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RDN Exam: Principles of Dietetics (eatrightPREP) Practice Questions and Answers 100% Pass $12.49   Add to cart
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RDN Exam: Principles of Dietetics (eatrightPREP) Practice Questions and Answers 100% Pass
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RDN Exam: Principles of Dietetics (eatrightPREP) Practice Questions and Answers 100% Pass The tricarboxylic cycle begins with the conversion of pyruvate to - ANSWER-Acetyl CoA Q. Which of the following questions would be appropriate for the dietetics practitioner to ask when hiring a new food...

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  • November 19, 2024
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  • 2024/2025
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RDN Exam: Principles of Dietetics
(eatrightPREP) Practice Questions and
Answers 100% Pass

The tricarboxylic cycle begins with the conversion of pyruvate to - ANSWER✔✔-Acetyl

CoA


Q. Which of the following questions would be appropriate for the dietetics practitioner

to ask when hiring a new food production worker?




A. "Do you have any health problems or disabilities?"


B. "Do you have child-care arrangements so that you can work the early morning shift?"


C. "Are you married?"


D. "Why do you want to work for us?" - ANSWER✔✔-The correct answer is D.




It is illegal to ask personal questions about health, living arrangements, or marital or

family status. The questions presented in options A, B, and C may be considered

discriminatory.
Copyright ©SOPHIABENNETT 2025. ALL RIGHTS RESERVED
Page 1/150

,Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals.

5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.


Q. Leading questions are thought to be inappropriate because they_____.




A. are time consuming.


B. reveal the bias of the interviewer.


C. supply unneeded information.


D. misdirect the interviewee as to what information is desired. - ANSWER✔✔-The

correct answer is B.




Leading questions are thought to be inappropriate because they reveal the bias of the

interviewer. They suggest that the interviewer is seeking certain answers or is expecting

that answers be given in a certain way.




Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals.

5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008.


Q. Which of the following is not a quality measure of eggs?

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,A. Yolk appearance


B. Albumen appearance


C. Ounces per egg


D. Shell appearance - ANSWER✔✔-The correct answer is C.




Interior egg quality is based on air cell size, albumen quality, yolk quality, and the

presence of blood or meat spots. Shell quality is determined by stain, adhering dirt or

foreign material, egg shape, shell texture, ridge, and shell thickness. Weight per egg is

not a consideration.




Food and Agriculture Organization of the United Nations. Egg Marketing. Chapter 2:

Marketing Quality Eggs. Available at:

http://www.fao.org/docrep/005/Y4628E/y4628e04.htm.Accessed December 13, 2016.


Q. Which FDA class of recalls are for products that might cause a temporary health

problem, or pose only a slight threat of a serious nature?




Class I


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, Class II


Class III


Class IV - ANSWER✔✔-The correct answer is B.




FDA class II recalls are for products that might cause a temporary health problem, or

pose only a slight threat of a serious nature. (Class II USDA recalls involves a potential

health hazard situation in which there is a remote probability of adverse health

consequences from eating the food.)




Cunningham E J. How is a food product recalled? J Am Diet Assoc. 2009; 109(8): 1488.


Q. Which of the following phrases is the best example of how a dietetics practitioner

should reiterate to the client information about his or her dietary intake of calcium?




A. "The amount of calcium you eat is low."


B. "Your dietary intake of calcium increases your risk for developing osteoporosis."


C. "You eat one serving of a calcium-rich food each day and the experts tell us to eat

three."




Copyright ©SOPHIABENNETT 2025. ALL RIGHTS RESERVED
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