Specialist in Geriatric Nutrition Exam CSG Exam with Answers 2024

A #10 Can holds how many cups? - ANSWER 13 cups Best lab value to assess iron status - ANSWER ferritin Where is lactose absorbed - ANSWER small intestine Protein digestion begins in the - ANSWER A. mouth B. stomach* (pepsin and trypsin released here) C. SI D. Iliue Which of the following is reversed with vitamin A - ANSWER Nyclatopia- Night Blindness Fresh Meat contamination comes mainly from - ANSWER A. botulism (dented cans) B. Staph C. clostridium D. salmonella* Vitamin A is involved in: - ANSWER Development of skin and tissue Which agency inspects and grades meat - ANSWER USDA Four hours after eating you develop nausea, diarrhea, but no fever. The cause may be - ANSWER Which mineral is involved in blood clotting - ANSWER A. Ca* (RBC formation Ca works w/ Vit K and PRO to clot) B. Phos C. Fe D. Selenium Food service employees should wash their hands for at least - ANSWER 20 Seconds A serum sodium level of 150mEq/L indicates - ANSWER Dehydration 136-146 is WNL. High Na d/t dehydration, hypernatremia Which would you give to a person who is mildly hypokalemic? - ANSWER a- Blueberries B- Cranberries C- Applesauce D- Cantaloupe* High phosphorus To increase potassium intake, consume a snack of: - ANSWER a grilled cheese and tomato sandwich and strawberries Illness due to Bacillus cereus is due to contaminated ____ - ANSWER Rice Products and Starchy Food If you are on a low phosphorus diet, what food should you most avoid? A- Beef B-OJ C-Yogurt D- Bread - ANSWER Yogurt In cereal production, enrichment adds: - ANSWER iron A serum sodium level of 115mEq/L may be due to: A- Over-hydration B-Dehydration C- Very high Na intake - ANSWER Over hydration The Shilling Test detects defects in the absorption of: - ANSWER B- Cycancobalamin (B12) A cutting board was used to cut up raw chicken. It was then used to cut up raw vegetables. Guests eating the meal became ill most likely from: - ANSWER Salmonella What should you do with leftover sliced beef from lunch? A- Throw it out B- Let the meat cool at room temp and serve within 2 days C- Refrigerate immediately and serve within 2 days D- Keep in warmer until dinner time - ANSWER C- Refrigerate immediately and serve within 2 days A food is bacteria-safe if it is: a. neutral and moist b. neutral and dry c. acidic and dry d. acidic and moist - ANSWER C- Acidic and Dry Clostridium perfringens is often found in - ANSWER A. Meat and gravies mixtures in large