Eatright prep Questions and Answers 100% Pass

Eatright prep Questions and Answers 100% Pass Define the basics of blood composition - Answer- Plasma RBC WBC platelets Compare the nutritional value of egg white and egg yolks - Answer- Egg white is a high quality fat free source of protein; it is allso a good source of niacin, riboflavin, potassium and magnesium Egg yolk contains all the egg's fat; vitamins AD, and E and zince; it also is a source of cholesterol Describe the grading process of eggs - Answer- Through the process of candling, eggs are judged by the condition and the appearance of the shell, as well as the interior condition of the yolk and whites. Shell color and size are not considered in egg grading. Grades AA, A, B, C What are the thee quality grades of beef - Answer- USDA Prime: evenly distributed , heavy fat marbling that looks like snowflakes USDA Choice: Moderate marbling that is less evenly distributed compared to prime beef but is not as scattered as select USDA select: Scattered spotty marbling What is the Maillard reaction? - Answer- the non-enzymatic browning process that contributes to the flavor, ,color and nutrient quality of many foods. The process requires amino acids and sugar that naturally occur in food. List the different types of additives - Answer- Preserves Antioxidants Coloring agents Sweeteners Flavoring Emulsifiers and stabilizers List the populations at risk for folate deficiency - Answer- Infants and young children. Women of reproductive age Pregnant women Identify RBC folate values and factors that affect these values - Answer- Adequte: 450 nmol/L Depleted: 363-272 nmol/L Deficiency evident 227nmol/L Factors: Pregnancy (3rd trimester) Smoking Vitamin B12 deficiency Iron deficiency Identify the DRI for thiamin and symptoms of thiamin deficiency - Answer- Men: 1.2 mg/day Women: 1.1 mg/day Deficiency: edema and muscle wasting, enlarged heart, heart failure, poor short term memory, anorexia and weight loss Identify the DRI and tolerable upper intake level for folate in adults - Answer- DRI: 400 mcg DFE/day UL: 1000 mg DFE/day What are the acceptable distribution ranges for carbohydrate, fat and protein? - Answer- Acceptable distribution ranges for the macronutrients identified are as follows: CHO: 45-65% Fat: 20-35% Pro: 10-35% What are added sugars and where are you likely to find them? - Answer- Sugar in the diet can occur naturally or be added. Added sugars are sugars and syriups put in food during the processing or preparation or at the table. There is no difference in how added and naturally occurring sugars are metabolized in the body (as carbohydrates). The differences in nutritional value are present in the foods containing the sugar. Identify the two types of high-fructose corn syrup - Answer- HFCS 55 compripses 55% fructose and 45% glucose. It is mostly used in sugary drinks, soft drinks, ice cream, and frozen desserts. HfCS 42 comprise 42% fructose/58% glucsoe. It is mostly used in baked goods, canned fruits, condiments, and dairy products Identify the Recommended Dietary Allowance for carbohydrates for adults. Which part of the body uses glucose for energy almost exclusively? - Answer- The brain requires glucose as the preferred fuel source. The RDA for carbohydrate in adults: 130g Identify the EAR and RDA for carbohydrates during pregnancy and lactation - Answer- EAR for prgnancy: 135 g/day RDA for prgnancy: 175 g/day EAR for lactation: 160 g/day RDA for lactation: 210 g/day Identify glycemic and nonglycemic CHO - Answer- Glycemic CHO is found in sugars and starch. It increases blood glucose