Low Confidence Questions
Which food would be most likely to contain propyl gallate? a. Gelatin dessert b. Nonfat dry milk c. Frozen pork sausage d. Canned tomatoes
c. Frozen pork sausage
Which of the following amino acids is classified as a nonessential amino acid? a. Valine b. Lysine c. Glycine d. Threonine
c. Glycine
What toxin is commonly linked to tuna, bonito, mackerel, and mahimahi? a. Anisakis simplex b. Vibro vulnificus c. Histamine d. Ciguatoxin
c. Histamine
Which of the following is designed to examine how effectively an organization is utilizing its assets? a. Assets to liabilities b. Debt to equity c. Inventory turnover d. Break-even point
c. Inventory turnover
Which ratio is designed to examine how effectively an organization is utilizing its assets? a. Assets to liabilities b. Debt to equity c. Inventory turnover d. Break-even point
c. Inventory turnover
Approximately how many grams of protein does one cup of raw vegetables contain? a. 2 grams b. 3 grams c. 7 grams d. 8 grams
a. 2 grams
To lower LDL cholesterol, the Academy's Evidence Analysis Library recommends which level of daily plant sterol consumption? a. 2-3 mg/day b. 4-5 mg/day c. 6-8 mg/day d. 10-12 mg/day
a. 2-3 mg/day
If the dietetics professional presents new information to an adult orally, about how much of what is heard will be remembered after 2 weeks? a. 20% b. 30% c. 40% d. 50%
a. 20%
According to USDA guidelines, during a power outage the refrigerator should keep food safely cold for about ____ hour(s) and a full freezer will hold the temperature for approximately ______ hours if the door remains closed. a. 4, 48 b. 1, 12 c. 2, 24 d. 6, 72
a. 4, 48
Using the following figures, calculate the break-even point for The Green Café: Fixed costs = $52,000; variable costs = $85,000; total sales = $210,000. a. $86,666.66 b. $113,333.33 c. $130,000.00 d. $473,000.00
a. $86,666.66
According to the USDA, what is a penalty for falsely labeling a product as "organic"? a. A civil fine up to $11,000 b. Imprisonment c. Confiscation of assets d. Confiscation of the product
a. A civil fine up to $11,000
Which of the following is a current asset? a. Accounts receivable b. China c. Small equipment d. Retained earnings
a. Accounts receivable
Which of the following accurately describes how alcohol is digested and absorbed? a. Alcohol requires no digestion and is absorbed by simple diffusion. b. Alcohol is digested in the stomach and absorbed primarily from the small intestine. c. Alcohol is digested in and absorbed primarily from the stomach. d. Alcohol requires no digestion and is absorbed by active transport.
a. Alcohol requires no digestion and is absorbed by simple diffusion.
After protein digestion, what is the predominant product absorbed into circulation? a. Amino acids b. Amino acids and oligopeptides c. Amino acids and dipeptides d. Amino acids, dipeptides, and tripeptides
a. Amino acids
How should foods that do not hold well for long periods of time, such as broccoli, be prepared? a. Batch cooking b. Cook-chill c. Combi-oven d. Steamed
a. Batch cooking
Which agency is responsible for reviewing safety information related to food ingredients and food packaging? a. Center for Food Safety and Applied Nutrition (CFSAN) b. International Food Information Council (IFIC) c. Food Safety Alliance for Packaging (FSAP) d. Food and Drug Administration (FDA)
a. Center for Food Safety and Applied Nutrition (CFSAN)
Which of the following conditions would most likely result in a slightly elevated albumin? a. Dehydration b. Cirrhosis c. Inadequate protein intake d. Stage IV pressure ulcer
a. Dehydration
Which area in a kitchen usually has the least amount of light? a. Dry-storage b. Utensil-storage c. Preparation d. Inside reach-in refrigerator
a. Dry-storage
Which of the following financial terms includes accumulated depreciation? a. Fixed assets b. Owner's equity c. Liability d. Gross profit
a. Fixed assets
Which agency would regulate the manufacture of cream of chicken soup that contained almost no meat? a. Food Safety and Inspection Service (FSIS) b. Food and Drug Administration (FDA) c. US Department of Agriculture (USDA) d. US Public Health Service (USPHS)
a. Food Safety and Inspection Service (FSIS)
What decision-making technique focuses on the highest gains with the smallest amount of losses, regardless of what the competitor does? a. Game theory b. Simulation c. Artificial Intelligence d. Queuing theory
a. Game theory
Which of the following is a characteristic typically associated with the discussion method of teaching? a. Helps learners master higher-level cognitive objectives b. Appeals to several of the learner's senses simultaneously c. Works well for accomplishing objectives in the psychomotor domain d. Provides the instructor with more control of the teaching--learning situation than most other methods
a. Helps learners master higher-level cognitive objectives
Which of the following foods should a pregnant woman avoid? a. King mackerel b. Tuna c. Trout d. Shrimp
a. King mackerel
Metabolic acidosis is characterized by what physiological changes? a. Low pH &low bicarbonate (HCO3) b. High CO2 and low pH c. High CO2 and normal HCO3 d. Normal pH and high bicarbonate
a. Low pH &low bicarbonate (HCO3)
Which flavor enhancer from seaweed might be included in a recipe to provide "umami"? a. Monosodium glutamate b. Magnesium sulfate c. Carrageenan d. Calcium alginate
a. Monosodium glutamate
What is the FDA's definition of "gluten free"? 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.
a. Products containing less than 20 ppm of gluten.
You are developing a heart disease prevention program for a worksite and need to locate several nutrition research articles. The best database to use is: a. PubMed b. Merck Index Online c. Scopus d. The Cochrane Library
a. PubMed
When functioning as the foodservice buyer, which practice would be acceptable? a. Serving as the legal agent for the organization b. Sharing quotes between bidders in order to get the lowest price possible c. Attending vendor-sponsored parties d. Giving one supplier confidential information from another supplier
a. Serving as the legal agent for the organization
In the Campinha-Bacote Model, cultural competence originates in the _____. a. individual b. family c. community d. society
a. individual
The most important, fundamental key when menu planning is a. knowing the audience. b. equipment. c. budget. d. all of the above.
a. knowing the audience.
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? a. Set the parameters of the assessment, collect data, analyze and interpret the data, share the findings, and set priorities. b. Set priorities, collect data, set the parameters of the assessment, analyze and interpret the data, and share the findings. c. Choose a plan of action, collect data, set the parameters of the assessment, share the findings, and analyze and interpret the data. d. Collect data, analyze and interpret the data, set the parameters, share the findings, and set the priorities.
a. Set the parameters of the assessment, collect data, analyze and interpret the data, share the findings, and set priorities.
Which food processing method has been linked to cancer in laboratory animals? a. Smoke curing b. Pickling c. Freeze-drying d. Irradiation
a. Smoke curing
Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a muffin? a. Sorbitol b. Sodium acetate c. Sodium bicarbonate d. Saccharin
a. Sorbitol
Upon quarterly audit, the accountant found an error: The beginning inventory for the month of January was overstated. How would this effect the cost of goods sold (COGS) and net income for the month of January? a. The COGS for January would be more than it actually was, and the net income would be less than it actually was. b. The COGS for January would be less than it actually was, and the net income would be less than it actually was. c. The COGS for January would be more than it actually was, and the net income would be more than it actually was. d. The COGS for January would not be affected, and the net income for February would be less than it actually was.
a. The COGS for January would be more than it actually was, and the net income would be less than it actually was.
Which of the following must be included on the program evaluation review technique (PERT) chart? a. The amount of time needed to complete an activity b. The total cost associated with each activity c. The impact on labor cost if the project is delayed d. The degree of acceptance by consumers
a. The amount of time needed to complete an activity
Which set of nutrients and/or food components are associated with the formation of cataracts in older adults? a. Vitamin C, vitamin E, carotenoids b. Thiamin, niacin, riboflavin c. Vitamin C, vitamin E, phytosterols d. Calcium, zinc, magnesium
a. Vitamin C, vitamin E, carotenoids
Researchers are investigating the impact of differing levels of vitamin D intake on hemoglobin A1c values among postmenopausal women with diabetes. What is the independent variable? a. Vitamin D intake b. Postmenopausal women c. Diabetes status d. Hemoglobin A1c values
a. Vitamin D intake
Which of the following is least likely to be documented? a. Work-related advice provided by the supervisor to the employee b. Employee appearance c. Employee availability d. Employee conduct
a. Work-related advice provided by the supervisor to the employee
The tricarboxylic cycle begins with the conversion of pyruvate to a. acetyl CoA. b. oxaloacetate. c. ATP. d. hydrogen ions.
a. acetyl CoA.
To include formative evaluation in an instruction of breastfeeding techniques, the dietetics professional should _____. a. ask participants several times during the class to share something that they have learned b. determine the number of participants who breastfeed after attending the class c. ask participants what else should have been included at the conclusion of class d. determine what the participants remember from the class 3 to 6 months after attending
a. ask participants several times during the class to share something that they have learned
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______. a. behavioral b. social learning c. cognitive d. humanism
a. behavioral
Resting energy expenditure (REE) is most affected by a. body composition. b. physical activity. c. time of day. d. food intake.
a. body composition.
Another name for irradiation is _____. a. cold pasteurization b. ohmic heating c. gamma bombarding d. pulsed light
a. cold pasteurization
In addition to having demonstrated CDR's core competencies, all entry-level registered dietitian nutritionists 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.
In developing a community nutrition intervention, a logic model a. graphically shows how various elements of planning lead to intended outcomes. b. provides a detailed budget that addresses various types of costs of the project. c. is used primarily for planning rather than implementation or evaluation. d. illustrates the underlying educational philosophies used in the intervention.
a. graphically shows how various elements of planning lead to intended outcomes.
When making omelets using induction—the use of electrical magnetic fields to excite the molecules of metal surfaces—you notice 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.
a. heating is fast, even, and there is no flame.
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: a. how food is distributed and served. b. how food is procured. c. how sanitation is maintained. d. how food is produced.
a. how food is distributed and served.
The best way to address the mortality rate associated with low-birthweight (LBW) and preterm infants is by: a. improving the birthweight of newborn infants. b. reducing the incidence of pica among pregnant women. c. improving the infant formulas for LBW and preterm infants. d. increasing the emphasis on breastfeeding in hospitals.
a. improving the birthweight of newborn infants.
A research article describes the risk of developing obesity among African-American youth in County A over 5 years. This is an example of a(n) ______ rate. a. incidence b. prevalence c. epidemiology d. hazard
a. incidence
When utilizing support personnel in the delivery of customer-centered care, the Academy of Nutrition and Dietetics Standards of Professional Performance state that the registered dietitian nutritionist is expected to utilize support personnel in accordance with a. law, regulations, and organization policies. b. rules of ethical practice, Joint Commission standards, and effective outcomes. c. established practices, organizational needs, and rules of ethical practice. d. regulations, Academy of Nutrition and Dietetics standards, and established directives.
a. law, regulations, and organization policies.
Public health policy is generally created by a. legislators. b. judges and magistrates. c. political action committees. d. the President and cabinet.
a. legislators.
A group of registered dietitian nutritionists meets with a member of the legislature to encourage her support for an important nutrition issue. This activity is known as a. lobbying. b. advocacy. c. sponsorship. d. petitioning.
a. lobbying.
The premise of the economic order of quality (EOQ) is to achieve cost balance based on the following assumptions: a. ordering costs decrease at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. b. ordering costs increase at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order. c. ordering costs decrease at a greater rate as size of order decreases, and holding costs decrease in direct relation to the size of the order. d. ordering costs decrease at a greater rate as size of order decreases, and holding costs increase in direct relation to the size of the order.
a. ordering costs decrease at a greater rate as size of order increases, and holding costs increase in direct relation to the size of the order.
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
When using a nutrient database to calculate nutrient data for a recipe, a "blank" associated with a nutrient generally means a. reliable data have not been collected. b. the food contains a negligible amount. c. the food does not contain any amount of that nutrient. d. the amount of the nutrient varies significantly from serving to serving.
a. reliable data have not been collected.
A client's estimated energy needs should be based on: a. resting metabolic rate. b. basal metabolism. c. physical activity level. d. body composition.
a. resting metabolic rate.
Which is the first document used in the purchasing process? a. Invoice b. Requisition c. Purchase order d. Inquisition
b. Requisition
Which of the following is an example of a positive correlation? a. "The amount of weight gained by pregnant women during the first trimester has been found to decrease as the number of episodes of nausea and vomiting increase." b. "The incidence of type 2 diabetes mellitus increases as central adiposity increases." c. "Consuming calories in excess of those needed results in an increase in generalized adiposity." d. "Blood pressure in certain genetic groups appears to decrease as the consumption of dietary sodium is reduced."
b. "The incidence of type 2 diabetes mellitus increases as central adiposity increases."
A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs 1 lb. What is the recipe cost for tapioca? a. $2.33 b. $4.07 c. $5.24 d. $6.98
b. $4.07
When cooking fish, it should reach an internal temperature of: 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 the minimum internal cooking temperature of shell eggs that are hot-held for service? a. 165°F b. 155°F c. 145°F d. 135°F
b. 155°F
A recipe requires 1½ pt of cleaned, sliced strawberries. The yield for strawberries is 91% and 1 cup of clean, sliced strawberries weighs 7 oz. At a minimum, how many pounds of strawberries need to be ordered? a. 1 b. 1½ c. 2 d. 2½
b. 1½
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 a. 1 oz. b. 2 oz. c. 3 oz. d. 4 oz.
b. 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? a. 28 gallons b. 29 gallons c. 112 gallons d. 113 gallons
b. 29 gallons
An isotonic enteral formula would have an osmolality of a. 0 mOsm/L. b. 300 mOsm/L. c. 550 mOsm/L. d. 700 mOsm/L.
b. 300 mOsm/L.
If broccoli loses 21% to trim and cooking, and you need to have 48 lbs of cooked broccoli, how much fresh broccoli should you buy? a. 58 lbs b. 61 lbs c. 69 lbs d. 77 lbs
b. 61 lbs
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. a. 140, 41 b. 70, 41 c. 41, 32 d. 100, 38
b. 70, 41
The chef needs to make 175 chicken salad sandwiches. Each sandwich requires 3 oz of cooked chicken. A cooked 7 lb oven roaster yields an average of 4 lbs of cooked meat. How many roasters must the chef purchase to yield enough chicken for the salad? a. 8 b. 9 c. 4 d. 5
b. 9
What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal per day? a. 875 b. 97 c. 218 d. 71
b. 97
What is the requirement to label a food "fat free"? a. 0 grams of saturated fat per serving b. <0.5 grams total fat per serving c. <3 grams total fat per serving d. 100% less fat than in the comparable product
b. <0.5 grams total fat per serving
In order for a manufacturer to label a food as "healthy," it must contain <3 g fat and a. <120 mg cholesterol. b. <480 mg sodium. c. >2 grams of protein. d. >3 grams of dietary fiber.
b. <480 mg sodium.
Which of the following is the best example of an objective? a. Upon completing the class, students will understand how to count the grams of carbohydrate contained in at least five foods. b. After participating in the online discussion, the students will list three of the benefits experienced by mothers who breastfeed. c. At the end of the demonstration, students will know how to identify the grams of trans fat contained in prepared foods. d. After touring the supermarket, students will gain knowledge of how the placement of products on shelves encourages impulse buying.
b. After participating in the online discussion, the students will list three of the benefits experienced by mothers who breastfeed.
Which of the following statements is valid regarding the use of nutrition labels in a restaurant? 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.
Which of the following lunch menus reflect proper menu planning principles? a. Steamed haddock, rice, roasted cauliflower, vanilla frozen yogurt with fresh pineapple b. Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries c. Grilled chicken breast, mashed potatoes, steamed parsnips, lemon sorbet d. Meatballs, tiny whole potatoes, brussels sprouts, fresh bing cherries
b. Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries
Fruits and vegetables that have not been blanched prior to freezing are more susceptible to which kind of deterioration? a. Fermentation b. Browning c. Biological spoilage d. Freezer burn
b. Browning
In the receiving process, what step should be taken first? a. Send items to storage. b. Compare the purchase order and invoice. c. Reject the items. d. Inspect items against the invoice.
b. Compare the purchase order and invoice.
Consider the following clinical scenario: Age: 52-year-old male; weight 163 lb; Height: 5'11" BMI: 22.7; Current medications: Metformin 1 g; Saxagliptin 5 mg; Glucotrol XL 10 mg. Laboratory work: Hemoglobin A1c: 13.9%; fasting blood glucose: 356 mg/dl; + glutamic acid decarboxylase (GAD) auto antibodies test). The referring physician note states: "Patient needs diet instruction." Which of the following is the best action for the RDN to take? a. Educate the patient about low carbohydrate foods to minimize glucose elevations. b. Contact the referring physician to consider insulin therapy. c. Emphasize meal spacing and carbohydrate consistency. d. Negotiate a weight loss of 5% to 7% body weight loss.
b. Contact the referring physician to consider insulin therapy.
Based on this client statement, determine which stage of change he or she is in: "I know what you are going to tell me, and I know a lot about nutrition. I know what I need to do to lose weight, but I just can't do it." a. Precontemplation b. Contemplation c. Preparation d. Action
b. Contemplation
Which of the following sets of business terms represents marketing? a. Emphasis on product, sales-volume-oriented, needs of seller b. Customer wants, profit-oriented, future growth c. Sales-volume-oriented, customer wants, planning for today d. Profit-oriented, future growth, needs of seller
b. Customer wants, profit-oriented, future growth
After defining the nutritional problem while conducting a community needs assessment, what is your next step? a. Identify community groups and their leaders. b. Determine the purpose of the needs assessment. c. Collect information on health and nutrition resources available in the community. d. Review available data such as Census records.
b. Determine the purpose of the needs assessment.
Which of the following elements is part of the Institute of Medicine's (IOM) framework for health care quality? a. Institution-focused b. Equitable c. Responsive to change d. Focused on choosing a process to improve
b. Equitable
HACCP principles must be considered in order. Which of the following is the fourth principle? a. Establish critical limits b. Establish monitoring procedures c. Establish procedures for record keeping and documentation d. Verify that the system works
b. Establish monitoring procedures
Which additive might be useful as a sequestrant to maintain whiteness of canned potatoes? a. Disodium inosinate b. Ethylenediaminetetraacetic acid (EDTA) c. Guar gum d. Dipotassium phosphate
b. Ethylenediaminetetraacetic acid (EDTA)
The largest hunger-relief organization in the United States is a. UNICEF. b. Feeding America. c. Meals on Wheels Association of America. d. The Hunger Project.
b. Feeding America.
The safety and quality of meat and poultry imported to the United States is overseen by the_________. a. Food and Drug Administration (FDA) b. Food Safety and Inspections Service (FSIS) c. US Customs Office (USCO) d. US Department of Commerce (USDC)
b. Food Safety and Inspections Service (FSIS)
What is the primary regulatory agency responsible for the safety of imported fish? a. Environmental Protection Agency (EPA) b. Food and Drug Administration (FDA) c. United States Department of Agriculture (USDA) d. United States Department of International Commerce (USDIC)
b. Food and Drug Administration (FDA)
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? a. PulseNet b. FoodNet c. EHS-Net d. FightBac!
b. FoodNet
Which food is likely to be irradiated to inhibit deterioration due to mold formation? a. Soda pop b. Fresh strawberries c. Poultry d. Ground beef
b. Fresh strawberries
Which of the following is the best example of a statement that reflects the components expected of an objective? a. Students enrolled in basic nutrition will score passing grades on all class quizzes this semester if they study prior to taking each quiz. b. Given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people within 24 hours. c. Individuals with diabetes will like the foods that they sample in their class for new diabetics. d. After watching the video, the tray line workers will portion foods carefully.
b. Given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people within 24 hours.
Which of the following foods is considered a whole grain and meets the NSLP standards for whole grain? a. Pearled barley b. Graham flour c. Hominy d. Semolina
b. Graham flour
Which of the following has been listed as an essential element in the provision of culturally competent community nutrition programming? a. Standardizing service delivery on the basis of an understanding of cultural diversity b. Having institutionalized cultural knowledge c. Minimizing the unplanned interactions of people from different cultures d. Having the capacity to avoid self-assessing the cultural diversity of others
b. Having institutionalized cultural knowledge
___________ is an essential amino acid. a. Alanine b. Histidine c. Proline d. Tyrosine
b. Histidine
Which statement best describes the "D" component of the PDSA performance improvement model? a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Maintain and continue improvement
b. Implement the intervention
Which "leadership powers" appear to be most important for compliance? a. Expert, referent b. Legitimate, expert c. Referent, reward d. Reward, legitimate
b. Legitimate, expert
Which grouping of words best represents transformation processes for a foodservice system? a. Following standards, communication, management functions b. Linking processes, management functions, functional subsystems c. Management functions, establishing goals/objectives, linking processes d. Functional subsystems, management functions, following standards
b. Linking processes, management functions, functional subsystems
Regarding food-drug interactions, which food-drug combination requires client counseling? a. Warfarin and vitamin D-containing foods b. MAO inhibitors and tyramine-containing foods c. Prednisone and grapefruit juice d. Sibutramine and vitamin C-containing foods
b. MAO inhibitors and tyramine-containing foods
Making homemade dried meat products such as jerky is a very popular home food preservation practice. Which of the following procedures would be considered appropriate and safe for this process, considering that the meat type has not been specified? a. Marinate the meat for directed amount of time in the recipe, then place in dehydrator set at 130°F - 140°F, 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.
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.
When baking muffins, which of the following is most likely to have a deeper brown crust? a. Muffin made with baking powder and solid sugar b. Muffin made with baking soda and solid sugar c. Muffin made with baking soda, buttermilk, and solid sugar d. Muffin made with baking powder and liquid sugar
b. Muffin made with baking soda and solid sugar
The Standards of Professional _____ for dietetics professionals describes in general terms a competent level of behavior in the professional role. a. Practice b. Performance c. Preparation d. Proficiency
b. Performance
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? a. Boiling water canning b. Pressure canning c. Steam canning d. Oven method canning
b. Pressure canning
The nutritionist employed by the local county wants her nutrition objectives for the next 5-7 years to reflect the goals of Healthy People 2020. Which of her goals listed below most closely reflects the goals of Healthy People 2020? a. Reduce among residents the severity of chronic diseases such as diabetes and heart disease. b. Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents. c. Improve the nutrition of residents by eliminating disparities in treatment plans. d. Eliminate social and physical environments that threaten the nutrition of residents
b. Promote, across every stage of life, healthy behaviors that positively affect the nutritional status of residents.
Which of the following statements best defines the USDA quality grading system? 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.
Systems thinking is the management approach to considering the entire organization when making decisions or allocating resources. Which is an example of systems thinking? a. Select a produce vendor who could deliver high-quality produce twice daily. b. Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations. c. Develop a catering menu for department meetings to generate revenue for equipment purchases. d. Select cleaning chemicals that do not harm the environment.
b. Reschedule kitchen staff to prepare more foods from scratch to meet customer expectations.
The foodborne illness often associated with poultry, egg products, and produce that has an onset of 6 to 48 hours, causing abdominal pain, headache, nausea, vomiting, fever, and diarrhea is a. Listeria monocytogenes. b. Salmonella. c. Shigella. d. Staphylococcus aureus.
b. Salmonella.
During a snowstorm, the assistant cook (AC) can't get to work. The person working in the "salads" position is unable to take over all AC responsibilities but is somewhat confident and willing to assist the head cook in preparing items on the daily production schedule. To be most effective, which leadership style should the foodservice manager use? a. Telling b. Selling c. Participating d. Delegating
b. Selling
Which of the following is a technical specification? a. Outlets are to be 120 volt, 15 amperes b. Stainless steel, 18 gauge c. Maximum RMM = 1550 d. KitchenAid mixer, model #KUDP230BO
b. Stainless steel, 18 gauge
To prevent backflow, 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. multiple sources of water should be used to increase water pressure.
b. an air gap between the faucet and the flood rim of the sink should be created.
In order to prevent deterioration by slowing respiration, ____________________ would be stored in modified-atmosphere packaging. a. bottled water b. apple slices c. ground turkey d. orange juice
b. apple slices
According to CDR's Essential Practice Competencies, graduates of accredited dietetics programs are required to have knowledge in eight content areas, including physical and biological sciences, social sciences, research, and _____. a. foodservice systems b. communications c. public policy d. medical nutrition therapy
b. communications
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: a. identify funding sources. b. define the management system. c. implement the program. d. seek support from the parents and schools of intended participants.
b. define the management system.
With regard to staff members having and consuming food and beverage items in patient care areas, Joint Commission standards a. require that all food and beverages be consumed in break areas. b. do not specifically address this issue. c. prohibit food and drinks if contamination might occur. d. require that an environment or care risk assessment be performed to address potential patient safety issues.
b. do not specifically address this issue.
In classical management theory, the unity of command specifies that a. each unit should have a coordinated approach toward the same objective. b. each individual should be accountable to only one supervisor. c. each facility should have only one manager. d. authority and responsibility flow vertically from high to low.
b. each individual should be accountable to only one supervisor.
It would be appropriate to recommend the use of meal replacements for weight loss to a client who: a. has no more than 20 pounds to lose. b. has difficulty with portion control. c. habitually eats late at night. d. does not engage in physical activity.
b. has difficulty with portion control.
A report indicates that survivors of a massive earthquake who are 24 months of age or younger have an RR for cholera of 3.3. This means that children who are 24 months of age or younger who are living in an earthquake devastated-area a. are approximately 30% more likely to develop cholera than children of this age who live outside the post-earthquake area. b. have more than three times greater risk of developing cholera than children of this age who live outside the post-earthquake area. c. have approximately 30% lower risk of developing cholera than children of this age who live outside the post-earthquake area. d. are one-third as likely to develop cholera as children of this age who live outside the post-earthquake area.
b. have more than three times greater risk of developing cholera than children of this age who live outside the post-earthquake area.
Julia is a 10-year-old fifth grader with ADHD who takes Adderall. Her BMI-for-age is less than the 5th percentile. The most appropriate nutrition intervention for her is to: a. provide snacks for her to eat during recess. b. offer her a high-calorie bedtime snack. c. send a lunch consisting of her favorite foods. d. have the teacher monitor her intake.
b. offer her a high-calorie bedtime snack.
Freezing is both a simple and successful method of food preservation. To ensure high quality results, it is recommended to keep salt content of prepared foods to a minimum. The reason for this is _____. a. freezing intensifies flavor and the food will taste saltier when reheated b. salt accelerates rancidity of fats within the food c. salt increase the risk for microbial growth when foods are thawed d. salt accelerates the freezing process and reduces the shelf life of the food
b. salt accelerates rancidity of fats within the food
The separation of a liquid from a gel—for example, when whey collects on the surface of yogurt—is known as a. condensation. b. syneresis. c. retrogradation. d. gelatinization.
b. syneresis.
An example of a conditionally indispensable amino acid is a. tryptophan. b. tyrosine. c. alanine. d. leucine.
b. tyrosine.
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? a. $4,727 b. $6,800 c. $11,527 d. $15,127
c. $11,527
When including a factor to represent non-urinary losses of nitrogen, calculation of nitrogen balance for a patient with a 24-hour urinary nitrogen excretion of 14.3 grams and a protein intake of 102 grams would show a nitrogen balance of a. +16.3 grams b. -16.3 grams c. -2 grams d. +2 grams
c. -2 grams
What daily energy intake should result in a weight loss of 2 pounds per month if one had been consuming 2,000 kcal per day? a. 1,500 kcal b. 1,650 kcal c. 1,750 kcal d. 1,850 kcal
c. 1,750 kcal
The US Department of Agriculture School Meals Initiative for Healthy Children requires that the schools participating in the National School Breakfast Program provide _____ RDA for age/grade group for breakfast. a. 1/2 b. 1/3 c. 1/4 d. 1/5
c. 1/4
The recommended weight gain during pregnancy for a woman who is overweight is a. 0 pounds. b. 5 to 10 pounds. c. 15 to 25 pounds. d. 28 to 40 pounds.
c. 15 to 25 pounds.
How many pounds are recommended for an overweight woman to gain during her pregnancy? a. 0 b. 5-10 c. 15-25 d. 28-40
c. 15-25
What number of productive FTEs do you need for two 7-day-per-week positions, working 6:30 am to 3:00 pm, with a 30-minute lunch? a. 1.4 b. 2 c. 2.8 d. 2.975
c. 2.8
How many dietary folate equivalents (DFE) are provided in a supplement containing 150 mcg folate? a. 150 DFE b. 225 DFE c. 250 DFE d. 270 DFE
c. 250 DFE
Which of the following is the recommended amount of caffeine for healthy children aged 5 to 12? a. 10 mg/kg b. 1 mg/kg c. 3 mg/kg d. 5 mg/kg
c. 3 mg/kg
According to the Centers for Disease Control and Prevention's worst-case projection, what proportion of the US adult population will have diabetes by the year 2050? a. 15% b. 20% c. 30% d. 50%
c. 30%
Nipple feeding is likely to be successful if it is attempted once an infant reaches a gestational age of a. 28 weeks. b. 30 weeks. c. 32 weeks. d. 34 weeks.
c. 32 weeks.
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 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.
Shell eggs should be stored at or below a. 32⁰F. b. 41⁰F. c. 45⁰F. d. 50⁰F.
c. 45⁰F.
Dry food should be stored between: a. 40°F to 60°F. b. 32°F to 52°F. c. 50°F to 70°F. d. 65°F to 85°F.
c. 50°F to 70°F.
What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds? a. 509 b. 623 c. 687 d. 724
c. 687
The minimum number of additional competencies that ACEND requires a program to have to support its emphasis area is _____. a. 3 b. 5 c. 7 d. 9
c. 7
On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal for that day? a. 0.15 b. 6.66 c. 9.02 d. 15.02
c. 9.02
Which of the following is an application of nanotechnology in the foodservice industry? a. Computer software that manages inventory via the tracking of sales b. Foodservice storage containers that are permeable to gasses that contribute to spoilage c. A frying oil that catalytically inhibits the thermal polymerization of the oil d. Increasing the concentration of vitamin D in low-fat dairy products to increase the potential for absorption
c. A frying oil that catalytically inhibits the thermal polymerization of the oil
Which of the following is a valid statement regarding the use of structure/function claims on a dietary supplement? 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 function.
Which of the following is an element of the Chronic Care Model (CCM)? a. Inclusive team management b. Comprehensive data collection c. Clinical information systems d. Employee motivation at all levels
c. Clinical information systems
Which of the following statements about the intensive behavioral therapy (IBT) benefit for obese Medicare Part B beneficiaries is true? a. Coverage for the benefit is granted in most care settings. b. In order to qualify, the beneficiary's BMI must be greater than 40. c. Continued treatment for obesity is contingent on weight loss assessed at the seventh month of treatment. d. RDNs may provide the service and bill Medicare using a unique physician identification number.
c. Continued treatment for obesity is contingent on weight loss assessed at the seventh month of treatment.
This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine. a. Lecithin b. EDTA (ethylenediaminetetraacetic acid) c. Diglycerides d. Glycero
c. Diglycerides
Which of the following federal agencies has food safety responsibilities? a. The Joint Commission b. Partnership for Food Safety Education c. Environmental Protection Agency d. Academy of Nutrition and Dietetics
c. Environmental Protection Agency
Which agency enforces provisions of the FD&C Act prohibiting the sale of products with false advertising? a. US Department of Agriculture (USDA) b. Federal Trade Commission (FTC) c. Food and Drug Administration (FDA) d. Internal Revenue Service (IRS)
c. Food and Drug Administration (FDA)
Which of the following describes the term "validity"? a. It refers to the consistency and accuracy with which a test measures something in the same way over time. b. It ensures that there is a blueprint that describes all aspects of instruction. c. It indicates whether we are measuring what we intend to measure. d. It is established through the inclusion of cognitive and affective objectives.
c. It indicates whether we are measuring what we intend to measure.
Choose the statement that best describes the function of copper. a. It is involved in taste perception. b. It is a component of the thyroid hormone. c. It is necessary for the formation of hemoglobin. d. It enhances insulin activity.
c. It is necessary for the formation of hemoglobin
A registered dietitian nutritionist is working with a client to reduce blood cholesterol levels. The client is knowledgeable about a hyperlipidemia diet and is able to devise healthy meal plans, but he has moderate readiness in independently following the nutrition care plan. To be most effective in meeting the client's needs, what would be the RDN's approach? a. Continue to provide dietary instructions to the client and closely monitor compliance. b. Help the client gain confidence through listening, advising, and coaching. c. Listen to the client. Encourage and support the skills the client has developed. d. Turn over responsibility for nutrition care to the client.
c. Listen to the client. Encourage and support the skills the client has developed.
Interpersonal communication models encourage dietetics practitioners to respond in certain ways. Which of the following approaches best describes the preferred response ? a. Evaluative rather than descriptive b. Fixed rather than flexible c. Neutral rather than emphatic d. Problem-oriented rather than manipulative
c. Neutral rather than emphatic
For a food to be labeled "light" or "lite," how many calories can it contain? a. At least 25% fewer calories than the regular food b. Less than 5 calories c. One-third fewer calories than the regular food d. No more than 40 calories
c. One-third fewer calories than the regular food
Which health education planning model demonstrates that lasting behavior change is voluntary and must include input from the client? a. PATCH b. The 10-step Planning Model c. PRECEDE-PROCEED d. CDCynergy
c. PRECEDE-PROCEED
A registered dietitian nutritionist who is responsible for procuring food and non-food dietary supplies performs what activities? a. Inventory control, receiving, pre-preparation, budgeting b. Budgeting, purchasing, storage, inventory control c. Receiving, purchasing, inventory control, storage d. Pre-preparation, purchasing, inventory control, storage
c. Receiving, purchasing, inventory control, storage
Which of the following verbs is the best choice when writing a performance objective? a. Know b. Appreciate c. Recommend d. Understand
c. Recommend
After reviewing the results of menu engineering, what is the best way to manage a plowhorse? a. Remove the item from the menu. b. Decrease the menu item's selling price. c. Serve smaller portions of the menu item. d. Give the item top priority on the menu.
c. Serve smaller portions of the menu item.
Which fat would be most susceptible to flavor reversion due to oxidative rancidity? a. Butter fat b. Coconut oil c. Soybean oil d. Olive oil
c. Soybean oil
To comply with Joint Commission certification standards, who should perform documentation of nutrition screening? a. Registered dietitian nutritionists on staff at the hospital b. Registered dietitian nutritionists or nutrition and dietetic technicians registered c. Staff selected at discretion of the hospital d. Food and nutrition services department managers
c. Staff selected at discretion of the hospital
Which of the following statements is NOT true regarding the Codex Alimentarius Commission (CAC)? 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.
Which of the following social or economic trends is thought to have the most important consequences for future community nutrition practice? a. The segment of the US population growing most rapidly is children aged 12 years and younger b. Different generations in the United States having similar values and attitudes about health c. The deteriorating global environmental indicators such as climate change, degradation of topsoil, and increased use of many chemical pollutants d. The food purchasing practices and preferences in the United States that indicate a desire for an extensive variety of "value-added," pre-prepared foods
c. The deteriorating global environmental indicators such as climate change, degradation of topsoil, and increased use of many chemical pollutants
Dietetics professionals may apply basic educational 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 successes that clients have had when following a reduced-sodium meal pattern are rewarded by the dietetics professional who gives away samples of salt-free seasoning packets. c. The dietetics professional explains and demonstrates proper procedures for portioning hot entrees for the tray line. d. The professional provides clients newly diagnosed with type 2 diabetes mellitus a way of monitoring the progress they are making with regard to controlling blood sugar levels.
c. The dietetics professional explains and demonstrates proper procedures for portioning hot entrees for the tray line.
Which of the following is true regarding illness from seafood toxins like scombroid and ciguatera fish poisoning? a. The toxin is easily destroyed by proper cooking and freezing. b. Good hand washing 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.
c. The toxin is not destroyed by proper cooking and freezing.
In conducting a value analysis, the production manager should bear in mind that all the following are true EXCEPT: a. price is only one factor to be considered. b. standards of quality vary. c. product improvements are always cost effective. d. many factors can affect value.
c. product improvements are always cost effective.
Which of the following is true of the Academy's Standards of Practice in Nutrition Care? a. They are common to all registered dietetics professionals. b. They are supported by data contained in the Academy's Evidence Analysis Library. c. They evolved following the granting of Medicare Medical Nutrition Therapy Benefit Provider Status to RDNs. d. They evolved independently of the Accreditation Council for Education in Nutrition and Dietetics core educational competencies.
c. They evolved following the granting of Medicare Medical Nutrition Therapy Benefit Provider Status to RDNs.
Which natural colorant might be added to pickles? a. Acetic acid b. Calcium chloride c. Turmeric d. Tragacanth gum
c. Turmeric
This agency oversees voluntary inspections and grading of fish and fish products. a. Department of the Treasury b. Food and Drug Administration (FDA) c. US Department of Commerce (USDC) d. US Department of Agriculture (USDA)
c. US Department of Commerce (USDC)
What name is given to standard methods of accounting and presentation of financial statements that provide comparability of financial data within an industry? a. Public accounting b. Internal auditing c. Uniform systems of accounts d. Cost accounting
c. Uniform systems of accounts
Which of the following is true about cutting boards? a. Only synthetic cutting boards are ever allowed to be used. b. Only wooden cutting boards are ever allowed to be used. c. Wooden cutting boards should be made from hardwood such as maple or oak. d. It is permissible to use the same cutting board for ready-to-eat and raw foods as long as you use different sides of the cutting board.
c. Wooden cutting boards should be made from hardwood such as maple or oak.
Which of the following nutrients is essential for growth and sexual maturation in adolescents? a. Calcium b. Selenium c. Zinc d. Iron
c. Zinc
Interpretation of BMI for children is a. age specific. b. sex specific. c. age and sex specific. d. the same as in adults.
c. age and sex specific.
In order to be labeled as "pure" vanilla, the US Food and Drug Administration (FDA) requires that it 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.
c. contain 35% alcohol by volume.
Motivational interviewing is best described as a style of counseling that: a. challenges clients to face their issues of denial. b. helps clients establish contracts and follow rules. c. enhances intrinsic motivation and is a person-centered, directive method of counseling. d. identifies stages of change and guides the client toward action.
c. enhances intrinsic motivation and is a person-centered, directive method of counseling.
In the ETHNIC model of culturally competent care, the "E" stands for _____. a. education b. empathy c. explanation d. expectations
c. explanation
All of the following statements are true regarding cardiovascular disease (CVD) and women, EXCEPT a. heart disease is the number one killer of women. b. the highest rates of cardiovascular morbidity and mortality occur in black women. c. for primary prevention, all women older than 40 should take a baby aspirin daily. d. specific nutrition recommendations for women include quantitative limits on the amount of sugar consumed per week.
c. for primary prevention, all women older than 40 should take a baby aspirin daily.
In order to absorb folate consumed from green, leafy vegetables, _________________. a. phosphate groups must be removed by the action of alkaline phosphatase b. glutamate must be transaminated to form alpha-ketoglutarate c. glutamic acid molecules must be removed d. glutamic acid molecules must be added
c. glutamic acid molecules must be removed
A child who consistently plots at the 5th percentile on the weight-for-length/stature Centers for Disease Control and Prevention growth chart a. demonstrates a negative pattern of growth. b. demonstrates failure to thrive. c. has a thin body habitus. d. reflects a change in growth velocity.
c. has a thin body habitus.
During their peak growth spurt, adolescent males are at greatest risk for a deficiency of a. protein. b. copper. c. iron. d. phosphorus.
c. iron.
No more than _________ of the National School Lunch Program (NSLP) weekly requirement for servings of fruit may be met by pasteurized full-strength, 100% fruit juice. a. one-quarter b. one-third c. one-half d. three-quarters
c. one-half
Medical anthropologists have developed Exploratory Models that address five major concerns about an illness episode. These models address: etiology, time and mode of onset of symptoms, course of sickness, treatment, and ___. a. exposure pattern. b. family history. c. pathophysiology. d. emotional response.
c. pathophysiology.
The primary safeguard of foodservice quality is adherence to_____. a. menus b. purchase orders c. specifications d. HACCP standards
c. specifications
The Academy of Nutrition and Dietetics has published a number of documents to assist and guide the RDN and NDTR in his or her practice. Included among these practice standards documents are: a. the Academy's position and practice papers and nutrition services coverage coding and billing information. b. the scope of practice decision tool and the Nutrition Care Manual. c. the Academy's Code of Ethics and Scopes of Practice for the RDN and the NDTR. d. the Evidence Analysis Library and definition of terms.
c. the Academy's Code of Ethics and Scopes of Practice for the RDN and the NDTR.
A menu style that has all components of a meal priced individually is known as a. prix fixe b. table d'hôte c. à la carte d. family style
c. à la carte
What would the nitrogen balance be for a patient with a 24-hour urinary nitrogen excretion of 14.3 grams and a protein intake of 102 grams? a. +16.3 grams b. −16.3 grams c. −2 grams d. +2 grams
c. −2 grams
Freezing foods at _____ is the least damaging to the food's original flavor, nutrient content, and texture compared to most other preservation methods. a. ≤10°F b. ≤32°F c. ≤0°F d. ≤20°
c. ≤0°F
Which of the following is an example of the Hawthorne effect? a. "Chloe has always thought that she caught fewer colds when she remembered to take her zinc supplements, so she is pleased to be in a study now to determine the impact of zinc supplements on one's susceptibility to colds. She is sure that the supplement she is taking is helping her avoid catching colds." b. "Pat, a researcher for a number of clinical trials, has reviewed preliminary results from a study of the effects of caffeine on sleeplessness. The data indicate that the findings may be inconclusive so Pat has asked that the interview questions be revised to make it possible to identify what may be more subtle effects of caffeine." c. "Emma is participating in a study of the impact of artificially sweetened cold drinks on appetite. She believes that she is in the control group so she plans to report that the beverage she drinks does not affect her appetite." d. "Because Raul is in a study to determine the impact of eating breakfast on one's ability to achieve faster times in track and field events that include 'sprinting' periods, he is skipping breakfast less often."
d. "Because Raul is in a study to determine the impact of eating breakfast on one's ability to achieve faster times in track and field events that include 'sprinting' periods, he is skipping breakfast less often."
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? a. $155.55 b. $223.99 c. $277.78 d. $296.46
d. $296.46
The minimum amount of fiber recommended for a 10-year-old child is a. 8 grams. b. 10 grams. c. 12 grams. d. 15 grams.
d. 15 grams.
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. a. 1/4 b. 1/3 c. 1/2 d. 3/4
d. 3/4
When performing a nutritional assessment on a child, head circumference should be measured up to the age of a. 12 months. b. 18 months. c. 24 months. d. 36 months.
d. 36 months.
The foodservice manager has determined that the desired percentage for food cost should be 34%. Using the factor pricing method, what would be the markup for the pasta primavera if the recipe cost is $2.65 raw food cost/portion? a. 2.94 b. 3.55 c. 5.59 d. 7.79
d. 7.79
How many times might a parent need to expose a child to a food before acceptance of that food occurs? a. 1 to 2 b. 3 to 5 c. 6 to 7 d. 8 to 10
d. 8 to 10
Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and filet mignon. The number of each item sold the last time this menu was offered was 76, 118, 96, and 154, respectively, for a total of 444 entrees sold. For the past six Fridays, the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next Friday, how many portions of roast beef will be forecasted? a. 91 b. 98 c. 101 d. 95
d. 95
What type of learning experiences 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
Which of the following financial terms represents current liabilities? a. Accrued expenses, depreciation b. Depreciation, retained earnings c. Retained earnings, accounts payable d. Accounts payable, accrued expenses
d. Accounts payable, accrued expenses
A consistent theme from the 2011 Dietetics Workforce Demand Study was that which of the following drives change for all areas of dietetics practice? a. Incidence rates for chronic diseases b. Costs associated with health care c. Changes to Medicare eligibility requirements d. Advances in technology
d. Advances in technology
Which food is most likely to deteriorate due to hydrolytic rancidity during storage at room temperature? a. Fish oil b. Soybean oil c. Olive oil d. Butter
d. Butter
Compared to a non-leader, which grouping of words best describes a leader? a. Copes with complexities, seeks to be understood, empowers b. Organizes, motivates, copes with complexities c. Seeks to be understood, perseveres, copes with change d. Copes with change, empowers, perseveres
d. Copes with change, empowers, perseveres
Two federal agencies control alcoholic beverages. Where are the agencies housed? 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
Which set of directives best describes the management process? a. Controlling, directing, transforming, planning, staffing b. Planning, staffing, establishing objectives, organizing, directing c. Planning, staffing, controlling, establishing objectives, transforming d. Directing, controlling, organizing, staffing, planning
d. Directing, controlling, organizing, staffing, planning
What is ozone used for in food processing? a. Freezing food. b. Modifying atmospheric packaging. c. Blanching vegetables. d. Disinfecting and sanitizing.
d. Disinfecting and sanitizing.
A patient with acute renal failure will have a higher need of _____ compared with a similar patient with optimal renal function? a. Protein b. Potassium c. Fluid d. Energy
d. Energy
In what marketing lifestyle group are consumers categorized if they are young, impulsive, and seek variety, excitement, and risky activities? a. Innovators b. Makers c. Achievers d. Experiencers
d. Experiencers
This process uses sublimation to prepare high-quality preserved foods. a. Pulsed light processing b. Ozonation c. Modified atmospheric packaging d. Freeze-drying
d. Freeze-drying
Which kind of damage results from dehydration of a frozen breaded chicken patty due to extreme cold? a. Caking b. Contamination due to excessive additives c. Crystallization d. Freezer burn
d. Freezer burn
Currently, which of the following nutrients is determined to be the most deficient among children and adolescents in the United States? a. Calcium b. Fiber c. Vitamin A d. Iron
d. Iron
Which of the following illnesses is most commonly linked to raw meat, unpasteurized dairy products, and ready-to-eat foods such as hot dogs, deli meats, and soft cheeses? a. Bacillus cereus b. Clostridium botulinum c. Clostridium perfringens d. Listeria monocytogenes
d. Listeria monocytogenes
Which statement best describes the "A" component of the PDSA performance improvement model? a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Maintain and continue improvement
d. Maintain and continue improvement
Which of the following is NOT an element of the chronic care model (CCM)? a. Self-management support b. The community c. Clinical information systems d. Motivation
d. Motivation
Which of the following must be served in combination with a meat/meat alternate in order to meet the full meat/meat alternate requirement for a reimbursable school lunch? a. Nut butter b. Tofu c. Legumes d. Nuts
d. Nuts
Which of the following types of adolescents is at greatest nutritional risk? a. One who drinks water rather than juice b. One who consumes more than three servings of fruit per day c. One who has irregular eating patterns d. One who consumes fast food three or more times per week
d. One who consumes fast food three or more times per week
What is another name for high-pressure processing? a. Ohmic heating b. Irradiation c. Pulsed light d. Pascalization
d. Pascalization
All of the following statements about the intensive behavioral therapy (IBT) benefit for obese Medicare Part B beneficiaries are true, EXCEPT: a. coverage for the benefit is granted only in the primary care setting. b. in order to qualify, the beneficiary's BMI must be >30. c. Continued treatment for obesity is contingent on weight loss assessed at the seventh month of treatment. d. RDNs may provide the service and bill Medicare using a unique physician identification number.
d. RDNs may provide the service and bill Medicare using a unique physician identification number.
If raw and ready-to-eat products must be stored in the same refrigerator, how would the items be stored correctly? a. Raw meat placed above fresh broccoli b. Raw whole cuts of beef placed above raw fish c. Raw poultry placed above raw whole cuts of beef d. Raw fish placed above raw poultry
d. Raw fish placed above raw poultry
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 fats/oils have the highest smoke point, making it ideal for high heat cooking? a. Peanut oil b. Olive oil c. Shortening d. Safflower oil
d. Safflower oil
Which foods should not be consumed by people with compromised immune systems? 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
The average contribution margin (CM) per item on a menu is $6.74 and the menu mix (MM) percentage that is considered to be high is 12. A menu item has a CM of $6.93 and a MM percentage of 11. What menu engineering term would be used to describe this menu item? a. Plowhorse b. Puzzle c. Dog d. Star
d. Star
Which of the following managerial terms describes the continuous and systematic process in which decisions are made about intended future outcomes, how outcomes are to be accomplished, and how success is measured and evaluated? a. Accountability b. Effectiveness c. Organizing d. Strategic planning
d. Strategic planning
Which is the best tool for the community nutritionist to use to learn what locally grown foods residents consume most frequently? a. Health Risk Appraisal b. Screening c. Focus Group d. Survey
d. Survey
There are four National School Lunch Program (NSLP) menu planning options: NuMenus, Assisted NuMenus, Enhanced Food-Based, and Traditional Food-Based. When compared, there are many similarities as well as differences. Which of the following components is specific to the NuMenus planning option? a. Menus will meet the Dietary Guidelines for Americans. b. There is greater flexibility in menu planning. c. Comprehensive nutritional data are both quickly and readily available. d. The school district must have computer hardware and USDA nutrient analysis software.
d. The school district must have computer hardware and USDA nutrient analysis software.
Which category of oral hyperglycemic medication would NOT be appropriate for a client with congestive heart failure? a. Sulfonylureas b. Biguanides c. Meglitinides d. Thiazolidinediones
d. Thiazolidinediones
If a food manufacturer wanted to include an additive to color the glaze white, which would be best? a. Turmeric b. Sodium citrate c. Silicon dioxide d. Titanium dioxide
d. Titanium dioxide
Which of the following is an example of a climacteric fruit? a. Grapefruit b. Melons c. Pineapple d. Tomato
d. Tomato
Which of the following is a limitation of 24-hour recalls? a. Not useful if diet pattern varies considerably b. Requires literacy c. Recording process may influence food intake d. Underreporting or overreporting occurs
d. Underreporting or overreporting occurs
Which of the following would be considered an antecedent in the ABC framework used by behavioral scientists? a. Eating an extra-large container of popcorn at the movies b. Enjoying the company of others while eating out c. Sampling most of the items at a restaurant that serves buffet style d. Watching a TV commercial advertising burgers
d. Watching a TV commercial advertising burgers
When performing nutrition screening of pediatric patients, which of the following would identify a patient at risk according to the Centers for Disease Control and Prevention growth chart ? a. BMI of 80th percentile b. Length/height for age of 75th percentile c. Weight for age of 25th percentile d. Weight for length/height below the 3rd percentile
d. Weight for length/height below the 3rd percentile
Which of the following examples of a snack provided at a child care center would meet reimbursement guidelines and comply with USDA regulations for Child and Adult Care Food Program meals? a. Hard boiled egg and water b. Chocolate milk and grapes c. Apple slices and orange wedges d. Whole grain crackers and peanut butter
d. Whole grain crackers and peanut butter
Data reviewed for nutrition assessment are also reviewed during the following step: a. monitoring and evaluation. b. nutrition diagnosis. c. goal setting. d. all of the above.
d. all of the above.
The four most costly foodborne bacteria pathogens are salmonella, e. coli, listeria, and a. staphylococcus aureus. b. clostridium perfringens. c. clostridium botulinum. d. campylobacter jejuni.
d. campylobacter jejuni.
The Academy of Nutrition and Dietetics takes the position that pediatric overweight intervention programs require a combination of which of the following programs: a. school-based multi-component programs and community-based interventions. b. family-based multi-component programs and environmental interventions. c. community-based interventions and environmental interventions. d. family-based and school-based multi-component programs.
d. family-based and school-based multi-component programs.
If the community nutritionist questions whether the new educational activities provided for SNAP recipients are achieving the intended increase in fresh vegetable intake, the best approach would be to conduct a(n) ___________ evaluation. a. efficiency b. process c. structure d. impact
d. impact
Hyperosmolar hyperglycemic state, a rare condition that presents with extremely high blood glucose levels, elevated serum osmolality, extreme dehydration, and low amounts of ketones, usually occurs in a. preterm infants. b. obese adolescents. c. adults aged 18 to 35 with hypertension. d. persons older than 65 with type 2 diabetes mellitus.
d. persons older than 65 with type 2 diabetes mellitus.
Stacey has been asked to complete a formative evaluation of her community nutrition program designed to encourage more first-time mothers to breastfeed. To do this, she should: a. determine the percentage of first-time mothers who breastfeed as a result of seeing a motivational DVD during prenatal checkups. b. calculate the increase in the number of first-time mothers who breastfeed after viewing a motivational DVD during prenatal checkups. c. choose a DVD that includes young mothers from varied ethnic backgrounds. d. pilot-test the motivational DVD she plans to use.
d. pilot-test the motivational DVD she plans to use.
Cultural _____ is the ability to collect culturally relevant information from clients and perform culturally based assessments and interventions. a. knowledge b. awareness c. desire d. skill
d. skill
Employees should be excluded from working in any type of foodservice establishment if they have any of the following symptoms: a. nausea, vomiting, diarrhea. b. vomiting, jaundice, coughing. c. sore throat, vomiting, diarrhea. d. vomiting, diarrhea, jaundice.
d. vomiting, diarrhea, jaundice.
The Centers for Disease Control and Prevention growth chart that is used to determine if a child is underweight or overweight plots a. height for age. b. length for age. c. weight for age. d. weight for stature.
d. weight for stature.
How much water needs to be removed from vegetables if dehydration is used as a method of food preservation? a. ≥ 80% b. ≥ 85% c. ≥ 90% d. ≥ 95%
d. ≥ 95%
