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Eat Right Prep Test Questions and Answers, Guaranteed Pass 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 learners senses simultaneously. C. Works ...

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  • November 18, 2024
  • 352
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • eat right prep test questions and answers guarant

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  • Prep Tests
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SophiaBennett

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Eat Right Prep Test Questions and
Answers, Guaranteed Pass

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 learners senses simultaneously.


C. Works well for accomplishing objectives in the psychomotor domain.


D. Provides the instructor with most control of the teaching-learning situation than

most other methods. - ANSWER✔✔-Helps learners master higher-level cognitive

objectives (Reason: Cognitive domain involves knowledge and the development of

intellectual skills. This serves in the development of learning).


According to the CDR`s Essential Practice Competencies, graduates of accredited

dietetics programs are required to have knowledge in 8 content areas; physical &

biological sciences, social sciences, research, and ____________.


A. Foodservice systems


B. Communications.


C. Public Policy.
Copyright ©SOPHIABENNETT 2025. ALL RIGHTS RESERVED
Page 1/352

,D. MNT. - ANSWER✔✔-Communications (Reason: The variety of topics expected to be

studied by an RDN professional are supported by biological, physiological, behavioral,

and communication.


Glycogenolysis is the breakdown of glycogen into glucose. This occurs in the cells of the

_____.


A. Stomach and Small Intestine.


B. Liver and Muscle


C. Kidney and Brain


D. Small intestine and Kidney. - ANSWER✔✔-Liver and muscle


Which agency regulates the manufacturing of cream of chicken soup that contains

almost no meat?


A. FSIS (Food Safety and Inspection Service)


B. FDA


C. USDA


D. USPHS (US Public Health Service). - ANSWER✔✔-Food and Safety Inspection

Service (FSIS) (Reason: This agency is responsible for the inspection of canned product

manufacturing).




Copyright ©SOPHIABENNETT 2025. ALL RIGHTS RESERVED
Page 2/352

,How many kcal per oz does a standard infant formula provide? - ANSWER✔✔-20

kcal/oz


In the Campinha-Bacote Model, cultural competence originates in the ______.


A. Individual


B. Family


C. Community


D. Society - ANSWER✔✔-Individual


What production forecasting method would be used if an assumption was made that

actual occurrences follow an identifiable pattern overtime?


A. Exponential smoothing


B. Moving average


C. Linear Regression


D. Both A and B - ANSWER✔✔-Exponential smoothing & moving average (Reason:

Gregoire and Spears identified that the frequently used time series forecasting model

involves the assumption that actual occurrences follow an identifiable pattern

overtime).


What name is given to the purchasing document that is completed by the buyer and

given to the supplier?


Copyright ©SOPHIABENNETT 2025. ALL RIGHTS RESERVED
Page 3/352

, A. FOB origin


B. Purchase Requisition


C. Invoice


D. Purchase order - ANSWER✔✔-Purchase order


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. - ANSWER✔✔-The COGS for January would be

MORE than it actually was, and the net income would be LESS than it actually was.


The astringent taste of F/V is the result of the following component:


A. Anthocyanin



Copyright ©SOPHIABENNETT 2025. ALL RIGHTS RESERVED
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