RD Study Practice Questions with 100% Correct Answers

RD Study Practice Questions with 100% Correct Answers The MD writes the prescription for the Warfarin understanding the inhibition effect that a diet high in certain greens has on the medication and takes the intake into consideration. The expected reaction here will be one of inhibition. Foods high in vitamin K act as an antagonist against the medication Warfarin. This means that the more vitamin K consumed the less effective a particular dose of the medication will be. The goal is to not increase or decrease the intake of vitamin K, but more so to hold its intake constant. This will allow for the proper dosing amount to be determined and maintained. By modifying the diet, dosing becomes more difficult as the dietary changes that take place will require changes to the dosing as well. This makes choice D your Best answer. Make sure you do not accidentally misread choice A thinking it states the MD writes the prescription. Do not lose easy points! - Answer- A patient on Warfarin is also an avid gardener and vegetarian. This is discussed in great detail with the MD and RD. What happens next? 5.60 - Answer- Pricing may be a factor raw food cost and price 26 - Answer- Which of the following BMI's would place an individual in the overweight category? 3 weeks/ 1 week - Answer- Fresh uncooked eggs can last ________ in the refrigerator, while hard boiled eggs will last ____________. The Kidneys are no longer functioning and the person is on dialysis - Answer- A patient is no longer able to produce erythropoietin, nor is this individual able to produce calcitriol, although the production of cholecalciferol is unhindered. What could be the problem? glycosidic Peptide bonds are the type of bonds that join amino acids together, so this is NOT correct. Isoelectric or crystallization bonds are false terms and are here as distractor terms, meant to confuse you. Van Der Waals forces are very weak bonds formed by dipole interactions between molecules and are NOT forces that bond disaccharides. The bond that joins two simple sugars together to form a disaccharide, is the same bond type that holds all carbohydrate molecules together. It is called a glycosidic bond, and that is the BEST answer. To help you remember the bond types, glycol is the beginning of glycogen, the primary storage type of glucose within the body. Peptide begins with the letter P, the same as protein. - Answer- The type of bond joining two monosaccharides to make a disaccharide is called a(n) _________ bond. It includes fat free milk with all meals In 1995, USDA launched the SMI to improve the nutritional quality of school lunches and breakfasts. SMI nutrition standards require school meals to comply with the Dietary Guidelines for Americans for children over age 2. To meet USDA requirements for the SMI the average school meal which is analyzed weekly must: contain no more than 30 percent of calories from fat; contain no more than 10 percent of calories from saturated fat; and provide one-third of the Recommended Daily Allowances (RDAs) for protein, vitamin A, vitamin C, iron, calcium, and calories. Schools that participate must operate on a nonprofit basis. The SMI does NOT dictate that fat free milk is required to be served, making choice E the BEST answer. - Answer- Which of the following is NOT true when it comes to the School Meal Initiative (SMI) for Healthy Children? braising The conversion of collagen into gelatin requires liquid during the cooking process. The only wet method of cooking in this list is braising, making A your BEST answer. Braising is considered both a wet and dry method of cooking for the item is first seared and browned. Stock or liquid is then added, the temperature is reduced and the item is covered. Braising allows tough cuts of meat to be turned into delicious dishes by breaking down tough connective tissue. - Answer- Which of the following cooking methods is best for converting collagen into gelatin? the effect is highest with fat The thermic effect of food (TEF) is related to the increase in energy expended after a meal is consumed. The total caloric value of a meal will affect the TEF. The food must undergo the digestive process, which requires a series of actions and reactions involving aspects from the physical breaking down of nutrient components to the absorption and storage of these nutrients. It accounts for roughly 10% of the total energy expenditure. Fats require less energy to break down and store as compared to carbohydrates in general, and protein has the greatest thermic effect out of all the macronutrients. - Answer- Which of the following is NOT true when it comes to the thermic effect of food? 44% The popularity index is a percentage that defines the ratio of the number of items sold regarding the item being reviewed as compared to the TOTAL number of ALL items sold in the overall group. First determine how many of the entrée's you need the index for were sold. 150 were made - 23 that were left over equals 127 being sold. Now determine the total number of ALL entrees sold. 127+72+88 = 287 total entrees sold. Determine the percentage by dividing the needed single entrée total of 127 by the overall group total of 287 and multiply by 100. 127/287 = 44%. Be careful, just because an answer selection is the same as your calculation does not mean it is correct. The most common mistakes are answer selections. - Answer- You need the popularity index of your chicken dumpling entrée. 150 servings were made but 23 servings were not served. The 2 other entrees sold 72 servings and 88 servings respectively. What is the index? ESRD