Which diet has been shown to have substantially lower rates of cardiovascular disease and may also reduce risk for cognitive decline?
Diabetic diet
Mediterranean diet
Keto diet
Vegetarian diet
The Correct Answer is B
A. A diabetic diet focuses on controlling blood glucose and carbohydrate intake to manage diabetes. While it supports metabolic health, it has not been specifically shown to reduce rates of cardiovascular disease or cognitive decline to the extent seen with the Mediterranean diet.
B. The Mediterranean diet emphasizes fruits, vegetables, whole grains, legumes, nuts, olive oil, and fish, with moderate consumption of dairy and minimal red meat. This diet is rich in antioxidants, monounsaturated fats, and omega-3 fatty acids, which contribute to improved heart health by reducing inflammation, lowering LDL cholesterol, and supporting endothelial function. Numerous studies also suggest the Mediterranean diet may reduce the risk of cognitive decline and neurodegenerative diseases like Alzheimer’s, likely due to its anti-inflammatory and neuroprotective nutrient profile.
C. The ketogenic (keto) diet is high in fat and very low in carbohydrates, which can help with weight loss and blood sugar control. However, its long-term effects on cardiovascular health are still debated, and it has not been conclusively shown to reduce cognitive decline. Some studies even suggest potential risks due to high saturated fat intake.
D. A vegetarian diet excludes meat and sometimes other animal products, which can reduce saturated fat intake and support heart health. However, while vegetarian diets can improve cardiovascular risk factors, they do not consistently demonstrate the same broad, evidence-backed reductions in cardiovascular disease and cognitive decline as the Mediterranean diet, which includes a balanced mix of plant and healthy animal foods.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is B
Explanation
A. Clostridium perfringens is a common cause of foodborne illness, often associated with improperly stored cooked meats and gravies. While it causes many cases of mild gastrointestinal illness, it rarely leads to hospitalization or death.
B. Salmonella is responsible for the largest number of foodborne illnesses in the United States and causes the greatest number of hospitalizations and deaths among foodborne pathogens. It commonly contaminates eggs, poultry, meat, and sometimes produce. Infections can range from mild gastroenteritis to severe systemic illness, particularly in young children, older adults, and immunocompromised individuals, leading to hospitalization or, in severe cases, death.
C. Campylobacter is a leading cause of bacterial gastroenteritis and is often linked to undercooked poultry. While it can cause significant illness and sometimes complications like Guillain-Barré syndrome, it results in fewer hospitalizations and deaths than Salmonella.
D. Listeria monocytogenes causes severe illness in vulnerable populations, such as pregnant women, newborns, and the elderly, and can lead to miscarriage or meningitis. However, it is relatively rare compared to Salmonella and does not account for the greatest number of overall cases.
Correct Answer is D
Explanation
A. 100,000 calories is much larger than a kilocalorie and does not correspond to the standard energy conversion used in nutrition.
B. 100 calories is equivalent to 0.1 kilocalorie, so this is too small to define a kilocalorie.
C. 10,000 calories is also much greater than the actual equivalent of one kilocalorie.
D. One kilocalorie (kcal) is equal to 1,000 calories (cal). In nutrition, the term “calorie” commonly refers to a kilocalorie, which is the amount of energy required to raise the temperature of 1 kilogram of water by 1°C. Food labels use kilocalories to quantify the energy content of foods, which helps guide dietary intake and energy balance.
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