Which micronutrient is most closely associated with blood clotting?
Vitamin B6
Vitamin K
Folate
Vitamin B12
The Correct Answer is B
A. Vitamin B6, also known as pyridoxine, is involved in amino acid metabolism, neurotransmitter synthesis, and hemoglobin production. While it is important for overall health and proper blood function, it does not directly participate in the blood clotting process, so deficiency does not cause bleeding disorders.
B. Vitamin K is the micronutrient most directly involved in blood clotting (coagulation). It is a fat-soluble vitamin that acts as a coenzyme for the liver enzymes responsible for producing clotting factors, including prothrombin (factor II), and factors VII, IX, and X. Without sufficient vitamin K, the synthesis of these proteins is impaired, leading to an increased risk of excessive bleeding, bruising, or hemorrhage. Vitamin K can be obtained from green leafy vegetables, broccoli, Brussels sprouts, and certain vegetable oils, and it is also synthesized by beneficial gut bacteria. Newborns are particularly at risk for vitamin K deficiency, which is why vitamin K injections are routinely given at birth to prevent bleeding disorders.
C. Folate (vitamin B9) is crucial for DNA synthesis and red blood cell formation, supporting growth and development, particularly during pregnancy. While folate deficiency can cause megaloblastic anemia, it does not have a direct role in coagulation or the clotting cascade.
D. Vitamin B12 is essential for red blood cell maturation and neurological function. Deficiency can also lead to anemia and neurological symptoms but does not impact clotting.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. While cooked bacon and eggs can be safe if prepared properly, ordering breakfast foods does not inherently protect against foodborne illness. Undercooked or improperly handled eggs and meats can still carry pathogens like Salmonella.
B. Ordering a hamburger medium rare increases the risk of exposure to bacteria such as E. coli, which may survive if the meat is not cooked to a safe internal temperature (160°F / 71°C for ground beef).
C. Using antibacterial hand sanitizer before eating helps reduce the presence of harmful bacteria on your hands, which is a common route for foodborne illness. Hand hygiene is an effective preventive measure, especially when dining out, before handling food, or after touching potentially contaminated surfaces.
D. Eating chicken salad at room temperature is unsafe because perishable foods held in the “danger zone” (40°F–140°F) allow bacteria to multiply rapidly. Chicken salad should be kept refrigerated until consumption to prevent foodborne illness.
Correct Answer is D
Explanation
A. While eating a variety of colorful fruits and vegetables can indicate a range of nutrients, color alone does not guarantee a healthful diet. A diet can be colorful but still high in added sugars, unhealthy fats, or processed foods.
B. Whether foods are organic or not does not determine the overall healthfulness of the diet. Both organic and conventionally grown foods can contribute to a balanced, nutritious diet. Excluding organic foods is not a key component of healthful eating.
C. Featuring whole foods—minimally processed foods like fruits, vegetables, whole grains, legumes, and lean proteins—is beneficial, but this alone does not fully define a healthful diet. Other factors, such as nutrient density and balance, are also critical.
D. Nutrient-dense foods provide a high amount of essential nutrients (vitamins, minerals, protein, fiber) relative to their calorie content. Choosing nutrient-dense foods helps ensure adequate nutrition while supporting healthy body weight and reducing the risk of chronic diseases. Examples include leafy greens, berries, lean proteins, whole grains, and legumes. Focusing on nutrient-dense foods is a cornerstone of a healthful diet.
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