EatRightPrep Exam Questions PDF

Practice Test 1 1. 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% - made with organic is least 30 who eat at buffet-style restaurants at least once a month....

Practice Test 1 1. 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% - made with organic is least 30 who eat at buffet-style restaurants at least once a month. A. Meta-analysis B. Qualitative C. Quantitative D. Experimental 84. The foodservice department has to prepare a special luncheon for 25 people in addition to the hospital's regular lunch service. The hospital's regular lunch service will require 125 portions of vegetable lasagna that day. The standardized vegetable lasagna recipe yields 125 portions and requires 21 lbs of ricotta cheese. With the regular lunch service and the luncheon, 150 portions will be needed. How much ricotta cheese is needed to meet production needs? A. 42 lb B. 149 lb C. 26 lb D. 20 lb 85. Which of the following is a nutrition-focused physical finding that could be an indicator for a diagnosis of physical inactivity? A. Infrequent, low-duration and/or low-intensity physical activity B. Depression and anxiety disorders C. Low cardiorespiratory fitness and/or low muscle strength D. Excessive subcutaneous fat and low muscle mass 86. Which of the following is a true statement regarding organic foods? A. Raw or processed agricultural products in the organic category may contain up to 5% non-organic ingredients allowed per the National List. B. Some operations are exempt from certification, including organic farmers who sell organic foods or crops worth $10,000 or less. C. Raw or processed agricultural products in the “100% organic” category must contain ingredients that are at least 90% certified organic. D. A product labeled as “MADE WITH” organic may use the USDA organic seal if no more than three ingredients are not certified. 87. Which of the following is a recommendation for feeding a child with neuromuscular problems? A. Position child to sit with feet and hips at 90º angle B. Turn on the TV to help as a distraction C. Make sure all hot foods have cooled to lukewarm before serving D. Remain standing to avoid sudden movements if there is a spill 88. On a printed menu, items that management wishes to sell more of should be placed so that they are the first and/or last thing a customer sees. This positioning strategy is the science of A. menu design. B. menu placement. C. menu psychology. D. menu structure. 89. Which of the following is a secondary characteristic of culture? A. Religion  B. Age C. Gender D. Socioeconomic status 90. Which of the following represents a legal basis for dismissal, depending on company policy? A. Using Instagram and Twitter while at the workplace B. Complaining about the workplace dress code with coworkers while on office property C. Posting comments on a site that publishes employer reviews D. Creating a private group for colleagues to complain about a company's benefits package 91. What is secreted in the bloodstream in amounts equal to insulin secretion and thus can be used as a clinical indicator of endogenous insulin production? A. Glucose B. C-peptide C. Glutamic acid D. Cortisol 92. Which form of vitamin E is metabolized in the liver? A. Alpha-tocotrienol B. Delta-tocotrienol C. Alpha-tocopherol D. Delta-tocopherol 93. Which type of rice is whole-grain with only the outer hull removed? A. Brown B. White C. Wild D. Long-grain 94. When monitoring the outcomes of a type 2 diabetes intervention, which result would indicate the intervention was successful? A. Increase in low-density lipoprotein B. Reduction in vitamin D, 25 hydroxy C. Reduction in hemoglobin A1c D. Increase in blood pressure 95. Which of the following is an example of a food that has been preserved by lowering water activity by adding a solute? A. Canned corn B. Sun-dried tomatoes C. Frozen peas D. Grape jelly 96. Which one of the following is NOT included in the statin benefit group according to the 2013 American College of Cardiology (ACC)/American Heart Association (AHA) Guidelines on the Treatment of Blood Cholesterol to Reduce Atherosclerotic Cardiovascular Risk in Adults? A. Individuals with low-density lipoprotein cholesterol (LDL-C) elevations > 190 mg/dL B. Individuals 40 to 75 years of age with diabetes and LDL-C between 70 and 189 mg/dL C. Individuals with clinical atherosclerotic cardiovascular disease (ASCVD) D. Individuals without ASCVD, diabetes mellitus between the ages of 40 and 75 and who have a 10-year risk of 5.5% 97. Which would be added to a cola beverage as a natural colorant? A. Sodium benzoate B. Caffeine C. Caramel D. Vanillin 98. In a foodservice operation, which of the following is the most critical point of control? A. Menu B. Quality C. Distribution D. Food procurement 99. Providing advice and information can be a component of a successful patient interaction. Under what circumstances is it appropriate to provide advice or information?  A. When the RDN has asked for permission from the client or if the client requests it B. When the RDN has limited time in a nutrition session C. When the RDN has a talkative client and needs to direct the focus of the interview D. After the RDN has established rapport and the client is ready to set goals 100. The most influential perception factor in a person's preference for a particular food is A. olfactory.- smell B. mouthfeel or texture. C. visual. D. gustatory.- taste 101. What sensation is the main symptom of esophageal dysphagia? A. Needing to vomit B. Food sticking C. Gum irritation D. Metallic taste in mouth 102. The distinction between a franchise quick service restaurant (QSR) located in a shopping mall and the same franchise QSR located in a medical facility is that A. the shopping mall QSR is the only one allowed to make a profit. B. the medical facility QSR is expected to operate at a loss. C. the QSR in the hospital serves a secondary purpose while the QSR in the shopping mall serves as the primary purpose. D. the QSR in the shopping mall satisfies a level 1 customer-driven need while the QSR in the hospital does not. 103. The hydrolysis of sucrose with an acid to form a mixture that has equal amounts of fructose and glucose is known as A. inversion.- occurs when sugar is boiled in an acid B. reversion. C. ripening. D. crystallization. 104. Decisions related to diabetes treatment should be based on prognoses, comorbidities, financial considerations, and which of the following? A. Calculations using the Harris-Benedict equation B. Dietary Reference Intakes C. US Dietary Guidelines D. Patient preferences 105. Which of these acronyms is related to required compliance with safety standards? A. SDS B. OSHA C. HACCP D. MDS 106. Which of the following is a principle of behavioral learning theory? A. Repetition and review - cognitive theory B. Goal setting - cognitive theory C. Role modeling - social learning D. Positive reinforcement- one of the most important for behavioral therapy 107. Which of the following is involved in planning the nutrition intervention? A. Defining the time and frequency of care (intensity, duration following..etc) B. Collaborating with the client C. Modifying the plan of care D. Communicating the plan to the client - these are part in nutrition intervention implementation 108. According to the Joint Commission, which of the following is fundamental to cost-effective performance improvement? A. Safety- major concerns, cost-savings B. Professional expertise C. Technology D. Employee motivation  109. Which of the following glucose-lowering medications would require patient education about treatment of hypoglycemia? A. Metformin (Glucophage) B. Sitagliptin (Januvia) C. Pioglitazone (Actos) D. Glimepiride (Amaryl)- MNT AAD 91 - Glimepiride is a secretagogue, which means the mechanism of action is stimulating the pancreas to make insulin, thereby causing the possibility of low blood glucose 110. Which of the following would a SWOT analysis help to evaluate? A. An individual RDN’s ability to meet patient safety requirements B. A facility’s compliance with protecting health information C. A facility’s progress toward process improvement D. An RDN’s progress toward helping a client attain goals 111. Intrinsic factor is required for the absorption of which vitamin? A. B2 B. B6 C. C D. B12 112. Which additive derived from collagen might be used in a frozen dessert as a stabilizer, thickener, and texturizer? A. Gum ghatti B. Modified food starch C. Gelatin D. Corn syrup 113. What is the purpose of an air gap? A. To prevent transmission of environmental contaminants via the HVAC system B. To prevent cooking steam from accumulating C. To prevent energy inefficiency in colder climates D. To prevent contaminated water from entering the potable water system 114. What is the most prevalent long-term consequence from childhood overweight into adulthood? A. Dyslipidemia B. Obesity C. Glucose intolerance D. Hormonal imbalance 115. Joint Commission standards require that “nutritional assessments are conducted for patients not consistently reaching glucose targets.” The intent of this standard is to identify if A. food intake is creating blood glucose levels outside of the established glucose targets. B. patients are experiencing frequent episodes of hyperglycemia. C. patients are receiving too little enteral nutrition support. D. food intake variations are resulting in elevated A1C levels. 116. In motivational interviewing, which of the following is an example of managing discord if a client hesitates at the suggestion to eat more spinach? A. "Maybe there are other green leafy vegetables you could try." B. "You should try fresh spinach instead of frozen." C. "Spinach is actually quite good if you mix it into smoothies." D. "You've been talking about making changes, so I'm thinking this is a simple, straightforward change for you." - an example of writing reflex (B-D) 117. Home health agencies and long-term care hospitals are categorized as which of the following? A. Tertiary care settings B. Primary care settings C. Patient-centered settings  D. Transitions of care settings- home health, long term care, inpatient rehab, SNF 118. What organization creates national standards for foodservice equipment? A. CDC - foodborne illness B. FDA- food code model C. NSF- National Standards (under public health, public process for safety for customer) D. OSHA- investigating workplace accidents 119. Which of the following is included in the American Academy of Pediatrics recommendations for fruit juice? A. Fruit drinks and fruit juice can be a healthy part of a child's diet. B. Fruit juice intake is acceptable at all ages if there are no added sugars. C. Fruit juice is recommended to treat dehydration and diarrhea. D. Fruit juice should not be introduced to the diet before 12 months of age 120. In the Nutrition Care Process, the three nutrition diagnosis domains are intake, clinical, and _____. A. empirical-theoretical B. behavioral-environmental C. current-historical D. individual-cultural 121. Which of the following lunch menus reflect proper menu planning principles? A. Steamed haddock, rice, roasted cauliflower, vanilla frozen yogurt with fresh pineapple B. Baked pork chop, sautéed broccoli, rice pilaf, vanilla frozen yogurt with strawberries - best use of color and variety of flavor C. Grilled chicken breast, mashed potatoes, steamed parsnips, lemon sorbet D. Meatballs, tiny whole potatoes, Brussels sprouts, fresh bing cherries 122. Which of the following micronutrients should be supplemented in a patient with a history of alcoholism? A. Thiamin - very popular with alcoholism B. Calcium C. Zinc D. Magnesium 123. How would a dietitian working in management use solvency ratios? A. To determine if the company can meet debt obligations in the long term: Solvency (meets long term debt obligations) B. To establish a system that ensures no debts go unpaid for longer than 2 months C. To ensure that staff salaries remain competitive within the industry D. To develop primary and contingency plans for future staffing needs 124. A pregnant person should avoid supplementation of which of the following nutrients? A. Vitamin A B. Vitamin B6 C. Folic acid D. Iron 125. Which nutrient additive might be added to food as a natural antioxidant? A. Biotin B. Alpha-tocopherol: vitamin E, natural antioxidant C. Calcium carbonate D. Pantothenic acid 126. What is the term for when allergens are transferred from food containing an allergen to the food served to the customer? A. Cross-contact B. Cross-contamination C. Cross-connection- safety water vs dirty water D. Cross-transfer - not a real term 127. The most appropriate nutrition prescription for a patient with cirrhosis includes which of the following? A. 0.6 g protein/kg body weight B. 40%-45% fat - recommendation same as a regular healthy person C. 4-6 smaller meals per day - weight loss is common D. 4-6 g sodium 128. Which of the following conditions may be affected by the chromium and nickel content of stainless steel cookware?  A. Iron-deficiency anemia B. Autism C. Dermatitis- nickel cana induce contact allergic dermatitis D. Atherosclerosis 129. In a community needs assessment, which of the following is an example of an economic environmental change? A. The implementation of a national food program in schools B. The enactment of an additional tax on soft drinks- C. The addition of healthy food options in a cafeteria D. The requirement that all fast-food menus include nutritional information 130. What is the minimum recommended frequency for measuring height, weight, and waist circumference as part of obesity screening in adults? A. Every 3 months B. Every 6 months C. Every year D. Every other year  Practice Test 1 Answers/Explanations Question/Correct Answer Reasoning References/Resources Confidence 1-5 1.What percentage of a food product's ingredients “Made with Organic” is required to have at least 70% 1. What USDA Organic Label Means 2.5 – need to must be organically produced to allow the organically produced ingredients review organic claim “Made with Organic Ingredients”? *if there is 190 who are 40 to 75 years of age and have LDL-C 70 to mg/dL 189 mg/dL and an estimated 10-year ASCVD risk of B. Individuals 40 to 75 years of age with ≥7.5%. diabetes and LDL-C between 70 and 189 mg/dL According to the ACC/AHA guidelines, the C. Individuals with clinical atherosclerotic individuals listed in options A, B, and C are routinely cardiovascular disease (ASCVD) prescribed a statin. Statin use is indicated in D. Individuals without ASCVD, diabetes individuals whose ASCVD risk is ≥7.5% mellitus between the ages of 40 and 75 and who have a 10-year risk of 5.5% 97.Which would be added to a cola beverage as a - Amber hued colas get their color from AAD Food Science page 39 natural colorant? natural caramel A. Sodium benzoate - Sodium benzoate inhibits mold and bacteria B. Caffeine growth under acidic conditions, it is used in C. Caramel D. Vanillin carbonated drinks with carbonic acid, in salad dressing and pickles with vinegar, and in jams and fruit juices with citric acid - Vanillin = vanilla (flavor enhancer) 98.In a foodservice operation, which of the - The menu, a list of food items, serves as the Textbook: Foodservice Organizations 4 following is the most critical point of control? primary control of the foodservice operation A. Menu and is the common core to all functions. The B. Quality menu controls each subsystem, is a major C. Distribution determinant for the budget, and reflects the D. Food procurement “personality” of the foodservice operation. The menu affects the layout of the operation and the equipment needed to produce it. 99.Providing advice and information can be a - Asking permission is a powerful request and 5 component of a successful patient interaction. Under places the patient in an autonomous position what circumstances is it appropriate to provide and readies them to be more receptive to advice or information? information A. When the RDN has asked for permission from the client or if the client requests it B. When the RDN has limited time in a nutrition session C. When the RDN has a talkative client and needs to direct the focus of the interview  D. After the RDN has established rapport and the client is ready to set goals 100. The most influential perception factor in a - Taste (gustatory perception) is the most 4 person's preference for a particular food is influential factor in food preferences, more A. olfactory. so than mouthfeel/texture, smell (olfactory), B. mouthfeel or texture. or visual C. visual. D. gustatory. 101.What sensation is the main symptom of - Main symptom of esophageal dysphagia is 4 esophageal dysphagia? the sensation that food has become stuck in A. Needing to vomit the esophagus after swallowing; a pt with B. Food sticking esophageal dysphagia typically has a motility C. Gum irritation disorder or an obstruction, which may be D. Metallic taste in mouth caused by stricture, tumor, or compression 102.The distinction between a franchise quick - The onsite foodservice operation is where Textbook: Foodservice Organizations 5 service restaurant (QSR) located in a shopping mall sale of food is secondary to the goal of the and the same franchise QSR located in a medical organization. Foodservice in the hospital facility is that serves a secondary purpose of providing A. the shopping mall QSR is the only one convenient access to food for employees and allowed to make a profit. B. the medical facility QSR is expected to visitors. It may or may not be expected to operate at a loss. generate a profit. However, the goal of QSR C. the QSR in the hospital serves a in the shopping mall serves the primary secondary purpose while the QSR in the purpose of selling food for profit shopping mall serves as the primary purpose. D. the QSR in the shopping mall satisfies a level 1 customer-driven need while the QSR in the hospital does not. 103.The hydrolysis of sucrose with an acid to form - Inversion occurs when a sugar solution is 2.5 a mixture that has equal amounts of fructose and boiled the addition of an acid. Hydrolysis of glucose is known as the sucrose molecule results in equal A. inversion. amounts of fructose and glucose B. reversion. C. ripening. D. crystallization. 104. Decisions related to diabetes treatment should - Individualized diabetes care yields optimal Article: Improving Care and be based on prognoses, comorbidities, financial outcomes, so when making diabetes Promoting Health in Populations: considerations, and which of the following? treatment decisions, it is recommended that Standards of Medical Care in A. Calculations using the Harris-Benedict these decisions be timely; rely on Diabetes—2022 equation evidence-based guidelines; include social B. Dietary Reference Intakes C. US Dietary Guidelines community support; and be made D. Patient preferences collaboratively with patients based on prognoses, comorbidities, informed financial considerations, and individual preferences 105.Which of these acronyms is related to required - OSHA is the Occupational Safety and Health Servsafe 2 compliance with safety standards? Administration. The agency requires A. SDS employers to comply with the Hazard B. OSHA Communication Standard, AKA C. HACCP Right-to-Know, which requires employers to D. MDS train employees on how to safely use the chemicals they work with. - SDS (Safety Data Sheet) contains important safety information about chemicals and has replaced the material safety data sheet (MSDS) - HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow - MDS is Minimum Data Set and is a standardized screening and assessment tool of health status used in LTC 106.Which of the following is a principle of - Positive reinforcement is one of the most Communication and Education 2 behavioral learning theory? important principles of behavioral learning Skills for Dietetics Professionals A. Repetition and review theory. Providing good role models is a Link B. Goal setting principle of social learning. Cognitive theory C. Role modeling uses goal setting and repetition and review. D. Positive reinforcement 107.Which of the following is involved in planning - Defining the time and frequency of care, NCPT 3 the nutrition intervention? including intensity, duration, and follow-up, A. Defining the time and frequency of care is part of the planning process for nutrition B. Collaborating with the client interventions. Collaborating with the client, C. Modifying the plan of care communicating the plan to the client, and  D. Communicating the plan to the client modifying the plan of care are all part of the nutrition intervention implementation 108.According to the Joint Commission, which of - Patient safety is a major concern in all health Joint Commission Resources. 3 the following is fundamental to cost-effective care settings. A focus on safety in Cost-Effective Performance performance improvement? performance improvement programs leads to Improvement in Hospitals. A. Safety cost savings through prevention of medical Oakbrook Terrace, IL: JCAHO; B. Professional expertise errors 2005:57. C. Technology D. Employee motivation 109.Which of the following glucose-lowering - Glimepiride is a secretagogue, which means AAD MNT page 91 1 medications would require patient education about the mechanism of action is stimulating the treatment of hypoglycemia? pancreas to make insulin, thereby causing the Article A. Metformin (Glucophage) possibility of low blood glucose B. Sitagliptin (Januvia) C. Pioglitazone (Actos) D. Glimepiride (Amaryl) 110.Which of the following would a SWOT analysis - SWOT analysis is done at the business level Article: Using Academy Standards 3 help to evaluate? and involves evaluating strengths, of Excellence in Nutrition and A. An individual RDN’s ability to meet patient weaknesses, opportunities, and threats Dietetics for Organization safety requirements associated with a facility or organization’s Self-Assessment and Quality B. A facility’s compliance with protecting processes and the methods used to improve Improvement health information C. A facility’s progress toward process those processes for good results improvement D. An RDN’s progress toward helping a client attain goals 111.Intrinsic factor is required for the absorption of - IF is made in the stomach and as soon as the 5 which vitamin? R protein loses affinity for vitamin B12 in A. B2 the more alkaline duodenum, B12 binds to B. B6 IF. This complex, B12-IF, is necessary in C. C order for vitamin B12 to be absorbed D. B12 112. Which additive derived from collagen might be - Gelatin is a translucent, colorless, brittle 2 used in a frozen dessert as a stabilizer, thickener, (when dry), and flavorless solid substance, and texturizer? derived from collagen obtained from various A. Gum ghatti animal byproducts. It is commonly used as a B. Modified food starch gelling agent in food. C. Gelatin D. Corn syrup 113.What is the purpose of an air gap? - An air gap is the space that separates a Textbook: Foodservice 2 A. To prevent transmission of environmental potable water supply outlet from a Organizations (page 248) contaminants via the HVAC system potentially contaminated water source B. To prevent cooking steam from accumulating C. To prevent energy inefficiency in colder climates D. To prevent contaminated water from entering the potable water system 114.What is the most prevalent long-term - Research shows that overweight children Position Paper: Prevention of 3 consequence from childhood overweight into have a significantly higher chance of being Pediatric Overweight and Obesity adulthood? obese in adulthood. The implications in the *article in RD exam folder A. Dyslipidemia other options are of concern but represent B. Obesity short-term complications C. Glucose intolerance D. Hormonal imbalance 115.Joint Commission standards require that - In a specific JCo requirement, the diabetes Link 2 “nutritional assessments are conducted for patients program and the hospital determines who not consistently reaching glucose targets.” The will do the assessment and what glucose intent of this standard is to identify if targets will trigger the assessment. The intent A. food intake is creating blood glucose levels of this standard is to identify if the food outside of the established glucose targets. B. patients are experiencing frequent intake or lack thereof is creating blood episodes of hyperglycemia. glucose levels outside of the established C. patients are receiving too little enteral glucose targets. the glucose targets can be nutrition support. hypoglycemic levels or hyperglycemic levels D. food intake variations are resulting in elevated A1C levels. 116.In motivational interviewing, which of the - The other options are examples of “righting 5 following is an example of managing discord if a reflex,” where the provider offers advice client hesitates at the suggestion to eat more - Managing discord works to deescalate the spinach? situation and avoid negative reactions; it A. "Maybe there are other green leafy vegetables you could try." disrupts the power struggle that may occur B. "You should try fresh spinach instead of and the session thus doesn’t become a series frozen." of “yes, but” arguments from the client C. "Spinach is actually quite good if you mix it into smoothies." D. "You've been talking about making changes, so I'm thinking this is a simple, straightforward change for you." 117.Home health agencies and long-term care - Transitions of Care settings include home NCPT 2 hospitals are categorized as which of the following? health agencies, inpatient rehab facilities, A. Tertiary care settings LTC hospitals, and SNFs B. Primary care settings C. Patient-centered settings D. Transitions of care settings 118.What organization creates national standards for - NSF is accredited by the American National Servsafe 5 foodservice equipment? Standards Institute (ANSI). NSF has A. CDC developed more than 80 voluntary American B. FDA National Standards under the cope of public C. NSF health, safety, environment, and D. OSHA sustainability assessment. NSF/ANSI standards are developed through a public process that ensures balanced input from industry representatives, public health/regulatory officials, and users/consumer representatives. - The CDC investigates foodborne illnesses - The FDA issues the Model Food Code - OSHA investigates workplace accidents 119.Which of the following is included in the - The AAP recommendation for juice includes AAP Fruit Juice Recommendations 5 American Academy of Pediatrics recommendations the following: link for fruit juice? *fruit juice offers no nutritional benefits for A. Fruit drinks and fruit juice can be a healthy infants