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EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM WITH 100% CORRECT ANSWERS
EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM WITH 100% CORRECT ANSWERS *What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 - Answer- 97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing objective...
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- • 20 pages •
EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM WITH 100% CORRECT ANSWERS *What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 - Answer- 97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing objective...
RD EXAM PREP QUESTIONS AND ANSWERS 100% CORRECT
RD EXAM PREP QUESTIONS AND ANSWERS 100% CORRECT Chemotherapy that included antimetabolites, like methotrexate, can reduce availability of: - Answer- Folic Acid A client with blood clotting disorder started an anticoagulant. The RD would be concerned if the client reports using which of the following herbs? A. St. John's Wort B. Echinacea C. Garlic D. Chromium Picolinate - Answer- Garlic A 79 year old female resides in an extended care facility. Given the following information, calcul...
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- • 43 pages •
RD EXAM PREP QUESTIONS AND ANSWERS 100% CORRECT Chemotherapy that included antimetabolites, like methotrexate, can reduce availability of: - Answer- Folic Acid A client with blood clotting disorder started an anticoagulant. The RD would be concerned if the client reports using which of the following herbs? A. St. John's Wort B. Echinacea C. Garlic D. Chromium Picolinate - Answer- Garlic A 79 year old female resides in an extended care facility. Given the following information, calcul...
RD Exam - Food Exchanges/Carb Choices Questions and Answers 100% Pass | Verified and Updated
RD Exam - Food Exchanges/Carb Choices Questions and Answers 100% Pass | Verified and Updated One starch choice provides: - Answer- 15 g CHO 80 kcal 3 g protein 1 g fat One fruit choice provides: - Answer- 15 g CHO 60 kcal One fat choice provides: - Answer- 5 g CHO 45 kcal One alcohol choice provides: - Answer- 100 kcal What do beans, peas and lentils count as? - Answer- 1 starch, 1 lean meat/protein 1/2 cup is one serving One non-starchy vegetable choice provides: - Answer- 5 g CHO...
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- • 3 pages •
RD Exam - Food Exchanges/Carb Choices Questions and Answers 100% Pass | Verified and Updated One starch choice provides: - Answer- 15 g CHO 80 kcal 3 g protein 1 g fat One fruit choice provides: - Answer- 15 g CHO 60 kcal One fat choice provides: - Answer- 5 g CHO 45 kcal One alcohol choice provides: - Answer- 100 kcal What do beans, peas and lentils count as? - Answer- 1 starch, 1 lean meat/protein 1/2 cup is one serving One non-starchy vegetable choice provides: - Answer- 5 g CHO...
ERP: Domain 1 Exam Questions and Answers 100% Pass | Verified and Updated
ERP: Domain 1 Exam Questions and Answers 100% Pass | Verified and Updated Which of the following is an example of an open-ended question that a client would likely respond well to? A) Why would you want to follow that meal plan? B) Do you use skim milk or whole milk? C) What are some of the challenges you've faced in your weight loss journey? D) Do you feel positive or negative about your weight loss goal? - Answer- C) What are some of the challenges you've faced in your weight loss jo...
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- • 31 pages •
ERP: Domain 1 Exam Questions and Answers 100% Pass | Verified and Updated Which of the following is an example of an open-ended question that a client would likely respond well to? A) Why would you want to follow that meal plan? B) Do you use skim milk or whole milk? C) What are some of the challenges you've faced in your weight loss journey? D) Do you feel positive or negative about your weight loss goal? - Answer- C) What are some of the challenges you've faced in your weight loss jo...
All formulas for RD exam Questions and Answers 100% Correct
All formulas for RD exam Questions and Answers 100% Correct Estimated body weight - Answer- (100 - % amputation) / 100 x IBW of original weight Adjusted BMI for amputees - Answer- Current wt / (1 - % amputation) Then plug into simple BMI equation Return on Investment (%) - Answer- Profit / Investment Current Ratio (one of the liquidity ratios) - Answer- Current cost / Current liabilities Acid test ratio (one of the liquidity ratios) - Answer- (Cash + Accounts Receivable + Marketable Secu...
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- • 6 pages •
All formulas for RD exam Questions and Answers 100% Correct Estimated body weight - Answer- (100 - % amputation) / 100 x IBW of original weight Adjusted BMI for amputees - Answer- Current wt / (1 - % amputation) Then plug into simple BMI equation Return on Investment (%) - Answer- Profit / Investment Current Ratio (one of the liquidity ratios) - Answer- Current cost / Current liabilities Acid test ratio (one of the liquidity ratios) - Answer- (Cash + Accounts Receivable + Marketable Secu...
RD Exam- Scoop/100% Correct Answers | Verified and Updated
RD Exam- Scoop/100% Correct Answers | Verified and Updated #6 scoop - Answer- 2/3 cup #8 scoop - Answer- 1/2 cup (scoop# is) #10 scoop - Answer- 3/8 cup #12 scoop - Answer- 1/3 cup #16 scoop - Answer- 1/4 cup #20 scoop - Answer- 3 1/5 tablespoon 2/3 cup is _____ scoop - Answer- #6 scoop 1/2 cup is _____ scoop - Answer- #8 scoop 3/8 cup is _____ scoop - Answer- #10 scoop 1/3 cup is _____ scoop - Answer- #12 scoop 1/4 cup is _____ scoop - Answer- #16 scoop 3 1/5 tablespoon is _____ sc...
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- • 4 pages •
RD Exam- Scoop/100% Correct Answers | Verified and Updated #6 scoop - Answer- 2/3 cup #8 scoop - Answer- 1/2 cup (scoop# is) #10 scoop - Answer- 3/8 cup #12 scoop - Answer- 1/3 cup #16 scoop - Answer- 1/4 cup #20 scoop - Answer- 3 1/5 tablespoon 2/3 cup is _____ scoop - Answer- #6 scoop 1/2 cup is _____ scoop - Answer- #8 scoop 3/8 cup is _____ scoop - Answer- #10 scoop 1/3 cup is _____ scoop - Answer- #12 scoop 1/4 cup is _____ scoop - Answer- #16 scoop 3 1/5 tablespoon is _____ sc...
ERP: Domain 2 Exam Questions and Answers 100% Pass
ERP: Domain 2 Exam Questions and Answers 100% Pass What is the best approach to working with a client with these circumstances: needs to reduce blood cholesterol levels, knowledgeable about diets for hyperlipidemia, able to devise healthy meal plans, has moderate readiness to independently follow the recommended diet plan. A) Continue to provide dietary instructions to the client and closely monitor compliance. B) Help the client gain confidence through listening, advising, and coaching. ...
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- • 35 pages •
ERP: Domain 2 Exam Questions and Answers 100% Pass What is the best approach to working with a client with these circumstances: needs to reduce blood cholesterol levels, knowledgeable about diets for hyperlipidemia, able to devise healthy meal plans, has moderate readiness to independently follow the recommended diet plan. A) Continue to provide dietary instructions to the client and closely monitor compliance. B) Help the client gain confidence through listening, advising, and coaching. ...
Food Service Management CDR Exam Questions and Answers 100% Correct
Food Service Management CDR Exam Questions and Answers 100% Correct Scientific Management - Answer- increase productivity and increase ease of work by scientifically studying work methods and establishing standards. Studied work flow and job content. Henry Towne - Answer- Engineers to concentrate on profit/financials as well as technologies Frederick Taylor - Answer- payed employees by rate per piece and emphasized time. Henry Gantt - Answer- production control; social responsibility , G...
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- • 10 pages •
Food Service Management CDR Exam Questions and Answers 100% Correct Scientific Management - Answer- increase productivity and increase ease of work by scientifically studying work methods and establishing standards. Studied work flow and job content. Henry Towne - Answer- Engineers to concentrate on profit/financials as well as technologies Frederick Taylor - Answer- payed employees by rate per piece and emphasized time. Henry Gantt - Answer- production control; social responsibility , G...
Eat Right Prep Questions with 100% Correct Answers
Eat Right Prep Questions with 100% Correct Answers Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher level cognitive objectives. B. Appeals to several of the learners senses simultaneously. C. Works well for accomplishing objectives in the psychomotor domain. D. Provides the instructor with most control of the teaching-learning situation than most other methods. - Answer- Helps learners master higher-lev...
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- • 273 pages •
Eat Right Prep Questions with 100% Correct Answers Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher level cognitive objectives. B. Appeals to several of the learners senses simultaneously. C. Works well for accomplishing objectives in the psychomotor domain. D. Provides the instructor with most control of the teaching-learning situation than most other methods. - Answer- Helps learners master higher-lev...
Inman RD Prep Questions and Answers 100% Pass
Inman RD Prep Questions and Answers 100% Pass Lignin - Answer- Non-CHO substance softened by cooking. AMT in veggies increases as they age Protopectin becomes... - Answer- Pectin-->Peptic Acid How can you prevent browning of f/v low in Vitamin C? - Answer- add acid, add sugar before freezing, or heat to boiling Name 3 pigments - Answer- Chlorophyll, carotenoids, flavonoids 2 flavonoids - Answer- Anthocyanin & Anthoxanthins Where is glutamic acid found? - Answer- Young vegetables. Used...
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- • 114 pages •
Inman RD Prep Questions and Answers 100% Pass Lignin - Answer- Non-CHO substance softened by cooking. AMT in veggies increases as they age Protopectin becomes... - Answer- Pectin-->Peptic Acid How can you prevent browning of f/v low in Vitamin C? - Answer- add acid, add sugar before freezing, or heat to boiling Name 3 pigments - Answer- Chlorophyll, carotenoids, flavonoids 2 flavonoids - Answer- Anthocyanin & Anthoxanthins Where is glutamic acid found? - Answer- Young vegetables. Used...
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Hondros Nursing 172 Exam 2 Questions and Answers 100% Pass
Oregon Pesticide Examination: Ornamental and Turf Herbicide Questions and Answers 100% Pass
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INSY-3303 FINAL EXAM STUDY GUIDE WITH COMPLETE SOLUTIONS
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