Medicine
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Subject: Dietetics and Nutrition. Type: Registered Dietitian Exam. Due date: 3 days. Price: $19
Questions:
1. When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served
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6. The end products of cellular oxidation are: a. water, carbon dioxide, energy b. carbon, hydrogen, nitrogen c. indigestible fiber, nitrogen d. monosaccharides, amino acids, energy
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2. What is the process by which the water content of vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation
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7. Carbohydrates listed in order of decreasing sweetness are: a. fructose, glucose, sucrose, sorbitol b. sucrose, glucose, fructose, sorbitol c. fructose, sucrose, glucose, sorbitol d. sorbitol, fructose, sucrose, glucose
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3. Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? a. milk b. flour c. sugar d. baking powder
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8. The flakiness of pie crust depends on: a. type of fat b. oxidation of fat c. temperature of the fat d. oven temperature
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4. Why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface tension is lower d. the surface tension is higher
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9. If the sole source of protein is gelatin, growth in inhibited because: a. gelatin has no tryptophan and is low in methionine and lysine b. gelatin has no lysine or methionine and is low in tryptophan c. gelatin has no lysine or methionine, and is low in tryptophan d. gelatin has no arginine
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5. Which pigment does not change color in an acid or an alkaline solution? a. anthocyanin b. chlorophyll c. carotenoid d. flavones
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10. A #10 can holds how many cups of product? a. 10 b. 13 c. 12 d. 5
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11. If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be: a. an increase in size because there is less fat b. a decrease in size because there is more fat c. no change d. an increase in size because there is more fat
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16. Where is lactose absorbed? a. small intestine b. stomach c. pancreas d. liver
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12. Fat produces more calories than carbohydrate because: a. fat has more carbon and hydrogen in relation to oxygen b. fat has less carbon in relation to oxygen c. fat is a larger molecule d. fat is smaller molecule
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17. Considering the following smoke point of various fats, which would be the best to use for frying? a. 300 F b. 325 F c. 375 F d. 400 F
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13. Research has shown that neural tube defects can be reduce with proper supplementation of : a. iron b. folic acid c. glutamine d. arginine
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18. Which minerals are involved in carbohydrate metabolism? a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc
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14. The best laboratory value to use in assessing iron status is: a. hemoglobin b. hematocrit c. ferritin d. serum iron
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19. Acidic chime becomes neutralized in the duodenum by: a. a mixing with bicarbonate and fluids b. mixing with alkaline intestinal enzymes c. mixing with sodium and potassium d. mixing with bile
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15. Which is the best flour to use when making cakes? a. graham flour b. all-purpose flour c. whole wheat flour d. durum wheat flour
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20. The colon functions in the absorption of: a. amino acid, fatty acids b. unsaturated fatty acids, electrolytes c. water, salt, vitamin K, thiamin, riboflavin d. glucose and fatty acids
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21. To prevent frozen gravy from separating when thawed: a. reheat slowly and stir constantly b. thaw it before heating and stir constantly c. prepare it with modified starch d. cook it longer before freezing to stabilize the gravy
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26. An increased plasma pyruvate level is an indication of: a. Iron deficiency b. riboflavin deficiency c. excess carbohydrate ingestion d. thiamin deficiency
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22. How much fluid is lost through insensible losses a. 0.5 liters b. 1 liter c. 2 liters d. 3-4 liters
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27. Which of the following stabilizes an egg white foam? a. an acid b. water c. flour d. salt
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23. An amino acid that cannot be produce by the body is a. alanine b. glycine c. tyrosine d. tryptophan
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28. Winterized oil is: a. cloudy when refrigerated b. clear when refrigerated c. cloudy when stored for long periods of time d. clear only if kept at room temperature
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24. The following is an irreversible reaction: a. Pyruvic acid into lactic acid b. pyruvic acid into acetyl CoA c. glucose-6-phosphate into glycogen d. glucose-6-phosphate into pyruvate
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29. What may cause EKG abnormalities? a. high serum potassium level b. low serum potassium level c. low serum sodium level d. high serum sodium level
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25. Riboflavin, thiamin and niacin are all involved in the: a. metabolism of carbohydrate b. metabolism of fat c. metabolism of protein d. production of amino acids
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30. In the fed state, the brain uses which nutrient as a source of energy? a. fatty acid b. lactic acid c. glucose d. ketone bodies
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31. In starvation, the brain uses which nutrient as an energy source? a. fatty acid b. lactic acid c. glucose d. ketone bodies
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36. Protein-bound iodine (PBI) measures: a. nutritional status b. toxic levels of iodine c. deficiency of epinephrine d. level of thyroxine being produced
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32. Gluconeogenesis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen
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37. The hormone epinephrine: a. lowers blood glucose during catabolic stress b. raises blood glucose during catabolic stress c. is secreted from the pituitary gland d. stimulates glycogen production
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33. Glycolysis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen
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38. A provitamin is: a. a nutrient that can be converted into a vitamin b. a vitamin that can be converted into a nutrient c. the endogenous from of a vitamin d. a man-made copy of a vitamin
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34. Glycogenolysis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen
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39. The formula for producing the active form of vitamin D is: a. vitamin converting into 7 – dehydrocholesterol b. ergosterol converting into calciferol c. cholesterol converting into calciferol d. 7 – dehydrocholesterol converting into calciferol
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35. The end product of aerobic glycolysis is: a. acetyl – CoA b. pyruvic acid c. lactic acid d. glycogen
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40. In the human, vitamin K is affected by: a. anticoagulants and antibiotics b. iodine c. water – soluble vitamins d. gluten
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41. Which hormone regulates calcium levels? a. insulin b. thyroid c. parathyroid d. aldosterone
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46. Food iron is in the __________ form. a. ferric b. ferritin c. transferrin d. ferrous
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42. Pyridoxine acts as a coenzyme in: a. iron transfer b. deamination and transamination c. fat transfer through the lymphatic system d. osmotic pressure of body fluids
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47. Food iron is reduced in the stomach to the more absorbable form of: a. ferric b. ferrous c. transferrin d. ferritin
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43. Which of the following are synthesized by intestinal bacteria? a. biotin, pantothenic acid, vitamin K b. vitamin E, vitamin K, biotin c. pyridoxine, vitamin E d. ascorbic acid, pyridoxine, vitamin K
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48. Which would aid the absorption of an iron supplement? a. cow’s milk, eggs b. orange juice, hamburger c. milk, eggs, cheese d. dates, eggs
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44. Ascorbic acid aids in healing. Which of the following applies? a. collagen → hydroxyproline b. proline → hydroxyproline c. hydroxyproline → proline → collagen d. hydroxyproline → collagen
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49. Bile is produced in the _________ and stored in the ______. a. liver, gallbladder b. gallbladder, liver c. liver, liver d. gallbladder, gallbladder
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45. Biotin is considered a coenzyme in the synthesis of: a. protein b. carbohydrate c. glycogen d. fatty acids
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50. Cholecystokinin causes: a. contraction of gallbladder b. peristalsis c. secretion of pancreatic juice d. contraction of the liver
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51. Which enzymes are involved in protein digestion? a. ptyalin, lipase, sucrase b. amylase, lipase, trypsin c. pepsin, trypsin, chymotrypsin, carboxypeptidase d. trypsin, lipase, amylase
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56. NADPH is: a. essential in the synthesis of fatty acids b. essential in the synthesis of glycogen c. involved in the catabolism of protein d. essential in transamination
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52. Protein digestion begins in the: a. mouth b. stomach c. small intestine d. ileum
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57. The following are required for the conversion of pyruvic acid into active acetate? a. thiamin, NAD, oxaloacetic acid, magnesium b. oxygen, pantothenic acid, vitamin E c. thiamin, niacin, riboflavin, pantothenic acid, magnesium d. pantothenic acid, oxaloacetate, citric acid
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53. Lactase is produced in the: a. stomach b. small intestine c. gallbladder d. pancreas
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58. Which vitamin acts as a coenzyme in transamination? a. pyridoxine b. thiamin c. riboflavin d. vitamin
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54. Which enzymes are secreted by the pancreas? a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin b. sucrose, maltase, lactase, aminopeptidase c. ptyalin d. aminopeptidase
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59. Glucocorticoids are: a. thyroid hormones b. pituitary hormones c. adrenal hormones d. parathyroid hormones
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55. Which conversion requires glucose – 6 – phosphatase? a. glucose into liver glycogen b. glucose into pyruvic acid c. pyruvic acid into lactic acid d. liver glycogen into glucose
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60. Glucocorticoids: a. convert glucose into protein b. convert fatty acids into glucose c. convert glucose into fat d. convert protein into glucose
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61. Dietary fat enters the blood as ___ and leaves the liver as___. a. phospholipids, chylomicrons b. chylomicrons, phospholipids c. chylomicrons, lipoproteins d. lipoproteins, chylomicrons
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66. How many mEq of sodium are in 1 gram of sodium? a. 25 b. 43 c. 65 d. 110
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62. The oxidation of fatty acids forms: a. acetyl CoA b. pyruvic acid c. lactic acid d. oxaloacetate
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67. How can you preserve thiamin when cooking pork? a. use the drippings after the fat has been removed b. insert a meat thermometer and cook it to 145’F in an oven at 325’ c. increase the cooking temperature to lessen cooking time d. add a small quantity of water during cooking
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63. The best way to monitor an infant’s failure to thrive is to plot: a. weight for length b. length for age c. weight d. weight for age
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68. A good source of vitamin A for pre-school children would be: a. grapes b. watermelon c. cantaloupe pieces d. banana
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64. Which of the following can be reversed with vitamin A? a. xerophthalmia b. nyctalopia c. Wilson’s disease d. homocysteinuria
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69. Which amino acid is especially glucogenic? a. alanine b. threonine c. valine d. methionine
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65. If energy needs increase, which vitamins are needed in higher amounts? a. A, C, folate b. A, C, thiamin c. thiamin, niacin, riboflavin, pantothenic acid d. pyridoxine, cyanocobalamin
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70. If carbohydrate intake is increased, which vitamin needs to be increased? a. thiamin b. niacin c. riboflavin d. pyridoxine
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71. The rate of oxidation of which branched-chain amino acid increases significantly during moderate exercise? a. leucine b. phenylalanine c. tyrosine d. threonine
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76. Excess amounts of zinc may lead to a deficiency of: a. copper b. magnesium c. folate d. cobalt
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72. What should you do with leftover sliced beef from lunch? a. throw it out b. let the meat cool at room temperature and then serve within two days c. refrigerate immediately and then serve within two days d. keep it in the warmer unit dinner time
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77. When adding bran to a flour mixture, what should be changed? a. baking temperature b. increase the fat and liquid c. increase the oxidizing agent d. increase the flour and liquid
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73. A food is bacteria-safe if it is: a. neutral and moist b. neutral and dry c. acidic and dry d. acidic and moist
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78. A food item provides 45 grams of carbohydrate, 10 grams of protein and 10 grams of fat. What percent of total calories comes from fat? a. 34% b. 29% c. 23% d. 20%
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74. French fries made from stored potatoes would have changes in: I. taste II. appearance III. texture a. I, II, III b. II, III c. I d. I, III
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79. Which of the following is a digestive enzyme secreted by the pancreas? a. pepsin b. amylase c. lactase d. maltase
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75. What percent of protein and fat converts to glucose? a. 58% protein, 10% fat b. 10% protein, 60% fat c. 30% protein, 30% fat d. 20% protein, 40% fat
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80. Sugar tenderizes a baked good by: a. absorbing some of the water that gluten needs b. increasing the strength of the gluten c. increasing the action of the leavening agent d. starting gluten development
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Answers:
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1 |
c |
11 |
b |
21 |
c |
31 |
d |
41 |
c |
51 |
c |
61 |
c |
71 |
a |
2 |
c |
12 |
a |
22 |
b |
32 |
b |
42 |
b |
52 |
b |
62 |
a |
72 |
c |
3 |
c |
13 |
b |
23 |
d |
33 |
a |
43 |
a |
53 |
b |
63 |
a |
73 |
c |
4 |
c |
14 |
c |
24 |
b |
34 |
c |
44 |
b |
54 |
a |
64 |
b |
74 |
a |
5 |
c |
15 |
b |
25 |
a |
35 |
b |
45 |
d |
55 |
d |
65 |
c |
75 |
a |
6 |
a |
16 |
a |
26 |
d |
36 |
d |
46 |
a |
56 |
a |
66 |
b |
76 |
a |
7 |
c |
17 |
d |
27 |
a |
37 |
b |
47 |
b |
57 |
c |
67 |
b |
77 |
d |
8 |
a |
18 |
b |
28 |
b |
38 |
a |
48 |
b |
58 |
a |
68 |
c |
78 |
b |
9 |
a |
19 |
a |
29 |
a |
39 |
d |
49 |
a |
59 |
c |
69 |
a |
79 |
b |
10 |
b |
20 |
c |
30 |
c |
40 |
a |
50 |
a |
60 |
d |
70 |
a |
80 |
a |