Pocket Prep Domain 1 RD

What is the recommended limit of caffeine consumption per day for children? 400 mg 100 mg 70 mg 3 mg/kg

Correct answer: 100 mg It is recommended that caffeine be limited to 100 mg/day for children. For 5- to 12-year-olds, the recommended limit is 3 mg/kg. Up to 400 mg/day appears to be safe for most healthy adults. A 12-oz. can of cola has about 71 mg/serving.

Which of the following grades of beef is not fit for human consumption? Commercial Choice Standard Select

Correct answer: Commercial Beef is graded at slaughter by the USDA. In order of quality, the grades are prime, choice, select, standard, commercial, utility, cutter, and canner. The grades that are not fit for human consumption are commercial, utility, cutter, and canner.

A woman is admitted to the hospital with pneumonia and a high fever (102.6°). She is 26 years old, 5 feet 5 inches, and 125 pounds. What is her likely RMR? 1,784 kcals 1,136 kcals 1,393 kcals 1,420 kcals

Correct answer: 1,784 kcals Resting metabolic rate (RMR) is a way of measuring energy balance and uses the predictive equations of Mifflin-St. Jeor or Harris-Benedict. The Harris-Benedict equation is as follows: Men: 66.47 + 13.75(W) + 5(H) - 6.76(A) and women: 655.1 + 9.56(W) + 1.7(H) - 4.7(A), where weight (W) is in kilograms (kg), height (H) is in centimeters (cm), and age (A) is in years. In this example using the Harris-Benedict equation, the RMR is 1,393 kcals. However, due to her fever (102.6°), her RMR increases 7% for each degree rise in temperature over normal (98.6°). To account for the fever, 102.6 - 98.6 = 4 degrees over normal x 7% for each degree = 28% increase in RMR x 1,393 kcals = 390 additional kcals + 1,393 kcals = 1,784 kcals.

A recipe calls for two #3 cans of tomato sauce. How many cups of tomato sauce will this yield? 5 3/4 11 1/2 10 1/4 12

Correct answer: 11 1/2 A #3 can size holds 5 3/4 cups. Since the recipe calls for two #3 cans, 5 3/4 + 5 3/4 = 11 1/2 cups.

John's food log shows he ate 1,900 calories yesterday. Of those calories, 800 came from carbohydrates and 66 gm came from fat. How many grams of protein did John consume yesterday? 506 209 126.5 92.8

Correct answer: 126.5 To solve: Calculate the calories of fat consumed: 66 gm fat x 9 gm fat/kcals = 594 kcals from fat Determine remaining calories for protein: 1,900 kcals - 800 kcals (CHO) - 594 kcals (FAT) = 506 kcals (PRO) Convert protein calories to grams: 506 kcals / 4 gm of protein/kcal = 126.5 gm protein

A three-month weight-loss program provides 1:1 nutrition counseling, meal planning, and workout regimens for ten participants. After the three-month program, the participants weighed in; their weight loss during the program is shown below. Determine the mean and median, respectively. Pounds of weight lost: 12, 7, 29, 9, 31, 5, 23, 22, 9, 9 10.5; 15.6 15.6; 10.5 10.5; 9 9; 31

Correct answer: 15.6; 10.5 The mean is the simple average of the total scores and is calculated by adding all of the values, then dividing by the number of values. For example, 5 + 7 + 9 + 9 + 9 + 12 + 22 + 23 + 29 + 31 = 156 / 10 = 15.6. The median is the value at the midpoint and is found by arranging the values in numerical order, then finding the number at the exact center. However, if there is an even number of values, the median is the average of the two numbers closest to the center. For example, 5, 7, 9, 9, 9, 12, 22, 23, 29, 31 --> 9 + 12 / 2 = 10.5.

When free fatty acids link together during frying, the oil becomes more viscous, more prone to foaming, and the oil quality decreases. This process is referred to as what? Hydrogenation Retrogradation Polymerization Recrystallization

Correct Answer: Polymerization Polymerization is the process in which small molecules, called monomers, combine to produce a larger chain-like or network molecule, called a polymer. An example of this process occurs during frying when free fatty acids (FFAs) link together. This makes the oil more viscous and more prone to foaming, and decreases the oil's quality. Hydrogenation is the process of making fats and oils more solid at room temperature. An example of this process is the manufacturing of butter. Retrogradation is the process of reforming hydrogen bonds into crystalline regions in starches. During the storage or cooling of a starch paste, the hydrogen bonds between amylose molecules break and rearrange themselves into tighter organized structures. This rearrangement and recrystallization gives the product a gritty texture. An example of this process is the thawing of gravy.

Which statement best reflects a client who is in the precontemplation stage of change? "I ate leftover sausage all last week and I knew I shouldn't because it's a high-sodium food, but I got back to my low-sodium diet again yesterday." "I don't need diet education because I am going to eat what I want, whenever I want." "I want to better control my heart failure, but I don't have the money to cook all my meals at home." "Next time I go to the grocery store, I am going to start reading the nutrition labels for sodium content."

Correct answer: "I don't need diet education because I am going to eat what I want, whenever I want." Based on the trans-theoretical model, the first stage of change is precontemplation, in which the client has no intention of changing their behavior in the foreseeable future. When a client is at this stage, their statements reveal that they are uninterested, unaware, or unwilling to change.

On the new Nutrition Facts label, which of the following is not a key change? "Percent Daily Value (%DV)" has been removed "Calories" is now larger and bolder "Calories from Fat" has been removed "Added Sugar" is now required

Correct answer: "Percent Daily Value (%DV)" has been removed On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect more current scientific information, including the link between diet and chronic diseases (such as obesity and heart disease). A few of the key changes on the new and improved Nutrition Facts label include the following: "Calories" is now larger and bolder, "Calories from Fat" has been removed, and "Added Sugar" is now required, along with other updates. "Percent Daily Value (%DV)" was not removed from the new label.

What is the RDA of calcium for women over the age of 51? 1,300 mg 1,200 mg 1,000 mg 700 mg

Correct answer: 1,200 mg The RDA for calcium varies based on age, sex, and pregnancy/lactation. For women over 51 years of age, the RDA is 1,200 mg. Other calcium RDAs are 700 mg for 1- to 3-year-olds (male/female), 1,000 mg for 4- to 8-year-olds (male/female), and 1,300 mg for 14- to 18-year-olds (male/female) or during pregnancy or lactation.

During starvation, what does the brain use as an energy source? Isoleucine Valine Ketone bodies Glucose

Correct answer: Ketone bodies When the body is nourished, the brain uses glucose exclusively as an energy source. However, during starvation, the brain uses ketone bodies as energy. Ketone bodies are produced by the liver from fatty acids during periods of low energy intake, such as fasting, carbohydrate-restricted diets, starvation, prolonged exercise, or untreated type 1 diabetes. Examples of ketone bodies are acetoacetate, beta-hydroxybutyrate, and acetone. Isoleucine and valine are branched-chain amino acids (BCAAs).

An infant is born at 29 weeks gestation. If her actual age is now 7 months, what is her adjusted or corrected age? 7 months 11 weeks 17 weeks 3 months

Correct answer: 17 weeks Normal gestation is approximately 40 weeks. Corrected, or adjusted, age corrects for the baby's prematurity and is calculated by subtracting the number of weeks premature from the chronological age. The formula is actual age - weeks premature = correct or adjusted age. In our example, 28 weeks (actual age) - 11 weeks (weeks premature) = 17 weeks (corrected age). Actual age, or the baby's chronological age, is the number of days, weeks, months or years today is from his or her actual date of delivery, or birthday. For example, the infant's actual age is 7 months (or 28 weeks). Premature weeks is calculated by subtracting the number of weeks early from normal gestation. For example, 40 weeks normal gestation - 29 weeks early = 11 weeks premature.

In which trimester of gestation is folate supplementation most important? Lactation 1st trimester 3rd trimester 2nd trimester

Correct answer: 1st trimester Folate supplementation is most important during the first trimester because neural tube defects form in the first 18 days after conception. The recommended amount of folate (folic acid) is 600 mcg during pregnancy, with 400 mcg coming from supplements and 200 mcg from foods. Iron is important during the second and third trimesters of pregnancy. Vitamin D and fluoride are important for infants during lactation.

How much daily fiber does a 10-year-old require? 26 grams 1300 mg 34 grams 10 grams

Correct answer: 26 grams The Adequate Intake (AI) for daily total fiber is: 31 grams for 9- to 13-year-old males 26 grams for 9- to 13-year-old females The RDA for protein for males and females ages 9 to 13 is 34 grams. The AI for calcium for males and females ages 9 to 13 is 1300 milligrams.

According to the RDA for protein, how many calories of protein should a diet provide for a 195.8-pound person? 250 285 356 71.2

Correct answer: 285 The RDA for protein is 0.8 grams per kilogram of body weight (10-15% of total energy intake) per day. To find the recommended number of protein calories per day for the 195.8-pound person: Convert pounds to kilograms: 195.80 pounds / 2.2 kilograms = 89 kg Calculate the required protein grams: 89 kg x 0.8 grams protein/kg body weight = 71.2 grams protein Convert grams to calories: 71.2 grams protein x 4 (4 calories/1 gram protein) = 284.8 calories ~ 285 protein calories per day

During food inventory, there are four #10 cans of applesauce reported. How many gallons of applesauce are there? 3.25 3.72 13 52

Correct answer: 3.25 A #10 can holds 13 cups. Since there are four #10 cans reported, 4 cans x 13 cups = 52 cups. There are 16 cups in one gallon, so 52 cups / 16 cups = 3.25 gallons. There are 3.25 gallons of applesauce in four #10 cans.

Which of the following is an example of the Maillard reaction? Yellowing Browning Fallen center Coarse texture

Correct answer: 5 1/4 A 300# can holds 1 3/4 cups. Therefore, a recipe that calls for three 300# cans is equivalent to 5 1/4 cups: 1 3/4 cups x 3 = 5 1/4 cups. A 10# can holds 13 cups, a 3# can holds 5 3/4 cups, a 2 1/2# can holds 3 1/2 cups, and a 2# can holds 2 1/2 cups.

How many mEq are in 1 gram of calcium? 50 mEq 25 mEq 40 mEq 43.5 mEq

Correct answer: 50 mEq To convert from grams to mEq, use the following equation: mEq = (mg / atomic weight) x valence. Calcium (Ca) has an atomic weight (AW) of 40 and a valence of 2. To solve for mEq: (1000 mg / 40 AW) x 2 valence = 50 mEq

The structure of linoleic acid is written as C18:2ω6. Where is the first double bond located? At the carboxyl group 6th carbon 18th carbon 2nd carbon

Correct answer: 6th carbon Fatty acid structures are composed of a straight hydrocarbon chain with a methyl group (CH3) at one end and a carboxyl group (COOH) at the other terminating end. They are classified by the number of carbons in the chain, the position of the first double bond, and the number of double bonds. The location of the first double bond is counted from the methyl end and is designated by the omega sign (ω). For example, linoleic acid structure (C18:2ω6) tells us that there are 18 carbons, 2 double bonds, and the first double bond is located at the 6th carbon.

What is the minimum number of additional competencies that ACEND requires a program to have to supports its emphasis area? 3 5 7 Not established

Correct answer: 7 ACEND requires a program to have a minimum of seven additional competencies to support its emphasis area. According to the Commission on Dietetic Registration (CDR), the development and validation of the essential practice competencies are accomplished in seven key steps: 1-Literature review and global environmental scan of nutrition and dietetics competencies; 2-Development of the competencies' framework and outline; 3-Competencies writing sessions; 4-Stakeholder consultations; 5-Mapping of the competencies to the CDR Professional Development Portfolio's existing Learning Need Codes (LNCs); 6-National validation study of the essential practice competencies by CDR's credentialed nutrition and dietetics practitioners; 7-Finalization and CDR approval.

Josh is a four-month-old baby boy and weighs 15 lbs. What are his daily energy needs? 170 kcals 1,620 kcals 612 kcals 734 kcals

Correct answer: 734 kcals The energy needs for 0- to 6-month-olds is 108 kcals/kg. To determine Josh's energy needs: Convert lbs to kgs: 15 pounds / 2.2 kg = 6.8 kg Multiply weight by energy needs: 6.8 kg x 108 kcal / kg = 734.4 kcals / day (round down to 734 kcals/day)

How much water needs to be removed from food in order to qualify as a method of food preservation? 50% 75% 80% 90%

Correct answer: 80% In food processing, dehydration is a method of preserving foods for indefinite periods of time by extracting the moisture and inhibiting the growth of microorganisms. At least 80% of the water needs to be removed from the food to be a method of food preservation. Foods commonly dehydrated include fruit, vegetables, and meats. 80% of water is removed for fruits, and 95% of water is removed for vegetables.

Which of the following individuals is the most susceptible to vitamin A toxicity? 28-year-old Hispanic male 16-month-old African American female 65-year-old African American male 86-year-old Caucasian male

Correct answer: 86-year-old Caucasian male Vitamin A liver storage and plasma levels increase with age. Due to decreased clearance of vitamin A from the blood, the elderly are more susceptible to toxicity. Therefore, of the choices given, the 86-year-old is most susceptible to vitamin A toxicity.

Which of the following cooking scenarios will prevent curdling? A. Add cream to tomato sauce on the stovetop B. Boil milk before using it in tomato soup C. Prepare hollandaise sauce over high heat D. Add tomato sauce to cream at room temperature

Correct answer: Add tomato sauce to cream at room temperature Curdling is the breakdown of an emulsion that causes separation into lumps or curds, typically seen in milk and milk products. Curdling occurs when acid is added too quickly, when acid is added over heat, or when milk or a milk product is overheated. To prevent curdling, add acid slowly and agitate at room temperature. Adding cream to tomato sauce on a hot stovetop, preparing hollandaise sauce over high heat, and boiling milk are all scenarios that will lead to curdling.

During a nutrition consultation, the client verbally attacks the nutrition counselor, stating that the weight loss goals are unrealistic and that no one could ever actually achieve them; then she starts crossing and uncrossing her legs. What nonverbal message is the client most likely trying to express? Anxiety Aggression Discomfort Avoidance

Correct answer: Anxiety Nonverbal communication can affect the direction of an interview by portraying emotion through physical movements and postures. In this situation, the client's verbal communication expresses aggression when she directly attacks the source of frustration (the counselor), but her nonverbal communication expresses anxiety by the physical act of crossing and uncrossing her legs. Other nonverbal communication methods include folding arms across the chest to express avoidance and moving a chair farther away to express discomfort.

Before providing nutrition advice to a client, what step should the dietitian take to make the client more receptive? Perform a cost-benefit analysis Ask at least two patient identifiers Ask the client's permission Conduct supportive scientific research

Correct answer: Ask the client's permission Asking permission is a powerful strategy and places the client in an autonomous position, making them more receptive to incoming information. On the other hand, if the provider gives advice to the client without asking permission or acts in a more authoritative way, the client may be less receptive, less engaged in learning, and may feel targeted or judged. A cost-benefit analysis determines if the goal of the intervention is worthwhile in terms of cost. For example, a cost-benefit analysis studies the overhead cost of a dietitian leasing an office compared to the income made through client appointments. Asking at least two patient identifiers is a standard set by The Joint Commission to properly identify a patient and decrease wrong-patient clinical errors. For example, a dietitian can ask a patient their name and birthdate before starting an assessment. Conducting supportive scientific research is an important part of providing clinical advice. However, this a hard skill (knowledge) and a client may be more receptive to soft skills (friendliness, politeness, personality).

"Over time, spaghetti became widely accepted by Americans, and Italians began to eat cold cereal." Which value does the statement above reflect? Assimilation Cultural competence Cultural sensitivity Ethnocentrism

Correct answer: Assimilation Assimilation is when people of one cultural group shed part or all of their ethnic identity and merge into the majority culture. Cultural sensitivity is the understanding of needs and emotions of one's own culture and the culture of others. Cultural competence is the dynamic and ongoing process of seeking cultural awareness, knowledge, skill, and encounters. Ethnocentrism is when people consider their values and practices to be absolute truths, and they may judge others based on their own beliefs.

Caitlin is a 6-year-old African American girl who was born with sickle cell anemia. She lives in an urban area and takes the bus to school. There are not any parks close to her home, so she watches several hours of television after school. Her inherited condition of sickle cell anemia is an example of which determinant of health? Biological and genetic Access to health services Physical Social

Correct answer: Biological and genetic Determinants of health are the range of personal, social, economic, and environmental factors that influence health status. They include the categories of biological and genetic makeup, individual behavior, social interactions and norms, physical environment, and access to health services. Caitlin's inherited health condition, sickle cell anemia, is an example of a biological and genetic social determinant of health. Her age and sex would also fall under this determinant. Her neighborhood and school are an example of a physical determinant. Her transportation options and exposure to mass media are examples of social determinants.

Which of the following is an example of the Maillard reaction? Yellowing Browning Fallen center Coarse texture

Correct answer: Browning The Maillard reaction is a form of non-enzymatic browning and gives browned foods their distinct flavor. This chemical reaction takes place in the presence of an alkaline environment and results in changes in taste, color, and texture. Examples of foods that undergo this reaction include baked goods, seared steaks, fried rice, toasted marshmallows, and others. The other answers are causes of variations in cakes or other baked goods. Yellowing is a result of an alkaline batter or excess baking soda. Fallen center is a result of excess sugar, fat, or baking powder, poor mixing, low oven temperature, or opening of oven door during early part of baking. Course texture is a result of too much baking powder or sugar, low oven temperature, or poor mixing.

The cafeteria served green beans for lunch starting at 11 a.m. By 1 p.m., the remaining green beans have become overcooked and mushy. What pigment is found in the green beans at 1 p.m.? A. Chlorophyllase B. Chlorophyll C. Pheophytin D. Chlorophyllin

Correct answer: Chlorophyllin The green pigment found in green beans is known as chlorophyll. This green pigment turns to bright green in alkaline environments and is known as chlorophyllin. During this chemical change, the alkaline softens the cellulose, and the hemicellulose is broken down, becoming mushy. Green pigment turns to olive green in acid environments and is known as pheophytin. Chlorophyllase is a plant enzyme that splits off from chlorophyll to form chlorophyllide.

Which nutrient is not required to convert pyruvic acid to acetyl CoA? Thiamin Pantothenic acid Lactic acid Citric acid

Correct answer: Citric acid Pantothenic acid, thiamin, riboflavin, and niacin are coenzymes needed for energy production. These four nutrients are required to produce acetyl CoA from pyruvic acid in this irreversible reaction. Citric acid is a required nutrient in the first step of the TCA cycle, in which acetyl CoA becomes citric acid to product the end products ATP, CO2, and H2O. Lactic acid is the anaerobic result of the Cori Cycle, where pyruvic acid converts to lactic acid (reversible reaction) due to oxygen debt.

During a diabetes education session, a dietitian asks her client to point to a carbohydrate source. What learning domain is the dietitian assessing? Psychomotor Cognitive Affective Physical

Correct answer: Cognitive According to Bloom's taxonomy, there are three domains of educational activities or learning, categorized as cognitive, affective, and psychomotor. Cognitive skills, or knowledge, involves the development of mental skills and the acquisition of knowledge about subject matter. For example, learning what a carbohydrate is and being able to identify one is a cognitive skill. The affective domain, or attitude/self, is the development of feelings, emotions, attitudes, and/or values. For example, understanding how diabetes may impact one's health and making preventative changes to increase one's well-being involves the affective domain. The psychomotor domain involves the development of muscular or physical skills, for example, learning how to prepare a diabetic-friendly meal. The answer choice "physical" falls under the psychomotor domain.

Matt is a 45-year-old obese man with HTN, HLD, and T2DM. He currently weighs 250 lbs and has a BMI of 32.4. His HgbA1c is 12.8%. His doctor has referred him to a registered dietitian for medical nutrition therapy to help lower his HgbA1c and for weight loss. At his initial nutrition assessment, Matt tells the dietitian that he has difficulty controlling his blood sugar because he doesn't understand what carbohydrates are and he has failed to lose weight over the past year despite trying three different diets. He wants to lose weight and have better blood sugar control, but he feels that he won't be able to eat his favorite foods or have a social life with the diabetic diet constraints. What stage of change is Matt in? Preparation Contemplation Precontemplation Action

Correct answer: Contemplation Contemplation is the second stage of change in the trans-theoretical model, where a client recognizes that a problem exists and begins to think about overcoming it. Here, the client may identify the pros and cons of a behavior change and may struggle with decision balancing. Precontemplation is the first stage of change, in which the client has no intention to change their behavior in the foreseeable future. Preparation is the third stage of change, when the client decides or makes a plan to change. Action is the fourth stage of change, when the client practices the modified behavior.

Jaclyn enjoys hands-on experiments and learning through trial and error. She prefers group discussion to facilitate her learning. Which learning style best describes Jaclyn? Thinker Lumper Assimilator Converger

Correct answer: Converger People who prefer to learn through the teaching methods of hands-on experimentation, trial/error, and discussion reflect the learning styles of a Splitter (Kirby), Sensor (Jung), Converger (Kolb), and Common Sense (4MAT). People who prefer to learn through lecture, independent study, and research reflect the learning styles of a Lumper (Kirby), Thinker (Jung), Assimilator (Kolb), and Analytic (4MAT).

A low-income 55-year-old male is diagnosed with type 2 diabetes mellitus and makes an appointment with a registered dietitian. What should the RD focus on during the consultation to best relate to her client? Using written materials and client participation Peer pressure and attitudes toward authority Goal orientation Costs and traditional food habits

Correct answer: Costs and traditional food habits A needs assessment is the first step in program development and planning for nutrition education. In order to best relate to the client, the needs assessment should take into consideration the demographics of the client. For example, a lower-income adult is generally interested in cost, traditional food habits, and solving current problems. The other answers are appropriate methods for relating to other demographic groups. Middle- and higher-income adults are goal-oriented and desire relatable activities. When working with adolescents, relate to their interests and be aware of peer pressure and attitudes toward authority. The elderly have a decreased attention span, so encourage audience participation, stay on topic, and utilize written materials.

If an ice cream is made with low-fat milk, what characteristic will be increased? In order to compensate for this, what ingredient should be increased? Smoothness; salt Crystal size; fat Flavor; fat Crystal size; sugar

Correct answer: Crystal size; fat The purpose of fat in ice cream production is to form small and smooth ice crystals. When fat is decreased, large crystals form to produce a grainy ice cream. To produce a smoother ice cream, increase the fat by using whipped cream, heavy cream, or whole milk instead of non-, low-, or reduced fat cream or milk.

The López family moved from Guatemala to New York City last year. The father asks his daughter, Alessandra, to learn more about New York's food and traditions from her classmate Kate, who was born and raised in New York. He tells Alessandra to share her experiences as a girl growing up in Guatemala and encourages her to find common ground with Kate. What strategy to engage in culture is the father implementing? Cultural awareness Cultural encounter Cultural skill Cultural knowledge

Correct answer: Cultural knowledge Cultural knowledge is learning about another culture's worldview from a native perspective, assessing how people in other cultures view your culture, sharing experiences and finding common ground with persons from other cultures. Cultural awareness begins with cultural self-awareness, awareness of stereotypes and personal stereotypic beliefs, willingness to learn from others, and learning to value differences. Cultural skill is the process of learning how to assess one's values, beliefs, and practices in order to provide culturally competent services by developing cross-cultural interaction skills.

In what part of the cell does aerobic glycolysis occur? Cytoplasm Cristae Matrix Mitochondria

Correct answer: Cytoplasm Glycolysis is the breakdown of glucose to pyruvate with the production of two molecules of ATP and occurs in the cytoplasm of the cell. Aerobic (with oxygen) glycolysis yields pryuvate, and anaerobic (without oxygen) glycolysis yields lactate. The Krebs cycle (also known as the TCA or citric acid cycle) takes place in the matrix of the mitochondria of the cell. Cristae are the folded inner membranes inside the mitochondrion; the electron transport chain takes place here during cellular respiration to create ATP.

The hydrolysis of sucrose with an acid to form a mixture with equal amounts of fructose and glucose is referred to as what? Dextrinization Cross-linking Gelatinization Inversion

Correct answer: Inversion Inversion is the hydrolysis of sucrose with an acid to form a mixture with equal amounts of fructose and glucose. Invert sugar is an example of an inversion, and the result yields a product that is sweeter, higher in moisture, and less prone to crystallization than sucrose. Cross-linking is the linking of polymer bonds that prevents deterioration in starches by creating a shorter texture. Gelatinization is the swelling that occurs when starch is heated in almost boiling water and causes a paste to thicken. Dextrinization is the process of heating starch without water, causing starch molecules to break into fragments.

When baking at high altitudes, atmospheric pressure is reduced and there are necessary adjustments that need to be made to correct for this. What needs to be adjusted when baking at high altitudes? Increase baking soda and increase fat Decrease baking powder and increase liquid Increase baking powder and increase liquid Decrease baking soda and decrease flour

Correct answer: Decrease baking powder and increase liquid The inverse relationship between altitude and pressure (high altitude, low pressure vs. low altitude, high pressure) requires alterations in cooking. At high altitudes, boiling point is decreased and cooking time is decreased. Therefore, foods take longer to cook at lower temperatures because temperatures decrease as elevation increases. During the high altitude cooking process, decreased air pressure causes gas to expand faster and steam to form earlier. As a result, gas expansion may occur before the protein has coagulated and starch has gelatinized, leaving an unstable structure. Therefore, baking powder should be decreased and liquid should be increased.

Which of the following nutritional problems is not common in the elderly? Polypharmacy Sore mouth Hypercholesterolemia Diarrhea

Correct answer: Diarrhea The elderly are considered individuals over 65 years of age and are categorized as young old (65-74), aged (75-84), and oldest old (>85), according to the US Census Bureau. Common nutritional problems for the elderly include sore mouth, polypharmacy, chronic disease, protein energy malnutrition, decreased absorption, hypercholesterolemia, and tooth loss. Diarrhea is not a common nutrition problem; rather, constipation is more common due to decreased gastric mobility and decreased HCl stomach secretion in the elderly.

Which teaching method requires initial guidance by an educator and then allows learners to work independently to manipulate information? Discovery Exhibits Lecture Role playing

Correct answer: Discovery The teaching method of discovery requires initial guidance by the educator and then allows learners to work independently to manipulate the information to learn. In this situation, learners are exposed to a variety of experiences which encourage them to actively develop relationships in their own minds. Lecture is the transfer of knowledge from the educator to the audience, where the learner is passive. Exhibits are a collection of related materials that are put on display to aid learning. Role playing is when members of a group act out a problem or situation without a script.

Which of the follow is an etiology of osteoporosis? Minimize bone loss later in life Excessive bone resorption and inadequate bone formation Enhanced osteoclast function by estrogen Advanced age, Caucasian female

Correct answer: Excessive bone resorption and inadequate bone formation Osteoporosis is defined by low bone mineral density, mass, and quality. The three main etiologies for osteoporosis are inadequate peak bone mass, excessive bone resorption, and suppression of osteoclast function by estrogen. The non-modifiable risk factors include being female, advanced age, European/Asian ancestry, family history of fractures, history of previous fractures (>2x), rheumatoid arthritis, and gastrointestinal diseases. Strategies to reduce osteoporosis risk are maximizing peak bone mass early in life and minimizing bone loss later in life.

A dietitian is providing a newly diagnosed type 2 diabetes patient with diabetic education. In the first part of the session, the dietitian explains which foods will raise blood sugar and which will not, and gives examples of both type of foods. After the first part of the lesson, the dietitian asks the client to name one food that will raise blood sugar and one food that will not. What type of communication principle is the dietitian using? Establishing rapport Clarification Empathy Feedback

Correct answer: Feedback Feedback is an effective communication principle that elicits a response from the listener about something that was observed or heard, for example, information that a client repeats back to a dietitian after learning a new nutrition lesson. This technique enables the dietitian to know what the client knows and has retained from the lesson. Clarification is a listening response used to make a previous message more clear. For example, the dietitian might ask a follow-up question after an ambiguous client message. Establishing rapport is a communication principle used to encourage clients to voice their concern and to help them feel comfortable with the provider. Empathy is a communication principle that allows you to respond without giving advice, for example, putting yourself in the client's shoes as a newly diagnosed diabetic.

Multiple glutamic acid molecules must be hydrolyzed off to absorb which nutrient? Copper Glutamine Pantothenic acid Folate

Correct answer: Folate Food sources of folate contain multiple glutamic acid molecules, which must be hydrolyzed off or removed in order to be absorbed. Examples of folate food sources include green leafy vegetables, fortified cereals, liver, kidney, citrus fruits, lentils, and beans. Glutamine is a nonessential amino acid used in the biosynthesis of proteins and conditionally essential during catabolic stress. Examples of glutamine food sources include protein-rich foods such as beef, chicken, fish, dairy products, and eggs. Pantothenic acid, or vitamin B-5, is synthesized by intestinal bacterial to be absorbed and function in the synthesis of fatty acids. Examples of vitamin B-5 food sources include animal foods, grains, and legumes. Copper is a trace mineral attached to a protein, ceruloplasmin, and absorbed in the duodenum. Copper functions in hemoglobin formation and aids in iron absorption. Examples of copper food sources include liver, kidney, and shellfish.

Which of the following nutrients is added to enriched flour? Potassium Biotin Folic acid Protein

Correct answer: Folic acid Nutrients added to enriched flour include thiamin, riboflavin, niacin, iron, and folic acid. Protein, potassium, and biotin may be in flour, but they are not added separately.

A dietitian was asked by a preschool teacher to come and speak to the students about healthy eating. Based on the age group, which of the following would be an appropriate teaching method? Problem-solving discussions Food models Cooking demonstrations Goal setting

Correct answer: Food models The learning capabilities of preschoolers relate to basic connections and sensory experiences with food; therefore, the best teaching method for preschoolers would involve playing with food or using food models. Problem-solving discussions would be better for school-aged children, goal setting for adolescents, and cooking demonstrations for adults.

Which of the following is an intracellular electrolyte? K+ Cl- Na+ Ca++

Correct answer: K+ Electrolytes are located in the extracellular and intracellular fluids of cells to maintain homeostasis and fluid balance. Intracellular electrolytes include K+, Mg++, and P. Extracellular electrolytes include Na+, Ca++, Cl-, and HCO3-.

An outpatient renal center is adding a nutrition clinic to their facility next year. This year, the center is pilot testing the nutrition clinic by providing 25 percent of their clients with a series of five nutrition education classes led by a dietitian. What step of the educational process is this? Formative Summative Preparatory Objective

Correct answer: Formative Testing before a program begins, known as pilot testing, is a formative step in the educational process. This part of the process helps identify parts of the plan that may need revision. Other examples include focus groups and pretests. Summative is part of the education process that is designed during the initial planning stages but conducted at the end. This part of the process aims to find out if the goal was achieved. For example, the renal nutrition clinic could provide a post-survey to gain feedback about the nutrition class. Other examples are grading, evaluation, or post-testing. Objective is a type of test evaluation strategy that measures factual and standardized performance. Preparation is a step in the interviewing process that involves collecting background information on the client and establishing objectives or intervention strategies for collecting information during a session.

Which carbohydrates are most and least sweet, respectively? Sucrose; maltose Fructose; lactose Lactose; fructose Glucose; sucrose

Correct answer: Fructose; lactose Carbohydrates in order of sweetness are as follows: fructose (most sweet), invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose, lactose (least sweet).

What hormone releases glucose from liver glycogen? Insulin Epinephrine Glucocorticoids Glucagon

Correct answer: Glucagon Glucagon is an important hormone in controlling blood sugar levels and is released in response to low blood sugar to induce glycogenolysis (breakdown of liver glycogen to release glucose). This hormone helps raise blood sugar and is found in the alpha cells of the pancreas. Insulin is released in response to high blood sugar to induce glycogenesis and lipogenesis. This hormone helps lower blood sugar by increasing cell permeability to glucose and is found in the beta cells of the pancreas. Glucocorticoids are hormones that help to raise blood sugar by inducing gluconeogenesis (breakdown of protein to glucose). Epinephrine is a hormone that helps to raise blood sugar by stimulating liver and muscle glycogenolysis (breakdown of glycogen to glucose). This hormone stimulates the sympathetic nervous system and is found in the adrenal medulla.

What is maltose made up of? Glucose and fructose Glucose, fructose, and galactose Glucose and galactose Glucose and glucose

Correct answer: Glucose and glucose Carbohydrates are categorized by their physical properties into monosaccharides, disaccharides, and polysaccharides. Monosaccharides are simple sugars, known as glucose, fructose, and galactose. Disaccharides contain two monosaccharide molecules, known as sucrose (glucose and fructose), maltose (glucose and glucose), and lactose (glucose and galactose). Polysaccharides are complex molecules, known as starch, cellulose, pectin, glycogen, and dextrin.

The Wholesome Meat Act of 1967 was enacted to assure consumers that the animal used for the meat was: Healthy at the time of slaughter and wholesome Healthy at the time of slaughter and pesticide-free Organically raised and wholesome Pesticide-free and fit for human consumption

Correct answer: Healthy at the time of slaughter and wholesome The Wholesome Meat Act of 1967 was enacted to assure consumers that the animal was healthy at the time of slaughter and the meat is fit for human consumption, or wholesome. This is indicated with a "USDA Inspected and Passed" round purple stamp. The grade appears on the shield and grading is based on the maturity of the animal, marbling of fat, and color and texture of lean. "Organic" and "pesticide-free" were not terms included in the Wholesome Meat Act of 1967. Organic is a labeling term that indicates a product has been produced through approved methods. To use the "USDA Organic" label, a product must meet specific requirements and be verified by a USDA-accredited certifying agent. Pesticide-free is a term that indicates a product has been produced without the use of artificial pesticides. The FDA enforces and sets tolerable residue limits for pesticides on food.

A school nutritionist has collected the BMIs of middle school students over the past year. What is the best way for the nutritionist to interpret and share her data? Line graph Histogram Pie chart Bar chart

Correct answer: Histogram The best way for the school nutritionist to interpret and share her data for BMIs over the past school year is by using a histogram, a diagram consisting of rectangles whose area is proportional to the frequency of the variable and whose width is equal to the class interval. This type of chart helps to summarize data from a process that has been collected over time. A pie chart is a type of graph in which a circle is divided into sectors that each represent a proportion of the whole. This would work best for showing percentages of students in each BMI group. A bar chart, or bar graph, is a diagram in which the numerical values of variables are represented by the height or length of lines or rectangles of equal width. It shows measurements on the vertical access in ascending or descending order. This would work best for showing the different grade levels on the x-axis and the number of students in a specific category of BMI on the y-axis. A line graph displays information as a series of data points connected by straight line segments. This type of graph shows frequency on a vertical scale and method of classification on a horizontal scale. This may work best for showing a BMI-for-age growth chart.

Which of the following statements is an example of "change talk" in motivational interviewing? A. "My work schedule makes it hard for me to change my medication regimen timing" B. "I wish I could stick to my medication regimen" C. "You want to change your medication regimen" D. "Deciding to stick to your medication regimen shows how determined you are"

Correct answer: I wish I could stick to my medication regimen In motivational interviewing (MI), change talk is client speech that favors movement toward a goal, such as "I wish I could stick to my medication regimen." Sustain talk is ambivalence and client speech that favors the status quo rather than movement toward a goal, such as "My work schedule makes it hard for me to change my medication regimen timing." Affirmation is a foundational skill of MI, where the counselor instills hope and makes statements of appreciation to the client, such as "Deciding to stick to your medication regimen shows how determined you are." Reflective listening is a foundational skill of MI, where the counselor makes a statement to reflect their understanding of what the client said by paraphrasing or repeating, such as "So what I hear you saying is that you want to change your medication regimen."

Which of the following phytochemicals should be recommended for a woman at risk for breast cancer? Lignans Thiols Soy Polyphenols

Correct answer: Lignans Lignans are known for their phytoestrogens and anti-cancer properties and are found in flaxseeds, wheat bran, oats, and barley. Therefore, they may be a useful phytochemical for women at risk for breast cancer. Phytochemicals, or phytonutrients, are found in fruits, vegetables, whole grains, legumes, beans, herbs, spices, nuts, and seeds and are classified according to their chemical structures and functional properties. In the diet, phytochemicals may help to prevent or treat chronic diseases. They can also be used for detoxification, as blocking agents, and in other ways. Thiols detoxify carcinogens and are found in cruciferous vegetables like brussels sprouts. Soy foods are isoflavones and may lower elevated cholesterol. Polyphenols are found in cocoa and are associated with reduced risk of cardiovascular disease by improving endothelial function through blood vessel dilation.

The following data has been collected on a patient in the past 24 hours: 80 g protein intake, urinary urea nitrogen 26 gm N. What can you deduce about the nutritional status of this patient? Adolescent Well-nourished Pregnant Malnourished

Correct answer: Malnourished Based on the available data (protein intake and nitrogen output), nitrogen balance can be used to assess the nutritional status of the patient. The formula for nitrogen balance is (protein intake in grams / 6.25) - (urinary urea nitrogen + 4). For example, (80 g protein intake / 6.25) - (26 + 4) = -17.2 = negative nitrogen balance. A negative nitrogen balance indicates erosion of body proteins and is associated with burns, serious injuries, fevers, hyperthyroidism, wasting diseases, and malnourishment. A positive nitrogen balance indicates a net gain of body proteins and is associated with periods of growth (infant, teenager, pregnancy, healing). A zero nitrogen balance indicates protein maintenance and equilibrium, such as in a healthy adult.

A meal's respiratory quotient is measured and the result is 0.85. What is the most likely composition of the meal? Fat alone Mixed intake Carbohydrates alone Protein alone

Correct answer: Mixed intake The respiratory quotient (RQ) is the ratio of volume of carbon dioxide (CO2) expired to volume of oxygen (O2) inspired, used to measure energy. The RQ changes based on the fuel mixture being metabolized. For example, 1 = carbohydrates alone, 0.82 = protein alone, 0.7 = fat alone, and 0.85 = mixed intake. Therefore, the meal's RQ of 0.85 reflects a mixed intake.

During a nutrition counseling session, what type of questions should a dietitian ask to encourage the client to talk, and for what percentage of the time? Open-ended; 75% Primary; 25% Secondary; 50% Leading; 75%

Correct answer: Open-ended; 75% During a nutrition counseling session, it is important for the dietitian (or counselor) to talk ~25% of the time and the client ~75% of the time. The kind of questions that should be asked include open-ended, primary, secondary, and neutral questions to help facilitate this. Leading questions prompt or encourage a desired answer.

What hormone moves human milk through ducts and facilitates birth? Prolactin Oxytocin Progesterone Colostrum

Correct answer: Oxytocin Oxytocin is a maternal hormone from the pituitary gland that moves human milk through ducts and facilitates birth. Prolactin is also a maternal hormone from the pituitary gland and serves to stimulate milk production. Colostrum is a yellowish transparent fluid secreted from the mother's breasts during the first few days. It helps to meet the infant's needs because it is higher in protein than mature milk and has antibodies. Progesterone is a hormone that develops the placenta after implantation.

Which of the following additives may be used to prevent gelatinization? Sorbitol Alpha-tocopherol Papain Carrageenan

Correct answer: Papain Papain is an enzyme present in papaya and is used to prevent gelatinization, or keep something from forming a gel. Bromelin is another enzyme present in pineapple that also prevents gelatinization. Carrageenan is a stabilizer used in foods such as chocolate milk to prevent particles from sedimenting in the milk. Sorbitol is a humectant used to retain moisture and increase firmness in foods. Alpha-tocopherol is a natural antioxidant used as a food additive to reduce oxidation of fatty acids and vitamins.

A nutrition professor is teaching a class on Wednesday from 6 to 7 pm with 55 graduate students. The first 45 minutes the professor is delivering a presentation on the metabolism of carbohydrates, and the last 15 minutes the students are breaking up into small groups to answer five questions about carbohydrate metabolism. Which of the following is a disadvantage of the lecture-style format? Passive audience Time-consuming Difficult to provide complex information in a logical way Not effective for large groups

Correct answer: Passive audience The disadvantages of lecture-style formats are that the audience is passive, experts are not always good teachers, and learning is difficult to assess. The advantages are that they provide factual information in a direct and logical way, they are useful for large groups, they stimulate thinking to open discussion, and they contain experiences that inspire. Being time-consuming is a disadvantage of the teaching style of brainstorming.

How are water-soluble nutrients, such as vitamin C, absorbed? Passive diffusion Active transport Sodium pump Simple diffusion

Correct answer: Passive diffusion Water-soluble nutrients, such as vitamins C and B, are absorbed through passive diffusion. In passive or carrier-facilitated diffusion, water-soluble nutrients attach to carriers and flow from high to low concentration and do not require energy. Some water and electrolytes are absorbed through simple diffusion. In simple diffusion, nutrients diffuse from high to low concentrations, for example, absorption from the intestine to blood to lymph. Active transport, or sodium pump, requires a carrier (Na) and energy (ATP). During this transport, nutrients flow across a gradient from low to high. This absorption method is used for most nutrients, including glucose, amino acids, Na, K, Mg, Ca, and Fe.

What causes the puckering, dry taste sensation found in tea, wine, chocolate, and underripe fruits? Pectic acid Cruciferae Umami Tannins

Correct answer: Tannins Tannins cause an astringent feeling in the mouth, which is the puckering dry sensation found in tea, wine, chocolate, and underripe fruit. Pectic acid is a compound found in overripe fruit. Cruciferae is a family of flowering plants that includes cabbage, brussels sprouts, and cauliflower. Umami is one of the categories of taste in food (besides sweet, sour, salty, and bitter) that corresponds to the flavor of glutamates, such as monosodium glutamate.

In a relationship between minutes of exercise and servings of fruit per week, r = 0.899. Based on the r value, what can you deduce about this relationship? People who exercise more eat less fruit Minutes of exercise is moderately related to servings of fruit per week There is no linear relationship People who exercise more eat more fruit

Correct answer: People who exercise more eat more fruit Correlations represent the relationship between varying types of data. The linear correlation coefficient (r) measures the degree to which the points gather around a straight line, where the value of r is always between -1 (perfect negative) and 1 (perfect positive). When r = 1, the points are on a straight line with a positive slope going up to the right. For our example, "when people who exercise more eat more fruit," the strength of the correlation is 0.899, representing a strong or high correlation. The option "minutes of exercise is moderately related to servings of fruit per week" reflects a moderate correlation, or r = 0.4-0.7. When r = -1, the points are on a straight line with a negative slope going up to the left—for example, when people who exercise more eat less fruit. When r = 0, there is no linear relationship.

During an initial nutrition assessment, an RD identifies that a client is anemic and encourages her to eat more foods with iron. The RD provides the client with a handout of high-iron foods, shows her pictures of high-iron foods, and develops a high-iron meal plan with foods the client prefers. When the client returns for a follow-up nutrition assessment, she reports that she has increased her consumption of iron-rich foods and has higher energy levels. The RD praises the client and encourages continuation of the new eating patterns. What type of change strategy is the RD using? A. Avoidance learning B. Positive reinforcement C. Extinction D. Positive cause-effect

Correct answer: Positive reinforcement Positive reinforcement is a behavior modification method that focuses on encouraging repetition of a certain behavior and provides meaningful attention from a superior. Avoidance learning is when a client learns to escape undesirable consequences or avoid criticism by improving future performance. Extinction focuses on reducing an undesirable behavior until it goes away, or becomes extinct. Positive cause-effect is a fabricated term.

Kate wants to conduct a case control study for clinical nutrition research to demonstrate a link between omega-6 consumption and coronary artery disease. She has established her topic, research, question, and hypothesis. What is her next step in the study? Collect and analyze relevant data Write the research paper Prepare a methodology Organize research methods and materials

Correct answer: Prepare a methodology There are seven steps in the research process, and Kate has completed the first three (identified topic, research question, and hypothesis). The next step of the process is to prepare a research protocol or methodology for the study. The seven steps in the research process are as follows: Identify a relevant and important topic Develop a research question Develop a hypothesis Prepare a research protocol Organize methods and materials Collect and analyze data Study the results

"Now that you have described the foods that you typically eat when you go out, can you tell me about what you usually eat when you are home?" What type of question is the question above and what is the purpose of using this type of question in a nutrition interview? Leading; to direct the individual to one answer Closed; to require less time and effort from the individual Primary; to introduce new topics Secondary; to obtain further explanation

Correct answer: Primary; to introduce new topics A primary question introduces new topics or areas. An example of a primary question is "Now that you have described the foods that you typically eat when you got out, tell me about what you usually eat when you are home." A secondary question is a follow-up question or attempt to obtain further information that a primary question failed to elicit. An example of a secondary question is "How are the foods prepared at your favorite restaurant?" A leading question directs an individual to one answer in preference to another. Leading questions should be avoided to prevent bias. An example of a leading question is "What did you eat for breakfast?" A closed question can be answered by a simple response, gives control, and takes less time/effort. An example of a closed question is "How would you rate your current eating habits?"

What are the 4 P's of the marketing mix? A. Packaging, positioning, people, perishables B. Intangibility, perishability, heterogenicity, inseparability C. product, place, price, promotion D. Marking niche, market place, market segmentation, market strategy

Correct answer: Product, place, price, promotion A marketing mix is developed to achieve an organization's objectives and satisfy the target market. The 4 P's of the marketing mix are product, place, price, and promotion. Once the marketing mix is established, the 7 P's of marketing include product, price, promotion, place, packaging, positioning and people. Service marketing includes intangibility, perishability, heterogenicity, and inseparability. A marketing plan includes the following: marketing niche, marketplace, market segmentation, marketing objective, marketing strategy, and the marketing mix (4 P's).

Which of the following food additives acts as a preservative and mold inhibitor in sausage? Propyl gallate Benzoyl peroxide Ascorbic acid Monoglycerides

Correct answer: Propyl gallate Propyl gallate is a food additive used as a preservative and mold inhibitor that is commonly found in processed sausage. The other choices are all examples of food additives, but they are not found in processed sausage. Ascorbic acid is used to enhance appearance by preventing browning, monoglycerides are emulsifiers, and benzoyl peroxide is a bleaching agent used in flour.

Which of the following fruits/vegetables should be washed just before serving? Cucumbers Mangos Carrots Raspberries

Correct answer: Raspberries Mushrooms and berries (strawberries, raspberries, blackberries) should be washed just before serving because these fruits/vegetables readily absorb water and become mushy. Other fruits and vegetables, such as cucumbers and carrots, can be washed before storing to wash away dust and spray residues. Some fruits and vegetables, such as bananas and mangos, do not require washing because the skin is not eaten.

The USDA grades produce as Fancy, Extra #1, #1, Combination, and #2. These grades are based on all of the following characteristics except: Maturity Taste Firmness Color

Correct answer: Taste The USDA grades are based on quality, firmness, color, maturity, freedom from defects, uniform size, and shape. Taste is not a characteristic that determines grade.

How would you interpret the following statement: "A blood glucose meter gives readings within a five-point range every day for a month." Internally valid Reliable Sensitive Specific

Correct answer: Reliable Reliability refers to the consistency with which a device measures something in the same way in each situation. For example, a blood glucose meter providing readings within a 5-point range every day for a month would be a reliable measurement. Specificity, or the true negative, is the proportion of non-afflicted identified as non-afflicted, for example, the percentage of healthy people who are correctly identified as not having diabetes. Sensitivity, or the true positive, is the proportion of afflicted individuals who test positive, for example, the percentage of diabetics who are correctly identified as having the condition. Internal validity refers to how well an experiment was conducted and tests whether the difference between the two groups in a study is real. An experiment that is high in internal validity is able to prove that the independent variable is caused the dependent variable and not by another variable.

During a nutrition counseling session, a client says, "I know you want me to stop eating out, but I'm not ready to do that!" The dietitian responds by saying, "You can see that there are some issues, but you're not willing to think about stopping altogether." Which principle of motivational interviewing is the dietitian using? Roll with resistance Avoid argumentation Develop discrepancy Express empathy

Correct answer: Roll with resistance The 5 principles of motivational interviewing are to express empathy, develop discrepancy, avoid argumentation, roll with resistance, and support self-efficacy. Rolling with resistance is affirming the client's freedom of choice and telling the client reluctance is normal. Expressing empathy verbally reflects an understanding of the client and clarifies feeling, meaning, or experience. Developing discrepancy compares and contrasts present and desired behaviors. Avoiding argumentation is not arguing or attempting persuasion.

A pediatric patient is diagnosed with petechiae and poor growth rate. Which of the following foods should the patient add to his diet? Safflower oil Canola oil Salmon Walnuts

Correct answer: Safflower oil The essential fatty acids are linoleic acid (omega-6) and a-linolenic (omega-3). An absence or deficiency in omega-6 leads to eczema, poor growth rate, and petechiae (red or purple skin spots). To reverse this deficiency, an omega-6-rich source should be recommended, such as safflower or sunflower oil. An omega-3 deficiency results in neurological changes such as numbness and blurred vision and changes in retinal function and brain development. Omega-3-rich sources are fish oils, such as fatty fish like salmon or shrimp; walnuts; flax seeds; and canola oil.

During a nutrition counseling session, a client tells you, "I look forward to my mom's bread pudding and eggnog all year. I can't say no to them on holidays." What is this statement an example of? Emotional barrier to change Behavior readiness to change Body language readiness to change Social barrier to change

Correct answer: Social barrier to change A social barrier to change is resistance to change that is rooted in concern for how it will affect others in the group. Example of barriers include family, traditions, eating out, and ethnic food or cultural considerations. Emotional barriers to change include emotional and mental factors, such as self-image, self-esteem, locus of control, energy levels, and payback potential.

Mary is a preschool teacher and is planning a picnic for the children's end-of-the-school-year party. Which of the following foods would be the best for Mary to bring? Hot dogs Strawberries Grapes Milk

Correct answer: Strawberries The best foods to bring to a picnic involving children would be those that do not commonly cause choking or allergic reactions. Foods that most commonly cause choking include tough meats, hot dogs, nuts, grapes, hard candies, popcorn, and peanut butter. Cow's milk protein is the most common single allergen for infants. Foods that most commonly cause allergies include milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.

The statement, "Vitamin K helps support normal blood clotting," is an example of what type of claim? Structure/function claim Legal claim Health claim Disease claim

Correct answer: Structure/function claim According to the FDA, structure/function claims may describe the role of a nutrient or dietary ingredient intended to affect the normal structure or function of the human body. For example, "vitamin K helps support normal blood clotting." According to the FDA, a disease claim is when a product states it can diagnose, cure, mitigate, treat, or prevent disease. A claim such as this requires prior approval by the FDA. An FDA-authorized health claim requires a product description to use "may." For example, "This product may reduce the risk of heart disease." There is currently no legal definition for functional foods. The USDA regulates claims that manufacturers make about functional foods' nutrient content and effects on disease, health, or body function.

Wine, pickles, and yogurt are all examples of fermented foods. During the process of fermentation, what substance is converted into acids, gases, or alcohol? Water Sugar Salt Soy

Correct answer: Sugar Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms in a metabolic process that converts sugars to acids, gases, or alcohol under anaerobic conditions. For example, during the process of fermentation involved in making beer, wine, and liquor, sugars are converted to ethyl alcohol. Examples of fermented food products are beer, wine, miso, tempeh, kimchi, pickled foods, yogurt, tofu, soy sauce, cheese, and others.

A nutrition professor delivered a lecture on macronutrients to a 55-person classroom of college students. After the lecture, he provided a piece of paper to each student, which asked them to rate the presentation on a scale of 1 (very uninteresting) to 5 (very interesting) and write down the top three things they learned from the lecture. What method of evaluation is the professor using? Formative Summative Criterion-referenced Norm-referenced

Correct answer: Summative Summative evaluation occurs at the end of a learning activity (such as after a lecture), evaluates results, judges effectiveness, and is quantitative. Formative evaluation occurs before or during learning, helps diagnose problems or improvements, and is qualitative. Norm-referenced evaluation compares group norms or typical performance. Criterion-referenced evaluation compares predefined objectives, compares performance with specified objectives, and is diagnostic.

A loaf of bread is stored at an AW level of 0.97 for three days. What is the most likely outcome of the bread? The bread will become stale The bread will become moldy The bread will be ready to eat The bread will become dry

Correct answer: The bread will become moldy The water activity (AW) represents the ratio of the water vapor pressure of the food to the water vapor pressure of pure water under the same conditions. Microorganisms grow at AW levels of 0.91-0.99. Therefore, food is more likely to spoil when stored in these conditions. The bread would become stale from getting old because of water in the starch moving to other parts of the bread, such as the crust. As a result, the starch returns to a dense and hard state. The bread would become dry if too much flour was used in the recipe, because flour is a toughener and can make the dough too stiff to rise properly. The bread would be ready to eat when fresh, stored properly, and used by the "best by" date.

During a cookout, ground lamb burgers are cooked on the grill to 145°F and then served. What will be the likely outcome? A. The burgers may be infected with Vibrio parahaemolyticus B. The meat was cooked to a safe internal temperature C. The burgers may be infected with Campylobacter jejuni D. The carry-over cooking will bring the meat to a safe internal temperature

Correct answer: The burgers may be infected with Campylobacter jejuni The safe minimum internal temperature is 160°F for ground beef, ground veal, and ground lamb. Therefore, the ground lamb burger should be cooked to 160°F before serving. If meat is not cooked to this temperature, the food-borne infections Salmonella, Campylobacter jejuni, or Escherichia coli may infect the undercooked food. Carry-over cooking occurs for about 10 minutes, and the internal meat temperature will rise 15-25°F during this time. But the question did not state that this occurred. Vibrio parahaemolyticus is a food-borne infection caused by eating raw or undercooked seafood, such as shellfish and oysters.

Which nutrient is responsible for the metabolism of pyruvate to generate energy in the TCA cycle? Zinc Thiamin Chromium Magnesium

Correct answer: Thiamin Thiamin (vitamin B1) is responsible for the metabolism of pyruvate to generate energy in the TCA cycle. Without thiamin pyrophosphate, pyruvate is unable to convert to acetyl CoA for the TCA cycle, resulting in energy deprivation of the heart muscle. Chromium and zinc are important nutrients for glucose metabolism. Magnesium is responsible for the metabolism of glucose to glucose 6-phosphate in glycolysis.

Joshua works as a nutrition spokesperson for a major supplement company. When developing new pitches for media stories, he conducts a formal literature review on the topic, arranges his materials in a pragmatic manner, and presents his pitch in a lecture-based format. Joshua would most likely fall into which learning style category? Thinkers Sensors Intuitors Feelers

Correct answer: Thinkers Based on Jung's model, there are four learning styles: feelers, thinkers, sensor, and intuitors. Thinkers are pragmatic data collectors, interested in ideas and concepts, and prefer lectures. Sensors use common sense, prefer practice and application over theory, test and solve problems, and prefer one-on-one coaching or demonstrations. Intuitors are self-motivated risk-takers and prefer nontraditional learning and guided challenges. Feelers seek meaningful applications of knowledge, learn by listening and sharing ideas, and prefer discussion groups.

Butter, oil, and egg yolks are all examples of fat-containing ingredients commonly found in baking recipes. What is the function of fat in baking? To control the fermentation rate of yeast To develop gluten To provide stability To add tenderness

Correct answer: To add tenderness Common ingredients in baking recipes include flour, liquid, leavening agents, salt, egg, fat, and sugar. Each of these ingredients serves a functional purpose. For example, fat adds tenderness by coating gluten particles. Examples of fats are butter, oil, and egg yolk. The purpose of egg is to provide stability, retain the leavening agent, emulsify shortening, introduce air, add color, and add flavor. The purpose of salt is to add flavor, control the fermentation rate of yeast, and strengthen gluten. The purpose of water is to hydrate and develop gluten, start the action of chemical leavening agents, dissolve salt and sugar, and gelatinize starch.

Which of the following best describes the purpose of nutritional epidemiology? A. To determine the condition of a population's health influenced by intake and utilization of nutrients B. To express a certain quantity, amount, or range C. To obtain information on processes, meaning, and more in-depth understandings D. To determine the relationship between dietary factors and their influence on etiology, occurrence, prevention, and treatment of disease

Correct answer: To determine the relationship between dietary factors and their influence on etiology, occurrence, prevention, and treatment of disease Nutritional epidemiology: The use of epidemiological approaches to determine relationships between dietary factors and their influence on etiology, occurrence, prevention, and treatment of disease. Quantitative: Data that is often numerical, which expresses a certain quantity, amount, or range. Qualitative: Data collection based on text rather than numerical data; used to obtain information on processes, meaning, and more in-depth understandings. Nutritional status: The condition of a population's or individual's health influenced by intake and utilization of nutrients and non-nutrients.

Functional foods are those that provide additional benefits beyond the basic nutritional benefits. Which functional food would you recommend to a 31-year-old male with a family history of prostate cancer? Salmon because it has omega-3 fatty acids Tomatoes because they have lycopene Fermented dairy products because they have probiotics Red wines because they have resveratrol

Correct answer: Tomatoes because they have lycopene Tomatoes contain lycopene, which may reduce prostate cancer risk. The other choices are all examples of functional foods, but they are not associated with prostate cancer risk. Fermented dairy products have probiotics that support gastrointestinal health. Red wine and grape juice have resveratrol, which reduces platelet aggregation. Salmon and other fatty fish have omega-3 fatty acids that reduce triglyceride levels.

A coworker brought homemade banana nut muffins to the office. The muffins are round with a pebbled top, thick walls, a shiny crust, and a crumbly interior. What caused the unpleasant texture and appearance of these muffins? Too little sugar Too much sugar Oven temperature too low Too much mixing

Correct answer: Too much sugar Variations in cakes may result from alterations in the amounts of ingredients (flour, liquid, leavening agent, salt, egg, fat, sugar) and/or oven temperatures (too low, too high). For example, too much sugar results in coarse cells, thick walls, a shiny crust, and a crumbly product, such as the coworker's banana nut muffins. Another variation is a fallen center, which may also be caused by too much sugar, or by too much fat or baking powder, poor mixing, or a low oven temperature.

Metabolic acidosis may be caused by: Anxiety Uncontrolled diabetes Hyperventilation Severe exercise

Correct answer: Uncontrolled diabetes Metabolic acidosis is failure related to the renal system to control the body's acid-base balance. In this condition, the kidneys retain/produce too much hydrogen (↑H+) or excrete too much base (↓HCO3). To compensate, the respiratory system increases ventilation to remove carbon dioxide to decrease carbonic acid. Metabolic acidosis may be caused by uncontrolled diabetes, diet (starvation, high-fat or low-carbohydrate diet), increased hydrogen production or retention by kidneys, excessive base excretion by kidneys, uremia, or diarrhea. Respiratory alkalosis is failure related to the pulmonary system and may be caused by loss of CO2, hyperventilation, anxiety, or severe exercise (e.g., running a marathon).

A salad dressing is clear and not cloudy when refrigerated. What process prevents this salad dressing from crystallizing when cold? Sublimation Hydrogenation Gelatinization Winterization

Correct answer: Winterization Winterization is the process of chilling oil to 45°F to remove the fatty acids with higher melting points (such as triglycerides) and filtering them out. This process creates winterized oils that are clear and not cloudy when refrigerated. Examples of winterized oils are corn, soy, and cottonseed oils, which are primarily used in salad dressings. Hydrogenation is the process of adding hydrogen atoms to the double bonds in unsaturated fatty acids to increase saturation and stability. Examples of hydrogenated products include margarine, shortening, and frying fats. Sublimation is the transition of a solid to the gas phase without passing through the liquid phase. Sublimation is used to prepare high-quality preserved foods using freeze-drying. Gelatinization is the process of breaking a starch bond in the presence of water and heat to dissolve a starch granule in water. The result of the reaction is a gel; common examples include sauces, puddings, and pasta preparations.

Carla is a new professor who will be teaching her first Introduction to Nutrition course at a local community college this fall. Which of the following should she do to provide effective education in this setting? Use 11-point Arial text for written documents Establish a spacial relationship of less than 18" when giving instructions to students Write cognitive, affective, and psychomotor performance objectives Create lesson plans that are simple, repeat concepts, and use large visual models

Correct answer: Write cognitive, affective, and psychomotor performance objectives The 7 steps to effective education: 1-Assess the learning needs of individual and group 2-Write performance objectives in three domains of learning (cognitive, affective, and psychomotor) 3-Determine content based on assessment and objective 4-Select methods, techniques, materials, and resources 5-Implement learning and allow practice 6-Evaluate progress and outcomes 7-Document outcomes and results Formatting guidelines for educational materials recommend at least 12-point Times New Roman font (larger for elderly of at least 14-18-point), using active voice, and avoiding the use of past tense. The spatial relationship of less than 18 inches is known as the "intimate zone" and is used for very close friends and business handshakes; while giving instructions or working closely, the "personal zone" of 18 inches to 4 feet is more appropriate. The teaching methods for elderly age groups use simple lesson plans, repetition of concepts, and large visual models; adult-aged college students would do better with active learning and participation techniques.

If an anthoxanthin is cooked in an aluminum pan, what color will the end product be? Yellow Bluish Colorless No change

Correct answer: Yellow Antoxanthins, or flavones, are water-soluble white pigments. An example of a plant rich in anthoxanthin is the onion. Anthoxanthins are colorless in acid and yellow in alkaline. Aluminum is an alkaline environment. Anthocyanin is a water-soluble red, blue, or purple pigment. An example of a plant rich in anthocyanin is blueberries. Anthocyanins are bright red in acid (such as metals) and bluish in alkaline.

A 1.5-pound sirloin is roasted at 325°F for 45 minutes. When the sirloin is removed from the oven, the temperature of the meat reads 130°F. The sirloin is scheduled to be carved and served in 30 minutes. Should it be served, and why or why not? No, because it may be contaminated with E. coli Yes, because it reached the safe minimum internal temperature in the oven Yes, because carry-over cooking will bring it to the safe minimum internal temperature No, because carry-over cooking will not assure it reaches the safe minimum internal temperature

Correct answer: Yes, because carry-over cooking will bring it to the safe minimum internal temperature Tender cuts of meat near the backbone (loin, sirloin) should be cooked using dry heat methods. Dry heat methods include frying, broiling, and roasting. When meat is removed from the oven, "carry-over cooking" occurs for about 10 minutes and the internal meat temperature rises 15-25°F. For this reason, it is recommended that meat be left sitting for at least 10 minutes before serving. This carry-over cooking principle is the reason this sirloin is safe to be served; the original temperature of 130°F would have been brought to 145-155°F by the time it was served.

A 35-year-old man is 5'5", weighs 150 pounds, and has a calculated BMR of 1,595 kcals/day. During a follow-up assessment, the man states he drinks coffee and smokes cigarettes daily. Should his BMR be adjusted? If so, what should his new BMR be? Yes; 1,915 kcal/day No; 1,595 kcal/day Yes; 1,675 kcal/day Yes; 1,754 kcal/day

Correct answer: Yes; 1,754 kcal/day Basal metabolic rate (BMR) is the minimum amount of energy needed at rest in fasting to carry on the involuntary work of the body. BMR is primarily affected by sex, age, body composition, and thyroid hormones. But it is also affected by extremes in environmental temperature; a tropical climate can induce a 5-20% increase in BMR. Also, metabolic stimulants (caffeine, alcohol, nicotine) can induce a 7-15% increase in BMR. Therefore, the man's current BMR (1,595) could be multiplied by about 10% (159) to estimate the new BMR (about 1,754). The other answers are incorrect due to not accounting for the stimulants and to multiplying the BMR by too low of a rate (5% for 1,675) or too high of a rate (20% for 1,915).

The hospital is developing a Healthy Eating for Diabetes book for client nutrition education. The hospital population is low-income and has a low education level, and the hospital accepts patients without insurance. When creating client nutrition education written material, what should the reading level be? 3rd grade 8th grade 12th grade 6th grade

Grade: 6th grade When creating written educational materials, the reading level should be around the 6th grade for audiences of lower literacy. For the general population, the reading level should be around 8th grade, for example, for a hospital serving a population with an average education level. When determining readability, the SMOG index is a useful tool for determining grade level, by finding the average number of polysyllabic words in a block of text. After conducting a SMOG index on the written education material, one may choose to set the reading level at a 3rd or 12th grade level, but for this question, 6th grade level is most appropriate.

Which of the following characteristics should a liquid have in order to foam? High vapor content Low surface tension High surface tension Low vapor content

In order for a liquid to foam, the liquid must have low surface tension. For example, egg whites at room temperature whip quicker and yield a larger volume due to the low surface tension. If the egg whites were cold, the surface tension would be higher and the mixture would collapse. If the egg whites had a high vapor content, the mixture would also collapse.

Which of the following can your body manufacture from tryptophan, an essential amino acid? Tyrosine Glutamine Arginine Niacin

Niacin is one of eight vitamins that make up the B complex. It is a water-soluble vitamin that your body cannot store. You obtain niacin from many common foods, especially beets, beef liver, fish and yeast-based foods. However, if your diet is deficient in niacin, your body can manufacture it from tryptophan, an essential amino acid. Tryptophan is a precursor of serotonin and niacin. 60 mg of tryptophan is equivalent to 1 mg of niacin. Arginine and glutamine are nonessential amino acids that are conditionally essential during catabolic stress. Phenylalanine is converted to tyrosine.

In the ETHNIC model of cultural competency, what does the "E" stand for? Explanation Ethics Ethnic Education

The ETHNIC Model is a culturally sensitive medical interviewing tool and uses a framework for practicing culturally competent care. The E in ETHNIC stands for "explanation." The mnemonic is as follows: E: Explanation (How do you explain your illness?) T: Treatment (What treatment have you tried?) H: Healers (Have you sought any advice from folk healers?) N: Negotiate (What are mutually acceptable options?) I: Intervention (What can you agree on?) C: Collaborate (How can you work with the patient, family, and healers?)

Which of the following characteristics is responsible for the color of an egg yolk? Size of the egg Grade of the egg Color of the shell Pigment in the hen's diet

The color of an egg yolk depends on the amount and type of pigment in a hen's diet. The color of the shell is unrelated to food value or quality. The size of the egg is classified based on weight per dozen eggs; sizes include jumbo (30 oz.), extra large (27 oz.), large (24 oz.), medium (21 oz.), small (18 oz.), and peewee (15 oz.). The grade of egg is determined by candling, or passing an egg in front of a bright light to view its contents. This test judges the thickness of the egg white, the location of the yolk, and the condition of the yolk. The grades of egg include AA, A, and B. The grading does not take into account the color of the shell or the size of the egg.