Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. We're going through Milk, Eggs, Poultry, and Meat.

1. The action of heating an item to kill off micro-bacteria to help promote food safety and extend shelf life is known as:

A. Homogenization

B. Pasteurization 

C. Coagulation 

D. Retrogradation 

2. The part of the egg responsible for holding the egg yolk in place is known as the:

A. Albumen

B. Choline

C. Chalazae  

D. Outer membrane 

3. Which of the following is true regarding elastin in cooked meat and poultry? 

A. Softens under heat 

B. Is tender and preferred for high-quality products 

C. Not affected by heat or water 

D. Is found in the skin of poultry products. 

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Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. This episode, Zakruns through screening, diagnosis, and treatment of Malnutrition of all types! Rate, Review, Subscribe, and Share!

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Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. This episode, Zakruns through screening, diagnosis, and treatment of Malnutrition of all types! Rate, Review, Subscribe, and Share!

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Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. This week Zak returns from vacation and walks you through some research! Come listen and watch. Rate, Review, Subscribe, and Share!

1. True or False- A R Value of -1 would indicate a strong negative correlation between the variables.

2. True or False- Cohort Studies are only retrospective.

3. True or False- Random Controlled Trials would be considered Descriptive Research.

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Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. This week Zak runs us through the challenging concepts of Food Additives for the RD Exam. Come join us for some practice questions too!

1. Which of the following agents should be added as a bleaching agents to foods?

A. MSG

B. Citric Acid 

C. Ammonia 

D. Benzoyl Peroxide

2. Which of the following natural color additives should be added to promote blue-purple colors in frosting? 

A. Beta Carotene 

B. Blue #1 

C. Beet Powder 

D. Turmeric

3. The Food Additives present to thicken jello and marshmallows are: 

A. Pectin and Gelatin 

B. Rennet 

C. Lactic Acid 

D. Aspartame

4. Food additives such as glycol, glycerin, and sorbitol added to improve the moisture of foods are known as: 

A. Enzyme Preparations

B. Dough Strengtheners

C. Humectants

D. Leavening Agents

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1. A manager announces during a staff meeting that there will be available overtime hours for all staff members during the Fall season. This is is known as the _______ role, of Mintzberg’s Management Roles.

A. Spokesperson 

B. Resource Allocator 

C. Disturbance Handler 

D. Disseminator

2. Which of the following would be an example of a figurehead role:

A. Deciding on holiday bonuses for individual staff members 

B. Handling an unruly customer in your facility 

C. Ribbon cutting on a new dining center 

D. Motivating staff members to reach daily goals 

3. A manager who decides to change a menu to prove more plant-based and vegan options for students would be exhibiting which management role:

A. Disturbance Handler 

B. Figurehead 

C. Disseminator

D. Entrepreneur

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Welcome to the Diet NPO Podcast! Your pod for RD Exam and nutrition questions. Come listen this week as we discuss Biochemistry of Sports Nutrition combined with practice questions and some Cauliflower Taco Meat!

1. If an athlete is training and develops a higher VO2 max, they would be relying more on which of the following processes?

A. Anaerobic Glycolysis

B. Lactic Acid Cycle 

C. Creatine-Phosphate Pathway 

D. Aerobic Glycolysis

2. Under anaerobic conditions, pyruvate can be converted into ______ through the Cori Cycle and can then be converted to ______ through gluconeogenesis. : 

A. Lactate, Acetyl CoA

B. Acetyl CoA, Glucose

C. Lactate, Glucose

D. Acetyl CoA, NADH

3. The pathway of aerobic metabolism that is producing the most amount of ATP through NADH and FADH intermediates, is known as the ________.

A. Kreb's Cycle

B. Citric Acid Cycle

C. Aerobic Glycolysis

D. Electron Transport Chain

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This week, Zak helps you learn the finance ratios of the RD Exam. Listen in and get up to par on your foodservice management concepts!

1. Which of the following would display a business that has relatively low debts? 

A. Asset Liability Ratio of 1:4 

B. Debt to Equity Ratio of 1:4 

C. Debt to Equity Ratio of 4:1

D. Inventory Turnover Rate of 3

2. The ability for a business to meet short-term obligations is known as the: 

A. Profitability Ratio 

B. Solvency Ratio 

C. Liquidity Ratio

D. Activity Ratio 

3. A business manager is exploring the ability of the business to generate profit in relation to sales or asset investments. This would be best be found in the: 

A. Profitability Ratio 

B. Solvency Ratio 

C. Liquidity Ratio

D. Activity Ratio

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This week, Zak give shares the basics you need to know about planning a facility and critically thinking. Come have a listen and get better as a test taker!

1. A model that demonstrates the space and relationship between spaces of a facility is known as a: 

A. Charrette 

B. Focus Group

C. Bubble Diagram

D. Schematic Plan

2. The movement of employees throughout a facility is also known as: 

A. Flow of Food

B. Traffic Flow 

C. Product Flow 

D. Informational Flow 

3. Specifications such as specific item numbers for ovens or dishwashing equipment would be found on the: 

A. Blueprint

B. Schematic Design 

C. Layout

D. Bubble Diagram

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This week, Zak give shares the basics you need to know about our motivational theories of management. Come have a listen and enjoy some Chai on this one!

1. Under Herzberg’s Two-Factor Model, which of the following would be considered a hygiene-maintenance factor? 

A. Annual cost of living increase

B. Promotion 

C. Employee of the Month posting 

D. Growth opportunities

2. Based on McClelland’s Model, employees have a desire for: 

A. Achievement, Money, Power 

B. Power, Money, Individuality 

C. Power, Affiliation, Winning 

D. Power, Affiliation, Achievement 

3. Theory Y implies: 

A. Employees hate to work and need to be punished to complete work 

B. Employees love to work and don’t need to be managed to get work done 

C. Employees work better with a moral desire for higher quality 

D. Employees will be more productive if they know their productivity is being tracked

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This week, Zak give shares the basics you need to know about Eating Disorders as a nutrition professional. We apply it to some practice questions and talk some wings!

1. Anorexia Nervosa would be most characteristic of:

A. Overweight, binging, and purging

B. Underweight, selective eating, normal period

C. Underweight, Ammenorrheic, Anemic

D. Obese, Binging, Emotional Eating

2. Which of the following would be the nutrition priority for a patient who has avoidant/restrictive food intake disorder?

A. Russel’s Signs

B. Micronutrient Deficiencies

C. Hyperglycemia

D. Obesity 

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This week, Zak give you the ins and outs of baking concepts you need to know for the RD Exam. Confused about the purpose of eggs? This one is for you!

1. A production line produced a dozen cakes for a party that all ended up having a fallen center. What was the likely cause? 

A. Too little baking powder 

B. Overcooking 

C. Too much mixing 

D. Excess sugar and fat 

2. What purpose does glute provide in baking properties? 

A. Causes leavening and CO2 production 

B. Helps with binding and trapping leaveners 

C. Provides salty taste to products

D. Provides moisture to products 

3. A cake with a dry texture likely had problems with: 

A. Too much water 

B. Too little egg 

C. Too much fat 

D. Too much flour

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This week, Zak hits MNT for Pulmonary Conditions and explains Respiratory Quotient. e rundown on how to plan a menu for your big event, or the RD Exam. Come get better on your MNT for a sweet treat after.

1. Which of the following nutrients would have the lowest RQ? 

A. Protein

B. Carbs

C. Fats

D. Amylose 

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This week, Zak gives you the rundown on how to plan a menu for your big event, or the RD Exam. Come have a listen as we work on this concept together and prepare for any questions to come our way!

1. Food habits could be best characterized by ______

A) Nutritional content of the meal 

B) Satisfaction by the customer 

C) Sustainability costs 

D) Practices and attitudes for what a person will eat

2. Which is an example of good aesthetic practices for a meal? 

A) Grits with Chicken and White Rice

B) Tofu with Mushrooms and Cheese

C) Dill Salmon with Raw Cucumber and Toast

D) Orange Sherbert with Sweet Potato Soup

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This week, Zak checks in on situational practice questions and developing community programs. Come have a listen as we work on this concept together and prepare for any questions to come our way!

1. A group of people living independently in a senior citizens residence asks the community dietitian for information about shopping and cooking for one. What action should the dietitian take first? 

A) Discuss with the residents their current food shopping and cooking practices. 

B) Organize a grocery store tour to point out the single serving foods available 

C) Conduct a written survey with the residents to determine food preferences and nutrition knowledge 

D) Organize cooking classes at the senior citizens’ residence 

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This week, Zak celebrates a new job as a campus dietitian, discusses a treat from his old job that will be missed, and reviews the major hormones to know for the RD Exam with some practice questions. Listen in! 

1. Which of the following hormones an increase in reabsorption of water and sodium:

A. Vitamin D

B. Aldosterone

C. Ghrelin

D. Somatostatin

2. Secretion of hydrochloric acid from stomach parietal cells is triggered from:

A,. Lack of food

B. Carbohydrates

C. Gastrin hormone

D. Water

3. Low levels of _______ would be present after a Thanksgiving meal, low levels of ______ would be present in a patient with low amounts of body fat.

A. Ghrelin, Leptin

B. Leptin, Ghrelin

C. CCK, Leptin

D. Glucagon, Ghrelin

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This week, Zak celebrates Thanksgiving with giving you the run down on each food borne illness to know for the exam. We also discuss a hearty recipe for garlic mashed potatoes. 

Food Borne Illnesses Reviewed: 

• Salmonella
• Campylobacteria Jejuni 
• Shigella
• Bacillus Cereus 
• Listeria
• Staphylococcus 
• Botulsim 
• E. Coli 
• Streptococcus
• Any many more! 

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This week, Zak celebrates 20 Episodes with a special Lab Values review and gives his favorite Homemade Pizza recipe. 

Anemia Labs: 

• Hemoglobin
• Hematocrit
• Mean Corpuscular Volume 
• Transferrin 
• TIBC
• Ferritin 

Cholesterol Labs: 

• Total Cholesterol 
• HDL
• LDL
• TAG

Diabetes Labs:

• Blood Glucose
• Hgb A1C 

Kidney Labs: 

• GFR
• Creatinine
• BUN

Minerals & Electrolytes: 

• Sodium
• Potassium
• Phosphorus
• Calcium
• Magnesium 

Miscellaneous: 

• Albumin
• Prealbumin
• C02
• Bicarb 
• CRP
  

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This week, Zak talks about when to eat orally, use enteral, or go with parenteral. He pairs these up with some great questions and tells you about some spooky treats. 

1. A 45 y/o female arrives to the hospital with intractable vomiting. She has had poor oral intake and abdominal pain for 1 week. She is found to have a short-bowel obstruction. What would be your FIRST step?

A. Start the patient on an oral diet

B. Place an NG Tube and infuse enteral nutrition

C. Keep the patient NPO for 2 weeks before transitioning to an oral diet  

D. Initiate parenteral nutrition slowly. 

2. A patient with pancreatitis and severe malnutrition reports abdominal pain after eating. What diet would be BEST to initiate?

A. High-Fat Diet

B. Low-Fat Diet

C. NPO. Place an NG and initiate tube feeding 

D. NPO. Place an NJ and initiate tube feeding 

3. A 50 year old female with head and neck cancer will be undergoing radiation therapy affecting her ability to swallow for about 2 months. Which of the following would you recommend for her?

A. Level 7 IDDSI Diet

B. NG Tube for tube feeding

C. PEG tube for enteral nutrition

D. Total Parenteral Nutrition 

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This week, Zak talks about his best tips for exam day, HACCP plans, and homemade hummus! 

1. A written document based on HACCP principles that outline procedures to be followed is known as a _______.

A. HACCP Plan

B. HACCP System

C. HACCP Team

D. Critical Point 

2. Critical control points are: 

A. a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

B. a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to promote food safety

C. a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

D. procedures followed when a deviation occurs

3. What is the “danger zone” for food storage and cooking?

A. 41-70 degrees Fahrenheit 

B. 70-140 degrees Fahrenheit 

C. 41-140 degrees Fahrenheit 

D. 41-135 degrees Fahrenheit 

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This week, Zak talks about odd things patients do with their tubes, plant pigments for the RD Exam, and Pumpkin Pie shakes 

1. Which of the following foods will not react in an acid or base solution?

A. Broccoli

B. Red Cabbage

C. Onions

D. Tomatoes

2. When overcooked or exposed to an acid, chlorophyll will change to a _______ color.

A. Bright Green

B. Olive-Brown

C. No Change

D. Blue 

3. White plant pigments found in onions and garlic will correspond to the plant pigment______.

A. Anythocyanin 

B. Xanthophyll 

C. Anthoxanthin

D. Flavonoids 

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This week, Zak gives you tips on how to learn MNT concepts, lacing this together with all the kidney diseases you need to know for the RD Exam. We finish off talking Pureed Carrot Soup with a creamy finish. 

1. Which of the following would be an appropriate diet for a patient with an acute kidney injury is not on dialysis?

A. High Protein, High Sodium Diet

B. Low Sodium, High Potassium diet

C. Fluid restricted diet with Protein Controlled

D. High Calorie High Phosphorus Diet

2. Which of the following is the most likely cause of chronic kidney disease?

A. Diabetes

B. Hypotension

C. GERD

D. Low-Sodium Diet

3. If a client goes on hemodialysis, which conditions should the dietitian consider in the long term?

A. Hypokalemia and hyperphosphatemia

B. Dyslipidemia and osteodystrophy

C. Hyperkalemia and hypophosphatemia

D. Hypotension and diabetes

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This week, Zak talks about converting a sprinter van, food allergies for the RD Exam, and the first (and latest) food he has cooked, Oatmeal! 

1. Which of the following contains one of the top 8 food allergens?

A. Oatmeal

B. Rye

C. Tomatoes

D. Pork Loin

2. Which of the following is an example of cross-contact?

A. Using a spoon to mix a spinach salad and serve potatoes

B. Cooking french fries in the same corn oil as fried fish

C. Mixing chickpea pasta with tomato sauce

D. Cleaning whole chicken on the same cutting boards as bell peppers

3. Ig-E food allergies are different than food intolerances due to:

A. Ig-E allergies are due to a lack of an enzyme

B. Food intolerances are due to an antigen response to a normal food

C. Ig-E allergies are due to a sensitivity to gluten

D. Ig-E allergies are due to an adverse immune response to an otherwise normal food

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This week, Zak talks about happiness in the football season, food sources of vitamins, and meatballs of Sweden. 

1. Which of the following would be the best source of Vitamin D?

A. Asparagus

B. Sardines

C. Oranges

D. Edamame

2. Which of the following vitamins is essential for energy metabolism?

A. Vitamin A

B. Vitamin D

C. Vitamin E

D. Vitamin B2

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Today Zak talks about his method for dissecting practice questions and putting the odds in your favor. We dissect these practice questions and discuss some foodservice systems that are common for the exam. 

1. What is secreted in the bloodstream in amounts equal to insulin secretion and thus can be used as a clinical indicator of endogenous insulin production?

A. Glucose

B. C-peptide

C. Glutamic acid

D. Cortisol

2. Which of the following foods must a child with phenylketonuria avoid?

A. Egg

B.Banana

C. Rice

D. French fries

3. The dietitian would like to determine if clients on long-term tube feeds require vitamin and mineral supplements. What would be the first step?

A. Compare nutrients provided by volume of formula to the DRIs

B. Conduct anthropometrics measures

C. Assess for clinical signs of deficiencies

D. Monitor biochemical measures

4. The dietitian in a long-term care facility sees the cook place a tray of newly-made egg salad sandwiches on the counter. An hour later the sandwiches are still there. According to Hazard Analysis Critical Control Point (HACCP) guidelines, what should the dietitian do first?

A. Ask the cook when the sandwiches were prepared

B. Take the temperature of the sandwiches

C. Discard the sandwiches and substitute fresh sandwiches

D. Refrigerate the sandwiches immediately until service

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Today Zak talks about the physiology behind celebrities who get fit for their role, reinforce our biochem basics, and make crepes! 

1. Which of the following hormones would be excreted the MOST in a ketogenic or very-low carbohydrate diet?

a. Insulin

b. Glucagon

c. Leptin

d. Testosterone

2. ________ is the substrate required for gluconeogenesis.

a. Glucose

b. Glycogen

c. Acetyl CoA

d. HDL

3. Which of the following is stored with liver glycogen?

a. Water

b. Ketones

c. Vitamin A

d. Zinc

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Today Zak reviews some essential vitamins for supporting immunity. We also go through 3 Vitamin practice questions for the RD exam. 

1. Xerophthalmia, is a condition most closely associated with ________ deficiency:

a. Vitamin B6 

b. Vitamin E

c. Vitamin B12 

d. Vitamin A 

2. Which of the following foods would be the best source of Vitamin D?

a. Spinach

b. Non-Fortified Orange Juice

c. Sardines

d. Baked Beans 

3. Which of the following foods would you recommend for a patient with a non-healing wound?

a. Kiwi

b. Potato

c. Oatmeal

d. Mushrooms 

We finish with some filling smoothies for a solid summer. 

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Today Zak talks about how he likes to manage his tube feedings intolerance and gives you a few practice questions to apply it. 

1. Which of the following formula osmolality would be closest to that of normal body osmolality?

a. 350 mOsm/L

b. 450 mOsm/L

c. 500 mOsm/L

d. 750 mOsm/L

2. A 45-year old male arrived at the hospital with severe dehydration and constipation. He has been on tube feeding for 3 months and his wife completes all his bolus feedings for him. What should the dietitian’s first step be?

a. Increase volume of feedings

b. Changing his formula

c. Switching him to continuous feedings

d. Speak with his wife and discuss their home regiment

3. Commercially prepared tube feeding formula administered through an open-hang system should be replaced after _____ hours.

a. 4

b. 10

c. 12

d. 16

We finish with a European-favorite soup, known as Borscht. 

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Today Zak talks the 5 Functions and of Management and attaches 3 solid practice questions to master this concept. 

1. The management function in which efficiency and performance standard are measured is known as:

a. Organizing

b. Controlling

c. Directing

d. Forecasting

2. Using problem solving and decision making to ensure proper utilization of all resources.

a. Planning

b. Organizing

c. Staffing

d. Controlling

3. Using problem solving and decision making to ensure proper utilization of all resources.

a. Planning

b. Organizing

c. Staffing

d. Controlling

We finish with me talking though my carbohydrate control as I train for my first Sprint Triathlon 

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Today Zak discusses a challenging battle with knowing Acidosis vs. Alkalosis. 

We also analyze 2 MNT Practice Questions related to Acidosis and Alkalosis. 

A 40 year old male presents to the hospital with hypoxia. He has a past history of COPD and is O2 dependent at home. His lab values show CO2=65, bicarbonate = 25, and pH=6.5. Which condition does he likely present with?

1. Respiratory acidosis
2. Respiratory alkalosis
3. Metabolic acidosis
4. Metabolic alkalosis

A patient is admitted to the hospital following toxicity to Metformin causing an Acute Kidney Injury (AKI). Her pH=7.0, Bicarbonate=11, and CO2 value=40. Which condition does he likely present with?

1. Respiratory acidosis
2. Respiratory alkalosis
3. Metabolic acidosis
4. Metabolic alkalosisd. Conduction

We finished with a morning starter of Chia Seed Pudding and its benefits. 

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Today we discuss common cooking methods in case you didn't train at the CIA or knew Anthony Bourdain personally. 

We also analyze 2 Domain 4 Practice Questions about cooking methods using the process of elimination strategy! 

1. Which of the following cooking methods involves dry-method cooking?

a. Roasting

b. Braising

c. Boiling

d. Blanching

2. A food science class is learning about methods of preparation. Their instructions are to place a cast-iron skillet on the stovetop and cook 5 oz of shrimp in oil on the stovetop until finishes. This is an example of _________. 

a. Braising

b. Convection

c. Stewing

d. Conduction

We finish with my favorite version of a Vietnamese Pho Soup! My go-to on a zero degree evening. 

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Today we're talking "HEALTHY" diets and what that term actually means. Learn what an average healthful individual should be eating for a wellful diet. 

We also analyze 3 Clinical Practice Questions and I give you tips and tricks of how to eliminate answers. 

**Hint: Are you smart enough to find my error during my practice questions?** 

1. A child with PKU requires supplementation of which amino acid?

a. Threonine

b. Tyrosine

c. Methionine

d. Valine

2. In a patient with acute kidney injury who receives continuous renal replacement therapy, energy needs are _______, and protein needs are ________.

a. Increased, Increased

b . Increased, Decreased

c. Decreased, Increased

d. Decreased, Decreased

3. Which of the following would cause metabolic alkalosis?

a. Intractable vomiting

b. COPD

c. Hyperventilation

d. Kidney failure

We lastly finish discussing recommended munchies and drunk snacks for a late night out. 

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The most read headline of an RD's career? Poor appetite persists. Today we discuss physiology of poor appetite, possible interventions, and the sometimes hungry hormone team of Leptin and Ghrelin. 

We also practice an RD exam question about poor appetite. 

1. An obese patient reports they graze on meals and snacks throughout the day and are never hungry before meals. Which of the following would describe their hormone balance? 

• High leptin/High Ghrelin
• High Leptin/Low Ghrelin
• Low Leptin High Grelin
• Low Leptin/Low Ghrelin
  

We lastly finish with my quest for perfecting a tasty ground turkey taco. Listen in. 

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What is it like being a male RD in a female-dominated field? How your gender can be your greatest advantage. And how having female mentors has been so beneficial for me. 

We also practice Domain 1 Questions for Cultural Competence (8:00) 

1. The Camphina-Bacote model suggests that consciousness and understanding of one’s own beliefs, values and norms is known as __________.

a. Process
b. Outcome
c. Structure
d. Counseling

2. After each day, dietitians will submit a daily productivity report on how many patients they assessed and how much time it took. This is known as a _________ objective.

a. Process
b. Outcome
c. Structure
d. Counseling

We finish by talking about why my significant other over-rises the bread, and what the end-product is. 

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Today I tell RDs2be how I passed the RD Exam. Learn how much time it takes, what resources I used, and my not-so-secret technique for test taking that coverts bad test takers to positive ones. 

Hear my opinion on the Pork Tenderloin, an UGLY but not BAD staple for over-worked Midwestern family. 

Today's Question: Which of the following inhibits gluconeogenesis?

a.  Glycolysis

b.  Glucagon

c.  Insulin

d.  Glucocorticoids

Listen in to see the correct answer and why.