A person who follows a lacto-ovo-vegetarian diet includes which of the following in their meals?
Plant-based foods, eggs, and dairy products
Plant-based foods and dairy, but no eggs
Plant-based foods and eggs, but no dairy
Plant-based foods only, with no animal products
The Correct Answer is A
A. A lacto-ovo-vegetarian diet includes plant-based foods along with both eggs and dairy products. Individuals following this diet avoid meat, poultry, and fish but still consume eggs, milk, cheese, and yogurt. This combination allows them to meet their protein needs, obtain essential vitamins such as B12 and riboflavin, and maintain adequate calcium intake for bone health. The inclusion of eggs provides high-quality protein and nutrients such as choline, which is important for brain health, while dairy products supply calcium, vitamin D, and phosphorus. By relying on plant-based foods for the majority of the diet, individuals also gain dietary fiber, antioxidants, and other micronutrients that support overall health.
B. This describes a lacto-vegetarian diet, which includes dairy products but excludes eggs. While it provides calcium and some protein, it may require additional sources of nutrients found in eggs, such as vitamin B12 and high-quality protein, to meet daily requirements.
C. This describes an ovo-vegetarian diet, which includes eggs but excludes dairy products. While eggs supply protein and certain vitamins, the absence of dairy may require supplementation or careful dietary planning to ensure adequate calcium and vitamin D intake.
D. This describes a vegan diet, which excludes all animal products, including eggs and dairy. Vegans must plan carefully to obtain sufficient protein, calcium, vitamin B12, iron, and omega-3 fatty acids from plant-based sources or supplements.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is ["A","B","C"]
Explanation
A. Refrigerating foods promptly at 40°F (4°C) or below slows the growth of bacteria such as Salmonella, E. coli, and Listeria, which are common causes of foodborne illness. Leaving perishable foods at room temperature allows bacteria to multiply rapidly, increasing the risk of infection. Foods should be stored in the refrigerator within two hours of preparation, or within one hour if the ambient temperature is above 90°F (32°C).
B. Using different cutting boards for produce, meat, bread, poultry, and fish prevents cross-contamination. Bacteria from raw foods can transfer to ready-to-eat foods like fruits, vegetables, or bread if the same cutting board or utensils are used. Separate cutting boards and utensils minimize this risk, and color-coded boards can help maintain separation in both home and professional kitchens.
C. Washing hands and kitchen surfaces often is essential to prevent the spread of pathogens. Hands should be washed with soap and warm water for at least twenty seconds before handling food, after touching raw meat, using the restroom, or handling garbage. Kitchen surfaces, utensils, and equipment should also be cleaned and sanitized regularly to remove bacteria and prevent contamination.
D. Using hot sauce does not reliably kill harmful microbes in raw foods. While some acids or spices may have minimal antimicrobial effects, they are not sufficient to make raw or improperly handled food safe.
E. Thawing raw meat in the kitchen sink or in a basin of water at room temperature is unsafe because the outer layers of the food can reach temperatures that promote rapid bacterial growth while the inside remains frozen. Safe thawing methods include thawing in the refrigerator, submerging in cold water in a sealed bag while changing the water every thirty minutes, or using a microwave to thaw, followed by immediate cooking.
Correct Answer is D
Explanation
A. Amylase is an enzyme, not a hormone. It aids in carbohydrate digestion by breaking down starch into sugars but does not regulate blood glucose levels.
B. Leptin and ghrelin are hormones involved in appetite regulation. Leptin signals satiety, while ghrelin stimulates hunger. They influence energy intake but do not directly control blood glucose.
C. Glucagon does help raise blood glucose, but cholecystokinin (CCK) primarily regulates digestion by stimulating bile and pancreatic enzyme release and signaling satiety; it does not directly control glucose levels.
D. Insulin and glucagon are the primary hormones responsible for maintaining blood glucose homeostasis. Insulin, secreted by pancreatic beta cells, lowers blood glucose by promoting glucose uptake into cells and storage as glycogen in the liver and muscles. Glucagon, secreted by pancreatic alpha cells, raises blood glucose by stimulating glycogen breakdown (glycogenolysis) and glucose production (gluconeogenesis) in the liver. Together, they maintain blood glucose within a narrow, healthy range, essential for energy supply to the brain and other tissues.
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