Preparing for the RDN (Registered Dietitian Nutritionist) exam? Basics is one of the areas our deck drills hardest: 110 of its 1070 flashcards focus on basics. Try the sample questions below — every card is a real question-and-answer pair from the full deck.
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Compare the structural differences between amylose and amylopectin and how they affect the thickening properties of starch in a sauce.
Show answer →Amylose is a linear chain of glucose (alpha-1,4 linkages) responsible for gelation (forming a firm gel). Amylopectin is highly branched (alpha-1,4 and alpha-1,6 linkages) and provides stable thickening without gelling. CDR Tip: High-amylose starches (cornstarch) gel upon cooling; high-amylopectin starches (waxy maize) remain stable and are preferred for frozen foods to prevent syneresis.
A baker notices a cake browning too quickly when using honey instead of sucrose. Which chemical property of honey's monosaccharides drives this reaction?
Show answer →Honey contains fructose and glucose, which are reducing sugars. These possess a free reactive carbonyl group that reacts with amino acids in the Maillard reaction. Sucrose is a non-reducing sugar and does not participate until hydrolyzed. Fructose browns at lower temperatures than glucose. CDR Tip: The Maillard reaction requires a reducing sugar + an amino group; it is NOT the same as caramelization.
After refrigerating a cornstarch-thickened gravy, a dietitian notices water separating from the gel. What is this process called and what is the underlying chemical cause?
Show answer →This is Syneresis (weeping), caused by Retrogradation. As the starch gel cools, amylose molecules realign into a more crystalline structure, squeezing out water. This is common in high-amylose starches. CDR Tip: To prevent this in frozen or refrigerated products, use waxy starches (high amylopectin) because their branched structure prevents the tight realignment of chains.
A patient with IBS experiences bloating and gas after consuming sugar-free candies containing sorbitol. What is the biochemical mechanism causing these symptoms?
Show answer →Sorbitol is a polyol (sugar alcohol). It is incompletely absorbed in the small intestine, creating an osmotic gradient that draws water into the colon (osmotic laxative effect). It is then fermented by colonic bacteria, producing gases (CO2, H2). CDR Tip: Polyols provide fewer calories (approx 1.6-2.6 kcal/g) but are high-FODMAP. Erythritol is better tolerated as it is mostly absorbed in the small intestine.
Which disaccharide is composed of glucose and galactose, and what specific glycosidic linkage must be hydrolyzed for absorption?
Show answer →Lactose consists of glucose and galactose joined by a beta-1,4 glycosidic linkage. The enzyme lactase (beta-galactosidase) is required to hydrolyze this bond. CDR Tip: Beta-linkages are generally indigestible by human enzymes (e.g., cellulose), with lactose being the primary exception. Distinguish from Sucrose (alpha-1,2) and Maltose (alpha-1,4), which are hydrolyzed more easily.
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Try 30 free RDN cards firstThe full RDN deck contains 1070 flashcards, and 110 of them focus on basics. This page shows 5 free samples.
Our RDN deck dedicates 110 of 1070 cards (10%) to basics — always cross-check the official CDR exam outline for the current blueprint weighting.
Yes — the samples on this page are free, and the RDN preview page has 30 more free cards. Full access to all 1070 cards is a one-time $7.
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