Eat Right Prep UPDATED Exam Questions and CORRECT Answers
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Course
Eat Right
Institution
Eat Right
Eat Right Prep UPDATED Exam Questions
and 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. Wor...
Eat Right Prep UPDATED Exam Questions
and 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. - 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.
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