Term
| You are experimenting making ice cream. Reducing the fat in the recipe causes __________ crystals and a _________ creamy texture. |
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Definition
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Term
| The Wholesome Meat Act requires |
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Definition
| mandatory inspection of all meats |
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Term
| Cauliflower cooked in water containing baking soda can cause the vegetable to turn |
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Definition
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Term
Which is the most lean cut of meat?
A. Prime rib steak
B. Choice top sirloin
C. Select top sirloin
D. None of these |
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Definition
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Term
| What will stabilize egg white foam for a lemon meringue pie? |
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Definition
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Term
| Why is it easier to beat egg whites at room temperature? |
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Definition
| Surface tension is lower. |
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Term
| Which fruit and vegetable pigment has little color reaction in acid or alkali? |
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Definition
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Term
| When cooking green beans, why would you not want to add baking soda? |
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Definition
| Beans become soft and mushy |
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Term
| You order fruits and veggies 3x a week. At what temp should these foods be stored? |
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Definition
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Term
Baking or broiling cooking methods should be used for which cuts of meat?
A. brisket
B. shank
C. flank
D. short loin |
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Definition
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Term
| Candling is the process of |
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Definition
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Term
| When preparing a meringue, a food service worker quickly separates egg whites from the yolks. In his hurry, some yolk was left in with the whites and the whites are not stabilizing when beaten. Why? |
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Definition
| Fat in the yolk inhibits stabilization. |
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Term
| When making a cream soup, you mix together butter and flour. This is known as __________. |
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Definition
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Term
| When boiling broccoli, which nutrient would you most expect to lose in cooking water? |
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Definition
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Term
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Definition
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Term
| You have just made a batch of cream of broccoli soup which contains lumps. You suspect this is due to: |
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Definition
| mixing starch in cold water. |
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Term
Which of the following is a function of flour in a mixture?
A. tenderization
B. structure
C. emulsification
D. flavor |
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Definition
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Term
| Describe DVs (daily values) |
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Definition
| a new dietary reference term that will appear on the food label. It is made up of 2 sets of references: DRVs and RDIs |
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Term
| DRVs (dietary reference values) |
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Definition
| set of dietary references that applies to fat, saturated fat, cholesterol, carbohydrate, protein, fiber, sodium, and potassium |
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Term
| RDIs (reference daily intake) |
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Definition
| set of dietary references based on the Recommended Dietary Allowances for essential vitamins and minerals and, in select groups, protein. The name "RDI" replaces the name U.S. RDA. |
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Term
| RDAs (recommended dietary allowances) |
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Definition
| a set of estimated nutrition allowances est by the National Academy of Sciences. It is updated periodically to reflect current scientific knowledge. |
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Term
A cake recipe calls for 1 cup of oil. You discover you only have 1/3 cup of oil to add to the recipe. What characteristic of the cake will be affected?
a. structure
b. flavor
c. emulsification
d. tenderization |
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Definition
| Tenderization (Fat aids in tenderization of batter.) |
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Term
When frying foods, an optimal initial smoke point temperature is:
a. 420 degrees F
b. 350 degrees F
c. 400 degrees F
d. 200 degrees F |
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Definition
420 degrees F
• The best answer for this particular question is 420 degrees F. Some point varies depending on the type of fat (beginning at 420 degrees F) |
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Term
3. When modifying a cookie recipe to reduce cholesterol, you choose to substitute:
a. Vegetable oil for vegetable shortening
b. Egg yolk for whole egg
c. 2% milk for buttermilk
d. egg substitute for whole egg |
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Definition
d. egg substitute for whole egg
• Egg substitute should be used instead of whole egg to reduce cholesterol. All other choices do not reduce cholesterol amounts. |
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Term
When deep fat frying, what is the optimal temperature for oil?
a. 450 degrees F
b. 390 degrees F
c. 200 degrees F
d. 290 degrees F |
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Definition
390 degrees F
• The optimal temperature for oil when deep fat frying is 390 degrees F. |
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Term
A patient is on a heart healthy diet and requests a snack. Which of the following is lowest in cholesterol?
a. Turkey sandwich
b. Grilled cheese sandwich
c. Hamburger
d. Peanut butter and jelly sandwich |
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Definition
d. Peanut butter and jelly sandwich
• Peanut butter and jelly sandwich is the lowest in cholesterol as peanut butter does not have cholesterol. Only animal products with have cholesterol. |
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Term
You consume a meal consisting of grilled steak, baked potato, mixed citrus salad, and tea. Which of these would inhibit iron absorption?
a. Steak
b. Citrus fruit
c. Tea
d. Baked potato |
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Definition
c. Tea
• Tannic acid in tea inhibits absorption of iron. Vitamin C in citrus and MFP factor in meat increases iron absorption. |
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Term
A food service worker sliced 12 dozen apples earlier than expected for a corporate brunch. What do you suggest to decrease enzymatic browning of the sliced apples?
a. Add lecithin
b. Add ascorbic acid
c. Add MSG
d. Add sodium bicarbonate |
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Definition
b. Add ascorbic acid
• Antioxidants prevent changes in foods including damage of foods appearance, flavor, and nutritional quality due to oxygen exposure. Antioxidants include BHT, sodium ascorbate, vitamin E, sulfites, and ascorbic acid |
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Term
Which of the following would you add to increase volume in biscuits?
a. Sodium bicarbonate
b. Lecithin
c. Ascorbic acid
d. MSG |
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Definition
a. Sodium bicarbonate
• Leavening agents aid in making foods lighter in texture and increase volume. Examples include calcium phosphate and sodium bicarbonate. |
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Term
Guar gum is found as an ingredient in a pre-made dessert. What is its function?
a. Stabilizer or thickener
b. Emulsifier
c. Leavening agent
d. Antioxidant |
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Definition
a. Stabilizer or thickener
• Stabilizers and thickeners aid in maintaining uniform flavors and textures to keep desired consistency. Examples include cellulose, gelatin, guar gum, and pectin. |
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Term
Which of the following is a potentially listeria containing food?
a. Contaminated water
b. Raw eggs
c. Soft cheese
d. None of the above |
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Definition
c. Soft cheese
• Listeria may be found in unpasteurized milk or other dairy products. This bacteria is of particular concern because it can grow at refrigerated temperatures. |
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Term
After eating some home-canned green beans you begin to have difficulty breathing and double vision. What type of foodborne illness do you suspect?
a. Staphylococcus
b. Listeria
c. Salmonella
d. Botulism |
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Definition
d. Botulism
• Food sources for botulism include low acidity foods in an anaerobic environment. |
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Term
Nine days after attending a family BBQ you and other family members experience flu like symptoms. You note that everyone who is sick ate hot dogs that may not have been cooked thoroughly. You suspect
a. Salmonella
b. Botulism
c. Listeria
d. Staphylococcus |
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Definition
c. Listeria
• Food sources include raw meat and seafood, raw milk and cheese; onset 7-30 days, symptoms mimic flu |
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Term
One hour after eating you begin vomiting and suspect foodborne illness. The poultry in the meal was improperly cooked. Which of the following meets your symptoms?
a. Staphylococcus
b. Botulism
c. E. Coli
d. Salmonella |
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Definition
a. Staphylococcus
• Symptoms mimic flu with onset of 30 min – 8 hours |
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Term
14. All of the following are functions of soluble fiber except
a. Aids in reducing cholesterol levels
b. Aids in slower glucose absorption
c. Provides a feeling of fullness
d. Aids in reducing constipation |
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Definition
d. Aids in reducing constipation
• Insoluble fiber aids in reducing constipation |
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Term
Which of these is the best source of monounsaturated fat?
a. Canola oil
b. Peanut oil
c. Corn oil
d. Safflower oil |
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Definition
a. Canola oil
• Canola oil contains the most monounsaturated fat with about 62% of its make up being MUFA; peanut, corn and safflower follow in descending order with MUFA content |
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Term
16. You are serving a meal that consists of chicken, cauliflower, and vanilla pudding. Which of the following are aesthetically concerned with?
a. Texture
b. Taste
c. Smell
d. Appearance |
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Definition
d. Appearance
• Appearance is the correct answer because this meal is white or off-white in color leading to a bland visual presentation. |
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Term
18. At a WIC office, you discuss some foods an infant should not be given. Which of the following should not be given to an infant?
a. Granulated sugar
b. Invert sugar
c. Honey
d. Brown sugar |
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Definition
c. Honey
• Honey should not be given to infants or those with a compromised immune system due to potentially containing spores that can lead to botulism. |
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Term
All of the following is a common campylobacteriosis except
a. Contaiminated water
b. Unpasteurized milk
c. Unpasteurized apple juice
d. Undercooked shellfish |
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Definition
c. Unpasteurized apple juice
• Campylobacterosis sources include contaminated water, raw or unpasteurized milk, raw or undercooked meat, shellfish, or poultry |
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Term
Which of the following cook methods increases vitamin retention due to reduced cooking time?
a. Microwave
b. Boiling
c. Canning
d. Irradiation |
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Definition
a. Microwave
• Microwaving increases nutrient retention due to its quick cooking method |
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Term
Which of the following methods destroys bacteria without affecting nutrition makeup?
a. Microwave
b. Boiling
c. Irradiation
d. Canning |
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Definition
c. Irradiation
• Irradiation destroys bacteria and nutritional makeup goes unaffected |
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Term
Which agency would you contact to get more information on the food additive sodium bisulfite?
a. JCAHO
b. EPA
c. FDA
d. USDA |
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Definition
c. FDA
• The Food and Drug Administration regulates which additives may be added to foods. Additives must be effective, detectable, and measurable in the final product, and safe (GRAS) |
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Term
When storing meat, why is freezing in a vacuumed pack optimal?
a. Kills bacteria and allows oxygen
b. Inhibits bacteria growth and allows no oxygen
c. Kills enzymes and allows no oxygen
d. Inhibits bacteria and allows oxygen |
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Definition
b. Inhibits bacteria growth and allows no oxygen
• Vacuumed packed foods allow no oxygen. Freezing foods slows or inhibits bacterial growth |
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Term
Which of the following foods might be a responsible for a listeria outbreak?
a. Mixed melon salad
b. Toast with home canned honey
c. Macaroni salad
d. Brie cheese and crackers |
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Definition
d. Brie cheese and crackers
• Common foods for listeria outbreak include: soft cheese, unpasteurized milk, lunch meats, etc |
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Term
Which of these might be responsible for a clostridium perfingens outbreak?
a. Unwashed melons
b. Toxins in cream pastries
c. Holding a tuna casserole on the lunch line at 125 degrees F
d. Home canned beets |
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Definition
c. Holding a tuna casserole on the lunch line at 125 degrees F
• Clostridium perfringens is usually due to failure to keep foods hot or holding foods in steam tables or at room temperature for long periods of time; tends to grow better than other bacteria between 120-130 degrees F |
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Term
Amino acid metabolism and transamination are functions of _____. Sources of this nutrient include __________.
a. Vitamin B3; milk and legumes
b. Vitamin B2; liver, green leafy vegetables
c. Vitamin B6; meat, nuts, seeds
d. Vitamin B12; liver and eggs |
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Definition
c. Vitamin B6; meat, nuts, seeds
• Vitamin B6 aids in amino acid metabolism, transamination, metabolism of fatty acids and glycogen. Sources include meat, nuts, seeds, and whole grains. |
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Term
A good source of heme iron includes
a. Liver
b. Dried figs
c. Spinach
d. Beans |
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Definition
a. Liver
• Heme iron occurs in meats |
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Term
A client at the WIC clinic reveals she has been giving her 6 month old whole cow’s milk instead of breast milk. Nutritional differences include
a. Cow’s milk is lower in CHO and higher in protein
b. Cow’s milk is higher in CHO and lower calcium
c. Cow’s milk is higher in fat and higher in kcal
d. Cow’s milk is higher in kcal and lower protein |
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Definition
a. Cow’s milk is lower in CHO and higher in protein
• Cow’s milk is lower in kcal, CHO, and fat. It is higher in protein and calcium in comparison to breast milk. |
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Term
Cholesterol is precursor to which vitamin?
a. Vitamin K
b. Vitamin C
c. Vitamin D
d. Vitamin B12 |
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Definition
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Term
5. Which of the following would not be recommended as a supplement for a breast fed infant?
a. Fluoride
b. Vitamin D
c. Iron
d. Zinc |
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Definition
d. Zinc
• Iron, fluoride, and vitamin D supplementation may be required for breast fed infants. Zinc is highly absorbable and does not usually require supplementation |
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Term
A woman has gain 10 lbs in her 1st trimester of pregnancy. This rate of weight gain is
a. Below the recommendation
b. Normal weight gain
c. Above the recommendation
d. There is no recommendation for weight gain during the 1st trimester |
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Definition
c. Above the recommendation
• By the end of the 1st trimester a pregnant woman should gain 2-4 lbs. Thereafter, one pound per week should be gained. |
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Term
7. Which of the following is not a function of sodium in the body?
a. Major ion of the extracellular fluid
b. Major ion of the intracellular fluid
c. Maintains fluid balance
d. Aids in nerve transmission |
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Definition
| b. Major ion of the intracellular fluid |
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Term
8. When storing milk in a clear container, which of the following vitamins are you concerned with begin destroyed?
a. Riboflavin
b. Vitamin B3
c. Vitamin A
d. Vitamin B12 |
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Definition
a. Riboflavin
• Riboflavin is easily destroyed when exposed to light |
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Term
9. In a fasted state, protein is utilized for energy. In order to use protein for energy, _______ is stripped off in a process knows as ________.
a. Acid; denaturation
b. Nitrogen, coagulation
c. Carbon, deamination
d. Nitrogen, deamination |
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Definition
d. Nitrogen, deamination
• The nitrogen or amino group of the amino acid is removed in a process knows as deamination, so that the remainder can be used as energy. |
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Term
Which nutrient should be increased if protein is increased?
a. Iron
b. Vitamin B12
c. Water
d. Vitamin C |
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Definition
c. Water
• Water should be increased to aid in transporting nutrients and removing waste from cells. |
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Term
Within 2 hours of eating your chicken salad lunch, you begin vomiting and suspect foodborne illness. Which of the following meets your symptoms?
a. Staphylococcus
b. E. coli
c. Salmonella
d. Botulism |
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Definition
a. Staphylococcus
• Staphyloccus symtoms mimic flu with onset of ½ hour to 8 hours |
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Term
Four days after eating a hamburger you have diarrhea and severe abdominal pain. You suspect foodborne illness. Which of the following is characteristic of your symtoms?
a. Staphylococcus
b. Botulism
c. Salmonella
d. E. Coli |
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Definition
d. E. Coli
• E. Coli symptoms involve intestinal illness with incubation period of 2-5 days |
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Term
Which of these is the disaccharide commonly found in milk?
a. Maltose
b. Galactose
c. Glucose
d. Lactose |
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Definition
d. Lactose
• Lactose is a disaccharide commonly found in milk. Disaccharides include lactose, maltose, and sucrose. Monosaccharides include fructose, galactose, and glucose. |
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Term
Fiber found in foods like wheat, bran, nuts, and seeds aid in:
a. Slowing glucose absorption
b. Decreasing intestinal transit time
c. Reducing cholesterol levels
d. Weight reduction |
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Definition
b. Decreasing intestinal transit time
• Wheat bran and nuts are insoluble fiber sources that aid in decreasing transit time in the intestine. |
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Term
A woman is referred to you by her physician and tells you she takes a vitamin B6 supplement. What is vitamin B6 needed for?
a. Synthesis of fatty acids
b. Mineralization of bone
c. Amino acid metabolism
d. Coagulation |
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Definition
c. Amino acid metabolism
• Vitamin B6 aids in amino acid metabolism, transamination, metabolism of fatty acids and glycogen |
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Term
A man with hemochromotosis comes to see you at an out patient clinic you are a dietitian for. He is concerned about which foods contain iron. Which of the following contain the least iron?
a. Orange juice
b. Spinach
c. Liver
d. Dried figs |
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Definition
a. Orange juice
• Good sources of iron include liver, meats, green leafy vegetables, legumes, enriched grains, and dried fruits |
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Term
Which of the following minerals functions in blood coagulation?
a. Magnesium
b. Calcium
c. Potassium
d. Zinc |
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Definition
b. Calcium
• Calcium aids in blood coagulation, nerve and muscle contraction, and mineralization of bones and teeth |
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Term
A pregnant woman at a WIC clinic is unsure whether she should breast or formula feed after having her baby. When compared to breast milk, formula is
a. Higher in protein
b. Higher in fat
c. Lower in calcium
d. Higher in antibodies |
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Definition
a. Higher in protein
• Formula is higher in protein, calcium, sodium, and iron; lower in fat and comparable in calories when compared to breast milk. |
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Term
By 1 year of age infants should
a. Double weight
b. Quadruple weight
c. Triple weight
d. Increase weight by 2.5 |
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Definition
c. Triple weight
• Full-term infants should double their birth weight by 6 months and triple their birth weight by 1 year. |
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Term
Infants who are breast-fed may require supplementation of all the following except:
a. Fluoride
b. Vitamin D
c. Iron
d. Vitamin A |
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Definition
d. Vitamin A
• Vitamin A would not be required supplementation for infants who are breast-fed. |
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Term
Which of the following types of iron is the most readily absorbed?
a. Non heme
b. Heme
c. Ferric
d. None of the above |
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Definition
b. Heme
• Heme iron is best absorbed. |
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Term
22. Which of the following sources of water losses is also known as insensible water losses?
a. Lungs and intestine
b. Lungs and skin
c. Skin and kidneys
d. Intestine and kidneys |
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Definition
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Term
23. Which of the following is not a function of folate?
a. DNA synthesis
b. Metabolism of amino acids
c. Red blood cell maturation
d. Fat metabolism |
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Definition
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Term
24. Zinc functions include all of the following except
a. Normal growth
b. Alcohol metabolism
c. Normal immune system
d. Aid in thyroid function |
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Definition
d. Aid in thyroid function
• Iodine aids in thyroid function |
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Term
25. Which of the following requires intrinsic factor for absorption?
a. Vitamin B6
b. Vitamin C
c. Vitamin E
d. Vitamin B12 |
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Definition
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Term
The process of beta oxidation involves
a. The breakdown of fatty acids to acetyl CoA
b. The use of lipoprotein lipase for fat storage
c. Transport of fats in a fed state
d. None of these |
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Definition
a. The breakdown of fatty acids to acetyl CoA
• Acetyl CoA is then used for energy production in the Krebs cycle |
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