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RD Exam > RD study guide > Flashcards

RD study guide Flashcards

1
Q

What part of the grain is starchy?

A

Endosperm

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2
Q

What is the percentage of fat in heavy or thick cream?

A

36%

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3
Q

What is the percentage of fat in medium cream?

A

30-36%

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4
Q

What is the percentage of fat in sour cream?

A

18%

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5
Q

What is the percentage of fat in half and half

A

Less than 10.5%

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6
Q

What are 3 methods of preparing dough?

A

STRAIGHT: combine all the ingredients and let sit to ferment
SPONGE: combine the liquid with yeast, allow to ferment, and then add the sugar, salt, fat, and rest of the flour, and then knead
CONTINUOUS: used in commercial processes, uses big machines to reduce the time

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7
Q

What is the portion of gelatin to liquid?

A

1 Tablespoon gelatin to 1 pint liqud

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8
Q

What changes should you make to boiling acidic vegetables compared to regular vegetables?

A

Add more water, add more time, no lid

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9
Q

What is the effect of increasing the amount of sugar in candies?

A

Prevents crystallization

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10
Q

What does acid do to starch?

A

It breaks down starch and creates a runny product

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11
Q

What are the components of self-rising flour?

A
  • baking powder
  • flour
  • salt
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12
Q

What are the emulsifiers?

A
  • disodium phosphate
  • mono/diglycerides
  • lecithin
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13
Q

What are the stabilizers?

A
  • cellulose
  • carrangean
  • gelatin
  • vegetable proteins
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14
Q

What does glycerol monosterate do?

A

-humectant

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15
Q

What is the best waxing agent versus the worst?

A

Best: potato
Worst: tapioca

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16
Q

Pound cakes and angel food cakes are what type of cakes?

A

Foam cakes

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17
Q

How is an angel food cake leavened?

A

Egg white foam

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18
Q

How is a pound cake leavened?

A

Air and steam

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19
Q

How does homogenization play a role in ice cream?

A

Makes it smoother by breaking up the fat globules

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20
Q

When would you increase gelatin or decrease the liquid?

A

When you want to make a large mold

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21
Q

Why is sugar hygroscopic in baking?

A

It modifies the texture by tenderizing (softening) it

hygroscopic- absorbs moisture

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22
Q

Why are plant sterols and stanol esthers added to some margarines?

A

To decrease LDL and total cholesterol

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23
Q

What can be added to yolk as stabilizers when freezing?

A

Salt and sugar

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24
Q

How many cans are in a case for a #2.5, #2, and #300 cans?

A

in case= 24

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25
Q

What are the four food intoxications?

A

Clostridium botulinium
Clostridium perfringens
Bacillus aureus
Staphlococcus aurea

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26
Q

Which are the four most costly foodborne illnesses?

A

Campylobactor jejuni
Listeria
E.coli
Salmonella

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27
Q

Which foodborne illness is the more common causes of gastroenteritis?

A

Campylobacter jejuni

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28
Q

Which is the most common cause of sporadic illnesses?

A

Norovirus

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29
Q

Campylobacter jejuni can be found in what?

A
  • poultry
  • meat
  • raw milk
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30
Q

What is the onset of campylobacter jejuni?

A

3-5 days!
This is important when determining whether it’s from salmonella or from campylobacter jejuni!

Salmonella onset is 6-48 hours!

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31
Q

What is the onset of clostridium perfringens?

A

8-18 hours

Meats, poultry, reheated foods, time and/or temperature-abused food

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32
Q

The onset of E.coli?

A 
3-8 days
Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water
33
Q

The onset of Shigella?

A

12-50 hours

protein-rich salads, Raw produce, moist, mixed foods

34
Q

What is the primary substrate for the krebs cycle?

A

Pyruvate

35
Q

Which amino acid is the most glucogenic?

A

Alaline

36
Q

What does glucose get converted into in glycolysis?

A

Glucose-6-phosphate

37
Q

What does the hormone secretin stimulate?

A

The flow of pancreatic juice (bicarbonate)

38
Q

What does the krebs cycle produce?

A

Water, ATP, C02

39
Q

What foods have the same gastric emptying rate?

A

Protein and carbohydrates

40
Q

What is trypsin?

A

Pancreatic enzyme-breaks down protein in polypeptides

41
Q

What is chymotrypsin?

A

Pancreatic enzyme- breaks down peptides into poly and dipeptides

42
Q

What is carboxypeptidase?

A

Pancreatic enzyme-breaks down poly/dipeptides into dipeptides and amino acids

43
Q

What is phospolipidase?

A

Pancreatic enzyme-breaks down phospholipids into lysolecithin and fatty acids

44
Q

What is the Pentose shunt?

A

The conversion of glucose-6 phosphate to ribose. It does not require energy

45
Q

What two ducts join together?

A

Hepatic and cystic duct

46
Q

What is the intimate zone?

A

Less than 18 inches

47
Q

What is the personal zone?

A

18 inches to 4 feet

48
Q

What is the social zone?

A

4-12 feet

49
Q

What is the public zone?

A

Greater than 12 feet

50
Q

What are the 3 domains of learning?

A
  • cognitive: knowledge
  • affective; values
    psychomotor: muscular skills
51
Q

What is adragogy?

A

Adults are mutual learners; they need to be a part of the process

52
Q

What is pedagogy?

A

The art of teaching children

Clue: think it starts with P (pediatric)

53
Q

What is congressional record?

A

Daily update when congress is in session, no hearing, information from the floor

54
Q

What is the congressional index?

A

Weekly update, identifies bull with the sponsor and committee

55
Q

What is the health belief model?

A

Explains the likelihood of a person to prevent a certain disease. The person must know the severity of the disease and what they can do to prevent it

56
Q

What are some examples of descriptive research?

A
  • surveys
  • case reports
  • correlational studies
57
Q

What are some types of analytical research?

A

Quasi experiemental
Experiemental model
Cohort studies
Case control

58
Q

What is the chi square?

A

Tests whether there is a difference

59
Q

What is a t test?

A

Tests the degree of the difference

60
Q

Explain how winterization occurs?

A

Oil is chilled to 45 degrees F. The fatty acids are then filtered out. It occurs in corn, cottonseed, and soy.

It DOES NOT OCCUR IN OLIVE OIL.

61
Q

What is most monounsaturated oil?

A

Olive

62
Q

What is the most polyunsaturated oil?

A

Safflower

63
Q

What is the order of most to least monounsaturated fats?

A

Olive, canola, peanut, sunflower

64
Q

What is the order from the most to least polyunsaturated fats?

A

Safflower, corn, soybean, cottonseed, sunflower

65
Q

What are the protein needs for children?

A

PROTEIN NEEDS

1-3 years: 13 grams
4-8 years: 19 grams
9-13 years: 34 grams
14-18 M: 52 grams
14-18 F: 46 grams
66
Q

List the order of sweetness from most to least

A 
Fructose
Invert sugar
Sucrose
Glucose
Sorbitol
Mannitol
Galactose
Maltose
Lactose
67
Q

What are the polysaccharides?

A

CELLULOSE: resistant to amylase; insoluble fiber
PECTIN: soluble fiber in fruits
GLYCOGEN: animal starch
DEXTIN: intermediate breakdown of starch

68
Q

What is CHO and fiber converted into in the large intestine?

A

Short chain fatty acids (SCFA): acetate, butyrate, propionate, lactate: stimulate water and sodium absorption

69
Q

Name Gases:

A

H2, CO2, nitrogen, methane

70
Q

Nitrogen balance equation?

A

Protein intake (in grams)/6.25 – (nitrogen output + 4)

71
Q

What is the main substance that keeps the Krebs cycle going?

A

Oxaloacete (in CHO)

72
Q

How do you find mEq?

A

Mg/atomic weight x valence

1 gram of calcium=1,000 mg
40 atomic weight of calcium valence of 2

1,000/40= 25
25 x 2=50

73
Q

How many milligrams of potassium are in 13 mEq?

A

13 x 39=507

TO FIND mg= MULTIPLY THE MG BY THE ATOMIC WEIGHT

TO FIND THE mEq= DO THE MG/ATOMIC WEIGHT X THE VALENCE

74
Q

How do you find the calories in alcohol?

A

.8 x the proof x ounces
the proof= % alcohol x 2

for example: how many calories in 5% alcohol and 4 oz

.05 x 2=.1

.8 x.1 x 4 ounces=3.2 calories???

75
Q

How much formula does an infant need per day

A

2.5 oz per pound of body weight

76
Q

What is the role of omega 6 fatty acids?

A

Deficiency leads to poor growth rate, petechiae (red spots), excema

77
Q

When should small and large finger foods be given to an infant?

A

6-8 months; large finger foods

9-12 months; small finger foods

78
Q

Where is vitamin A stored?

A

Liver and adipose tissues

RD Exam (11 decks)

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