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Eat Right Prep Practice Test 1 graded A+
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Eat Right Prep Practice Test 1 graded A+
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Eat Right Prep Practice Test 1A food product may be labeled "Made with Organic Ingredients" if _____% of the finished
product's ingredients meet organic criteria. - ANSMade with Organic: 70% of the finished
product's ingredients must meet organic criteria.
If 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 techniques offers the LEAST constructive information to someone being
disciplined?
Providing advice
Focusing on behavior
Providing alternatives
Focusing on observations - ANSProviding advice
The purpose of disciplining is for a manager to provide CONSTRUCTIVE information to help the
subordinate become aware of how his or her actions affect the organization's system.
The goal is to provide MAX info with MIN threat. Providing advice is NOT constructive.
Feedback should focus on IDEAS and INFO, not advice.
Meta-analysis uses... - ANSStudies with similar design,
Defines inclusion criteria, and
Usually uses peer-reviewed articles.
There is NO criterion or requirement that data have to be presented in a narrative manner.
Which agency approves the use of food additives in breakfast cereal? - ANSThe FDA regulates
use of food additives—including coloring agents considered safe for human consumption and
additives that are considered safe for human consumption or generally recognized as safe
(GRAS) by the scientific community.
Any food that contains a food additive that is not deemed safe is considered an adulterated food
by FDA standards.
Which of the following characteristics is key to an efficient and effective system?
Continuous response and adaptation to the system
,Flow of resources
Interdependency of parts
Achievement of subunit objectives - ANSInterdependency 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.
Isolated parts of a system = (continuous response and adaptation to the system, flow of
resources thru a system, and achievement of subunit objectives)
One advantage of using a crossover design over a parallel design is
a shorter study duration.
a smaller sample size.
a reduction in variability.
a washout period is not needed. - ANSCrossover design includes a washout period and does
not have to be a shorter study duration, and sample size does not have to be small.
The design uses the same subjects who serve as the control, hence a reduction in variability.
Customer and employee satisfaction are both - ANSoutputs of the food service system.
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"?
Contains less than 0.5 g fat per serving
Contains less than 3 g fat per serving
Contains 25% less fat than the full-fat food
Contains 1/3 fewer calories or 50% less fat than the full-fat food - ANSContains less than 3 g fat
per serving.
, Dietetic students finishing supervised practice should be able to utilize food and nutrition
management systems, work with electronic health records, and...
prescribe TPN formulas.
create organizational mission statements.
generate appropriate statistical analyses.
print client educational materials. - ANSEntry-level practitioners need to have a general
awareness of entry-level informatics skills, which include electronic health records, food and
nutrition management systems, and educational print materials.
Daily Values are nutrient standards derived from the Daily Reference Values and the
Reference Daily Intakes.
Recommended Dietary Intakes.
Reference Dietary Allowances.
Recommended Daily Allowances. - ANSRDI
*ready to drive*?
Daily Values are nutrient standards derived from the Daily Reference Values (DRV) and
Reference Daily Intakes (RDI). (RefDI to DRV?)
DRVs are provided for:
TOTAL FAT
SAT FAT
CHOLE
CARB
FIBER
Na
K
Protein
RDIs (VM) are provided for vitamins; minerals; and protein for children younger than 4 years of
age and for pregnant and lactating women.
In order to limit consumer confusion, however, the label includes a single term (ie, Daily Value
[DV]), to designate BOTH the DRVs and RDIs.
Efficiency vs. Effectiveness - ANSEfficiency is "doing things right."
Effectiveness is "doing the right things."
(Economical describes prudent use of resources. Expedient describes doing something quickly).
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