What were methods of preserving food prior to technological advances and are still used today?
Salting, sugaring, drying, smoking
Stabilizers, texturizers, emulsifiers
Use of preservatives such as vitamin C and E
Mechanical refrigeration
The Correct Answer is A
A. Traditional methods of food preservation—salting, sugaring, drying, and smoking—have been used for centuries and remain in use today. Salting draws moisture out of foods to inhibit bacterial growth. Sugaring, used in jams and candies, reduces water activity, making the environment unsuitable for microbes. Drying removes moisture, preventing spoilage, while smoking imparts flavor and introduces compounds that inhibit microbial growth. These methods were developed long before modern technology and continue to be effective, particularly in artisanal and emergency food preservation.
B. Stabilizers, texturizers, and emulsifiers are modern food additives used to improve texture, consistency, and appearance in processed foods, not traditional preservation methods.
C. Preservatives such as vitamin C (ascorbic acid) and vitamin E (tocopherols) are modern chemical methods to prevent oxidation and spoilage, and were not historically used prior to technological advances.
D. Mechanical refrigeration is a technological advancement that emerged in the 19th and 20th centuries. While highly effective, it is not considered a traditional method of food preservation.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Hemoglobin is the oxygen-carrying protein in red blood cells. Its production depends on iron and vitamins such as B6, B12, and folate, but vitamin C does not directly synthesize hemoglobin. Although vitamin C can enhance iron absorption, it is not a component of hemoglobin formation itself.
B. Albumin is a major plasma protein synthesized in the liver. It helps maintain blood osmotic pressure, transports hormones, fatty acids, and drugs, and contributes to overall fluid balance. Vitamin C is not required for albumin production, so this is not the correct answer.
C. Iodine is an essential trace element used to produce thyroid hormones, not a protein. Vitamin C has no role in iodine metabolism or thyroid hormone synthesis.
D. Collagen is a structural protein found throughout the body in connective tissues such as skin, tendons, ligaments, cartilage, and blood vessel walls. Vitamin C is a critical cofactor in the enzymatic hydroxylation of proline and lysine residues during collagen synthesis, which stabilizes the triple-helix structure of collagen. Adequate vitamin C ensures strong, healthy connective tissues, proper wound healing, and tissue repair. A deficiency in vitamin C leads to scurvy, characterized by weakened connective tissue, bleeding gums, poor wound healing, joint pain, and easy bruising. Collagen synthesis is therefore the primary way vitamin C helps maintain tissue health.
Correct Answer is A
Explanation
A. These fish are high in mercury, a heavy metal that can cross the placenta and harm the developing fetal nervous system. Mercury exposure during pregnancy is associated with impaired cognitive development, delays in walking and talking, and other neurological deficits. Pregnant women are advised to avoid shark, swordfish, tilefish, and king mackerel to minimize these risks.
B. While these fish are high in protein, protein itself is beneficial during pregnancy and is not a reason to avoid these fish. The concern is specifically related to mercury content, not protein.
C. These fish are not low in minerals. In fact, fish generally provide important nutrients like selenium, iodine, and omega-3 fatty acids, which are beneficial during pregnancy.
D. Digestibility is not the issue. The problem is the potential toxic effect of mercury, not the difficulty of digesting the fish.
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