EatRight Prep RD Exam Study Cards

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Items that are not profitbale nor popular

Dog

What organization creates national standards for foodservice equipment?

NSF

Items that are both profitbale and popular

Star

The separation of a liquid from a gel

Syneresis

Which of the following is an etiology of overweight? A. Body mass index of 25-29.9 B. Increased diabetes risk C. Being in precontemplative stage of change D. Genetic predisposition

D Etiology is the cause of a condition or disease. Genetic factors are among the causes of overweight and obesity. Body mass index of 25-29.9 and increased risk of diabetes may result from overweight. Stages of change relate to nutrition therapy.

Which one of the following foods should be avoided in treatment of gout? A. Low-fat yogurt B. Rye bread C. Banana D. Regular soft drinks

D The American College of Rheumatology Guidelines for the Management of Gout state that these patients should avoid high-fructose corn syrup, which is found in regular soft drinks. Low-fat dairy products, fruits and vegetables, and whole grains are recommended.

What condition would most likely result in a slightly elevated albumin?

Dehydration

Which term best describes overall space planning that includes defining the size, shape, style, and decoration?

Design Design refers to the overall space planning; layout is the detailed arrangement of a building and its floor and/or counter space; and blueprint is what the architect will provide to the contractor so the space and its structures are built according to specifications. Flow is the movement of product or people through an operation.

If leftovers cannot be used, what are the 2 plausible outlets?

Discard or donation

Foam exampl

Egg meringue

_____ regulates canned products that are marketed across state lines.

FDA

Food Characteristics and Combinations

Presentation based on the sensory and aesthetic appeal of food.

Pectin breakdown process

Protopectin-pectin-pectinic acid- pectin acid

*The inventory turnover rate for four establishments are as follows: The Green Café = 2, The Red Café = 4, The Blue Café = 6, and The Yellow Cafe = 3. Based on what you know about inventory turnover rate, which of these establishments is most likely to use a just-in-time purchasing system?* -The Green Café -The Red Café -The Blue Café -The Yellow Café

The Blue Café (highest)

Q. Approximately how many grams of protein does one cup of raw vegetables contain? 2 grams 3 grams 7 grams 8 grams

The correct answer is A. 1 cup raw vegetables has 5 g carbohydrate, 2 g protein, 0 g fat, and 25 kcal.

Actual portion cost =

Total ingredient cost / number of ACTUAL servings

If a person with type 1 diabetes experiences dramatically low blood glucose and becomes unconscious, the most appropriate action would be to

administer glucagon and call 911

EHR is the abbreviation for

electronic health record

When assessing a population of preschoolers for acceptability of menu items, the most commonly used measurement tool has been the

facial hedonic scale.

A lacto-vegetarian eats what

-milk -dairy -no fish, eggs, meat or poultry

Energy requirements for infants 6 months of age or younger

108 g per kg

What is the minimum internal cooking temperature of shell eggs that are hot-held for service?

155

AND recommends how much plant sterol daily to lower LDL

2-3 mg

Sodium benzoate used in which types of foods

Acidic

What whole grains are gluten free?

Amaranth, quinoa, millet, teff, buckwheat

Current ratio is calculated how

Assets to liabilities

. The sentence "We will produce nutritious, high-quality food that meets our customers' needs for service within 30 minutes" is a A. vision. B. mission statement. C. strategy. D. value.

What can be added to a cola beverage as a natural colorant?

Caramel

Toxin linked to barracudas, snapper

Ciguatoxin

A foodservice has a 35% labor cost, 23% fixed costs, and a desired profit of 12%. Given a raw food cost of $4.55, what would be the selling price of the item when rounded to $0.99 on the dollar?

$15.99 Explanation: 100% - (35% + 23 % + 12%) = 100 - 70 = 30% sales price = cost / divisor = $ 4.55 / 0.3 = $15.16. Round up to $15.99

A foodservice has a 35% labor cost, 23% fixed costs, and a desired profit of 12%. Given a raw food cost of $4.55, what would be the selling price of an item when rounded up to $0.99 on the dollar?

$15.99 *First determine the divisor: Divisor - (labor cost + fixed costs + desired profit). In this case 100% - (35% + 23% +12%) = 100% - 70%. = 30%. To calculate sales price: Cost/Divisor = $4.55/0.3 = $15.16. Round up to $15.99.

A foodservice operation had a daily food cost of $265 and a daily income of $640, what % of income was spent on food sold?

$265 / $640 = 41%

A business has an average food cost of $37,380 and an average inventory cost of $17,500, what is the inventory turnover rate?

$37,380 / $17,500 = 2.14x average

How many FTE's can you hire with a weekly budget of $8640 if the salary is $12.00 per hour?

$8640 / $12/hour = 720 hours / 40 = 18 FTEs

If the deck oven costs $9,000, is supposed to last 6 years and has a salvage value of $500, what is its annual depreciation?

$9,000 -$500 / 6 years = $1416.67

Five principals of motivational interviewing are

-express empathy -avoid arguments -roll with resistance -support self-efficacy -develop discrepancy

The indicator head of a bimetallic stemmed thermometer ranges from

0 to 220 degrees F

The indicator head of a bimetallic stemmed thermometer ranges from

0-220 F

The Institute of Medicine's recommended rate of weight gain per week during the second and third trimesters for pregnant women whose body mass index (BMI) is greater than 30 is_____pounds.

0.5

The US Department of Agriculture School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide ________ of the Recommended Dietary Allowance for age or grade group for breakfast.

1/4

What to do if a question does NOT provide % yield but DOES provide % waste/shrinkage during cooking? If shrinkage is 20%, what is the % yield?

100 - % waste/shrinkage = % yield 100 - 20 = 80% yield

MK's question: How to calculate cost factor if food cost percentage is 34%

100/Desired food cost % = cost factor 100/34 = 2.94 You would use the following equation to determine selling price: Raw food cost x cost factor = markup $2.65 x 2.94 = $7.79

The optimal length of time to breastfeed an infant is

12 months

Overweight is defined as a BMI of

25-29

According to USDA guidelines, during a power outage the refrigerator should keep the food safely cold for about __ hours, and a full freezer will hold the temperature for approximately __ hours if the door remains closed

4, 48 (24 hours if the fridge is half-full)

*When pickling foods, the level of brine acidity is critical not only for acceptable flavor and texture, but also for safety of the product. The appropriate acidity level of the vinegar used must be at least:* -3% -5% -10% -15%

A patient in residential care receives a parenteral formula of D40W of 500 ml in one day. The number of kilocalories delivered is

680 kcal (200g dex) (3.4 kcal/g) = 680 kcal

What are the estimated kcal needs of a 4-month-old infant who weighs 14 pounds?

687 (108 kcal/kg for infants under 6 months. 14 lb = 6.36 kg)

. Older adults are more vulnerable to toxicity of A. vitamin A. B. vitamin C. C. vitamin D. D. vitamin K.

. Which of the following foods must a child with phenylketonuria avoid? A. Egg B. Banana C. Rice D. French fries

. What is the first step in the Nutrition Care Process? A. Nutrition screening B. Nutrition assessment C. Nutrition diagnosis D. Goal setting

Which additive is useful as a bleaching agent?

Benzoyl peroxide

*Which of the following is a pulse?* -Peanut -Cabbage -Pea pod -Chickpea

Chickpea

. Which of the following glucose-lowering medications would require patient education about treatment of hypoglycemia? A. Metformin (Glucophage) B. Sitagliptin (Januvia) C. Pioglitazone (Actos) D. Glimepiride (Amaryl)

. Which of the following is NOT a component of meta-analysis? A. Inclusion criteria are clearly defined B. Peer-reviewed data are preferred C. Studies must have a similar design D. Data are presented in a narrative manner

. Which of the following is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources? A. Air gap B. Backflow C. Vacuum breaker D. Cross-connection

Which term best describes overall space planning that includes defining the size, shape, style, and decoration?

Design

The largest hunger-relief organization in the United States is

Feeding America

_______________is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by yeast or bacteria.

Fermentation

Which financial term includes accumulated depreciation?

Fixed assets

Which dish machine would be most efficient and effective for use in high-volume foodservice operations?

Flight-type continuous conveyor

What happens to water during the freeze-drying process?

It goes directly from solid to gas without passing through the liquid phase

Which illness is most commonly linked to raw meat, unpasteurized dairy products, and ready-to-eat foods such as hot dogs, deli meats, and soft cheeses?

Listeria monocytogenes

Which food program is the largest federally funded child nutrition assistance program?

National School Lunch Program

What is another name for high-pressure processing?

Pascalization

__indicates how something should be done

Procedure

Which of the following is a secondary characteristic of culture?

Socioeconomic status Socioeconomic status is a secondary characteristic of an individual's cultural identity.

Which additive would inhibit mold in soda pop?

Sodium benzoate

Q. At what levels do leptin and ghrelin promote excess food intake? Low leptin, high ghrelin High leptin, low ghrelin Low leptin, low ghrelin High leptin, high ghrelin

The correct answer is A. Low leptin and high ghrelin promote excess food intake.

Q. Which flavor enhancer from seaweed might be included in a recipe to provide "umami"? Monosodium glutamate Magnesium sulfate Carrageenan Calcium alginate

The correct answer is A. Umami is a savory taste that is enhanced by the addition of monosodium glutamate, which has no distinct flavor of its own.

Q. To honor client autonomy in motivational interviewing, the food and nutrition professional _____. identifies which foods the client should consume in smaller quantities. encourages the client to choose which foods to eat. gives the client sage advice regarding dietary changes. accepts responsibility for the client's success or failure in following the recommended diet.

The correct answer is B. Honoring client autonomy means that decisions are left to the client even though the food and nutrition professional may have different preferences or opinions.

Q. When cooking fish, it should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

The correct answer is B. The standard internal temperature for cooking fish is 145°F. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:586.

The chef needs to make 175 chicken salad sandwiches. Each sandwich requires 3 oz of cooked chicken. A cooked 7 lb oven roaster yields an average of 4 lbs of cooked meat. How many roasters must the chef purchase to yield enough chicken for the salad? 8 9 4 5

The correct answer is B. 4/7= 57% (yield %) 175 sandwiches x 3 oz = 525 oz/16 = 32.81 lbs or 33 lbs 33 lbs/0.57 = 57.89 total weight (round up to 58) 58/7 = 8.28, so 9 oven roasters are needed

Q. No more than _________ of the National School Lunch Program (NSLP) weekly requirement for servings of fruit may be met by pasteurized full-strength, 100% fruit juice. one-quarter one-third one-half three-quarters

The correct answer is C. NSLP standards specify that the requirement for fruit can be met with not more than 50% of the required servings from fruit juice.

The correct answer is C. NSLP standards specify that the requirement for fruit can be met with not more than 50% of the required servings from fruit juice. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013.

Q. Which of the following verbs is the best choice when writing a performance objective? Know Appreciate Recommend Understand

The correct answer is C. Performance must be measurable. Of all the options listed, "recommend" is the only activity that can be quantitatively measured

Q. The 2015 Dietary Guidelines for Americans suggest what percentage of calories comes from saturated fat? 1% 5% 10% 20%

The correct answer is C. The Dietary Guidelines recommend that individuals consume less than 10% of energy from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids.

Q. Purchasing locally grown produce, using permanent ware (plates, flatware, etc.), and reducing solid waste are practices that support a ________________ program.

The correct answer is C. These are sustainable practices that promote waste reduction, energy/water conservation, and other forms of reduced environmental impact.

Q. Which of the following foods is likely to be consumed by a lacto-vegetarian? Scrambled eggs Tuna fish salad Hamburger Grilled cheese sandwich

The correct answer is D. A lacto-vegetarian eats milk and dairy products but no meat, fish, poultry, or eggs

Q. Which of the following allergens are exempt from the Food Allergen Labeling and Consumer Protection Act of 2004? Milk Eggs Crustacean shellfish Corn

The correct answer is D. Corn is exempt from the 2004 FALCPA.

Q. During the menu planning process, the first component of the menu that one should address is the choice of _____ to be offered. side dishes breakfast items desserts entrees

The correct answer is D. During the menu planning process, first plan the entrees to be offered because (1) the rest of the meal is designed to complement the entree and (2) they cost the most money and thus have a bigger impact on budget. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The breakdown of fatty acids to yield acetyl-CoA is called glycolysis. lipolysis. ketogenesis. beta-oxidation.

The correct answer is D. Fatty acid catabolism involve three stages. The first stage of fatty acid catabolism is beta-oxidation. The second stage is acetyl coA oxidation to carbon dioxide. The third stage is electron transfer from electron carriers to the electron transfer chain.

Q. Which of the following enzymes acts on complex carbohydrates? Lactase Sucrase Maltase Amylase

The correct answer is D. Lactase, sucrase, and maltase all act on simple carbohydrates.

Q. Since July 2012, children in grades K through 5 must be served a minimum of ______ cup vegetables with each National School Lunch Program reimbursable lunch. ¼ 1/3 ½ ¾

The correct answer is D. One or more offering of cooked or raw vegetables, totaling ¾ cup, must be included in the NSLP meal each day.

Q. Which USDA grades of beef are missing from this list: prime, canner, select, choice, utility, and commercial? Standard, acceptable Good, cutter Acceptable, good Cutter, standard

The correct answer is D. The grades for beef from highest to lowest are prime, choice, select, standard, commercial, utility, cutter, and canner. The two missing grades are cutter and standard.

Q. If a food manufacturer wanted to include an additive to color the glaze white, which would be best? Turmeric Sodium citrate Silicon dioxide Titanium dioxide

The correct answer is D. Titanium dioxide is approved for use as a (white) food coloring agent.

Q. Phenylalanine is a precursor to which amino acid? Arginine Glutamine Cysteine Tyrosine

The correct answer is D. Tyrosine is a nonessential amino acid the body makes from phenylalanine.

Q. Which of the following can reduce overproduction? Accurate forecasting Small-batch cooking Freezing prepared items All of the above

Sol example

Turkey gravy

Semi-selective Menu

a menu that includes one or more food choices in at least one menu category

Structure/function claims on the label of dietary supplement might describe how a nutrient

affects normal body function

Quality in the foodservice system is

defined by the customer through his or her satisfaction

Three criteria for the diagnosis of diabetes

fasting plasma glucose above 126 mg/dL, two hour plasma glucose above 200 mg/dL during an oral glucose tolerance test, a random plasma glucose above 200 mg/dL in a person with classic symptoms of hyperglycemia or hyperglycemic crisis

What is the condition in which individuals lack adequate physical, social, or economic access to food?

food insecurity

"US Fancy" is a quality designation used for __

fruits and vegetables

The green radura indicates that a food

has been irradiated to lengthen shelf life

The variable that is manipulated in an experimental research study is the

independent variable

In the Campinha-Bacote Model, cultural competence originates in the _____.

individual

The dominant force in how a patient views health care is likely to be ______.

individual experience

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

Initially, a dietetics professional determining a nutrition diagnosis as part of the Nutrition Care Process should identify and _____ a specific nutrition problem.

label

An instrument to collect data on the use of dietary supplements would be viewed as valid if it

measures accurately what it is intended to measure

Foods included in a dysphagia level 2 diet should be

minced or chopped into very small pieces

The sentence "we will produce nutritious, high-quality food that meets our customers' needs for service within 30 minutes" is a

mission statement

Strategic management of a foodservice system means

organization and environmental analysis to achieve goals

Customer and employee satisfaction are both

outputs of the foodservice system

Customer and employee satisfaction are both:

outputs of the foodservice system. Explanation: The outputs are the goods and services that result from transforming the inputs of the system and express how objectives are achieved. Customer and employee satisfaction and financial accountability are desired outcomes in a foodservice system.

Which of the following components comprise the core of motivational interviewing?

partnership, acceptance, compassion, and evocation

In the Nutrition Care Process, the Nutrition Diagnoses should be ___ Nutrition Intervention

prioritized

Which of the following study design types is characterized as "the most powerful design for evaluating practices and medical treatments"?

randomized trials In randomized trials, participants are randomly assigned to control or treatment groups. This allows the researcher to derive knowledge about causes of diseases and to evaluate the effectiveness of results from the various treatment groups.

In a community needs assessment report, the passage "the southeast region of Essex County, including the adjoining municipalities of Kardon, Greenwalt, and Addison..." is an example of

the definition of the community

The distinction between a franchise quick service restaurant (QSR) located in a shopping mall and the same franchise QSR located in a medical facility is that

the medical facility's QSR purpose is secondary to the purpose of the shopping mall. Explanation: The onsite foodservice operation is where sale of food is secondary to the goal of the organization. Foodservice in the hospital serves a secondary purpose while the QSR in the shopping mall serves as the primary purpose.

One advantage of using a crossover design over a parallel design is

there is a reduction in variability. Crossover design includes a washout period and does not have to be a shorter study duration. The advantage to crossover design is that it uses the same subjects who serve as the control, thus receiving the same treatment, resulting in a reduction in variability. This reduction in variability allows for a smaller sample size.

A typical feeding/eating pattern for infants is

to require only breastmilk or iron-fortified formula for the first 6 months of age

The Centers for Disease Control and Prevention (CDC) growth charts are appropriate for:

toddlers through adolescents

A diagnosis of hypersensitivity to food requires

verifying the food that causes an adverse reaction and excluding other causes of adverse reactions.

How many kilocalories per ounce does a standard infant formula provide?

According to the WHO growth chart, in what percentile is a 1-year-old boy measuring 82 cm?

>97th percentile

One of the key differences in value analysis and value added is A. value analysis strives to reduce costs whereas value added strives to bundle components. B. value analysis seeks to reduce costs whereas value added seeks to increase market value. C. value analysis seeks to reduce costs whereas value added seeks to add a quality component. D. value analysis seeks to change the value of the product whereas value added seeks to reduce costs.

Regarding food-drug interactions, which food-drug combination requires client counseling? A. Warfarin and vitamin D-containing foods B. MAO inhibitors and tyramine-containing foods C. Prednisone and grapefruit juice D. Sibutramine and vitamin C-containing foods

*Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration?* -Fermentation -Browning -Biological spoilage -Freezer burn

Browning

. A client verbally attacks the registered dietitian nutritionist, indicating that weight loss expectations are unrealistic and no one could meet them. What defense mechanism is being exhibited? A. Regression B. Repression C. Aggression D. Projection

. A food product may be labeled "Made with Organic Ingredients" if _____% of the finished product's ingredients meet organic criteria. A. 50 B. 60 C. 70 D. 80

. One advantage of using a crossover design over a parallel design is A. a shorter study duration. B. a smaller sample size. C. a reduction in variability. D. a washout period is not needed.

. Which of the Standards of Practice is being applied when the RD plans for care of a patient following discharge? A. Nutrition assessment B. Nutrition intervention C. Nutrition monitoring and evaluation D. Nutrition diagnosis

. Which of the following agencies oversees voluntary inspection and grading of fish and fish products? A. Department of the Treasury B. Food and Drug Administration (FDA) C. US Department of Commerce (USDC) D. US Department of Agriculture (USDA)

. Which of the following characteristics is key to an efficient and effective system? A. Continuous response and adaptation to the system B. Flow of resources C. Interdependency of parts D. Achievement of subunit objectives

. Which of the following study design types is characterized as "the most powerful design for evaluating practices and medical treatments"? A. Qualitative research B. Prospective studies C. Randomized trials D. Cohort studies

The total value of food in inventory on September 1 is $9,130. The facility purchased $2,000 of food during the month of September. October 1 inventory is $6,800. What is the cost of food available for the month of September? A. $4,800 B. $6,800 C. $11,130 D. $15,930

C 9130+2000

Which agency sets the mandated guidelines for meals in long-term-care facilities that receive Medicare and Medicaid funding?

Centers for Medicare and Medicaid funding

*Two fats that are high in saturated fat and solid at room temperature include:* -coconut oil and safflower oil. -corn oil and palm kernel oil. -soybean oil and palm oil. -coconut oil and palm kernel oil

Coconut oil and palm kernel oil

In behavior change, which example demonstrates self-efficacy?

Confidence in ability to consume breakfast daily

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 type of foodservice operation is this?

Conventional

. Using behavioral learning theory can be problematic in a foodservice environment because one of its tenets is that ______. A. positive reinforcement is used B. its use requires that there be a good role model C. learners have to be permitted to ask questions D. undesirable behaviors are ignored

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

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.

Daily food cost percentage =

Daily food cost / daily income

uses a cost leadership or differentiation strategy to target a specific, limited-size market niche

Focus strategy

*Oxidative rancidity occurs in foods that have a:* -high saturated fatty acid content. -high unsaturated fatty acid content. -high protein content. -high moisture content.

High unsaturated fatty acid content

What type of budget uses the existing budget as a base and projects changes for the ensuing year in relation to the current budget?

Incremental

In the Campinha-Bacote Model, cultural competence originates in the _____.

Individual

What infant formula is used to treat galactosemia:

Isomil

This additive is used to thicken jellies and jams.

Pectin

A patient with a new diagnosis of iron-deficiency anemia has been referred to the dietetics practitioner. She did not know she was anemic, however, she admits to feeling tired lately. At which stage of change is this person?

Precotemplative

Which technique offers the least constructive information to someone being disciplined?

Providing advice Explanation: Documentation on employee behavior includes conduct, performance, appearance, and work availability, which are a part of progressive discipline. Advice is a friendly approach but is not usually documented.

What is the KEY element in disciplining employees?

Providing consistency Explanation: Consistency allows an employee to feel that any other employee would receive the same discipline for committing the same offense. Disciplinary action is the result of an employee's behavior and not personality conflicts.

Which statement best describes the "U" component of the FOCUS-PDSA performance improvement model

Recognize sources of variation

____ indicator is used to identify events or trends that are unfavorable, and require further examination.

Sentinel

If an emulsion like mayonnaise is heated, what deterioration is most likely to occur?

Separation of the water and oil

After reviewing the results of menu engineering, what is the best way to manage a plowhorse

Serve smaller portions

Q. What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal per day? 875 97 218 71

The correct answer is B. Fat should be 35% or less of energy. 2500 kcal x 0.35 = 875 kcal from fat; 875 kcal from fat ÷ 9 kcal/g fat = 97 g fat

Q. Which of the following foods contains approximately 15 grams of carbohydrate? 1 English muffin 1/2 cup mashed potatoes 4 cups popped popcorn 1 large banana

The correct answer is B. One exchange of starch or fruit each has about 15 g carbohydrate. 1/2 English muffin, 1/2 cup mashed potatoes, 3 cups popped popcorn, or 1 small (4 oz) banana has approximately 15 g carbohydrate.

Q. If the carbohydrate content of the diet is insufficient to meet the body's needs for energy, which of the following can be converted to glucose? Acetyl-CoA Fatty acids Carbon dioxide Amino acids

The correct answer is D. In a diet that lacks carbohydrates, amino acids are burned for energy. Amino acids also produce glucose to keep the brain cells alive.

Q. Alcohol metabolism can cause decreased uptake of fatty acids from the blood. fatty acid syntheses. lipogenesis. beta-oxidation.

The correct answer is D. The shift in the NADH/NAD+ ratio inhibits beta-oxidation of fatty acids and promotes triglyceride synthesis.

What is the intended purpose of Healthy People 2020?

To establish a set of national goals and objectives designed to guide health promotion and disease prevention efforts. Healthy People 2020 is a set of national goals and objectives designed to guide health promotion and disease prevention efforts to improve the nation's health over a 10-year period.

Which agency oversees voluntary inspection and grading of fish and fish products?

USDC - US Department of Commerce

The Joint Commission outlines patient safety goals annually. What are patient safety goals in an outpatient setting?

Use medications safely, identify patients correctly, prevent infections

After gastric bypass surgery, a patient has an increased risk for deficiency of which of the following?

Vitamin B-12

Retrogradation, which occurs in starches, can be defined as

a reforming of hydrogen bonds into crystalline regions as the starch paste is held. *During storage, the hydrogen bonds between amylose molecules in starch gels will break and rearrange themselves in tighter organized structures, resulting in retrogradation.

The Centers for Disease Control and Prevention growth charts are appropriate for

healthy infants

One of the primary goals of WIC food supplements is

reducing or preventing iron deficiency anemia in infants and children

The loss of muscle mass that occurs with aging is termed:

sarcopenia

The group of people that best exemplifies the term "target population" are those

who are the focus of a community needs assessment

Using a #16 scoop, how many quarts of batter would you use to make 144 muffins?

9 quarts

Dehydrated vegetables have __% of water removed

The minimum number of employees needed to staff a facility, counts productive hours (hours actually worked)

Absolute FTE

*Which is an example of chemical contamination?* -Acidic action of foods with metal-lined containers -Metal curls from a worn-out can opener that fell into the food when the can is being opened -Development of an off-flavor due to uncontrolled enzyme reaction -Anisakis contamination from fish

Acidic action of foods with metal-lined containers

A client verbally attacks the registered dietitian nutritionist, indicating that weight loss expectations are unrealistic and no one could meet them. What defense mechanism is being exhibited?

Aggression

A client verbally attacks the registered dietitian nutritionist, indicating that weight loss expectations are unrealistic and no one could meet them. What defense mechanism is being exhibited?

Aggression Aggression is directly attacking the source of frustration—in this case, the RDN.

The Dietary Guidelines for Americans are primarily developed and published by the executive branch of the government under what departments?

Agriculture and Health & Human Services

Which nutrient additive might be added to food as a natural antioxidant?

Alpha-tocopherol

Which nutrient additive might be added to food as a natural antioxidant?

Alpha-tocopherol Alpha-tocopherol is a natural antioxidant that is used as a food additive in meat pies and oils to reduce the oxidation of fatty acids and vitamins.

Which form of vitamin E is metabolized in the liver?

Alpha-tocopherol Alpha-tocopherol is the only compound of the eight that are known to meet human dietary needs. All of the vitamin E forms are absorbed in the small intestine, and then the liver metabolizes only alpha-tocopherol. The liver then removes and excretes the remaining vitamin E forms.

Which of the following groups has the highest prevalence of diabetes in the United States?

American Indians/Alaska Natives

. Which nutrient additive might be added to food as a natural antioxidant? A. Biotin B. Alpha-tocopherol C. Calcium carbonate D. Pantothenic acid

*A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey breast is $1.19 per pound. What will be the cost of a 4 oz portion?* -$0.84 -$0.42 -$0.36 -$8.40

$0.84 **WORK** -$1.19 per lb/0.354 = $3.36 per pound -$3.36 per pound/16 oz per lb = $0.21 per oz -$0.21 per ounce x 4 = $0.84

Which of the following foodservice systems involves foods that are prepared and assembled on trays in one location and transported to other locations for service? Decentralized meal assembly Centralized meal assembly Ready-prepared meal production Tray service

*Bacterial spoilage is most likely to occur at which water activity?* -0.9 -0.7 -0.5 -0.3

0.9

A foodservice establishment requires thirteen 8-hour positions, four 4-hour positions, and one 3-hour position to meet daily demands. How many FTEs does the foodservice establishment maintain?

15.38 Explanation: 13 X 8 hr = 104hr 4 X 4hr = 16 hr and one 3 hour = 104 + 16+3 = 123 hrs total / 8 hr per day = 15.37 FTE is the answer

When cooking pork chops, they should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

145°F for 15 seconds.

The recommended weight gain during pregnancy for a woman who is overweight is

15 to 25 lbs

How old must a foodservice employee be in order to operate power-driven bakery machine?

18 years of age

A foodservice operation's Net Profit is $41,137, Cost of Goods Sold is $145,350, Average Inventory Value is $7,330, and Total Meals Served Per Day is 200. What is the inventory turnover rate?

19.83 Explanation: The inventory turnover rate is determined by dividing the cost of goods sold by the average inventory. 145,350/7,330 = 19.83.

A foodservice operation's Net Profit is $41,137, Cost of Goods Sold is $145,350, Average Inventory Value is $7,330, and Total Meals Served Per Day is 200. What is the inventory turnover rate?

19.83 (inventory turnover rate is cost of goods sold divided by average inventory value - $145,350 / $7,330 = 19.83)

The FDA defines the term "gluten-free" to mean that the food bearing the claim contains no more than __ parts per million or __ milligrams or more gluten per kg of food

20, 20

How many carbohydrate servings are in 45 grapes?

What is the osmolality of an isotonic enteral formula?

300 mOsm/kg

Amount of calcium in one cup milk

300 mg

Brownies have a 75% acceptance rate. The census is 450. If 90% of the patients choose their menu, how many brownies will you need?

304 brownies

Nipple feeding is likely to be successful if it is attempted once an infant reaches a gestational age of

32 weeks

What department admisters social security

Department of health and human services

*The observed result or outcome of interest in a research project is the:* -dependent variable. -independent variable. -population variable. -individual variable.

Dependent variable

Which type of rice is whole-grain with only the outer hull removed?

Brown

Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration?

Browning

Which of the following is considered an output of a foodservice system?

Employee satisfaction Explanation: 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.

What toxin is commonly linked to tuna, bonito, mackerel, and mahimahi?

Histamine

Which ratio is designed to examine how effectively an organization is utilizing its assets?

Inventory turnover

Muslims avoid eating _____.

Pork

If the ingredient cost to make a casserole is $112.50 and the number of portions is 50, what is the actual portion cost per portion if there were 5 portions left over?

Portion cost (normal) = $112.50 / 50 = $2.25 Actual portion cost = $112.50 / 45 = $2.50

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?

Pressure canning *Foods that are low acid (pH of 4.6 or higher) include vegetables, meats, dried beans, and all soups

You are developing a heart disease prevention program for a worksite and need to locate several nutrition research articles. The best database to use is:

PubMed

the ability of a test to correctly identify all screened individuals who are positive for a disease

Sensitivity

__ is when a starch gel contracts and may leak water.

Syneresis

Which grouping of words best represents transformation processes for a foodservice system?

Linking processes, management functions, functional subsystems Explanation: The process of transforming inputs into outputs in foodservice involves linking, managing, and building functional subsystems.

Organizations ability to meet short term debts

Liquidity

Which of the following laboratory values would indicate a risk for developing atherosclerosis?

Low-density lipoprotein (LDL) level of 250 mg/dL A low-density lipoprotein (LDL) level of 250 mg/dL indicates risk for developing atherosclerosis..

*The evaluation tool that is used for effective planning and controls functions of management is called:* -PERT chart -MIS processing -HACCP -strategic planning

PERT chart

Which of the following is the evaluation tool used for effective planning and that controls functions of management?

PERT chart

Which of the following must be included on the program evaluation review technique (PERT) chart?

The amount of time needed to complete an activity. Explanation: Activities and times are detailed on a chart for planning and evaluation control purposes. Cost, impact, and consumer acceptance are not included on the chart.

What is the popularity index for green beans on Wednesday?Broccoli: 78 Green beans: 35 Carrots: 92

Total = 205 35 / 205 = 17%

Cost of profit pricing example Fixed cost = 25% Labor cost = 35% Profit cost = 10% Food cost $0.78 Find selling price

Total costs as percentages = 70% Food cost % = 100 - 70% = 30% Selling price = food cost / food cost % $0.78 / 0.30 = $2.60 selling price

What is a limitation of 24-hour recalls?

Underreporting and overreporting occurs

What is true about wooden cutting boards?

Wooden cutting boards should be made from hardwood such as maple or oak.

This fungus is able to ferment sugars and is used for producing food products such as bread and alcohol.

Yeast

A child's weight is plotted at the 50th percentile on the growth chart. This means that the child's weight is

greater than or equal to that of half the children of the same age and sex

A key factor in reaching populations with low literacy is _____.

simplicity

One pound of turkey as purchased yields .35 lb cooked turkey without skin. The cost of the turkey breast is $1.19 per pound. What is the cost of a 4-ounce portion?

$1.19 / 0.35 = $3.4/lb $3.4 / 16 = $0.21/oz x 4 = $0.85 per 4 oz

Food inventory is being evaluated. Eighteen #10 cans of diced pears are on the shelf. From oldest to newest cans, three cost $6.66 each, six cost $6.72 each, and nine cost $6.78 each. Using the FIFO evaluation method, what is the total inventory value of diced pears?

$122.04 (multiply 18 cans by $6.78, the most recent price)

Labor costs for a roast beef dinner were $764, operating costs were $129, profit was $210, and the cost for food for the event was $895. What was the food cost percentage?

50% (cost of food / total production costs)

*On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal for that day?* -0.15 -6.66 -9.02 -15.02

9.02 **WORK** 58 hours x 60 minutes = 3,480 min 3,480 min/386 meals = 9.02

In order for a manufacturer to label a food as "healthy", it must contain <3 g fat, <1 g saturated fat, __, and __.

<480 mg sodium, <60 mg cholesterol

. A pregnant woman should avoid excessive intake of which of the following nutrients? A. Vitamin A B. Vitamin B-6 C. Folic acid D. Iron

four most costly foodborne bacteria pathogens are

-staph -e. Coli -listeria -camplyobacter jejuni

. In a foodservice operation, which of the following is the most critical point of control? A. Menu B. Overtime C. Quality D. Spoilage

How should an ice machine be handled after a power outage? A. Discard all ice, clean with bleach, and run and discard the ice through three cycles B. Discard all ice, clean with dish soap, and run and discard the ice through one cycle C. Discard all ice, clean with vinegar, and proceed with normal use D. Discard all ice, wipe down interior surfaces with a dry cloth, and proceed with normal use

Which of the following is an application of nanotechnology in the foodservice industry? - Computer software that manages inventory via the tracking of sales -Foodservice storage containers that are permeable to gasses that contribute to spoilage -A frying oil that catalytically inhibits the thermal polymerization of the oil - Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption

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

Which type of eggs should be served to patients in a nursing home? A. Freshly cracked sunny-side up B. Over easy C. Pasteurized scrambled eggs D. Pool cracked scrambled eggs

In the Nutrition Care Process, where should the dietetics professional note the client's BMI? A. Food/nutrition-related history B. Biochemical data, medical tests and procedures C. Anthropometric measurements D. Nutrition-focused physical findings

C Like weight, height, and other physical measurements, BMI is an anthropometric measurement.

. A foodservice operation's Net Profit is $41,137, Cost of Goods Sold is $145,350, Average Inventory Value is $7,330, and Total Meals Served Per Day is 200. What is the inventory turnover rate? A. 3.53 B. 5.61 C. 19.83 D. 36.65

C dividing the cost of goods sold by the average inventory value. $145,350/$7,330 = 19.83

If a client exploring readiness for change rates confidence as a "4" and importance as a "10," which of the following questions/comments would lead to the most productive conversation about change? A. "Why aren't you more motivated?" B. "What can I do to help you?" C. "What would need to happen in order for your confidence to increase to a '6'?" D. "It's encouraging that the importance rating is so high."

C *Moving the talk about readiness for change forward is an important component in motivational interviewing.

What daily energy intake should result in a weight loss of 2 pounds per month if one had been consuming 2,000 kcal per day? A. 1,500 kcal B. 1,650 kcal C. 1,750 kcal D. 1,850 kcal

C 2000-250 = 1750 kcal.

Which would be an appropriate food or beverage item to serve to a patient on postoperative day 1 following gastric bypass surgery? A. Ginger ale B. Sherbet C. Low-fat chicken broth D. Cranberry juice

C As a general rule, foods on phase 1 of the gastric bypass diet include broth, unsweetened juice, milk, strained cream soup, and sugar-free gelatin. Carbonated or caffeinated beverages are not permitted. Cranberry juice is typically sweetened and would not be permitted.

In the ETHNIC model of culturally competent care, the "E" stands for _____. A. education B. empathy C. explanation D. expectations

C In the ETHNIC model, explanation about the culture and condition or illness by the client is the first step.

All of the following statements are true regarding cardiovascular disease (CVD) and women, EXCEPT A. heart disease is the number one killer of women. B. the highest rates of cardiovascular morbidity and mortality occur in black women. C. for primary prevention, all women older than 40 should take a baby aspirin daily. D. specific nutrition recommendations for women include quantitative limits on the amount of sugar consumed per week.

C There is no benefit for all women to take aspirin; in fact, in women younger than 65, there may be harm in anti-platelet therapy. This is not true for men, however.

Q. _____ should be up to date and reinforced with strong supervision. Personnel policies Employee evaluations Schedules Employee morale

The correct answer is A. Personnel policies should reflect current realities of the workplace. Supervisors should employ these policies to ensure that employees are being treated fairly and expectations are consistent. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:225.

Q. An example of a conditionally indispensable amino acid is tryptophan. tyrosine. alanine. leucine.

The correct answer is B. Conditionally indispensable amino acids are defined as requiring a dietary source when endogenous synthesis cannot meet metabolic need. The indispensable amino acids are arginine, cysteine, glutamine, glycine, proline, and tyrosine. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism. 6th ed. Belmont, CA: Wadsworth; 2013:186.

The foodservice management team has agreed to upgrade the coffee service area to include an imported ESK4-220V espresso machine at a cost of $4,500.00. The estimated gross income from the machine is $3,365.00 a year with a profit margin of 72%. What would be the payback period for this equipment purchase? 0.54 years 0.75 years 1.86 years 2.22 years

Q. The populations that experience the most serious consequences of foodborne illnesses are: immunocompromised individuals, due to medical conditions. teenagers. women of childbearing age. both A and C.

The correct answer is A. People with compromised immune systems, the body's defense system against illnesses, are at a higher risk. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

At which stage of foodservice are beef yield grades most relevant

Procurement *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. These grades are most relevant at procurement, when purchasing a side or carcass of beef for the freezer.

Yogurt manufacturers have branched out into Greek yogurt, high-fiber yogurt, bacteria-enhanced yogurt, and more because they believe customers prefer yogurt products. By doing so, which marketing concept is these manufactures applying?

Product

In what era did manufacturers produce what could be made rather than what consumers wanted?

Production

During the marketing evolution, in what era did manufacturers produce what could be made rather than what consumers wanted?

Production Explanation: During the production era, manufacturers were focused mass production. As markets became crowded with product, marketing strategies shifted to various pricing techniques to revitalize sales (sales era). Companies then shifted to marketing techniques (marketing era). The technological era of marketing utilizes emerging technologies to reach potential customers.

Q. Leading questions are thought to be inappropriate because they_____. A. are time consuming. B. reveal the bias of the interviewer. C. supply unneeded information. D. misdirect the interviewee as to what information is desired.

The correct answer is B. Leading questions are thought to be inappropriate because they reveal the bias of the interviewer. They suggest that the interviewer is seeking certain answers or is expecting that answers be given in a certain way. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.

Q. A foodborne illness often associated with deli meats that has an onset time of 3 to 7 days; causes nausea, vomiting, headache, chills, backache, and meningitis; and has a high fatality rate in the immune-compromised is: Clostridium perfringens Listeria monocytogenes Shigella Staphylococcus aureus

The correct answer is B. Listeria monocytogenes is the only microorganism listed that is associated with deli meats. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. If a researcher creates a questionnaire so that extra emphasis is placed on certain questions, what type of errors likely will affect the findings? Sampling errors Measurement errors Non-response errors Errors of data distortion

The correct answer is B. Measurement error will likely result. A questionnaire with emphasis on certain questions causes bias because the measuring device (questionnaire) was faulty and, therefore, less reliable. It would not result in a true measure of the situation. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:32.

Q. In which step in the HACCP plan can you identify where hazards can be prevented, eliminated, or reduced to safe levels? Conduct a hazard analysis Determine critical control points Establish critical limits Identify corrective actions

The correct answer is B. Critical control points (CCP) are determined to prevent, eliminate, or reduce hazards to safe levels. Depending on the process, there may be more than one CCP. A CCP can be purchasing, receiving, storing, preparing, cooking, or serving and depends on the product. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012:10-6.

Q. Of the following, which is the type of skill that must develop within and be nurtured in both the personal and professional life of a manager? Hard Soft Networking Communication

The correct answer is B. Hard skills can be taught. Soft skills must develop and be nurtured within our personal and professional lives. Gould RA, Canter DD. Management matters. J Am Diet Assoc. 2008;108(11):1834-1836.

Q. Any menu item can fit into all foodservice types. TRUE FALSE

The correct answer is B. Not every menu item works well with every foodservice type, such as buffet, self-service, cafeteria-style, table service, or room delivery. For example, certain food items, such as roasted meats, don't hold well so they are best when served immediately. McCaffree J. Facility menu planning step by step. J Am Diet Assoc. 2009; 109(8): 1337-1340.

Q. Nutrition informatics: involves solely the use and management of electronic health records. includes any function/activity that combines information, nutrition, and technology. refers to the industry for weight-loss smartphone apps. is the name of a menu software program for hospitals.

The correct answer is B. Nutrition informatics encompasses all functions/activities that involve a combination of information, nutrition, and technology.

Q. When cooking poultry, it should reach an internal temperature of: 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds. 175°F for 15 seconds.

The correct answer is C. Practitioners should know safe cooking temperatures. The safe cooking temperature for chicken of 165°F for 15 seconds reflects a recent update to the guidelines. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008: 586.

Q. The total value of food in inventory on March 1 is $8,327. The facility purchased $3,200 of food during the month of March. April 1 inventory is $6,800. What is the cost of food available for the month of March? $4,727 $6,800 $11,527 $15,127

The correct answer is C. The cost of food available for March is the inventory on March 1 ($8,327) added to the amount purchased during March ($3,200), which totals $11,527. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. One part of the brain that is critical to regulating hunger and satiety is the cerebral cortex. cerebellum. hypothalamus. medulla.

The correct answer is C. The hypothalamus produces hormones that control body temperature, hunger, moods, sleep, thirst, and sex drive.

Q. One part of the brain that is critical to regulating hunger and satiety is the cerebral cortex. cerebellum. hypothalamus. medulla.

The correct answer is C. The hypothalamus produces hormones that control body temperature, hunger, moods, sleep, thirst, and sex drive. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.

Q. In the receiving process, what step should be taken first? Send items to storage. Compare the purchase order and invoice. Reject the items. Inspect items against the invoice.

The correct answer is B. The first step for receiving is comparing the purchase order to the invoice to make sure the products accepted were, in fact, ordered. The next step is to inspect items against the invoice, accept or reject items, complete receiving records, and then put products into storage. 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 the best example of an objective? Upon completing the class, students will understand how to count the grams of carbohydrate contained in at least five foods. After participating in the online discussion, the students will list three of the benefits experienced by mothers who breastfeed. At the end of the demonstration, students will know how to identify the grams of trans fat contained in prepared foods. After touring the supermarket, students will gain knowledge of how the placement of products on shelves encourages impulse buying.

The correct answer is B. The ideal learning objective has three parts: 1. A measurable verb; 2. The important condition (if any) under which the performance is to occur. 3.The criterion of acceptable performance. Frequently the criterion or the condition specified will not be noted if it is obvious. However, sometimes the adding the condition(s) and/or the criterion add much clarity to a learning objective.

A 2-year-old child who drinks large quantities of milk and very little solid food is at risk for

iron-deficiency anemia

A 2-year-old child who drinks large quantities of milk and very little solid food is at risk for:

iron-deficiency anemia

When introducing infants to solid food, what is recommended to be given first?

iron-fortified rice cereal

Resilient flooring

is able to withstand shock without cracking or breaking Resiliency means a material has the ability to react to a shock without breaking or cracking.

Public health policy is generally created by

legislators

What elements comprise the marketing mix?

product, price, promotion, place

What type of power is used when an employee is placed on a performance improvement plan?

punitive Placing an employee on a performance improvement plan, or PIP, is a form of punitive power. PIPs are typically implemented when an employee is not meeting specific job goals or demonstrates behaviors of concern to management. The PIP gives the employee the opportunity to address the deficiency and succeed.

Wooden cutting boards should be made from

Hardwood such as maple or oak

The green radura indicates that a food

Has been irradiated to lengthen shelf life

Which agency would certify that a package of potato chips labeled "organic" is, in fact, organic?

FDA

Which federal agency regulates wines with less than 7% alcohol?

FDA

In motivational interviewing, which of the following is an example of managing discord if a client hesitates at the suggestion to eat more spinach?

"Maybe there are other green leafy vegetables you could try." The other options are examples of "righting reflex," where the provider offers advice. "Managing discord" works to deescalate the situation and avoid negative reactions; it disrupts the power struggle that may occur and the session thus doesn't become a series of "yes, but" arguments from the client.

What is an example of and FDA-authorized health claim?

"Three grams of soluble fiber from oatmeal daily in a diet low in saturated fat and cholesterol may reduce the risk of heart disease. This product has 2 grams per serving." (must say "may")

Consider the following scenario when the provider/client are talking. RDN "Why don't you try spinach as a choice?" Client responds by rolling her eyes. Which statement from the RDN is the best example of the motivational interviewing guiding principle "rolling with resistance"?

"You don't like this idea" - want to de-escalate the situation and avoid negative reactions

How to calculate the amount of relief employees needed?

# full time positions x 0.55

Budget projectionsThe budget for this year includes the following: Sales $1,500,00 Labor costs: 35% of income Food costs: 40% of income Operating costs: 15% of income The budget for the next will increase by the following Labor: 7% Food: 8% Operating: 2% What is the projected budget for next year?

$1,500,000 x 0.35 = $525,000 x 0.07 = $36,750 + $525,000 = $561,750 $1,500,000 x 0.40 = $600,000 x 0.08 = $48,000 + $600,000 = $648,000 $1,500,000 x 0.15 = $225,000 x 0.02 = $4,500 + $225,000 = $229,500 $561,750 + $648,000 + $229,500 = $1,439,250

The foodservice manager has determined that food cost percentage should be no more than 28%. Using the factor pricing method, what should be the cost of a bowl of chili if the recipe cost is $1.12 per portion?

$4.00 *Using the factor pricing method, multiply the raw food cost of an item by the pricing factor to get the menu sales price. For a 28% food cost, the pricing factor will be (100 ÷ 28) x $1.12 = $4.00.

When determining how many servings can be obtained from an uncooked item, consider _______________ How many servings can you get from 9 lb of raw meat with a 30% shrinkage if the serving size is 5 oz?

% lost in cooking/preparation 1. Subtract amount that will be lost 2. Convert to oz 3. Divide by portion size (9 lb)(0.3) = 2.7 lb lost in cooking 9 lb - 2.7 lb = 6.3 lb 6.3 lb x 16 oz/lb = 100.8 oz 100.8 oz / 5 oz/serving = 20.16 servings

What would be the nitrogen balance be for a patient with a 24-hour urinary nitrogen excretion of 14.3 grams and a protein intake of 102 grams?

-2 grams Nitrogen balance formula: total protein intake (g)/6.25 g - (UUN + 4 g for insensible losses) Step 1: 102 g/6.25 = 16.32 g Step 2: 14.3 g + 4 g = 18.3 16.32 g - 18.3 g = -1.98 g

Guidelines to treat disorders of lipid metabolism in patients with diabetes include:

-25-35% of cals from fats -<7% of calories from saturated fat

In order for a manufacturer to label an item as "healthy", it must have

-<3 g fat - <1g sat fat - < 480 mg sodium - <60 mg cholesterol

Examples of climacteric fruit include

-tomatoes -pears -peaches

1 mcg DFE (dietary folate equivalent) = ____ mcg folic acid

A general rule for appropriate portion sizes for toddlers and preschool children is to offer

1 Tbsp of each food per meal for each year of the child's age

What benchmark is commonly used to measure if weight loss is successful?

1 year

A patient in residential care is receiving an enteral formula that contains 1.5 kcal/mL at a rate of 75 mL for a 12-hour time frame. The patient will receive how many kcal?

1,350 kcal (900 mL over 12 hour time frame X 1.5 kcal/mL = 1,350)

Which of the following correctly identifies amylopectin?

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.

The biologically active hormone form of vitamin D is

1-25-dehydroxyvitamin D

1. 4 lb / 7 lb = 0.57 yield (57%) 175 sandwiches x 3 oz/sandwich = 525 oz 525 oz / 16 oz = 32.81 lb needed 32.81 lb / 0.57 = 57.57 / 7 = 8.22 > 9 roasters

Hardware $3500 Software $2400 Staff instruction $1000 Labor hours saved: 6 hours per week at $20/hour Calculate payback period

1. Add up costs of service: 3500 + 2400 + 1000 = $6900 2. Add up costs saved by using new service: 6 hours x $20 = $120 saved 3. $6900 / $120 = 57.5 weeks to PAY BACK the. cost of service

Protein needs for patients with stage II pressure ulcers can be calculated as

1.2 g to 1.5 g of protein/kg body weight Increased protein needs for stage II wound healing are 1.2 g to 1.5 g protein/kg body weight. Choice D presents normal protein levels; choice C presents protein needs for higher stages of pressure ulcers; and choice B presents the protein needs for stage I pressure ulcers.

Protein needs for patients with stage II pressure ulcers can be calculated as

1.2 g to 1.5 g/kg body weight

For a food to be labeled "light" or "lite," how many calories can it contain?

1/3 fewer calories than the regular food

*When cooking poultry, it should reach an internal temperature of:* -135°F for 15 seconds. -145°F for 15 seconds. -165°F for 15 seconds -165°F for 20 seconds.

165°F for 15 seconds

*When reheating previously cooked foods, what temperature should they reach within 2 hours?* -135°F for 15 seconds -145°F for 15 seconds -155°F for 15 seconds -165°F for 15 seconds

165°F for 15 seconds

How old must a foodservice employee be in order to operate power-driven bakery machine?

Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be

2 oz

Weight for stature charts used for what age

2-5 year olds

The foodservice manager has determined that the desired percentage for food cost should be 34%. Using the factor pricing method, what would be the selling price for the pasta primavera if the recipe cost is $2.65 raw food cost/portion?

2.65 / 0.34 = 7.79

What number of productive FTEs do you need for two 7-day-per-week positions, working 6:30 am to 3:00 pm?

2.8 Explanation: 2 x 8 hours x 7 days = 112 hours / 40 hours week = 2.8 FTES

In December 2014, the FDA approved a final rule that calorie and other nutrition labeling would be required for standard menu items offered for sale in a restaurant of similar retail food establishment that is part of a chain with ____ or more locations, doing business under the same name, and offering for sale substantially the same menu items

In December 2014, the FDA approved a final rule that calories and other nutrition labeling would be required for standard menu items offered for sale in a restaurant or similar retail food establishment that is part of a chain with ______ or more locations, doing business under the same name, and offering for sale substantially the same menu items

20 As part of the Affordable Care Act, the Federal Food, Drug, and Cosmetic Act was amended to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items.

20 FTEs produced 2700 meals during one 40 hour week. How many meals were produced per labor hour??

20 FTEs x 40 hours = 800 total hours 2700 meals / 800 hours = 3.375 meals/labor hour

How much ground beef should be purchased to produced twenty, 4 oz servings if it has 50% yield?

20 servings x 4 oz/serving = 80 oz 80 oz / 16 oz = 5 lbs (EP) 5 lbs / 0.5 = 10 lb to purchase of raw product

The FDA defines the term "gluten free" to mean that the food bearing the claim contains no more than _____ parts per million (ppm) or _______ milligrams (mg) per kilogram (kg) of food.

20, 20 The FDA's final rule defines the term "gluten-free" to mean that the food bearing the claim does not contain an ingredient that is a gluten-containing grain (eg, spelt wheat); an ingredient that is derived from a gluten-containing grain and that has not been processed to remove gluten (eg, wheat flour); or an ingredient that is derived from a gluten-containing grain and that has been processed to remove gluten (eg, wheat starch), if the use of that ingredient results in the presence of 20 ppm, or 20 mg/kg of food.

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

Apricots have a yield of 94%. If an apricot jam recipe calls for 6 lb of trimmed apricots, how many batches of jam can be made from a 24-lb bushel?

24 lb x 0.94 = 22.56 lb 22.56 lb / 6 lb = 3.76

Using a #12 disher, how many servings would be in 5 gallons of cole slaw?

240 servings

Overweight is defined as a BMI of

25 to 29 Overweight BMI is 25.0-29.9. Obesity (class 1) BMI is 30.0-34.9. Class 2 BMI is 35.0-39.9. Severe obesity (class 3) BMI is 40.0-49.9

The recommended weight gain during pregnancy for a woman with a BMI between 19.8 and 26 is

25 to 35 lbs

Approximately how many carbohydrate servings are 48 grapes?

3 There are roughly 15 grapes in 1 CHO serving.

How much caffeine should be given to children ages 5-12

3 mg per kg

Cafeteria is open 3.5 hours. Seats turn over 1.5 times per hour. You need to seat 250 customers. How many seats do you need?

3.5 x 1.5 = 5.25 can be served from 1 seat 250 / 5.25 = 48 seats needed

Since July 2012, children in grades K through 5 must be served a minimum of ______ cup vegetables with each National School Lunch Program reimbursable lunch.

3/4 cup

*A food provides 28 grams of carbohydrates, 8 grams of protein, and 7 grams of fat. What percent of this food's calories comes from fat?* -30% -33% -36% -38%

30%

According to the Centers for Disease Control and Prevention's worst-case projection made in 2010, what proportion of the US adult population will have diabetes by the year 2050?

30%

*The tricarboxylic cycle begins with the conversion of pyruvate to:* -acetyl CoA -oxaloacetate. -ATP. -hydrogen ions.

Acetyl CoA

The tricarboxylic cycle begins with the conversion of pyruvate to

Acetyl CoA

According to USDA guidelines, during a power outage the refrigerator should keep food safely cold for about ____ hour(s) and a full freezer will hold the temperature for approximately ______ hours if the door remains closed.

4,48

If the salad prep person can make 35 salads in 30 minutes, how many salads can they make in 4 hours?

4 hours = 8x 30 minutes 35 x 8 = 280 salads in 4 hours

Large institutions most often plan meals using cycle menus. Which cycle length is most appropriate for a long-term care facility?

4-week cycle menu

Large institutions most often plan meals using cycle menus. Which of the following cycle lengths is the most appropriate for a long-term-care facility?

4-week cycle menu The average length of stay is an important consideration in determining the cycle length. Since the length of stay in long-term care tends to be measured in months or years, rather than days or weeks, a longer cycle menu, such as 4 weeks, would be most appropriate.

The American Academy of Pediactrics recommends breastfed infants receive vitamin D supplementation of

400 IU per day

All breastfed infants should receive how many IUs of vitamin D per day during the first 2 months of life?

400 IUs (5 mcg)

What toxin is commonly linked with cod, halibut, mackerel, and pacific salmon?

Anisakis simplex

Preparing the following recipe for conversion using the percentage method, what is the percentage of flour? 1 kg plain flour 4.7 g salt 3.5 g baking powder 900 g unsalted butter 400 g granulated sugar

43.32% Total weight of the recipe is 2308.2 g. Individual ingredient weight/total weight x 100 = percentage of individual ingredient; so 1 kg = 1000 g/2308.2 = 0.4332 x 100 = 43.32%. Flour = 43.32%.

Shell eggs should be stored at or below

45 degrees

Shell eggs should be stored at or below

45 degrees F - other cold foods are stored below 41.

Amount of calcium in 1 cup yogurt

450 mg

In accordance with the FDA's product labeling regulations, an item with less than __ kcal per labeled serving can be considered "calorie free"

In accordance with the Food and Drug Administration (FDA) product labeling regulation, an item with less than_____kcal per labeled serving can be considered "calorie free."

5 The FDA regulates product nutrient content claims on labels, for example, a label that claims a product is calorie free. These products must have no more than 5 kcal per labeled serving or RACC (reference amounts customarily consumed) to meet regulatory requirements.

Dietetics professionals can expect about one in _____ of their clients to have a disability that will require special accommodations.

5 (or 20%)

A foodservice organization has seven 40 hour employees, five 20 hour employees, and three 16 hour employees. How many FTEs are involved?

7 x 40 = 280 5 x 20 = 100 3 x 16 = 48 280 + 100 + 48 = 428 total hours / 40 = 10.7 or 10.5 FTE

A food product may be labeled "Made with Organic Ingredients" if_____% of the ingredients are organically produced

70 When packaged products indicate they are "made with organic [specific ingredient or food group]," this means they contain at least 70% organically produced ingredients. If there is less than 70% organic ingredients in a product, the manufacturer can list them on the ingredient panel and can list the organic ingredient percentage on the information panel, but "organic" cannot be claimed on the principal display panel.

Hot, potentially hazardous foods must be cooled to ___ °F or below within 2 hours and then cooled to ___ °F or below in the next 4 hours.

70, 41

It takes_____FTEs to fill one 8-hour, 7-day-per-week position.

8 hours x 7 days = 56 hours / 40 hour workweek = 1.4 FTE

Dehydrated fruits have __% of water removed

80%

3. Establish Critical Limits

A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce it to an acceptable level.

*Which of the following is an application of nanotechnology in the foodservice industry?* -Computer software that manages inventory via the tracking of sales -Foodservice storage containers that are permeable to gasses that contribute to spoilage -A frying oil that catalytically inhibits the thermal polymerization of the oil -Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption

A frying oil that catalytically inhibits the thermal polymerization of the oil

Single-use Menu

A menu planned for a specific event and typically used only once usually for a holiday or other special occasion

Selective Menu

A menu that includes two or more food choices in each menu category such as appetizers, entrees, vegetables, and desserts

Non-selective Menu

A menu that offers only one item per menu category; no choices

Static Menu

A set menu with the same offerings everyday, such as a restaurant or room-service menu

Q. One disadvantage to adding baking soda to green beans or broccoli is that A. the vegetables' texture becomes mushy and soft. B. the vegetables lose fat-soluble vitamins. C. the vegetables will dull in or lose color. D. the vegetables will taste extremely salty

A. The baking soda interacts with the chlorophyll and actually enhances the green color rather than dull it. The addition of baking soda usually does not result in a salty taste; however, it will destroy water-soluble (but not fat-soluble) vitamins. The baking soda has a softening effect on the vegetables, which causes them to get mushy.

Which financial term represents current liabilities

Accounts payable, accrued expenses

Which of the following financial terms represents current liabilities?

Accounts payable, accrued expenses Explanation: Current liabilities are debts that must be paid within 12 months.

What can be safely processed in a boiling water canner

Acidic fruits, such as pears and vegetables

*Data reviewed for nutrition assessment are also reviewed during the following step:* -monitoring and evaluation. -nutrition diagnosis. -goal setting. -all of the above.

All of the above

*The chef is preparing to make seasonal changes in the cafeteria menu and wants to make similar changes in the patient menu. How will this change help to control menu cost?* -It will decrease food cost. -It will decrease labor or production costs. -It will optimize inventory and food usage. -All of the above

All of the above

a taste sensation that is most often associated with the tannins in foods

Astringency

events or environments that trigger a specific behavior or response.

Antecedents

*In the Nutrition Care Process, where should the dietetics professional note the client's BMI?* -Food/nutrition-related history -Biochemical data, medical tests and procedures -Anthropometric measurements -Nutrition-focused physical findings

Anthropometric measurements

Propyl gallate

Antioxidant added to foods containing oil and fats to prevent oxidation

Which of the following is at peak in spring? Asparagus Brussels sprouts Bell peppers Parsnips

Asparagus is at peak in spring. Brussels sprouts and parsnips are at peak in fall and winter, and bell peppers are at peak in summer and fall.

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?

Assembly/Serve

What is not an acceptable way to thaw food?

At room temperature for a maximum of 2 hours

Inventory turnover rate =

Average food cost (cost of sales) / average cost of inventory

Differentiate between breakeven point and breakeven in sales volume calculations

BEP = FC / (SP - VC) Used when asked to calculate # of average priced meals/units to sell to breakeven. BE in SV = FC / 1 - (VC / SV) Used when asked to calculate $$ of sales that must be brought in to breakeven

Which growth chart is currently recommended by the Centers for Disease Control and Prevention to assess weight in relation to stature in children ages 2 to 20 years?

BMI for age

What statement best describes the similarities between the WIC and SNAP?

Both programs are regulated by the USDA and contain income eligibility guidelines

Adjusted FTEs also take into account what?

Benefit days and days off

Children on strict vegan diets may be deficient in

B12

Which of the following growth charts is currently recommended by the CDC to assess weight in relation to stature in children and adolescents aged 2 to 20 years?

BMI-for-age The CDC recommends BMI-for-age charts to assess weight in relation to stature for children and adolescents aged 2 to 20 years. Weight-for-stature charts are available as an alternative to accommodate children aged 2-5 years who are not evaluated beyond the preschool years.

The following programs are recommended as primary interventions in school-based child and adolescent overweight prevention programs:

Behavioral counseling, nutrition education, physical activity education, parental/family involvement *Research demonstrates that obesity prevention programs should include behavioral counseling.

In the Nutrition Care Process, which of the following is a category for Nutrition Assessment?

Biochemical data, medical tests, and procedures *When gathering nutrition assessment information, the dietetics practitioner is looking for objective data. Biochemical data, medical tests, and procedures all yield types of factual information that allows the professional to assess the patient. Nutrition counseling, education, and food/nutrient delivery inform other categories of the nutrition care process.

Prior to freezing, vegetables must be _____ before freezing to stop the damaging actions of enzymes. washed peeled blanched dried

Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture, and nutrients.

The Emergency Food Assistance Program and the Disaster Feeding Program are examples of food distribution programs. Which statement best describes the similarities of the two programs?

Both programs may serve children, adolescent, and other age groups and provide commodity foods to local food distribution and service agencies.

. Full-time employees generally work 236 days per year. What is the full-time equivalent? A. 0.65 B. 0.72 C. 1.55 D. 1.85

Which change in eating pattern has research shown to most positively contribute to a decrease in energy consumption among children?

Children participating in family-style meals at home

Because insulin and _____ are secreted in the bloodstream in equal amounts, ____ can be used as a clinical indicator of endogenous insulin production

C-peptide

For the needs of infants born prematurely, human milk is deficient in

Calcium Human milk does not meet the calcium and phosphorus needs for normal bone mineralization in infants born prematurely. Therefore, breastmilk can be supplemented with human milk fortifiers that contain calcium and phosphorus.

Anthocyan in turnips may change to a blue-black or red-brown color if heated excessively in which type of pan?

Cast iron

Which agency is responsible for reviewing safety information related to food ingredients and food packaging?

Center for Food Safety and Applied Nutrition (CFSAN)

Which agency is responsible for reviewing safety information related to food ingredients and food packaging?

Center for Food Safety and Applied Nutrition (CSFAN)

Which agency sets the mandated guidelines for meals in long-term-care facilities that receive Medicare and Medicaid funding?

Centers for Medicaid and Medicare Services Long-term care facilities receiving Medicare and Medicaid funding must follow guidelines regarding meals served to residents that are established by the Centers for Medicare and Medicaid Services, a division of the US Department of Health and Human Services.

*When comparing 2 years of serial data on a Centers for Disease Control and Prevention growth chart, a pediatric patient is identified to be at risk on nutritional screening when experiencing a:* -change in rate of growth -continuation on his or her line of growth. -growth spurt. -plateau in growth.

Change in rate of growth

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.

Charrettes

Which of the following changes in eating pattern has research shown to most positively contribute to a decrease in energy consumption among children?

Children participating in family-style meals at home Participating in family-style meals at home discourages children from overeating.

Which statement best describes the FADE performance improvement model?

Choose a specific problem or process to improve (F stands for focus)

What action is believed to increase the effectiveness of an interviewer?

Clearly defining the purpose of the interview to the interviewee

One element of the the Chronic Care Model

Clinical information systems

Another name for irradiation is _____.

Cold pasteurization

the fit between the program and the expected outcomes based on the objectives.

Consonance

What must be true for a food to be labeled "low fat"?

Contains less than 3 g fat per serving

What must be true for a food to be labeled as "low sodium"?

Contains no more than 140 mg sodium per serving

Which of the following foods should a pregnant person avoid?

King mackerel

2. Identify Critical Control Points

Critical control point (CCP) is a step, or procedure in a food process (from its raw state through processing) at which control can be applied and as a result a food safety hazard can be prevented, eliminated or reduced to an acceptable level. A CCP is any biological, chemical or physical property that may cause food to be unsafe.

When allergens are transferred from food containing an allergen to the food served to the customer, this is called

Cross-contact

*When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first. The primary purpose of this process is to _______________ and improve product _________* -kill harmful microorganisms, safety. -deactivate enzymes, safety. -deactivate enzymes, quality. -improve texture, palatability.

Deactivate enzymes, quality

Which ratio would be used to examine an establishment's ability to meet its long-term financial obligations and its financial leverage

Debt to assets

Which ratio would be used to examine an establishment's ability to meet its long-term financial obligations and its financial leverage?

Debt to assets

Which ratio would be used to examine an establishment's ability to meet its long-term financial obligations and its financial leverage?

Debt to assets Explanation: The assets-to-liabilities ratio calculates the percentage of assets provided by debt. Return on assets refers to the profitability of a company. Return on equity is a measure of company earnings compared to total shareholder equity. The debt-to-assets ratio examines ability to meet long-term financial obligations and financial leverage.

As altitude increases, what happens to temperature of boiling water

Decreases

This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine.

Diglycerides

*Which set of directives best describes the management process?* -Controlling, directing, transforming, planning, staffing -Planning, staffing, establishing objectives, organizing, directing -Planning, staffing, controlling, establishing objectives, transforming -Directing, controlling, organizing, staffing, planning

Directing, controlling, organizing, staffing, planning

What is ozone used for in food processing?

Disinfecting and sanitizing

Which agency determines the safety of new pesticides and sets a tolerance level for all pesticides and their residue in food?

EPA

What is ozone used for in food processing?

Effectively disinfecting and sanitizing

Which word best describes doing things correctly or getting the most output from the least amount of input?

Efficient

What food must a child with phenylketonuria avoid?

Egg (limit protein)

Which agency determines the safety of new pesticides and sets tolerance level for all pesticides and their residue in food?

Environmental Protection Agency The EPA is responsible for determining the safety of any pesticide before it can be used on a commodity food. Once approved for use, the EPA is responsible for setting tolerable residue limits for pesticides on food. Once these tolerance levels are set by the EPA, enforcement is overseen by the FDA.

same or similar output that can be achieved by using different inputs or by varying the transformation process

Equifinality

What is part of the Institute of Medicine's (IOM) framework for health care quality?

Equitable (IOM is patient-centered, equitable, timely, safe effective, efficient)

Which of the following is an example of benchmarking

Evaluating the organization's pricing model by comparing against competitors' models *Benchmarking comprises internal performance evaluation, including external criteria such as what competitors are doing. This process helps to establish best practices based on understanding what actions led to successful outcomes

Which "leadership powers" tend to be related to subordinate satisfaction and performance?

Expert, referent Explanation: 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.

In the ETHNIC model of culturally competent care, the "E" stands for _____.

Explanation

What name is given to air that is removed from a workspace and building through an HVAC system?

Exhuast

Which is an example of upward communication in an organization?

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.

In what marketing lifestyle group are consumers categorized if they are young, impulsive, and seek variety, excitement, and risky activities?

Experiencers

Standards of identity that specify minimum and maximum ingredient requirements, optional ingredients, and prohibited ingredients in a food product are established by which federal agency?

FDA

What is the primary regulatory agency responsible for the safety of imported fish?

FDA

Which agency approves the use of food additives in breakfast cereal?

FDA

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?

FDA

is responsible for the inspection of meat and poultry, as well as all products made from them.

FSIS

In calculating EOQ, what do the following mean? F S C P What is the calculation?

Fixed cost of making an order Sales or usage in units/year Carrying costs of inventory (holding cost) Purchase price per unit SQUARE ROOT OF (2)(F)(S) / (C)(P)

Standards of identity that specify minimum and maximum ingredient requirements, and prohibited ingredients in a food product are established by which federal agency?

Food and Drug Administration The FDA established standards of identity for common food products to ensure quality and consistency. These standards clearly define required ingredients and specified amounts of these ingredients, as well as prohibited ingredients in foods. Foods must conform to the defined standards of identity to use the corresponding food name (eg, mayonnaise).

occurs as a program is being developed, perhaps as a pilot test, as contrasted with a summative evaluation that occurs at the end of the program or as participants complete the program

Formative evaluation

What decision-making technique focuses on the highest gains with the smallest amount of losses, regardless of what the competitor does?

Game theory

Which additive derived from collagen might be used in a frozen dessert as a stabilizer, thickener, and texturizer?

Gelatin

Which additive derived from collagen might be used in a frozen dessert as a stabilizer, thickener, and texturizer?

Gelatin Gelatin is a translucent, colorless, brittle (when dry), and flavorless solid substance, derived from collagen obtained from various animal byproducts. It is commonly used as a gelling agent in food.

Which of the following is an example of focus strategy?

Hospital begins marketing home meal replacements and delivery for its hospital staff Focus strategy uses a cost leadership or differentiation strategy to target a specific, limited-size market niche. This approach is exemplified in a hospital's plan to market home meal replacements and delivery for its hospital staff.

Which of the following sets of resources is a core concept of management principles?

Human, physical, financial

*What is the name of the substance that denatures protein in the stomach during digestion?* -Chymotrypsin -Elastase -Pepsin -Hydrochloric acid

Hydrochloric acid

The DASH diet plan has been shown to be beneficial for which medical condition?

Hypertension *The DASH diet emphasizes good nutrition as well as modest amounts of energy and sodium. It is most appropriate for treatment of hypertension.

A 72-year-old woman with chronic heart failure and symptomatic edema who is on enteral feeding is treated with thiazide medication. What would you expect her labs to reveal as a result of this medication and its delivery method?

Hypokalemia

*One part of the brain that is critical to regulating hunger and satiety is the:* -cerebral cortex. -cerebellum. -hypothalamus -medulla.

Hypothalamus

When performing a nutrition assessment during the Nutrition Care Process, what is the category for classifying c-reactive protein?

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.

Which part of the foodservice systems model encompasses human labor and skill?

Input

What is a true statement concerning fruit juice?

Intake of juice should be limited to 4 to 6 oz per day for children 1 to 6 years of age

Which ratio is designed to examine how effectively an organization is utilizing its assets?

Inventory turnover Explanation: The assets-to-liabilities ratio calculates the percentage of assets provided by debt. The debt-to-equity ratio tells what percentage of the company's assets are funded by shareholders' equity and debt. The break-even point is where expenses and revenue are equal. Effective use of inventory assets is reflected in the inventory turnover ratio.

What organization created standards for cultural competence that resulted in the 2014 publication of a monograph to inspire hospitals to integrate cultural competence as well as other patient and family centered care concepts?

Joint Commission on Accreditation of Healthcare Organizations

an emulsifier used to prevent mixtures of fat from separating.

Lecithin

In a foodservice operation, what is the most critical point of control?

Testing new menu items

Offer it as a daily special or as a part of a special event Or at University of Michigan conducting new menu items two times a month

__ must be up to date and reflect consistent expectations

Personnel policies

Cultural competence has been described as a set of congruent attitudes, behaviors, and _____.

Policies

___ indicates what should be done

Policy

*Which of the following nutrients is required to be included as a Percent Daily Value on food labels?* -Vitamin A -Potassium -Vitamin C -Iodine

Potassium

Pre-diced tomatoes cost $1.50 per lb. A bulk order of whole tomatoes cost $24 for 50 lbs. The yield is 75%. It takes an employee 1.5 hours to clean, core and dice the tomatoes. The employee is paid $11.50 per hour. Is buying pre-diced or whole/bulk more cost efficient?

Pre-diced: $56.25 Whole/bulk: $41.25 Buying whole and paying employees to prep is more cost efficient

List potential pre-employment testing

Pre-employment testing may include the following: Cognitive aptitude tests Psychomotor ability tests Job knowledge tests Work sample tests Vocational interest tests Personality tests Graphoanalysis

Which health education planning model demonstrates that lasting behavior change is voluntary and must include input from the client?

Precede-proceed

Heat applied to a food will denature which of the food's components?

Proteins

Cultural competence has been described as a central tenet of patient-centered care, effective communication, and the need for

Quality care

Tool that evaluates health literacy

REALM (Rapid Estimate of Adult Literacy in Medicine)

A manager who encourages qualified people to apply for existing or anticipated job openings is performing what act?

Recruitment

Daily Values that appear on product labels are nutrient standards derived from the Daily Reference Values and the

Reference Daily Intakes Daily Values are nutrient standards derived from the Daily Reference Values (DRV) and Reference Daily Intakes (RDI). DRVs are provided for total fat, saturated fat, cholesterol, total carbohydrate, dietary fiber, sodium, potassium, and protein. RDIs are provided for vitamins, minerals, and protein for children younger than 4 years of age and for pregnant and lactating women. In order to limit consumer confusion, however, the label includes a single term (ie, Daily Value [DV]), to designate both the DRVs and RDIs.

Texture

Refers to the structure of food and is experiences by mouth-feel Variety of texture should be included in the meal

Which is the first document used in the purchasing process?

Requisition

The greatest number of employee injuries in kitchens is from

Slippery floors

*Of the following, which is the type of skill that must develop within and be nurtured in both the personal and professional life of a manager?* -Hard -Soft -Networking -Communication

Soft

Which agency enforces food safety in a restaurant?

State or local regulatory authority

OHA mechanism

Stimulate beta cells to produce insulin

Occurs at the end of the program or as participants complete the program

Summative evaluation

What is the most effective and efficient tool for gathering information on consumption of locally grown foods by community residents?

Survey

Q. How should foods that do not hold well for long periods of time, such as broccoli, be prepared? Batch cooking Cook-chill Combi-oven Steamed

The correct answer is A. The best way to prepare foods that do not hold well is to prepare them as close to service as possible. Batch cooking means cooking smaller quantities of foods as needed for service. Foods may be cooked in a combi-oven, steamer, or other equipment very close to service. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:578.

Q. Dry food should be stored between: 40°F to 60°F. 32°F to 52°F. 50°F to 70°F. 65°F to 85°F.

The correct answer is C. Storage temperatures over 70°F may shorten the shelf life and temperatures less than 50°F are not needed since the dry foods are not potentially hazardous.

Q. Which USDA grade of beef is not purchased for general foodservice use? Choice Select Standard Commercial

The correct answer is D. The grades for beef from highest to lowest are prime, choice, select, standard, commercial, utility, cutter, and canner. Commercial, utility, cutter, and canner are not purchased for general foodservice use because of their poor taste quality.

According to the Nutrition Care Process, what does a "discontinued diagnosis" signify?

The diagnosis is no longer applicable based on assessment data

Meal Pattern

The number of options ordered with a specific time period

When cooking fish, it should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

The standard internal temperature for cooking fish is 145°F.

What is a true statement about patient-centered medical home (PCMH)?

The team of providers changes as the health care needs differ.

Which of the following statements about patient-centered medical homes (PCMH) is true?

The team of providers changes as the health care needs differ. One of the biggest advantages of a PCMH is access to care—the team of providers changes as the health care needs differ. All other statements are false with regard to PCMH.

Which micronutrient should be supplemented in a patient with history of alcoholism?

Thiamin and folic acid

If a food manufacturer wanted to include an additive to color the glaze white, which would be best?

Titanium dioxide

What is the intended purpose of Healthy People 2020?

To establish a set of national goals and objectives designed to guide health promotion and disease prevention efforts

The characteristic fishy odor of seafood that is not fresh is due to:

Trimethylamine

When the diet is adequate in protein, the body can synthesize niacin from which amino acid?

Tryptophan

When the diet is adequate in protein, the body can synthesize niacin from which amino acid?

Tryptophan Tryptophan is an amino acid that is converted to niacin in the liver. An estimated 1 mg niacin is made from the ingestion of 60 mg tryptophan.

Which natural colorant might be added to pickles?

Tumeric (flavor and color enhancement)

Which of the following would be an example of a sol?

Turkey gravy

Which natural colorant might be added to pickles?

Turmeric

The National School Lunch Program receives funding from the

USDA

What government agency's funding supports the National School Lunch Program?

USDA

Which US federal agency oversees the National School Lunch Program?

USDA

Which federal department is responsible for administering and regulating the National Organic Program (NOP)?

USDA

Which entity oversees the National School Lunch program?

USDAS food and nutrition services

What term is used to describe the methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service?

Value analysis

6. Establish Verification Procedures

Verification ensures that the HACCP plan is adequate. Verification procedures may include reviews of HACCP plans, CCP records, critical limits and microbial sampling and analysis..

Which of the following are the correct CDC growth charts to use in a child care center for assessing the growth of a 6-year-old boy?

Weight for age and stature for age

The amount of servable food following required production processes such as defrosting, trimming, cooking, and portioning. Greatly influences the cost of the prepared food =

Yield

One advantage of using a crossover design over a parallel design is

a reduction in variability

To prevent backflow,

an air gap between the faucet and the flood rim of the sink should be created

Interpretation of BMI for children is

age and sex specific

For the needs of infants born prematurely, human milk is deficient in

calcium and phosphorus

The term for the study of the distribution and determinants of disease frequency is

epidemiology

How to calculate menu mix + example High and low popularity is decided based on

# sold of a particular item / # total of all items sold Greater than or less than 70% 50 stir fries sold / 90 total items sold = 55% low in menu mix

. An instrument to collect data on the use of dietary supplements would be viewed as valid if it A. has been used previously many times. B. contains words and phrases familiar to participants. C. measures accurately what it is intended to measure. D. yields primarily quantitative data.

. In December 2014, the FDA approved a final rule that calorie and other nutrition labeling would be required for standard menu items offered for sale in a restaurant or similar retail food establishment that is part of a chain with _____ or more locations, doing business under the same name, and offering for sale substantially the same menu items. A. 5 B. 10 C. 20 D. 30

. Heat applied to a food will denature which of the food's components? A. Vitamins B. Proteins C. Carbohydrates D. Fats

Women with gestational diabetes typically require less carbohydrates at which meal, compared to the others?

Breakfast because these women are more insulin resistant in the morning

During a snow storm, the assistant cook (AC) can't get to work. The person working in the "floater" position is unable to take over all AC responsibilities but is somewhat confident and is willing to assist the head cook in preparing items on the daily production schedule. To be most effective, what would be the manager's approach?

Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support. Defining roles and tasks and providing opportunity for role clarification and questions allows the floater the opportunity to redefine his or her role and to take on a different task. The manager empowers the floater this way by supporting the new role, which should result in more confidence to change roles.

An RDN is planning a community nutrition program and has already completed the community needs assessment, defined program goals and objectives, and developed a program plan. What is the next step in the process?

Define the management system

*A manager always defers to her workers to reach an agreement among themselves, then she adopts the majority decision. Her leadership style is:* -democratic -autocratic. -consensus. -participative.

Democratic

Customer

Demographic, sociocultural influences, nutritional requirements, DRI

What is the most useful approach for presenting printed patient education materials for low-literacy audiences?

Drawings and photographs

Which area in a kitchen usually has the least amount of light?

Dry-storage

Which additive might be useful as a sequestrant to maintain whiteness of canned potatoes?

EDTA

Which of the following is considered an output of a foodservice system?

Employee satisfaction

The term for the study of the distribution and determinants of disease frequency is

Epidemiology

*The diet office was excited about having their holiday luncheon at Dominic's, a new Italian restaurant. The menu contained many interesting dishes. Unable to decide who should order which dish, they asked their server for some guidance and she replied, "Not to worry, all of the food will be served on platters for you all to share and pass around the table." The service style at Dominic's is:* -self-serve. -French style -family style -American style

Family style

What situation describes why an older adult may become dehydrated

Fear of incontinence (not making it to the bathroom)

processes by which a system continually receives information from its internal and external environment

Feedback

Which of the following is included in the American Academy of Pediatrics recommendations for fruit juice?

Fruit juice should not be introduced to the diet before 12 months of age The American Academy of Pediatrics recommendation for juice include the following: Fruit juice offers no nutritional benefits for infants younger than 1 year. Fruit juice offers no nutritional benefits over whole fruit for infants and children and has no essential role in healthy, balanced diets of children. 100% fresh or reconstituted fruit juice can be a healthy part of the diet of children older than 1 year when consumed as part of a well-balanced diet. Fruit drinks, however, are not nutritionally equivalent to fruit juice. Juice is not appropriate in the treatment of dehydration or the management of diarrhea.

Which microorganism is considered a parasite?

Giardia duodenalis

According to which system would a soup made of thin broth and 1.2-cm soft carrot cubes be classified as "6-0"?

IDDSI framework *Per the International Dysphagia Diet Standardisation Initiative, or IDDSI, it is necessary to characterize both the liquid and the solid components of dual-consistency foods to ensure they are appropriate for a given patient. The IDDSI testing methods can be used to describe the texture of a dual-consistency food by separating the components. A soup with 1.2 cm sized cubes of carrot floating in a broth would be classified as 6-0 because the food (carrots) are Level 6 - soft and bite-sized and the liquid (broth) is Level 0 - thin.

Q. Which of the following gastrointestinal hormones has the effect of increasing appetite? Cholecystokinin Ghrelin Enterostatin Peripheral hormone peptide YY

The correct answer is B. Ghrelin is a gastrointestinal hormone produced by epithelial cells lining the fundus of the stomach; it appears to be a stimulant for appetite and feeding. It is also a strong stimulant of growth hormone secretion from the anterior pituitary.

Which of the following ratios indicates an organization's ability to meet current financial obligations?

Liquidity Explanation: In order to meet current financial obligations, an organization needs cash on hand (or liquidity). Operating, activity and profitability ratios do not indicate the ability to meet current financial obligations.

Where in the body is vitamin D hydroxylated to 25-hydroxyvitamin D?

Liver

Which ratio indicates an operation's success in generating sales and controlling expenses?

Operating

What is the order point for peaches if, on average, two cases are used each day, two cases are needed as safety stock, and it takes 10 days from placing the order until it is delivered?

Order point = (average daily use)(lead time) + safety stock Order point = (2 avg daily use)(10 days) + 2 safety stock = 22 When supply drops to 22 cases, it is time to reorder

What is an appropriate method to prevent aspiration during enteral feeding?

Place a nasojejunal tube

What study design type is characterized as "the most powerful design for evaluating practices and medical treatments"?

Randomized trials

According to Joint Commission, what is fundamental to cost-effective performance improvement?

Safety

According to the Joint Commission, which of the following is fundamental to cost-effective performance improvement?

Safety Explanation: Patient safety is a major concern in all health care settings. A focus on safety in performance improvement programs leads to cost savings through prevention of medical errors.

According to the Joint Commission, which of the following is fundamental to cost-effective performance improvement?

Safety Patient safety is a major concern in all health care settings. A focus on safety in performance improvement programs leads to cost savings through prevention of medical errors.

Which fats/oils have the highest smoke point, making it ideal for high heat cooking?

Safflower oil

A foodborne illness often associated with poultry and egg products that has an onset of 6 to 48 hours and causes abdominal pain, headache, nausea, vomiting, fever, and diarrhea is: Listeria monocytogenes Salmonella Shigella Staphylococcus aureus

Salmonella is the only microorganism listed which is associated with poultry and egg products.

*Freezing is both a simple and successful method of food preservation. To ensure high quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is _____.* -freezing intensifies flavor and the food will taste saltier when reheated -salt accelerates rancidity of fats within the food -salt increase the risk for microbial growth when foods are thawed -salt accelerates the freezing process and reduces the shelf life of the food

Salt accelerates rancidity of fats within the food

An organizations ability to meet long term debts

Solvency

Q. Nutrition informatics is the intersection of: agriculture, technology, and science. information, nutrition, and technology. dietetics, computer science, and medicine. dietetics, medicine, and technology.

The correct answer is B. The Academy defines nutrition informatics as the intersection between information, nutrition, and technology.

Q. Which of the following terms is not defined by US Food and Drug Administration (FDA) for use on a food label? Sugar free Reduced sugar Low sugar Unsweetened

The correct answer is C. The FDA has not defined the term "low sugar"; thus, it cannot be used on food labels.

Critical nutrition concerns in children ages 2-11 years of age include:

excessive intakes of dietary fat, especially saturated fats; decreased intakes of foods that are good sources of calcium, fiber, iron, vitamin E, folate, magnesium, and potassium; sedentary lifestyles.

Providing advice and information can be a component of a successful patient interaction. Under what circumstances is it appropriate to provide advice or information?

When you asked for permission from the client or if the client requests it

As a manager, you were instructed to prepare a budget without relying on the figures from previous years. This is known as a:

Zero-based budget Explanation: A top-down budget is prepared by top management and given to each operating units. In a bottom-up budget, individual units prepare their own budget that is then sent to upper management. A baseline budget starts with the previous budget and adjusts for current conditions. A zero-based budget starts with no previous figures before costs, outlay, and inflows are determined.

What nutrient is essential for growth and sexual maturation in adolescents?

Zinc

When allergens are transferred from food containing an allergen to the food served to the customer, this is called

cross-contact. Cross-contact occurs when allergens are transferred from food containing an allergen to the food served to the customer. Cross-contamination is when pathogens can be transferred from one surface or food to another. Cross-connection is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources. Cross-transfer is a made-up term.

Conflict between nursing personnel and food and nutrition personnel over responsibility of patient tray service occurs because

the interface between subsystems is often marked by tension

When talking about program planning for community nutrition, what would the term "management" refer to? A. Controlling and providing oversight for financial resources B. Managing time effectively and efficiently C. Managing personnel and data systems D. Coordinating and classifying objectives

Which of the following fish contains a higher level of methyl mercury and therefore should be avoided during pregnancy? A. Salmon B. Pollack C. Swordfish D. Tilapia

A 56-year-old male client presents to the ambulatory clinic for a team visit. Physical exam reveals: Height: 5'9"; weight: 223 pounds; body mass index (BMI) 33; blood pressure: 168/96; heart rate 74. Pertinent laboratory results : hemoglobin A1c: 7.0%, thyroid-stimulating hormone (TSH): 2.0 mU/L, Medications: Metformin (Glucophage 1000 mg daily), Hydrochlorothiazide 25 mg, Lisinopril 20 mg. Review of symptoms: positive for daytime sleepiness, wife complains of loud snoring. Mood: affect appears to be good. Despite excellent adherence to DASH (Dietary Approaches to Stop Hypertension) meal plan, blood pressure continues to be elevated. What is the best explanation for his elevation in blood pressure and daytime somnolence? A. A drug/drug interaction of hydrochlorothiazide and Metformin B. Untreated thyroid disease C. Undiagnosed obstructive sleep apnea D. Untreated depression

C All symptoms point to the likely possibility of obstructive sleep apnea.

In order to absorb folate consumed from green, leafy vegetables, _________________. A. phosphate groups must be removed by the action of alkaline phosphatase B. glutamate must be transaminated to form alpha-ketoglutarate C. glutamic acid molecules must be removed D. glutamic acid molecules must be added

C Food folate contains multiple glutamic acid molecules whereas folic acid, the folate form found in supplements, contains only one glutamic acid. These multiple glutamic acids must be hydrolyzed in order for folate to be absorbed from food sources.

The most appropriate nutrition prescription for your patient with cirrhosis includes: A. 0.6 g protein/kg body weight B. 40%-45% fat C. 4-6 smaller meals per day D. 4-6 g sodium

C Malnutrition and severe weight loss are common side effects of cirrhosis; therefore, the diet should contain adequate protein and calories.

Which of the following is an example of an open-ended question that a client would likely respond well to? A. Why would you want to follow that meal plan? B. Do you use skim milk or whole milk? C. What are some of the challenges you've faced in your weight loss journey? D. Do you feel positive or negative about your weight loss goal?

C Open-ended questions elicit thoughtful consideration and avoid one-word or yes/no answers. These questions typically start with "What" or "How" and invite the client to tell a story.

Which enteral feeding access device will deliver nutrition past the ligament of Treitz? A. Nasogastric B. Nasoduodenal C. Percutaneous jejunostomy D. Percutaneous gastrostomy

C The ligament of Treitz ligament marks the separation of the duodenum and jejunum. To bypass it, one would need to use percutaneous jejunostomy for feeding access.

*Relationship-building skills include a task referred to as "legitimation." Which of the following phrases is the best example of a "legitimation statement"?* -"I'm looking forward to working together to resolve this concern." -"Your anger is understandable. Most people would feel angry if they experienced what you did." -"I really admire you for being able to lose weight while maintaining such a hectic work schedule." -"I don't think that I would have been as understanding as you are if I had experienced what you have had happen in your life."

"Your anger is understandable. Most people would feel angry if they experienced what you did."

At the end of a six month period, there are 80 positions in the department. During that time, 18 employees were terminated. What is the labor turnover rate?

# of employees terminated/separated / total # positions 18 / 80 = 0.225 > 22.5%

Popularity index calculation

# servings of an individual items / total # servings sold in that category that day

A smoothie recipe calls for a number 4 scoop of Greek yogurt, a number 8 scoop of frozen strawberries, and a number 8 scoop of fresh blueberries. A total of 450 smoothies are needed. How many gallons of Greek yogurt will be needed?

#4 scoop = 1 cup Greek yogurt #8 scoop = 1/2 cup strawberries + 1/2 cup blueberries 450 cups Greek yogurt needed for 450 smoothies 1 gallon = 16 cups 450 / 16 cups/gallon = 28.125 gallons > 29 gallons

Adjusting recipes for different quantities How much will it cost to prepare 50 servings of beef stew using the following ingredients? 18 lbs of bottom round at $2.00/lb 1 1/2 gallon beef stock at $0.50/quart 6 1/4 lb carrots at $1.50/lb 25 oz minced onions at $1.00/lb

$2.00/lb x x/18 lbs = $36 $0.50/quart x x/6 quarts = $3 $1.50/lb x x/6.25 lb = $9.38 $1.00/16 oz x x/25 oz = $1.56 36 + 3 + 9.38 + 1.56 = $49.94 is the cost for 50 servings

The cafeteria has an annual food cost of $300,000 and it maintains an average inventory of $14,000. What is the inventory turnover figure for the cafeteria? (year and month)

$300,000 / $14,000 = 21.4 by year 21.4 / 12 = 1.78 by month

A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs 1 lb. What is the recipe cost for tapioca?

$4.07

The foodservice manager has determined that the desired percentage for food cost should be 34%. Using the factor pricing method, what would be the selling price for pasta primavera if the recipe cost is $2.65 raw food cost/portion?

$7.79 100/desired food cost % = cost factor... 100/34 = $2.94 Raw food cost x cost factor = markup... $2.65 x $2.94 = $7.79

Determine food cost per meal using following information... Inventory as of June 1: $36,250 Inventory as of July 1: $34,375 Foods purchased in June: $52,390 Meals served in June: 134,000

(Inventory 1 - Inventory 2) + food purchased / meals served (36,250 - 34,375) + 52,390 / 134,000 = $0.40 per meal

Which three disease states may require a fluid restriction?

-Liver disease with ascites -Chronic renal failure -Congestive heart failure

Which of the following financial terms represents current liabilities?

-accounts payable -accrued expenses

4 principles of andragogy

-adults need to be involved in planning and evaluation of instruction -experience provides the basis for learning -adults are most interested in learning about experiences that pertain to them -adult learning is problem-centered

The Campinha-Bacote Model of Cultural Competence includes the interdependent constructs of

-awareness -knowledge -skill -desire -encounter

foods on phase 1 of the gastric bypass diet include

-broth -unsweetened juice -milk -strained soup -sugar-free gelatin

Which of the following sets of resources is a core concept of management principles?

-human -physical -financial

The standards established by the FDA include standards of

-identity -full -minimum quality

The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the

-income statement -balance sheet

What must be processed in a pressure canner

-non-acidic vegetables -meat such as poultry and fish -Soup stocks

Astringency characteristics

-puckering and "dry" sensation in mount found in tea, chocolate, wine and underripe fruits

Which of the following are appropriate for your patient with celiac disease to eat?

-quinoa -tapioca

*Achieving the appropriate aw level in dehydrated foods is crucial to ensure food safety and adequate shelf life. Most microorganisms grow well at an aw level of:* -0.65 to 0.70. -0.91 to 0.99. -0.75 to 0.80. -0.25 to 0.35.

0.91 to 0.99

The five principles of motivational interviewing are:

1. Express empathy 2. Avoid arguments 3. Roll with resistance 4. Support self-efficacy 5. Develop discrepancy

It takes ___ FTEs to fill one 8-hour, 7-day-per-week position

1.4 (8 hrs X 7 days = 56 / 40 hr work week = 1.4 FTE)

Full-time employees generally work 236 days per year. What is the full-time equivalent?

1.44 (365 days / 236)

The census is 400, with 8 employees on tray line that runs 1.5 hours, how many trays/minute would you serve?

1.5 hours x 60 min/hour = 90 minutes 400 / 90 = 4.4 trays/minute

Full-time employees generally work 236 days per year due to vacation and benefit days. Approximately how many employees are necessary for everyday coverage of full-time positions?

1.55 Explanation: 365 days each year / 236 full-time workdays = 1.55 FTE. 1.55 FTE is required for each FT position.

Approximately _____ employees are necessary for everyday coverage of full-time positions Full time employees are generally available an average of ____ days per year

1.55 236

*The foodservice management team has agreed to upgrade the coffee service area to include an imported ESK4-220V espresso machine at a cost of $4,500.00. The estimated gross income from the machine is $3,365.00 a year with a profit margin of 72%. What would be the payback period for this equipment purchase?* -0.54 years -0.75 years -1.86 years -2.22 years

1.86 years **WORK** $3,365 x 0.72 = $2,422.80 (profit) $4,500/$2,422.80 = 1.86

*The US Department of Agriculture School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide _____ of the Recommended Dietary Allowance (RDA) for protein.* -1/2 -1/3 -1/4 -1/5

1/4

The US Department of Agriculture School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide _____ of the Recommended Dietary Allowance (RDA) for protein.

1/4

12 boxes x 8 oz = 96 oz / 16 oz/lb = 6 lb $41.88 / 6 lb = $6.98 per lb Price per cup = $6.98 / 3 = $2.33 per cup x 1.75 = $4.07

How many FTEs will it take to staff 12 positions, 8 hours a day, 7 days a week?

12 positions x 8 hours/day x 7 days/week = 672 672 / 40 hours = 16.8 > 16.5 FTE

RDA calcium for 50 year old women

1200 mg

Using the Hamwi formula, what is the ideal body weight for a female who is 70 inches tall and has a small body frame?

135 pounds The Hamwi formula for women with small frame is: 100 lb + 5 lb for every inch over 60 inches, and subtract 10% for small frame. 100 lb + (10 x 5 lb) = 150 lb. 10% x 150 lb =15 lb. 150 lb - 15 lb = 135 lb

A patient in residential care is receiving an enteral formula that contains 1.5 kcal/ml at a rate of 75 ml/hour for a 12-hour time frame. The patient will receive

1350 kcal This client would receive a total of 900 ml over the 12-hour time frame x 1.5 kcal/ml = 1,350 kcal.

When cooking fish, it should reach an internal temperature of:

145 degrees F

A foodservice establishment requires thirteen 8-hour positions, four 4-hour positions, and one 3-hour position to meet daily demands. How many FTEs per day does the foodservice establishment maintain?

15.38 *13 × 8 hours = 104 hours; 4 × 4 hours = 16 hours; and one 3 hour = 104 + 16 + 3 = 123 hours total ÷ 8 hours per day = 15.38 FTEs.

What is the minimum internal cooking temperature of shell eggs that are hot-held for service?

155 degrees F

A whole, bone-in ham weighs 18 lbs as purchased (AP) has an edible portion yield (EP) of 56%. Each ham costs $32.94. What is the invoice cost to serve 85 lbs of cooked, sliced ham?

18 lb x 0.56 = 10.08 lb 85 lb / 10.08 lb = 8.43 > 9 lb 9 lb x $32.94 = $296.46

Nine pounds of meat was purchased, it has a 65% yield. How many 5 oz servings will you get?

18.72 servings (technically 18)

What is a normal inventory turnover rate range?

2-4x

For a food to be labeled "high in," "rich in," or an "excellent source" of a nutrient, what percentage of the Daily Value for that nutrient must be present

20%

For a food to be labeled "high in," "rich in," or an "excellent source" of a nutrient, what percentage of the Daily Value for that nutrient must be present?

20%

For a food to be labeled "high in," "rich in," or an "excellent source" of a nutrient, what percentage of the Daily Value for that nutrient must be present?

20% Food labeling laws require that a food provide 20% of a nutrient's daily value in order to be labeled "high in," "rich in," or an "excellent source" of that nutrient.

Guidelines to treat disorders of lipid metabolism in patients with diabetes include:

25%-35% of total energy from fat; less than 7% of total energy from saturated and trans fat.

What is the daily recommended daily fiber goal for a 10-year-old boy?

25.2 g/day

The foodservice department has been asked to prepare a special luncheon for the Grandway Hospital Board of Directors on Tuesday. There will be 25 board members at the luncheon. There are 125 portions of vegetable lasagna needed for the hospital's lunch service that day. The standardized vegetable lasagna recipe yields 125 portions and requires 21 lb of ricotta cheese. How much ricotta cheese must Chef Carl order to meet production needs?

26 lb (divide 150 by 125 to get CF of 1.25. Multiply 21 lbs by 1.2 to get 25.2, round up always)

*A teenager with diabetes typically snacks on 40 to 45 grapes each afternoon. The registered dietitian nutritionist teaching him about carbohydrate counting could explain that his snack is equal to how many carbohydrate servings?* -1 -2 -3 -4

When performing a nutritional assessment on a child, head circumference should be measured up to the age of

36 months

Full-time employees generally work 236 days per year. What is the full-time equivalent required to fill a position for an entire year including weekends and holidays?

365 days each year / 236 full-time workdays = 1.55 full-time equivalents

If 4 people work 40 hours each and 3 people work 20 hours each, how many FTE's does this equal?

4 x 40 hours = 160 hours 3 x 20 hours = 60 hours 160 + 60 = 220 hours 220 hours / 40 hours = 5.5 FTEs

Preparing the following recipe for conversion using the percentage method, what is the percentage of flour? 1 kg plain flour 4.7 g teaspoon salt 3.5 g baking powder 900 g unsalted butter 400 g granulated sugar

43.32% (weight of the recipe is 2308.2 g. Individual ingredient weight / total weight X 100 = percentage of individual ingredient ... 1 kg = 1000 g / 2308.2 = 0.4332)

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

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.

. When allergens are transferred from food containing an allergen to the food served to the customer, this is called A. cross-contact. B. cross-contamination. C. cross-connection. D. cross-transfer.

. When introducing infants to solid food, which of the following is recommended to be given first? A. Iron-fortified rice cereal B. Iron-fortified oatmeal cereal C. Iron-fortified wheat cereal D. Pureed meats

. When preparing a PES statement in situations where there are diagnoses from multiple domains, the dietetics professional should give preference to the diagnosis related to: A. intake. B. physical conditions. C. knowledge. D. food safety.

. Which of the following actions is believed to increase the effectiveness of an interviewer? A. Clearly defining the purpose of the interview to the interviewee B. Clearly establishing the interviewer's position of authority C. Taking copious notes to aid in the recall of information later D. Developing an emotional attachment

. Which of the following changes in eating pattern has research shown to most positively contribute to a decrease in energy consumption among children? A. Children participating in family-style meals at home B. Children being provided a child-special meal. C. Parents or caregivers serving children on individual plates D. Parents or caregivers providing scheduled meals and snacks in the home

. Which of the following growth charts is currently recommended by the Centers for Disease Control and Prevention to assess weight in relation to stature in children ages 2 to 20 years? A. BMI-for-age B. Length-for-age C. Weight-for-age D. Stature-for-age

. Which of the following is a true statement regarding organic foods? A. Raw or processed agricultural products in the organic category may contain up to 5% non-organic ingredients allowed per the National List. B. Some operations are exempt from certification, including organic farmers who sell organic foods or crops worth $10,000 or less. C. Raw or processed agricultural products in the "100% organic" category must contain ingredients that are at least 90% certified organic. D. A product labeled as "MADE WITH" organic may use the USDA organic seal if no more than three ingredients are not certified.

. Which of the following is true of additives categorized as GRAS? A. They are generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use B. An ingredient approved as GRAS for one use is considered GRAS for all uses. C. Typically, an ingredient used to impart color is classified as GRAS. D. Establishment of GRAS additives is the prerogative of the FTC.

. Which of the following micronutrients should be supplemented in a patient with history of alcoholism? A. Thiamin and folic acid B. Folic acid and magnesium C. Calcium and thiamin D. Calcium and magnesium

. Which of the following ratios indicates an organization's ability to meet current financial obligations? A. Liquidity B. Operating C. Activity D. Profitability

. Which of the following situations best describes why an older adult may become dehydrated? A. Fear of incontinence B. Living alone C. Low income D. Poor intake of fruit

. Which of the following statements is accurate concerning fruit juice? A. Intake of juice should be limited to 4 to 6 oz per day for children 1 to 6 years of age. B. Juice may be introduced at 4 months of age. C. Juice should be given in the bedtime bottle to help infants sleep all night. D. It is safe to give young children unpasteurized juice.

. Which of the following techniques offers the least constructive information to someone being disciplined? A. Providing advice B. Focusing on behavior C. Providing alternative D. Focusing on observations

. Which one of the following is NOT included in the statin benefit group according to the 2013 American College of Cardiology (ACC)/American Heart Association (AHA) Guidelines on the Treatment of Blood Cholesterol to Reduce Atherosclerotic Cardiovascular Risk in Adults? A. Individuals with low-density lipoprotein cholesterol (LDL-C) elevations > 190 mg/dL B. Individuals 40 to 75 years of age with diabetes and LDL-C between 70 and 189 mg/dL C. Individuals with clinical atherosclerotic cardiovascular disease (ASCVD) D. Individuals without ASCVD, diabetes mellitus between the ages of 40 and 75 and who have a 10-year risk of 5.5%

. Which ratio would be used to examine an establishment's ability to meet its long-term financial obligations and its financial leverage? A. Debt to assets B. Assets to liabilities C. Debt to liabilities D. Profit to losses

. Which term best describes overall space planning that includes defining the size, shape, style, and decoration? A. Design B. Layout C. Blueprint D. Scheme

. Which type of rice is whole-grain with only the outer hull removed? A. Brown B. White C. Wild D. Long-grain

. Which word best describes doing things correctly or getting the most output from the least amount of input? A. Efficient B. Effective C. Economical D. Expedient

. Yogurt manufacturers have branched out into Greek yogurt, high-fiber yogurt, bacteria-enhanced yogurt, and more because they believe customers prefer yogurt products. By doing so, which of the following marketing concepts are these manufactures applying? A. Product B. Selling C. Manufacturing D. Societal

. ____________ must be up to date and reflect consistent expectations. A. Personnel policies B. Vacation schedules C. Equipment D. Menus

Imagine a client says, "I don't know if I can eat bananas or watermelon on this diabetic meal plan. I wonder if I need to be using exchanges." Which of the following is the best example of a reflective statement/question to ask this client? A. "You're uncertain about how to choose foods?" B. "You're interested in your health?" C. "Do you want a diabetic meal plan?" D. "I'm happy that you've come in today."

What type of jewelry are workers in food preparation permitted to wear? Plain wedding band Medical alert bracelet Bracelets without snaps or clasps None

Which of the following foods are appropriate for a patient with celiac disease? A. Quinoa and tapioca B. Couscous and corn C. Buckwheat and farro D. Triticale and rice

A Celiac patients must avoid gluten, a protein found in wheat and products made from wheat. Quinoa and tapioca contain no gluten. Buckwheat is gluten-free but farro is a type of wheat. Rice is gluten free but triticale is a hybrid of wheat and rye and therefore not gluten free

What inventory control method classifies products according to their value?

ABC The ABC method classifies inventory products according to value. For example, the high-value A products may represent only about 20% of inventory but up to 80% of the inventory value. Mini-max and par rate are methods to help determine how much to order. Perpetual inventory is an up-to-date, ongoing count of food and supplies in storage.

Which electronic health record style was created to reflect the nutrition care process?

ADIME

You purchase an 18 lb. ready to cook turkey at $0.68/lb. The AP price is $12.24. After cooking and slicing, edible portion is just 9.9 lbs. Determine EP cost per pound.

AP price / cooked edible portion weight $12.24 / 9.9 lbs = $1.24 EP cost/lb

What resource should a manager use to determine work assignments when overseeing a staff of RDNs who provide care for pediatric patients with a variety of medical conditions that require varying levels of expertise?

Academy of Nutrition and Dietetics Standards of Practice and Standards of Professional Performance *A manager or director who oversees RDNs providing patient care for patients with a variety of medical conditions should use the SOP and SOPP for RDNs when determining work assignments and expertise needed at the program level, and when assisting staff in evaluating competency and needs for additional knowledge and/or skills. The SOP and SOPP are also important tools for staff to use to assess their own competencies and to use as the basis for identifying personal performance plans.

A in LEARN model

Access

Which of the following is a current asset?

Accounts receivable

Which of the following is a current asset?

Accounts receivable Explanation: Current assets are those that are liquid or can easily be converted to cash. China and small equipment cannot be quickly converted to cash. Retained earnings are the part of income that is set aside by the company instead of being distributed to shareholders. Accounts receivable represent current assets.

When acting as the foodservice buyer, which practice would be acceptable?

Acting as the legal agent for the organization Explanation: As a foodservice buyer, one must ethically represent the organization; sharing quotes and giving out confidential information are not ethical behaviors. Allowing vendors to sponsor parties is unethical.

To prevent protein precipitation (curdling) when making cream of tomato soup

Add acid to milk rather than adding milk to acid

Which of the following nutrients should a pregnant woman avoid excessive intake of? A. Vitamin A B. Vitamin B-6 C. Folic acid D. Iron

*Building an appropriate protein matrix is essential for achieving the proper quality features in baked goods. Increasing the amount of sugar in a recipe will have which of the following effects on gluten development and the mixing process?* -Added sugar will speed gluten development and require more manipulation. -Added sugar will slow gluten development and require more manipulation. -Added sugar will speed gluten development and require less manipulation. -Added sugar will slow gluten development and require less manipulation.

Added sugar will slow gluten development and require more manipulation

*What gauge of stainless steel is most common in foodservice operations?* -14 -16 -18 -All of the above.

All of the above

*Which of the following can reduce overproduction?* -Accurate forecasting -Small-batch cooking -Freezing prepared items -All of the above

All of the above

. One of the primary goals of WIC food supplements is A. increasing income for participating grocery stores. B. reducing or preventing iron deficiency anemia in infants and children. C. providing low-cost lunches to school-age children. D. increasing the number of women who get prenatal care.

. Overweight is defined as a BMI of: A. 19 to 24. B. 25 to 29. C. 27 to 32. D. 31 to 36.

. Preparing the following recipe for conversion using the percentage method, what is the percentage of flour? 1. 1 kg plain flour 2. 4.7 g teaspoon salt 3. 3.5 g baking powder 4. 900 g unsalted butter 5. 400 g granulated sugar A. 0.43% B. 43.32% C. 7.60% D. 76%

. Studies suggest that the most serious and prevalent long-term consequences of childhood overweight is: A. dyslipidemia and glucose intolerance. B. obesity and morbidity in adulthood. C. lowered self-esteem and increased depression as an adolescent. D. excessive body weight and hormonal imbalance before puberty leading to growth plate injuries.

. The 2007 Expert Committee Recommendations for the Prevention, Assessment, Treatment, and Recommendations for Pediatric Childhood and Adolescent Obesity defines BMI greater than the 95th percentile as: A. at risk for overweight B. obese C. overweight D. severe childhood obesity

. The Food and Drug Administration (FDA) provides a strict definition for functional foods. A. True B. False

. The implementation of more liberal food choices in the menu planning process for long-term-care (LTC) settings has been associated with which of the following? A. Increased risk for obesity among LTC residents B. Increased nutrient and fluid intake among LTC residents C. Reduced nutrient and fluid intake among LTC residents D. Reduced customer satisfaction

. The variable that is manipulated in an experimental research study is the A. dependent variable. B. independent variable. C. population variable. D. individual variable.

. When using the Nutrition Care Process, what three things do dietetics practitioners do in completing Nutrition Monitoring and Evaluation? A. Prioritize nutrition diagnoses, consult the Academy's evidence-based nutrition practice guidelines, and determine patient-focused expected outcomes. B. Scrutinize, measure, and assess the changes in nutrition care indicators. C. Confer with patient/client/caregivers, define a nutrition plan and strategies, and determine time and frequency of care. D. Identify resources needed, communicate the nutrition care plan, and implement the plan.

. Which agency sets the mandated guidelines for meals in long-term-care facilities that receive Medicare and Medicaid funding? A. US Department of Agriculture B. Centers for Medicaid and Medicare Services C. Joint Commission D. Food and Nutrition Board of the National Research Council

. Which decision-making process would be most appropriate for determining whether medication, consultations with a registered dietitian nutritionist, or some combination of the two is the best approach for lowering serum triglyceride levels? A. Decision tree B. Cost-effectiveness analysis C. Network chart D. Cost-benefit analysis

. Which of the following flooring materials would be best suited for high-traffic cooking areas? A. Ceramic tiles B. Quarry tiles C. Concrete D. Rubber

. Which of the following must be true for a food to be labeled "low fat"? A. Contains less than 0.5 g fat per serving B. Contains less than 3 g fat per serving C. Contains 25% less fat than the full-fat food D. Contains 1/3 fewer calories or 50% less fat than the full-fat food

. Which of these acronyms requires compliance with safety standards? A. SDS B. OSHA C. HACCP D. MDS

Which of the following foods is not a common pediatric food allergen? A. Cow's milk B. Rice C. Wheat D. Peanuts

Which of the following is a DSM-V criterion for anorexia nervosa? A. In menstruating females, absence of at least 3 consecutive non-synthetically induced menstrual cycles B. Intense fear of gaining weight or becoming fat or persistent behavior that interferes with weight gain C. Intense fear of gaining weight or becoming obese, even though underweight D. Refusal to maintain bodyweight at or above minimally normal weight for height/age

B In the fifth edition of the Diagnostic and Statistical Manual, one of the criteria for anorexia nervosa is that the individual demonstrates an intense fear of gaining weight or becoming fat or persistent behavior that interferes with weight gain. The criterion that menstruating females present with an "absence of at least 3 consecutive non-synthetically induced menstrual cycles" was eliminated from the criteria when the DSM-V was published. With that current version, the criterion of refusal to maintain body weight at or above minimally normal weight for height/age was replaced with "Restriction of energy intake relative to requirements, leading to a significant low body weight in the context of the age, sex, developmental trajectory, and physical health (less than minimally normal/expected)."

Q. What government branch is responsible for yield grades and defining the term "organic" as it relates to farming practices? -FDA -USDA -NSIP -NMFS

B The USDA is responsible for yield grades and defining organic standards. The FDA is responsible for ensuring that foods sold in the United States are safe, wholesome, and properly labeled. The Nutrition Services Incentive Program (NSIP) rewards state agencies and Indian tribal organizations that efficiently deliver nutritious meals to older Americans. The National Marine Fisheries Service (NMFS) regulates commercial and recreational ocean fishing and manages marine species.

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

B *Acidic fruits (pH less than 4.5), such as pears, and vegetables can be safely processed in a boiling water canner.

A patient complains of a malodorous ileostomy and frequently eats each of the following foods. Which food should the patient be advised to limit? A. Yogurt B. Onions C. Banana D. Peanut butter

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.

In a community needs assessment, which of the following is an example of an economic environmental change? A. The implementation of a national food program in schools B. The enactment of an additional tax on soft drinks C. The addition of healthy food options in a cafeteria D. The requirement that all fast-food menus include nutritional information

B Environmental change concentrates on physical, social, and economic factors that influence individuals' practices and behaviors. The enactment of an additional tax on soft drinks is an example of an economic environmental change.

he nutritionist employed by the local county wants her nutrition objectives for the next 5-7 years to reflect the goals of Healthy People 2020. Which of her goals listed below most closely reflects the goals of Healthy People 2020? A. Reduce among residents the severity of chronic diseases such as diabetes and heart disease. B. Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents. C. Improve the nutrition of residents by eliminating disparities in treatment plans. D. Eliminate social and physical environments that threaten the nutrition of residents.

B Healthy people 2020 advocates for improvement in the health of all people across the life course.

Which of the following reflects long-term folate status? A. Serum folate B. Red blood cell folate C. Homocysteine concentration in the blood D. Serum methylmalonic acid

B Red blood cells (RBC) collect folate during formation. Because red blood cells live for 2 to 3 months and contain the folate since formation, RBC assessment provides longer-term folate status.

Which type of rice is whole-grain with only the outer hull removed?

Brown Brown rice is whole-grain with only the outer hull removed. It retains most of the bran layers that give it a light brown color. White rice has been milled to remove the outer husk and layers of bran. Long-grain rice refers to the length of the rice. Wild rice is not a true rice but is a large rice-looking weed of an aquatic reed-like grass.

. A dietary supplement with the statement "Vitamin K helps support normal blood clotting" on the label is making a A. health claim. B. nutrient claim. C. structure/function claim. D. qualified health claim.

. A foodservice facility posted signs indicating that all employees must wash hands before returning to the production area after a break. This is referred to as a A. single-use plan. B. procedure. C. policy. D. foodservice law.

. A patient in residential care is receiving an enteral formula that contains 1.5 kcal/ml at a rate of 75 ml for a 12-hour time frame. The patient will receive: A. 950 kcal B. 1,050 kcal C. 1,350 kcal D. 1,650 kcal

. A patient with a new diagnosis of iron-deficiency anemia has been referred to the dietetics practitioner. She did not know she was anemic; however, she admits to feeling tired lately. At which stage of change is this person? A. Prepared B. Contemplative C. Precontemplative D. Maintenance

. A typical feeding/eating pattern for infants is A. to require apple juice at 4 months to regulate stooling. B. to require cereal at bedtime after 3 months to sleep through the night. C. to require only breastmilk or iron-fortified formula for the first 6 months of age. D. hard to predict since their interest in eating is so variable.

. A worksite weight management program is being planned for use with small groups of employees. A long-term goal is to reduce health care claims. During a pilot series, participants are asked to rate and comment on the relevance of the visuals, handouts, and activities. Results will be used in revising the program before widespread implementation. This is an example of A. outcome evaluation. B. income evaluation. C. formative evaluation. D. impact evaluation.

. ABC Hospital Food and Nutrition Department prepares and delivers meals to other health care operations in a large metropolitan area. Other hospital foodservices in the metropolitan area have recently begun offering meal delivery service. ABC Hospital modified its service to offer home meal replacements to the health care staff in addition to its other meal delivery service. ABC Hospital is using A. strategic analysis. B. competitive advantage. C. focus strategy. D. strategic implementation.

. According to the Centers for Disease Control and Prevention's worst-case projection made in 2010, what proportion of the US adult population will have diabetes by the year 2050? A. 15% B. 20% C. 30% D. 50%

. For a food to be labeled "high in," "rich in," or an "excellent source" of a nutrient, what percentage of the Daily Value for that nutrient must be present? A. 10% B. 15% C. 20% D. 25%

. It takes ___ FTE(s) to fill one 8-hour, 7-day-per-week position. A. 1 B. 1.2 C. 1.4 D. 1.6

. Large institutions most often plan meals using cycle menus. Which of the following cycle lengths is most appropriate for a long-term-care facility? A. 2-week cycle menu B. 1-week cycle menu C. 4-week cycle menu D. Restaurant style static menu

. The foodservice department has been asked to prepare a special luncheon for the Grandway Hospital Board of Directors on Tuesday. There will be 25 board members at the luncheon. There are 125 portions of vegetable lasagna needed for the hospital's lunch service that day. The standardized vegetable lasagna recipe yields 125 portions and requires 21 lb of ricotta cheese. How much ricotta cheese must Chef Carl order to meet production needs? A. 42 lb B. 149 lb C. 26 lb D. 20 lb

. What is the intended purpose of Healthy People 2020? A. To guide the efforts of health professionals who provide care for individuals with chronic diseases. B. To guide the allocation of federal money intended to promote wellness. C. To establish a set of national goals and objectives designed to guide health promotion and disease prevention efforts. D. To establish nationally approved guidelines for improving food selection behaviors among the population.

. What organization creates national standards for foodservice equipment? A. CDC B. FDA C. NSF D. OSHA

. When determining presentation of items on a printed menu, considerations are taken for their position on the menu. Items you wish to sell more of should be placed so that they are the first and/or last thing a customer sees. This positioning strategy is the science of A. menu design. B. menu placement. C. menu psychology. D. menu structure.

. Which additive derived from collagen might be used in a frozen dessert as a stabilizer, thickener, and texturizer? A. Gum ghatti B. Modified food starch C. Gelatin D. Corn syrup

. Which agency approves the use of food additives in breakfast cereal? A. US Department of Agriculture (USDA) B. Environmental Protection Agency (EPA) C. Food and Drug Administration (FDA) D. Federal Trade Commission (FTC)

. Which federal agency regulates wines with less than 7% alcohol? A. Federal Trade Commission (FTC) B. US Department of Commerce (USDC) C. Food and Drug Administration (FDA) D. Department of the Treasury

. Which of the following is a disadvantage of a cohort study? A. It is difficult to define characteristics of the participants. B. It is difficult, if not impossible, to validate data. C. It is rarely possible to study the mechanism of a disease. D. Incidence rates among participants cannot be calculated.

How many pounds are recommended for an overweight woman to gain during her pregnancy? A. 0 B. 5-10 C. 15-25 D. 28-40

Motivational interviewing is best described as a style of counseling that: A. challenges clients to face their issues of denial. B. explores ways to increase self-acceptance. C. inspires neutral or reluctant clients to change. D. focuses on unhelpful thought patterns and problematic thoughts.

Q. Which of the following religious groups generally do not consume pork? A. Buddhists, Jews, Mormons, Muslims B. Roman Catholics, Hindus, Muslims, Agnostics C. Hindus, Jews, Muslims, Seventh-Day Adventists D. Buddhists, Mormons, Seventh-Day Adventists, Agnostics

The distinction between a franchise quick service restaurant (QSR) located in a shopping mall and the same franchise QSR located in a medical facility is that A. the shopping mall QSR is the only one allowed to make a profit. B. the medical facility QSR is expected to operate at a loss. C. the QSR in the hospital serves a secondary purpose while the QSR in the shopping mall serves as the primary purpose. D. the QSR in the shopping mall satisfies a level 1 customer-driven need while the QSR in the hospital does not.

Q. Anthocyanin in turnips may change to a blue-black or red-brown color if heated excessively in all of the following types of pans except? Porcelain Stainless steel Tin Aluminum

The correct answer is A. Anthocyanin is a water-soluble red to blue pigment. Metals such as cast iron, tin, and sometimes aluminum will turn the anthocyanin pigment to various shades of blue. Therefore, use stainless steel, heat-safe glass, or porcelain for cooking anthocyanin vegetables and fruits and store them in stainless steel or glass containers.

Q. When functioning as the foodservice buyer, which practice would be acceptable? Serving as the legal agent for the organization Sharing quotes between bidders in order to get the lowest price possible Attending vendor-sponsored parties Giving one supplier confidential information from another supplier

The correct answer is A. As a foodservice buyer, one must ethically represent the organization; sharing quotes and giving out confidential information are not ethical behaviors. Attending vendor-sponsored parties or accepting other "gifts" from a vendor is unethical. Payne-Palacio J, Theis M. Foodservice Management: Principles and Practices. 12th ed. Upper Saddle River, NJ: Prentice-Hall; 2011

Q. A manager always defers to her workers to reach an agreement among themselves, then she adopts the majority decision. Her leadership style is democratic. autocratic. consensus. participative.

The correct answer is A. Autocratic leaders take total control, make decisions, and assume full responsibility. Consensus leadership requires the entire group to come to an agreement. Participative leadership seeks input from others before making a management decision, whereas democratic leaders accept the decision made by the group majority. Hudson NR. Management Practices in Dietetics. 3rd ed. San Diego, CA: Cognella Academic Publishing; 2013.

Q. Which additive is in baking powder and reacts with the sodium bicarbonate to produce carbon dioxide gas? Sodium aluminum sulfate Sodium alginate Sodium nitrite Sodium propionate

The correct answer is A. Baking powder usually consists of sodium bicarbonate and another salt such as sodium aluminum sulfate. The sodium bicarbonate releases carbon dioxide at low temperatures. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Which of the following individuals would be expected to have the highest basal metabolic rate? A 25-year-old male who is 6' tall and weighs 200 pounds A 40-year-old male who is 6' tall and weighs 210 pounds A 30-year-old female who is 5'7" tall and weighs 200 pounds A 50-year-old female who is 5'3" tall and weighs 120 pounds

The correct answer is A. Basal metabolic rate for women = 655 + (4.35 × weight in pounds) + (4.7 × height in inches) - (4.7 × age in years). Basal metabolic rate for men = 66 + (6.23 × weight in pounds) + (12.7 × height in inches) - (6.8 × age in years)

Q. Upon quarterly audit, the accountant found an error: The beginning inventory for the month of January was overstated. How would this effect the cost of goods sold (COGS) and net income for the month of January? The COGS for January would be more than it actually was, and the net income would be less than it actually was. The COGS for January would be less than it actually was, and the net income would be less than it actually was. The COGS for January would be more than it actually was, and the net income would be more than it actually was. The COGS for January would not be affected, and the net income for February would be less than it actually was.

The correct answer is A. Beginning inventory serves as the basis for calculations of cost of goods purchased to meet production needs, the resulting cost of goods sold, and, consequently, the net income of the facility. Beginning with an overstated figure will appear as if the cost of goods sold was higher (adding the higher beginning inventory figure to the actual purchases made to meet production needs). This will also result in the appearance that it cost more to produce what was sold and therefore net income was lower. Weygant, JJ, Kieso, DE, Kimmel, PD, DeFranco, AL. Hospitality Financial Accounting. 2nd ed. Hoboken, NJ: Wiley; 2009.

Q. Using the following figures, calculate the break-even point for The Green Café: Fixed costs = $52,000; variable costs = $85,000; total sales = $210,000. $86,666.66 $113,333.33 $130,000.00 $473,000.00

The correct answer is A. Break-even point = Fixed costs/1 - (variable costs/sales) $52,000/1 - ($85,000/$210,000) 52,000/1 - 0.40 52,000/0.60 = $86,666.66 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 chemical spoilage? Acidic action of foods with metal-lined containers Metal curls from a worn-out can opener that fall into the food when the can is being opened Development of an off-flavor due to uncontrolled enzyme reaction Anasakis contamination from fish

The correct answer is A. Chemical spoilage occurs in preserved foods, especially canned ones. It is usually the result of interaction between the contents and an imperfect container. There may be gas produced or discoloration of the tin. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The USDA does NOT provide quality grade marks for: Fish Chicken Beef Lamb

The correct answer is A. Chicken, beef, and lamb are given quality grade marks by the USDA, but fish is not.

Q. 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. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. To lower LDL cholesterol, the Academy's Evidence Analysis Library recommends which level of daily plant sterol consumption? A. 2-3 mg/day B. 4-5 mg/day C. 6-8 mg/day D. 10-12 mg/day

The correct answer is A. EAL (2008) recommends 2mg to 3mg daily to reduce total cholesterol by 4% to 11% and LDL concentration by 7% to 15%. Academy of Nutrition and Dietetics Evidence Analysis Library. Available at: https://www.andeal.org/topic.cfm?cat=1574&evidence_summary_id=71&highlight=plant%20sterols&home=1. (Login required.) Accessed December 25, 2016.

Q. The premise of the economic order of quality (EOQ) is to achieve cost balance based on the following assumptions: ordering costs decrease at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. ordering costs increase at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. ordering costs decrease at a greater rate as size of order decreases, and holding costs decrease in direct relation to the size of the order. ordering costs decrease at a greater rate as size of order decreases, and holding costs increase in direct relation to the size of the order.

The correct answer is A. EOQ is a calculation used to determine ordering quantities based on the relationship between ordering costs and holding costs. Balance of costs is desirable. Therefore, when the cost of placing an order aligns with the cost of holding merchandise, EOQ is obtained. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What word best describes doing things correctly or getting the most output from the least amount of input? Efficient Effective Economical Expedient

The correct answer is A. Efficiency is the means to get the most output from the least amount of input. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Using behavioral learning theory can be problematic in a foodservice environment because one of its tenets is that ______. A. positive reinforcement is used B. its use requires that there be a good role model C. learners have to be permitted to ask questions D. undesirable behaviors are ignored

D. In behavioral learning theory, conditioning is used to learn new information and behaviors. Conditioning is a process by which one learns and that process can be less effective in a chaotic environment. Chaotic environments can wrongly give the impression that multiple, inconsistent behaviors are acceptable, resulting in confusion about what is considered the acceptable behavior.

The local WIC nutritionist has collected considerable data about pregnant women and infants in her community. Which of the following would be correctly categorized as qualitative data? A. The number of live births per 1,000 deliveries B. The mean age of women with documented cases of gestational diabetes C. A graph of the gestational ages and birthweights of all infants born alive D. A tally that notes the reasons that pregnant women report for omitting dairy products from their diets

D. A tally that notes the reasons that pregnant women report for omitting dairy products from their diets

After reviewing the results of menu engineering, what is the best way to manage a puzzle?

Decrease the menu item's selling price. Explanation: Menu engineering is the practice of developing menus with the goal to encourage customers to buy certain items. Puzzle items are those that are profitable but not popular. One way to address puzzles is to change the selling price in order to encourage sales.

Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support

What type of athlete is most likely to develop iron deficiency?

Distance runner *Suboptimal intake from heme food, inadequate energy intake, periods of rapid growth, training at high altitudes, foot-strike hemolysis, or injury can negatively affect iron status. Athletes in intense training may also experience increased iron losses through sweat, urine, and feces and from intravascular hemolysis. 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.

Participants are randomly assigned to follow one of three specific diet plans for 7 weeks to assess the impact of varying amounts of high-fructose corn syrup consumption on serum triglyceride levels. What kind of study is this?

Experimental

Experimental In experimental study design, participants are randomly assigned to treatment groups, which does not occur in case-control or qualitative studies. Descriptive studies focus on studying and describing the distribution of one or more variables, without regard to hypotheses such as causality.

Which of the following would present a challenge in interpreting results of a meta analysis?

Combining results from case-controlled and randomized studies Marketing mix is a combination of product, price, place and promotion to achieve an organization's objectives and to satisfy the target market. A product can be a good, a service, or an idea. Price is the amount of money charged for a product. Promotion is used to facilitate exchanges by informing prospective customers about a business and its products. Place refers to the location, the place where the product is offered. The terms "popularity," "process," and "position" have no relevance in marketing mix.

In the Nutrition Care Process, estimated energy needs, estimated fiber needs, and recommended body weight/body mass index/growth are examples of:

Comparative standards

_____ are set by research experts in the field and based on science.

Comparative standards

Which of the following statements is true?

Conceptual skills are most important at upper levels of management. Explanation: Conceptual skills integrate all activities and interests of the organization; therefore, they are more important at the higher levels of an organization.

Which of the following financial terms includes accumulated depreciation?

Fixed assets Explanation: Accumulated depreciation is the total depreciation of an asset up to a given date, which is subtracted from the original cost of the item. Accumulated depreciation is included in an organization's fixed assets.

Which of the following must be true for a food to be labeled "low fat"?

Contains no more than 3 g fat per serving Following food labeling laws, to be identified as low in fat, a serving of food must contain less than 3 g fat.

Cost per pound: $4.89 Purchased weight: 29.75 lb Purchased cost per lb: $145.48 Expected yield: 70% Cooked weight: ?? Cooked cost per lb ??

Cooked weight = 20.825 lb Cooked cost per lb = $6.99

*Compared to a non-leader, which grouping of words 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

Compared to a non-leader, which grouping of words best describes a leader?

Copes with change, empowers, perseveres Explanation: 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.

5. Establish Corrective Actions

Corrective actions are to be taken when monitoring indicates a deviation from a critical limit has not been met. Corrective actions are intended to ensure that no produce injurious to health or otherwise adulterated as a result of the deviation, enters commerce.

Cost of food available = beginning inventory + cost of food purchased 9,130 + 2000 = $11,130

How to prevent backflow

Create an air gap between the faucet and the floor rim of the sink

To prevent deterioration of canned sauces, which should be used?

Cross-linked starch

To prevent deterioration of canned sauces, which should be used?

Cross-linked starch *When cross-linking starch, a chemical bond takes place between the starch chains. By cross-linking the starch, the following properties are present (compared to native starch): shorter texture, stability at low pH values, and heat/shear stability.

Which quick-freezing process incorporates very low temperatures (-140°F) with liquid gas?

Cryogenic freezing

The Campinha-Bacote health care-centered model comprises five interdependent constructs: cultural awareness, cultural knowledge, cultural encounters, cultural desire, and _____.

Cultural skill The fifth construct of the Campinha-Bacote model is cultural skill, which is the ability of health care providers to conduct an accurate and culturally relevant health history and physical examination.

______can be defined as the accumulation of a group's learned and shared behaviors in everyday life.

Culture

What set of business terms represents marketing?

Customer wants, profit-oriented, future growth

Which of the following business terms represents marketing?

Customer wants, profit-oriented, future growth Explanation: Successful businesses are those that focus on producing goods that customers want while forecasting future growth. Marketers may also focus on being profit oriented, which aims to maximize net profit rather than focus on total sales.

*To keep the menu interesting to the students, The Parkway School Foodservice menu items are rotated on a monthly basis. This menu type is classified as a:* -static menu. -single-use menu. -school lunch program menu. -cycle menu

Cycle menu

. A diagnosis of hypersensitivity to food requires A. conducting a food challenge without restricting the suspected food. B. documented atopic dermatitis. C. using an elimination diet for 3 weeks. D. verifying the food that causes an adverse reaction and excluding other causes of adverse reactions.

. According to the Academy of Nutrition and Dietetics, each registered dietitian nutritionist is expected to promote public access and referral to credentialed dietetics practitioners for quality food and nutrition programs and services by A. participating in public service or other mass media efforts to educate the citizenry. B. monitoring support of food and nutrition programs and services for populations with special needs. C. participating in interdisciplinary teams efforts and referring patients in a manner consistent with HIPAA rules for use and disclosure. D. monitoring the effectiveness of referral systems and modifying them as needed to achieve desirable outcomes.

. Consumption of high levels of folate supplements can mask a(n) _____________ deficiency. A. niacin B. vitamin B6 C. iron D. vitamin B12

. Critical nutrition concerns in children ages 2-11 years of age include: A. excessive intakes of dietary fat, especially saturated fats. B. decreased intakes of foods that are good sources of calcium, fiber, iron, vitamin E, folate, magnesium, and potassium. C. sedentary lifestyles. D. all of the above.

. Customer and employee satisfaction are both A. functions of management. B. linking processes. C. environmental factors. D. outputs of the foodservice system.

. Dietetic students finishing supervised practice should be able to utilize food and nutrition management systems, work with electronic health records, and A. prescribe TPN formulas. B. create organizational mission statements. C. generate appropriate statistical analyses. D. print client educational materials.

. Food inventory is being valued. Eighteen #10 cans of diced pears are on the shelf. From oldest to newest cans, three cost $6.66 each, six cost $6.72 each, and nine cost $6.78 each. Using the FIFO valuation method, what is the total inventory value of diced pears? A. $119.88 B. $120.96 C. $121.32 D. $122.04

. If a person with type 1 diabetes experiences dramatically low blood glucose and becomes unconscious, the most appropriate action would be to A. give three hard candies and administer insulin. B. give 4 oz fruit juice and administer insulin. C. give 4 oz fruit juice and administer glucagon. D. administer glucagon and call 9-1-1..

. In accordance with the FDA's product labeling regulations, an item with less than ____ kcal per labeled serving can be considered "calorie free." A. 45 B. 35 C. 15 D. 5

. In the Cajun and Creole culture, the traiteur is the one _____. A. who provides valued health and wellness information B. who is considered the most revered member of the community C. who blesses the food before it is consumed D. who believes he or she possesses a divine gift for healing

. Intrinsic factor is required for the absorption of which vitamin? A. B2 B. B6 C. C D. B12

. Standards of identity that specify minimum and maximum ingredient requirements, optional ingredients, and prohibited ingredients in a food product are established by which federal agency? A. Federal Trade Commission (FTC) B. Centers for Disease Control and Prevention (CDC) C. US Department of Agriculture (USDA) D. Food and Drug Administration (FDA)

. The FDA defines the term "gluten-free" to mean that the food bearing the claim contains no more than _____ parts per million (ppm) or _____milligrams (mg) or more gluten per kilogram (kg) of food. A. 5, 10 B. 10, 15 C. 15, 15 D. 20, 20

. The Nutrition Care Process model consists of: A. outcomes management systems. B. dietetics knowledge. C. critical thinking skills. D. all of the above.

. The Standards of Practice are structured to include the Standards, Rationales, Examples of Outcomes, and _____. A. Goals B. Targets C. Processes D. Indicators

. The facility is planning a kitchen upgrade and the chef requests a number of pieces of equipment that would best allow for flexibility in menu item preparation methods. Soups, stews, and pasta dishes are very popular menu items. The concern is that there is limited space to work with. Which of the following pieces of equipment would best serve the facility in terms of functionality and space? A. Combo oven B. Steam-jacketed kettle C. Eight-burner cook top D. Tilting skillet

. The following blood test result puts a patient at greatest risk for developing heart disease: A. elevated cholesterol. B. low triglycerides. C. elevated low-density lipoprotein (LDL)-buoyant particles of cholesterol D. Elevated LDL-dense particles of cholesterol

. The most influential perception factor in a person's selection of a particular food is A. olfactory. B. mouthfeel or texture. C. visual. D. gustatory.

. The term for the study of the distribution and determinants of disease frequency is: A. meta-analysis. B. prevalence. C. incidence. D. epidemiology.

. The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the A. inventory valuation record and budget. B. balance sheet and inventory valuation record. C. budget and income statement. D. income statement and balance sheet.

. What organization created standards for cultural competence that resulted in the 2014 publication of a monograph to inspire hospitals to integrate cultural competence as well as other patient- and family-centered care concepts? A. The Academy of Nutrition and Dietetics B. US Dept. of Education C. US Dept. of Health and Human Services D. Joint Commission on Accreditation of Healthcare Organizations

. When the diet is adequate in protein, the body can synthesize niacin from which amino acid? A. Phenylalanine B. Valine C. Tyrosine D. Tryptophan

. Which agency determines the safety of new pesticides and sets a tolerance level for all pesticides and their residue in food? A. Food Safety and Inspection Service (FSIS) B. US Department of Agriculture (USDA) C. Food and Drug Administration (FDA) D. Environmental Protection Agency (EPA)

. Which of the following disease states may require a fluid restriction? A. Liver disease with ascites B. Chronic renal failure C. Congestive heart failure D. All of the above.

. Which of the following is a secondary characteristic of culture? A. occupation B. age C. gender D. socioeconomic status

. Which of the following is an appropriate method to prevent aspiration during enteral feeding? A. Use a fiber-containing formula B. Elevate the head of the bed >15° C. Place a percutaneous gastrostomy D. Place a nasojejunal tube

. Which of the following statements about patient-centered medical homes (PCMH) is true? A. The cost for chronic care remains constant B. Traditional medical records are essential. C. Patients are responsible for access to care. D. The team of providers changes as the health care needs differ.

. Which would be added to a cola beverage as a natural colorant? A. Sodium benzoate B. Caffeine C. Caramel D. Vanillin

A patient with acute renal failure will have a higher need of _____ compared with a similar patient with optimal renal function? A. Protein B. Potassium C. Fluid D. Energy

In terms of illness and disease burden, the four most costly foodborne bacteria pathogens are salmonella, e. coli, listeria, and A. staphylococcus aureus. B. clostridium perfringens. C. clostridium botulinum. D. campylobacter jejuni.

The formula for determining value analysis is V=Q/P, where V= value; Q=quality; P=price. If P increases, and there is no change in Q, then V A. will remain the same. B. will most likely increase. C. changes as much as P. D. will most likely decrease.

Which component of nutrition assessment is not reassessed during monitoring and evaluation? A. Anthropometric data B. Nutrition-focused physical findings C. Biochemical data, medical tests, and procedures D. Client history

Which of the following should be limited in a patient with diarrhea? A. Oatmeal B. Potatoes C. Banana D. Coffee

What is the purpose of "offer vs serve"? A. It's a cost-benefit analysis tool for cafeterias weighing the options of prepared vs made-to-order foods B. It represents service options for recipients of the Meals on Wheels program. C. It represents two tiers of hospital foodservice options wherein patients select or are assigned meals D. It gives students the option to decline food included in school breakfast and lunches

D "Offer vs serve" is a provision in the National School Lunch and School Breakfast programs. It allows students to decline some of the food offered so that students do not have to accept foods they will not eat, thereby reducing food waste.

What is ozone used for in food processing? A. Freezing food. B. Modifying atmospheric packaging. C. Blanching vegetables. D. Disinfecting and sanitizing.

D Ozone is a safe, powerful disinfectant used by the food industry because of its ability to disinfect microorganisms without adding chemical by-products to the food being treated, to the food processing water, or to the atmosphere in which food is stored.

Which of the following is true when collecting data for a community needs assessment? A. Collected data should be from within the past 5 years B. Data collection by direct observation is discouraged C. Only quantitative data are relevant D. A minimum of two collection methods is recommended

D In community needs assessments, it is recommended that a combination of two or more data-collection methods be employed to confirm or support initial findings. Direct observation is encouraged and both qualitative and quantitative data are considered relevant. Collected data should be from the past 6 months with very limited exceptions.

Currently, which of the following nutrients is determined to be the most deficient among children and adolescents in the United States? A. Calcium B. Fiber C. Vitamin A D. Iron

D Of all nutrients listed, iron has shown to be the most deficient in US children and adolescents.

Which is the best tool for the community nutritionist to use to learn what locally grown foods residents consume most frequently? A. Health Risk Appraisal B. Screening C. Focus Group D. Survey

D Surveys are the least expensive systematic study of a cross-section of individuals.

Which of the following examples of a snack provided at a child care center would meet reimbursement guidelines and comply with USDA regulations for Child and Adult Care Food Program meals? A. Hard boiled egg and water B. Chocolate milk and grapes C. Apple slices and orange wedges D. Whole grain crackers and peanut butter

D The nutritional requirement for snacks is that they must provide a combination of at least two food items from the meat, milk, grains, and fruit/vegetable categories.

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

D The underlying causes of metabolic syndrome in those at greatest risk are abdominal obesity, an inactive lifestyle, and insulin resistance.

When diagnosing malnutrition in older adults, what is the measurement for determining diminished functional status? A. Continence B. Ambulation C. Ability to self-feed D. Handgrip strength

D There are six characteristics recommended for identifying malnutrition in older adults: -Insufficient energy intake -Weight loss -Loss of muscle mass -Loss of subcutaneous fat -Localized or generalized fluid accumulation -Diminished functional status as measured by handgrip strength

Which of the following food items are not identified by quality grading? A. Chicken B. Eggs C. Canned fruit D. Pork chops

D There is a grading system for pork, but it is only at the processing level. Pork is not graded with USDA quality grades as it is generally produced from young animals that have been bred and fed to produce more uniformly tender meat.

What medication is appropriate for a diabetes patient with congestive heart failure? A. Thiazolidinedione B. Insulin C. Meglitinides D. Sulfonylureas

D Thiazolidinediones can cause fluid retention, which may precipitate heart failure. Meglitinides are contraindicated in diabetes patients with heart failure. Hospitalization and death rates for heart failure patients with diabetes and taking insulin are higher than diabetes patients not taking insulin.

An elevated homocysteine level could be an indicator of which vitamin deficiency?

Folate *A role of folate in the body is to break down homocysteine. Without adequate levels of folate, homocysteine accumulates.

The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets

Food Code

Which agency would issue a recall notice for canned chicken noodle soup?

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. Soup containing meat falls under the jurisdiction of FSIS.

The safety and quality of meat and poultry imported to the United States is overseen by the_________.

Food Safety and Inspection Services (FSIS)

*The safety and quality of meat and poultry imported to the United States is overseen by the_________.* -Food and Drug Administration (FDA) -Food Safety and Inspections Service (FSIS) -US Customs Office (USCO) -US Department of Commerce (USDC)

Food Safety and Inspections Service (FSIS)

Sequestrants

Food additive that reacts with trace metals in foods forming tight bonds and prevents deterioration of foods

Which agency approves the use of food additives in breakfast cereal?

Food and Drug Administration The FDA regulates use of food additives—including coloring agents considered safe for human consumption and additives that are considered safe for human consumption or generally recognized as safe (GRAS) by the scientific community. Any food that contains a food additive that is not deemed safe is considered an adulterated food by FDA standards.

*What is the primary regulatory agency responsible for the safety of imported fish?* -Environmental Protection Agency (EPA) -Food and Drug Administration (FDA) -United States Department of Agriculture (USDA) -United States Department of International Commerce (USDIC)

Food and Drug Administration (FDA)

Which federal agency regulates wines with less than 7% alcohol?

Food and Drug Administration (FDA) The FDA regulates wines with lower alcohol content (less than 7%). The Alcohol and Tobacco Tax and Trade Bureau is responsible for oversight and regulation of all other alcoholic beverages.

The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets:

Food code

*The practices and attitudes that influence an individual's food choices are known as:* -food preferences. -food habits. -food satisfaction. -food connection

Food habits

Food cost = _______ + ________

Food purchased + food taken from inventory

The main symptom of esophageal dysphagia is the sensation of ______.

Food sticking The main symptom of esophageal dysphagia is the sensation that food has become stuck in the esophagus after swallowing. A patient with esophageal dysphagia typically has a motility disorder or an obstruction, which may be caused by stricture, tumor, or compression.

What is the name of the Centers for Disease Control and Prevention's foodborne disease surveillance program?

FoodNet

This process uses sublimation to prepare high-quality preserved foods.

Freeze-drying

____________ is a process that uses sublimation to prepare high-quality preserved foods.

Freeze-drying

*Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold?* -Caking -Contamination due to excessive additives -Crystallization -Freezer burn

Freezer burn

What food is likely to be irradiated to inhibit deterioration due to mold formation?

Fresh strawberries

Which food would be most likely to contain propyl gallate?

Frozen pork sausage

What food most likely contains propyl gallate?

Frozen pork sausage (it is added to foods with oil and fat to prevent oxidation)

Total # employees required = _______ + ________ Another method?

Full time positions + relief employees # full time employees x 1.55

*Which of the following gastrointestinal hormones has the effect of increasing appetite?* -Cholecystokinin -Ghrelin -Enterostatin -Peripheral hormone peptide YY

Ghrelin

Which of the following gastrointestinal hormones has the effect of increasing the consumption of food?

Ghrelin

Color

Gives appeal and helps merchandise the food; One of two colorful items should be on the plate

Which glucose-lowering medications would require patient education about treatment of hypoglycemia?

Glimepiride (Amaryl)

Which of the following glucose-lowering medications would require patient education about treatment of hypoglycemia?

Glimepiride (Amaryl) Among the options, glimepiride (Amaryl) is the only secretagogue, which means the mechanism of action is stimulating the pancreas to make insulin, thereby causing the possibility of low blood glucose.

In order to absorb folate consumed from green, leafy vegetables, _________________.

Glutamic acid molecules must be removed

*Which of the following amino acids is classified as a nonessential amino acid?* -Valine -Lysine -Glycine -Threonine

Glycine

What is an example of a food preserved by lowering the water activity of the food by adding a solute?

Grape jelly

Which of the following is an example of a food that has been preserved by lowering water activity by adding a solute?

Grape jelly Solutes such as sugar added to jams and jellies and salt added to cured meats inhibit microbial growth by lowering water activity. Canning does not lower water activity; freezing forms ice crystals, which removes water from the solution in the foods that are frozen. The lower water activity of sun-dried tomatoes is due to the removal of water, not the addition of a solute. While the vapor pressure is decreased due to the higher levels of sugar and or salt in dehydrated foods, salt and sugar are not added to the product as a solute.

In developing a community nutrition intervention, a logic model

Graphically shows how various elements of planning lead to expected outcomes

What describes the F component of the FOCUS-PDSA performance improvement model?

Identify a process to improve (the first step is F-find)

*The first step in conducting a community needs assessment is to:* -describe the problem and state why a needs assessment is necessary. -specify the data needed and design a plan for acquiring it. -determine the purpose, goals, and objectives of the needs assessment. -identify the target population and nutrition problem of concern.

Identify the target population and nutrition problem of concern

In which of the following circumstances does a product that was previously exempt from bearing a nutrition facts label lose this exemption?

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.

*What population experiences the most serious consequences of foodborne illness?* -Immunocompromised individuals -Teenagers -Women of childbearing age -Children in daycare settings

Immunocompromised individuals

Which statement best describes the "D" component of the PDSA performance improvement model?

Implement the intervention

Which statement best describes the "D" component of the PDCA performance improvement model?

Implement the intervention Explanation: Determination of how changes will be made is part of the P component of PDCA and impact determination is considered a component of C.

Which of the following is completed as part of the third step in the Nutrition Care Process?

Implementing appropriate nutrition interventions that are tailored to the patient/client's needs.

Which of the following foodservice systems involves foods that are prepared and assembled on trays in one location and transported to other locations for service? A. Decentralized meal assembly B. Centralized meal assembly C. Ready-prepared meal production D. Tray service

In centralized meal assembly, food items are prepared and assembled on trays before being transported to other locations for service. In decentralized meal assembly, the menu items are produced in one location and then transported to other locations for assembly closer to the customers. In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site. In tray service, food is prepared and then portioned, reheated, and served to customers on trays.

*Which set of dietary intake values establishes a goal for dietary intake that will meet the needs of nearly all healthy people?* -Estimated Average Requirement -Recommended Dietary Allowance -Adequate Intake -Tolerable Upper Intake Level

Recommended Dietary Allowance **Recommended Dietary Allowance (RDA) is the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97% to 98%) healthy individuals in a group. The Estimated Average Requirement (EAR) is the intake that meets the established nutrient needs of one-half of the individuals in a specific group. Adequate Intake (AI) is an estimate of average requirements when evidence is not available to establish an RDA. Tolerable Upper Intake Level (UL) is the maximum intake by an individual that is unlikely to pose risks for adverse health effect in a healthy individual in a specific group**

When preparing a PES statement in situations where there are diagnoses from multiple domains, which diagnosis domain should the dietetics professional prioritize?

Intake When writing a PES statement and there is a choice between diagnoses from different domains, priority should be given to the intake-related nutrition diagnosis, as it is considered the one more specific to the role of the RDN.

Which of the following statements is accurate concerning fruit juice?

Intake of juice should be limited to 4 to 6 oz per day for children 1 to 6 years of age. Juice should not be introduced until 6 months of age, and bedtime bottle feeding and unpasteurized juice in young children increase the risk for tooth decay or "bottle mouth" and foodborne illness. The accurate statement is that juice intake should be limited in children aged 1 to 6 years.

*What characteristic is KEY to an efficient and effective system?* -Continuous response and adaptation to the system -Flow of resources -Interdependency of parts -Achievement of subunit objectives

Interdependency of parts

What characteristic is key to an efficient and effective system?

Interdependency of parts

Daily Values are nutrient standards derived from the Daily Reference Values and the

Reference Daily Intakes

Mission

Reflects the operation and can vary from one organizations to the next

Retrogradation, which occurs in starches, can be defined as

Reforming of hydrogen bonds into crystalline regions as the starch paste is held

7. Record Keeping Procedure

Regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, records, documenting and monitoring of critical control points, critical limits, verification activities and handling of processing deviations.

Which of the following is a characteristic of PES (problem, etiology, signs and symptoms) statements?

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.

Which of the following actions would likely be the result of systems thinking?

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.

Systems thinking is the management approach to considering the entire organization when making decisions or allocating resources. Which is an example of systems thinking?

Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. Explanation: 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.

Which statement best describes the "A" component of the FADE performance improvement model?

Review data to better understand current process

Which of the following would be considered a low allergen food?

Rice

What does the Braden Scale measure?

Risk assessment for pressure ulcers

*Which of the following foods is the best source of omega-3 fatty acids?* -Olive oil -Shrimp -Avocado -Sardines

Sardines

Hydrolytic rancidity damages which type of fats

Saturated fats

What is the best strategy to prevent protein precipitation (curdling) when making tomato soup?

Slowly pour the tomatoes into the milk and stir constantly *When the acid from tomatoes mixes with the neutral milk, the proteins in the milk gather together in curds. The best strategy to prevent this outcome is to add the acid (tomato soup) to the milk rather than the milk to the acid. Adding starch to prevent curdling should be done before boiling, and cold liquids added to hot liquids is not a good strategy.

Which additive is in baking powder and reacts with the sodium bicarbonate to produce carbon dioxide gas?

Sodium aluminium phosphate

Which of the following is a type of skill that must develop within and be nurtured in both the personal and professional life of a manager?

Soft skills *Hard skills can be taught. Soft skills must develop and be nurtured within one's personal and professional lives.

a colloidal dispersion of a solid in a liquid and has flow properties

Sol

Q. Which of the following is an example of a physiological change typically associated with aging? Ability to smell and taste decreases. Fat mass decreases. Secretion of gastric juice increases. Blood pressure decreases.

Solution: The correct answer is A. Aging typically results in decreases in many system functions, including appetite; blood pressure and fat mass often increase as a person ages.

Q. The reaction H2 --> 2H+ + 2e- represents: redox. reduction. oxidation. oxygenation.

Solution: The correct answer is C. H2 --> 2 e- + 2H+ (oxidation) 1/2 O2 + 2 e- + 2H+ --> H2O (reduction)

The Food Allergen and Labeling and Consumer Protection Act of 2004 requires that labels must clearly identify the food source names of all ingredients that are-or contain any protein derived from-the eight most common allergens, which food is one of eight most common food allergens?

Soybean

Calculate the EOQ if... F = $10 S = 100 cases napkins C = 20% P = $10/case

Square root of (2)(10)(100) / (0.2)(10) = square root of 1000 = 31.62 EOQ

To comply with Joint Commission certification standards, who should perform documentation of nutrition screening?

Staff selected at discretion of the hospital

Which statement best describes the "A" component of the PDCA performance improvement model?

Standardize and improve the process Explanation: Maintaining and continuing improvement is included in the A component of the PDCA model. Determination of how changes will be implemented is part of P, implementation of the plan is included in D, and determination of the impact of the plan is included in C.

What feature of the Nutrition Care Process allows for drawing comparisons regarding nutrition problems and outcomes across health care systems?

Standardized language *Standardized language allows for a system of comparison of patient nutrition issues/problems across health care systems. No matter who is reading the patient note along the spectrum of care, all individuals will understand the terminology by this standard language that has been established for nutrition care.

The average contribution margin (CM) per item on a menu is $6.74 and the menu mix (MM) percentage that is considered to be high is 12. A menu item has a CM of $6.93 and a MM percentage of 11. What menu engineering term would be used to describe this menu item?

Star (both popular and profitable)

In the systems model, transformation is dependent 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 Explanation: 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.

Which managerial term describes the continuous and systematic process in which decisions are made about intended future outcomes, how outcomes are to be accomplished, and how success is measured and evaluated?

Strategic planning

A continuous and systematic process in which decisions are made about intended future outcomes, and how success is measured and evaluated is known as:

Strategic planning Explanation: This is the definition of strategic planning: it is a continuous and systematic process in which people make decisions about intended future outcomes, how outcomes are to be accomplished, and how success is measured and evaluated.

During a nutrition consult, a patient says: "I understand I can improve my diet by packing my own lunch, but I don't want to miss the social time with my coworkers." In the setting of motivational interviewing, what is this an example of?

Sustain talk The client's statement is not change talk because it argues for the status quo. Developing discrepancy is a technique employed by the clinician. Motivational interviewing rejects the concept of resistance and understands ambivalence is a natural component of the change process. The client's statement is an example of sustain talk because it presents an argument for maintaining status quo.

working together to create greater outcomes than would be possible working individually.

Synergy

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

Synergy *synergy is working together to create greater outcomes than would be possible working individually.

How to convert protein into nitrogen

Take protein number and divide by 6.25

In a taste test evaluation, which of the following foods would have a notable "astringency" as part of its flavor profile?

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).

When working with disabled adults, it is suggested that the dietetics professional _____.

Teach rather than test

What is a true statement regarding the Codex Alimentarius Commission (CAC)?

The CAC is funded by the FAO and WHO

Which of the following characteristic is key to an efficient and effective system?

Interdependency of parts A system is a collection of interrelated parts or subsystems unified by design to obtain one or more objectives. Interdependency is the reciprocal relationship of the parts of a system; each part mutually affects the performance of the others. Interdependency emphasizes the importance of viewing the organization as a whole rather than as isolated parts. The other responses (ie, continuous response and adaptation to a system, flow of resources through a system, and achievement of subunit objectives) all are isolated parts of a system.

occurs when a sugar solution is boiled with the addition of an acid

Inversion

*Currently, which of the following nutrients is determined to be the most deficient among children and adolescents in the United States?* -Calcium -Fiber -Vitamin A -Iron

Iron

Patient on aspirin therapy may be at risk for a deficiency in what

Iron

What effect does irradiation have on foods?

It controls spoilage and eliminates foodborne pathogen

What is true of the RDA for iron for vegetarians?

It is 1.8 times higher than the RDA for nonvegetarians *Heme iron in meat has a higher bioavailability than plant-based nonheme iron.

What is a disadvantage of a cohort study?

It is rarely possible to study the mechanism of a disease

For a food to be labeled "healthy," what must be true for each serving?

It meets standards for low-fat and saturated-fat foods

Which of the following would be a characteristic of a flavor enhancer?

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.

Joint Commission on Accreditation of Healthcare Organizations The Joint Commission published this monograph to inspire hospitals to integrate concepts from the communication, cultural competence, and patient- and family-centered care fields into their organizations. The Roadmap for Hospitals provides recommendations to help hospitals address unique patient needs, meet the patient-centered communication standards, and comply with related Joint Commission requirements

*Which of the following foods should a pregnant woman avoid?* -King mackerel -Tuna -Trout -Shrimp

King mackerel

Prime cost method example Determine selling price Raw food cost: $1.80 Labor cost: 5 min at $12/hour Food cost %: 0.333 Labor cost %: 0.467

Labor cost = 5 min/60 min = 0.08333 x 12 = $1.00 Step 1: prime cost = $1.80 + $1.00 = $2.80 Step 2: 0.333 + 0.467 = 0.8 = 80%100 / 80 = 1.25 mark up Step 3: $2.80 x 1.25 = $3.50 selling price

FTE/day FTE/week FTE/year

Labor hours worked per day / 8 hours normal work load Labor hours worked per week / 40 hours normal work load Labor hours worked per year / 2080 hours normal work load

*The pathway of glucose to pyruvate during anaerobic conditions results in:* -acetyl CoA. -carbon dioxide. -fatty acids. -lactic acids

Lactic acids

Which "leadership powers" appear to be most important for compliance?

Legitimate, expert Explanation: For compliance, the position in the organization and being competent are leadership powers needed.

Which of the following ratios indicates an organization's ability to meet current financial obligations?

Liquidity

Which ratio indicates an organization's ability to meet current financial obligations?

Liquidity

*At what levels do leptin and ghrelin promote excess food intake?* -Low leptin, high ghrelin -High leptin, low ghrelin -Low leptin, low ghrelin -High leptin, high ghrelin

Low leptin, high ghrelin

Metabolic acidosis is characterized by what physiological changes?

Low pH and low bicarbonate

What component of serum cholesterol do plant stanols/sterols lower?

Low-density lipoprotein (LDL)

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?

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.

In what marketing lifestyle group are consumers categorized if they tend to be lower income, have a focus on self-sufficiency, and are family oriented?

Makers

Which of the following is true of dietetics management?

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.

If food cost percentage is 30%, and raw food cost of item is $0.18 what is the selling price using the factor method? If including hidden costs?

Mark up factor = 100 / 30 = 3.3 Selling price = 3.3 x $0.18 = $0.59 3.3 x (0.18 + 0.018) = $0.65 selling price

What is the recommended way to serve fruit on the IDDSI Level 5 diet?

Mashed *IDDSI Level 5 = minced and moist

Chin has written the following objective for her community nutrition program: "Women who are at least 60 years of age will perform at least 30 minutes of weight-bearing exercise three or more times per week." Which of the required components is missing from Chin's objective?

Measures of success Needed: -What it is (action) -Who it is (target) -When/time frame (objective) -Measures of outcome

*What drives kitchen layout, staffing, and inventory?* -Food cost -Menu -Union contract -Management style

In a foodservice operation, which of the following is the most critical point of control?

Menu Explanation: In foodservice operations, menu development provides a critical control point for control of costs, overtime, quality, and spoilage.

In a foodservice operation, which of the following is the most critical point of control?

Menu The menu, a list of food items, serves as the primary control of the foodservice operation and is the common core to all functions. The menu controls each subsystem, is a major determinant for the budget, and reflects the "personality" of the foodservice operation. The menu affects the layout of the operation and the equipment needed to produce it.

the practice of developing menus with the goal to encourage customers to buy certain items

Menu engineering

Which foods represent the source of most food allergies?

Milk, eggs, and peanuts

*Excessive intake of phytates and oxalates can interfere with the absorption of:* -cholesterol. -minerals. -vitamins. -fiber.

Minerals

The sentence "We will produce nutritious, high-quality food that meets our customers' needs for service within 30 minutes" is a

Mission statement Explanation: A mission statement describes what a company does that is different from others. A vision is a statement of what a company wants to achieve in the future, and strategies are the decisions and actions to assist a company to meet its objectives.

In terms of CVD, what are sedentary behavior, body mass index, and diabetes collectively considered?

Modifiable risk factors

Which of the following components of the Nutrition Care Process are performed during the same step?

Monitoring and Evaluation

Which of the following is NOT a main component of continuous quality improvement (CQI)?

Multidisciplinary rounds Explanation: Customers—both internal and external—are a major component of CQI. CQI involves use of the scientific method for data collection. Team involvement is key to CQI because teams have greater ability to solve problems than individuals. Multidisciplinary rounds are one form of a team in health care but are not a main component of CQI.

What organization creates national standards for foodservice equipment?

NSF NSF is accredited by the American National Standards Institute (ANSI). NSF has developed more than 80 voluntary American National Standards under the scope of public health, safety, environment, and sustainability assessment. NSF/ANSI standards are developed through a public process that ensures balanced input from industry representatives, public health/regulatory officials, and users/consumer representatives. The CDC investigates foodborne illnesses. The FDA issues the Model Food Code. OSHA investigates workplace accidents.

You are to cook chili and need to make 100, ½ c servings. The recipe calls for 25 ½ lbs of ground beef. You have 15 lbs in stock. The cost of the meat is $4.25/lb. How much more meat should you purchase?

Need 10.5 lb at $44.63

Interpersonal communication models encourage dietetics practitioners to respond in certain ways. What approach best describes the preferred response?

Neutral rather than emphatic

Which classic vitamin deficiency is known for the four Ds: dermatitis, dementia, diarrhea, and death?

Niacin

How to determine net grams of nitrogen

Nitrogen in - nitrogen out - 4g (insensible losses)

Availability of Foods

Not a big problem today but public demands fresh organic and locally grown food

To determine seat turnover...Calculation If you have 150 customers and 100 seats, what is the seat turnover?

Number of customers per meal / number of seats 150 / 100 = seats turnover 1.5 times during meal period

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

First step in the Nutrition Care Process

Nutrition Assessment

Which of the steps in the Nutrition Care Process is a systematic method for obtaining, verifying, and interpreting data needed to identify nutrition-related problems?

Nutrition Assessment

After completing this step in the Nutrition Care Process, the dietetics professional can decide whether or not a nutrition diagnosis/problem exists.

Nutrition Assessment (the purpose of NA is to determine if the professional should progress any further into the plan of care with a nutrition diagnosis)

Which step in the Nutrition Care Process involves the dietetics professional coordinating nutrition care with other health care providers, institutions, or agencies?

Nutrition Intervention

Which step in the Nutrition Care Process involves the dietetics professional establishing goals jointly with the patient/client?

Nutrition Intervention

Quantifying progress made by the patient/client in meeting nutrition care goals is the purpose of which step in the Nutrition Care Process?

Nutrition Monitoring and Evaluation

In the Nutrition Care Process, what should determine the dietetics practitioner's selection of a Nutrition Intervention?

Nutrition diagnosis and etiology

What acronym requires compliance with safety standards?

OSHA

Which of these acronyms is related to required compliance with safety standards?

OSHA OSHA is the Occupational Safety and Health Administration. The agency requires employers to comply with the Hazard Communication Standard, also known as Right-to-Know, which requires employers to train employees on how to safely use the chemicals they work with. SDS is a Safety Data Sheet contains important safety information about chemicals and has replaced the material safety data sheet (MSDS). HACCP, Hazard Analysis Critical Control Points, is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow. MDS is Minimum Data Set is a standardized screening and assessment tool of health status used in long-term care.

Which of these requires compliance with safety standards?

OSHA OSHA is the Occupational Safety and Health Administration. They require employers to comply with the Hazard Communication Standard, also known as Right-to-Know, which requires employers to train employees on how to safely use the chemicals they work with.

What is the most prevalent long-term consequence from childhood overweight into adulthood?

Obesity Research shows that overweight children have a significantly higher chance of being obese in adulthood. The implications in the other options are of concern but represent short-term complications.

In 2013, changes were made to the Health Insurance Portability and Accountability Act (HIPAA) that have resulted in RDN's needing to modify the way that they conduct business to remain compliant. These changes are collectively known as the

Omnibus Rule

Omnibus rule

Menu planning considertions

Organizational mission and goals Customers Budget Guidelines Production and Service Capabilities

Which of the following financial terms includes accumulated depreciation?

Original cost - Fixed assets

What term is used to indicate the monetary value of a property or business beyond any amounts owed?

Owner's equity

What term is used to indicate the monetary value of a property or business beyond any amounts owed?

Owner's equity Explanation: Total assets are anything owned by the company including liabilities. Gross profit is the difference between net sales and the cost of the items or services sold. Monetary value of a property or business beyond debts is called owner's equity.

How does benzoyl peroxide work

Oxidizes naturally occurring carotenoids in flour and whitens the flour

The evaluation tool that is used for effective planning and controls functions of management is called

PERT chart. Explanation: MIS processing and HACCP are not tools associated with functions of management. Strategic planning is a management process of determining long-term goals and the best approach to accomplish them. It is used to inform policies and operational decisions but not in evaluation. The program evaluation review technique, or PERT, chart is the evaluation tool for controlling management functions.

In the Nutrition Care Process, statements in the format of "[Nutrition problem] related to ____ as evidenced by ____" are classified as:

PES statement

Which health education planning model demonstrates that lasting behavior change is voluntary and must include input from the client?

PRECEDE-PROCEED

FDA's gluten-free labeling rule covers

Packaged foods, including supplements

When added to gelatin, fruit containing which substance will keep the gelatin from forming a gel?

Papain

_______________ is a processing method used to extend shelf life of beverages such as milk and juice.

Pasteurization

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.

Pasteurization

the best tool for evaluating print and audiovisual patient education material for its understandability and "actionability."

Patient Education Materials Assesment Tool (PEMAT)

What is the term for a care delivery model in which multidisciplinary treatment is coordinated through a primary care physician to ensure the patient receives necessary care in a timely, individualized manner?

Patient-centered medical home

Which food is the leading cause of fatal and near-fatal food allergic reactions in the United States each year?

Peanut

*The primary substance required for the structure of gels in jams and jellies is:* -acid -sugar -pectin -water

Pectin

Which pectic substance found in mature fruits loses its ability to form a gel?

Pectinic acid

Best way to determine the type of nutrition program that will attract baby boomers who use a city recreation center

Perform a needs assessment of baby boomers who use the facility

*Which of the following is true of strategic planning?* -Performance improvement is focused on identifying and resolving issues -Performance improvement is focused on specifying goals and objectives and translating them into work programs -It is less likely to identify how to achieve an idealized version of the organization compared with long-range planning -It focuses solely on the internal environment of the organization.

Performance improvement is focused on identifying and resolving issues

____________ should be up to date and reinforced with strong supervision.

Personnel policies Explanation: Personnel policies should reflect current realities of the workplace. Supervisors should employ these policies to ensure that employees are being treated fairly and expectations are consistent.

Which of the following is a nutrition-related instrumental activity of daily living?

Physical ability to complete tasks for meal preparation

Authentically pleasing

Pleasing to the costumers

Items that are poplar but not profitable

Plow horse

The average contribution margin (CM) per item on a menu is $6.74 and the menu mix (MM) percentage that is considered to be high is 12. A menu item has a CM of $6.65 and a MM percentage of 14. What menu engineering term would be used to describe this menu item?

Plowhorse Explanation: Plowhorses are items that are popular but don't attain profitable status.

Q. ________________ describes the linking together of free fatty acids during frying, which makes the oil more viscous and prone to foaming.

Polymerization

___ describes the linking together of free fatty acids during frying, which makes the oil more viscous and prone to foaming

Polymerization

Which of the following food items are not identified by quality grading?

Pork chops

Which of the following is a recommendation for feeding a child with special needs?

Position child to sit with feet and hips at 90º angle If a child with special needs can sit upright in a chair or infant seat, the child should be seated upright with hips and feet at a 90º angle. The setting should be a quiet atmosphere without television, though soft music is acceptable. The person feeding the child should be seated and facing the child at eye level. Hot foods should be served hot and cold foods should be served cold.

Which of the following is a principle of behavioral learning theory?

Positive reinforcement Positive reinforcement is one of the most important principles of behavioral learning theory. Providing good role models is a principle of social learning. Cognitive theory uses goal setting and repetition and review.

A patient is newly diagnosed with iron-deficiency anemia. She indicates she is not interested in adding the recommended iron-rich foods to her diet because she doesn't believe she will like them. At which stage of change is this person?

Precontemplative People in the precontemplative stage indicate no intention to take action in the foreseeable future, often underestimating the benefits of change and emphasizing the challenges to behavioral change. This patient is in the precontemplative stage, because she shows no intention of changing her diet in light of her new diagnosis.

Diagnosis is the second step in the Academy's Nutrition Care Process and Model. Part of the Diagnosis step is to document PES. PES stands for _____.

Problem, Etiology, Signs and Symptoms

Diagnosis is the second step in the Academy's Nutrition Care Process and Model. Part of the diagnosis step is to document PES, which stands for which of the following?

Problem, Etiology, Signs and Symptoms PES stands for Problem, Etiology, Signs and Symptoms. Documentation of PES incorporates information gained during the Nutrition Assessment step of the Nutrition Care Process to identify the problem and the evidence presented by what the patient is experiencing

*What name is given to the chronological sequence of activities to carry out organizational behavior?* -Policy -Procedure -Method -Rule

Procedure

Q. What name is given to the chronological sequence of activities to carry out organizational behavior? Policy Procedure Method Rule

Procedure

Which of the following describes total quality management?

Processes, improvement, customer satisfaction *Total quality management is a philosophy of improving processes in response to customer needs and expectations. Terms such as outcomes, meet standards, accreditation, prevention, standard procedures, and diagnostic are associated with quality assurance.

Total Quality Management is best described by which grouping of words

Processes, improvement, customer satisfaction Explanation: TQM is a philosophy where processes are refined with goal of improving performance in response to customer needs and expectations.

*Canned corn has more sodium and less potassium than fresh corn. This is the result of:* -processing. -enrichment. -fortification. -disassociation

Processing

Yogurt manufacturers have branched out into Greek yogurt, high-fiber yogurt, parfait yogurt, bacteria-enhanced yogurt, and more because they believe customers prefer yogurt products. By doing so, which marketing concept are these manufactures applying?

Product Explanation: Yogurt manufacturers are using the concept of product when they offer many different types and flavors of yogurt. Selling, manufacturing, and societal marketing concepts don't focus on offering different types of the same product.

What decisional roles does a manager perform when committing an organization to specific courses of action and/or determining unit strategy? A. Disseminator, leader, disturbance handler, and/or negotiator B. Monitor, resource allocator, entrepreneur, and/or figurehead C. Liaison, spokesperson, monitor, and/or disseminator D. Entrepreneur, resource allocator, disturbance handler, and/or negotiator

D To accomplish their work and use their skills, managers perform 10 different roles grouped into three categories: interpersonal, informational, and decisional. Decisional roles include entrepreneur, disturbance handler, resource allocator, and/or negotiator.

Yogurt manufacturers have branched out into Greek yogurt, high-fiber yogurt, bacteria-enhanced yogurt, and more because they believe customers prefer these types of yogurt products. By doing so, which of the following marketing concepts are these manufacturers applying?

Product Yogurt manufacturers are using the concept of product when they offer many different types and flavors of yogurt. Selling, manufacturing, and societal marketing concepts do not focus on offering different types of the same product.

What elements comprise the marketing mix?

Product, price, promotion, and place Explanation: The marketing mix is a concept used by companies to determine which products they will offer, and is composed of product, price, promotion, and place.

Which of the following statements regarding the concept of weight bias is true? A. Training in a health care field completely thwarts weight bias from developing. B. Perception of weight bias is almost always the result of patient misunderstanding. C. Weight bias is unpleasant but doesn't have an impact on health outcomes. D. Weight bias exists among registered dietitian nutritionists who work with obese clients.

D Weight bias exists in clinical settings and research from the Yale University Rudd Center for Food Policy and Obesity demonstrates that it is common among registered dietitian nutritionists. Even RDNs who work with obese clients have weight bias and may not recognize it.

What elements comprise the marketing mix

Product, price, promotion, and place. A meta-analysis generally begins with formulating a study question that targets a specific outcome. Including "grey" literature such as reports, unpublished theses, books, and other materials beyond peer-reviewed literature in a search is considered an effective search strategy. Meta analyses should include reports comprising both fixed and random effects. But significant problems have been observed in meta-analyses that combine results across different study designs like randomized controlled trials and case-control studies.

*The Standards of Professional Performance for dietetics practitioners includes which of the following?* -Professional accountability -Nutritional intervention -Nutrition monitoring and evaluation -Nutrition diagnosis

Professional accountability

What measures the ability of an organization to generate excess income in relation to sales?

Profitability

*The nutritionist employed by the local county wants her nutrition objectives for the next 5-7 years to reflect the goals of Healthy People 2020. Which of her goals listed below most closely reflects the goals of Healthy People 2020?* -Reduce among residents the severity of chronic diseases such as diabetes and heart disease. -Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents. -Improve the nutrition of residents by eliminating disparities in treatment plans. -Eliminate social and physical environments that threaten the nutrition of residents

Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents

Heat applied to a food will denature which of the food's components?

Proteins Denaturation of proteins occurs when foods are subjected to heat, agitation, or ultraviolet light. Denaturation is the relaxing of a protein's tertiary structure to the secondary structure. Heat can degrade vitamins, fats, and carbohydrates.

What technique offers the least constructive information to someone being disciplined?

Providing advice

Items that are profitbale but not popular

Puzzle

Puzzle Explanation: Puzzles are items that are profitable but do not achieve high levels of sales.

You want to conduct a research project that evaluates food habits among adults with a BMI >30 who eat at buffet-style restaurants at least once a month. You are going to conduct a focus group. What type of research study is this?

Qualitative

You want to conduct a research project that evaluated food habits among adults with a BMI of >30 who eat at buffet-style restaurants at least once a month. You are going to conduct a focus group. What type of research study is this?

Qualitative A focus group is a form of qualitative research that is used to ask people about their habits, behavior, practices, beliefs, etc.

Which flooring material would be best suited for high-traffic cooking areas?

Quarry tiles

Which of the following flooring materials would be best suited for high-traffic areas?

Quarry tiles Quarry tile is wear resistant and nonporous. Ceramic tile is best used on walls. Concrete is hard, tires employees by causing muscle fatigue, and may cause accidents if individuals slip or fall when the floor is wet. Rubber floors are more difficult to clean.

What is a true statement regarding organic foods?

Raw or processed agricultural products in the organic category may contain up to 5% non-organic ingredients allowed per the National List.

Which of the following is a true statement regarding organic foods?

Raw or processed agricultural products in the organic category may contain up to 5% non-organic ingredients allowed per the National List. According to the USDA, "Organic" can be used to label any product that contains a minimum of 95 percent organic ingredients (excluding salt and water). Up to 5 percent of the ingredients may be nonorganic agricultural products that are not commercially available as organic and/or nonagricultural products that are on the National List.

A medical center produces and chills menu items until heated for serving. What name is given to this type of foodservice operation?

Ready Prepare

Cook-chill, cook-freeze, and sous vide are all methods for what type of foodservice operations?

Ready prepared

What type of foodservice operation is sous vide?

Ready-prepared

What name is given to air that is removed from a conditioned workspace and used for ventilation?

Recirculated

Q. According to the Uniform Requirements for Manuscripts Submitted to Biomedical Journals, to be designated as an author, one must have made substantial contributions to A. design or analysis and interpretation of the data. B. selection and assignment of the subjects. C. acquisition of funding and administration of the department. D. general supervision of the research group.

The correct answer is A. A designated author should be involved in all aspects of the research from the design of the study to the interpretation of the data (results). Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:35.

Q. Which inventory record is usually taken at the end of the month by counting and recording products in stock in all storage areas? Physical Perpetual Continual Periodic

The correct answer is A. A physical inventory involves actually counting all items in stock. A perpetual inventory involves recording all purchases and issues so that how much of a given item is in stock at any time is always known. Continual and periodic are not types of inventory records. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. To include formative evaluation in an instruction of breastfeeding techniques, the dietetics professional should _____. ask participants several times during the class to share something that they have learned determine the number of participants who breastfeed after attending the class ask participants what else should have been included at the conclusion of class determine what the participants remember from the class 3 to 6 months after attending

The correct answer is A. Formative evaluation helps instructors find out if they are achieving their goals and objectives in the formative stages of the project, instead of waiting until they have finished the project.

Q. The most important, fundamental key when menu planning is knowing the audience. equipment. budget. all of the above.

The correct answer is A. From the options listed, the most important and fundamental key when menu planning is knowing the audience. Before thinking about equipment and budget, first seriously consider what consumers want to eat. McCaffree J. Facility menu planning step by step. J Am Diet Assoc. 2009;109(8):1337-1340.

Q. The hormone released by gastric cells in response to food in the stomach is ______. gastrin secretin cholecystokinin chymotrypsin

The correct answer is A. Gastrin is a hormone secreted in the stomach that is involved in the production of gastric acid. Secretin is a hormone formed by the epithelial cells of duodenum under stimulus of acid contents from stomach, which incites secretion of pancreatic juice. Cholesystokinin is a polypeptide hormone produced principally by the small intestine in response to the presence of fats. Chymotrypsin is a pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids.

Q. Evidence-based medicine (EBM) involves grading evidence to support clinical guidelines and guide practice recommendations. Which of the following statements is valid regarding the Academy of Nutrition and Dietetics' system? A. Grade I indicates strong evidence to support a recommendation. B. Grade I indicates minimal evidence to support a recommendation. C. Grade I indicates expert opinion to support a recommendation. D. Grade I indicates fair evidence to support a recommendation.

The correct answer is A. Grade I is the highest rating that is given for supporting evidence in research. It is indicated when there is strong supporting evidence for EBM. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:153.

Q. The Sixth Street Community Canning Cooperative has received a 24-lb bushel of apricots and has decided to make jam. Apricots have a yield percent of 94%. The recipe calls for 6 lb of trimmed apricots. How many batches of jam can they make? 3.76 batches 4 batches 22.5 batches 5.65 batches

The correct answer is A. If the yield percent for apricots is 94%, multiply 24 pounds by 0.94 to get 22.56 pounds—this is the amount of trimmed apricots. Next divide 22.56 pounds by 6 pounds to determine how many batches of the recipe can be made. The answer is 3.76. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. When using a nutrient database to calculate nutrient data for a recipe, a "blank" associated with a nutrient generally means reliable data have not been collected. the food contains a negligible amount. the food does not contain any amount of that nutrient. the amount of the nutrient varies significantly from serving to serving.

The correct answer is A. Ignoring a blank in a nutrient database when calculating nutrient data is a common error. Blanks signify insufficient reliable data, indicating need for further research into that particular food.

Q. Menu items that are partially cooked, rapidly chilled, held in chilled storage, and then heated just prior to service are an example of cook-chill. cook-freeze. rapid chilling. sous vide.

The correct answer is A. In cook-chill, menu items are partially cooked, rapidly chilled, refrigerated, and reheated for service. In cook-freeze, menu items are also partially cooked, but then they are rapidly frozen before being stored and reheated for service. Sous vide is a process in which raw, fresh foods are sealed in plastic pouches and cooked in boiling water prior to 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 types of study has the potential to prove cause and effect? Randomized controlled trial Qualitative survey Case-control Cohort

The correct answer is A. In randomized controlled trials, the researcher determines who will receive treatment as well as the level of treatment or exposure. Being able to manipulate dosage and document the response to the various levels of treatment allows for better capability to attribute cause and effect.

Q. A research article describes the risk of developing obesity among African-American youth in County A over 5 years. This is an example of a(n) ______ rate. incidence prevalence epidemiology hazard

The correct answer is A. Incidence describes the rate of development of a disease over a specific time period. In this case, it is referring to the development of obesity over 5 years.

Q. The dietetics professional has developed a weight-loss program that includes encouraging participants to reward themselves with treats such as new clothes, going to a movie, or spending more time in a favorite pastime after they have lost 5 pounds. The learning theory being applied is______. behavioral social learning cognitive humanism

The correct answer is A. Learning is a relatively permanent change in behavior with behavior encompassing both observable activity and internal processes such as thinking, attitudes, and emotions.

The correct answer is A. Learning is a relatively permanent change in behavior with behavior encompassing both observable activity and internal processes such as thinking, attitudes, and emotions. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:221.

Q. Which fatty acids are essential and must be obtained by eating foods containing these fatty acids? Linoleic and alpha-linolenic fatty acids Cis monounsaturated fatty acids Trans fatty acids Saturated fatty acids

The correct answer is A. Linoleic acid and alpha-linolenic acid are polyunsaturated fatty acids that are essential nutrients for humans. The body needs these acids for its basic functions. These substances can only come from food and cannot be synthesized in the body. They must be supplied by the diet and are therefore essential nutrients.

Q. At what levels do leptin and ghrelin promote excess food intake? Low leptin, high ghrelin High leptin, low ghrelin Low leptin, low ghrelin High leptin, high ghrelin

The correct answer is A. Low leptin and high ghrelin promote excess food intake. Klok MD, Jakobsdottir, Drent ML. The role of leptin and ghrelin in the regulation of food intake and body weight in humans: A review. Obes Rev. 2007;1:21-34.

Q. If the dietetics professional presents new information to an adult orally, about how much of what is heard will be remembered after 2 weeks? 20% 30% 40% 50%

The correct answer is A. People remember 10% of what they read, 20% of what they hear, 30% of what they see, 50% of what they hear and see, 70% of what they themselves say, and 90% of what they themselves say and do.

Q. The Food Safety Modernization Act (FSMA) enables the Food and Drug Administration (FDA) to better protect public health because it allows FDA to now focus more on preventing food safety problems. inspecting food production systems. scrutinizing the importation of food. ordering prompt recalls of tainted foods and beverages.

Q. What does a round purple mark on meat denote? It has passed wholesomeness inspection It has been certified "free range" It has earned a "select" quality grade It is an exotic species

The correct answer is A. The round, purple federal inspection stamp on meat and poultry means that the food has been inspected for wholesomeness, which is mandatory.

When making omelets using induction—the use of electrical magnetic fields to excite the molecules of metal surfaces—you notice heating is fast, even, and there is no flame. heating is fast, uneven, and there is an open flame. heating is slow, even, and there is an open flame. heating is slow, uneven, and there is no flame.

When acting as the foodservice buyer, which practice would be acceptable? A. Acting as the legal agent for the organization B. Allowing quotes to be shared between bidders C.Allowing vendors to sponsor parties D. Giving confidential information to a supplier's competitor

The correct answer is A. Acting as the legal agent for the organization. As a foodservice buyer, one must ethically represent the organization; sharing quotes and giving out confidential information are not ethical behaviors. Allowing vendors to sponsor parties is unethical.

Q. A calorie deficit of 500 kcal below estimated energy needs should result in the loss of: 1/2 pound per week. 1 pound per week. 2 pounds per week. 2-1/2 pounds per week.

The correct answer is B. 3,500 kcal equal 1 pound. 3,500 kcal ÷ 500 kcal less per day = 7 days to lose 1 pound

Q. The chef needs to make 175 chicken salad sandwiches. Each sandwich requires 3 oz of cooked chicken. A cooked 7 lb oven roaster yields an average of 4 lbs of cooked meat. How many roasters must the chef purchase to yield enough chicken for the salad? 8 9 4 5

The correct answer is B. 4/7= 57% (yield %) 175 sandwiches x 3 oz = 525 oz/16 = 32.81 lbs or 33 lbs 33 lbs/0.57 = 57.89 total weight (round up to 58) 58/7 = 8.28, so 9 oven roasters are needed Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. In classical management theory, the unity of command specifies that each unit should have a coordinated approach toward the same objective. each individual should be accountable to only one supervisor. each facility should have only one manager. authority and responsibility flow vertically from high to low.

The correct answer is B. A coordinated approach toward the same objective signifies unity of direction, whereas authority and responsibility flowing one way from high to low signifies a scalar chain. A facility, regardless of the size, can have as many managers as is needed. Each individual reporting to one supervisor signifies unity of command. Payne-Palacio J, Theis M. Foodservice Management Principles and Practice. 12th ed. Upper Saddle River, NJ: Prentice Hall; 2012.

Q. Which is the first document used in the purchasing process? Invoice Requisition Purchase order Inquisition

The correct answer is B. A requisition is an internal form used by a foodservice manager to request items from the purchasing manager or department within his or her facility. Then the purchasing manager will write up a purchase order and give it to the supplier, who supplies the foods and invoices the purchasing manager for the shipment. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. If broccoli loses 21% to trim and cooking, and you need to have 48 lbs of cooked broccoli, how much fresh broccoli should you buy? 58 lbs 61 lbs 69 lbs 77 lbs

The correct answer is B. AP (as purchased) = AS (as served) x 100 / 100 - W (waste weight) AP = 48 x 100 / 100 - 21; AP = 4800/79 = 60.759 lb or 61 lbs Ulm RA. How Much To Buy: A Foodservice Purchasing Workbook. Upper Saddle River, NJ: Prentice-Hall; 1993:19-22.

Q. What is the result of adding baking soda to green peas? Fading of green color Mushy texture Loss of starch Rancidity

The correct answer is B. Adding an alkali, like baking soda, will cause vegetables to soften faster and could cause them to become mushy.

Q. Freezing is both a simple and successful method of food preservation. To ensure high quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is _____. freezing intensifies flavor and the food will taste saltier when reheated salt accelerates rancidity of fats within the food salt increase the risk for microbial growth when foods are thawed salt accelerates the freezing process and reduces the shelf life of the food

The correct answer is B. Adding salt to foods being frozen causes loss of flavor and has the tendency to increase rancidity of any item containing fat. National Center for Home Food Preservation. General Freezing Information. Available at: http://nchfp.uga.edu/how/freeze/dont_freeze_foods.html. Accessed December 17, 2016.

Q. Freezing is both a simple and successful method of food preservation. To ensure high-quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is freezing intensifies flavor and the food will taste saltier when reheated. salt accelerates rancidity of fats within the food. salt increases the risk for microbial growth when foods are thawed. salt accelerates the freezing process and reduces the shelf life of the food.

Q. Which of the following foods is considered a whole grain and meets the NSLP standards for whole grain? Pearled barley Graham flour Hominy Semolina

The correct answer is B. All these items except for the graham flour have been milled so that either the germ or the germ and the bran have been removed.

Q. Which of the following is NOT a defined nutrient content claim? Low fat Low sugar Low sodium Low calorie

The correct answer is B. Although sugar is considered a source of a nutrient, "low sugar" is not among the defined nutrient content claims.

Q. Irradiation of meat causes _____. food to become radioactive. most harmful bacteria to be killed. the flavor of food to change. the food to be cooked to a safe temperature.

The correct answer is B. Available scientific data indicate that ionizing radiation can significantly reduce the levels of many of the pathogenic microorganisms of concern in meat products.

Q. Body mass index (BMI) is a better indicator of obesity than body weight because BMI is the ratio of height to weight the ratio of weight to height determined by indirect calorimetry determined by direct calorimetry

The correct answer is B. BMI is calculated using weight (kg)/height (m2). BMI is based on the ratio of a person's weight to height and has been shown to be a reliable indicator of body fatness. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.

Q. In order to prevent backflow: a cross-connection should be created. an air gap between the faucet and the flood rim of the sink should be created. a physical link between the potable and contaminated water supply should be created. None of the above is correct.

The correct answer is B. Backflow is the unwanted reverse flow of contaminants through a cross-connection into a potable water supply. The only way to prevent backflow it to have an air space, referred to as an air gap, to separate a water supply outlet from any potentially contaminated source. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. The astringent taste of fruits and vegetables is the result of the following component: Anthocyanin Tannin Carotene Monosodium glutamate

The correct answer is B. Because of its property of naturally occurring in plants, tannin causes the astringent taste in fruits and vegetables. The other options listed provide other properties to foods, such as color and intense enhancement of taste. Vidal S, Francis L, Noble A, Kwiatkowski M. Taste and mouthfeel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Anal Chim Acta.

Q. Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration? Fermentation Browning Biological spoilage Freezer burn

The correct answer is B. Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture, and nutrients.

Q. Which of the following nutrients is required to be included as a Percent Daily Value on food labels? Vitamin A Potassium Vitamin D Iodine

The correct answer is A. Percent Daily Value is required on food labels for total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, vitamin A, vitamin C, calcium, and iron.

Q. A research article describes the number of new and existing cases of obesity in the United States in 2001. This number represents the _________ of obesity. prevalence incidence specificity sensitivity

The correct answer is A. Prevalence is a measure of existing numbers. In the case of this example, prevalence is the measure of new and existing obesity cases in 2001.

Q. What ratio measures the ability of an organization to generate excess income in relation to sales? Profitability Solvency Liquidity Activity

The correct answer is A. Profitability ratios measure a company's ability to generate excess income in relation to sales. Solvency refers to an organization's ability to meet its long-term debts while liquidity refers to the organization's ability to meet short-term debts. Activity refers to the rate at which an organization transfers non-cash assets into cash assets. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. In order to measure body composition, the _________ machine determines body density by measuring the amount of air displaced. Bod pod Dual energy x-ray absorptiometry (DEXA) Magnetic resonance imaging (MRI) Ultrasound

The correct answer is A. The bod pod machine uses air displacement plethysmography (ADP) to measure body composition. This machine has been shown to be just as accurate as underwater weighing. Gropper SS, Smith JL. Advanced Nutrition and Human Metabolism. 6th ed. Belmont, CA: Wadsworth; 2013:282.

Q. Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher-level cognitive objectives B. Appeals to several of the learner's senses simultaneously C. Works well for accomplishing objectives in the psychomotor domain D. Provides the instructor with more control of the teaching--learning situation than most other methods

The correct answer is A. The cognitive domain involves knowledge and the development of intellectual skills. This includes the recall or recognition of specific facts, procedural patterns, and concepts that serve in the development of intellectual abilities and skills.

Q. Which grouping of established USDA standards contains the correct relationship? Round inspection stamp, wholesomeness, mandatory process Grade shield, quality, mandatory process Round inspection stamp, quality, voluntary process Grade shield, wholesomeness, voluntary process

The correct answer is A. The round federal inspection stamp on meat and poultry means that the food has been inspected for wholesomeness, which is mandatory. The grade shield on meat and poultry provides information about the quality of the product. Grading is voluntary. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What is the correct order of digestion, proximal to distal, of the small intestine? Duodenum - Jejunum - Ileum Ileum - Jejunum - Duodenum Jejunum - Duodenum - Ileum Duodenum - Ileum - Jejunum

The correct answer is A. The small intestine consists of three sections. The first section, called the duodenum, connects to the stomach. The middle section is the jejunum. The final section, called the ileum, attaches to the first portion of the large intestine.

Q. Which of the following oils is an adequate source of medium-chain triglycerides (MCT)? Corn oil Coconut oil Safflower oil Soybean oil

The correct answer is B. MCT is a type of dietary fat shown to offer a range of health benefits. MCT is found naturally in coconut oil and palm kernel oil.

Q. Which of the following oils is an adequate source of medium-chain triglycerides (MCT)? Corn oil Coconut oil Safflower oil Soybean oil

The correct answer is B. MCT is a type of dietary fat shown to offer a range of health benefits. MCT is found naturally in coconut oil and palm kernel oil. Boullata J, Carney LN, Guenter P. A.S.P.E.N. Enteral Nutrition Handbook. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2010:100.

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 canning Pressure canning Steam canning Oven method canning

The correct answer is B. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016. 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. High acid foods contain enough acid to have a pH level of 4.6 or lower. These will need to be preserved using a water bath canner.

Q. After reviewing the results of menu engineering, what is the best way to manage a puzzle? Remove the item from the menu. Decrease the menu item's selling price. Serve smaller portions of the menu item. Give the item top priority on the menu.

The correct answer is B. Menu engineering is the practice of developing menus with the goal to encourage customers to buy certain items. Puzzle items are those that are profitable but not popular. One way to address puzzles is to change the selling price in order to encourage sales. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Excessive intake of phytates and oxalates can interfere with the absorption of cholesterol. minerals. vitamins. fiber.

The correct answer is B. Mineral bioavailability can be greatly affected by nonmineral substances in the diet. Components of fiber, especially phytate in grain fiber, can limit absorption of some minerals by binding them. Oxalates (oxalic acid) can depress the absorption of certain minerals present in food.

Q. Excessive intake of phytates and oxalates can interfere with the absorption of cholesterol. minerals. vitamins. fiber.

Q. Which of the following is the best example of a statement that reflects the components expected of an objective? A. Students enrolled in basic nutrition will score passing grades on all class quizzes this semester if they study prior to taking each quiz. B. Given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people within 24 hours. C. Individuals with diabetes will like the foods that they sample in their class for new diabetics. D. After watching the video, the tray line workers will portion foods carefully.

The correct answer is B. Objectives need to be specific, measurable, attainable, relevant, and time bound.

Q. Which of the following is the best example of a statement that reflects the components expected of an objective? Students enrolled in basic nutrition will score passing grades on all class quizzes this semester if they study prior to taking each quiz. Given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people within 24 hours. Individuals with diabetes will like the foods that they sample in their class for new diabetics. After watching the video, the tray line workers will portion foods carefully.

The correct answer is B. Objectives need to be specific, measurable, attainable, relevant, and time bound. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:244.

Q. Relationship-building skills include a task referred to as "legitimation." Which of the following phrases is the best example of a "legitimation statement"? "I'm looking forward to working together to resolve this concern." "Your anger is understandable. Most people would feel angry if they experienced what you did." "I really admire you for being able to lose weight while maintaining such a hectic work schedule." "I don't think that I would have been as understanding as you are if I had experienced what you have had happen in your life."

The correct answer is B. By acknowledging that there was a reason for the behavior, it indicates the response from the client was legitimate.

Q. The practices and attitudes that influence an individual's food choices are known as food preferences. food habits. food satisfaction. food connection.

The correct answer is B. Food habits are the practices and associated attitudes that predetermine what and when a person will eat. Food preferences are the foods a person likes to eat and food satisfaction measures the level of eating enjoyment of an individual. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which "leadership powers" appear to be most important for compliance? Expert, referent Legitimate, expert Referent, reward Reward, legitimate

The correct answer is B. For compliance, the position in the organization and competence are leadership powers needed. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following gastrointestinal hormones has the effect of increasing appetite? Cholecystokinin Ghrelin Enterostatin Peripheral hormone peptide YY

Q. Glycogenolysis is the breakdown of glycogen into glucose that occurs in the cells of the _____. stomach and small intestine liver and muscle kidney and brain small intestine and kidney

The correct answer is B. Glycogenolysis is the process by which glycogen, the primary carbohydrate stored in the liver and muscle cells of animals, is broken down into glucose to provide immediate energy and to maintain blood glucose levels during fasting. Glycogenolysis occurs primarily in the liver.

Q. HACCP principles must be considered in order. Which of the following is the fourth principle? Establish critical limits Establish monitoring procedures Establish procedures for record keeping and documentation Verify that the system works

The correct answer is B. Hazard Analysis Critical Control Point (HACCP) plan is a system that identifies, evaluates, and controls hazards that are significant for food safety. The steps in order are: (1) Conduct a hazard analysis. (2) Determine critical control points. (3) Establish critical limits. (4) Establish monitoring procedures. (5) Identify corrective actions. (6) Verify that the system works. (7) Establish procedures for record keeping and documentation. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012: 10-4.

Q. What valuation method is being used when inventory is valued by assuming that newer items are used before older items? FIFO LIFO Latest purchase price Weighted average

The correct answer is B. LIFO (last in, first out) is based on the assumption that newer items are used before older items, in other words, that current purchases are largely meeting current production needs. FIFO (first in, first out) is based on using older items before newer items. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which term best describes the detailed arrangement of kitchen equipment, floor, and counter space? Design Layout Product flow Traffic flow

The correct answer is B. Layout is the detailed arrangement of a building and its floor and/or counter space and design refers to the overall space planning. How product flows through the kitchen and the amount of traffic in the kitchen are both considered when the layout is done. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: 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 4.6? Boiling water canning Pressure canning Steam canning Oven method canning

Q. Which of the following statements is valid regarding the use of nutrition labels in a restaurant? All items are now required to bear a Nutrition Facts label. An item listed as "low fat" on the menu must be substantiated upon request. Items at a restaurant are exempt from providing nutrition information. Only restaurants with more than 10 establishments are required to provide nutrition information.

The correct answer is B. Per the FDA's guidance on labeling, an item listed as "low fat" on a restaurant menu must be substantiated upon request.

Q. The Student Dietetic Association is having a smoothie tasting event. Each smoothie calls for a number 4 scoop of Greek yogurt, number 8 scoop of frozen strawberries, and a number 8 scoop of fresh blueberries. You anticipate 450 attendees at the event. How many gallons of Greek yogurt will you need? 28 gallons 29 gallons 112 gallons 113 gallons

The correct answer is B. Scoop sizes are based on the number of scoops it takes to fill a 32 fl oz container. A number 4 scoop holds 1 cup. For 450 attendees, 450 cups of Greek yogurt are needed. Since there are 16 cups in a gallon, divide 450 by 16 to get 28.12 gallons. To feed everyone, 29 gallons are needed.

A recipe requires 1½ pt of cleaned, sliced strawberries. The yield for strawberries is 91% and 1 cup of clean, sliced strawberries weighs 7 oz. At a minimum, how many pounds of strawberries need to be ordered? 1 1½ 2 2½

The correct answer is B. Since there are 2 cups in 1 pint, the recipe requires 3 cups of cleaned, sliced strawberries. Since 1 cup of clean, sliced strawberries weighs 7 oz, the recipe requires 21 oz. To calculate how many ounces of raw strawberries are needed, divide 21 oz by 0.91 to get 23 oz. Therefore, it will be necessary to buy 1½ pounds of strawberries (1 lb = 16 oz and 1½ pounds = 24 oz).

Q. The separation of a liquid from a gel—for example, when whey collects on the surface of yogurt—is known as condensation. syneresis. retrogradation. gelatinization.

The correct answer is B. Syneresis is characterized by separation. Water molecules are released and reordered in the amylose network.

If an assistant cook (AC) is unable to get to work and a subordinate on the kitchen staff is willing to assist but is not confident that they can assume all of the AC's responsibilities, what leadership style should the foodservice manager use? Telling Participating Selling Delegating

The correct answer is B. The Hersey-Blanchard leadership effectiveness model identifies participating style as a low-task, high-relationship style that emphasizes shared ideas and decisions. Mangers often use this leadership style with employees with low to moderate readiness to tackle assigned tasks.

In the receiving process, what step should be taken first? Send items to storage. Compare the purchase order and invoice. Reject the items. Inspect items against the invoice.

Q. A school foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service. What name is given to this type of foodservice operation? Conventional Ready prepared Commissary Assembly/serve

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

Q. Breastfed infants of mothers who consumed a vegan diet while pregnant would benefit from supplementation of what micronutrient? Niacin Calcium Vitamin B-12 Vitamin A

The correct answer is C. A pregnant or lactating woman who is consuming a vegan diet should be aware that her infant may develop vitamin B-12 deficiency, even if the mother seems healthy. A deficiency of this vitamin can cause irreversible nervous system damage.

Q. Which of the following helps maintain indoor air quality by removing grease, steam, smoke, and heat from the foodservice establishment? A properly installed sewage system. A properly installed plumbing system. A proper ventilation system. A cross-connection.

The correct answer is C. A ventilation system is the only option listed that addresses indoor air quality. The other systems are related to plumbing or water supply. National Restaurant Association Education Foundation. ServSafe Coursebook. 5th ed. Chicago: NRA; 2008:11-20. 11-21, 11-22, and 11-23.

Q. According to the Centers for Disease Control and Prevention's worst-case projection, what proportion of the US adult population will have diabetes by the year 2050? 15% 20% 30% 50%

The correct answer is C. Approximately 30% of the nation's adults are projected to have diabetes by 2050.

Q. What is the KEY element in disciplining employees? Identifying solutions to correct undesirable behavior Providing feedback Being consistent Identifying causes for unacceptable behavior

The correct answer is C. Consistency allows an employee to feel that any other employee would receive the same discipline for committing the same offense. Disciplinary action is the result of an employee's behavior and not personality conflicts. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Dietetics professionals may apply basic educational principles to program design. Which of the following is the best example of the application of consonance? Even though the basics of a heart-healthy meal plan are being explained in a group setting, each participant is given the opportunity to have personal questions answered. The successes that clients have had when following a reduced-sodium meal pattern are rewarded by the dietetics professional who gives away samples of salt-free seasoning packets. The dietetics professional explains and demonstrates proper procedures for portioning hot entrees for the tray line. The professional provides clients newly diagnosed with type 2 diabetes mellitus a way of monitoring the progress they are making with regard to controlling blood sugar levels.

The correct answer is C. Consonance is the fit between the program and the expected outcomes based on the objectives.

The correct answer is C. Consonance is the fit between the program and the expected outcomes based on the objectives. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.

Q. Choose the statement that best describes the function of copper. It is involved in taste perception. It is a component of the thyroid hormone. It is necessary for the formation of hemoglobin. It enhances insulin activity.

The correct answer is C. Copper helps the body make hemoglobin; serves as a part of many body enzymes; helps the body develop connective tissue, myelin, and melanin; and helps the body produce energy in the cells.

Q. Which term best describes the detailed arrangement of kitchen equipment, floor, and counter space? Design Layout Product flow Traffic flow

Q. Which of the following food additives does NOT have generally recognized as safe (GRAS) status? Sodium chloride Plant sterols Allspice Sucralose

The correct answer is D. Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA, unless the substance is generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use, or unless the use of the substance is otherwise excepted from the definition of a food additive.

Q. There are four National School Lunch Program (NSLP) menu planning options: NuMenus, Assisted NuMenus, Enhanced Food-Based, and Traditional Food-Based. When compared, there are many similarities as well as differences. Which of the following components is specific to the NuMenus planning option? Menus will meet the Dietary Guidelines for Americans. There is greater flexibility in menu planning. Compressive nutritional data are both quickly and readily available. The school district must have computer hardware and USDA nutrient analysis software.

The correct answer is D. Using the NuMenus (Nutrient Standard Menu Planning) system requires the district to have and use computer hardware and USDA-approved nutrient analysis software to perform nutrition analysis of each week's menu. Assisted NuMenus nutrient analysis may be done by another school, a consultant, or a school food co-op. Computers are not required in the Enhanced Food-Based or Traditional Food-Based systems. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which micronutrient enhances the absorption of nonheme iron? Calcium Copper Vitamin A Vitamin C

The correct answer is D. Vitamin C in amounts of about 75 mg can increase nonheme iron absorption.

Q. Pyridoxine is another name for ___________. vitamin C vitamin B1 vitamin B12 vitamin B6

The correct answer is D. Vitamin C is also know as ascorbic acid. Vitamin B1 is another name for thiamin. Vitamin B12 is another name for cobalamin. Vitamin B6 is another name for pyridoxine.

Q. Pyridoxine is another name for ___________. vitamin C vitamin B1 vitamin B12 vitamin B6

The correct answer is D. Vitamin C is also know as ascorbic acid. Vitamin B1 is another name for thiamin. Vitamin B12 is another name for cobalamin. Vitamin B6 is another name for pyridoxine. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. The biologically active hormone form of vitamin D is 7-dehydrocholesterol 25-hydroxyvitamin D D3 1, 25-dihydroxyvitamin D

The correct answer is D. Vitamin D is considered to be devoid of direct biological activity. It must be first hydroxylated in the liver by a 25-hydroxylase and then in the kidney by a 1 alpha-hydroxylase, which is responsible for the synthesis of the active metabolite 1,25-dihydroxyvitamin D.

Q. The biologically active hormone form of vitamin D is 7-dehydrocholesterol 25-hydroxyvitamin D D3 1, 25-dihydroxyvitamin D

Q. Which of the following measures of obesity correlate best with obesity-associated disease risk? BMI Skinfold thickness Abdominal body shape index Waist circumference

The correct answer is D. Waist circumference is the best correlate to obesity-associated disease risk.Skinfold thickness accuracy can vary greatly. BMI accuracy decreases with muscle wasting and increases based on muscularity, age, sex, and ethnicity. There is no abdominal body shape index that has been validated.

Q. Chin has written the following objective for her community nutrition program: "Women who are at least 60 years of age will perform at least 30 minutes of weight-bearing exercise three or more times per week." Which of the required components is missing from Chin's objective? Target population Time frame Action Measure of success

The correct answer is D. What it is (action), who it is (target), and when or time frame are all components of the objective. What is missing is the measure of outcome. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.

Q. The chef is preparing to make seasonal changes in the cafeteria menu and wants to make similar changes in the patient menu. How will this change help to control menu cost? Decrease food cost Decrease labor and/or production cost Optimize inventory and food usage All of the above

The correct answer is D. Whenever the cooking staff prepares similar foods for both the patients and the cafeteria (instead of different menu items), it decreases food cost (partly through decreasing food waste), decreases labor cost (it's quicker for a cook to prepare more of one menu item than two separate menu items), and optimizes inventory and food usage (fewer items in inventory). Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:191.

Q. What is the proper temperature for reheating TCS food for hot-holding? 135⁰F 145⁰F 155⁰F 165⁰F

The correct answer is D. You must reheat TCS food for hot-holding to an internal temperature of 165⁰F for 15 seconds. Make sure the food reaches this temperature within two hours from start to finish. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012:8-13.

What name is given to the purchasing document that is completed by the buyer and given to the supplier? FOB origin Purchase requisition Invoice Purchase order

The correct answer is D. A purchase order is completed by the buyer and lists the items to be purchased from the supplier. After the items are received, the supplier gives the buyer an invoice to request payment. A purchase requisition is an internal form used by a foodservice manager to request items from the purchasing manager or department within his or her facility. FOB origin means that the buyer takes ownership at the seller's location.

Which of the following can reduce overproduction? Accurate forecasting Small-batch cooking Freezing prepared items All of the above

In terms of illness and disease burden, the four most costly foodborne bacteria pathogens are salmonella, e. coli, listeria, and staphylococcus aureus. clostridium perfringens. clostridium botulinum. campylobacter jejuni.

The correct answer is D. Campylobacter jejuni is among the four most costly foodborne pathogens in terms of illness and disease burden. Campylobacter species are resistant to antibiotics and have been associated with a longer illness duration of illness, an increased risk of invasive disease and death, and increased health care costs. It was estimated in 2012 that the annual costs of campylobacteriosis in the United States total $1.7 billion. Clostridium perfringens and staphylococcus aureus are acquired via human contact, and botulism forms in and is contracted from improperly processed foods.

Q. Which of the following is the best example of when to use a regression analysis? What is the staff procedure for using hazardous cleaning materials? When are employees most likely to take vacation days? How long should employee probation last? Why was there a sales slump in July?

The correct answer is D. Companies often use regression analysis to understand and explain a phenomenon, predict what will happen in the future, or make a decision on an action to take. A regression analysis may help a company understand and explain why sales slumped in a specific time period.

Which of the following helps a facility simplify meal-ordering procedures while addressing inadequate options by adding menu options? Diet maximization Diet personalization Diet simplification Diet liberalization

The correct answer is D. Diet liberalization is essential in the registered dietitian nutritionist's assessment and evaluation process to determine the least restricted therapeutic and texture-modified diet order for a patient. The benefits of liberalizing diets include the following: Increased patient food and beverage choices Simplified meal-ordering procedures Improved dining experience Improved flavor and acceptance of foods served Added options to address inadequate intake Simplified foodservice Decreased potential meal service errors Streamlined guidance on diet definitions (who can have what foods/fluids) Increased staff time for calm interaction during meal selection and service Additional supports for a successful survey process

Q. What is a major benefit of food composting in a foodservice organization? It reduces labor needs and, in turn, costs It complies with federal waste management regulations It effectively repurposes equipment that has been replaced It yields a natural soil additive while reducing waste

The correct answer is D. Food composting yields a natural soil additive while reducing waste.

How is point of purchase defined in terms of where nutrition information is presented? On a menu board Within 20 feet of the cashier At a food stall Within 5 feet of the cashier

The correct answer is D. Nutrition information at point of purchase is presented within 5 feet of the cashier. Nutrition information on a menu board or at a food stall is presented at point of decision.

Q. Which of the following is the best option to serve unpasteurized eggs to older adult patients in a nursing home? Freshly cracked sunnyside up Tiramisu Mousse Cake

The correct answer is D. Older adults in nursing homes are at high risk for foodborne illness because their immune systems are compromised. Unpasteurized shell eggs may be used if the dish will be cooked all the way through, such as in a cake. Use pasteurized eggs when dishes containing eggs will be served raw or undercooked, such as tiramisu, mousse, or over-easy eggs.

Q. What is another name for high-pressure processing? Ohmic heating Irradiation Pulsed light Pascalization

The correct answer is D. Pascalization, or high-pressure processing, is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.

Q. Which of the following viruses is the most common cause of sporadic cases and outbreaks of foodborne illness? Hepatitis A Hepatitis E Rotovirus Norovirus

The correct answer is D. Public awareness of the causes of norovirus has increased and reporting may account for part of the increase in norovirus outbreaks.

What is the legal threshold for requiring a restaurant to post calorie information on menus? The restaurant operates locations in two or more states The restaurant could be categorized as a fast casual or quick service restaurant The restaurant was new after the law passed, while existing restaurants are exempt The restaurant is part of a chain with at least 20 locations

The correct answer is D. Since May 2018, any restaurant or similar retail establishment part of a chain with 20 or more locations has been required to post calorie information on menus. These restaurants must be doing business under the same name and the menu offerings must be substantially similar at all locations.

Which of these symptoms should be the most concerning to a foodservice establishment and lead to excluding an employee from working? Sore throat Coughing Nausea Jaundice

The correct answer is D. Sore throat, coughing, and nausea are not necessarily indicative of transmittable disease and are not necessarily reasons to exclude a worker. The most concerning symptoms for foodservice establishments should be vomiting, diarrhea, sore throat with fever, infected cuts and burns with pus on hands and wrist, and jaundice. Jaundice is a symptom of hepatitis A, which is highly contagious and can be transmitted via food and beverage. More specifically, the virus can be transmitted if small, undetected amounts of stool from an infected person contaminate food or drinks.

Q. Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and filet mignon. The number of each item sold the last time this menu was offered was 76, 118, 96, and 154, respectively, for a total of 444 entrees sold. For the past five Fridays, the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next Friday, how many portions of roast beef will be forecasted? 101 98 94 95

The correct answer is D. Step 1 Determine the average number of entrees sold over the past 5 weeks 447 + 423 + 437 + 444 + 429 = 2180 2180 total entrees/5 weeks = 436 entrees/week Step 2 Calculate the popularity index for roast beef based on the entrée count the last time the menu was offered 96/444 = 21.6% Step 3 Determine the amount of roast beef using the popularity index and the average number of entrees over the past 5 weeks .216 x 436 = 94.176 Step 4 The answer needs to be a whole number, and 94 is not enough portions, so round up to 95.

Which of the following modifications was included when the US Department of Agriculture/Food and Nutrition Service released the Nutrition Standards in the National School Lunch and School Breakfast Programs in 2012? A. Any type of grain is acceptable within specific serving sizes B. Offer fruit at breakfast once per week C. Offer dark green, red/orange, and beans/legume subgroups of vegetables on a daily basis D. Offer vegetables at lunch daily

The correct answer is D. The 2012 update to the Nutrition Standards in the National School Lunch and Breakfast Programs included a revision from four meal plan options to one option with the following requirements: * Both fruit and vegetables served at lunch daily *Daily servings of fruit and vegetables increased *Dark green and red/orange vegetables and beans/legumes served weekly *Servings of bread and grains increased *Whole grains used for all grain servings *Only nonfat or 1% milk served *Targets for kilocalories, sodium, and fat content of meals established

Q. A whole, bone-in ham weighs 18 lbs as purchased (AP) has an edible portion yield (EP) of 56%. Each ham costs $32.94. What is the invoice cost to serve 85 lbs of cooked, sliced ham? $155.55 $223.99 $277.78 $296.46

The correct answer is D. To get the edible portion yield per ham, multiply 18 lbs AP x 56% EP yield =10.08 lbs edible portion. To serve 85 lbs of cooked, sliced ham, you would need to purchase 9 hams. Then multiply the cost of the ham $32.94 x 9 hams = $296.46

Q. As a manager, you were instructed to prepare a budget without relying on the figures from previous years. This is known as a top-down budget. bottom-up budget. baseline budget. zero-based budget.

The correct answer is D. A top-down budget is prepared by top management and given to each operating units. In a bottom-up budget, individual units prepare their own budget that is then sent to upper management. A baseline budget starts with the previous budget and adjusts for current conditions. A zero-based budget starts with no previous figures before costs, outlay, and inflows are determined. Keiser J, DeMicco F, Grimes R. Contemporary Management Theory. 4th ed. Upper Saddle River, NJ: Prentice Hall; 2000.

Q. What production forecasting method would be used if an assumption was made that actual occurrences follow an identifiable pattern over time? Exponential smoothing Moving average Linear regression Both A and B

The correct answer is D. According to Gregoire and Spears, "The frequently used time series forecasting model involves the assumption that actual occurrences follow an identifiable pattern over time." Options A and B are examples of times series models. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:173.

What is a practical and sustainable way to prevent cuts and lacerations for employees in a foodservice operation? Remove all steak knives from dining service Order all fruits and vegetables pre-cut from the supplier Replace all glassware with disposable plastic drinkware Require use of plastic scoop for filling glasses with ice

The correct answer is D. Using glassware to scoop ice can lead to chips that can cut foodservice staff or customers, so a metal or plastic scoop is an effective preventive measure. Although the other answer options may help to avoid cuts and lacerations in the foodservice environment, they would not be sustainable nor practical for most establishments.

The chef is preparing to make seasonal changes in the cafeteria menu and wants to make similar changes in the patient menu. How will this change help to control menu cost? Decrease food cost Decrease labor and/or production cost Optimize inventory and food usage All of the above

The total value of food in inventory on March 1 is $8,327. The facility purchased $3,200 of food during the month of March. April 1 inventory is $6,800. What is the cost of food available for the month of March? $4,727 $6,800 $11,527 $15,127

The cost of food available for March is the inventory on March 1 ($8,327) added to the amount purchased during March ($3,200), which totals $11,527.

What trend is thought to have the most important consequences for future community nutrition practice?

The deteriorating global environment indicators such as climate change, degradation of topsoil, and increased use of many chemical pollutants

A foodservice operation's Net Profit is $41,137, Cost of Goods Sold is $145,350, Average Inventory Value is $7,330, and Total Meals Served Per Day is 200. What is the inventory turnover rate?

The inventory turnover rate is determined by dividing the cost of goods sold by the average inventory value. $145,350/$7,330 = 19.83.

What is the purpose of an air gap?

To prevent contaminated water from entering the potable water system An air gap is the space that separates a potable water supply outlet from a potentially contaminated water source.

What is the mission of WIC?

To provide nutritious foods, nutrition education, and health referrals to low income women and children age 5 and younger The stated mission of the Special Supplemental Program for Women, Infants, and Children is "to safeguard the health of low-income women, infants, and children up to age 5 who are at nutrition risk by providing nutritious foods to supplement diets, information on healthy eating, and referrals to health care."

*Which of the following is an example of a climacteric fruit?* -Grapefruit -Pomegranate -Pineapple -Tomato

Tomato

Using popularity index to forecast future needs If you expect to serve 300 customers next Friday, how many servings of carrots can you expect to serve? Friday... Broccoli: 82 Green beans: 33 Carrots: 89

Total = 204 89 / 204 = 43% 300 expected x 0.43 = 129 expected servings

Labor costs for a roast beef dinner were $764, operating costs were $129, profit was $210, and the cost for food for the event was $895. Of the total production costs, what percent was spent on food?

Total production costs include the cost of food, labor and overhead/operations costs. These costs include taxes, utilities, maintenance, etc. Profit is not included in the calculation as it is not a production cost. $895/($895+$764+$129)= $895/1788=.5005 = 50%

Which of the following government agencies is responsible for setting the quality standards for fresh fruits and vegetables, meat, dairy, and eggs?

USDA

What name is given to standard methods of accounting and presentation of financial statements that provide comparability of financial data within an industry?

Uniform system of accounts

What name is given to standard methods of accounting and presentation of financial statements that provide comparability of financial data within an industry?

Uniform systems of accounts

What name is given to standard methods of accounting and presentation of financial statements that provide comparability of financial data within an industry?

Uniform systems of accounts Explanation: A balance sheet is a statement of assets, liabilities, and business capital. Common-size statements are presented as percentages instead of dollar amounts, while cost accounting can be defined as recording all the costs associated with doing business. Uniform systems of accounts represent standard methods of accounting within an industry.

To avoid contracting Listeria monocytogenes, pregnant women should avoid

Unpasteurized milk and cheese

Oxidative rancidity damages which type of fats

Unsaturated fats

Which of the following represents a legal basis for dismissal, depending on company policy?

Using Instagram and Twitter while at the workplace Employers have the legal right to bar use of social media at the workplace and could legally dismiss staff who violate this rule. However, posting comments on company review sites and airing grievances to other coworkers, so long as the complaints are related to employment terms and conditions, are forms of protected speech and employers do not have the legal right to terminate an employee for these behaviors.

A hospital foodservice uses the FIFO inventory method. On May 1, the hospital purchased 3 cans of pears at $6.66 each. On May 15, they purchased 6 cans of pears at $6.72 each. On May 31, they purchased 9 cans of pears at $6.78 each. When inventory was checked on June 1, it was determined that 12 cans of pears had been used. What is the cost of goods sold (COGS) for the 12 cans of pears?

Using the first in, first out (FIFO) method, the cost of the older cans is used first. The 3 cans purchased at $6.66 on May 1 were used first; then the 6 cans purchased at $6.72 on May 15 were used; then, finally, 3 additional cans that had been purchased at $6.78 on May 31 were used. The total COGS for the 12 cans used is $80.64. (3 x $6.66) + (6 x $6.72) + (3 x $6.78) = $80.64

Value analysis aims to maintain the quality and effectiveness of an existing product or service while seeking to minimize locked-in costs by determining if there are any unnecessary costs in designs, materials, processes, and systems. Make-or-buy decisions involve making a strategic choice between producing an item in-house or buying it from an outside supplier. Can cutting investigates the value of a product. Value-added research is used to estimate or quantify essential attributes of a good or service with the goal of emphasizing the attributes that enhance customer appeal and reducing or eliminating the attributes that do not.

Bacteria linked to oysters

Vibrio vulnificus

What bacteria is commonly linked to oysters from contaminated water?

Vibro vulnificus

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?

Visiting similar facilities to see equipment, workflow, and service

A pregnant woman should avoid supplementation of which of the following nutrients?

Vitamin A A pregnant woman should avoid excessive intake of vitamin A, as it appears to cause birth defects. Prenatal vitamins and food sources should provide sufficient vitamin A. Vitamin B6, which may be taken for morning sickness, is water soluble and supplements within limits (100 mg) are generally safe. Folic acid and iron should be increased during pregnancy.

A pregnant woman should avoid excessive intake of which nutrient?

Vitamin A (can cause birth defects)

*Breastfed infants of mothers who consumed a vegan diet while pregnant would benefit from supplementation of what micronutrient?* -Niacin -Calcium -Vitamin B-12 -Vitamin A

Vitamin B-12

*Taking folate supplements that exceed recommendations might mask deficiency of which of the following nutrients?* -Magnesium -Vitamin D -Vitamin B12 -Calcium

Vitamin B12

Intrinsic factor is required for the absorption of which vitamin?

Vitamin B12

*A patient presents with lesions on his gums and pinpoint hemorrhages on his skin. What vitamin is this patient most likely deficient in?* -Thiamin -Magnesium -Vitamin C -Selenium

Vitamin C

Which micronutrient enhances the absorption of nonheme iron?

Vitamin C

*Which of the following would be considered an antecedent in the ABC framework used by behavioral scientists?* -Eating an extra-large container of popcorn at the movies -Enjoying the company of others while eating out -Sampling most of the items at a restaurant that serves buffet style -Watching a TV commercial advertising burgers

Watching a TV commercial advertising burgers

When performing nutrition screening of pediatric patients, what would identify a patient at risk according to the Centers for Disease Control and Prevention growth chart?

Weight for length/height below the 3rd percentile

Providing advice and information can be a component of a successful patient interaction. Under what circumstances is it appropriate to provide advice or information?

When the RDN has asked for permission from the client or if the client requests it Asking permission is a powerful request and places the patient in an autonomous position and readies them to be more receptive to information.

In what situation does Joint Commission require the performance of a nutritional assessment or screen?

When warranted by the patient's needs or condition

Which of the following programs was designed to determine the burden of foodborne disease in the United States, monitor trends of specific foodborne illnesses over time, attribute the burden of foodborne illness to specific foods and settings, and develop and assess interventions to reduce the burden of foodborne illness? PulseNet FoodNet EHS-Net FightBac!

While all of the potential answers were programs initiated by the Food Safety Initiative, the role of FoodNet is described in the question. PulseNet is a database used to determine whether an outbreak is occurring by using molecular surveillance, EHS-Net is a collaborative forum of environmental health specialists, and FightBac! provides consumer education.

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?

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.

The DTR receives information from the patients about food temperatures. The line cooks receive information from the RD about recipe modifications. The dish room provides information for the health inspector. Are these interactions examples of feedback?

Yes, because feedback can be from the internal and external environments. Explanation: 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 and providing information to the health inspector to give external feedback.

1. Conduct a Hazard Analysis

You must determine the food safety hazards and then identify the preventive measures the plant can then apply to control these hazards. Potential hazards associated with a food could be biological, such as microbe, or chemical, or they could be physical.

4. Establish Monitoring Procedures

You must establish a procedure to monitor the control points. Monitoring activities are necessary to ensure that the process is under control at each critical control point.

Which nutrient intake should be screened in older adults to identify susceptibility to infection?

Zinc

Which of the following provides the least constructive information to someone being disciplined?

`Providing general advice The purpose of disciplining is for a manager to provide constructive information to help subordinates become aware of how their actions affect the organization's system. The goal is to provide maximum information with minimum threat. Providing advice is not constructive. Feedback should focus on concrete ideas and specific information, not general advice.

Q. How should an ice machine be handled after a power outage? Discard all ice, clean with bleach, and run and discard the ice through three cycles Discard all ice, clean with dish soap, and run and discard the ice through one cycle Discard all ice, clean with vinegar, and proceed with normal use Discard all ice, wipe down interior surfaces with a dry cloth, and proceed with normal use

`The correct answer is A. After a power outage, discard all ice in ice machines; clean and sanitize (1 tablespoon of bleach per gallon of potable water) the interior surfaces; run the ice through three cycles; and discard ice with each cycle.

A foodservice facility posted signs indicating that all employees must wash hands before returning to the production area after a break. This is referred to as

a policy. Explanation: Policy indicates what should be done whereas a procedure indicates how it should be done. There is no such thing as foodservice law. A single-use plan is not applicable in this context.

The management functions of planning, organizing, and staffing:

are used to coordinate subsystems to achieve objectives. Explanation: Management functions include planning, organization, staffing, directing, and controlling used to manage the operation including human resources, finance, and marketing (which are subsystems)

Which of the following lunch menus reflect proper menu planning principles related to visual presentation? A. Steamed haddock, rice, roasted cauliflower, vanilla frozen yogurt with fresh pineapple B. Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries C. Grilled chicken breast, mashed potatoes, steamed parsnips, lemon sorbet D. Meatballs, tiny whole potatoes, brussels sprouts, fresh bing cherries

b The meal in option "B" (baked pork chop, sauteed broccoli, rice pilaf, vanilla frozen yogurt with strawberries) shows the best use of color in a lunch meal, as well as a variety of flavors, textures, consistency, and food shapes that are balanced. The meal is very colorful and the foods complement each other and employ a variety of cooking methods. The meals in options "A" and "C" are mostly white in color and not as visually appealing. The meal in option "D" has color but all the foods have the same shape (round).

Q. Which of the following refers to McGregor's theory X? Most people not only accept but seek responsibility. Exerting physical and mental effort at work is as natural as play or rest. Most people will exercise self-control to achieve an organizational objective. Most people dislike work and will avoid it if possible.

The correct answer is D. According to McGregor's theory, most employees must be controlled, directed, and coerced; they have little ambition, dislike work, are irresponsible, and will avoid work if possible. Options A, B, and C refer to the tenets of theory Y. Payne-Palacio J, Theis M. Foodservice Management Principles and Practice. 12th ed. Upper Saddle River, NJ: Prentice Hall; 2012.

Q. What should you do when a food item is not at proper temperature when it is brought to the service line? Serve the food within 1 hour. If it has been less than 2 hours since it was prepared, throw it out. If it has been less than 2 hours since it was prepared, reheat it to the proper temperature. None of the above.

The correct answer is C. If food was prepared less than 2 hours ago, reheating it to the proper temperature is considered a correct action in a HACCP plan. USDA's Food Safety and Inspection Service (FSIS). Kitchen Companion: Your Safe Food Handbook. Available at: http://www.fsis.usda.gov/PDF/Kitchen_Companion.pdf#. Accessed December 29, 2016.

Q. Approximately how many grams of fat would be contained in an 800 kcal meal that provides 50% of the energy from carbohydrates, 20% from protein, and the remainder from fat? 89 240 27 296

The correct answer is C. If the meal contains 50% carbohydrate and 20% protein, then the meal contains 30% (0.30) fat. 800 kcal x 0.30 = 240 kcal from fat. 240 kcal ÷ 9 kcal per gram of fat = 26.66 or 27 g fat.

Q. In conducting a value analysis, the production manager should bear in mind that all the following are true EXCEPT: price is only one factor to be considered. standards of quality vary. product improvements are always cost effective. many factors can affect value.

The correct answer is C. Improving the quality of a product may cost more. It may not be worth the added cost and may not affect the overall value. Even if the product costs more, it may have little or no added value. Keiser J, DeMicco F, Grimes R. Contemporary Management Theory. 4th ed. Upper Saddle River, NJ: Prentice Hall; 2000.

Q. The term for a menu style that has all components of a meal priced individually is __________. prix fixe table d'hôte à la carte family style

The correct answer is C. In an à la carte menu, items are priced individually. A table d'hôte menu, also called prix fixe menu, is a complete meal at a fixed price. Family style is a style of serving food and has nothing to do with pricing. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. One of a teacher's functions in andragogy is to_____. serve as a role model structure content serve as facilitator arrange for reinforcement

The correct answer is C. In practical terms, andragogy means that instruction for adults needs to focus more on the process and less on the content being taught. Strategies such as case studies, role playing, simulations, and self-evaluation are most useful. Instructors adopt a role of facilitator or resource rather than lecturer or grader.

Q. One of a teacher's functions in andragogy is to_____. A. serve as a role model B. structure content C. serve as facilitator D. arrange for reinforcement

Q. CDR's Essential Practice Competencies specify what every registered dietitian nutritionist should be able to do _____. prior to beginning supervised practice. before graduating from an accredited DPD. when completing a supervised practice experience. following completion of the first 3 years of professional experience.

The correct answer is C. Individuals are expected to develop competence to practice dietetics through a supervised practice component in programs accredited or approved by ACEND. Competency statements specify what every registered dietitian nutritionist should be able to do at the beginning of his or her practice career. The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the level indicated. Commission on Dietetic Registration. Essential Practice Competencies for the Commission on Dietetic Registration's Credentialed Nutrition and Dietetics Practitioners. Available at: https://admin.cdrnet.org/vault/2459/web/files/FINAL-CDR_Competency.pdf. Accessed December 22, 2016

Q. This agency oversees voluntary inspections and grading of fish and fish products. Department of the Treasury Food and Drug Administration (FDA) US Department of Commerce (USDC) US Department of Agriculture (USDA)

The correct answer is C. Inspection of fish and fish products, which are not subject to mandatory grading, is overseen by the USDC's National Marine Fisheries Service.

Q. What characteristic is KEY to an efficient and effective system? Continuous response and adaptation to the system Flow of resources Interdependency of parts Achievement of subunit objectives

The correct answer is C. Interdependency of units allows for interaction among units and continual relationship with others. An effective system requires integration of units and interdependency. 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 not a quality measure of eggs? A. Yolk appearance B. Albumen appearance C. Ounces per egg D. Shell appearance

The correct answer is C. Interior egg quality is based on air cell size, albumen quality, yolk quality, and the presence of blood or meat spots. Shell quality is determined by stain, adhering dirt or foreign material, egg shape, shell texture, ridge, and shell thickness. Weight per egg is not a consideration. Food and Agriculture Organization of the United Nations. Egg Marketing. Chapter 2: Marketing Quality Eggs. Available at: http://www.fao.org/docrep/005/Y4628E/y4628e04.htm.Accessed December 13, 2016.

Q. The primary substance required for the structure of gels in jams and jellies is acid sugar pectin water

The correct answer is C. Pectin is used in food, particularly jams and jellies, as a gelling agent. Pectin has the ability to cross-link to form a pectin gel and these cross-linked molecules form a solid phase where liquid remains trapped. Hydrogen bonding between these molecules results in a product that is semi-firm and spreadable.

Q. Which of the following verbs is the best choice when writing a performance objective? Know Appreciate Recommend Understand

The correct answer is C. Performance must be measurable. Of all the options listed, "recommend" is the only activity that can be quantitatively measured. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:244.

Q. Comprehensive menu planning is a data-supported process. A reliable quantitative method of assessing menu item acceptability is observation. self-reported consumption. plate waste. patient surveys.

The correct answer is C. Plate waste—the amount of food left on a plate, which is often weighed—is the most reliable quantitative method of assessing menu item acceptability. Observation, self-reported consumption, or patient surveys can give clues about menu item acceptability but these approaches are not as reliable as measuring actual plate waste. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. When cooking poultry, it should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 165°F for 15 seconds. 165°F for 20 seconds.

The correct answer is C. Practitioners should know safe cooking temperatures. The safe cooking temperature for chicken is 165°F for 15 seconds.

Q. For a food that contains less than 50% calories from fat, how many fewer calories should it contain to be considered a "light" or "lite" food? At least 25% few calories than the typical food Less than 5 calories One-third fewer calories Up to 40 calories

The correct answer is C. The FDA's rule is that if less than 50% of calories are from fat, fat must be reduced at least 50% or calories reduced at least 1/3 per RACC

Q. Temperatures for the danger zone include which of the following according to the FDA Food Code? 40°F to 125°F 40°F to 145°F 41°F to 135°F 41°F to 165°F

The correct answer is C. The Food Code temperature guideline of 41°F to 135°F is based on research studies in food safety. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following statements about the intensive behavioral therapy (IBT) benefit for obese Medicare Part B beneficiaries is true? Coverage for the benefit is granted in most care settings. In order to qualify, the beneficiary's BMI must be greater than 40. Continued treatment for obesity is contingent on weight loss assessed at the seventh month of treatment. RDNs may provide the service and bill Medicare using a unique physician identification number.

The correct answer is C. The IBT bill is very clear that the benefit can only be provided by a physician (as of April 2013). It is true that qualifications are specific about BMI and the appropriate setting for receiving this benefit and treatment length is contingent on progress. Academy of Nutrition and Dietetics. Meeting the Need for Obesity Treatment: A Toolkit for the RD/PCP Partnership. Chicago, IL: Academy of Nutrition and Dietetics; 2012:3-6.

Q. Approximately how many servings of milk would a woman 53 years of age need to consume to meet her RDA for calcium? 2 cups 3 cups 4 cups 5 cups

The correct answer is C. The RDA for women aged 51 and older is 1,200 mg calcium daily. Plain yogurt has 450 mg calcium/cup and would require 3 cups to meet the RDA. Milk has 300 mg calcium/cup and would require 4 cups to meet the RDA.

Q. Approximately how many servings of milk would a woman 53 years of age need to consume to meet her RDA for calcium? 2 cups 3 cups 4 cups 5 cups

Q. Which of the following is true of the Academy's Standards of Practice in Nutrition Care? They are common to all registered dietetics professionals. They are supported by data contained in the Academy's Evidence Analysis Library. They evolved following the granting of Medicare Medical Nutrition Therapy Benefit Provider Status to RDNs. They evolved independently of the Accreditation Council for Education in Nutrition and Dietetics core educational competencies.

The correct answer is C. The Standards of Practice evolved from the need to describe competencies in practice for RDNs when they were granted Medicare MNT benefits and adopted the Nutrition Care Process model.

Q. According to regulations, what is the most caffeine that can be in a 12-oz serving of soda pop? 21 mg 55 mg 71 mg 100 mg

The correct answer is C. The US Food and Drug Administration (FDA) regulates caffeine in soda. A 12-oz can cannot exceed 71 mg caffeine.

Q. Which statement best describes the "A" component of the PDSA performance improvement model? Determine how changes will be implemented Implement the intervention Determine the impact of the intervention Maintain and continue improvement

The correct answer is D. Maintaining and continuing improvement is included in the A component of the PDSA model. Determination of how changes will be implemented is part of P, implementation of the plan is included in D, and determination of the impact of the plan is included in S. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Which of the following phrases is the best example of how a dietetics practitioner should reiterate to the client information about his or her dietary intake of calcium? A. "The amount of calcium you eat is low." B. "Your dietary intake of calcium increases your risk for developing osteoporosis." C. "You eat one serving of a calcium-rich food each day and the experts tell us to eat three." D. "People who eat one serving of a calcium-rich food each day are at an increased risk for osteoporosis."

The correct answer is D. Making a general response is less accusatory. This response shows that, in general, all individuals with limited calcium intake—not just the client—are at increased risk. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 5th ed. Belmont, CA: Wadsworth; 2009:544.

Q. Which of the following viruses is the most common cause of sporadic cases and outbreaks of foodborne illness? Hepatitis A Hepatitis E Rotovirus Norovirus

The correct answer is D. Public awareness of the causes of norovirus has increased and reporting may account for part of the increase in norovirus outbreaks. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

Q. The pathway of glucose to pyruvate during anaerobic conditions results in acetyl CoA. carbon dioxide. fatty acids. lactic acids.

The correct answer is D. Pyruvate converts to lactate in the absence of oxygen and converts to acetyl-CoA in the presence of oxygen.

Q. The pathway of glucose to pyruvate during anaerobic conditions results in acetyl CoA. carbon dioxide. fatty acids. lactic acids.

The correct answer is D. Pyruvate converts to lactate in the absence of oxygen and converts to acetyl-CoA in the presence of oxygen. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Thomson Wadsworth; 2015:205.

Q. This type of menu provides two or more choices for each category of food offered. Single-use menu Static menu Cycle menu Selective menu

The correct answer is D. Single-use menu is only used once; static menu offers same choices each meal; cycle menu repeats menus on a predetermined basis. Selective menu provides two or more choices for each category of food. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011.

Q. Which additive used in smoked and cured meats forms a color pigment that may oxidize to an undesirable yellow or greenish color when exposed to oxygen and light? Sodium hydroxide Propyl gallate Potassium alginate Sodium nitrate

The correct answer is D. Sodium nitrate (NaNO3) is a food preservative used for meat. Nitrates are used in curing, which is a broad category of techniques for preserving foods, mainly meat and fish, that involve the use of salt, sugar, or some form of dehydration. It may oxidize to a yellow or greenish color when exposed to oxygen and light.

Q. Employees should be excluded from working in any type of foodservice establishment if they have any of the following symptoms: nausea, vomiting, diarrhea. vomiting, jaundice, coughing. sore throat, vomiting, diarrhea. vomiting, diarrhea, jaundice.

The correct answer is D. Sore throat, coughing, and nausea are not reasons to exclude a worker. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. Which of the following foods is the best source of omega-3 fatty acids? Olive oil Shrimp Avocado Sardines

The correct answer is D. Sources of omega-3 fatty acids include fatty fish, such as salmon, tuna, and halibut; some plants; and nut oils.

Q. Which of the following foods is the best source of omega-3 fatty acids? Olive oil Shrimp Avocado Sardines

The correct answer is D. Sources of omega-3 fatty acids include fatty fish, such as salmon, tuna, and halibut; some plants; and nut oils. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. Which of the following is NOT important when facility menu planning? Staff Region Food availability None of the above

The correct answer is D. Staff (skills and abilities as well as workload), region (regional food preferences), and food availability must be considered when planning menus, so the correct answer is none of the above. McCaffree J. Facility menu planning step by step. J Am Diet Assoc. 2009;109(8):1337-1340.

Q. Which of the following elements is NOT part of the Institute of Medicine's (IOM) framework for health care quality? Patient-centered Equitable Timely Focused on choosing a process to improve

The correct answer is D. The IOM defines health care quality as care that is patient-centered, equitable (no disparities), timely, safe, effective, and efficient. Selection of a process that needs improvement is a component of a quality improvement program. Agency for Healthcare Research and Quality. Talking Quality: Guidance for Sponsors of Consumer Reports on Health Care Quality. Available at: http://www.ahrq.gov/professionals/quality-patient-safety/talkingquality/index.html. Accessed December 12, 2016.

Q. Which of the following is an example of the Hawthorne effect? A. "Chloe has always thought that she caught fewer colds when she remembered to take her zinc supplements, so she is pleased to be in a study now to determine the impact of zinc supplements on one's susceptibility to colds. She is sure that the supplement she is taking is helping her avoid catching colds." B. "Pat, a researcher for a number of clinical trials, has reviewed preliminary results from a study of the effects of caffeine on sleeplessness. The data indicate that the findings may be inconclusive so Pat has asked that the interview questions be revised to make it possible to identify what may be more subtle effects of caffeine." C. "Emma is participating in a study of the impact of artificially sweetened cold drinks on appetite. She believes that she is in the control group so she plans to report that the beverage she drinks does not affect her appetite." D. "Because Raul is in a study to determine the impact of eating breakfast on one's ability to achieve faster times in track and field events that include 'sprinting' periods, he is skipping breakfast less often."

The correct answer is D. The Hawthorne effect is a term referring to the tendency of some people to work harder and perform better when they are participants in an experiment or program. The individuals may change their behavior due to the attention they are receiving rather than because of any manipulation of independent variables.

Q. US Fancy is a quality designation used for _____. processed cheese products. milk and dairy products. eggs. fruits and vegetables.

The correct answer is D. US Fancy means premium quality. US Fancy fruits and vegetables are of more uniform shape and have fewer defects than US No. 1.

Q. Which ratio is designed to examine how effectively an organization is utilizing its assets? Assets to liabilities Debt to equity Inventory turnover Break-even point

The correct answer is C. The assets-to-liabilities ratio calculates the percentage of assets provided by debt. The debt-to-equity ratio tells what percentage of the company's assets are funded by shareholders' equity and debt. The break-even point is where expenses and revenue are equal. Effective use of inventory assets is reflected in the inventory turnover ratio. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Rickets is a result of which vitamin deficiency? Vitamin A Vitamin C Vitamin D Vitamin K

The correct answer is C. The most obvious sign of vitamin D deficiency is abnormality of bones. Rickets is caused by vitamin D deficiency and is characterized in children by bowed legs from bones too weak to support the body weight and a protruding belly that results from lax abdominal muscles.

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°

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 quickly lost, and flavor and texture are compromised. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. If the tool that the dietitian is using to measure food intake is reliable, it means that the tool _____. produces a cost-benefit ratio that is higher than the established limits offers the amount of factual information needed provides consistent and accurate results each time it is used produces a cost-benefit ratio that is within the defined parameters

The correct answer is C. The reliability of an assessment tool is the extent to which it consistently and accurately measures learning. When the results of an assessment are reliable, we can be conﬁdent that repeated or equivalent assessments will provide consistent results.

Q. The foodservice manager has determined that the desired percentage for food cost should be 34%. Using the factor pricing method, what would be the markup for the pasta primavera if the recipe cost is $2.65 raw food cost/portion? 2.94 3.55 5.59 7.79

The correct answer is D. 100/Desired food cost % = cost factor 100/34 = 2.94 Raw food cost x cost factor = markup $2.65 x 2.94 = $7.79 Payne-Palacio J, Theis M. Introduction to Foodservice. 11th ed. Upper Saddle River, NJ: Prentice-Hall; 2008.

Q. To keep the menu interesting to the students, The Parkway School Foodservice menu items are rotated on a monthly basis. This menu type is classified as a: static menu. single-use menu. school lunch program menu. cycle menu

The correct answer is D. A cycle menu offers different food choices every day on a weekly, monthly, or other basis. Static menus do not change day to day and single-use menus are only used once. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What name is given to the purchasing document that is completed by the buyer and given to the supplier? FOB origin Purchase requisition Invoice Purchase order

Q. What is the significance of a safe work environment? Decreases cost through decreased use of workman's compensation Demonstrates caring for employees Decreases cost through decreasing lost workdays All of the above

The correct answer is D. A safe work environment is where management cares about employee and works to educate employees on safe work practices. This will result in decreased lost workdays and workman's compensation costs. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:294-295.

A supervisor noted that the quality of work produced by an employee was declining because of excessive tardiness. The best initial course of action would be to

issue a verbal warning to the employee. Explanation: Transferring the employee to another position does not guarantee improved quality or punctuality. There was no indication that the employee work hours decreased to necessitate a change in employment status. Reporting the employee to the facility manager gives the impression that the supervisor cannot do his or her job. The supervisor should be able to document that the employee was given a verbal reprimand before further actions can be taken.

When utilizing support personnel in the delivery of customer-centered care, the Academy of Nutrition and Dietetics Standards of Professional Performance state that the registered dietitian nutritionist is expected to utilize support personnel in accordance with

law, regulations, and organization policies

Which of the following ratios indicates an organization's ability to meet current financial obligations?

liquidity Both of these programs serve children, adolescents, and other age groups and provide commodity foods that serve meals. The Emergency Food Assistance Program does not distribute to individual households.

Which of the following disease states may require a fluid restriction?

liver disease with ascites, chronic renal failure, congestive heart failure. All of the disorders listed feature abnormal levels of Na and K so fluids must be restricted to help reduce edema and other forms of fluid retention.

A group of RDNs meets with a member of the legislature to encourage her support for an important nutrition issue. This activity is known as:

lobbying

Vision problems in older adults may be due to dietary factors such as

low intake of antioxidant nutrients

The city manager wants to be sure that the tool the community nutritionist is using to collect data about the use of dietary supplements has validity. In order to ensure that the instrument is valid, the nutritionist needs to choose an instrument that:

measures accurately what it is intended to measure

An instrument to collect data on the use of dietary supplements would be viewed as valid if it

measures accurately what it is intended to measure The defining feature of validity is whether the instrument accurately measures what it intends to measure. In contrast, reliability indicates that an instrument will provide similar results when used multiple times for the same measurement (but the information may not necessarily be accurate).

When determining presentation of items on a printed menu, considerations are taken for their position on the menu. Items you wish to sell more of should be placed so that they are the first or last thing a customer sees. This positioning strategy is the science of

menu psychology

On a printed menu, items that management wishes to sell more of should be placed so that they are the first and/or last thing a customer sees. This positioning strategy is the science of

menu psychology. Menu psychology is an examination of how to design a menu to influence what customers pick to eat.

According to the AND, each registered dietitian is expected to promote public access and referral to credentialed dietetics practitioners for quality food and nutrition programs and services by:

monitoring the effectiveness of referral systems and modifying them as needed to achieve desirable outcomes

According to the Academy of Nutrition and Dietetics, each registered dietitian nutritionist is expected to promote public access and referral to credentialed dietetics practitioners for quality food and nutrition programs and services by

monitoring the effectiveness of referral systems and modifying them as needed to achieve desirable outcomes. Standard 3 of the Standards of Professional Performance for Registered Dietitians includes 3.2—promotes public access and referral to credentialed dietetics practitioners for quality food and nutrition programs and service. The three components are: 3.2A "Contributes to or designs referral systems that promote access to qualified, credentialed dietetics practitioners"; 3.2B "Refers customers to appropriate providers when requested services or identified needs exceed the RD's individual scope of practice"; and 3.2c "Monitors effectiveness of referral systems and modifies as needed to achieve desirable outcomes."

What is the first step in the Nutrition Care Process?

nutrition assessment Sequential steps in the Nutrition Care Process are nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.

Which of the Standards of Practice is being applied when the RD plans for care of a patient following discharge?

nutrition monitoring and evaluation

BMI at or greater than the 95th percentile is:

obese Healthy weight is defined as body mass index (BMI) in the 5th percentile to less than the 85th percentile. Overweight encompasses the 85th to less than the 95th percentile. Obese is defined as equal to or greater than the 95th percentile.

The 2007 Expert Committee Recommendations for the Prevention, Assessment, Treatment, and Recommendations for Pediatric Childhood and Adolescent Obesity defines BMI greater that the 95th percentile as

obese (healthy weight: 5th to 85th, overweight: 85th-95th)

Studies suggest that the most serious and prevalent long-term consequences of childhood overweight is:

obesity and morbidity in adulthood

What is the most appropriate nutrition intervention for a 10-year-old with ADHD who takes Adderall and has a BMI-for-age less than the 5th percentile?

offer a high-calorie bedtime snack

Strategic management of a foodservice system means

organization and environmental analysis to achieve goals. Explanation: 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.

The Nutrition Care Process model consists of

outcomes management systems, dietetics knowledge, critical thinking skills

The Nutrition Care Process model consists of

outcomes management systems, dietetics knowledge, critical thinking skills The Nutrition Care Process model is different from the nutrition care process itself. The model encompasses all of the areas listed, not just the Assessment, Diagnosis, Intervention, and Monitoring & Evaluation steps.

Customer and employee satisfaction in the foodservice system are

output The outputs are the goods and services that result from transforming the inputs of the system and express how objectives are achieved. Customer and employee satisfaction and financial accountability are desired outcomes in a foodservice system.

uccessful 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. *Most successful programs would train parents and the child, include a physical activity component, and address diet and behavior change.

The population that would experience the most serious consequences from contracting a foodborne illness is

people with compromised immune systems

________must be up to date and reflect consistent expectations

personnel policies Personnel policies should reflect current realities of the workplace. Supervisors should employ these policies to ensure that employees are being treated fairly and expectations are consistent.

hyperosmolar hyperglycemic state, a rare condition that presents with extremely high blood glucose levels, elevated serum osmolality, extreme dehydration, and low amounts of ketones, usually occurs in

persons older than 65 with type 2 diabetes mellitus

The chlorophyll in spinach degrades to an olive-brown compound known as __________ during the canning process.

pheophytin

Refeeding syndrome is characterized by low serum concentrations of

phosphorus, potassium, magnesium

A foodservice requires that all employees must wash hands before returning to the production area after a break. This requirement is referred to as a

policy Policy indicates what should be done whereas a procedure indicates how it should be done. There is no such thing as foodservice law. A single-use plan is not applicable in this context.

A foodservice facility posted sign indicating that all employees must wash hands before returning to the production area after a break. This is referred to as a

policy (policy indicates what should be done, procedure indicates how it should be done)

A group that is organized for the purpose of raising and spending money to elect or defeat political candidates is called a(n)

political action committee

A preventive cardiology clinic sees patients who come to their clinic without initial coronary heart disease. Five years after the clinic opened, the physician conducts a chart review of these patients to compare the development of coronary heart disease among two groups: all patients and patients who were referred to the registered dietitian. This is a

retrospective cohort study (it looks at data from the past on a group of people after they have developed the outcome of interest)

The foodborne illness often associated with poultry, egg products, and produce that has an onset of 6 to 48 hours, causing abdominal pain, headache, nausea, vomiting, fever, and diarrhea is

salmonella

When using the Nutrition Care Process, what three things do dietetics practitioners do in completing Nutrition Monitoring and Evaluation?

scrutinize, measure, and assess the changes in nutrition care indicators Scrutinizing, measuring, and assessing are the key activities during the monitoring and evaluation step.

Cultural _____ is the ability to obtain an accurate and culturally relevant patient/client history and conduct an assessment.

skill

The greatest number of employee injuries in kitchens is from

slippery floors

What is a secondary characteristic of culture?

socioeconomic status

Which additive would inhibit mold in soda pop?

sodium benzoate

The primary safeguard of foodservice quality is adherence to

specifications

he Nutrition Care Process includes:

standardized language

A dietary supplement with the statement "Vitamin K helps support normal blood clotting" on the label is making a

structure/function claim

A dietary supplement with the statement "Vitamin K helps support normal blood clotting" on the label is making a

structure/function claim A dietary supplement that makes this type of statement is presenting a structure/function claim as per the FDA's functional foods guidelines.

A storeroom staffed with a full-time employee would be considered a ___ of a university residence hall foodservice

subsystem

A storeroom staffed with a full-time employee would be considered a_________of a university residence hall foodservice

subsystem A subsystem is a complete system unto itself (such as a storeroom) that is part of a larger system (in this case, a university residence hall foodservice).

A storeroom staffed with a full-time employee would be considered a(n) ___________ of a university residence hall foodservice.

subsystem Explanation: A subsystem is a complete system unto itself (such as a storeroom) that is part of a larger system (in this case, a university residence hall foodservice).

"I really want to improve my lunch choices by packing my own lunch, but I'm afraid I'll miss the social time with my coworkers." In the setting of motivational interviewing, this is an example of:

sustain talk

To generate revenue, the bakery department produces a photo sheet of their decorated cakes and distributes it to all units in the hospital. The cafeteria bundles the decorated cake service with a discounted coffee service, which is an example of:

synergy Explanation: 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.

hen working with adults with intellectual disabilities, it is suggested that the dietetics professional _____.

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.

Nutrition informatics includes any function or activity that combines nutrition, information, and

technology

The distinction between a franchise quick service restaurant (QSR) located in a shopping mall and the same franchise QSR located in a medical facility is that

the QSR in the hospital serves a secondary purpose while the QSR in the shopping mall serves as the primary purpose

The distinction between a franchise quick service restaurant (QSR) located in a shopping mall and the same franchise QSR located in a medical facility is that

the QSR in the hospital serves a secondary purpose while the QSR in the shopping mall serves as the primary purpose. The onsite foodservice operation is where sale of food is secondary to the goal of the organization. Foodservice in the hospital serves a secondary purpose of providing convenient access to food for employees and visitors. It may or may not be expected to generate a profit. However, the goal of the QSR in the shopping mall serves the primary purpose of selling food for a profit.

Conflict between nursing personnel and food and nutrition personnel over responsibility of patient tray service occurs because:

the interface between subsystems is often marked by tension.

A foodservice director using a systems approach to evaluate the effect of a new tray delivery service on the dishroom and the nurse stations is considering:

the internal and external environments. Explanation: Environmental factors are things outside the system that can impact the operation of the system in this case the tray delivery service.

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.

Which of the following is an advantage of a case control study?

they are inexpensive to conduct It is relatively inexpensive to conduct a case control study. However, in these studies, it also can be very difficult to validate data and select a suitable comparison group, and they do not help in studying the mechanism of disease.

The facility is planning a kitchen upgrade and the chef requests a number of pieces of equipment that would best allow for flexibility in menu item preparation methods. Soups, stews, and pasta dishes are very popular menu items. The concern is that there is limited space to work with. What piece of equipment would best serve the facility in terms of functionality and space?

tilting skillet

What type of commercial cooking equipment allows the user to fry, simmer, steam, sauté, or grill a variety of foods in large batches?

tilting skillet A tilting skillet has the capacity to meet a broad range of cooking needs. It can fry, simmer, steam, saute, or grill a variety of foods in large batches.

A typical feeding/eating pattern for infants is

to require only breastmilk or iron-fortified formula for the first 6 months of age Infants only need breastmilk or iron-fortified formula for the first 6 months of life.

Using behavioral learning theory can be problematic in a foodservice environment because one of its tenets is that ______.

undesirable behaviors are ignored

The management functions of planning, organizing, and staffing are

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.

Dietetics students finishing supervised practice should be able to

utilize an electronic health record and food and nutrition management systems and print educational materials for clients.

A diagnosis of hypersensitivity to food requires

verifying the food that caused an adverse reaction and excluding other causes of adverse reactions To confirm a food hypersensitivity diagnosis, the clinician is required to verify that the food allergen alone causes the adverse reaction.

A family is having difficulty providing food for all its members. The father skips meals occasionally and the mother eats very little to ensure that the children have enough to eat. Using established categories of food security status, this family would be classified as having?

very low food security (eating patterns of one or more family members were disrupted, food intake reduced, experienced hunger)

The sentence "We will produce nutritious, high-quality food that meets our customers' needs for service within 30 minutes" is a

vision A mission statement describes what a company does that is different from others. A vision is a statement of what a company wants to achieve in the future. Strategies are the decisions and actions to assist a company to meet its objectives.

Older adults are more vulnerable to toxicity of

vitamin A

Older adults are more vulnerable to toxicity of

vitamin A Plasma levels and liver stores of vitamin A increase with age, along with decreased clearance from the blood, making older adults more susceptible to toxicity. Vitamin D, on the other hand, declines with age. Vitamin C is water soluble and thus clearance is easier. Vitamin K levels usually can be controlled via medication.

Consumption of high levels of folate supplements can mask a(n) _____________ deficiency

vitamin B12

Consumption of high levels of folate supplements can mask a_____________deficiency

vitamin B12 Folate supplements will help the body recover from anemia that occurs from a deficiency of folate and vitamin B12. However, without adequate vitamin B12, neurological problems progress and become irreversible.

What are the correct CDC growth charts to use in a child care center for assessing the growth of a 6-year-old boy?

weight for age & stature for age

The Centers for Disease Control and Prevention growth chart that is used to determine if a child is underweight or overweight plots

weight for stature

List all side effects of contraceptive injections

weight gain, increased blood levels of LDL-cholesterol and insulin, decreased blood levels of HDL-cholesterol, decreased bone density

In the Cajun and Creole culture, the traiteur is the one who ___

who believes he or she possesses a divine gift for healing

The formula for determining value analysis is V=Q/P, where V=value, Q=quality, P=price. If P increases, and there is no change in Q, then V

will most likely decrease

The formula for determining value analysis is V=Q/P, where V=value; Q=quality; P=price. If P increases, and there is no change in Q, then V

will most likely decrease No change was indicated for Q. If the denominator (P) increases and Q remains the same, the only definite change to be noted in V would be a decrease.

The formula for determining value analysis is V=Q/P, where V= value; Q=quality; P=price. If P increases, and there is no change in Q, then the value (V):

will most likely decrease. Explanation: No change was indicated for Q. If the denominator (P) increases and Q remains the same, the only definite change to be noted in V would be a decrease.

Resilient flooring is able to

withstand shock without cracking or breaking

Dietetic students finishing supervised practice should be able to utilize food and nutrition management systems, create client educational materials, and

work with electronic health records Entry-level practitioners need to have a general awareness of entry-level informatics skills, which include electronic health records, food and nutrition management systems. Prescribing TPN, creating organizational mission statements, and generating appropriate statistical analyses are considered advanced practice.

A thermometer used to measure the temperature of food must be accurate to what temperature?

±2°F

*A menu style that has all components of a meal priced individually is known as:* -prix fixe -table d'hôte -à la carte -family style

à la carte

*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°

≤0°F

Freezing foods at ___________ is the least damaging to the food's original flavor, nutrient content, and texture compared to most other preservation methods.

≤0°F

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_____

decreases, lengthens *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.

Quality in the foodservice system is

defined by the customer through his or her satisfaction. Explanation: According to Gregoire and Spears, quality in foodservice systems is defined by the customer through satisfaction. Quality in foodservice systems should lead to decreased costs through elimination of errors and mistakes.

Calculating protein needs above 1.5 g/kg body weight in an elderly patient with stage III pressure ulcer and impaired renal function may cause

dehydration

A manager always defers to her workers to reach an agreement among themselves, then she adopts the majority decision. Her leadership style is

democratic Explanation: Autocratic leaders take total control, make decisions, and assume full responsibility. Consensus leadership requires the entire group to come to an agreement. Participative leadership seeks input from others before making a management decision, whereas democratic leaders accept the decision made by the group majority

The five principles of motivational interviewing are: express empathy, avoid arguments, roll with resistance, support self-efficacy, and _____.

develop discrepancy "Developing discrepancy" allows the participant to realize that his or her current situation may not agree with values or future goals. This tenet helps to present the argument for change, and change is motivated by discrepancy.

With regard to staff members having and consuming food and beverage items in patient care areas, Joint Commission standards

do not specifically address this issue

In classical management theory, the unity of command specifies that

each individual should be accountable to only one supervisor. Explanation: A coordinated approach toward the same objective signifies unity of direction, whereas authority and responsibility flowing one way from high to low signifies a scalar chain. A facility, regardless of the size, can have as many managers as is needed. Each individual reporting to one supervisor signifies unity of command.

Which of the following foods must a child with phenylketonuria avoid

egg Children with phenylketonuria are unable to metabolize the amino acid phenylalanine to tyrosine because of a deficiency or inactivity of phenylalanine hydroxylase. Thus, phenylalanine intake must be restricted to the amount needed for protein synthesis. To accomplish this, protein needs to be limited and all high-protein foods, including eggs, milk, cheese, nuts, beans and meat, should be avoided.

Which of the following is an appropriate method to prevent aspiration in adults receiving enteral nutrition (EN)?

elevate the head of the bed at least 30 degrees To prevent aspiration in adult patients receiving EN, maintain head of bed elevation to at least 30° or upright in a chair, unless contraindicated. Patients should be monitored every 4 hours and sedative use should be minimized. Method and optimal site of administration are based on patient need, medical condition, tolerance, goals, and available resources.

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

encounter

The term for the study of the distribution and determinants of disease frequency is:

epidemiology. Epidemiology is the study of disease among people. This includes distribution of the disease, how the disease is located among the population, how the disease is spread, what causes the disease, and the frequency of the disease in the population.

Having the same or similar outputs result from different inputs is called:

equifinality Explanation: Equifinality is defined as same or similar output that can be achieved by using different inputs or by varying the transformation process.

The first step toward attaining cultural competence is for the dietetics professional to

examine his/her own cultural background

Critical nutrition concerns in children ages 2-11 years of age include:

excessive intakes of dietary fat, especially saturated fats. decreased intakes of foods that are good sources of calcium, fiber, iron, vitamin E, folate, magnesium, and potassium. sedentary lifestyles. Based on the Academy's position on nutrition guidance for children aged 2 to 11 years, all the factors listed contribute to concerns in this population.

Which of the following situations best describes why an older adult may become dehydrated

fear of incontinence Fear of social embarrassment by not making it to the bathroom may keep an older adult from adequately hydrating.

Which of the following is true with regard to recommendations for introducing first foods to a healthy infant?

first foods should be composed of one single ingredient The first solid foods introduced should comprise a single ingredient and be fed in conjunction with human milk or formula, which should be gradually reduced to 28 oz to 32 oz per day. The American Academy of Pediatrics Committee on Nutrition recommends that pureed meats or infant cereals be introduced first, as they are good sources of iron and zinc, which are the most likely deficient nutrients in the diets of US infants.

ABC Hospital Food and Nutrition Department prepares and delivers meals to other health care operations in a large metropolitan area. Other hospital foodservices in the metropolitan area have recently begun offering meal delivery service. ABC Hospital modified its service to offer home meal replacements to the health care staff in addition to its other meal delivery service. ABC Hospital is using

focus strategy

ABC Hospital Food and Nutrition Department prepares and delivers meals to other healthcare operations in a large metropolitan area. Other hospital foodservices in the metropolitan area have recently begun offering meal delivery service. ABC Hospital modified its service to offer home meal replacements to the healthcare staff in addition to its' other meal delivery service. ABC Hospital is using

focus strategy. Explanation: Focus strategy uses a cost leadership or differentiation strategy to target a specific, limited-size market niche. ABC Hospital changed its service to reach out to a specific population/market niche in home meal replacement to health care staff. The other hospital is using a competitive approach against ABC hospital.

Joint Commission standards require that "nutritional assessments are conducted for patients not consistently reaching glucose targets." The intent of this standard is to identify if

food intake is creating blood glucose levels outside of the established glucose targets

Joint Commission standards require that "nutritional assessments are conducted for patients not consistently reaching glucose targets." The intent of this standard is to identify if

food intake is creating blood glucose levels outside of the established glucose targets. In a specific Joint Commission requirement, the diabetes program and the hospital determines who will do the assessment and what glucose targets will trigger the assessment. The intent of this standard is to identify if the food intake or lack thereof is creating blood glucose levels outside of the established glucose targets. The glucose targets can be hypoglycemic levels or hyperglycemic levels.

A worksite weight management program is being planned for use with small groups of employees. A long-term goal is to reduce health care claims. During a pilot series, participants are asked to rate and comment on the relevance of the visuals, handouts, and activities. Results will be used in revising the program before widespread implementation. This is an example of

formative evaluation

What type of evaluation uses early results to revise a community nutrition program before full implementation?

formative evaluation A formative evaluation occurs as a program is being developed, perhaps as a pilot test, as contrasted with a summative evaluation that occurs at the end of the program or as participants complete the program.

A community nutritionist can best elicit opinions as to why a particular nutrition program is not working by

forming a focus group

What food has a low chance of posing a choking risk for toddlers

ground beef

The most influential perception factor in a person's selection of a particular food is

gustatory (taste)

The most influential perception factor in a person's preference for a particular food is

gustatory (taste) Taste, or gustatory perception, is the most influential factor in food preferences, more so than mouthfeel (texture), smell (olfactory), or visual.

Under which domain within nutrition-focused physical findings would lanugo be documented?

hair Lanugo is fine, pale hair. Lanugo is present in undernourished patients; an example of a patient who may present with lanugo hair formation is one with protein-energy malnutrition related to anorexia nervosa.

A report indicates that survivors of a massive earthquake who are 24 months of age or younger have an RR for cholera of 3.3. This means that children who are 24 months of age or younger who are living in an earthquake devastated area

have more than three times greater risk of developing cholera than children of this age who live outside the post-earthquake area

Q. The Academy of Nutrition and Dietetics has published a number of documents to assist and guide the RDN and NDTR in his or her practice. Included among these practice standards documents are: the Academy's position and practice papers and nutrition services coverage coding and billing information. the scope of practice decision tool and the Nutrition Care Manual. the Academy's Code of Ethics and Scopes of Practice for the RDN and the NDTR. the Evidence Analysis Library and definition of terms.

he correct answer is C. It is imperative that RDNs and NDTRs are fully aware of and comprehend the intent and content of the applicable Scope of Practice for their credential, as well as the Code of Ethics for the profession. The Scope of Practice "encompasses the range of roles, activities, and regulations within which nutrition and dietetics practitioners perform." The Code of Ethics "provides guidance to dietetics practitioners in their professional practice and conduct." The Code of Ethics reflects "the values and ethical principles guiding the dietetics profession" and sets "forth commitments and obligations of the dietetics practitioner to the public, clients, the profession, colleagues, and other professionals." The Definition of Terms, the Evidence Analysis Library, and the other items noted are practice resources for the credentialed dietetics practitioner, and provide information and guidance for the practitioner in the performance of his or her activities.

The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the

income statement and balance sheet. Explanation: The inventory valuation record contains an accounting of the cost of items kept in the inventory. The balance sheet is a list of assets, liabilities, and capital, and the income statement is a financial statement that shows all operating results for a desired time period.

The implementation of more liberal food choices in the menu planning process for long-term-care (LTC) setting has been associated with what?

increased nutrient and fluid intake among LTC residents

The variable that is manipulated in an experimental research study is the

independent variable The independent variable is the variable that is changed or manipulated in experimental research to determine outcome.

Growth acceleration during puberty is largely related to the synergetic effects of gonadal sex steroids, growth hormone, intracellular growth factor-1 and ______.

insulin

In the Nutrition Care Process, it is expected that all Nutrition Diagnoses will fall within one of three domains - clinical, behavioral-environmental, and _____.

intake

When preparing a PES statement in situations where there are diagnoses from multiple domains, the dietetics professional should give preference to the diagnosis related to:

intake

The Academy of Nutrition and Dietetics defines tertiary prevention related to pediatric overweight interventions as:

interventions targeting overweight children designed to slow down or reverse the increase in BMI.

What is designed to examine how effectively an organization is utilizing its assets?

inventory turnover

To calculate food costs for a specific month, managers would add the costs of purchases to the value of the _________at the beginning of the month and then subtract the value of the _____at the end of the month.

inventory, inventory *To calculate food costs for a specific month, managers add the value of the inventory at the beginning of the month to the cost of any purchases made throughout the month. They then subtract the value of the inventory left at the end of the month to determine food costs.

The hydrolysis of sucrose with an acid to form a mixture that has equal amounts of fructose and glucose is known as

inversion

The hydrolysis of sucrose with an acid to form a mixture that has equal amounts of fructose and glucose is known as

inversion. Inversion occurs when a sugar solution is boiled with the addition of an acid. Hydrolysis of the sucrose molecule results in equal amounts of fructose and glucose.

During their peak growth spurt, adolescent males are at greatest risk for a deficiency of:

iron

Rosa wants to plan a community nutrition program to encourage children ages 11-15 to consume healthier afterschool snacks. Her first step should be to

conduct a community needs assessment

A facility director is charged with evaluating whether it is worthwhile to complete a project. The best approach would be to

conduct a cost-to-benefit analysis. Explanation: A cost benefit analysis would include all the other responses and determine if the project is profitable.

In behavior change, which example demonstrates self-efficacy?

confidence in ability to consume breakfast daily Self-efficacy is a reflection of confidence to perform and improved self-perception of obtaining success.

Which of the following must be true for a serving of food to be labeled as low fat?

contain less than 3g fat *A serving of food with less that 0.5g fat is considered fat free.

Which decision-making process would be most appropriate for determining whether medication, consultations with a RDN, or some combination of the two is the best approach for lowering serum triglyceride levels?

cost-effectiveness analysis

Which decision making process would be most appropriate for determining whether medication, consultations with a RDN, or some combination of the two is the best approach for lowering serum triglyceride levels?

cost-effectiveness analysis Various techniques have been developed to assist managers with decision making. In this scenario, cost-effectiveness analysis is the best process. Cost-effectiveness provides a comparison of alternative course of action in terms of their cost, savings, and effectiveness of reaching the objective (lowering triglycerides). A decision tree is a decision support tool that uses a tree-like model of possible decisions and their possible consequences but does not include effectiveness. Network charts are useful for presenting a graphic representation of a project, depicting the flow and sequence of activities and events; most appropriate in an example like planning, scheduling, and controlling a catered lunch. Finally, cost-benefit provides a comparison of cost but does not consider effectiveness so would not meet the needs of this scenario.

What is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources?

cross-connection

When allergens are transferred from food containing an allergen to the food served to the customer, this is called

cross-contact

To keep the menu interesting to students, the Parkway School Foodservice menu items are rotated on a monthly basis. This menu type is classified as a

cycle menu.

Which of the following is a federal requirement for shelf-stable foods? All shelf-stable food products must include a sell-by date All shelf-stable food products must include both a sell-by and use-by date Product dating is encouraged but never required for shelf-stable foods Product dating is only required for infant formula

Which statement best describes the "F" component of the FADE performance improvement model?

Choose a specific problem or process to improve Explanation: In the FADE model, "F" stands for focus; during this step, the process to be improved is identified and defined. Review of data is included in "A," or analyze. Action plans are developed in "D," or develop, and pilot studies are conducted in "E," or execute.

Q. What is the name of the substance that denatures protein in the stomach during digestion? Chymotrypsin Elastase Pepsin Hydrochloric acid

Chymotrypsin is a pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids. Elastase is an enzyme found especially in pancreatic juice that catalyzes the hydrolysis of elastin. Pepsin is a digestive enzyme found in gastric juice that catalyzes the breakdown of protein to peptides. Hydrochloric acid is secreted in the stomach and is a major component of gastric juice. Gastric juice aids in the preparation of food for digestion.

Which of the following actions is believed to increase the effectiveness of an interviewer?

Clearly defining the purpose of the interview to the interviewee Clearly defining the purpose of an interview sets the tone for the interview and allows the interviewee to know what is expected. It also puts the interviewee at ease.

Which of the following is an element of the Chronic Care Model (CCM)?

Clinical information systems

*Which of the following oils is an adequate source of medium-chain triglycerides (MCT)?* -Corn oil -Coconut oil -Safflower oil -Soybean oil

Coconut oil

. According to the Joint Commission, which of the following is fundamental to cost-effective performance improvement? A. Safety B. Professional expertise C. Technology D. Employee motivation

. After completing this step in the Nutrition Care Process, the dietetics professional can decide whether or not a nutrition diagnosis/problem exists. A. Nutrition Assessment B. Nutrition Diagnosis C. Nutrition Intervention D. Nutrition Monitoring and Evaluation

. Consider the following scenario when the provider/client are talking. RDN "Why don't you try spinach as a choice?" Client responds by rolling her eyes. Which of the following statements from the RDN is the best example of the motivational Interviewing guiding principle "rolling with resistance"? A. "You don't like this idea." B. "You might try fresh spinach instead." C. "Maybe you can try other kinds of green leafy vegetables." D. "You've been talking about making changes, so I'm thinking this is a simple, straightforward change for you."

. Daily Values are nutrient standards derived from the Daily Reference Values and the A. Reference Daily Intakes. B. Recommended Dietary Intakes. C. Reference Dietary Allowances. D. Recommended Daily Allowances.

. Diagnosis is the second step in the Academy's Nutrition Care Process and Model. Part of the Diagnosis step is to document PES. PES stands for _____. A. Problem, Etiology, Signs and Symptoms B. Plan, Education, Significant Results C. Proposal, Efficacy, Strategies D. Policy, Establish, Skills

. Dietetics professionals can expect about one in _____ of their clients to have a disability that will require special accommodations. A. 5 B. 15 C. 25 D. 50

. In 2013, changes were made to the Health Insurance Portability and Accountability Act (HIPAA) that have resulted in RDN's needing to modify the way that they conduct business to remain compliant. These changes are collectively known as the A. Omnibus Rule B. HIPAA Addendum C. Client Security Rules D. Notification Addendum

. In behavior change, which example demonstrates self-efficacy? A. Confidence in ability to consume breakfast daily B. Reading an article regarding regular physical activity and heart disease C. Doing research on family history of diabetes D. Perception that financial status will affect ability to eat recommended servings of fruits and vegetables

. In the Nutrition Care Process, the Nutrition Diagnoses should be _____during Nutrition Intervention. A. prioritized B. promulgated C. investigated D. linked

. Joint Commission standards require that "nutritional assessments are conducted for patients not consistently reaching glucose targets." The intent of this standard is to identify if A. food intake is creating blood glucose levels outside of the established glucose targets. B. patients are experiencing frequent episodes of hyperglycemia. C. patients are receiving too little enteral nutrition support. D. food intake variations are resulting in elevated A1C levels.

. Participants are randomly assigned to follow one of three specific diets plans for 7 weeks to assess the impact of varying amounts of high-fructose corn syrup consumption on serum triglyceride levels. What kind of study is this? A. Experimental B. Case-Control C. Qualitative D. Descriptive

. Protein needs for patients with stage II pressure ulcers can be calculated as A. 1.2 g to 1.5 g of protein/kg body weight. B. 1.1 g to 1.2 g of protein/kg body weight. C. 1.5 g to 1.7 g of protein/kg body weight. D. 0.8 g to 1.0 g of protein/kg body weight.

. Providing advice and information can be a component of a successful patient interaction. Under what circumstances is it appropriate to provide advice or information? A. When you have asked for permission from the client or if the client requests it B. When you have limited time in your nutrition session C. When you have a talkative client and you need to direct the focus of the interview D. After you've established rapport and the client is ready to set goals

. Resilient flooring A. is able to withstand shock without cracking or breaking. B. is easily damaged by sharp edges. C. is curved with a sealed edge that eliminates sharp edges. D. is not slippery when wet.

. The Emergency Food Assistance Program and the Disaster Feeding Program are examples of food distribution programs. Which of the following statements best describes the similarities of the two programs? A. Both programs may serve children, adolescent, and other age groups and provide commodity foods to local food distribution and service agencies. B. Both programs serve children and adolescents and provide commodity foods to local food distribution and service agencies C. Both programs serve low-income populations and supplemental food supplies are either distributed to individual households or as meals served in congregate dining centers. D. Both programs may serve children, adolescent, and other age groups and food supplies are either distributed to individual households or as meals served in congregate dining centers.

. The first step toward attaining cultural competence is for the dietetics professional to _____. A. examine his/her own cultural background B. study the relevant cultural norms, values, and practicalities of the daily lives of clients C. identify cultural variations in family relationships D. note culturally-specific health beliefs and practices

. The five principles of motivational interviewing are: express empathy, avoid arguments, roll with resistance, support self-efficacy, and _____. A. develop discrepancy B. listen reflectively C. demonstrate reassuring responses D. provide evaluative replies

. The hydrolysis of sucrose with an acid to form a mixture that has equal amounts of fructose and glucose is known as A. inversion. B. reversion. C. ripening. D. crystallization.

. What elements comprise the marketing mix? A. Product, price, promotion, and place B. Price, product, popularity, and process C. Product, promotion, position, and popularity D. Product, place, position, and process

. What inventory control method classifies products according to their value? A. ABC B. Mini-max C. Perpetual inventory D. Par rate

Rosa wants to plan a community nutrition program to encourage children ages 11-15 to consume healthier afterschool snacks. She has reviewed the results of the community needs assessment, defined program goals and objects, and developed a program plan. Next, she would:

. A community RDN develops an educational and awareness program to teach employees of a local industry to reduce the sodium in their diets. This is an example of A. primary prevention. B. secondary prevention. C. tertiary prevention. D. workplace rehabilitation.

What is the payback period for a new espresso machine that costs $4,500 and is expected to generate a yearly income of $2,420?

4500 / 2420 = 1.86

The chef is planning to prepare pot roast from beef chuck that has a yield of 72%. If the chef needs 175 3-oz servings, how many pounds of chuck should be purchased?

46 *3 ounces × 175 servings =525 ounces or 32.8 lb. divided by 0.72 = 45.6 pounds.

What is the upper threshold for low birthweight?

5.4 pounds or less is considered LBW

A food product may be labeled "Made with Organic Ingredients" if _____% of the finished product's ingredients meet organic criteria.

How many times might a parent need to expose a child to a food before acceptance of that food occurs?

8-10

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 A. linking processes. B. control. C. coordinating elements. D. functional subsystems.

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). Functional subsystems are components of the transformation process that include procurement, production, distribution and service. This subsystem does not address coordination.

According to the Food Code, a consumer advisory must be posted or available at a self-service unit where raw or partially cooked food is held for service and readily accessible. What is the exception to this requirement? Catered events Salad bars Sushi bars Self-selection display cases

A The food code requires that buffets, salad bars, sushi bars, and display cases post a consumer advisory when raw or partially cooked food is held for service and readily accessible to consumers before they select their foods. However, in a catered situation like a wedding reception, guests are responsible for making their own requests or selections.

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

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 dried eggs, poultry, and meat), alcoholic beverages regulated by the Alcohol and Tobacco Tax and Trade Bureau, cosmetics, or medications.

Carotenoids like lutein and zeaxanthin have been studied for their role in preventing or delaying cataracts and age-related macular degeneration. Which food is the best source for these carotenoids? A. Kale B. Almonds C. Apples D. Yogurt

A Lutein and zeaxanthin are found in green leafy vegetables (eg, kale, spinach, broccoli, peas, and lettuce) and egg yolks.

Which of the following is highest in water content? A. Strawberries B. Pineapple C. Fruit juice D. Cottage cheese

A Strawberries have a 90% to 99% water content. Pineapple and fruit juice have a water content of 80% to 89%, and cottage cheese is 70% to 79% water.

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

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

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

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.

Which one of the following patient scenarios requires less stringent blood glucose targets?

A 58-year-old with severe cardiomyopathy, depression, and limited family supports Stringent glucose targets are established with regard to life expectancy, presence of comorbid conditions, risk of hypoglycemia, and support systems. Scenarios A, B, and C represent appropriate supports to initiate basal insulin with low risk for hypoglycemia.

Cycle Menu

A carefully planned set of menus that is rotated at definite time intervals

What inventory control method classifies products according to their value?

ABC

*Which of these individuals is most likely to present with Wernicke-Korsakoff syndrome?* -A premature infant -An alcoholic man -A postmenopausal woman -A disabled child

An alcoholic man

Menu Pattern

An outline of food to be included in each meal and the extent of choice at each meal

When using the plan-do-check-act (PDCA) process, which of the following occurs during the plan phase?

Analyze the process, brainstorm, be selective, be persistent, & establish objectives Explanation: Determination of data collection methods occurs during the planning phase. Staff training and evaluation of effectiveness occur after a project has been implemented. Reduction of appointment waiting times would be an example of a quality improvement project goal.

Parasite commonly linked with salmon, cod, halibut

Anisakis simplex

is a patient education program designed to improve communication between patients and health care providers.

Ask Me 3

. A storeroom staffed with a full-time employee would be considered a(n) ___________ of a university residence hall foodservice. A. input B. subsystem C. interface D. technical core

. All of the following are criteria for the diagnosis of diabetes, EXCEPT: A. fasting plasma glucose ≥ 126 mg/dL. B. hemoglobin A1C ≤ 6.5%. C. two-hour plasma glucose ≥ 200 mg/dL during an oral glucose tolerance test. D. a random plasma glucose ≥ 200 mg/dL in a person with classic symptoms of hyperglycemia or hyperglycemic crisis.

. Because insulin and _____ are secreted in the bloodstream in equal amounts, ____ can be used as a clinical indicator of endogenous insulin production. A. glucose B. c-peptide C. glutamic acid D. cortisol

. Consider the following statement from a patient during a nutrition consult: "I really want to improve my lunch choices by packing my own lunch, but I'm afraid I'll miss the social time with my coworkers." In the setting of motivational interviewing, this is an example of: A. change talk. B. sustain talk. C. developing discrepancy. D. resistance.

. During a snow storm, the assistant cook (AC) can't get to work. The person working in the "floater" position is unable to take over all AC responsibilities but is somewhat confident and is willing to assist the head cook in preparing items on the daily production schedule. To be most effective, what would be the manager's approach? A. Provide specific instructions (ie, "do this") to the willing employee and closely supervise performance. B. Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support. C. Listen to the willing employee, share ideas, facilitate in decision making, encourage, and praise. D. Turn over responsibility for decisions and implementation to the willing employee and head cook. Provide occasional recognition.

. Encouraging pregnant mothers to attend a seminar on the benefits of breastfeeding and offering supportive counseling post-partum to continue breastfeeding are examples of A. public health nutrition. B. health promotion. C. primary prevention. D. secondary prevention.

. For the needs of infants born prematurely, human milk is deficient in A. potassium and phosphorus. B. calcium and phosphorus. C. sodium and potassium. D. calcium and sodium.

. Labor costs for a roast beef dinner were $764, operating costs were $129, profit was $210, and the cost for food for the event was $895. What was the food cost percentage? A. 47% B. 50% C. 73% D. 81%

Which category of the NFPE will be most relevant when evaluating a client with suspected PCOS? A. Edema B. Hair C. Muscles D. Digestive system

B Symptoms of polycystic ovarian syndrome, or PCOS, include the following: -Infrequent menstrual periods, no menstrual periods and/or irregular bleeding -Infertility due to lack of ovulation -Increased hair growth on the face, chest, stomach, back, thumbs or toes -Acne, oily skin and dandruff -Weight gain, especially around the mid-section -Insulin resistance or type 2 diabetes -High cholesterol and/or blood pressure -Thinning hair on head -Pelvic pain -Depression and anxiety due to appearance and/or infertility -Endometrial cancer Because of the potential for increased hair growth on the face and body and thinning hair on the head, hair would be a more relevant assessment parameter when performing a nutrition-focused physical examination on a client/patient with suspected PCOS.

What is the primary regulatory agency responsible for the safety of imported fish? A. Environmental Protection Agency (EPA) B. Food and Drug Administration (FDA) C. United States Department of Agriculture (USDA) D. United States Department of International Commerce (USDIC)

B The FDA regulates safety of imported products, including imported fish.

Based on this statement, determine which stage of change a client is in: "I know what you are going to tell me, because I know a lot about nutrition. I know what I need to do to lose weight, but I just can't do it." A. Precontemplation B. Contemplation C. Preparation D. Action

B The classic indicator for a patient in the contemplation stage of change is a "yes, but" statement. The majority of RDNs' clients are in the contemplation stage when they come to their first appointment.

What is the first step for disciplinary action with an employee who is consistently late for their shift once each week? A. Suspension B. Undocumented oral warning C. Written reprimand D. Discharge from employment

B The typical sequence for disciplinary action is unrecorded oral warning, oral warning with notation in an employee's file, written reprimand, suspension, and discharge. However, the nature of the offense may affect the order of disciplinary action. For example, the only likely action with an employee caught stealing is discharge.

Consumption of high levels of folate supplements can mask a(n) _____________ deficiency

B12

Intrinsic factor is required for the absorption of which vitamin?

B12 Intrinsic factor (IF) is made in the stomach and as soon as the R protein loses affinity for vitamin B12 in the more alkaline duodenum, vitamin B12 binds to IF. This complex, B12-IF, is necessary in order for vitamin B12 to be absorbed.

Determine BE in SV using following info... FC = $25,000 VC = $60,000 Sales = $100,000 Explain what this means

BE = $25,000 / 1 - ($60,000 / $100,000)= $62,500 To breakeven, you must bring in $62,500 in sales

Example of BEP in number of units sold Determine the BEP using the following info: Fixed costs: $50,000 Selling price: $5.00 Variable costs: $3.25 Explain what this means

BEP = $50,000 / $5.00 - $3.25 $28,572 To break even, you need to sell $28,572 average priced meals If you sell less than this, you lose money If you sell more than this, you gain money/make a profit

The Emergency Food Assistance Program and the Disaster Feeding Program are examples of food distribution programs. Which of the following statements best describes the similarities of the two programs?

Both programs serve children, adolescents, and other age groups and provide commodity foods to local food distribution and service agencies Both of these programs serve children, adolescents, and other age groups and provide commodity foods that serve meals. The Emergency Food Assistance Program does not distribute to individual households.

Which of the following lunch menus reflect proper menu planning principles?

Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries The meal in choice B (baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries) shows the best use of color in a lunch meal, as well as a variety of flavors, textures, consistency, and food shapes that are balanced. The foods complement each other and employ a variety of cooking methods. The meals in answer choices A and C are mostly white in color and not as visually appealing. The meal in option D has color variety, but all the foods have the same shape (round).

Budget

Based on projected income from sale of food, cover cost of raw foods, labor, operation expenses, and make profit

*How should foods that do not hold well for long periods of time, such as broccoli, be prepared?* -Batch cooking -Cook-chill -Combi-oven -Steamed

Batch cooking

Women with gestational diabetes typically require less carbohydrates at which meal, compared to the others?

Breakfast (morning) *Many women with gestational diabetes are more insulin resistant in the early morning and can thus tolerate less carbohydrate at breakfast.

A registered dietitian nutritionist is working with a client to reduce blood cholesterol levels. The client is knowledgeable about a hyperlipidemia diet and is able to devise healthy meal plans, but he has moderate readiness in independently following the nutrition care plan. To be most effective in meeting the client's needs, what would be the RDN's approach? A. Continue to provide dietary instructions to the client and closely monitor compliance. B. Help the client gain confidence through listening, advising, and coaching. C. Listen to the client. Encourage and support the skills the client has developed. D. Turn over responsibility for nutrition care to the client.

C The patient is knowledgeable with moderate readiness, so the RDN needs to find out what the client knows by listening to, encouraging, and supporting the client to help him be fully ready to execute the diet to reduce blood cholesterol.

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

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.

A deficiency of vitamin B-12 in older adults is most likely due to A. diverticulosis. B. fat malabsorption. C. atrophic gastritis. D. gallbladder disease.

C Vitamin B-12 requires hydrochloric acid in the stomach to be released from its peptide bonds. It then binds with intrinsic factor in the stomach and is absorbed in the ileum. If a person has atrophic gastritis, which increases significantly with age, there is reduced hydrochloric acid secretion. This can result in decreased bioavailability of vitamin B-12.

What is secreted in the bloodstream in amounts equal to insulin secretion and thus can be used as a clinical indicator of endogenous insulin production?

C-peptide Insulin is secreted as two polypeptide chains joined by disulfide bonds. C-peptide is released when the two chains separate.

FoodNet was established by which federal agency

CDC

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?

CDC

For the needs of infants born prematurely, human milk is deficient in

Calcium and phosphorus

Which preservative is often used as a fungicide and mold preventative in bakery products?

Calcium propionate

Which of the following is a functional food that has been identified as having a qualified health claim for essential and gestational hypertension?

Calcium supplement

Which would be added to a cola beverage as a natural colorant?

Caramel Amber-hued colas get their color from natural caramel.

What are some advantages of using carbohydrate counting instead of food exchanges when following a diabetic diet plan?

Carb counting permits greater flexibility

In foodservice operations, what is the most common recycled item?

Cardboard *Almost all products arrive in the foodservice operation in a cardboard carton so there is more cardboard than other types of packaging material to recycle.

Production Capabilities

Care for equipment and with available work space

*Which of the following foodservice systems involves foods that are prepared and assembled on trays in one location and transported to other locations for service?* -Decentralized meal assembly -Centralized meal assembly -Ready-prepared meal production -Tray service

Centralized meal assembly

Which of the following viruses is the most common cause of sporadic cases and outbreaks of foodborne illness? Hepatitis A Hepatitis E Rotovirus Norovirus

Which of these foods are considered generally safe for consumption by people with compromised immune systems? A. All salad dressings B. Soft cheeses such as feta or brie C. Uncooked tofu D. Canned soup

Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and filet mignon. The number of each item sold the last time this menu was offered was 76, 118, 96, and 154, respectively, for a total of 444 entrees sold. For the past five Fridays, the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next Friday, how many portions of roast beef will be forecasted? 101 98 94 95

D Step 1 Determine the average number of entrees sold over the past 5 weeks 447 + 423 + 437 + 444 + 429 = 2180 2180 total entrees/5 weeks = 436 entrees/week Step 2 Calculate the popularity index for roast beef based on the entrée count the last time the menu was offered 96/444 = 21.6% Step 3 Determine the amount of roast beef using the popularity index and the average number of entrees over the past 5 weeks .216 x 436 = 94.176 Step 4 The answer needs to be a whole number, and 94 is not enough portions, so round up to 95.

. Which one of the following patient scenarios requires less stringent blood glucose targets? A. A 32-year-old with new diagnosis of type 2 diabetes B. A 65-year-old on metformin only and who is determined to lose weight and get off medication C. A 72-year-old with 8-year history of diabetes starting basal insulin therapy D. A 58-year-old with severe cardiomyopathy, depression, and limited family supports

D Stringent glucose targets are established with regard to life expectancy, presence of comorbid conditions, risk of hypoglycemia, and support systems. Scenarios A, B, and C represent appropriate supports to initiate basal insulin with low risk for hypoglycemia.

. Which is an example of a food preserved by lowering the water activity of the food by adding a solute? A. Canned corn B. Sun-dried tomatoes C. Frozen peas D. Grape jelly

D solutes such as sugar added to jams and jellies and salt added to cured meats inhibit microbial growth by lowering water activity. Canning does not lower water activity; freezing forms ice crystals, which removes water from the solution in the foods that are frozen. The lower water activity of sun-dried tomatoes is due to the removal of water, not the addition of a solute. While the vapor pressure is decreased due to the higher levels of sugar and or salt in dehydrated foods, salt and sugar are not added to the product as a solute.

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

D *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.

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

D *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.

Which of the following individuals would be LEAST likely to be at risk for vitamin B-12 deficiency? A. A vegan B. A woman with polycystic ovarian syndrome taking metformin therapy C. An elderly individual on a proton pump inhibitor D. A man on aspirin therapy

D A patient on aspirin therapy may be at risk for iron deficiency but not vitamin B-12 deficiency.

If the community nutritionist is concerned that the new educational activities provided for SNAP recipients have been ineffective in increasing the amount of fresh vegetables consumed, the best approach would be to conduct which type of evaluation: A. Efficiency B. Process C. Structure D. Impact

D An impact evaluation would assess whether the program's methods and activities resulted in the desired changes in the client.

Why does the American Academy of Pediatrics (AAP) recommend that early care and education programs (ECEs) serve limited or no juice to children in their charge? A. Cross-contact can harm the health of children with allergies to foods found in juice B. Students who are not served juice at home may be hesitant to accept a serving of juice C. Budget constraints may affect an ECE's ability to offer juice consistently D. Daily intake recommendations may be exceeded by consuming juice at home

D Because children may drink juice at home, the AAP recommends that ECEs limit or omit juice servings so that the daily recommended intake of 4 oz (120 mL) to 6 oz (180 mL) is not exceeded.

What nutrient intake should be screened in older adults to identify susceptibility to infection? A. Riboflavin B. Selenium C. Calcium D. Zinc

D Decreased consumption of dietary zinc has been associated with the aging process. Zinc is critical for the immune system, and deficiency can lead to depressed immunity and increased susceptibility to infection.

Symptoms associated with hypersensitivity to the ingestion of a food may stem from: A. chemical contaminants. B. microbiological contaminants. C. parasitic contaminants. D. all of the above.

D Foods cross-contaminated with chemicals, microbiologic agents, and parasites may cause adverse reactions in sensitive people if consumed in sufficient amounts; the degree of sensitivity varies among individuals.

Which of the following represents a formative evaluation of a community nutrition program designed to encourage more first-time mothers to breastfeed? A. Determine the percentage of first-time mothers who breastfeed because they watched a motivational video when they attended prenatal checkups B. Calculate the increase in first-time mothers who breastfeed because they watched a motivational video when they attended prenatal checkups C. Offer a take-home version of a motivational video to be watched at patient's leisure D. Respond to patient's questions after presenting a motivational video at prenatal checkups

D Formative evaluation identifies learner misconceptions, struggles, and learning gaps before and during the educational process. Fielding questions after presenting a video will help to identify these patient challenges before giving birth.

Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support. Explanation: Defining roles and tasks and providing opportunity for role clarification and questions allows the floater the opportunity to redefine his or her role and to take on a different task. The manager empowers the floater this way by supporting the new role, which should result in more confidence to change roles.

Which market segmentation variable consists of characteristics such as age, sex, race, ethnicity, income, education, and occupation?

Demographic

Which market segmentation variable consists of characteristics such as age, gender, race, ethnicity, income, education, and occupation?

Demographic Explanation: Demographic variables are those that can be used to describe a person, such as age, race, income, and so on. Geographic variables describe a physical location; psychographic variables describe personality, interests, or beliefs; and sociographic variables are those that describe a society.

The Joint Commission outlines patient safety goals annually. Which of the following is NOT a patient safety goal in an outpatient setting?

Demonstrate individual competence Explanation: The medication reconciliation process ensures that the medications a patient is currently taking are compared to new medications that are ordered. Correct identification of patients using at least two patient identifiers decreases the risk for wrong-patient errors. National patient safety goals also include prevention of infections. Individual competence is not a patient safety goal.

Which term best describes overall space planning that includes defining the size, shape, style, and decoration?

Design (design is overall space planning, layout is detailed arrangement of a building and its space, blueprint is what the architect will provide to the contractor so the space is built according to specifications)

What statement describes the P component of the PDSA performance improvement model?

Determine how changes will be implemented

Which statement best describes the "P" component of the PDCA performance improvement model?

Determine how changes will be implemented Explanation: The P component of PDCA includes planning how changes will be implemented. Actual implementation of the changes is included in "D", determining the impact of the change is part of S.

Which statement best describes the "S" component of the PDSA performance improvement model

Determine impact of intervention

Which statement best describes the "C" component of the PDCA performance improvement model?

Determine the impact of the intervention Explanation: Determination of how changes will be made is part of the P component, implementation of the plan is included in D, and maintaining the improvement is part of A.

Which statement best describes the "O" component of the FOCUS-PDSA performance improvement model?

Develop a team

Which additive might be useful as a sequestrate to maintain whiteness of canned potatoes?

EDTA

What word best describes doing things correctly or getting the most output from the least amount of input?

Efficient Explanation: Efficiency is the means to get the most output from the least amount of input.

What blood test result puts a patient at greatest risk for developing heart disease

Elevated LDL-dense particles of cholesterol

A patient with acute renal failure will have a higher need for which dietary component compared with a similar patient with optimal renal function?

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.

*During the menu planning process, the first component of the menu that one should address is the choice of _____ to be offered.* -side dishes -breakfast items -desserts -entrees

Entrees

What decisional roles does a manager perform when committing an organization to specific courses of action and/or determining unit strategy?

Entrepreneur, resource allocator, disturbance handler, and/or negotiator Explanation: As an entrepreneur, a manager initiates change, s/he handles situations that are beyond his/her control, allocates resources based on needs and may require compromise so s/he must negotiate with units.

What are main components of continuous quality improvement (CQI)?

data collection, commitment management, prioritization, planning, organizing, identify areas of need

Which agency regulates production of all canned green beans that are marketed across state lines?

FDA

Which governmental agency administers the Interstate Travel Sanitation program, which allows agents to inspect foodservice on interstate carriers such as boats, planes, and trains?

FDA

What financial information is obtained by subtracting cost of goods sold from total sales in a given period?

Gross profit Explanation: Net profit subtracts expenses from gross profit; final profit is merely another way of referring to "net profit." Operating costs refer to expenses. Total sales less cost of goods is the gross profit.

Sales $127,771 Cost of Sales $54,779 Salaries $31,324 FICA $4,380 Benefits $8,191 Utilities $3,697 Supplies $4,272 Depreciation $16,579 Taxes $2,324 Calculate Gross profit Net profit Profit margin

Gross profit = $127,771 - $54,779 = $72,992 Net profit = $127,771 - ALL = $2,225 Profit margin = $2,225 / $127,771 = 0.017 = 0.02 profit margin

Which of the following situations reduces a manager's span of control?

Having a greater dispersion of workers Explanation: Managers cannot supervise effectively when workers are widely dispersed across a department or organization.

Which of the following situations reduces a manager's span of control?

Having a greater geographical dispersion of workers *Span of control refers to the number of subordinates that can be managed effectively and efficiently by a supervisor. Geographic dispersion can diminish span of control.

*Which of the following has been listed as an essential element in the provision of culturally competent community nutrition programming?* -Standardizing service delivery on the basis of an understanding of cultural diversity -Having institutionalized cultural knowledge -Minimizing the unplanned interactions of people from different cultures -Having the capacity to avoid self-assessing the cultural diversity of others

Having institutionalized cultural knowledge

a term referring to the tendency of some people to work harder and perform better when they are participants in an experiment or program. The individuals may change their behavior due to the attention they are receiving rather than because of any manipulation of independent variables.

Hawthorne effect

*New obesity diagnoses among adolescents living in County A measured over a 5-year period represent which of the following?* -Incidence -Prevalence -Epidemiology -Hazard

Incidence

Shape

Includes basic flavors of sweet, sour, bitter, and salty Vegetables are often perceived as strong or mild flavored, chili as spicy or highly seasoned. A variety of flavors in a meal is more enjoyable than duplication of any one flavor.

3 components of a meta-analysis

Inclusion criteria are clearly defined, peer-reviewed data, studies have a similar design

Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz.

Incorrect Correct answerYour answer A B C✕ D Continue Difficulty Level: Expert Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz. Solution: The correct answer is B. Schools must offer 2 oz or equivalent of meat/meat alternate to students in grades 9 through 12. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013.

The implementation of more liberal food choices in the menu planning process for long-term-care (LTC) settings has been associated with which of the following?

Increased nutrient and fluid intake among LTC residents Liberalizing food choices in long-term care encourages older adults to increase food consumption and meal satisfaction. It does not increase obesity risk.

What type of budget uses the existing budget as a base and projects changes for the ensuing year in relation to the current budget?

Incremental Explanation: Fixed budgets (also known as static budgets) do not change based on variations in business. Flexible budgets are able to change depending on business activity. Incremental budgets use existing budget numbers as a base with incremental amounts added relative to the current budget.

Technical specifications

Indicate quality by objective testing

The Standards of Practice are structured to include the Standards, Rationales, Examples of Outcomes, and

Indicators

The Standards of Practice are structured to include the Standards, Rationales, Examples of Outcomes, and _____.

Indicators Indicators are included as measurable and quantifiable actions or statements. They illustrate how specific standards of practice may be applied and evaluated.

Which one of the following is NOT included in the statin benefit group according to the 2013 American College of Cardiology (ACC)/American Heart Association (AHA) Guidelines on the Treatment of Blood Cholesterol to Reduce Atherosclerotic Cardiovascular Risk in Adults?

Individuals without ASCVD, diabetes mellitus between the ages of 40 and 75 and who have a 10-year risk of 5.5% According to the ACC/AHA guidelines, the individuals listed in options A, B, and C are routinely prescribed a statin; the individuals listed in option D are not. Statin use is indicated in individuals whose ASCVD risk score is 7.5% and above.

Which of the following population groups of children does research show to have a higher prevalence of iron deficiency?

Infants and adolescents

Which population groups of children does research show to have a higher prevalence of iron deficiency?

Infants and adolescents

When using the Nutrition Care Process, what three things do dietetics practitioners do in completing Nutrition Monitoring and Evaluation?

Scrutinize, measure, assess the changes in nutrition care indicators

During a snowstorm, the assistant cook (AC) can't get to work. The person working in the "salads" position is unable to take over all AC responsibilities but is somewhat confident and willing to assist the head cook in preparing items on the daily production schedule. To be most effective, which leadership style should the foodservice manager use?

Selling Explanation: Hershey, Blanchard, and Johnson's leadership effectiveness model indicates that when the salad person has low to moderate readiness (R2), the manager needs to use selling leadership style (S2). The leader must be flexible and adaptable to meet the changing needs of employees and each situation.

After reviewing the results of menu engineering, what is the best way to manage a plowhorse?

Serve smaller portions of the menu item Explanation: Plowhorses are items that are popular but do not attain profitable status. If price increases are not possible, one strategy for managing plowhorses is to serve smaller portions. It is not a good idea to lower the price on items that are already not profitable. Items that are already popular should not be given priority in menu listings nor should they be removed from the menu.

After reviewing the results of menu engineering, what is the best way to manage a plowhorse?

Serve smaller portions of the menu items

*When functioning as the foodservice buyer, which practice would be acceptable?* -Serving as the legal agent for the organization -Sharing quotes between bidders in order to get the lowest price possible -Attending vendor-sponsored parties -Giving one supplier confidential information from another supplier

Serving as the legal agent for the organization

the physiologic mechanism that maintains a specific body weight.

Set point

After defining the nutrition problem, which of the following is the correct sequence of steps a community nutritionist should follow in assessing the needs of the community?

Set the parameters of the assessment, collect data, analyze and interpret the data, share the findings, and set priorities.

What is a contraindication to enteral nutrition support in an elderly patient?

Severe acute pancreatitis

Which of the following is a contraindication to enteral nutrition support in an elderly patient?

Severe acute pancreatitis

An employee finds job tasks to be too demanding. To enhance the employee's performance, which of the following solutions should a manager consider first?

Simplify tasks, lessen the work load, and reduce time pressures Explanation: If an employee feels overwhelmed, the manager must understand the cause of any resulting behavior and be able to make changes to help the employee improve performance. Simplifying a job and allowing employees to work on the task at hand empowers and motivates them to do well.

This type of menu provides two or more choices for each category of food offered. Single-use menu Static menu Cycle menu Selective menu

Single-use menu is only used once; static menu offers same choices each meal; cycle menu repeats menus on a predetermined basis. Selective menu provides two or more choices for each category of food.

Q. Which enzyme is responsible for starch digestion? Amylase Lipase Lactase Insulin

The correct answer is A. Amylase is any of several digestive enzymes that break down starches. Lipase is any of a group of enzymes that break down fat. Lactase is an enzyme capable of breaking down lactose. Insulin is a hormone that regulates the amount of sugar in the body.

Average check Define Calculation If lower than normal, what are 2 solutions?

The average amount a customer spends on a meal Total sales / total # customers served If lower > try new menu items or promotions

Which of the following marketing channel distributors does not take title to goods being sold, yet receives a commission for negotiating between the buyer and seller? Wholesaler Broker Manufacturer's representative Special breed delegate

The broker is an independent sales representative who contracts to represent certain manufacturers, processors, or prime source producers to sell and market their products to foodservice operators and wholesalers. The broker does not take title to goods being sold (he or she doesn't keep an inventory) and is paid on commission.

The foodservice department has to prepare a special luncheon for 25 people in addition to the hospital's regular lunch service. The hospital's regular lunch service will require 125 portions of vegetable lasagna that day. The standardized vegetable lasagna recipe yields 125 portions and required 21 lbs of ricotta cheese. With the regular lunch service and the luncheon, 150 portions will be needed. How much ricotta cheese is needed to meet production needs?

The chef has a recipe for 125 portions and needs to increase the yield to 150 portions. Divide 150 by 125 to get the factor, which is 1.2. Then multiply 21 pounds by 1.2 to get 25.2 pounds and round up to 26 pounds.

Which of the following is true of a child who consistently plots at the 5th percentile on the weight-for-length/stature Centers for Disease Control and Prevention growth chart but is growing?

The child has thin body habitus It is important to look for pattern consistency - A change in rate of growth pattern over time can identify potential risk.

*During a review of customer feedback cards, Jill Simmons, RDN, noted a pattern of dissatisfaction with the consistency of the quality of the beef stew. She also noted a correlation to production data that reported running short of the beef stew during service. The most likely cause for these two problems would be:* -the servers are not using the appropriate size dishes when plating the stew. -the cooks are not using the standardized recipe. -the quality of the beef used in the stew is not consistent with the specifications. -beef stew is a very popular item on the menu.

The cooks are not using the standardized recipe

Q. The foodservice management team has agreed to upgrade the coffee service area to include an imported ESK4-220V espresso machine at a cost of $4,500.00. The estimated gross income from the machine is $3,365.00 a year with a profit margin of 72%. What would be the payback period for this equipment purchase? 0.54 years 0.75 years 1.86 years 2.22 years

The correct answer is .C First calculate the actual profit from the equipment: $3,365 x 0.72 = $2,422.80 (profit). Then divide initial investment by expected yearly income (profit) to calculate the payback period in years: 4,500.00/2,422.8 = 1.86 years. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The LEARN guidelines provide a framework that dietetics practitioners can use to convey a culturally sensitive treatment plan. The "A" in LEARN stands for _____. A. Acknowledge B. Assess C. Access D. Alternatives

The correct answer is A. "Acknowledge" is represented by the "A" in the "LEARN" guidelines regarding culturally appropriate intervention strategy. The strategy allows practitioners to acknowledge and discuss differences and similarities during the treatment plan process. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.

Q. For credentialed RDNs and NDTRs, what is the basic difference between a statutory scope of practice and an individual scope of practice? A statutory (legal) scope of practice is, primarily, defined at the state level and an individual scope of practice is flexible and defined by the individual's professional practice. A statutory (legal) scope of practice is defined by the Centers for Medicare and Medicaid Services and an individual's scope of practice in nutrition and dietetics is determined by the employer. A statutory (legal) scope of practice is defined by the US Department of Health and Human Services and an individual scope of practice is defined by the areas in which the practitioner provides services. There is no difference. All credentialed dietetics practitioners have the same statutory and individual scope of practice.

The correct answer is A. "Legal scopes of practice for the health care professions establish which professionals may provide which health care services, in which settings, and under which guidelines or parameters. With few exceptions, determining scopes of practice is a state-based activity. State legislatures consider and pass the practice acts, which become state statute or code. State regulatory agencies, such as medical and other health professions' boards, implement the laws by writing and enforcing rules and regulations detailing the acts." An individual's scope of practice in nutrition and dietetics has flexible boundaries to capture the breadth of the individual's professional practice. Individuals and organizations must ethically take responsibility for determining the practitioner's competence to provide a specific service. Not all RDNs and NDTRs will practice to the full extent of the range of nutrition and dietetics practice.

Q. A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey breast is $1.19 per pound. What will be the cost of a 4 oz portion? $0.84 $0.42 $0.36 $8.40

The correct answer is A. $1.19 per lb/0.354 = $3.36 per pound $3.36 per pound/16 oz per lb = $0.21 per oz $0.21 per ounce x 4 = $0.84 Lynch FT. The Book of Yields. 8th ed. Hoboken, NJ: Wiley; 2012.

Q. A food provides 28 grams of carbohydrates, 8 grams of protein, and 7 grams of fat. What percent of this food's calories comes from fat? 30% 33% 36% 38%

The correct answer is A. (28 g carbohydrate x 4 kcal/g) + (8 g protein x 4 kcal/g) + (7 g fat x 9 cal/g) = 112 kcal from carbohydrate + 32 kcal from protein + 63 kcal from fat = 207 total kcal 63 kcal from fat ÷ 207 total kcal = 0.30 or 30% of the energy from fat

Q. Approximately how many grams of protein does one cup of raw vegetables contain? 2 grams 3 grams 7 grams 8 grams

The correct answer is A. 1 cup raw vegetables has 5 g carbohydrate, 2 g protein, 0 g fat, and 25 kcal. American Dietetic Association and American Diabetes Association. Healthy Food Choices. Chicago: ADA; 2010.

Q. A meal providing 1200 kcal contains 13 grams of saturated fats, 10 grams of monounsaturated fats, and 27 grams of polyunsaturated fats. What is the percentage of energy supplied by the lipid? 37 10 17 25

The correct answer is A. 13 g saturated fats + 10 g monounsaturated fats + 27 g polyunsaturated fats = 50 g total fat; 50 g total fat x 9 kcal per gram of fat = 450 kcal from fat; 450 kcal from fat ÷ 1200 total kcal = 0.375 or 37%

Q. Full-time employees generally work 236 days per year due to vacation and benefit days. Approximately how many employees are necessary for everyday coverage of full-time positions? 1.55 1.75 0.75 0.55

The correct answer is A. 365 days each year/236 full-time workdays= 1.55 FTE. 1.55 FTE is required for each FT position. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Carbon footprint, as related to sustainability, is a measure of: the impact on the environment based on the amount of greenhouse gases generated. the amount of organic foods receiving certification. the amount of disposable wares that are recycled. the size of a piece of equipment used in foodservice operations.

The correct answer is A. A carbon footprint is an estimate of the climate change impact of an activity, such as producing food. A carbon footprint is measured by estimating the amount of greenhouse gases emitted. Buying more organic foods, recycling, and using energy-efficient equipment in a foodservice can lower the carbon footprint. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A study that looks back in time to reconstruct exposures and the resulting health outcomes for a group of people free of the disease or condition being studied is termed a: retrospective cohort study. correlational study. prospective cohort study. prevalence study.

The correct answer is A. A retrospective cohort study looks back; the cohort is the group of people studied to see who develops the characteristics of interest and who do not

Q. Which of the following must be included on the program evaluation review technique (PERT) chart? The amount of time needed to complete an activity The total cost associated with each activity The impact on labor cost if the project is delayed The degree of acceptance by consumers

The correct answer is A. Activities and times are detailed on a chart for planning and evaluation control purposes. Cost, impact, and consumer acceptance are not included on the chart. Hess MA. Review of Dietetics 2014-2016. Chicago, IL: Hess & Hunt Inc; 2014.

The correct answer is A. Aging typically results in decreases in many system functions, including appetite; blood pressure and fat mass often increase as a person ages. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Belmont, CA: Wadsworth Cengage Learning: 2013:624.

Q. Which of the following accurately describes how alcohol is digested and absorbed? Alcohol requires no digestion and is absorbed by simple diffusion. Alcohol is digested in the stomach and absorbed primarily from the small intestine. Alcohol is digested in and absorbed primarily from the stomach. Alcohol requires no digestion and is absorbed by active transport.

The correct answer is A. Alcohol requires no digestion once in the body; it enters the bloodstream immediately through the stomach or small intestine lining. Simple diffusion is a process whereby a substance passes through a membrane without the aid of an intermediary such as an integral membrane protein. Carbon dioxide, oxygen, and ethanol are hydrophobic and pass through the membrane. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.

Q. Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by: how food is distributed and served. how food is procured. how sanitation is maintained. how food is produced.

The correct answer is A. Commercial foodservice operations sell food as the primary activity and a profit is desired. A commercial buffet restaurant sells food for profit and the variety of food offered may be greater than the school nutrition program. Also, the speed of food distribution affects the style of 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 statements is true? Conceptual skills are most important at upper levels of management. Human skills are most important at lower levels of management. Human skills are most important at upper levels of management. Conceptual skills are most important at lower levels of management.

The correct answer is A. Conceptual skills integrate all activities and interests of the organization; therefore, they are more important at the higher levels of an organization. Payne-Palacio J, Theis M. Foodservice Management Principles and Practice. 12th ed. Upper Saddle River, NJ: Prentice Hall; 2012.

Q. The Food and Drug Administration (FDA) would issue a class I recall for: hot dogs contaminated with Listeria monocytogenes. a product that contained canola oil rather than olive oil as stated on the label. cornflakes mislabeled as having 16 net ounces when in fact the package contained only 14 net ounces. strawberry jam that had only 35% fruit.

The correct answer is A. Contaminated hot dogs represent a safety issue that could affect many individuals detrimentally and could be a "health hazard," which represents the definition of a class I recall.

Q. According to the USDA, what is a penalty for falsely labeling a product as "organic"? A civil fine up to $11,000 Imprisonment Confiscation of assets Confiscation of the product

The correct answer is A. Depending on the scope and nature of violations, the USDA penalty for falsely labeling a product as "organic" is a civil fine up to $11,000 per violation and/or suspension or revocation of the farm or business' organic certificate.

Q. When using the plan-do-study-act (PDSA) process, which of the following occurs during the plan phase? Determine how to collect data Train staff on new process Evaluate the effectiveness of the project Reduce wait time for appointments

The correct answer is A. Determination of data collection methods occurs during the planning phase. Staff training and evaluation of effectiveness occur after a project has been implemented. Reduction of appointment waiting times would be an example of a quality improvement project goal. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Which of the following is least likely to be documented? Work-related advice provided by the supervisor to the employee Employee appearance Employee availability Employee conduct

The correct answer is A. Documentation of employee behavior includes conduct, performance, appearance, and work availability, which are a part of progressive discipline. Advice is a friendly offering but is not usually documented. 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 the evaluation tool used for effective planning and that controls functions of management? PERT chart MIS processing HACCP Strategic planning

The correct answer is A. MIS processing and HACCP are not tools associated with functions of management. Strategic planning is a management process of determining long-term goals and the best approach to accomplish them. It is used to inform policies and operational decisions but not in evaluation. The program evaluation review technique, or PERT, chart is the evaluation tool for controlling management functions. Payne-Palacio J, Theis M. Foodservice Management Principles and Practice. 12th ed. Upper Saddle River, NJ: Prentice Hall; 2012.

Q. Metabolic acidosis is characterized by what physiological changes? Low pH &low bicarbonate (HCO3) High CO2 and low pH High CO2 and normal HCO3 Normal pH and high bicarbonate

The correct answer is A. Metabolic acidosis is an acid-base disorder characterized by a primary consumption of body buffers including a fall in blood bicarbonate concentration. There are many causes and multiple mechanisms that minimize the fall in arterial pH. 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. What financial information is obtained by subtracting cost of goods sold from total sales in a given period? Gross profit Net profit Final profit Operating costs

The correct answer is A. Net profit subtracts expenses from gross profit; final profit is merely another way of referring to net profit. Operating costs refer to expenses. Total sales less cost of goods is the gross profit. Edelstein S. Managing Food and Nutrition Services for Culinary, Nutrition, and Hospitality Professionals. Burlington, MA: Jones and Bartlett; 2007:245-248.

Q. Which of the following breakfast meals contains approximately 60 grams of carbohydrate? 2 slices of toast, 1 egg, 1 small orange, 1 cup milk 2 slices of toast, 1 cup apple juice, 1 large banana 1 -1/2 cups of oatmeal, 1/4 cup blueberries, 1 cup orange juice, 1/2 cup milk 2 eggs, 1 slice bacon, 2 slices of toast, 1/2 cup orange juice

The correct answer is A. One exchange of starch, fruit, or milk each has about 15 g carbohydrate.

The correct answer is A. One exchange of starch, fruit, or milk each has about 15 g carbohydrate. American Dietetic Association and American Diabetes Association. Count Your Carbs: Getting Started. Chicago: ADA; 2010:13-15.

In the Nutrition Care Process, the three nutrition diagnosis domains are intake, clinical, and _____.

behavioral-environmental The three domains of nutrition diagnosis according to the Nutrition Care Process are intake, clinical, and behavioral-environmental.

Q. Which of the following would be an appropriate response for the nutrition professional using reflective listening to provide to a client who states: "I don't have time to prepare healthy meals at home"? "There must be many demands on your time at home." "There are many time-saving shortcuts that I can share with you to help ease the time crunch." "Everyone is busy, but preparing healthy meals should be a priority for you." "That is true for me too, but I know it is important so I try."

The correct answer is A. Reflective listening allows the practitioner to test a hypothesis of what has been heard and involves making statements to confirm understanding of the client's meaning. Giving advice is not appropriate in reflective listening.

Q. Resting energy expenditure (REE) is most affected by body composition. physical activity. time of day. food intake.

The correct answer is A. Resting energy expenditure (REE) is the amount of energy needed to maintain basic body systems and body temperature at rest. Weight, height, and age are needed to calculate REE.

Q. A number 16 scoop will provide which level measurement? 1/4 cup 1/2 cup 2/3 cup 3/4 cup

The correct answer is A. Scoop sizes are based on the number of scoops it takes to fill a 32 fl oz container. A number 16 scoop holds ¼ cup (2 fl oz). Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:575.

Q. If 100 patients with a disease are tested but only 96 test positive for the disease, that means the test has a ________ of 96%. sensitivity specificity positive predictive value negative predictive value

The correct answer is A. Sensitivity is the ability of a test to correctly identify all screened individuals who are positive for a disease. The test identified 96 out of 100 patients, resulting in 96% sensitivity.

Q. Which food processing method has been linked to cancer in laboratory animals? Smoke curing Pickling Freeze-drying Irradiation

The correct answer is A. Several studies link high consumption of smoked foods with an increased risk of some cancers.

Q. Canned corn has more sodium and less potassium than fresh corn. This is the result of processing. enrichment. fortification. disassociation.

The correct answer is A. Some nutrients are lost during the heating process and salt may be used to enhance flavor in canned foods. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. Which nutrient is most affected by food processing? Vitamins Minerals Carbohydrates Fats

The correct answer is A. Some vitamins are degraded by heat and leach out of the food and into the cooking liquid. Carbohydrates, fats, and minerals are more stable, especially to dry heat.

Q. Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a muffin? Sorbitol Sodium acetate Sodium bicarbonate Saccharin

The correct answer is A. Sorbitol is used as a humectant in many types of products for protection against loss of moisture content. The moisture-stabilizing and textural properties of sorbitol are used in the production of confectionery, baked goods, and chocolate, as these products tend to become dry or harden. Sorbitol's moisture-stabilizing action protects these products from drying and maintains their initial freshness during storage.

Q. Total Quality Management is best described by which grouping of words? Processes, improvement, customer satisfaction Outcomes, meet standards, accreditation Proactive, empowerment, outcomes Prevention, standard procedures, diagnostic

The correct answer is A. TQM is a philosophy wherein processes are refined with goal of improving performance in response to customer needs and expectations. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

The correct answer is A. The bod pod machine uses air displacement plethysmography (ADP) to measure body composition. This machine has been shown to be just as accurate as underwater weighing.

Q. Nutrition informatics computer skills include the ability to access and locate information in the Academy's online Nutrition Care Manual. successfully write smart phone applications (apps). successfully complete a computer course in JavaScript. correctly identify on a schematic all parts of a personal computer.

The correct answer is A. The Academy has determined that some computer skills—such as the ability to locate and access information in the Academy's online Nutrition Care Manual—are necessary for all RDNs. Other skills such as writing apps, learning to use JavaScript, and identifying computer parts are not considered to be skills need by all RDNs. Ayres EJ. Nutrition informatics competencies across all levels of practice: a National Delphi study. J Acad Nutr Diet. 2012;112(12):2042-2053.

Q. A client's estimated energy needs should be based on: resting metabolic rate. basal metabolism. physical activity level. body composition.

The correct answer is A. The Academy's Evidence Analysis Library recommends, with a strong, conditional rating, that estimated energy needs should be based on resting metabolic rate. If possible, resting metabolic rates should be measured (eg, indirect calorimetry). If resting metabolic rate cannot be measured, then the Mifflin-St Jeor equation using actual weight is the most accurate for estimating resting metabolic rate for overweight and obese individuals.

Q. Which federal agency is charged with tracking outbreaks of foodborne illness? CDC (Centers for Disease Control and Prevention) Federal Trade Commission (FTC) USDA (US Department of Agriculture) WHO (World Health Organization)

The correct answer is A. The CDC tracks foodborne illnesses, whereas the other entities monitor other health-related issues.

Q. What is the FDA's definition of "gluten free"? Products containing less than 20 ppm of gluten. Products 95% free of wheat, rye, and barley. The FDA has not defined this term. Products 95% free of wheat, rye, barley, and oats.

The correct answer is A. The FDA has defined "gluten-free" for food labeling. In general, foods may be labeled "gluten-free" if they either are inherently gluten free or do not contain an ingredient that is: (1) a gluten-containing grain; (2) derived from a gluten-containing grain that has not been processed to remove gluten; or (3) derived from a gluten-containing grain that has been processed to remove gluten if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Any unavoidable presence of gluten in the food must be less than 20 ppm.

Q. Which agency would regulate the manufacture of cream of chicken soup that contained almost no meat? Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) US Department of Agriculture (USDA) US Public Health Service (USPHS)

The correct answer is A. The FSIS is responsible for the inspection of canned product manufacturing.

The correct answer is A. The Food Safety Modernization Act (FSMA), signed into law by President Obama on January 4, 2011, enables the Food and Drug Administration (FDA) to better protect public health by strengthening the food safety system. It allows FDA to focus more on preventing food safety problems, rather than reacting to problems after they occur. US Food and Drug Administration. FDA Food Safety Modernization Act (FSMA) Page Last Updated March 23, 2015. Available at: http://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm. Accessed December 8, 2016.

Q. The Standards of Professional Performance for dietetics practitioners includes which of the following? Professional accountability Nutritional intervention Nutrition monitoring and evaluation Nutrition diagnosis

The correct answer is A. The Standards of Professional Performance refer to actions and accountability of the dietetic practitioner. The SOPP are not a part of the Nutrition Care Process; rather, they are focused on the behavior and competence of the practitioner. Nutrition diagnosis, monitoring and evaluation, and nutrition intervention refer to steps in the Nutrition Care Process.

Q. One disadvantage to adding baking soda to green beans or broccoli is that the vegetables' texture becomes mushy and soft. the vegetables lose fat-soluble vitamins. the vegetables will dull in or lose color. the vegetables will taste extremely salty.

The correct answer is A. The baking soda interacts with the chlorophyll and actually enhances the green color rather than dull it. The addition of baking soda usually does not result in a salty taste; however, it will destroy water-soluble (but not fat-soluble) vitamins. The baking soda has a softening effect on the vegetables, which causes them to get mushy. Edelstein S. Food Science: An Ecological Approach. Burlington, MA: Jones and Bartlett; 2013

Which additive is useful as a bleaching agent?

benzoyl peroxide

Q. In addition to having demonstrated CDR's core competencies, all entry-level registered dietitian nutritionists must have _____. demonstrated additional competencies for at least one emphasis area. a letter of reference from the director of the supervised practice program. demonstrated cultural competency. passed an exam documenting their knowledge of the Standards of Professional Practice.

The correct answer is A. The core competency statements build on appropriate knowledge and skills necessary for the entry-level practitioner to perform reliably at the level indicated. One or more of the emphasis areas are added to the core competencies so that a supervised practice program can prepare graduates for identified market needs

Q. The observed result or outcome of interest in a research project is the dependent variable. independent variable. population variable. individual variable

The correct answer is A. The dependent variable indicates changes, if any, that are a result of the research. It is the measurable outcome indicator.

Q. Which of the following dietary lipids is most heart healthy? Vegetable oil in a squeezable bottle Margarine in a tub Vegetable oil in stick form Whipped margarine

The correct answer is A. The most heart healthy lipids have zero grams of trans fat, do not contain partially hydrogenated oils, and are a plant oil in liquid form.

Q. Which of the following dietary lipids is most heart healthy? Vegetable oil in a squeezable bottle Margarine in a tub Vegetable oil in stick form Whipped margarine

The correct answer is A. The most heart healthy lipids have zero grams of trans fat, do not contain partially hydrogenated oils, and are a plant oil in liquid form. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. The purpose of registration for dietitians and dietetic technicians is to _____. protect the nutritional health, safety, and welfare of the public. ensure a degree of uniformity in the way that dietetics practice is conducted throughout the United States. protect the scope of practice of dietetics and nutrition professionals. provide recognition for nutrition professionals so that they can provide services in federal health care systems such as Medicare.

The correct answer is A. The purpose of registration is to protect the nutritional health, safety, and welfare of the public by encouraging high standards of performance of individuals practicing in the profession of dietetics.

Menu items that are partially cooked, rapidly chilled, held in chilled storage, and then heated just prior to service are an example of cook-chill. cook-freeze. rapid chilling. sous vide.

Q. The tricarboxylic cycle begins with the conversion of pyruvate to acetyl CoA. oxaloacetate. ATP. hydrogen ions.

The correct answer is A. The tricarboxylic cycle, also known as the Krebs cycle, uses the two molecules of pyruvic acid formed in glycolysis and yields adenosine triphosphate. Before entering the Krebs cycle, the pyruvic acid molecules are altered. Each of the three carbon pyruvic acid molecules undergoes conversion to a substance called acetyl-CoA. In the process, electrons and a hydrogen ion are transferred to nicotinamide adenine dinucleotide (NAD). The NAD molecule also acquires a hydrogen ion and becomes NADH. At the end of the Krebs cycle, the final product is oxaloacetic acid. This is identical to the oxaloacetic acid that begins the cycle. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. After protein digestion, what is the predominant product absorbed into circulation? Amino acids Amino acids and oligopeptides Amino acids and dipeptides Amino acids, dipeptides, and tripeptides

The correct answer is A. The two main products of protein digestion are free amino acids and peptides (including dipeptides and tripeptides). The body has intestinal carriers for both products to be absorbed; however, the predominant form absorbed into circulation is amino acids. The amino acids are then absorbed into the blood and used to build up the body's own proteins.

Q. Bacterial spoilage is most likely to occur at which water activity (aw)? 0.90 0.70 0.50 0.30

The correct answer is A. The water activity of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media and the vapor pressure of distilled water under identical conditions. A water activity of 0.80 means the vapor pressure is 80% of that of pure water. The water activity increases with temperature. The moisture condition of a product can be measured as the equilibrium relative humidity expressed in percentage or as the water activity expressed as a decimal. The higher the water activity, the more likely the food is to spoil. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Bacterial spoilage is most likely to occur at which water activity? 0.9 0.7 0.5 0.3

The correct answer is A. The water activity of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions. A water activity of 0.80 means the vapor pressure is 80% of that of pure water. The water activity increases with temperature. The moisture condition of a product can be measured as the equilibrium relative humidity expressed in percentage or as the water activity expressed as a decimal. The higher the water activity, the more likely the food is to spoil.

Q. What word best describes secretly taking something, planned and knowingly, without force, permission, or right? Theft Pilfering Robbery Embezzlement

The correct answer is A. Theft is premeditated without force, permission, or right. An example of pilfering is when an employee steals some lunch meat to take home. Robbery may involve force, and embezzling is most commonly taking money that belongs to the employer. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following does NOT help prevent allergic reactions when serving food to customers with food allergies? Cooking different types of food in the same fryer oil. Washing, rinsing, and sanitizing cookware, equipment, and utensils before preparing food. Identifying ingredients to the public, including any "secret" ingredients. Assigning specific equipment for preparing food for customers with food allergies.

The correct answer is A. This is an example of cross-contamination and can cause allergic reactions. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. Researchers are investigating the impact of differing levels of vitamin D intake on hemoglobin A1c values among postmenopausal women with diabetes. What is the independent variable? Vitamin D intake Postmenopausal women Diabetes status Hemoglobin A1c values

The correct answer is A. Vitamin D is the variable that is being manipulated or changed, so it is the independent variable.

Q. Which nutrients are most susceptible to loss in foods? Water-soluble vitamins Fat-soluble vitamins Carbohydrates Proteins

The correct answer is A. Water-soluble vitamins are the most susceptible to loss from foods because they migrate from the food to the cooking liquid.

Q. When making omelets using induction—the use of electrical magnetic fields to excite the molecules of metal surfaces—you notice heating is fast, even, and there is no flame. heating is fast, uneven, and there is an open flame. heating is slow, even, and there is an open flame. heating is slow, uneven, and there is no flame.

The correct answer is A. When using an induction-heat burner, there is no flame. The burner heats up quickly and cooking is even. Electric burners can often cook unevenly and there is no flame. Gas burners do have an open flame and tend to cook evenly. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A cooked, 19 lb, bone-in turkey breast has a yield of 35.4%. The cost of the turkey breast is $1.19 per pound. What will be the cost of a 4 oz portion? $0.84 $0.42 $0.36 $8.40

The correct answer is A. $1.19 per lb/0.354 = $3.36 per pound $3.36 per pound/16 oz per lb = $0.21 per oz $0.21 per ounce x 4 = $0.84 Lynch FT. The Book of Yields. 8th ed. Hoboken, NJ: Wiley; 2012.

Q. Which inventory record is usually taken at the end of the month by counting and recording products in stock in all storage areas? Physical Perpetual Continual Periodic

Q. Upon quarterly audit, the accountant found an error: The beginning inventory for the month of January was overstated. How would this affect the cost of goods sold (COGS) and net income for the month of January? The COGS for January would be more than it actually was, and the net income would be less than it actually was. The COGS for January would be less than it actually was, and the net income would be less than it actually was. The COGS for January would be more than it actually was, and the net income would be more than it actually was. The COGS for January would not be affected, and the net income for February would be less than it actually was.

The correct answer is A. Break-even point in sales = Fixed costs/Contribution margin ratio Contribution margin ratio = Contribution margin/Total sales Contribution margin = Total sales - Variable costs To figure out the break-even point in this question: 1. Determine contribution margin $210,000- $85,000= $125,000 2. Determine contribution ratio $125,000/$210,000=.595 Round this figure to .60 3. Determine break-even point $52,000/.60=$86,666.66

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.

Q. The premise of the economic order of quantity (EOQ) is to achieve cost balance based on the following assumptions: A. ordering costs decrease at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. B. ordering costs increase at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. C. ordering costs decrease at a greater rate as size of order decreases, and holding costs decrease in direct relation to the size of the order. D. ordering costs decrease at a greater rate as size of order decreases, and holding costs increase in direct relation to the size of the order.

Q. The most important, fundamental key when menu planning is knowing the audience. equipment. budget. all of the above.

Q. In order to prevent deterioration by slowing respiration, ____________________ would be stored in modified-atmosphere packaging. bottled water apple slices ground turkey orange juice

The correct answer is B. By modifying the atmosphere in which the food is packaged, spoilage is markedly reduced and the shelf life of the product is increased. Sliced apples are packaged this way to reduce spoilage and oxidation. Specifically, the type and proportion of gas used in the packaging is largely dictated by the type of food in the package and the sort of decay or change that the food undergoes. To package a product in a modified atmosphere requires sophisticated machinery to flush out air from the packaging chamber and replace it with a different gas or precisely defined mixture of gases, then seal the product in the packaging so that only the modified atmosphere and not any other unwanted gas surrounds the product.

Q. Which of the following includes energy-yielding substances? Carbohydrates, triglycerides, protein Alcohol, carbohydrates, triglycerides, protein Vitamins, minerals, carbohydrates, triglycerides, protein Carbohydrates, triglycerides, protein, vitamins, minerals, water

The correct answer is B. Carbohydrate, triglycerides, protein, and alcohol are all energy-yielding substances. Vitamins, minerals, and water to do not provide energy.

The correct answer is B. Carbohydrate, triglycerides, protein, and alcohol are all energy-yielding substances. Vitamins, minerals, and water to do not provide energy. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. An example of a conditionally indispensable amino acid is tryptophan. tyrosine. alanine. leucine.

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

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.

Q. Which statement best describes the "D" component of the PDSA performance improvement model? Determine how changes will be implemented Implement the intervention Determine the impact of the intervention Maintain and continue improvement

The correct answer is B. Determination of how changes will be made is part of the P component of PDSA and impact determination is considered a component of S. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Which statement best describes the "O" component of the FOCUS-PDSA performance improvement model? Identify a process to improve Develop a team Explain the current process Recognize sources of variation

The correct answer is B. Development and organization of the team are included in O. Identification of the process to be improved is part of F, explanation of the current process is included in C, and recognition of sources of variation is included in U, or understanding the problem. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Which of the following is an example of a positive correlation? "The amount of weight gained by pregnant women during the first trimester has been found to decrease as the number of episodes of nausea and vomiting increase." "The incidence of type 2 diabetes mellitus increases as central adiposity increases." "Consuming calories in excess of those needed results in an increase in generalized adiposity." "Blood pressure in certain genetic groups appears to decrease as the consumption of dietary sodium is reduced."

The correct answer is B. Direct correlation is a statistical relation between two or more variables such that systematic changes in the value of one variable are accompanied by systematic changes in the other. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.

The correct answer is B. Direct correlation is a statistical relation between two or more variables such that systematic changes in the value of one variable are accompanied by systematic changes in the other. In other words, two or more variables change in the same direction (increase or decrease) simultaneously.

Q. What is the requirement to label a food "fat free"? 0 grams of saturated fat per serving <0.5 grams total fat per serving <3 grams total fat per serving 100% less fat than in the comparable product

The correct answer is B. Due to rounding, a food with less than 0.5 g fat is considered fat free.

The correct answer is B. Due to rounding, a food with less than 0.5 g fat is considered fat free. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.

Q. To lower LDL cholesterol, the Academy's Evidence Analysis Library recommends which level of daily plant sterol consumption? 1-2 g/day 2-3 g/day 4-5 g/day 6-7 g/day

The correct answer is B. EAL (2008) recommends 2 g to 3 g plant sterol daily to reduce total cholesterol by 4% to 11% and LDL concentration by 7% to 15%.

Q. Having the same or similar outputs result from different inputs is called: dynamic equilibrium. equifinality. synergy. interdependency.

The correct answer is B. Equifinality is defined as same or similar output that can be achieved by using different inputs or by varying the transformation process. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. ___________ is an essential amino acid. Alanine Histidine Proline Tyrosine

The correct answer is B. Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. 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. Which FDA class of recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature? Class I Class II Class III Class IV

The correct answer is B. FDA class II recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature. (Class II USDA recalls involves a potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food.) Cunningham E J. How is a food product recalled? J Am Diet Assoc. 2009; 109(8): 1488.

Q. What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal per day? 875 97 218 71

The correct answer is B. Fat should be 35% or less of energy. 2500 kcal x 0.35 = 875 kcal from fat; 875 kcal from fat ÷ 9 kcal/g fat = 97 g fat Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. During a snowstorm, the assistant cook (AC) can't get to work. The person working in the "salads" position is unable to take over all AC responsibilities but is somewhat confident and willing to assist the head cook in preparing items on the daily production schedule. To be most effective, which leadership style should the foodservice manager use? Telling Selling Participating Delegating

The correct answer is B. Hershey, Blanchard, and Johnson's leadership effectiveness model indicates that when the salad person has low to moderate readiness (R2), the manager needs to use selling leadership style (S2). The leader must be flexible and adaptable to meet the changing needs of employees and each situation. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Meals that are assembled in one location and transported to another location in the facility define which of the following foodservice systems? Decentralized meal assembly Centralized meal assembly Ready-prepared meal production Tray service

The correct answer is B. In centralized meal assembly, menu items are prepared and assembled on trays before being transported to other locations in the facility. In decentralized meal assembly, the menu items are produced in one location and then transported to other locations for assembly closer to the customers. In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site. In tray service, food is prepared and then portioned, reheated, and served to customers on trays. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Oxidative rancidity occurs in foods that have a high saturated fatty acid content. high unsaturated fatty acid content. high protein content. high moisture content.

The correct answer is B. In oxidative rancidity, the double bonds of an unsaturated fatty acid can undergo cleavage, releasing volatile aldehydes and ketones. This process can be suppressed by the exclusion of oxygen or by the addition of antioxidants. Oxidation primarily occurs with unsaturated fats. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. According to CDR's Essential Practice Competencies, graduates of accredited dietetics programs are required to have knowledge in eight content areas, including physical and biological sciences, social sciences, research, and _____. foodservice systems communications public policy medical nutrition therapy

The correct answer is B. Individuals interested in becoming a registered dietitian nutritionist should expect to study a wide variety of topics focusing on food, nutrition, and management. These areas are supported by the sciences: biological, physiological, behavioral, and communication.

Q. According to the Essential Practice Competencies for the Commission on Dietetic Registration's Credentialed Nutrition and Dietetics Practitioners, graduates of accredited dietetics programs are required to have knowledge in eight content areas, including physical and biological sciences, social sciences, research, and _____. foodservice systems communications public policy medical nutrition therapy

The correct answer is B. Individuals interested in becoming a registered dietitian should expect to study a wide variety of topics focusing on food, nutrition, and management. These areas are supported by the sciences: biological, physiological, behavioral, and communication.

Q. Which of the following has been listed as an essential element in the provision of culturally competent community nutrition programming? Standardizing service delivery on the basis of an understanding of cultural diversity Having institutionalized cultural knowledge Minimizing the unplanned interactions of people from different cultures Having the capacity to avoid self-assessing the cultural diversity of others

The correct answer is B. Infusing cultural competence at every level includes providing competent community nutrition programs and involves having institutionalized cultural knowledge. Standardizing delivery of service, avoiding self-assessment, and minimizing interactions may be exclusive to some groups and do not contribute to being culturally competent. These are more likely to overlook some cultural differences that may exist in a diverse community population.

Q. Which of the following statements best defines the USDA quality grading system? All meat and poultry must meet strict quality standards to be sold in the US marketplace. Quality grading of meat and poultry is a voluntary process. Quality grading and inspection for wholesomeness are both mandatory for meat to enter into the marketplace. Quality grading is a free service provided by the USDA.

The correct answer is B. Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.

Q. A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs 1 lb. What is the recipe cost for tapioca? $2.33 $4.07 $5.24 $6.98

The correct answer is B. One case of tapioca contains 12 boxes of 8 oz apiece for a total of 6 lb (12 x 0.5 lb = 6). To calculate the price per pound, divide $41.88 by 6 lb to get $6.98 per lb. To get the price per cup, divide $6.98 by 3 to get $2.33 per cup. Finally, to get the price for 1¾ cups, multiply $2.33 per cup by 1.75 to get $4.07. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The body mass index range for class I obesity is _______. 25-29.9 30-34.9 35-39.9 ≥40

The correct answer is B. Overweight BMI is 25.0-29.9. Obesity (class 1) BMI is 30.0-34.9. Class 2 obesity is marked by a BMI of 35.0-39.9. Class 3 obesity, classified as extreme or severe obesity, is marked by a BMI of 40.0-49.9

Q. When added to gelatin, fruit containing which of the following substances will keep the gelatin from forming a gel? Sucralose Papain Pectin Sorbitol

The correct answer is B. Papain is a proteolitic enzyme found in papaya. These enzymes will split the long gelatin molecules into shorter molecules, halting the gelatin's ability to form a gel. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

The correct answer is B. Per the FDA's guidance on labeling, an item listed as "low fat" on a restaurant menu must be substantiated upon request. US Food and Drug Administration. Guidance for Industry: A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods. Published April 2016. Last Updated July 1, 2016 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm461934.htm

Q. When cooking pork chops, they should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

The correct answer is B. Pork is a dangerous food item when undercooked; professionals must know the acceptable internal temperature for serving pork is 145°F for 15 seconds.

Q. When cooking pork chops, they should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds.

The correct answer is B. Pork is a dangerous food item when undercooked; professionals must know the acceptable internal temperature for serving pork. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008: 586.

Q. Which of the following is more characteristic of quantitative research than of qualitative research? Nonstatistical analysis Random sampling Smaller sample size Context-rich data

The correct answer is B. Quantitative research involves statistical analysis and usually involves large sample sizes and random sampling. Context-rich data, smaller sample size, and nonstatistical analysis are characteristics of qualitative research.

Q. Which of the following is more characteristic of quantitative research than of qualitative research? A. Nonstatistical analysis B. Random sampling C. Smaller sample size D. Context-rich data

Q. Which set of dietary intake values establishes a goal for dietary intake that will meet the needs of nearly all healthy people? Estimated Average Requirement Recommended Dietary Allowance Adequate Intake Tolerable Upper Intake Level

The correct answer is B. Recommended Dietary Allowance (RDA) is the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97% to 98%) healthy individuals in a group. The Estimated Average Requirement (EAR) is the intake that meets the established nutrient needs of one-half of the individuals in a specific group. Adequate Intake (AI) is an estimate of average requirements when evidence is not available to establish an RDA. Tolerable Upper Intake Level (UL) is the maximum intake by an individual that is unlikely to pose risks for adverse health effect in a healthy individual in a specific group. There is no established standard for individuals to consume nutrients at levels above the RDA or AI.

Q. Systems thinking is the management approach to considering the entire organization when making decisions or allocating resources. Which is an example 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. 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. What term signifies an obligation to perform an assigned activity? Authority Responsibility Accountability Capability

The correct answer is B. Responsibility is the obligation to perform an assigned activity or see that someone else performs it. Authority is delegated from the top level to lower levels of management. Accountability is the state of being responsible for one's self or to some organization. Capability is the mental or physical ability to perform a task.

Q. What term signifies an obligation to perform an assigned activity? Authority Responsibility Accountability Capability

Q. A foodborne illness often associated with poultry and egg products that has an onset of 6 to 48 hours and causes abdominal pain, headache, nausea, vomiting, fever, and diarrhea is: Listeria monocytogenes Salmonella Shigella Staphylococcus aureus

The correct answer is B. Salmonella is the only microorganism listed which is associated with poultry and egg products. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz.

The correct answer is B. Schools must offer 2 oz or equivalent of meat/meat alternate to students in grades 9 through 12. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013.

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

The correct answer is B. The process of transforming inputs into outputs in foodservice involves linking, managing, and building functional subsystems. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A recipe requires 1½ pt of cleaned, sliced strawberries. The yield for strawberries is 91% and 1 cup of clean, sliced strawberries weighs 7 oz. At a minimum, how many pounds of strawberries need to be ordered? 1 1½ 2 2½

Q. Which of the following does not provide a significant source of vitamin D? Egg yolk Kale Sardines Fortified milk

The correct answer is B. Some of the sources of vitamin D include fortified milk, fish, egg yolk, and butter. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.

Q. Which of the following business concepts represents marketing? Emphasis on product, sales-volume-oriented, needs of seller Customer wants, profit-oriented, future growth Sales-volume-oriented, customer wants, planning for today Profit-oriented, future growth, needs of seller

The correct answer is B. Successful businesses are those that focus on producing goods that customers want while forecasting future growth. Marketers may also focus on being profit oriented, which aims to maximize net profit rather than focus on total sales. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The separation of a liquid from a gel—for example, when whey collects on the surface of yogurt—is known as condensation. syneresis. retrogradation. gelatinization.

The correct answer is B. Syneresis is characterized by separation. Water molecules are released and reordered in the amylose network. Edelstein S. Food Science: An Ecological Approach. Burlington, MA: Jones and Bartlett; 2013

Q. Which of the following is a technical specification? Outlets are to be 120 volt, 15 amperes Stainless steel, 18 gauge Maximum RMM = 1550 KitchenAid mixer, model #KUDP230BO

The correct answer is B. Technical specifications indicate quality by objective test results. Metals, such as stainless steel and aluminum, can be measured by gauges to determine thickness. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which statement best describes the "A" component of the FADE performance improvement model? Choose a specific problem or process to improve Review data to better understand the current process Create a plan Implement and monitor the plan

The correct answer is B. The "A" component of the FADE model includes collection of data that are analyzed in order to establish baseline understanding of current processes. The process that will be improved is selected during the focus stage, action plans are developed during the development stage, and the plan is implemented during the execution stage. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:95.

Q. It would be appropriate to recommend the use of meal replacements for weight loss to a client who: has no more than 20 pounds to lose. has difficulty with portion control. habitually eats late at night. does not engage in physical activity.

The correct answer is B. The Academy's Evidence Analysis Library recommends, with a strong, conditional rating, that for people who have difficulty with self-selection and/or portion control, meal replacements may be used as part of the diet component of a comprehensive weight management program. Substituting one or two daily meals or snacks with meal replacements is a successful weight loss and weight maintenance strategy.

Q. The safety and quality of meat and poultry imported to the United States is overseen by the_________. Food and Drug Administration (FDA) Food Safety and Inspections Service (FSIS) US Customs Office (USCO) US Department of Commerce (USDC)

The correct answer is B. The Food Safety and Inspection Service (FSIS) is the public health agency in the US Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products.

Q. When baking muffins, which of the following is most likely to have a deeper brown crust? Muffin made with baking powder and solid sugar Muffin made with baking soda and solid sugar Muffin made with baking soda, buttermilk, and solid sugar Muffin made with baking powder and liquid sugar

The correct answer is B. The Maillard reaction is most likely to occur in the presence of an alkali environment. Without the addition of an acid, the batter with baking soda and solid sugar will result in a deeper brown color compared with the other options listed.

Q. The Standards of Professional _____ for dietetics professionals describes in general terms a competent level of behavior in the professional role. A. Practice B. Performance C. Preparation D. Proficiency

The correct answer is B. The Standards of Professional Performance describe competency levels of professional behavior by an individual. They specifically describe the performance of dietetics practitioners. The Academy Quality Management Committee and Scope of Practice Subcommittee of the Quality Management Committee. Academy of Nutrition and Dietetics Revised 2012 Standards of Practice and Standards of Professional Performance for Registered Dietitians. J Acad Nutr Diet. 2013;113(6):S29-S45.

Q. What government branch is responsible for yield grades and defining the term "organic" as it relates to farming practices? FDA USDA NSIP NMFS

The correct answer is B. The USDA is responsible for yield grades and defining organic standards. The FDA is responsible for ensuring that foods sold in the United States are safe, wholesome, and properly labeled. The Nutrition Services Incentive Program (NSIP) rewards state agencies and Indian tribal organizations that efficiently deliver nutritious meals to older Americans. The National Marine Fisheries Service (NMFS) regulates commercial and recreational ocean fishing and manages marine species. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which entity oversees the National School Lunch program? Federal Committee on School Lunch USDA's Food and Nutrition Services US 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.

Q. Which of these individuals is most likely to present with Wernicke-Korsakoff syndrome? A premature infant An alcoholic man A postmenopausal woman A disabled child

The correct answer is B. The abuse of alcohol often leads to a severe form of thiamin deficiency known as Wernicke-Korsakoff syndrome.

Q. The objectives of patient-centered counseling for dietary change are to increase awareness of diet-related risks, provide nutrition knowledge, enhance skills to promote long-term changes in intake, and _____. A. reinforce patient values B. increase confidence for making dietary changes C. solicit social support from family members and friends D. identify and minimize external barriers to change

The correct answer is B. The actions in responses A, C, and D are all part of helping clients to make changes. However, patient-centered counseling is focused on helping patients develop a sense of self so they can realize how their attitudes, feelings, and behavior are being negatively affected. The goal is to have the patient confident enough to make the dietary change.

Q. Which of the following marketing channel distributors does not take title to goods being sold, yet receives a commission for negotiating between the buyer and seller? Wholesaler Broker Manufacturer's representative Special breed delegate

The correct answer is B. The broker is an independent sales representative who contracts to represent certain manufacturers, processors, or prime source producers to sell and market their products to foodservice operators and wholesalers. The broker does not take title to goods being sold (he or she doesn't keep an inventory) and is paid on commission. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What would be the approximate protein requirement, in grams, for a male, non-athlete weighing 87 kg? 37 70 239 174

The correct answer is B. The protein requirement is determined by multiplying the weight in kilograms by 0.8.

Q. Many professions have a scope of practice. What is the definition of a "scope of practice"? The scope of practice determines how much education a practitioner needs to perform a service. The scope of practice typically describes the practitioner's range of roles, activities and regulations within which nutrition and dietetics practitioners perform. The scope of practice defines payment for the services provided by the practitioner. The scope of practice specifies the education and training the practitioner must have before providing a service.

The correct answer is B. The content of a scope of practice varies widely within professions. There are numerous definitions of "scope of practice" and the Academy has adopted the definition in Answer B.

Q. Which of the following statements about lipids is true? A. Steroid hormones are made from one or more fat-soluble vitamins. B. Digestion of triglycerides requires bile and lipases. C. Triglyceride digestion is completed in the large intestine. D. Insulin stimulates lipolysis and the mobilization of triglycerides.

The correct answer is B. The digestion of regular fats and oils, which are usually long-chain triglycerides, requires bile acids as well as lipases. In adults, this digestion usually starts in the small intestine and is done with the aid of lipases and bile acids. The bile acids allow the triglycerides to be properly emulsified and the lipases break the triglycerides into individual fatty acids and monoglycerides in the small intestine.

Q. Which of the following lunch menus reflect proper menu planning principles? Steamed haddock, rice, roasted cauliflower, vanilla frozen yogurt with fresh pineapple Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries Grilled chicken breast, mashed potatoes, steamed parsnips, lemon sorbet Meatballs, tiny whole potatoes, brussels sprouts, fresh bing cherries

The correct answer is B. The meal in option "B" (baked pork chop, sauteed broccoli, rice pilaf, vanilla frozen yogurt with strawberries) shows the best use of color in a lunch meal, as well as a variety of flavors, textures, consistency, and food shapes that are balanced. The meal is very colorful and the foods complement each other and employ a variety of cooking methods. The meals in options "A" and "C" are mostly white in color and not as visually appealing. The meal in option "D" has color but all the foods have the same shape (round). Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What drives kitchen layout, staffing, and inventory? Food cost Menu Union contract Management style

The correct answer is B. The menu—the foods to be produced—drives the kitchen layout, staffing, and the necessary food inventory. Food cost may influence inventory, and a union contract may influence staffing, but neither drives layout, staffing, and inventory. Management style has no impact on kitchen layout. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. 4th ed. Upper Saddle River, NJ: Prentice Hall; 2000:190.

Q. During a review of customer feedback cards, Jill Simmons, RDN, noted a pattern of dissatisfaction with the consistency of the quality of the beef stew. She also noted a correlation to production data that reported running short of the beef stew during service. The most likely cause for these two problems would be the servers are not using the appropriate size dishes when plating the stew. the cooks are not using the standardized recipe. the quality of the beef used in the stew is not consistent with the specifications. beef stew is a very popular item on the menu.

The correct answer is B. The only explanation for why customers are dissatisfied with the consistency of the beef stew and why the kitchen is running out of beef stew would be that the cooks are not using the standardized recipe. If the cooks were using standardized recipes, the quality would be appropriate and they would have made sufficient quantities of stew. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The third step in developing one's professional portfolio to maintain status as an RDN or NDTR include _____ successfully passing the national exam established by the Commission on Dietetic Registration. developing a learning plan that shows how the professional will meet established goals. reflecting on one's professional practice to document current areas of expertise. developing a learning plan that outlines how national goals for continuing professional education will be met.

The correct answer is B. The steps in developing a professional development portfolio are to (1) reflect on professional practice to establish professional goals, (2) conduct a learning needs assessment to identify what you know now and what you need to learn to reach goals, (3) develop a learning plan that shows how goals will be met, (4) implement learning plan, and (5) evaluate learning plan outcomes.

Q. The temperature range of the "danger zone" is between 41°F and 125°F. 135°F. 145°F. 165°F.

The correct answer is B. The temperature guideline of 41°F to 135°F, based on research studies in food safety, was recently revised. This temperature guideline is the minimum internal temperature to prevent foodborne illness. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009: 268.

Q. Achieving the appropriate aw level in dehydrated foods is crucial to ensure food safety and adequate shelf life. Most microorganisms grow well at an aw level of 0.65 to 0.70. 0.91 to 0.99. 0.75 to 0.80. 0.25 to 0.35.

The correct answer is B. The water activity (aw) level that limits the growth of the majority of pathogenic bacteria is 0.70 aw to 0.90 aw. The lower limit for all microorganisms is 0.60 aw. Penn State Extension. Water Activity of Foods Table. Available at: http://extension.psu.edu/food-safety/food-preservation/issues/water-activity-of-foods/water-activity-of-foods-table. Accessed December 9, 2016. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. One of the key features of andragogy is that adults _____. expect learning to be subject-centered want learning that is relevant to their needs desire external sources of motivation learn what others think is important

The correct answer is B. There are 4 principles of andragogy. 1. Adults need to be involved in the planning and evaluation of their instruction. 2. Experience provides the basis for learning activities. 3. Adults are most interested in learning subjects that have immediate relevance to their job or personal life. 4. Adult learning is problem-centered rather than content-oriented.

Q. How many 3-lb cases of bulk potato chips are needed to feed 75 people 1½ oz each? 2 3 7 8

The correct answer is B. To feed 75 people 1½ oz of potato chips, purchase 112.5 oz. To convert 112.5 oz to pounds, divide 112.5 by 16 to get 7.03 lb. Three 3-lb cases of bulk potato chips will be needed. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011:833.

Q. Which food is most likely to lose turgor? Milk Celery Frozen peas Broiled pork chop

The correct answer is B. Turgor is the normal distention or rigidity of plant cells, resulting from the pressure exerted by the cell contents on the cell walls. It would be present in celery.

Q. Building an appropriate protein matrix is essential for achieving the proper quality features in baked goods. Increasing the amount of sugar in a recipe will have which of the following effects on gluten development and the mixing process? Added sugar will speed gluten development and require more manipulation. Added sugar will slow gluten development and require more manipulation. Added sugar will speed gluten development and require less manipulation. Added sugar will slow gluten development and require less manipulation.

The correct answer is B. When sugar is added to a dough or batter mixture, the sugar will compete with the starch for the water in the dough or batter. Reducing the amount of available water will slow gluten development and will increase mixing (manipulation) times for the dough or batter. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. One of the key differences in value analysis and value added is value analysis strives to reduce costs whereas value added strives to bundle components. value analysis seeks to reduce costs whereas value added seeks to increase market value. value analysis seeks to reduce costs whereas value added seeks to add a quality component. value analysis seeks to change the value of the product whereas value added seeks to reduce costs.

The correct answer is B. Whereas value analysis focuses on lowering costs, value added looks for ways to increase the value of a product or service to the consumer. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following programs was designed to determine the burden of foodborne disease in the United States, monitor trends of specific foodborne illnesses over time, attribute the burden of foodborne illness to specific foods and settings, and develop and assess interventions to reduce the burden of foodborne illness? PulseNet FoodNet EHS-Net FightBac!

The correct answer is B. While all of the potential answers were programs initiated by the Food Safety Initiative, the role of FoodNet is described in the question. PulseNet is a database used to determine whether an outbreak is occurring by using molecular surveillance, EHS-Net is a collaborative forum of environmental health specialists, and FightBac! provides consumer education. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

Q. When pickling foods, the level of brine acidity is critical not only for acceptable flavor and texture, but also for safety of the product. The appropriate acidity level of the vinegar used must be at least 3% 5% 10% 15%

The correct answer is B. White distilled and cider vinegars of 5% acidity (50 grain) are recommended for pickling. Vinegar with lower levels of acidity may not provide a high enough acid medium to inhibit unwanted microbial growth and higher levels of acidity may not result in a palatable product. National Center for Home Food Preservation. Preparing and Canning Fermented and Pickled Foods. Reviewed November, 2009. Available at: http://www.uga.edu/nchfp/how/can_06/prep_foods.html. Accessed December 9, 2016.

Q. Which is the first document used in the purchasing process? Invoice Requisition Purchase order Inquisition

Q. Freezing is both a simple and successful method of food preservation. To ensure high quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is _____. A. freezing intensifies flavor and the food will taste saltier when reheated B. salt accelerates rancidity of fats within the food C. salt increase the risk for microbial growth when foods are thawed D. salt accelerates the freezing process and reduces the shelf life of the food

The correct answer is B. Adding salt to foods being frozen causes loss of flavor and has the tendency to increase rancidity of any item containing fat.

When installing a kitchen sink, what is required to prevent backflow? A cross-connection An air gap between the faucet and flood rim of the sink A link between the potable water and contaminated water A hose with a nozzle

The correct answer is B. Backflow is the unwanted reverse flow of contaminants through a cross-connection into a potable water supply. The only way to prevent backflow is to have an air space, referred to as an air gap, to separate a water supply outlet from any potentially contaminated source.

In which step in the HACCP plan can you identify where hazards can be prevented, eliminated, or reduced to safe levels? Conduct a hazard analysis Determine critical control points Establish critical limits Identify corrective actions

Which quick-freezing process incorporates very low temperatures 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 very low temperatures. Typically, cryogenic freezing relies on the use of liquefied gases such as nitrogen or carbon dioxide. 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.

Q. The practices and attitudes that influence an individual's food choices are known as food preferences. food habits. food satisfaction. food connection.

The practices and attitudes that influence an individual's food choices are known as food preferences. food habits. food satisfaction. food connection.

Q. This additive is used to thicken jellies and jams. Sucralose Papain Pectin Sorbitol

The correct answer is C. Pectin is used in food, particularly jams and jellies, as a gelling agent.

Which of the following lunch menus reflect proper menu planning principles? Steamed haddock, rice, roasted cauliflower, vanilla frozen yogurt with fresh pineapple Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries Grilled chicken breast, mashed potatoes, steamed parsnips, lemon sorbet Meatballs, tiny whole potatoes, brussels sprouts, fresh bing cherries

Which grouping of words best represents transformation processes for a foodservice system? Following standards, communication, management functions Linking processes, management functions, functional subsystems Management functions, establishing goals/objectives, linking processes Functional subsystems, management functions, following standards

The correct answer is B. The process of transforming inputs into outputs in foodservice involves linking, managing, and building functional subsystems.

In the receiving process, what step should be taken first? Send items to be placed in storage Inspect items against purchase order Accept or reject the items Inspect items against invoice

The correct answer is B. The steps in receiving are as follows: 1. Inspect items against the purchase order 2. Inspect items against the invoice 3. Accept or reject order 4. Complete receiving records 5. Send items to storage.

The temperature range of the "danger zone" is between 40°F and 125°F. 140°F. 145°F. 165°F.

The correct answer is B. The temperature guideline of 40°F to 140°F, based on research studies in food safety. This temperature guideline is the minimum internal temperature to prevent foodborne illness. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index

Q. One of the key differences in value analysis and value added is A. value analysis strives to reduce costs whereas value added strives to bundle components. B. value analysis seeks to reduce costs whereas value added seeks to increase market value. C. value analysis seeks to reduce costs whereas value added seeks to add a quality component. D. value analysis seeks to change the value of the product whereas value added seeks to reduce costs.

The correct answer is B. Whereas value analysis focuses on lowering costs, value added looks for ways to increase the value of a product or service to the consumer.

Q. Which of the following is a technical specification? A. Outlets are to be 120 volt, 15 amperes B. Stainless steel, 18 gauge C. Maximum RMM = 1550 D. KitchenAid mixer, model #KUDP230BO

The correct answer is B. Stainless steel, 18 gauge Technical specifications indicate quality by objective test results. Metals, such as stainless steel and aluminum, can be measured by gauges to determine thickness.

Q. Which of the following foods contains less than 20 kcal? 1 Tbsp peanut butter 1 Tbsp sunflower seeds 1 Tbsp ketchup 1 Tbsp reduced-fat mayonnaise

The correct answer is C. 1 Tbsp peanut butter contains 86 kcal. 1 Tbsp sunflower seeds contains 157 kcal. 1 Tbsp ketchup contains 16 kcal, 1 Tbsp reduced-fat mayonnaise contains 48 kcal.

Q. Which of the following foods contains less than 20 kcal? 1 Tbsp peanut butter 1 Tbsp sunflower seeds 1 Tbsp ketchup 1 Tbsp reduced-fat mayonnaise

The correct answer is C. 1 Tbsp peanut butter contains 86 kcal. 1 Tbsp sunflower seeds contains 157 kcal. 1 Tbsp ketchup contains 16 kcal, 1 Tbsp reduced-fat mayonnaise contains 48 kcal. American Dietetic Association and American Diabetes Association. Healthy Food Choices. Chicago: ADA; 2010.

Q. How many dietary folate equivalents (DFE) are provided in a supplement containing 150 mcg folate? 150 DFE 225 DFE 250 DFE 270 DFE

The correct answer is C. 1 mcg DFE = 0.6 mcg folic acid from dietary supplements consumed with food. 150 ÷ 0.6 = 250.

Q. What number of productive FTEs do you need for two 7-day-per-week positions, working 6:30 am to 3:00 pm, with a 30-minute lunch? 1.4 2 2.8 2.975

The correct answer is C. 2 × 8 hours × 7 days = (112 hours/40 hours week) = 2.8 FTES Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:260.

Q. As the pH of a glass of orange juice decreases, it becomes _____. hydrophobic hydrophilic more acidic more basic

The correct answer is C. As the pH value decreases, the acidity increases. When the pH value is 7, it is neutral. When it is more than 7, it shifts to alkaline (basic) nature. When it is less than 7, it will be acidic. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.

Q. When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first. The primary purpose of this process is to _______________ and improve product _________ kill harmful microorganisms, safety. deactivate enzymes, safety. deactivate enzymes, quality. improve texture, palatability.

The correct answer is C. Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, the enzymes cause loss of quality, flavor, color, texture, and nutrients. While blanching will also help to preserve color, its primary purpose is to deactivate enzymes that degrade quality. US Department of Agriculture. Freezing and Food Safety "Enzymes." Updated June 15, 2013. Available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index. Accessed December 9, 2016.

Q. Prior to freezing, vegetables must be _____ before freezing to stop the damaging actions of enzymes. washed peeled blanched dried

The correct answer is C. Blanching slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture, and nutrients. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Which of the following is often added to fat-free chocolate milk as a stabilizer and thickener to improve mouthfeel? Methylparaben Lecithin Carrageenan Calcium silicate

The correct answer is C. Carrageenan is used at very low concentrations to form an imperceptible, weak gel that prevents the large, dense particles of chocolate from sedimenting in fat-free chocolate milk.

Q. Which of the following is the recommended amount of caffeine for healthy children aged 5 to 12? 10 mg/kg 1 mg/kg 3 mg/kg 5 mg/kg

The correct answer is C. Children should not exceed ~100 mg caffeine. As children increasingly consume energy beverages, which are typically packaged in 12 oz or 20 oz containers, their caffeine intake could exceed 400 mg. Such high caffeine intakes are unsafe for children. Seifert SM, Schaechter JL, Hershorin ER, Lipshultz SE. Health effects of energy drinks on children, adolescents, and young adults. Pediatrics. 2011;127:511-528.

Q. Which of the following bacteria is anaerobic and poses a threat to the safety of home-canned foods? Staphylococcus aureus Clostridium perfringens Clostridium botulinum Aspergillus flavus

The correct answer is C. Clostridium botulinum is an anaerobic bacteria that produces spores that will release a deadly toxin if held in non-acidic anaerobic conditions for long periods of time. The other bacteria listed are aerobic and are not likely to survive the anaerobic conditions of vacuum-sealed canned foods.

Q. A facility director is charged with evaluating whether it is worthwhile to complete a project. The best approach would be to conduct a productivity study. determine the startup funds needed. conduct a cost-to-benefit analysis. determine the number of people involved.

The correct answer is C. Cost-benefit analysis (CBA) estimates and totals the monetary value of the benefits expected to be derived from a project and compares those to the costs of the project to determine whether the planned project is worthwhile financially. For example, if the costs of remodeling a foodservice kitchen is $3.4 million and the expected revenue generated after the renovation is $2.7 million, then the renovation would be judged as not being a good investment. A cost-benefit analysis would include all the other options listed as parts of the determination of project profitability. Hess MA. Review of Dietetics 2014-2016. Chicago, IL: Hess & Hunt Inc; 2014.

Q. Which statement best describes the "S" component of the PDSA performance improvement model? Determine how changes will be implemented Implement the intervention Determine the impact of the intervention Maintain and continue improvement

The correct answer is C. Determination of how changes will be made is part of the P component, implementation of the plan is included in D, and maintaining the improvement is part of A. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Which statement best describes the "C" component of the FOCUS-PDSA performance improvement model? Identify a process to improve Develop a team Explain the current process Recognize sources of variation

The correct answer is C. During the C component of FOCUS-PDSA, the current process is explained. The process that needs improvement is identified in the F stage, development of the team is done during the O stage, and recognition of sources of variation is part of U. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Which of the following amino acids is classified as a nonessential amino acid? Valine Lysine Glycine Threonine

The correct answer is C. Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. Medical anthropologists have developed Exploratory Models that address five major concerns about an illness episode. These models address: etiology, time and mode of onset of symptoms, course of sickness, treatment, and ___. A. exposure pattern. B. family history. C. pathophysiology. D. emotional response.

The correct answer is C. Exploratory models also include pathophysiology that allows one to understand the changes associated with or resulting from diseases. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.

Q. Which of the following is a valid statement regarding the use of structure/function claims on a dietary supplement? Can be used to describe how a nutrient prevents a disease. Can be used to describe how a nutrient alters the treatment of a disease. Can be used to describe how a nutrient affects normal body function. Can be used to describe how a nutrient cures common ailments.

The correct answer is C. FDA guidelines allow statements on dietary supplements that describe how a nutrient affects normal body function.

Q. The diet office was excited about having their holiday luncheon at Dominic's, a new Italian restaurant. The menu contained many interesting dishes. Unable to decide who should order which dish, they asked their server for some guidance and she replied, "Not to worry, all of the food will be served on platters for you all to share and pass around the table." The service style at Dominic's is self-serve. French style. family style. American style.

The correct answer is C. Family style service means that food is brought to the table in bowls and platters for the customers to pass around and serve themselves. In American-style service, the food is plated in the kitchen and then placed in front of the customers. In French-style service, food is prepared at the table. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal for that day? 0.15 6.66 9.02 15.02

The correct answer is C. First convert the hours to minutes: 58 x 60 = 3,480 minutes. Then divide minutes by total number of meals to calculate the labor minutes per meal. 3,480/386 = 9.02 minutes per meal. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. What is the definition of a low sodium food for the food label? Less than 5 mg sodium per serving Up to 35 mg of sodium per serving Up to 140 mg sodium per serving At least 25% less sodium than the regular food

The correct answer is C. Food labeling laws require that a food have no more than 140 mg sodium per serving in order to be identified as a low-sodium food.

Q. As the time span and/or distance between the finishing point of food production and service to the customer increases, the needs and costs associated with distribution systems and equipment for successful service to the customer decreases. stays the same. increases. fluctuates.

The correct answer is C. Food that is prepared and delivered immediately to the customer, as in a restaurant, does not require the expense of special distribution equipment. As the time span and/or distance between where the food is produced and the customer is served increase, special equipment will be needed, such as hot-holding and cold-holding equipment and transportation equipment. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The minimum number of additional competencies that ACEND requires a program to have to support its emphasis area is _____. 3 5 7 9

The correct answer is C. For establishing an emphasis area, the program has the following options: (1) Use one or more of the four defined emphasis areas; (2) Develop a general emphasis by selecting a minimum of seven competency statements, relevant to program mission and goals, with at least one from each of the four defined emphasis areas; the selected competencies should build on the core competencies; or (3) Create a unique emphasis area with a minimum of seven competency statements, based on environmental resources and identified needs.

Q. The reaction H2 --> 2H+ + 2e- represents: redox. reduction. oxidation. oxygenation.

The correct answer is C. H2 --> 2 e- + 2H+ (oxidation) 1/2 O2 + 2 e- + 2H+ --> H2O (reduction) McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012.

Q. The inventory turnover rate for four establishments are as follows: The Green Café = 2, The Red Café = 4, The Blue Café = 6, and The Yellow Cafe = 3. Based on what you know about inventory turnover rate, which of these establishments is most likely to use a just-in-time purchasing system? The Green Café The Red Café The Blue Café The Yellow Café

The correct answer is C. Inventory turnover rate identifies a facility's level of product held in inventory. The higher the inventory turnover rate, the less product held in storage and the more often deliveries are made to meet production needs. Just-in-time purchasing relies on minimum inventory and will therefore have a higher inventory turnover rate. Because The Blue Café has the highest turnover rate of all four establishments, it is the one most likely to use just-in-time purchasing. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which vitamin enhances iron absorption? Vitamin A Vitamin B2 Vitamin C Vitamin D

The correct answer is C. Iron is only absorbed in an acid medium. Absorption is enhanced by ascorbic acid (vitamin C).

Q. Which vitamin enhances iron absorption? Vitamin A Vitamin B2 Vitamin C Vitamin D

The correct answer is C. Iron is only absorbed in an acid medium. Absorption is enhanced by ascorbic acid (vitamin C). Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.

Q. The oils that contain predominantly monounsaturated fatty acids include sunflower oil and canola oil. safflower oil and corn oil. canola oil and olive oil. soybean and olive oil.

The correct answer is C. Monounsaturated fatty acids include vegetable oils such as olive oil, canola oil, peanut oil, sunflower oil, and sesame oil. Safflower oil has 10.1 g monounsaturated fat per tablespoon. Canola oil has 8.3 g monounsaturated fat per tablespoon. Olive oil has 9.8 g monounsaturated fat per tablespoon. Sunflower oil has 7.7 g monounsaturated fat per tablespoon. Soybean oil has 5.8 g monounsaturated fat per tablespoon. Corn oil has 3.7 g monounsaturated fat per tablespoon. Institute of Medicine. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: National Academies Press, 2006:122-139. Available at: https://www.nap.edu/catalog/11537/dietary-reference-intakes-the-essential-guide-to-nutrient-requirements. Accessed December 16, 2016.

Q. Which of the following foods would you expect to empty from the stomach most quickly? French fries Oatmeal Fruit juice Scrambled eggs

The correct answer is C. Most of a liquid meal empties within 1 to 2 hours and most of a solid meal empties within 2 to 3 hours. When eaten alone, carbohydrates leave the stomach the most rapidly, followed by protein, fat, and fibrous food. In a meal with mixed types of foods, emptying of the stomach depends on the overall volume and characteristics of the foods. Liquids empty more rapidly than solids, large particles empty more slowly than small particles, and concentrated food tends to empty more slowly than low-calorie meals.

Q. Which fat would be most susceptible to flavor reversion due to oxidative rancidity? Butter fat Coconut oil Soybean oil Olive oil

The correct answer is C. Oxidative rancidity is associated with the degradation by oxygen in the air. Oxidation primarily occurs with unsaturated fats. The more saturated fat contained in an oil, the less susceptible it is to rancidity. The greater the amount of unsaturated fat in an oil, the more likely it is to become rancid. Since the healthiest plant oils are all highly unsaturated, they are especially susceptible to rancidity. However, extra virgin olive oil is a little less susceptible to rancidity because a larger amount of its unsaturated fat is monounsaturated. Extra virgin olive is about 75% monounsaturated, which is somewhat unusual for a plant oil. Plant oils usually have more polyunsaturated fat than monounsaturated fat, which is one reason they are particularly susceptible to rancidity. Thus, soybean oil would be more susceptible than olive oil.

Q. What name is given to the purchasing method that involves purchasing products as needed for production and immediate consumption without having to store and record products in inventory? Centralized Group Just-in-time Independent

The correct answer is C. Purchasing products that go straight to the areas in which they will be used is called just-in-time purchasing. With just-in-time purchasing, the foods do not enter storage areas and are not part of the inventory. In centralized purchasing, purchasing activity is done by one person or department. In group purchasing, some purchasing is done with other operations beyond one's own. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. In order to be labeled as "pure" vanilla, the US Food and Drug Administration (FDA) requires that it be certified as an artificial flavor. contain the small black flecks from the vanilla pod. contain 35% alcohol by volume. contain 200 ppm vanillin.

The correct answer is C. Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water. The FDA requires that the solution contain a minimum of 35% alcohol and 13.35 oz vanilla bean per gallon.

Q. Which dietary reference intake (DRI) value estimates the nutrient needs to meet the requirements of at least half of individuals in a population? RDA AI EAR UL

The correct answer is C. RDA, or Recommended Dietary Allowance, is the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97% to 98%) healthy individuals in a group. EAR, the Estimated Average Requirement, is the intake that meets the established nutrient needs of one-half of the individuals in a specific group. AI, Adequate Intake, is an estimate of average requirements when evidence is not available to establish an RDA. UL, Tolerable Upper Intake Level, is the maximum intake by an individual that is unlikely to pose risks for adverse health effect in a healthy individual in a specific group. There is no established standard for individuals to consume nutrients at levels above the RDA or AI.

Q. To maintain quality and freshness of refrigerated produce, upon receiving these items, they should be placed directly into cold storage and held at a temperature between 55°F and 60°F. 41°F and 48°F. 34°F and 36°F. 30°F and 35°F

The correct answer is C. Refrigerated produce should be held at a temperature between 34°F and 36°F.

Q. Dry food should be stored between: 40°F to 60°F. 32°F to 52°F. 50°F to 70°F. 65°F to 85°F.

The correct answer is C. Storage temperatures over 70°F may shorten the shelf life and temperatures less than 50°F are not needed since the dry foods are not potentially hazardous. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. The usual purpose of summative evaluation is to_____. compare the extent of learning between and among learners reduce the cost-benefit ratio of teaching and learning improve the program's delivery and effectiveness determine opportunities for expansion and enhancement of entrepreneurship in education

The correct answer is C. Summative evaluation takes place during and following the implementation and is associated with more objective, quantitative methods. It is used to assess whether the program has met its goals, whether there were any unintended consequences, and how to improve.

Q. Which of the following federal agencies has food safety responsibilities? The Joint Commission Partnership for Food Safety Education Environmental Protection Agency Academy of Nutrition and Dietetics

The correct answer is C. The Environmental Protection Agency is the only government agency in the list of potential answers. The Partnership for Food Safety Education is a non-governmental organization Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

Q. Which agency enforces provisions of the FD&C Act prohibiting the sale of products with false advertising? US Department of Agriculture (USDA) Federal Trade Commission (FTC) Food and Drug Administration (FDA) Internal Revenue Service (IRS)

The correct answer is C. The FDA enforces provisions of the FD&C Act prohibiting the sale of products with false advertising.

Q. Which of the following is an application of nanotechnology in the foodservice industry? Computer software that manages inventory via the tracking of sales Foodservice storage containers that are permeable to gasses that contribute to spoilage A frying oil that catalytically inhibits the thermal polymerization of the oil Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption

The correct answer is C. There is a catalytic device that conditions frying oil through the use of nanotechnology. By catalytically inhibiting the thermal polymerization of frying oil, the product promises to slow the oil's deterioration, thus preserving its freshness and lengthening its use. The result is crispier fries, higher food quality, and reduced oil and disposal costs. Boyce B. Knowing nanotech is knowing the future of food and nutrition. J Am Diet Assoc. 2009;109(8):1332-1335.

Q. The total value of food in inventory on March 1 is $8,327. The facility purchased $3,200 of food during the month of March. April 1 inventory value is $6,800. Total sales for the month of March were $10,538. What was the food cost percentage for the month of March? 1.09% 2.2% 45% 64.5%

The correct answer is C. To get the correct answer, add together the value of the food inventory on March 1 ($8,327) to the food purchased during the month of March ($3,200)—the total is $11,527. Next, subtract the inventory for April 1 from $11,527, to get $4,727, which represents the amount of food used during March. To get the food cost percentage for March, divide the cost of food used during March ($4,727) by March sales ($10,538) to get 45%. 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 regarding illness from seafood toxins like scombroid and ciguatera fish poisoning? The toxin is easily destroyed by proper cooking and freezing. Good hand washing practices can prevent illness. The toxin is not destroyed by proper cooking and freezing. Cross-contamination is the major cause of the illness.

The correct answer is C. Toxins cannot be destroyed and the source of the toxin is the fish itself. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Q. A supervisor noted that the quality of work produced by an employee was declining because of excessive tardiness. The best initial course of action would be to dismiss the employee for not working enough hours. report the employee to the facility manager. issue a verbal warning to the employee. transfer the employee to a flex-time position

The correct answer is C. Transferring the employee to another position does not guarantee improved quality or punctuality. There was no indication that the employee work hours decreased to necessitate a change in employment status. Reporting the employee to the facility manager gives the impression that the supervisor cannot do his or her job. The supervisor should be able to document that the employee was given a verbal reprimand before further actions can be taken. Payne-Palacio J, Theis M. Foodservice Management Principles and Practice. 12th ed. Upper Saddle River, NJ: Prentice Hall; 2012.

Q. Which of the following describes the term "validity"? It refers to the consistency and accuracy with which a test measures something in the same way over time. It ensures that there is a blueprint that describes all aspects of instruction. It indicates whether we are measuring what we intend to measure. It is established through the inclusion of cognitive and affective objectives.

The correct answer is C. Validity refers to the degree to which a study accurately reflects or assesses the specific concept that the researcher is attempting to measure. Whereas reliability is concerned with the accuracy of the actual measuring instrument or procedure, validity is concerned with the study's success at measuring what the researchers set out to measure.

Q. What term is used to describe the methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service? Make-or-buy decision Can cutting Value analysis Value-added research

The correct answer is C. Value analysis looks to maintain the effectiveness of quality of a product or service and at the same time decrease unnecessary costs. Make-or-buy decisions help in determining whether to produce the product or buy it prepared. Can cuttings help in determining the quality of various products such as canned fruit. Value-added research is used to estimate or quantify positive (or negative) effects. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. A patient presents with lesions on his gums and pinpoint hemorrhages on his skin. What vitamin is this patient most likely deficient in? Thiamin Magnesium Vitamin C Selenium

The correct answer is C. Vitamin C helps keep your gums healthy, heal any cuts and wounds, and protect from bruising. Thiamin may contribute to maintaining mental function and help regulate metabolism. Magnesium signals muscles to relax and contract, may help maintain immune response, and promotes normal blood pressure. Selenium aids cell growth and boosts immune function.

Q. A patient presents with lesions on his gums and pinpoint hemorrhages on his skin. What vitamin is this patient most likely deficient in? Thiamin Magnesium Vitamin C Selenium

Q. A registered dietitian nutritionist who is responsible for procuring food and non-food dietary supplies performs what activities? Inventory control, receiving, pre-preparation, budgeting Budgeting, purchasing, storage, inventory control Receiving, purchasing, inventory control, storage Pre-preparation, purchasing, inventory control, storage

The correct answer is C. Within the subsystem of procurement are purchasing, receiving, storage, and inventory control. Pre-preparation is part of production. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

The correct answer is C. A commissary system is when food is all prepared in one location and transported to remote locations for service. Conventional foodservice is when all of the production and service is in the same facility.

Q. The diet office was excited about having their holiday luncheon at Dominic's, a new Italian restaurant. The menu contained many interesting dishes. Unable to decide who should order which dish, they asked their server for some guidance and she replied, "Not to worry, all of the food will be served on platters for you all to share and pass around the table." The service style at Dominic's is A. self-serve. B. French style. C. family style. D. American style.

On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal for that day? 0.15 6.66 9.02 15.02

Q. What should you do when a food item is not at proper temperature when it is brought to the service line? A. Serve the food within 1 hour. B. If it has been less than 2 hours since it was prepared, throw it out. C. If it has been less than 2 hours since it was prepared, reheat it to the proper temperature. D. Throw away the food within 1 hour.

The correct answer is C. If food was prepared less than 2 hours ago, reheating it to the proper temperature is considered a correct action in a HACCP plan. https://www.fsis.usda.gov/wps/wcm/connect/6c55c954-20a8-46fd-b617-ecffb4449062/Kitchen_Companion_Single.pdf?MOD=AJPERES

Q. The term for a menu style that has all components of a meal priced individually is __________. prix fixe table d'hôte à la carte family style

What is the purpose of "offer vs serve"? It's a cost-benefit analysis tool for cafeterias weighing the options of prepared vs made-to-order foods It represents service options for recipients of the Meals on Wheels program. It represents two tiers of hospital foodservice options wherein patients select or are assigned meals It gives students the option to decline food included in school breakfast and lunches

The correct answer is D. "Offer vs serve" is a provision in the National School Lunch and School Breakfast progrmas. It allows students to decline some of the food offered so that students do not have to accept foods they will not eat, thereby reducing food waste.

The inventory turnover rate for four establishments are as follows: The Green Café = 2, The Red Café = 4, The Blue Café = 6, and The Yellow Cafe = 3. Based on what you know about inventory turnover rate, which of these establishments is most likely to use a just-in-time purchasing system? The Green Café The Red Café The Blue Café The Yellow Café

Comprehensive menu planning is a data-supported process. A reliable quantitative method of assessing menu item acceptability is observation. self-reported consumption. plate waste. patient surveys.

Temperatures for the danger zone include which of the following according to the FDA Food Code? 40°F to 125°F 40°F to 135°F 40°F to 140°F 41°F to 165°F

The correct answer is C. The Food Code temperature guideline of 40°F to 140°F is based on research studies in food safety.

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°

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 quickly lost, and flavor and texture are compromised.

Which of the following is an application of nanotechnology in the foodservice industry? Computer software that manages inventory via the tracking of sales Foodservice storage containers that are permeable to gasses that contribute to spoilage A frying oil that catalytically inhibits the thermal polymerization of the oil Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption

Q. Which of the following is true regarding seafood toxins like scombroid and ciguatera fish poisoning? The toxin is easily destroyed by proper cooking and freezing. Good handwashing practices can prevent illness. The toxin is not destroyed by proper cooking and freezing. Cross-contamination is the major cause of the illness.

The correct answer is C. Toxins cannot be destroyed and the source of the toxin is the fish itself.

Q. A registered dietitian nutritionist who is responsible for procuring food and non-food dietary supplies performs what activities? A. Inventory control, receiving, pre-preparation, budgeting B. Receiving, purchasing, storage, inventory control C. Budgeting, purchasing, inventory control, storage D. Pre-preparation, purchasing, inventory control, storage

The correct answer is C. Within the subsystem of procurement are purchasing, budgeting, storage, and inventory control. Pre-preparation is part of production.

Q. What is ozone used for in food processing? Freezing food. Modifying atmospheric packaging. Blanching vegetables. 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 by-products to the food being treated, to the food processing water, or to the atmosphere in which food is stored. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Q. Wheat does not contain enough lysine for humans to synthesize proteins from wheat alone. Thus, in wheat, lysine is considered to be a(n) _____. incomplete protein inadequate protein nonessential protein limiting amino acid

The correct answer is D. "Limiting amino acids" refers to essential amino acids in a food protein that fall short of meeting the amino acids required by humans. The limiting amino acids are determined by comparing the amount of amino acids in a gram of protein to the amount of amino acids per gram of protein required.

Q. ACEND requires dietetics education programs to offer an emphasis area in order to _____. prepare each entry-level RDN for advanced practice prepare each entry-level RDN as a specialist ensure that each entry-level RDN has had the opportunity to experience cutting-edge practice prepare each entry-level RD to begin to develop the depth necessary for future proficiency in that area of dietetics practice

The correct answer is D. All dietitian education supervised practice programs must offer at least one emphasis area. Supervised practice program prepares graduates for practice at the entry-level. The emphasis of the program reflects the unique environment of the program rather than a specialty or advanced-practice. Specialty or advanced practice take, on average, 3 years of intensive practice post-exam. Competencies for each emphasis are build on the core competencies and are designed to begin to develop the depth necessary for future proficiency in that area of dietetics practice. More experience in at least one area provides a model for learning throughout one's career.

Q. Which of the following would be considered an antecedent in the ABC framework used by behavioral scientists? A. Eating an extra-large container of popcorn at the movies B. Enjoying the company of others while eating out C. Sampling most of the items at a restaurant that serves buffet style D. Watching a TV commercial advertising burgers

The correct answer is D. Antecedents are events or environments that trigger a specific behavior or response. In this case, watching a TV commercial advertising burgers may trigger an eating behavior.

Q. The ethical principle of autonomy is supported when a clinician treats all patients with similar attention. explaining the benefits and risks of enteral nutrition to the wife of a man in a persistent vegetative state. enteral nutrition is provided to a postoperative patient requiring mechanical ventilation. a patient at end of life is allowed to refuse parenteral nutrition.

The correct answer is D. Autonomy is the agreement to respect another's right to determine a course of action for himself or herself, or the support of another's independent decision making.

Q. When reheating previously cooked foods, what temperature should they reach within 2 hours? 135°F for 15 seconds 145°F for 15 seconds 155°F for 15 seconds 165°F for 15 seconds

The correct answer is D. Based on the Food Code, reheated must reach the highest temperature listed: 165°F. Martin J, Oakley C. Managing Child Nutrition Programs - Leadership For Excellence. 2nd ed. Gaithersburg, MD: Jones & Bartlett; 2008:586.

Q. Which of the following categories of food items must bear a Nutrition Facts label? A donut purchased directly from the bakery where it was prepared A sandwich purchased at a restaurant for take-out A burrito purchased from a small business A beverage purchased in a plastic container from a grocery store

The correct answer is D. Beverages in plastic containers are required to display a Nutrition Facts Label. The other products are considered exempt and do not.

Q. Which of the following is NOT a source of bias in a clinical trial? Selection bias Assessment bias Statistical bias Response bias

The correct answer is D. Bias may be introduced by researchers during selection, assessment, or analysis. Bias is not introduced by response from participants.

Q. Which of the following can reduce overproduction? Accurate forecasting Small-batch cooking Freezing prepared items All of the above

The correct answer is D. By using accurate forecasting techniques to determine how much food will be served, small-batch cooking, and freezing prepared items, overproduction and excessive leftovers are less likely. Leftovers require a lot of care to handle and store properly because they spoil easily. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. 4th ed. Upper Saddle River, NJ: Prentice Hall; 2000:193.

Q. The four most costly foodborne bacteria pathogens are salmonella, e. coli, listeria, and staphylococcus aureus. clostridium perfringens. clostridium botulinum. campylobacter jejuni.

The correct answer is D. Campylobacter jejuni is among the four most costly foodborne pathogens. Clostridium perfringens and staphylococcus aureus are acquired via human contact, and botulism is contracted from improperly processed foods. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The presence of fat in the intestine stimulates cells to release: Gastrin Secretin Insulin Cholecystokinin

The correct answer is D. Cholecystokinin is a hormone produced principally by the small intestine in response to the presence of fats, causing contraction of the gallbladder, release of bile, and secretion of pancreatic digestive enzymes.

Q. After a meal, most of the fat that travels from the intestines into the lymph system and eventually into the blood is in the form of particles known as: VLDLs HDLs LDLs Chylomicrons

The correct answer is D. Chylomicrons are one of the microscopic particles of emulsified fat found in the blood and lymph system that are formed during the digestion of fats.

Q. After a meal, most of the fat that travels from the intestines into the lymph system and eventually into the blood is in the form of particles known as: VLDLs HDLs LDLs Chylomicrons

The correct answer is D. Chylomicrons are one of the microscopic particles of emulsified fat found in the blood and lymph system that are formed during the digestion of fats. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. What is the name of the substance that denatures protein in the stomach during digestion? Chymotrypsin Elastase Pepsin Hydrochloric acid

The correct answer is D. Chymotrypsin is a pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids. Elastase is an enzyme found especially in pancreatic juice that catalyzes the hydrolysis of elastin. Pepsin is a digestive enzyme found in gastric juice that catalyzes the breakdown of protein to peptides. Hydrochloric acid is secreted in the stomach and is a major component of gastric juice. Gastric juice aids in the preparation of food for digestion. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Q. Which of the following is an example of a climacteric fruit? Grapefruit Melons Pineapple Tomato

The correct answer is D. Climacteric fruit continue to ripen post-harvest. Examples of climacteric fruit include tomatoes, pears, peaches, bananas, apricots, and apples. Whether a fruit is classified as climacteric or non-climacteric depends on respiration rate after maturation. Non-climacteric fruit does not have an accelerated rate post-harvest (as climacteric fruit does) and will not ripen once harvested; examples include melons, cherries, citrus fruits, and grapes. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. Two fats that are high in saturated fat and solid at room temperature include coconut oil and safflower oil. corn oil and palm kernel oil. soybean oil and palm oil. coconut oil and palm kernel oil.

The correct answer is D. Coconut oil is 91% saturated fat, palm oil is 51% saturated fat, soybean oil is 15% saturated fat, corn oil is 13% saturated fat, and safflower oil is 10% saturated fat.

The correct answer is D. Coconut oil is 91% saturated fat, palm oil is 51% saturated fat, soybean oil is 15% saturated fat, corn oil is 13% saturated fat, and safflower oil is 10% saturated fat. Institute of Medicine. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: National Academies Press, 2006:122-139. Available at: https://www.nap.edu/catalog/11537/dietary-reference-intakes-the-essential-guide-to-nutrient-requirements. Accessed December 10, 2016.

Q. Which of the following statements is true regarding the potential benefits of dietary fiber? Lowers LDL cholesterol levels Reduces postprandial blood glucose levels Increases gastric emptying Both A and B

The correct answer is D. Fiber improves the body's handling of glucose and insulin, possibly reduces the risk of colon cancer, helps in weight control, reduces the risk of heart and artery disease, and promotes feelings of fullness because it absorbs water and swells.

Q. Which of the following is NOT a main component of continuous quality improvement (CQI)? Customer satisfaction Data collection Team involvement Multidisciplinary rounds

The correct answer is D. Customers—both internal and external—are a major component of CQI. CQI involves use of the scientific method for data collection. Team involvement is key to CQI because teams have greater ability to solve problems than individuals. Multidisciplinary rounds are one form of a team in health care but are not a main component of CQI. McLaughlin CP, Kaluzny AD. Continuous Quality Improvement in Health Care. 4th ed. Sudbury, MA: Jones & Bartlett; 2012.

Q. How much water needs to be removed from vegetables if dehydration is used as a method of food preservation? ≥ 80% ≥ 85% ≥ 90% ≥ 95%

The correct answer is D. Dehydrated vegetables have 95% of their water removed and dehydrated fruits have 80% of their water removed.

Q. Compared to a non-leader, which grouping of words 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.

Q. The breakdown of fatty acids to yield acetyl-CoA is called glycolysis. lipolysis. ketogenesis. beta-oxidation.

Q. Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and filet mignon. The number of each item sold the last time this menu was offered was 76, 118, 96, and 154, respectively, for a total of 444 entrees sold. For the past six Fridays, the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next Friday, how many portions of roast beef will be forecasted? 91 98 101 95

The correct answer is D. First add up the total entrees sold for the 6 weeks for which meal counts are available, and then divide by 6 to calculate the average. The average number of entrees sold each week is 437.3. Next, calculate the popularity index (sales of an item compared with total sales for the category) for roast beef, which is 96 divided by 444 entrees. The popularity index is 21.6%. To calculate how much roast beef should be forecasted for next Friday, multiply 0.216 by 437.3. The result is 95. Payne-Palacio J, Theis M. Foodservice Management: Principles and Practices. 12th ed. Upper Saddle River, NJ: Prentice-Hall; 2011.

Q. What gauge of stainless steel is most common in foodservice operations? 14 16 18 All of the above.

The correct answer is D. Foodservice operations utilize 14, 16, and 18 gauge stainless steel most frequently. The lower the gauge number is, the thicker the metal is. This makes stainless steel gauges like 14, 16, and 18 less likely to dent than other gauges (such as 20 and 22). Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. This process uses sublimation to prepare high-quality preserved foods. Pulsed light processing Ozonation Modified atmospheric packaging Freeze-drying

The correct answer is D. Freeze-drying involves freezing the food and then reducing the surrounding pressure to allow the frozen water in the food to sublimate directly from the solid phase to the gas phase.

Q. Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold? Caking Contamination due to excessive additives Crystallization Freezer burn

The correct answer is D. Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally induced by substandard (non-airtight) packaging.

Q. Which of the following guidelines are NOT allowable when preparing food? Chill utensils and ingredients before using them to prepare a salad. Pool eggs whenever possible. Prepare batters in small batches. Package fresh juice on-site for sale at a later time without any special treatment or approved HACCP plan.

The correct answer is D. Fresh produce must be handled carefully to prevent foodborne illness. The risk from microorganisms can be minimized or eliminated by safeguards in preparation. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012.

Which food is most likely to deteriorate due to hydrolytic rancidity during storage at room temperature? Fish oil Soybean oil Olive oil Butter

The correct answer is D. Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in triglycerides (fats). The chemical term is ester hydrolysis. Usually this hydrolysis process goes unnoticed, since most fatty acids are odorless and tasteless. However, when the triglyceride is derived from short-chain fatty acids, the released carboxylic acid can confer strong flavors and odors. A particular problem arises with butter, which contains triglycerides with a high content of butyric acid derivatives and acetic acids.

Q. Which statement best describes the "U" component of the FOCUS-PDSA performance improvement model? Identify a process to improve Develop a team Explain the current process Recognize sources of variation

The correct answer is D. Identification of the process needing improvement occurs during the "F" stage of FOCUS-PDSA. Team formation occurs during the "O" stage of FOCUS-PDSA, and explanation of the current process occurs during the "C" stage. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Q. Sandra, the new cook, was monitoring the final cooking temperature of the beef roast for dinner service. The recipe called for the roast to be cooked to medium, an internal temperature of 160°F. Sandra removed the roast when the internal temperature reached 160°F. However, 15 minutes later, when serving the beef roast, the meat was well done. Using the same thermometer, Sandra rechecked the internal temperature, and the thermometer read 175°F. What caused the roast to be overdone? Sandra did not calibrate her thermometer. The cooking time was incorrect. The oven thermostat was incorrect. Carry-over cooking had occurred.

The correct answer is D. If Sandra wants the roast to be at 160°F, she must take it out of the oven before it reaches that temperature. This happens due to carry-over cooking, where the meat continues to cook after it is removed from the oven because the outside of the meat is hotter than the inside, and heat continues to be conducted into the meat until the heat is equalized throughout. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. If the carbohydrate content of the diet is insufficient to meet the body's needs for energy, which of the following can be converted to glucose? Acetyl-CoA Fatty acids Carbon dioxide Amino acids

The correct answer is D. In a diet that lacks carbohydrates, amino acids are burned for energy. Amino acids also produce glucose to keep the brain cells alive. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Thomson Wadsworth; 2015:105.

Q. Using behavioral learning theory can be problematic in a foodservice environment because one of its tenets is that ______. positive reinforcement is used its use requires that there be a good role model learners have to be permitted to ask questions undesirable behaviors are ignored

The correct answer is D. In behavioral learning theory, conditioning is used to learn new information and behaviors. Conditioning is a process by which one learns and that process can be less effective in a chaotic environment. Chaotic environments can wrongly give the impression that there are multiple, inconsistent behaviors are the correct behavior, leaving the learning confused about the correct behavior. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.

Q. Which of the following questions would be appropriate for the dietetics practitioner to ask when hiring a new food production worker? A. "Do you have any health problems or disabilities?" B. "Do you have child-care arrangements so that you can work the early morning shift?" C. "Are you married?" D. "Why do you want to work for us?"

The correct answer is D. It is illegal to ask personal questions about health, living arrangements, or marital or family status. The questions presented in options A, B, and C may be considered discriminatory. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.

Q. What type of learning experiences should the dietetics professional provide in order to maximize the clients' accomplishment of learning outcomes? Multiple opportunities for asking questions and participating in a discussion A field trip or tour that is relevant to the topic A multimedia experience that is followed by a question and answer period A role-play situation

The correct answer is D. Learning settings that involve role play or simulation are remembered 90% of the time.

The correct answer is D. Learning settings that involve role play or simulation are remembered 90% of the time. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012.

Q. What is the invoice cost to serve 85 lb of cooked, sliced ham if whole, bone-in hams weigh 18 lb as purchased (AP), have an AP to edible portion waste percent of 44, and cost $1.83 per AP pound? $155.55 $223.99 $277.78 $296.46

The correct answer is D. Multiplying 18 lb (weight of each ham) by 0.44 (waste percent) results in (approximately) 8 pounds of waste. So, for each 18 lb ham, only about 10 lbs represent an edible portion. Therefore, it will be necessary to buy 9 hams to serve 85 pounds of cooked, sliced ham (since 8 whole hams would only produce 80 lbs of cooked, sliced ham, so 9 whole hams must be purchased to meet the required 85 lbs.). The cost for the 9 hams is 18 lb × $1.83 × 9 = $296.46. Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011:190.

Q. Which of the following is the best option to serve unpasteurized eggs to older adult patients in a nursing home? Freshly cracked sunnyside up Tiramisu Mousse Cake

Q. When using the andragogy theory and strategy of learning, the nutrition professional should _____ arrange for those close to the clients to provide positive reinforcement. serve as a role model, for example, by selecting nutrient-dense, lower-energy foods from a buffet. carefully structure information about weight loss so that essential concepts are easy to identify. assist clients in identifying weight loss strategies that could work for them.

The correct answer is D. One of the principles of andragogy is that adults need to be involved in the planning of learning and the teacher facilitates the learning and assists with identifying reinforcers. Holli BB, Beto JA. Nutrition Counseling and Education Skills for Dietetics Professionals. 6th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2012:255.

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

Q. What is another name for high-pressure processing? Ohmic heating Irradiation Pulsed light Pascalization

Q. Table salt is fortified with this nutritive additive to help prevent goiter. Ascorbic acid Calcium lactate Potassium citrate Potassium iodide

The correct answer is D. Potassium iodide is added to table salt to help prevent goiter.

Q. A consistent theme from the 2011 Dietetics Workforce Demand Study was that which of the following drives change for all areas of dietetics practice? Incidence rates for chronic diseases Costs associated with health care Changes to Medicare eligibility requirements Advances in technology

The correct answer is D. Practitioners need to appreciate that informatics affects all areas of practice and is much broader than just EHRs. Other factors such as incidence rates for chronic diseases, costs associated with health care, and changes to Medicare eligibility affect some areas of dietetics practice much more extensively than others. Ayres EJ. Nutrition informatics competencies across all levels of practice: a National Delphi study. J Acad Nutr Diet. 2012;112(12):2042-2053.

The correct answer is D. Product dating on shelf-stable foods is generally used to indicate food quality, not food safety. Use-by, sell-by, or best-if-used-by are not federally required except for infant formula. If product dating is voluntarily used on shelf-stable foods, the month, date, and year must be displayed, along with which category of product dating it indicates.

Q. Which of the following injuries are you most likely to see in a foodservice environment? Strains and sprains Slips and falls Cuts and burns All of the above

The correct answer is D. Strains and sprains occur in foodservice from improper lifting, slips and falls from wet floors, and cuts and burns from the numerous hotspots of equipment and foods in the environment. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodserv294.ice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:294.

Q. Which of the following is not a sugar alcohol? Sorbitol Xylitol Mannitol Glycogen

The correct answer is D. Sugar alcohols all end in "-ol" or "-ose."

Q. Sustainability efforts in a foodservice operation include using running water for rinsing. keeping lights on in all foodservice areas. breaking down cardboard boxes. using locally grown produce.

The correct answer is D. Sustainable practices in foodservice are environmentally responsible practices that conserve natural resources, minimize the amount of waste, and support the production of food for many years to come. The only sustainable practice among these options is using locally grown produce. If the cardboard boxes are not just broken down but also recycled, then it would also be a sustainable effort. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. Which of the following symptoms often characterizes niacin deficiency? Diarrhea Dermatitis Dementia All of the above

The correct answer is D. Symptoms of niacin deficiency include diarrhea, mental disorientation, and skin problems

Q. Which of the following symptoms often characterizes niacin deficiency? Diarrhea Dermatitis Dementia All of the above

The correct answer is D. Symptoms of niacin deficiency include diarrhea, mental disorientation, and skin problems, Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.

Q. Which of the following is NOT an element of the chronic care model (CCM)? Self-management support The community Clinical information systems Motivation

The correct answer is D. The CCM encompasses care provided in the community and by health systems. Self-management support is an element of the community within the CCM. Clinical information systems are part of the health systems component of the CCM. Motivation is not an element of the CCM. Improving Chronic Illness Care. The Chronic Care Model. http://www.improvingchroniccare.org/index.php?p=The_Chronic_Care_Model&s=2. Accessed December 27, 2016.

Q. Which of the following must be served in combination with a meat/meat alternate in order to meet the full meat/meat alternate requirement for a reimbursable school lunch? Nut butter Tofu Legumes Nuts

The correct answer is D. The National School Lunch Program specifies that the other options can each be included on the menu as meat/meat alternative but that nuts must be combined and only used for half of the meat/meat alternate requirement.

Q. The Academy has published Standards of Practice (SOP) in Nutrition Care and Standards of Professional Performance (SOPP) for registered dietitian nutritionists and nutrition and dietetic technicians, registered. What is the difference between these two sets of standards? The SOP in Nutrition Care apply only to credentialed registered dietitian nutritionists working in acute care and the SOPP apply only to practitioners working as consultants. The SOP in Nutrition Care vary based on state law; the SOPP do not. The SOP in Nutrition Care apply only to RDNs and the SOPP apply to both RDNs and NDTRs. The SOP in Nutrition Care are based on the four steps of the Nutrition Care Process and the SOPP are based on the six domains of professionalism.

The correct answer is D. The SOP are based on the four steps of the Nutrition Care Process and apply to credentialed food and nutrition professionals involved in direct patient care. As such, the SOP do not apply to practitioners who neither provide nor oversee the delivery of direct patient care. The SOPP apply to all credentialed food and nutrition professionals regardless of practice area.

Q. When changing a static patient menu to a cycled menu, it is important to work with the chef or production manager because the person in that role will have skills in which of the following areas? Usage of equipment Labor skill level Inventory and food usage All of the above

The correct answer is D. The chef or production manager has the most knowledge about which menu items can be produced considering what equipment is available, the skill level of the cooking staff, and the food in inventory. Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:191.

Q. Which set of directives best describes the management process? Controlling, directing, transforming, planning, staffing Planning, staffing, establishing objectives, organizing, directing Planning, staffing, controlling, establishing objectives, transforming Directing, controlling, organizing, staffing, planning

The correct answer is D. The five management functions are planning, organizing, staffing, directing, and controlling.

The correct answer is D. The five management functions are planning, organizing, staffing, directing, and controlling. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Q. The foodservice manager has completed instructing new hires regarding the safe handling of knives. During the session, the manager talked about how to use knives responsibly, determined what the new hires already knew about knife safety, demonstrated how to handle knives safely, and encouraged questions. What else should the manager have included so that all four steps in "How to Instruct" were covered? Share data about the number of injuries that have occurred. Develop interest in learning about knife safety. Summarize knife safety again in a second session. Require the new hires to explain key points while handling knives.

The correct answer is D. The four steps in "How to Instruct" are: Step 1 - Prepare the learner and find out that the individual knows about the job; Step 2 - Present the operation by tell, show, and illustrate; Step 3 - Try out performance by having the learner explain key points and do the job; Step 4 - Follow-up and designate where to obtain help and supervise the independent work of the learner and reinforce key concepts as necessary.

Q. Which USDA grade of beef is not purchased for general foodservice use? Choice Select Standard Commercial

Q. Which of the components of total energy expenditure accounts for the largest percentage of total energy expenditure? Thermic effect of food Physical activity Nonexercise activity thermogenesis Basal metabolism

The correct answer is D. The largest percentage of total energy expenditure is basal metabolic rate, or BMR, and the closely related resting metabolic rate. BMR can range from 45% for people with a physically active lifestyle to 70% for those who are sedentary.

Q. Which of the following fats/oils have the highest smoke point, making it ideal for high heat cooking? Peanut oil Olive oil Shortening Safflower oil

The correct answer is D. The smoke point in fats and oils is the temperature at which a fat or oil will begin to smoke. If heated beyond their smoke point, fats can reach their flash point and ignite. Monoglycerides have lower smoke points; diglycerides and triglycerides have higher smoke points. Of the fats/oils listed, safflower oil has a smoke point of 513°F, peanut oil has a smoke point of 453° F, olive oil has a smoke point of 375°F, and shortening has a smoke point of 356°F to 370°F. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Q. An item with less than _____ kcal per serving can be considered "calorie free." 45 35 15 5

The correct answer is D. The standard definition for "calorie free" is less than 5 kcal per serving.

Q. Two federal agencies control alcoholic beverages. Where are the agencies housed? Food and Agriculture Organization (FAO) US Department of Commerce (USDC) Federal Trade Commission (FTC) Department of the Treasury

The correct answer is D. The two federal agencies that control alcoholic beverages are part of the Department of the Treasury.

Q. The dietitian has written the following objective: "The clients with high blood pressure who attend the six class sessions planned will accept the goal of following a reduced-salt diet." Which learning domain does this objective represent? Psychomotor Rational Cognitive Affective

The correct answer is D. There are three domains of educational activities. Cognitive is mental skills or knowledge. Affective is attitude and growth in feelings or emotional areas. Psychomotor is manual or physical skills. The affective domain includes the manner in which people deal with things emotionally, such as feelings, values, appreciation, enthusiasm, motivations, and attitudes.

Q. A continuous and systematic process in which decisions are made about intended future outcomes, and how success is measured and evaluated is known as: accountability. effectiveness. organizing. strategic planning.

The correct answer is D. This is the definition of strategic planning: it is a continuous and systematic process in which people make decisions about intended future outcomes, how outcomes are to be accomplished, and how success is measured and evaluated. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Consistency

The way foo adhere, their degree of firmness, density, and viscosity.

What is true of additives categorized as GRAS?

They are generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use

Which of the following is true of additives categorized as GRAS?

They are generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use. GRAS is an acronym for the phrase Generally Recognized As Safe. Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act, any substance that is intentionally added to food is a food additive that is subject to premarket review and approval by FDA, unless the substance is generally recognized as safe.

Which of the following micronutrients should be supplemented in a patient with history of alcoholism?

Thiamin and folic acid Thiamin deficiency is common in alcoholics because thiamine absorption from food decreases and thiamin excretion from the body increases. Alcoholism can also cause folic acid deficiency by interfering with the absorption of this nutrient and by influencing the development of unhealthy eating habits.

How would a dietitian working in management use solvency ratios?

To determine if the company can meet debt obligations in the long term Solvency is a company's ability to meet long-term debt obligations, and a basic solvency ratio represents the relationship between total assets and total liabilities. Solvency ratios are used to determine if there is enough earnings and cash flow for the company to meet interest expenses as they accrue over time.

Which of the following is true of kosher food practices?

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.

What is the most important reason to obtain client consent for posting photographs on social media?

To ensure HIPAA compliance Although the Health Insurance Portability and Accountability Act does not specifically refer to social media, privacy could be violated if any patient information is posted. It is considered a standard of professionalism to obtain consent before posting any client testimonials or other details including names, images, and health conditions.

If a person with type 1 diabetes experiences dramatically low blood glucose and becomes unconscious, the most appropriate action would be to

administer glucagon and call 911 Since the patient is unconscious/unresponsive, glucagon should be administered as the first-line treatment. A glucagon injection will mobilize glucose from the liver to raise the blood sugar level. This treatment minimizes risk of choking for patients who are not conscious. Contact emergency services immediately after administering the glucagon injection.

When considering cow's milk versus breastmilk, which of the following is true?

breastmilk contains less protein

A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice operation most likely will

be able to pay bills when due

A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice operation most likely will

be able to pay bills when they are due. Explanation: A current ratio signals to investors if the company has sufficient assets to pay debts over the next 12 months. Current ratios that are greater than 1 indicate the operation will be able to meet its financial obligations.

Because insulin and __ are secreted in the bloodstream in equal amounts, __ can be used as a clinical indicator of endogenous insulin production

c-peptide

The FDA would be most likely to issue a Class I recall if:

canned green beans had been underprocessed. *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.

Collaborative planning sessions to gain input from all who might be affected by a new kitchen design are called

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.

Tertiary prevention efforts in childhood weight management target:

children who are already overweight.

Encouraging pregnant mothers to attend a seminar on the benefits of breastfeeding and offering supportive counseling postpartum to continue breastfeeding are examples of

health promotion

Encouraging a pregnant client to attend a seminar on the benefits of breastfeeding and offering her supportive postpartum breastfeeding counseling are examples of

health promotion Health promotion empowers the individual to make changes and take control of their own health outcomes. Public health nutrition does not focus at the individual level. Nutrition monitoring and evaluation involves patient follow-up after nutrition intervention. Secondary prevention focuses on early diagnosis and treatment like screening for and taking blood pressure medicine.

A handwashing station must be equipped with

hot and cold running water, soap, a means to dry hands, waste container, signage indicating employees should wash their hands before returning to work

Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by

how food is distributed and served. Explanation: Commercial foodservice operations sell food as the primary activity and a profit is desired. A commercial buffet restaurant sells food for profit and the variety of food offered may be greater than the school nutrition program. Also, the speed of food distribution affects the style of service.

___ describes a process used to make fats and oils more solid at room temperature

hydrogenation

The purpose of the nutrition diagnosis step in the Nutrition Care Process is to:

identify and label the nutrition problem

If the community nutritionist questions whether the new educational activities provided for SNAP recipients are achieving the intended increase in fresh vegetable intake, the best approach would be to conduct a ___ evaluation

impact

Assuming that a patient's obesity related to excessive energy intake is a form of which of the following?

implicit bias Making assumptions about the etiology of a patient's obesity is a form of implicit bias. Implicit biases occur at the unconscious level and are involuntarily formed. These unconscious attitudes may influence the quality of the care delivery. Confirmation bias involves seeking to validate ideas or concepts that an individual wants to be true.

The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the

income statement and balance sheet

The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the

income statement and balance sheet The inventory valuation record contains an accounting of the cost of items kept in the inventory. The balance sheet is a list of assets, liabilities, and capital, and the income statement is a financial statement that shows all operating results for a desired time period.

When completing a physical assessment, inadequate hydration may present as

poor skin turgor

Inadequate weight gain and a low-birth -weight infant are of concern in which populations

pregnant adolescents

A community RDN develops an educational and awareness program to teach employees of a local industry to reduce the sodium in their diets. This is an example of

primary prevention

A community RDN develops an educational and awareness program to teach employees of a local industry to reduce the sodium in their diets. This is an example of

primary prevention Primary prevention is to protect healthy people before a disease (for example, hypertension) develops. Secondary and tertiary prevention do not occur until a disease has already presented. Workplace rehabilitation is specific to an injury sustained at work.

Dietetic students finishing supervised practice should be able to utilize food and nutrition management systems, work with electronic health records, and

print client educational materials

In the Nutrition Care Process, the Nutrition Diagnoses should be _____during Nutrition Intervention.

prioritized During the Nutrition Intervention step, prioritizing diagnoses is crucial.

In the Nutrition Care Process, a PES statement consists of:

problem, etiology, sign/symptoms

In conducting a value analysis, the production manager should bear in mind that all the following are true EXCEPT:

product improvements are always cost effective. Explanation: Improving the quality of a product may cost more. It may not be worth the added cost and may not affect the overall value. Even if the product costs more, it may have little or no added value.

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