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What type of fat replaces butterfat in mellorine?
What type of fat replaces butterfat in mellorine?
How many calories per gram does gelatin provide?
How many calories per gram does gelatin provide?
What role does gelatin play in the production of marshmallows?
What role does gelatin play in the production of marshmallows?
What temperature should coffee be brewed for optimal flavor?
What temperature should coffee be brewed for optimal flavor?
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Which enzyme found in pineapple can prevent gelatin from forming?
Which enzyme found in pineapple can prevent gelatin from forming?
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What is the main purpose of using sorbitol in food products?
What is the main purpose of using sorbitol in food products?
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What is the role of carrageenan in fat-free milk?
What is the role of carrageenan in fat-free milk?
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Which of the following substances is known to inhibit the spores of clostridium botulinum?
Which of the following substances is known to inhibit the spores of clostridium botulinum?
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What mathematical operation is primarily represented in the content?
What mathematical operation is primarily represented in the content?
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Which element appears most frequently in the visual content?
Which element appears most frequently in the visual content?
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In the context of the content, what could the symbol 'O' most likely represent?
In the context of the content, what could the symbol 'O' most likely represent?
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What do the repeating elements such as 'C' and 'ro' suggest?
What do the repeating elements such as 'C' and 'ro' suggest?
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What is the significance of the number '6' in the content?
What is the significance of the number '6' in the content?
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What role does 'E' play in the context of the content?
What role does 'E' play in the context of the content?
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Which of these elements could indicate an operation based on its placement?
Which of these elements could indicate an operation based on its placement?
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If the 'ro' symbol is interpreted as a variable, what implication does it bring?
If the 'ro' symbol is interpreted as a variable, what implication does it bring?
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What enhances tenderness in pie crust?
What enhances tenderness in pie crust?
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Which method is used for yeast dough that combines liquid with yeast and part of the flour before fermentation?
Which method is used for yeast dough that combines liquid with yeast and part of the flour before fermentation?
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What is the expected ratio of flour to liquid in a stiff dough?
What is the expected ratio of flour to liquid in a stiff dough?
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Why should high protein bread flour be used for yeast dough?
Why should high protein bread flour be used for yeast dough?
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How does high altitude affect baking?
How does high altitude affect baking?
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What does flakiness in pie crust result from?
What does flakiness in pie crust result from?
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What is a common outcome of using cake flour in deep frying?
What is a common outcome of using cake flour in deep frying?
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Which method in bread-making significantly reduces fermentation time?
Which method in bread-making significantly reduces fermentation time?
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Which cooking method is most suitable for tender cuts of meat located near the backbone?
Which cooking method is most suitable for tender cuts of meat located near the backbone?
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What is the desirable property of fats used in frying regarding their smoke points?
What is the desirable property of fats used in frying regarding their smoke points?
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What happens to the internal temperature of meat during carry-over cooking after being removed from the oven?
What happens to the internal temperature of meat during carry-over cooking after being removed from the oven?
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Which cooking technique involves browning meat in flour and then simmering it in liquid?
Which cooking technique involves browning meat in flour and then simmering it in liquid?
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Which of the following amino acids is the limiting amino acid in soybeans?
Which of the following amino acids is the limiting amino acid in soybeans?
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What is the primary method of cooking used for cuts of meat with more connective tissue?
What is the primary method of cooking used for cuts of meat with more connective tissue?
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Which cooking method allows the meat to be heated to a temperature range of 170-185°F with bubbles present?
Which cooking method allows the meat to be heated to a temperature range of 170-185°F with bubbles present?
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Which meat alternative is known for being a concentrated protein source above 90%?
Which meat alternative is known for being a concentrated protein source above 90%?
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What occurs when hydrogen bonds in starch gels break and reform?
What occurs when hydrogen bonds in starch gels break and reform?
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What effect does freezing have on starch gels?
What effect does freezing have on starch gels?
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What is the process called when starch is heated without water, leading to the creation of dextrins?
What is the process called when starch is heated without water, leading to the creation of dextrins?
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What is one method to prevent lumps when using starch in a liquid?
What is one method to prevent lumps when using starch in a liquid?
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Which type of starch is typically used to stabilize frozen gravies?
Which type of starch is typically used to stabilize frozen gravies?
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What is the ideal temperature range to add liquid when making a white sauce?
What is the ideal temperature range to add liquid when making a white sauce?
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What ingredient is used as a thickener to achieve a clear, shiny white sauce?
What ingredient is used as a thickener to achieve a clear, shiny white sauce?
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What happens to starch granules when they are subjected to heat, acid, and agitation in a paste?
What happens to starch granules when they are subjected to heat, acid, and agitation in a paste?
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Study Notes
Inman's Review of Dietetics 2022
- Presented by Jean Inman, MBA, RD, LD, of the New England Center for Nutrition Education, Inc.
- Contact Information: 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 for self-study using USB files
- Domain I: Principles of Dietetics
- Food, Nutrition and Supporting Sciences
- Education, Communication and Technology
- Research Applications
- Nutrition Science
- Social determinants of health
- 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
Domain I: Principles of Dietetics - Food Science
- Fruits and vegetables
- Nutritive value: water, carbohydrates (digestible and indigestible), some minerals (e.g., calcium), vitamins (e.g., C, A)
- Structure: crispness is related to osmotic pressure of water-filled vacuoles
- Ripening and storage: chemical changes (starch to sugar, protopectin to pectin, then pectic acid); ethylene gas accelerates ripening; storage is affected by temperature and atmosphere
- Pigments: chlorophyll (green, insoluble in water), pheophytin (olive green in acid), chlorophyllin (bright green in alkaline), carotenoids (yellow, orange, mostly unaffected by pH changes), and anthocyanins (red, blue, purple, greatly affected by pH changes)
- Principles of preparation and processing
- Raw: removing dust, spray residues; prevention of enzymatic-related discoloration (e.g., fruits and mushrooms)
- Cooked: softening cellulose, increasing keeping quality, starch cooks to sugar, colors and textures change
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Description
Explore the key concepts and principles covered in Inman's Review of Dietetics 2022. This quiz focuses on dietetics, nutrition, and the management of food programs, essential for professionals in the field. Assess your understanding of the materials and prepare for success in your studies.
