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RD Exam Domain 1 Principles of Dietetics
Test 324 Questions with Correct Answers
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 - ** the weight of ice cream 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. retrogradation - ** diffusion 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 - ** sugar 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 - ** the surface tension is lower
Which pigment does not change color in an acid or an alkaline solution? a. anthocyanin b. chlorophyll c. carotene d. flavones - ** carotene The end products of cellular oxidation are: a. water, carbon dioxide, energy b. carbon, hydrogen, nitrogen c. indigestible fiber, nitrogen d. monosaccharides, amino acids, energy - ** water, carbon dioxide, energy Carbohydrates listed in order of decreasing sweetness are: a. fructose, glucose, sucrose, sorbitol b. sucrose, glucose, fructose, sorbitol c. fructose, sucrose, glucose, sorbitol d. sorbitol, fructose, sucrose, glucose - ** fructose, sucrose, glucose, sorbitol The flakiness of pie crust depends on: a. type of fat b. oxidation of fat c. temperature of the fat d. oven temperature - ** type of fat A group of rates being fed gelatin as the sole protein source are not growing well. What is the likely reason?
d. arginine - ** folic acid The best laboratory value to use in assessing iron status is: a. hemoglobin b. hematocrit c. ferritin d. serum iron - ** ferritin Which is the best flour when making cakes? a. graham flour b. all-purpose flour c. whole wheat flour c. durum wheat flour - ** all-purpose flour Where is lactose absorbed? a. small intestine b. stomach d. pancreas d. liver - ** small intestine Considering the following smoke points of various fats, which would be the best to use for frying? a. 300 'F b. 325 'F c. 375 'F d. 400 'F - ** 400 'F
Which minerals are involved in carbohydrate metabolism? a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc - ** chromium, zinc 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 - ** mixing with bicarbonate and fluids The colon functions in the absorption of: a. amino acids, fatty acids b. unsaturated fatty acids, electrolytes c. water, salts, vitamin K, thiamin, robflavin d. glucose and fatty acids - ** water, salts, vitamin K, thiamin, robflavin 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 - ** prepare it with modified starch How much fluid is lost through insensible losses? a. 0.5 liters b. 1 liter
Which of the following stabilizes an egg white foam? a. an acid b. water c. flour d. milk - ** an acid 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 - ** clear when refrigerated 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 - ** high serum potassium level 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 - ** glucose In starvation, the brain uses which nutrient as an energy source? a. fatty acid
b. lactic acid c. glucose d. ketone bodies - ** ketone bodies 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 - ** creation of glucose from glycerol and amino acids Glycoysis 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 - ** catabolism of carbohydrate Glycogenolysis 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 - ** breakdown of glycogen releasing glucose The end product of aerobic glycolysis is: a. acetyl-CoA b. pyruvic acid c. lactic acid d. glycogen -
a. anticoagulants and antibodies b. iodine c. water-soluble vitamins d. gluten - ** anticoagulants and antibodies Which hormone regulates calcium levels? a. insulin b. thyroid c. parathyroid c. aldosterone - ** parathyroid Pyridoxine acts as a coenzyme in: a. iron transfer b. deamination and transamination c. fat transfer through the lymphatic system d. osmotic pressure of body fluids - ** deamination and transamination Which of the following are synthesized by intestinal bacteria? a. biotin, pantothenic acid, vitamin K b. vitamin E, vitamin K, biotin c. pyridoxine, vitamin E d. ascorbic acid, pyridoxine, vitamin K - ** biotin, pantothenic acid, vitamin K Ascorbic acid aids in healing. Which of the following applies? a. collagen -> hydroxyproline b. proline -> hydroxyproline -> collagen c. hydroxyproline -> proline -> collagen
d. hydroxyproline -> collagen - ** proline -> hydroxyproline -> collagen Biotin is considered a coenzyme in the synthesis of: a. protein b. carbohydrate c. glycogen d. fatty acids - ** fatty acids Food iron is in the _____ form. a. ferric b. ferritin c. transferrin d. ferrous - ** ferric Food iron is reduced in the stomach to the more absorbable form of: a. ferric b. ferrous c. transferrin d. ferritin - ** ferrous Which would aid the absorption of an iron supplement? a. cow's milk, eggs b. orange juice, hamburger c. milk, eggs, cheese d, dates, eggs - ** orange juice, hamburger
c. gallbladder d. pancreas - ** small intestine Which enzymes are secreted by the pancreas? a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin b. sucrose, maltase, lactase, aminopeptidase c. ptyallin d. aminopeptidase, dipeptidase - ** amylase, lipase, cholesterol esterase, trypsin, 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 - ** liver glycogen into glucose 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 - ** essential in the synthesis of fatty acids The following are required for the conversion of pyruvic acid into active acetate? a. thiamin, NAD, oxaloacetic acid b. oxygen, pantothentic acid, vitamin E c. thiamin, niacin, riboflavin, pantothentic acid, NAD d. pantothentic acid, oxaloacetate, citric acid - ** thiamin, niacin, riboflavin, pantothentic acid, NAD
Which vitamin acts as a coenzyme in transamination? a. pyridoxine b. thiamin c. riboflavin d. vitamin B12 - ** pyridoxine Glucocorticoids are: a. thyroid hormones b. pituitary hormones c. adrenal hormones d. parathyroid hormones - ** adrenal hormones Glucocorticoids: a. convert glucose into protein b. convert fatty acids into glucose c. convert glucose into fat d. convert protein into glucose - ** convert protein into glucose Fats enter the blood as ______ and leave the liver as _______. a. phospholipids, chylomicrons b. chylomicrons, phospholipids c. chylomicrons, lipoproteins d. liproproteins, chylomicrons - ** chylomicrons, lipoproteins The oxidation of fatty acids forms: a. acetyl CoA
** tryptophan, phenylalanine, threonine, isoleucine Iron absorption is enhanced by: a. acidic chyme in the duodenum b. the alkalinity of the duodenum c. oxalates and phyates d. the abscence of ascorbic acid - ** acidic chyme in the duodenum Which of the following inhibits gluconeogenesis? a. glycogen b. insulin c. catecholamines d. glucocorticoids - ** insulin Which has the lowest cholesterol content? a. peanut butter and crackers b. yogurt with fruit c. chocolate cake d. roast beef sandwich - ** peanut butter and crackers What is the difference between cake flour and bread flour? a. cake flour has less gluten, weaker gluten, less protein b. bread flour has less gluten, weaker gluten less flour c. cake flour has weaker gluten, but has more protein d. bread flour has stronger gluten and less protein - ** cake flour has less gluten, weaker gluten, less protein Vitamin A is involved in:
a. growth and development b. blood clotting c. growth of bones and teeth d. development of tissue and skin - ** development of tissue and skin A patient with metabolic alkalosis would have: a. excess excretion of base through the kidneys b. retention of base by the lungs c. excretion of base by the lungs d. retention of base by the kidneys - ** retention of base by the kidneys Which foods should be washed just before serving? a. plums and grapes b. peaches and carrots c. strawberries and mushrooms d. applies and celery - ** strawberries and mushrooms Which government agency inspects and grades meat? a. FDA b. DHHS c. USDA d. Department of Commerce - ** USDA If linoleic acid replaces carbohydrates in the diet: a. LDL decreases, HDL increases b. LDL and HDL decrease c. LDL and HDL increase
Ketones are most associated with: a. complex carbohydrates b. simple sugars c. fats d. amino acids - ** fats Which best describes sorbitol and glucose? a. sorbitol is sweeter than glucose b. they each provide 7 calories per gram c. sorbitol is absorbed more slowly d. they convert into fructose - ** sorbitol is absorbed more slowly What causes egg yolk color to change? a. alteration in the feed provided b. storage length c. shell color d. storage conditions - ** alteration in the feed provided Which data is needed to convert weight into volume? a. mass b. temperature c. specific gravity d. pH - ** specific gravity The tatrness of fruits and vegetables is due to: a. flavones b. chlorophyll
c. anthoxanthins d. tannins - ** tannins When a white sauce tastes starchy and grainy, the likely cause is: a. too much starch b. improper proportions of ingredients c. starch was added before the fat melted d. uncooked flour - ** uncooked flour The scientific process by which water makes lettuce crisp is: a. osmotic pressure of water-filled vacuoles b. diffusion c. transamination d. water active diffusion - ** osmotic pressure of water-filled vacuoles Four hours after eating you develop nausea, diarrhea, but have no fever. The cause may be: a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. streptococcus - ** staphylococcus aureus Which hormone greatly influences the BMR? a. the endrocrine hormone b. thyroxine c. the growth hormone d. insulin - ** thyroxine
