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RD Exam > Domain I: Principles of Dietetics > Flashcards

Domain I: Principles of Dietetics Flashcards

1
Q

Vitamin A Precursor/Provitamin

A

Carotene

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2
Q

Vitamin A Toxic Level

A

10,000 IU

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3
Q

Vitamin A Function

A

skin, vision

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4
Q

Vitamin A Sources

A

cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato

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5
Q

Vitamin A Deficiency

A

nyctalopia (reversible); xerophthalmia (non-reversible)

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6
Q

Vitamin D Precursor

A

Cholesterol

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7
Q

Vitamin D Deficiency

A

Rickets (children); Osteomalacia (adults)

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8
Q

What is the another name for Vitamin E

A

Tocopherol

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9
Q

Vitamin E Function

A

Antioxidant

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10
Q

Which is the least toxic vitamin?

A

Vitamin E

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11
Q

Vitamin K synthesized by what and where?

A

bacteria in lower intestinal tract

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12
Q

Vitamin K function

A

forms prothrombin

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13
Q

Vitamin K deficiency

A

May lead to hemorrhage -> slow clotting

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14
Q

Vitamin B1 Name

A

Thiamin

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15
Q

Vitamin K Sources

A

spinach, kale, broccoli, green leafy vegetables

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16
Q

B1 Properties

A

LOST as temperature or pH rises, heat stable in acidic solution

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17
Q

Main Function B1

A

oxidation of carbohydrates, increase in CHO requires more thiamin in diet

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18
Q

Sources of B1 (Thiamin)

A

grains, wheat germ, pork, liver

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19
Q

Thiamin Deficiency

A

beriberi, muscle weakness, foot drop, memory loss

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20
Q

Laboratory Value indicating deficiency of Thiamin

A

Elevated Plasma Pyruvate (needed for metabolism of pyruvate)

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21
Q

Vitamin B2 Name

A

Riboflavin

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22
Q

B2 Function

A

required for energy release, destroyed by UV light

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23
Q

B2 Deficiency

A

affects cells with rapid turnover, leads to growth failure

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24
Q

Symptoms of B2 Deficiency

A

Cheilosis (cracked lips), Angular Stomatitis (mouth corner cracks), Magenta tongue

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25
Q

Niacin Precursor

A

Tryptophan

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26
Q

Niacin Function

A

metabolism of CHO, fat, protein

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27
Q

Symptoms of Niacin Deficiency

A

pellagra, dermatitis, diarrhea, dementia, bright red tongue

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28
Q

Folate Function

A

DNA synthesis, prevents neural tube defects; with B12-> RBC formation

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29
Q

Sources of Folate

A

fortified dry cereal, liver, kidney, green leafy vegetables, citrus fruits, lentils, beans

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30
Q

Name for Vitamin B6

A

Pyridoxine

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31
Q

Function B6

A

acts as a coenzyme in amino acid metabolism (deamination, transamination); increase in protein requires increase in pyridoxine

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32
Q

Name for B12

A

Cyanocobalamin

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33
Q

Properties Vitamin B12

A

contains cobalt, bound by intrinsic factor in gastric juice

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34
Q

Deficiency in B12

A

megaloblastic anemia; pernicious anemia after gastrectomy, removal of ileum

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35
Q

Pantothenic Acid

A

functions as coenzyme A in energy release

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36
Q

Vitamin C/Ascorbic Acid Properties

A

is the most easily destroyed and has a structure like glucose

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37
Q

Vitamin C

A

changes proline to hydroxyproline into collagen -> aids in wound healing

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38
Q

Biotin is synthesized by what?

A

intestinal bacteria

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39
Q

Biotin acts as

A

a conenzyme in fatty acid synthesis, converts pyruvate to oxaloacetate in gluconeogenesis

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40
Q

What is the most abundant mineral in the body?

A

Calcium

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41
Q

___ lowers serum calcium by inhibiting ___

A

calcitonin; bone reabsorption

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42
Q

Functions of Calcium

A

blood clotting, cardiac function, nerve transmission, smooth muscle contractility

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43
Q

Deficiency in Calcium

A

hypocalcemia leads to tetany (irregular muscle contraction)

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44
Q

Phosphorus Properties and Functions

A

second most abundant mineral, part of DNA, in phospholipids that transport fat, found in animal proteins

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45
Q

Sources of Phosphorus

A

meat, milk, poultry, eggs, fish, cheese

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46
Q

Iron Properties and Functions

A

Oxygen transport, part of hemoglobin, ferritin assessment of iron status, ferrous most absorbable form of iron

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47
Q

Iron Absorption Aids

A

gastric juice, vitamin C, calcium in presence of oxalates

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48
Q

Does not aid in Iron Absoprtion

A

eggs, tea, milk, cheese

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49
Q

Magnesium Function and Properties

A

part of chlorophyll, needed for protein and fatty acid synthesis; high protein, calcium, and vitamin D consumption increases need

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50
Q

Zinc Function and Properties

A

excess leads to copper or iron deficiency, increases taste acuity, enhances insulin action

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51
Q

Sources fo Zinc

A

meat, liver, eggs, fish; phytates and copper decrease absoprtion

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52
Q

Copper Function and Properties

A

attached to protein ceruloplasmin, hemoglobin synthesis, aids in iron absoprtion

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53
Q

Copper Deficiency

A

Wilson’s disease: low serum copper

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54
Q

Chromium Function and Properties

A

aids in insulin action, required for glucose metabolism

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55
Q

Which two minerals are required for glucose metabolsim?

A

chromium + zinc

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56
Q

Sulfur Properties and Sources

A

part of amino acids cysteine, methionine; animal protein (meat, fish, eggs, poultry)

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57
Q

Choline

A

component of lecithin

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58
Q

What is the insensible water loss per day?

A

0.8-1.2 L/day (skin, breathing)

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59
Q

Sodium AW and Valence

A

23; 1

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60
Q

Potassium AW/Valance

A

39; 1

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61
Q

Calcium AW/Valence

A

40; 2

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62
Q

Formula mEq/Mg conversion

A

mEq/V = mg/AW

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63
Q

Crispiness (state of turgor) of fruit and vegetables is due to

A

osmotic pressure of water-filled vacuoles

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64
Q

What is the limiting amino acid in soybeans

A

methionine

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65
Q

What accelerates ripening of fruits during storage

A

ethylene

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66
Q

Which two fruits and vegetables should be washed right before eating?

A

berries and mushrooms

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67
Q

Acid solution forms what from chlorophyll

A

phenophytin

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68
Q

Alkaline solution forms what from chlorophyll

A

Chlorophyllin

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69
Q

What pigment contributes to the red colors in tomatoes

A

Lycopene

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70
Q

Onions may turn what color when cooked in an aluminum pan

A

yellow

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71
Q

Grade A canned fruits and vegetables

A

desserts, salads ; Fancy

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72
Q

Grade B canned fruits and vegetables

A

processed; choice

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73
Q

Grade C canned fruits and vegetables

A

puddings, pies, Standard

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74
Q

Who grades canned fruit and vegetables

A

USDA

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75
Q

How to cook cabbage

A

cook for short time, keep lid off initially to let acids escape, cook in large amount of water

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76
Q

10 can contains ___ cans/case

A

6

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77
Q

10 can = __ net weight

A

6 lbs. 9 oz

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78
Q

10 can measures ___

A

13 cups

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79
Q

10 can __ servings

A

20-25

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80
Q

Collagen

A

hydrolyzed to gelatin in heat and becomes tender

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81
Q

Elastin

A

resistant to heat, therefore little change occurs in cooking

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82
Q

Pork is a good source of what vitamin

A

Thiamin

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83
Q

Fish canned with bones, oysters, and shrimp are high in what mineral

A

calcium

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84
Q

What causes the green color in meat

A

further oxidation of myoglobin

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85
Q

Vacuum-packing meat extends storage life of meat and is ___

A

anaerobic (oxygen permeable film)

86
Q

Inspection of meat is done by __ at ___

A

USDA; slaughter

87
Q

Grades of meat (from highest to lowest)

A

prime, choice, select, standard

88
Q

Meat cuts determine what

A

method of cooking

89
Q

Most tender cuts of meat come from

A

least used muscles

90
Q

Least tender cuts of meat come from

A

most used muscles

91
Q

Which meats need a minimum internal temperature of 145 F?

A

pork, beef, veal, lamb, steaks, roast, fish

92
Q

Which meats need a minimum internal temperature of 160F

A

ground beef, ground veal, ground lamb

93
Q

Which meets need an internal temperature of 165F?

A

turkey, chicken, duck

94
Q

Purpose of nitrate additives in cured meats?

A

inhibit botulism

95
Q

Dry heat cooking method is used for what cuts of meat?

A

tender cuts

96
Q

What is carry over cooking?

A

occurs for 10 minutes when meat is removed from the oven, internal temperature will rise 15-25 F

97
Q

Braising is what kind of cooking methid?

A

moist heat

98
Q

The egg yolk

A

is more concentrated that the white; has more protein by weight, more fat, vitamin, and minerals

99
Q

Grading of eggs is based on

A

candling- passed in front of bright light to view contents

100
Q

Adding an acid will __ the egg white foam

101
Q

egg whites at ___ whip more quickly and yield ___ volume due to ___ surface tension

A

room temperature; larger; lower

102
Q

The larger the % sag, the ___

A

more tender the gel of a custard

103
Q

when eggs are held in the refrigerator for too long

A

lose carbon dioxide making the egg more alkaline

104
Q

Buttermilk is made from

A

skimmed or partly skimmed milk and lactic acid bacteria

105
Q

When using buttermilk in place of regular milk in recipe,

A

increase baking soda

106
Q

acidophilus milk has

A

lower lactose

107
Q

when milk is heated ____ protein precipitates

108
Q

adding an acid to milk precipitates ___

109
Q

Rank creams from most fat to least fat

A

heavy or think, medium, whipped cream, light or thin, sour cream, half anf half

110
Q

What is the purpose for adding disodium phosphate to processed cheese?

A

prevents fat separation leading to a smoother texture, this is why processed cheese is better for cooking

111
Q

What is added to quick-cooking cereals to make the particles swell?

A

disodium phosphate - makes cereal alkaline. Patients on low sodium diets should avoid.

112
Q

Rank flours from most to least protein

A

bread, all purpose flour, pastry, cake

113
Q

Adding bran to flour ____ volume of end product. What do you do to compensate?

A

decreases; increase flour and liquid

114
Q

Quick breads basic ingredients

A

egg and flour

115
Q

What happens when quick breads are excessively mixed?

A

loss of carbon dioxide, overdeveloped gluten, forms tunnels

116
Q

Old baking powder

A

more alkaline which causes a loss of thiamin in baked goods

117
Q

Sugar is ___. It modifies texture my tenderizing product

A

hygroscopic

118
Q

What are the ingredients in a pastry?

A

flour, salt, liquid, fat

119
Q

When substituting butter/margarine for lard/oil

120
Q

How is tenderness enhanced in pie crust?

A

using oil, soft fats, or fat cut into very small pieces

121
Q

How is flakiness promoted?

A

leaving at in coarse particles

122
Q

to get a clear, shinny white sauce

A

use cornstarch as thickener

123
Q

To produce smoother ice cream ____

A

increase the fat; use heavy cream instead of light cream

124
Q

What is the enzyme found in fresh/frozen pineapple that breaks down protein and prevents gelatinization

125
Q

Brewing coffee at temperatures above 203F

A

increases bitterness because tannin is extracted

126
Q

Emulsifier additives

A

monoglycerides, diglycerides, lecithin, disoium phosphate

127
Q

What is glycerol monosterate?

A

a humectant that retains water and increases firmness of food

128
Q

Nitrate additives

A

inhibits spores of clostridium botulinum

129
Q

Proprionate

A

mold inhibitor

130
Q

Isoflavones in soybeans

A

lower elevated cholesterol

131
Q

Define food synergy

A

additive influence of foods and constituents which, when eaten, have a beneficial effect on health

132
Q

Keep reading level materials at __ grade for general public and ___ grade for lower literacy

133
Q

Formative Evaluation

A

early or during course of education.
helps pinpoint parts mastered and parts not mastered
allows for revision of plans and methods to improve the process

134
Q

Summative Evaluation

A

designed at planning stage and conducted at the end

135
Q

The Fediral Register

A

lists changes in USDA food programs

136
Q

Correlation studies or ecological studies

A

compare the frequency of events (or disease rates) in different populations with the per capita consumption of certain dietary factors

137
Q

Parallel versus cross over design

A

parallel - participants are randomly assigned to one group and remain in that group
crossover- each participants serves as their own control (longer, but decreases variance)

138
Q

Cross sectional studies (prevalence)

A

a snap-shot look at one point in time; describes current, nor past or future events

139
Q

Analysis of variance

A

used when several (three or more) products compete against one another. Answers: are there one or more significant differences ANYWHERE among the samples

140
Q

Dependent variables are

141
Q

Independent variables

A

are what you manipulate in the study

142
Q

Treatments for diseases are ____ variables

A

independent

143
Q

What are the three measures of central tendency

A

arithmetic mean, median, mode

144
Q

about 2/3 (68%) of all observations in a ___ distribution lie within ___ SD of the mean

145
Q

mortality

A

rate of death

146
Q

morbidity

A

state of disease

147
Q

Enzymes are __

148
Q

Which coenzymes are necessary for energy production?

A

pantothenic acid, thiamin, riboflavin, niacin

149
Q

age group with the highest BMR

A

0-2 years of age

150
Q

to lower the RQ

A

increase fat intake

151
Q

Sulfur containing amino acids

A

Homocysteine, cysteine, methionine, taurine (methionine and cysteine are the ones incorporated into proteins)

152
Q

Essential Amino Acids

A

Phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, leucine, lysine

153
Q

soybeans are low in

A

methionine

154
Q

most polyunsaturated fat

A

safflower oil

155
Q

most unsaturated fat

A

canola oil

156
Q

most monounsaturated fat

157
Q

Lack of Linoleic acid

A

omega-6, leads to poor growth rate

158
Q

a-linolenic

159
Q

omega is designated at

A

first double bond from the methyl group

160
Q

most saturated fat

A

coconut oil

161
Q

sources of trans fatty acids

A

margarines, shortenings, frying fats

162
Q

Winterized oil

A

used for salad dressings, treated so that they won’t crystalize when cold, clear oil
examples: corn, soy, cottonseed oils

163
Q

Normal range of serum sodium

A

136-145 mEq/L

164
Q

Normal range for pH

165
Q

Normal range for pCO2

166
Q

Normal range for HCO3

167
Q

Respiratory acidosis causes

A

CO2 retention, hypoventilation, emphysema

168
Q

Respiratory alkalosis

A

loss of CO2, hyperventilation, anxiety, severe exercise

169
Q

Metabolic acidosis

A

renal disease, kidneys excrete too much bicarbonate, retention of hydrogen ions

170
Q

metabolic alkalosis

A

abnormal retention of base, diuretics, vomiting, loss of acis

171
Q

Compensatory Response of respiratory acidosis

A

kidneys increase absorption of the base (bicarbonate)

172
Q

Compensatory Response of respiratory alkalosis

A

kidneys excrete bicarbonate

173
Q

Compensatory Response of metabolic acidosis

A

respiration increases to expel CO2 (to reduce carbonic acid), hyperventilation

174
Q

Compensatory Response of metabolic alkalosis

A

respiration decreases to retain CO2 and increase carbonic acid, hypoventilation

175
Q

EER for 0-6 months female

176
Q

EER for 0-6 months male

177
Q

EER 7-12 months female

178
Q

EER for 7-12 months male

179
Q

Breast-fed infants need what supplements

A

400 IU vitamin D, 0.25 mg fluoride

180
Q

Infants need how much formula

A

2.5 oz/lb/day

181
Q

which age group is at most risk for dietary deficiencies

A

adolescence

182
Q

secondary cause of FTT

A

lack of fiber leading to chronic constipation and diminished intake

183
Q

RDA protein for males and females

A

M: 56 g F: 46 g

184
Q

Name botanicals that may have potential interactions with anticoagulants

A

black cohosh, garlic, ginger, ginkgo bibola, ginseng

185
Q

Valerian root

A

avoid with liver disease

186
Q

Liver role in digestion

A

produces bile, stores glycogen, synthesizes glucose

187
Q

Protein digestion begins in

A

the stomach

188
Q

CCK

A

stimulated from duodenum when fat enters body, causes the release of bile

189
Q

Secretin

A

stimulates flow of pancreatic juice and water into duodenum

190
Q

Colon

A

absorbs water, salts, and vitamins syntheziesdby bacteria (vitamin K, B12, thiamin, riboflavin)

191
Q

Colonic salvage

A

fermentation and absorption of end-products of carbohydrate, fiber, amino acid breakdown

192
Q

Bacteria converts CHO and fibers into

A

short chain fatty acids which stimulate water and sodium absorption in the colon, and provides substrates for energy production

193
Q

Lactase is produced in

A

small intestine

194
Q

enzymes available for CHO digestion available in what order

A
  1. maltase, sucrase
  2. lactase
  3. pancreatic amylase
195
Q

Which is the most glucogenic amino acid

196
Q

Glucocorticoids

A

protein -> glucose (requires paradoxine)

197
Q

Epinephrine

A

decreases release of insulin from pancreases during catabolic stress; blood glucose rises

198
Q

What are the end products of metabolsim

A

energy (ATP), CO2, water

199
Q

purpose of glycolysis is to

A

produce pyruvate for the Kreb’s cycle

200
Q

aerobic glycolysis

201
Q

anaerobic glycolysis

202
Q

Cori cycle

A

converts lactate back to pyruvate

203
Q

What nutrients are required in the Kreb’s cycle

A

thiamin, niacin, riboflavin, pantothenic acid, magnesium, lipoic acid

204
Q

ACETYL COA

A

IS THE INTERMEDIATE BREAKDOWN PRODUCT OF CHO, FAT, PROTEIN

205
Q

conversion of oxaloacetate form pyruvate requires

206
Q

which reaction is irreversible

A

pyruvic acid -> acetyl CoA

207
Q

Branched chain amino acids

A

valine, leucine, isoleucine

208
Q

Nitrogen Balance formula

A

(intake/6.25) - (UUN + 4)

209
Q

Deamination

A

splitting off NH2 by hydrolysis in the liver

210
Q

Transamination

A

transfer of amino group to a ketoacid to form a new amino group

211
Q

Glucocorticoids are

A

catabolic, stimulate gluconeogenesis releasing glucose from protein

RD Exam (4 decks)

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