INMAN DOMAIN 1 CORE MAIN EXAMINATION
QUESTIONS AND ANSWERS SURE A+
✔✔Which of the following can be reversed with vitamin A?
a. xerophthalmia
b. nyctalopia
c. Wilson's disease
d. homocysteinuria - ✔✔nyctalopia
✔✔Fresh meat contamination comes mainly from:
a. botulism
b. staphylococcus
c. clostridium
d. salmonella - ✔✔salmonella
✔✔Which amino acids must be present in parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine - ✔✔tryptophan, phenylalanine, threonine,
isoleucine
✔✔Iron absorption is enhanced by:
,a. acidic chyme in the duodenum
b. the alkalinity of the duodenum
c. oxalates and phyates
d. the abscence of ascorbic acid - ✔✔acidic chyme in the duodenum
✔✔Which of the following inhibits gluconeogenesis?
a. glycogen
b. insulin
c. catecholamines
d. glucocorticoids - ✔✔insulin
✔✔Which has the lowest cholesterol content?
a. peanut butter and crackers
b. yogurt with fruit
c. chocolate cake
d. roast beef sandwich - ✔✔peanut butter and crackers
✔✔What is the difference between cake flour and bread flour?
a. cake flour has less gluten, weaker gluten, less protein
b. bread flour has less gluten, weaker gluten less flour
c. cake flour has weaker gluten, but has more protein
d. bread flour has stronger gluten and less protein - ✔✔cake flour has less gluten,
weaker gluten, less protein
✔✔Vitamin A is involved in:
a. growth and development
b. blood clotting
c. growth of bones and teeth
d. development of tissue and skin - ✔✔development of tissue and skin
✔✔A patient with metabolic alkalosis would have:
a. excess excretion of base through the kidneys
b. retention of base by the lungs
c. excretion of base by the lungs
d. retention of base by the kidneys - ✔✔retention of base by the kidneys
✔✔Which foods should be washed just before serving?
a. plums and grapes
b. peaches and carrots
c. strawberries and mushrooms
d. applies and celery - ✔✔strawberries and mushrooms
✔✔Which government agency inspects and grades meat?
a. FDA
,b. DHHS
c. USDA
d. Department of Commerce - ✔✔USDA
✔✔If linoleic acid replaces carbohydrates in the diet:
a. LDL decreases, HDL increases
b. LDL and HDL decrease
c. LDL and HDL increase
d. LDL and HDL increase - ✔✔LDL decreases, HDL increases
✔✔Which is not absorbed directly into portal blood?
a. monosaccarhides
b. amino acids
c. medium chained fatty acids
d. long chained fatty acids - ✔✔long chained fatty acids
✔✔When substituting buttermilk for whole milk in pastry:
a. decrease the liquid
b. increase the baking soda
c. increase the amount of butter
d. increase the amount of butter - ✔✔increase the baking soda
✔✔Ground meat will spoil faster than sliced meat because:
a. it has more enzyme activity
b. it has more fat
c. more surface ares is exposed
d. it has less fat - ✔✔more surface ares is exposed
✔✔Evaporated milk has:
a. slightly more than half of the water removed
b. added sugar
c. a fat content of 3 - 6%
d. lactose removed - ✔✔slightly more than half of the water removed
✔✔Ketones are most associated with:
a. complex carbohydrates
b. simple sugars
c. fats
d. amino acids - ✔✔fats
✔✔Which best describes sorbitol and glucose?
a. sorbitol is sweeter than glucose
b. they each provide 7 calories per gram
c. sorbitol is absorbed more slowly
, d. they convert into fructose - ✔✔sorbitol is absorbed more slowly
✔✔What causes egg yolk color to change?
a. alteration in the feed provided
b. storage length
c. shell color
d. storage conditions - ✔✔alteration in the feed provided
✔✔Which data is needed to convert weight into volume?
a. mass
b. temperature
c. specific gravity
d. pH - ✔✔specific gravity
✔✔The tatrness of fruits and vegetables is due to:
a. flavones
b. chlorophyll
c. anthoxanthins
d. tannins - ✔✔tannins
✔✔When a white sauce tastes starchy and grainy, the likely cause is:
a. too much starch
b. improper proportions of ingredients
c. starch was added before the fat melted
d. uncooked flour - ✔✔uncooked flour
✔✔The scientific process by which water makes lettuce crisp is:
a. osmotic pressure of water-filled vacuoles
b. diffusion
c. transamination
d. water active diffusion - ✔✔osmotic pressure of water-filled vacuoles
✔✔Four hours after eating you develop nausea, diarrhea, but have no fever. The cause
may be:
a. staphylococcus aureus
b. clostridium botulinum
c. clostridium perfringens
d. streptococcus - ✔✔staphylococcus aureus
✔✔Which hormone greatly influences the BMR?
a. the endrocrine hormone
b. thyroxine
c. the growth hormone
d. insulin - ✔✔thyroxine
QUESTIONS AND ANSWERS SURE A+
✔✔Which of the following can be reversed with vitamin A?
a. xerophthalmia
b. nyctalopia
c. Wilson's disease
d. homocysteinuria - ✔✔nyctalopia
✔✔Fresh meat contamination comes mainly from:
a. botulism
b. staphylococcus
c. clostridium
d. salmonella - ✔✔salmonella
✔✔Which amino acids must be present in parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine - ✔✔tryptophan, phenylalanine, threonine,
isoleucine
✔✔Iron absorption is enhanced by:
,a. acidic chyme in the duodenum
b. the alkalinity of the duodenum
c. oxalates and phyates
d. the abscence of ascorbic acid - ✔✔acidic chyme in the duodenum
✔✔Which of the following inhibits gluconeogenesis?
a. glycogen
b. insulin
c. catecholamines
d. glucocorticoids - ✔✔insulin
✔✔Which has the lowest cholesterol content?
a. peanut butter and crackers
b. yogurt with fruit
c. chocolate cake
d. roast beef sandwich - ✔✔peanut butter and crackers
✔✔What is the difference between cake flour and bread flour?
a. cake flour has less gluten, weaker gluten, less protein
b. bread flour has less gluten, weaker gluten less flour
c. cake flour has weaker gluten, but has more protein
d. bread flour has stronger gluten and less protein - ✔✔cake flour has less gluten,
weaker gluten, less protein
✔✔Vitamin A is involved in:
a. growth and development
b. blood clotting
c. growth of bones and teeth
d. development of tissue and skin - ✔✔development of tissue and skin
✔✔A patient with metabolic alkalosis would have:
a. excess excretion of base through the kidneys
b. retention of base by the lungs
c. excretion of base by the lungs
d. retention of base by the kidneys - ✔✔retention of base by the kidneys
✔✔Which foods should be washed just before serving?
a. plums and grapes
b. peaches and carrots
c. strawberries and mushrooms
d. applies and celery - ✔✔strawberries and mushrooms
✔✔Which government agency inspects and grades meat?
a. FDA
,b. DHHS
c. USDA
d. Department of Commerce - ✔✔USDA
✔✔If linoleic acid replaces carbohydrates in the diet:
a. LDL decreases, HDL increases
b. LDL and HDL decrease
c. LDL and HDL increase
d. LDL and HDL increase - ✔✔LDL decreases, HDL increases
✔✔Which is not absorbed directly into portal blood?
a. monosaccarhides
b. amino acids
c. medium chained fatty acids
d. long chained fatty acids - ✔✔long chained fatty acids
✔✔When substituting buttermilk for whole milk in pastry:
a. decrease the liquid
b. increase the baking soda
c. increase the amount of butter
d. increase the amount of butter - ✔✔increase the baking soda
✔✔Ground meat will spoil faster than sliced meat because:
a. it has more enzyme activity
b. it has more fat
c. more surface ares is exposed
d. it has less fat - ✔✔more surface ares is exposed
✔✔Evaporated milk has:
a. slightly more than half of the water removed
b. added sugar
c. a fat content of 3 - 6%
d. lactose removed - ✔✔slightly more than half of the water removed
✔✔Ketones are most associated with:
a. complex carbohydrates
b. simple sugars
c. fats
d. amino acids - ✔✔fats
✔✔Which best describes sorbitol and glucose?
a. sorbitol is sweeter than glucose
b. they each provide 7 calories per gram
c. sorbitol is absorbed more slowly
, d. they convert into fructose - ✔✔sorbitol is absorbed more slowly
✔✔What causes egg yolk color to change?
a. alteration in the feed provided
b. storage length
c. shell color
d. storage conditions - ✔✔alteration in the feed provided
✔✔Which data is needed to convert weight into volume?
a. mass
b. temperature
c. specific gravity
d. pH - ✔✔specific gravity
✔✔The tatrness of fruits and vegetables is due to:
a. flavones
b. chlorophyll
c. anthoxanthins
d. tannins - ✔✔tannins
✔✔When a white sauce tastes starchy and grainy, the likely cause is:
a. too much starch
b. improper proportions of ingredients
c. starch was added before the fat melted
d. uncooked flour - ✔✔uncooked flour
✔✔The scientific process by which water makes lettuce crisp is:
a. osmotic pressure of water-filled vacuoles
b. diffusion
c. transamination
d. water active diffusion - ✔✔osmotic pressure of water-filled vacuoles
✔✔Four hours after eating you develop nausea, diarrhea, but have no fever. The cause
may be:
a. staphylococcus aureus
b. clostridium botulinum
c. clostridium perfringens
d. streptococcus - ✔✔staphylococcus aureus
✔✔Which hormone greatly influences the BMR?
a. the endrocrine hormone
b. thyroxine
c. the growth hormone
d. insulin - ✔✔thyroxine
