Domain 1 Flashcards
Nutrition Research
A #10 can holds how many cups of product? A:10 B:13 C:12 D: 5
B: 13 cups
Which is the best flour for making cakes? A: Graham Flour B: All Purpose Flour C: Whole Wheat Flour D: Duram Wheat Flour
B: All Purpose Flour
To prevent frozen gravy from separating when thawed:
A: Reheat slowly
B: Thaw it before heating and stir constantly
C: Prepare it with modified corn starch
D: Cook it longer before freezing to stabilize the gravy
C: Prepare it with modified corn starch
An amino acid not produced by the body is: A: Alanine B: Glycine C: Tyrosine D: Tryptophan
D: Tryptophan
The following is an irreversible reaction: A: Pyruvic acid into lactic acid B: Pyruvic acid into acetyl CoA C:Glucose-6-phosphate into glycogen D: Glucose-6-phosphate into pyruvate
B: Pyruvic acid into acetyl CoA
Riboflavin, thiamin, and niacin are all involved in the: A: Metabolism of CHO B: Metabolism of Fat C: Metabolism of PRO D: Production of Amino Acids
A: Metabolism of CHO
In the fed state the brain uses which nutrient as a source of energy? A: Fatty Acid B: Lactic Acid C. Glucose D. Ketone Bodies
C: Glucose
Glycogenolysis is the:
A: Catabolism of CHO
B: Creation of glucose from glycerol and amino acids
C: Breakdown of glycogen releasing glucose
D: Creation of glycogen
C: Breakdown of glycogen releasing glucose
The end product of aerobic glycolysis is: A: Acetyl-CoA B: Pyruvic Acid C: Lactic Acid D: Glycogen
B: Pyruvic Acid
Protein bound iodine (PBI) measures: A: Nutritional Status B: Toxic levels of Iodine C: Deficiency of Epinephrine D: Level of Thyroxine being produced
D: Level of Thyroxine being produced
The formula for producing the active form of vitamin D is:
A: Vitamin D3 converting into 7-dehydrocholesterol
B: Ergosterol converting into calciferol
C: Cholesterol converting into calciferol
D: 7-Dehydrocholesterol converting into cholecalciferol
D: 7-Dehydrocholesterol converting into cholecalciferol
What hormone regulates calcium levels? A: Insulin B: Thyroid C: Parathyroid D: Aldosterone
C: Parathyroid
Biotin is considered a coenzyme in the synthesis of: A: Protein B: Carbohydrate C: Glycogen D: Fatty Acids
D: Fatty Acids
Protein digestion begins in the: A: Mouth B: Stomach C: Small Intestine D: Ileum
B: Stomach
Which conversion requires glucose-6-phosphate? A: glucose into liver glycogen B: glucose into pyruvic acid C: Pyruvic acid into lactic acid D: liver glycogen into glucose
D: Liver glycogen into glucose
NADPH is:
A: Essential in the synthesis of fatty acids
B: Essential in the synthesis of glycogen
C: Involved in the catabolism of protein
D: Essential in transamination
A: Essential in the synthesis of fatty acids
The following are required for the conversion of pyruvic acid into active acetate?
A: Thiamin, NAD, oxalocetic acid
B: Oxygen, pantothenic acid, vitamin E
C: Thiamin, Niacin, Riboflavin, Pantothenic Acid, NAD
D: Pantothenic Acid, Oxaloacetate, Citric Acid
C: Thiamin, Niacin, Riboflavin, Pantothenic Acid, NAD
Which vitamin acts as a coenzyme in transamination? A: Pyridoxine B: Thiamin C: Riboflavin D: Vitamin B12
A: Pyridoxine
Glucocorticoids are: A: Thyroid Hormones B: Pituitary Hormones C: Adrenal Hormones D: Parathyroid Hormones
C: Adrenal Hormones
Glucocorticoids: A: Convert glucose into protein B: Convert fatty acids into glucose C: Convert glucose into fat D: Convert protein into glucose
D: Convert proteins into glucose
Iron absorption is enhanced by: A: Acid chyme in the duodenum B: The alkalinity of the duodenum C: Oxalates and phytates D: the absence of ascorbic acid
A: Acid chyme in the duodenum
Which has the lowest cholesterol content? A: Peanut butter and crackers B: Yogurt and fruit C: chocolate cake D: Roast beef sandwich
A: Peanut butter and crackers
A patient with metabolic alkalosis would have:
A: Excess excretion of base through the kidneys
B: Retention of base by the lungs
C: Excretion of base by the lungs
D: Retention of base by the kidneys
D: Retention of base by the kidneys
What causes egg yolk color to change? A: Alteration on the feed provided B: Storage length C: Shell color D: Storage conditions
A: Alteration on the feed provided
What data is needed to convert weight into volume? A: Mass B: Temperature C: Specific Gravity D: pH
C: Specific Gravity
When a white sauce tastes starchy and grainy, the likely cause is: A: Too much starch B: Improper proportions of ingredients C: Starch was added before fat melted D: Uncooked flour
D: Uncooked Flour
If linoleic acid replaces saturated fat in the diet:
A: Total cholesterol including HDL decreases
B: HDL increases
C: LDL increases
D: no change in lipid levels
A: Total cholesterol including HDL decreases
Which oil is highest in monounsaturated fatty acids? A: Olive B: Canola C: Peanut D: Sunflower
A: Olive Oil
Which oil is highest in saturated fat? A: Coconut B: Palm C: Cocoa Butter D: Butter
A: Coconut
Which of the following may result in metabolic acidosis? A: Decreased retention of bicarbonate B: Decreased retention of hydrogen C: Decreased retention of chloride D: Increased retention of bicarbonate
A: Decreased retention of bicarbonate
A high protein diet increases the need for: A: Riboflavin and water B: Thiamin C: Water D: Ascorbic Acid
A: Riboflavin and water
Which method of bread making is not dependent on the length of time the dough sits to rise? A: Straight dough method B: Sponge dough method C. Continuous method D. Prime Bake Method
C. Continuous method
What does the term “UDSA Graded” on meat tell the customer?
A: It assures wholesomeness
B: It was free of disease at time of slaughter
C: The meat was fit for human consumption
D: It defines quality
D: It defines quality
Food service employees should wash their hands for at least: A: 30 seconds B: 25 seconds C: 20 seconds D: 15 seconds
C: 20 seconds
Which pasta contains eggs? A: Noodles B: Spaghetti C: Macaroni D: Linguini
A: Noodles
Which would you give a person who is mildly hypokalemic? A: 1 cup blueberries B: 1 cup cranberries C: 1/2 cup applesauce D: 1 piece cantaloupe
D: 1 piece cantaloupe
