RD EXAM TEST PREP covering DOMAIN I: FOOD AND NUTRITION SCIENCE of Inmans review materialsFirst 20 questions.
Excess stock in the stock room
Surplus soap and rinse aids used in the dish machine
The weight of ice cream
The total cost of unexpected meals served
Gelling
Osmosis
Diffusion
Retrogradation
Milk
Flour
Sugar
Baking powder
The pH is increased
The protein is denatured
There is lower surface tension
The surface tension is higher
Anthocyanin
Chlorophyll
Carotene
Flavone
Water, carbon dioxide, energy
Carbon, hydrogen, nitrogen
Indigestible fiber, nitrogen
Monosaccharides, amino acids, energy
Fructose, glucose, sucrose, sorbitol
Sucrose, glucose, fructose, sorbitol
Fructose, sucrose, glucose, sorbitol
Sorbitol, fructose, sucrose, glucose
Fruit packed as "dietetic"
Fruit packed in its own natural juice
Fruit packed in light syrup
Fruit packed in heavy syrup
Gelatin has no tryptophan, and is low in methionine and lysine
Gelatin has no methionine and is low in tryptophan
Gelatin has no lysine, no methionine and is low in tryptophan
Gelatin has no arginine
I,II
I,II,III
II,III
III
An increase in size because there is less fat
A decrease in size because there is more fat
No chance because homogenization decreases the effect of fat
An increase in size because there is more fat
Fat has more carbon and hydrogen in relation to oxygen
Fat has less carbon and hydrogen in relation to oxygen
Fat is a larger molecule
Fat is a smaller molecule
Iron
Folic Acid
Glutamine
Arginine
Hemoglobin
Hematocrit
Ferritin
Serum iron
Graham flour
All-purpose flour
Whole wheat flour
Durum flour
Small intestine
Stomach
Pancreas
Liver
300 F
325 F
375 F
420 F
Cobalt, zinc
Chromium, zinc
Copper, chromium
Iron, zinc
Mixing with bicarbonate and fluids
Mixing with intestinal enzymes
Mixing with sodium and potassium
Mixing with bile
Amino acids, fatty acids
Unsaturated fatty acids, electrolytes
Water, salts, vitamin K, thiamin, riboflavin
Glucose, fatty acids
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Here's an interesting quiz for you.