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Which amino acids must be present in a parenteral solution? a. valine, leucine, glycine, alanine b. tryptophan, phenylalanine, threonine, isoleucine c. phenylalanine, methionine, arginine, tyrosine d. lysine, glutamic acid, alanine, glycine - ✔✔b. tryptophan, phenylalanine, threonine, isoleucine A parenteral solution requires adequate supplementation of all essential amino acids. Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH of the military- branched amino acids are leucine, isoleucine, and valine. Note: arganine and glutamine are conditionally essential. When you check overrun, you are checking a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. Total costs of unexpected meals served - ✔✔c. the weight of the ice cream Overrun is the increase in volume from freezing and whipping which is used to determine the weight. In ice cream, overrun should be 70-80% What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis
c. diffusion d. retro-gradation - ✔✔c. diffusion Diffusion is when particles move from higher to lower concentration. In this example, the concentrated salt (higher concentration) moves towards the area of lower concentration (the water in the vegetable). Osmosis is when fluid moves from less to more concentrated side of memebrane (semi-permeable membrane). Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? a. milk b. flour c. sugar d. baking powder - ✔✔c. sugar Sugar provides tenderness (as hydrogroscopic) and flavor in baking. When too much is added, this results in falling in the center and coarse texture. Not enough sugar causes poor volume. Why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface tension is lower d. the surface tension is higher - ✔✔c. the surface tension is lower Which pigment does not change color in an acid or an alkaline solution? a. anthocyanin b. chlorophyll c. carotenoid d. flavones - ✔✔c. carotenoid
Flakiness is promote by leaving fat in coarse particles. Fat in pieces melts and flows, leaving a hole where steam colleccts and pushes upward against the upper surface of the resulting cell. The cell is locked into that extended position, resulting in a flaky crust A #10 can holds how many cups of product? a. 10 b. 13 c. 12 d. 5 - ✔✔b. 13 #10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also considered 3 quarts but dont get confused about cups because 3 quarts = 12 cups, most sources indicate 13 cups so just use that) If the sole source of protein is gelatin, growth is inhibited because: a. gelatin has no tryptophan and is low in methionine and lysine b. gelatin has no methionine and is low in tryptophan c. gelatin has no lysine or methionine, and is low in tryptophan d. gelatin has no arginine - ✔✔a. gelatin has no tryptophan and is low in methionine and lysine Gelatin is not a complete protein source. It has no tryptophan and is low in methionie and lysine. Can to remember this by thinking gelaTiN has No Tyrpotophan, and geLatiN is LOW in LYSINE and methioNeNe. If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be: a. an increase in size because there is less fat b. a decrease in size because there is more fat c. no change d. an increase in size because there is more fat - ✔✔b. a decrease in size because there is more fat The % fat in half and half is no less than 10.5% fat, and the % fat in whipped cream 35%. Subsequently, you are increasing the amount of fat in the ice cream. When increasing the amount of fat in ice cream, it
decreases in size because fat inferes with crystal formation, making crystals small and smoother. More fat = smaller crystals, less fat = bigger crystals. Fat produces more calories than carbohydrate because: a. fat has more carbon and hydrogen in relation to oxygen b. fat has less carbon and hydrogen in relation to oxygen c. fat is a larger molecule d. fat is a smaller molecule - ✔✔a. fat has more carbon and hydrogen in relation to oxygen Research has show that neural tube defects can be reduced with proper supplementation of: a. iron b. folic acid c. glutamine d. arginine - ✔✔b. folic acid Supplement 400 mcg per day in pregnant women to prevent neural tube defects, such as spina bifida and anencephaly. The best laboratory value to use in assessing iron status is: a. hemoglobin b. hematocrit c. ferritin d. serum iron - ✔✔c. ferritin Ferritin is the storage form of iron, and thus indicates if adequate stores. Ferritin indicates the size of iron storage pool. Hemoglobin and hematocrit will be low in IDA, pernicious anemia, and folate deficiency anemia so while it is a helpful indicator, it is not the best lab value to assess iron status specifically. Which is the best flour to use when making cakes? a. graham flour
Smoke point is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible. Most foods are fried between the temperatures of 350-450 degrees Fahrenheit so it is best to choose an oil with a smoking point above 400 degrees. Which minerals are involved in carbohydrate metabolism a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc - ✔✔b. chromium, zinc Chromium aids in insulin action and zinc enhances insulin action. Acidic chyme becomes neutralized in the duodenum by: a. mixing with bicarbonate and fluids b. mixing with alkaline intestinal enzymes c. mixing with sodium and potassium d. mixing with bile - ✔✔a. mixing with bicarbonate and fluids When the acidic chyme from the stomach enters the duodenum, secretin from pancreas releases bicarbonate and CCK. CCK releases digestive enzymes as well as "squeezes" the gallbladder to release bile. Bicarbonate + digestive enzymes is called "pancreatic juices". Bicarbonate and fluids work to neutralize the aciditity from chyme. The colon functions in the absorption of: a. amino acids, fatty acids b. unsaturated fatty acids, electrolytes c. water, salts, vitamin K, thiamine, riboflavin d. glucose and fatty acids - ✔✔c. water, salts, vitamin K, thiamine, riboflavin In the colon, the majority of water absorption occurs. Think about if someone has a colectomy and colostomy. Output will be greater since the colon isn't there to absorb the water. Bile salts are also
absorbed to be recycled. Vitamin K can be synthesized and absorbed by gut bacteria in the colon. Thiamin and riboflavin are primarily absorbed in the jejunum but some are absorbed when water is absorbed in colon as they are water-soluble. To prevent frozen gravy from separating when thawed a. reheat slowly and stir constantly b. thaw it before heating and stir constantly c. prepare it with modified starch d. cook it longer before freezing to stabilize the gravy - ✔✔c. prepare it with modified starch Starch is a thickner, which would prevent seperating with thawed. Gelatinization is the swelling that occurs when starch is heated in water close to the boiling point- heat dissociates the bonds, water moves in, and swell granules which causes the paste to thicken. How much fluid is lost through insensible losses? a. 0.5 liters b. 1 liter c. 2 liters d. 3-4 liters - ✔✔b. 1 liter Insensible fluid loss is the amount of body fluid lost daily that is not easily measured, from the respiratory system, skin, and water in the excreted stool. The exact amount is unmeasurable but is estimated to be 0.8-1.2L per day. An amino acid that cannot be produced by the body is: a. alanine b. glycine c. tyrosine d. tryptophan - ✔✔d. tryptophan
Vitamin B1 (thiamine) is a co-factor for pyruvate dehydrogenase, an essential enzyme for aerobic metabolism. In the absence of thiamine, the conversion of pyruvate to acetyl-CoA is inhibited and pyruvate cannot enter the Kreb's cycle. Which of the following stabilizes an egg white foam? a. an acid b. water c. flour d. salt - ✔✔a. an acid An acid stiffens an egg white foam by tenderizing the protein and allowing it to extend more easily. Winterized oil is: a. cloudy when refrigerated b. clear when refrigerated c. cloudy when stored for long periods of time d. clear only if kept at room temperature - ✔✔b. clear when refrigerated Winterized oils are oil that is chilled to 45 degrees F, and then fatty acids with high melting points crystallize and are filtered out. Subsequently, winterized oil will not crystillize when cold and is CLEAR not cloudy. Winterized oils are commonly used for salad dressings and include corn, soy and cottonseed oils. Olive oil is NOT winterized. What may cause EKG abnormalities? a. high serum potassium level b. low serum potassium level c. low serum sodium level d. high serum sodium level - ✔✔a. high serum potassium level
Potassium is vital for regulating the normal electrical activity of the heart. Increased extracellular potassium reduces myocardial excitability, with depression of both pacemaking and conducting tissues.Progressively worsening hyperkalaemia leads to suppression of impulse generation by the SA node and reduced conduction by the AV node and His-Purkinje system, resulting in bradycardia and conduction blocks and ultimately cardiac arrest. 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 - ✔✔c. glucose Glucose is the preferred fuel source for the brain. Those in starvation ketosis will have to use ketone bodies in place of glucose and all glycogen stores have been depleted and gluconeogenesis can no longer occur. In starvation, the brain uses which nutrient as an energy source? a. fatty acid b. lactic acid c. glucose d. ketone bodies - ✔✔d. ketone bodies Glucose is the preferred fuel source for the brain. Those in starvation ketosis will have to use ketone bodies in place of glucose and all glycogen stores have been depleted and gluconeogenesis can no longer occur. Gluconeogenesis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen - ✔✔b. creation of glucose from glycerol and amino acids
Protein-bound iodine (PBI) measures: a. nutritional status b. toxic levels of iodine c. deficiency of epinephrine d. level of thyroxine being produced - ✔✔d. level of thyroxine being produced Protein-bound iodine test, also called PBI test, laboratory test that indirectly assesses thyroid function by measuring the concentration of iodine bound to proteins circulating in the bloodstream. Makes sense since the major function of iodine is the synthesis of thyroid hormones (thyroxine & triiodothyronine). The hormone epinephrine: a. lowers blood glucose during catabolic stress b. raises blood glucose during catabolic stress c. is secreted from the pituitary gland d. dtimulates glycogen production - ✔✔b. raises blood glucose during catabolic stress A provitamin is: a. a nutrient that can be converted into a vitamin b. a vitamin that can be converted into a nutrient c. the endogenous form of a vitamin d. the man-made copy of a vitamin - ✔✔a. a nutrient that can be converted into a vitamin Beta-carotene (found in orange and yellow fruits and vegetables) is an important antioxidant and an example of provitamin A because it can be converted to Vitamin A by the human body. 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 - ✔✔d. 7-dehydrocholesterol converting into cholecalciferol In cutaneous Vitamin D synthesis, the skin absorbs UVB rays at a specific wavelength with the precursor 7 - dehydrocholesterol. 7-dehydrocholesterol is converted to previtamin D when it is absorbed by the skin. Previtamin D is then converted into vitamin D3 (cholecalciferol) in the bloodstream. Once vitamin D is in the bloodstream, whether from cutaneous synthesis or dietary intake, it must undergo two hydroxylation reactions. First hydroxylation reaction: in the liver, vitamin D is converted to 25 - hydroxyvitamin D3, 25(OH)vitamin D3, the main blood form. Second hydroxylation: 25- hydroxyvitamin D3 travels to the kidneys where it is hydroxylated into 1,25 dihydroxyvitamin D (1,25(OH)2 vitamin D3), the active form of the vitamin. In the human, vitamin K is affected by: a. anticoagulants and antibiotics b. iodine c. water-soluble vitamins d. gluten - ✔✔a. anticoagulants and antibiotics Vitamin K = Koagulation (coagulation), blood clotting. Vitamin K increase prothrombin time and thus consistent vitmain K is necessary when someone in on a anticoagulant. Vitamin K (in form of menaquinone) can be sythnesized by gut bacteria in the colon, and thus antibiotics would limit this ability. Which hormone regulates calcium levels: a. insulin b. thyroid c. parathyroid d. aldosterone - ✔✔c. parathyroid
c. hydroxyproline --> proline --> collagen d. hydroxyproline --> proline - ✔✔b. Proline --> hydroxyproline --> collagen Major function of vitamin C is collagen synthesis. Vitamin C is needed to form hydroxylysine (from lysine) and hydroxyproline (from proline), which help form the crosslinks that strengthen the collagen molecule. Biotin is considered a coenzyme in the synthesis of: a. protein b. carbohydrate c. glycogen d. fatty acids - ✔✔d. fatty acids Biotin serves as a carboxyl (adds CO2) carrier in 4 carboxylase enzymes (carboxylations), including fatty acid synthesis (acetyl CoA to malonyl CoA). Food iron is reduced in the stomach to the more absorbable form of: a. ferric b. ferrous c. transferrin d. ferritin - ✔✔b. ferrous Ferric (3+) is found in foods (sometimes foods can be ICk). Ferritin is the storage form of iron. Transferrin is the the iron TRANSporter. Ferrous (2+, "s" looks like a 2) is what ferric iron is converted to in the body and is often the supplemental form of iron the body for that reason (ferrous sulfate). Food iron is in the ____ form a. ferric b. ferritin c. transferrin d. ferrous - ✔✔a. ferric
Ferric (3+) is found in foods (sometimes foods can be ICk). Ferritin is the storage form of iron. Transferrin is the the iron transporter. Ferrous (2+, "s" looks like a 2) is what ferric iron is converted to in the body and is often the supplemental form of iron the body for that reason (ferrous sulfate). Which would aid the absorption of an iron supplement? a. cows milk, eggs b. orange juice, hamburger c. milk, eggs, cheese d. dates, eggs - ✔✔b. orange juice, hamburger Vitamin C source OJ. Bile is produced in the ____ and stored in the ______. a. liver; gallbladder b. gallbladder; liver c. liver; liver d. gallbladder; gallbladder - ✔✔a. liver; gallbladder Cholecystokinin causes: a. contraction of the gallbladder b. peristalisis c. secretion of pancreatic juice d. contraction of the liver - ✔✔a. contraction of the gallbladder CCK causes contraction of gallbladder, releasing bile for fat emulsification, and release of pancreatic digestive enzymes, including trypsinogen. Which enzymes are involved in protein digestion? a. ptyalin, lipase, sucrase
a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin b. sucrose, maltase, lactase, aminopeptidase c. ptyalin d. aminopeptidase, dipeptidase - ✔✔a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin When food enters the duodenum, the pancreas releases digestive enzymes including pancreatic amylose, pancreatic lipase, cholesterol esterase, trypsin, and chymotrypsin. Which conversion requires glucose- 6 - phosphatase? a. glucose into liver glycogen b. glucose into pyruvic acid c. pyruvic acid into lactic acid d. liver glycogen into glucose - ✔✔d. Liver glycogen into glucose Glycogen --- G6P --> glucose *Muscles are selfish, so liver is only one that releases glycogen stores in body. Muscles do not have G6P enzyme It is NOT glucose into liver glycogen. Glucose --- hexokinase (in muscles) --> glycogen Glucose --- glucokinase (in liver) --> glycogen 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. essential in the synthesis of fatty acids Lipogenesis requires NADPH (think NADPH, ends with PH which sounds like "f", "f" for fat)
The following are required for the conversion of pyrivic acid into active acetate: a. thiamine, NAD, oxaloacetic acid, magnesium b. oxygen, pantothenic acid, vitamin E c. thiamine, niacin, riboflavin, pantothenic acid, magnesium d. pantothenic acid, oxaloacetate, citric acid - ✔✔c. Thiamine, niacin, riboflavin, pantothenic acid, magnesium Pyruvate to acetyl CoA requires thiamin, riboflavin, niacin, pantothenic acid and magnesium. Oxaloacetete and ctiric acid are essential in Kreb's cycle, which is prior to pyruvate to acetyl CoA. Which vitamin acts as a coenzyme in transamination? a. pyridoxine b. thiamine c. riboflavin d. vitamin B12 - ✔✔a. pyridoxine Pyridoxine (vitamin B siX), is a coenzyme in deamination and transamination (protein metabolism). More specifically, pyridoxine is the coenzyme for AST/ALT enzyme that is inolved in transamination process. Glucocorticoids are: a. thyroid hormones b. pituitary hormones c. adrenal hormones d. parathyroid hormones - ✔✔c. adrenal hormones Glucocorticoids are steroid hormones produced by the zona fasciculata of the adrenal cortex. Glucocorticoids promote gluconeogenesis in liver, converting proteins to glucose (GLUCOcorticoids promote GLUCOneogenesis)
