RDN Exam: Principles of Dietetics (eatrightPREP)
The tricarboxylic cycle begins with the conversion of pyruvate to
Acetyl CoA
Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz.
Incorrect Correct answerYour answer A B C✕ D Continue Difficulty Level: Expert Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz. Solution: The correct answer is B. Schools must offer 2 oz or equivalent of meat/meat alternate to students in grades 9 through 12. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013.
Q. What name is given to the chronological sequence of activities to carry out organizational behavior? Policy Procedure Method Rule
Procedure
Q. The LEARN guidelines provide a framework that dietetics practitioners can use to convey a culturally sensitive treatment plan. The "A" in LEARN stands for _____. A. Acknowledge B. Assess C. Access D. Alternatives
The correct answer is A. "Acknowledge" is represented by the "A" in the "LEARN" guidelines regarding culturally appropriate intervention strategy. The strategy allows practitioners to acknowledge and discuss differences and similarities during the treatment plan process. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.
Q. Approximately how many grams of protein does one cup of raw vegetables contain? 2 grams 3 grams 7 grams 8 grams
The correct answer is A. 1 cup raw vegetables has 5 g carbohydrate, 2 g protein, 0 g fat, and 25 kcal. American Dietetic Association and American Diabetes Association. Healthy Food Choices. Chicago: ADA; 2010.
Q. According to the Uniform Requirements for Manuscripts Submitted to Biomedical Journals, to be designated as an author, one must have made substantial contributions to A. design or analysis and interpretation of the data. B. selection and assignment of the subjects. C. acquisition of funding and administration of the department. D. general supervision of the research group.
The correct answer is A. A designated author should be involved in all aspects of the research from the design of the study to the interpretation of the data (results). Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:35.
Q. Which of the following is an example of a physiological change typically associated with aging? Ability to smell and taste decreases. Fat mass decreases. Secretion of gastric juice increases. Blood pressure decreases.
The correct answer is A. Aging typically results in decreases in many system functions, including appetite; blood pressure and fat mass often increase as a person ages. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Belmont, CA: Wadsworth Cengage Learning: 2013:624.
Q. Which additive is in baking powder and reacts with the sodium bicarbonate to produce carbon dioxide gas? Sodium aluminum sulfate Sodium alginate Sodium nitrite Sodium propionate
The correct answer is A. Baking powder usually consists of sodium bicarbonate and another salt such as sodium aluminum sulfate. The sodium bicarbonate releases carbon dioxide at low temperatures. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.
Q. Which is an example of chemical spoilage? Acidic action of foods with metal-lined containers Metal curls from a worn-out can opener that fall into the food when the can is being opened Development of an off-flavor due to uncontrolled enzyme reaction Anasakis contamination from fish
The correct answer is A. Chemical spoilage occurs in preserved foods, especially canned ones. It is usually the result of interaction between the contents and an imperfect container. There may be gas produced or discoloration of the tin. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. To lower LDL cholesterol, the Academy's Evidence Analysis Library recommends which level of daily plant sterol consumption? A. 2-3 mg/day B. 4-5 mg/day C. 6-8 mg/day D. 10-12 mg/day
The correct answer is A. EAL (2008) recommends 2mg to 3mg daily to reduce total cholesterol by 4% to 11% and LDL concentration by 7% to 15%. Academy of Nutrition and Dietetics Evidence Analysis Library. Available at: https://www.andeal.org/topic.cfm?cat=1574&evidence_summary_id=71&highlight=plant%20sterols&home=1. (Login required.) Accessed December 25, 2016.
Q. Evidence-based medicine (EBM) involves grading evidence to support clinical guidelines and guide practice recommendations. Which of the following statements is valid regarding the Academy of Nutrition and Dietetics' system? A. Grade I indicates strong evidence to support a recommendation. B. Grade I indicates minimal evidence to support a recommendation. C. Grade I indicates expert opinion to support a recommendation. D. Grade I indicates fair evidence to support a recommendation.
The correct answer is A. Grade I is the highest rating that is given for supporting evidence in research. It is indicated when there is strong supporting evidence for EBM. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:153.
Q. Which of the following types of study has the potential to prove cause and effect? Randomized controlled trial Qualitative survey Case-control Cohort
The correct answer is A. In randomized controlled trials, the researcher determines who will receive treatment as well as the level of treatment or exposure. Being able to manipulate dosage and document the response to the various levels of treatment allows for better capability to attribute cause and effect.
Q. A research article describes the risk of developing obesity among African-American youth in County A over 5 years. This is an example of a(n) ______ rate. incidence prevalence epidemiology hazard
The correct answer is A. Incidence describes the rate of development of a disease over a specific time period. In this case, it is referring to the development of obesity over 5 years.
Q. The dietetics professional has developed a weight-loss program that includes encouraging participants to reward themselves with treats such as new clothes, going to a movie, or spending more time in a favorite pastime after they have lost 5 pounds. The learning theory being applied is______. behavioral social learning cognitive humanism
The correct answer is A. Learning is a relatively permanent change in behavior with behavior encompassing both observable activity and internal processes such as thinking, attitudes, and emotions. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:221.
Q. At what levels do leptin and ghrelin promote excess food intake? Low leptin, high ghrelin High leptin, low ghrelin Low leptin, low ghrelin High leptin, high ghrelin
The correct answer is A. Low leptin and high ghrelin promote excess food intake. Klok MD, Jakobsdottir, Drent ML. The role of leptin and ghrelin in the regulation of food intake and body weight in humans: A review. Obes Rev. 2007;1:21-34.
Q. Metabolic acidosis is characterized by what physiological changes? Low pH &low bicarbonate (HCO3) High CO2 and low pH High CO2 and normal HCO3 Normal pH and high bicarbonate
The correct answer is A. Metabolic acidosis is an acid-base disorder characterized by a primary consumption of body buffers including a fall in blood bicarbonate concentration. There are many causes and multiple mechanisms that minimize the fall in arterial pH. Corkins MR, ed. The A.S.P.E.N. Nutrition Support Core Curriculum: A Case Based Approach - The Adult Patient. 2nd ed. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2015.
Q. Which of the following breakfast meals contains approximately 60 grams of carbohydrate? 2 slices of toast, 1 egg, 1 small orange, 1 cup milk 2 slices of toast, 1 cup apple juice, 1 large banana 1 -1/2 cups of oatmeal, 1/4 cup blueberries, 1 cup orange juice, 1/2 cup milk 2 eggs, 1 slice bacon, 2 slices of toast, 1/2 cup orange juice
The correct answer is A. One exchange of starch, fruit, or milk each has about 15 g carbohydrate. American Dietetic Association and American Diabetes Association. Count Your Carbs: Getting Started. Chicago: ADA; 2010:13-15.
Q. If the dietetics professional presents new information to an adult orally, about how much of what is heard will be remembered after 2 weeks? 20% 30% 40% 50%
The correct answer is A. People remember 10% of what they read, 20% of what they hear, 30% of what they see, 50% of what they hear and see, 70% of what they themselves say, and 90% of what they themselves say and do.
Q. Canned corn has more sodium and less potassium than fresh corn. This is the result of processing. enrichment. fortification. disassociation.
The correct answer is A. Some nutrients are lost during the heating process and salt may be used to enhance flavor in canned foods. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a muffin? Sorbitol Sodium acetate Sodium bicarbonate Saccharin
The correct answer is A. Sorbitol is used as a humectant in many types of products for protection against loss of moisture content. The moisture-stabilizing and textural properties of sorbitol are used in the production of confectionery, baked goods, and chocolate, as these products tend to become dry or harden. Sorbitol's moisture-stabilizing action protects these products from drying and maintains their initial freshness during storage.
Q. In order to measure body composition, the _________ machine determines body density by measuring the amount of air displaced. Bod pod Dual energy x-ray absorptiometry (DEXA) Magnetic resonance imaging (MRI) Ultrasound
The correct answer is A. The bod pod machine uses air displacement plethysmography (ADP) to measure body composition. This machine has been shown to be just as accurate as underwater weighing. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism. 6th ed. Belmont, CA: Wadsworth; 2013:282.
Q. Which of the following dietary lipids is most heart healthy? Vegetable oil in a squeezable bottle Margarine in a tub Vegetable oil in stick form Whipped margarine
The correct answer is A. The most heart healthy lipids have zero grams of trans fat, do not contain partially hydrogenated oils, and are a plant oil in liquid form. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Bacterial spoilage is most likely to occur at which water activity (aw)? 0.90 0.70 0.50 0.30
The correct answer is A. The water activity of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media and the vapor pressure of distilled water under identical conditions. A water activity of 0.80 means the vapor pressure is 80% of that of pure water. The water activity increases with temperature. The moisture condition of a product can be measured as the equilibrium relative humidity expressed in percentage or as the water activity expressed as a decimal. The higher the water activity, the more likely the food is to spoil. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.
Q. Which flavor enhancer from seaweed might be included in a recipe to provide "umami"? Monosodium glutamate Magnesium sulfate Carrageenan Calcium alginate
The correct answer is A. Umami is a savory taste that is enhanced by the addition of monosodium glutamate, which has no distinct flavor of its own.
Q. Which nutrients are most susceptible to loss in foods? Water-soluble vitamins Fat-soluble vitamins Carbohydrates Proteins
The correct answer is A. Water-soluble vitamins are the most susceptible to loss from foods because they migrate from the food to the cooking liquid.
Q. What is the result of adding baking soda to green peas? Fading of green color Mushy texture Loss of starch Rancidity
The correct answer is B. Adding an alkali, like baking soda, will cause vegetables to soften faster and could cause them to become mushy.
Q. Freezing is both a simple and successful method of food preservation. To ensure high-quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is freezing intensifies flavor and the food will taste saltier when reheated. salt accelerates rancidity of fats within the food. salt increases the risk for microbial growth when foods are thawed. salt accelerates the freezing process and reduces the shelf life of the food.
The correct answer is B. Adding salt to foods being frozen causes loss of flavor and has the tendency to increase rancidity of any item containing fat. National Center for Home Food Preservation. General Freezing Information. Available at: http://nchfp.uga.edu/how/freeze/dont_freeze_foods.html. Accessed December 17, 2016.
Q. Irradiation of meat causes _____. food to become radioactive. most harmful bacteria to be killed. the flavor of food to change. the food to be cooked to a safe temperature.
The correct answer is B. Available scientific data indicate that ionizing radiation can significantly reduce the levels of many of the pathogenic microorganisms of concern in meat products.
Q. Body mass index (BMI) is a better indicator of obesity than body weight because BMI is the ratio of height to weight the ratio of weight to height determined by indirect calorimetry determined by direct calorimetry
The correct answer is B. BMI is calculated using weight (kg)/height (m2). BMI is based on the ratio of a person's weight to height and has been shown to be a reliable indicator of body fatness. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. Relationship-building skills include a task referred to as "legitimation." Which of the following phrases is the best example of a "legitimation statement"? "I'm looking forward to working together to resolve this concern." "Your anger is understandable. Most people would feel angry if they experienced what you did." "I really admire you for being able to lose weight while maintaining such a hectic work schedule." "I don't think that I would have been as understanding as you are if I had experienced what you have had happen in your life."
The correct answer is B. By acknowledging that there was a reason for the behavior, it indicates the response from the client was legitimate.
Q. In order to prevent deterioration by slowing respiration, ____________________ would be stored in modified-atmosphere packaging. bottled water apple slices ground turkey orange juice
The correct answer is B. By modifying the atmosphere in which the food is packaged, spoilage is markedly reduced and the shelf life of the product is increased. Sliced apples are packaged this way to reduce spoilage and oxidation. Specifically, the type and proportion of gas used in the packaging is largely dictated by the type of food in the package and the sort of decay or change that the food undergoes. To package a product in a modified atmosphere requires sophisticated machinery to flush out air from the packaging chamber and replace it with a different gas or precisely defined mixture of gases, then seal the product in the packaging so that only the modified atmosphere and not any other unwanted gas surrounds the product.
Q. Which of the following includes energy-yielding substances? Carbohydrates, triglycerides, protein Alcohol, carbohydrates, triglycerides, protein Vitamins, minerals, carbohydrates, triglycerides, protein Carbohydrates, triglycerides, protein, vitamins, minerals, water
The correct answer is B. Carbohydrate, triglycerides, protein, and alcohol are all energy-yielding substances. Vitamins, minerals, and water to do not provide energy. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. An example of a conditionally indispensable amino acid is tryptophan. tyrosine. alanine. leucine.
The correct answer is B. Conditionally indispensable amino acids are defined as requiring a dietary source when endogenous synthesis cannot meet metabolic need. The indispensable amino acids are arginine, cysteine, glutamine, glycine, proline, and tyrosine. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism. 6th ed. Belmont, CA: Wadsworth; 2013:186.
Q. Which of the following is an example of a positive correlation? "The amount of weight gained by pregnant women during the first trimester has been found to decrease as the number of episodes of nausea and vomiting increase." "The incidence of type 2 diabetes mellitus increases as central adiposity increases." "Consuming calories in excess of those needed results in an increase in generalized adiposity." "Blood pressure in certain genetic groups appears to decrease as the consumption of dietary sodium is reduced."
The correct answer is B. Direct correlation is a statistical relation between two or more variables such that systematic changes in the value of one variable are accompanied by systematic changes in the other. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. What is the requirement to label a food "fat free"? 0 grams of saturated fat per serving <0.5 grams total fat per serving <3 grams total fat per serving 100% less fat than in the comparable product
The correct answer is B. Due to rounding, a food with less than 0.5 g fat is considered fat free. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.
Q. ___________ is an essential amino acid. Alanine Histidine Proline Tyrosine
The correct answer is B. Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Corkins MR, ed. The A.S.P.E.N. Nutrition Support Core Curriculum: A Case Based Approach - The Adult Patient. 2nd ed. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2015.
Q. Which FDA class of recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature? Class I Class II Class III Class IV
The correct answer is B. FDA class II recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature. (Class II USDA recalls involves a potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food.) Cunningham E J. How is a food product recalled? J Am Diet Assoc. 2009; 109(8): 1488.
Q. What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal per day? 875 97 218 71
The correct answer is B. Fat should be 35% or less of energy. 2500 kcal x 0.35 = 875 kcal from fat; 875 kcal from fat ÷ 9 kcal/g fat = 97 g fat Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Which of the following gastrointestinal hormones has the effect of increasing appetite? Cholecystokinin Ghrelin Enterostatin Peripheral hormone peptide YY
The correct answer is B. Ghrelin is a gastrointestinal hormone produced by epithelial cells lining the fundus of the stomach; it appears to be a stimulant for appetite and feeding. It is also a strong stimulant of growth hormone secretion from the anterior pituitary. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. Which of the following statements best defines the USDA quality grading system? All meat and poultry must meet strict quality standards to be sold in the US marketplace. Quality grading of meat and poultry is a voluntary process. Quality grading and inspection for wholesomeness are both mandatory for meat to enter into the marketplace. Quality grading is a free service provided by the USDA.
The correct answer is B. Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.
Q. Leading questions are thought to be inappropriate because they_____. A. are time consuming. B. reveal the bias of the interviewer. C. supply unneeded information. D. misdirect the interviewee as to what information is desired.
The correct answer is B. Leading questions are thought to be inappropriate because they reveal the bias of the interviewer. They suggest that the interviewer is seeking certain answers or is expecting that answers be given in a certain way. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
Q. Which of the following oils is an adequate source of medium-chain triglycerides (MCT)? Corn oil Coconut oil Safflower oil Soybean oil
The correct answer is B. MCT is a type of dietary fat shown to offer a range of health benefits. MCT is found naturally in coconut oil and palm kernel oil. Boullata J, Carney LN, Guenter P. A.S.P.E.N. Enteral Nutrition Handbook. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2010:100.
Q. If a researcher creates a questionnaire so that extra emphasis is placed on certain questions, what type of errors likely will affect the findings? Sampling errors Measurement errors Non-response errors Errors of data distortion
The correct answer is B. Measurement error will likely result. A questionnaire with emphasis on certain questions causes bias because the measuring device (questionnaire) was faulty and, therefore, less reliable. It would not result in a true measure of the situation. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:32.
Q. Excessive intake of phytates and oxalates can interfere with the absorption of cholesterol. minerals. vitamins. fiber.
The correct answer is B. Mineral bioavailability can be greatly affected by nonmineral substances in the diet. Components of fiber, especially phytate in grain fiber, can limit absorption of some minerals by binding them. Oxalates (oxalic acid) can depress the absorption of certain minerals present in food. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Which of the following is the best example of a statement that reflects the components expected of an objective? Students enrolled in basic nutrition will score passing grades on all class quizzes this semester if they study prior to taking each quiz. Given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people within 24 hours. Individuals with diabetes will like the foods that they sample in their class for new diabetics. After watching the video, the tray line workers will portion foods carefully.
The correct answer is B. Objectives need to be specific, measurable, attainable, relevant, and time bound. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:244.
Q. When added to gelatin, fruit containing which of the following substances will keep the gelatin from forming a gel? Sucralose Papain Pectin Sorbitol
The correct answer is B. Papain is a proteolitic enzyme found in papaya. These enzymes will split the long gelatin molecules into shorter molecules, halting the gelatin's ability to form a gel. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.
Q. Which of the following is more characteristic of quantitative research than of qualitative research? A. Nonstatistical analysis B. Random sampling C. Smaller sample size D. Context-rich data
The correct answer is B. Quantitative research involves statistical analysis and usually involves large sample sizes and random sampling. Context-rich data, smaller sample size, and nonstatistical analysis are characteristics of qualitative research. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:71.
Q. What term signifies an obligation to perform an assigned activity? Authority Responsibility Accountability Capability
The correct answer is B. Responsibility is the obligation to perform an assigned activity or see that someone else performs it. Authority is delegated from the top level to lower levels of management. Accountability is the state of being responsible for one's self or to some organization. Capability is the mental or physical ability to perform a task. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. Which of the following does not provide a significant source of vitamin D? Egg yolk Kale Sardines Fortified milk
The correct answer is B. Some of the sources of vitamin D include fortified milk, fish, egg yolk, and butter. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.
Q. The safety and quality of meat and poultry imported to the United States is overseen by the_________. Food and Drug Administration (FDA) Food Safety and Inspections Service (FSIS) US Customs Office (USCO) US Department of Commerce (USDC)
The correct answer is B. The Food Safety and Inspection Service (FSIS) is the public health agency in the US Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products.
Q. When baking muffins, which of the following is most likely to have a deeper brown crust? Muffin made with baking powder and solid sugar Muffin made with baking soda and solid sugar Muffin made with baking soda, buttermilk, and solid sugar Muffin made with baking powder and liquid sugar
The correct answer is B. The Maillard reaction is most likely to occur in the presence of an alkali environment. Without the addition of an acid, the batter with baking soda and solid sugar will result in a deeper brown color compared with the other options listed. McGhee H. On Food and Cooking. New York, NY: Scribner; 2004: 100-113, 595, 779
Q. The Standards of Professional _____ for dietetics professionals describes in general terms a competent level of behavior in the professional role. A. Practice B. Performance C. Preparation D. Proficiency
The correct answer is B. The Standards of Professional Performance describe competency levels of professional behavior by an individual. They specifically describe the performance of dietetics practitioners. The Academy Quality Management Committee and Scope of Practice Subcommittee of the Quality Management Committee. Academy of Nutrition and Dietetics Revised 2012 Standards of Practice and Standards of Professional Performance for Registered Dietitians. J Acad Nutr Diet. 2013;113(6):S29-S45.
Q. Achieving the appropriate aw level in dehydrated foods is crucial to ensure food safety and adequate shelf life. Most microorganisms grow well at an aw level of 0.65 to 0.70. 0.91 to 0.99. 0.75 to 0.80. 0.25 to 0.35.
The correct answer is B. The water activity (aw) level that limits the growth of the majority of pathogenic bacteria is 0.70 aw to 0.90 aw. The lower limit for all microorganisms is 0.60 aw. Penn State Extension. Water Activity of Foods Table. Available at: http://extension.psu.edu/food-safety/food-preservation/issues/water-activity-of-foods/water-activity-of-foods-table. Accessed December 9, 2016. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.
Q. Which food is most likely to lose turgor? Milk Celery Frozen peas Broiled pork chop
The correct answer is B. Turgor is the normal distention or rigidity of plant cells, resulting from the pressure exerted by the cell contents on the cell walls. It would be present in celery.
Q. Building an appropriate protein matrix is essential for achieving the proper quality features in baked goods. Increasing the amount of sugar in a recipe will have which of the following effects on gluten development and the mixing process? Added sugar will speed gluten development and require more manipulation. Added sugar will slow gluten development and require more manipulation. Added sugar will speed gluten development and require less manipulation. Added sugar will slow gluten development and require less manipulation.
The correct answer is B. When sugar is added to a dough or batter mixture, the sugar will compete with the starch for the water in the dough or batter. Reducing the amount of available water will slow gluten development and will increase mixing (manipulation) times for the dough or batter. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.
Q. When pickling foods, the level of brine acidity is critical not only for acceptable flavor and texture, but also for safety of the product. The appropriate acidity level of the vinegar used must be at least 3% 5% 10% 15%
The correct answer is B. White distilled and cider vinegars of 5% acidity (50 grain) are recommended for pickling. Vinegar with lower levels of acidity may not provide a high enough acid medium to inhibit unwanted microbial growth and higher levels of acidity may not result in a palatable product. National Center for Home Food Preservation. Preparing and Canning Fermented and Pickled Foods. Reviewed November, 2009. Available at: http://www.uga.edu/nchfp/how/can_06/prep_foods.html. Accessed December 9, 2016.
Q. Which of the following foods contains less than 20 kcal? 1 Tbsp peanut butter 1 Tbsp sunflower seeds 1 Tbsp ketchup 1 Tbsp reduced-fat mayonnaise
The correct answer is C. 1 Tbsp peanut butter contains 86 kcal. 1 Tbsp sunflower seeds contains 157 kcal. 1 Tbsp ketchup contains 16 kcal, 1 Tbsp reduced-fat mayonnaise contains 48 kcal. American Dietetic Association and American Diabetes Association. Healthy Food Choices. Chicago: ADA; 2010.
Q. As the pH of a glass of orange juice decreases, it becomes _____. hydrophobic hydrophilic more acidic more basic
The correct answer is C. As the pH value decreases, the acidity increases. When the pH value is 7, it is neutral. When it is more than 7, it shifts to alkaline (basic) nature. When it is less than 7, it will be acidic. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first. The primary purpose of this process is to _______________ and improve product _________ kill harmful microorganisms, safety. deactivate enzymes, safety. deactivate enzymes, quality. improve texture, palatability.
The correct answer is C. Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, the enzymes cause loss of quality, flavor, color, texture, and nutrients. While blanching will also help to preserve color, its primary purpose is to deactivate enzymes that degrade quality. US Department of Agriculture. Freezing and Food Safety "Enzymes." Updated June 15, 2013. Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index. Accessed December 9, 2016.
Q. Which of the following is often added to fat-free chocolate milk as a stabilizer and thickener to improve mouthfeel? Methylparaben Lecithin Carrageenan Calcium silicate
The correct answer is C. Carrageenan is used at very low concentrations to form an imperceptible, weak gel that prevents the large, dense particles of chocolate from sedimenting in fat-free chocolate milk.
Q. Which of the following is the recommended amount of caffeine for healthy children aged 5 to 12? 10 mg/kg 1 mg/kg 3 mg/kg 5 mg/kg
The correct answer is C. Children should not exceed ~100 mg caffeine. As children increasingly consume energy beverages, which are typically packaged in 12 oz or 20 oz containers, their caffeine intake could exceed 400 mg. Such high caffeine intakes are unsafe for children. Seifert SM, Schaechter JL, Hershorin ER, Lipshultz SE. Health effects of energy drinks on children, adolescents, and young adults. Pediatrics. 2011;127:511-528.
Q. Dietetics professionals may apply basic educational principles to program design. Which of the following is the best example of the application of consonance? Even though the basics of a heart-healthy meal plan are being explained in a group setting, each participant is given the opportunity to have personal questions answered. The successes that clients have had when following a reduced-sodium meal pattern are rewarded by the dietetics professional who gives away samples of salt-free seasoning packets. The dietetics professional explains and demonstrates proper procedures for portioning hot entrees for the tray line. The professional provides clients newly diagnosed with type 2 diabetes mellitus a way of monitoring the progress they are making with regard to controlling blood sugar levels.
The correct answer is C. Consonance is the fit between the program and the expected outcomes based on the objectives. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.
Q. Choose the statement that best describes the function of copper. It is involved in taste perception. It is a component of the thyroid hormone. It is necessary for the formation of hemoglobin. It enhances insulin activity.
The correct answer is C. Copper helps the body make hemoglobin; serves as a part of many body enzymes; helps the body develop connective tissue, myelin, and melanin; and helps the body produce energy in the cells. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Which of the following amino acids is classified as a nonessential amino acid? Valine Lysine Glycine Threonine
The correct answer is C. Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Medical anthropologists have developed Exploratory Models that address five major concerns about an illness episode. These models address: etiology, time and mode of onset of symptoms, course of sickness, treatment, and ___. A. exposure pattern. B. family history. C. pathophysiology. D. emotional response.
The correct answer is C. Exploratory models also include pathophysiology that allows one to understand the changes associated with or resulting from diseases. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.
Q. The reaction H2 --> 2H+ + 2e- represents: redox. reduction. oxidation. oxygenation.
The correct answer is C. H2 --> 2 e- + 2H+ (oxidation) 1/2 O2 + 2 e- + 2H+ --> H2O (reduction) McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. One of a teacher's functions in andragogy is to_____. A. serve as a role model B. structure content C. serve as facilitator D. arrange for reinforcement
The correct answer is C. In practical terms, andragogy means that instruction for adults needs to focus more on the process and less on the content being taught. Strategies such as case studies, role playing, simulations, and self-evaluation are most useful. Instructors adopt a role of facilitator or resource rather than lecturer or grader. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:221.
Q. CDR's Essential Practice Competencies specify what every registered dietitian nutritionist should be able to do _____. prior to beginning supervised practice. before graduating from an accredited DPD. when completing a supervised practice experience. following completion of the first 3 years of professional experience.
The correct answer is C. Individuals are expected to develop competence to practice dietetics through a supervised practice component in programs accredited or approved by ACEND. Competency statements specify what every registered dietitian nutritionist should be able to do at the beginning of his or her practice career. The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the level indicated. Commission on Dietetic Registration. Essential Practice Competencies for the Commission on Dietetic Registration's Credentialed Nutrition and Dietetics Practitioners. Available at: https://admin.cdrnet.org/vault/2459/web/files/FINAL-CDR_Competency.pdf. Accessed December 22, 2016
Q. Which of the following is not a quality measure of eggs? A. Yolk appearance B. Albumen appearance C. Ounces per egg D. Shell appearance
The correct answer is C. Interior egg quality is based on air cell size, albumen quality, yolk quality, and the presence of blood or meat spots. Shell quality is determined by stain, adhering dirt or foreign material, egg shape, shell texture, ridge, and shell thickness. Weight per egg is not a consideration. Food and Agriculture Organization of the United Nations. Egg Marketing. Chapter 2: Marketing Quality Eggs. Available at: http://www.fao.org/docrep/005/Y4628E/y4628e04.htm.Accessed December 13, 2016.
Q. Which vitamin enhances iron absorption? Vitamin A Vitamin B2 Vitamin C Vitamin D
The correct answer is C. Iron is only absorbed in an acid medium. Absorption is enhanced by ascorbic acid (vitamin C). Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.
Q. The oils that contain predominantly monounsaturated fatty acids include sunflower oil and canola oil. safflower oil and corn oil. canola oil and olive oil. soybean and olive oil.
The correct answer is C. Monounsaturated fatty acids include vegetable oils such as olive oil, canola oil, peanut oil, sunflower oil, and sesame oil. Safflower oil has 10.1 g monounsaturated fat per tablespoon. Canola oil has 8.3 g monounsaturated fat per tablespoon. Olive oil has 9.8 g monounsaturated fat per tablespoon. Sunflower oil has 7.7 g monounsaturated fat per tablespoon. Soybean oil has 5.8 g monounsaturated fat per tablespoon. Corn oil has 3.7 g monounsaturated fat per tablespoon. Institute of Medicine. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: National Academies Press, 2006:122-139. Available at: https://www.nap.edu/catalog/11537/dietary-reference-intakes-the-essential-guide-to-nutrient-requirements. Accessed December 16, 2016.
Q. No more than _________ of the National School Lunch Program (NSLP) weekly requirement for servings of fruit may be met by pasteurized full-strength, 100% fruit juice. one-quarter one-third one-half three-quarters
The correct answer is C. NSLP standards specify that the requirement for fruit can be met with not more than 50% of the required servings from fruit juice. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013.
Q. Which fat would be most susceptible to flavor reversion due to oxidative rancidity? Butter fat Coconut oil Soybean oil Olive oil
The correct answer is C. Oxidative rancidity is associated with the degradation by oxygen in the air. Oxidation primarily occurs with unsaturated fats. The more saturated fat contained in an oil, the less susceptible it is to rancidity. The greater the amount of unsaturated fat in an oil, the more likely it is to become rancid. Since the healthiest plant oils are all highly unsaturated, they are especially susceptible to rancidity. However, extra virgin olive oil is a little less susceptible to rancidity because a larger amount of its unsaturated fat is monounsaturated. Extra virgin olive is about 75% monounsaturated, which is somewhat unusual for a plant oil. Plant oils usually have more polyunsaturated fat than monounsaturated fat, which is one reason they are particularly susceptible to rancidity. Thus, soybean oil would be more susceptible than olive oil.
Q. Which of the following verbs is the best choice when writing a performance objective? Know Appreciate Recommend Understand
The correct answer is C. Performance must be measurable. Of all the options listed, "recommend" is the only activity that can be quantitatively measured. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:244.
Q. In order to be labeled as "pure" vanilla, the US Food and Drug Administration (FDA) requires that it be certified as an artificial flavor. contain the small black flecks from the vanilla pod. contain 35% alcohol by volume. contain 200 ppm vanillin.
The correct answer is C. Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water. The FDA requires that the solution contain a minimum of 35% alcohol and 13.35 oz vanilla bean per gallon. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.
Q. To maintain quality and freshness of refrigerated produce, upon receiving these items, they should be placed directly into cold storage and held at a temperature between 55°F and 60°F. 41°F and 48°F. 34°F and 36°F. 30°F and 35°F
The correct answer is C. Refrigerated produce should be held at a temperature between 34°F and 36°F.
Q. Approximately how many servings of milk would a woman 53 years of age need to consume to meet her RDA for calcium? 2 cups 3 cups 4 cups 5 cups
The correct answer is C. The RDA for women aged 51 and older is 1,200 mg calcium daily. Plain yogurt has 450 mg calcium/cup and would require 3 cups to meet the RDA. Milk has 300 mg calcium/cup and would require 4 cups to meet the RDA. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. One part of the brain that is critical to regulating hunger and satiety is the cerebral cortex. cerebellum. hypothalamus. medulla.
The correct answer is C. The hypothalamus produces hormones that control body temperature, hunger, moods, sleep, thirst, and sex drive. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. A patient presents with lesions on his gums and pinpoint hemorrhages on his skin. What vitamin is this patient most likely deficient in? Thiamin Magnesium Vitamin C Selenium
The correct answer is C. Vitamin C helps keep your gums healthy, heal any cuts and wounds, and protect from bruising. Thiamin may contribute to maintaining mental function and help regulate metabolism. Magnesium signals muscles to relax and contract, may help maintain immune response, and promotes normal blood pressure. Selenium aids cell growth and boosts immune function. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Wheat does not contain enough lysine for humans to synthesize proteins from wheat alone. Thus, in wheat, lysine is considered to be a(n) _____. incomplete protein inadequate protein nonessential protein limiting amino acid
The correct answer is D. "Limiting amino acids" refers to essential amino acids in a food protein that fall short of meeting the amino acids required by humans. The limiting amino acids are determined by comparing the amount of amino acids in a gram of protein to the amount of amino acids per gram of protein required. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. After a meal, most of the fat that travels from the intestines into the lymph system and eventually into the blood is in the form of particles known as: VLDLs HDLs LDLs Chylomicrons
The correct answer is D. Chylomicrons are one of the microscopic particles of emulsified fat found in the blood and lymph system that are formed during the digestion of fats. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. What is the name of the substance that denatures protein in the stomach during digestion? Chymotrypsin Elastase Pepsin Hydrochloric acid
The correct answer is D. Chymotrypsin is a pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids. Elastase is an enzyme found especially in pancreatic juice that catalyzes the hydrolysis of elastin. Pepsin is a digestive enzyme found in gastric juice that catalyzes the breakdown of protein to peptides. Hydrochloric acid is secreted in the stomach and is a major component of gastric juice. Gastric juice aids in the preparation of food for digestion. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Two fats that are high in saturated fat and solid at room temperature include coconut oil and safflower oil. corn oil and palm kernel oil. soybean oil and palm oil. coconut oil and palm kernel oil.
The correct answer is D. Coconut oil is 91% saturated fat, palm oil is 51% saturated fat, soybean oil is 15% saturated fat, corn oil is 13% saturated fat, and safflower oil is 10% saturated fat. Institute of Medicine. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: National Academies Press, 2006:122-139. Available at: https://www.nap.edu/catalog/11537/dietary-reference-intakes-the-essential-guide-to-nutrient-requirements. Accessed December 10, 2016.
Q. The breakdown of fatty acids to yield acetyl-CoA is called glycolysis. lipolysis. ketogenesis. beta-oxidation.
The correct answer is D. Fatty acid catabolism involve three stages. The first stage of fatty acid catabolism is beta-oxidation. The second stage is acetyl coA oxidation to carbon dioxide. The third stage is electron transfer from electron carriers to the electron transfer chain. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold? Caking Contamination due to excessive additives Crystallization Freezer burn
The correct answer is D. Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally induced by substandard (non-airtight) packaging.
Which food is most likely to deteriorate due to hydrolytic rancidity during storage at room temperature? Fish oil Soybean oil Olive oil Butter
The correct answer is D. Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in triglycerides (fats). The chemical term is ester hydrolysis. Usually this hydrolysis process goes unnoticed, since most fatty acids are odorless and tasteless. However, when the triglyceride is derived from short-chain fatty acids, the released carboxylic acid can confer strong flavors and odors. A particular problem arises with butter, which contains triglycerides with a high content of butyric acid derivatives and acetic acids.
Q. If the carbohydrate content of the diet is insufficient to meet the body's needs for energy, which of the following can be converted to glucose? Acetyl-CoA Fatty acids Carbon dioxide Amino acids
The correct answer is D. In a diet that lacks carbohydrates, amino acids are burned for energy. Amino acids also produce glucose to keep the brain cells alive. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Thomson Wadsworth; 2015:105.
Q. Which of the following questions would be appropriate for the dietetics practitioner to ask when hiring a new food production worker? A. "Do you have any health problems or disabilities?" B. "Do you have child-care arrangements so that you can work the early morning shift?" C. "Are you married?" D. "Why do you want to work for us?"
The correct answer is D. It is illegal to ask personal questions about health, living arrangements, or marital or family status. The questions presented in options A, B, and C may be considered discriminatory. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
Q. What type of learning experiences should the dietetics professional provide in order to maximize the clients' accomplishment of learning outcomes? Multiple opportunities for asking questions and participating in a discussion A field trip or tour that is relevant to the topic A multimedia experience that is followed by a question and answer period A role-play situation
The correct answer is D. Learning settings that involve role play or simulation are remembered 90% of the time. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.
Q. Which of the following phrases is the best example of how a dietetics practitioner should reiterate to the client information about his or her dietary intake of calcium? A. "The amount of calcium you eat is low." B. "Your dietary intake of calcium increases your risk for developing osteoporosis." C. "You eat one serving of a calcium-rich food each day and the experts tell us to eat three." D. "People who eat one serving of a calcium-rich food each day are at an increased risk for osteoporosis."
The correct answer is D. Making a general response is less accusatory. This response shows that, in general, all individuals with limited calcium intake—not just the client—are at increased risk. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 5th ed. Belmont, CA: Wadsworth; 2009:544.
Q. When using the andragogy theory and strategy of learning, the nutrition professional should _____ arrange for those close to the clients to provide positive reinforcement. serve as a role model, for example, by selecting nutrient-dense, lower-energy foods from a buffet. carefully structure information about weight loss so that essential concepts are easy to identify. assist clients in identifying weight loss strategies that could work for them.
The correct answer is D. One of the principles of andragogy is that adults need to be involved in the planning of learning and the teacher facilitates the learning and assists with identifying reinforcers. Holli BB, Beto JA. Nutrition Counseling and Education Skills for Dietetics Professionals. 6th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2012:255.
Q. The pathway of glucose to pyruvate during anaerobic conditions results in acetyl CoA. carbon dioxide. fatty acids. lactic acids.
The correct answer is D. Pyruvate converts to lactate in the absence of oxygen and converts to acetyl-CoA in the presence of oxygen. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Thomson Wadsworth; 2015:205.
Q. Which additive used in smoked and cured meats forms a color pigment that may oxidize to an undesirable yellow or greenish color when exposed to oxygen and light? Sodium hydroxide Propyl gallate Potassium alginate Sodium nitrate
The correct answer is D. Sodium nitrate (NaNO3) is a food preservative used for meat. Nitrates are used in curing, which is a broad category of techniques for preserving foods, mainly meat and fish, that involve the use of salt, sugar, or some form of dehydration. It may oxidize to a yellow or greenish color when exposed to oxygen and light.
Q. Which of the following foods is the best source of omega-3 fatty acids? Olive oil Shrimp Avocado Sardines
The correct answer is D. Sources of omega-3 fatty acids include fatty fish, such as salmon, tuna, and halibut; some plants; and nut oils. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. Which of the following symptoms often characterizes niacin deficiency? Diarrhea Dermatitis Dementia All of the above
The correct answer is D. Symptoms of niacin deficiency include diarrhea, mental disorientation, and skin problems, Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.
Q. Which set of directives best describes the management process? Controlling, directing, transforming, planning, staffing Planning, staffing, establishing objectives, organizing, directing Planning, staffing, controlling, establishing objectives, transforming Directing, controlling, organizing, staffing, planning
The correct answer is D. The five management functions are planning, organizing, staffing, directing, and controlling. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. Which of the components of total energy expenditure accounts for the largest percentage of total energy expenditure? Thermic effect of food Physical activity Nonexercise activity thermogenesis Basal metabolism
The correct answer is D. The largest percentage of total energy expenditure is basal metabolic rate, or BMR, and the closely related resting metabolic rate. BMR can range from 45% for people with a physically active lifestyle to 70% for those who are sedentary. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.
Q. Which of the following fats/oils have the highest smoke point, making it ideal for high heat cooking? Peanut oil Olive oil Shortening Safflower oil
The correct answer is D. The smoke point in fats and oils is the temperature at which a fat or oil will begin to smoke. If heated beyond their smoke point, fats can reach their flash point and ignite. Monoglycerides have lower smoke points; diglycerides and triglycerides have higher smoke points. Of the fats/oils listed, safflower oil has a smoke point of 513°F, peanut oil has a smoke point of 453° F, olive oil has a smoke point of 375°F, and shortening has a smoke point of 356°F to 370°F. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.
Q. Pyridoxine is another name for ___________. vitamin C vitamin B1 vitamin B12 vitamin B6
The correct answer is D. Vitamin C is also know as ascorbic acid. Vitamin B1 is another name for thiamin. Vitamin B12 is another name for cobalamin. Vitamin B6 is another name for pyridoxine. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Q. The biologically active hormone form of vitamin D is 7-dehydrocholesterol 25-hydroxyvitamin D D3 1, 25-dihydroxyvitamin D
The correct answer is D. Vitamin D is considered to be devoid of direct biological activity. It must be first hydroxylated in the liver by a 25-hydroxylase and then in the kidney by a 1 alpha-hydroxylase, which is responsible for the synthesis of the active metabolite 1,25-dihydroxyvitamin D. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism. 6th ed. Belmont, CA: Wadsworth; 2013:393.
