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EAT RIGHT PREP EXAM|| FULLY COVERED TESTBANK ALL 850 QUESTIONS AND CORRECT ANSWERS WITH RATIONALES ALREADY GRADED A+|| LATEST AND COMPLETE UPDATE WITH VERIFIED SOLUTIONS|| ASSURED PASS!!!$29.99
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EAT RIGHT PREP EXAM|| FULLY COVERED TESTBANK ALL 850 QUESTIONS AND CORRECT ANSWERS WITH RATIONALES ALREADY GRADED A+|| LATEST AND COMPLETE UPDATE WITH VERIFIED SOLUTIONS|| ASSURED PASS!!!
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Course
EAT RIGHT PREP
Institution
EAT RIGHT PREP
EAT RIGHT PREP EXAM|| FULLY COVERED
TESTBANK ALL 850 QUESTIONS AND CORRECT
ANSWERS WITH RATIONALES ALREADY
GRADED A+|| LATEST AND COMPLETE UPDATE
WITH VERIFIED SOLUTIONS|| ASSURED PASS!!!
EAT RIGHT PREP EXAM|| FULLY COVERED
TESTBANK ALL 850 QUESTIONS AND CORRECT
ANSWERS WITH RATIONALES ALREADY
GRADED A+|| LATEST AND COMPLETE UPDATE
WITH VERIFIED SOLUTIONS|| ASSURED PASS!!!
The chef is preparing to make seasonal changes in the cafeteria menu and wants to
make similar changes in the patient menu. How will this change help to control the
menu cost?
A. It will decrease food cost
B. It will decrease labor or production costs
C. It will optimize inventory and food usage
D. All of the above - ANSWER: All of the above: Decrease food cost, decrease
labor and production cost, optimize inventory and food usage.
Reason: Preparation of similar foods for both patients and cafeterias results in
improvements in controlling menu cost.
Evidenced Based Medicine (EBM) involves grading evidence to support clinical
guidelines and guide practice recommendations. Which of the following statements
is valid regarding the Academy of Nutrition and Dietetics system?
A. Grade I indicates strong evidence to support a recommendation
B. Grade I indicates minimal evidence to support a recommendation
C. Grade I indicates expert opinion to support a recommendation
D. Grade I indicates fair evidence to support a recommendation - ANSWER:
Grade I indicates strong evidence to support a recommendation
The practices and attitudes that influence an individuals food choices are known as
A. Food preferences
,2|Pag e
B. Food habits
C. Food satisfaction
D. Food connection - ANSWER: Food habits
Reason: Food habits are the practices and associated attitudes that predetermine
what and when a person will eat VS. Food preferences are the foods a person likes
to eat.
What is the name of the substance that denatures protein in the stomach during
digestion?
A. Chymotrypsin
B. Elastase
C. Pepsin
D. HCL - ANSWER: HCL
Reason: Chymotrypsin: pancreatic digestive enzyme that catalyzes the hydrolysis
of certain proteins in the small intestine into polypeptides and AA. Elastase:
enzyme found in pancreatic juice that catalyzes the the hydrolysis of Elastin.
Pepsin: digestive enzyme found in gastric juice that catalyzes the breakdown of
proteins to peptides.
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 - ANSWER: Directing,
controlling, organizing, staffing, planning.
Relationship-building skills include a task referred to as legitimation. Which of the
following phases is the best example of a legitimation process?
,3|Pag e
A. "Im looking forward to working together to resolve this concern."
B. "Your anger is understandable. Most people would be angry if they experienced
what you did."
C. "I really admire you for being able to lost weight while maintaining such as
hectic work schedule."
D. "I don't think I would have been as understanding as you are if I experienced
what you have had happen in your life." - ANSWER: "Your anger is
understandable. Most people would feel angry if they experienced what you did."
Reason: Acknowledging the reason behind the behavior, indicates that the response
from the client was legitimate.
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 understanding 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. -
ANSWER: Having institutionalized cultural knowledge.
Which of the following nutrients is required to be included as a Percent Daily
Value on food labels?
A. Vitamin A
B. Potassium
C. Vitamin D
D. Iodine - ANSWER: Vitamin A
The primary substance required for the structure of gels in jams and jellies is
A. Acid
, 4|Pag e
B. Sugar
C. Pectin
D. Water - ANSWER: Pectin
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 - ANSWER: All of the above: Monitoring and evaluation,
nutrition diagnosis, goal setting.
When reviewing 2 years of serial data on a CDC growth chart, a pediatric patient is
identified to be at risk on nutritional screening when experiencing a
A. Change in rate of growth
B. Continuation on his or her line of growth
C. Growth spurt
D. Plateau in growth - ANSWER: Change in growth rate
Reason: Look for change in rate of growth pattern overtime to determine potential
risk; expect growth spurts and plateaus.
The USDA School Meals Initiative for Healthy Children requires that the schools
participating in the National School Breakfast Program provides____ RDA for
age/grade group for breakfast.
A. 1/2
B. 1/3
C. 1/4
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