Hematologic Disorders and Anemia Q 12 - Gyan Darpan : Learning Portal
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Wednesday 27 April 2022

Hematologic Disorders and Anemia Q 12

The nurse would instruct the client to eat which of the following foods to obtain the best supply of vitamin B12?
     A. Whole grains
     B. Green leafy vegetables
     C. Meats and dairy products
     D. Broccoli and Brussels sprouts

Correct Answer: C. Meats and dairy products

Good sources of vitamin B12 include meats and dairy products. Dairy is a great source of vitamin B12. One cup of whole or full-fat yogurt provides up to 23% of the RDI, and one slice (28 grams) of Swiss cheese contains 16%. If looking for higher concentrations of vitamin B12, it’s recommended to choose from low-fat cuts of meat. It’s also better to grill or roast it instead of frying. This helps preserve the vitamin B12 content

Option A: Whole grains are a good source of thiamine. When bread or pasta is labeled “100% whole grain,” that means the product was made with the entire wheat kernel. As opposed to those made with processed flour, these products contain far more nutrients, including vitamin B1.
Option B: Green leafy vegetables are good sources of niacin, folate, and carotenoids (precursors of vitamin A). Dark green leafy vegetables are an excellent source of fiber, folate, and carotenoids. These vegetables also contain vitamins C and K and the minerals iron and calcium. In addition, dark green leafy vegetables act as antioxidants in the body.
Option D: Broccoli and Brussels sprouts are good sources of ascorbic acid (vitamin C). Like broccoli, Brussels sprouts are a member of the cruciferous family of vegetables and contain the same health-promoting plant compounds. Brussels sprouts also contain kaempferol, an antioxidant that may be particularly effective in preventing damage to cells. A cup (91 grams) of raw broccoli provides 116% of your daily vitamin K needs, 135% of the daily vitamin C requirement, and a good amount of folate, manganese, and potassium.

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