Diet NPO Podcast Zak Kaesberg

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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