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RD exam > 4 > Flashcards

4 Flashcards

1
Q

To lower LDL cholesterol levels, the Academy`s Evidence Analysis Library recommends how many mg of daily plant sterol consumption?

A

2-3 mg/day

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2
Q

copper is necessary in the formation of ___

A

hemoglobin

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3
Q

Which of the following is an example of positive correlation?
A. The amount of weight gained by pregnant women during the first trimester has been found to decrease as the number of episodes of nausea and vomiting increases.
B. The incidence of T2D increases as central adiposity increases
C. Consuming calories in excess of those needed results in increased generalized adiposity.
D. Blood pressure in certain genetic groups appears to decrease as the consumption of dietary sodium is reduced.

A

The incidence of T2D increases as central adiposity increases.

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4
Q 
Which of the following measures of obesity correlate best with obesity-associated disease risk?
A. BMI
B. Skinfold Thickness
C. Abdominal Body Shape Index
D. Waist Circumference
A

Waist circumference

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5
Q

Which quick freezing process incorporates very low temperatures (-140*F) with liquid nitrogen or carbon dioxide?

A

Cryogenic freezing

Requires temperatures below (-248*F). Typically uses helium-which is the liquid state in extreme freezing temperatures.

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6
Q

Another name for irradiation is:

A

Cold pasteurization

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7
Q

At what levels do leptin and ghrelin promote excess food intake?

A

Low leptin, high ghrelin.

When people diet, they eat less and their fat cells lose some fat, which then decreases the amount of leptin produced.

“Let’s say you starve, let’s say you have decreased energy intake, let’s say you lose weight,” Lustig says. “Now your leptin level goes below your personal leptin threshold. When it does that, your brain senses starvation. That can occur at any leptin level, depending on what your leptin threshold is.”

Elevated leptin levels are associated with obesity, overeating, and inflammation-related diseases, including high blood pressure, metabolic syndrome, and heart disease

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8
Q

According to the NCEP ATP III definition, metabolic syndrome is present if three or more of the following five criteria are met: waist circumference over ____ inches (men) or ____ inches (women), blood pressure over
____ mmHg, fasting triglyceride (TG) level over ____ mg/dl, fasting high-density lipoprotein (HDL) cholesterol level less than ____ mg/dl (men) or ____ mg/dl (women) and fasting blood sugar over ____ mg/dl.

A

According to the NCEP ATP III definition, metabolic syndrome is present if three or more of the following five criteria are met: waist circumference over 40 inches (men) or 35 inches (women), blood pressure over 130/85 mmHg, fasting triglyceride (TG) level over 150 mg/dl, fasting high-density lipoprotein (HDL) cholesterol level less than 40 mg/dl (men) or 50 mg/dl (women) and fasting blood sugar over 100 mg/dl.

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9
Q

A patient presents with lesions in the gums and pinpoint hemorrhages on the skin. What vitamin is this patient most likely deficient in?

A

Vitamin C

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10
Q 
Which of the following AA is classified as non-essential?
A. Valine
B. Lysine
C. Glycine
D. Threonine
A

Glycine

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11
Q

What are the essential AA?

Acronym: HILL MVPTT

A

Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine. (Acronym: HILL MVPTT)

HILL MEETS VALERIE POST TENNIS TRAINING

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12
Q 
What name is given to the chronological sequence of activities to carry out organizational behavior?
A. Policy
B. Procedure 
C. Method
D. Rule
A

Procedure

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13
Q

Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold?

A

Freezer burn.

Occurs as a result of dehydration and oxidation to frozen foods, commonly induced by substandard (non-airtight) packaging.

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14
Q

The observed result or outcome of interest in a research project is the

A

Dependent variable.

Indicates change and it’s the measurable outcome indicator.

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15
Q 
Standards of professional performance (SOPP) for dietetics practitioners includes which of the following?
A. Professional accountability
B. Nutritional intervention
C. Nutrition monitoring and evaluation
D. Nutrition diagnosis
A

Professional accountability

These standards refer to the actions and accountability of the dietetic practitioner.

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16
Q

What SOPP stands for?

A

Standards of professional performance

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17
Q

How many dietary folate equivalents (DFE) are provided in a supplement containing 150 mcg of folate?

A

250 DFE

1 mcg DFE = 0.6 mcg folic acid
150÷(0.6)= 250 DFE.

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18
Q

Alcohol abuse leads to severe ____ deficiency- Also known as Wernicke-Korsakoff syndrome.

A

thiamin

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19
Q 
Which of the following is an example of a climacteric fruit?
A. Grapefruit
B. Melons
C. Pineapple
D. Tomato
A

Tomato.

Climacteric fruit ripens post-harvest. Other examples include pears, peaches, bananas, apricots, and apples.

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20
Q 
Oxidative rancidity occurs in foods that have a
A. High saturated FA content 
B. High unsaturated FA content
C. High protein content
D. High moisture content
A

High unsaturated FA content.

Double bonds can undergo cleavage resulting in oxidative rancidity. Primarily occurs with unsaturated FA.

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21
Q

The nutritionist employed by the local county wants her nutrition objectives for the next 5-7 years to reflect the goals of Healthy People 2020. Which of her goals listed below most closely reflects the goals of Healthy People 2020?
A. Reduce among residents the severity of chronic diseases such as diabetes and heart disease
B. Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents.
C. Improve the nutrition of residents by eliminating disparities in treatment plans
D. Eliminate social and physical environments that threaten the nutrition of residents.

A

Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents.

Healthy people 2020 advocates for improvement in the health of all people across the life course.

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22
Q

The populations that experience the most serious consequences of foodborne illnesses are:
A. Immunocompromised individuals, due to medical conditions
B. Teenagers
C. Women of childbearing age
D. Both A and C

A

Immunocompromised individuals, due to medical conditions.

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23
Q

Freezing is both a simple and successful method of food preservation. To ensure high-quality results, it is recommended to keep the salt content of prepared foods to a minimum. The reason for this is:

A

Salt accelerates the rancidity of fats with foods.

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24
Q

Freezing foods at ______ is the least damaging to the foods original flavor, nutrient content, and texture compared to other preservation methods

A

≤0*F

Temperatures above this *F, food quality is quickly lost, and flavor and texture are compromised.

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25
Q

A digestive enzyme found in gastric juice catalyzes the breakdown of proteins into peptides.

A

Pepsin

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26
Q 
Which of the following nutrients is required to be included as a Percent Daily Value on food labels?
A. Vitamin A
B. Potassium
C. Vitamin D
D. Iodine
A

Vitamin A

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27
Q

When reviewing 2 years of serial data on a CDC growth chart, a pediatric patient is identified to be at risk on nutritional screening when experiencing a
A. Change in rate of growth
B. Continuation on his or her line of growth
C. Growth spurt
D. Plateau in growth

A

Change in growth rate.

Look for a change in the rate of growth pattern over time to determine potential risk; expect growth spurts and plateaus.

28
Q

The USDA School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide____ RDA for age/grade group for breakfast.

A

1/4.

The school lunch program must provide 1/3 of the RDA while the breakfast program requires 1/4 of the RDA.

29
Q

A teen with diabetes snacks on 40-45 grapes each afternoon. The RD teaching him about carb counting could explain that his snack is equal to how many carb servings?

A

3.

15 grapes= 1 carb serving.

30
Q

Inventory turnover rates for 4 establishments are as follows: A: 2; B: 4; C: 6; D: 3. Which of these following are most likely to use them just-in-time purchasing system?

A

C: 6

Just in time purchasing relies on minimum inventory and will therefore have a higher inventory turnover rate. The higher the inventory turnover rate, the less product is held in storage.

31
Q

When reheating previously cooked foods, what temperature should they reach within 2 hours?

____*F for 15 seconds

A

165*F for 15 seconds

32
Q 
How should foods that do not hold well for long periods of time, such as broccoli, be prepared?
A. Batch cooking
B. Cook chill
C. Combi-oven
D. Steamed
A

Batch cooking

Foods that do not hold well should be prepared as close to service as possible. Batch cooking means cooking foods as needed for service.

33
Q

What does batch cooking mean?

A

Batch cooking means cooking foods as needed for service.

34
Q 
Of the following, which is the type of skill that must develop within and be nurtured in both the personal and professional life of a manager?
A. Hard
B. Soft
C. Networking
D. Communication
A

Soft skills.

Hard skills can be taught; soft skills can be developed and nurtured within our personal and professional lives.

35
Q

Excessive intakes of phytates and oxalates can interfere with the absorption of

A

minerals

36
Q

Canned corn has more sodium and less potassium than fresh corn. This is a result of

A

processing

37
Q

When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first. The primary purpose of this process is to ____ and improve product ____.

A
  • deactivate enzymes
  • Quality

Blanching slows/stops the enzyme action. After maturation, enzymes cause loss of quality, flavor, color, texture, and nutrients.

38
Q

Building an appropriate protein matrix is essential for achieving the proper quality features in baked goods. Increasing the amount of sugar in a recipe will have which of the following effects on gluten development and the mixing process?
A. Added sugar will speed gluten development and require more manipulation
B. Added sugar will slow gluten development and require more manipulation
C. Added sugar will speed gluten development and require less manipulation
D. Added sugar will slow gluten development and require less manipulation.

A

Added sugar will slow gluten development and require more manipulation.

Sugar competes with starch for the water in the dough or batter.

39
Q

Achieving the appropriate aw level in dehydrated foods is crucial to ensure food safety and adequate shelf life. Most microorganisms grow well at aw level of

A

0.91 to 0.99

AW (water activity) level limits the growth of the majority of pathogenic bacteria- is 0.70 aw to 0.90 aw. The lower limit for all organisms is 0.60 aw.

40
Q

Achieving the appropriate aw level in dehydrated foods is crucial to ensure food safety and adequate shelf life.

AW (water activity) level limits the growth of the majority of pathogenic bacteria- is ____ aw to ____ aw.

A

AW (water activity) level limits the growth of the majority of pathogenic bacteria- is 0.70 aw to 0.90 aw.

The lower limit for all organisms is 0.60 aw.

41
Q

The safety and quality of meat and poultry imported to the US are overseen by the

A

FSIS (Food Safety and Inspection Service).

The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that the United States commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

42
Q

What is the ABC approach?

A

ABC stands for antecedent (A), behavior (B) and consequence (C). It is an observation tool that teachers can use to analyze what happened before, during, and after a behavior. All behavior can be thought of as communication.

43
Q

Which of the following would be considered an antecedent in the ABC framework used by behavioral scientists?
A. Eating an extra-large container of popcorn at the movies
B. Enjoying the company of others while eating out
C. Sampling most of the items at a restaurant that serves buffet-style
D. Watching a TV commercial advertising burgers

A

Watching a TV commercial advertising burgers.

Antecedent is events or environments that trigger a specific behavior or response.

44
Q 
Bacterial spoilage is most likely to occur in which water activity?
A. 0.9
B. 0.7
C. 0.5
D. 0.3
A

0.9

Water activity increases with water. The higher the water activity, the most likely the food is to spoil.

45
Q

Currently, which of the following nutrients is determined to be the most deficient among children and adolescents in the US?

A

Iron

46
Q 
What gauge of stainless steel is most common in foodservice operations?
A. 14
B. 16
C. 18
D. All of the above
A

All of the above: 14, 16, 18

The lower the gauge number, the thicker the metal is. The thicker the metal, the less likely it is to dent than other gauges (such as 20 and 22).

47
Q 
A menu style that has all components of a meal priced individually is known as
A. Prix fixe
B. Table d^hote
C. A la carte
D. Family style
A

a la carte

Table d`hote and prix fixe menu is a complete meal at a fixed price.

48
Q 
The evaluation tool that is used for effective planning and controls functions of management is called:
A. PERT chart
B. MIS processing
C. HACCP
D. Strategic planning
A

PERT chart (Program evaluation and review technique)

MIS processing and HACCP are not associated with functions of management. Strategic planning is a management process of determining long-term goals and the best approach to accomplishing them.

49
Q

The one part of the brain that is critical to regulating hunger and satiety is

A

Hypothalamus

50
Q

Which of the following gastrointestinal hormones has the effect of increasing appetite?

A

Ghrelin

Ghrelin is produced by the epithelial cells lining the fundus of the stomach.

51
Q 
Two fats that are high in saturated fat and solid at room temperature include
A. Coconut oil and Safflower oil
B. Corn oil and palm kernel oil
C. Soybean oil and palm oil
D. Coconut oil and palm kernel oil
A

Coconut oil and palm kernel oil.

Coconut oil is 91% saturated fat; Palm oil is 51% saturated fat.

52
Q

Which of the following oils is an adequate source of Medium-Chain Triglycerides (MCT)?

A

Coconut oil.

Rich sources of MCT are coconut oil and palm kernel oil.

53
Q

The pathway of glucose to pyruvate during anaerobic conditions results in

A

Lactic acid.

Aerobic conditions: Pyruvate → Acetyl Coa; Anaerobic conditions: Pyruvate → lactate

54
Q

The pathway of glucose to pyruvate during anaerobic conditions results in

A

Lactic acid.

Aerobic conditions: Pyruvate → Acetyl Coa;
Anaerobic conditions: Pyruvate → lactate

55
Q 
When pickling foods, the level of brine acidity is critical not only for acceptable flavor and texture but also for the safety of the product. The appropriate acidity level of the vinegar used must be at least
A. 3%
B. 5%
C. 10%
D. 15%
A

5%

White distilled and cider vinegars of 5% acidity are recommended for pickling.

56
Q 
A research article describes the risk of developing obesity among African American youth in County A over 5 years. This is an example of what rate?
A. Incidence
B. Prevalence
C. Epidemiology
D. Hazard
A

Incidence.

Incidence describes the rate of developing a disease over a specific period of time.

57
Q 
Which set of dietary intake values establishes a goal for dietary intake that will meet the needs of nearly all healthy people?
A. Estimated Average Requirement (EAR)
B. Recommended Dietary Allowance (RDA)
C. Adequate Intake (AI)
D. Tolerable Upper Intake Level
A

RDA.

The EAR is the intake that meets the needs of half of the individuals in a specific group. AI is an estimate of the average requirements when evidence is not available to establish the RDA.

58
Q

The TCA cycle begins with the conversion of Pyruvate to

A

Acetyl CoA.

59
Q

Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration?

A

Browning.

60
Q

What is the primary regulatory agency responsible for the safety of imported fish?

A

FDA

61
Q 
Which of the following foods should a pregnant woman avoid?
A. King mackerel
B. Tuna
C. Trout
D. Shrimp
A

King mackerel.

King mackerel has a high mercury content.

62
Q 
A restaurant that serves food on platters for everyone to share and pass around the table, has what kind of service style?
A. Self-serve
B. French style
C. Family style
D. American style
A

Family style.

American style: food is plated in the kitchen and then placed in front of the customer.

French-style: food is prepared at the table.

63
Q 
Meals that are assembled in one location and transported to another location in the facility define which type of foodservice systems?
A. Decentralized meal assembly 
B. Centralized meal assembly
C. Ready-prepared meal production
D. Tray service
A

Centralized meal assembly.

Decentralized meal assembly: menu items are produced in one location and then transported to others for assembly closer to the customers.

64
Q

Which of the following is the evaluation tool used for effective planning and that controls functions of management?

A

PERT (Program evaluation and review technique)

65
Q

What characteristic is KEY to an efficient and effective system?
A. Continuous response and adaptation to the system
B. Flow of resources
C. Interdependency of parts
D. Achievement of subunit objectives

A

Interdependency of parts.

66
Q 
Which of the following fats/oils have the highest smoke point, making it ideal for high heat cooking?
A. Peanut oil
B. Olive oil
C. Shortening
D. Safflower oil
A

Safflower oil.

smoke points in order of highest to lowest: Safflower; peanut; olive oil; shortening.

67
Q 
When added to gelatin, fruit containing which of the following substances will keep the gelatin from forming a gel?
A. Sucralose
B. Papain
C. Pectin
D. Sorbitol
A

Papain.

The proteolytic enzyme found in papaya; halts gelatin’s ability to form a gel.

RD exam (24 decks)

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