Domain 1 - Principles of Dietetics

Question 1

10 Can (cups)

Answer 1

13 cups

Question 2

3 Can (cups)

Answer 2

5 3/4 cups

Question 3

2 1/2 Can (cups)

Answer 3

3 1/2 cups

Question 4

2 Can (cups)

Answer 4

2 1/2 cups

Question 5

300 Can (cups)

Answer 5

1 3/4 cups

Question 6

General grading is done by what organization and what are the grades?

Answer 6

USDA, Grade A Fancy, Grade B Choice, Grade C Standard

Question 7

Cuts of meat are defined by?

Answer 7

the shape of the bone

Question 8

Acid increases tenderness in meat by?

Answer 8

increasing water-holding capacity of the meat

Question 9

Grades of meat? Determined by?

Answer 9

prime, choice, select, standard. maturity of animal, marbling of fat, color and texture of lean areas

Question 10

Meat internal temps

Answer 10

145: pork, beef, veal, lamb, fish, steak
160: ground meats
165: poultry

Question 11

Dry heat cooking methods

Answer 11

frying, roasting, grilling, broiling

Question 12

Moist heat cooking methods

Answer 12

braising, simmering, steaming, stewing

Question 13

Phytochemicals (10)

Answer 13

Indoles, Isoflavones, terpenes, carotenoids, lycopene, phenols, flavonoids, phytoestrogens, thiols, lignans

Question 14

Vitamin A sources

Answer 14

Yellow and orange fruits, dark green leafy vegetables. Fish, liver, fortified skim milk.

Question 15

Vitamin A functions and deficiencies

Answer 15

Skin/visions. night blindness, corneal damage, spots on conjunctiva, dry scaly skin

Question 16

Vitamin D sources

Answer 16

Sunlight, egg yolk, fortified milk

Question 17

Vitamin D functions and deficiencies

Answer 17

Calcium metabolism. Rickets osteomalacia

Question 18

Vitamin E sources

Answer 18

vegetable oils, whole grains, green vegetables, almonds

Question 19

Vitamin E functions and deficiencies

Answer 19

antioxidant, resists hemolysis of RBC. hemolytic anemia

Question 20

Vitamin K Sources

Answer 20

Spinach, kale, broccoli, green leafy veg

Question 21

Vitamin K functions and deficiencies

Answer 21

forms prothrombin, aids blood clotting, Ca metabolism. hemorrhage