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EAT RIGHT PREP QUESTIONS AND ANSWERS
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EAT RIGHT PREP QUESTIONS AND ANSWERS
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EAT RIGHT PREP QUESTIONS AND ANSWERSIf the CHO content of the diet is insufficient to meet the body's needs for energy, which
of the following can be converted to glucose? - Answers-Amino Acids
- They produce glucose to keep brain cells alive
Which type of body composition machine determines body density by measuring the
amount of displaced air? - Answers-Bod Pod
When baking muffins, which of the following is most likely to have a deeper brown
crust? - Answers-Muffin made with baking soda and solid sugar
- Maillard reaction most likely to occur in the presence of an alkali environment
- Baking soda contains acid, so it would be best to use baking powder
If a researcher creates a questionnaire so that extra emphasis is placed on certain
questions, what type of errors likely will affect the findings? - Answers-Measurement
errors
If the dietetics professional presents new information to an adult orally, about how much
of what is heard will be remembered after 2 weeks? - Answers-20%
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
- 90% of what they themselves say and do
Learning settings that involve role play or simulation are remembered ___% of the time
- Answers-90
Kinesthetic - Answers-Touching, feeling, and experiencing the material at hand
Consonance - Answers-Consonance is the fit between the program and the expected
outcomes based on the objectives.
Function of Vitamin C - Answers-Helps keep gums healthy, heal cuts and wounds, and
protect from bruising
Function of Thiamin - Answers-Maintain mental function and help regulate metabolism
Function of Magnesium - Answers-Signals muscles to relax and contract, may maintain
immune response and promotes normal blood pressure
,Function of Selenium - Answers-Aids cell growth and boosts immune function
1 c plain yogurt contains _____ calcium - Answers-450 mg
1 c milk contains _______ calcium - Answers-300 mg
Sources of omega 3 - Answers-Fatty fish, such as salmon, tuna, and halibut; some
plants; and nut oils
"Limiting amino acids" - Answers-Essential amino acids in a food protein that fall short
of meeting the amino acids required by humans
How are limiting amino acids determined? - Answers-By comparing the amount of
amino acids in a gram of protein to the amount of amino acids per gram of protein
required
Which type of body composition machine has been shown to be just as accurate as
underwater weighing? - Answers-Bod Pod
Metabolic acidosis is characterized by what physiological changes? - Answers-Low pH
Low Bicarbonate (HCO3)
What are conditionally indispensable amino acids? - Answers-Those requiring a dietary
source when endogenous synthesis cannot meet metabolic need
Indispensable AA - Answers-arginine, cysteine, glutamine, glycine, proline, and tyrosine
Biologically active form of Vitamin D - Answers-1, 25-dihydroxyvitamin D
Responsibility - Answers-The obligation to perform an assigned activity or see that
someone else performs it
Accountability - Answers-The state of being responsible for one's self or to some
organization
Which oils contain predominantly monounsaturated fatty acids? - Answers-Canola and
olive oil
5 management function - Answers-Planning
Organizing
Staffing
Directing
Controlling
,What name is given to the chronological sequence of activities to carry out
organizational behavior? - Answers-Procedure
In order to be labeled as "pure" vanilla, the US Food and Drug Administration (FDA)
requires that it - Answers-contain 35% alcohol and 13.35 oz vanilla bean per gallon
Primary purpose of blanching - Answers-Deactivate enzymes that degrade the food's
quality
- blanching will also help preserve color
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: - Answers-5%
White distilled and cider vinegars of 5% acidity (50 grain) are recommended for pickling.
Which type of fat has the highest smoke points? Monoglycerides, diglycerides or
triglycerides - Answers-Diglycerides and triglycerides have higher smoke points
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 - Answers-Safflower oil
Papain - Answers-Proteolytic enzyme founding papaya - will split the long gelatin
molecules into shorter molecules, halting the gelatin's ability to form a gel
AW - Answers-Water Activity
- AW that limits the growth of bacteria is 0.7-0.9.
- Lower limit for all microorganisms is 0.6
Carrageenan - Answers-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.
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? -
Answers-Sodium nitrate
Baking Powder - Answers-Usually consists of sodium bicarbonate and another salt,
such as SODIUM ALUMINUM SULFATE
, Sorbitol is used as a ________ in baked products to add sweetness, stabilize and
thicken, and aid moisture retention - Answers-Humectant
Which fat would be most susceptible to flavor reversion due to oxidative rancidity? -
Answers-Those high in unsaturated fats - Soybean oil
Hydrolytic Rancidity - Answers-Hydrolytic rancidity occurs when water splits fatty acid
chains away from the glycerol backbone in triglycerides (fats). A particular problem
arises with butter, which contains triglycerides with a high content of butyric aci d
derivatives and acetic acids.
Oxidative Rancidity - Answers-Oxidative rancidity is associated with the degradation by
oxygen in the air. Oxidation primarily occurs with UNSATURATED FATS.
Food Safety and Inspection Service - Answers-- Public health agency in the USDA
responsible for ensuring 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
Dependent Variable - Answers-- Indicates changes that are a result of the research
- Measurable outcome indicator
Independent Variable - Answers-- Any variable that the experimenter manipulates
Patient Centered Counseling - Answers-Focused on helping patients develop a sense of
self so they can realize how their attitudes, feelings, and behavior are being negatively
affected. The goal is to have the patient confident enough to make the dietary change
ABC Model - Answers-Activating event - event that ultimately leads to some type of
emotional response or negative dysfunctional thinking
Belief - negative thoughts that occurred to them
Consequences - negative feelings and dysfunctional behaviors that ensue
Which religious groups generally do not eat pork? - Answers-Hindus
Jews
Muslims
Seventh-Day Adventists
Which of the following is NOT a source of bias in a clinical trial?
Selection bias
Assessment bias
Statistical bias
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