Jean Inman Registered Dietitian (RD) Domain 1 Practice Exam

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• What is the best advantage of self-instruction models?
• Which laboratory value is the best indicator of iron status?
• What is the best approach to teach food service workers about preparing a full liquid diet?
• Which substance inhibits gluconeogenesis?
• What is the likely acid-base abnormality in an uncontrolled diabetic?
• Which of the following best defines the statistical term "mean"?
• Why does ground meat spoil faster than sliced meat?
• Which measure is most useful for evaluating long-term nutrition in a community assessment program?
• What percent of protein and fat converts to glucose?
• Which microorganism is characterized by slow onset and is anaerobic?
• Which fatty acid is typically recommended for cardiovascular health?
• French fries made from stored potatoes would have changes in:
• In a study, which variable represents the outcome that is measured?
• When performing an overrun check, what specific aspect are you evaluating?
• Which domain of learning is being analyzed when measuring functional and manipulative skills?
• Which nutrient is not absorbed directly into portal blood?
• Ascorbic acid aids in healing. Which of the following applies?
• Food service employees should wash their hands for at least:
• What effect does replacing carbohydrates with linoleic acid have on LDL and HDL levels?
• You are a Food Service Dietitian and would like to make lower fat brownies. What is the best way to cut the fat?
• What is the significant consequence of metabolic acidosis in uncontrolled diabetes?
• What role does trypsin play in digestion?
• Which foods should be washed just before serving to ensure safety?
• Which vitamin is essential for blood clotting?
• What is the product of pyruvate breakdown during metabolism?
• A child is at the 85th percentile for BMI. He is?
• Which of the following is a common cause of salmonella in a salad bar?
• Which of the following is a digestive enzyme secreted by the pancreas?
• A 5-month-old diagnosed with salmonella is most likely affected by which of the following?
• A serum sodium level of 150 mEq/L may be due to:
• Which response from a counselor best demonstrates reflective listening?
• What is the primary benefit of controlled atmosphere storage for fruits?
• Which food type has a higher risk of contamination with E. coli?
• What should you do with a new client who sits scowling at you during the session?
• Which method is most effective for evaluating a patient’s learning during a dietary instruction session?
• Pyridoxine acts as a coenzyme in:
• What is the primary goal of nutrition counseling?
• Nitrogen equilibrium is associated with:
• The greatest effect on the yield of meat cooked to a uniform internal temperature is produced by:
• In a community setting, which strategy is most effective for promoting a healthy diet?
• How many cups of product does a #10 can typically hold?
• Bile is produced in the ______ and stored in the ______.
• Which vitamin is critical for maintaining healthy vision?
• The best way to improve communication with participants in a nutrition education group would be to focus on:
• What is an achievable outcome for a community weight-control program?
• A serum sodium level of 150 mEq/L is indicative of which condition?
• Which minerals are crucial for carbohydrate metabolism?
• What is the primary function of insulin in the body?
• A high protein diet increases the need for:
• What is a common barrier faced when implementing nutrition education programs for the elderly in rural areas?
• Four hours after eating you develop nausea, diarrhea, but have no fever. The cause may be:
• What is the source of acetyl CoA needed for the Krebs cycle?
• To effectively reduce sodium intake, which substitution would be best?
• What is the primary source of energy for the body?
• A potential reason for a client's failure to participate in a breastfeeding program is:
• Which practice is the best method for preventing the spread of food-borne illness?
• What is the main purpose of water in the body?
• What is the primary source of insensible fluid loss in healthy adults?
• Which is the best source of emulsification?
• Which flour contains the most starch?
• What is the formula for producing the active form of vitamin D?
• The Schilling test is used to detect defects in the absorption of which vitamin?
• Which food is a good source of omega-3 fatty acids?
• Which of the following may result in metabolic acidosis?
• Which of the following amino acids is a precursor for serotonin?
• If a muffin has long tunnels from top to bottom, what should you avoid doing next time?
• Glucocorticoids:
• Which pigment can be converted into a vitamin?
• Which statement about fructose is accurate?
• When should performance objectives ideally be given to workers?
• What is a common barrier when adolescents are offered nutrition education?
• When developing educational plans, at what point do you plan the evaluation criteria?
• When substituting buttermilk for whole milk in pastries, what adjustment should be made?
• What is an effective method to assess a diet plan’s adherence over time with a client?
• Which oil is highest in monounsaturated fatty acids?
• How much fluid is typically lost through insensible losses?
• Which vitamin is crucial for maintaining vision and eye health?
• Cholecystokinin causes:
• Food iron is reduced in the stomach to the more absorbable form of:
• How can salmonella contamination in foodservice be best controlled?
• Metabolites of the Kreb's cycle are:
• Which substance is known to stabilize an egg white foam?
• What ingredient helps in cake leavening when using all-purpose flour?
• Which of the following best describes 'psychomotor' learning?
• How do kidneys respond to respiratory acidosis?
• Which vitamin is essential for calcium absorption?
• The incidence of xerophthalmia in children aged 1 - 5 is reported as 5:1000. What does this mean?
• Which oils can undergo winterization?
• What is a primary benefit of using client-centered counseling in nutrition?
• Food iron is in the _____ form.
• The amino acid tryptophan can be converted into which substance?
• What causes green peas held on the serving line to turn olive green?
• When assessing a client's readiness to make dietary changes, which question would be most useful?
• Which nutrient is most directly involved in the oxygen transport within the blood?
• Which reading level is suitable for written materials targeting a population with low literacy skills?
• In a research study, where would you find a statement discussing the familiarity and popularity of food influencing plate waste?
• The flakiness of a pie crust is most significantly affected by what factor?
• Which pasta type contains egg?
• During the first counseling session with a new patient, what is the best initial approach?
• A client returns for a follow-up visit after diet instruction and states: "I have not lost any weight on this diet." What is the best response?
• What is one of the primary health benefits of dietary fiber?
• Which dietary recommendation is generally advised for individuals with hypertension?
• Which amino acids must be included in a parenteral solution?
• Where is lactose primarily absorbed in the body?
• What beverage should a patient who is iron-deficient consume with a good iron source?
• Children's diets are found to be low in iron due to emphasis on:
• When providing nutrition education to a pregnant teenager, which adolescent characteristic is most relevant?
• Frozen chicken has been thawed in warm water. You should:
• Which vitamin is crucial for the synthesis of collagen in the human body?
• Which of the following best encourages a client to take responsibility for making appropriate dietary changes?
• Which hormone is associated with raising blood glucose levels during stress?
• Which of the following nutrients is important for iron metabolism?
• Which method is considered the most effective for marketing a nutrition program to an inner-city, Hispanic population?
• How many mEq of sodium are in 1 gram of sodium?
• What process does glycolysis refer to?
• Normal saline contains how many mEq of sodium per liter?
• Which factors affect vitamin K levels in humans?
• If a client cannot return to the clinic for counseling due to a job change, what should you do next?
• A focus group is most likely to contribute what type of data?
• What process involves replacing the water content of a vegetable with a concentrated salt solution?
• Which cooking method would best convert collagen to gelatin in a bottom round roast?
• What condition may cause abnormalities in EKG readings?
• In starvation, what nutrient does the brain primarily use as an energy source?
• The rate of oxidation of which branched-chain amino acid increases significantly during moderate exercise?
• What is the toxic level of vitamin A commonly identified?
• Which scenario illustrates a negative correlation in a survey result?
• Which mineral is critical for muscle contractions and is commonly found in table salt?
• Which behavioral strategy is aimed at limiting food exposure for weight control?
• What is a desirable result when comparing two groups after an experiment?
• A commercial muffin mix described as a "rich formula" typically contains:
• What special care is needed to prevent an outbreak of Listeria monocytogenes?
• Which macronutrient is essential for hormone production?
• Which of the following methods is least effective for increasing dietary compliance in clients?
• When counseling patients who have limited ability to speak and understand your language, you should:
• After reviewing the patient's medical records, what is the first step in counseling?
• According to Chinese beliefs, how are foods and herbs used to treat illnesses categorized?
• What is a common consequence of high sodium intake?
• How do the kidneys regulate bicarbonate levels?
• What cooking method is appropriate for enhancing the flavor of a roast?
• Coarse texture in a cake is due to:
• Which fat has the highest smoke point suitable for frying?
• Why does fat produce more calories than carbohydrates?
• How many cups does a #10 can typically hold?
• The main function of glycolysis is to provide:
• In a study of the effects of saccharine, who received the placebo?
• What is the primary function of dietary fiber in the human body?
• Which nutritional deficiency is associated with gastrectomy?
• What compound is primarily responsible for energy production in aerobic respiration?
• Before teaching a class on nutrition, what is essential to do?
• When on Dicumarol, which food should be avoided to prevent adverse interactions?
• What should you do with leftover sliced beef from lunch?
• A study showed the morbidity of children with anemia to be 5:1000. What does this statistic indicate?
• What kind of instruction helps learners gain practical cooking skills?
• Which approach is best suited for clients who have difficulty recognizing their emotional relationships with food?
• Which of the following is an effective way to evaluate the practical skills of students after diet training?
• Which vitamin is primarily involved in blood coagulation?
• Which enzymes are secreted by the pancreas?
• Food held at 70 'F for a long time in anaerobic conditions may lead to illness caused by which organism?
• Fresh meat contamination primarily comes from which of the following?
• If a study shows no statistical difference between groups, how is the hypothesis classified?
• Which type of snack is beneficial for increasing potassium intake?
• Why could an edematous person be considered dehydrated?
• Glucocorticoids are:
• Which type of fat is considered unhealthy and should be limited in the diet?
• What is the recommended approach for addressing food allergies in clients?
• What is the primary effect of excess caffeine intake?
• What should be the first step in preparing an inservice for staff?
• What is the effect of cooking broccoli with baking soda?
• Which would aid the absorption of an iron supplement?
• What type of food product is primarily associated with illness caused by Bacillus cereus?
• What is the best indicator that children benefited from a nutrition education program about iron?
• Which amino acid cannot be produced by the body?
• Which vitamin is affected by anticoagulant medications?
• Which food-borne pathogen would most likely contaminate cooked rice or pasta in open pans at room temperature?
• What may cause broccoli in a vegetable mixture to turn olive green during holding?
• When substituted for saturated fats in the diet, which of the following oils will likely lower total cholesterol but also lower HDL cholesterol?
• Enrichment in cereal production adds which nutrient?
• What type of enzymes are trypsin and chymotrypsin?
• What is the role of a Registered Dietitian Nutritionist (RDN) in healthcare?
• Active listening in counseling sessions primarily includes which of the following?
• Which vitamin is essential for vision and immune function?
• What is the function of probiotics in the diet?
• Which arrangement of carbohydrates is listed in order of decreasing sweetness?
• What is a key benefit of using food models in nutrition education?
• Protein digestion begins in the:
• Which oil is highest in saturated fat?
• What is the main function of ketone bodies during starvation?
• In which part of the digestive system does bile contribute to fat digestion?
• Which dietary pattern is most associated with improved cardiovascular health?
• You want to keep lemon meringue pie at its peak. What should you do?
• What is the primary health benefit of dietary fiber?
• Which index is used to calculate the reading level by counting polysyllabic words in text?
• To determine the effectiveness of an eighth grade nutrition program to be offered through a city, what is the best initial step?
• Which government agency is responsible for inspecting and grading meat?
• What supplementation can reduce the risk of neural tube defects?
• Which of the following are synthesized by intestinal bacteria?
• What approach should be taken when assessing the nutrition knowledge of students?
• How should beef bottom round be cooked for optimal results?
• When planning a continuing education program, what should the outpatient Dietitian do first?
• What is the main product of protein metabolism that is excreted in urine?
• What must be fortified with folic acid?
• The oxidation of fatty acids primarily forms which of the following?
• Which value denotes a high correlation?
• Pie crust is moist the day after cooking. Why?
• When a white sauce tastes starchy and grainy, the likely cause is:
• Which of the following is true regarding flour?
• Which method of bread-making is not as dependent on the length of time the dough sits to rise?
• When evaluating the effectiveness of nutrition education programs, what is the most important aspect to consider?
• Which function is Vitamin A primarily involved in?
• Which hormone regulates calcium levels?
• Inferential statistics are primarily associated with which concept?
• What gives cured meat its pink color?
• Excess amounts of zinc may lead to a deficiency of:
• A child is lethargic and irritable with diarrhea. The cause may be?
• If patients in a counseling session become restless, what is the best course of action?
• Biotin is considered a coenzyme in the synthesis of:
• What is a key characteristic of Clostridium botulinum?
• Which mineral is essential for muscle contraction and nerve transmission?
• Which type of meat is most likely to harbor bacteria?
• What fat sources are high in polyunsaturated fatty acids?
• What term describes the results of conducting a food record and obtaining data after a set period of time?
• The Cori Cycle is responsible for converting which substance?
• The end products of cellular oxidation primarily consist of which of the following?
• Which mineral is necessary for the transport of oxygen in the blood?
• A study reported a 10% morbidity rate in infants in the country and a 12% morbidity rate in the city. What does this indicate?
• What effect does egg substitution have on sodium content in recipes?
• What is the recommended reading level for educational material aimed at the general population?
• What is fluid seeping from a congealed product called?
• What is the main sugar found in milk?
• What is lactate converted into in the Cori cycle?
• Which compound is a common preservative in frozen meals?
• Where would the statement "most of the changes seen were probably due to..." be most appropriately placed in a research article?
• What neutralizes acidic chyme in the duodenum?
• In the fed state, which nutrient is primarily used by the brain for energy?
• Which nutritional factor is critical to assess in prenatal clients for better outcomes?
• When adding bran to a flour mixture, what should be changed?
• Sorbitol is characterized as which of the following?
• What does an infant mortality rate of 12.8 indicate for every 1000 live births in a county?
• Glycerol, amino acids and free fatty acids will have what effect on the hypothalamus gland?
• What is an appropriate purpose of analytical research?
• When taking an anticoagulant, which supplement should be avoided?
• Where should aseptically packaged milk be stored?
• What is the mean of the following set of numbers? 3, 2, 2
• Which macronutrient provides the highest energy yield per gram?
• Which nutrient can be increased by consuming orange juice along with iron-rich foods?
• What type of dietary fat is considered beneficial for heart health?
• What type of learning is involved when developing physical skills requiring manipulation?
• What role does setting achievable goals play in nutrition counseling?
• Energy expenditure of humans can be measured by which of the following methods?
• What natural plant hormone is commonly used to ripen fruits?
• What mineral is essential for the formation of hemoglobin?
• Which type of fat is considered the healthiest for cooking?
• What color do onions turn when cooked in an aluminum pan?
• To assess the reading level of a test, which method should be utilized?
• In interpreting statistical data, if half the observations are above the number 8 and half are below, what is the number 8 called?
• Synergistics is defined as:
• What is the first step in evaluating the effectiveness of a series of nutrition education programs?
• Which amino acid is especially glucogenic?
• Which learning domain focuses on feelings, values, and attitudes?
• An amylase deficiency is likely to result in a decrease in which metabolic process?
• Which dish is most likely to be associated with a salmonella risk?
• How does epinephrine affect blood glucose levels?
• Which grade is assigned to fresh produce in the U.S.?
• In a normal distribution curve, what percentage of data falls between +1 and -1 standard deviation?
• What is the most effective way to increase the incidence and duration of breast-feeding among clients receiving prenatal care?
• What is the primary difference between cake flour and bread flour?
• Which food is known to be a significant source of omega-3 fatty acids?
• What is the primary function of a lecture in an educational setting?
• How do kidneys help control pH?
• Which disease affects the level of ceruloplasmin?
• The statement "After class, the patient will be able to write a day's menu following the guidelines" is an example of what?
• What gives structure to quick breads?
• Salmonella sources are often:
• What causes egg yolk color to change?
• The scientific process by which water makes lettuce crisp is:
• To accommodate a doubled protein intake, which nutrient must also increase?
• After counseling, a client can prepare a low sodium diet. Which learning domain does this represent?
• Meat graded "US Standard" is the grade given at the:
• A cake with a fallen center may be the result of:
• What is a characteristic of a patient with metabolic alkalosis?
• What defines self-disclosure in counseling?
• What does a reading level of 6th grade imply for healthcare communication materials?
• Lactase is produced in the:
• What does glycogenolysis involve?
• Dry heat cookery should be used for which cut of meat?
• What is the total insensible fluid loss if the output includes urine, intestinal, and lung/skin losses?
• What does the colon primarily absorb?
• Lactic acid is produced during which metabolic process?
• Carbohydrates, fats, and proteins are all converted into which compound during metabolism?
• Which enzymes are involved in protein digestion?
• Which of the following conditions can be reversed with vitamin A?
• What is the characteristic of winterized oil when refrigerated?
• What is gluconeogenesis?
• What is a function of cream of tartar in a recipe?
• What is the best type of flour for making cakes?
• To prevent frozen gravy from separating when thawed, which method is recommended?
• Which macronutrient is the primary source of energy for the body's functions?
• What is the end product of aerobic glycolysis?
• When counseling an anorexic, the best advice is to:
• What is an effective method to encourage preschoolers to eat more fruits and vegetables?
• What nutrient is primarily responsible for building and repairing tissues in the body?
• Which of the following cooking methods is recommended for optimal nutrient retention in cabbage?
• What does the term "USDA graded" on meat tell the consumer?
• Margarine predominantly contains which order of fatty acids?
• What is the effect of storing apples in a controlled environment?
• In a study on custards, which variable would be considered the dependent variable?
• Which of the following must be reduced in simpler components before it can be transported across epithelial cells of the intestine?
• Statistics that let you draw probable conclusions beyond your immediate universe of data are called:
• Which food option has the lowest cholesterol content?
• A child is at the 95th percentile BMI for age. He is?
• Which nutrient primarily fuels the body during high-intensity exercise?
• Which mineral is critical for thyroid function?
• What is the probable consequence of high infant mortality rates in a community?
• Which hormone greatly influences the BMR?
• What common dietary deficiency is associated with anemia?
• If a client refuses to follow their diet after explanation, what is the best response?
• The tartness of fruits and vegetables is due to:
• How does dehydration affect physical performance?
• Which nutrient is primarily responsible for the formation of red blood cells?
• When determining the best teaching strategy, which factor is least important?
• Which of the following is an irreversible reaction?
• Riboflavin, thiamin, and niacin are all involved in the metabolism of which nutrient?
• An angel food cake is made without cream of tartar. What is the result?
• NADPH is:
• Effective teaching strategies should include which of the following?
• Which enzyme is predominantly responsible for starch digestion?
• Which mineral is most associated with the prevention of anemia?
• What is the main reason for using unsalted margarine over regular margarine?
• Which of the following exhibits a definite positive correlation?
• Adding bran to a bread recipe will:
• How can you preserve thiamin when cooking pork?
• Which best describes sorbitol and glucose?
• Decreased levels of serotonin are most closely associated with which appetite change?
• What is the most likely pathogen responsible for guests falling ill after using a cutting board for both raw chicken and raw vegetables?
• In a frozen meal, what is the purpose of TVP (textured vegetable protein)?
• What is the predominant order of fatty acids in butter?
• When preparing staff for a new way to deliver trays, what is the best strategy?
• What dietary component can lead to an increase in triglyceride levels when consumed in excess?
• What mineral is critical for maintaining fluid balance in the body?
• If linoleic acid replaces saturated fat in the diet:
• Which of the following study designs can best determine the effect of promotional techniques on cafeteria sales?
• When a three-day recall of food intake is repeated after two months, what is being tested?
• What is the first step when instituting an employee training program?
• How should cabbage be cooked for best results?
• What is a characteristic of evaporated milk?
• Which macronutrient provides the most energy per gram?
• Which vitamin is primarily synthesized in the colon?
• Which conversion requires glucose-6-phosphatase?
• Fats enter the blood as ______ and leave the liver as _______.
• Which nutrient plays a critical role in muscle contraction?
• Which of the following substitutions will most decrease the sodium content of a biscuit?
• Which of the following is a critical aspect of client-centered counseling?
• The absence of reinforcement following an undesirable behavior is known as what?
• Which vitamin acts as a coenzyme in transamination?
• The following are required for the conversion of pyruvic acid into active acetate?
• Which of the following fatty acids is considered essential?
• In the alanine cycle, what happens to alanine after being taken up by the liver?
• Which pigment remains unchanged in color in acidic or alkaline solutions?
• What is the most appropriate way to begin an interview with a patient?
• A serum sodium level of 150 mEq/L indicates which condition?
• A food is bacteria-safe if it is:
• Patients with early signs of xerophthalmia should consume which foods?
• Which of the following foods should be avoided on a low sodium diet?
• Which of the following has the least amount of saturated fat?
• Which fats are known for being high in monounsaturated fatty acids?
• Which macronutrient is the main source of energy for the body?
• Which vitamin is essential for the synthesis of collagen and is also a powerful antioxidant?
• Which of the following is an example of nominal (frequency) data?
• Which mineral is absorbed through the intestine and transported with ceruloplasmin in the blood?
• What method can be used to improve engagement in a classroom setting?
• Iron absorption is enhanced by which of the following factors?
• Gastric proteolysis requires which of the following substances?
• All baking powders contain:
• What is the primary source for gluconeogenesis in the liver?
• The number of individuals in a population diagnosed with a specific condition during a specified time is the:
• What is the best way to evaluate what students have learned after diet instructions?
• What is the most likely source of Clostridium perfringens?
• For someone on a low phosphorus diet, which food should be avoided the most?
• Which process is primarily responsible for the breakdown of glycogen?
• Which nutrient is added for flour enrichment?
• How should you teach a non-English speaking patient about serving sizes?
• What is the primary role of dietary fiber in digestion?
• The purpose of an emulsifier in margarine is to:
• Which statement is true regarding food preservation?
• Why do egg whites beat more easily at room temperature?
• Ketones are most associated with which macronutrient?
• Which of the following options is a preferred technique for making sure beef retains its juices?
• What is the best use of the SMOG index in health communication?
• What does protein-bound iodine (PBI) measure?
• How many calories are needed by a full-term infant weighing 11 pounds at 3 months of age?
• Clostridium perfringens is often found in:
• When writing a research paper, where should a statement like "this is probably due to..." be included?
• To define performance objectives for a class for patients, you must:
• Why might a group of rats being fed gelatin as their sole protein source fail to grow well?
• Which data is needed to convert weight into volume?
• What is a key advantage of using focus groups for data collection in nutrition research?
• What does a nitrogen balance study indicate if a patient consumed 10 grams of protein and released 6 grams of nitrogen?
• Increased plasma pyruvate levels indicate a deficiency in which nutrient?
• What is a provitamin?
• What percentage of the daily recommended intake of protein do adults need?
• Following which surgical procedure is pernicious anemia likely to occur?
• Pantothenic acid, thiamin, riboflavin, and niacin are all involved in the process of:
• Which of the following contains a high level of folic acid?
• A good source of vitamin A for pre-school children would be:
• Which vitamin is essential for calcium absorption?
• If a cake has a crunchy crust and compact moist texture, which ingredient should be adjusted?
• Which term describes the risk of disease occurrence in a defined population?
• For a program aimed at rural elderly, what factor is the most critical?
• When training new employees, what should always be followed?
• What is the main purpose of using reflective statements in counseling?
• You are asked to evaluate a new herbal supplement that you know is not healthy. You should:
• Which of the following statements is correct about sweetness levels?
• How long can fresh eggs in the shell be stored in a refrigerator at 40 degrees?
• When substituting butter for lard in pastry:
• Which substance is known to stabilize eggs in a recipe?
• Green beans cooked in tomato sauce often turn what color, and why?
• If you replace half and half with whipping cream in ice cream, how do the ice crystals change?
• Which method is considered most effective for evaluating student engagement in nutrition programs?
• What type of graph is best for plotting the results of a glucose tolerance test?
• Which food item would be recommended for a person who is mildly hypokalemic?
• What is the most effective way to cook a roast?
• Which vitamin is essential for collagen synthesis?
• What type of statistic would be helpful in assessing differences between groups in nutrition research?
• What is the most likely cause of crumbly homemade rolls?
• If energy needs increase, which vitamins are needed in higher amounts?
• A client expresses a desire to change eating habits. What learning domain is reflected in this statement?
• Which of the following is an example of formative evaluation?
• What is the first concern when deciding how to teach a lesson?
• What approach could effectively improve a client's engagement with their dietary plan after resistance?
• Which mineral is involved in blood clotting?
• What is the primary role of an acid in food preservation?
• Which of the following methods is most appropriate for assessing the dietary intake of a population?
• What is the likely cause of botulism in an 8-month-old baby?
• Which vitamin is particularly important for energy metabolism related to carbohydrate intake?
• The mean is a measure of what statistical concept?
• Phenylalanine serves as a precursor for which amino acid?
• What is a main focus of community weight loss programs?
• A serum sodium level of 115 mEq/L may be due to:
• If carbohydrate intake is increased, which vitamin needs to be increased?