Eat right Actual Questions and Correct Answers
Q1
Compare the nutritional value of egg white and egg yolks
Answer: Egg white is a high-quality, fat-free source of protein; it is also a good source
of niacin, riboflavin, potassium and magnesium Egg yolk contains all of the egg's fat;
vitamins A, D, and E; and zinc; it also is a source of cholesterol.
Q2
A patient's weight has decreased from 200 to 180 in the past 3 months. What is the percent
weight change?f
Answer: % Weight Change = Usual body weight (UBW) − Current BW/UBW x 100
Patient: 200 − 180/200 x 100 = 10%
Q3
During the nutrition focused physical exam, you find that your patient has koilonychia, what is
the most likely cause of koilonychia and what nutrition strategy should be recommended to the
patient?
Answer: Koilonychia (spoon-shaped nails) may indicate that your patient has a
diet-related iron deficiency. Modifications should be made to the diet by increasing
iron through foods or supplementation.
Q4
When would a foodservice kitchen opt to use the L-shape variation of parallel design?
Answer: A foodservice kitchen may be designed as an L-shape when there is
insufficient space to use the back-to-back or face-to-face setup. The L-shape is well
suited for accessing several groups of equipment.
Q5
What is a convection oven?
Answer: In a convection oven, heat is transferred through hot air circulated from a
fan.
, Q6
Describe fat-soluble vitamins in terms of absorption, transport, and storage
Answer: Fat-soluble vitamins are absorbed like fat into the lymphatic system, then the
blood. They must travel with protein carriers and are stored in the liver or fatty tissue.
Q7
Describe water-soluble vitamins in terms of absorption, transport, and storage
Answer: Water-soluble vitamins are absorbed directly into the blood. They travel
freely throughout the body; usually excess amounts are excreted through the kidneys.
Q8
Define intracellular water and extracellular water
Answer: Intracellular Water (ICW): Water that's contained within the cell Extracellular
Water (ECW): The water in plasma, lymph, spinal fluid, secretion, and ICW around and
between the cells; accounts for 20% of body weight
Q9
What vitamin deficiency is a likely cause of night blindness?
Answer: Night blindness is one of the first signs of vitamin A deficiency.
Q10
When is vitamin A intake a concern in pregnant women?
Answer: Vitamin A intake in pregnant women is concerning when the vitamin A is
preformed (ie, in supplement form). Vitamin A intakes that exceed the tolerable upper
limit can lead to congenital birth defects in the eyes, skull, lungs, and heart.
Q11
What are the DRI and tolerable upper intake level for vitamin A for adults?
Answer: DRI for men: 900 mcg/day DRI for women: 700 mcg/day, need more during
lactation UL: 3000 mcg/day or 10,000 IU
Q1
Compare the nutritional value of egg white and egg yolks
Answer: Egg white is a high-quality, fat-free source of protein; it is also a good source
of niacin, riboflavin, potassium and magnesium Egg yolk contains all of the egg's fat;
vitamins A, D, and E; and zinc; it also is a source of cholesterol.
Q2
A patient's weight has decreased from 200 to 180 in the past 3 months. What is the percent
weight change?f
Answer: % Weight Change = Usual body weight (UBW) − Current BW/UBW x 100
Patient: 200 − 180/200 x 100 = 10%
Q3
During the nutrition focused physical exam, you find that your patient has koilonychia, what is
the most likely cause of koilonychia and what nutrition strategy should be recommended to the
patient?
Answer: Koilonychia (spoon-shaped nails) may indicate that your patient has a
diet-related iron deficiency. Modifications should be made to the diet by increasing
iron through foods or supplementation.
Q4
When would a foodservice kitchen opt to use the L-shape variation of parallel design?
Answer: A foodservice kitchen may be designed as an L-shape when there is
insufficient space to use the back-to-back or face-to-face setup. The L-shape is well
suited for accessing several groups of equipment.
Q5
What is a convection oven?
Answer: In a convection oven, heat is transferred through hot air circulated from a
fan.
, Q6
Describe fat-soluble vitamins in terms of absorption, transport, and storage
Answer: Fat-soluble vitamins are absorbed like fat into the lymphatic system, then the
blood. They must travel with protein carriers and are stored in the liver or fatty tissue.
Q7
Describe water-soluble vitamins in terms of absorption, transport, and storage
Answer: Water-soluble vitamins are absorbed directly into the blood. They travel
freely throughout the body; usually excess amounts are excreted through the kidneys.
Q8
Define intracellular water and extracellular water
Answer: Intracellular Water (ICW): Water that's contained within the cell Extracellular
Water (ECW): The water in plasma, lymph, spinal fluid, secretion, and ICW around and
between the cells; accounts for 20% of body weight
Q9
What vitamin deficiency is a likely cause of night blindness?
Answer: Night blindness is one of the first signs of vitamin A deficiency.
Q10
When is vitamin A intake a concern in pregnant women?
Answer: Vitamin A intake in pregnant women is concerning when the vitamin A is
preformed (ie, in supplement form). Vitamin A intakes that exceed the tolerable upper
limit can lead to congenital birth defects in the eyes, skull, lungs, and heart.
Q11
What are the DRI and tolerable upper intake level for vitamin A for adults?
Answer: DRI for men: 900 mcg/day DRI for women: 700 mcg/day, need more during
lactation UL: 3000 mcg/day or 10,000 IU
