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RD Review Guide > Domain 1 > Flashcards

Domain 1 Flashcards

Nutrition Research

1
Q 
A #10 can holds how many cups of product?
A:10
B:13
C:12
D: 5
A

B: 13 cups

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2
Q 
Which is the best flour for making cakes?
A: Graham Flour
B: All Purpose Flour
C: Whole Wheat Flour
D: Duram Wheat Flour
A

B: All Purpose Flour

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3
Q

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

A

C: Prepare it with modified corn starch

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4
Q 
An amino acid not produced by the body is:
A: Alanine
B: Glycine
C: Tyrosine
D: Tryptophan
A

D: Tryptophan

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5
Q 
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
A

B: Pyruvic acid into acetyl CoA

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6
Q 
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

A: Metabolism of CHO

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7
Q 
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
A

C: Glucose

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8
Q

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

A

C: Breakdown of glycogen releasing glucose

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9
Q 
The end product of aerobic glycolysis is:
A: Acetyl-CoA
B: Pyruvic Acid
C: Lactic Acid
D: Glycogen
A

B: Pyruvic Acid

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10
Q 
Protein bound iodine (PBI) measures:
A: Nutritional Status
B: Toxic levels of Iodine
C: Deficiency of Epinephrine 
D: Level of Thyroxine being produced
A

D: Level of Thyroxine being produced

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11
Q

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

A

D: 7-Dehydrocholesterol converting into cholecalciferol

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12
Q 
What hormone regulates calcium levels?
A: Insulin
B: Thyroid
C: Parathyroid
D: Aldosterone
A

C: Parathyroid

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13
Q 
Biotin is considered a coenzyme in the synthesis of:
A: Protein
B: Carbohydrate
C: Glycogen 
D: Fatty Acids
A

D: Fatty Acids

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14
Q 
Protein digestion begins in the:
A: Mouth
B: Stomach
C: Small Intestine
D: Ileum
A

B: Stomach

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15
Q 
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
A

D: Liver glycogen into glucose

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16
Q

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

A: Essential in the synthesis of fatty acids

17
Q

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

A

C: Thiamin, Niacin, Riboflavin, Pantothenic Acid, NAD

18
Q 
Which vitamin acts as a coenzyme in transamination?
A: Pyridoxine
B: Thiamin
C: Riboflavin
D: Vitamin B12
A

A: Pyridoxine

19
Q 
Glucocorticoids are:
A: Thyroid Hormones
B: Pituitary Hormones
C: Adrenal Hormones
D: Parathyroid Hormones
A

C: Adrenal Hormones

20
Q 
Glucocorticoids:
A: Convert glucose into protein
B: Convert fatty acids into glucose
C: Convert glucose into fat
D: Convert protein into glucose
A

D: Convert proteins into glucose

21
Q 
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

A: Acid chyme in the duodenum

22
Q 
Which has the lowest cholesterol content?
A: Peanut butter and crackers
B: Yogurt and fruit
C: chocolate cake
D: Roast beef sandwich
A

A: Peanut butter and crackers

23
Q

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

A

D: Retention of base by the kidneys

24
Q 
What causes egg yolk color to change?
A: Alteration on the feed provided
B: Storage length
C: Shell color
D: Storage conditions
A

A: Alteration on the feed provided

25
Q 
What data is needed to convert weight into volume?
A: Mass
B: Temperature
C: Specific Gravity
D: pH
A

C: Specific Gravity

26
Q 
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
A

D: Uncooked Flour

27
Q

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

A: Total cholesterol including HDL decreases

28
Q 
Which oil is highest in monounsaturated fatty acids?
A: Olive
B: Canola
C: Peanut
D: Sunflower
A

A: Olive Oil

29
Q 
Which oil is highest in saturated fat?
A: Coconut
B: Palm
C: Cocoa Butter
D: Butter
A

A: Coconut

30
Q 
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

A: Decreased retention of bicarbonate

31
Q 
A high protein diet increases the need for:
A: Riboflavin and water
B: Thiamin
C: Water
D: Ascorbic Acid
A

A: Riboflavin and water

32
Q 
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
A

C. Continuous method

33
Q

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

A

D: It defines quality

34
Q 
Food service employees should wash their hands for at least:
A: 30 seconds
B: 25 seconds
C: 20 seconds
D: 15 seconds
A

C: 20 seconds

35
Q 
Which pasta contains eggs?
A: Noodles
B: Spaghetti 
C: Macaroni 
D: Linguini
A

A: Noodles

36
Q 
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
A

D: 1 piece cantaloupe

RD Review Guide (1 decks)

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