Rd Exam - Chomping Down The Rd
Exam Newest Edition //Actual Exam With
Well- Elaborated Questions And Correct
Answers
How to remember what happens in addison's disease - CORRECT ANSWER CAA
(creative artist industry) they ADD them to their roster (decreased cortisol, androgens
and aldosterone)
Addison's disease MNT - CORRECT ANSWER High salt, high fluid, caution with
potassium intake, high protein
Sensitivity - CORRECT ANSWER Hyperaware, true (+), correctly identifying they have
a disease
Specificity - CORRECT ANSWER Identifying who does not have a disease correctly
Gastroparesis - CORRECT ANSWER delayed gastric emptying d/t vagus nerve not
sending signals to stomach to move food, avoid high fiber and high fat, smaller more
frequent meals
Winterization - CORRECT ANSWER chilling oil causing waxy or fatty substances to
precipitate for removal, clear in fridge, corn, soy, cottonseed
Simple diffusion - CORRECT ANSWER high to low with no help (oxygen)
Passive diffusion - CORRECT ANSWER High to low using carrier channel (water-
soluble nutrients (calcium))
Active transport - CORRECT ANSWER glucose, sodium/potassium (pumping against
concentration gradient)
Good heat conductors - CORRECT ANSWER iron, copper, aluminum
Bad heat conductor - CORRECT ANSWER glass
MNT for osteomalacia - CORRECT ANSWER vitamin D or Calcium supplementation
Vitamin D pathway - CORRECT ANSWER dehydrocholesterol --> cholecalciferol -->
calcitriol (TRIathlete) need to be active
, Vitamin D pathway eating fish - CORRECT ANSWER cholecalciferol --> liver calcidiol --
> kidney calcitriol
Randomized controlled trial - CORRECT ANSWER determine efficacy of a treatment,
controlled, not observational
Factors of RCTs - CORRECT ANSWER 1 or more intervention groups, 2 groups, 1
control
Questions to ask if RCT - CORRECT ANSWER 2 groups or more? Randomization?
Conditions created by researcher? Placebo?
Parallel study - CORRECT ANSWER remain in group whole study
Crossover study - CORRECT ANSWER receive treatment, washout period, receive
opposite treatment (less variability, very time-consuming)
Dishwasher temperatures - CORRECT ANSWER Pre-rinse: 120F
Wash: 145-160F
Final rinse: 180-195F
Conventional Foodservice - CORRECT ANSWER food is made/served/sold on-site
Centralized foodservice - CORRECT ANSWER distance is small between food and
consumers
Decentralized foodservice - CORRECT ANSWER food is cooked and sent to a place
closer to the consumer for assembly
Automated cart foodservice - CORRECT ANSWER monorail, built in during blueprint
Commissary foodservice - CORRECT ANSWER Food is bought in bulk, need bulk
equipment, high-skill workers, more critical control points
Assembly serve foodservice - CORRECT ANSWER kitchenless kitchen, pre-
cooked/pre-portioned, less likely to have contamination, 4 CCP, decreased
labor/equipment cost, increased food cost
Ready prepared foodservice - CORRECT ANSWER extended gap between production
and serving, more storage/equipment, not as skilled employees
Sous vide - CORRECT ANSWER cooking food in an airtight bag in hot water at 140
degrees for a long period of time
Normal ph - CORRECT ANSWER 7.35-7.45
Exam Newest Edition //Actual Exam With
Well- Elaborated Questions And Correct
Answers
How to remember what happens in addison's disease - CORRECT ANSWER CAA
(creative artist industry) they ADD them to their roster (decreased cortisol, androgens
and aldosterone)
Addison's disease MNT - CORRECT ANSWER High salt, high fluid, caution with
potassium intake, high protein
Sensitivity - CORRECT ANSWER Hyperaware, true (+), correctly identifying they have
a disease
Specificity - CORRECT ANSWER Identifying who does not have a disease correctly
Gastroparesis - CORRECT ANSWER delayed gastric emptying d/t vagus nerve not
sending signals to stomach to move food, avoid high fiber and high fat, smaller more
frequent meals
Winterization - CORRECT ANSWER chilling oil causing waxy or fatty substances to
precipitate for removal, clear in fridge, corn, soy, cottonseed
Simple diffusion - CORRECT ANSWER high to low with no help (oxygen)
Passive diffusion - CORRECT ANSWER High to low using carrier channel (water-
soluble nutrients (calcium))
Active transport - CORRECT ANSWER glucose, sodium/potassium (pumping against
concentration gradient)
Good heat conductors - CORRECT ANSWER iron, copper, aluminum
Bad heat conductor - CORRECT ANSWER glass
MNT for osteomalacia - CORRECT ANSWER vitamin D or Calcium supplementation
Vitamin D pathway - CORRECT ANSWER dehydrocholesterol --> cholecalciferol -->
calcitriol (TRIathlete) need to be active
, Vitamin D pathway eating fish - CORRECT ANSWER cholecalciferol --> liver calcidiol --
> kidney calcitriol
Randomized controlled trial - CORRECT ANSWER determine efficacy of a treatment,
controlled, not observational
Factors of RCTs - CORRECT ANSWER 1 or more intervention groups, 2 groups, 1
control
Questions to ask if RCT - CORRECT ANSWER 2 groups or more? Randomization?
Conditions created by researcher? Placebo?
Parallel study - CORRECT ANSWER remain in group whole study
Crossover study - CORRECT ANSWER receive treatment, washout period, receive
opposite treatment (less variability, very time-consuming)
Dishwasher temperatures - CORRECT ANSWER Pre-rinse: 120F
Wash: 145-160F
Final rinse: 180-195F
Conventional Foodservice - CORRECT ANSWER food is made/served/sold on-site
Centralized foodservice - CORRECT ANSWER distance is small between food and
consumers
Decentralized foodservice - CORRECT ANSWER food is cooked and sent to a place
closer to the consumer for assembly
Automated cart foodservice - CORRECT ANSWER monorail, built in during blueprint
Commissary foodservice - CORRECT ANSWER Food is bought in bulk, need bulk
equipment, high-skill workers, more critical control points
Assembly serve foodservice - CORRECT ANSWER kitchenless kitchen, pre-
cooked/pre-portioned, less likely to have contamination, 4 CCP, decreased
labor/equipment cost, increased food cost
Ready prepared foodservice - CORRECT ANSWER extended gap between production
and serving, more storage/equipment, not as skilled employees
Sous vide - CORRECT ANSWER cooking food in an airtight bag in hot water at 140
degrees for a long period of time
Normal ph - CORRECT ANSWER 7.35-7.45
