**NEW PODCAST WITH NEW CONTENT**

Zak's new show, the RD Exam Ready Podcast will be featuring NEW EPISODES of study material! Listen in for a featured episode about the pathology and MNT for Heart Failure!

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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

Please rate, review, and subscribe wherever you get you listen and watch. DM for you RD Exam tutoring needs!

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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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