Registered Dietitian Exam Quiz!

Milk is a common pediatric food allergy because it contains proteins like casein and whey that can trigger an allergic reaction in some children. Symptoms of a milk allergy can include hives, vomiting, diarrhea, and difficulty breathing. It is important for parents and caregivers to be aware of this allergy and avoid giving milk or milk products to children who are allergic to it.

All of the above options can cause destruction of the pancreatic tissue. Tumors, such as pancreatic cancer, can invade and destroy the pancreatic tissue. Trauma, such as a severe blow or injury to the abdomen, can also result in damage to the pancreas. Additionally, certain drugs, such as certain chemotherapy medications or alcohol, can cause inflammation and damage to the pancreas. Therefore, all of these factors can contribute to the destruction of pancreatic tissue.

The correct answer is Daily Value (DV). The Daily Value is a term used on food labels to describe the recommended amount of a nutrient that a person should consume in a day. It is based on a 2,000 calorie diet and is shown as a percentage. The Daily Value helps consumers understand how a particular food product fits into their overall daily nutrient intake.

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Gastrin is a hormone that stimulates various digestive processes in the body. It promotes gallbladder contraction, increases esophageal sphincter pressure, and enhances the production of hydrochloric acid (HCL) by the parietal cells in the stomach. However, it does not have any direct effect on blood pressure in the arteries.

The cook/chill method of food preparation involves cooking and then rapidly chilling foods for use at various places within 0-5 days. This method helps to preserve the quality and safety of the food by quickly cooling it down to prevent bacterial growth. It is commonly used in large-scale food production settings such as hospitals, schools, and catering services.

Carbohydrates produce a Respiratory Quotient (RQ) of 1. The Respiratory Quotient is the ratio of carbon dioxide produced to oxygen consumed during cellular respiration. A value of 1 indicates that carbohydrates are being completely oxidized and used as the primary source of energy. Water and vitamins do not produce energy and therefore do not have a Respiratory Quotient. Fats have an RQ value of 0.7-0.9, indicating that they are less efficiently oxidized compared to carbohydrates.

The standard refrigerator temperature range for eggs is 1-4°C. This temperature range is ideal for preserving the freshness and quality of eggs. Keeping eggs within this range helps to slow down the growth of bacteria and prevents them from spoiling quickly. Temperatures below 1°C can cause eggs to freeze and temperatures above 4°C can accelerate bacterial growth, leading to potential foodborne illnesses. Therefore, maintaining a temperature between 1-4°C ensures that eggs remain safe to consume for a longer period.

Wheat flour is a good source of Vitamin E. Vitamin E is an antioxidant that helps protect the body's cells from damage. It also plays a role in immune function, DNA repair, and other important processes in the body. Consuming wheat flour can help ensure an adequate intake of Vitamin E, which is important for overall health and well-being.

Secretin is a hormone that is released by the small intestine in response to acidic chyme entering the duodenum. It stimulates the release of bicarbonate from the pancreas, which helps to neutralize the acidic chyme. However, secretin does not directly support insulin. Insulin is primarily regulated by other hormones such as glucagon, which is released by the pancreas in response to low blood sugar levels. Therefore, secretin is the correct answer as it does not support insulin.