Monounsaturated fat mufa - Study guides, Class notes & Summaries

RD Exam Domain 1 Test Questions and Answers – 100% Correct 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 - Correct answer the weight of ice cream" "What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - Correct answer di...

CDR RD Exam Questions with All Correct Answers A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to: 1. Add color 2. Improve taste 3. Retain water and add protein 4. Act as an emulsifier - Answer-3. Retain water and add protein A viscosimeter measures: - Answer-Consistency Adding bran to a recipe will: 1. Increase the volume 2. Decrease the volume 3. Require an increase in oven temperature 4. Require a decrease in over temperature - Answer-2. Decreas...

Nutrition Exam 1 Questions and correct answers What is the difference between an essential and non essential nutrient? - Correct answer Essential: comes from external source (can't be made by other nutrients) Non essential: body make from nutrients in food" "What's the purpose of the Daily Reference Intakes (DRI's)? - Correct answer prevent toxicity, to get enough but not too much, aim for recommended daily allowance" "Name the six classes of nutrients: - Correct answer carbs ...

CDR RD 2023 Exam Questions and Answers All Correct A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to: 1. Add color 2. Improve taste 3. Retain water and add protein 4. Act as an emulsifier - Answer-3. Retain water and add protein A viscosimeter measures: - Answer-Consistency Adding bran to a recipe will: 1. Increase the volume 2. Decrease the volume 3. Require an increase in oven temperature 4. Require a decrease in over temperature - Answer-2. ...

Considerations of food choice for asphyxiation in regards to texture and shape - ANSWER -Food items shaped like a tube -Foods that are firm, smooth, or slick may slide -Dry, hard foods may be hard to chew but easy to swallow whole -Sticky foods can stick to the back or roof of the mouth and block the throat -Hard-to-chew foods that are fibrous and tough Kilocalorie (Calorie) values - ANSWER Carbs- 4 kcal per gram Protein- 4 kcal per gram Lipids (fats)- 9 kcal per gram Alcohol- 7 kcal p...

NSC Exam Questions and Answers Carb function in the body - ANSWERS Main energy source Glycemic Index - ANSWERS ranking foods based on the relative blood glucose response observed after ingesting them. High glucose response= high glycemic index low glucose response= low glycemic index. Monosaccharides - ANSWERS glucose, fructose, galactose Disaccharides - ANSWERS sucrose, lactose, maltose Polysaccharides - ANSWERS thousands of molecules bound together-starch, glycogen, fiber Soluble ...

SECTION ONE 1. are people or organizations paying for health care services a. Payers b. Providers c. Facilities 2. LTC mean a. Length of care b. Length of cure c. Long term care 3. When an individual is expected to die from an illness, it is referred to as a a. Terminal illness b. Acute illness c. Chronic illness 4. Most conditions seen in long term care facilities are chronic a. True b. False 5. care is given in hospitals and ambulatory surgical centers. a. Acute care b. H...

SECTION ONE 1. are people or organizations paying for health care services a. Payers b. Providers c. Facilities 2. LTC mean a. Length of care b. Length of cure c. Long term care 3. When an individual is expected to die from an illness, it is referred to as a a. Terminal illness b. Acute illness c. Chronic illness 4. Most conditions seen in long term care facilities are chronic a. True b. False 5. care is given in hospitals and ambulatory surgical centers. a. Acute care b. H...

SECTION ONE 1. are people or organizations paying for health care services a. Payers b. Providers c. Facilities 2. LTC mean a. Length of care b. Length of cure c. Long term care 3. When an individual is expected to die from an illness, it is referred to as a a. Terminal illness b. Acute illness c. Chronic illness 4. Most conditions seen in long term care facilities are chronic a. True b. False 5. care is given in hospitals and ambulatory surgical centers. a. Acute care b. H...

FNDH 620 Exam 2/Pop Quizzes 2022 – COMPLETE SOLUTION (212 Questions with 100% Correct Answers) Document Content and Description Below FNDH 620 Exam 2/Pop Quizzes 2022 – COMPLETE SOLUTION (212 Questions with 100% Correct Answers) What are the most prevalent saturated fatty acids in the average US diet? A. palmitic and stearic a cid B. oleic and linoleic C. linoleic and linolenic D. acetic and butyric - A. palmitic and stearic acid What is formed when fatty acids are oxidized in the mitochon...