RD Exam Study Guide: Questions & Answers

Describe fat soluble vitamins in terms of storage, transport and absorption (Ans- absorbed like fat into the lymphatic system, then the blood. Travel with protein carriers and stored in liver and fatty tissue. symptoms associated with vitamin a deficiency (Ans- night blindness, xerothalmia(eye dryness)/blindness, impaired growth of teeth and bones, damaged immune function, impaired cell differentiation and gene regulation. key antioxidant vitamins: key antioxidant mineral (Ans- Beta carotene, vitamin E, vitamin C: selenium which population would vitamin A toxicity harm the most? (Ans- can cause birth defects in pregnant women List good sources of vitamin D (Ans- sardines, salmon, enriched cereal, tuna, fortified milk Vitamin K deficiency symptoms (Ans- bruising, abnormal bleeding, decrease bone density, Vitamin C deficiency symptoms (Ans- weakness, anemia, gum disease, scurvy, fatigue, bone fragility, joint pain, frequent infection, slow wound healing symptoms associated with vitamin a toxicity (Ans- nausea, abdominal cramps, diarrhea, rashes, interference with medical therapies for total body water (Ans- intracellular fluid + extracellular fluid Which of the following components comprise the core of motivational interviewing? (Ans- compassion, partnership, acceptance, and evocation what component of serum cholesterol do plant stanols/sterols lower? (Ans- Low density lipoprotein (LDL) The Student Dietetic Association is having a smoothie tasting event. Each smoothie calls for a number 4 scoop of Greek yogurt, number 8 scoop of frozen strawberries, and a number 8 scoop of fresh blueberries. You anticipate 450 attendees at the event. How many gallons of Greek yogurt will you need? (Ans- Scoop sizes are based on the number of scoops it takes to fill a 32 fl oz container. A number 4 scoop holds 1 cup. For 450 attendees, 450 cups of Greek yogurt are needed. Since there are 16 cups in a gallon, divide 450 by 16 to get 28.12 gallons. To feed everyone, 29 gallons are needed. Which of the following viruses is the most common cause of sporadic cases and outbreaks of foodborne illness? (Ans- norovirus Which ratio is designed to examine how effectively an organization is utilizing its assets? (Ans- Inventory turnover assets-to-liabilities ratio (Ans- calculates the percentage of assets provided by debt. The debt-to-equity ratio (Ans- tells what percentage of the company's assets are funded by shareholders' equity and debt. Which statement best describes the "A" component of the FADE performance improvement model? (Ans- includes collection of data that are analyzed in order to establish baseline understanding of current processes. The process that will be improved is selected during the focus stage, action plans are developed during the development stage, and the plan is implemented during the execution stage. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be (Ans- 2 oz Which additive is in baking powder and reacts with the sodium bicarbonate to produce carbon dioxide gas? (Ans- Sodium aluminum sulfate Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a muffin? (Ans- Sorbitol; Sorbitol is used as a humectant in many types of products for protection against loss of moisture content. The moisture-stabilizing and textural properties of sorbitol are used in the production of confectionery, baked goods, and chocolate, as these products tend to become dry or harden. Since July 2012, children in grades K through 5 must be served a minimum of ______ cup vegetables with each National School Lunch Program reimbursable lunch. (Ans- 3/4 The third step in developing one's professional portfolio to maintain status as an RDN or NDTR include (Ans- developing a learning plan that shows how the professional will meet established goals. The minimum amount of fiber recommended for a 10-year-old child is (Ans- Beginning at age 2, it is recommended that fiber intake be equal to or greater than a child's age plus 5 grams. So a 10-year-old would be encouraged to have 15 grams of fiber per day. In the ETHNIC model of culturally competent care, the "E" stands for (Ans- In the ETHNIC model, explanation about the culture by the client is the first step. Which program was designed by CDC to determine the burden of foodborne disease in the United States, monitor trends of specific foodborne illnesses over time, attribute the burden of foodborne illness to specific foods and settings, and develop and assess interventions to reduce the burden of foodborne illness? (Ans- Food Net The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets: (Ans- food code Which of the following financial terms represents current liabilities? (Ans- Accounts payable, accrued expenses What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds? (Ans- Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14 pound (6.36 kg) infant, 687 kcal is the estimated caloric requirement. When cooking fish, it should reach an internal temperature of: (Ans- 145 degrees F for 15 seconds A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice operation most likely will (Ans- be able to pay bills when due. Current ratios that are greater than 1 indicate the organization most likely will be able to pay bills when due and over the next 12 months. This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine. (Ans- diglycerides .Diglycerides are emulsifiers that are used in the food industry to improve texture, stability, volume, softness, aeration, homogenization, and shelf life.