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Questions and Answers
What best describes the role of a catalyst in a chemical reaction?
What best describes the role of a catalyst in a chemical reaction?
Which of the following statements about exothermic reactions is correct?
Which of the following statements about exothermic reactions is correct?
What does Le Chatelier's principle state regarding equilibrium systems?
What does Le Chatelier's principle state regarding equilibrium systems?
Which of the following factors does NOT affect the rate of a chemical reaction?
Which of the following factors does NOT affect the rate of a chemical reaction?
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What best defines an endothermic reaction?
What best defines an endothermic reaction?
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Study Notes
Inman's Review of Dietetics 2022
- Presented by Jean Inman, MBA, RD, LD
- New England Center for Nutrition Education, Inc.
- P.O. Box 735, Stoughton, MA 02072-0735
- 508-583-6117
- [email protected]
- www.inmanassoc.com
- Copyright © 2021 NECNE
- All Rights Reserved
Table of Contents
- Instructions
- Domain I: Principles of Dietetics
- Food, Nutrition, and Supporting Sciences
- Food Science, Composition of food
- Education, Communication, and Technology
- Research Applications
- Nutrition Science
- Principles of normal nutrition, human anatomy, physiology, biochemistry
- Social determinants of health
- Food, Nutrition, and Supporting Sciences
- Domain II: Nutrition Care for Individuals and Groups
- Screening and Assessment
- Diagnosis
- Planning and Intervention
- Monitoring and Evaluation
- Domain III: Management of Food and Nutrition Programs and Services
- Functions of management
- Human Resource Management
- Financial Management
- Marketing and Public Relations
- Quality Management and Regulatory Compliance
- Domain IV: Foodservice Systems
- Menu Development
- Procurement, Production, Distribution and Service
- Sanitation and Safety
- Equipment and Facility Planning
- Subjective Questions
- Test-Taking Tips
- Bibliography
Instructions for Self-Study
- This manual is to be used with enclosed recordings
- Note-taking should be minimal
- Email questions to [email protected]
- Use sample test questions to identify areas for review
- Memorize key formulas
- Create a personalized study plan
- Prioritize topics based on familiarity
- Regularly review the material
- Prepare well in advance of the exam
- Manage test anxiety by preparing adequately
Instructions for Self-Study (Page 3)
- Follow the domain outline while listening to recordings
- Email questions to [email protected].
- Focus on understanding material over memorization
- Practice applying knowledge in subjective questions
- Review the materials for each domain.
- Assess your understanding at the end of each page.
Domain I: Principles of Dietetics - Food Science (Page 4)
- Fruits and Vegetables
- Nutritive value and structure
- 75-93% water, carbohydrates, minerals, vitamins (C, A, some B)
- Crispness is due to osmotic pressure
- Ripening and storage
- Chemical changes due to enzymes (starch to sugar to pectic acid)
- Ethylene gas accelerates ripening
- Storage methods vary by fruit type
- Pigments
- Chlorophyll (green) - affected by pH
- Carotenoids (yellow, orange) - less affected by pH
- Anthocyanins (red, blue, purple) - greatly affected by pH
- Anthoxanthins/flavones (colorless/white to yellow) - affected by pH
- Nutritive value and structure
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Description
Test your knowledge on key concepts of Chapter 6 in Chemistry, focusing on catalysts, exothermic and endothermic reactions, and equilibrium systems. This quiz will challenge your understanding of how various factors affect chemical reactions.
