Eat Right Prep V2 | 2026/2027 Latest Update | Complete Study Guide | Verified Questions & Answers | 100% Correct |GRADED A+

https://www.stuvia.com/user/quizbit07 Eat Right Prep V2 | 2026/2027 Latest Update | Complete Study Guide | Verified Questions & Answers | 100% Correct |GRADED A+ . A food product may be labeled "Made with Org ...

https://www.stuvia.com/user/quizbit07 Eat Right Prep V2 | 2026/2027 Latest Update | Complete Study Guide | Verified Questions & Answers | 100% Correct |GRADED A+ . A food product may be labeled "Made with Organic Ingredients" if _____% of the finished product's ingredients meet organic criteria. A. 50 B. 60 C. 70 D. 80 C . Which of the following techniques offers the least constructive information to someone being disciplined? A. Providing advice B. Focusing on behavior C. Providing alternative D. Focusing on observations A . Which of the following is NOT a component of meta-analysis? A. Inclusion criteria are clearly defined B. Peer-reviewed data are preferred C. Studies must have a similar design D. Data are presented in a narrative manner D https://www.stuvia.com/user/quizbit07 . What elements comprise the marketing mix? A. Product, price, promotion, and place B. Price, product, popularity, and process C. Product, promotion, position, and popularity D. Product, place, position, and process A . Which agency approves the use of food additives in breakfast cereal? A. US Department of Agriculture (USDA) B. Environmental Protection Agency (EPA) C. Food and Drug Administration (FDA) D. Federal Trade Commission (FTC) C . 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 C . One advantage of using a crossover design over a parallel design is A. a shorter study duration. B. a smaller sample size. C. a reduction in variability. https://www.stuvia.com/user/quizbit07 D. a washout period is not needed. C . Customer and employee satisfaction are both A. functions of management. B. linking processes. C. environmental factors. D. outputs of the foodservice system. D . 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 less 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 B . Diagnosis is the second step in the Academy's Nutrition Care Process and Model. Part of the Diagnosis step is to document PES. PES stands for _____. A. Problem, Etiology, Signs and Symptoms B. Plan, Education, Significant Results C. Proposal, Efficacy, Strategies D. Policy, Establish, Skills A https://www.stuvia.com/user/quizbit07 . Dietetic students finishing supervised practice should be able to utilize food and nutrition management systems, work with electronic health records, and A. prescribe TPN formulas. B. create organizational mission statements. C. generate appropriate statistical analyses. D. print client educational materials. D . Daily Values are nutrient standards derived from the Daily Reference Values and the A. Reference Daily Intakes. B. Recommended Dietary Intakes. C. Reference Dietary Allowances. D. Recommended Daily Allowances. A . Which word best describes doing things correctly or getting the most output from the least amount of input? A. Efficient B. Effective C. Economical D. Expedient A https://www.stuvia.com/user/quizbit07 . If a person with type 1 diabetes experiences dramatically low blood glucose and becomes unconscious, the most appropriate action would be to A. give three hard candies and administer insulin. B. give 4 oz fruit juice and administer insulin. C. give 4 oz fruit juice and administer glucagon. D. administer glucagon and call 9-1-1.. D . Which agency determines the safety of new pesticides and sets a tolerance level for all pesticides and their residue in food? A. Food Safety and Inspection Service (FSIS) B. US Department of Agriculture (USDA) C. Food and Drug Administration (FDA) D. Environmental Protection Agency (EPA) D . When the diet is adequate in protein, the body can synthesize niacin from which amino acid? A. Phenylalanine B. Valine C. Tyrosine D. Tryptophan D https://www.stuvia.com/user/quizbit07 . It takes ___ FTE(s) to fill one 8-hour, 7-day-per-week position. A. 1 B. 1.2 C. 1.4 D. 1.6 C . What is the intended purpose of Healthy People 2020? A. To guide the efforts of health professionals who provide care for individuals with chronic diseases. B. To guide the allocation of federal money intended to promote wellness. C. To establish a set of national goals and objectives designed to guide health promotion and disease prevention efforts. D. To establish nationally approved guidelines for improving food selection behaviors among the population. C . Which of the following disease states may require a fluid restriction? A. Liver disease with ascites B. Chronic renal failure C. Congestive heart failure D. All of the above. D . Which of the following flooring materials would be best suited for high-traffic cooking areas? https://www.stuvia.com/user/quizbit07 A. Ceramic tiles B. Quarry tiles C. Concrete D. Rubber B . The variable that is manipulated in an experimental research study is the A. dependent variable. B. independent variable. C. population variable. D. individual variable. B . Consumption of high levels of folate supplements can mask a(n) _____________ deficiency. A. niacin B. vitamin B6 C. iron D. vitamin B12 D . Full-time employees generally work 236 days per year. What is the full-time equivalent? A. 0.65 B. 0.72 C. 1.55 D. 1.85 https://www.stuvia.com/user/quizbit07 C . When preparing a PES statement in situations where there are diagnoses from multiple domains, the dietetics professional should give preference to the diagnosis related to: A. intake. B. physical conditions. C. knowledge. D. food safety. A . 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 B. Children being provided a child-special meal. C. Parents or caregivers serving children on individual plates D. Parents or caregivers providing scheduled meals and snacks in the home A . The implementation of more liberal food choices in the menu planning process for long-term care (LTC) settings has been associated with which of the following? A. Increased risk for obesity among LTC residents B. Increased nutrient and fluid intake among LTC residents C. Reduced nutrient and fluid intake among LTC residents D. Reduced customer satisfaction B https://www.stuvia.com/user/quizbit07 . Which of the following agencies oversees voluntary inspection and grading of fish and fish products? A. Department of the Treasury B. Food and Drug Administration (FDA) C. US Department of Commerce (USDC) D. US Department of Agriculture (USDA) C . Consider the following statement from a patient during a nutrition consult: "I really want to improve my lunch choices by packing my own lunch, but I'm afraid I'll miss the social time with my coworkers." In the setting of motivational interviewing, this is an example of: A. change talk. B. sustain talk. C. developing discrepancy. D. resistance. B . The following blood test result puts a patient at greatest risk for developing heart disease: A. elevated cholesterol. B. low triglycerides. C. elevated low-density lipoprotein (LDL)-buoyant particles of cholesterol D. Elevated LDL-dense particles of cholesterol D https://www.stuvia.com/user/quizbit07 . Participants are randomly assigned to follow one of three specific diets 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 A The formula for determining value analysis is V=Q/P, where V= value; Q=quality; P=price. If P increases, and there is no change in Q, then V A. will remain the same. B. will most likely increase. C. changes as much as P. D. will most likely decrease. D . 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. What was the food cost percentage? A. 47% B. 50% C. 73% D. 81% B 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. https://www.stuvia.com/user/quizbit07 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. C . Which of the following actions is believed to increase the effectiveness of an interviewer? A. Clearly defining the purpose of the interview to the interviewee B. Clearly establishing the interviewer's position of authority C. Taking copious notes to aid in the recall of information later D. Developing an emotional attachment A . When allergens are transferred from food containing an allergen to the food served to the customer, this is called A. cross-contact. B. cross-contamination. C. cross-connection. D. cross-transfer. A . During a snow storm, the assistant cook (AC) can't get to work. The person working in the "floater" position is unable to take over all AC responsibilities but is somewhat confident and is willing to assist the head cook in preparing items on the daily production schedule. To be most effective, what would be the manager's approach? A. Provide specific instructions (ie, "do this") to the willing employee and closely supervise performance. https://www.stuvia.com/user/quizbit07 B. Define roles and tasks for the willing employee, provide opportunity for role clarification and questions, and give support. C. Listen to the willing employee, share ideas, facilitate in decision making, encourage, and praise. D. Turn over responsibility for decisions and implementation to the willing employee and head cook. Provide occasional recognition. B . Overweight is defined as a BMI of: A. 19 to 24. B. 25 to 29. C. 27 to 32. D. 31 to 36. B . Heat applied to a food will denature which of the food's components? A. Vitamins B. Proteins C. Carbohydrates D. Fats B . A patient in residential care is receiving an enteral formula that contains 1.5 kcal/ml at a rate of 75 ml for a 12-hour time frame. The patient will receive: A. 950 kcal B. 1,050 kcal C. 1,350 kcal https://www.stuvia.com/user/quizbit07 D. 1,650 kcal C . ____________ must be up to date and reflect consistent expectations. A. Personnel policies B. Vacation schedules C. Equipment D. Menus A . Which of the following statements is accurate concerning fruit juice? A. Intake of juice should be limited to 4 to 6 oz per day for children 1 to 6 years of age. B. Juice may be introduced at 4 months of age. C. Juice should be given in the bedtime bottle to help infants sleep all night. D. It is safe to give young children unpasteurized juice. A . Standards of identity that specify minimum and maximum ingredient requirements, optional ingredients, and prohibited ingredients in a food product are established by which federal agency? A. Federal Trade Commission (FTC) B. Centers for Disease Control and Prevention (CDC) C. US Department of Agriculture (USDA) D. Food and Drug Administration (FDA) D https://www.stuvia.com/user/quizbit07 . The Nutrition Care Process model consists of: A. outcomes management systems. B. dietetics knowledge. C. critical thinking skills. D. all of the above. D . A storeroom staffed with a full-time employee would be considered a(n) ___________ of a university residence hall foodservice. A. input B. subsystem C. interface D. technical core B . Which of the following situations best describes why an older adult may become dehydrated? A. Fear of incontinence B. Living alone C. Low income D. Poor intake of fruit A . The FDA defines the term "gluten-free" to mean that the food bearing the claim contains no more than _____ parts per million (ppm) or _____milligrams (mg) or more gluten per kilogram (kg) of food. https://www.stuvia.com/user/quizbit07 A. 5, 10 B. 10, 15 C. 15, 15 D. 20, 20 D . Which of the following foods must a child with phenylketonuria avoid? A. Egg B. Banana C. Rice D. French fries A . ABC Hospital Food and Nutrition Department prepares and delivers meals to other health care operations in a large metropolitan area. Other hospital foodservices in the metropolitan area have recently begun offering meal delivery service. ABC Hospital modified its service to offer home meal replacements to the health care staff in addition to its other meal delivery service. ABC Hospital is using A. strategic analysis. B. competitive advantage. C. focus strategy. D. strategic implementation. C . One of the primary goals of WIC food supplements is A. increasing income for participating grocery stores. B. reducing or preventing iron deficiency anemia in infants and children. https://www.stuvia.com/user/quizbit07 C. providing low-cost lunches to school-age children. D. increasing the number of women who get prenatal care. B . Large institutions most often plan meals using cycle menus. Which of the following cycle lengths is most appropriate for a long-term-care facility? A. 2-week cycle menu B. 1-week cycle menu C. 4-week cycle menu D. Restaurant style static menu C . A typical feeding/eating pattern for infants is A. to require apple juice at 4 months to regulate stooling. B. to require cereal at bedtime after 3 months to sleep through the night. C. to require only breastmilk or iron-fortified formula for the first 6 months of age. D. hard to predict since their interest in eating is so variable. C . For a food to be labeled "high in," "rich in," or an "excellent source" of a nutrient, what percentage of the Daily Value for that nutrient must be present? A. 10% B. 15% C. 20% D. 25% C https://www.stuvia.com/user/quizbit07 . Which of the following growth charts is currently recommended by the Centers for Disease Control and Prevention to assess weight in relation to stature in children ages 2 to 20 years? A. BMI-for-age B. Length-for-age C. Weight-for-age D. Stature-for-age A . The sentence "We will produce nutritious, high-quality food that meets our customers' needs for service within 30 minutes" is a A. vision. B. mission statement. C. strategy. D. value. B . A community RDN develops an educational and awareness program to teach employees of a local industry to reduce the sodium in their diets. This is an example of A. primary prevention. B. secondary prevention. C. tertiary prevention. D. workplace rehabilitation. A https://www.stuvia.com/user/quizbit07 . Which agency sets the mandated guidelines for meals in long-term-care facilities that receive Medicare and Medicaid funding? A. US Department of Agriculture B. Centers for Medicaid and Medicare Services C. Joint Commission D. Food and Nutrition Board of the National Research Council B . The first step toward attaining cultural competence is for the dietetics professional to _____. A. examine his/her own cultural background B. study the relevant cultural norms, values, and practicalities of the daily lives of clients C. identify cultural variations in family relationships D. note culturally-specific health beliefs and practices A . According to the Centers for Disease Control and Prevention's worst-case projection made in 2010, what proportion of the US adult population will have diabetes by the year 2050? A. 15% B. 20% C. 30% D. 50% C . An instrument to collect data on the use of dietary supplements would be viewed as valid if it A. has been used previously many times. B. contains words and phrases familiar to participants. https://www.stuvia.com/user/quizbit07 C. measures accurately what it is intended to measure. D. yields primarily quantitative data. C . The facility is planning a kitchen upgrade and the chef requests a number of pieces of equipment that would best allow for flexibility in menu item preparation methods. Soups, stews, and pasta dishes are very popular menu items. The concern is that there is limited space to work with. Which of the following pieces of equipment would best serve the facility in terms of functionality and space? A. Combo oven B. Steam-jacketed kettle C. Eight-burner cook top D. Tilting skillet D . Older adults are more vulnerable to toxicity of A. vitamin A. B. vitamin C. C. vitamin D. D. vitamin K. A . Which of the following study design types is characterized as "the most powerful design for evaluating practices and medical treatments"? A. Qualitative research B. Prospective studies C. Randomized trials D. Cohort studies https://www.stuvia.com/user/quizbit07 C . Which of the following statements about patient-centered medical homes (PCMH) is true? A. The cost for chronic care remains constant B. Traditional medical records are essential. C. Patients are responsible for access to care. D. The team of providers changes as the health care needs differ. D . Encouraging pregnant mothers to attend a seminar on the benefits of breastfeeding and offering supportive counseling post-partum to continue breastfeeding are examples of A. public health nutrition. B. health promotion. C. primary prevention. D. secondary prevention. B . A dietary supplement with the statement "Vitamin K helps support normal blood clotting" on the label is making a A. health claim. B. nutrient claim. C. structure/function claim. D. qualified health claim. C https://www.stuvia.com/user/quizbit07 . For the needs of infants born prematurely, human milk is deficient in A. potassium and phosphorus. B. calcium and phosphorus. C. sodium and potassium. D. calcium and sodium. B . Yogurt manufacturers have branched out into Greek yogurt, high-fiber yogurt, bacteria enhanced yogurt, and more because they believe customers prefer yogurt products. By doing so, which of the following marketing concepts are these manufactures applying? A. Product B. Selling C. Manufacturing D. Societal A . When introducing infants to solid food, which of the following is recommended to be given first? A. Iron-fortified rice cereal B. Iron-fortified oatmeal cereal C. Iron-fortified wheat cereal D. Pureed meats A . In accordance with the FDA's product labeling regulations, an item with less than ____ kcal per labeled serving can be considered "calorie free." A. 45 https://www.stuvia.com/user/quizbit07 B. 35 C. 15 D. 5 D . Protein needs for patients with stage II pressure ulcers can be calculated as A. 1.2 g to 1.5 g of protein/kg body weight. B. 1.1 g to 1.2 g of protein/kg body weight. C. 1.5 g to 1.7 g of protein/kg body weight. D. 0.8 g to 1.0 g of protein/kg body weight. A . Which decision-making process would be most appropriate for determining whether medication, consultations with a registered dietitian nutritionist, or some combination of the two is the best approach for lowering serum triglyceride levels? A. Decision tree B. Cost-effectiveness analysis C. Network chart D. Cost-benefit analysis B . In behavior change, which example demonstrates self-efficacy? A. Confidence in ability to consume breakfast daily B. Reading an article regarding regular physical activity and heart disease C. Doing research on family history of diabetes D. Perception that financial status will affect ability to eat recommended servings of fruits and vegetables https://www.stuvia.com/user/quizbit07 A . Preparing the following recipe for conversion using the percentage method, what is the percentage of flour? 1. 1 kg plain flour 2. 4.7 g teaspoon salt 3. 3.5 g baking powder 4. 900 g unsalted butter 5. 400 g granulated sugar A. 0.43% B. 43.32% C. 7.60% D. 76% B . Which of the following is a disadvantage of a cohort study? A. It is difficult to define characteristics of the participants. B. It is difficult, if not impossible, to validate data. C. It is rarely possible to study the mechanism of a disease. D. Incidence rates among participants cannot be calculated. C . The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the A. inventory valuation record and budget. B. balance sheet and inventory valuation record. https://www.stuvia.com/user/quizbit07 C. budget and income statement. D. income statement and balance sheet. D . Which of the following is an appropriate method to prevent aspiration during enteral feeding? A. Use a fiber-containing formula B. Elevate the head of the bed >15° C. Place a percutaneous gastrostomy D. Place a nasojejunal tube D . What inventory control method classifies products according to their value? A. ABC B. Mini-max C. Perpetual inventory D. Par rate A . The Food and Drug Administration (FDA) provides a strict definition for functional foods. A. True B. False B . Which of the following is true of additives categorized as GRAS? https://www.stuvia.com/user/quizbit07 A. They are generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use B. An ingredient approved as GRAS for one use is considered GRAS for all uses. C. Typically, an ingredient used to impart color is classified as GRAS. D. Establishment of GRAS additives is the prerogative of the FTC. A . What is the first step in the Nutrition Care Process? A. Nutrition screening B. Nutrition assessment C. Nutrition diagnosis D. Goal setting B . In December 2014, the FDA approved a final rule that calorie and other nutrition labeling would be required for standard menu items offered for sale in a restaurant or similar retail food establishment that is part of a chain with _____ or more locations, doing business under the same name, and offering for sale substantially the same menu items. A. 5 B. 10 C. 20 D. 30 C . The 2007 Expert Committee Recommendations for the Prevention, Assessment, Treatment, and Recommendations for Pediatric Childhood and Adolescent Obesity defines BMI greater than the 95th percentile as: A. at risk for overweight https://www.stuvia.com/user/quizbit07 B. obese C. overweight D. severe childhood obesity B . Which term best describes overall space planning that includes defining the size, shape, style, and decoration? A. Design B. Layout C. Blueprint D. Scheme A . The Emergency Food Assistance Program and the Disaster Feeding Program are examples of food distribution programs. Which of the following statements best describes the similarities of the two programs? A. Both programs may serve children, adolescent, and other age groups and provide commodity foods to local food distribution and service agencies. B. Both programs serve children and adolescents and provide commodity foods to local food distribution and service agencies C. Both programs serve low-income populations and supplemental food supplies are either distributed to individual households or as meals served in congregate dining centers. D. Both programs may serve children, adolescent, and other age groups and food supplies are either distributed to individual households or as meals served in congregate dining centers. A . Which of the following ratios indicates an organization's ability to meet current financial obligations? A. Liquidity https://www.stuvia.com/user/quizbit07 B. Operating C. Activity D. Profitability A . A diagnosis of hypersensitivity to food requires A. conducting a food challenge without restricting the suspected food. B. documented atopic dermatitis. C. using an elimination diet for 3 weeks. D. verifying the food that causes an adverse reaction and excluding other causes of adverse reactions. D . Food inventory is being valued. Eighteen #10 cans of diced pears are on the shelf. From oldest to newest cans, three cost $6.66 each, six cost $6.72 each, and nine cost $6.78 each. Using the FIFO valuation method, what is the total inventory value of diced pears? A. $119.88 B. $120.96 C. $121.32 D. $122.04 D . After completing this step in the Nutrition Care Process, the dietetics professional can decide whether or not a nutrition diagnosis/problem exists. A. Nutrition Assessment B. Nutrition Diagnosis C. Nutrition Intervention https://www.stuvia.com/user/quizbit07 D. Nutrition Monitoring and Evaluation A . A foodservice operation's Net Profit is $41,137, Cost of Goods Sold is $145,350, Average Inventory Value is $7,330, and Total Meals Served Per Day is 200. What is the inventory turnover rate? A. 3.53 B. 5.61 C. 19.83 D. 36.65 C dividing the cost of goods sold by the average inventory value. $145,350/$7,330 = 19.83 . When using the Nutrition Care Process, what three things do dietetics practitioners do in completing Nutrition Monitoring and Evaluation? A. Prioritize nutrition diagnoses, consult the Academy's evidence-based nutrition practice guidelines, and determine patient-focused expected outcomes. B. Scrutinize, measure, and assess the changes in nutrition care indicators. C. Confer with patient/client/caregivers, define a nutrition plan and strategies, and determine time and frequency of care. D. Identify resources needed, communicate the nutrition care plan, and implement the plan. B . Resilient flooring A. is able to withstand shock without cracking or breaking. B. is easily damaged by sharp edges. C. is curved with a sealed edge that eliminates sharp edges. https://www.stuvia.com/user/quizbit07 D. is not slippery when wet. A . What organization created standards for cultural competence that resulted in the 2014 publication of a monograph to inspire hospitals to integrate cultural competence as well as other patient- and family-centered care concepts? A. The Academy of Nutrition and Dietetics B. US Dept. of Education C. US Dept. of Health and Human Services D. Joint Commission on Accreditation of Healthcare Organizations D . A foodservice facility posted signs indicating that all employees must wash hands before returning to the production area after a break. This is referred to as a A. single-use plan. B. procedure. C. policy. D. foodservice law. C . A worksite weight management program is being planned for use with small groups of employees. A long-term goal is to reduce health care claims. During a pilot series, participants are asked to rate and comment on the relevance of the visuals, handouts, and activities. Results will be used in revising the program before widespread implementation. This is an example of A. outcome evaluation. B. income evaluation. C. formative evaluation. D. impact evaluation. https://www.stuvia.com/user/quizbit07 C . The foodservice department has been asked to prepare a special luncheon for the Grandway Hospital Board of Directors on Tuesday. There will be 25 board members at the luncheon. There are 125 portions of vegetable lasagna needed for the hospital's lunch service that day. The standardized vegetable lasagna recipe yields 125 portions and requires 21 lb of ricotta cheese. How much ricotta cheese must Chef Carl order to meet production needs? A. 42 lb B. 149 lb C. 26 lb D. 20 lb C . Critical nutrition concerns in children ages 2-11 years of age include: A. excessive intakes of dietary fat, especially saturated fats. B. decreased intakes of foods that are good sources of calcium, fiber, iron, vitamin E, folate, magnesium, and potassium. C. sedentary lifestyles. D. all of the above. D . 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. https://www.stuvia.com/user/quizbit07 D. A product labeled as "MADE WITH" organic may use the USDA organic seal if no more than three ingredients are not certified. A . Dietetics professionals can expect about one in _____ of their clients to have a disability that will require special accommodations. A. 5 B. 15 C. 25 D. 50 A . When determining presentation of items on a printed menu, considerations are taken for their position on the menu. Items you wish 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. C . Which of the following is a secondary characteristic of culture? A. occupation B. age C. gender D. socioeconomic status D https://www.stuvia.com/user/quizbit07 . In 2013, changes were made to the Health Insurance Portability and Accountability Act (HIPAA) that have resulted in RDN's needing to modify the way that they conduct business to remain compliant. These changes are collectively known as the A. Omnibus Rule B. HIPAA Addendum C. Client Security Rules D. Notification Addendum A . Because insulin and _____ are secreted in the bloodstream in equal amounts, ____ can be used as a clinical indicator of endogenous insulin production. A. glucose B. c-peptide C. glutamic acid D. cortisol B . Which of the Standards of Practice is being applied when the RD plans for care of a patient following discharge? A. Nutrition assessment B. Nutrition intervention C. Nutrition monitoring and evaluation D. Nutrition diagnosis C https://www.stuvia.com/user/quizbit07 . Which type of rice is whole-grain with only the outer hull removed? A. Brown B. White C. Wild D. Long-grain A . A client verbally attacks the registered dietitian nutritionist, indicating that weight loss expectations are unrealistic and no one could meet them. What defense mechanism is being exhibited? A. Regression B. Repression C. Aggression D. Projection C . Which is an example of a food preserved by lowering the water activity of the food by adding a solute? A. Canned corn B. Sun-dried tomatoes C. Frozen peas D. Grape jelly D solutes such as sugar added to jams and jellies and salt added to cured meats inhibit microbial growth by lowering water activity. Canning does not lower water activity; freezing forms ice crystals, which removes water from the solution in the foods that are frozen. The lower water activity of sun-dried tomatoes is due to the removal of water, not the addition of a solute. While the vapor pressure is decreased due to the higher levels of sugar and or salt in dehydrated foods, salt and sugar are not added to the product as a solute. https://www.stuvia.com/user/quizbit07 . 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% A . Which would be added to a cola beverage as a natural colorant? A. Sodium benzoate B. Caffeine C. Caramel D. Vanillin D . In a foodservice operation, which of the following is the most critical point of control? A. Menu B. Overtime C. Quality D. Spoilage A . Providing advice and information can be a component of a successful patient interaction. Under what circumstances is it appropriate to provide advice or information? https://www.stuvia.com/user/quizbit07 A. When you have asked for permission from the client or if the client requests it B. When you have limited time in your nutrition session C. When you have a talkative client and you need to direct the focus of the interview D. After you've established rapport and the client is ready to set goals A . The most influential perception factor in a person's selection of a particular food is A. olfactory. B. mouthfeel or texture. C. visual. D. gustatory. D . All of the following are criteria for the diagnosis of diabetes, EXCEPT: A. fasting plasma glucose ≥ 126 mg/dL. B. hemoglobin A1C ≤ 6.5%. C. two-hour plasma glucose ≥ 200 mg/dL during an oral glucose tolerance test. D. a random plasma glucose ≥ 200 mg/dL in a person with classic symptoms of hyperglycemia or hyperglycemic crisis. B . The hydrolysis of sucrose with an acid to form a mixture that has equal amounts of fructose and glucose is known as A. inversion. B. reversion. C. ripening. https://www.stuvia.com/user/quizbit07 D. crystallization. A . Which one of the following patient scenarios requires less stringent blood glucose targets? A. A 32-year-old with new diagnosis of type 2 diabetes B. A 65-year-old on metformin only and who is determined to lose weight and get off medication C. A 72-year-old with 8-year history of diabetes starting basal insulin therapy D. A 58-year-old with severe cardiomyopathy, depression, and limited family supports D Stringent glucose targets are established with regard to life expectancy, presence of comorbid conditions, risk of hypoglycemia, and support systems. Scenarios A, B, and C represent appropriate supports to initiate basal insulin with low risk for hypoglycemia. . Which of these acronyms requires compliance with safety standards? A. SDS B. OSHA C. HACCP D. MDS B . Using behavioral learning theory can be problematic in a foodservice environment because one of its tenets is that ______. A. positive reinforcement is used B. its use requires that there be a good role model C. learners have to be permitted to ask questions D. undesirable behaviors are ignored D https://www.stuvia.com/user/quizbit07 . In the Nutrition Care Process, the Nutrition Diagnoses should be _____during Nutrition Intervention. A. prioritized B. promulgated C. investigated D. linked A . According to the Joint Commission, which of the following is fundamental to cost-effective performance improvement? A. Safety B. Professional expertise C. Technology D. Employee motivation A . 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) D . Which federal agency regulates wines with less than 7% alcohol? https://www.stuvia.com/user/quizbit07 A. Federal Trade Commission (FTC) B. US Department of Commerce (USDC) C. Food and Drug Administration (FDA) D. Department of the Treasury C . Intrinsic factor is required for the absorption of which vitamin? A. B2 B. B6 C. C D. B12 D . The Standards of Practice are structured to include the Standards, Rationales, Examples of Outcomes, and _____. A. Goals B. Targets C. Processes D. Indicators D . 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 https://www.stuvia.com/user/quizbit07 D. Corn syrup C . Which of the following is a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources? A. Air gap B. Backflow C. Vacuum breaker D. Cross-connection D . Studies suggest that the most serious and prevalent long-term consequences of childhood overweight is: A. dyslipidemia and glucose intolerance. B. obesity and morbidity in adulthood. C. lowered self-esteem and increased depression as an adolescent. D. excessive body weight and hormonal imbalance before puberty leading to growth plate injuries. B . The five principles of motivational interviewing are: express empathy, avoid arguments, roll with resistance, support self-efficacy, and _____. A. develop discrepancy B. listen reflectively C. demonstrate reassuring responses D. provide evaluative replies A https://www.stuvia.com/user/quizbit07 . 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. A . Consider the following scenario when the provider/client are talking. RDN "Why don't you try spinach as a choice?" Client responds by rolling her eyes. Which of the following statements from the RDN is the best example of the motivational Interviewing guiding principle "rolling with resistance"? A. "You don't like this idea." B. "You might try fresh spinach instead." C. "Maybe you can try other kinds of green leafy vegetables." D. "You've been talking about making changes, so I'm thinking this is a simple, straightforward change for you." A . The term for the study of the distribution and determinants of disease frequency is: A. meta-analysis. B. prevalence. C. incidence. D. epidemiology. D https://www.stuvia.com/user/quizbit07 . What organization creates national standards for foodservice equipment? A. CDC B. FDA C. NSF D. OSHA C . In the Cajun and Creole culture, the traiteur is the one _____. A. who provides valued health and wellness information B. who is considered the most revered member of the community C. who blesses the food before it is consumed D. who believes he or she possesses a divine gift for healing D . According to the Academy of Nutrition and Dietetics, each registered dietitian nutritionist is expected to promote public access and referral to credentialed dietetics practitioners for quality food and nutrition programs and services by A. participating in public service or other mass media efforts to educate the citizenry. B. monitoring support of food and nutrition programs and services for populations with special needs. C. participating in interdisciplinary teams efforts and referring patients in a manner consistent with HIPAA rules for use and disclosure. D. monitoring the effectiveness of referral systems and modifying them as needed to achieve desirable outcomes. D . Which ratio would be used to examine an establishment's ability to meet its long-term financial obligations and its financial leverage? https://www.stuvia.com/user/quizbit07 A. Debt to assets B. Assets to liabilities C. Debt to liabilities D. Profit to losses A . A patient with a new diagnosis of iron-deficiency anemia has been referred to the dietetics practitioner. She did not know she was anemic; however, she admits to feeling tired lately. At which stage of change is this person? A. Prepared B. Contemplative C. Precontemplative D. Maintenance C . Which of the following micronutrients should be supplemented in a patient with history of alcoholism? A. Thiamin and folic acid B. Folic acid and magnesium C. Calcium and thiamin D. Calcium and magnesium A . A pregnant woman should avoid excessive intake of which of the following nutrients? A. Vitamin A https://www.stuvia.com/user/quizbit07 B. Vitamin B-6 C. Folic acid D. Iron A . Which nutrient additive might be added to food as a natural antioxidant? A. Biotin B. Alpha-tocopherol C. Calcium carbonate D. Pantothenic acid B A food product may be labeled "made with organic ingredients" if _____% of the finished product's ingredients meet organic criteria? 70 DRVs are provided for total fat, saturated fat, cholesterol, total carbohydrate, dietary fiber, sodium, potassium, and protein. RDIs are provided for vitamins; minerals; and protein for children younger than 4 years of age and for pregnant and lactating women. 1 mg of niacin is made from https://www.stuvia.com/user/quizbit07 60 mg tryptophan Which of the following disease states may require a fluid restriction? A. Liver disease with ascites B. Chronic renal failure C. Congestive heart failure D. All of the above. All of the above Which of the following agencies oversees voluntary inspection and grading of fish and fish products? A. Department of the Treasury B. Food and Drug Administration (FDA) C. US Department of Commerce (USDC) D. US Department of Agriculture (USDA) C Q. For a food to be labeled "high in," "rich in," or an "excellent source" of a nutrient, what percentage of the Daily Value for that nutrient must be present? 10% 15% 20% 25% https://www.stuvia.com/user/quizbit07 20% According to the Centers for Disease Control and Prevention's worst-case projection made in 2010, what proportion of the US adult population will have diabetes by the year 2050? 15% 20% 30% 50% 30% The two financial statements primarily used by foodservice managers to analyze operational effectiveness are the A. inventory valuation record and budget. B. balance sheet and inventory valuation record. C. budget and income statement. D. income statement and balance sheet. D Which of the following is an appropriate method to prevent aspiration during enteral feeding? A. Use a fiber-containing formula B. Elevate the head of the bed >15° C. Place a percutaneous gastrostomy D. Place a nasojejunal tube https://www.stuvia.com/user/quizbit07 D In December 2014, the FDA approved a final rule that calorie and other nutrition labeling would be required for standard menu items offered for sale in a restaurant or similar retail food establishment that is part of a chain with _____ or more locations, doing business under the same name, and offering for sale substantially the same menu items. 5 10 20 30 20 What organization created standards for cultural competence that resulted in the 2014 publication of a monograph to inspire hospitals to integrate cultural competence as well as other patient- and family-centered care concepts? A. The Academy of Nutrition and Dietetics B. US Dept. of Education C. US Dept. of Health and Human Services D. Joint Commission on Accreditation of Healthcare Organizations D When determining presentation of items on a printed menu, considerations are taken for their position on the menu. Items you wish 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 menu design. https://www.stuvia.com/user/quizbit07 menu placement. menu psychology. menu structure. Menu psychology The most influential perception factor in a person's selection of a particular food is olfactory. mouthfeel or texture. visual. gustatory. gustatory. . According to the Joint Commission, which of the following is fundamental to cost-effective performance improvement? Safety Professional expertise Technology Employee motivation Safety Which federal agency regulates wines with less than 7% alcohol? Federal Trade Commission (FTC) US Department of Commerce (USDC) https://www.stuvia.com/user/quizbit07 Food and Drug Administration (FDA) Department of the Treasury FDA The term for the study of the distribution and determinants of disease frequency is: meta-analysis. prevalence. incidence. epidemiology. epidemiology. Q. Which "leadership powers" appear to be most important for compliance? Expert, referent Legitimate, expert Referent, reward Reward, legitimate B After reviewing the results of menu engineering, what is the best way to manage a puzzle? Remove the item from the menu. Decrease the menu item's selling price. Serve smaller portions of the menu item. Give the item top priority on the menu. https://www.stuvia.com/user/quizbit07 Decrease the menu item's selling price. Chin has written the following objective for her community nutrition program: "Women who are at least 60 years of age will perform at least 30 minutes of weight-bearing exercise three or more times per week." Which of the required components is missing from Chin's objective? Target population Time frame Action Measure of success Measure of success Q. Compared to a non-leader, which grouping of words best describes a leader? Copes with complexities, seeks to be understood, empowers Organizes, motivates, copes with complexities Seeks to be understood, perseveres, copes with change Copes with change, empowers, perseveres Copes with change, empowers, perseveres The evaluation tool that is used for effective planning and controls functions of management is called: PERT chart. MIS processing. HACCP. strategic planning. https://www.stuvia.com/user/quizbit07 PERT chart. What is the KEY element in disciplining employees? Identifying solutions to correct undesirable behavior Providing feedback Being consistent Identifying causes for unacceptable behavior Being consistent In order for a manufacturer to label a food as "healthy," it must contain <3 g fat and <120 mg cholesterol. <480 mg sodium. >2 grams of protein. >3 grams of dietary fiber. In order for a manufacturer to label a food as "healthy," it must contain <3 g fat; <1g saturated fat; <480 mg sodium; and <60 mg cholesterol. Q. Which agency enforces food safety in a restaurant? Centers for Disease Control and Prevention State or local regulatory authority Food and Drug Administration US Department of Agriculture State or local regulatory authority https://www.stuvia.com/user/quizbit07 Q. What is the minimum internal cooking temperature of shell eggs that are hot-held for service? 165°F 155°F 145°F 135°F Shell eggs that will be served immediately are cooked to 145°F, but shell eggs hot-held for service are cooked to 155°F. The primary safeguard of foodservice quality is adherence to_____. menus purchase orders specifications HACCP standards specifications For a food to be labeled "light" or "lite," how many calories can it contain? At least 25% fewer calories than the regular food Less than 5 calories One-third fewer calories than the regular food No more than 40 calories One-third fewer calories than the regular food https://www.stuvia.com/user/quizbit07 Which of the following is a main component of continuous quality improvement (CQI)? Development of new products or services Data collection Grass-roots initiatives Identification of high performing areas Data collection Which agency is responsible for reviewing safety information related to food ingredients and food packaging? Center for Food Safety and Applied Nutrition (CFSAN) International Food Information Council (IFIC) Food Safety Alliance for Packaging (FSAP) Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition (CFSAN) The loss of muscle mass that occurs with aging is termed: cachexia. sarcopenia. dystrophy. myotonia. sarcopenia. https://www.stuvia.com/user/quizbit07 Which federal department is responsible for administering and regulating the National Organic Program (NOP)? Food and Drug Administration (FDA) United States Department of Agriculture (USDA) Food Safety Alliance for Packaging (FSAP) Center for Food Safety and Applied Nutrition (CFSAN) USDA A group that is organized for the purpose of raising and spending money to elect or defeat political candidates is called a(n) political action committee. health advocacy organization. alliance. lobbying group. political action committee. What toxin is commonly linked to tuna, bonito, mackerel, and mahimahi? Histamine bacteria commonly linked to oysters from contaminated water Vibrio vulnificus https://www.stuvia.com/user/quizbit07 toxin commonly linked to barracuda, grouper, jacks, snapper. Ciguatoxin Which of the following financial terms includes accumulated depreciation? Fixed assets Owner's equity Liability Gross profit Fixed assets Which of the following government agencies is responsible for setting the quality standards for fresh fruits and vegetables, meat, dairy, and eggs? US Department of Commerce (USDC) US Department of Agriculture (USDA) US Public Health Services (USPHS) Food and Drug Administration (FDA) US Department of Agriculture (USDA) Which agency would certify that a package of potato chips labeled "organic" is, in fact, organic? Food and Drug Administration (FDA) Food Safety and Inspection Service (FSIS) US Department of Agriculture (USDA) US Department of Commerce https://www.stuvia.com/user/quizbit07 US Department of Agriculture (USDA) Which of the following would be an example of a sol? Balsamic vinaigrette Egg white meringue on a pie Turkey gravy Flan Turkey gravy What is the name of the Centers for Disease Control and Prevention's foodborne disease surveillance program? Food Code FoodNet Food Surveillance Food Break FoodNet Cultural competence has been described as a set of congruent attitudes, behaviors, and _____. policies The management functions of planning, organizing, and staffing are linked directly to transformation of inputs to outputs. https://www.stuvia.com/user/quizbit07 used to coordinate subsystems to achieve objectives. linking processes for communication and decision making. used to maximize employee satisfaction. used to coordinate subsystems to achieve objectives. Which of the following correctly identifies amylopectin? Galacturonic acid units joined by 1,6 ß linkages 1,4 α glucosidic linkages only 1,4 α glucosidic linkages in addition to 1,6 α glucosidic linkages 1,4 ß glucosidic linkages only 1,4 α glucosidic linkages in addition to 1,6 α glucosidic linkages Strategic management of a foodservice system means effectively responding to environmental threats. integrated systems thinking of internal and external events. evaluation of stakeholders and the competition. organization and environmental analysis to achieve goals organization and environmental analysis to achieve goals Which agency would regulate the manufacturing of chicken noodle soup? Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) US Department of Commerce (USDC) https://www.stuvia.com/user/quizbit07 US Public Health Service (USPHS) Food Safety and Inspection Service (FSIS) Collaborative planning sessions to gain input from all who might be affected by a new kitchen design are called charrettes conclaves commissions caucuses charrettes What is ozone used for in food processing? Freezing food Modifying atmospheric packaging Blanching vegetables Effectively disinfecting and sanitizing Effectively disinfecting and sanitizing Which agency has accepted genetically engineered foods as posing no risk to health or safety and does not require mandatory labeling of genetically modified organisms (GMO) if the food is substantially equivalent to the original in nutritional value? US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) https://www.stuvia.com/user/quizbit07 Environmental Protection Agency (EPA) Food and Drug Administration (FDA) Which agency regulates production of all canned green beans that are marketed across state lines? US Department of Agriculture (USDA) Food and Drug Administration (FDA) US Department of Commerce (USDC) Department of the Treasury Food and Drug Administration (FDA) In foodservice operations, what is the most common recycled item? Plastic Paper Cardboard Aluminum Cardboard Q. To prevent deterioration of canned sauces, which should be used? Pregelatinized starch High-amylose starch Resistant starch Cross-linked starch https://www.stuvia.com/user/quizbit07 Cross-linked starch Which of the following fats/oils have the highest smoke point, making it ideal for high heat cooking? Peanut oil Olive oil Shortening Safflower oil Safflower oil The safety and quality of meat and poultry imported to the United States is overseen by the_________. Food and Drug Administration (FDA) Food Safety and Inspections Service (FSIS) US Customs Office (USCO) US Department of Commerce (USDC) Food Safety and Inspections Service (FSIS)