EAT RIGHT PREP (Pt #3) - PRACTICE QUESTIONS - RD EXAM

*Which of the following phrases is the best example of how a dietetics practitioner should reiterate to the client information about his or her dietary intake of calcium?* -"The amount of calcium you eat is low." -"Your dietary intake of calcium increases your risk for developing osteoporosis." -"You eat one serving of a calcium-rich food each day and the experts tell us to eat three." -"People who eat one serving of a calcium-rich food each day are at an increased risk for osteoporosis."

"People who eat one serving of a calcium-rich food each day are at an increased risk for osteoporosis"

*Which of the following would be an appropriate response for the nutrition professional using reflective listening to provide to a client who states: "I don't have time to prepare healthy meals at home"?* -"There must be many demands on your time at home." -"There are many time-saving shortcuts that I can share with you to help ease the time crunch." -"Everyone is busy, but preparing healthy meals should be a priority for you." -"That is true for me too, but I know it is important so I try."

"There must be many demands on your time at home." **WHY** Reflective listening allows the practitioner to test a hypothesis of what has been heard and involves making statements to confirm understanding of the client's meaning. Giving advice is not appropriate in reflective listening.

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

"You're uncertain about how to choose foods?"

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

$11,527 **WHY?** $8,327 + $3,200

*Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by:* -how food is distributed and served -how food is procured. -how sanitation is maintained. -how food is produced.

*How food is distributed and served* **WHY** Commercial foodservice operations sell food as the primary activity and a profit is desired. A commercial buffet restaurant sells food for profit and the variety of food offered may be greater than the school nutrition program. Also, the speed of food distribution affects the style of service.

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

1,750 kcal **WORK** 3,500 kcal/pound = 7,000 kcal deficiency needed for 2 pound weight loss over 4 weeks 7,000/28 (4 weeks x 7 days/week) = 250 kcal 2000-250 = 1750 kcal

*A patient recently diagnosed with acute kidney injury has no evidence of chronic kidney disease but requires hemodialysis. If the patient is a 57-year-old male, weighs 70 kg, has a normal body mass index with no signs or symptoms of malnutrition, and skin is intact, what amount of protein would you recommend?* -105 g -> 140 g -56-70 g -42 g

105 g **WORK** 70 x 1.5 = 105 g

*The daily minimum amount of fiber recommended for a 10-year-old child is:* -8 g/day. -10 g/day. -12 g/day. -15 g/day

15 g/day

*Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be:* -1 oz. -2 oz -3 oz. -4 oz.

2 oz

*The Student Dietetic Association is having a smoothie tasting event. Each smoothie calls for a number 4 scoop of Greek yogurt, number 8 scoop of frozen strawberries, and a number 8 scoop of fresh blueberries. You anticipate 450 attendees at the event. How many gallons of Greek yogurt will you need?* -28 gallons -29 gallons -112 gallons -113 gallons

29 gallons **WHY** Scoop sizes are based on the number of scoops it takes to fill a 32 fl oz container. A number 4 scoop holds 1 cup. For 450 attendees, 450 cups of Greek yogurt are needed. Since there are 16 cups in a gallon, divide 450 by 16 to get 28.12 gallons. To feed everyone, 29 gallons are needed.

*The Sixth Street Community Canning Cooperative has received a 24-lb bushel of apricots and has decided to make jam. Apricots have a yield percent of 94%. The recipe calls for 6 lb of trimmed apricots. How many batches of jam can they make?* -3.76 batches -4 batches -22.5 batches -5.65 batches

3.76 batches **WORK** 24 x.94 = 22.56 22.56/6# = 3.76

*Approximately how many servings of milk would a woman 53 years of age need to consume to meet her RDA for calcium?* -2 cups -3 cups -4 cups -5 cups

4 cups **WHY?** The RDA for women aged 51 and older is 1,200 mg calcium daily. Plain yogurt has 450 mg calcium/cup and would require 3 cups to meet the RDA. Milk has 300 mg calcium/cup and would require 4 cups to meet the RDA.

*Temperatures for the danger zone include which of the following according to the FDA Food Code?* -40°F to 125°F -40°F to 135°F -40°F to 140°F -41°F to 165°F

40°F to 140°F

*The total value of food in inventory on March 1 is $8,327. The facility purchased $3,200 of food during the month of March. April 1 inventory value is $6,800. Total sales for the month of March were $10,538. What was the food cost percentage for the month of March?* -1.09% -2.2% -45% -64.5%

45% **WHY** To get the correct answer, add together the value of the food inventory on March 1 ($8,327) to the food purchased during the month of March ($3,200)—the total is $11,527. Next, subtract the inventory for April 1 from $11,527, to get $4,727, which represents the amount of food used during March. To get the food cost percentage for March, divide the cost of food used during March ($4,727) by March sales ($10,538) to get 45%.

*The foodservice manager has determined that the desired percentage for food cost should be 34%. Using the factor pricing method, what would be the selling price for the pasta primavera if the recipe cost is $2.65 raw food cost/portion?* -2.94 -3.55 -5.59 -7.79

7.79 **WORK** -2.65/.34= $7.79

*According to the WHO growth chart, in what percentile is a 1-year-old boy measuring 82 cm?* -<15th -50th -85th ->97th

>97th

*According to the USDA, what is a penalty for falsely labeling a product as "organic"?* -A civil fine -Imprisonment -Confiscation of assets -Confiscation of the product

A civil fine

*Which of the following helps maintain indoor air quality by removing grease, steam, smoke, and heat from the foodservice establishment?* -A properly installed sewage system. -A properly installed plumbing system. -A proper ventilation system. -A cross-connection.

A proper ventilation system

*Vitamin C and vitamin E have been studied for their role in preventing or delaying cataracts and age-related macular degeneration. Identify the food that would be the best choice to support eye health based on this association.* -Almonds -Kale -Salmon -Yogurt

Almonds

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

An item listed as "low fat" on the menu must be substantiated upon request **RATIONALE** Per the FDA's guidance on labeling, an item listed as "low fat" on a restaurant menu must be substantiated upon request.

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

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

*When using the andragogy theory and strategy of learning, the nutrition professional should _____* -arrange for those close to the clients to provide positive reinforcement. -serve as a role model, for example, by selecting nutrient-dense, lower-energy foods from a buffet. -carefully structure information about weight loss so that essential concepts are easy to identify. -assist clients in identifying weight loss strategies that could work for them

Assist clients in identifying weight loss strategies that could work for them **WHY** One of the principles of andragogy is that adults need to be involved in the planning of learning and the teacher facilitates the learning and assists with identifying reinforcers.

*Which of the following is an example of the Hawthorne effect?* -"Chloe has always thought that she caught fewer colds when she remembered to take her zinc supplements, so she is pleased to be in a study now to determine the impact of zinc supplements on one's susceptibility to colds. She is sure that the supplement she is taking is helping her avoid catching colds." -"Pat, a researcher for a number of clinical trials, has reviewed preliminary results from a study of the effects of caffeine on sleeplessness. The data indicate that the findings may be inconclusive so Pat has asked that the interview questions be revised to make it possible to identify what may be more subtle effects of caffeine." -"Emma is participating in a study of the impact of artificially sweetened cold drinks on appetite. She believes that she is in the control group so she plans to report that the beverage she drinks does not affect her appetite." -"Because Raul is in a study to determine the impact of eating breakfast on one's ability to achieve faster times in track and field events that include 'sprinting' periods, he is skipping breakfast less often."

Because Raul is in a study to determine the impact of eating breakfast on one's ability to achieve faster times in track and field events that include 'sprinting' periods, he is skipping breakfast less often **WHY?** The Hawthorne effect is a term referring to the tendency of some people to work harder and perform better when they are participants in an experiment or program. The individuals may change their behavior due to the attention they are receiving rather than because of any manipulation of independent variables

*The dietetics professional has developed a weight-loss program that includes encouraging participants to reward themselves with treats such as new clothes, going to a movie, or spending more time in a favorite pastime after they have lost 5 pounds. The learning theory being applied is______.* -behavioral -social learning -cognitive -humanism

Behavioral **WHY** Learning is a relatively permanent change in behavior with behavior encompassing both observable activity and internal processes such as thinking, attitudes, and emotions.

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

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

*Which of the following statements is true regarding the potential benefits of dietary fiber?* -Lowers LDL cholesterol levels -Reduces postprandial blood glucose levels -Increases gastric emptying -Both A and B

Both A and B

*Which might be added to some beverages as a natural stimulant?* -Vanillin -Caramel -Sodium benzoate -Caffeine

Caffeine

*Which of the following is often added to fat-free chocolate milk as a stabilizer and thickener to improve mouthfeel?* -Methylparaben -Lecithin -Carrageenan -Calcium silicate

Carrageenan **RATIONALE** Carrageenan is used at very low concentrations to form an imperceptible, weak gel that prevents the large, dense particles of chocolate from sedimenting in fat-free chocolate milk.

*Sandra, the new cook, was monitoring the final cooking temperature of the beef roast for dinner service. The recipe called for the roast to be cooked to medium, an internal temperature of 160°F. Sandra removed the roast when the internal temperature reached 160°F. However, 15 minutes later, when serving the beef roast, the meat was well done. Using the same thermometer, Sandra rechecked the internal temperature, and the thermometer read 175°F. What caused the roast to be overdone?* -Sandra did not calibrate her thermometer. -The cooking time was incorrect. -The oven thermostat was incorrect. -Carry-over cooking had occurred

Carry-over cooking had occurred

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

Cutter, standard

*Rosa wants to plan a community nutrition program to encourage children ages 11-15 to consume healthier afterschool snacks. She has reviewed the results of the community needs assessment, defined program goals and objectives, and developed a program plan. Next, she should:* -identify funding sources. -define the management system -implement the program. -seek support from the parents and schools of intended participants.

Define the management system

*Which of the following conditions may be affected by the chromium and nickel content of stainless steel cookware?* -Iron-deficiency anemia -Autism -Dermatitis -Atherosclerosis

Dermatitis **WHY** Nickel and, to a lesser extent, chromium can induce contact allergic dermatitis. Stainless steel grade, cooking time, and cookware usage may play a role in leaching during food preparation.

*The third step in developing one's professional portfolio to maintain status as an RDN or NDTR include _____:* -successfully passing the national exam established by the Commission on Dietetic Registration. -developing a learning plan that shows how the professional will meet established goals. -reflecting on one's professional practice to document current areas of expertise. -developing a learning plan that outlines how national goals for continuing professional education will be met.

Developing a learning plan that shows how the professional will meet established goals. **RATIONALE** (1) reflect on professional practice to establish professional goals, (2) conduct a learning needs assessment to identify what you know now and what you need to learn to reach goals, (3) develop a learning plan that shows how goals will be met, (4) implement learning plan, and (5) evaluate learning plan outcomes.

*Which statement best describes the "C" component of the FOCUS-PDCA performance improvement model?* -Identify a course of action -Develop a cohort -Elucidate the current process -Recognize categories of variation

Elucidate the current process **RATIONALE** F = Find an improvement area O = Organize a team C = Clarify current practices U = Understand source of variation/problem S = Select a strategy PDCA = Plan Do Check Act

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

Encourages the client to choose which foods to eat. **WHY** Honoring client autonomy means that decisions are left to the client even though the food and nutrition professional may have different preferences or opinions.

*A patient with acute renal failure will have a higher need of _____ compared with a similar patient with optimal renal function?* -Protein -Potassium -Fluid -Energy

Energy **WHY** energy expenditure increases as kidney function declines

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

Entrees **WHY** During the menu planning process, first plan the entrees to be offered because (a) the rest of the meal is designed to complement the entree, and (b) entrees are the most expensive menu component and, thus, have a larger impact on budget.

*HACCP principles must be considered in order. Which of the following is the fourth principle?* -Establish critical limits -Establish monitoring procedures -Establish procedures for record keeping and documentation -Verify that the system works

Establish monitoring procedures

*In the ETHNIC model of culturally competent care, the "E" stands for _____.* -education -empathy -explanation -expectations

Explanation

*Which of the following programs was designed to determine the burden of foodborne disease in the United States, monitor trends of specific foodborne illnesses over time, attribute the burden of foodborne illness to specific foods and settings, and develop and assess interventions to reduce the burden of foodborne illness?* -PulseNet -FoodNet -EHS-Net -FightBac!

FoodNet **RATIONALE** While all of the potential answers were programs initiated by the Food Safety Initiative, the role of FoodNet is described in the question. PulseNet is a database used to determine whether an outbreak is occurring by using molecular surveillance, EHS-Net is a collaborative forum of environmental health specialists, and FightBac! provides consumer education.

*Which of the following foods would you expect to empty from the stomach most quickly?* -French fries -Oatmeal -Fruit juice -Scrambled eggs

Fruit juice

*Which of the following is not a sugar alcohol?* -Sorbitol -Xylitol -Mannitol -Glycogen

Glycogen **WHY** Sugar alcohols all end in "-ol" or "-ose."

*Which of the following would restrict a nutrition services employee from food handling?* -Acne -Hepatitis A -HIV -Hepatitis B

Hepatitis A

*___________ is an essential amino acid.* -Alanine -Histidine -Proline -Tyrosine

Histidine **RATIONALE** Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

*Which statement best describes the "D" component of the PDSA performance improvement model?* -Determine how changes will be implemented -Implement the intervention -Determine the impact of the intervention -Maintain and continue improvement

Implement the intervention **WHY** Determination of how changes will be made is part of the P component of PDSA and impact determination is considered a component of S.

*As the time span and/or distance between the finishing point of food production and service to the customer increases, the needs and costs associated with distribution systems and equipment for successful service to the customer:* -decreases -stays the same. -increases -fluctuates.

Increases

*Which of the following indicates a breastfeeding infant has a good latch?* -Infant's swallowing is inaudible -Infant makes smacking noises -Infant's cheeks are rounded -There is space between infant's chin and mother's breast

Infant's cheeks are rounded

*Which ratio is designed to examine how effectively an organization is utilizing its assets?* -Assets to liabilities -Debt to equity -Inventory turnover -Break-even point

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

*A 2-year-old child who drinks large quantities of milk and very little solid food is at risk for:* -diabetes mellitus. -food allergies. -iron-deficiency anemia -short stature

Iron-deficiency anemia

*Which of the following does not provide a significant source of vitamin D?* -Egg yolk -Kale -Sardines -Fortified milk

Kale

*Which term best describes the detailed arrangement of kitchen equipment, floor, and counter space?* -Design -Layout -Product flow -Traffic flow

Layout

*Which fatty acids are essential and must be obtained by eating foods containing these fatty acids?* -Linoleic and alpha-linolenic fatty acids -Cis monounsaturated fatty acids -Trans fatty acids -Saturated fatty acids

Linoleic and alpha-linolenic fatty acids **WHY** Linoleic acid and alpha-linolenic acid are polyunsaturated fatty acids that are essential nutrients for humans. The body needs these acids for its basic functions. These substances can only come from food and cannot be synthesized in the body. They must be supplied by the diet and are therefore essential nutrients.

*What is the term for the ratio regarding whether an organization can pay its bills when due?* -Liquidity -Solvency -Activity -Profitability

Liquidity

*A registered dietitian nutritionist is working with a client to reduce blood cholesterol levels. The client is knowledgeable about a hyperlipidemia diet and is able to devise healthy meal plans, but he has moderate readiness in independently following the nutrition care plan. To be most effective in meeting the client's needs, what would be the RDN's approach?* -Continue to provide dietary instructions to the client and closely monitor compliance. -Help the client gain confidence through listening, advising, and coaching. -Listen to the client. Encourage and support the skills the client has developed. -Turn over responsibility for nutrition care to the client.

Listen to the client. Encourage and support the skills the client has developed

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

MAO inhibitors and tyramine-containing foods

*Which of the following two components of the Nutrition Care Process are performed during the same step?* -Assessment and Intervention -Monitoring and Diagnosis -Monitoring and Evaluation -Diagnosis and Intervention

Monitoring and Evaluation

*Which classic vitamin deficiency is known for the four Ds: dermatitis, dementia, diarrhea, and death?* -Thiamine -Niacin -Biotin -Folic acid

Niacin

*Which of the following viruses is the most common cause of sporadic cases and outbreaks of foodborne illness?* -Hepatitis A -Hepatitis E -Rotovirus -Norovirus

Norovirus

*Which of these requires compliance with safety standards?* -MSDS -OSHA -HACCP -None of the above

OSHA

*Which of the following types of adolescents is at greatest nutritional risk?* -One who drinks water rather than juice -One who consumes more than three servings of fruit per day -One who has irregular eating patterns -One who consumes fast food three or more times per week

One who consumes fast food three or more times per week

*When added to gelatin, fruit containing which of the following substances will prevent gel formation?* -Sucralose -Papain -Pectin -Sorbitol

Papain

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

Pasteurized scrambled eggs

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

Personnel policies **WHY** Personnel policies should reflect current realities of the workplace. Supervisors should employ these policies to ensure that employees are being treated fairly and expectations are consistent.

*Refeeding syndrome is characterized by low serum concentrations of:* -phosphorus, potassium, magnesium. -sodium, phosphorus, magnesium. -sodium, potassium, phosphorus. -potassium, magnesium, sodium.

Phosphorus, potassium, magnesium

*Table salt is fortified with this nutritive additive to help prevent goiter.* -Ascorbic acid -Calcium lactate -Potassium citrate -Potassium iodide

Potassium iodide

*When using a nutrient database to calculate nutrient data for a recipe, a "blank" associated with a nutrient generally means:* -reliable data have not been collected. -the food contains a negligible amount. -the food does not contain any amount of that nutrient. -the amount of the nutrient varies significantly from serving to serving.

Reliable data have not been collected **RATIONALE** Blanks signify insufficient reliable data, indicating need for further research into that particular food.

*Systems thinking is the management approach for considering the entire organization when making decisions or allocating resources. Which is an example of systems thinking?* -Select a produce vendor who could deliver high-quality produce twice daily. -Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. -Develop a catering menu for department meetings to generate revenue for equipment purchases. -Select cleaning chemicals that do not harm the environment.

Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. **RATIONALE** Rescheduling kitchen staff to prepare food to meet customer expectations changes the kitchen and staff/resource entirely. Making a change to the produce delivery does not change the kitchen.

*Which of the following represents a formative evaluation of a community nutrition program designed to encourage more first-time mothers to breastfeed? -Determine the percentage of first-time mothers who breastfeed because they watched a motivational video when they attended prenatal checkups -Calculate the increase in first-time mothers who breastfeed because they watched a motivational video when they attended prenatal checkups -Offer a take-home version of a motivational video to be watched at patient's leisure -Respond to patient's questions after presenting a motivational video at prenatal checkups

Respond to patient's questions after presenting a motivational video at prenatal checkups **WHY** Formative evaluation identifies learner misconceptions, struggles, and learning gaps before and during the educational process. Fielding questions after presenting a video will help to identify these patient challenges before giving birth.

*Which statement best describes the "A" component of the FADE performance improvement model?* -Choose a specific problem or process to improve -Review data to better understand the current process -Create a plan -Implement and monitor the plan

Review data to better understand the current process

*Which of the following foods is not a common pediatric food allergen?* -Cow's milk -Rice -Wheat -Peanuts

Rice **WHY** Rice cereal is less allergenic; it is typically the first grain introduced to infants.

*Which of the following fats/oils have the highest smoke point, making it ideal for high heat cooking?* -Peanut oil -Olive oil -Shortening -Safflower oil

Safflower oil

*After defining the nutrition problem, which of the following is the correct sequence of steps a community nutritionist should follow in assessing the needs of the community?* -Set the parameters of the assessment, collect data, analyze and interpret the data, share the findings, and set priorities. -Set priorities, collect data, set the parameters of the assessment, analyze and interpret the data, and share the findings. -Choose a plan of action, collect data, set the parameters of the assessment, share the findings, and analyze and interpret the data. -Collect data, analyze and interpret the data, set the parameters, share the findings, and set the priorities.

Set the parameters of the assessment, collect data, analyze and interpret the data, share the findings, and set priorities

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

Sodium aluminum sulfate

*Which additive used in smoked and cured meats forms a color pigment that may oxidize to an undesirable yellow or greenish color when exposed to oxygen and light?* -Sodium hydroxide -Propyl gallate -Potassium alginate -Sodium nitrate

Sodium nitrate

*Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a muffin?* -Sorbitol -Sodium acetate -Sodium bicarbonate -Saccharin

Sorbitol **WHY** Sorbitol is used as a humectant in many types of products for protection against loss of moisture content. The moisture-stabilizing and textural properties of sorbitol are used in the production of confectionery, baked goods, and chocolate, as these products tend to become dry or harden. Sorbitol's moisture-stabilizing action protects these products from drying and maintains their initial freshness during storage

*Which of the following food additives does NOT have generally recognized as safe (GRAS) status?* -Sodium chloride -Plant sterols -Allspice -Sucralose

Sucralose **WHY** Sucralose is approved by the FDA as a general purpose sweetener, but it does not have GRAS status. GRAS status evaluation protocols are detailed in the Code of Federal Regulations (21 CFR 170) . GRAS sweeteners are determined by scientific consensus regarding their safety

*Which of these activities is an example of a diabetes prevention program?* -Providing nutrition education to a workshop for people diagnosed with type 2 diabetes -Providing nutrition education to a workshop for people with prediabetes -Supporting individuals with prediabetes to make lifestyle changes via a series of classes -Supporting individuals diagnosed with type 2 diabetes to lose weight via a series of classes

Supporting individuals with prediabetes to make lifestyle changes via a series of classes

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

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

*What is the definition of a low sodium food for the food label?* -Less than 5 mg sodium per serving -Up to 35 mg of sodium per serving -Up to 140 mg sodium per serving -At least 25% less sodium than the regular food

Up to 140 mg sodium per serving

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

Vitamin A

*Pyridoxine is another name for ___________.* -vitamin C -vitamin B1 -vitamin B12 -vitamin B6

Vitamin B6 **RATIONALE** Vitamin C is also known as ascorbic acid. Vitamin B1 is another name for thiamin. Vitamin B12 is another name for cobalamin. Vitamin B6 is another name for pyridoxine.

*Which micronutrient enhances the absorption of nonheme iron?* -Calcium -Copper -Vitamin A -Vitamin C

Vitamin C

*Which vitamin enhances iron absorption?* -Vitamin A -Vitamin B2 -Vitamin C -Vitamin D

Vitamin C **WHY** Iron is only absorbed in an acid medium. Absorption is enhanced by ascorbic acid (vitamin C).

*Rickets is a result of which vitamin deficiency?* -Vitamin A -Vitamin C -Vitamin D -Vitamin K

Vitamin D

*Which of the following is an example of an effective "open-ended" question?* -Why would you want to follow that meal plan? -Do you use skim milk or whole milk? -What are some of the challenges you've faced in your weight loss journey? -Do you feel positive or negative about your weight loss goal?

What are some of the challenges you've faced in your weight loss journey?

*Which of the following is least likely to be documented?* -Work-related advice provided by the supervisor to the employee -Employee appearance -Employee availability -Employee conduct

Work-related advice provided by the supervisor to the employee

*What nutrient intake should be screened in older adults to identify susceptibility to infection?* -Riboflavin -Selenium -Calcium -Zinc

Zinc

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

¾

*How much water needs to be removed from vegetables if dehydration is used as a method of food preservation?* -≥ 80% -≥ 85% -≥ 90% -≥ 95%

≥ 95% **WHY** Dehydrated vegetables have 95% of their water removed and dehydrated fruits have 80% of their water removed.