JEAN INMAN DOMAIN 1 EXAMINATION
STUDY SHEET 2026 QUESTIONS WITH
DETAILED SOLUTIONS
◉Prevention of an outbreak of listeria monocytogenes require
special care because. Answer: A. it is sensitive to light
B. it's sensitive to low temperatures
C. Its ability to grow at temps of 34-113F (danger zone)**
D. its ability to grow at temps 140-160 (would destroy the bacteria)
◉Phenylalanine is a precursor for:. Answer: A. serotonin
(tryptophan)
B. catecholamines (norepi/epi)
C. tryptophan (serotonin)
D. tyrosine*
◉A cutting board was used to cut up raw chicken. It was then used
to cut up *raw veggies*. Guests eating the meal became ill most
likely from:. Answer: A. clostridium botulinum
,B. clostridium perfringens
C. salmonella* (never cut meat and veg on same board. Clean in
between)
D. streptococcus
◉Decreased levels of serotonin are associated with:. Answer: A.
Decreased appetite for CHO
B. increased appetite for CHO* (This would lead to less protein
intake = less trytophan to help produce serotonin)
C. decrease sensation of taste
D. increase sensation of taste
◉CHO, Fat, PRO all all converted into. Answer: A. pyruvic avid
(glycolysis)
B. acetyl CoA (= ATP production = Energy)*
C. oxalacetic acid
D. ketoglutamic acid
,◉If energy needs increase, which vitamins are need in higher
amounts?. Answer: A. A, C, folate
B. A, C, Thaimin (B1)
C. Thiamin (B1), Niacin (B3), riboflavin (B2), pantothenic acid* (B1-
B3 CHO important in metabolism)
D. Pyidoxine (Protein deamintaion), B12
◉How many mEq of Na are in 1g of Na. Answer: A. 25
B. 43*
C. 65
D. 110
Solution:
1,000 mg (1g) / Na wt (23) = 43
, ◉How can you preserve B1 (thiamine) when cooking pork?. Answer:
A. use the dripping after the fat has been removed
B. insert a meat thermometer and cook it to 145F in and oven at
325F (Cooking to exact temp and temping it will prevent
overcooking = loss of B1)*
C. increase the cooking temperature to lessen cooking time
D. add a small quantity of water during cooking
◉A good source of *vitamin A* for *pre-school children* would be:.
Answer: A. grapes (choking hazard)
B. watermelon
C. cantaloupe pieces (Think orange and red veg/fruit)**
D. banana
◉Which AA is especially glucogenic. Answer: A. alanine* non-
essential (body makes meaning excess the body will not need and
will excrete, energy or store)
B. threonine (essential)
C. valine (essential)
D. methionine
STUDY SHEET 2026 QUESTIONS WITH
DETAILED SOLUTIONS
◉Prevention of an outbreak of listeria monocytogenes require
special care because. Answer: A. it is sensitive to light
B. it's sensitive to low temperatures
C. Its ability to grow at temps of 34-113F (danger zone)**
D. its ability to grow at temps 140-160 (would destroy the bacteria)
◉Phenylalanine is a precursor for:. Answer: A. serotonin
(tryptophan)
B. catecholamines (norepi/epi)
C. tryptophan (serotonin)
D. tyrosine*
◉A cutting board was used to cut up raw chicken. It was then used
to cut up *raw veggies*. Guests eating the meal became ill most
likely from:. Answer: A. clostridium botulinum
,B. clostridium perfringens
C. salmonella* (never cut meat and veg on same board. Clean in
between)
D. streptococcus
◉Decreased levels of serotonin are associated with:. Answer: A.
Decreased appetite for CHO
B. increased appetite for CHO* (This would lead to less protein
intake = less trytophan to help produce serotonin)
C. decrease sensation of taste
D. increase sensation of taste
◉CHO, Fat, PRO all all converted into. Answer: A. pyruvic avid
(glycolysis)
B. acetyl CoA (= ATP production = Energy)*
C. oxalacetic acid
D. ketoglutamic acid
,◉If energy needs increase, which vitamins are need in higher
amounts?. Answer: A. A, C, folate
B. A, C, Thaimin (B1)
C. Thiamin (B1), Niacin (B3), riboflavin (B2), pantothenic acid* (B1-
B3 CHO important in metabolism)
D. Pyidoxine (Protein deamintaion), B12
◉How many mEq of Na are in 1g of Na. Answer: A. 25
B. 43*
C. 65
D. 110
Solution:
1,000 mg (1g) / Na wt (23) = 43
, ◉How can you preserve B1 (thiamine) when cooking pork?. Answer:
A. use the dripping after the fat has been removed
B. insert a meat thermometer and cook it to 145F in and oven at
325F (Cooking to exact temp and temping it will prevent
overcooking = loss of B1)*
C. increase the cooking temperature to lessen cooking time
D. add a small quantity of water during cooking
◉A good source of *vitamin A* for *pre-school children* would be:.
Answer: A. grapes (choking hazard)
B. watermelon
C. cantaloupe pieces (Think orange and red veg/fruit)**
D. banana
◉Which AA is especially glucogenic. Answer: A. alanine* non-
essential (body makes meaning excess the body will not need and
will excrete, energy or store)
B. threonine (essential)
C. valine (essential)
D. methionine
