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RD Exam: Jean Inman Study Guide Domain
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Fruits and veggies: what is crispness due to? - ✔✔osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - ✔✔ethylene gas chlorophyll + acid/heat = - ✔✔pheophytin Chlorophyll + alkaline = - ✔✔chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - ✔✔true alkaline and acidic solutions have effect on fruits and veggies with a yellow or orange pigments - ✔✔little when should berries and mushrooms be washed? - ✔✔JUST before serving how much juice would 12 oranges yield? - ✔✔ 1 quart of juice why do frozen fruits and veggies have a shorter cooking time? - ✔✔because blanching and freezing have made them tender. what is blanching? - ✔✔immersion in boiling water for a short time. how do you cook cauliflower? - ✔✔short time, covered
how do you cook cabbage to minimize the development of a strong flavor? ( 3 steps) - ✔✔cook for a short time keep lid off initially to let acids escape cook in large amount of water
10 can = cups - ✔✔ 13
how many cans per case associated with # 10 can - ✔✔ 6
10 can = to servings - ✔✔ 20 - 25 servings
10 can = _lbs _oz - ✔✔ 6 lbs 9 oz.
Which organization "grades" fruits and veggies - ✔✔USDA When the USDA grades fruits and veggies, what do they base it on? ( 6 ) - ✔✔quality firmness color maturity freedom of defects uniform size and shape what are the 5 grades of fresh produce? - ✔✔Fancy Extra # 1
Combination
what is the symbol and motto to represent a healthy animal at the time of slaughter? - ✔✔a round, purple stamp "USDA Inspected and Passed" grading indicates - ✔✔quality what is the symbol to represent that the grading indicates quality? - ✔✔shield what is the safe minimal internal temp of pork, beef, veal, lamb, steaks, roast, fish? - ✔✔ 145 *F what is the safe minimal internal temp of ground beef, ground veal, ground lamb? - ✔✔ 160 *F what is the safe minimal internal temp of poultry? - ✔✔ 165 *F why are cured meats pink? - ✔✔nitrites what is one purpose of nitrites - ✔✔inhibits botulism which oil (fat) has the highest smoke point and what is that smoke point? - ✔✔safflower, 513 *F which oil (fat) has the lowest smoke point and what is that smoke point? - ✔✔butter, 350 *F what is the limiting amino acid in soybeans? - ✔✔methionine how should a fresh fish with the head still attached look? - ✔✔bright, red gills bright, shiny skin if gills on a fish with the head still attached are grey and dull, you should... - ✔✔reject it
is the concentration of PRO, fat, minerals/vits higher in the yolk or the white of an egg? - ✔✔the yolk What are the 3 grades of eggs - ✔✔AA, A, B by what process is the quality of eggs graded? - ✔✔candling what does candling show? (2 aspects) - ✔✔thickness of white location and condition of yolk which 2 aspects of an egg does grading NOT include? - ✔✔color of shell size of the egg what is syneresis? - ✔✔the "weeping", or leaking of water, from a coagulated product when does syneresis occur? - ✔✔when an egg is cooked at too high of a temp, too low of a temp for too long of a time. what is the result of syneresis? - ✔✔creates a tough, watery product egg whites at temperature whip more quickly and yield a larger volume due to surface tension - ✔✔room; lower the egg yields a stiffer, more stable emulsion than egg - ✔✔yolk; white why does the egg yolk yield a stiffer, more stable emulsion than egg white? - ✔✔PRO content why does the surface of egg yolks turn green when overcooked or allowed to cool slowly? - ✔✔Fe from yolk + S from whole egg = FeS
why is processed cheese better for cooking? - ✔✔the fat will not separate out what most common emulsifier is added to processed cheese? - ✔✔disodium phosphate quick cooking cereals have added (hint: its an emulsifier) - ✔✔disodium phosphate Disodium phosphate is used in quick cooking cereals for which reason? - ✔✔makes cereal alkaline so particles swell faster T/F: you should avoid disodium phosphate in which diet? - ✔✔low sodium diet why do you want to use the entire grain that's freshly ground in "graham, whole wheat? - ✔✔spoils quickly d/t fat in germ what % PRO is bread (hard wheat) flour? - ✔✔ 11. 8 % what % PRO is all purpose flour? - ✔✔ 10. 5 % what % PRO is pastry flour? - ✔✔ 7. 9 % what % PRO is cake flour? - ✔✔ 7. 5 % T/F: cake flour has the highest % PRO and bread flour has the lowest % PRO - ✔✔FALSE cake flour has the least amount of PRO, bread flour has the most when cooking rice, what's the ratio of rice to water? - ✔✔ 1 c rice : 2 c water
in regards to leavening agents, which 2 actions produce carbon dioxide? - ✔✔ 1 ) yeast on sugar 2 ) acid on baking soda baking powder is more causing the loss of in baked goods
✔✔old; alkaline; thiamin what does 'hygroscopic' mean? - ✔✔modifies texture by tenderizing by absorbing water. what 2 purposes does the hygroscopic process serve pertaining to gluten? - ✔✔ 1 ) softens gluten 2 ) prevents gluten development by absorbing some of the water that gluten needs what are the 2 basic ingredients of quick breads? - ✔✔egg and flour what happens if there is excess mixing in quick bread? (4 aspects) - ✔✔loss of CO 2 over developed gluten tunnels from top to bottom creates a tough + heavy product what 3 aspects make up a RICH cake? - ✔✔increased sugar increased fat increased egg what is the benefit of increased sugar, fat, and egg in a RICH cake? - ✔✔increases keeping quality. which 4 base ingredients make up pastry dough? - ✔✔flour fat liquid
at what temp is bromelain inactivated? - ✔✔ 170 - 180 *F What is papain and what is it used for? - ✔✔proteolytic enzyme; to prevent gelation what 4 purposes does sorbitol have? - ✔✔humectant sweetener bulking agent limits mold what does humectant mean? - ✔✔retains water what are the 2 examples of mold inhibitors? - ✔✔propionate sodium benzoate what is MSG and what is it's purpose - ✔✔a flavor enhancer provides umami What does DFAP stand for and what is it? - ✔✔descriptive flavor analysis profile a trained panel analyzes and records the aroma and flavor in great detail. what are the 5 objective measures of food quality? - ✔✔-penetrometer
- viscosimeter
- line-spread test
- specific gravity
- counting & measuring lumps in sauce T/F: objective measures of food quality are physical measurements - ✔✔true
What does a penetrometer measure? - ✔✔tenderness, firmness; baked custards what does a viscosimeter measure? - ✔✔measures viscosity of liquids that flow on an INCLINED PLANE OR ON A ROTATIONAL BASIS what does a line-spread test measure? - ✔✔measures viscosity of liquids or semi-solids that flow on a FLAT SURFACE. What 3 things does specific gravity measure? - ✔✔compares lightness of products (egg white foams) ratio of the density of a food to that of water weight of a given volume of sample divided by weight of same volume of water which phytochemical is an anthoxanthin in soybeans and may lower elevated cholesterol: a) indoles b) isoflavones - ✔✔b) isoflavones label regulations are regulated by a) the FDA b) the USDA c) the FNDDS d) the NIH - ✔✔a) the FDA if a company was to claim something was "low calorie", the product cannot contain over calories per serving - ✔✔ 40 kcals/serving if a company was to claim something was "low fat", the product cannot contain over g of fat per serving - ✔✔ 3
What is personal promotion in regards to to promoting or informing consumers of educational programs? - ✔✔presentations health fairs cooking demonstrations media interviews Personal Promotion: contact provides feedback - ✔✔direct contact provides positive feedback What is sales promotion in regards to to promoting or informing consumers of educational programs? - ✔✔short term incentives to encourage purchases ex: coupons What is public relations in regards to to promoting or informing consumers of educational programs? - ✔✔organized effort to promote a favorable image through news coverage or goodwill. What are the 3 domains of learning? - ✔✔cognitive, affective, psychomotor what is cognitive learning - ✔✔acquisition of knowledge or subject matter (factual information) What is affective learning? - ✔✔acquisition of attitudes and values, growth and feelings or emotions what is psychomotor learning? - ✔✔acquisition of muscular skills ex: food prep, exercises what are the 5 transtheoretical stages of change? - ✔✔pre-contemplation contemplation preparation action
maintenance What is pre-contemplation? - ✔✔no intention of changing behavior What is contemplation? - ✔✔acknowledging there is a problem but not ready or willing to make a change What is the preparation stage? - ✔✔making formal plan of action for change what is the action stage? - ✔✔attempts made to modify behavior what is the maintenance stage? - ✔✔sustained change over time; begins 6 months after action has started and continues indefinitely active involvement of the learner permits the least/greatest retention - ✔✔greatest what is active or reflective listening? - ✔✔paraphrase or repeat back what was just said in regards to the 5 counselor's responses to a client: which 4 should they be, and which 1 shouldn't it be? hint: should: ERUP shouldn't: H - ✔✔should: evaluative, reassuring, probing, understanding shouldn't: hostile Motivational interviewing is a method for enhancing motivation. - ✔✔client-centered; intrinsic
an objective test is a type of FORMAL evaluation method that is not well suited for clinic or community setting. Which formal evaluation strategy IS well suited for clinical/community setting? a) objective test b) subjective test c) rejected test d) performance test - ✔✔d) performance test T/F: an example of a formal objective test is a multiple choice test - ✔✔True T/F: in a formal performance test, the client is asked to complete a task based on learning objectives. - ✔✔True What does EHR stand for? a) electronic health record b) electronic HIPAA record c) electric HIPPO record d) electric health record - ✔✔a) electronic health record what does EMR stand for? a) emergency medical responder b) electro-magnetic radiation c) electronic medical record d) entertainment media research - ✔✔c) electronic medical record
In regards to public policy, advocacy, and legislation, which bill must be passed to provide funding? a) appropriations bill b) financial request bill c) monetary funding bill d) fiscal giving's bill - ✔✔a) appropriations bill In regards to public policy, advocacy, and legislation, which resource serves notices of public hearings, proposed & final rules, agency decisions (all published weekly) & lists changes in the USDA food programs? a) USDA b) Federal Register c) Congressional Record d) Congressional Index - ✔✔b) Federal Register what are the 3 main characteristics of a meta analysis studies? - ✔✔ 1 ) similar design 2 ) defined inclusion and exclusion criterial 3 ) published, peer reviewed studies in regards to research, what does QUOROM have? - ✔✔proposed quality standards for the review and monitoring of systematic reviews and meta-analysis of RCT's in regards to research, what is PRISMA and which type of research trials does it FOCUS on? - ✔✔an evidence-based MINIMUM SET OF ITEMS FOR REPORTING. focuses on RCT's in regards to research, what does MOOSE stand for? - ✔✔Meta-analysis Of
in a quasi-experimental design, what does a 'time series' indicate? a) significant results. b) backwards interpretation. c) a note-worthy change. d) a snapshot look at one point in time. - ✔✔c) a note-worthy change What does the IRB stand for and what government program are they housed under? - ✔✔Institutional Review Board; FDA What is the IRB ( 2 )? - ✔✔review and approve research involving human subjects ensures ethical and federal guidelines being met. which 3 other names may the IRB go by (acronyms only) a) FDA, USDA, CAD b) IEC, ERB, RRB c) PUFA, MUFA, CHO d) IRS, FDA, PUFA - ✔✔b) IEC, ERB, RRB ANOVA: what does it do? - ✔✔evaluates validity ANOVA: when is it used? - ✔✔ 3 + products compete against one another by comparing variance within groups ANOVA: what question does it answer? - ✔✔are there significant differences anywhere among the samples?
in regards to statistical evaluation, what does 'mean' mean? a) avg of the set of data b) middle of the set of data c) most occurring value in the set of data d) cost of the set of data - ✔✔a) avg of the set of data in regards to statistical evaluation, what does 'median' mean? a) avg of the set of data b) middle of the set of data c) most occurring value in the set of data d) cost of the set of data - ✔✔b) middle of the set of data in regards to statistical evaluation, what does 'mode' mean? a) avg of the set of data b) middle of the set of data c) most occurring value in the set of data d) cost of the set of data - ✔✔c) most occurring value in the set of data what % do all of the observations lie within 1 SD of the mean in a normal distribution a) 66 b) 67 c) 68 d) 69 - ✔✔c) 68 what is the p-value of a significant difference and the results are reliable? (choose the BEST answer) a) < or equal to 0. 05 b) < or equal to 0. 055
