ERP 3

Q. Which of the following correctly identifies amylopectin? Galacturonic acid units joined by 1,6 ß linkages 1,4 α glucosidic linkages only 1,4 α glucosidic linkages in addition to 1,6 α glucosidic linkages 1,4 ß glucosidic linkages only

1,4 α glucosidic linkages in addition to 1,6 α glucosidic linkages Amylopectin is the branched fraction of starch. The presence of 1,4 α glucosidic linkages that are linear, interrupted by occasional 6 α glucosidic linkages results in a very large branched structure. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. How old must a foodservice employee be in order to operate power-driven bakery machine? 18 17 16 15

18 Child labor laws restrict the operation of power-driven bakery machines. Once an individual reaches 18 years of age, he or she is no longer subject to the federal child labor provisions. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Enteral feeding started within _____ hours of admission to the intensive care unit has been shown to improve length of stay and mortality. 2 12 24 48

24 Artinian et al found a reduction in intensive care unit (ICU) length of stay and hospital mortality when enteral nutrition was initiated within 24 hours of the start of mechanical ventilation. Artinian V, Krayem H, DiGlovine B. Effects of early enteral feeding on the outcome of critically ill mechanically ventilated medical patients. Chest. 2006;129(4):960-967.

Q. Which of the following is an underlying cause of metabolic syndrome in those at greatest risk? Excessive intake of high-intensity sweeteners Edema High blood pressure Abdominal obesity

Abdominal obesity The underlying causes of metabolic syndrome in those at greatest risk are abdominal obesity, an inactive lifestyle, and insulin resistance. National Heart, Lung, and Blood Institute. Metabolic Syndrome. Accessed April 1, 2020. Available at: https://www.nhlbi.nih.gov/health-topics/metabolic-syndrome

Q. Of all the racial and ethnic groups in the United States, the highest rate of prevalence of diabetes is found in. Chinese Americans American Indians and Alaska Natives Jews Muslims

American Indians and Alaska Natives Current US statistics show that these populations have the highest incidence of diabetes. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: 2.

Q. A university operates food kiosks containing items that are purchased prepared and require minimal cooking before service. What name is given to this type of foodservice operation? Conventional Ready prepared Commissary Assembly/serve

Assembly/serve Assembly/serve is called convenience-food foodservices or the minimal cooking concept. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The following programs are recommended as primary interventions in school-based child and adolescent overweight prevention programs: Food environment changes, homework/reading/computer use changes, media influences, nutrition education Food environment changes, nutrition education, physical activity education Behavioral counseling, nutrition education, physical activity education, parental/family involvement Behavior incentives, marketing campaigns, extended free play, parent/family education

Behavioral counseling, nutrition education, physical activity education, parental/family involvement Research demonstrates that obesity prevention programs should include behavioral counseling. Hoelscher DM, Kirk S, Ritchie L, et al. Position of the Academy of Nutrition and Dietetics: Interventions for the prevention and treatment of pediatric overweight and obesity. J Acad Nutr Diet. 2013;113(10):1375-1394.

Q. What federal agency has established and used The Foodborne Diseases Active Surveillance Network, or FoodNet, to estimate the number of foodborne illnesses, to monitor trends in incidence of specific foodborne illnesses over time, to attribute illnesses to specific foods and settings, and disseminates this information? Food and Drug Administration US Department of Agriculture Federal Trade Commission Centers for Disease Control and Prevention

Centers for Disease Control and Prevention The Foodborne Diseases Active Surveillance Network, or FoodNet, established and maintained by the Centers for Disease Control and Prevention, has been tracking trends for infections commonly transmitted through food since 1996. FoodNet provides a foundation for food safety policy and prevention efforts. It estimates the number of foodborne illnesses, monitors trends in incidence of specific foodborne illnesses over time, attributes illnesses to specific foods and settings, and disseminates this information. Centers for Disease Control and Prevention. Foodborne Diseases Active Surveillance Network, (FoodNet). Updated March 12, 2015. Available at: http://www.cdc.gov/foodnet/.

Q. In the Nutrition Care Process, estimated energy needs, estimated fiber needs, and recommended body weight/body mass index/growth are examples of: Anthropometric measurements Food/nutrition-related history Physical activity and function measurements Comparative standards

Comparative standards Comparative standards are set by research experts in the field and based on science. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. An extended-care facility has one central kitchen in which foods are purchased in different preparation stages. Production, distribution, and service are completed on the same premises. What name is given to this type of foodservice operation? Conventional Ready prepared Commissary Assembly/serve

Conventional Conventional foodservice is an operation where all of the production and service occurs in the same facility. A commissary system exists when food is all prepared in one location and transported to remote locations for service. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following is one of the four domains of Nutrition Intervention in the Nutrition Care Process? Client history Nutrition-focused physical findings Coordination of care Food/nutrition-related history

Coordination of care Coordination of care falls under intervention of the patient care. The other three options listed are related to data gathering for the nutrition assessment step of the process. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. Which of the following reflects leadership rather than management? Copes with complexities Organizes staff and people to achieve goals Controls people by pushing them in the right direction Copes with change

Copes with change Management and leadership differ. Management includes coping with complexities, organizing staff to achieve goals, and pushing subordinates in the right direction. Leadership is about coping with change. It focuses on aligning people and empowering them to achieve goals and motivating subordinates by satisfying basic human needs with regard to employment. Someone appointed to a management role may not necessarily be a leader. Leaders can emerge without having a formal leader title. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which phrase best describes a leader? Copes with complexities, seeks to be understood, empowers Organizes, motivates, copes with complexities Seeks to be understood, perseveres, copes with change Copes with change, empowers, perseveres

Copes with change, empowers, perseveres Effective leaders accept that change should and will occur and work with others in order to facilitate the pace and outcome of change. This empowers both themselves and others. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which quick-freezing process incorporates very low temperatures (-140°F) with liquid nitrogen or carbon dioxide? Air blast freezing Cryogenic freezing Plate or contact freezing Immersion freezing

Cryogenic freezing Cryogenic freezing requires extremely low temperatures, generally below -238°F. Typically, cryogenic freezing relies on the use of liquefied gases such as helium. These gases can only exist in a liquid state at extremely cold temperatures, which means that once the gas is in liquid form, it can be used to generate freezing temperatures. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. ______can be defined as the accumulation of a group's learned and shared behaviors in everyday life. Ethnicity Culture Comportment Society

Culture This is the standard definition of culture. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: xiii.

Q. What type of athlete is most likely to develop iron deficiency? Gymnast Sprinter Distance runner Figure skater

Distance runner Endurance athletes such as distance runners are at high risk for iron deficiency. Endurance athletes should be screened regularly for iron status and aim for an iron intake higher than their Recommended Dietary Allowance. Thomas DT, Erdman KA, Burke LM. Position of the Academy of Nutrition and Dietetics: Nutrition and athletic performance. J Acad Nutr Diet. 2016;116(3):501-528.

Q. What is ozone used for in food processing? Freezing food Modifying atmospheric packaging Blanching vegetables Effectively disinfecting and sanitizing

Effectively disinfecting and sanitizing Ozone is a safe, powerful disinfectant used by the food industry because of its ability to disinfect microorganisms without adding chemical byproducts to the food being treated, to the food processing water, or to the environment in which food is stored. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Which of the following is considered an output of a foodservice system? Distribution and service Policies and procedures Employee satisfaction Menu

Employee satisfaction The primary output in a foodservice system is the production of the desired quantity and quality of food to meet customers' needs. Employee satisfaction, along with customer satisfaction and financial accountability, are desired outcomes. A menu is an example of a standing plan, not output. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:7.

Q. A patient with acute renal failure will have a higher need for which dietary component compared with a similar patient with optimal renal function? Protein Potassium Fluid Energy

Energy Studies have shown a significant and strong negative correlation between creatinine clearance and resting metabolic rate, indicating that energy expenditure increases as kidney function declines. Mahan LK, Raymond JL, Escott-Stump S. Krause's Food, Nutrition, and Diet Therapy. 15th ed. Philadelphia, PA: WB Saunders Company; 2011.

Q. What name is given to air that is removed from a workspace and building through an HVAC system? Supply Return Exhaust Makeup

Exhaust In a typical HVAC system, supply air is received from outside the building and return air recirculated from the office space. The supply and return air are mixed. Exhaust is part of the ventilation system. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which is an example of upward communication in an organization? Exit interview Newsletter Pay insert Policy manual

Exit interview Effective upward communication provides employees with an opportunity to have a say in what happens in the organization and for managers to receive vital information from lower levels in organization. Therefore, exit interviews are considered a form of upward communication. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which "leadership powers" tend to be related to subordinate satisfaction and performance? Expert, referent Legitimate, expert Referent, reward Reward, legitimate

Expert, referent Those with expert leadership powers are viewed as competent and those with referent leadership power are well-liked. Legitimate leadership power is based on position in the organization, and reward leadership power allows leader to reward others. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.q

Q. _______________is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by yeast or bacteria. Dehydration Intoxication Fermentation Gelatinization

Fermentation Fermentation is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by yeast or bacteria. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Which dish machine would be most efficient and effective for use in high-volume foodservice operations? Two-tank rack conveyor Flight-type continuous conveyor Corner, single-tank, door-type Spray, three-tank rack, door-type

Flight-type continuous conveyor A flight-type continuous conveyor is more efficient than a rack or door-type dishwasher because it uses a faster cycle while maintaining quality cleaning. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. An elevated homocysteine level could be an indicator of which vitamin deficiency? Vitamin A Vitamin C Biotin Folate

Folate A role of folate in the body is to break down homocysteine. Without adequate levels of folate, homocysteine accumulates. Whitney E, Rolfes SR. Understanding Nutrition. 13th ed. Stamford, CT; Wadsworth, Cengage Learning, 2011: 599-602.

Q. Which agency would regulate the manufacturing of chicken noodle soup? Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) US Department of Commerce (USDC) US Public Health Service (USPHS)

Food Safety and Inspection Service (FSIS) The FSIS is responsible for the inspection of meat and poultry, as well as all products made from them. US Department of Agriculture. Agricultural Fact Book 2001-2002: Chapter 9 Food Safety. Available at: http://www.usda.gov/documents/usda-factbook-2001-2002.pdf. Accessed December 9, 2016.

Q. Which agency has accepted genetically engineered foods as posing no risk to health or safety and does not require mandatory labeling of genetically modified organisms (GMO) if the food is substantially equivalent to the original in nutritional value? US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) Environmental Protection Agency (EPA)

Food and Drug Administration (FDA) The FDA has accepted genetically engineered foods as posing no risk to health or safety and does not require mandatory labeling as GMO if the food is substantially equivalent to the original in nutritional value. The July 2016 Public Law 114-214 does regulate GMO labeling. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Which governmental agency administers the Interstate Travel Sanitation program, which allows agents to inspect foodservice on interstate carriers such as boats, planes, and trains? United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) Center for Disease Control and Prevention (CDC) Department of Transportation (DOT) Food and Drug Administration (FDA)

Food and Drug Administration (FDA) The FDA has jurisdiction to set standards and monitor and inspect foodservice on all interstate carriers. US Food and Drug Administration. Interstate Carriers and Support Facilities (4/95): Guide to Inspections of Interstate Carriers and Support Facilities. Available at: http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074964.htm#2.

Q. What is the condition in which individuals lack adequate physical, social, or economic access to food? Hunger Malnutrition Food insecurity Nutrient deprivation

Food insecurity Food insecurity exists when individuals do not have adequate physical, social, or economic access to food. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Belmont, CA: Wadsworth Cengage Learning; 2013:635.

Q. What is the name of the Centers for Disease Control and Prevention's foodborne disease surveillance program? Food Code FoodNet Food Surveillance Food Break

FoodNet Since 1996, FoodNet has been an active surveillance system that collects data on foodborne disease. It is a collaborative effort of the CDC, FDA, USDA, and state and local health departments. FoodNet collects data to better understand how foodborne disease outbreaks occur. Center for Disease Control and Prevention. About FoodNet. Available at: http://www.cdc.gov/foodnet/about.html. Accessed December 10, 2016. US Food and Drug Administration. Food Facts: What You Should Know about Government Response to Foodborne Illness Outbreaks. Available at: http://www.fda.gov/downloads/food/foodborneillnesscontaminants/ucm180355.pdf.

Q. To characterize the principles of motion economy, what term should be added to the following list: simultaneous, symmetrical, natural, rhythmic? Habitual Intermittent Minimize Idle

Habitual The principles of motion economy, suggestions to improve the manual work in manufacturing and reduce fatigue and unnecessary movements by the worker, use human body motion patterns that should be developed for rhythmic and habitual performance. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. In which of the following circumstances does a product that was previously exempt from bearing a nutrition facts label lose this exemption? If the package design changes If a nutrition claim is made If the food is now given free to consumers or donated If the product provides no significant nutritional benefits

If a nutrition claim is made Products that originally may have been exempt from bearing a nutrition facts label (eg, foods that are not a significant source of nutrition, like powdered coffee or spices) that make a nutrition claim on the package must now bear a nutrition facts label. US Food and Drug Administration. Guidance for Industry: A Food Labeling Guide (7. Nutrition Labeling; Questions G1 through P8). Available at: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064894.htm.

Q. Which of the following is completed as part of the third step in the Nutrition Care Process? Identifying whether or not intake is inadequate or excessive compared to actual or estimated needs. Assessing nutrition problems that relate to medical or physical conditions. Interpreting lab data and tests. Implementing appropriate nutrition interventions that are tailored to the patient/client's needs.

Implementing appropriate nutrition interventions that are tailored to the patient/client's needs. The nutrition care process comprises ADIME (assessment, diagnosis, intervention, monitoring and evaluation); intervention is the third step. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. When performing a nutrition assessment during the Nutrition Care Process, what is the category for classifying c-reactive protein? Protein Inflammatory profile Macronutrients Metabolic rate profile

Inflammatory profile C-reactive protein is produced by the liver in response to inflammation. In the Nutrition Care Process, it is classified under "Inflammatory profile" in the Biochemical Data, Medical Tests, and Procedures domain. Academy of Nutrition and Dietetics. eNCPT: Biochemical Data, Medical Tests and Procedures. Accessed March 12, 2020. Available at: https://www.ncpro.org/pubs/encpt-en/page-018

Q. Which part of the foodservice systems model encompasses human labor and skill? Input Output Control Transformation

Input The primary components of the foodservice system model include input, transformation, and output. Additional components in the foodservice system model include control, memory, environmental factors, and feedback. Input categories include human, materials, facilities, and operational. Human labor and skills are required to meet the objectives of the system. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following is an American Diabetes Association recommendation for education and support related to diabetes self-management? After diagnosis, annual evaluation of self-management is sufficient. Education and support should be delivered strictly in group settings to maximize clinician time. Communicating these activities to the diabetes care team should be performed on an as-needed basis. It is not necessary that education and support be provided in person.

It is not necessary that education and support be provided in person. A is not correct because performing this evaluation is critical at diagnosis, annually, if complicating factors present, and when transitions occur; B is not correct because education and support can be delivered in group settings and one-on-one; and C is not correct because delivery of education and support should be consistently communicated to the care team. D is correct because it's appropriate to deliver education and support in person and via technological tools. The American Diabetes Association's recommendations for lifestyle management are as follows: There are four critical times to evaluate the need for diabetes self-management education and support: at diagnosis, annually, when complicating factors arise, and when transitions in care occur. Diabetes self-management education and support should be patient centered, may be given in group or individual settings or using technology, and should be communicated with the entire diabetes care team Clinical outcomes, health status, and quality of life are key goals of diabetes self-management education and support that should be measured as part of routine care Because diabetes self-management education and support can improve outcomes and reduce costs, adequate reimbursement by third-party payers is recommended. American Diabetes Association. Standards of Medical Care in Diabetes 2019. Diabetes Care. 2019;42(Supplement 1):S46-S60. https://doi.org/10.2337/dc19-S005

Q. Which of the following would be a characteristic of a flavor enhancer? It will be present at threshold levels. It will be present at sub-threshold levels. It must be an amino acid-based compound. It must have an umami flavor.

It will be present at sub-threshold levels. A flavor enhancer is added to food formulas to enhance the products taste profile yet do not add a recognizable flavor of its own to the product. An ingredient added to a formula that can change the flavor profile without being detected is added at the sub-threshold level, for example, adding salt to increase the sweetness of a food item without being able to taste the salt. Flavor enhancers can be amino acid compounds like MSG, salt, acids, and sugars. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Which of the following foods would not be considered safe for consumption? Eggs cooked to 165°F Pasteurized cider Medium steak Leftovers reheated to 160°F

Leftovers reheated to 160°F Consuming undercooked foods or foods that are not reheated to the proper temperature can result in foodborne illness. Leftovers have a recommended reheating temperature of 165°F. FoodSafety.Gov. Food Safety Smarts. September 8, 2016. Available at: https://www.foodsafety.gov/blog/2016/09/food-safety-smarts.html. Accessed December 9, 2016.

Q. Which of the following best represents transformation processes for a foodservice system? Following standards, communication, management functions Management functions, establishing goals and objectives, linking processes Linking processes, management functions, functional subsystems Functional subsystems, management functions, following standards

Linking processes, management functions, functional subsystems The transformation process for a foodservice system involves actions or activities used in changing inputs into outputs, and includes functional subsystems (ie, procurement, production, safety/sanitation/maintenance, distribution and service), management functions (ie, planning, organizing, staffing, directing, controlling), and linking processes (ie, decision making, communication, balance). All other terms listed in the options have no relevance to the transformation processes for a foodservice system. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which approach would be most appropriate for a manager to take when initiating several complex, stressful, and simultaneous changes within a short period of time? Consult with individual employees and use autocratic management for change. Consult with the entire group of employees. Determine options for change. Conduct a vote and use the highest-ranking option as the approach for change. Make all decisions with available information and use autocratic management for change. Discuss several predetermined options for change with the entire group of employees. Conduct a vote and use the highest-ranking option as the approach for change.

Make all decisions with available information and use autocratic management for change. In this situation, there is little time to consult with individual employees or the entire group of employees. This situation can be looked at as highly unfavorable. In both highly favorable and unfavorable situations, a task-oriented (ie, autocratic) leader seems to be most effective. In highly favorable situations, the group is ready to be directed and is willing to be told what to do. In highly unfavorable situations, the group welcomes the opportunity of having the leader take the responsibility for making decisions and giving directions. Given a longer period of time to make changes, the organization would benefit by including all employees in the change process. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following is true of dietetics management? Management is more critical in foodservice than in clinical areas of dietetics. The salaries of dietitians tend to be lower when they manage budgets and personnel. The manager's job is to see the organization as it is. Management principles transcend disciplines and practice areas.

Management principles transcend disciplines and practice areas. Management is equally important in foodservice and clinical areas of dietetics. Salaries tend to be higher for dietitians who manage budgets and personnel. The manager's job is to see the organization as it could be. Management principles transcend disciplines and practice areas. Gould RA, Canter DD. Management matters. J Am Diet Assoc. 2008;108(11):1834-1836.

Q. What is the recommended way to serve fruit on the IDDSI Level 6 diet? Mashed Cubed Sliced Julienned

Mashed According to the International Dysphagia Diet Standardisation Initiative, fruits served on Level 6 Blue Soft & Bite Sized should be served mashed in 8 mm pieces for pediatric patients and 15 mm pieces for adults. International Dysphagia Diet Standardisation Initiative. IDDSI Framework. Accessed March 4, 2020. Available at: https://wmx-api-production.s3.amazonaws.com/courses/944/supplementary/IDDSIFramework-CompleteFramework.pdf

Q. What have studies in the areas of literacy and special education shown about the use of drawings vs. photographs? Drawings are generally easier to grasp because of their simplicity. Photographs are generally preferred because of their accurate presentation of reality. Neither is necessarily more effective than the other. Both are problematic because they are two-dimensional.

Neither is necessarily more effective than the other. Using drawings or photographs are equally effective. Peregin T. Picture this: visual cues enhance health education messages for people with low literacy skills. J Am Diet Assoc. 2010; 110(4): 500-505.

Q. During which step in the Nutrition Care Process is it important to evaluate the patient's/client's status compared to standardized criteria? Nutrition Assessment Nutrition Diagnosis Nutrition Intervention Nutrition Monitoring and Evaluation

Nutrition Assessment During nutrition assessment, the patient's data is compared to a standard. For example, if a practitioner is evaluating a patient's vitamin A intake, comparing that laboratory value to the standard indicates if that patient's intake is in the normal range. Monitoring and evaluation also involves data comparison; however, at this step current patient data are compared to baseline patient data and evaluated based on goals set during the nutrition intervention step. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. Which step in the Nutrition Care Process involves the dietetics professional coordinating nutrition care with other health care providers, institutions, or agencies? Nutrition Assessment Nutrition Diagnosis Nutrition Intervention Nutrition Monitoring and Evaluation

Nutrition Intervention Interventions involve other health care professionals, agencies, and institutions. Learn about the Nutrition Care Process. Available at: https://www.ncpro.org/encpt-tutorials. Accessed December 13, 2016.

Q. Which step in the Nutrition Care Process involves the dietetics professional establishing goals jointly with the patient/client? Nutrition Assessment Nutrition Diagnosis Nutrition Intervention Nutrition Monitoring and Evaluation

Nutrition Intervention Interventions must be established with the patient or the chances of success are not very likely, so this is where the most communication with the patient takes place. Although the practitioner reports on the other steps to the client, those steps are mostly done individually or in consultation with the team. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. In the Nutrition Care Process, what should determine the dietetics practitioner's selection of a Nutrition Intervention? Nutrition diagnosis and etiology Time and other available resources Client's history of compliance Practitioner's level of education and experience

Nutrition diagnosis and etiology In the NCP, the diagnosis should relate directly to the intervention and cause of the problem. Most interventions are standardized and then tailored to patient for compliance. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. Which of the following might need to be excluded from the diet of patients with celiac disease? Hominy grits Rice noodles Oatmeal Potato flour

Oatmeal Although patients with celiac disease cannot tolerate wheat or gluten, there are also some celiac patients who cannot tolerate oats. Patients with celiac disease should always check packaging for oat-containing foods to ensure they are labeled as gluten free. Mahan LK, Raymond JL, Escott-Stump S. Krause's Food, Nutrition, and Diet Therapy. 15th ed. Philadelphia, PA: WB Saunders Company; 2011.

Q. Your patient complains of a malodorous ileostomy and frequently eats each of the following foods. Which food would you advise the patient to limit? Yogurt Onions Banana Peanut butter

Onions Since onions have the strongest odor, it is the food most likely to contribute to malodorous ileostomy. Yogurt with active cultures might actually relieve odor. Mahan LK, Raymond JL, Escott-Stump S. Krause's Food, Nutrition, and Diet Therapy. 15th ed. Philadelphia, PA: WB Saunders Company; 2011.

Q. When evaluating print and audiovisual patient education material for understandability and "actionability," which of the following is the BEST tool? PEMAT (Patient Education Materials Assessment Tool) REALM (Rapid Estimate of Adult Literacy in Medicine) SMOG Ask Me 3™

PEMAT (Patient Education Materials Assessment Tool) PEMAT is the best tool for evaluating print and audiovisual patient education material for its understandability and "actionability." REALM evaluates health literacy, SMOG is a measure of readability that estimates the number of years of education one needs to have attained to understand a piece of writing, and Ask Me 3™ is a patient education program designed to improve communication between patients and health care providers. Shoemaker, SJ, Wolf MS, Brach C. The Patient Education Materials Assessment Tool (PEMAT): An instrument to assess the understandability and actionability of print and audiovisual patient education materials. Agency for Healthcare Research and Quality. November 2013. Updated August 2014. Publication NO.14-0002EF. Available at: http://www.ahrq.gov/sites/default/files/publications/files/pemat_guide.pdf.

Q. Which of the following would be covered by the FDA's gluten-free labeling rule? Packaged seafood Dried eggs Alcoholic beverages Ground meat

Packaged seafood FDA's gluten-free labeling rule covers packaged food, including supplements, intended for human consumption that fall under the labeling jurisdiction of the FDA. It does not cover foods regulated by the USDA (including dried eggs, poultry, and meat), alcoholic beverages regulated by the Alcohol and Tobacco Tax and Trade Bureau, cosmetics, or medications. Thompson T. Nutrition informatics competencies across all levels of practice: a National Delphi study. The gluten-free labeling rule: what registered dietitian nutritionists need to know to help clients with gluten-related disorders. J Acad Nutr Diet. 2015;115(1):13-16. US Food and Drug Administration. Questions and Answers: Gluten-Free Food Labeling Final Rule. Updated August 5, 2014. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm362880.htm.

Q. _______________ is a processing method used to extend shelf life of beverages such as milk and juice. Dehydration Canning Freezing Pasteurization

Pasteurization Pasteurization is a process of heating a food, usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it in order to slow spoilage caused by microbial growth. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Of the following foods, which can be safely processed in a boiling water canner? Carrots Pears Pumpkin Beets

Pears Non-acidic vegetables, meat including poultry and fish, and soup stocks must be processed in a pressure canner, not a boiling water bath. Acidic fruits, such as pears, and vegetables can be safely processed in a boiling water canner. The higher acid medium eliminates the risk of microbial growth. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Home canning is a very popular method of food preservation. To ensure safe foods, appropriate canning methods must be used. Which of the following is the safe and recommended method for canning foods above pH 4.5? Boiling water bath canning Pressure canning Steam canning Oven method canning

Pressure canning Foods that are low acid (pH of 4.6 or higher) include vegetables, meats, dried beans, and all soups. These will need to be preserved using a pressure canner. Low-acids foods need to be heated to temperatures higher than 212°F to destroy C. botulinum spores. Pressure canners can heat foods to a temperature of up to 240°F. High-acid foods have a pH level of 4.6 or lower and create an acid medium in which C. botulinum spores will not survive. These foods will need to be preserved using a water bath canner. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Who is most likely to evaluate a beef purchase using the US Department of Agriculture's yield grades? Consumers Marketer researchers Demonstration chefs Procurement managers

Procurement managers The USDA's beef yield grades indicate the amount of usable meat from a carcass. The yield grading is on a scale of 1-5, with 1 representing the highest grade and is given to meats with the greatest ratio of lean to fat. Consumers don't normally see yield grades. These grades are most useful when purchasing a side or carcass of beef for the freezer. US Department of Agriculture. Inspection & grading of meat and poultry: What are the differences? Last updated June 2014. Available at: Website.

Q. Cook-chill, cook-freeze, and sous vide are all methods for what type of foodservice operations? Conventional Ready prepared Commissary Assembly/serve

Ready prepared "Ready prepared" foodservice refers to when menu items are produced and held chilled or frozen and then heated for service later. Cook-chill, cook-freeze, and sous vide are all methods used in ready prepared foodservice operations. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A medical center produces and chills menu items until heated for serving. What name is given to this type of foodservice operation? Conventional Ready prepared Commissary Assembly/serve

Ready prepared A significant difference between ready prepared and conventional foodservices is that menu items are not produced for immediate service but for inventory and subsequent withdrawal. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following is a characteristic of PES (problem, etiology, signs and symptoms) statements? Based on assumptions Highly detailed Related to the prevalence of certain nutrition problems Related to a specific etiology

Related to a specific etiology PES statements are based on reliable and accurate nutrition assessment data, are clear and concise, are accurately related to an etiology, are specific to a patient or group, and related to a single patient/client nutrition-related problem. Academy of Nutrition and Dietetics. eNCPT. Nutrition Diagnosis: PES statements. Available at: Website. Accessed September 2, 2019.

Q. Which of the following actions would likely be the result of systems thinking? Select a produce vendor who could deliver high-quality produce twice daily. Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. Develop a catering menu for department meetings to generate revenue for equipment purchases. Select cleaning chemicals that do not harm the environment.

Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. Systems thinking is the management approach to considering the entire organization when making decisions or allocating resources. Rescheduling kitchen staff to prepare food to meet customer expectations changes the kitchen and staff/resource entirely. Making a change to the produce delivery does not change the kitchen. Payne-Palacio J, Theis M. Foodservice Management: Principles and Practices. 12th ed. Upper Saddle River, NJ: Prentice-Hall; 2011:49.

Q. Which agency enforces food safety in a restaurant? The Food and Drug Administration Public Health Service Centers for Disease Control and Prevention State or local regulatory authority

State or local regulatory authority Regulatory authorities have many responsibilities including inspecting operations, enforcing regulations, investigating complaints and illnesses, and reviewing and approving HACCP plans. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012:14-3.

Q. In a taste test evaluation, which of the following foods would have a notable "astringency" as part of its flavor profile? Lemons Grapefruit Tea Milk

Tea Astringency is a taste sensation that is most often associated with the tannins in foods. It should not be confused with sour taste like in lemons and grapefruit. Astringency has a puckering and "dry" sensation in the mouth and is found in tea, coffee, wine, chocolates, and certain fruits (most notably underripe fruit). McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Which of the following is true of kosher food practices? Use of only one dedicated set of dishes and pots and pans that have been blessed by a rabbi is required. To earn the "kosher" seal of approval, the food production must have been supervised by a rabbi. Eating meat and dairy in the same meal is only acceptable on certain holidays. Rabbit is kosher depending on preparation method.

To earn the "kosher" seal of approval, the food production must have been supervised by a rabbi. Because the rules of kosher dictate that meat and dairy can never be consumed in the same meal, people who follow these rules often use different sets of dishes and pots and pans for meat and dairy to ensure a greater separation between these foods. However, there is no blessing required. Rabbit is not kosher. Although kosher food is often described as "blessed by a rabbi," there is no blessing that deems food kosher; rather, a rabbi supervises food production. Academy of Nutrition and Dietetics. Cultural Competency for Nutrition Professionals. Chicago, IL: Academy of Nutrition and Dietetics; 2016.

Q. Which of the following would be an example of a sol? Balsamic vinaigrette Egg white meringue on a pie Turkey gravy Flan

Turkey gravy A sol is a colloidal dispersion of a solid in a liquid and has flow properties, so turkey gravy is the correct answer. The egg white meringue is a foam. The flan, which is baked custard, is a gel and doesn't flow. The vinaigrette is an example of an emulsion. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Which of the following government agencies is responsible for setting the quality standards for fresh fruits and vegetables, meat, dairy, and eggs? US Department of Commerce (USDC) US Department of Agriculture (USDA) US Public Health Services (USPHS) Food and Drug Administration (FDA)

US Department of Agriculture (USDA) Agricultural commodities sold in the United States meet certain quality standards as determined by the USDA. Standards are set for meat, dairy, eggs, and fresh fruits and vegetables. Gregoire MB. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which agency would certify that a package of potato chips labeled "organic" is, in fact, organic? Food and Drug Administration (FDA) Food Safety and Inspection Service (FSIS) US Department of Agriculture (USDA) US Department of Commerce

US Department of Agriculture (USDA) Under the Organic Food Production Act of 1990, a product or food that bears a USDA Organic label has been produced using approved methods set by the USDA. Processed foods must be at least 95% organic in content to bear the USDA Organic Label. US Department of Agriculture. National Organic Program. Available at: https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program. Accessed December 10, 2016. Gregoire MB. Foodservice Organizations: A Managerial and Systems Approach. Upper Saddle River, NJ: Pearson; 2016.

Q. Which US federal agency oversees the National School Lunch Program? Federal Committee on School Lunch USDA's Food and Nutrition Services Department of Health and Human Services Food and Drug Administration

USDA's Food and Nutrition Services The USDA's Food and Nutrition Services oversees the National School Lunch Program, which sets the standards for meals, reimbursement, and free and reduced-cost meal criteria. State education agencies operate the National School Lunch Program through agreements with school foodservice. The FDA is housed in the US Department of Health and Human Services and oversees food safety and labeling. There is no recognized entity called the Federal Committee on School Lunch; however, there are congressional committees that participate in the legislation associated with the National School Lunch program. US Department of Agriculture. National School Lunch Program. Updated September 2013. Available at: http://www.fns.usda.gov/cnd/lunch/AboutLunch/NSLPFactSheet.pdf. Accessed December 7, 2016.

Q. A foodservice director who has determined that ready-prepared production will occur in a new foodservice facility being built should then consider which of the following as the next step? Meeting with equipment manufacturers Reading trade journal articles for layout and design ideas Attending seminars and trade shows Visiting similar facilities to see equipment, workflow, and service

Visiting similar facilities to see equipment, workflow, and service Once the type of production system is determined, it is vital to visit similar facilities before you meet with equipment manufacturers. The visits will help you determine what you like and want in your facility. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. After gastric bypass surgery, a patient has an increased risk for deficiency of which of the following? Vitamin C Potassium Vitamin B-12 N-3 fatty acids

Vitamin B-12 Vitamin B-12 deficiency occurs in as many as 30% of gastric bypass surgery patients. Gastric resection or bypass of the body of the stomach also reduces mechanical digestion and acid secretion, which impairs digestion and absorption of iron, vitamin B-12, and other protein-bound nutrients and diminishes or abrogates the secretion of intrinsic factor, further impairing the absorption of vitamin B-12. Corkins MR, ed. The A.S.P.E.N. Nutrition Support Core Curriculum: A Case Based Approach - The Adult Patient. 2nd ed. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2015.

Q. This fungus is able to ferment sugars and is used for producing food products such as bread and alcohol. Mold Yeast Prion Bacteria

Yeast Fermentation of sugars by yeast, a fungus, is used for making many foods: baker's yeast in bread production, brewer's yeast in beer fermentation, and yeast in wine fermentation and for xylitol production. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. The NDTR receives information from the patients about food temperatures. The line cooks receive information from the RDN about recipe modifications. The health inspector provides an assessment of the dishroom. Are these interactions examples of feedback? No, because feedback is only from the external environment. No, because feedback flows from the bottom to the top of an organization. Yes, because feedback can be from the internal and external environments. Yes, because feedback moves in all directions throughout an organization.

Yes, because feedback can be from the internal and external environments. Feedback is processes by which a system continually receives information from its internal and external environment. In this case, all three levels within the system are interacting with each other to give internal feedback. The health inspector providing information is an example of external feedback given. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The FDA would be most likely to issue a Class I recall if: a box of dates was mislabeled for country of origin. the use-by date was stamped February instead of March on boxes of dry cereal. canned carrots had been underfilled with 13.5 net ounces instead of 15 net ounces. canned green beans had been underprocessed

canned green beans had been underprocessed Canned green beans found to be underprocessed have the potential to be a health hazard that could affect many people. Green beans are considered a low-acid food (pH higher than 4.6) and would need to be canned to an appropriate processing temperature (above 240°F) to eliminate the risk of botulism. In this case, the FDA would likely issue a Class I recall—actions taken by a firm to remove a product from the market in a situation where there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death. While the other scenarios listed are labeling violations, they are not cause for nor subject to a Class I recall. US Food and Drug Administration. Recalls, Market Withdrawals, & Safety Alerts. Available at: http://www.fda.gov/Safety/Recalls/ucm165546.htm. Accessed December 9, 20165. US Department of Agriculture. Complete Guide to Home Canning: Guide—Principles of Home Canning. Available at: http://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf.

Q. Collaborative planning sessions to gain input from all who might be affected by a new kitchen design are called charrettes conclaves commissions caucuses

charrettes A charrette is a collaborative planning process that harnesses the talents and energies of all interested parties to create and support a master plan that represents transformative community change. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Tertiary prevention efforts in childhood weight management target: children living within low-income urban or rural populations. children who are already overweight. children who typically live in areas classified as "food deserts." Children who participate in childcare environments or afterschool programs.

children who are already overweight. Children who are already overweight are the target group for tertiary prevention efforts. Hoelscher DM, Kirk S, Ritchie L, et al. Position of the Academy of Nutrition and Dietetics: Interventions for the prevention and treatment of pediatric overweight and obesity. J Acad Nutr Diet. 2013;113(10):1375-1394.

Q. Another name for irradiation is cold pasteurization. ohmic heating. gamma bombarding. pulsed light.

cold pasteurization. Cold pasteurization is also known as irradiation or irradiation pasteurization. The term refers to the process of eliminating and destroying harmful microorganisms that will spoil food without the use of heat in the traditional pasteurization method. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014. Marcason W. Safe Food Processing. June 23, 2015. Academy of Nutrition and Dietetics website. Available at: http://www.eatright.org/resource/homefoodsafety/safety-tips/food-poisoning/safe-food-processing. Accessed December 9, 2016.

Q. Altitude affects water bath canning processing times. This is due to the fact that as altitude increases, the temperature of boiling water _______ while processing time must be_____ increases, shortened. increases, lengthened. decreases, shortened. decreases, lengthened.

decreases, lengthened. The temperature at which water boils depends on the atmospheric pressure—the higher the altitude, the lower the pressure and, thus, the lower the boiling point for water. The lower atmospheric pressure in higher altitudes means lower cooking temperatures and foods take longer to cook. Therefore, cooking times would need to be increased to compensate and yield a safe product. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. EHR is the abbreviation for evolving human resources. electronic health record. electronic health review. essential human resources.

electronic health record. EHR stands for electronic health record, a digital version of a patient's paper health record. Because EHRs are commonly used in health care, RDNs need to know what the acronym stands for. Ayres EJ. Nutrition informatics competencies across all levels of practice: a National Delphi study. J Acad Nutr Diet. 2012;112(12):2042-2053.

Q. The Campinha-Bacote Model of Cultural Competence includes the interdependent constructs of cultural awareness, cultural knowledge, cultural skill, cultural desire, and cultural _____. understanding communication encounter integration

encounter Encounter is the additional construct in the Campinha-Bacote Model. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: xiv-xvii.

Q. The green radura indicates that a food has been certified as organic. has been irradiated to lengthen shelf life. has been tested for hypoallergenic properties. has been wrapped in modified-atmospheric packaging.

has been irradiated to lengthen shelf life. The radura is the international symbol that indicates a food product has been irradiated. The radura is usually green and resembles a plant in a circle. The petals represent the food, the central circle the radiation source, and the broken circle illustrates the rays from the energy source. Labels bearing the radura must also contain the words "Treated with Radiation" or "Treated by Irradiation." US Food and Drug Administration. Food Irradiation: What You Need to Know. Available at: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm261680.htm. Accessed December 10, 2016.

Q. The dominant force in how a patient views health care is likely to be ______. social hierarchy race individual experience ethnicity

individual experience The individual experience is the dominant force in how a patient views health care; the other tenets listed are secondary. Stein K. Moving cultural competency from abstract to act. J Am Diet Assoc. 2010; 110(2): 180-187.

Q. According to the Nutrition Care Process, if a client takes self-prescribed therapeutic doses of vitamin C, this information should be recorded in the _____ section of the Nutrition Diagnosis. intake clinical behavioral-environmental nutrition knowledge

intake Any ingestion would be considered part of the Intake domain. Although behavior and knowledge can be related to intake, this question is specifically about ingestion. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. In the Nutrition Care Process, it is expected that all Nutrition Diagnoses will fall within one of three domains - clinical, behavioral-environmental, and _____. social ethnic/cultural anthropometric intake

intake There are three domains in the nutrition diagnosis area: clinical, behavioral-environmental, and dietary intake. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. The Academy of Nutrition and Dietetics defines tertiary prevention related to pediatric overweight interventions as: overweight prevention efforts that include identifying and intervention efforts targeting children who are at risk for overweight. education and prevention programs targeting children and adolescents before they are overweight. interventions targeting overweight children designed to slow down or reverse the increase in BMI. None of the above.

interventions targeting overweight children designed to slow down or reverse the increase in BMI. Tertiary prevention involves slowing down or reversing the increase in BMI in children. Hoelscher DM, Kirk S, Ritchie L, et al. Position of the Academy of Nutrition and Dietetics: Interventions for the prevention and treatment of pediatric overweight and obesity. J Acad Nutr Diet. 2013;113(10):1375-1394.

Q. The food and nutrition director and the food production manager discuss productivity of the tray line setup. The food production manager agrees to reorganize the tray line's hot and cold food stations. This interaction is an example of linking processes. control. coordinating elements. functional subsystems.

linking processes. Linking processes of decision making, communication, and balance are needed to coordinate the transformation from inputs to outputs. The two discuss productivity (input) and the manager agrees to make the change (output). Functional subsystems are components of the transformation process that include procurement, production, distribution and service. This subsystem does not address coordination. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Strategic management of a foodservice system means effectively responding to environmental threats. integrated systems thinking of internal and external events. evaluation of stakeholders and the competition. organization and environmental analysis to achieve goals.

organization and environmental analysis to achieve goals. Strategic management process involves analysis of the company and its environment, creating and implementing strategies to move a company toward its goals and evaluating progress. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Successful family-based group intervention programs that target reducing overweight in school-age children include: parent training, dietary counseling/nutrition education/physical activity counseling, and behavioral counseling. parent training, individual psychotherapy, dietary counseling/nutrition education. dietary counseling/nutrition education, physical activity counseling, behavioral counseling. low-calorie diet plan, parent training.

parent training, dietary counseling/nutrition education/physical activity counseling, and behavioral counseling. Most successful programs would train parents and the child, include a physical activity component, and address diet and behavior change. Hoelscher DM, Kirk S, Ritchie L, et al. Position of the Academy of Nutrition and Dietetics: Interventions for the prevention and treatment of pediatric overweight and obesity. J Acad Nutr Diet. 2013;113(10):1375-1394.

Q. Overeating and poorer self-regulation of energy intake in preschool-age children is associated with: excessive soft drink consumption. parents assuming control of food portions and coercing children to eat. family-style meal service. excessive food choices as family-style meals.

parents assuming control of food portions and coercing children to eat. Parental control causes children to have less self-regulation, thus causing overeating. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: nutrition guidance for healthy children ages 2 to 11 years. J Acad Nutr Diet. 2014;114(8):1257-1276.

Q. The chlorophyll in spinach degrades to an olive-brown compound known as __________ during the canning process. chlorophyllin chlorophyll b choraphyllase pheophytin

pheophytin Pheophytin, which is olive-brown in color, can be produced from chlorophyll by an acidic cooking environment or by prolonged cooking (longer than 5 to 7 minutes), as would occur in canning. Chlorophyllin occurs when chlorophyll is subjected to an alkaline medium and has an unusually bright green color. Chlorophyll b is the aldehyde group of chlorophyll with a yellow-green color. Choraphyllase is a plant enzyme that splits off from chlorophyll to form chlorophyllide. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Muslims avoid eating _____. yogurt pork legumes goat

pork A well-established fact in the literature about Muslim cultures is that pork is not consumed. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: 187.

Q. Cultural competence has been described as a central tenet of patient-centered care, effective communication, and the need for quality care models values interventions

quality care Patient-centered care, effective communication, and need for quality care all share cultural competence as a central tenet. Stein K. Moving cultural competency from abstract to act. J Am Diet Assoc. 2010; 110(2): 180-187.

Q. A key factor in reaching populations with low literacy is _____. simplicity repetition providing examples providing scenarios

simplicity Low literacy populations require simplicity. Peregin T. Picture this: visual cues enhance health education messages for people with low literacy skills. J Am Diet Assoc. 2010; 110(4): 500-505.

Q. The Nutrition Care Process includes: recommended goals. required courses of treatment. consistent expected outcomes. standardized language.

standardized language. Standardized language is part of the NCP. The other areas are not specific components of the NCP but may be included as part of the process. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.

Q. To generate revenue, the bakery department produces a photo sheet of its decorated cakes and distributes it to all units in the hospital. The cafeteria bundles the decorated cake service with a discounted coffee service. This is an example of transformation. output. synergy. permeability of boundaries.

synergy Synergy is working together to create greater outcomes than would be possible working individually. The cakes plus the discounted coffee service allows the bakery to sell more cakes. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. When working with adults with intellectual disabilities, it is suggested that the dietetics professional _____. use the MyPlate for kids because it contains pictures speak initially to the guardian rather than the client limit options presented to prevent confusing the client teach rather than test

teach rather than test Teaching rather than challenging is the most effective approach when working with this population. Frequently adults with intellectual disabilities are tested on what they know rather than asked what they want to be taught. Practitioners should treat this population the same as they would when working with adults without intellectual disabilities. Lipscomb R. Person-First practice: treating patients with disabilities. J Am Diet Assoc. 2010;110(5 Suppl):S8-12.

Q. Nutrition informatics includes any function or activity that combines nutrition, information, and measurable objectives. technology. patient-centered goals. data monitoring.

technology. Though many practitioners believe nutrition informatics is a term solely relating to the electronic health record, it encompasses all functions and activities that involve a combination of information, nutrition, and technology. Ayres EJ. Nutrition informatics competencies across all levels of practice: a National Delphi study. J Acad Nutr Diet. 2012;112(12):2042-2053.

Q. Conflict between nursing personnel and food and nutrition personnel over responsibility of patient tray service occurs because the two subsystems are not on the same level of hospital hierarchy. systems boundaries have been crossed. dynamic equilibrium of the system has not been established. the interface between subsystems is often marked by tension.

the interface between subsystems is often marked by tension. A subsystem is a complete system unto itself (nursing) that is part of the larger system (nutrition) and the interface between these two systems can cause tension. There are no boundaries since there are no limitations in activities. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A foodservice director using a systems approach to evaluate the effect of a new tray delivery service on the dishroom and the nurses' stations is considering the internal and external environments. equifinality of the system. dynamic equilibrium of the system. managerial feedback.

the internal and external environments. Environmental factors are components outside the system that can affect the operation of the system—in this case, the tray delivery service. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:2.

Q. Irrespective of whether a substance is deemed to be GRAS or if its safety is established through a premarket approval process, the safety determination is always limited to the substance's intended conditions of use. widely known data and information about the use of a substance. information gathered exclusively by FDA. universally established dosing standards.

the substance's intended conditions of use. For a substance to be GRAS, the scientific data and information about the use of a substance must be widely known and there must be a consensus among qualified experts that those data and information establish that the substance is safe under the conditions of its intended use. GRAS determinations made in this manner are said to be made through scientific procedures. For a food additive, privately held data and information about the use of a substance are sent by the sponsor to FDA, which evaluates those data and information to determine whether they establish that the substance is safe under the conditions of its intended use (21 CFR 171.1). Thus, for a food additive, FDA determines the safety of the ingredient; whereas a determination that an ingredient is GRAS can be made by qualified experts outside of government. US Food and Drug Administration. How US FDA's GRAS Notification Program Works. December 2005/January 2006. Available at: http://www.fda.gov/food/ingredientspackaginglabeling/gras/ucm083022.htm. Accessed December 1, 2016.

Q. The management functions of planning, organizing, and staffing are linked directly to transformation of inputs to outputs. used to coordinate subsystems to achieve objectives. linking processes for communication and decision making. used to maximize employee satisfaction.

used to coordinate subsystems to achieve objectives. The goal of management is to achieve objectives such as making a profit and/or satisfying customers. Management functions include planning, organization, staffing, directing, and controlling. These management functions are employed in managing subsystems such as human resources, finance, and marketing. Managing subsystems through planning, organization, staffing, directing, and controlling is expected to result in the achievement of objectives. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A thermometer used to measure the temperature of food must be accurate to what temperature? ±8°F ±6°F ±4°F ±2°F

±2°F Thermometers used to measure the temperature of food need to be accurate to ±2°F. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012: 11-5.

Q. Freezing foods at ___________ is the least damaging to the food's original flavor, nutrient content, and texture compared to most other preservation methods. ≤10°F ≤32°F ≤0°F ≤20°F

≤0°F The optimum temperature for freezing foods is 0°F or slightly colder. At temperatures above 0°F, food quality is lost quickly and both flavor and texture are compromised. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.