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Which amino acids must be present in a parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine
b. tryptophan, phenylalanine, threonine, isoleucine
A parenteral solution requires adequate supplementation of all essential amino acids.
Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH of the military- branched amino acids are leucine, isoleucine, and valine. Note: arganine and glutamine are conditionally essential.
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
c. the weight of the ice cream
Overrun is the increase in volume from freezing and whipping which is used to determine the weight. In ice cream, overrun should be 70-80%
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. retro-gradation
c. diffusion
Diffusion is when particles move from higher to lower concentration. In this example, the concentrated salt (higher concentration) moves towards the area of lower concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more concentrated side of memebrane (semi-permeable membrane).
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
c. sugar
Sugar provides tenderness (as hydrogroscopic) and flavor in baking. When too much is added, this results in falling in the center and coarse texture. Not enough sugar causes poor volume.
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
c. the surface tension is lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones
c. carotenoid
Carotenoids have little to no change when exposed to acid or base.
Anthocyanin is a type of flavone and turns bright red in acid, blue in base. Chlorophyll turns olive green in acid (pheophytin), and bright green in base (chlorophyllin).
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
a. water, carbon dioxide, energy
Cellular respiration is an oxidative process whereby an electron donor is oxidized and oxygen is reduced to produce carbon dioxide, water, and energy.
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
c. fructose, sucrose, glucose, sorbitol
The order of carbohydrates from sweetest to least sweet is as follows: fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose, lactose. Mainly remember that fructose is the sweetest, sucrose is sweeter than glucose, and glucose is sweeter than sorbitol and mannitol.
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature
a. type of fat
Flakiness is promote by leaving fat in coarse particles. Fat in pieces melts and flows, leaving a hole where steam colleccts and pushes upward against the upper surface of the resulting cell. The cell is locked into that extended position, resulting in a flaky crust
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5
b. 13
#10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also considered 3 quarts but dont get confused about cups because 3 quarts = 12 cups, most sources indicate 13 cups so just use that)
If the sole source of protein is gelatin, growth is inhibited because:
a. gelatin has no tryptophan and is low in methionine and lysine
b. gelatin has no methionine and is low in tryptophan
c. gelatin has no lysine or methionine, and is low in tryptophan
d. gelatin has no arginine
a. gelatin has no tryptophan and is low in methionine and lysine
Gelatin is not a complete protein source. It has no tryptophan and is low in methionie and lysine. Can to remember this by thinking gelaTiN has No Tyrpotophan, and geLatiN is LOW in LYSINE and methioNeNe.
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
b. a decrease in size because there is more fat
The % fat in half and half is no less than 10.5% fat, and the % fat in whipped cream 35%. Subsequently, you are increasing the amount of fat in the ice cream. When increasing the amount of fat in ice cream, it decreases in size because fat inferes with crystal formation, making crystals small and smoother. More fat = smaller crystals, less fat = bigger crystals.
Fat produces more calories than carbohydrate because:
a. fat has more carbon and hydrogen in relation to oxygen
b. fat has less carbon and hydrogen in relation to oxygen
c. fat is a larger molecule
d. fat is a smaller molecule
a. fat has more carbon and hydrogen in relation to oxygen
Research has show that neural tube defects can be reduced with proper supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine
b. folic acid
Supplement 400 mcg per day in pregnant women to prevent neural tube defects, such as spina bifida and anencephaly.
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron
c. ferritin
Ferritin is the storage form of iron, and thus indicates if adequate stores. Ferritin indicates the size of iron storage pool. Hemoglobin and hematocrit will be low in IDA, pernicious anemia, and folate deficiency anemia so while it is a helpful indicator, it is not the best lab value to assess iron status specifically.
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
b. all-purpose flour
When making cakes, you want to use a lower protein, higher starch flour as it has the weakest and least gluten formation. Low protein flour = tender crumb, higher protein flour = chewy crumb (i.e. pizza). The preferred flour would be cake flour. If cake flour is not available, would use pastry flour. If pastry flour is not available, then all-purpose flour would be used.
Graham flour is whole wheat flour, which would not be used in cakes. Durum wheat flour is used to make pasta.
Where is lactose absorbed
a. small intestine
b. stomach
c. pancreas
d. liver
a. small intestine
Lactose is converted by lactase into glucose and galactose on the brush border membrane of the small intestine, where it is absorbed into the enterocyte.
The pancreas releases digestive enzymes when food enters the duodenum, including pancreatic amylase.
Considering the following smoke points of various fats, which would be the best to use for frying?
a. 300F
b. 323F
c. 375F
d. 400F
d. 400F
Smoke point is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible. Most foods are fried between the temperatures of 350-450 degrees Fahrenheit so it is best to choose an oil with a smoking point above 400 degrees.
Which minerals are involved in carbohydrate metabolism
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc
b. chromium, zinc
Chromium aids in insulin action and zinc enhances insulin action.
Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
c. mixing with sodium and potassium
d. mixing with bile
a. mixing with bicarbonate and fluids
When the acidic chyme from the stomach enters the duodenum, secretin from pancreas releases bicarbonate and CCK. CCK releases digestive enzymes as well as "squeezes" the gallbladder to release bile. Bicarbonate + digestive enzymes is called "pancreatic juices". Bicarbonate and fluids work to neutralize the aciditity from chyme.
The colon functions in the absorption of:
a. amino acids, fatty acids
b. unsaturated fatty acids, electrolytes
c. water, salts, vitamin K, thiamine, riboflavin
d. glucose and fatty acids
c. water, salts, vitamin K, thiamine, riboflavin
In the colon, the majority of water absorption occurs. Think about if someone has a colectomy and colostomy. Output will be greater since the colon isn't there to absorb the water. Bile salts are also absorbed to be recycled. Vitamin K can be synthesized and absorbed by gut bacteria in the colon. Thiamin and riboflavin are primarily absorbed in the jejunum but some are absorbed when water is absorbed in colon as they are water-soluble.
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
c. prepare it with modified starch
Starch is a thickner, which would prevent seperating with thawed. Gelatinization is the swelling that occurs when starch is heated in water close to the boiling point- heat dissociates the bonds, water moves in, and swell granules which causes the paste to thicken.
How much fluid is lost through insensible losses?
a. 0.5 liters
b. 1 liter
c. 2 liters
d. 3-4 liters
b. 1 liter
Insensible fluid loss is the amount of body fluid lost daily that is not easily measured, from the respiratory system, skin, and water in the excreted stool. The exact amount is unmeasurable but is estimated to be 0.8-1.2L per day.
An amino acid that cannot be produced by the body is:
a. alanine
b. glycine
c. tyrosine
d. tryptophan
d. tryptophan
Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH of the military- branched amino acids are leucine, isoleucine, and valine. Note: arganine and glutamine are conditionally essential.
Since this question is asking which cannot be produced by the body, it is asking which is essential. Tryptophan is an essential amino acid.
The following is an irreversible reaction:
a. pyruvic acid into lactic acicd
b. pyruvic acid into acetyl coA
c. glucose-6-phosphate into glycogen
d. glucose-6-phosphate into pyruvate
b. pyruvic acid into acetyl coA
Riboflavin, thiamine, niacin are all involved in the:
a. metabolism of carbohydrate
b. metabolism of fat
c. metabolism of protein
d. production of amino acids
a. metabolism of carbohydrate
Riboflavin = FAD, FMN
Thiamin = coenzyme is TTP; cofactor for enzymes that break down glucose for energy production; plays a role in the synthesis of ribose from glucose
Niacin = NAD, NADP
An increased plasma pyruvate level is an indication of:
a. iron deficiency
b. riboflavin deficiency
c. excess carbohydrate ingestion
d. thiamine deficiency
d. thiamine deficiency
Vitamin B1 (thiamine) is a co-factor for pyruvate dehydrogenase, an essential enzyme for aerobic metabolism. In the absence of thiamine, the conversion of pyruvate to acetyl-CoA is inhibited and pyruvate cannot enter the Kreb's cycle.
Which of the following stabilizes an egg white foam?
a. an acid
b. water
c. flour
d. salt
a. an acid
An acid stiffens an egg white foam by tenderizing the protein and allowing it to extend more easily.
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
b. clear when refrigerated
Winterized oils are oil that is chilled to 45 degrees F, and then fatty acids with high melting points crystallize and are filtered out. Subsequently, winterized oil will not crystillize when cold and is CLEAR not cloudy. Winterized oils are commonly used for salad dressings and include corn, soy and cottonseed oils. Olive oil is NOT winterized.
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
a. high serum potassium level
Potassium is vital for regulating the normal electrical activity of the heart. Increased extracellular potassium reduces myocardial excitability, with depression of both pacemaking and conducting tissues.Progressively worsening hyperkalaemia leads to suppression of impulse generation by the SA node and reduced conduction by the AV node and His-Purkinje system, resulting in bradycardia and conduction blocks and ultimately cardiac arrest.
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
c. glucose
Glucose is the preferred fuel source for the brain. Those in starvation ketosis will have to use ketone bodies in place of glucose and all glycogen stores have been depleted and gluconeogenesis can no longer occur.
In starvation, the brain uses which nutrient as an energy source?
a. fatty acid
b. lactic acid
c. glucose
d. ketone bodies
d. ketone bodies
Glucose is the preferred fuel source for the brain. Those in starvation ketosis will have to use ketone bodies in place of glucose and all glycogen stores have been depleted and gluconeogenesis can no longer occur.
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
b. creation of glucose from glycerol and amino acids
Gluconeogenesis is the creation of glucose from non-CHO sources, specifically, glycerol, glucogenic amino acids, and lactate.
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
a. catabolism of carbohydrate
Glycolysis is the breakdown of glucose into pyruvate.
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
c. breakdown of glycogen releasing glucose
Lysis = breakdown.
The end product of aerobic glycolysis is:
a. acetyl - CoA
b. pyruvic acid
c. lactic acid
d. glycogen
b. pyruvic acid
Glucose --> pyruvate in aerobic
Glucose --> lactic acid in anaerobic
Protein-bound iodine (PBI) measures:
a. nutritional status
b. toxic levels of iodine
c. deficiency of epinephrine
d. level of thyroxine being produced
d. level of thyroxine being produced
Protein-bound iodine test, also called PBI test, laboratory test that indirectly assesses thyroid function by measuring the concentration of iodine bound to proteins circulating in the bloodstream.
Makes sense since the major function of iodine is the synthesis of thyroid hormones (thyroxine & triiodothyronine).
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. dtimulates glycogen production
b. raises blood glucose during catabolic stress
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 form of a vitamin
d. the man-made copy of a vitamin
a. a nutrient that can be converted into a vitamin
Beta-carotene (found in orange and yellow fruits and vegetables) is an important antioxidant and an example of provitamin A because it can be converted to Vitamin A by the human body.
The formula for producing the active form of vitamin D is:
a. vitamin D3 converting into 7-dehydrocholesterol
b. ergosterol converting into calciferol
c. cholesterol converting into calciferol
d. 7-dehydrocholesterol converting into cholecalciferol
d. 7-dehydrocholesterol converting into cholecalciferol
In cutaneous Vitamin D synthesis, the skin absorbs UVB rays at a specific wavelength with the precursor 7-dehydrocholesterol. 7-dehydrocholesterol is converted to previtamin D when it is absorbed by the skin. Previtamin D is then converted into vitamin D3 (cholecalciferol) in the bloodstream.
Once vitamin D is in the bloodstream, whether from cutaneous synthesis or dietary intake, it must undergo two hydroxylation reactions. First hydroxylation reaction: in the liver, vitamin D is converted to 25-hydroxyvitamin D3, 25(OH)vitamin D3, the main blood form. Second hydroxylation: 25-hydroxyvitamin D3 travels to the kidneys where it is hydroxylated into 1,25 dihydroxyvitamin D3 (1,25(OH)2 vitamin D3), the active form of the vitamin.
In the human, vitamin K is affected by:
a. anticoagulants and antibiotics
b. iodine
c. water-soluble vitamins
d. gluten
a. anticoagulants and antibiotics
Vitamin K = Koagulation (coagulation), blood clotting. Vitamin K increase prothrombin time and thus consistent vitmain K is necessary when someone in on a anticoagulant.
Vitamin K (in form of menaquinone) can be sythnesized by gut bacteria in the colon, and thus antibiotics would limit this ability.
Which hormone regulates calcium levels:
a. insulin
b. thyroid
c. parathyroid
d. aldosterone
c. parathyroid
When blood calcium levels fall too low: Parathyroid gland releases are stimulated to produce parathyroid hormone (PTH). PTH stimulates the kidney to convert 25(OH) vitamin Dà1,25 (OH)2 vitamin D. 1, 25 (OH)2 vitamin D then travels to the intestine where it increases synthesis of calcium transport proteins (i.e. calbindin) which increases calcium absorption. 1, 25 (OH)2 vitamin D also increases renal calcium and phosphorus reabsorption in kidney. 1, 25 (OH)2 vitamin D and PTH help to mobilize calcium and phosphorus from bone by increasing osteoclast activity (resorption).
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
b. deamination and transamination
Pyridoxine (vitamin B siX), is a coenzyme in deamination and transamination (protein metabolism). More specifically, pyridoxine is the coenzyme for AST/ALT enzyme that is inolved in transamination process.
Ex: alpha ketoglutamate + amino acid --- vit B6 --> glutamate + alpha keto acid
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
a. biotin, pantothenic acid, vitamin K
Vitamin K (in form of menaquinone) can be sythenzied by gut bacteria in the colon. Several bacterial genera that are common in the distal intestine (e.g., Bacteroides, Bifidobacterium, and Enterococcus) are known to synthesize vitamins. Thiamine, folate, biotin, riboflavin, and panthothenic acid are water-soluble vitamins that are plentiful in the diet, but that are also synthesized by gut bacteria.
Ascorbic acid aids in healing, which of the following applies?
a. collagen --> hydroxyproline
b. Proline --> hydroxyproline --> collagen
c. hydroxyproline --> proline --> collagen
d. hydroxyproline --> proline
b. Proline --> hydroxyproline --> collagen
Major function of vitamin C is collagen synthesis. Vitamin C is needed to form hydroxylysine (from lysine) and hydroxyproline (from proline), which help form the crosslinks that strengthen the collagen molecule.
Biotin is considered a coenzyme in the synthesis of:
a. protein
b. carbohydrate
c. glycogen
d. fatty acids
d. fatty acids
Biotin serves as a carboxyl (adds CO2) carrier in 4 carboxylase enzymes (carboxylations), including fatty acid synthesis (acetyl CoA to malonyl CoA).
Food iron is reduced in the stomach to the more absorbable form of:
a. ferric
b. ferrous
c. transferrin
d. ferritin
b. ferrous
Ferric (3+) is found in foods (sometimes foods can be ICk). Ferritin is the storage form of iron. Transferrin is the the iron TRANSporter. Ferrous (2+, "s" looks like a 2) is what ferric iron is converted to in the body and is often the supplemental form of iron the body for that reason (ferrous sulfate).
Food iron is in the ____ form
a. ferric
b. ferritin
c. transferrin
d. ferrous
a. ferric
Ferric (3+) is found in foods (sometimes foods can be ICk). Ferritin is the storage form of iron. Transferrin is the the iron transporter. Ferrous (2+, "s" looks like a 2) is what ferric iron is converted to in the body and is often the supplemental form of iron the body for that reason (ferrous sulfate).
Which would aid the absorption of an iron supplement?
a. cows milk, eggs
b. orange juice, hamburger
c. milk, eggs, cheese
d. dates, eggs
b. orange juice, hamburger
Vitamin C source OJ.
Bile is produced in the ____ and stored in the ______.
a. liver; gallbladder
b. gallbladder; liver
c. liver; liver
d. gallbladder; gallbladder
a. liver; gallbladder
Cholecystokinin causes:
a. contraction of the gallbladder
b. peristalisis
c. secretion of pancreatic juice
d. contraction of the liver
a. contraction of the gallbladder
CCK causes contraction of gallbladder, releasing bile for fat emulsification, and release of pancreatic digestive enzymes, including trypsinogen.
Which enzymes are involved in protein digestion?
a. ptyalin, lipase, sucrase
b. amylase, lipase, trypsin
c. pepsin, trypsin, chymotrypsin, carboxypeptidase
d. trypsin, lipase, amylase
c. pepsin, trypsin, chymotrypsin, carboxypeptidase
Pepsinogen (zymogen form) is converted to pepsin (active form) in the stomach by HCl. Pepsin then hydrolyzes peptide bonds. Zymogens (trypsinogen, chymotrypsinogen, procarboxypeptidase) are converted to active form on the brush border membrane of the enterocyte. Trypsinogen is converted to active form trypsin by enterokinase on brush border membrane. Tyrpsin then converted the other zymogens (chymotrypsinogen, procarboxypeptidase) into their active forms (chymotrypsin, carboxypeptidase), which can then hydrolyze to di and oligosaccharides.
Protein digestion begins in the:
a. mouth
b. stomach
c. small intestine
d. ileum
b. stomach
No protein digestion in the mouth. Protein digestion begins with gastric hormone, gastrin, releasing HCl and pepsinogen. HCl (from parietal cells) begins protein denaturation. HCl also converts the zymogen pepsinogen to pepsin, which hydrolyzes peptide bonds.
Lactase is produced in the:
a. stomach
b. small intestine
c. gallbladder
d. pancreas
b. small intestine
Lactose is converted by lactase into glucose and galactose on the brush border membrane of the small intestine, where it is absorbed into the enterocyte.
Which enzymes are secreted by the pancreas?
a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin
b. sucrose, maltase, lactase, aminopeptidase
c. ptyalin
d. aminopeptidase, dipeptidase
a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin
When food enters the duodenum, the pancreas releases digestive enzymes including pancreatic amylose, pancreatic lipase, cholesterol esterase, trypsin, and chymotrypsin.
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
d. Liver glycogen into glucose
Glycogen --- G6P --> glucose
*Muscles are selfish, so liver is only one that releases glycogen stores in body. Muscles do not have G6P enzyme
It is NOT glucose into liver glycogen.
Glucose --- hexokinase (in muscles) --> glycogen
Glucose --- glucokinase (in liver) --> glycogen
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
a. essential in the synthesis of fatty acids
Lipogenesis requires NADPH (think NADPH, ends with PH which sounds like "f", "f" for fat)
The following are required for the conversion of pyrivic acid into active acetate:
a. thiamine, NAD, oxaloacetic acid, magnesium
b. oxygen, pantothenic acid, vitamin E
c. thiamine, niacin, riboflavin, pantothenic acid, magnesium
d. pantothenic acid, oxaloacetate, citric acid
c. Thiamine, niacin, riboflavin, pantothenic acid, magnesium
Pyruvate to acetyl CoA requires thiamin, riboflavin, niacin, pantothenic acid and magnesium.
Oxaloacetete and ctiric acid are essential in Kreb's cycle, which is prior to pyruvate to acetyl CoA.
Which vitamin acts as a coenzyme in transamination?
a. pyridoxine
b. thiamine
c. riboflavin
d. vitamin B12
a. pyridoxine
Pyridoxine (vitamin B siX), is a coenzyme in deamination and transamination (protein metabolism). More specifically, pyridoxine is the coenzyme for AST/ALT enzyme that is inolved in transamination process.
Glucocorticoids are:
a. thyroid hormones
b. pituitary hormones
c. adrenal hormones
d. parathyroid hormones
c. adrenal hormones
Glucocorticoids are steroid hormones produced by the zona fasciculata of the adrenal cortex. Glucocorticoids promote gluconeogenesis in liver, converting proteins to glucose (GLUCOcorticoids promote GLUCOneogenesis)
Glucocorticoids:
a. convert glucose into protein
b. convert fatty acids into glucose
c. convert glucose into fat
d. convert protein into glucose
d. convert protein into glucose
Glucocorticoids are steroid hormones produced by the zona fasciculata of the adrenal cortex. Glucocorticoids promote gluconeogenesis in liver, converting proteins to glucose (GLUCOcorticoids promote GLUCOneogenesis).
Dietary fat enters the blood as ____ and leaves the liver as ______.
a. phospholipids; chylomicrons
b. chylomicrons; phospholipids
c. chylomicrons; lipoproteins
d. lipoproteins; chylomicrons
c. chylomicrons; lipoproteins
After passing through the brush border membrane of the enterocyte as a micelle, triglycerides re-esterfy into triglycerides. TG's, cholesterol, monoglycerides, and phospholipids join together to form chlyomicron. Chylomicrons enter the lymphatic system via lacteals in the villi. Chylomicrons travel to the thoraic duct where they are sent to the portal vein adn ultimately sent to the liver for processing.
The liver then produces various lipoproteins, such as VLDL, LDL, and HDL, which can leave the liver into circulation.
The oxidation of fatty acids forms:
a. acetyl CoA
b. pyruvic acid
c. lactic acid
d. oxaloacetate
a. acetyl CoA
Oxidation of fatty acids is a process that occurs to spare protein/muscle breakdown for energy during periods of starvation/fasting/malnutrition. Glucagon or epinephrine will trigger beta-oxidation to occur. The end product of beta-oxidation is 2 carbon fragments of fatty acids that combine with CoA to make acetyl CoA, which can then go to the TCA cycle and then ETC to make energy (a LOT of energy compared to CHO or protein) due to more carbons and hydrogens.
The best way to monitor an infants failure to thrive is to plot:
a. weight for length
b. length for age
c. weight
d. weight for age
a. weight for length
Failure to thrive is slow physical development in a baby or child. Wt-for-ht (length) can be used to assess short-term changes in nutritional status, as well as wasting and FTT.
Which of the following can be reversed with vitamin A?
a. xerophthalmia
b. nyctalopia
c. Wilson's disease
d. homocysteinuria
b. nyctalopia
Vitamin A deficiency causes night blindness (nyctalopia), which can be reversed by vitamin A supplementation.
Xerophthalmia (dry eye) can also be caused by vitamin A deficiency. It often cannot be reversed.
Fresh meat contamination comes mainly from:
a. botulism
b. staphylococcus
c. clostridium
d. salmonella
d. salmonella
Salmonella is a bacterial foodborne infection commonly caused by low acid foods at body or room temperature, raw/undercooked meat and poultry, eggs, raw dairy, seafood, melons.
Iron absorption is enhanced by:
a. acidic chyme in the duodenum
b. the alkalinity of the duodenum
c. oxalates and phytates
d. the absence of ascorbic acid
a. acidic chyme in the duodenum
Gastric acid lowers the pH in the proximal duodenum, enhancing the solubility and uptake of ferric iron. When gastric acid production is impaired (for instance by acid pump inhibitors such as the drug, prilosec), iron absorption is reduced substantially.
Ascorbic acid ENHANCES absorption of iron. Oxalates and phytates INHIBIT iron absorption.
Which of the following inhibits gluconeogenesis?
a. glycogen
b. insulin
c. catecholamines
d. glucocorticoids
b. insulin
Gluconeogenesis is the formation of glucose from non-CHO sources (glycerol, glucogenic AA, lactate). Gluconegenesis is a ANABOLIC reactant (building, creating), so insulin glucagon of epinephrine would be release to initiate the process. This question acts what would INHIBIT gluconeogenesis. Insulin is release when there is ENOUGH glucose in the body. If insulin were released, you know that there is circulating glucose that must be uptaken by the cells. Subsequently, insulin would inhibit gluconeogenesis.
Glucocorticoids stimulate gluconeogenesis. Catecholamines, including epinephrine, can also stimulate gluconeogenesis espeically during metabolic stress. Glycogen is the storage form of glucose, which doesn't make sense for the question.
Which has the lowest cholesterol content?
a. peanut butter and crackers
b. yogurt with fruit
c. chocolate cake
d. roast beef sandwich
a. peanut butter and crackers
Dietary cholesterol is found in animal products/byproducts. Subsuquently, peanut buter and crackers would have the lowest cholesterol content.
What is the difference between cake flour and bread flour?
a. cake flour has less gluten, weaker gluten, less protein
b. bread flour has less gluten, weaker gluten, less protein
c. cake flour has weaker gluten, but has more protein
d. bread flour has stronger gluten and less protein
a. cake flour has less gluten, weaker gluten, less protein
Think of cakes vs breads. Breads are have stronger gluten because it's typically firmer/tougher. Cakes are moister. Bread also has more protein content (chewy crumb vs lower protein content = tender crumb), and thus A is the answer.
Vitamin A is involved in:
a. growth and development
b. blood clotting
c. growth of bones and teeth
d. development of tissue and skin
a. development of tissue and skin
Vitamin A has a variety of functions. Vitamin A is involved in the visual cycle (uses 11-cis-retinal, which binds with protein opsin to form rhodopsin), maintenance of epithelial tissue (skin and lining of eyes, gut, lungs, vagina & bladder), growth (stimulates growth of epithelial cells, possibly by increasing cell surface receptors for growth factors), cellular differentiation, reproduction, and immune function.
Assuming growth in the above mentioned function would fall more under development of tissue/skin. Growth and development would be different in that case and thus not the answer.
A patient with metabolic alkalosis would have:
a. excess excretion of base through the kidneys
b. retention of base by the lungs
c. excretion of base by the lungs
d. retention of base by the kidney
d. retention of base by the kidney
Metabolic = kidneys, respiratory = lungs
Alkalosis = retention of bicarb by kidneys, acidosis = excretion of bicard by kidneys
Subsequently, metabolic alkalosis would be retention of base by the kidneys.
Which foods should be washed just before serving?
a. plums and grapes
b. peaches and carrots
c. strawberries and mushrooms
d. apples and celery
c. strawberries and mushrooms
Berries and mushrooms should be washed right before serving, as it they are washed well before they are intended to be eaten, they will become mushy.
Which government agency inspects and grades meat?
a. FDA
b. DHHS
c. USDA
d. department of commerce
c. USDA
Inspection of meat is mandatory per Whole Meat Act of 1967 and is done at slaughter by USDA.
If linoleic acid replaces carbohydrates in the diet:
a. LDL decreases, HDL increases
b. LDL and HDL decrease
c. LDL and HDL increase
d. LDL increases, HDL decreases
A - LDL decreases, HDL increases
Lioleic acid, or omega 6, is an essential fatty acid. Replacing carbohydrates with omega 6 causes LDL to decrease and HDL to increase
If linoleic acid (omega 6) replaces saturated fat, total cholesterol decreases and HDL decreases
Which is not absorbed directly into the portal blood?
a. monosaccharides
b. amino acids
c. medium chained fatty acids
d. long chained fatty acids
d. long chained fatty acids
When substituting buttermilk for whole milk in pastry:
a. decrease the liquid
b. increase the baking soda
c. increase the amount of butter
d. increase the liquid
b. increase the baking soda
Buttermilk is cultured by adding lactic acid bacteria to skimmed or partly skimmed milk. The recipe includes 1 Tbsp vinegar or lemon juice or 1 3/4 tsp cream of tartor. Subsequently, buttermilk is more acidic than whole milk. To make it more alkaline when using buttermilk in place of regular milk in a reciple, increase the baking soda.
Ground meat will spoil faster than sliced meat because:
a. it has more enzyme activity
b. it has more fat
c. more surface area is exposed
d. it has less fat
c. more surface area is exposed
Evaporated milk has:
a. slightly more than half of the water removed
b. added sugar
c. a fat content of 3-6%
d. lactose removed
a. slightly more than half of the water removed
Evaporated milk has ~60% of water removed, must contain not less than 7.9% milk-fat, and brown color is due to carmelization of lactose in canning.
Ketones are most associated with:
a. complex carbohydrates
b. simple sugars
c. fats
d. amino acids
c. fat
Which best describes sorbitol and glucose?
a. sorbitol is sweeter than glucose
b. they each provide 7 calories per gram
c. sorbitol is absorbed more slowly
d. they both convert into fructose
c. sorbitol is absorbed more slowly
Sweetness of carbohydrates from sweetest to least sweet: fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose, lactose.
Sorbitol a sugar alcohol. Sorbitol is degraded to fructose, but glucose is already a monosaccharide and isn't converted to fructose. Sorbitol is slowly absorbed by passive diffusion in the small intestine. CHO provides 4 kcal / gm.
What causes egg yolk color to change?
a. alteration of the feed provided
b. storage length
c. shell color
d. storage conditions
a. alteration of the feed provided
Color of the yolk depends on the amount and type of pigmen in the hen's diet.
Which data is needed to convert weight into volume?
a. mass
b. temperature
c. specific gravity
d. pH
c. specific gravity
Relative density, or specific gravity, is the ratio of the density of a substance to the density of a given reference material. In other words, the ratio of the density of any substance to the density of some other substance taken as standard, water being the standard.
The tartness in fruits and vegetables is due to:
a. flavones
b. chlorophyll
c. anthoxanthins
d. tannins
d. tannins
Tannins provides the tart taste in fruits/vegetables.
When a white sauce tastes starchy and grainy, the likely cause is:
a. too much starch
b. improper proportions of ingredients
c. starch was added before the fat melted
d. uncooked flour
d. uncooked flour
If a product is starchy tasting and grainy, this is due to uncooked flour. To get a shiny, clear, translucent sauce, use cornstarch as a thickner.
The scientific process by which water makes lettuce crisp is:
a. osmotic pressure of water-filled vacuoles
b. diffusion
c. transamination
d. water acitve diffusion
a. osmotic pressure of water-filled vacuoles
Think of adding water to a stalk of celery to make it seem fresh again.
When analyzing correlations, when r=1:
a. there is a perfect correlation from one to the other
b. there is no correlation among data presented
c. the data presented move in opposite directions
d. there is a weak correlation among data presented
a. there is a perfect correlation from one to the other
r= =/- 1 is perfect correlation; cannot have correlation outside of this range. /= 0.7 would be a strong correlation (this is true for positive or negative values.
Which hormone greatly influences the BMR?
a. the endocrine hormone
b. thyroxine
c. the growth hormone
d. insulin
b. thyroxine
BMR, or basal metabolic rate, is typically measured in the morning when reclining, awake, relaxed, at normal body termpature, for at least 12 hours after last meal, and several hours after strenuous exercise. It measures the oxygen consumed and carbon dioxide produced.
BMR is primarily effected by sex (women 5-10% lower BMR than men), age (0-2 have highest BMR, lower BMR in older adults), body composition/body surface area, and endocrine glands, specifically thyroid. Thyroid hormones stimulate diverse metabolic activities, leading to an increase in basal metabolic rate. Thyroxine is a thyroid hormone and thus would impact BMR the most.
If linoleic acid replaces saturated fat in the diet:
a. total cholesterol including HDL decrease
b. HDL increases
c. LDL increases
d. no change in lipid levels
a. total cholesterol including HDL decrease
If linoleic acid (omega 6) replaces saturated fat, total cholesterol decreases and HDL decreases
Lioleic acid, or omega 6, is an essential fatty acid. Replacing carbohydrates with omega 6 causes LDL to decrease and HDL to increase
Which oil is highest in monounsaturated fatty acids?
a. olive
b. canola
c. peanut
d. sunflower
a. olive
Most predominant (from greatest to least)
MUFAs: olive, canola, peanut, sunflower, coconut oil
PUFAs: safflower, corn, soybean, cottonseed, sunflower, palm kernel
Saturated fat: coconut oil, palm kernel, cocoa butter, butter, palm oil, canola
Which oil is highest in saturated fat?
a. coconut
b. palm
c. cocoa butter
d. butter
a. coconut
Most predominant (from greatest to least)
Saturated fat: coconut oil, palm kernel, cocoa butter, butter, palm oil, canola
MUFAs: olive, canola, peanut, sunflower, coconut oil
PUFAs: safflower, corn, soybean, cottonseed, sunflower, palm kernel
Which of the following may result in metabolic acidosis?
a. decreased retention of bicarbonate
b. decreased retention of hydrogen
c. decreased retention of chloride
d. increased retention of bicarbonate
a. decreased retention of bicarbonate
Metabolic = kidneys, respiratory = lungs
Alkalosis = retention of bicarb by kidneys, acidosis = excretion of bicard by kidneys
Subsequently, if metabolic acidosis, there was increased excretion/decreased rention of bicarb
Examples of moist heat cooking include:
a. braising, stewing
b. grilling, frying
c. broiling, braising
d. steaming, frying
a. braising, stewing
TIP: remember moiSt heat meathods (aside from roasting) all contain "s": braiSing, Simmering, Steaming, Stewing
Dry heat methods: frying, broiling, roasting, grilling
Dry heat cookery should be used for which cut of meat?
a. shoulder
b. neck
c. brisket
d. near the backbone
d. near the backbone
Connective tissue has two properties: collagen and elastin. Collagen becomes tender in heat (collagen + moist heat = gelatin). This is why we use MOIST HEAT for tought meat, such as flank, bottom round, brisket. Dry heat methods (no water involved) can be used for tender (soft) cuts which are near the backbone (loin, sirloin).
What color do onions turn when cooked in an aluminum pan?
a. purple
b. blue
c. red
d. yellow
d. yellow
Onions are anthoxanthin, and thus turn yellow in base or in aluminum pan.
Which cooking method would best convert collagen to gelatin in a bottom round roast?
a. grilling it to medium rare
b. braising
c. broiling
d. searing
b. braising
Connective tissue has two properties: collagen and elastin. Collagen becomes tender in heat (collagen + moist heat = gelatin). This is why we use MOIST HEAT for tought meat, such as flank, bottom round, brisket.
TIP: remember moiSt heat meathods (aside from roasting) all contain "s": braiSing, Simmering, Steaming, Stewing.
Thus, braising is the answer.
Which method of bread making is not as dependent on the length of time the dough sits to rise?
a. straight dough method
b. sponge dough method
c. continuous method
d. prime bake method
c. continuous method
The continuous bread-making method is a commerical process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation, which reduces processing time.
Straight dough method is when all ingredients are added before a dough is allowed to rise. The sponge method is when you combine liquid with yeast and part of flour and allow the batter (sponge) to ferment for several hours. You then add sugar, salt, fat, rest of flour and knead
Which nutrient is added for flour enrichment?
a. vitamin A
b. iodine
c. fluorine
d. iron
d. iron
Enriched flour is flour with specific nutrients returned to it that have been lost while being prepared. These restored nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine).
What does the term "USDA graded" on meat tell the consumer?
a. it assures wholesomeness
b. it was free of disease at the time of slaughter
c. the meat is fit for human consumption
d. it defines quality
d. it defines quality
Inspection of meat is mandatory under the Wholesome Meat Act, while grading is voluntary. The purpose of inspection is to determine if meat is fit for human consumption, and this is done at the time of slaughter. Grading however determines the quality of the meat, which is based on the marbling of the cut of meat. The order of meat grading, from best to lowest quality, is prime, choice, select, and standard. In other words, standard has the least marbling.
A cake with a fallen center may be the result of:
a. too little fat
b. too little sugar
c. excess sugar and excess fat
d. too little baking powder
c. excess sugar and excess fat
Sugar and fat are HEAVY, and typically work to add tenderness and shape to a cake. If too much of either or both of these are added, the cake will be "weighed down" and thus collapse.
