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RD Exam > DOMAIN I. Principles of Dietetics > Flashcards

DOMAIN I. Principles of Dietetics Flashcards

1
Q

CLIMACTERIC FRUITS

A

Ripen after harvesting
Ex: peach, pear, banana, apple, tomato

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2
Q

WAYS TO PREVENT ENZYMATIC BROWNING

A
  1. Dip in citrus juice
  2. Add sugar before freezing
  3. Heat to boil
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3
Q

HOW MANY ORANGES MAKE A QUART OF JUICE

A

12 ORANGES

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4
Q

CHLOROPHYLL

A
  1. Insoluble in water
  2. In ACID: olive green, called PHEOPHYTIN
  3. In ALKALINE: bright green, CHLOROPHYLLIN
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5
Q

YELLOW, ORANGE PIGMENTS (carotenoids)

A
  1. Insoluble in water
  2. No change in color in acid/base
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6
Q

LYCOPENE

A
  1. Gives tomatoes and watermelon their red color
  2. Antioxidant, phytochemical
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7
Q

RED, BLUE, PURPLE FLAVONOIDS

A
  1. Called anthocyanins
  2. Water soluble
  3. PH changes affect them greatly
  4. In acid: BRIGHT RED
  5. In alkaline: BLUISH
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8
Q

COLORLESS, WHITE, OR YELLOW FLAVONOIDS

A
  1. Called anthoxanthins OR flavones
  2. water soluble
  3. In acid: COLORLESS
  4. In alkaline: YELLOW

ONIONS will turn YELLOW in an aluminum pan.

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9
Q

PREPARATION SUGGESTIONS FOR CAULIFLOWER

A

Cook for a short time, COVERED

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10
Q

PREPARATION OF BROCCOLI IN MICROWAVE

A
  1. The same flavor for less time
  2. Better retention of color and vit C
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11
Q

PREPARATION SUGGESTIONS FOR CABBAGE

A
  1. Cook for SHORT time with the lid OFF initially
  2. In large amount of water
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12
Q

PREPARATION OF POTATOES

A
  1. Contain phenolic compounds, causing color change in peeled potatoes
  2. Green color under skin- when exposed to sunlight during storage
  3. SOLANINE- a natural toxicant
  4. During storage starch changes to sugar
  5. OLD POTATOES: sweeter, cook to a darker brown, softer in texture

Change in TASTE, COLOR, AND TEXTURE

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13
Q

TVP (TEXTURED VEGETABLE PROTEIN)

A
  1. Textured soy protein
  2. Used as a meat analog/meat extender
  3. Quick to cook, yields more servings, lower meal cost
  4. Adds juiciness d/t water content
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14
Q

PREPARATION OF ACIDIC VEGETABLES

A

More time, more water, no LID

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15
Q

FROZEN vs FRESH VEGETABLES COOKING TIME

A
  1. Frozen cook faster d/t blanching before freezing
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16
Q 
HOW MANY CUPS IN A #10 CAN?
# IN A CASE?
A

13 CUPS
6 in a CASE

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17
Q

SAFE INTERNAL TEMPERATURE OF PORK, BEEF, VEAL, LAMB, STEAKS, ROAST, FISH

A

145’ F

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18
Q

SAFE INTERNAL TEMPERATURE OF GROUND BEEF, GROUND VEAL, GROUND LAMB

A

160’ F

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19
Q

SAFE INTERNAL TEMPERATURE OF TURKEY, CHICKEN, DUCK

A

165’ F

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20
Q

ROASTING TEMPERATURE

A

325’ F

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21
Q

PINK COLOR IN CURED MEATS IS DUE TO

A

NITRITES

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22
Q

TENDER CUTS OF MEAT

A

NEAR BACKBONE - LOIN, SIRLOIN

COOKING METHODS:
DRY HEAT: FRYING, BROILING, GRILLING,

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23
Q

TOUGH CUTS OF MEAT

A

BOTTOM ROUND, CHUCK, BRISKET

COOKING METHODS: MOIST HEAT
BRAISING, SIMMERING, STEAMING, STEWING

PAPAIN AND BROMELAIN TENDERIZE MEAT

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24
Q

FAT SMOKE POINT IN DECREASING ORDER

A

SAFFLOWER 513’ F

soybean, canola, corn, palm, peanut, sunflower, sesame, olive- 375’ F

Lard 375’ F

Shortening: 365-370’ F (monoglycerides, low smoke point)

Butter: 350’ F

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25
Q

SURIMI

A

Purified, frozen minced fish with preservatives, egg white/ starch used in analogs-crab meat

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26
Q

GOOD QUALITY INDICATOR FOR EGGS

A

HIGH PROPORTION OF THICK WHITE

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27
Q

EGG YOLK

A

OIL IN WATER EMULSION

MORE PROTEIN THAN EGG WHITE- 17.5 %
11% IN EGG WHITE

COLOR DEPENDS ON THE COLOR AND TYPE OF HEN’S FEED

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28
Q

EGG NUTRITION VALUE

A

80 CALORIES

6 g PROTEIN

5 g FAT

Vitamins A, D and B2 (riboflavin)

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29
Q

GRADING OF EGGS

A

CANDLING:

INFRONT OF A BRIGHT LIGHT TO EVALUATE WHITE

THICKNESS, LOCATION AND CONDITION OF THE YOLK

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30
Q

EGGS GRADES

A

AA
A
B

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31
Q

HOW LONG AN EGG COULD BE STORED IN COLD STORAGE

A

6 MONTHS (29-32’ F)

FRESH EGG:
Has a dull, rough shell and sinks to the bottom of a pan with cold water

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32
Q

SYNERESIS

A

WEEPING

Occurs when:

  • cooking temperature is too high
  • cooking temperature is too low and the protein is cooked for a long time
  • results in a tough, watery product

EGG PROTEIN COAGULATES AT 62-70’ C

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33
Q

QUALITY OF CUSTARDS

A

% SAG HAS TO BE LARGER FOR A GOOD QUALITY

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34
Q

WHEY COMPOSITION

A

LACTOSE, LACTALBUMIN, LACTOGLOBULIN, WATER SOLUBLE VITAMINS, MINERALS

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35
Q

MILK PASTEURIZATION TIME AND TEMPERATURE

A

145’ F for 30 MINUTES

160’ F for 15 SECONDS

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36
Q

FAT CONTENT OF MILK

A

2% Milk - 1.5-2.25%
Low Fat - .5-2%
Skim - < .5 %

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37
Q

EVAPORATED MILK

A
  1. 60 % WATER REMOVED
  2. BROWN COLOR D/T CARAMELIZATION OF LACTOSE IN CANNING
  3. NO LESS THAN 7.9% milk fat
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38
Q

SWEETENED CONDENSED MILK

A
  1. CONCENTRATE WHOLE MILK
  2. 15-18 % SUCROSE/GLUCOSE
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39
Q

WHEN USING BUTTERMILK INSTEAD OF MILK

A

INCREASE THE BAKING SODA

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40
Q

FILLED MILK

A

SKIM MILK AND VEGETABLE FAT

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40
Q

FILLED MILK

A

SKIM MILK AND VEGETABLE FAT

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41
Q

FAT CONTENT IN BUTTER/MARGARINE

A

80 %

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42
Q

FAT CONTENT IN HEAVY CREAM

A

> 36%

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43
Q

FAT CONTENT IN WHIPPED CREAM

A

35%

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44
Q

FAT CONTENT IN SOUR CREAM

A

> 18%

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45
Q

FAT CONTENT IN HALF & HALF

A

NO LESS THAN 10.5 %

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46
Q

NAME THE CHEESE WITH THE HIGHEST MOISTURE CONTENT

A

COTTAGE CHEESE

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47
Q

MOISTURE CONTENT OF MOZZARELLA

A

45-55

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48
Q

NAME CHEESE WITH LOWEST MOISTURE CONTENT

A

SWISS, CHEDDAR, GORGONZOLA, PARMESAN

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49
Q

TO PREVENT STRINGY, CURDLED-LOOKING CHEESE PRODUCTS..

A

COOK AT MODERATE TEMPERATURE FOR SHORT TIME

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50
Q

NAME WEAK FLOURS

A

PASTRY AND CAKE

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51
Q

NAME WEAK FLOURS

A

PASTRY AND CAKE

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52
Q

GLUTEN CONTENT IN FLOUR

A

IN DECREASING ORDER:

GRAHAM, WHEAT

BREAD FLOUR - 11.8%

ALL-PURPOSE - LESS GLUTEN, BLEND OF SOFT AND WEAK FLOUR - 10.5 %

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53
Q

NOODLES CONTAIN..

A

EGG YOLK/SOLIDS

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54
Q

HOW TO MODIFY A RECIPE IF BRAN IS ADDED

A

BRAN DECREASES THE VOLUME OF THE END PRODUCT

TO COMPENSATE: INCREASE FLOUR AND LIQUID

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55
Q

OLD BAKING POWDER

A

CAUSES LOSS OF THIAMIN IN BAKED GOODS

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56
Q

PROPORTION OF BAKING POWDER TO FLOUR

A

FOR EVERY CUP ADD 1 1/2 TSP BAKING POWDER

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57
Q

EFFECT OF USING TOO MUCH SUGAR IN A PRODUCT

A

COARSE CELLS, THICK WALLS, SHINY CRUST, CRUMBLY PRODUCT

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58
Q

NAME QUICK BREADS AND THEIR CONTENT

A

MUFFINS, BISCUITS, POPOVERS

EGG AND FLOUR

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58
Q

NAME QUICK BREADS

A

MUFFINS, BISCUITS, POPOVERS

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59
Q

MUFFIN MIXING METHOD

A
  1. SIFT DRY IINGREDIENTS, STIR THEM ALL TOGETHER
  2. MIX WET INGREDIENTS IN A SEPARATE BOWL
  3. COMBINE LIQUID WITH DRY INGRADIENTS
  4. DO NOT OVERMIX
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59
Q

MUFFIN MIXING METHOD

A
  1. SIFT DRY IINGREDIENTS, STIR THEM ALL TOGETHER
  2. MIX WET INGREDIENTS IN A SEPARATE BOWL
  3. COMBINE LIQUID WITH DRY INGRADIENTS
  4. DO NOT OVERMIX
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60
Q

A REASON FOR TOUGH AND HEAVY PRODUCT WITH TUNNELS FROM TOP TO BOTTOM

A

OVERMIXING- LOSS OF CO2

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61
Q

A GOOD MUFFIN WILL HAVE

A

ROUND PEBBLED TOP, SYMMETRICAL SHAPE, NO TUNNELS

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62
Q

CAKE MIXING METHOD

A
  1. CREAM FAT WITH SUGAR
  2. ADD EGG
  3. ADD SIFTED DRY INGREDIENTS IN PORTIONS, ALTERNATING WITH PORTIONS OF MILK
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63
Q

WHAT WILL MAKE A CAKE YELLOW

A

WHOLE EGG

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64
Q

WHAT WILL MAKE A CAKE WHITE

A

EGG WHITES

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65
Q

WHAT WILL MAKE A CAKE GOLD

A

EGG YOLKS

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66
Q

ANGEL CAKE

A

EGG WHITE FOAM

67
Q

SPONGE CAKE

A

YOLK FOAM AND WHITE FOAM

68
Q

CHIFFON CAKE

A

LIQUID YOLKS, EGG WHITE FOAM, BAKING POWDER, OIL

69
Q

LIST FOAM CAKES

A

ANGEL CAKE

SPONGE CAKE

CHIFFON CAKE

70
Q

EFFECT OF MORE SUGAR IN A PRODUCT

A
  1. LONGER BAKING TIME
  2. FALLEN CENTER- SUGAR INCREASES VOLUME, GLUTEN STRANDS SNAP
71
Q

REASON FOR A FALLEN CAKE CENTER

A

TOO MUCH:

  1. SUGAR
  2. FAT
  3. BAKING POWDER
  4. OVEN TEMP TOO LOW
  5. INADEQUATE MIXING
  6. OPEN DOOR DURING EARLY BAKING
72
Q

A CAKE IS TOUGH WITH DRY CRUMB BECAUSE

A

TOO MUCH

  1. FLOUR OR EGG
  2. MIXING
  3. TOO LITTLE FAT
  4. TOO LITTLE SUGAR
  5. OVERBAKING
73
Q

YOUR CAKE HAS A COARSE TEXTURE DUE TO

A
  1. TOO MUCH BAKING POWDER
  2. TOO MUCH SUGAR
  3. LOW OVEN TEMP
  4. INADEQUATE MIXING
74
Q

CAKE HAS POOR VOLUME WHEN

A
  1. TOO LITTLE BAKING POWDER
  2. IMPROPER LEVEL OF SUGAR/FAT
75
Q

WHEN SUBSTITUTING BUTTER FOR LARD

A

USE MORE BUTTER - 80% FAT IN BUTTER

76
Q

PASTRY CONTENT AND COOKING TEMPERATURE

A
  1. FLOUR, FAT, LIQUID, SALT
  2. 425-450’ F FOR 10-15 MINUTES
77
Q

COOKIES CONTENT

A

MODIFIED SHORTENED CAKE

HIGHER IN FAT

LOWER IN SUGAR AND LIQUID

78
Q

STRAIGHT DOUGH METHOD

A

ALL INGREDIENTS ADDED BEFORE DOUGH RISES

79
Q

SPONGE DOUGH METHOD

A
  1. LIQUID + YEAST + A LITTLE FLOUR ARE FERMENTED FOR SEVERAL HOURS
  2. ADD SUGAR, SALT, FAT, THE REST OF THE FLOUR
  3. KNEAD
80
Q

WHEN BAKING AT HIGH ALTITUDES

A
  1. GAS EXPANDS FASTER, STEAM FOAMS EARLIER
  2. DECREASE BAKING POWDER
  3. INCREASE LIQUID AMOUNT
  4. LONGER COOKING TIME

THE TEMP OF BOILING WATER IS LOWER

COOK AT LOWER TEMPERATURE, FOR LONGER TIME

81
Q

THICKENING ABILITY OF STARCHES FROM MOST EFFECTIVE TO LEAST EFFECTIVE

A

Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

82
Q

GELATINIZATION OF STARCHES

A

WHEN HEATED IN WATER STARCH MOLECULES SWELL

83
Q

RETROGRADATION

A

AMYLOSE AND AMYLOPECTING REFORM AGAIN AFTER COOLING DOWN OF A PRODUCT, MAKING THE PRODUT HARDER

84
Q

HOW TO PREVENT LUMPS IN A GRAVY

A

MIX STARCH WITH FAT, COLD LIQUID, OR SUGAR

85
Q

WHAT IS THE REASON FOR A GRAINY AND STARCHY TASTING SAUCE

A

UNCOOKED FLOUR

86
Q

THE PROCESS BY WHICH THE WATER CONTENT OF A VEGETABLE IS REPLACED BY A CONCENTRATED SALT SOLUTION

87
Q

WHICH INGREDIANT HAS TO BE ADJUSTED IF A CAKE HAS A CRUNCHY CRUST AND COMPACT MOIST TEXTURE

88
Q

CELLULAR OXIDATION END PRODUCTS

A

WATER, CO2, ENERGY

89
Q

NAME CHO IN DECREASING ORDER FOR SWEETNESS

A

FRUCTOSE

INVERTED SUGAR

SUCROSE

GLUCOSE

SORBITOL

90
Q

GROWTH IS INHIBITED IF THE ONLY PROTEIN SOURCE IS GELATIN BACAUSE

A

GELATIN LACKS TRYPTOPHAN

LOW IN LYSINE AND METHIONINE

91
Q

FAT YIELDS MORE ENERGY THAN CHO DUE TO

A

MORE C AND H IN RELATION TO OXYGEN

92
Q

MINERALS INVOLVED IN CHO METABOLISM

A

CHROMIUM AND ZINC

93
Q

TO PREVENT FROZEN GRAVY FROM SEPARATING AFTER THAWING

A

USE MODIFIED STARCH

94
Q

IRREVERSIBLE REACTION

A

PYRUVIC ACID INTO ACETYL COA

95
Q

THIAMIN DEFICIENCY

A

LEADS TO INCREASED PYRUVATE LEVELS

96
Q

WATER SOLUBLE VITAMIN COENZYME IN THE SYNTHESIS OF FATTY ACIDS

97
Q

PANCREAS SECRETES THE FOLLOWING ENZYMES

A

AMYLASE, LIPASE, CHOLESTEROL ESTERASE, TRYPSIN, CHYMOTRYPSIN

98
Q

NADPH

A

ESSENTIAL IN FATTY ACIDS SYNTHESIS

99
Q

FOR THE CONVERSION OF PYRUVIC ACID TO ACETATE ARE NEEDED

A

B VITAMINS 1,2,3,5 + Mg

100
Q

AMINO ACIDS IN PARENTERAL SOLUTION

A

TRYPTOPHAN,

PHENYLALANINE,

THREONINE,

ISOLEUCINE

101
Q

HORMONE INHIBITING GLUCONEOGENESIS

102
Q

ROLE OF VITAMIN A

A

TISSUE AND SKIN DEVELOPMENT

103
Q

SPECIFIC GRAVITY

A

NEEDED FOR CONVERSION OF WEIGHT INTO VOLUME

104
Q

TANNINS TASTE IS

105
Q

SATURATED FAT IS REPLACED WITH LINOLEIC ACID. WHAT IS THE RESULT?

A

TOTAL CHOLESTEROL + HDL DECREASE

106
Q

THE HIGHEST IN MUFAS OIL IS..

107
Q

HIGHEST IN SATURATED FAT OIL IS..

A

COCONUT OIL

108
Q

METABOLIC ACIDOSIS MAY RESULT DUE TO

A

DECREASED BICARBONATE RETENTION

109
Q

DRY HEAT COOKING IS RECOMMENDED FOR

A

MEAT NEAR THE BACKBONE

110
Q

CONTINUOUS METHOD OF BREAD-MAKING

A

DOES NOT DEPEND ON THE TIME FOR RISING OF THE DOUGH AS MUCH

111
Q

‘USDA GRADED’ IS USED TO

A

SPECIFY THE QUALITY OF THE MEAT

112
Q

LEAST SATURATED FAT IS IN

A

EVAPORATED SKIM MILK

113
Q

TOO MUCH BAKING POWDER OR SUGAR

A

WILL GIVE A CAKE A COARSE TEXTURE

114
Q

COOK CABBAGE IN

A

LARGE AMOUNT OF WATER

115
Q

OILS THAT CAN BE WINTERIZED

116
Q

RECOMMEND THE FOLLOWING FOODS TO A PATIENT IF HE NEEDS TO INCREASE HIS POTASSIUM LEVELS

A

GRILLED CHEESE, TOMATO SANDWICH, STRAWBERRIES

117
Q

IF YOU CONSUME DOUBLE THE RECOMMENDED AMOUNT OF PROTEIN, WHICH NUTRITIENT HAS TO INCREASE

A

B6 (PYRIDOXINE)

118
Q

MOST SIGNIFICANCE WILL HAVE THE FOLLOWING P VALUE

119
Q

A PATIENT NEEDS TO LOWER HIS PHOSPORUS LEVELS, YOU RECOMMEND REDUCING THE CONSUMPTION OF..

120
Q

WHAT COULD BE THE CAUSE OF A 5-MONTH OLD BABY TO BE DIAGNOSED WITH SALMONELLA?

A

CONSUMPTION OF TABLE FOODS

121
Q

TYPE OF FATTY ACIDS IN BUTTER

A

FROM THE LEAST to the HIGHEST amount

PUFA, MUFA, SAT (the most)

122
Q

LIST THE FATTY ACIDS IN MARGARINE IN ORDER OF DECREASING AMOUNT

A

PUFA, MUFA, SAT

123
Q

WHAT WILL YOU ADVISE YOUR PATIENT IF HE IS TAKING DICUMAROL?

A

AVOID INCREASING SPINACH (FOODS HIGH IN K)

THIS IS AN ANTICOAGULANT

124
Q

WHEN EARLY SIGNS OF XEROPHTALMIA, YOU RECOMMEND

A

LIVER, MILK, EGGS

125
Q

THE SCHILLING TEST

A

ALSO KNOWN AS VITAMIN B12 (CYANOCOBALAMIN) ABSORPTION TEST

126
Q

NAME THE MINERAL ABSORBED THROUGH THE IINTESTINES AND TRANSPORTED WITH CERULOPLASMIN

127
Q

A PATIENT IS ON A LOW- SODIUM DIET, YOU RECOMMEND HE AVOIDS..

A

TURKEY ROLL

128
Q

EXCESS CAFFEINE CAUSES

129
Q

1 G NA HAS

A

43 meq

NA= 23 meq

1000/23=43

130
Q

WHEN COOKING PORK HOW CAN YOU PRESERVE THIAMIN

A

COOK IT TO 145’ F AT 325’ F

131
Q

VITAMIN NEEDED WITH EXCESS INTAKE OF CHO

132
Q

CHANGES IN OLD POTATES

A

TASTE, APPEARANCE AND TEXTURE

133
Q

WHEN BRAN IS ADDED TO A DOUGH

A

INCREASE THE AMOUNT OF FLOUR AND LIQUID

134
Q

PANCREAS SECRETES

135
Q

MAIN FUNCTION OF WATER IN THE BODY

A

CELL METABOLISM ENVIRONMENT

136
Q

VEGAN NEEDS A SUPPLEMETATION OF

137
Q

SUBSTITUTING BUTTER FOR LARD

A

MORE BUTTER IS NEEDED

138
Q

WHEY

A

MUST BE REDUCED BEFORE TRANSPORTED FOR ABSORPTION

139
Q

ADDING BRAN TO BREAD

A

DECREASES VOLUME

140
Q

THE RESULT OF NOT USING CREAM OF TARTAR WHEN MAKING ANGEL FOOD CAKE

A

A YELLOWY CAKE

141
Q

TOO MUCH SODA IN AN ANGEL FOOD CAKE WILL RESULT IN

A

YELLOWY CAKE

142
Q

BEST TEMPERATURE FOR COOKING A ROAST

143
Q

WHEN COMPARING THE PREVALENCE OF A DISEASE YOU WILL USE

A

DESCRIPTIVE RESEARCH

144
Q

US.No 1

A

A GRADE FOR FRESH PRODUCE

145
Q

US. No 1

A

GRADE FOR FRESH PRODUCE

146
Q

THE FLOUR WITH THE MOST STARCH IS

A

CAKE FLOUR

147
Q

IF R VALUE IS GREATER THAN 1

A

INVALID RESULT

148
Q

EGG STABILIZER

149
Q

IF BROCCOLI TURN OLIVE GREEN DURING HOT HOLDING

A

LEMON JUICE (ACID) IS THE CAUSE

150
Q

LACTATE IN CORI CYCLE IS CONVERTED TO

151
Q

NORMAL SALINE HAS

A

154 mEq Na/L

152
Q

Storage time of eggs in a fridge at 40’ F

153
Q

CERULOPLASMIN IS AFFECTED BY

A

WILSON’S DISEASE

154
Q

DEHYDRATION OF A PERSON WITH EDEMA MAY BE DUE TO

A

FLUID RETENTION IN THE EXTRACELLULAR SPACE

155
Q

OMEGA- 3 IS SUBSTITUTED FOR SATURATED FATTY ACIDS IN THE DIET

A

LITTLE CHANGE IN TOTAL CHOLESTEROL

LOWER TRIGLYCERIDES

156
Q

SAFFLOWER OIL

A

WHEN SUBSTITUTED FOR SATURATED FATS IN THE DIET WILL DECREASE TOTAL AND HDL CHOLESTEROL

157
Q

BEST WAY FOR LEMON MERINGUE STORAGE

A

REFRIGERATION

158
Q

A CHILD AT THE 95th PERCENTILE IS CLASSIFIED AS

159
Q

85th percentile CLASSIFICATION FOR A CHILD

A

OVERWEIGHT

160
Q

EXTINCTION

A

NO REINFORCEMENT AFTER UNDESIRBLE BEHAVIOR

161
Q

PRIOR TO TEACHING A CLASS ON NUTRITION

A

ASSESS THE CURRENT KNOWLEDGE OF STUDENTS

162
Q

BEST TO EVALUATE LONG TERM NUTRITION IN CHILDREN

A

USE HEIGHT FOR AGE

163
Q

USE ANOVA

A

WHEN SEVERAL PRODUCTS COMPETE AGAINST ONE ANOTHER

164
Q

FOCUS GROUP

A

CONTRIBUTES ATTITUDINAL DATA

165
Q

BREAST MILK IS

A

LOWER IN PROTEIN, HIGHER IN FAT AND CHO THAN MILK

166
Q

REE ESTIMATION IN NORMAL WEIGHT AND OBESE PATIENTS

A

USE Mifflin St. Jeor

167
Q

TO ESTIMATE ENERGY NEEDS IN CRITICALLY ILL

A

INDIRECT CALORIMETRY IS RECOMMENDED

168
Q

ABSORPTION OF WATER SOLUBLE NITRIENTS

A

CARRIER-FACILITATED PASSIVE DIFFUSION

RD Exam (9 decks)

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