Which of the following best describes anaphylaxis?
A chronic autoimmune disorder that causes progressive damage to the respiratory lining
A localized inflammatory response resulting in a mild skin rash and pruritus
A severe, systemic reaction characterized by airway obstruction and cardiovascular shock
A non-allergic food intolerance that leads to temporary gastrointestinal distress
The Correct Answer is C
A. A chronic autoimmune disorder affecting the respiratory lining, such as asthma or chronic bronchitis, is not the same as anaphylaxis. These conditions involve long-term inflammation but are not acute, systemic allergic reactions.
B. A mild, localized allergic response, such as hives or itching (pruritus), involves limited areas of the body and does not threaten life. Anaphylaxis, in contrast, is systemic and life-threatening.
C. Anaphylaxis is a severe, systemic allergic reaction that can rapidly affect multiple organ systems. It often includes symptoms such as airway swelling, bronchoconstriction, hypotension, rapid pulse, dizziness, and even cardiovascular shock. Without prompt treatment, typically with intramuscular epinephrine, anaphylaxis can be fatal. The reaction is usually triggered by allergens such as foods, insect stings, medications, or latex.
D. Non-allergic food intolerances, such as lactose intolerance, can cause gastrointestinal discomfort like bloating, cramping, or diarrhea, but they do not involve systemic immune activation, airway obstruction, or cardiovascular collapse.
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Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Carbohydrates do not contain lithium. Lithium is not a naturally occurring element in organic compounds relevant to nutrition or energy metabolism in the human body, so this option is incorrect.
B. Carbohydrates are classified as organic compounds because they contain carbon bonded to hydrogen and oxygen. While they do contain hydrogen and oxygen, being an organic molecule requires the presence of carbon-hydrogen bonds. Therefore, calling them inorganic is incorrect.
C. Carbohydrates do not contain nitrogen as a primary component. Nitrogen is found in proteins and nucleic acids but is not part of the basic chemical structure of carbohydrates.
D. Carbohydrates are a group of organic compounds composed of carbon, hydrogen, and oxygen atoms, typically with a hydrogen-to-oxygen ratio of 2:1, similar to water (H₂O). They are a primary source of energy for the body because they can be broken down into glucose, which is used in cellular respiration to produce ATP, the energy currency of cells. Carbohydrates also serve as storage molecules, such as glycogen in animals and starch in plants, and structural molecules, like cellulose in plant cell walls and chitin in the exoskeletons of some animals. They are classified into monosaccharides (simple sugars like glucose and fructose), disaccharides (such as sucrose and lactose), and polysaccharides (starch, glycogen, and cellulose), each serving distinct roles in energy provision, storage, and structural support.
Correct Answer is C
Explanation
A. Swiss cheese is very high in calcium and supports bone health, but it is an animal-derived product. Vegans avoid all dairy products, so Swiss cheese would not be appropriate for a vegan client. Regular consumption could also increase saturated fat intake, which is another consideration for overall health.
B. Yogurt is a good source of calcium, protein, and probiotics, but it is also a dairy product and therefore excluded from a vegan diet. Non-dairy fortified alternatives like soy, almond, or oat yogurt could be considered, but plain dairy yogurt itself is not vegan-friendly.
C. Collard greens are a plant-based food rich in calcium, making them an excellent choice for vegans. One cup of cooked collard greens provides roughly 266 mg of calcium, along with vitamins A, C, K, and dietary fiber. Other calcium-rich plant sources include kale, bok choy, turnip greens, fortified plant milks, tofu set with calcium salts, almonds, and sesame seeds. While plant-based calcium may be slightly less bioavailable than dairy calcium, a varied diet with multiple sources can meet daily requirements. Incorporating these foods supports bone density, nerve function, and overall metabolic health in vegan clients.
D. Sardines are rich in calcium, especially because of their edible bones, and also provide vitamin D and omega-3 fatty acids. However, they are an animal product and therefore not suitable for a vegan diet.
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