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RD exam > 3 > Flashcards

3 Flashcards

1
Q

The largest contributor to renal solute load is ____ waste.

A

nitrogenous waste.

Other contributors to renal solute load include uric acid, creatinine, and ammonia (found in smaller amounts).

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2
Q

The safe minimum internal temperature for ground beef, ground veal, and ground lamb is ____.

A

160 F

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3
Q

Vibrio parahaemolyticus is a food-borne infection caused by eating ____.

A

raw or undercooked seafood, such as shellfish and oysters.

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4
Q

It is recommended that people from 6 to 17 years of age do ____ minutes or more of physical activity daily.

A

60

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5
Q

The recommendation for 18- to 64-year-olds is at least ____ minutes (____ hours) a week of moderate-intensity or ____ (____ hours) a week of vigorous-intensity aerobic activity, or an equivalent combination of moderate- and vigorous-intensity aerobic activity.

A

The recommendation for 18- to 64-year-olds is at least 150 minutes (2.5 hours) a week of moderate-intensity or 75 (1.25 hours) a week of vigorous-intensity aerobic activity, or an equivalent combination of moderate- and vigorous-intensity aerobic activity.

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6
Q

The elderly are more susceptible to ____ toxicity.

A

vitamin A

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7
Q

A ____ is a more detailed job description that includes the duties, conditions, personal qualifications (education; experience), and skills required to perform a job.

A

job specification

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8
Q

____ is the process of identifying and determining all aspects of a particular job, in order to collect information for a job description.

A

Job analysis

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9
Q

A ____ lists the steps of a job, what to do when, and how to do it; it’s basically an instruction guide.

A

job breakdown

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10
Q

A ____ matches applicants to jobs describing the required skills and responsibilities of a specific position.

A

job description

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11
Q

How many kcal/oz does an infant formula provide?

A

20 kcal/oz

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12
Q

This model views cultural competence as the ongoing process in which the health care provider continuously strives to achieve the ability to effectively work within the cultural context of the client (individual, family, community).

Cultural competence originates in the individual.

A

Campinha-Bacote Model

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13
Q

What COGS mean?

A

Cost of Goods Sold

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14
Q

One of the key differences in value analysis and value added is

A

Value analysis seeks to reduce cost whereas value added seeks to increase the market value

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15
Q

The Food Safety Modernization Act (FSMA) enables the FDA to better protect public health because it allows FDA to now focus more on:

A

Preventing food safety problems.

FSMA: aims to ensure the U.S. food supply is safe by shifting the focus to preventing contamination of the food supply, rather than responding to it.

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16
Q 
Employees should be excluded from working in any type of foodservice establishment if they have any of the following symptoms:
A. N/V/D
B. Vomiting, Jaundice, Coughing
C. Sore throat, Vomiting, Diarrhea
D. Vomiting, Diarrhea, Jaundice
A

Vomiting, diarrhea, jaundice

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17
Q

Which is the safe and recommended method for canning foods above pH 4.5?

A

Pressure canning.

Low acid foods with pH greater than 4.6 such as veggies, meats, dried beans, all soups, need to be preserved using a pressure canner.

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18
Q

Which is the safe and recommended method for canning high acid foods with pH below 4.6?

A

High acid foods with pH lower than 4.6 need to be preserved using a water bath canner

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19
Q

Which statement best describes the “U” component of the FOCUS-PDSA performance improvement model?

A

Recognize sources of variation.

Understand the source of process variation.

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20
Q

Which statement best describes the “F” component of the FOCUS-PDSA performance improvement model?

A

Find a process to improve

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21
Q

Which statement best describes the “O” component of the FOCUS-PDSA performance improvement model?

A

Organize and train a team to work on the problem

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22
Q

Which statement best describes the “O” component of the FOCUS-PDSA performance improvement model?

A

Organize and train a team to work on the problem

23
Q

Which statement best describes the “C” component of the FOCUS-PDSA performance improvement model?

A

Explain the current process.

Clarify the problem by gathering information from the team and potentially also via data

24
Q

Which statement best describes the “S” component of the FOCUS-PDSA performance improvement model?

A

Select the process improvement plan

25
Q

The standards of professional ______ for dietetics professionals describe in general terms a competent level of behavior in the professional role.

A

Performance.

These standards describe competency levels of professional behavior by an individual.

26
Q

____ is a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.

A

Umami

27
Q

In order to be labeled as “pure” vanilla, the US Food and Drug Administration requires that it:

A

Contains 35% alcohol by volume

Pure vanilla extract is made by mixing vanilla beans in a solution of ethyl alcohol and water; FDA requires that it contains 35% alcohol by volume and 13.35 oz of vanilla bean per gallon.

28
Q

Inspection for wholesomeness is:

a) mandatory
b) voluntary

A

mandatory

29
Q

Inspection for quality is:

a) mandatory
b) voluntary

A

voluntary

30
Q

To maintain quality and freshness of refrigerated produce, upon receiving these items, they should be placed directly into cold storage and held at temperatures between

A

34 and 36*F

31
Q

Positive ____ shows that the patient has type I diabetes and will need insulin therapy.

A

GAD test.

A GAD test is a blood test that measures whether the body is producing a type of antibody that destroys its own GAD cells. In type 1 diabetes, a number of autoantibodies are thought to circulate including those which target glutamic acid decarboxylase. The presence of these autoantibodies suggests type 1 diabetes.

32
Q

Which is the best tool for the community nutritionist to use to learn what locally grown food residents consume most frequently?

A

Surveys (least expensive systematic study of a cross-section of individuals)

33
Q

Which effect does the gastrointestinal hormone Ghrelin have?

A

It has the effect of increasing the consumption of food.

It’s an appetite stimulant but also a strong stimulant of growth hormone secretion from the anterior pituitary.

34
Q 
Which foods should not be consumed by people with compromised immune systems?
A. Eggs cooked to 165*F
B. Pasteurized cider
C. Rare Steak
D. Soft Cheeses such as brie or feta
A

Soft cheeses such as feta or brie.

Because these cheeses contain live mold; not safe for someone’s immune system if it’s compromised.

35
Q

After defining the nutritional problem while conducting a community needs assessment, what is the next step?
A. Identify community groups and their leaders
B. Determine the purpose of the needs assessment
C. Collect information on health and nutrition resources available in the community
D. Review available data such as Census records

A

Determine the purpose of the needs assessment.

36
Q

.

A

.

37
Q

What PDSA cycle mean?

A

Plan, do, study, act.

Plan the test or observation, including a plan for collecting data. State the objective of the test. Make predictions about what will happen and why. Develop a plan to test the change.

38
Q

.

A

.

39
Q

Which statement best describes the “A” component of the PDSA performance improvement model?

A

“A” stands for Act to maintain and continue.

40
Q

Which statement best describes the “O” component of the FOCUS-PDSA performance improvement model?

A

“O” stands for Organize a team that knows the process.

41
Q

Which statement best describes the “S” component of the PDSA performance improvement model?

A

“S” stands for Study or Check the Results.

42
Q

Which of the following is the recommended amount of caffeine for healthy children aged 5-12 years of age?

A

3 mg/kg

43
Q

The breakdown of FA to yield acetyl-coa is called

A

beta-oxidation.

First step of FA catabolism is Beta-Oxidation.

44
Q

Which nutrient is most susceptible to loss in foods?

A

water-soluble vitamins

45
Q

How is alcohol digested and absorbed?

where is absorbed?

A

Alcohol requires no digestion and is absorbed by simple diffusion

stomach and small intestine

46
Q

According to regulations, what is the most caffeine that can be in a 12-oz serving of soda pop?

A

71 mg.

Regulated by the FDA.

47
Q

An item with less than _______ kcal per serving can be considered calorie-free?

A

< 5 kcal/serving

48
Q

Which federal agency is charged with tracking outbreaks of food-borne illness?

A

CDC

49
Q

Which of the following examples of a snack provided at a child care center would meet reimbursement guidelines and comply with USDA regulations for Child and Adult Care Food Program meals?
A. Carrot sticks and 100% fruit juice
B. Oatmeal, corn muffins, and water
C. Apple slices and orange wedges
D. Cottage cheese, mandarin oranges, and water

A

Cottage cheese, mandarin oranges, and water.

Nutritional requirement for snacks: Must provide a combo of AT LEAST 2 items from the meat, milk, grains, F/V categories.

50
Q

The USDA grade of beef NOT purchased for general foodservice use is?

A

Commercial.

Grades that are not purchased for food service use include Commercial; Utility; Cutter; and Canner- due to their poor taste quality.

51
Q

In the receiving process, the first step should be to compare the ___ to the ___

A

Compare the purchase order and invoice.

This ensures that the products accepted were actually ordered.

52
Q

Round inspection stamp, wholesomeness, is a ____ process.

A

mandatory.

The round inspection stamp indicates that meat and poultry have been inspected for wholesomeness- this is mandatory; Grading is voluntary.

53
Q

What is another name for high-pressure processing?

A

Pascalization

Method of preserving and sterilizing food- results in the inactivation of certain microorganisms and enzymes in the food.

54
Q 
What is ozone used for in food processing?
A. Freezing food
B. Modifying atmospheric packaging
C. Blanching vegetables
D. Disinfecting and sanitizing
A

Disinfecting and sanitizing.

Ozone is a safe but powerful disinfectant used by the food industry that has the ability to disinfect microorganisms without adding chemical by-products to the food being treated.

RD exam (24 decks)

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