Jean Inman Domain 1 (RD Exam) with all Correct &
100% Verified Answers |Guaranteed to Pass |Already
Graded A+
Energy sources ✔Correct Answer-Carbs and protein= 4 cal/gram; fat= 9 cal/gram; the brain uses
glucose for energy, uses ketone bodies during starvation
Tissue storage of glucose ✔Correct Answer-Muscles and liver= store glycogen; adipose tissue= fat;
cellular mass= protein stores
Gluconeogenesis= conversion of non-carb sources into glucose by glycerol and amino acids
Homeostasis ✔Correct Answer-Keeps the internal environment/temp of the body at a state of
equilibrium
Cellular oxidation ✔Correct Answer-Enzymes= proteins, organic catalysts that perform reactions;
coenzyme= activates enzymes, contains vitamins; thiamin, niacin, riboflavin, pantothenic acid
needed for energy;
Substrate= substance on which an enzyme works;
Cofactor= assists enzyme, contains minerals
Hormones ✔Correct Answer-Secreted from endocrine gland; chemical messengers that trigger
enzymes;
Thyroxine= regulates metabolism, oxidation rate, physical and mental growth; activates liver
gluconeogenesis and gluconeogenesis, raises blood sugar
Energy reactions ✔Correct Answer-Anabolism= build up energy by breaking down food;
catabolism= breakdown energy, uses and releases energy; creates constant energy deficit that must
be fixed by food
BEE ✔Correct Answer-Basal energy expenditure; amount of energy your body needs at rest to
perform involuntary activities(heart rate, body temp); tropical climates 5-20% increase; alcohol,
nicotine, caffeine increase metabolism rate 7-15%
EEPA, AT, TEE ✔Correct Answer-Energy expended in physical activity(EEPA); activity
thermogenesis(AT); total energy expenditure(TEE)
-voluntary
TEF, DIT ✔Correct Answer-Thermic effect of food(TEF); diet-induced thermogenesis(DIT); caloric
impact of food(10% of energy expenditure); energy needed to digest, absorb, and assimilate
nutrients; more energy needed for protein/carbs, less for fat
BMR ✔Correct Answer-Basal metabolic rate; measure in morning when body is at normal temp, at
least 12 hours after last meal and several hours after exercise; impacted by age(0-2yrs have highest
BMR NEED MOST ENERGY, BMR lowers in adults), sex(woman have 5-10% lower BMR than men),
body composition(surface area), endocrine glands(thyroid); measures oxygen consumed
PBI ✔Correct Answer-Protein bound iodine; measures activity of thyroid gland, levels of thyroxine
produced, energy metabolism; elevated PBI= elevated BMR; not a nutritional assessment parameter;
hormones(thyroxine= T4, triiodothyronine= T3)
,Measures of energy utilization ✔Correct Answer-PBI, BMR; increases during lactation, growth
spurts, pregnancy, some diseases, fever(7% increase for every degree rise in temp), increased by
exercise
RMR ✔Correct Answer-Resting metabolic rate; used more frequently than BMR, greater than
BMR(10-20%); measured after short nap w controlled caffeine; St.Joer mifflin predicts RMR within
10% of indirect calorimetry. use with normal weihgt and obese individuals. Use actual body weight
for underweight, overweight and obese
Calorimetry ✔Correct Answer-Direct= measures heat produced in respiratory chamber; indirect=
measures O2 consumed and CO2 released using a portable machine; determines which nutrients are
being used for energy and caloric needs(great for athletes, burns)
Respiratory quotient ✔Correct Answer-RQ= VCO2 expired/VO2 consumed; depends on fuel being
metabolized: carbs only(1), protein only(0.82), fat only(0.7), mixed intake(0.85)
- lowered by increased fat intake
To perform gas exchange analysis ✔Correct Answer-First calculate/measure fraction of inspired
and expired O2(FIO2, FEO2) and CO2(FICO2, FECO2), inspired and expired minute gas volume(VI, VE),
then VCO2 and VO2 can be calculated
Monosaccharides(carbs) ✔Correct Answer-Simple sugars; glucose, fructose, galactose
Disaccharides(carbs) ✔Correct Answer-Sucrose= glucose+fructose; lactose= glucose+galactose;
maltose= glucose+glucose
Polysaccharides(carbs) ✔Correct Answer-Complex sugars; starch(glucose chains, 50% of CHO
intake); cellulose(resistant to amylase, adds bulk)- stimulates peristalsis ; pectin jelly(non-digestible,
thickener, in fruits); glycogen(animal starch, from glucose); dextrin(product of starch breakdown)
Sorbitol(carb) ✔Correct Answer-Alcohol from glucose; absorbed slower than glucose by passive
diffusion; converted to fructose; may cause diarrhea
Carbs in order of sweetness ✔Correct Answer-Fructose, invert sugar, sucrose, glucose, sorbitol,
mannitol, galactose, maltose, lactose
Carb properties/sources/functions ✔Correct Answer-Made of carbon, hydrogen,oxygen; sources=
flour, cereals, fruits, vegetables, dairy products; functions= energy, regulation of fat metabolism(carb
restriction=ketosis), protein sparing action(allows protein to be used for tissue synthesis)
Protein properties ✔Correct Answer-Made of carbon, oxygen, hydrogen, nitrogen(16%); cysteine,
cystine, methionine all contain sulfur
Amino acids ✔Correct Answer-Base= amino group(NH2), acid= carboxyl group(COOH); essential
amino acids= threonine, valine, isoleucine, leucine, lysine, tryptophan, methionine, phenylalanine,
histidine;
phenylalanine converted to tyrosine; methionine converted to cysteine;
tryptophan is precursor for niacin & serotonin;
Essential during catabolic stress: arginine, glutamine
, Complete/incomplete proteins ✔Correct Answer-Complete= have all essential amino acids in
enough quantity and ratio to maintain body tissues and promote growth; low-protein diet=gives
most high biological value(HBV);
Incomplete= missing one or more essential amino acids
Types of proteins ✔Correct Answer-Simple=amino acids;
Conjugated= simple plus a non-protein substance(lipoproteins);
Derived= fragments of simple and conjugated(peptide)
Protein sources/functions ✔Correct Answer-Sources: meat, fish, poultry, eggs, milk, legumes;
Functions: tissue synthesis(maintains growth, regulates body processes); inefficient energy source,
nitrogen must be removed first(58% of protein can be converted to glucose)
Protein diet requirements ✔Correct Answer-0.8grams/KG body weight(10-15% total energy
intake); soybeans low in methionine; legumes low in methionine, tryptophan, cystine
Types of Fat(lipids) ✔Correct Answer-Simple= triglycerides(3 fatty acids, 1 glycerol), fat in most
foods;
Compound= simple fat plus another compound (phospholipids);
Derived= fat substance derived from simple or compound fats by hydrolysis or enzymatic
breakdown(glycerol, fatty acids, steroids)
Phospholipids ✔Correct Answer-Compound fat; found in cell membrane; mostly lecithins that
contain choline(lipotropic factor); control passage of compounds in/out of cell; prevent fat build up
in liver; help transport and utilize Fatty acids and cholesterol through enzyme LCAT(lecithin-
cholesterol acyltransferase)
Saturated/unsaturated fatty acids ✔Correct Answer-Saturated= all available bonds in carbon chain
are filled with hydrogen; solid, hard at room temp;
Unsaturated= one or more double bonds; one double bond=monounsaturated; 2 or more double
bonds=polyunsaturated; safflower=most polyunsaturated; canola= most monounsaturated
Essential fatty acids ✔Correct Answer-Unsaturated, deficiency of one or more will cause specific
deficiency disease; types= linoleic acid, a-linolenic;
Structure= straight hydrocarbon chain w a carboxyl group (COOH) at one end and a methyl group
(CH3) at other end; classified by # of carbons in chain, # of double bonds, location of first double
bond; first double bond always counted after methyl group(CH3);
Ex. C18:2w6= 18 carbons, 2 double bonds, 1st double bond located at the 6th carbon after
methyl(CH3) end
linoleic acids(omega 6) ✔Correct Answer-Essential fatty acid; best source=safflower; deficiency=
eczema, poor growth, Petechiae(red, purple spots on skin); linoleic acid replaces CHO= lower LDL,
higher HDL; linoleic acid replaces saturated fat= lower total cholesterol and lower HDL
A-linolenic(omega 3) ✔Correct Answer-Essential fatty acid; retinal function and brain development;
deficiency= neurological changes(numbness, blurred vision); sources= fish oil, walnuts, flaxseeds,
canola; lowers hepatic production of triglycerides(inhibits VLDL synthesis)
Hydrogenation ✔Correct Answer-Adds hydrogen to double bonds of unsaturated fatty acids to
increase saturation and stability; trans fatty acids, cis fatty acids
100% Verified Answers |Guaranteed to Pass |Already
Graded A+
Energy sources ✔Correct Answer-Carbs and protein= 4 cal/gram; fat= 9 cal/gram; the brain uses
glucose for energy, uses ketone bodies during starvation
Tissue storage of glucose ✔Correct Answer-Muscles and liver= store glycogen; adipose tissue= fat;
cellular mass= protein stores
Gluconeogenesis= conversion of non-carb sources into glucose by glycerol and amino acids
Homeostasis ✔Correct Answer-Keeps the internal environment/temp of the body at a state of
equilibrium
Cellular oxidation ✔Correct Answer-Enzymes= proteins, organic catalysts that perform reactions;
coenzyme= activates enzymes, contains vitamins; thiamin, niacin, riboflavin, pantothenic acid
needed for energy;
Substrate= substance on which an enzyme works;
Cofactor= assists enzyme, contains minerals
Hormones ✔Correct Answer-Secreted from endocrine gland; chemical messengers that trigger
enzymes;
Thyroxine= regulates metabolism, oxidation rate, physical and mental growth; activates liver
gluconeogenesis and gluconeogenesis, raises blood sugar
Energy reactions ✔Correct Answer-Anabolism= build up energy by breaking down food;
catabolism= breakdown energy, uses and releases energy; creates constant energy deficit that must
be fixed by food
BEE ✔Correct Answer-Basal energy expenditure; amount of energy your body needs at rest to
perform involuntary activities(heart rate, body temp); tropical climates 5-20% increase; alcohol,
nicotine, caffeine increase metabolism rate 7-15%
EEPA, AT, TEE ✔Correct Answer-Energy expended in physical activity(EEPA); activity
thermogenesis(AT); total energy expenditure(TEE)
-voluntary
TEF, DIT ✔Correct Answer-Thermic effect of food(TEF); diet-induced thermogenesis(DIT); caloric
impact of food(10% of energy expenditure); energy needed to digest, absorb, and assimilate
nutrients; more energy needed for protein/carbs, less for fat
BMR ✔Correct Answer-Basal metabolic rate; measure in morning when body is at normal temp, at
least 12 hours after last meal and several hours after exercise; impacted by age(0-2yrs have highest
BMR NEED MOST ENERGY, BMR lowers in adults), sex(woman have 5-10% lower BMR than men),
body composition(surface area), endocrine glands(thyroid); measures oxygen consumed
PBI ✔Correct Answer-Protein bound iodine; measures activity of thyroid gland, levels of thyroxine
produced, energy metabolism; elevated PBI= elevated BMR; not a nutritional assessment parameter;
hormones(thyroxine= T4, triiodothyronine= T3)
,Measures of energy utilization ✔Correct Answer-PBI, BMR; increases during lactation, growth
spurts, pregnancy, some diseases, fever(7% increase for every degree rise in temp), increased by
exercise
RMR ✔Correct Answer-Resting metabolic rate; used more frequently than BMR, greater than
BMR(10-20%); measured after short nap w controlled caffeine; St.Joer mifflin predicts RMR within
10% of indirect calorimetry. use with normal weihgt and obese individuals. Use actual body weight
for underweight, overweight and obese
Calorimetry ✔Correct Answer-Direct= measures heat produced in respiratory chamber; indirect=
measures O2 consumed and CO2 released using a portable machine; determines which nutrients are
being used for energy and caloric needs(great for athletes, burns)
Respiratory quotient ✔Correct Answer-RQ= VCO2 expired/VO2 consumed; depends on fuel being
metabolized: carbs only(1), protein only(0.82), fat only(0.7), mixed intake(0.85)
- lowered by increased fat intake
To perform gas exchange analysis ✔Correct Answer-First calculate/measure fraction of inspired
and expired O2(FIO2, FEO2) and CO2(FICO2, FECO2), inspired and expired minute gas volume(VI, VE),
then VCO2 and VO2 can be calculated
Monosaccharides(carbs) ✔Correct Answer-Simple sugars; glucose, fructose, galactose
Disaccharides(carbs) ✔Correct Answer-Sucrose= glucose+fructose; lactose= glucose+galactose;
maltose= glucose+glucose
Polysaccharides(carbs) ✔Correct Answer-Complex sugars; starch(glucose chains, 50% of CHO
intake); cellulose(resistant to amylase, adds bulk)- stimulates peristalsis ; pectin jelly(non-digestible,
thickener, in fruits); glycogen(animal starch, from glucose); dextrin(product of starch breakdown)
Sorbitol(carb) ✔Correct Answer-Alcohol from glucose; absorbed slower than glucose by passive
diffusion; converted to fructose; may cause diarrhea
Carbs in order of sweetness ✔Correct Answer-Fructose, invert sugar, sucrose, glucose, sorbitol,
mannitol, galactose, maltose, lactose
Carb properties/sources/functions ✔Correct Answer-Made of carbon, hydrogen,oxygen; sources=
flour, cereals, fruits, vegetables, dairy products; functions= energy, regulation of fat metabolism(carb
restriction=ketosis), protein sparing action(allows protein to be used for tissue synthesis)
Protein properties ✔Correct Answer-Made of carbon, oxygen, hydrogen, nitrogen(16%); cysteine,
cystine, methionine all contain sulfur
Amino acids ✔Correct Answer-Base= amino group(NH2), acid= carboxyl group(COOH); essential
amino acids= threonine, valine, isoleucine, leucine, lysine, tryptophan, methionine, phenylalanine,
histidine;
phenylalanine converted to tyrosine; methionine converted to cysteine;
tryptophan is precursor for niacin & serotonin;
Essential during catabolic stress: arginine, glutamine
, Complete/incomplete proteins ✔Correct Answer-Complete= have all essential amino acids in
enough quantity and ratio to maintain body tissues and promote growth; low-protein diet=gives
most high biological value(HBV);
Incomplete= missing one or more essential amino acids
Types of proteins ✔Correct Answer-Simple=amino acids;
Conjugated= simple plus a non-protein substance(lipoproteins);
Derived= fragments of simple and conjugated(peptide)
Protein sources/functions ✔Correct Answer-Sources: meat, fish, poultry, eggs, milk, legumes;
Functions: tissue synthesis(maintains growth, regulates body processes); inefficient energy source,
nitrogen must be removed first(58% of protein can be converted to glucose)
Protein diet requirements ✔Correct Answer-0.8grams/KG body weight(10-15% total energy
intake); soybeans low in methionine; legumes low in methionine, tryptophan, cystine
Types of Fat(lipids) ✔Correct Answer-Simple= triglycerides(3 fatty acids, 1 glycerol), fat in most
foods;
Compound= simple fat plus another compound (phospholipids);
Derived= fat substance derived from simple or compound fats by hydrolysis or enzymatic
breakdown(glycerol, fatty acids, steroids)
Phospholipids ✔Correct Answer-Compound fat; found in cell membrane; mostly lecithins that
contain choline(lipotropic factor); control passage of compounds in/out of cell; prevent fat build up
in liver; help transport and utilize Fatty acids and cholesterol through enzyme LCAT(lecithin-
cholesterol acyltransferase)
Saturated/unsaturated fatty acids ✔Correct Answer-Saturated= all available bonds in carbon chain
are filled with hydrogen; solid, hard at room temp;
Unsaturated= one or more double bonds; one double bond=monounsaturated; 2 or more double
bonds=polyunsaturated; safflower=most polyunsaturated; canola= most monounsaturated
Essential fatty acids ✔Correct Answer-Unsaturated, deficiency of one or more will cause specific
deficiency disease; types= linoleic acid, a-linolenic;
Structure= straight hydrocarbon chain w a carboxyl group (COOH) at one end and a methyl group
(CH3) at other end; classified by # of carbons in chain, # of double bonds, location of first double
bond; first double bond always counted after methyl group(CH3);
Ex. C18:2w6= 18 carbons, 2 double bonds, 1st double bond located at the 6th carbon after
methyl(CH3) end
linoleic acids(omega 6) ✔Correct Answer-Essential fatty acid; best source=safflower; deficiency=
eczema, poor growth, Petechiae(red, purple spots on skin); linoleic acid replaces CHO= lower LDL,
higher HDL; linoleic acid replaces saturated fat= lower total cholesterol and lower HDL
A-linolenic(omega 3) ✔Correct Answer-Essential fatty acid; retinal function and brain development;
deficiency= neurological changes(numbness, blurred vision); sources= fish oil, walnuts, flaxseeds,
canola; lowers hepatic production of triglycerides(inhibits VLDL synthesis)
Hydrogenation ✔Correct Answer-Adds hydrogen to double bonds of unsaturated fatty acids to
increase saturation and stability; trans fatty acids, cis fatty acids
