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RD study guide Flashcards

1
Q

What part of the grain is starchy?

A

Endosperm

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2
Q

What is the percentage of fat in heavy or thick cream?

A

36%

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3
Q

What is the percentage of fat in medium cream?

A

30-36%

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4
Q

What is the percentage of fat in sour cream?

A

18%

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5
Q

What is the percentage of fat in half and half

A

Less than 10.5%

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6
Q

What are 3 methods of preparing dough?

A

STRAIGHT: combine all the ingredients and let sit to ferment
SPONGE: combine the liquid with yeast, allow to ferment, and then add the sugar, salt, fat, and rest of the flour, and then knead
CONTINUOUS: used in commercial processes, uses big machines to reduce the time

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7
Q

What is the portion of gelatin to liquid?

A

1 Tablespoon gelatin to 1 pint liqud

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8
Q

What changes should you make to boiling acidic vegetables compared to regular vegetables?

A

Add more water, add more time, no lid

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9
Q

What is the effect of increasing the amount of sugar in candies?

A

Prevents crystallization

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10
Q

What does acid do to starch?

A

It breaks down starch and creates a runny product

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11
Q

What are the components of self-rising flour?

A
  • baking powder
  • flour
  • salt
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12
Q

What are the emulsifiers?

A
  • disodium phosphate
  • mono/diglycerides
  • lecithin
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13
Q

What are the stabilizers?

A
  • cellulose
  • carrangean
  • gelatin
  • vegetable proteins
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14
Q

What does glycerol monosterate do?

A

-humectant

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15
Q

What is the best waxing agent versus the worst?

A

Best: potato
Worst: tapioca

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16
Q

Pound cakes and angel food cakes are what type of cakes?

A

Foam cakes

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17
Q

How is an angel food cake leavened?

A

Egg white foam

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18
Q

How is a pound cake leavened?

A

Air and steam

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19
Q

How does homogenization play a role in ice cream?

A

Makes it smoother by breaking up the fat globules

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20
Q

When would you increase gelatin or decrease the liquid?

A

When you want to make a large mold

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21
Q

Why is sugar hygroscopic in baking?

A

It modifies the texture by tenderizing (softening) it

hygroscopic- absorbs moisture

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22
Q

Why are plant sterols and stanol esthers added to some margarines?

A

To decrease LDL and total cholesterol

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23
Q

What can be added to yolk as stabilizers when freezing?

A

Salt and sugar

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24
Q

How many cans are in a case for a #2.5, #2, and #300 cans?

A

in case= 24

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25
What are the four food intoxications?
Clostridium botulinium Clostridium perfringens Bacillus aureus Staphlococcus aurea
26
Which are the four most costly foodborne illnesses?
Campylobactor jejuni Listeria E.coli Salmonella
27
Which foodborne illness is the more common causes of gastroenteritis?
Campylobacter jejuni
28
Which is the most common cause of sporadic illnesses?
Norovirus
29
Campylobacter jejuni can be found in what?
- poultry - meat - raw milk
30
What is the onset of campylobacter jejuni?
3-5 days! This is important when determining whether it’s from salmonella or from campylobacter jejuni! Salmonella onset is 6-48 hours!
31
What is the onset of clostridium perfringens?
8-18 hours | Meats, poultry, reheated foods, time and/or temperature-abused food
32
The onset of E.coli?
``` 3-8 days Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water ```
33
The onset of Shigella?
12-50 hours protein-rich salads, Raw produce, moist, mixed foods
34
What is the primary substrate for the krebs cycle?
Pyruvate
35
Which amino acid is the most glucogenic?
Alaline
36
What does glucose get converted into in glycolysis?
Glucose-6-phosphate
37
What does the hormone secretin stimulate?
The flow of pancreatic juice (bicarbonate)
38
What does the krebs cycle produce?
Water, ATP, C02
39
What foods have the same gastric emptying rate?
Protein and carbohydrates
40
What is trypsin?
Pancreatic enzyme-breaks down protein in polypeptides
41
What is chymotrypsin?
Pancreatic enzyme- breaks down peptides into poly and dipeptides
42
What is carboxypeptidase?
Pancreatic enzyme-breaks down poly/dipeptides into dipeptides and amino acids
43
What is phospolipidase?
Pancreatic enzyme-breaks down phospholipids into lysolecithin and fatty acids
44
What is the Pentose shunt?
The conversion of glucose-6 phosphate to ribose. It does not require energy
45
What two ducts join together?
Hepatic and cystic duct
46
What is the intimate zone?
Less than 18 inches
47
What is the personal zone?
18 inches to 4 feet
48
What is the social zone?
4-12 feet
49
What is the public zone?
Greater than 12 feet
50
What are the 3 domains of learning?
- cognitive: knowledge - affective; values psychomotor: muscular skills
51
What is adragogy?
Adults are mutual learners; they need to be a part of the process
52
What is pedagogy?
The art of teaching children | Clue: think it starts with P (pediatric)
53
What is congressional record?
Daily update when congress is in session, no hearing, information from the floor
54
What is the congressional index?
Weekly update, identifies bull with the sponsor and committee
55
What is the health belief model?
Explains the likelihood of a person to prevent a certain disease. The person must know the severity of the disease and what they can do to prevent it
56
What are some examples of descriptive research?
- surveys - case reports - correlational studies
57
What are some types of analytical research?
Quasi experiemental Experiemental model Cohort studies Case control
58
What is the chi square?
Tests whether there is a difference
59
What is a t test?
Tests the degree of the difference
60
Explain how winterization occurs?
Oil is chilled to 45 degrees F. The fatty acids are then filtered out. It occurs in corn, cottonseed, and soy. It DOES NOT OCCUR IN OLIVE OIL.
61
What is most monounsaturated oil?
Olive
62
What is the most polyunsaturated oil?
Safflower
63
What is the order of most to least monounsaturated fats?
Olive, canola, peanut, sunflower
64
What is the order from the most to least polyunsaturated fats?
Safflower, corn, soybean, cottonseed, sunflower
65
What are the protein needs for children?
PROTEIN NEEDS ``` 1-3 years: 13 grams 4-8 years: 19 grams 9-13 years: 34 grams 14-18 M: 52 grams 14-18 F: 46 grams ```
66
List the order of sweetness from most to least
``` Fructose Invert sugar Sucrose Glucose Sorbitol Mannitol Galactose Maltose Lactose ```
67
What are the polysaccharides?
CELLULOSE: resistant to amylase; insoluble fiber PECTIN: soluble fiber in fruits GLYCOGEN: animal starch DEXTIN: intermediate breakdown of starch
68
What is CHO and fiber converted into in the large intestine?
Short chain fatty acids (SCFA): acetate, butyrate, propionate, lactate: stimulate water and sodium absorption
69
Name Gases:
H2, CO2, nitrogen, methane
70
Nitrogen balance equation?
Protein intake (in grams)/6.25 – (nitrogen output + 4)
71
What is the main substance that keeps the Krebs cycle going?
Oxaloacete (in CHO)
72
How do you find mEq?
Mg/atomic weight x valence 1 gram of calcium=1,000 mg 40 atomic weight of calcium valence of 2 1,000/40= 25 25 x 2=50
73
How many milligrams of potassium are in 13 mEq?
13 x 39=507 TO FIND mg= MULTIPLY THE MG BY THE ATOMIC WEIGHT TO FIND THE mEq= DO THE MG/ATOMIC WEIGHT X THE VALENCE
74
How do you find the calories in alcohol?
.8 x the proof x ounces the proof= % alcohol x 2 for example: how many calories in 5% alcohol and 4 oz .05 x 2=.1 .8 x.1 x 4 ounces=3.2 calories???
75
How much formula does an infant need per day
2.5 oz per pound of body weight
76
What is the role of omega 6 fatty acids?
Deficiency leads to poor growth rate, petechiae (red spots), excema
77
When should small and large finger foods be given to an infant?
6-8 months; large finger foods | 9-12 months; small finger foods
78
Where is vitamin A stored?
Liver and adipose tissues

RD Exam (11 decks)

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