Eat Right Prep Questions and Answers Graded A
Which of the following is a characteristic typically C. USDA
associated with the discussion method of D. USPHS (US Public Health Service). - -
teaching? Food and Safety Inspection Service (FSIS)
A. Helps learners master higher level cognitive (Reason: This agency is responsible for the
objectives. inspection of canned product manufacturing).
B. Appeals to several of the learners senses
simultaneously.
C. Works well for accomplishing objectives in the How many kcal per oz does a standard infant
psychomotor domain. formula provide? - -20 kcal/oz
D. Provides the instructor with most control of the
teaching-learning situation than most other
methods. - -Helps learners master higher- In the Campinha-Bacote Model, cultural
level cognitive objectives (Reason: Cognitive competence originates in the ______.
domain involves knowledge and the A. Individual
development of intellectual skills. This serves in B. Family
the development of learning). C. Community
D. Society - -Individual
According to the CDR`s Essential Practice
Competencies, graduates of accredited dietetics What production forecasting method would be
programs are required to have knowledge in 8 used if an assumption was made that actual
content areas; physical & biological sciences, occurrences follow an identifiable pattern
social sciences, research, and ____________. overtime?
A. Foodservice systems A. Exponential smoothing
B. Communications. B. Moving average
C. Public Policy. C. Linear Regression
D. MNT. - -Communications (Reason: The D. Both A and B - -Exponential smoothing
variety of topics expected to be studied by an & moving average (Reason: Gregoire and Spears
RDN professional are supported by biological, identified that the frequently used time series
physiological, behavioral, and communication. forecasting model involves the assumption that
actual occurrences follow an identifiable pattern
overtime).
Glycogenolysis is the breakdown of glycogen into
glucose. This occurs in the cells of the _____.
A. Stomach and Small Intestine. What name is given to the purchasing document
B. Liver and Muscle that is completed by the buyer and given to the
C. Kidney and Brain supplier?
D. Small intestine and Kidney. - -Liver and A. FOB origin
muscle B. Purchase Requisition
C. Invoice
D. Purchase order - -Purchase order
Which agency regulates the manufacturing of
cream of chicken soup that contains almost no
meat? Upon quarterly audit, the accountant found an
A. FSIS (Food Safety and Inspection Service) error: The beginning inventory for the month of
B. FDA January was overstated. How would this effect
, Eat Right Prep Questions and Answers Graded A
the cost of goods sold (COGS) and net income B. Inspecting food production systems
for the month of January? C. Scrutinizing the Importation of food
A. The COGS for January would be MORE than D. Ordering prompt recalls of tainted foods and
it actually was, and the net income would be less bevs. - -Preventing food safety problems
than it actually was. (Reason: FSMA was signed by Obama in
B. The COGS for January would be LESS than it January 4th 2011).
actually was, and the net income would be less
than it actually was.
C. The COGS for January would be MORE than Employees should be excluded from working in
it actually was, and the net income would be any type of foodservice establishment if they
more than it actually was. have any of the following symptoms:
D. The COGS for January would NOT be A. N/V/D
affected, and the net income for February would B. Vomiting, Jaundice, Coughing
be less than it actually was. - -The COGS C. Sore throat, Vomiting, Diarrhea
for January would be MORE than it actually was, D. Vomiting, Diarrhea, Jaundice - -
and the net income would be LESS than it Vomiting, diarrhea, jaundice
actually was.
Home canning is a very popular method of food
The astringent taste of F/V is the result of the preservation. To ensure safe foods, appropriate
following component: canning methods must be used. Which of the
A. Anthocyanin following is the safe and recommended method
B. Tannin. for canning foods above pH 4.5?
C. Carotene. A. Boiling water canning
D. Monosodium Glutamate - -Tannins B. Pressure canning
C. Steam canning
D. Oven method canning - -Pressure
One of the key differences in value analysis and canning (Reason: Low acid foods with pH greater
value added is than 4.6 such as veggies, meats, dried beans, all
A. Value analysis strives to reduce cost whereas soups, need to be preserved using a pressure
value added strives to bundle components canner. High acid foods with pH lower than 4.6
B. Value analysis seeks to reduce cost whereas need to be preserved using a water bath canner).
value added seeks to increase market value.
C. Value analysis seeks to reduce costs whereas
value added seeks to add quality component. Which statement best describes the "U"
D. Value analysis seeks to change the value of component of the FOCUS-PDSA performance
the product whereas value added seeks to improvement model?
reduce cost. - -Value analysis seeks to A. Identify a process to improve
reduce cost where added seeks to increase B. Develop a team
market value C. Explain the current process
D. Recognize sources of variation - -
Recognize sources of variation (Reason: F stage:
The Food Safety Modernization Act (FSMA) identify a process to improve; O stage: develop a
enables the FDA to better protect public health team; C stage: explain the current process).
because it allows FDA to now focus more on:
A. Preventing food safety problems
, Eat Right Prep Questions and Answers Graded A
A facility director is charged with evaluating quality grading system?
whether it is worthwhile to complete a project. A. All meat and poultry must meet strict quality
The best approach would be to: standards to be sold in the US marketplace.
A. Conduct a productivity study. B. Quality grading of meat and poultry is a
B. Determine the startup funds needed. voluntary process.
C. Conduct a cost-benefit analysis. C. Quality grading and inspection for
D. Determine the number of people involved. - wholesomeness are both mandatory for meat to
-Conduct a cost-benefit analysis. enter into the marketplace.
D. Quality grading is a free service provided by
the USDA. - -Quality grading of meat and
The standards of professional ______ for poultry is a voluntary process (Reason:
dietetics professionals describes in general terms Inspection for wholesomeness is MANDATORY;
a competent level of behavior in the professional grading for quality is VOLUNTARY).
role.
A. Practice
B. Performance To maintain quality and freshness of refrigerated
C. Preparation produce, upon receiving these items, they should
D. Proficiency - -Performance (Reason: be placed directly into cold storage and held at
These standards describe competency levels of temperatures between
professional behavior by an individual). A. 55 and 60*F
B. 41 and 48*F
C. 34 and 36*F
What flavor enhancer from seaweed might be D. 30 and 35*F - -34 and 36*F
included in a recipe to provide "umami?"
A. Monosodium Glutamate
B. Magnesium Sulfate Consider the following scenarios: 52 yr old male;
C. Carrageenan weight: 163 lbs; Height: 5`11"; BMI: 22.7. Current
D. Calcium Alginate - -Monosodium Meds: Metformin: 1g; Saxtagliptin: 5mg; Glucotrol
Glutamate XL: 10 mg. Lab results: HbA1c: 13.9%; Fasting
BG: 356 mg/dL; positive GAD test. Physician
puts in a referral that states: " Patient needs diet
In order to be labeled as "pure" vanilla, the US instruction." Which of the following would be the
Food and Drug Administration requires that it: best actions for the RD to take?
A. Be certified as an artificial flavor A. Educate the patient about low carbohydrate
B. Contain the small black flecks from the vanilla foods to minimize glucose elevations.
pod B. Contact the referring physician to consider
C. Contain 35% alcohol by volume insulin therapy.
D. Contain 200 ppm vanillin. - -Contains C. Emphasize meal spacing and carb
35% alcohol by volume (Reason: pure vanilla consistency
extract is made by mixing vanilla beans in a D. Negotiate a weight loss of 5 to 7% body
solution of ethyl alcohol and water; FDA requires weight loss. - -Contact the referring
that it contains 35% alcohol by volume and 13.35 physician to consider insulin therapy.
oz of vanilla bean per gallon). Reason: Positive GAD test shows that patient
has type I diabetes and will need insulin therapy.
Which of the following best defines that USDA
, Eat Right Prep Questions and Answers Graded A
Which is the best tool for the community needs assessment.
nutritionist to use to learn what locally grown food
residents consume most frequently?
A. Health Risk Appraisal The Academy of Nutrition and Dietetics takes the
B. Screening position that pediatric overweight intervention
C. Focus Group programs require a combo of the following
D. Survey - -Surveys. programs?
Reason: least expensive systematic study of a A. School based multi-component programs and
cross-section of individuals. community based interventions
B. Family based multi component programs and
environmental interventions
Which of the following gastrointestinal hormones C. Community based interventions and
has the effect of increasing the consumption of environmental interventions
food? D. Family based and school based multi
A. Cholecystokinin component programs - -Family based and
B. Ghrelin and school based multi component programs.
C. Enterostatin
D. Peripheral Hormone Peptide YY - -
Ghrelin. Which of the following lunch menus reflect proper
Reason: Appetite stimulant but also a strong menu planning principles?
stimulant of growth hormone secretion from the A. Steamed haddock, rice, roasted cauliflower,
anterior pituitary. vanilla frozen yogurt with fresh pineapple
B. Baked pork chop, sauteed broccoli, rice pilaf,
vanilla frozen yogurt with strawberries.,
Which foods should not be consumed by people C. Grilled chicken breast, mashed potato,
with compromised immune systems? steamed parsnips, lemon sorbet
A. Eggs cooked to 165*F D. Meatballs, whole tiny potatoes, brussel
B. Pasteurized cider sprouts, fresh bing cherries. - -Baked pork
C. Rare Steak chop; sauteed broccoli; rice pilaf; vanilla frozen
D. Soft Cheeses such as brie or feta - -Soft yogurt with strawberries;
cheeses such as feta or brie. Reason: Best use of color in a lunch meal, variety
Reason: Because these cheeses contain live of flavors, textures, consistencies, and food
mold; not safe for someones immune system if shapes.
its compromised.
When using the plan-to-study (PDSA) process,
After defining the nutritional problem while which of the following occurs during the "plan"
conducting a community needs assessment, phase?
what is the next step? A. Determine how to collect data
A. Identify community groups and their leaders B. Train staff on the new process
B. Determine the purpose of the needs C. Evaluate the effectiveness of the project
assessment D. Reduce wait time for appointments - -
C. Collect information on health and nutrition Determine how to collect data
resources available in the community
D. Review available data such as Census
records - -Determine the purpose of the Which of the following elements is NOT part of
Which of the following is a characteristic typically C. USDA
associated with the discussion method of D. USPHS (US Public Health Service). - -
teaching? Food and Safety Inspection Service (FSIS)
A. Helps learners master higher level cognitive (Reason: This agency is responsible for the
objectives. inspection of canned product manufacturing).
B. Appeals to several of the learners senses
simultaneously.
C. Works well for accomplishing objectives in the How many kcal per oz does a standard infant
psychomotor domain. formula provide? - -20 kcal/oz
D. Provides the instructor with most control of the
teaching-learning situation than most other
methods. - -Helps learners master higher- In the Campinha-Bacote Model, cultural
level cognitive objectives (Reason: Cognitive competence originates in the ______.
domain involves knowledge and the A. Individual
development of intellectual skills. This serves in B. Family
the development of learning). C. Community
D. Society - -Individual
According to the CDR`s Essential Practice
Competencies, graduates of accredited dietetics What production forecasting method would be
programs are required to have knowledge in 8 used if an assumption was made that actual
content areas; physical & biological sciences, occurrences follow an identifiable pattern
social sciences, research, and ____________. overtime?
A. Foodservice systems A. Exponential smoothing
B. Communications. B. Moving average
C. Public Policy. C. Linear Regression
D. MNT. - -Communications (Reason: The D. Both A and B - -Exponential smoothing
variety of topics expected to be studied by an & moving average (Reason: Gregoire and Spears
RDN professional are supported by biological, identified that the frequently used time series
physiological, behavioral, and communication. forecasting model involves the assumption that
actual occurrences follow an identifiable pattern
overtime).
Glycogenolysis is the breakdown of glycogen into
glucose. This occurs in the cells of the _____.
A. Stomach and Small Intestine. What name is given to the purchasing document
B. Liver and Muscle that is completed by the buyer and given to the
C. Kidney and Brain supplier?
D. Small intestine and Kidney. - -Liver and A. FOB origin
muscle B. Purchase Requisition
C. Invoice
D. Purchase order - -Purchase order
Which agency regulates the manufacturing of
cream of chicken soup that contains almost no
meat? Upon quarterly audit, the accountant found an
A. FSIS (Food Safety and Inspection Service) error: The beginning inventory for the month of
B. FDA January was overstated. How would this effect
, Eat Right Prep Questions and Answers Graded A
the cost of goods sold (COGS) and net income B. Inspecting food production systems
for the month of January? C. Scrutinizing the Importation of food
A. The COGS for January would be MORE than D. Ordering prompt recalls of tainted foods and
it actually was, and the net income would be less bevs. - -Preventing food safety problems
than it actually was. (Reason: FSMA was signed by Obama in
B. The COGS for January would be LESS than it January 4th 2011).
actually was, and the net income would be less
than it actually was.
C. The COGS for January would be MORE than Employees should be excluded from working in
it actually was, and the net income would be any type of foodservice establishment if they
more than it actually was. have any of the following symptoms:
D. The COGS for January would NOT be A. N/V/D
affected, and the net income for February would B. Vomiting, Jaundice, Coughing
be less than it actually was. - -The COGS C. Sore throat, Vomiting, Diarrhea
for January would be MORE than it actually was, D. Vomiting, Diarrhea, Jaundice - -
and the net income would be LESS than it Vomiting, diarrhea, jaundice
actually was.
Home canning is a very popular method of food
The astringent taste of F/V is the result of the preservation. To ensure safe foods, appropriate
following component: canning methods must be used. Which of the
A. Anthocyanin following is the safe and recommended method
B. Tannin. for canning foods above pH 4.5?
C. Carotene. A. Boiling water canning
D. Monosodium Glutamate - -Tannins B. Pressure canning
C. Steam canning
D. Oven method canning - -Pressure
One of the key differences in value analysis and canning (Reason: Low acid foods with pH greater
value added is than 4.6 such as veggies, meats, dried beans, all
A. Value analysis strives to reduce cost whereas soups, need to be preserved using a pressure
value added strives to bundle components canner. High acid foods with pH lower than 4.6
B. Value analysis seeks to reduce cost whereas need to be preserved using a water bath canner).
value added seeks to increase market value.
C. Value analysis seeks to reduce costs whereas
value added seeks to add quality component. Which statement best describes the "U"
D. Value analysis seeks to change the value of component of the FOCUS-PDSA performance
the product whereas value added seeks to improvement model?
reduce cost. - -Value analysis seeks to A. Identify a process to improve
reduce cost where added seeks to increase B. Develop a team
market value C. Explain the current process
D. Recognize sources of variation - -
Recognize sources of variation (Reason: F stage:
The Food Safety Modernization Act (FSMA) identify a process to improve; O stage: develop a
enables the FDA to better protect public health team; C stage: explain the current process).
because it allows FDA to now focus more on:
A. Preventing food safety problems
, Eat Right Prep Questions and Answers Graded A
A facility director is charged with evaluating quality grading system?
whether it is worthwhile to complete a project. A. All meat and poultry must meet strict quality
The best approach would be to: standards to be sold in the US marketplace.
A. Conduct a productivity study. B. Quality grading of meat and poultry is a
B. Determine the startup funds needed. voluntary process.
C. Conduct a cost-benefit analysis. C. Quality grading and inspection for
D. Determine the number of people involved. - wholesomeness are both mandatory for meat to
-Conduct a cost-benefit analysis. enter into the marketplace.
D. Quality grading is a free service provided by
the USDA. - -Quality grading of meat and
The standards of professional ______ for poultry is a voluntary process (Reason:
dietetics professionals describes in general terms Inspection for wholesomeness is MANDATORY;
a competent level of behavior in the professional grading for quality is VOLUNTARY).
role.
A. Practice
B. Performance To maintain quality and freshness of refrigerated
C. Preparation produce, upon receiving these items, they should
D. Proficiency - -Performance (Reason: be placed directly into cold storage and held at
These standards describe competency levels of temperatures between
professional behavior by an individual). A. 55 and 60*F
B. 41 and 48*F
C. 34 and 36*F
What flavor enhancer from seaweed might be D. 30 and 35*F - -34 and 36*F
included in a recipe to provide "umami?"
A. Monosodium Glutamate
B. Magnesium Sulfate Consider the following scenarios: 52 yr old male;
C. Carrageenan weight: 163 lbs; Height: 5`11"; BMI: 22.7. Current
D. Calcium Alginate - -Monosodium Meds: Metformin: 1g; Saxtagliptin: 5mg; Glucotrol
Glutamate XL: 10 mg. Lab results: HbA1c: 13.9%; Fasting
BG: 356 mg/dL; positive GAD test. Physician
puts in a referral that states: " Patient needs diet
In order to be labeled as "pure" vanilla, the US instruction." Which of the following would be the
Food and Drug Administration requires that it: best actions for the RD to take?
A. Be certified as an artificial flavor A. Educate the patient about low carbohydrate
B. Contain the small black flecks from the vanilla foods to minimize glucose elevations.
pod B. Contact the referring physician to consider
C. Contain 35% alcohol by volume insulin therapy.
D. Contain 200 ppm vanillin. - -Contains C. Emphasize meal spacing and carb
35% alcohol by volume (Reason: pure vanilla consistency
extract is made by mixing vanilla beans in a D. Negotiate a weight loss of 5 to 7% body
solution of ethyl alcohol and water; FDA requires weight loss. - -Contact the referring
that it contains 35% alcohol by volume and 13.35 physician to consider insulin therapy.
oz of vanilla bean per gallon). Reason: Positive GAD test shows that patient
has type I diabetes and will need insulin therapy.
Which of the following best defines that USDA
, Eat Right Prep Questions and Answers Graded A
Which is the best tool for the community needs assessment.
nutritionist to use to learn what locally grown food
residents consume most frequently?
A. Health Risk Appraisal The Academy of Nutrition and Dietetics takes the
B. Screening position that pediatric overweight intervention
C. Focus Group programs require a combo of the following
D. Survey - -Surveys. programs?
Reason: least expensive systematic study of a A. School based multi-component programs and
cross-section of individuals. community based interventions
B. Family based multi component programs and
environmental interventions
Which of the following gastrointestinal hormones C. Community based interventions and
has the effect of increasing the consumption of environmental interventions
food? D. Family based and school based multi
A. Cholecystokinin component programs - -Family based and
B. Ghrelin and school based multi component programs.
C. Enterostatin
D. Peripheral Hormone Peptide YY - -
Ghrelin. Which of the following lunch menus reflect proper
Reason: Appetite stimulant but also a strong menu planning principles?
stimulant of growth hormone secretion from the A. Steamed haddock, rice, roasted cauliflower,
anterior pituitary. vanilla frozen yogurt with fresh pineapple
B. Baked pork chop, sauteed broccoli, rice pilaf,
vanilla frozen yogurt with strawberries.,
Which foods should not be consumed by people C. Grilled chicken breast, mashed potato,
with compromised immune systems? steamed parsnips, lemon sorbet
A. Eggs cooked to 165*F D. Meatballs, whole tiny potatoes, brussel
B. Pasteurized cider sprouts, fresh bing cherries. - -Baked pork
C. Rare Steak chop; sauteed broccoli; rice pilaf; vanilla frozen
D. Soft Cheeses such as brie or feta - -Soft yogurt with strawberries;
cheeses such as feta or brie. Reason: Best use of color in a lunch meal, variety
Reason: Because these cheeses contain live of flavors, textures, consistencies, and food
mold; not safe for someones immune system if shapes.
its compromised.
When using the plan-to-study (PDSA) process,
After defining the nutritional problem while which of the following occurs during the "plan"
conducting a community needs assessment, phase?
what is the next step? A. Determine how to collect data
A. Identify community groups and their leaders B. Train staff on the new process
B. Determine the purpose of the needs C. Evaluate the effectiveness of the project
assessment D. Reduce wait time for appointments - -
C. Collect information on health and nutrition Determine how to collect data
resources available in the community
D. Review available data such as Census
records - -Determine the purpose of the Which of the following elements is NOT part of
