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Eat Right Prep Test Bank Actual Questions and Answers Complete 100%
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Eat Right Prep Test Bank Actual Questions and Answers Complete 100%
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Eat Right Prep Questions With100%Vrified Answers
Which of the following is a characteristic typically associated with the discussion method
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of teaching?
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A. Helps learners master higher level cognitive objectives.
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B. Appeals to several of the learners senses simultaneously.
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C. Works well for accomplishing objectives in the psychomotor domain.
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D. Provides the instructor with most control of the teaching-
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learning situation than most other methods. - correct answer...✔✔
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Helps learners master higher-
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level cognitive objectives (Reason: Cognitive domain involves knowledge and the develo
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pment of intellectual skills. This serves in the development of learning).
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According to the CDR`s Essential Practice Competencies, graduates of accredited dieteti
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cs programs are required to have knowledge in 8 content areas; physical & biological sci
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ences, social sciences, research, and ____________.
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A. Foodservice systems
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B. Communications.
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C. Public Policy.
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D. MNT. - correct answer...✔✔
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Communications (Reason: The variety of topics expected to be studied by an RDN profe
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ssional are supported by biological, physiological, behavioral, and communication.
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Glycogenolysis is the breakdown of glycogen into glucose. This occurs in the cells of the
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_____.
A. Stomach and Small Intestine.
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B. Liver and Muscle
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C. Kidney and Brain
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D. Small intestine and Kidney. - correct answer...✔✔Liver and muscle
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Which agency regulates the manufacturing of cream of chicken soup that contains almos
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t no meat?
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A. FSIS (Food Safety and Inspection Service)
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B. FDA
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C. USDA
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D. USPHS (US Public Health Service). - correct answer...✔✔
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Food and Safety Inspection Service (FSIS) (Reason: This agency is responsible for the i
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nspection of canned product manufacturing). w w w w
How many kcal per oz does a standard infant formula provide? - correct answer...✔✔
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20 kcal/oz
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In the Campinha-Bacote Model, cultural competence originates in the ______.
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AGRADESOLUTIONS i
,A. Individual
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B. Family
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C. Community
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D. Society - correct answer...✔✔Individual
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What production forecasting method would be used if an assumption was made that actu
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al occurrences follow an identifiable pattern overtime?
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A. Exponential smoothing
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B. Moving average
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C. Linear Regression
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D. Both A and B - correct answer...✔✔
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Exponential smoothing & moving average (Reason: Gregoire and Spears identified that t
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he frequently used time series forecasting model involves the assumption that actual occ
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urrences follow an identifiable pattern overtime).
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What name is given to the purchasing document that is completed by the buyer and give
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n to the supplier?
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A. FOB origin
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B. Purchase Requisition
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C. Invoice
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D. Purchase order - correct answer...✔✔Purchase order
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Upon quarterly audit, the accountant found an error: The beginning inventory for the mon
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th of January was overstated. How would this effect the cost of goods sold (COGS) and n
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et income for the month of January?
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A. The COGS for January would be MORE than it actually was, and the net income woul
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d be less than it actually was.
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B. The COGS for January would be LESS than it actually was, and the net income would
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be less than it actually was.
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C. The COGS for January would be MORE than it actually was, and the net income woul
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d be more than it actually was.
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D. The COGS for January would NOT be affected, and the net income for February woul
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d be less than it actually was. - correct answer...✔✔
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The COGS for January would be MORE than it actually was, and the net income would b
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e LESS than it actually was.
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The astringent taste of F/V is the result of the following component:
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A. Anthocyanin
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B. Tannin.
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C. Carotene.
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D. Monosodium Glutamate - correct answer...✔✔Tannins
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One of the key differences in value analysis and value added is
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A. Value analysis strives to reduce cost whereas value added strives to bundle compone
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nts
AGRADESOLUTIONS i
,B. Value analysis seeks to reduce cost whereas value added seeks to increase market v
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alue.
C. Value analysis seeks to reduce costs whereas value added seeks to add quality comp
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onent. w
D. Value analysis seeks to change the value of the product whereas value added seeks t
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o reduce cost. - correct answer...✔✔
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Value analysis seeks to reduce cost where added seeks to increase market value
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The Food Safety Modernization Act (FSMA) enables the FDA to better protect public heal
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th because it allows FDA to now focus more on:
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A. Preventing food safety problems
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B. Inspecting food production systems
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C. Scrutinizing the Importation of food
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D. Ordering prompt recalls of tainted foods and bevs. - correct answer...✔✔
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Preventing food safety problems (Reason: FSMA was signed by Obama in January 4th 2
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011).
Employees should be excluded from working in any type of foodservice establishment if t
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hey have any of the following symptoms:
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A. N/V/Dw
B. Vomiting, Jaundice, Coughing
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C. Sore throat, Vomiting, Diarrhea
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D. Vomiting, Diarrhea, Jaundice - correct answer...✔✔Vomiting, diarrhea, jaundice
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Home canning is a very popular method of food preservation. To ensure safe foods, appr
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opriate canning methods must be used. Which of the following is the safe and recommen
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ded method for canning foods above pH 4.5?
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A. Boiling water canning
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B. Pressure canning
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C. Steam canning
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D. Oven method canning - correct answer...✔✔
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Pressure canning (Reason: Low acid foods with pH greater than 4.6 such as veggies, me
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ats, dried beans, all soups, need to be preserved using a pressure canner. High acid foo
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ds with pH lower than 4.6 need to be preserved using a water bath canner).
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Which statement best describes the "U" component of the FOCUS-
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PDSA performance improvement model?
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A. Identify a process to improve
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B. Develop a team
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C. Explain the current process
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D. Recognize sources of variation - correct answer...✔✔
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Recognize sources of variation (Reason: F stage: identify a process to improve; O stage:
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develop a team; C stage: explain the current process).
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A facility director is charged with evaluating whether it is worthwhile to complete a project
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. The best approach would be to:
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AGRADESOLUTIONS i
, A. Conduct a productivity study.
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B. Determine the startup funds needed.
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C. Conduct a cost-benefit analysis.
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D. Determine the number of people involved. - correct answer...✔✔Conduct a cost-
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benefit analysis. w
The standards of professional ______ for dietetics professionals describes in general ter
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ms a competent level of behavior in the professional role.
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A. Practice
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B. Performance
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C. Preparation
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D. Proficiency - correct answer...✔✔
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Performance (Reason: These standards describe competency levels of professional beh
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avior by an individual).
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What flavor enhancer from seaweed might be included in a recipe to provide "umami?"
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A. Monosodium Glutamate
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B. Magnesium Sulfate
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C. Carrageenan
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D. Calcium Alginate - correct answer...✔✔Monosodium Glutamate
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In order to be labeled as "pure" vanilla, the US Food and Drug Administration requires th
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at it:
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A. Be certified as an artificial flavor
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B. Contain the small black flecks from the vanilla pod
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C. Contain 35% alcohol by volume
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D. Contain 200 ppm vanillin. - correct answer...✔✔
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Contains 35% alcohol by volume (Reason: pure vanilla extract is made by mixing vanilla
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beans in a solution of ethyl alcohol and water; FDA requires that it contains 35% alcohol
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by volume and 13.35 oz of vanilla bean per gallon).
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Which of the following best defines that USDA quality grading system?
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A. All meat and poultry must meet strict quality standards to be sold in the US marketplac
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e.
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B. Quality grading of meat and poultry is a voluntary process.
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C. Quality grading and inspection for wholesomeness are both mandatory for meat to ent
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er into the marketplace.
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D. Quality grading is a free service provided by the USDA. - correct answer...✔✔
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Quality grading of meat and poultry is a voluntary process (Reason: Inspection for whole
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someness is MANDATORY; grading for quality is VOLUNTARY).
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To maintain quality and freshness of refrigerated produce, upon receiving these items, th
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ey should be placed directly into cold storage and held at temperatures between
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A. 55 and 60*F
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B. 41 and 48*F
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C. 34 and 36*F
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AGRADESOLUTIONS i
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