RD Exam, Principles Of Dietetics
Practice Questions And Answers.
Q. Oxidative rancidity occurs in foods that have a
A. high saturated fatty acid content.
B. high unsaturated fatty acid content.
C. high protein content.
D. high moisture content. -
\The correct answer is B.
In oxidative rancidity, the double bonds of an unsaturated fatty acid can undergo
cleavage, releasing volatile aldehydes and ketones. This process can be suppressed by
the exclusion of oxygen or by the addition of antioxidants. Oxidation primarily occurs
with unsaturated fats.
Q. Which of the following is an example of a climacteric fruit?
A. Grapefruit
B. Melons
C. Pineapple
D. Tomato -
\Climacteric fruit continue to ripen post-harvest. Examples of climacteric fruit include
tomatoes, pears, peaches, bananas, apricots, and apples. Whether a fruit is classified
as climacteric or non-climacteric depends on respiration rate after maturation. Non-
climacteric fruit does not have an accelerated rate post-harvest (as climacteric fruit
does) and will not ripen once harvested; examples include melons, cherries, citrus fruits,
and grapes.
Q. Which of the following bacteria is anaerobic and poses a threat to the safety of
home-canned foods?
A. Staphylococcus aureus
B. Clostridium perfringens
C. Clostridium botulinum
D. Aspergillus flavus -
\The correct answer is C.
Clostridium botulinum is an anaerobic bacteria that produces spores that will release a
deadly toxin if held in non-acidic anaerobic conditions for long periods of time. The other
bacteria listed are aerobic and are not likely to survive the anaerobic conditions of
vacuum-sealed canned foods.
Q. Bacterial spoilage is most likely to occur at which water activity?
1. 0.9
,2. 0.7
3. 0.5
4. 0.3 -
\The correct answer is A.
The water activity of a food is the ratio between the vapor pressure of the food itself,
when in a completely undisturbed balance with the surrounding air media, and the vapor
pressure of distilled water under identical conditions. A water activity of 0.80 means the
vapor pressure is 80% of that of pure water. The water activity increases with
temperature. The moisture condition of a product can be measured as the equilibrium
relative humidity expressed in percentage or as the water activity expressed as a
decimal. The higher the water activity, the more likely the food is to spoil.
Q. Which of the following is a valid statement regarding the use of structure/function
claims on a dietary supplement?
1. Can be used to describe how a nutrient prevents a disease.
2. Can be used to describe how a nutrient alters the treatment of a disease.
3. Can be used to describe how a nutrient affects normal body function.
4. Can be used to describe how a nutrient cures common ailments. -
\The correct answer is C.
FDA guidelines allow statements on dietary supplements that describe how a nutrient
affects normal body function.
(GRAS) status?
1. Sodium chloride
2. Plant sterols
3. Allspice
4. Sucralose -
\The correct answer is D.
Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act),
any substance that is intentionally added to food is a food additive, that is subject to
premarket review and approval by FDA, unless the substance is generally recognized,
among qualified experts, as having been adequately shown to be safe under the
conditions of its intended use, or unless the use of the substance is otherwise excepted
from the definition of a food additive.
Q. Which food processing method has been linked to cancer in laboratory animals?
1. Smoke curing
2. Pickling
3. Freeze-drying
4. Irradiation -
\The correct answer is A.
Several studies link high consumption of smoked foods with an increased risk of some
cancers.
,Q. Which agency would regulate the manufacture of cream of chicken soup that
contained almost no meat?
1. Food Safety and Inspection Service (FSIS)
2. Food and Drug Administration (FDA)
3. US Department of Agriculture (USDA)
4. US Public Health Service (USPHS) -
\The correct answer is A.
The FSIS is responsible for the inspection of canned product manufacturing.
Q. Which agency enforces provisions of the FD&C Act prohibiting the sale of products
with false advertising?
1. US Department of Agriculture (USDA)
2. Federal Trade Commission (FTC)
3. Food and Drug Administration (FDA)
4. Internal Revenue Service (IRS) -
\The correct answer is C.
The FDA enforces provisions of the FD&C Act prohibiting the sale of products with false
advertising.
Q. What is the FDA's definition of "gluten free"?
1. Products containing less than 20 ppm of gluten.
2. Products 95% free of wheat, rye, and barley.
3. The FDA has not defined this term.
4. Products 95% free of wheat, rye, barley, and oats. -
\The correct answer is A.
The FDA has defined "gluten-free" for food labeling. In general, foods may be labeled
"gluten-free" if they either are inherently gluten free or do not contain an ingredient that
is: (1) a gluten-containing grain; (2) derived from a gluten-containing grain that has not
been processed to remove gluten; or (3) derived from a gluten-containing grain that has
been processed to remove gluten if the use of that ingredient results in the presence of
20 parts per million (ppm) or more gluten in the food. Any unavoidable presence of
gluten in the food must be less than 20 ppm.
Q. What is the definition of a low sodium food for the food label?
1. Less than 5 mg sodium per serving
2. Up to 35 mg of sodium per serving
3. Up to 140 mg sodium per serving
4. At least 25% less sodium than the regular food -
\The correct answer is C.
Food labeling laws require that a food have no more than 140 mg sodium per serving in
order to be identified as a low-sodium food.
, Q. Two federal agencies control alcoholic beverages. Where are the agencies housed?
1. Food and Agriculture Organization (FAO)
2. US Department of Commerce (USDC)
3. Federal Trade Commission (FTC)
4. Department of the Treasury -
\The correct answer is D.
The two federal agencies that control alcoholic beverages are part of the Department of
the Treasury.
Q. This process uses sublimation to prepare high-quality preserved foods.
1. Pulsed light processing
2. Ozonation
3. Modified atmospheric packaging
4. Freeze-drying -
\The correct answer is D.
Freeze-drying involves freezing the food and then reducing the surrounding pressure to
allow the frozen water in the food to sublimate directly from the solid phase to the gas
phase.
Q. This agency oversees voluntary inspections and grading of fish and fish products.
1. Department of the Treasury
2. Food and Drug Administration (FDA)
3. US Department of Commerce (USDC)
4. US Department of Agriculture (USDA) -
\The correct answer is C.
Inspection of fish and fish products, which are not subject to mandatory grading, is
overseen by the USDC's National Marine Fisheries Service.
Q. The Food and Drug Administration (FDA) would issue a class I recall for:
1. hot dogs contaminated with Listeria monocytogenes.
2. a product that contained canola oil rather than olive oil as stated on the label.
3. cornflakes mislabeled as having 16 net ounces when in fact the package contained
only 14 net ounces.
4. strawberry jam that had only 35% fruit. -
\The correct answer is A.
Contaminated hot dogs represent a safety issue that could affect many individuals
detrimentally and could be a "health hazard," which represents the definition of a class I
recall.
Q. If a food manufacturer wanted to include an additive to color the glaze white, which
would be best?
Practice Questions And Answers.
Q. Oxidative rancidity occurs in foods that have a
A. high saturated fatty acid content.
B. high unsaturated fatty acid content.
C. high protein content.
D. high moisture content. -
\The correct answer is B.
In oxidative rancidity, the double bonds of an unsaturated fatty acid can undergo
cleavage, releasing volatile aldehydes and ketones. This process can be suppressed by
the exclusion of oxygen or by the addition of antioxidants. Oxidation primarily occurs
with unsaturated fats.
Q. Which of the following is an example of a climacteric fruit?
A. Grapefruit
B. Melons
C. Pineapple
D. Tomato -
\Climacteric fruit continue to ripen post-harvest. Examples of climacteric fruit include
tomatoes, pears, peaches, bananas, apricots, and apples. Whether a fruit is classified
as climacteric or non-climacteric depends on respiration rate after maturation. Non-
climacteric fruit does not have an accelerated rate post-harvest (as climacteric fruit
does) and will not ripen once harvested; examples include melons, cherries, citrus fruits,
and grapes.
Q. Which of the following bacteria is anaerobic and poses a threat to the safety of
home-canned foods?
A. Staphylococcus aureus
B. Clostridium perfringens
C. Clostridium botulinum
D. Aspergillus flavus -
\The correct answer is C.
Clostridium botulinum is an anaerobic bacteria that produces spores that will release a
deadly toxin if held in non-acidic anaerobic conditions for long periods of time. The other
bacteria listed are aerobic and are not likely to survive the anaerobic conditions of
vacuum-sealed canned foods.
Q. Bacterial spoilage is most likely to occur at which water activity?
1. 0.9
,2. 0.7
3. 0.5
4. 0.3 -
\The correct answer is A.
The water activity of a food is the ratio between the vapor pressure of the food itself,
when in a completely undisturbed balance with the surrounding air media, and the vapor
pressure of distilled water under identical conditions. A water activity of 0.80 means the
vapor pressure is 80% of that of pure water. The water activity increases with
temperature. The moisture condition of a product can be measured as the equilibrium
relative humidity expressed in percentage or as the water activity expressed as a
decimal. The higher the water activity, the more likely the food is to spoil.
Q. Which of the following is a valid statement regarding the use of structure/function
claims on a dietary supplement?
1. Can be used to describe how a nutrient prevents a disease.
2. Can be used to describe how a nutrient alters the treatment of a disease.
3. Can be used to describe how a nutrient affects normal body function.
4. Can be used to describe how a nutrient cures common ailments. -
\The correct answer is C.
FDA guidelines allow statements on dietary supplements that describe how a nutrient
affects normal body function.
(GRAS) status?
1. Sodium chloride
2. Plant sterols
3. Allspice
4. Sucralose -
\The correct answer is D.
Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act),
any substance that is intentionally added to food is a food additive, that is subject to
premarket review and approval by FDA, unless the substance is generally recognized,
among qualified experts, as having been adequately shown to be safe under the
conditions of its intended use, or unless the use of the substance is otherwise excepted
from the definition of a food additive.
Q. Which food processing method has been linked to cancer in laboratory animals?
1. Smoke curing
2. Pickling
3. Freeze-drying
4. Irradiation -
\The correct answer is A.
Several studies link high consumption of smoked foods with an increased risk of some
cancers.
,Q. Which agency would regulate the manufacture of cream of chicken soup that
contained almost no meat?
1. Food Safety and Inspection Service (FSIS)
2. Food and Drug Administration (FDA)
3. US Department of Agriculture (USDA)
4. US Public Health Service (USPHS) -
\The correct answer is A.
The FSIS is responsible for the inspection of canned product manufacturing.
Q. Which agency enforces provisions of the FD&C Act prohibiting the sale of products
with false advertising?
1. US Department of Agriculture (USDA)
2. Federal Trade Commission (FTC)
3. Food and Drug Administration (FDA)
4. Internal Revenue Service (IRS) -
\The correct answer is C.
The FDA enforces provisions of the FD&C Act prohibiting the sale of products with false
advertising.
Q. What is the FDA's definition of "gluten free"?
1. Products containing less than 20 ppm of gluten.
2. Products 95% free of wheat, rye, and barley.
3. The FDA has not defined this term.
4. Products 95% free of wheat, rye, barley, and oats. -
\The correct answer is A.
The FDA has defined "gluten-free" for food labeling. In general, foods may be labeled
"gluten-free" if they either are inherently gluten free or do not contain an ingredient that
is: (1) a gluten-containing grain; (2) derived from a gluten-containing grain that has not
been processed to remove gluten; or (3) derived from a gluten-containing grain that has
been processed to remove gluten if the use of that ingredient results in the presence of
20 parts per million (ppm) or more gluten in the food. Any unavoidable presence of
gluten in the food must be less than 20 ppm.
Q. What is the definition of a low sodium food for the food label?
1. Less than 5 mg sodium per serving
2. Up to 35 mg of sodium per serving
3. Up to 140 mg sodium per serving
4. At least 25% less sodium than the regular food -
\The correct answer is C.
Food labeling laws require that a food have no more than 140 mg sodium per serving in
order to be identified as a low-sodium food.
, Q. Two federal agencies control alcoholic beverages. Where are the agencies housed?
1. Food and Agriculture Organization (FAO)
2. US Department of Commerce (USDC)
3. Federal Trade Commission (FTC)
4. Department of the Treasury -
\The correct answer is D.
The two federal agencies that control alcoholic beverages are part of the Department of
the Treasury.
Q. This process uses sublimation to prepare high-quality preserved foods.
1. Pulsed light processing
2. Ozonation
3. Modified atmospheric packaging
4. Freeze-drying -
\The correct answer is D.
Freeze-drying involves freezing the food and then reducing the surrounding pressure to
allow the frozen water in the food to sublimate directly from the solid phase to the gas
phase.
Q. This agency oversees voluntary inspections and grading of fish and fish products.
1. Department of the Treasury
2. Food and Drug Administration (FDA)
3. US Department of Commerce (USDC)
4. US Department of Agriculture (USDA) -
\The correct answer is C.
Inspection of fish and fish products, which are not subject to mandatory grading, is
overseen by the USDC's National Marine Fisheries Service.
Q. The Food and Drug Administration (FDA) would issue a class I recall for:
1. hot dogs contaminated with Listeria monocytogenes.
2. a product that contained canola oil rather than olive oil as stated on the label.
3. cornflakes mislabeled as having 16 net ounces when in fact the package contained
only 14 net ounces.
4. strawberry jam that had only 35% fruit. -
\The correct answer is A.
Contaminated hot dogs represent a safety issue that could affect many individuals
detrimentally and could be a "health hazard," which represents the definition of a class I
recall.
Q. If a food manufacturer wanted to include an additive to color the glaze white, which
would be best?
