Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
83 Cards in this Set
- Front
- Back
What is the process by which the water content of a vegetable is replaced by a concentrated salt solution?
|
Diffusion
|
|
Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact, moist texture?
|
Sugar
|
|
A group of rats being fed gelatin as the sole protein source are not growing well, what is the likely reason?
|
Gelatin has no tryptophan and is low in methionine and lysine
|
|
If you replace half and half with whipping cream in ice cream, what will the effects be on the ice crystals?
|
Decrease in size because there is more fat
|
|
The best lab value for assessing iron status is?
|
Ferritin
|
|
Which is the best flour to use when making cakes (besides cake flour)?
|
All-purpose
|
|
Where is lactose best absorbed?
|
Small intestine
|
|
Which minerals are involved in CHO metabolism?
|
Chromium and Zinc
|
|
Acidic chime becomes neutralized in the duodenum by?
|
Mixing with bicarbonate and fluids
|
|
How do you prevent frozen gravy from separating when thawed?
|
Prepare it with modified corn starch
|
|
Thiamin, Riboflavin and Niacin are all involved in the metabolism of what?
|
CHO
|
|
An increased plasma pyruvate level is an indication of what deficiency?
|
Thiamin
|
|
What electrolyte level may cause abnormal EKG readings?
|
high serum potassium
|
|
Protein-bound iodine (PBI) measures what?
|
Level of thyroxine being produced
|
|
The formula for producing the active form of vitamin D is?
|
7-dehydrocholesterol converting into cholecalciferol
|
|
Ascorbic acid aids in healing. Order the following correctly: proline, hydroxyproline, collagen
|
Proline -> Hydroxyproline -> Collagen
|
|
Biotin is considered a coenzyme in the synthesis of ______.
|
fatty acids
|
|
Food iron is in which form?
|
Ferric
|
|
What does cholecystokinin cause?
|
Contraction of the gallbladder
|
|
Where is lactase produced?
|
small intestine
|
|
Which conversion requires glucose-6-phosphatases?
|
Liver glycogen into glucose
|
|
NADPH is essential for what?
|
Synthesis of fatty acids
|
|
What 5 things are required for the conversion of pyruvic acid into active acetate?
|
Thiamin, Riboflavin, Niacin, Panthothenic Acid, NAD
|
|
Glucocorticoids convert _________ into ________.
|
Protein into glucose
|
|
Fats enter the body as ________ and leave the liver as ______.
|
Fats enter the body as CHYLOMICRONS and leave the liver as LIPOPROTEINS.
|
|
The oxidation of fatty acids forms:
|
acetyl CoA
|
|
Where does mainly causes contamination of fresh meat?
|
Salmonella
|
|
What enhances iron absorption, besides vitamin C?
|
Acidic chime in the duodenum
|
|
What hormone inhibits gluconeogenesis?
|
Insulin
|
|
Vitamin A is involved in the development of what?
|
Tissue and skin
|
|
Why does ground meat spoil faster than sliced meat?
|
More surface area is exposed
|
|
What macronutrient are ketones associated with?
|
Fats
|
|
What causes egg yolk to change color?
|
Chicken feed
|
|
What data is needed to convert weight into volume?
|
Specific gravity
|
|
What causes the tartness in fruits and vegetables?
|
Tannins
|
|
What may be the cause of you getting sick four hours after eating, with nausea, diarrhea but not fever?
|
Staphylococcus aureus
|
|
Which hormone greatly influences BMR?
|
thyroxine
|
|
If linoleic acid replaces saturated fat in the diet, what happens to total cholesterol, including HDL?
|
Decrases
|
|
What results in metabolic acidosis?
|
decreased retention of bicarbonate
|
|
A high protein diet increases the need for _____ and _____.
|
Riboflavin and water
|
|
What type of cookery should be used for meat near the backbone?
|
dry heat
|
|
Which method of bread-making is not as dependent on the length of time the dough sits to rise?
|
Continuous
|
|
What does the term "USDA graded" on meat tell the consumer?
|
It defines quality
|
|
A cake with a fallen center may be the result of what?
|
Excess sugar and fat
|
|
Which of the following has the least amount of saturated fat: non-dairy creamer, evaporated skim milk, 2%, half and half
|
Evaporated skim milk
|
|
What causes coarse texture in a cake?
|
Too much baking powder or sugar
|
|
Why are children's diets often low in iron?
|
An emphasis on milk
|
|
How long should food service employees was their hands?
|
20 seconds
|
|
What are metabolites of the Kreb's Cycle?
|
water, CO2, energy
|
|
Which pasta contains eggs?
|
noodles
|
|
What 2 things does a serum sodium level of 150 mEq/L indicate?
|
dehydration and hypernatremia
|
|
What oils can be winterized?
|
corn, soy, cottonseed
|
|
Illness due to bacillus cereus is due to contaminated what?
|
rice products and starchy foods
|
|
The Cori Cycle converts ______ into _____.
|
Lactate into pyruvate
|
|
What are 2 likely causes of an 8 month old contracting botulism?
|
cereal and honey
|
|
Butter has fatty acids in what order of predominance? How about margarine?
|
Butter: SAT, MUFA, PUFA
Margarine: PUFA, MUFA, SAT |
|
Which amino acid is the precursor for serotonin?
|
tryptophan
|
|
What is dicumarol and what are the dietary recommendations when taking it?
|
Naturally occurring anticoagulant, avoid increasing you intake of foods high in vitamin K
|
|
You become ill eight hours after eating food that was held at 70F for a long time in an anaerobic condition, why?
|
Clostridium perfringens
|
|
How can you measure energy expenditure of humans?
|
oxygen consumption
|
|
Gastric proteolysis requires:
|
hydrochloric acid
|
|
Patients with early signs of xeropthalmia should consume what?
|
good sources of vitamin A like liver, milk and eggs
|
|
Compare sorbitol and sucrose in terms of sweetness and glycemic index.
|
Sorbitol is less sweet than sucrose and has a lower glycemic index.
|
|
What is the best way to prevent the spread of food-borne illness?
|
Wash hands frequently
|
|
Why does prevention of an outbreak of listeria monocytogenes require special attention?
|
Because of its ability to grow at temps of 34-113F
|
|
What is phenylalanaine the precursor for?
|
tyrosine
|
|
How can you preserve thiamin when cooking pork?
|
Insert a meat thermometer and cook it to 160F in an oven at 325F
|
|
If CHO intake is increased, what vitamin needs to be increased?
|
Thiamin
|
|
The rate of oxidation of which branched-chain amino acid increases significantly during moderate exercise?
|
Leucine
|
|
A food is bacteria safe if it is basic/acidic and dry/moist.
|
Acidic and dry
|
|
French fries made from stored potatoes would have changes in what?
|
Taste, appearance and texture
|
|
What % of protein and fat convers to glucose?
|
58% protein
10% fat |
|
What effect do glycerol, amino acids and free fatty acids have on the hypothalamus gland?
|
A decrease in satiety
|
|
Clostridium perfringens is often found in:
|
meat and gravied mixtures in large quantities
|
|
Why might pie crust be moist the day after cooking?
|
retrogradation of the filling
|
|
What is the main purpose of water in the body?
|
It acts as a medium for cellular metabolism
|
|
What is fluid seeping from a congealed product called?
|
Syneresis
|
|
What should you do with frozen chicken that has been thawed under warm water?
|
Discard it
|
|
You should use _______ (more, less, the same) amount of butter when substituting for lard in pastry.
|
Use more butter
|
|
Which of the following must be reduced to simpler components before it can be transported across epithelial cells of the intestines: dipeptides, whey, casein hydrolysate, crystalline amino acids
|
Whey
|
|
What is the effect on the color of an angel food cake that is made without cream of tartar?
|
A yellowy cake
|
|
All baking powders contain:
|
sodium bicarbonate
|
|
What combines with CoA in 2 carbon fragments to make acetyl CoA to then enter the Kreb's Cycle to make energy?
|
Fatty Acids
|