CDR Exam
Fats used in frying can become rancid due to the - Answer oxidation of unsaturated fatty
acids
In which of the following pairs of amino acids does an excess of the first amino acid
decrease the need for the second: - Answer Tyrosine, phenylalanine
Patients with COPD may better tolerate diets in which fat is the primary energy source
bc oxidation of fat: - Answer consumes less oxygen
Which of the following menu items would most adversely affect the absorption of iron: -
Answer tea
Under normal physiologic conditions, serum calcium of 11.5 mg/dl will trigger an
adaptive response involving the release of: - Answer calcitonin from the thyroid glands
Which of the following may result in metabolic acidosis - Answer decreased retention of
bicarbonate
when you check overrun, you are checking - 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: - Answer diffusion
which ingredient should be adjusted in a recipe if a cake has a crunchy crust and a
compact moist texture: - Answer sugar
the principal end products of cellular oxidation are: - Answer water and carbon dioxide
fat produces more calories than carbs when oxidized because - Answer fat had more C
and H in relation to oxidation
A normal pregnancy requires supplementation of: - Answer iron and folic acid
Where is lactose absorbed: - Answer small intestine
Which mineral is involved in carbohydrate metabolism: - Answer chromium
How much water is lost through insensible losses: - Answer 1 liter
Protein requirements per unit of body wt are greatest in the: - Answer infant
CCK causes: - Answer contraction of the gallbladder
The tartness in fruits and vegetables is due to: - Answer tannins
Which is not absorbed directly into the portal blood: - Answer long chain fatty acids
,CDR Exam
Which cooking method converts collagen to gelatin in a bottom round roast - Answer
braising
An RD can best evaluate a client's knowledge and application of dietary modification by
asking the client to - Answer : select an appropriate dinner meal from a menu
The primary disadvantage of individual training, one to one teaching, of a new employee
by an experienced employee is: - Answer it results in inconsistent training and may
perpetuate poor work habits
Materials developed for general nutrition education should be written at a reading level
no higher than what grade: - Answer 8th
An RD is teaching a healthy eating course to employees who are paid to attend. The
RD should assess literacy and: - Answer readiness to make life style changes
The relationship among positions and functions within a foodservice department are
indicated primarily by the: - Answer organizational chart
Which of the following weight gains puts pregnancy woman at risk: - Answer less than 4
lbs / month in the last half of pregnancy
The process of comparing a program's benefits to net savings is called: - Answer cost
benefit analysis
The management function in which performance is measured and corrective action is
taken to meet goals is: - Answer controlling
A tactic that increases the sale of merchandise or services through publicity is known
as: - Answer promotion
Green peas held on the serving line may turn olive green due to: - Answer pheophytin
When on Dicumarol, avoid increasing your intake of: - Answer spinach
If you are comparing the prevalence of heart disease in two states, the study design is: -
Answer descriptive research
In the quasi-experimental design "time series" there is: - Answer no control group
A patient consumed 12g of protein and released 8 grams of nitrogen in the urine. This
is: - Answer positive nitrogen balance
A child is at the 85%ile for BMI. He is: - Answer overweight
, CDR Exam
A study reported a 10% morbidity rate in infants in the country and 12% in the city, this
means: - Answer more disease in infants in the city than country
In a study on custards, which would be the dependent variable: - Answer cooked
custard
The client says "I want to change my eating habits." You ask why. The learning domain
is: - Answer affective (desire, feeling)
When providing nutrition education to a pregnant teenager, which characteristic of
adolescents should be considered: - Answer desire to be liked by their peers
A low birth weight infant weighs: - Answer less than 2500 gms
Fruits and vegetables crispness (state of turgor) is due to - Answer the osmotic
pressure of water-filled vacuoles
which gas accelerates ripening of fruits during storage - Answer ethylene gas
When should berries and mushrooms be washed - Answer just before serving
Very perishable
ascorbic acid
pigments - olive green in acid - Answer pheophytin
pigments - bright green in alkaline - Answer chlorophyll
yellow-orange pigment - Answer carotenoids, little effect in acid or alkaline soln
Lycopenes - Answer contribute to red color in tomatoes and watermelon and overtones
in apricots
act as antioxidant, phytochemical
onions turn what color when cooked in aluminum foil - Answer yellow
Fruits and vegetables are graded by - Answer USDA
cooking methods of frozen fruits and vegetables - Answer shorter cooking time than
fresh bc blanching and freezing have made them tender
Preparation suggestions for cabbage - Answer to minimize the development of a strong
flavor, cook for a short time, keep lid off initially to let acids escape, cook in large
amount of water
#10 can; #/case, net wt, measure, #servings - Answer #/case; 6
net wt; 6lbs 9oz
Fats used in frying can become rancid due to the - Answer oxidation of unsaturated fatty
acids
In which of the following pairs of amino acids does an excess of the first amino acid
decrease the need for the second: - Answer Tyrosine, phenylalanine
Patients with COPD may better tolerate diets in which fat is the primary energy source
bc oxidation of fat: - Answer consumes less oxygen
Which of the following menu items would most adversely affect the absorption of iron: -
Answer tea
Under normal physiologic conditions, serum calcium of 11.5 mg/dl will trigger an
adaptive response involving the release of: - Answer calcitonin from the thyroid glands
Which of the following may result in metabolic acidosis - Answer decreased retention of
bicarbonate
when you check overrun, you are checking - 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: - Answer diffusion
which ingredient should be adjusted in a recipe if a cake has a crunchy crust and a
compact moist texture: - Answer sugar
the principal end products of cellular oxidation are: - Answer water and carbon dioxide
fat produces more calories than carbs when oxidized because - Answer fat had more C
and H in relation to oxidation
A normal pregnancy requires supplementation of: - Answer iron and folic acid
Where is lactose absorbed: - Answer small intestine
Which mineral is involved in carbohydrate metabolism: - Answer chromium
How much water is lost through insensible losses: - Answer 1 liter
Protein requirements per unit of body wt are greatest in the: - Answer infant
CCK causes: - Answer contraction of the gallbladder
The tartness in fruits and vegetables is due to: - Answer tannins
Which is not absorbed directly into the portal blood: - Answer long chain fatty acids
,CDR Exam
Which cooking method converts collagen to gelatin in a bottom round roast - Answer
braising
An RD can best evaluate a client's knowledge and application of dietary modification by
asking the client to - Answer : select an appropriate dinner meal from a menu
The primary disadvantage of individual training, one to one teaching, of a new employee
by an experienced employee is: - Answer it results in inconsistent training and may
perpetuate poor work habits
Materials developed for general nutrition education should be written at a reading level
no higher than what grade: - Answer 8th
An RD is teaching a healthy eating course to employees who are paid to attend. The
RD should assess literacy and: - Answer readiness to make life style changes
The relationship among positions and functions within a foodservice department are
indicated primarily by the: - Answer organizational chart
Which of the following weight gains puts pregnancy woman at risk: - Answer less than 4
lbs / month in the last half of pregnancy
The process of comparing a program's benefits to net savings is called: - Answer cost
benefit analysis
The management function in which performance is measured and corrective action is
taken to meet goals is: - Answer controlling
A tactic that increases the sale of merchandise or services through publicity is known
as: - Answer promotion
Green peas held on the serving line may turn olive green due to: - Answer pheophytin
When on Dicumarol, avoid increasing your intake of: - Answer spinach
If you are comparing the prevalence of heart disease in two states, the study design is: -
Answer descriptive research
In the quasi-experimental design "time series" there is: - Answer no control group
A patient consumed 12g of protein and released 8 grams of nitrogen in the urine. This
is: - Answer positive nitrogen balance
A child is at the 85%ile for BMI. He is: - Answer overweight
, CDR Exam
A study reported a 10% morbidity rate in infants in the country and 12% in the city, this
means: - Answer more disease in infants in the city than country
In a study on custards, which would be the dependent variable: - Answer cooked
custard
The client says "I want to change my eating habits." You ask why. The learning domain
is: - Answer affective (desire, feeling)
When providing nutrition education to a pregnant teenager, which characteristic of
adolescents should be considered: - Answer desire to be liked by their peers
A low birth weight infant weighs: - Answer less than 2500 gms
Fruits and vegetables crispness (state of turgor) is due to - Answer the osmotic
pressure of water-filled vacuoles
which gas accelerates ripening of fruits during storage - Answer ethylene gas
When should berries and mushrooms be washed - Answer just before serving
Very perishable
ascorbic acid
pigments - olive green in acid - Answer pheophytin
pigments - bright green in alkaline - Answer chlorophyll
yellow-orange pigment - Answer carotenoids, little effect in acid or alkaline soln
Lycopenes - Answer contribute to red color in tomatoes and watermelon and overtones
in apricots
act as antioxidant, phytochemical
onions turn what color when cooked in aluminum foil - Answer yellow
Fruits and vegetables are graded by - Answer USDA
cooking methods of frozen fruits and vegetables - Answer shorter cooking time than
fresh bc blanching and freezing have made them tender
Preparation suggestions for cabbage - Answer to minimize the development of a strong
flavor, cook for a short time, keep lid off initially to let acids escape, cook in large
amount of water
#10 can; #/case, net wt, measure, #servings - Answer #/case; 6
net wt; 6lbs 9oz
