RD POCKET PREP EXAM UPDATED ACTUAL QUESTIONS AND CORRECT ANSWERS

RD POCKET PREP EXAM UPDATED ACTUAL QUESTIONS
AND CORRECT ANSWERS

Question:
1. Which of the following is done to create awareness of a program through publicity?
Answer:
Promotion

Question:
2. Which of the following statements related to formulating education program objectives is true?
Answer:
Outcomes are described by educational objectives

Question:
3. Which of the following hormones stimulates hunger?
Answer:
Ghrelin

Question:
4. Which of the following contains the correct terms, in sequential order, for the 4-Es of organizing a group
education session?
Answer:
Excite, Explain, Expand, Exit

Question:
5. A nutritionist is planning a Community Nutrition Assessment. She already has some data available from
previous research over a larger region that includes the community she is interested in. She has a limited
budget and staff for the next step in the assessment. Which of the following types of Community Nutrition
Assessments would be most valuable to use next, and why?
Answer:
Focus group interview, because it can be used to expand on the available data

Question:
6. Which of the following is not part of the three steps in the model used to identify nutrient excess and
inadequacy in nutrition assessment?
Answer:
Excretion

Question:
7. Increases in ethylene gas cause which of the following in fruits and vegetables?
Answer:
Faster ripening

,Question:
8. What two things are required to identify whether a nutrient is transported via active or passive
transportation?
Answer:
The concentration gradient if energy is required

Question:
9. A chocolate bar formulated to be lower in sugar is an example of which of the following?
Answer:
Functional food

Question:
10. Using the following information, what is the total kcal and grams of protein in one serving of the
following? Two servings of a new protein shake formulation with 30 grams of carbohydrate, 24 grams of
total fat, and 360 kcal from protein.
Answer:
348kcal, 45g protein

Question:
11. Which of the following is best used to create and structure specific educational plans?
Answer:
DESIGN procedure

Question:
12. What is added to or removed from water to change its state between a solid, liquid, or gas?
Answer:
Energy

Question:
13. Which of the following is not a location where protein digestion occurs?
Answer:
Mouth

Question:
14. Which of the following is not likely to be effective in creating written materials for a nutrition
education program?
Answer:
Writing in the passive voice for instructions

Question:
15. In assessing a client for nutrition education, you ask him, "What skills do you have for cooking the
vegetables we talked about adding?" Which of the following type of determinant is this example question?
Answer:
Person-related

Question:
16. Which of the following statements is true of behavior change goals and the outcome evaluation?

, Answer:
The outcome evaluation measures the behavior change goal

Question:
17. What type of food characteristic does a universal testing machine measure?
Answer:
Texture

Question:
18. Which of the following has the purpose of helping elect candidates who support a particular group's
mission or goals?
Answer:
PAC

Question:
19. This type of food preservation uses moderate heat to kill microorganisms, but is not a long-term
storage method.
Answer:
Pasteurization

Question:
20. You are developing a nutrition class for cancer patients. The first topic of the class will be how to
select foods and meals to reduce taste and smell aversions during treatment. Which level of prevention is
represented by this topic?
Answer:
Tertiary

Question:
21. What type of evaluation assesses whether or not the participants in the program found it valuable?
Answer:
Process

Question:
22. Which of the following questions would be most motivating for a client to have answered during an
educational session?
Answer:
How will this change benefit me

Question:
23. What component of dough creates flakiness?
Answer:
Solid fat

Question:
24. What type of ingredient combination is mayonnaise?
Answer:
Emulsion