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REGISTERED DIETITIAN NUTRITIONISTS RDN EXAM LATEST 2025 ACTUAL EXAM AND PRACTICE TEST QUESTIONS AND DETAILED CORRECT ANSWERS WITH RATIONALES$18.99
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REGISTERED DIETITIAN NUTRITIONISTS RDN
EXAM LATEST 2025 ACTUAL EXAM AND PRACTICE
TEST QUESTIONS AND DETAILED CORRECT
ANSWERS WITH RATIONALES
What percentage of a food product's ingredients must be organically produced to
allow the claim "Made with Organic Ingredients"?
a) 50%
b) 60%
c) 70%
d) 80% - ANSWERc) 70%
When packaged products indicate they are "made with organic [specific
ingredient or food group]," this means they contain at least 70% organically
produced ingredients. If there is less than 70% organic ingredients in a product,
the manufacturer can list them on the ingredient panel and can list the organic
ingredient percentage on the information panel, but "organic" cannot be claimed
on the principal display panel.
Which of the following characteristics is key to an efficient and effective system?
a) Continuous response and adaptation to the system
b) Flow of resources
c) Interdependency of parts
d) Achievement of subunit objectives - ANSWERc) Interdependency of parts
A system is a collection of interrelated parts or subsystems unified by design to
obtain one or more objectives. Interdependency is the reciprocal relationship of
the parts of a system; each part mutually affects the performance of the others.
Interdependency emphasizes the importance of viewing the organization as a
whole rather than as isolated parts. The other responses (ie, continuous
,response and adaptation to a system, flow of resources through a system, and
achievement of subunit objectives) all are isolated parts of a system.
One advantage of using a crossover design over a parallel design is
a) it requires a shorter study duration.
b) a larger sample size is used.
c) there is a reduction in variability.
d) a washout period is not needed. - ANSWERc) there is a reduction in variability.
Crossover design includes a washout period and does not have to be a shorter
study duration. The advantage to crossover design is that it uses the same
subjects who serve as the control, thus receiving the same treatment, resulting in
a reduction in variability. This reduction in variability allows for a smaller sample
size.
Customer and employee satisfaction in the foodservice system are
a) Control
b) Transformation
c) Input
d) Output - ANSWERd) Output
The outputs are the goods and services that result from transforming the inputs
of the system and express how objectives are achieved. Customer and employee
satisfaction and financial accountability are desired outcomes in a foodservice
system.
Which of the following must be true for a food to be labeled "low fat"?
a) Contains less than 0.5 g fat per serving
b) Contains no more than 3 g fat per serving
c) Contains 25% less fat than the full-fat food
d) Contains 1/3 fewer calories or 50% less fat than the full-fat food - ANSWERb)
Contains no more than 3 g fat per serving
Following food labeling laws, to be identified as low in fat, a serving of food must
contain less than 3 g fat.
What type of power is used when placing an employee on a performance
improvement plan?
a) Punitive
b) Legal
c) Expert
d) Interpersonal - ANSWERa) Punitive
,Placing an employee on a performance improvement plan, or PIP, is a form of
punitive power. PIPs are typically implemented when an employee is not meeting
specific job goals or demonstrates behaviors of concern to management. The PIP
gives the employee the opportunity to address the deficiency and succeed.
When the diet is adequate in protein, the body can synthesize niacin from which
amino acid?
a) Phenylalanine
b) Valine
c) Tyrosine
d) Tryptophan - ANSWERd) Tryptophan
Tryptophan is an amino acid that is converted to niacin in the liver. An estimated
1 mg niacin is made from the ingestion of 60 mg tryptophan.
Which of the following would be covered by the FDA's gluten-free labeling rule?
a) Packaged seafood
b) Dried eggs
c) Alcoholic beverages
d) Ground meat - ANSWERa) Packaged seafood
FDA's gluten-free labeling rule covers packaged food, including supplements,
intended for human consumption that fall under the labeling jurisdiction of the
FDA. It does not cover foods regulated by the USDA (including dried eggs,
poultry, and meat), alcoholic beverages regulated by the Alcohol and Tobacco
Tax and Trade Bureau, cosmetics, or medications.
What deficiency can be masked by consumption of high levels of folate
supplements?
a) Niacin
b) Vitamin B6
c) Iron
d) Vitamin B12 - ANSWERd) Vitamin B12
Folate supplements will help the body recover from anemia that occurs from a
deficiency of folate and vitamin B12. However, without adequate vitamin B12,
neurological problems progress and become irreversible.
During a nutrition consult, a patient says: "I understand I can improve my diet by
packing my own lunch, but I don't want to miss the social time with my
coworkers." In the setting of motivational interviewing, what is this an example
of?
, a) Change talk
b) Sustain talk
c) Developing discrepancy
d) Resistance - ANSWERb) Sustain talk
The client's statement is not change talk because it argues for the status quo.
Developing discrepancy is a technique employed by the clinician. Motivational
interviewing rejects the concept of resistance and understands ambivalence is a
natural component of the change process. The client's statement is an example of
sustain talk because it presents an argument for maintaining status quo.
Participants are randomly assigned to follow one of three specific diet plans for 7
weeks to assess the impact of varying amounts of high-fructose corn syrup
consumption on serum triglyceride levels. What kind of study is this?
a) Experimental
b) Case-control
c) Qualitative
d) Descriptive - ANSWERa) Experimental
In experimental study design, participants are randomly assigned to treatment
groups, which does not occur in case-control or qualitative studies. Descriptive
studies focus on studying and describing the distribution of one or more
variables, without regard to hypotheses such as causality.
Labor costs for a roast beef dinner were $764, operating costs were $129, profit
was $210, and the cost for food for the event was $895. Of the total production
costs, what percentage was spent on food?
a) 47%
b) 50%
c) 73%
d) 81% - ANSWERb) 50%
Total production costs include the cost of food, labor and overhead/operations
costs. These costs include taxes, utilities, maintenance, etc. Profit is not included
in the calculation as it is not a production cost.
$895/($895+$764+$129)= $895/1788=.5005
= 50%
Which of the following changes in eating pattern has research shown to most
positively contribute to a decrease in energy consumption among children?
a) Children participating in family-style meals at home
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