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Eat Right Prep Exam With Complete Solutions Latest Update
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2025-2026 Eat Right Prep Exam With CompleteSolutions Latest Update
What would have to be true of a food for it to be labeled "low sodium?
A. It contains less than 5 mg sodium per serving
B. It contains no more than 35 mg of sodium per serving
C. It contains no more than 140 mg sodium per serving
D. It contains at least 25% less sodium than the regular food - ANSWER It contains no
more than 140 mg sodium per serving
"US Fancy" is a quality designation used for _____.
A. processed cheese products.
B. milk and dairy products.
C. eggs.
D. fruits and vegetables. - ANSWER Fruits and vegetables
Reason: US Fancy means premium quality; fewer defects and more uniform shape.
_______ describes the linking together of free fatty acids during frying, which makes the
oil more viscous and prone to foaming.
A. Polymerization
B. Smoke point
C. Flashing
D. Hydrolytic rancidity - ANSWER Polymerization
Reason: This leads to increased viscosity, loss of quality of oil, and the depositing of
sticky film on fryers and equipment.
The American Academy of Pediatrics recommends that the following Vitamin D
,supplementation be provided for breastfed infants
A. 200 IU daily
B. 400 IU daily
C. 600 IU daily
D. 1000 IU daily - ANSWER 400 IU daily
________ is a process used to make a fat or oil more solid at room temperature.
A. Cold pressing
B. Winterizing
C. Polymerization
D. Hydrogenation - ANSWER Hydrogenation
Reason: This is the process in which hydrogen atoms are added to the carbon atoms; it
changes oils that contain unsaturated fats into those that contain saturated fats.
The food borne illness commonly linked with poultry, eggs and produce, which has an
onset of 6-48 hours, with abdominal pain, headache, nausea, vomiting, fever, and
diarrhea is:
A. Listeria monocytogenes
B. Salmonella
C. Shigella
D. Staphylococcus aureus - ANSWER Salmonella
____ occurs when a starch gel contracts and may leak water.
A. Dextrinization
B. Syneresis
C. Cold pressing
D. Gelatinization - ANSWER Syneresis
,The CDC 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 - ANSWER Weight for stature
Reason: This measurement is used to tell if a child is over/underweight. These
measurements are not based on age.
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 - ANSWER One-third fewer calories than the regular food
A general rule for appropriate portion sizes for toddlers and preschool children is to
offer
A. 1 Tbsp of each food per meal for each year of the child`s age
B. 1/4 to 1/2 cup of each of three foods per meal
C. 2 Tbsp of each food per meal for each year of the child`s age.
D. 1/2 of the adult portion - ANSWER 1 Tbsp of each food per meal for each year of the
childs age
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 and 41
b. 70 and 41
c. 41 and 32
d. 100 and 38 - ANSWER 70 and 41
, Reason: Bacteria grows faster between 125-70* F.
A 2 year old child who drinks large quantities of milk and very little solid food is at risk
for
A. Diabetes mellitus
B. Food allergies
C. Iron-deficiency anemia
D. Short stature - ANSWER Iron deficiency anemia
Which of the following is an example of an FDA-authorized health claim?
A. "This product reduced LDL cholesterol by 4% and increases HDL cholesterol by 10%
in 6 weeks."
B. "This product contains omega-3 fatty acids, which may reduce tumor growth."
C. "Three grams of soluble fiber from oatmeal daily in a diet low in saturated fat and
cholesterol may reduce the risk of heart disease. This product contains 2 mg per
serving."
D. "Consume one ounce-equivalent or more of whole grains per day to reduce the risk of
several chronic diseases." - ANSWER Three grams of soluble fiber from oatmeal daily in
a diet low in saturated fat and cholesterol may reduce the risk of heart disease. This
product contains 2 mg per serving.
Reason: FDA guidelines for approved health claims use the word "may".
Quality in the foodservice system is [MGT:314]
A. a program to eliminate defects.
B. a radical redesign of business processes for dramatic improvement.
C. a source of increasing costs.
D. defined by the customer through his or her satisfaction. - ANSWER Defined by the
customer through his or her satisfaction
Which one of the following foods would be LEAST likely to present a choking hazard for
toddlers?
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