycemia.
Q. 8Which of the following food proteins has the best assortment of essential amino acids for the human body?
a. Egg b. Rice
c. Corn d. Gelatin
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