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Eat Right Prep Exam Test Bank Questions with Correct Detailed Answers (Verified Answers with Explanations) update Which foods represent the source of most food allergies A. Cheese, strawberries, and beef B. Fish, rice, and corn C. Milk, eggs, and peanuts D. Wheat, tomatoes, and chicken -...

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  • November 6, 2024
  • 154
  • 2024/2025
  • Exam (elaborations)
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Eat Right Prep Exam Test
Bank Questions with
Correct Detailed Answers
(Verified Answers with
Explanations) 2024-2025
update

Which foods represent the source of most food allergies
A. Cheese, strawberries, and beef
B. Fish, rice, and corn
C. Milk, eggs, and peanuts
D. Wheat, tomatoes, and chicken - Answer- Milk, eggs, and peanuts
Reason: Most common food allergies: eggs (mostly in children); fish (older children and
adults); milk (mostly children); peanuts (people of all ages); shellfish such as shrimp,
crab, and lobster (all ages); soy (mostly in children); tree nuts (all ages); wheat (mostly
in children)

An employee finds the job tasks to be too demanding. To enhance the employee's
performance, which of the following solutions should a manager consider first?

A. Provide assistance, equipment, and raw materials as deemed appropriate
B. Simplify tasks, lessen the work load, and reduce time pressures
C. Provide guidance concerning expected goals and standards
D. Redesign the job to match the employee's needs - Answer- Simplify tasks, lessen the
work load, and reduce time pressures

Which food is the leading cause of fatal or near-fatal food allergic reactions in the US
each year?

,A. Egg
B. Fish
C. Peanut
D. Butter - Answer- Peanut

Which agency regulates production of canned green beans that are marketed across
state lines?
A. USDA
B. FDA
C. USDC
D. Department of Treasury - Answer- FDA

In the NCP, which of the following is a category for Nutrition Assessment?
A. Food and nutrient delivery
B. Nutrition counseling
C. Biochemical data, medical tests, and procedures
D. Nutrition education - Answer- Biochemical data, medical tests, and procedures

Which step in the NCP has as its purpose to quantify progress made by the
patient/client in meeting nutrition care goals?
A. Nutrition assessment
B. Nutrition Diagnosis
C. Nutrition Intervention
D. Nutrition Monitoring and Evaluation - Answer- Nutrition Monitoring and Evaluation

In foodservice operations, what is the most common recycled item?
A. Plastic
B. Paper
C. Cardboard
D. Aluminum - Answer- Cardboard

Symptoms associated with hypersensitivity to the ingestion of a food may stem from:
A. Chemical contaminants
B. Microbial contaminants
C. Parasitic contaminants
D. All of the above - Answer- All of the above

Which of the following situations reduces a managers span of control?
A. Managing less complicated work
B. Having a greater geographical dispersion of workers
C. Receiving expert advice from colleagues or superiors
D. Using clear and comprehensive policies - Answer- Having a greater geographical
dispersion of workers

Which of the steps in the NCP is a systematic method for obtaining, verifying, and
interpreting data needed to identify nutrition-related problems?

,A. Nutrition Assessment
B. Nutrition Diagnosis
C. Nutrition Intervention
D. Nutrition Monitoring and Evaluation - Answer- Nutrition Assessment

Which of the following sets of resources is a core concept of management principles?
A. Human, physical, financial
B. Human, emotional, financial
C. Financial, authoritative, physical
D. Physical, authoritative, financial - Answer- Human, physical, financial

In the NCP, the PES statement consists of:
A. Possibilities, effects, solutions
B. Problem, etiology, signs/symptoms
C. People, effort, satisfaction
D. Probabilities, end products, significant information - Answer- Problem, etiology,
signs/symptoms

What decisional roles does a manager perform when committing an organization to
specific courses of action and/or determining unit strategy?
A. Disseminator, leader, disturbance handler, and/or negotiator
B. Monitor, resource allocator, entrepreneur, and/or figurehead
C. Liaison, spokesperson, monitor, and/or disseminator
D. Entrepreneur, resource allocator, disturbance handler, and/or negotiator - Answer-
Entrepreneur, resource allocator, disturbance handler, and/or negotiator
Reason: Managers perform 10 different roles grouped into 3 categories: interpersonal,
informational, decisional. Decisional roles include: entrepreneur, disturbance handler,
resource allocator, and/or negotiator

What does the NCP provide to facilitate more effective comparison of nutrition
assessment findings?
A. Research opportunities
B. PES Statements
C. Information sharing technologies
D. Standardized language - Answer- Standardized language

The USDA School Meals Initiative for Healthy Children requires that the schools
participating in the National School Breakfast Program provide _____ of the
Recommended Dietary Allowance for age or grade group for breakfast
A. 1/2
B. 1/3
C. 1/4
D. 1/5 - Answer- 1/4
Reason: The USDA School LUNCH program must provide a 1/3 of the RDA for lunch
meals while the USDA School BREAKFAST program must provide a 1/4 of the RDA for
breakfast meals.

, Initially, a dietetics professional undertaking Nutrition Diagnosis as part of the Nutrition
Care Process should identify and ___ a specific nutrition problem that he or she is
responsible for treating independently.
A. Manage
B. Label
C. Measure
D. Coordinate - Answer- Label
Reason: Purpose of Nutrition diagnosis is to LABEL the issue.

Which of the following describes Total Quality Management (TQM)?
A. Processes, improvement, customer satisfaction
B. Outcomes, meet standards, accreditation
C. Proactive, empowerment, outcomes
D. Prevention, standard procedures, diagnostic - Answer- Processes, improvement,
customer satisfaction
Reason: TQM is a philosophy of improving processes in response to customer needs
and expectations. Terms such as: outcomes, meet standards, accreditation, prevention,
standard procedures, and diagnostic- are associated with quality assurance.

Guidelines to treat disorders of lipid metabolism in patients with diabetes include:
A. 25-35% of total energy from fat; less than 7% of total energy from saturated and
trans fat
B. Less than 25% of total energy from fat; less than 10% of total energy from saturated
and trans fat
C. Less than 15% of total energy from all fat
D. Less than 200 mg of cholesterol per day; greater than 10% of total energy from
saturated or trans fat - Answer- 25-35% of total energy from fat; less than 7% of total
energy from saturated and trans fat

Nanotechnology refers to any usage of or technological development at the atomic,
molecular, or macromolecular range between 1 and 1000 nanometers
A. True
B. False - Answer- True

For Chinese Americans, challenges to dietary compliance typically include which of the
following?

A. Inability to control portion sizes
B. Reliance on non-nutritive herbs for flavor and color
C. Size of portions is dictated by status in the family and community
D. Frequent fasting in association with religious holidays - Answer- Inability to control
portion sizes
Reason: The other options are not typical of Chinese American culture.

Retrogradation, which occurs in starches, can be defined as

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