Eat Right Prep(question And Answer A+ Graded 100%v
Eat Right Prep(question and answer A+ Graded 100%v
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Eat Right Prep(question And Answer A+ Graded 100%v
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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. Wo...
Eat Right Prep(question and answer A+ Graded 100%v
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Eat Right Prep(question and answer A+
Graded 100%verified)
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. correct 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.
D. MNT. correct 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. correct 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). correct answer: Food and Safety Inspection
Service (FSIS) (Reason: This agency is responsible for the inspection of canned
product manufacturing).
,How many kcal per oz does a standard infant formula provide? correct answer: 20
kcal/oz
In the Campinha-Bacote Model, cultural competence originates in the ______.
A. Individual
B. Family
C. Community
D. Society correct 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 correct 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?
A. FOB origin
B. Purchase Requisition
C. Invoice
D. Purchase order correct 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. correct 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
B. Tannin.
C. Carotene.
D. Monosodium Glutamate correct answer: Tannins
One of the key differences in value analysis and value added is
,A. Value analysis strives to reduce cost whereas value added strives to bundle
components
B. Value analysis seeks to reduce cost whereas value added seeks to increase market
value.
C. Value analysis seeks to reduce costs whereas value added seeks to add quality
component.
D. Value analysis seeks to change the value of the product whereas value added seeks
to reduce cost. correct answer: Value analysis seeks to reduce cost where added seeks
to increase market value
The Food Safety Modernization Act (FSMA) enables the FDA to better protect public
health because it allows FDA to now focus more on:
A. Preventing food safety problems
B. Inspecting food production systems
C. Scrutinizing the Importation of food
D. Ordering prompt recalls of tainted foods and bevs. correct answer: Preventing food
safety problems (Reason: FSMA was signed by Obama in January 4th 2011).
Employees should be excluded from working in any type of foodservice establishment if
they have any of the following symptoms:
A. N/V/D
B. Vomiting, Jaundice, Coughing
C. Sore throat, Vomiting, Diarrhea
D. Vomiting, Diarrhea, Jaundice correct answer: Vomiting, diarrhea, jaundice
Home canning is a very popular method of food preservation. To ensure safe foods,
appropriate canning methods must be used. Which of the following is the safe and
recommended method for canning foods above pH 4.5?
A. Boiling water canning
B. Pressure canning
C. Steam canning
D. Oven method canning correct answer: Pressure canning (Reason: Low acid foods
with pH greater than 4.6 such as veggies, meats, dried beans, all soups, need to be
preserved using a pressure canner. High acid foods with pH lower than 4.6 need to be
preserved using a water bath canner).
Which statement best describes the "U" component of the FOCUS-PDSA performance
improvement model?
A. Identify a process to improve
B. Develop a team
C. Explain the current process
D. Recognize sources of variation correct answer: Recognize sources of variation
(Reason: F stage: identify a process to improve; O stage: develop a team; C stage:
explain the current process).
, A facility director is charged with evaluating whether it is worthwhile to complete a
project. The best approach would be to:
A. Conduct a productivity study.
B. Determine the startup funds needed.
C. Conduct a cost-benefit analysis.
D. Determine the number of people involved. correct answer: Conduct a cost-benefit
analysis.
The standards of professional ______ for dietetics professionals describes in general
terms a competent level of behavior in the professional role.
A. Practice
B. Performance
C. Preparation
D. Proficiency correct answer: Performance (Reason: These standards describe
competency levels of professional behavior by an individual).
What flavor enhancer from seaweed might be included in a recipe to provide "umami?"
A. Monosodium Glutamate
B. Magnesium Sulfate
C. Carrageenan
D. Calcium Alginate correct answer: Monosodium Glutamate
In order to be labeled as "pure" vanilla, the US Food and Drug Administration requires
that it:
A. Be certified as an artificial flavor
B. Contain the small black flecks from the vanilla pod
C. Contain 35% alcohol by volume
D. Contain 200 ppm vanillin. correct answer: Contains 35% alcohol by volume (Reason:
pure vanilla extract is made by mixing vanilla beans in a solution of ethyl alcohol and
water; FDA requires that it contains 35% alcohol by volume and 13.35 oz of vanilla bean
per gallon).
Which of the following best defines that USDA quality grading system?
A. All meat and poultry must meet strict quality standards to be sold in the US
marketplace.
B. Quality grading of meat and poultry is a voluntary process.
C. Quality grading and inspection for wholesomeness are both mandatory for meat to
enter into the marketplace.
D. Quality grading is a free service provided by the USDA. correct answer: Quality
grading of meat and poultry is a voluntary process (Reason: Inspection for
wholesomeness is MANDATORY; grading for quality is VOLUNTARY).
To maintain quality and freshness of refrigerated produce, upon receiving these items,
they should be placed directly into cold storage and held at temperatures between
A. 55 and 60*F
B. 41 and 48*F
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