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Concepts to Memorize for RD Exam with Mneumonics solved Key word: blue/purple anthocyanins Mnemonic: cyan = blue Key word: white anthoxanthins Mnemonic: XANax makes you pale Key word: soy, meat alternative, moist TVP (textured vegetable protein) Key word: Pedagogy children Think: PEDs (pediatrics) Key word: Andragogy adults A for Adults Key words: "Good job", "Great work", "You are ..." afirmation Key word: "What do you mean by...

LPE 1 questions with competence a principle of professional practice, identifying the ability of the provider to administer safe and reliable services on a consistent basis. conflicts of interest defined as a personal or financial interest or a duty to another party which may prevent a person from acting in the best interests of the intended beneficiary, including simultaneous membership on boards with potentially conflicting interests related to the profession, members or the public....

cdr Domain I Questions and answers Rated A+.docx What happens when you add baking soda to green beans Turns them bright green but makes them mushy from cellulose being broken down Lycopenes Carotenoid; contribute to red color in tomatoes and watermelon and overtones in apricots act as antioxidant, phytochemical (prostate cancer) Anthocyanins in acid bright red Anthocyanin alkaline blusish Anthoxanthins or flavones colorless in acid; yellow in alkaline Ca...

RD Exam Practice Questions- Equations with Right Grades of Beef highest to lowest: prime, choice, select, standard, commercial, utility, cutter, and canner Storage Temps Dry Storage - 50-70 degrees; 50-60% humidity - fruit and veg need 85-90% humidity Refrigeration < 41 F all potentially hazardous food fruit-veg 40-45; meat, dairy, eggs, 32-40 Frozen 0-10 degrees Core concept of management principles Human Physical Financial FDA Code Temps hold frozen 0...

RD Exam Domain 1 Test Questions and answers Graded A.docx Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? a. milk b. flour c. sugar d. baking powder sugar Why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface tension is lower d. the surface tension is higher the surface tension is lower Which pigment does not change color in an acid or an alkaline solut...

CDR exam with correctly solved when you check overrun you are checking the weight of the ice cream what is the process where water content of a veggie is replaced by salt diffusion which recipe ingredient should be readjusted if a cake has a crunchy crust and compact moisture sugar why do egg whites beat more easily at room temp lower surface tension which pigment is not affected by acid or base caroteniod the end products of cellular oxidation are wate...

CDR Exam questions with correct detailed CDC Centers for Disease Control and Prevention An org under DHHS (dept of health and human services) child labor laws under fair labor standards act regulate work hours and duties of children "Child labor provisions under FLSA are designed to protect the educational opportunities of youth and prohibit their employment in jobs that are detrimental to their health and safety. FLSA restricts the hours that youth under 16 years of age can...

CDR Practice 2 questions with correct A new resident enters the nursing home with a long list of nutrition related problems. As the dietitian, which problem should you address first? a. involuntary weight loss of 5.5% in the last 30 days b. BMI=40 c. last Hemoglobin A1c was 8% d. leg was amputated above the knee 1 year ago a. involuntary weight loss of 5.5% in the last 30 days A 9 month old infant whose weight for length is greater than the 95th percentile is being fed iron forti...

Must Review for CDR Exam QUESTIONS WITH SOLUTIONS.docx Which of the following practices should be implemented by a dietetic technician who wishes to simplify work processes and tasks? A. Hire only workers with prior foodservice experience B. Encourage methods that efficiently use time and effort C. Review the menu and remove time consuming food items D. Include the importance of work simplification in performance evaluations B. Encourage methods that efficiently use time and effort ...

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