EatRight Questions With Answers Graded A+ Assured Success
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Course
EatRight
Institution
EatRight
What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time? - ️️Exponential
smoothing & moving average
Which of the following must be true for a food to be labeled "low fat"?
A. Contains less than 0.5 g fat per...
EatRight
What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time? - ✔️✔️Exponential
smoothing & moving average
Which of the following must be true for a food to be labeled "low fat"?
A. Contains less than 0.5 g fat per serving
B. Contains less than 3 g fat per serving
C. Contains 25% less fat than the full-fat food
D. Contains 1/3 fewer calories or 50% less fat than the full-fat food - ✔️✔️B
A food product may be labeled "Made with Organic Ingredients" if _____% of the
finished product's ingredients meet organic criteria - ✔️✔️70%
Which of the following provides the least constructive information to someone being
disciplined?
A. Providing general advice
B. Focusing on observations related to behavior
C. Recommending alternative solutions to problems
D. Reviewing job responsibilities - ✔️✔️A
Which of the following is NOT a component of meta-analysis?
A. Inclusion criteria are clearly defined
B. Peer-reviewed data are preferred
C. Studies must have a similar design
D. Data are presented in a narrative manner - ✔️✔️D
What elements comprise the marketing mix?
A. Product, price, promotion, and place
B. Price, product, popularity, and process
C. Product, promotion, position, and popularity
D. Product, place, position, and process - ✔️✔️A
Agency that approves food additives - ✔️✔️FDA
Which of the following characteristics is key to an efficient and effective system?
A. Continuous response and adaptation to the system
,B. Flow of resources
C. Interdependency of parts
D. Achievement of subunit objectives - ✔️✔️C
One advantage of using a crossover design over a parallel design is
A. it requires a shorter study duration.
B. a larger sample size is used.
C. there is a reduction in variability.
D. a washout period is not needed. - ✔️✔️C
Crossover design includes a washout period and does not have to be a shorter study
duration. The advantage to crossover design is that it uses the same subjects who
serve as the control, thus receiving the same treatment, resulting in a reduction in
variability. This reduction in variability allows for a smaller sample size
Customer and employee satisfaction are both
A. functions of management.
B. linking processes.
C. environmental factors.
D. outputs of the foodservice system. - ✔️✔️D
Daily Values are nutrient standards derived from the Daily Reference Values and the
A. Reference Daily Intakes.
B. Recommended Dietary Intakes.
C. Reference Dietary Allowances.
D. Recommended Daily Allowances - ✔️✔️A
When the diet is adequate in protein, the body can synthesize niacin from which amino
acid?
A. Phenylalanine
B. Valine
C. Tyrosine
D. Tryptophan - ✔️✔️D
Tryptophan is an amino acid that is converted to niacin in the liver. An estimated 1 mg
niacin is made from the ingestion of 60 mg tryptophan.
It takes ___ FTE(s) to fill one 8-hour, 7-day-per-week position.
Which of the following flooring materials would be best suited for high-traffic cooking
areas?
A. Ceramic tiles
B. Quarry tiles
C. Concrete
D. Rubber - ✔️✔️B
Quarry tile is wear resistant and nonporous. Ceramic tile is best used on walls.
Concrete is hard, tires employees by causing muscle fatigue, and may cause accidents
if individuals slip or fall when the floor is wet. Rubber floors are more difficult to clean.
Consumption of high levels of folate supplements can mask a(n) _____________
deficiency.
niacin
vitamin B6
iron
vitamin B12 - ✔️✔️Vitamin B12
Full-time employees generally work 236 days per year. What is the full-time equivalent?
0.65
0.72
1.55
1.85 - ✔️✔️365 days each year ÷ 236 full-time workdays = 1.55 full-time equivalents
(FTEs); therefore, 1.55 FTEs are required for each full-time position.
Consider the following statement from a patient during a nutrition consult: "I really want
to improve my lunch choices by packing my own lunch, but I'm afraid I'll miss the social
time with my coworkers." In the setting of motivational interviewing, this is an example
of:
A. change talk.
B. sustain talk.
C. developing discrepancy.
D. resistance. - ✔️✔️B
The client's statement is not change talk because it argues for the status quo.
Developing discrepancy is a technique employed by the clinician. Motivational
interviewing rejects the concept of resistance and understands ambivalence is a natural
component of the change process. The client's statement is an example of sustain talk.
, Which of the following agencies oversees voluntary inspection and grading of fish and
fish products?
A. Department of the Treasury
B. Food and Drug Administration (FDA)
C. US Department of Commerce (USDC)
D. US Department of Agriculture (USDA) - ✔️✔️C
Inspection of fish and fish products, which are not subject to mandatory grading, is
overseen by the USDC's National Marine Fisheries Service (NMFS), which is part of the
National Oceanic and Atmospheric Administration (NOAA). The NMFS will provide
inspection of fish, fisheries, and seafood for a fee. The requirements for inspection of
fish and seafood are set by the FDA but carried out by the NMFS. The FDA is
responsible for all fish imports into the United States.
The following blood test result puts a patient at greatest risk for developing heart
disease:
A. elevated cholesterol.
B. low triglycerides.
C. elevated low-density lipoprotein (LDL)-buoyant particles of cholesterol
D. Elevated LDL-dense particles of cholesterol - ✔️✔️D
Elevated LDL-dense particles of cholesterol are most likely to lead to inflammatory heart
disease and plaque formation.
During a snow storm, the assistant cook (AC) can't get to work. The person working in
the "floater" position is unable to take over all AC responsibilities but is somewhat
confident and is willing to assist the head cook in preparing items on the daily
production schedule. To be most effective, what would be the manager's approach?
A. Provide specific instructions (ie, "do this") to the willing employee and closely
supervise performance.
B. Define roles and tasks for the willing employee, provide opportunity for role
clarification and questions, and give support.
C. Listen to the willing employee, share ideas, facilitate in decision making, encourage,
and praise.
D. Turn over responsibility for decisions and implementation to the willing employee and
head cook. Provide occasional recognition. - ✔️✔️B
Heat applied to a food will denature which of the food's components?
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