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Jean Inman Domain 1 (RD Exam) Questions with 100% correct answers _ verified _ latest update 2024
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Jean Inman Domain 1 (RD Exam)Energy sources - ✅✅ -Carbs and protein= 4 cal/gram; fat= 9 cal/gram; the brain
uses glucose for energy, uses ketone bodies during starvation
Tissue storage of glucose -✅✅ -Muscles and liver= store glycogen; adipose
tissue= fat; cellular mass= protein stores
Gluconeogenesis= conversion of non-carb sources into glucose by glycerol and
amino acids
Homeostasis - ✅✅-Keeps the internal environment/temp of the body at a state of
equilibrium
Cellular oxidation -✅✅ -Enzymes= proteins, organic catalysts that perform
reactions;
coenzyme= activates enzymes, contains vitamins; thiamin, niacin, riboflavin,
pantothenic acid needed for energy;
Substrate= substance on which an enzyme works;
Cofactor= assists enzyme, contains minerals
Hormones - ✅✅ -Secreted from endocrine gland; chemical messengers that trigger
enzymes;
Thyroxine= regulates metabolism, oxidation rate, physical and mental growth;
activates liver gluconeogenesis and gluconeogenesis, raises blood sugar
Energy reactions - ✅✅ -Anabolism= build up energy by breaking down food;
catabolism= breakdown energy, uses and releases energy; creates constant energy
deficit that must be fixed by food
BEE - ✅✅ -Basal energy expenditure; amount of energy your body needs at rest to
perform involuntary activities(heart rate, body temp); tropical climates 5-20%
increase; alcohol, nicotine, caffeine increase metabolism rate 7-15%
EEPA, AT, TEE - ✅✅ -Energy expended in physical activity(EEPA); activity
thermogenesis(AT); total energy expenditure(TEE)
-voluntary
TEF, DIT - ✅✅ -Thermic effect of food(TEF); diet-induced thermogenesis(DIT);
caloric impact of food(10% of energy expenditure); energy needed to digest, absorb,
and assimilate nutrients; more energy needed for protein/carbs, less for fat
BMR - ✅✅ -Basal metabolic rate; measure in morning when body is at normal
temp, at least 12 hours after last meal and several hours after exercise; impacted by
age(0-2yrs have highest BMR NEED MOST ENERGY, BMR lowers in adults),
,sex(woman have 5-10% lower BMR than men), body composition(surface area),
endocrine glands(thyroid); measures oxygen consumed
PBI -✅✅ -Protein bound iodine; measures activity of thyroid gland, levels of
thyroxine produced, energy metabolism; elevated PBI= elevated BMR; not a
nutritional assessment parameter; hormones(thyroxine= T4, triiodothyronine= T3)
Measures of energy utilization -✅✅ -PBI, BMR; increases during lactation, growth
spurts, pregnancy, some diseases, fever(7% increase for every degree rise in temp),
increased by exercise
RMR - ✅✅ -Resting metabolic rate; used more frequently than BMR, greater than
BMR(10-20%); measured after short nap w controlled caffeine; St.Joer mifflin
predicts RMR within 10% of indirect calorimetry. use with normal weihgt and obese
individuals. Use actual body weight for underweight, overweight and obese
Calorimetry -✅✅ -Direct= measures heat produced in respiratory chamber;
indirect= measures O2 consumed and CO2 released using a portable machine;
determines which nutrients are being used for energy and caloric needs(great for
athletes, burns)
Respiratory quotient -✅✅ -RQ= VCO2 expired/VO2 consumed; depends on fuel
being metabolized: carbs only(1), protein only(0.82), fat only(0.7), mixed intake(0.85)
- lowered by increased fat intake
To perform gas exchange analysis - ✅✅ -First calculate/measure fraction of
inspired and expired O2(FIO2, FEO2) and CO2(FICO2, FECO2), inspired and
expired minute gas volume(VI, VE), then VCO2 and VO2 can be calculated
Monosaccharides(carbs) -✅✅-Simple sugars; glucose, fructose, galactose
Disaccharides(carbs) - ✅✅-Sucrose= glucose+fructose; lactose=
glucose+galactose; maltose= glucose+glucose
Polysaccharides(carbs) - ✅✅ -Complex sugars; starch(glucose chains, 50% of
CHO intake); cellulose(resistant to amylase, adds bulk)- stimulates peristalsis ;
pectin jelly(non-digestible, thickener, in fruits); glycogen(animal starch, from
glucose); dextrin(product of starch breakdown)
Sorbitol(carb) -✅✅ -Alcohol from glucose; absorbed slower than glucose by
passive diffusion; converted to fructose; may cause diarrhea
Carbs in order of sweetness - ✅✅ -Fructose, invert sugar, sucrose, glucose,
sorbitol, mannitol, galactose, maltose, lactose
,Carb properties/sources/functions - ✅✅ -Made of carbon, hydrogen,oxygen;
sources= flour, cereals, fruits, vegetables, dairy products; functions= energy,
regulation of fat metabolism(carb restriction=ketosis), protein sparing action(allows
protein to be used for tissue synthesis)
Protein properties -✅✅ -Made of carbon, oxygen, hydrogen, nitrogen(16%);
cysteine, cystine, methionine all contain sulfur
Amino acids - ✅✅ -Base= amino group(NH2), acid= carboxyl group(COOH);
essential amino acids= threonine, valine, isoleucine, leucine, lysine, tryptophan,
methionine, phenylalanine, histidine;
phenylalanine converted to tyrosine; methionine converted to cysteine;
tryptophan is precursor for niacin & serotonin;
Essential during catabolic stress: arginine, glutamine
Complete/incomplete proteins - ✅✅ -Complete= have all essential amino acids in
enough quantity and ratio to maintain body tissues and promote growth; low-protein
diet=gives most high biological value(HBV);
Incomplete= missing one or more essential amino acids
Types of proteins -✅✅ -Simple=amino acids;
Conjugated= simple plus a non-protein substance(lipoproteins);
Derived= fragments of simple and conjugated(peptide)
Protein sources/functions - ✅✅ -Sources: meat, fish, poultry, eggs, milk, legumes;
Functions: tissue synthesis(maintains growth, regulates body processes); inefficient
energy source, nitrogen must be removed first(58% of protein can be converted to
glucose)
Protein diet requirements - ✅✅ -0.8grams/KG body weight(10-15% total energy
intake); soybeans low in methionine; legumes low in methionine, tryptophan, cystine
✅✅
Types of Fat(lipids) - -Simple= triglycerides(3 fatty acids, 1 glycerol), fat in most
foods;
Compound= simple fat plus another compound (phospholipids);
Derived= fat substance derived from simple or compound fats by hydrolysis or
enzymatic breakdown(glycerol, fatty acids, steroids)
Phospholipids - ✅✅ -Compound fat; found in cell membrane; mostly lecithins that
contain choline(lipotropic factor); control passage of compounds in/out of cell;
prevent fat build up in liver; help transport and utilize Fatty acids and cholesterol
through enzyme LCAT(lecithin-cholesterol acyltransferase)
, Saturated/unsaturated fatty acids - ✅✅ -Saturated= all available bonds in carbon
chain are filled with hydrogen; solid, hard at room temp;
Unsaturated= one or more double bonds; one double bond=monounsaturated; 2 or
more double bonds=polyunsaturated; safflower=most polyunsaturated; canola= most
monounsaturated
Essential fatty acids -✅✅ -Unsaturated, deficiency of one or more will cause
specific deficiency disease; types= linoleic acid, a-linolenic;
Structure= straight hydrocarbon chain w a carboxyl group (COOH) at one end and a
methyl group (CH3) at other end; classified by # of carbons in chain, # of double
bonds, location of first double bond; first double bond always counted after methyl
group(CH3);
Ex. C18:2w6= 18 carbons, 2 double bonds, 1st double bond located at the 6th
carbon after methyl(CH3) end
linoleic acids(omega 6) - ✅✅ -Essential fatty acid; best source=safflower;
deficiency= eczema, poor growth, Petechiae(red, purple spots on skin); linoleic acid
replaces CHO= lower LDL, higher HDL; linoleic acid replaces saturated fat= lower
total cholesterol and lower HDL
A-linolenic(omega 3) - ✅✅ -Essential fatty acid; retinal function and brain
development; deficiency= neurological changes(numbness, blurred vision); sources=
fish oil, walnuts, flaxseeds, canola; lowers hepatic production of triglycerides(inhibits
VLDL synthesis)
Hydrogenation - ✅✅ -Adds hydrogen to double bonds of unsaturated fatty acids to
increase saturation and stability; trans fatty acids, cis fatty acids
Trans and cis fatty acids -✅✅ -Trans= hydrogen across from each other,packed
tightly; harmful to cell function and impacts membrane fluidity; sources=frying fats,
margarine, shortening, milk(4-8%);
Cis= hydrogen on same side of double bond; sources= most natural oils/fats
Saturated fats in order of predominance - ✅✅ -Coconut oil, palm kernel, cocoa
butter, butter, beef tallow, palm oil; medium chain triglycerides are saturated fatty
acids between 6-12 carbons; found in milk fat, coconut oil, palm kernel oil
Other fats in order of predominance - ✅✅ -Monounsaturated= olive, canola, peanut,
sunflower;
Polyunsaturated= safflower, corn, soybean, cottonseed, sunflower;
Butter= SAT, MUFA, PUFA
margarine= PUFA, MUFA, SAT
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