Episoder
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Episode 37: Meat, Dairy, Eggs, & Poultry Food Science
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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Episode 36: Cardiovascular System and MNT
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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Episode 35: Malnutrition- Kwashiorkor Kraziness and Marasmus Madness
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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Episode 34: Research Concepts & Norovirus-Free Cruises
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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Episode 33: Food Additives of the RD Exam | Practice Questions
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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Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. This week Zak gives you the knowledge you need to know and apply the Mintzberg Roles of Management. Come get better on Domain 3 today with Zak!
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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Episode 31: Biochem of Sports Nutrition | Cauliflower Taco Meat
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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Episode 30: Finance Ratios | Practice Questions | Halal Burgers
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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Episode 29: Facility Planning | Practice Questions | Cabbage Cups
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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Episode 28: Management Theories | I'm a Little Chai
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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Episode 27: Eating Disorders MNT | Wildin' Wings
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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Episode 26: Baking Basics | Farmer's Market Dinners
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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Episode 25: Lung Disease MNT | Let Them Eat Cake!
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
2. Which diet would be recommended for a patient with COPD?
A. Small frequent meals, low calorie
B. Large meals, high calorie
C. Liquids before meals, high protein
D. Small frequent meals, high protein
3. A patient with cystic fibrosis would be at most risk for:
A. Obesity
B. Malabsorption
C. Hyperglycemia
D. Hyperkalemia
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Episode 24: Menu Planning Essentials with Practice Questions
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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Episode 23: Community Program Development and Flexible Lentils
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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Episode 22: Hormones, Practice Questions, and Treats of the Past
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!
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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Episode 21: Food Borne Illness and Garlic Mashed Potatoes
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!DM for your RD Exam tutoring needs!
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Episode 20: Lab Values and Homemade Pizza
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 FerritinCholesterol Labs:
Total Cholesterol HDL LDL TAGDiabetes Labs:
Blood Glucose Hgb A1CKidney Labs:
GFR Creatinine BUNMinerals & Electrolytes:
Sodium Potassium Phosphorus Calcium MagnesiumMiscellaneous:
Albumin Prealbumin C02 Bicarb CRPDM for your RD Exam tutoring needs!
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Episode 19: EN vs. PN, Practice Questions, and Halloween Treats
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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Episode 18: Exam Day Tips, HACCP Plans, and Homemade Hummus
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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