Inman Domain 1

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? [FSS:220] a. $122.04 b. $119.88 c. $121.32 d. $120.96

$122.04

The total value of food in inventory on March 1 is $8327. The facility purchased $3200 of food during the month of March. April 1 inventory is $6800. What is the cost of food available for the month of March? [FSS:218] a. $15,127 b. $6,800 c. $11,527 d. $4,727

$4,727

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? [FSS:255] a. Conventional b. Ready prepared c. Commissary d. Assembly/serve

Assembly/serve

What name is given to the purchasing document that is completed by the buyer who gives it to the supplier? [FSS:214] a. FOB origin b. Purchase requisition c. Invoice d. Purchase order

Purchase order

Which of the following flooring materials would be best suited for high-traffic cooking areas? [FSS:263] a. Ceramic tiles b. Quarry tiles c. Concrete d. Rubber

Quarry tiles

Which dishmachine would be most efficient and effective for use in high-volume foodservice operations? [FSS:238] a. Two-tank rack conveyor b.Flight-type continuous conveyor c. Corner, single-tank, door-type d. Spray, three-tank rack, door-type

Flight-type continuous conveyor

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? [FSS:194] a. PulseNet b. FoodNet c. EHS-Net d. FightBac!

FoodNet

To characterize the principles of motion economy, what term should be added to the following list: simultaneous, symmetrical, natural, rhythmic? [FSS:264] a. Habitual b. Intermittent c. Minimize d. Idle

Habitual

What valuation method is being used when inventory is valued by assuming that newer items are used before older items? [FSS:221] a. FIFO b. LIFO c. Latest purchase price d. Weighted average

LIFO

Which of the following viruses is the most common cause of sporadic cases and outbreaks of foodborne illness? [FSS:197] a. Hepatitis A b. Norovirus c. Rotovirus d. All of the above

Norovirus

Which of these requires compliance with safety standards? [FSS:271] a. OSHA b. MSDS c. HACCP d. None of the above

OSHA

Which type of eggs should be served to patients in a nursing home? [FSS:192] a. Freshly cracked sunnyside up b. Over easy c. Pasteurized scrambled eggs d. Pool cracked scrambled eggs

Pasteurized scrambled eggs

Which inventory record is best suited to annual counting and recording of all products with random checks on a monthly basis? [FSS:217] a. Physical b. Perpetual c. Continual d. Periodic

Physical

94. Which additive in baking powder and reacts with the sodium bicarbonate to produce carbon dioxide gas? [FS:164] a. Sodium Aluminum Sulfate b. Sodium alginate c. Sodium nitrite d. Sodium propionate

a. Sodium Aluminum Sulfate

93. Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a muffin? [FS:163] a. Sorbitol b. Sodium acetate c. Sodium bicarbonate d. Saccharin

a. Sorbitol

106. Nanotechnology refers to any usage of, or technological development at the atomic, molecular, or macromolecular range between 1 and 100 nanometers. [FS:176] a. TRUE b. FALSE

a. TRUE

102. Which of the following government agencies is responsible for setting the quality standards for fresh fruits and vegetables, meat, dairy, and eggs? [FS:172] a. US Department of Commerce (USDC) b. US Department of Agriculture (USDA) c. US Public Health Services (USPHS) d. Food and Drug Administration (FDA)

a. US Department of Commerce (USDC)

Which of the following is a quality stamp for beef? [FS:80] a. USDA choice b. US inspected & passed c. USDA 1 d. USDA A grade

a. USDA choice

47. Which nutrient is most affected by food processing? [FS:114] a. Vitamins b. Minerals c. Carbohydrates d. Fats

a. Vitamins

85. Which nutrients are most susceptible to loss in foods? [FS:154] a. Water-soluble vitamins b. Fat-soluble vitamins c. Carbohydrates d. Proteins

a. Water-soluble vitamins

a provitamin is a. a nutrient that can be converted into a vitamin b. a vitamin that can be converted into a nutrient c. the endogenous form of a vitamin d. a man made copy of a vitamin

a. a nutrient that can be converted into a vitamin (a precursor of a vitamin; a substance found in certain foods that in the body may be converted into a vitamin)

when training new employees, what should always be followed a. a planned orientation and training program b. government orientation regulations c. OSHA orientation regulations d. county orientation regulations

a. a planned orientation and training program

an angel food cake is made without cream of tartar. what is the result a. a yellowy cake b. a bright white cake c. require an increase in oven temperature d. require a decrease in oven temperature

a. a yellowy cake

the oxidation of fatty acids forms a. acetyl CoA b. pyruvic acid c. lactic acid d. oxaloacetate

a. acetyl CoA

what is the product of pyruvate breakdown a. acetyl CoA b. glycogen c. NADPH d. glucose 6 phosphate

a. acetyl CoA

iron absorption is enhanced by a. acidic chyme in the duodenum b. the alkalinity of the duodenum c. oxalates and phytates d. the absence of ascorbic acid

a. acidic chyme in the duodenum

the LEARN guideline provide a framework that dietetics professional can use to convey a culturally sensitive treatment plan. the A in LEARN stands for a. acknowledge b. assess c. access d. alternatives

a. acknowledge

75. To prevent protein precipitation (curdling) when making cream of tomato soup [FS:144] a. add acid to milk rather than milk to the acid. b. add milk to acid rather than acid to the milk. c. use a cross-linked starch for thickening. d. use only skim milk.

a. add acid to milk rather than milk to the acid.

a client says "i want to change my eating habits" you ask why. the learning domain is a. affective b. cognitive c. psychomotor d. psychosocial

a. affective (acquisition of attitudes and values)

which amino acid is especially glucogenic a. alanine b. threonine c. valine d. methionine

a. alanine

what causes egg yolk color to change a. alteration of the feed provided b. storage length c. shell color d. storage conditions

a. alteration of the feed provided

which enzymes are secreted by the pancreas a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin b. sucrase, maltase, lactase, aminopeptidase c. ptyalin d. aminopeptidase, dipeptidase

a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin

which of the following stabilizes an egg white foam a. an acid b. water c. flour d. salt

a. an acid

in the human, vitamin K is affected by a. anticoagulants and antibiotics b. iodine c. water soluble vitamins d. gluten

a. anticoagulants and antibiotics

which of the following nonessential amino acids may be useful in post burn therapy a. arginine b. asparagine c. proline d. leucine

a. arginine

if you are on a low phosphorus diet, what food should you most avoid a. beef b. orange juice c. yogurt d. bread

a. beef

the rate of oxidation of which branched chain amino acid increases significantly during moderate exercise a. leucine b. phenylalanine c. tyrosine d. threonine

a. leucine

bile is produced in the _____ and stored in the ____ a. liver, gallbladder b. gallbladder, liver c. liver, liver d. gallbladder, gallbladder

a. liver, gallbladder

clostridium perfringens is often found in a. meat and gravied mixtures in large quantities b. fresh fruits and vegetables c. dairy mixtures d. uncured cheeses

a. meat and gravied mixtures in large quantities

riboflavin, thiamin and niacin are all involved in the a. metabolism of carbohydrate b. metabolism of fat c. metabolism of protein d. production of amino acids

a. metabolism of carbohydrate

acidic chime becomes neutralized in the duodenum by a. mixing with bicarbonate and fluids b. mixing with alkaline intestinal enzymes c. mixing with sodium and potassium d. mixing with bile

a. mixing with bicarbonate and fluids

the incidence of xerophthalmia in children between the ages of 1-5 is 5:1000. this means a. morbidity rate of xerophthalmia is 5 in every 1000 children ages 1-5 b. mortality rate of xerophthalmia is 5000 in this age group c. morbidity rate of xerophthalmia is 5000 in this age group d. mortality rate is 5 in every 1000 children aged 1-5

a. morbidity rate of xerophthalmia is 5 in every 1000 children ages 1-5

which pasta contains egg a. noodles b. spaghetti c. macaroni d. linguini

a. noodles

which oil is highest in monounsaturated fatty acids a. olive b. canola c. peanut d. sunflower

a. olive

fats high in monounsaturated fatty acids include: a. olive and canola b. safflower and corn c. coconut and palm d. soy and peanut

a. olive and canola

the scientific process by which water makes lettuce crisp is a. osmotic pressure of water-filled vacuoles b. diffusion c. transamination d. water active diffusion

a. osmotic pressure of water-filled vacuoles

a serum sodium level of 115 mEq/L may be due to a. over hydration b. dehydration c. a very high sodium intake d. a sodium intake of 5.5 grams per day

a. over hydration

a child is at the 85th percentile for BMI. He is a. overweight b. tall for his age c. muscular for his age d. normal weight

a. overweight

the end products of cellular oxidation are a. water, carbon dioxide, energy b. carbon, hydrogen, nitrogen c. indigestible fiber, nitrogen d. monosaccharide's, amino acids, energy

a. water, carbon dioxide, energy

metabolites of the Krebs's cycle are a. water, energy, carbon dioxide b. energy and pyruvic acid c. electrolytes and water d. lactic acid and glycogen

a. water, energy, carbon dioxide (metabolites are the intermediate and products of metabolism; usually refers to small molecules)

98. Food irradiation of meat causes [FS:168] a. food to become radioactive. b. most harmful bacteria to be killed. c. the flavor of food to change. d. the food to be cooked to a safe temperature.

b. most harmful bacteria to be killed.

a patients nitrogen balance study showed he consumed 10 grams of protein and released 6 grams of nitrogen in the urine. this is a. nitrogen balance b. negative nitrogen balance c. positive nitrogen balance d. plus 4 nitrogen balance

b. negative nitrogen balance

if there is no statistical difference between study groups, the hypothesis is a. negative b. null c. even d. positive

b. null

In order to prevent backflow [FSS:284] a. a cross-connection should be created. b. an air gap between the faucet and the flood rim of the sink should be created. c. a physical link between the potable and contaminated water supply should be created. d. set the pressure of the potable water above the contaminated supply.

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

A recipe requires 1 ½ 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? [FSS:225] a) 2 b) 1 c) 1 ½ d) 2 1/2

c) 1 ½

What gauge of stainless steel is most common in foodservice operations? [FSS:262] a) 18 b) 16 c) 20 d) 22

c) 20

you are asked to give an inservice to the staff. what should you do first a. ask them what they want to learn b. read up on the subject c. observe the staff at work to identify problems d. see what other hospitals are teaching

c. observe the staff at work to identify problems

12. 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 [FS:76] a. 55 °F and 60 °F. b. 41 °F and 48 °F. c. 34 °F and 36 °F. d. 30 °F and 35 °F.

c. 34 °F and 36 °F.

101. Temperatures for the Danger Zone include which of the following according to the FDA 2007 and 2009 Food Code? [FS:171] a. 40 °F to 125 °F b. 40 °F to 145 °F c. 41 °F to 135 °F d. 41 °F to 165 °F

c. 41 °F to 135 °F

how many calories are needed by a full-term infant weighing 11 pounds at 3 months of age a. 108 b. 365 c. 540 d. 720

c. 540 (convert weight in pounds to kilograms and then multiply by 120. 11/2.2 x 120 = 600)

what reading level is appropriate for educational material for the general population a. 4th grade b. 5th grade c. 8th grade d. 10th grade

c. 8th grade

112. Prior to freezing, vegetables must be _____________ before freezing to stop the damaging actions of enzymes. [FS:182] a. Washed. b. Peeled c. Blanched. d. dried

c. Blanched

which is most likely to be a cause of salmonella a. fresh fruit salad b. canned fruit salad c. Caesar salad d. avocado salad

c. Caesar salad

35. Which is often added to fat-free chocolate milk as a stabilizer and thickener to improve mouthfeel? [FS:101] a. Methylparaben b. Lecithin c. Carageenan d. Calcium silicate

c. Carageenan

34. Which would be added to a cola beverage as a natural colorant? [FS:100] a. Sodium benzoate b. Caffeine c. Caramel d. Vanillin

c. Caramel

111. Which of the following bacteria is anaerobic and poses a threat to the safety of home canned foods? [FS:181] a. Staphylococcus aureus b. Clostridium perfringens c. Clostridium botulinum d. Aspergillus flavus

c. Clostridium botulinum

90. This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine [FS:159] a. Lecithin b. Ethylenedi c. Diglycerides d. Glycerol

c. Diglycerides (a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages; common food additives largely used as emulsifiers)

50. _______________is the process of the conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria. [FS:117] a. Dehydration b. Intoxication c. Fermentation d. Gelatinization

c. Fermentation

43. Which agency accepts genetically engineered foods as posing no risk to health or safety and does not require mandatory labeling as GMO if the food is substantially equivalent to the original in nutritional value? [FS:110] a. US Department of Agriculture (USDA) b. Food Safety and Inspection Service (2IS) c. Food and Drug Administration (FDA) d. Environmental Protection Agency (EPA)

c. Food and Drug Administration (FDA)

61. Which agency approves the use of the food additives in breakfast cereal? [FS:130] a. US Department of Agriculture (USDA) b. Environmental Protection Agency (EPA) c. Food and Drug Administration (FDA) d. Federal Trade Commission (FTC)

c. Food and Drug Administration (FDA)

66. Which federal agency regulates wines with less than 7% alcohol? [FS:135] a. Federal Trade Commission (FTC) b. US Department of Commerce (USDC) c. Food and Drug Administration (FDA) d. Department of the Treasury

c. Food and Drug Administration (FDA)

37. Which additive derived from collagen might be used in a frozen dessert as a stabilizer, thickener, and texturizer? [FS:103] a. Gum ghatti b. Modified food starch c. Gelatin d. Corn syrup

c. Gelatin

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 Adventist

c. Hindus, Jews, Muslims, seventh day Adventist

a food is bacteria safe it it is a. neutral and moist b. neutral and dry c. acidic and dry d. acidic and moist

c. acidic and dry

glucocorticoids are a. thyroid hormones b. pituitary hormones c. adrenal hormones d. parathyroid hormones

c. adrenal hormones

a serum sodium level of 150 mEq/L may be due to a. an increase in the intake of sodium rich foods b. decreased steroid formation c. an increased level of aldosterone d. a decrease in the intake of sodium rich foods

c. an increased level of aldosterone (aldosterone increases reabsorption of Na+ and K+ secretion, is also part of the renin-angiotensin-aldosterone system and is a major hormone regulates sodium excretion)

a client refuses to follow the diet after you have explained the plan and its rationale. you should then a. reinforce the rationale and benefits of the diet b. review the dangers of non-compliance c. ask what changes he is willing to make d. restate what the client needs to do to meet the goals of the diet

c. ask what changes he is willing to make

a focus group contributes what data a. analytical b. experimental c. attitudinal d. objective

c. attitudinal

glycogenolysis is the a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen

c. breakdown of glycogen releasing glucose

which of the following is true regarding flour a. all-purpose flour is made from soft wheat b. all purpose flour has more protein than bread flour c. cake flour has the least and the weakest gluten d. cake flour has less starch than bread flour

c. cake flour has the least and the weakest gluten

21. Which of the following is a valid statement regarding the use of structure/function claims on a dietary supplement? [FS:86] a. Can be used to describe how a nutrient prevents a disease. b. Can be used to describe how a nutrient alters the treatment of a disease. c. Can be used to describe how a nutrient affects normal body function. d. Can be used to describe how a nutrient cures common ailments.

c. can be used to describe how a nutrient affects normal body functions (per the FDA: Structure/function claims may describe the role of a nutrient or dietary ingredient intended to affect the normal structure or function of the human body, for example, "calcium builds strong bones." In addition, they may characterize the means by which a nutrient or dietary ingredient acts to maintain such structure or function, for example, "fiber maintains bowel regularity," or "antioxidants maintain cell integrity.")

a good source of vitamin A for preschool children would be a. grapes b. watermelon c. cantaloupe pieces d. banana

c. cantaloupe pieces

which pigment does not change color in an acid or an alkaline solution a. anthocyanin b. chlorophyll c. carotene d. flavones

c. carotene

fats enter the blood as ____ and leave the liver as ____ a. phospholipids, chylomicrons b. chylomicrons, phospholipids c. chylomicrons, lipoproteins d. lipoproteins, chylomicrons

c. chylomicrons, lipoproteins

which of the following has a slow onset and is anaerobic a. staphylococcus aureus b. clostridium perfringens c. clostridium botulinum d. salmonella

c. clostridium botulinum

food was held at 70F for a long time in anaerobic conditions. eight hours after eating it you become ill. what is the culprit a. salmonella b. staphylococcus c. clostridium perfringens d. campylobacter jejuni

c. clostridium perfringens

which method of bread-making is not as dependent on the length of time the dough sits to rise a. straight dough method b. sponge dough method c. continuous method d. prime bake method

c. continuous method (reduces processing time, not as effected by fermentation and temperature, substitutes intense mechanical energy for traditional bulk fermentation)

3. 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 _________. [FS:67] a. kill harmful microorganisms, safety b. deactivate enzymes, safety c. deactivate enzymes, quality d. improve texture, palatability

c. deactivate enzymes, quality

an amylase deficiency would result in a. decreased gluconeogenesis b. decreased lipolysis c. decreased glycolysis d. decreased proteolysis

c. decreased glycolysis

which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? a. milk b. flour c. sugar

c. sugar

a 5 month old is diagnosed with salmonella. what is likely the cause a. fruit juice b. milk c. table food d. evaporated milk

c. table food

the best indicator that children profited from a nutrition education program about iron is a. their parents have increased knowledge about iron b. the children have increased knowledge about iron c. the children select more snacks with iron d. the parents have normal hemoglobin levels

c. the children select more snacks with iron

in a study of the effects of saccharine, who received the placebo a. the experimental group b. the group receiving saccharine c. the group receiving sugar d. the group which has never been tested before

c. the group receiving sugar

dietetics professionals may apply basic education principles to program design. which of the following is the best example of the application of consonance a. 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 b. the success that clients have had when following a reduced sodium meal pattern are rewarded by the dietetic professional who gives away samples of salft free seasoning packets c. the professional explains and demonstrates proper procedures for portioning hot entrees for the tray line d. the professional provides clients newly diagnosed with DM2 a way of monitoring the progress that they are making with regard to controlling blood sugar levels

c. the professional explains and demonstrates proper procedures for portioning hot entrees for the tray line (consonance: harmony or agreement among components, correspondence or recurrence of sounds especially in words; specifically)

why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface tension is lower d. the surface tension is higher

c. the surface tension is lower

when you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dish machine c. the weight of ice cream d. total costs of unexpected meals served

c. the weight of ice cream

if energy needs increase, which vitamins are needed in higher amounts a. A, C, folate b. A, C, thiamin c. thiamin, niacin, riboflavin, pantothenic acid d. pyridoxine, cyanocobalamin

c. thiamin, niacin, riboflavin, pantothenic acid

the following are required for the conversion of pyruvic acid into active acetate a. thiamin, NAD, oxaloacetic acid b. oxygen, pantothenic acid, vitamin E c. thiamin, niacin, riboflavin, pantothenic acid, NAD d. pantothenic acid, oxaloacetate, citric acid

c. thiamin, niacin, riboflavin, pantothenic acid, NAD

coarse texture in a cake is due to a. too little baking powder b. over-mixing c. too much baking powder or sugar d. oven temperature too high

c. too much baking powder or sugar

which of the following amino acids is a precursor for serotonin a. phynlalanine b. methionine c. tryptophan d. tyrosine

c. tryptophan

to increase potassium intake, consume a snack of: a. cheese and crackers, plums, cranberry juice b. a grilled cheese and tomato sandwich and strawberries c. tuna salad, a wheat roll and cola

c. tuna salad, a wheat roll and cola

96. Which natural colorant might be added to pickles? [FS:166] a. Acetic acid b. Calcium chloride c. Turmeric d. Tragacanth gum

c. turmeric

when substituting butter for lard in pastry a. use the same amount b. use less c. use more d. use less and decrease the water content

c. use more

which is the dependent variable a. leavening b. storage days c. volume d. oven temperature

c. volume (dependent variables are outcomes; ie: effect cholesterol levels (independent) have on heart attacks (dependent)

the colon functions in the absorption of a. amino acids, fatty acids b. unsaturated fatty acids, electrolytes c. water, salts, vitamin K, thiamin, riboflavin d. glucose and fatty acids

c. water, salts, vitamin K, thiamin, riboflavin

which of the following best encourages a client to take responsibility for making appropriate dietary changes a. do you think you will be able to do that b. will you have family support for these changes c. what change will you be comfortable trying first d. these changes should not be too difficult for you, should they

c. what change will you be comfortable trying first

CADE competency statements specify what every dietitian should be able to do a. prior to beginning supervised practice b. before graduating from an accredited DPD c. when completing a supervised practice experience d. following completion of the first 3 years of professional experience

c. when completing a supervised practice experience

the kidneys respond to respiratory acidosis by a. increasing the secretion of magnesium b. exchanging sodium for calcium c. increasing the retention of bicarbonate d. exchanging potassium for hydrogen

c. increasing the retention of bicarbonate

a client states he can no longer return to the clinic for counseling due to a change in jobs. to ensure continued compliance with the diet, you should a. give additional practice to ensure thorough understanding b. instruct him to call you if he has a problem c. inform him about other resources for follow-up counseling d. provide several educational pamphlets regarding his diet

c. inform him about other resources for follow-up counseling

how do you begin an interview with a patient a. obtain height and weight b. get a nutritional history c. introduce yourself and make them comfortable d. give the diet instruction

c. introduce yourself and make them comfortable

in cereal production, enrichment adds a. vitamin A b. vitamin D c. iron d. iodine

c. iron

a study reported a 10% morbidity rate in infants in the country and a 12% morbidity rate for infants in the city. this means that a. 10% of infants died in the country b. more infants died in the city than in the country c. more disease in infants in the city than in the country d. more disease in infants in the country than in the city

c. more disease in infants in the city than in the country

ground meat will spoil faster than sliced meat because a. it has more enzyme activity b. it has more fat c. more surface area is exposed d. it has less fat

c. more surface area is exposed

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: [FSS:242] a. static menu b. single use menu. c. school lunch program menu d. cycle menu.

cycle menu.

a serum sodium level of 150 mEq/L is a sign of: a. very high sodium intake b. very low sodium intake c. hyponatremia d. hypernatremia

d. hypernatremia

Which of the following resources is a core concept of management principles? [FSS:199] a. Human b. Physical c. Financial d. All of the above

double check - all were highlighted red...think is all of the above

The populations that experience the most serious consequences of foodborne illnesses are: [FSS:193] a. immunocompromised due to medical conditions. b. Teenagers c. women of childbearing age. d. both A and C.

immunocompromised due to medical conditions.

Which of the following federal agencies has food safety responsibilities? [FSS:195] a. The Joint Commission b. Partnership for Food Safety Education c. Environmental Protection Agency d. American Dietetic Association

Environmental Protection Agency

What name is given to air that is removed from a workspace and building through an HVAC system? [FSS:261] a. Supply b. Return c. Exhaust d. Makeup

Exhaust

Any menu item can fit into all foodservice types. [FSS:279] a. TRUE b. FALSE

FALSE

protein digestion begins in the a. mouth b. stomach c. small intestine d. ileum

b. stomach

The Sixth Street Community Canning Cooperative has received a 24-lb bushel of apricots and have 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? [FSS:228] a. 3.76 batches b. 4 batches c. 22.5 batches d. 5.65 batches

3.76 batches

For which of the following foods is as served and edible portion the same but different than as purchased? [FSS:229] a. Marshmallow b. T-bone steak c. Watermelon wedge d. Carrot

Carrot

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? [FSS:227] a. Sandra did not calibrate her thermometer b. The cooking time was incorrect. c. The oven thermostat was incorrect. d. Carry over cooking.

Carry over cooking.

Which agency sets the mandated guidelines for meals in Long-Term Care? [FSS:248] a. US Department of Agriculture b. Centers for Medicaid and Medicare Services c. The Joint Commission d. Food and Nutrition Board of the National Research Council

Centers for Medicaid and Medicare Services

84. The indicator head of a bi-metallic-stemmed thermometer ranges from: [FSS:291] a. 32°F to 212°F. b. 0°F to 220°F. c. 32°F to 220°F. d. 0°F to 212°F.

0°F to 220°F.

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? [FSS:230] a. 29 gallons b. 28 gallons c. 112 gallons d. 113 gallons

29 gallons

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. [FSS:191] a. 140 and 41 b. 70 and 41 c. 41 and 32 d. 100 and 38

70 and 41

Which of the following helps maintain indoor air quality by removing grease, steam, smoke, and heat from the foodservice establishment? [FSS:285] a. A properly installed sewage system b. A properly installed plumbing system. c. A proper ventilation system. d. A cross-connection.

A proper ventilation system.

What inventory control method classifies products according to their value? [FSS:219] a. ABC b. Minimax c. Economic order quantity d. Par rate

ABC

In changing from a static patient menu to a cycled menu, why is it important to work with the chef/production manager? [FSS:268] a. Usage of equipment b. Labor skill level c. Inventory and food usage d. 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? [FSS:269] a. Decrease food cost b. Decrease labor and/or production cost c. Optimize inventory and food usage d. All of the above

All of the above

Which of the following can reduce overproduction? [FSS:270] a. Accurate forecasting b. Small-batch cooking c. Freezing prepared items d. All of the above

All of the above

Which of the following injuries are you most likely to see in a foodservice environment? [FSS:266] a. Strains and sprains b. Slips and falls c. Cuts and burns d. All of the above

All of the above

Which of the following is NOT an acceptable way to thaw food? [FSS:295] a. In a refrigerator at a product temperature of 41 °F or lower b. Under running potable water at a temperature of 70°F or lower. c. At room temperature for a maximum time of 4 hours. d. In a microwave as long as the food will be cooked immediately afterward

At room temperature for a maximum time of 4 hours.

Which of the following lunch menus reflect proper menu planning principles? [FSS:245] 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

Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries

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? [FSS:205] a. Wholesaler b. Broker c. Manufacturer's representative d. Special breed delegate

Broker

In foodservice operations, what is the most common recycled item? [FSS:239] a. Plastic b. paper c. Cardboard d. Aluminum

Cardboard

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? [FSS:254] a. Conventional b. Ready prepared c. Commissary d. Assembly/serve

Commissary

An extended-care facility has one central kitchen in which foods are purchased in different preparation stages. Production, distribution, and service are completed on the same premises. What name is given to this type of foodservice operation? [FSS:250] a. Conventional b. Ready prepared c. Commissary d. Assembly/serve

Conventional

Which term best describes overall space planning that includes defining the size, shape, style, and decoration? [FSS:257] a. Design b. Layout c. Blueprint d. Scheme

Design

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? [FSS:198] 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

Increased nutrient and fluid intake among LTC residents

Which of the following illnesses is most commonly linked to raw meat, unpasteurized dairy products, and ready-to-eat foods like hot dogs, deli meats, and soft cheeses such as brie? [FSS:287] a. Bacillus cereus b. Clostridium botulinum c. Clostridium perfringens d. Listeria monocytogenes

Listeria monocytogenes

a foodborne illness often associated with deli meats that has an onset time of 3 to 7 days, causing nausea, vomiting, headache, chills, backache, and meningitis, with a high fatality in the immune-compromised is: [FSS:236] a. Clostridium perfringens b. Listeria monocytogenes c. Shigella d. Staphylococcus aureus

Listeria monocytogenes

Which of the following is NOT important when facility menu planning? [FSS:278] a. Staff b. Region c. Food availability d. None of the above

None of the above

If raw and ready-to-eat products must be stored in the same refrigerator, how would the items be stored correctly? [FSS:294] a. Raw meat placed above fresh broccoli b. Raw meat placed above raw fish c. Raw poultry placed above raw meat d. Raw fish placed above raw poultry

Raw fish placed above raw poultry

A medical center produces and chills menu items until heated for serving. What name is given to this type of foodservice operation? [FSS:251] a. Conventional b. Ready prepared c. Commissary d. Assembly/serve

Ready prepared

What type of foodservice operation is sous vide? [FSS:252] a. Conventional b. Ready prepared c. Commissary d. Assembly/serve

Ready prepared

A dietitian who is responsible for procuring food and non-food dietary supplies performs what activities? [FSS:265] a. Budgeting, purchasing, storage, inventory control b. Inventory control, receiving, pre-preparation, budgeting c. Receiving, purchasing, inventory control, storage d. Pre-preparation, purchasing, inventory control, storage

Receiving, purchasing, inventory control, storage

In the purchasing process, which document is first? [FSS:213] a. Invoice b. Requisition c. Purchase Order d. Inquisition

Requisition

Which grouping of established USDA standards bares the correct relationship? [FSS:211] a. Round inspection stamp, wholesomeness, mandatory process b. Grade shield, quality, mandatory process c. Round inspection stamp, quality, voluntary process d. Grade shield, wholesomeness, voluntary process

Round inspection stamp, wholesomeness, mandatory process

A handwashing station must be equipped with the following items: [FSS:282] a. Running hot and cold water, soap, single-use paper towels, waste container, and signage indicating that employees should wash their hands before returning to work. b. Running hot water, soap, a warm-air dryer, waste container, and signage indicating that employees should wash their hands before returning to work. c. Running hot and cold water, soap, hand sanitizer, towel to dry hands, waste container, and signage indicating that employees should wash their hands before returning to work. d. Running hot water, hand sanitizer, single-use paper towels, waste container, and signage indicating that employees should wash their hands before returning to work.

Running hot and cold water, soap, single-use paper towels, waste container, and signage indicating that employees should wash their hands before returning to work.

A foodborne illness often associated with poultry and egg products that has an onset of 6 to 48 hours, causing abdominal pain, headache, nausea, vomiting, fever, and diarrhea is: [FSS:235] a. Listeria monocytogenes b. Salmonella c. Shigella d. Staphylococcus aureus

Salmonella

There are four National School Lunch Program (NSLP) menu planning options, Nu Menus, 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? [FSS:204] a. Menus will meet the Dietary Guidelines for Americans. b. There is greater flexibility in menu planning. c. Compressive nutritional data is both quickly and readily available. d. The school district must have computer hardware and USDA nutrient analysis software.

The school district must have computer hardware and USDA nutrient analysis software.

Which of the following is true regarding illness from seafood toxins like scombroid and ciguatera fish poisoning? [FSS:288] a. The toxin is easily destroyed by proper cooking and freezing. b. Good handwashing practices can prevent illness. c. The toxin is not destroyed by proper cooking and freezing. d. Cross-contamination is the major cause of the illness.

The toxin is not destroyed by proper cooking and freezing.

What word best describes secretly taking something, planned and knowingly, without force, permission, or right? [FSS:216] a. Theft b. Pilfer c. Rob d. Embezzle

Theft

Of the following foodborne microorganisms, which of the following is considered a parasite? [FSS:196] a. Shigella b. Staphylococcus aureus c. Listeria monocytogenes d. Trichinella spiralis

Trichinella spiralis

What government branch is responsible for yield grades and defining the term organic as it relates to farming practices? [FSS:206] a. FDA b. USDA c. NSIP d. NM2

USDA

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? [FSS:209] a. Make-or-buy decision b. Can cutting c. Value analysis d. Value-added research

Value analysis

A foodservice director who has determined that ready-prepared production will occur in a new foodservice facility being built should consider what next? [FSS:260] a. Meeting with equipment manufacturers b. Reading trade journal articles for layout and design ideas c. Attending seminars and trade shows d. Visiting similar facilities to see equipment, workflow, and service

Visiting similar facilities to see equipment, workflow, and service

52. Which food processing method has been linked to cancer in laboratory animals? [FS:119] a. Smoke curing b. Pickling c. Freeze-drying

a. Smoke curing

The term for a menu style that has all components of a meal priced individually is __________. [FSS:240] a. prix fixe b. table d'hôte c. a la carte d. family style

a la carte

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? [FSS:280] a) $296.46 b) $155.55 c) $223.99 d) $277.78

a) $296.46 (18lb x $1.83 = 32.94 per ham, EP = 18lb x 56% yield = 10.08#, 85/10.08 = 8.4326, since purchased as a bone in ham you have to buy 9 in order to get the needed amount so instead of multiplying 8.4326 x 32.94 you multiply 9 x 32.94 = $296.46)

A recipe requires 1 ¾cup quick-cooking tapioca. Tapioca is purchased 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? [FSS:256] a) $4.07 b) $5.24 c) $0.26 d) $0.74

a) $4.07 (12 boxes x 8oz = 96 ounces, 41.88/96oz = 0.4363 per ounce, 16oz/3 = 5.3334oz per cup, 5.3334 x 1.75 cups = 9.3335 ounces needed x 0.4363 = 4.0722)

A number 16 scoop will provide which level measurement? [FSS:273] a) 1/4 cup b) 1/2 cup c) 2/3 cup d) 3/4 cup

a) 1/4 cup

How old must a foodservice employee be in order to operate power-driven bakery machine? [FSS:237] a) 18 b) 17 c) 16 d) 15

a) 18

Evidence-based medicine involves grading evidence to support clinical guidelines and guide practice recommendations. Which of the following statements is valid regarding the AND system? a) Grade I indicates strong evidence to support a recommendation b) Grade I indicates minimal evidences to support a recommendation c) Grade I indicates expert opinion to support a recommendation d) Grade I indicates fair evidence to support a recommendation

a) Grade I indicates strong evidence to support a recommendation

To include formative evaluation in an instruction of breasting techniques, the dietetic professional should___? a) ask the participants to share something that they have learned several times during the class b) determine the number of participants who breast fed after attending the class c) ask participants what else should have been included at the conclusion of the class d) determine what the participants remember from the class 3-6 months after attending

a) ask the participants to share something that they have learned several times during the class

Which of the following actions is believed to increase the effectiveness of an interview? 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

a) clearly defining the purpose of the interview to the interviewee

The observed results or outcome of interest in a research project is the a) dependent variable b) independent variable c) population variable d) individual variable

a) dependent variable

According to the Uniform Requirement of Manuscripts Submitted to Biomedical Journals, to be designated an author one most have made substantial contribution 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

a) design or analysis and interpretation of the data

The first principle of motivational interviewing are expresses empathy, avoid arguments, roll with resistance, support self-efficacy and ____ a) develop discrepancy b) listen reflectively c) demonstrate reassuring responses d) provide evaluative replies

a) develop discrepancy

Participants are randomly assigned to 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

a) experimental

Which of the following is a characteristics typically associated with the discussion method of teaching? a) help learners master higher-level cognitive objectives b) appeals to several of the learners' senses simultaneously c) works well for accomplishing objectives in the psychomotor domain d) provides the instructor with more control of the teaching-learning situation that most other methods

a) help learners master higher-level cognitive objectives

A research article describes the risk of developing obesity among African Americans youth in county A over 5 years. This is an example of a(n) ____rate a) incidence b) prevalence c) epidemiology d) hazard

a) incidence

A research article describes the number of new and existing cases of obesity in the United States in 2001. This number is the ____of obesity a) prevalence b) incidence c) specificity d) sensitivity

a) prevalence

The second step in the ADA's Nutrition Care Process and Model is to develop a nutrition diagnosis that is documented in a process termed PES. PES stands for___ a) problem, etiology, signs and symptoms b) plan, education, significant results c) proposal, efficacy, strategies d) policy, established, skills

a) problem, etiology, signs and symptoms

The Standards for Professional Performance for Dietetic Professionals include which of the following? a) professional accountability b) nutrition intervention c) nutrition monitoring and evaluation d) nutrition diagnosis

a) professional accountability

Which of the following study types of study has the potential to prove cause and effect? a) randomized controlled trials b) qualitative survey c) case-control d) cohort

a) randomized controlled trials

If 100 patients with a disease are tested and 96 test positive for the disease, one would say that the test has a ___96% a) sensitivity b) specificity c) positive predictive value d) negative predictive value

a) sensitivity

Researchers are investigating the impact of differing levels of vitamin D intake among post-menopausal women with diabetes on Hgb A1c values. What is the independent variable? a) vitamin D intake b) postmenopausal women c) diabetes status d) Hgb A1c value

a) vitamin D intake

42. Bacterial spoilage is most likely to occur at which water activity (Aw)? [FS:109] a. 0.90 b. 0.70 c. 0.50 d. 0.30

a. 0.90

normal saline has ____mEq sodium/L a. 154 b. 100 c. 50 d. 200

a. 154

if the dietetic professional presents new information to an adult orally, about how much of what is heard will be remembered a. 20% b. 30% c. 40% d. 50%

a. 20%

fresh eggs in the shell can be stored in a refrigerator at 40F for a. 3 weeks b. 2 weeks c. 10 days d. 4-6 days

a. 3 weeks

what percent of protein and fat converts to glucose a. 58% protein, 10% fat b. 10% protein, 60% fat c. 30% protein, 30% fat d. 20% protein, 40% fat

a. 58% protein, 10% fat

looking at the following data, what is this person's total insensible fluid loss input (ml) ouput (ml) oral fluids 2000 urine 2100 solid foods 800 intestinal 250 metabolic water 250 lungs and skin 700 total 3050 total 3050 a. 700ml b. 950 ml c. 2100ml d. 3050ml

a. 700ml (insensible loss: the amount of fluid lost on a daily basis from the lungs, skin, respiratory tract, and water excreted in the feces. The exact amount cannot be measured, but it is estimated to be between 40 and 600 mL in an adult under normal circumstances.)

what is the penalty for falsely labeling a product as organic [FS:78] a. A civil penalty up to $11,000 b. Imprisonment c. Confiscation of assets d. Confiscate the product

a. A civil penalty up to $11,000

99. Which is an example of chemical spoilage? [FS:169] a. Acidic action of foods with metal-lined containers b. Metal curls from a worn out can opener that fall into the food when the can is being opened c. Development of an off-flavor due to uncontrolled enzyme reaction d. Anasakis contamination from fish

a. Acidic action of foods with metal-lined containers

which of the following assessment methods is most appropriate for evaluating nutritional risk in the elderly at a health fair a. BMI b. 24 hour dietary recall c. triceps skinfold thickness d. mid arm muscle

a. BMI

88. Which additive is useful as a bleaching agent? [FS:157] a. Benzoyl peroxide b. Citric acid c. Canthaxanthin d. Butylated hydroxyanisole

a. Benzoyl peroxide

68. Which federal agency is charged with tracking outbreaks of foodborne illness?[FS:137] a. CDC (Center for Disease Control) b. Federal Trade Commission (FTC) c. USDA (US Department of Agriculture) d. WHO (World Health Organization)

a. CDC (Center for Disease Control)

92. Which preservative is often used as a fungicide and mold preventative in bakery products? [FS:162] a. Calcium propionate b. Calcium carbonate c. Calcium silicate d. Calcium alginate

a. Calcium propionate

72. Anthoxanthins in turnips may change to a blue-black or red-brown color if heated excessively in which type of pan? [FS:141] a. Cast iron b. Stainless steel c. Porcelain d. Aluminum

a. Cast iron

15. Which agency is responsible for reviewing safety information related to food ingredients and food packaging? [FS:79] a. Center for Food Safety and Applied Nutrition (C2AN) b. International Food Information Council (IFIC) c. Food Safety Alliance for Packaging (2AP) d. Food and Drug Administration (FDA)

a. Center for Food Safety and Applied Nutrition (C2AN)

100. The FDA, Food Safety and Inspection Service, and CDC have jointly published this reference document for regulatory agencies responsible for overseeing food safety in retail outlets [FS:170] a. Food Code b. Food Law c. FoodNet d. PulseNet

a. Food Code

67. Which agency would regulate the manufacture of cream of chicken soup that contained almost no meat? [FS:136] a. Food Safety and Inspection Service (2IS) b. Food and Drug Administration (FDA) c. US Department of Agriculture (USDA) d. US Public Health Service (USPHS)

a. Food Safety and Inspection Service (2IS)

if linoleic acid replaces carbohydrates in the diet a. LDL decreases, HDL increases b. LDL and HDL decrease c. LDL and HDL increase d. LDL increases, HDL decreases

a. LDL decreases, HDL increases (omega 6 fatty acid)

71. Which flavor enhancer from seaweed might be included in a recipe to provide "umami. " [FS:140] a. Monosodium glutamate b. Magnesium sulfate c. Carageenan d. Calcium alginate

a. Monosodium glutamate

margarine has fatty acids in this order of predominance a. PUFA MUFA SAT b. SAT MUFA PUFA c. MUFA SAT PUFA d. MUFA PUFA SAT

a. PUFA MUFA SAT

80. ________________ describes the linking together of free fatty acids during frying, which makes the oil more viscous and prone to foaming. [FS:149] a. Polymerization b. Smoke point c. Flashing d. Hydrolytic rancidity

a. Polymerization

the formula that counts the number of polysyllabic words in text to calculate the reading level is the a. SMOG index b. BACM index c. smith reading index d. text index

a. SMOG index

which of the following lunch menus would be most appropriate for an 18 month old a. beef patty, whole wheat bread, cooked carrots, banana chunks, whole milk b. baked chicken, lettuce with low-fat dressing, broccoli, mashed potato, 2% milk c. turkey, rice, sliced cucumbers, applesauce, whole milk d. cottage cheese, canned peaches, cooked carrots, white bread, 2% milk

a. beef patty, whole wheat bread, cooked carrots, banana chunks, whole milk

the dietetic 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 past time after they have lost 5 pounds. the learning theory being applied is a. behavioral b. social learning c. cognitive d. humanistic

a. behavioral

which of the following are synthesized by intestinal bacteria a. biotin, pantothenic acid, vitamin K b. vitamin E, vitamin K, biotin c. pyridoxine, vitamin E d. ascorbic acid, pyridoxine, vitamin K

a. biotin, pantothenic acid, vitamin K

the flour with the most starch is a. cake b. whole wheat c. instantized d. durum

a. cake

what is the difference between cake flour and bread flour a. cake flour has less gluten, weaker gluten, less protein b. bread flour has less gluten, weaker gluten, less protein c. cake flour has weaker gluten, but has more protein d. bread flour has stronger gluten and less protein

a. cake flour has less gluten, weaker gluten, less protein

which mineral is involved in blood clotting a. calcium b. phosphorus c. iron d. selenium

a. calcium (functions in: blood clotting, cardiac function, nerve transmission, smooth muscle contractility)

glycolysis is the a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids d. breakdown of glycogen releasing glucose d. creation of glycogen

a. catabolism of carbohydrate (metabolic pathway that converts glucose into pyruvate, the first part of most carbohydrate catabolism)

which oil is highest in saturated fat a. coconut b. palm c. cocoa butter d. butter

a. coconut

54. Another name for irradiation is [FS:123] a. cold pasteurization. b. ohmic heating. c. gamma bombarding. d. pulsed light.

a. cold pasteurization.

when instituting an employee training program, begin by a. conducting a needs assessment of all to be trained b. review programs offered by other facilities c. determine who will conduct the sessions d. decide on the appropriate sized group for training

a. conducting a needs assessment of all to be trained

cholecystokinin causes a. contraction of the gallbladder b. peristalsis c. secretion of pancreatic juice d. contraction of the liver

a. contraction of the gallbladder (CCK or CCK-PZ; from Greek chole, "bile"; cysto, "sac"; kinin, "move"; hence, move the bile-sac (gallbladder)) is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein)

pantothenic acid, thiamin, riboflavin and niacin are all involved in a. converting pyruvate into acetyl CoA b. converting tyrosine into phenylalanine c. converting glycogen into glucose d. converting lactic acid into oxaloacetate

a. converting pyruvate into acetyl CoA

excess amounts of zinc may lead to a deficiency of a. copper b. magnesium c. folate d. cobalt

a. copper

which mineral is absorbed through the intestine and transported with ceruloplasmin in the blood a. copper b. iodine c. sodium d. calcium

a. copper

the following oils can be winterized: a. corn, soy and cottonseed b. olive, corn, soy c. cottonseed, olive d. olive, corn

a. corn, soy and cottonseed

to determine the reading level of a text a. count the number of words with more than 1 syllable b. count the number of paragraphs c. count the average number of letters in the words d. count the number of sentences in a paragraph

a. count the number of words with more than 1 syllable

which of the following may result in metabolic acidosis a. decreased retention of bicarbonate b. decreased retention of hydrogen c. decreased retention of chloride d. increased retention of bicarbonate

a. decreased retention of bicarbonate

in addition to having demonstrated CADEs core competencies, all entry level dietitians must have a. demonstrated additional competencies for at least one emphasis area b. a letter of reference from the director of the supervised practice program c. demonstrated cultural competency d. passed an exam documenting their knowledge of the standards of professional practice

a. demonstrated additional competencies for at least one emphasis area

when writing a research paper, a statement including "this is probably due to..." should be placed in which section a. discussion b. results c. implications d. methodology

a. discussion

which is the best source of emulsification a. eggs b. milk c. salt d. flour

a. eggs

NADPH is a. essential in the synthesis of fatty acids b. essential in the synthesis of glycogen c. involved in the catabolism of protein d. essential in transamination

a. essential in the synthesis of fatty acids (NADPH is reduced form of NADP, reducing agent in lipid and nucleic acid synthesis, cholesterol synthesis, and fatty acid chain elongation)

which of the following study designs can best determine the effect of promotional techniques on cafeteria sales a. experimental b. observational c. survey d. segmentation

a. experimental (An experimental study is a type of evaluation that seeks to determine whether a program or intervention had the intended causal effect on program participants)

fat produces more calories than carbohydrate because a. fat has more carbon and hydrogen in relation to oxygen b. fat has less carbon and hydrogen in relation to oxygen c. fat is a larger molecule d. fat is a smaller molecule

a. fat has more carbon and hydrogen in relation to oxygen

food iron is in the ________ form a. ferric b. ferrous c. transferrin d. ferritin

a. ferric

19. The USDA does NOT provide quality grade marks for [FS:84] a. Fish b. Chicken c. Beef d. Lamb

a. fish

a group of rats being fed gelatin as the sole protein source are not growing well. what is the likely reason a. gelatin has no tryptophan and is low in methionine and lysine b. gelatin has no methionine and is low in tryptophan c. gelatin has no lysine or methionine, and is low in tryptophan d. gelatin has no arginine

a. gelatin has no tryptophan and is low in methionine and lysine

which of the following is correct a. glucose is less sweet than sucrose b. lactose is sweeter than glucose c. glucose is sweeter than fructose d. lactose is sweeter than fructose

a. glucose is less sweet than sucrose

lactic acid is produced by a. glycolysis b. gluconeogenesis c. glycogenesis d. lactolysis

a. glycolysis (produced by muscles and RBCs by breaking down CHOs for energy in times of low oxygen levels...anaerobic)

how can you encourage preschool children to eat more fruits and vegetables a. have them participate in preparing fruits and vegetables b. have them draw pictures of fruits and vegetables c. give examples of good choices using a slide show d. give examples of good choices using pictures

a. have them participate in preparing fruits and vegetables

which of the following is the most useful for evaluating long term nutrition in a community assessment program a. height for age b. weight for height c. weight for age d. length for weight

a. height for age

which of the following is a characteristic typically associated with the discussion method of teaching a. help learners master higher level cognitive objectives b. appeals to several of the learners 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

a. helps learners master higher level cognitive objectives

a commercial muffin mix is described as a rich formula, which means it contains a. high proportions of sugar and shortening b. high fructose corn syrup instead of crystalline sugar c. high amounts of whey instead of nonfat dry milk solids d. more chemical leavening than is used in a lean formula

a. high proportions of sugar and shortening

what may cause EKG abnormalities a. high serum potassium level b. low serum potassium level c. low serum sodium level d. high serum sodium level

a. high serum potassium level (can lead to potentially fatal abnormal heart rhythms, arrhythmias)

60. The Food and Drug Administration (FDA) would issue a Class I recall for [FS:129] a. hot dogs contaminated with Listeria monocytogenes. b. a product that contained canola oil rather than olive oil as stated on the label. c. cornflakes mislabeled as having 16 net ounces when in fact the package contained only 14 net ounces. d. strawberry jam that had only 35% fruit.

a. hot dogs contaminated with Listeria monocytogenes.

the first step in evaluating the effectiveness of a series of nutrition education programs would be to a. identify the objectives of each of the programs b. ask all participants to complete 24 hour recalls c. administer nutrition knowledge tests to all d. verify attendance at each of the programs

a. identify the objectives of each of the programs

aseptically packaged milk should be stored a. in dry storage b. in the refrigerator c. in the freezer d. below 40 degrees

a. in dry storage

which would be best when preparing staff for a new way to deliver trays a. include them during discussions of proposed methods b. introduce the new method quickly c. let them know it is a better process d. ask employees if they will go along with the decision

a. include them during discussions of proposed methods

what is the effect of excess caffeine intake a. insomnia b. nausea c. bloating d. weight gain

a. insomnia

what is the main purpose of water in the body a. it acts as a medium for cell metabolism b. it helps transport calcium through cell membranes c. it maintains electrolyte balance d. to maintain body temperature

a. it acts as a medium for cell metabolism

the purpose of an emulsifier in margarine is to a. keep water and fat from separating b. keep water and fat separated c. sustain the natural flavor of the ingredients d. retain the color

a. keep water and fat from separating

if broccoli in a vegetable mixture turns olive green during holding, it may be due to a. lemon juice b. baking soda c. salt d. sugar

a. lemon juice

sorbitol is a. less sweet than sucrose and has a lower glycemic index than sucrose b. less sweet than sucrose and has a higher glycemic index than sucrose c. sweeter than sucrose d. sweeter than sucrose and has a lower glycemic response than sucrose

a. less sweet than sucrose and has a lower glycemic index than sucrose

fats used in frying can become rancid due to the a. oxidation of unsaturated fats b. uptake of oxygen at the point of saturation c. removal of high-melting triglycerides d. prolonged exposure to high temperatures

a. oxidation of unsaturated fats

trypsin and chymotrypsin are a. pancreatic enzymes that provide proteolytic action b. intestinal enzymes that digest starch c. liver hormones involved in fat digestion d. intestinal enzymes that digest protein

a. pancreatic enzymes that provide proteolytic action

the best way to improve communication with participants in a nutrition education group would be to focus on a. paraphrasing b. internalizing c. empathizing d. referencing

a. paraphrasing

which has the lowest cholesterol content a. peanut butter and cracker b. yogurt with fruit c. chocolate cake d. roast beef sandwich

a. peanut butter and crackers

green peas held on the serving line may turn olive green due to a. pheophytin b. chlorophyllin c. anthoxanthins d. flavones

a. pheophytin

what is a function of cream of tartar in a recipe a. prevents the Maillard reaction b. enhances the Maillard reaction c. increases the alkalinity allowing for better leavening d. enhances gelation

a. prevents the Maillard reaction

inferential statistics are associated with a. probability b. mean c. mode d. graphs

a. probability

if protein intake is doubled, which nutrient needs to be increased a. pyridoxine b. folic acid c. niacin d. vitamin C

a. pyridoxine

which vitamin acts as a coenzyme in transamination a. pyridoxine b. thiamin c. riboflavin d. vitamin B12

a. pyridoxine (transamination- transfer of an amino group from one molecule to another to synthesize and degrade amino acids without production of ammonia, usually occurs in the liver)

the main function of glycolysis is to provide a. pyruvate for the TCA cycle b. lactic acid for energy use by muscles c. muscle and liver glycogen d. a substrate for the Cori cycle

a. pyruvate for the TCA cycle

a high protein diet increase the need for a. riboflavin and water b. thiamin c. water d. ascorbic acid

a. riboflavin and water (riboflavin involved in converting foods into energy)

illness due to bacillus cereus is due to contaminated a. rice products and starchy foods b. fruits c. dairy products d. eggs

a. rice products and starchy foods

the amino acid tryptophan can be converted into a. serotonin b. catecholamines c. phenylalanine d. tyrosine

a. serotonin

if patients in a counseling session become restless a. shorten the sessions b. use a series of guest speakers c. realize that this is to be expected d. cancel the sessions

a. shorten the sessions

evaporated milk has a. slightly more than half of the water removed b. added sugar c. a fat content of 3-6% d. lactose removed

a. slightly more than half of the water removed

where is lactose absorbed a. small intestine b. stomach c. pancreas d. liver

a. small intestine

all baking powders contain a. sodium bicarbonate b. tartrate c. phosphate d. acetate

a. sodium bicarbonate

when on Dicumarol, avoid increasing your intake of a. spinach b. beets c. corn d. beef

a. spinach (Dicumarol is an anticoagulant similar in action to warfarin)

four hours after eating you develop nausea, diarrhea, but no fever. the cause may be a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. streptococcus

a. staphylococcus aureus

French fries made from stored potatoes would have changes in a. taste b. appearance c. texture d. a, b, c e. b, c f. a, c

a. taste

an appropriate purpose of analytical research is to a. test the hypothesis b. investigate the.... c. formulate a hypothesis d. distinguish between

a. test the hypothesis (tests hypotheses concerning the effects of specific factors of interest and allows causal associations to be determined)

which result is desirable Before After experimental group a b control group c d a. the difference between A and B is more significant than the difference between C and D b. the difference between B and D is statistically significant c. the difference between A and C is more significant than the difference between B and D d. the difference between A and D is more significant than the difference between C and D

a. the difference between A and B is more significant than the difference between C and D

if carbohydrate intake is increased which vitamin needs to be increased a. thiamin b. niacin c. riboflavin d. pyridoxine

a. thiamin

if linoleic acid replaces saturated fat in the diet a. total cholesterol including HDL decrease b. HDL increases c. LDL increases d. no change in lipid levels

a. total cholesterol including HDL decrease

the flakiness of pie crust depends on a. type of fat b. oxidation of fat c. temperature of fat d. oven temperature

a. type of fat

the best way to prevent the spread of food borne illness is to a. wash hands regularly b. cook all foods thoroughly c. purchase food from trusted vendors d. prepare food shortly before serving

a. wash hands regularly

an example of a survey with negative correlations is a. when folic acid intake increases prior to pregnancy, the incidence of neural tube defects declines b. when LDL levels increase, the rate of heart disease increases c. when a person becomes more obese, their LDL levels likely rise d. as the intake of PB and potato chips increases, dental caries increase

a. when folic acid intake increases prior to pregnancy, the incidence of neural tube defects declines (negative correlations occur when one variable increases as another variable decreases ie: more time at mall = less money in checking account)

89. In order to be labeled as "pure" vanilla, the Food and Drug Administration (FDA) requires that it [FS:158] a. be certified as an artificial flavor. b. contain the small black flecks from the vanilla pod. c. contain 35% alcohol by volume. d. contain 200 ppm vanillin.

according to FDA In vanilla extract the content of ethyl alcohol is not less than 35 percent by volume and the content of vanilla constituent

How many 3-lb cases of bulk potato chips are needed to feed 75 people 1 ½ oz each? [FSS:281] a) 7 b) 3 c) 2 d) 8

b) 3

The most frequent cause of foodborne illness is [FSS:276] a) an infected person. b) inadequate cooling. c) inadequate hot holding. d) insufficient cooking.

b) inadequate cooling.

The objectives of the patient centered counseling to dietary changes are to increase awareness of the 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 for family members and friends d) identify and minimize external barriers to change

b) increase confidence for making dietary changes

The variable that is manipulated in an experimental research study is the a) dependent variable b) independent variable c) population variable d) individual variable

b) independent variable

If a researcher creates a questionnaire so that extra emphasis is placed on certain questions, what type of errors will likely impact the findings? a) sampling errors b) measurement errors c) non-responsive errors d) errors of data distortion

b) measurement errors (degree to which information differs due to imperfections in the way the data was gathered; sampling - data not collected from among all possible samples; non-responsive - i.e. people not answering phone)

The Standard of Professional ____ for Dietetic Professionals describes in general terms a competent level of behavior in the professional role a) practice b) performance c) preparation d) proficiency

b) performance

You want to conduct a research project that evaluates food habits among adults with 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? a) meta-analysis b) qualitative c) quantitate d) experimental

b) qualitative

Which of the following is more characteristic of qualitative research than of quantitative research? a) non-statistical analysis b) random sampling c) smaller sample size d) context-rich data

b) random sampling

Leading questions are thought to be inappropriate because they ____ a) are time consuming b) reveal the bias of the interviewer c) supply un-needed information d) misdirect the interviewee as to what information is needed.

b) reveal the bias of the interviewer

how much fluid is lost through insensible losses a. .5 liters b. 1 liter c. 2 liters d 3-4 liters

b. 1 liter

the toxic level of vitamin A has been identified as a. 5000IU b. 10000IU c. 15000IU d. 20000IU

b. 10000IU

a #10 can holds how many cups of product a. 10 b. 13 c. 12 d.5

b. 13

108. When cooking pork chops, they should reach an internal temperature of [FS:178] a. 135 °F for 15 seconds. b.145 °F for 15 seconds. c. 155 °F for 15 seconds. d. 165 °F for 15 seconds.

b. 145 °F for 15 seconds.

109. When cooking fish, it should reach an internal temperature of [FS:179] a. 135 °F for 15 seconds. b.145 °F for 15 seconds. c. 155 °F for 15 seconds. d. 165 °F for 15 seconds.

b. 145 °F for 15 seconds.

what is normal weight gain during the first trimester a. 1-2 pounds b. 2-5 pounds c. 5-8 pounds d. 8-10 pounds

b. 2-5 pounds (1lb/month for first 3 months, 1lb/week thereafter; 25-35lbs for normal weight, 28-40lbs for underweight, 15-25lbs for overweight, 11-20lbs for obese)

what is the mean of the following set of numbers. 3,2,2 a. 3 b. 2.3 c. 3.2 d. 2.5

b. 2.3

how many mEq of sodium are in 1 gram of sodium a. 25 b. 43 c. 65 d. 110

b. 43

acid base abnormalities in an uncontrolled diabetic are likely due to a. respiratory alkalosis b. metabolic acidosis c. respiratory acidosis d. metabolic alkalosis

b. metabolic acidosis

a study showed the morbidity of children with anemia to be 5:1000. this means a. 5 children out of 1000 died of anemia b. 5 children out of 1000 had anemia c. 1000 children had anemia d. 1000 children died of anemia

b. 5 children out of 1000 had anemia

what reading level is appropriate for written materials for a population with low literacy skills a. 4th grade b. 6th grade c. 8th grade d. 9th grade

b. 6th grade

the minimum number of competencies that CADE requires a program to have to support its emphasis area is a. 3 b. 5 c. 7 d. 0

b. 7

73. In order to prevent the yellowing in the pigment in white potatoes? [FS:142] a. Add a pinch of cream of tartar b. Add a pinch of baking soda c. Add milk to the boiling water d. Do not add any salt

b. Add a pinch of baking soda

36. Which nutrient additive might be added to food as a natural antioxidant? [FS:102] a. Biotin b. Alpha tocopherol c. Calcium carbonate d. Pantothenic acid

b. Alpha tocopherol

25. Which of the following statements is valid regarding the use of nutrition labels in a restaurant? [FS:90] a. All items are now required to bear a Nutrition Facts label. b. An item listed as "low fat" on the menu must be substantiated upon request. c. Items at a restaurant are exempt from providing nutrition information. d. Only restaurants with more than 10 establishments are required to provide nutrition information.

b. An item listed as "low fat" on the menu must be substantiated upon request.

41. Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration? [FS:108] a. Fermentation b. Browning c. Biological spoilage d. Freezer burn

b. Browning

39. Which food is most likely to lose turgor? [FS:107] a. Milk b. Celery c. Frozen peas d. Broiled pork chop

b. Celery

97. Which class of recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature? [FS:167] a. Class I b. Class II c. Class III d. Class IV

b. Class II

26. Which of the following must be true for a serving of food to be labeled as low fat? [FS:91] a. Contain less than 0.5g fat b. Contain less than 3g fat. c. Contain 25% less fat than the full fat food d. Contain 1/3 fewer calories or 50% less fat than the full fat food

b. Contain less than 3g fat

53. Which quick freezing process incorporates very low temperatures (-140 °F) with liquid nitrogen or carbon dioxide? [FS:121] a. Air blast freezing b. Cryogenic freezing c. Irradiation d. Immersion freezing

b. Cryogenic freezing

91. Which additive might be useful as a sequestrant to maintain whiteness of canned potatoes? [FS:160] a. Disodium inosinate b. Ethylenediaminetetraacetic acid (EDTA) c. Guar gum d. Dipotassium phosphate

b. Ethylenediaminetetraacetic acid (EDTA)

64. Which agency enforces provisions of the FD&C Act prohibiting the sale of products with false advertising? [FS:133] a. US Department of Agriculture (USDA) b. Federal Trade Commission (FTC) c. Food and Drug Administration (FDA) d. Internal Revenue Service (IRS)

b. Federal Trade Commission (FTC)

103. The safety and quality of meat and poultry imported to the United States is overseen by the_________. [FS:173] a. Food and Drug Administration (FDA) b. Food Safety and Inspections Service (2IS) c. US Customs Office (USCO) d. US Department of Commerce (USDC)

b. Food Safety and Inspections Service (2IS)

20. Who is the primary regulatory agency responsible for the safety of imported fish [FS:85] 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. Food and Drug Administration (FDA)

69. Which agency regulates production of all canned green beans that are marketed across state lines? [FS:138] a. US Department of Agriculture (USDA) b. Food and Drug Administration (FDA) c. US Department of Commerce (USDC) d. Department of the Treasury

b. Food and Drug Administration (FDA)

31. What is the name of the CDC's foodborne disease surveillance program? [FS:96] a. Food Code b. FoodNet c. Food Surveillance d. PulseNet

b. FoodNet

84. Which food is likely to be irradiated to inhibit deterioration due to mold formation? [FS:153] a. Soda pop b. Fresh strawberries c. Poultry d. Ground beef

b. Fresh strawberries

children's diets are found to be low in iron due to emphasis on a. vegetables b. milk c. fruits d. cereals

b. milk

113. Oxidative rancidity occurs more rapidly in frozen foods that have a [FS:183] a. High saturated fatty acid content. b.High unsaturated fatty acid content. c. High protein content d. High moisture content.

b. High unsaturated fatty acid content.

17. Which of the following is NOT a definite nutrient content claim? [FS:82] a. Low fat b. Low sugar c. Low sodium d. Low calorie

b. Low sugar

78. What is the result of adding baking soda to green peas? [FS:147] a. Fading of green color b. Mushy texture c. Loss of starch d. Rancidity

b. Mushy texture

115. Of the following foods, which can be safely processed in a boiling water canner? [FS:185] a. Carrots b. Pears c. Pumpkin d. Beets

b. Pears

74. Which pectic substance found in mature fruits loses its ability to form a gel? [FS:143] a. Pectic acid b. Pectin c. Protopectin d. Neopectin

b. Pectin

24. Which of the following statements best defines the USDA quality grading system? [FS:89] a. All meat and poultry must meet strict quality standards to be sold in the US marketplace. b. Quality grading of meat and poultry is a voluntary process. c. Quality grading and inspection for wholesomeness are both mandatory for meat to enter into the marketplace d. Quality grading is a free service provided by the USDA.

b. Quality grading of meat and poultry is a voluntary process.

76. ________________ is when a starch gel contracts and may leak water. [FS:145] a. Dextrinization b. Retrogradation c. Cold pressing d. Gelatinization

b. Retrogradation

butter has fatty acids in this order of predominance a. PUFA MUFA SFA B. SAT MUFA PUFA C. MUFA SAT PUFA D. MUFA PUFA SAT

b. SAT MUFA PUFA

95. Which additive would inhibit mold in soda pop? [FS:165] a. Sorbitol b. Sodium benzoate c. Caramel d. Propyl gallate

b. Sodium benzoate

6. Which Department is responsible for administering and regulating the National Organic Program (NOP)? [FS:70] a. Food and Drug Administration (FDA) b. United States Department of Agriculture (USDA) c. Food Safety Alliance for Packaging (2AP) d. Center for food Safety and Applied Nutrition (C2AN)

b. United States Department of Agriculture (USDA)

48. This fungus is able to ferment sugars and is used for producing food products such as bread and alcohol [FS:115] a. Mold b. Yeast c. Prion d. Bacteria

b. Yeast

nitrogen equilibrium is associated with a. a 25 year old pregnant female b. a 25 year old male c. a 15 year old girl d. a four year old child

b. a 25 year old male

glycerol, amino acids and free fatty acids will have what effect on the hypothalamus gland a. an increase in satiety b. a decrease in satiety c. an increased activity level d. increased lethargy

b. a decrease in satiety (hypothalamus is involved in hormone control related to hunger and satiety)

if you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be: a. an increase in size because there is less fat b. a decrease in size because there is more fat c. no change d. an increase in size because there is more fat

b. a decrease in size because there is more fat

if students describe themselves as kinesthetic learners, which of the following learning experiences would be best suited to them a. a lecture session that includes the opportunity to ask questions b. a laboratory setting that includes hands on experience c. a self paced computerized presentation of content d. an audiotaped or televised presentation

b. a laboratory setting that includes hands on experience

the results of a glucose tolerance test would be best plotted on a. a linear regression graph b. a line graph c. a pie chart d. a mean and standard deviation chart

b. a line graph

117. Jams and jellies are usually cooked to a temperature of 104 °C and 105 °C (219 ° and 221 °F). In jam and jelly making, these temperatures indicate ______________. [FS:187] a. a product safe from bacterial contamination. b. a sugar concentration of approximately 65%. c. a pH of 4.5 or lower. d. a pH of 4.5 or higher.

b. a sugar concentration of approximately 65%.

5. 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 _____________. [FS:69] a. 0.65 - 0.70 b. 0.91 - 0.99 c. 0.75 - 0.80 d. 0.25 - 0.35

b. according to the USDA microorganisms grow best at an Aw(water activity level) above 0.85. Controlling Aw at 0.85 or less is not subject to regulations. Didn't have the answer marked on this question so googled it

carbohydrate, fat and protein are all converted into a. pyruvic acid b. acetyl CoA c. oxaloacetic acid d. ketoglutamic acid

b. acetyl CoA

which is the best flour when making cakes a. graham flour b. all purpose flour c. whole wheat flour d. durum wheat flour

b. all purpose flour

which of the following is a digestive enzyme secreted by the pancreas a. pepsin b. amylase c. lactase d. maltase

b. amylase (released by pancreas and oral cavity, lactase and maltase are released by small intestine, pepsin by stomach)

which of the following will stabilize the egg in a recipe a. a base b. an acid c. sugar d. salt

b. an acid

the statement "after class, the patient will be able to write a day's menu following the guidelines" is a. a goal b. an objective c. a plan d. a research hypothesis

b. an objective

86. In order to prevent deterioration by slowing respiration, ____________________ would be stored in modified-atmosphere packaging. [FS:155] a. bottled water b. apple slices c. ground turkey d. orange juice

b. apple slices

what should you do with a new client who sits scowling at you during the session a. presume she understands what you are saying b. ask her if she is uncomfortable about the session c. recognize that new clients are seldom relaxed d. presume that she just would rather be somewhere else

b. ask her if sheis uncomfortable about the session

a muffin has long tunnels from top to bottom. next time you make this recipe you should a. add more baking soda b. avoid over mixing the batter c. add less butter d. cook it for a shorter time

b. avoid over mixing the batter

which food borne pathogen would most likely contaminate cooked rice or pasta in open pans at room temperature a. clostridium perfringens b. bacillus cereus c. staphylococcus, bacillus cereus d. camplylobacter jejuni, bacillus cereus

b. bacillus cereus

when counseling an anorexic, the best advice is to a. be real strict in their food choices b. be flexible and help them choose reasonable goals c. provide a large variety of menu items d. give them free rein with their intake

b. be flexible and help them choose reasonable goals

which cooking method would best convert collagen to gelatin in a bottom round roast a. grilling it to medium rare b. braising c. broiling d. searing

b. braising

a serum calcium level of 11.5mg/dl will bring on a release of a. parathormone from the parathyroid gland b. calcitonin from the thyroid glands c. calcium d. calcium-binding protein from the intestine

b. calcitonin from the thyroid glands (calcitonin acts to reduce Ca levels in the blood, opposing the action of parathyroid hormone)

which pigment can be converted into a vitamin a. chlorophyll b. carotenoids c. anthocyanin d. anthoxanthins

b. carotenoids

the mean is a measure of a. a normal curve b. central tendency c. a frequency curve d. a straight line

b. central tendency

an 8 month old baby contracts botulism. what is the likely cause a. cereal and evaporated milk b. cereal and honey c. cereal and table food d. cereal and fruit juice

b. cereal and honey

which minerals are involved in carbohydrate metabolism a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc

b. chromium, zinc

winterized oil is a. cloudy when refrigerated b. clear when refrigerated c. cloudy when stored for long periods of time d. clear only if kept at room temperature

b. clear when refrigerated

following counseling, a client is able to plan a low sodium diet. the learning domain is a. affective b. cognitive c. psychomotor d. psychosocial

b. cognitive (acquisition of knowledge or subject matter)

according to CADEs foundation knowledge and skills, graduates if accredited dietetics programs are required to have knowledge in eight content areas including physical and biological sciences, social sciences, research and a. foodservice systems b. communication c. public policy d. medical nutrition therapy

b. communication

patients with COPD may better tolerate diets in which fat, rather than carbohydrate, is the primary energy source, because oxidation of fat a. raises the respiratory quotient b. consumes less oxygen c. increases the respiratory rate d. spares protein

b. consumes less oxygen (fat has a lower RQ than CHOs)

kidneys help control Ph by a. excreting sodium and calcium b. controlling the ratio of hydrogen ions to bicarbonate excretion c. excreting carbon dioxide and carbonic acid d. excreting NADPH

b. controlling the ratio of hydrogen ions to bicarbonate excretion

what is the best way to cook a roast a. sear the meat first, roast at 400F b. cook slowly in the oven at 325F c. cook it at 400F for 10 minutes, then at 350F d. brown the meat, then cook it at 350F

b. cook slowly in the oven at 325F

what must be fortified with folic acid a. skim milk b. cornmeal c. orange juice d. canned vegetables

b. cornmeal (folic acid is added to most grain products)

gluconeogenesis is the a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen

b. creation of glucose from glycerol and amino acids

the Schilling test detects defects in the absorption of a. folic acid b. cyanocobalamin c. pyridoxine d. iron

b. cyanocobalamin (used to determine whether the body absorbs B12 normally)

in the alanine cycle, alanine is released from muscle, taken up by the liver and a. excreted in the urine b. deaminated to release glucose c. converted into adipose d. oxidized to nitric acid

b. deaminated to release glucose

pyridoxine acts as a coenzyme in a. iron transfer b. deamination and transamination c. fat transfer through the lymphatic system d. osmotic pressure of body fluids

b. deamination and transamination

adding bran to a bread recipe will a. increase the volume b. decrease the volume c. require an increase in oven temperature d. require a decrease in oven temperature

b. decrease the volume

a serum sodium level of 150 mEq/L indicates: a. sepsis b. dehydration c. hypertension d. hyperglycemia

b. dehydration

to define performance objectives for a class for patients, you must a. review the literature for the latest research b. determine what the learner should know or be able to do c. review diet prescriptions and nutrition care plans d. refer to the hospitals standards of care

b. determine what the learner should know or be able to do

frozen chicken has been thawed in warm water. you should a. prepare it immediately b. discard it c. refreeze it d. refrigerate it

b. discard it

where would this be placed in a research article: most of the changes seen were probably due to a. introduction b. discussion c. results d. summary

b. discussion

which of the following is a common cause of salmonella in a salad bar a. fresh fruit b. egg salad c. lettuce and tomatoes d. pickles

b. egg salad

a natural plant hormone that is used to ripen fruits is a. methanol b. ethylene c. acetyl acid d. ethanol

b. ethylene

which of the following combines with CoA in two carbon fragments to make acetyl CoA to then enter the Kreb's cycle to make energy a. lactic acid b. fatty acids c. glucose d. fructose

b. fatty acids

food iron is reduced in the stomach to the more absorbable form of a. ferric b. ferrous c. transferrin d. ferritin

b. ferrous

at your first counseling session with a new patient you should a. tell him you have to change his diet b. find out what he eats c. give him diet materials d. teach him meal exchanges

b. find out what he eats

research has shown that neural tube defects can be reduced with proper supplementation of: a. iron b. folic acid c. glutamine d. arginine

b. folic acid

the statement "the country's infant mortality rate is 12.8, and the state's infant mortality rate is 10.5" means that a. more infants died in the county than in the state b. for every 1000 live births in the county, 12.8 infants died c. two more infants died in the county than in the state d. 12.8% of the infants born in the county died before the age of 1 year

b. for every 1000 live births in the county, 12.8 infants died (Infant mortality rate (IMR) is the number of deaths of children less than one year of age per 1000 live births)

a hospital dietitian attempting to implement the baby friendly hospital initiative to enhance successful breast feeding should first a. send a cover letter and summary of the initiative to all hospital staff b. form a multidisciplinary task force to develop an implementation plan c. offer an in-service training session about the benefits of breastfeeding d. investigate the feasibility of rooming in for mothers and infants

b. form a multidisciplinary task force to develop pan implementation plan

which of the following objectives is the best example of a statement that contains the components expected to be incorporated in all objectives 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 c. diabetics will like the foods that they sample n their class of new diabetics d. after watching the video, the tray line workers will portion food carefully

b. given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people

which of the following has the most bacteria a. roast chicken b. ground beef c. roast veal d. roast pork

b. ground beef

55. The green radura identifies food that [FS:124] a. has been certified as organic. b. has been irradiated to lengthen shelf life. c. has been tested for hypoallergenic properties. d. has been wrapped in modified-atmospheric packaging.

b. has been irradiated to lengthen shelf life.

a neonate at birth was at the 75th percentile for weight for age. at 6 months he appears healthy and was at the 60th percentile weight for age. this indicates that a. he has a low caloric intake b. he is experiencing normal growth c. he may have protein-energy malnutrition d. birth measurements were incorrect

b. he is experiencing normal growth

an advantage of using focus groups to collect data is that they a. help you generalize to larger populations b. help the researcher understand participants perspectives c. help participants stay focused on the topic d. are inexpensive because many can be interviewed at once

b. help the researcher understand participants perspectives

frozen peas appear dull in color during serving. what should be investigated a. storage temperature b. holding time during heating c. use different cooking equipment d. selection of vendor

b. holding time during heating

beef bottom round should be cooked a. at a high temperature for a short time b. in water for an extended time c. in dry heat d. in moist heat for a short time

b. in water for an extended time

the number of individuals in a population diagnosed with a specific condition during a specified time is the a. prevalence b. incidence c. rate of the condition d. duration of the condition

b. incidence

decreased levels of serotonin are associated with a. decrease in carbohydrate appetite b. increase in carbohydrate appetite c. decreased sensation of taste d. increased sensation of taste

b. increase in carbohydrate appetite (serotonin release is also involved in such functions as sleep onset, pain sensitivity, blood pressure regulation, and control of the mood. Hence many patients learn to overeat carbohydrates (particularly snack foods, like potato chips or pastries, which are rich in carbohydrates and fats) to make themselves feel better)

when substituting buttermilk for whole milk in pastry a. decrease the liquid b. increase the baking soda c. increase the amount of butter d. increase the liquid

b. increase the baking soda

statistics that let you draw probable conclusions beyond your immediate universe of data, are called a. descriptive statistics b. inferential statistics c. variable interest statistics d. continuous statistics

b. inferential statistics

how can you preserve thiamin when cooking pork a. use the drippings after the fat has been removed b. insert a meat thermometer and cook it to 145F in an oven at 325 c. increase the cooking temperature to lessen cooking time d. add a small quantity of water during cooking

b. insert a meat thermometer and cook it to 145F in an oven at 325F

which of the following inhibits gluconeogenesis a. glycogen b. insulin c. catecholamines d. glucocorticoids

b. insulin

a clients failure to become involved in a breast feeding program may be due to a. lack of funds b. lack of social support c. lack of knowledge about benefits d. lack of medical care

b. lack of social support

the cori cycle converts: a. glucose into galactose b. lactate into pyruvate c. lactic acid into glycogen d. glycogen into glucose

b. lactate into pyruvate (the cori cycle is also known as the lactic acid cycle)

a child is lethargic and irritable with diarrhea. the cause may be a. zinc toxicity b. lead poisoning c. iron overload d. vitamin A toxicity

b. lead poisoning

patients with early signs of xerophthalmia should consume a. chicken, fish, summer squash b. liver, milk, eggs c. oatmeal, almonds, berries d. high fiber cereals, salad greens

b. live, milk, eggs (xerophthalmia is "dry eyes" and is caused by a deficiency of vitamin A)

the most likely source of clostridium perfringens is a. egg b. meat c. fruit d. vegetable

b. meat

in interpreting statistical data, if half the observations are above the number 8, and half are below the number 8, the number 8 is the a. mode b. median c. mean d. average

b. median

which of the following can be reversed with vitamin A a. xerophthalmia b. nyctalopia c. Wilson's disease d. homocysteinuria

b. nyctalopia (night blindness)

a child is at the 95th percentile BMI for age. He is a. normal b. obese c. overweight d. tall for his age

b. obese

green beans cooked in tomato sauce turn ___due to ___ a. bright green; chlorophyllin b. olive green; pheophytin c. brown; carotenoids d. black;anthoxanthins

b. olive green; pheophytin

a patient who is iron-deficient should consume____ with a good iron source a. apple juice b. orange juice c. milk d. cheese

b. orange juice

which would aid the absorption of an iron supplement a. cow's milk, eggs b. orange juice, hamburger c. milk, eggs, cheese d. dates, eggs

b. orange juice, hamburger

to determine the effectiveness of an eighth grade nutrition program to be offered throughout a city a. first determine how many schools are willing to offer the program b. pilot test the program in one school c. request a review of the program by local dietitians d. offer an incentive for schools to provide the program

b. pilot test the program in one school

a behavioral strategy for weight control intended to limit exposure to food would require an individual to a. record daily food intake b. portion the food before serving at the table c. clear the table immediately after eating d. put the fork down between bites

b. portion the food before serving at the table

114. 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? [FS:184] a. Boiling water canning. b. Pressure canning c. Steam canning d. Oven method canning

b. pressure canning

ascorbic acid aids in healing. which of the following applies a. collagen > hydroxyproline b. proline > hydroxyproline > collagen c. hydroxyproline > proline > collagen d. hydroxyproline > collagen

b. proline > hydroxyproline > collagen

the end product of aerobic glycolysis is a. acetyl CoA b. pyruvic acid c. lactic acid d. glycogen

b. pyruvic acid (energy-producing catabolic pathway that can be considered as the breakdown of the six carbon sugar glucose to 3 carbon end products, with a net yield of two high energy phosphate bonds of ATP; end products of aerobic glycolysis = pyruvate and end product of anaerobic glycolysis = lactate)

the following is an irreversible reaction a. pyruvic acid into lactic acid b. pyruvic acid into acetyl CoA c. glucose-6-phoshate into glycogen d. glucose-6-phosphate into pyruvate

b. pyruvic acid into acetyl CoA

the hormone epinephrine a. lowers blood glucose during catabolic stress b. raises blood glucose during catabolic stress c. is secreted from the pituitary gland d. stimulates glycogen production

b. raises blood glucose during catabolic stress

a three day recall is done and then repeated in 2 months. this is done to test a. validity b. reliability c. precision d. assessment

b. reliability

results of a three day food record were obtained in June and again three months later. what is this called a. validity b. reliability c. sensitivity d. specificity

b. reliability (consistency or reproducibility of test results, test and then retest later - are the results similar)

pie crust is moist the day after cooking. why a. overcooking of the crust b. retrogradation of filling c. too much egg in the recipe d. inadequate flour

b. retrogradation of filling

fats high in polyunsaturated fatty acids include: a. olive and canola b. safflower and corn c. coconut and palm d. soy and peanut

b. safflower and corn

4. 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 __________. [FS:68] 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 freeing process and reduces the shelf life of the food

b. salt accelerates rancidity of fats within the food

salmonella contamination in a foodservice can be best controlled by focusing on a. meat delivery procedures b. sanitizing of the meat slicer c. serving less meat d. meat storage procedures

b. sanitizing of the meat slicer

lactase is produced in the a. stomach b. small intestine c. gallbladder d. pancreas

b. small intestine (located on brush border of small intestine, digests lactose in milk)

a typical meal of a pregnant teenager consists of a hamburger, French fries and diet soda. which of the following changes would be most beneficial a. substitute fresh vegetables for French fries b. substitute a milkshake for diet soda c. add fresh fruit to the meal d. add another hamburger

b. substitute a milkshake for diet soda

the outpatient dietitian is planning a continuing education program. what should be done first a. locate the guest speaker b. survey patients to see what interests them c. survey other dietitians groups to see what they are doing d. select a topic that has not been offered lately

b. survey patients to see what interests them

what is fluid seeping from a congealed product called a. retrogradation b. syneresis c. coagulation d. gelatinization

b. syneresis

which defines the statistical term "mean" a. the number that occurs most frequently b. the average c. the central tendency d. a value in an ordered set of numbers below and above which fall iin an equal set of numbers

b. the average

in a study on custards which would be the dependent variable a. the amount of milk and sugar in the recipe b. the cooked custard c. the temperature of the oven d. the time of cooking

b. the cooked custard

the breast-fed infant is drinking primarily colostrum for a. the first 24 hours b. the first few days c. 1-2 weeks d. 3 months

b. the first few days

the best advantage of self instructional models is a. they minimize the time spent with each student b. they allow the student to proceed at their own pace c. they take less time than class instruction d. they are best used with large groups

b. they allow the student to proceed at their own pace

which hormone greatly influences the BMR a. the endocrine hormone b. thyroxine c. the growth hormone d. insulin

b. thyroxine

which amino acids must be present in a parenteral solution a. valine, leucine, glycine, alanine b. tryptophan, phenylalanine, threonine, isoleucine c. phenylalanine, methionine, arginine, tyrosine d. lysine, glutamic acid, alanine, glycine

b. tryptophan, phenylalanine, threonine, isoleucine

which of the following should be avoided on a low sodium diet a. pork loin b. turkey roll c. beef sirloin d. lamb chop

b. turkey roll

to decrease sodium intake, substitute: a. carrots for celery b. unsalted margarine for regular margarine c. diet margarine for regular margarine d. carrots for pepper

b. unsalted margarine for regular margarine

when counseling patients who have limited ability to speak and understand your language, you should a. provide only verbal instructions b. use demonstrations and food models c. instruct the patients family d. refer the patient to a language class

b. use demonstrations and food models

when teaching a non-English speaking patient about serving sizes a. show pictures of proper serving sizes b. use food models to allow choice of recommended serving sizes c. show slides of various foods and their serving sizes d. show a videotape of serving sizes

b. use food models to allow choice of recommended serving sizes

homemade rolls are crumbly and fall apart easily. the most likely cause of the poor texture in the yeast bread is a. use of a high protein flour b. use of a lower protein flour c. insufficient proofing time d. excessive proofing time

b. use of a lower protein flour

when taking an anticoagulant, avoid the following a. thiamin supplements b. vitamin E supplements above 400IU per day c. supplements of calcium and vitamin D d. niacin supplements

b. vitamin E supplements above 400IU per day (high doses of alpha-tocopherol supplements can cause hemorrhage and interrupt blood coagulation in animals, and in vitro data suggest that high doses inhibit platelet aggregation)

one of the key features of andragogy is that adults a. expect learning to be subject centered b. want learning that is relevant to their needs c. desire external sources of motivation d. learn what others think is important

b. want learning that is relevant to their needs

a client returns for a follow-up visit after diet instruction and states "I have not lost any weight on this diet" you should respond with a. did you follow my advice b. what is your typical day like c. did you follow the exercise plan d. have you been eating out

b. what is your typical day like

which of the following must be reduced to simpler components before it can be transported across epithelial cells of the intestine a. dipeptides b. whey c. casein hydrolysate d. crystalline amino aicds

b. whey

which of the following responses by a counselor indicates "reflection" a. yes, you can do that b. you said you want to lose weight c. explain what you mean by that , please d. I can help you

b. you said you want to lose weight

relationship building skills include a task referred to as "legitimation". which of the following phrases is the best example of a legitimation statement a. i'm looking forward to working together to resolve the concern b. your anger is understandable. most people would feel angry if they experienced what you did c. I really admire you for being able to lose weight while maintaining such a hectic schedule

b. your anger is understandable. most people would feel angry if they experienced what you did

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 hospitals 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? [FSS:224] a) 42 lb b) 149 lb c) 26 lb d) 20 lb

c) 26 lb (divide the 125 servings by the 21# of ricotta, 21/125 = 0.1680 # of ricotta per serving, then 0.1680 x 25 additional guests = 4.20 pounds + original 21# = 25.2# so a total of 26 pounds is needed)

The total value of food in inventory on March 1 is $8327. The facility purchased $3200 of food during the month of March. April 1 inventory is $6800. Total sales for the month of March were $10, 538. What was your food cost percentage for the month of March? [FSS:247] a) 1.09% b) 2.2% c) 45% d) 64.5%

c) 45%

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

c) a reduction in variability

Which of the following defines the term validity a) the consistency and with which a test measures something in the same way over time b) ensures that there is a blue print that describes all aspects of instruction c) indicates whether we are measuring what we intended to measure d) validity is established through the inclusion of cognitive and affective objectives

c) indicates whether we are measuring what we intended to measure

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

c) nutrition monitoring and evaluation

A patient with a new diagnosis of iron deficiency anemia has been referred to the RD. She did not know she was anemic; however she admits to feeling tired lately. At what stage of change is this person? a) prepared b) contemplative c) pre-contemplative d) maintenance

c) pre-contemplative

If the tool that the dietitian is using to measure food intake is reliable. It means that the tool --- a) produces a cost benefit ration that is higher than the established limits b) offers the amount of factual information needed c) provides consistent and accurate results each time it is used d) produce a cost benefit ratio that is within the defined parameters

c) provides consistent and accurate results each time it is used

Which of these types of study design is characterized as "the most powerful" design for evaluating practices and medical treatments a) qualitative research b) prospective studies c) randomized trails d) cohort studies

c) randomized trails

Which of the following is true of ADA's Standards of Practice in Nutrition Care a) they are common among to all registered dietetic professionals b) they are supported by data in the ADA's evidence library c) they evolved following the granting of Medicare Medical Nutrition Therapy Benefits Provider Status to RD's d) they evolved independently of the CADE core educational competencies

c) they evolved following the granting of Medicare Medical Nutrition Therapy Benefits Provider Status to RD's

The US Department of Agriculture School Meals Initiative for Healthy Children requires that the Schools Participating in the National School Lunch Program provide ________ RDA for age/grade group for breakfast. [FSS:246] a) ½ b) 1/3 c) ¼ d) 1/5

c) ¼

22. Which of the following is an example of an FDA-authorized health claim? [FS:87] a. "This product reduces LDL cholesterol by 4% and increases HDL cholesterol by 10% in 6 weeks." b. "This product contains omega 3 fatty acids, which have been shown to inhibit the growth of tumors. " c. "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." d. "Consuming at least 3 or more ounce-equivalents of whole grains per day can reduce the risk of several chronic diseases."

c. "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."

which exhibits a definite positive correlation a. .05-.07 b.1.2-1.3 c. 0.8-1.0 d. 0.2-0.9

c. 0.8-1.0 (a positive correlation exists when as one variable decreases, the other variable also decreases and vice versa. In statistics, a perfect positive correlation is represented by the value +1.00, while a 0.00 indicates no correlation and a -1.00 indicates a perfect negative correlation)

a #10 can holds how man cups a. 10 b. 11 c. 13 d. 15

c. 13

107. When cooking poultry, it should reach an internal temperature of [FS:177] a. 145 °F for 15 seconds. b. 155 °F for 15 seconds. c. 165 °F for 15 seconds. d. 175 °F for 15 seconds.

c. 165 °F for 15 seconds.

30. For a food to be labeled "high, rich in, or excellent source" of a nutrient, what percentage of the daily value must be present? [FS:95] a. 10 b. 15 c. 20 d. 25

c. 20

food service employees should wash their hands for at least a. 30 seconds b. 25 seconds c. 20 seconds d. 15 seconds

c. 20 seconds

7. Making homemade dried meat products such as jerky is very popular home food preservation practice. Which of the following procedures would be considered appropriate and safe for this process? [FS:71] a. Marinate the meat for directed amount of time in the recipe, then place in the dehydrator set at 130 degree Fahrenheit - 140 degree Fahrenheit, process until dry. b. Marinate the meat for directed amount of time in the recipe, then cook in a preheated oven until the meat reaches a minimum internal temperature of 165 °F, move to the dehydrator set at 130 °F - 140 °F, and continue to process until dry. c. Marinate the meat for directed amount of time in the recipe, then cook in a preheated oven until the meat reaches a minimum internal temperature of 160 °F, move to the dehydrator set at 130 °F - 140 ° F, and continue to process until dry. d. Marinate the meat for directed amount of time in the recipe, move to the dehydrator set at 130 °F - 140 °F, and continue to process until dry, then cook in a preheated oven until the meat reaches a minimum internal temperature of 160 °F.

c. Marinate the meat for directed amount of time in the recipe, then cook in a preheated oven until the meat reaches a minimum internal temperature of 160 °F, move to the dehydrator set at 130 °F - 140 ° F, and continue to process until dry.

28. For a food to be labeled "light" or "lite," how many calories can it contain?[FS:93] a. At least 25% few calories than the typical food. b. Less than 5 calories c. One-third fewer calories or 50% less fat d. Up to 40 calories

c. One-third fewer calories or 50% less fat

2. Which of the following are not a quality measure of eggs? [FS:65] a. Yolk appearance b. Albumen appearance c. Ounces per egg d. Shell appearance

c. Ounces per egg

116. The primary substance required for the structure of gels in jams and jellies is: [FS:186] a. Acid b. Sugar c. Pectin d. water

c. Pectin

83. Which fat would be most susceptible to flavor reversion due to oxidative rancidity? [FS:152] a. Butter fat b. Coconut oil c. Soybean oil d. Olive oil

c. Soybean oil

16. What is the FDA's definition of "Gluten Free"? [FS:81] a. Products containing less than 20 ppm of gluten. b. Products 95% free of wheat, rye, and barley. c. The FDA has not defined this term. d. Products 95% free of wheat, rye, barley, and oats.

c. The FDA has not defined this term.

Which of the following statements is NOT true regarding the Codex Alimentarius Commission (CAC)? [FS:64] a. The CAC is funded by the Food and Agricultural Organization of the United Nations (FAO) and the World Health Organization (WHO). b. The CAC develops international standards and codes to protect consumers. c. The United States is required by international law to abide by Codex standards. d. The Codex has a standard for labeling of prepackaged foods.

c. The United States is required by international law to abide by Codex standards.

44. Which agency would certify that a package of potato chips is organic? [FS:111] a.Food and Drug Administration (FDA) b.Food Safety and Inspection Service (2IS) c.US Department of Agriculture (USDA) d. Department of Commerce

c. US Department of Agriculture (USDA)

70. This agency oversees voluntary inspections and grading of fish and fish products. [FS:139] a. Department of the Treasury b. Food and Drug Administration (FDA) c. US Department of Commerce (USDC) d. US Department of Agriculture (USDA)

c. US Department of Commerce (USDC)

which government agency inspects and grades meat a. FDA b. DHHS c. USDA d. department of commerce

c. USDA

27. What is the definition of a low sodium food for the food label? [FS:92] a. Less than 5 mg sodium per serving b. Up to 35 mg of sodium per serving c. Up to 140 mg sodium per serving dAt least 25% less sodium than the regular food

c. Up to 140 mg sodium per serving

which of the following is a grade for fresh produce a. US select b. Us Grade A c. Us No 1 d. US standard

c. Us No 1 (graded based on quality, firmness, color, maturity, defects, size and shape; fresh produce - fancy, extra #1, #1, combination, #2; canned - grade A, B, C)

what usually occurs when iso-caloric amounts of omega 3 fatty acids are substituted for saturated fatty acids a. increased HDL, reduced LDL b. decreased triglycerides, lower total cholesterol c. decreased triglycerides, little change in total cholesterol d. lower HDL, increased LDL

c. decreased triglycerides, little change in total cholesterol

when providing nutrition education to a pregnant teenager, which characteristic of adolescents should be kept in mind a. interested in planning for the future b. responds more to emotional stimuli c. desire to be like their peers d. has well defined self image

c. desire to be like their peers

an example of nominal (frequency) data is a. temperature b. weight c. differentiate between men and women d. rank in class

c. differentiate between men and women (nominal, non-ordered, are variables that fit into a category with no special order ie: gender, race, marital status, present or absent)

what is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation

c. diffusion (net movement of a substance (e.g., an atom, ion or molecule) from a region of high concentration to a region of low concentration. This is also referred to as the movement of a substance down a concentration gradient)

what gives the structure to quick breads a. flour and milk b. flour and water c. egg and flour d. egg

c. egg and flour

after you review the patients medical record, the first step in counseling is a. assess the patients nutritional status b. collect all relevant data c. establish a climate of trust d. establish an overall evaluation plan for the patient

c. establish a climate of trust

a cake with a fallen center may be the result of a. too little fat b. too little sugar c. excess sugar and excess fat d. too little baking powder

c. excess sugar and excess fat

in metabolic acidosis, which of the following is involved a. excretion of potassium b. excess calcium retention c. excretion of sodium bicarbonate d. excess calcium loss

c. excretion of sodium bicarbonate

you are asked to evaluate a new herbal supplement that you know is not healthy. you should a. discredit the manufacturers of the product b. because of liability laws, you cannot say anything c. explain why it is not sound and give alternatives d. do nothing

c. explain why it is not sound and give alternatives

the absence of reinforcement following an undesirable behavior is a. positive reinforcement b. punishment c. extinction d. avoidance

c. extinction

ketones are most associated with a. complex carbohydrates b. simple sugar c. fats d. amino acids

c. fats

the best laboratory value to use in assessing iron status is a. hemoglobin b hematocrit c. ferritin d. serum iron

c. ferritin (a protein inside cells that stores iron for later use in the body, a ferritin test indirectly measures the amount of iron in blood)

carbohydrates listed in order of decreasing sweetness are a. fructose, glucose, sucrose, sorbitol b. sucrose, glucose, fructose, sorbitol c. fructose, sucrose, glucose, sorbitol d. sorbitol, fructose, sucrose, glucose

c. fructose, sucrose, glucose, sorbitol

pernicious anemia is likely to occur following a a. colectomy b. colostomy c. gastrectomy d. esophagostomy

c. gastrectomy

in the fed state, the brain uses which nutrient as a source of energy a. fatty acid b. lactic acid c. glucose d. ketone bodies

c. glucose

apples stored in a controlled environment would: a. ripen quickly b. last one to two years c. have extended life and improved marketing quality d. only be used as processed fruit

c. have extended life and improved marketing quality

what is the best way to assess what a group of students has learned after diet instruction a. list their skills b. have them explain their skills c. have them demonstrate their skills d. post-test on their skills

c. have them demonstrate their skills

gastric proteolysis requires a. pyridoxine b. ascorbic acid c. hydrochloric acid d. the intrinsic factor

c. hydrochloric acid (proteolysis is the breakdown of proteins into smaller amino acids or polypeptides)

the usual purpose of summative evaluation is to a. compare the extent of learning between and among learners b. reduce the cost benefit ratio of teaching and learning c. improve the programs delivery and effectiveness d. determine opportunity for expansion and enhancement of entrepreneurship in education

c. improve the programs delivery and effecitveness

cabbage should be cooked: a. covered b. in a small amount of water c. in a large quantity of water d. covered in a small amount of water

c. in a large quantity of water

prevention of an outbreak of Listeria monocytogenes requires special care because a. it is insensitive to light b. it is sensitive to low temperatures c. of its ability to grow at temps of 34-113F d. of its ability to grow at temps of 140-160F

c. of its ability to grow at temps of 34-113F

which hormone regulates calcium levels a. insulin b. thyroid c. parathyroid d. aldosterone

c. parathyroid

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(n) a. exposure pattern b. family history c. pathophysiology d. emotional response

c. pathophysiology

which enzymes are involved in protein digestion a. ptyalin, lipase, sucrose b. amylase, lipase, trypsin c. pepsin, trypsin, chymotrypsin, carboxypeptidase d. trypsin, lipase, amylase

c. pepsin, trypsin, chymotrypsin, carboxypeptidase

when developing educational plans, when do you plan the evaluation criteria a. when all else is completed b. do it before you plan anything else c. plan evaluation criteria at each step in the process d. plan it just before you offer the program

c. plan evaluation criteria at each step in the process

to prevent frozen gravy from separating when thawed a. reheat slowly and stir constantly b. thaw it before heating and stir constantly c. prepare it with modified starch d. cook it longer before freezing to stabilize the gravy

c. prepare it with modified starch (The most common types of modified food starch are made from corn, wheat, potato and tapioca. Typically labels will list the source from which the starch was modified as Modified Corn Starch)

an example of formative evaluation is a. IQ test b. RD exam c. pretest quiz d. comparative evaluation

c. pretest quiz (formative evaluation is made during course of education, helps pinpoint parts mastered and not mastered

interpersonal communication models encourage dietetics professionals to respond in certain ways. which of the following approaches best describe the preferred response a. evaluative rather than descriptive b. fixed rather than flexible c. problem oriented rather than manipulative d. neutral rather than manipulative

c. problem oriented rather than manipulative

what type of learning is used when you learn certain physical skills that require physical manipulation a. affective b. cognitive c. psychomotor d. ambidextrous

c. psychomotor

in the Cori cycle, lactate is converted into a. ribose b. NADPH c. pyruvate d. acetyl CoA

c. pyruvate

you are hired to teach a course of heart healthy eating to factory workers who will be paid to attend. you should assess participants literacy levels and a. medical and family histories b. physical activities and life style c. readiness to make life style changes d. occupational status in the organization

c. readiness to make life style changes

which of the following verbs is the best choice when writing performance objectives a. know b. appreciate c. recommend d. understand

c. recommend

what should you do with leftover sliced beef from lunch a. throw it out b. let the meat cool at room temperature and then serve within two days c. refrigerate immediately and then serve within two days d. keep it in the warmer until dinner time

c. refrigerate immediately and then serve within two days

a frozen meal contains steak, mashed potatoes, BHA, BHT and TVP. the TVP is used to a. add color b. improve taste c. retain water and add protein d. act as an emulsifier

c. retain water and add protein (BHA - Butylated hydroxyanisole, BHT - butylated hydroxytoluene; phenolic compounds added to preserve fats)

a cutting board was used to cut up raw chicken. it was then used to cut up raw vegetables. guests eating the meal become ill most likely from a. clostridium botulinum b. clostridium perfringens c. salmonella d. streptococcus

c. salmonella

you can best evaluate your clients application of dietary modifications by asking him to a. explain what he knows about the new diet b. name four foods to avoid c. select an appropriate dinner meal from a menu d. list everything on the diet that he ate that day

c. select an appropriate dinner meal from a menu

one of the teachers functions in andragogy is to a. serve as the role model b. structure content c. serve as a facilitator d. arrange for reinforcement

c. serve as a facilitator (andragogy: a specific theoretical and practical approach, based on a humanistic conception of self-directed and autonomous learners and teachers as facilitators of learning.)

which best describes sorbitol and glucose a. sorbitol is sweeter than glucose b. they each provide 7 calories per gram c. sorbitol is absorbed more slowly d. they both convert into fructose

c. sorbitol is absorbed more slowly

which data is needed to convert weight into volume a. mass b. temperature c. specific gravity d. pH

c. specific gravity

105. The primary safeguard of foodservice quality is adherence to_____. [FS:175] a. Menus b. purchase orders c. specifications d. HACCP standards

c. specifications

which foods should be washed just before serving a. plums and grapes b. peaches and carrots c. strawberries and mushrooms d. apples and celery

c. strawberries and mushrooms

18. A dietary supplement that bears the statement, "Vitamin K helps support normal blood clotting" is making a [FS:83] a. health claim. b. nutrient claim. c. structure/function claim. d. qualified health claim.

c. structure/function claim.

Menu items that are partially cooked, rapidly chilled, held in chilled storage, and then heated just prior to service are an example of: [FSS:253] a. cook-chill. b. cook-freeze. c. rapid chilling. d. sous vide.

cook-chill.

when planning a program for rural elderly, which is the most important a. the number of participants b. what you will serve c. where it will be held d. how they will get to you

d. how they will get to you

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? [FSS:297] a) 91 b) 98 c) 101 d) 95

d) 95 (96servings of roast beef/444 entrees sold = 21.63%, average past five Fridays 447+423+437+444+429 = 436, take 436 and multiply by 21.63% = 94.3068 so round up to 95 servings)

Researchers are investigating the impact of differing levels of vitamin D intake among post-menopausal women with diabetes on HgbA1c values. What is the dependent variable? a) vitamin D intake b) post-menopausal women c) diabetes status d) HgbA1c values

d) HgbA1c values

Potentially hazardous foods should be cooked and reheated to _____. [FSS:190] a) 145 °F b) 155 °F c) 165 °F d) Proper internal temperature

d) Proper internal temperature

The RD had written the following objective: "the client with high blood pressure who attend the six class sessions planned will accept the goals of following a reduced salt diet." Which learning domain doe this objective represent? a) psychomotor b) rational c) cognitive d) affective

d) affective

Which of the following is NOT a component of meta-analysis? a) inclusion criteria is clearly defined b) peer-reviewed data is preferred c) studies must have a similar design d) data is presented in a narrative manner

d) data is presented in a narrative manner

The term for the study of the distribution and determinants of disease frequency is? a) meta-analysis and interpretation of data b) prevalence c) incidence d) epidemiology

d) epidemiology

The Standards of Practice are structured to include the Standards, Rationales, Examples of Outcomes and ___ a) goals b) targets c) processes d) indicators

d) indicators

The food service 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 knifes safety, demonstrated how to handle sharp knifes safely, and encouraged questions. What else should the manager have included so that all four steps in "How to instruct" were completed? a) share data about the number of injuries that have occurred b) develop interest in learning about knife safety c) summarize safety again in a second session d) require the new hires to explain key points while handing knives

d) require the new hires to explain key points while handing knives

Which of the following is NOT a source of bias in a clinical trial? a) selection bias b) assessment bias c) statistical bias d) response bias

d) response bias

Which of the following is an example of an open-ended question? a) did you have breakfast this morning? b) did you use cream and/or sugar in your coffee? c) do you eat fast foods often? d) what have you done in the past to try to increase the fiber in your diet?

d) what have you done in the past to try to increase the fiber in your diet?

Which of the following question would be appropriate to ask when hiring a new food production manager? a) do you have any health problems or disabilities? b) do you have child-care arrangements so you can work the early morning shift? c) are you married? d) why do you want to work for us?

d) why do you want to work for us?

which denotes a high correlation a. .2 b. .4 c. .6 d. .8

d. .8 (strength of correlation increases from 0.0-1.0, with 1.0 being a very high correlation)

which would you give to a person who is mildly hypokalemic a. 1 cup blueberries b. 1 cup cranberries c. 1/2 cup applesauce d. 1 piece cantaloupe

d. 1 piece cantaloupe (potassium sources: meat, fruits, vegetables such as banana, orange, tomato, potato, cantaloupe)

110. When reheating previously cooked foods, what temperature should they reach within 2 hours? [FS:180] a. 135 °F for 15 seconds b. 145 °F for 15 seconds c. 155 °F for 15 seconds d. 165 °F for 15 seconds

d. 165 °F for 15 seconds

at what age should children be measured standing up a. 6 months b. 12 months c. 18 months d. 24 months

d. 24 months

considering the following smoke points of various fats, which would be the best to use for frying a. 300 F b. 325 F c. 375 F d. 400 F

d. 400 F

10. An item with less than ____ calories per serving can be considered "calorie free." [FS:74] a. 45 b. 35 c. 15 d. 5

d. 5

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______[FS:77] a. 3% b. 10% c. 15% d. 5%

d. 5%

in a normal curve, what % of data falls between +1 and -1 standard deviation a. 52 b. 93 c. 35 d. 68

d. 68 (about 2/3, 68%, of all observations in a normal distribution lie within 1 SD of the mean)

the formula for producing the active form of vitamin D is a. vitamin D3 converting into 7-dehydrocholesterol b. ergosterol converting into calciferol c. cholesterol converting into calciferol d. 7-dehydrocholesterol converting into calciferol

d. 7-dehydrocholeserol converting into calciferol (7-dehydrocholesterol>previtamin D3>vitamin D3> 25OHD3 (25 hydroxyvitamin D...formed in liver)>1-25 dihydroxyvitamin D3 (formed in kidney)>calcitriol 25OHD, the precursor of calcitriol, is the major circulating form of vitamin D; it circulates bound to a specific plasma carrier protein, vitamin D binding protein (DBP). DBP also transports vitamin D and calcitriol)

9. Which of the following categories of food items must bare a Nutrition Facts label?[FS:73] a. A donut purchased directly from the bakery where it was prepared b. A sandwich purchased at a restaurant for take-out c. A burrito purchased from a small business. d. A beverage purchased in a plastic container from a grocery store

d. A beverage purchased in a plastic container from a grocery store

82. Which food is most likely to deteriorate due to hydrolytic rancidity during storage at room temperature? [FS:151] a. Fish oil b. Soybean oil c. Olive oil d. Butter

d. Butter

11. Which of the following allergens are exempt from the Food Allergen Labeling and Consumer Protection Act of 2004? [FS:75] a. Milk b. Eggs c. Crustacean shellfish d. Corn

d. Corn

77. To prevent deterioration of canned sauces, which should be used? [FS:146] a. Pregelatinized starch b. High-amylose starch c. Resistant starch d. Cross-linked starch

d. Cross-linked starch (The crosslinking on raw starches results in increased resistance to acid, alkali, and other chemicals, and also resistance to high pressure cooking.)

65. Two federal agencies control alcoholic beverages. Where are the agencies housed? [FS:134] a. Food and Agriculture Organization (FAO) b. US Department of Commerce (USDC) c. Federal Trade Commission (FTC) d. Department of the Treasury

d. Department of the Treasury

63. This agency determines the safety of new pesticides and sets a tolerance level for their residues in foods. [FS:132] a. Food Safety and Inspection Service (2IS) b. US Department of Agriculture (USDA) c. Food and Drug Administration (FDA) d. Environmental Protection Agency (EPA)

d. Environmental Protection Agency (EPA)

59. In order to ensure quality and consistency, this agency established standards of identity for common food products. [FS:128] 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)

d. Food and Drug Administration (FDA)

51. This process uses sublimation to prepare high-quality preserved foods. [FS:118] a. Pulsed light processing b. Ozonation c. Modified atmospheric packaging d. Freeze-drying

d. Freeze-drying

87. Which kind of spoilage results from dehydration of a frozen breaded chicken patty due to extreme cold? [FS:156] a. Caking b. Contamination due to excessive additives c. Crystallization d. Freezer burn

d. Freezer burn

104. US Fancy is a quality designation used for [FS:174] a. Processed cheese products. b. Milk and dairy products. c. Eggs. d. Fruits and vegetables.

d. Fruits and vegetables.

46. Which is an example of a food preserved by lowering the water activity of the food by adding a solute? [FS:113] a. Canned corn b. Sun-dried tomatoes c. Frozen peas d. Grape jelly

d. Grape jelly

81. ________________ describes a process used to make fats and oils more solid at room temperature. [FS:150] a. Cold pressing b. Winterizing c. Polymerization d. Hydrogenation

d. Hydrogenation

62. The United States Department of Agriculture (USDA) performs quantitative (yield) grading only for [FS:131] a. Produce b. Milk c. Eggs d. Meats

d. Meats

29. For a food to be labeled healthy, which must be true? [FS:94] a. Contain at least 25% DRV for vitamin A b. Contain no more than 75 mg cholesterol c. Contain no more than 140 mg sodium per serving d. Meet standards for low fat and saturated fat

d. Meet standards for low fat and saturated fat

56. What is another name for high-pressure processing? [FS:125] a. Ohmic heating b. Irradiation c. Pulsed light d. Pascalization

d. Pascalization

45. The chlorophyll in spinach degrades to an olive-brown compound known as ______________ during the canning process. [FS:112] a. Anthrocyanin b. Lycopene c. Lutein d. Pheophytin

d. Pheophytin

which of the following food items are not identified by quality grading [FS:88] a. Chicken. b. Eggs c. Canned fruit d. Pork

d. Pork

33. Table salt is fortified with this nutritive additive to help prevent goiter [FS:99] a. Ascorbic acid b. Calcium lactate c. Potassium citrate d. Potassium iodide

d. Potassium iodide

79. If an emulsion like mayonnaise has been heated, what deterioration is most likely to occur? [FS:148] a. Precipitation of protein b. Hydrolytic rancidity c. Dehydration d. Separation of the water and oil

d. Separation of the water and oil

38. 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? [FS:106] a. Sodium hydroxide b. Propyl gallate c. Potassium alginate d. Sodium nitrite

d. Sodium nitrite

32. Which foods should not be consumed by people with compromised immune systems? [FS:97] a. Eggs cooked to 165 °F b. Pasteurized cider c. Rare steak d. Soft cheeses such as feta or brie

d. Soft cheeses such as feta or brie

which of the following methods is most effective for marketing a nutrition program to an inner city, Hispanic population a. Spanish language brochures written at high school reading level b. public service announcements on TV c. radio messages d. Spanish food demonstrations at local grocery stores

d. Spanish food demonstrations at local grocery stores

40. If a food manufacturer wanted to include an additive to color the glaze white, which would be best? [FS:105] a. Turmeric b. Sodium citrate c. Silicon dioxide d. Titanium dioxide

d. Titanium dioxide

the amount of ceruloplasmin is affected by what disease a. Addison's disease b. pheochromocytoma c. Cushing's syndrome d. Wilson's disease

d. Wilson's disease (disorder in which copper accumulates in the tissues)

synergistics is a. two people working together b. two people working in separate areas c. a person working alone d. a group of people working together to solve a problem

d. a group of people working together to solve a problem

what type of learning experience should the dietetics professional provide in order to maximize the clients accomplishment of learning outcomes a. multiple opportunities for asking questions and participating in a discussion b. a field trip or tour that is relevant to the topic c. a multimedia experience that is followed by a question and answer period d. a role play situation

d. a role play situation

the RD had written the following objective "the client with high blood pressure who attends the six class sessions planned will accept the goals of following a reduced salt diet". which learning domain does this objective represent a. psychomotor b. rational c. cognitive d. affective

d. affective

118. Altitude affects water bath canning processing times. This is due to the fact that [FS:188] a. as altitude increases, the temperature of boiling water increases and processing time must be shortened. b. as altitude increases, the temperature of boiling water increases and processing time must be lengthened. c. as altitude increases, the temperature of boiling water decreases and processing time must be shortened. d. as altitude increases, the temperature of boiling water decreases and processing time must be lengthened.

d. as altitude increases, the temperature of boiling water decreases and processing time must be lengthened.

57. Ozone is used in food processing [FS:126] a. to freeze food. b. in modified atmospheric packaging. c. to blanch vegetables. d. as an effective disinfectant and sanitizer.

d. as an effective disinfectant and sanitizer.

before you teach a class on nutrition, you should a. research all current materials at the library b. read a current nutrition textbook c. take a survey to determine what they are interested in d. assess the students current nutrition knowledge

d. assess the students current nutrition knowledge

glucocorticoids: a. convert glucose into protein b. convert fatty acids into glucose c. convert glucose into fat d. convert protein into glucose

d. convert protein into glucose

the greatest effect on the yield of meat cooked to a uniform internal temperature is produced by the a. type of oven and source of the heat b. weight of meat and the oven load c. degree of tempering and the grade of meat d. cooking time and the oven temperature

d. cooking time and the oven temperature

you are preparing a workshop about proper preparation of infant formula for 10 women. which of the following methods is most appropriate a. role playing b. lecture c. discussion d. demonstration

d. demonstration

which is the best way to teach food service workers to prepare a full liquid diet a. video and discussion b. prepare it themselves c. written instruction d. demonstration, then have them prepare it

d. demonstration, then have them prepare it

vitamin A is involved in a. growth and development b. blood clotting c. growth of bones and teeth d. development of tissue and skin

d. development of tissue and skin

a research study was done on plate waste. plate waste for breakfast is more than for dinner. this was due to the familiarity and popularity of the food. what section of the research report would that statement be found a. methodology b. results c. implications d. discussion

d. discussion (where interpretation of results, comparison with other studies; may be combined with results)

which of the following has the least amount of saturated fat a. 2% milk b. half and half c. non-dairy creamer d. evaporated skim milk

d. evaporated skim milk

biotin is considered a coenzyme in the synthesis of a. protein b. carbohydrate c. glycogen d. fatty acids

d. fatty acids (necessary for cell growth, the production of fatty acids, and the metabolism of fats and amino acids. Biotin assists in various metabolic reactions involving the transfer of carbon dioxide; important in fatty acid synthesis, branched chain amino acid catabolism and gluconeogenesis)

an edematous person may actually be dehydrated because a. intravascular fluid is retained b. intravascular fluid is diluted c. fluid is retained intracellularly d. fluid is retained extracellularly

d. fluid is retained extracellularly

which of the following is true a. fructose has sucrose b. fructose is less concentrated than glucose c. fructose takes longer to digest than glucose d. fructose is sweeter than glucose

d. fructose is sweeter than glucose

the most effective way to increase the incidence and duration of breastfeeding among clients receiving prenatal care is to a. post breastfeeding posters in the waiting room b. conduct prenatal breastfeeding classes c. show breastfeeding videotapes in the waiting room d. implement a breastfeeding peer counselor program

d. implement a breastfeeding peer counselor program

when adding bran to a flour mixture, what should be changed a. baking temperature b. increase the fat and liquid c. increase the oxidizing agent d. increase the flour and liquid

d. increase the flour and liquid

which nutrient is added for flour enrichment a. vitamin A b. iodine c. fluorine d. iron

d. iron

a young woman presents with pale conjunctivae. you should assess her intake of a. vitamin C b. vitamin D c. zinc d. iron

d. iron (low iron levels can cause pale tongue, fatigue, anemia, spoon-shaped nails and pale conjunctivae, the mucous membranes lining the eyelid)

what does the term USDA graded on meat tell the consumer a. it assures wholesomeness b. it was free of disease at the time of slaughter c. the meat is fit for human consumption d. it defines quality

d. it defines quality (grading done by USDA and indicates quality, appears as a shield - prime, choice, select, standard...determined at slaughter)

you want to keep lemon meringue pie at its peak. what should you do a. add sugar with eggs b. add flour with butter c. keep the pie at room temperature d. keep the pie refrigerated

d. keep the pie refrigerated

in starvation, the brain uses which nutrient as an energy source a. fatty acids b. lactic acid c. glucose d. ketone bodies

d. ketone bodies

protein bound iodine (PBI) measures a. nutritional status b. toxic levels of iodine c. deficiency of epinephrine d. level of thyroxine being produced

d. level of thyroxine being produced

which conversion requires glucose-6-phosphatase a. glucose into liver glycogen b. glucose into pyruvic acid c. pyruvic acid into lactic acid d. liver glycogen into glucose

d. liver glycogen into glucose (creates a phosphate group and free glucose, last step in gluconeogenesis and glycogenolysis)

which is not absorbed directly into the portal blood a. monosaccharide's b. amino acids c. medium chained fatty acids d. long chain fatty acids

d. long chain fatty acids

dry heat cookery should be used for which cut of meat a. shoulder b. neck c. brisket d. near the backbone

d. near the backbone

cured meat is pink due to a. sugar b. salt c. vinegar d. nitrites

d. nitrites

energy expenditure of humans can be measured by a. heat intake b. food intake c. nitrogen output d. oxygen consumption

d. oxygen consumption

active listening in counseling sessions involves a. probing into specific areas of behavior b. empathizing c. selective perception d. paraphrasing and responding

d. paraphrasing and responding

which of the following phrases is the best example of how a dietetic professional should reiterate information about a clients dietary intake of calcium to the client a. the amount of calcium you eat is too 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 to eat three d. people who eat one serving of calcium rich food each day are at increased risk for osteoporosis

d. people who eat one serving of calcium rich food each day are at increased risk for osteoporosis

the lecture a. increases teacher student involvement b. is student oriented c. reinforces material presented d. provides the most material covered in a short time

d. provides the most material covered in a short time

when you measure functional and manipulative skills, which domain of learning are you analyzing a. conceptual b. affective c. human d. psychomotor

d. psychomotor (measures acquisition of muscular skills such as exercises and food preparation)

salmonella sources are often a. reheated foods b. starchy foods and mixtures like casseroles c. cooled slowly and reheated foods d. raw produce and uncooked foods of animal origin

d. raw produce and uncooked foods of animal origin

which of the following is an achievable outcome for a community weight-control program a. promote desirable body weight among young adults b. increase by 25% the number of physicians who refer patients for weight-management counseling c. screen and refer for treatment within two years those whose body weight is >10% of desirable d. reduce by 10% the number of obese adults, ages 25-49 years, within 2 years of starting the program

d. reduce by 10% the number of obese adults, ages 25-49 years, within 2 years of starting the program

the food service 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 he new hires already knew about knife safety, demonstrated how to handle sharp knives safely and encouraged questions. what else should the manager have included so that all four steps in "how to instruct" were completed a. share data about the number of injuries that have occurred b. develop interest in learning about knife safety c. summarize safety again in a second session d. require the new hires to explain key points while handling knives

d. require the new hires to explain key points while handling knives

individual training of a new employee is sometimes delegated to an experienced employee. a disadvantage of this method is that it a. is costly and time consuming b. is difficult to evaluate the effectiveness of the training c. causes dissension among other employees d. results in inconsistent training and may perpetuate poor work habits

d. results in inconsistent training and may perpetuate poor work habits

a patient with metabolic alkalosis would have a. excess excretion of base through the kidney b. retention of base by the lungs c. excretion of base by the lungs d. retention of base by the kidneys

d. retention of base by the kidneys

when substituted for saturated fats in the diet, which of the following oils will likely lower total cholesterol but also lower HDL cholesterol a. olive oil b. canola oil c. peanut oil d. safflower oil

d. safflower oil

fresh meat contamination comes mainly from a. botulism b. staphylococcus c. clostridium d. salmonella

d. salmonella

a patient relates a story to the Rd. the Rd says "this happened to me, too' this is a. reflection b. clarification c. attribution d. self-disclosure

d. self-disclosure

the tartness of fruits and vegetables is due to a. flavones b. chlorophyll c. anthoxanthins d. tannins

d. tannins

when should performance objectives be given to workers a. several weeks before their evaluation b. they should not be shown to the worker c. the day of the evaluation d. the day they are hired

d. the day they are hired

what is our first concern when deciding how to teach a. the time you and the students have b. what learning resources are available c. what you are best at d. the needs and abilities of your students

d. the needs and abilities of your students

an increased plasma pyruvate level is an indication of a. iron deficiency b. riboflavin deficiency c. excess carbohydrate ingestion d. thiamin deficiency

d. thiamin deficiency

meat graded "US standard" is the grade given at the a. time of purchase b. time of delivery c. storage facility d. time of slaughter

d. time of slaughter

an amino acid that cannot be produced by the body is a. alanine b. glycine c. tyrosine d. tryptophan

d. tryptophan (The nine essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine)

phynlalanine is a precursor for a. serotonin b. catecholamines c. tryptophan d. tyrosine

d. tyrosine

when a white sauce tastes starchy and grainy, the likely cause is a. too much starch b. improper proportions of ingredients c. starch was added before the fat melted d. uncooked flour

d. uncooked flour

using behavior learning theory can be problematic in a food service 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. undesirable behaviors are ignored

you are a food service dietitian and would like to make lower fat brownies. what is the best way to cut the fat a. use margarine instead of butter b. cut out all the fat c. cut out half the fat d. use prune puree in place of half the fat

d. use prune puree in place of half the fat

which of the following would be considered antecedent in a 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

d. watching a TV commercial advertising burgers (antecedent: : something that came before something else and may have influenced or caused it)

what color do onions turn when cooked in an aluminum pan a. purple b. blue c. red d. yellow

d. yellow

49. How much water needs to be removed from food if dehydration is used as a method of food preservation? [FS:116] a. ≥80% b. ≥85% c. ≥90% d. ≥95%

d. ≥95%

which of the following substitutions will most decrease the sodium content of a biscuit a. low sodium milk for whole milk b. egg substitute for egg c. low sodium baking powder for baking powder d. a and b e. all of the above f. a and c

f. low sodium milk for whole milk and low sodium baking powder for baking powder

When assessing a population of preschoolers for acceptability of menu items, the most commonly used measurement tool has been the [FSS:244] a. food frequency questionnaire. b. facial hedonic scale. c. self-reported consumption data. d. food preference survey.

facial hedonic scale.

The diet office was excited about having their holiday luncheon at the new Italian restaurant Dominic's. The menu contained many interesting dishes. Unable to decide who should order which dish, they asked their server for some guidance. She stated "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: [FSS:233] a. self-serve. b. French style. c. family style. d. American style.

family style.

When making omelets using induction, the use of electrical magnetic fields to excite the molecules of metal surfaces, you notice: [FSS:226] a. heating is fast, even, and there is no flame. b. heating is fast, uneven, and there is an open flame. c. heating is slow, even, and there is an open flame. d. heating is slow, uneven, and there is no flame.

heating is fast, even, and there is no flame.

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: [FSS:232] a. decreases. b. stays the same. c. increases d. fluctuates

increases

Resilient flooring [FSS:286] 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.

is able to withstand shock without cracking or breaking.

A fundamental key when menu planning is [FSS:277] a. knowing the audience. b. equipment c. budget d. all of the above.

knowing the audience.

Comprehensive menu planning is a data supported process. A reliable quantitative method of assessing menu item acceptability is ___________. [FSS:203] a. Observation b. self-reported consumption c. plate waste d. patient surveys

plate waste

The greatest number of employee injuries in kitchens is from [FSS:275] a. burns b. Contusions c. sharp knives. d. slippery floors.

slippery floors.

Which of the following is a technical specification? [FSS:210] a. Outlets are to be 120 volt, 15 amperes b. Stainless steel, 18 gauge c. Maximum RMM = 1550 d. KitchenAid mixer, model #KUDP230BO

stainless steel, 18 gauge

During a review of customer feedback cards, Jill Simmons, RD, 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: [FSS:223] a. the servers are not using the appropriate size dishes when plating the stew. b. the cooks are not using the standardized recipe. c. the quality of the beef used in the stew is not consistent with the specifications. d. beef stew is a very popular item on the menu.

the cooks are not using the standardized recipe.

Carbon footprint, as related to sustainability, is a measure of: [FSS:207] a. the impact on the environment based on the amount of greenhouse gases generated. b. the amount of organic foods receiving certification. c. the amount of disposable wares that are recycled. d. the size of a piece of equipment used in foodservice operations.

the impact on the environment based on the amount of greenhouse gases generated.