Table of contents

1. Introduction to Biology2h 42m
2. Chemistry3h 37m
3. Water1h 26m
4. Biomolecules2h 23m
5. Cell Components2h 26m
6. The Membrane2h 31m
7. Energy and Metabolism2h 0m
8. Respiration2h 40m
9. Photosynthesis2h 49m
10. Cell Signaling59m
11. Cell Division2h 47m
12. Meiosis2h 0m
13. Mendelian Genetics4h 44m
14. DNA Synthesis2h 27m
15. Gene Expression3h 6m
16. Regulation of Expression3h 31m
17. Viruses37m
- Viruses
  37m
18. Biotechnology2h 58m
19. Genomics17m
- Genomes
  17m
20. Development1h 5m
21. Evolution3h 1m
22. Evolution of Populations3h 53m
23. Speciation1h 37m
24. History of Life on Earth2h 6m
25. Phylogeny2h 31m
26. Prokaryotes4h 59m
27. Protists1h 12m
28. Plants1h 22m
29. Fungi36m
- Fungi
  19m
- Fungi Reproduction
  17m
30. Overview of Animals34m
- Overview of Animals
  34m
31. Invertebrates1h 2m
32. Vertebrates50m
33. Plant Anatomy1h 3m
34. Vascular Plant Transport1h 2m
- Water Potential
  1h 2m
35. Soil37m
- Soil and Nutrients
  20m
- Nitrogen Fixation
  16m
36. Plant Reproduction47m
- Flowers
  33m
- Seeds
  14m
37. Plant Sensation and Response1h 9m
38. Animal Form and Function1h 19m
39. Digestive System1h 10m
- Digestion
  1h 3m
- Blood Sugar Homeostasis
  7m
40. Circulatory System1h 49m
41. Immune System1h 12m
42. Osmoregulation and Excretion50m
- Osmoregulation and Excretion
  50m
43. Endocrine System1h 4m
- Endocrine System
  1h 4m
44. Animal Reproduction1h 2m
- Animal Reproduction
  1h 2m
45. Nervous System1h 55m
- Neurons and Action Potentials
  1h 8m
- Central and Peripheral Nervous System
  46m
46. Sensory Systems46m
- Sensory System
  46m
47. Muscle Systems23m
- Musculoskeletal System
  23m
48. Ecology3h 11m
49. Animal Behavior28m
- Animal Behavior
  28m
50. Population Ecology3h 41m
51. Community Ecology2h 46m
52. Ecosystems2h 36m
53. Conservation Biology24m
- Conservation Biology
  24m

11. Cell Division

Cancer

General Biology

11. Cell Division

Cancer

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Multiple Choice

A nurse is teaching a client who has a family history of colorectal cancer. Which of the following lifestyle modifications should the nurse recommend to help reduce the client's risk?

Avoid all dairy products

Consume a high-fat, low-carbohydrate diet

Increase dietary fiber intake and limit red meat consumption

Reduce intake of fruits and vegetables

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Verified step by step guidance

Understand the connection between diet and colorectal cancer risk: High dietary fiber intake is associated with a reduced risk of colorectal cancer because fiber promotes healthy digestion and helps remove potential carcinogens from the digestive tract. Conversely, high consumption of red meat has been linked to an increased risk of colorectal cancer due to compounds formed during cooking and digestion.

Evaluate the options provided: Avoiding all dairy products is not directly linked to reducing colorectal cancer risk. Consuming a high-fat, low-carbohydrate diet is not recommended as it may increase cancer risk. Reducing intake of fruits and vegetables is counterproductive since these foods contain antioxidants and nutrients that may help protect against cancer.

Focus on the correct recommendation: Increasing dietary fiber intake (e.g., from whole grains, fruits, and vegetables) and limiting red meat consumption are evidence-based strategies to reduce colorectal cancer risk.

Explain the role of fiber: Fiber adds bulk to stool, reduces transit time in the colon, and may dilute carcinogens. It also supports a healthy gut microbiome, which can play a role in reducing inflammation and cancer risk.

Summarize the lifestyle modification: The nurse should recommend a diet rich in fruits, vegetables, and whole grains while limiting red and processed meats to help reduce the client's risk of colorectal cancer.