Eat Right Prep Test Questions- Test 3
Collaborative planning sessions to gain input from all who might be affected by a new kitchen design are called charrettes conclaves commissions caucuses
The correct answer is A. 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.
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
The correct answer is A. 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.
How old must a foodservice employee be in order to operate power-driven bakery machine? 18 17 16 15
The correct answer is A. 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.
Another name for irradiation is cold pasteurization. ohmic heating. gamma bombarding. pulsed light.
The correct answer is A. 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.
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
The correct answer is A. 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.
Which is an example of upward communication in an organization? Exit interview Newsletter Pay insert Policy manual
The correct answer is A. 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.
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 correct answer is A. 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.
Which of the following would be covered by the FDA's gluten-free labeling rule? Packaged seafood Processed egg products Alcoholic beverages Ground meat
The correct answer is A. 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 processed egg products, 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.
Which of the following foods is most appropriate for a level 2 dysphagia, mechanically altered diet? Soft pancakes with extra syrup Pineapple Licorice candy Sausage
The correct answer is A. Foods included in a dysphagia level 2 diet should be minced or chopped into very small pieces. It is possible to cut pancakes into small pieces much more effectively than the other options listed. Mahan LK, Raymond JL, Escott-Stump S. Krause's Food, Nutrition, and Diet Therapy. 15th ed. Philadelphia, PA: WB Saunders Company; 2011.
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 correct answer is A. 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.
In the systems model, transformation depends on the requirements of the functional subsystems. Which resource would be most important for the distribution and service subsystem of a school cafeteria? Steam table Storeroom School nutrition staff Vendor delivery schedule
The correct answer is A. Functional subsystems are classified according to their purpose and may include procurement, production, distribution and service, and sanitation and maintenance. Distribution and service subsystems of the cafeteria include steam table because storeroom and delivery do not fit that subsystem. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
During which step in the Nutrition Care Process is it important to evaluate the patient's/client's status compared to specified criteria? Nutrition Assessment Nutrition Diagnosis Nutrition Intervention Nutrition Monitoring and Evaluation
The correct answer is A. In order to perform an assessment, the patient's data must be compared to a standard. For example, if a practitioner is evaluating a patient's BMI, comparing that number to the standard indicates if that person is in the normal range or obese. The only other step that involves comparison is monitoring and evaluation, but that compares data to the patient's baseline based on goals set. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.
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
The correct answer is A. 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.
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.
The correct answer is A. 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). Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
A key factor in reaching populations with low literacy is _____. simplicity repetition providing examples providing scenarios
The correct answer is A. 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.
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.
The correct answer is A. 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.
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™
The correct answer is A. 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. Accessed December 11, 2016
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)
The correct answer is A. 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.
To characterize the principles of motion economy, what term should be added to the following list: simultaneous, symmetrical, natural, rhythmic? Habitual Intermittent Minimize Idle
The correct answer is A. 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.
Cultural competence has been described as a set of congruent attitudes, behaviors, and _____. policies models values interventions
The correct answer is A. These "policies" come together through organizations and institutions implementing systems to apply cultural competence into practice. Stein K. Moving cultural competency from abstract to act. J Am Diet Assoc. 2010; 110(2): 180-187.
Which "leadership powers" tend to be related to subordinate satisfaction and performance? Expert, referent Legitimate, expert Referent, reward Reward, legitimate
The correct answer is A. 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.
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.
The correct answer is B. 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.
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
The correct answer is B. 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.
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
The correct answer is B. 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.
Muslims avoid eating _____. yogurt pork legumes goat
The correct answer is B. 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.
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)
The correct answer is B. 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.
Which of the following is not true of kosher food practices? To earn the "kosher" seal of approval, the food production must have been supervised by a rabbi. Use of only one dedicated set of dishes and pots and pans that have been blessed by a rabbi is required. Dairy and meat items are not permitted in the same meal. Rabbit is kosher.
The correct answer is B. Because the rules of kosher dictate that meat and dairy cannot be consumed in the same meal, people who follow the rules of kosher often use different sets of dishes and pots and pans for meat and dairy to ensure a greater separation between these foods. 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. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: 171.
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.
The correct answer is B. Children who are already overweight are the target group for tertirary 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.
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
The correct answer is B. 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.
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
The correct answer is B. 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.
EHR is the acronym for evolving human resources. electronic health record. electronic health review. essential human resources.
The correct answer is B. 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.
This fungus is able to ferment sugars and is used for producing food products such as bread and alcohol. Mold Yeast Prion Bacteria
The correct answer is B. 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.
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
The correct answer is B. 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.
Of the following foods, which can be safely processed in a boiling water canner? Carrots Pears Pumpkin Beets
The correct answer is B. 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.
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.
The correct answer is B. 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.
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
The correct answer is B. 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. Accessed December 9, 2016.
What is the name of the Centers for Disease Control and Prevention's foodborne disease surveillance program? Food Code FoodNet Food Surveillance Food Break
The correct answer is B. 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. Accessed December 10, 2016.
Your patient complains of a malodorous ileostomy and frequently eats each of the following foods. Which food would you advise that he limit? Yogurt Onions Banana Peanut butter
The correct answer is B. 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.
What type of foodservice operation is sous vide? Conventional Ready prepared Commissary Assembly/serve
The correct answer is B. Sous vide is classified as ready serve because it involves chilling and sometimes freezing menu items. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
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.
The correct answer is B. 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.
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
The correct answer is B. 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.
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.
The correct answer is B. 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.
An employee finds the job tasks to be too demanding. To enhance the employee's performance, which of the following solutions should a manager consider first? Provide assistance, equipment, and raw materials as deemed appropriate Simplify tasks, lessen the work load, and reduce time pressures Provide guidance concerning expected goals and standards Redesign the job to match the employee's needs
The correct answer is B. The most efficient and effective solution would be to help the employee improve performance by simplifying tasks, lessening the work load, and reducing time pressures to empower and motivate the employee to do well. Providing assistance, equipment, and raw materials is less empowering for the employee and/or more costly to the organization. Focusing on expected goals and standards of the job will do little toward decreasing job demands or improving performance. Jobs should not be redesigned to match an employee; an employee is assigned to a position for which he or she is qualified. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
When using the Nutrition Care Process, what does the dietetics professional use to describe alterations in the patient's/client's nutritional status? Cause/contributing risk factors Problem or nutrition diagnosis labels Signs/symptoms Knowledge, attitudes, and beliefs
The correct answer is B. The nutrition diagnosis labels describe the alterations in the patient's status. Learn about the Nutrition Care Process. Available at: https://ncpt.webauthor.com/encpt-tutorials. Accessed December 13, 2016.
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.
The correct answer is B. 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.
______can be defined as the accumulation of a group's learned and shared behaviors in everyday life. Ethnicity Culture Comportment Society
The correct answer is B. This is the standard definition of culture. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: xiii.
Nutrition informatics includes any function or activity that combines nutrition, information, and measurable objectives. technology. patient-centered goals. data monitoring.
The correct answer is B. 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.
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
The correct answer is C Encounter is the additional construct in the Campinha-Bacote Model. Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: xiv-xvii.
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°
The correct answer is C. 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.
Which of the following would be an example of a sol? Balsamic vinaigrette Egg white meringue on a pie Turkey gravy Flan
The correct answer is C. 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.
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
The correct answer is C. 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.
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
The correct answer is C. 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.
In a taste test evaluation, which of the following foods would have a notable "astringency" as part of its "flavor" profile? Lemons Grapefruit Tea Coffee
The correct answer is C. Astringency is a taste sensation that is most often associated with the tannins in foods. It should not be confused with bitter taste, which you may taste in coffee, or sour taste like in lemons and grapefruit. Astringency has a puckering and "dry" sensation in the mouth and is found in tea, wine, chocolates, and certain fruits (most notably underripe fruit). McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.
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
The correct answer is C. 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.
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.
The correct answer is C. 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.
_______________is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by yeast or bacteria. Dehydration Intoxication Fermentation Gelatinization
The correct answer is C. 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.
What is the condition in which individuals lack adequate physical, social, or economic access to food? Hunger Malnutrition Food insecurity Nutrient deprivation
The correct answer is C. 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.
What name is given to air that is removed from a workspace and building through an HVAC system? Supply Return Exhaust Makeup
The correct answer is C. 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.
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.
The correct answer is C. 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.
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
The correct answer is C. 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.
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
The correct answer is C. 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.
When counseling patients diagnosed with celiac disease, which of the following would you recommend they avoid? Hominy grits Sherbet Special K Fresh ground beef
The correct answer is C. Patients with celiac disease cannot tolerate gluten, which would likely be present in a cereal, even one made primarily from oats, since cross-contamination via manufacturing is common. Some individuals with celiac cannot tolerate oats either. The other foods listed would not contain wheat or gluten. Mahan LK, Raymond JL, Escott-Stump S. Krause's Food, Nutrition, and Diet Therapy. 15th ed. Philadelphia, PA: WB Saunders Company; 2011.
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 None of the above
The correct answer is C. 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.
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.
The correct answer is C. 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.
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.
The correct answer is C. 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.
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)
The correct answer is C. 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.
The dominant force in how a patient views health care is likely to be ______. social hierarchy race individual experience ethnicity
The correct answer is C. 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.
Which foods represent the source of most food allergies? Cheese, strawberries, and beef Fish, rice, and corn Milk, eggs, and peanuts Wheat, tomatoes, and chicken
The correct answer is C. The most common food allergies are: Eggs (mostly in children); fish (older children and adults); milk (mostly in children); peanuts (people of all ages); shellfish such as shrimp, crab, and lobster (people of all ages); soy (mostly in children); tree nuts (people of all ages); and wheat (mostly in children). American Academy of Pediatrics. Pediatric Nutrition Handbook. 7th ed. Elk Grove Village, IL: American Academy of Pediatrics; 2013.
Which of the following is considered an output of a foodservice system? Distribution and service Policies and procedures Employee satisfaction Menu
The correct answer is C. The outputs are the goods and services that result from transforming the inputs of the system. Employee satisfaction, along with customer satisfaction and financial accountability, are desired outcomes. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:7.
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
The correct answer is C. 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.
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
The correct answer is C. 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.
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.
The correct answer is C. 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.
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
The correct answer is C. 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.
An elevated homocysteine level could be an indicator of which vitamin deficiency? Vitamin A Vitamin C Biotin Folate
The correct answer is D. 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.
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 correct answer is D. 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.
The United States Department of Agriculture (USDA) performs quantitative (yield) grading only for produce. milk. eggs. meat.
The correct answer is D. Although quantitative grading is done for some of the other products listed, the USDA is responsible for overseeing all quality and yield standards and inspection for meats. The USDA conducts quality grading for eggs and sets quality standards for fruits and vegetables, nuts, and other dairy products; the FDA oversees quality grading for milk. US Department of Agriculture Agricultural Marketing Service. Grading, Certification and Verification. Available at: http://www.ams.usda.gov/AMSv1.0/standards. Accessed December 9, 2016.
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
The correct answer is D. 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.
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
The correct answer is D. 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.
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
The correct answer is D. 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.
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
The correct answer is D. 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.
Data reviewed for nutrition assessment is also reviewed during the following step: monitoring and evaluation. nutrition diagnosis. goal setting. all of the above.
The correct answer is D. In the Nutrition Care Process, data reviewed for nutrition assessment are also reviewed in all other steps. American Dietetic Association. Pocket Guide for International Dietetics and Nutrition Terminology (IDNT) Reference Manual: Standardized Language for the Nutrition Care Process. 3rd ed. Chicago: ADA; 2011:5.
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.
The correct answer is D. 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.
Which of the following is not a risk determinant for metabolic syndrome? Waist circumference Blood pressure Triglycerides Weight
The correct answer is D. Metabolic syndrome is a commonly encountered clinical phenotype presenting as concurrent metabolic abnormalities, including central obesity, dysglycemia, dyslipidemia, and hypertension. Weight per se is not a consideration. American Dietetic Association. Nutrition Care Manual. Chicago: ADA; 2011. http://nutritioncaremanual.org/content.cfm?ncm_content_id=80897
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
The correct answer is D. 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.
What is ozone used for in food processing? Freezing food Modifying atmospheric packaging Blanching vegetables Effectively disinfecting and sanitizing
The correct answer is D. 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.
_______________ is a processing method used to extend shelf life of beverages such as milk and juice. Dehydration Canning Freezing Pasteurization
The correct answer is D. 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.
The chlorophyll in spinach degrades to an olive-brown compound known as __________ during the canning process. chlorophyllin chlorophyll b choraphyllase pheophytin
The correct answer is D. 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. Clorophyllin 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.
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
The correct answer is D. 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.
The Nutrition Care Process includes: recommended goals. required courses of treatment. consistent expected outcomes. standardized language.
The correct answer is D. 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.
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.
The correct answer is D. 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.
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
The correct answer is D. 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.
When working with adults with 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
The correct answer is D. Teaching rather than challenging is the most effective approach when working with this population. Frequently adults with 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 disabilities. Lipscomb R. Person-First practice: treating patients with disabilities. J Am Diet Assoc. 2010;110(5 Suppl):S8-12.
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 Inspection Service (USDA FSIS) Center for Disease Control and Prevention (CDC) Department of Transportation (DOT) Food and Drug Administration (FDA)
The correct answer is D. 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. Accessed December 9, 2016.
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
The correct answer is D. 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/. Accessed December 8, 2016.
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.
The correct answer is D. 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.
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.
The correct answer is D. 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.
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
The correct answer is D. 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.
A thermometer used to measure the temperature of food must be accurate to what temperature? ±8°F ±6°F ±4°F ±2°F
The correct answer is D. 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.
Your patient has been newly diagnosed with type 2 diabetes. Which lab results will you review with your patient? Glucose and hemoglobin A1c Triglycerides Cholesterol panel, including HDL, LDL, VLDL All of the above.
The correct answer is D. You should review each of these laboratory results with your patient. Standards of Medical Care in Diabetes (American Diabetes Association) 2010, 2011. Available at: http://care.diabetesjournals.org/content/34/Supplement_1/S11.full.pdf+html. Accessed December 21, 2016.
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.
he correct answer is D. 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.
