Domain 4

Question 1

fat used in frying may turn rancid from

Answer 1

the oxidation of unsaturated fatty acids

Question 2

Because phenylalanine is converted to tyrosine, increasing the amount of tyrosine consumed will

Answer 2

decrease the need for phenylalanine

Question 3

COPD pt can have more fats than CHO b/c

Answer 3

The oxidation of fat consumes less oxygen than the oxidation of CHO

Question 4

Tea interferes w/

Answer 4

iron absoprtion

Question 5

normal serum calcium lab?

When high it will release….

Answer 5

9-11

calcitonin from the thyroid gland

Question 6

You can best evaluate knowledge of new information by

Answer 6

having them perform the task

Question 7

Cost benefit analysis compares

Answer 7

the dollars spent and saved to the benefits achieved

Question 8

the management function of controlling measures

Answer 8

performance and takes corrective action as needed

Question 9

Publicity is promotion….

Answer 9

done to increase sales

Question 10

surgery will decrease

Answer 10

serum albumin

Question 11

when planning a health promotion program for employees, gather

Answer 11

assessment data from health risk appraisals

Question 12

Kosher foods must be kept separate from

Answer 12

non-kosher items

Question 13

in health fairs, evaluate nutrition risk using

Answer 13

BMI

Question 14

Pale conjuctivae are due to lack of

Answer 14

iron

Question 15

Following Billroth II, what minerals are affected

Answer 15

calcium and iron

Question 16

Bitot’s spots: triangular, shiny gray spots are d/t

Answer 16

vita A deficiency

Question 17

SGA includes evaluation of

Answer 17

wasting, dehydration and edema

Question 18

The DRI’s include estimated

Answer 18

average intakes used to determine prevalence of inadequate intakes; which helps create menus

Question 19

food intolerance may cause

Answer 19

nausea vomiting after ingestion

Question 20

Estimate the caloric need of one who is significantly underweight using….

Answer 20

actual BW

Question 21

specialized growth charts are available for those w/

Answer 21

down syndrome

Question 22

No ___ with a milk allergy

Answer 22

casein

Question 23

Dextroamphertamine is an

Answer 23

appetite suppressant

Question 24

Stimulants such as ritalin may cause

Answer 24

anorexia, nausea and weight loss

Question 25

Hemodialysis pts need

Answer 25

pyridoxine, folate and vita d

Question 26

SNAP serves approx ___ mil people, School breakfast program __ mil people, CACP ____ mil people and WIC ___ mil people

Answer 26

31, 11, 3, and 9

Question 27

Treatment for acute infant diarrhea….

Answer 27

rehydration

Question 28

Infants using a pincer grasp picks up food w/

Answer 28

thumb and forefinger

Question 29

A pt w/ gastroparesis should avoid a

Answer 29

high fat diet

Question 30

A pt legal guardian can request

Answer 30

medical records

Question 31

an ex of secondary prevention program would be providing

Answer 31

education classes

Question 32

Best teaching methods for food prepapration

Answer 32

demonstrations

Question 33

Baby friendly hospital initiative is to enhance

Answer 33

breastfeeding success

Question 34

food cost is a ____ expense and labor is a ____ expense

Answer 34

direct; semi-variable

Question 35

“signature brands” refer to

Answer 35

unique items your business has developed

Question 36

An ex of an outcome indicator is

Answer 36

reduced readmissions

Question 37

To evaluate the quality of pt care, assess

Answer 37

the outcomes of nutrition therapy

Question 38

Assembly serve production uses

Answer 38

individualized portions

Question 39

When developing policies and procedures for distribution and service first assess

Answer 39

how they will be done

Question 40

when doing a nutrient analysis…

Answer 40

use the edible portion weight of the cooked product

Question 41

a critical control point in the preparation and service of canned cream soup is

Answer 41

holding temp