Practice Quiz

Registered Dietitian Exam Prep - Question List

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61. What are some advantages of using carbohydrate counting instead of food exchanges when following a diabetic diet plan?
  1. Carbohydrate counting permits greater flexibility in food choices.
  2. Individuals who count carbohydrates can save up all of their allotted carbohydrate for one meal.
  3. There are more “free food” choices when counting carbohydrates.
  4. Carbohydrate counting emphasizes high fiber foods.
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62. In ice cream, overrun:
  1. Is a measure of the volume of air whipped into the mix
  2. Is usually 70-80%
  3. May be affected by the type of ingredients used
  4. All of the above
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63. Which of the following food additives is an emulsifier?
  1. Gelatin
  2. Sodium propionate
  3. Lecithin
  4. Butylated hydroxytoluene
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64. Whipped egg white is an example of what type of dispersion:
  1. Solid in a liquid
  2. Gas in a solid
  3. Gas in a liquid
  4. Liquid in a liquid
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65. The characteristic fishy odor of seafood that is not fresh is due to:
  1. Urea nitrogen
  2. Hydrolyzed peptides
  3. Trimethylamine
  4. Branched-chain amino acids
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