Which of the following food sources is a good source of Vitamin K?

Appeared in: UP NHM CHO 7 Sept 2022(shift-1st)

Explanation

Dark, green leafy vegetables like spinach, kale, and broccoli are the most abundant dietary source of phylloquinone (Vitamin K1).
Vitamin K1 is the primary form of Vitamin K obtained from diet and is crucial for the synthesis of blood clotting factors in the liver.
Compared to other food groups, the concentration of Vitamin K in leafy greens is significantly higher, making them the best and most reliable dietary source.

Option A: Fish oil is an excellent source of Omega-3 fatty acids and Vitamin D, but it contains negligible amounts of Vitamin K.
Option B: Egg yolks contain a small amount of Vitamin K2 (menaquinone), but they are not considered a rich or primary source compared to leafy greens.
Option D: While milk and dairy products contain some Vitamin K2, the concentration is much lower than the Vitamin K1 found in leafy green vegetables.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Dietary sources of Vitamin K as background academic context rather than a clinical decision trigger.
Nurses must educate patients on warfarin (an anticoagulant) to maintain a consistent intake of Vitamin K, as fluctuations can dangerously alter INR levels and risk of clotting or bleeding.
A key nursing action for all newborns is the administration of a prophylactic Vitamin K injection to prevent Vitamin K Deficiency Bleeding (VKDB), a potentially life-threatening condition.
What if? If a patient on long-term broad-spectrum antibiotics develops easy bruising and bleeding gums, the nurse should suspect a potential Vitamin K deficiency due to destruction of gut flora and notify the healthcare provider.

How to Approach the Question

This is a factual recall question asking for the best dietary source of a specific nutrient.
First, identify the nutrient in question: Vitamin K.
Recall the primary food groups associated with major vitamins.
Evaluate each option based on its main nutritional profile: Fish oil (Vitamins A/D, Omega-3s), Eggs (Protein, some K2), Milk (Calcium, Vitamin D).
Recognize that 'dark, green leafy vegetables' is the classic, most potent source of dietary Vitamin K (specifically K1), which is essential for blood clotting.
Select the option that represents the richest and most significant source to meet dietary needs.

Concept Tested & Keywords

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E6 Nutrition Monika Sharma 3e p. 136-138

E6 Medicine Harrison 22e Part 2 p. 517-519

E6 Pharmacology Nursing Lilley 11e Part 3 p. 196-198

Practise the full UP NHM CHO 7 Sept 2022(shift-1st)

Attempt every question from this paper in a timed mock, then review the full solution for each one.