Which nutrient is most important for pregnant women to prevent neural tube defects?

Correct Answer: B

Rationale: The correct answer is B) Folate. Folate, also known as folic acid in its synthetic form, is crucial for pregnant women to prevent neural tube defects in their developing babies. Neural tube defects are serious birth defects that affect the brain, spine, or spinal cord. Folate plays a key role in DNA synthesis and repair, making it essential for the rapid cell division and growth that occurs during pregnancy, especially in the early stages when the neural tube is forming. Iron (option A) is important during pregnancy to prevent anemia, but it is not directly linked to preventing neural tube defects. Calcium (option C) is important for bone health but does not specifically prevent neural tube defects. Vitamin D (option D) is essential for calcium absorption and bone health but is not directly related to preventing neural tube defects. Educationally, understanding the role of specific nutrients during pregnancy is essential for healthcare professionals working with pregnant women. By knowing the importance of folate in preventing neural tube defects, healthcare providers can educate and support pregnant women in making informed decisions about their nutrition to ensure the best outcomes for both mother and baby.

Correct Answer: D

Rationale: In type 1 diabetes, the body's immune system destroys the beta cells in the pancreas that produce insulin. This leads to an insufficient amount of insulin, which is required to facilitate the transport of glucose into the cells. Consequently, blood glucose levels remain high. The other options are incorrect. Option A is incorrect because urinary excretion of glucose does not directly contribute to blood glucose levels. Option B is incorrect because, while gluconeogenesis does produce glucose, it is not the cause of high glucose levels in type 1 diabetes. Option C is incorrect because absorption efficiency of glucose from the gastrointestinal tract does not affect the amount of insulin available to transport glucose into cells.

Correct Answer: B

Rationale: The correct answer is both statements are false. The process of juicing often extracts the liquid components of fruits and vegetables, leaving behind the fiber-rich pulp. Therefore, juicing does not typically provide increased fiber. Additionally, juices can contain a higher concentration of sugar than whole fruits because the fiber, which helps to slow down the absorption of sugar, has been removed. This can lead to a spike in blood sugar levels after consumption. The other options are incorrect because they contain at least one false statement.

Correct Answer: D

Rationale: All the listed options (Age, Sleep, Fasting/Starvation, Activity Level) are factors that can affect a person's Basal Metabolic Rate (BMR). BMR is the number of calories your body needs to accomplish its most basic (basal) life-sustaining functions. Age can affect BMR as metabolism slows with age. Sleep can influence BMR as metabolism slows during sleep. Fasting or starvation can decrease BMR as the body conserves energy. Activity level can also influence BMR; the more active you are, the higher your BMR, as your body requires more energy for physical activities.

Correct Answer: B

Rationale: The correct answer is Dysgeusia, which is a persistent and abnormal distortion of the sense of taste. This condition can be triggered by various factors such as medications or certain diseases. Anosmia, choice A, refers to the loss of the sense of smell, not taste. Xerostomia, choice C, is the medical term for dry mouth, which is not specifically related to a distortion of taste. Hypogeusia, choice D, refers to a reduced ability to taste things, which is not the same as a distortion of the sense of taste.