RD DOMAIN 1 ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ T or
F. Color of the egg shell is unrelated to food value or quality..
Answer: True.
◍ examples of exotic fruit.
Answer: figs, guava, pomegranates
◍ Least amount of protein flour?.
Answer: Cake
◍ What type of study manipulates the exposure?.
Answer: Experimental
◍ the conversion of glucose to glucose-6-phosphate requires ___.
Answer: phosphorus
◍ i don't like to exercise.
Answer: appraisal of barriers
◍ written communication.
Answer: formal method of sending a message
◍ The results of a glucose tolerance test would be best plotted on:a. a linear
regression graphb. a line graphc. a pie chartd. a mean and standard deviation
chart.
Answer: a line graph
◍ Copper (Cu) deficiency.
Answer: menkes- genetic disorder where the intestine cells absorb copper
but doesnt put it back into circulation
◍ what are fish and shellsifh low in.
, Answer: calories, fat and sodium
◍ the major extracellular buffer is.
Answer: carbonic acid (H2CO3) and sodium bicarbonate (NaHCO3)
◍ Reducing the pH of cake batter to below 7 results in.
Answer: reduced browning during cooking (remember Maillard reaction is
slowed down by acid)
◍ A patient is hyperventilating and has a pH value above normal range. His
bicarb value is 24. Which of the following describes his
condition?respiratory alkalosismetabolic alkalosismetabolic
acidosisrespiratory acidosis.
Answer: respiratory alkalosis
◍ B12 needs.
Answer: 2.4 ug
◍ Milk thistle.
Answer: may protect liver
◍ Zinc increases.
Answer: Taste acuity and insulin action
◍ cortisol.
Answer: body converts nutrients for energy
◍ ___ softens gluten & prevents its development by absorbing some of the
water gluten needs.
Answer: sugar
◍ is insulin the alpha or beta cell.
Answer: beta
◍ this is essential for retinal function and brain development.
Answer: a-linoleic acid
◍ cooking method used for less tender cuts with more connective tissue
(bottom round, chuck, brisket).
, Answer: moist heat
◍ A disadvantage of the lecture method of educating clients is that it:conveys
the most informationallows maximum control by the instructorreaches a
large number of clientslimits the learner as passive with little interaction
with the instructor.
Answer: limits the learner as passive with little interaction with the
instructor(although efficient and useful in settings where there is a great deal
of information to be shared with a large number of clients, the effectiveness
of the lecture method is limited, as the learner is passive and there is little
interaction with the instructor)
◍ increase the tenderness of meat by adding ___.
Answer: vinegar
◍ mixing method for pastries.
Answer: cut fat into flour and saltadd liquid
◍ Process of bolus traveling from mouth to stomach?.
Answer: bolus is swallowed, passed down the esophagus through rhythmic
peristalic waves controlled by nerve impulses. the gastroesophageal
constrictor muscle relaxes to allow food to enter the stomach. then the
muscle constricts to keep food from being regurgitated
◍ The greatest effect on the yield of meat cooked to a uniform internal
temperature is produced by the:a. type of oven and source of the heatb.
weight of meat and the oven tempc. degree of tempering and the grade of
meatd. cooking time and the oven temperature.
Answer: cooking time and the oven temperature
◍ carryover baking.
Answer: when the product is removed from over but still bakes
◍ must not contain less than 7.9% milk fat.
Answer: evaporated milk
◍ what does elevate homocysteine levels put you at risk for.
, Answer: Cardiovascular disease
◍ Sorbitol is:a. less sweet than sucrose and has a lower glycemic index than
sucroseb. less sweet than sucrose and has a higher glycemic index than
sucrosec. sweeter than sucrosed. sweeter than sucrose and has a lower
glycemic response than sucrose.
Answer: less sweet than sucrose and has a lower glycemic index than
sucrose
◍ leavening agents.
Answer: air steamyeastbaking sodabaking powderbaking ammonia
◍ when should iron sources be introduced to babies.
Answer: 4-6 months
◍ what is the amount of nitrogen in protein.
Answer: 16%
◍ normal birth weight.
Answer: 2500-4000g
◍ cultural communication styles differ when it comes to.
Answer: voiceeye contactexpressionspeechgreetings
◍ atomic weight and valence of:Na+K+Ca++.
Answer: 23, 139, 140, 2
◍ Milling.
Answer: Separation method that improves baking, separates large particles
from small particles.
◍ calcium for 0-6 months.
Answer: 200 mg
◍ whats the difference between white stock and brown stock.
Answer: everything in brown stock is caramelized first
◍ Quick breads have no.
Answer: yeast
QUESTIONS WITH ANSWERS GRADED A+
◍ T or
F. Color of the egg shell is unrelated to food value or quality..
Answer: True.
◍ examples of exotic fruit.
Answer: figs, guava, pomegranates
◍ Least amount of protein flour?.
Answer: Cake
◍ What type of study manipulates the exposure?.
Answer: Experimental
◍ the conversion of glucose to glucose-6-phosphate requires ___.
Answer: phosphorus
◍ i don't like to exercise.
Answer: appraisal of barriers
◍ written communication.
Answer: formal method of sending a message
◍ The results of a glucose tolerance test would be best plotted on:a. a linear
regression graphb. a line graphc. a pie chartd. a mean and standard deviation
chart.
Answer: a line graph
◍ Copper (Cu) deficiency.
Answer: menkes- genetic disorder where the intestine cells absorb copper
but doesnt put it back into circulation
◍ what are fish and shellsifh low in.
, Answer: calories, fat and sodium
◍ the major extracellular buffer is.
Answer: carbonic acid (H2CO3) and sodium bicarbonate (NaHCO3)
◍ Reducing the pH of cake batter to below 7 results in.
Answer: reduced browning during cooking (remember Maillard reaction is
slowed down by acid)
◍ A patient is hyperventilating and has a pH value above normal range. His
bicarb value is 24. Which of the following describes his
condition?respiratory alkalosismetabolic alkalosismetabolic
acidosisrespiratory acidosis.
Answer: respiratory alkalosis
◍ B12 needs.
Answer: 2.4 ug
◍ Milk thistle.
Answer: may protect liver
◍ Zinc increases.
Answer: Taste acuity and insulin action
◍ cortisol.
Answer: body converts nutrients for energy
◍ ___ softens gluten & prevents its development by absorbing some of the
water gluten needs.
Answer: sugar
◍ is insulin the alpha or beta cell.
Answer: beta
◍ this is essential for retinal function and brain development.
Answer: a-linoleic acid
◍ cooking method used for less tender cuts with more connective tissue
(bottom round, chuck, brisket).
, Answer: moist heat
◍ A disadvantage of the lecture method of educating clients is that it:conveys
the most informationallows maximum control by the instructorreaches a
large number of clientslimits the learner as passive with little interaction
with the instructor.
Answer: limits the learner as passive with little interaction with the
instructor(although efficient and useful in settings where there is a great deal
of information to be shared with a large number of clients, the effectiveness
of the lecture method is limited, as the learner is passive and there is little
interaction with the instructor)
◍ increase the tenderness of meat by adding ___.
Answer: vinegar
◍ mixing method for pastries.
Answer: cut fat into flour and saltadd liquid
◍ Process of bolus traveling from mouth to stomach?.
Answer: bolus is swallowed, passed down the esophagus through rhythmic
peristalic waves controlled by nerve impulses. the gastroesophageal
constrictor muscle relaxes to allow food to enter the stomach. then the
muscle constricts to keep food from being regurgitated
◍ The greatest effect on the yield of meat cooked to a uniform internal
temperature is produced by the:a. type of oven and source of the heatb.
weight of meat and the oven tempc. degree of tempering and the grade of
meatd. cooking time and the oven temperature.
Answer: cooking time and the oven temperature
◍ carryover baking.
Answer: when the product is removed from over but still bakes
◍ must not contain less than 7.9% milk fat.
Answer: evaporated milk
◍ what does elevate homocysteine levels put you at risk for.
, Answer: Cardiovascular disease
◍ Sorbitol is:a. less sweet than sucrose and has a lower glycemic index than
sucroseb. less sweet than sucrose and has a higher glycemic index than
sucrosec. sweeter than sucrosed. sweeter than sucrose and has a lower
glycemic response than sucrose.
Answer: less sweet than sucrose and has a lower glycemic index than
sucrose
◍ leavening agents.
Answer: air steamyeastbaking sodabaking powderbaking ammonia
◍ when should iron sources be introduced to babies.
Answer: 4-6 months
◍ what is the amount of nitrogen in protein.
Answer: 16%
◍ normal birth weight.
Answer: 2500-4000g
◍ cultural communication styles differ when it comes to.
Answer: voiceeye contactexpressionspeechgreetings
◍ atomic weight and valence of:Na+K+Ca++.
Answer: 23, 139, 140, 2
◍ Milling.
Answer: Separation method that improves baking, separates large particles
from small particles.
◍ calcium for 0-6 months.
Answer: 200 mg
◍ whats the difference between white stock and brown stock.
Answer: everything in brown stock is caramelized first
◍ Quick breads have no.
Answer: yeast
