ERP Study Set #3 Questions and Answers 100% Pass

ERP Study Set #3 Questions and Answers 100% Pass Calculate the energy content (kcal) of a 100-g piece of apple pie with the following macronutrient contents: 37 g water, 3 g protein, 16 g fat, 44 g carbohydrate. a. 144 b. 176 c. 332 d. 396 - Answer- Solution: The correct answer is C. Carbohydrate (CHO), fat, and protein contribute energy to the food 3 g protein × 4 kcal/g = 12 kcal from protein 16 g fat × 9 kcal/g = 144 kcal from fat 44 g CHO × 4 kcal/g = 176 kcal from CHO Total = 332 kcal Whitney EN, Rolfes SR. Understanding Nutrition. 15th ed. Boston, MA: Cengage; 2018. Which chemical compound causes irritation that stimulates nerve endings to provide the sensation of spicy-hot? a. Bromelain b. Papain c. Piperine d. Capsaicin - Answer- Solution: The correct answer is D. Capsaicin is a chemical compound in hot chili peppers. Bromelain and papain are enzymes found in pineapple and papaya, respectively. Piperine is chemical compound found in black peppers. Scheule B Bennion M. Introductory Foods. 14th ed. New York: Pearson; 2014: 108. Which of the following is an example of a sol? a. Balsamic vinaigrette b. Egg white meringue on a pie c. Turkey gravy d. Flan - Answer- Solution: The correct answer is C. A sol is a colloidal dispersion of a solid in a liquid and has flow properties, so turkey gravy is the correct answer. The egg white meringue is a foam. The flan, which is baked custard, is a gel and doesn't flow. The vinaigrette is an example of an emulsion. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016. What effect does irradiation have on foods? a. It controls spoilage and eliminates foodborne pathogens b. It increases the nutrient density of foods c. It decreases the nutrient density of foods d. It decreases food quality without affecting safety - Answer- Solution: The correct answer is A. Irradiation controls spoilage and eliminates foodborne pathogens using radiant energy and no heat. Irradiation helps fresh produce, eggs, and meat and seafood stay fresh longer. Klemm S. Safe food processing. March 2019. Accessed June 10, 2020. Available at: Website What should a dietetics practitioner consider before recommending curcumin supplements to an athlete? a. There is currently not enough evidence to support this recommendation b. The therapeutic dose to see benefits is very low, so excessive intake is a potential side effect c. It may exacerbate an injury because curcumin induces inflammation d. Excessive curcumin use has been linked to bone fracture in athletes - Answer- Solution: The correct answer is A. At this time, curcumin has not been the subject of extensive research in humans, and particularly in rehabilitation, so there is no specific evidence that supports curcumin supplementation in athletes. However, it has been noted that curcumin may have potential to reduce inflammation after eccentric exercise and during healing, though the therapeutic dose is notably high. Academy of Nutrition and Dietetics. Sports Nutrition Care Manual. Dietary supplements for rehabilitating athletes. Accessed April 23, 2020. Available at: Website What should be avoided when purchasing bivalve mollusks? a. Shucked oysters b. Tightly closed shells c. Opened shells d. Canned clams - Answer- Solution: The correct answer is C. Living bivalve mollusks have tightly closed shells. Open shells indicate that they are dead and should not be consumed. Shucked and canned mollusks are safe to eat. Scheule B Bennion M. Introductory Foods. 14th ed. New York: Pearson; 2014:495 Which part of a rhubarb plant is typically eaten? a. Flower b. Root and tuber c. Fruit d. Stem - Answer- Solution: The correct answer is D. Rhubarb is like celery— typically the stem of the plant is the portion that is eaten. Scheule B Bennion M. Introductory Foods. 14th ed. New York: Pearson; 2014:317 Which non-essential compound is used to transport non-esterified long-chain fatty acids into the mitochondria for beta oxidation? a. Cysteine b. Carnitine c. Choline d. Cholesterol - Answer- Solution: The correct answer is B. Carnitine, found in most body tissues, is needed for the transport of fatty acids. This is especially true for long-chain fatty acids, which need carnitine across the inner mitrochondrial membrane for oxidation. Gropper SS Smith JL. Advanced Nutrition and Human Metabolism, 6th ed, Belmont, CA: Wadsworth; 2012: 216 Which of the following is associated with cheilitis? a. Grapefruit-statin interaction b. Vitamin B12 deficiency c. Excess vitamin D intake d. Insulin resistance - Answer- Solution: The correct answer is B