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22 Cards in this Set
- Front
- Back
Which of the following cooking methods is recommended for cuts of beef such as stew beef, short ribs, chuck steak or beef round?
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4. - Braising
-- because these cuts of meats are less tender and require a moist method of cooking to improve tenderness |
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Egg yolks used in lemon meringue pie primarily serve as which of the following agents?
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2. coloring agent
-- because lemon doesn't provide the same rich yellow color
-- whole eggs are used as emulsifying, thickening, and textural agents |
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Which of the following is not an ingredient in baking powder?
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4. potassium bicarbonate
-- baking powder is a leavening agent
-- the baking soda (sodium bicarbonate) acts as an alkaline salt, the cream of tartar acts as the acidic salt, and the corn starch absorbs moisture |
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Chronic alcoholics are most likely to be deficient in the following nutrients except:
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4. vitamin c |
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The end product of sucrose digestion is:
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1. glucose and fructose |
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The end product of maltose digestion is:
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4. 2 glucose molecules |
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The end product of lactose digestion is:
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2. glucose and galactose |
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Protein digestion begins in the:
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2. stomach |
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A deficiency of vitamin D results in:
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1. rickets |
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Best sources of vitamin D? |
dairy products, fish, eggs, cod liver oil |
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All the following are true about vitamin C except:
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4. the RDA is 75 mg for women and 100 mg for men
-- RDA for women is 75 mg/day
-- RDA for pregnant women is 85 mg/day
-- RDA for lactating women is 120 mg/day
-- RDA for men is 90 mg/day |
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A nutrition screen must be completed by which of the following?
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4. a trained professional (not necessarily an RD or DTR) |
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Which of the following laboratory data would best indicate nutritional risk?
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1. fasting blood glucose level of 130 mg/dL |
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What is a normal fasting blood glucose (FBG) level? |
70-99 mg/dL |
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What is a FBG level that indicates prediabetes? |
100-125 mg/dL |
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What is a FBG level that indicate diabetes? |
126 mg/dL and above |
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Which of the following statements is not true about dietary history?
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2. a 24-hour recall is the most accurate way to obtain information about an individual's dietary history
-- a 24-hour recall may be helpful, but it may not always be the most accurate as the person may not eat his/her typical diet and/or may struggle to accurately recall all the food consumed |
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A BMI of 28 is considered to be:
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2. overweight
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A BMI of 18.5 is considered to be:
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4. normal weight
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A BMI of 18.0 is considered to be:
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1. underweight
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A BMI of 30 is considered to be:
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3. obese
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Anthropometric measurements for children should include:
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3. weight for age, height or length for age and head circumference up to the age of 3 |