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Zinc deficiency causes poor wound healing, immune dysfunction, hair loss, and altered taste (hypogeusia). Iron deficiency causes anemia, magnesium deficiency causes neuromuscular symptoms, and calcium deficiency causes osteoporosis. DTRs should recommend zinc-rich foods such as meats, legumes, shellfish, and nuts, particularly for patients on restricted diets or long-term TPN. This is part of the Nutrition Science domain.

Sorbitol is a sugar alcohol used as a humectant, meaning it helps retain moisture in foods like baked goods and candies. It can also function as a sugar substitute for diabetic products. Preservatives (e.g., sodium benzoate) inhibit microbial growth, flavor enhancers (like MSG) improve taste, and antioxidants (BHA, BHT) prevent rancidity. DTRs should understand food additives to support foodservice safety and consumer education. This is part of the Food Science domain.

Thiamin (vitamin B1) deficiency is common in alcoholics due to poor dietary intake and impaired absorption. Severe deficiency can cause Wernicke-Korsakoff syndrome, characterized by confusion, memory loss, and loss of coordination. Niacin deficiency leads to pellagra, vitamin C deficiency to scurvy, and vitamin D deficiency to rickets/osteomalacia. DTRs must recognize the risk and recommend thiamin-rich foods or supplementation. This is part of the Nutrition Science domain, linking nutrient metabolism with clinical symptoms.

Irradiation uses ionizing radiation to destroy bacteria, parasites, and insects in foods without significantly raising temperature. It extends shelf life while maintaining nutritional quality. Canning uses high heat, pasteurization uses controlled heat, and freezing halts microbial growth but doesn’t kill pathogens. DTRs should understand irradiation to answer consumer questions and ensure food safety knowledge. This is part of the Food Science domain.

The isoelectric point (pI) is the pH at which a protein carries no net charge and is least soluble, often leading to precipitation (e.g., casein curdling in cheese-making). Denaturation refers to protein unfolding, the gel point relates to starch or gelatin, and buffering capacity refers to resisting pH changes. In foodservice, understanding the isoelectric point helps explain processes like yogurt and cheese production. This is part of the Food Science domain, emphasizing the chemical properties of proteins in food preparation.