Jean inman review - Study guides, Class notes & Summaries

RD EXAM #1 Jean Inman Review Course Study Guide

Jean Inman Domain 1: Exam Review QUESTIONS AND ANSWERS. VERIFIED/ when you check the overrun you are checking? A. excess stock in the storeroom B. surplus soap and rinse aids in the dish machine C. the wt. of ice cream* D. total cost of unexpected meals served Overrun The amount of air pushed into the ice cream while it is being made. The standard of 50% overrun means that the ice cream is made with one part air to every two parts cream. Brainpower Read More Which recipe ingredient...

Jean Inman- Research Exam Review (2024/2025) | Actual Questions and Answers Latest Updated 2024/2025 (Graded A+)

RD EXAM #1 Jean Inman Review Course With Correct Answers...

Jean Inman Domain 1, Exam Review Questions and answers, VERIFIED/ composition of *fruits and vegetables* - -*75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - -*osmotic pressure* of water-filled vacuoles with *age*, fruits and vegetables *increase* in ____ and ___ - -*hemicellulose* and *lignin* ___ is the *LIMITING amino acid* in *soybeans* - -methionine (*Met*) protein...

Jean Inman Exam Review. NAFLD MNT - -lifestyle changes: steady weight loss, eating well, physical activity ESLD - -liver cannot convert ammonia to urea, ammonia accumulates ESLD MNT - -mod-high protein levels 1-1.5 g/kg, MCTs as tolerated, add BCAAs, low Na with ascites Alcoholic Liver Disease (ALD) - -ETOH interferes with thiamin, B12, C, folate absorption. Increase B vitamins, Mg, folate, thiamin. Wernicke-Koraskoff - -thiamin deficiency, most seen in alcoholics cirrhosis MNT - -high p...

RD EXAM #1 Jean Inman Review Course Study Guide.

Jean Inman- Research Exam Review (2024/2025) | Actual Questions and Answers Latest Updated 2024/2025 (Graded A+)

Food Science, Domain 1 Questions and Jean Inman Exam Review. rated A+ Candling - -A method of determining egg quality based on observing eggs against a light. An acid stiffens an egg white foam by - -tenderizing the protein and allowing it to extend more easily Egg whites at room temperature whip more quickly and yield a larger volume due to what? - -lower surface tension The larger the % sag of custard - -the more tender the gel objective measure of quality When egg substitutes are ...