CDR RD Exam Questions and Answers.
Isoflavones -
\Lowers cholesterol
Found in soy products like tofu, tempeh, soy milk, and soybeans
Thiols/Indoles -
\Sulfur compound
Detoxifies carcinogens
Found in bitter foods like onions, brussel sprouts, garlic, cabbage
Lycopene -
\Reduces the risk of developing prostate cancer
Red pigment foods like tomatoes, grapefruit, watermelon, papaya
Lignans -
\Protects the heart
Reduces risk of breast cancer
Found in whole grains, flax seed, and wheat gum
Flour -
\Provides strength and structure
Leavening Agent -
\Lightens and softens the structure and allows the product to rise
Eggs -
\Provides strength and stability
Retains leavening agent
Salt -
\Adds flavor
Anti-caking
Sugar -
\Absorbs moisture from the air
Tenderizes gluten by adding moisture
Fat -
\Adds tenderness by coating gluten particles
Liquid -
\Hydrates the gluten
, Begins leavening action
Dissolves salt and sugar
Yellow color -
\Too much baking soda
Fallen center -
\Too much sugar
Too much fat
Too much baking powder
Tough or dry -
\Too much flour
Too much egg
Too much mixing
Not enough fat or sugar
Coarse texture -
\Too much baking powder or sugar
Oven temp too low
Inadequate mixing
Poor volume -
\Too little baking powder
Improper ratio of sugar to fat
Glutamine -
\Conditionally essential for GI distress and GI conditions
Arginine -
\Conditionally essential for catabolic stress like wounds and burns
Gluconeogeneses -
\Creates glucose from new sources (fats and proteins)
Happens in the kidneys and liver
Insulin inhibits this process
Glycogenesis -
\Creation of glycogen from glucose
Happens in the liver
Glycogenolysis -
\Breaking down of glycogen into glucose
Happens in the liver
Glycolysis -
Isoflavones -
\Lowers cholesterol
Found in soy products like tofu, tempeh, soy milk, and soybeans
Thiols/Indoles -
\Sulfur compound
Detoxifies carcinogens
Found in bitter foods like onions, brussel sprouts, garlic, cabbage
Lycopene -
\Reduces the risk of developing prostate cancer
Red pigment foods like tomatoes, grapefruit, watermelon, papaya
Lignans -
\Protects the heart
Reduces risk of breast cancer
Found in whole grains, flax seed, and wheat gum
Flour -
\Provides strength and structure
Leavening Agent -
\Lightens and softens the structure and allows the product to rise
Eggs -
\Provides strength and stability
Retains leavening agent
Salt -
\Adds flavor
Anti-caking
Sugar -
\Absorbs moisture from the air
Tenderizes gluten by adding moisture
Fat -
\Adds tenderness by coating gluten particles
Liquid -
\Hydrates the gluten
, Begins leavening action
Dissolves salt and sugar
Yellow color -
\Too much baking soda
Fallen center -
\Too much sugar
Too much fat
Too much baking powder
Tough or dry -
\Too much flour
Too much egg
Too much mixing
Not enough fat or sugar
Coarse texture -
\Too much baking powder or sugar
Oven temp too low
Inadequate mixing
Poor volume -
\Too little baking powder
Improper ratio of sugar to fat
Glutamine -
\Conditionally essential for GI distress and GI conditions
Arginine -
\Conditionally essential for catabolic stress like wounds and burns
Gluconeogeneses -
\Creates glucose from new sources (fats and proteins)
Happens in the kidneys and liver
Insulin inhibits this process
Glycogenesis -
\Creation of glycogen from glucose
Happens in the liver
Glycogenolysis -
\Breaking down of glycogen into glucose
Happens in the liver
Glycolysis -
