Jean Inman - Domain 1 Exam Questions and Answers Latest Update 2025
What is the limiting amino acid in soybeans? - Answers methionine
Influence of pH on chlorophyl - Answers olive green and forms pheophytin in acid. Bright green, mushy,
and forms chlorophyllin in alkaline.
Influence of pH on anthocyanins - Answers bright red in acid, bluish in alkaline.
Influence of pH on anthoxanthins - Answers colorless in acid, yellow in alkaline
Grading of canned fruits and vegetables - Answers Grade A = fancy; Grade B = Choice; Grade C =
Standard
How big is a #10 can? - Answers 6 lb 9 oz, or 13 cups
Wholesome meat act of 1967 - Answers assures consumer that animal was healthy at time of slaughter
Grading of meat - Answers determined at time of slaughter and based on maturity of animal, marbling,
color, and texture. Grades: prime, choice, select, and standard.
which meats need to be cooked to 145F? (7) - Answers pork, beef, veal, lamb, steaks, roast, fish
which meats need to be cooked to 160F? (3) - Answers ground beef, ground veal, ground lamb
which meats need to be cooked to 165F? (3) - Answers turkey, chicken, duck
Grading of eggs - Answers AA, A, and B
Food additives examples: emulsifiers (4) - Answers monoglycerides, diglycerides, lecithin, disodium
phosphate
Food additives examples: humectant (1) - Answers glycerol monostearate; used to retain moisture.
Food additives examples: stabilizers (5) - Answers carrageenan, pectin, cellulose, gelatin, vegetable
proteins
Food additives examples: anti-caking (1) - Answers sodium stearate
Food additives examples: nitrites - Answers fixes color, inhibits spores of c. botulinum
Food additives examples: proprionate - Answers preservative, mold inhibitor
Food additives examples: ascorbic acid - Answers prevents browning
motivational interviewing principles - Answers express empathy, develop discrepancy, avoid arguments,
roll with resistance, support self efficacy
, patient- centered medical home (pcmh) - Answers focuses on the relationship between the patient and
their personal physician.
AND Health Informatics Infrastructure (ANDHII) - Answers tracks nutrition care outcomes and advances
evidence based nutrition practice research
Dietetics Outcome Registry ( DOR) - Answers aggregates anonymous data available for outcomes
research
altmetrics - Answers amount of activity from social media over time
Federal Trade Commission (FTC) - Answers regulates content of food advertising, truth in labeling, and
challenges product claims when it crosses state lines
Federal Communications Commission (Fcc) - Answers licenses radio & TV
lobbying - Answers attempting to influence policy makers (i.e. public officials & legislators)
what programs does the Child Nutrition Reauthorization cover? - Answers NSLP, SBP, CACFP, SFSP, SMP,
WIC
What bill covers national and international nutrition education and research funding? - Answers farm bill
what lab value measures the activity of the thyroid gland? - Answers protein bound iodine (PBI), which
indicates level of thyroxine produced. BMR is elevated with high value.
simple carbohydrates in order of sweetness (9) - Answers fructose, invert sugar, sucrose, glucose,
sorbitol, mannitol, galactose, maltose, lactose
sorbitol is converted to __ - Answers fructose
legumes are low in what 3 amino acids? - Answers methionine, cysteine, and tryptophan
what amino acids are limited or missing in gelatin? - Answers low in methionine & lysine, no tryptophan
linoleic acid (n-6) deficiency signs - Answers eczema, poor growth, petechiae
a-linolenic (n-3) deficiency signs - Answers neurological changes, numbness, blurred vission,
what happens if linoleic acid replaces CHO in the diet? - Answers decreased LDL & increased HDL
what happens if linoleic acid replaces sat fat in the diet? - Answers decreased total cholesterol including
HDL
medium chain triglyceride length - Answers 6-12 carbons
vitamin A deficiency - Answers night blindness/ nyctalopia (reversible), xerophthalmia (irreversible,
corneal damage), bitots spots, hyperkeratosis (dry, scaly skin)
What is the limiting amino acid in soybeans? - Answers methionine
Influence of pH on chlorophyl - Answers olive green and forms pheophytin in acid. Bright green, mushy,
and forms chlorophyllin in alkaline.
Influence of pH on anthocyanins - Answers bright red in acid, bluish in alkaline.
Influence of pH on anthoxanthins - Answers colorless in acid, yellow in alkaline
Grading of canned fruits and vegetables - Answers Grade A = fancy; Grade B = Choice; Grade C =
Standard
How big is a #10 can? - Answers 6 lb 9 oz, or 13 cups
Wholesome meat act of 1967 - Answers assures consumer that animal was healthy at time of slaughter
Grading of meat - Answers determined at time of slaughter and based on maturity of animal, marbling,
color, and texture. Grades: prime, choice, select, and standard.
which meats need to be cooked to 145F? (7) - Answers pork, beef, veal, lamb, steaks, roast, fish
which meats need to be cooked to 160F? (3) - Answers ground beef, ground veal, ground lamb
which meats need to be cooked to 165F? (3) - Answers turkey, chicken, duck
Grading of eggs - Answers AA, A, and B
Food additives examples: emulsifiers (4) - Answers monoglycerides, diglycerides, lecithin, disodium
phosphate
Food additives examples: humectant (1) - Answers glycerol monostearate; used to retain moisture.
Food additives examples: stabilizers (5) - Answers carrageenan, pectin, cellulose, gelatin, vegetable
proteins
Food additives examples: anti-caking (1) - Answers sodium stearate
Food additives examples: nitrites - Answers fixes color, inhibits spores of c. botulinum
Food additives examples: proprionate - Answers preservative, mold inhibitor
Food additives examples: ascorbic acid - Answers prevents browning
motivational interviewing principles - Answers express empathy, develop discrepancy, avoid arguments,
roll with resistance, support self efficacy
, patient- centered medical home (pcmh) - Answers focuses on the relationship between the patient and
their personal physician.
AND Health Informatics Infrastructure (ANDHII) - Answers tracks nutrition care outcomes and advances
evidence based nutrition practice research
Dietetics Outcome Registry ( DOR) - Answers aggregates anonymous data available for outcomes
research
altmetrics - Answers amount of activity from social media over time
Federal Trade Commission (FTC) - Answers regulates content of food advertising, truth in labeling, and
challenges product claims when it crosses state lines
Federal Communications Commission (Fcc) - Answers licenses radio & TV
lobbying - Answers attempting to influence policy makers (i.e. public officials & legislators)
what programs does the Child Nutrition Reauthorization cover? - Answers NSLP, SBP, CACFP, SFSP, SMP,
WIC
What bill covers national and international nutrition education and research funding? - Answers farm bill
what lab value measures the activity of the thyroid gland? - Answers protein bound iodine (PBI), which
indicates level of thyroxine produced. BMR is elevated with high value.
simple carbohydrates in order of sweetness (9) - Answers fructose, invert sugar, sucrose, glucose,
sorbitol, mannitol, galactose, maltose, lactose
sorbitol is converted to __ - Answers fructose
legumes are low in what 3 amino acids? - Answers methionine, cysteine, and tryptophan
what amino acids are limited or missing in gelatin? - Answers low in methionine & lysine, no tryptophan
linoleic acid (n-6) deficiency signs - Answers eczema, poor growth, petechiae
a-linolenic (n-3) deficiency signs - Answers neurological changes, numbness, blurred vission,
what happens if linoleic acid replaces CHO in the diet? - Answers decreased LDL & increased HDL
what happens if linoleic acid replaces sat fat in the diet? - Answers decreased total cholesterol including
HDL
medium chain triglyceride length - Answers 6-12 carbons
vitamin A deficiency - Answers night blindness/ nyctalopia (reversible), xerophthalmia (irreversible,
corneal damage), bitots spots, hyperkeratosis (dry, scaly skin)
