Eat Right Prep Questions with 100% Correct Answers

Eat Right Prep Questions with 100% Correct Answers 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. 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). 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? 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 B. Tannin. C. Carotene. D. Monosodium Glutamate - 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. - 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. - 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 - 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 - 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 - 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. - 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 - 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 - 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. - 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