Nutrition and Food Science: Exploring Key Concepts, Exams of Nursing

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EAT RIGHT PREP REVISED EXAM

At what levels do leptin and ghrelin promote excess food intake? -Low leptin, high ghrelin -High leptin, low ghrelin -Low leptin, low ghrelin -High leptin, high ghrelin - answer-Low leptin, high ghrelin A patient presents with lesions on his gums and pinpoint hemorrhages on his skin. What vitamin is this patient most likely deficient in? -Thiamin -Magnesium -Vitamin C -Selenium - answer-Vitamin C Which of the following amino acids is classified as a nonessential amino acid? -Valine -Lysine -Glycine -Threonine - answer-Glycine Which of the following foods is the best source of omega-3 fatty acids? -Olive oil -Shrimp -Avocado -Sardines - answer-Sardines What name is given to the chronological sequence of activities to carry out organizational behavior? -Policy

-Procedure -Method -Rule - answer-Procedure Which is an example of chemical contamination? -Acidic action of foods with metal-lined containers -Metal curls from a worn-out can opener that fell into the food when the can is being opened -Development of an off-flavor due to uncontrolled enzyme reaction -Anisakis contamination from fish - answer-Acidic action of foods with metal- lined containers Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold? -Caking -Contamination due to excessive additives -Crystallization -Freezer burn - answer-Freezer burn The observed result or outcome of interest in a research project is the: -dependent variable. -independent variable. -population variable. -individual variable. - answer-Dependent variable The Standards of Professional Performance for dietetics practitioners includes which of the following? -Professional accountability -Nutritional intervention -Nutrition monitoring and evaluation -Nutrition diagnosis - answer-Professional accountability

Taking folate supplements that exceed recommendations might mask deficiency of which of the following nutrients? -Magnesium -Vitamin D -Vitamin B -Calcium - answer-Vitamin B Which of these individuals is most likely to present with Wernicke-Korsakoff syndrome? -A premature infant -An alcoholic man -A postmenopausal woman -A disabled child - answer-An alcoholic man A food provides 28 grams of carbohydrates, 8 grams of protein, and 7 grams of fat. What percent of this food's calories comes from fat? -30% -33% -36% -38% - answer-30% Which of the following is an example of a climacteric fruit? -Grapefruit -Pomegranate -Pineapple -Tomato - answer-Tomato Oxidative rancidity occurs in foods that have a: -high saturated fatty acid content. -high unsaturated fatty acid content.

-high protein content. -high moisture content. - answer-High unsaturated fatty acid content The nutritionist employed by the local county wants her nutrition objectives for the next 5-7 years to reflect the goals of Healthy People 2020. Which of her goals listed below most closely reflects the goals of Healthy People 2020? -Reduce among residents the severity of chronic diseases such as diabetes and heart disease. -Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents. -Improve the nutrition of residents by eliminating disparities in treatment plans. -Eliminate social and physical environments that threaten the nutrition of residents

• answer-Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents *What population experiences the most serious consequences of foodborne illness?

-Immunocompromised individuals -Teenagers -Women of childbearing age -Children in daycare settings - answer-Immunocompromised individuals Freezing is both a simple and successful method of food preservation. To ensure high quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is _____. -freezing intensifies flavor and the food will taste saltier when reheated -salt accelerates rancidity of fats within the food -salt increase the risk for microbial growth when foods are thawed -salt accelerates the freezing process and reduces the shelf life of the food - answer-Salt accelerates rancidity of fats within the food Freezing foods at _____ is the least damaging to the food's original flavor, nutrient content, and texture compared to most other preservation methods.

-≤10°F

-≤32°F

-≤0°F

-≤20° - answer-≤0°F The chef is preparing to make seasonal changes in the cafeteria menu and wants to make similar changes in the patient menu. How will this change help to control menu cost? -It will decrease food cost. -It will decrease labor or production costs. -It will optimize inventory and food usage. -All of the above - answer-All of the above The practices and attitudes that influence an individual's food choices are known as: -food preferences. -food habits. -food satisfaction. -food connection - answer-Food habits What is the name of the substance that denatures protein in the stomach during digestion? -Chymotrypsin -Elastase -Pepsin -Hydrochloric acid - answer-Hydrochloric acid Which set of directives best describes the management process? -Controlling, directing, transforming, planning, staffing -Planning, staffing, establishing objectives, organizing, directing -Planning, staffing, controlling, establishing objectives, transforming

-Directing, controlling, organizing, staffing, planning - answer-Directing, controlling, organizing, staffing, planning Relationship-building skills include a task referred to as "legitimation." Which of the following phrases is the best example of a "legitimation statement"? -"I'm looking forward to working together to resolve this concern." -"Your anger is understandable. Most people would feel angry if they experienced what you did." -"I really admire you for being able to lose weight while maintaining such a hectic work schedule." -"I don't think that I would have been as understanding as you are if I had experienced what you have had happen in your life." - answer-"Your anger is understandable. Most people would feel angry if they experienced what you did." Which of the following has been listed as an essential element in the provision of culturally competent community nutrition programming? -Standardizing service delivery on the basis of an understanding of cultural diversity -Having institutionalized cultural knowledge -Minimizing the unplanned interactions of people from different cultures -Having the capacity to avoid self-assessing the cultural diversity of others - answer-Having institutionalized cultural knowledge Which of the following nutrients is required to be included as a Percent Daily Value on food labels? -Vitamin A -Potassium -Vitamin C -Iodine - answer-Potassium The primary substance required for the structure of gels in jams and jellies is: -acid -sugar

-pectin -water - answer-Pectin Data reviewed for nutrition assessment are also reviewed during the following step: -monitoring and evaluation. -nutrition diagnosis. -goal setting. -all of the above. - answer-All of the above When comparing 2 years of serial data on a Centers for Disease Control and Prevention growth chart, a pediatric patient is identified to be at risk on nutritional screening when experiencing a: -change in rate of growth -continuation on his or her line of growth. -growth spurt. -plateau in growth. - answer-Change in rate of growth The US Department of Agriculture School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide _____ of the Recommended Dietary Allowance (RDA) for protein. -1/ -1/ -1/ -1/5 - answer-1/ A teenager with diabetes typically snacks on 40 to 45 grapes each afternoon. The registered dietitian nutritionist teaching him about carbohydrate counting could explain that his snack is equal to how many carbohydrate servings?

-4 - answer- A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey breast is $1.19 per pound. What will be the cost of a 4 oz portion? -$0. -$0. -$0. -$8.40 - answer-$0. WORK -$1.19 per lb/0.354 = $3.36 per pound -$3.36 per pound/16 oz per lb = $0.21 per oz -$0.21 per ounce x 4 = $0. The inventory turnover rate for four establishments are as follows: The Green Café = 2, The Red Café = 4, The Blue Café = 6, and The Yellow Cafe = 3. Based on what you know about inventory turnover rate, which of these establishments is most likely to use a just-in-time purchasing system? -The Green Café -The Red Café -The Blue Café -The Yellow Café - answer-The Blue Café (highest) Which of the following is an application of nanotechnology in the foodservice industry? -Computer software that manages inventory via the tracking of sales -Foodservice storage containers that are permeable to gasses that contribute to spoilage -A frying oil that catalytically inhibits the thermal polymerization of the oil

-Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption - answer-A frying oil that catalytically inhibits the thermal polymerization of the oil *When functioning as the foodservice buyer, which practice would be acceptable?

-Serving as the legal agent for the organization -Sharing quotes between bidders in order to get the lowest price possible -Attending vendor-sponsored parties -Giving one supplier confidential information from another supplier - answer- Serving as the legal agent for the organization When reheating previously cooked foods, what temperature should they reach within 2 hours? -135°F for 15 seconds -145°F for 15 seconds -155°F for 15 seconds -165°F for 15 seconds - answer-165°F for 15 seconds During the menu planning process, the first component of the menu that one should address is the choice of _____ to be offered. -side dishes -breakfast items -desserts -entrees - answer-Entrees How should foods that do not hold well for long periods of time, such as broccoli, be prepared? -Batch cooking -Cook-chill -Combi-oven -Steamed - answer-Batch cooking

During a review of customer feedback cards, Jill Simmons, RDN, noted a pattern of dissatisfaction with the consistency of the quality of the beef stew. She also noted a correlation to production data that reported running short of the beef stew during service. The most likely cause for these two problems would be: -the servers are not using the appropriate size dishes when plating the stew. -the cooks are not using the standardized recipe. -the quality of the beef used in the stew is not consistent with the specifications. -beef stew is a very popular item on the menu. - answer-The cooks are not using the standardized recipe Of the following, which is the type of skill that must develop within and be nurtured in both the personal and professional life of a manager? -Hard -Soft -Networking -Communication - answer-Soft Compared to a non-leader, which grouping of words best describes a leader? -Copes with complexities, seeks to be understood, empowers -Organizes, motivates, copes with complexities -Seeks to be understood, perseveres, copes with change -Copes with change, empowers, perseveres - answer-Copes with change, empowers, perseveres Excessive intake of phytates and oxalates can interfere with the absorption of: -cholesterol. -minerals. -vitamins. -fiber. - answer-Minerals Canned corn has more sodium and less potassium than fresh corn. This is the result of:

-processing. -enrichment. -fortification. -disassociation - answer-Processing When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first. The primary purpose of this process is to _______________ and improve product _________ -kill harmful microorganisms, safety. -deactivate enzymes, safety. -deactivate enzymes, quality. -improve texture, palatability. - answer-Deactivate enzymes, quality Building an appropriate protein matrix is essential for achieving the proper quality features in baked goods. Increasing the amount of sugar in a recipe will have which of the following effects on gluten development and the mixing process? -Added sugar will speed gluten development and require more manipulation. -Added sugar will slow gluten development and require more manipulation. -Added sugar will speed gluten development and require less manipulation. -Added sugar will slow gluten development and require less manipulation. - answer-Added sugar will slow gluten development and require more manipulation Achieving the appropriate aw level in dehydrated foods is crucial to ensure food safety and adequate shelf life. Most microorganisms grow well at an aw level of: -0.65 to 0.70. -0.91 to 0.99. -0.75 to 0.80. -0.25 to 0.35. - answer-0.91 to 0. The safety and quality of meat and poultry imported to the United States is overseen by the_________.

-Food and Drug Administration (FDA) -Food Safety and Inspections Service (FSIS) -US Customs Office (USCO) -US Department of Commerce (USDC) - answer-Food Safety and Inspections Service (FSIS) Which of the following would be considered an antecedent in the ABC framework used by behavioral scientists? -Eating an extra-large container of popcorn at the movies -Enjoying the company of others while eating out -Sampling most of the items at a restaurant that serves buffet style -Watching a TV commercial advertising burgers - answer-Watching a TV commercial advertising burgers Which of the following is a pulse? -Peanut -Cabbage -Pea pod -Chickpea - answer-Chickpea Bacterial spoilage is most likely to occur at which water activity? -0. -0. -0. -0.3 - answer-0. The first step in conducting a community needs assessment is to: -describe the problem and state why a needs assessment is necessary. -specify the data needed and design a plan for acquiring it. -determine the purpose, goals, and objectives of the needs assessment.

-identify the target population and nutrition problem of concern. - answer-Identify the target population and nutrition problem of concern Currently, which of the following nutrients is determined to be the most deficient among children and adolescents in the United States? -Calcium -Fiber -Vitamin A -Iron - answer-Iron On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal for that day? -0. -6. -9. -15.02 - answer-9. WORK 58 hours x 60 minutes = 3,480 min 3,480 min/386 meals = 9. The foodservice management team has agreed to upgrade the coffee service area to include an imported ESK4-220V espresso machine at a cost of $4,500.00. The estimated gross income from the machine is $3,365.00 a year with a profit margin of 72%. What would be the payback period for this equipment purchase? -0.54 years -0.75 years -1.86 years -2.22 years - answer-1.86 years

WORK

$3,365 x 0.72 = $2,422.80 (profit) $4,500/$2,422.80 = 1. To keep the menu interesting to the students, The Parkway School Foodservice menu items are rotated on a monthly basis. This menu type is classified as a: -static menu. -single-use menu. -school lunch program menu. -cycle menu - answer-Cycle menu What drives kitchen layout, staffing, and inventory? -Food cost -Menu -Union contract -Management style - answer-Menu Which of the following can reduce overproduction? -Accurate forecasting -Small-batch cooking -Freezing prepared items -All of the above - answer-All of the above What gauge of stainless steel is most common in foodservice operations?

-All of the above. - answer-All of the above A menu style that has all components of a meal priced individually is known as: -prix fixe

-table d'hôte -à la carte -family style - answer-à la carte The evaluation tool that is used for effective planning and controls functions of management is called: -PERT chart -MIS processing -HACCP -strategic planning - answer-PERT chart One part of the brain that is critical to regulating hunger and satiety is the: -cerebral cortex. -cerebellum. -hypothalamus -medulla. - answer-Hypothalamus Which of the following gastrointestinal hormones has the effect of increasing appetite? -Cholecystokinin -Ghrelin -Enterostatin -Peripheral hormone peptide YY - answer-Ghrelin Two fats that are high in saturated fat and solid at room temperature include: -coconut oil and safflower oil. -corn oil and palm kernel oil. -soybean oil and palm oil. -coconut oil and palm kernel oil - answer-Coconut oil and palm kernel oil

Which of the following oils is an adequate source of medium-chain triglycerides (MCT)? -Corn oil -Coconut oil -Safflower oil -Soybean oil - answer-Coconut oil The pathway of glucose to pyruvate during anaerobic conditions results in: -acetyl CoA. -carbon dioxide. -fatty acids. -lactic acids - answer-Lactic acids Breastfed infants of mothers who consumed a vegan diet while pregnant would benefit from supplementation of what micronutrient? -Niacin -Calcium -Vitamin B- -Vitamin A - answer-Vitamin B- When pickling foods, the level of brine acidity is critical not only for acceptable flavor and texture, but also for safety of the product. The appropriate acidity level of the vinegar used must be at least: -3% -5% -10% -15% - answer-5% New obesity diagnoses among adolescents living in County A measured over a 5- year period represent which of the following? -Incidence

-Prevalence -Epidemiology -Hazard - answer-Incidence Which set of dietary intake values establishes a goal for dietary intake that will meet the needs of nearly all healthy people? -Estimated Average Requirement -Recommended Dietary Allowance -Adequate Intake -Tolerable Upper Intake Level - answer-Recommended Dietary Allowance Recommended Dietary Allowance (RDA) is the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97% to 98%) healthy individuals in a group. The Estimated Average Requirement (EAR) is the intake that meets the established nutrient needs of one-half of the individuals in a specific group. Adequate Intake (AI) is an estimate of average requirements when evidence is not available to establish an RDA. Tolerable Upper Intake Level (UL) is the maximum intake by an individual that is unlikely to pose risks for adverse health effect in a healthy individual in a specific group The tricarboxylic cycle begins with the conversion of pyruvate to: -acetyl CoA -oxaloacetate. -ATP. -hydrogen ions. - answer-Acetyl CoA When cooking poultry, it should reach an internal temperature of: -135°F for 15 seconds. -145°F for 15 seconds. -165°F for 15 seconds -165°F for 20 seconds. - answer-165°F for 15 seconds

Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration? -Fermentation -Browning -Biological spoilage -Freezer burn - answer-Browning *What is the primary regulatory agency responsible for the safety of imported fish?

-Environmental Protection Agency (EPA) -Food and Drug Administration (FDA) -United States Department of Agriculture (USDA) -United States Department of International Commerce (USDIC) - answer-Food and Drug Administration (FDA) Which of the following foods should a pregnant woman avoid? -King mackerel -Tuna -Trout -Shrimp - answer-King mackerel In the Nutrition Care Process, where should the dietetics professional note the client's BMI? -Food/nutrition-related history -Biochemical data, medical tests and procedures -Anthropometric measurements -Nutrition-focused physical findings - answer-Anthropometric measurements *The diet office was excited about having their holiday luncheon at Dominic's, a new Italian restaurant. The menu contained many interesting dishes. Unable to decide who should order which dish, they asked their server for some guidance and

she replied, "Not to worry, all of the food will be served on platters for you all to share and pass around the table." The service style at Dominic's is:* -self-serve. -French style -family style -American style - answer-Family style Which of the following foodservice systems involves foods that are prepared and assembled on trays in one location and transported to other locations for service? -Decentralized meal assembly -Centralized meal assembly -Ready-prepared meal production -Tray service - answer-Centralized meal assembly Which of the following is true of strategic planning? -Performance improvement is focused on identifying and resolving issues -Performance improvement is focused on specifying goals and objectives and translating them into work programs -It is less likely to identify how to achieve an idealized version of the organization compared with long-range planning -It focuses solely on the internal environment of the organization. - answer- Performance improvement is focused on identifying and resolving issues A manager always defers to her workers to reach an agreement among themselves, then she adopts the majority decision. Her leadership style is: -democratic -autocratic. -consensus. -participative. - answer-Democratic What characteristic is KEY to an efficient and effective system?

-Continuous response and adaptation to the system -Flow of resources -Interdependency of parts -Achievement of subunit objectives - answer-Interdependency of parts