Inman's Domain I Part 1

20 Questions | Total Attempts: 197

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Nutrition Quizzes & Trivia

RD EXAM TEST PREP covering DOMAIN I: FOOD AND NUTRITION SCIENCE of Inmans review materialsFirst 20 questions.


Questions and Answers
  • 1. 
    When you check "overrun", you are checking...
    • A. 

      Excess stock in the stock room

    • B. 

      Surplus soap and rinse aids used in the dish machine

    • C. 

      The weight of ice cream

    • D. 

      The total cost of unexpected meals served

  • 2. 
    What is the process by which the water content of a vegetable is replaced by a concentrated salt solution?
    • A. 

      Gelling

    • B. 

      Osmosis

    • C. 

      Diffusion

    • D. 

      Retrogradation

  • 3. 
    What ingredient should be adjusted in a recipe if a cake has a crunchy crust and a compact moist texture?
    • A. 

      Milk

    • B. 

      Flour

    • C. 

      Sugar

    • D. 

      Baking powder

  • 4. 
    Why do egg whites beat easier at room temperature?
    • A. 

      The pH is increased

    • B. 

      The protein is denatured

    • C. 

      There is lower surface tension

    • D. 

      The surface tension is higher

  • 5. 
    Which pigment does not change color in an acid or alkaline solution?
    • A. 

      Anthocyanin

    • B. 

      Chlorophyll

    • C. 

      Carotene

    • D. 

      Flavone

  • 6. 
    The principle end product of cellular oxidation are:
    • A. 

      Water, carbon dioxide, energy

    • B. 

      Carbon, hydrogen, nitrogen

    • C. 

      Indigestible fiber, nitrogen

    • D. 

      Monosaccharides, amino acids, energy

  • 7. 
    Carbohydrates listed in order of decreasing sweetness:
    • A. 

      Fructose, glucose, sucrose, sorbitol

    • B. 

      Sucrose, glucose, fructose, sorbitol

    • C. 

      Fructose, sucrose, glucose, sorbitol

    • D. 

      Sorbitol, fructose, sucrose, glucose

  • 8. 
    Which is more costly?
    • A. 

      Fruit packed as "dietetic"

    • B. 

      Fruit packed in its own natural juice

    • C. 

      Fruit packed in light syrup

    • D. 

      Fruit packed in heavy syrup

  • 9. 
    A group of rats being fed gelatin as the sole protein source were not growing well. What was the likely reason?
    • A. 

      Gelatin has no tryptophan, and is low in methionine and lysine

    • B. 

      Gelatin has no methionine and is low in tryptophan

    • C. 

      Gelatin has no lysine, no methionine and is low in tryptophan

    • D. 

      Gelatin has no arginine

  • 10. 
    How can you decrease cholesterol in a recipe?I. use skim milk     II. use margarine     III. use egg substitute
    • A. 

      I,II

    • B. 

      I,II,III

    • C. 

      II,III

    • D. 

      III

  • 11. 
    If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be:
    • A. 

      An increase in size because there is less fat

    • B. 

      A decrease in size because there is more fat

    • C. 

      No chance because homogenization decreases the effect of fat

    • D. 

      An increase in size because there is more fat

  • 12. 
    Fat produces more calories than carbohydrates when oxidized because:
    • A. 

      Fat has more carbon and hydrogen in relation to oxygen

    • B. 

      Fat has less carbon and hydrogen in relation to oxygen

    • C. 

      Fat is a larger molecule

    • D. 

      Fat is a smaller molecule

  • 13. 
    Research has shown that neural tuube defects can be reduced with proper supplementation of:
    • A. 

      Iron

    • B. 

      Folic Acid

    • C. 

      Glutamine

    • D. 

      Arginine

  • 14. 
    The best laboratory value to use in assessing iron status is:
    • A. 

      Hemoglobin

    • B. 

      Hematocrit

    • C. 

      Ferritin

    • D. 

      Serum iron

  • 15. 
    Which flour is best for making cakes?
    • A. 

      Graham flour

    • B. 

      All-purpose flour

    • C. 

      Whole wheat flour

    • D. 

      Durum flour

  • 16. 
    Where is lactose absorbed?
    • A. 

      Small intestine

    • B. 

      Stomach

    • C. 

      Pancreas

    • D. 

      Liver

  • 17. 
    Considering the following smoke points for various fats, which would be best for frying?
    • A. 

      300 F

    • B. 

      325 F

    • C. 

      375 F

    • D. 

      420 F

  • 18. 
    Which minerals are involved in carbohydrate metabolism?
    • A. 

      Cobalt, zinc

    • B. 

      Chromium, zinc

    • C. 

      Copper, chromium

    • D. 

      Iron, zinc

  • 19. 
    Acidic chyme becomes neutralized in the duodenum by:
    • A. 

      Mixing with bicarbonate and fluids

    • B. 

      Mixing with intestinal enzymes

    • C. 

      Mixing with sodium and potassium

    • D. 

      Mixing with bile

  • 20. 
    The colon functions in the absorption of:
    • A. 

      Amino acids, fatty acids

    • B. 

      Unsaturated fatty acids, electrolytes

    • C. 

      Water, salts, vitamin K, thiamin, riboflavin

    • D. 

      Glucose, fatty acids