RDN Exam: Principles of Dietetics (eatrightPREP) Questions with correct Answers 2023

RDN Exam: Principles of Dietetics (eatrightPREP) Questions with correct Answers 2023 The tricarboxylic cycle begins with the conversion of pyruvate to Acetyl CoA Q. Which of the following questions would be appropriate for the dietetics practitioner to ask when hiring a new food production worker? A. "Do you have any health problems or disabilities?" B. "Do you have child-care arrangements so that you can work the early morning shift?" C. "Are you married?" D. "Why do you want to work for us?" The correct answer is D. It is illegal to ask personal questions about health, living arrangements, or marital or family status. The questions presented in options A, B, and C may be considered discriminatory. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008. Q. Leading questions are thought to be inappropriate because they_____. A. are time consuming. B. reveal the bias of the interviewer. C. supply unneeded information. D. misdirect the interviewee as to what information is desired. The correct answer is B. Leading questions are thought to be inappropriate because they reveal the bias of the interviewer. They suggest that the interviewer is seeking certain answers or is expecting that answers be given in a certain way. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Lippincott, Williams & Wilkins; 2008. Q. Which of the following is not a quality measure of eggs? A. Yolk appearance B. Albumen appearance C. Ounces per egg D. Shell appearance The correct answer is C. Interior egg quality is based on air cell size, albumen quality, yolk quality, and the presence of blood or meat spots. Shell quality is determined by stain, adhering dirt or foreign material, egg shape, shell texture, ridge, and shell thickness. Weight per egg is not a consideration. Food and Agriculture Organization of the United Nations. Egg Marketing. Chapter 2: Marketing Quality Eggs. Available at: Q. Which FDA class of recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature? Class I Class II Class III Class IV The correct answer is B. FDA class II recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature. (Class II USDA recalls involves a potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food.) Cunningham E J. How is a food product recalled? J Am Diet Assoc. 2009; 109(8): 1488. Q. Which of the following phrases is the best example of how a dietetics practitioner should reiterate to the client information about his or her dietary intake of calcium? A. "The amount of calcium you eat is low." B. "Your dietary intake of calcium increases your risk for developing osteoporosis." C. "You eat one serving of a calcium-rich food each day and the experts tell us to eat three." D. "People who eat one serving of a calcium-rich food each day are at an increased risk for osteoporosis." The correct answer is D. Making a general response is less accusatory. This response shows that, in general, all individuals with limited calcium intake—not just the client—are at increased risk. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 5th ed. Belmont, CA: Wadsworth; 2009:544. Q. Medical anthropologists have developed Exploratory Models that address five major concerns about an illness episode. These models address: etiology, time and mode of onset of symptoms, course of sickness, treatment, and ___. A. exposure pattern. B. family history. C. pathophysiology. D. emotional response. The correct answer is C. Exploratory models also include pathophysiology that allows one to understand the changes associated with or resulting from diseases. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012. Q. The LEARN guidelines provide a framework that dietetics practitioners can use to convey a culturally sensitive treatment plan. The "A" in LEARN stands for _____. A. Acknowledge B. Assess C. Access D. Alternatives The correct answer is A. "Acknowledge" is represented by the "A" in the "LEARN" guidelines regarding culturally appropriate intervention strategy. The strategy allows practitioners to acknowledge and discuss differences and similarities during the treatment plan process. Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston, MA: Cengage; 2012. Q. The Standards of Professional _____ for dietetics professionals describes in general terms a competent level of behavior in the professional role. A. Practice B. Performance C. Preparation D. Proficiency The correct answer is B. The Standards of Professional Performance describe competency levels of professional behavior by an individual. They specifically describe the performance of dietetics practitioners. The Academy Quality Management Committee and Scope of Practice Subcommittee of the Quality Management Committee. Academy of Nutrition and Dietetics Revised 2012 Standards of Practice and Standards of Professional Performance for Registered Dietitians. J Acad Nutr Diet. 2013;113(6):S29-S45. Q. Evidence-based medicine (EBM) involves grading evidence to support clinical guidelines and guide practice recommendations. Which of the following statements is valid regarding the Academy of Nutrition and Dietetics' system? A. Grade I indicates strong evidence to support a recommendation. B. Grade I indicates minimal evidence to support a recommendation. C. Grade I indicates expert opinion to support a recommendation. D. Grade I indicates fair evidence to support a recommendation. The correct answer is A. Grade I is the highest rating that is given for supporting evidence in research. It is indicated when there is strong supporting evidence for EBM. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:153. Q. According to the Uniform Requirements for Manuscripts Submitted to Biomedical Journals, to be designated as an author, one must have made substantial contributions to A. design or analysis and interpretation of the data. B. selection and assignment of the subjects. C. acquisition of funding and administration of the department. D. general supervision of the research group. The correct answer is A. A designated author should be involved in all aspects of the research from the design of the study to the interpretation of the data (results). Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:35. Q. Which of the following is more characteristic of quantitative research than of qualitative research? A. Nonstatistical analysis B. Random sampling C. Smaller sample size D. Context-rich data The correct answer is B. Quantitative research involves statistical analysis and usually involves large sample sizes and random sampling. Context-rich data, smaller sample size, and nonstatistical analysis are characteristics of qualitative research. Monsen ER. Research: Successful Approaches. 3rd ed. Chicago: ADA; 2008:71. Q. One of a teacher's functions in andragogy is to_____. A. serve as a role model B. structure content C. serve as facilitator D. arrange for reinforcement The correct answer is C. In practical terms, andragogy means that instruction for adults needs to focus more on the process and less on the content being taught. Strategies such as case studies, role playing, simulations, and self-evaluation are most useful. Instructors adopt a role of facilitator or resource rather than lecturer or grader. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:221. Q. To lower LDL cholesterol, the Academy's Evidence Analysis Library recommends which level of daily plant sterol consumption? A. 2-3 mg/day B. 4-5 mg/day C. 6-8 mg/day D. 10-12 mg/day The correct answer is A. EAL (2008) recommends 2mg to 3mg daily to reduce total cholesterol by 4% to 11% and LDL concentration by 7% to 15%. Academy of Nutrition and Dietetics Evidence Analysis Library. Available at: Q. Which of the following is the recommended amount of caffeine for healthy children aged 5 to 12? 10 mg/kg 1 mg/kg 3 mg/kg 5 mg/kg The correct answer is C. Children should not exceed ~100 mg caffeine. As children increasingly consume energy beverages, which are typically packaged in 12 oz or 20 oz containers, their caffeine intake could exceed 400 mg. Such high caffeine intakes are unsafe for children. Seifert SM, Schaechter JL, Hershorin ER, Lipshultz SE. Health effects of energy drinks on children, adolescents, and young adults. Pediatrics. 2011;127:511-528. Q. Which of the following is an example of a physiological change typically associated with aging? Ability to smell and taste decreases. Fat mass decreases. Secretion of gastric juice increases. Blood pressure decreases. The correct answer is A. Aging typically results in decreases in many system functions, including appetite; blood pressure and fat mass often increase as a person ages. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Belmont, CA: Wadsworth Cengage Learning: 2013:624. Q. No more than _________ of the National School Lunch Program (NSLP) weekly requirement for servings of fruit may be met by pasteurized full-strength, 100% fruit juice. one-quarter one-third one-half three-quarters The correct answer is C. NSLP standards specify that the requirement for fruit can be met with not more than 50% of the required servings from fruit juice. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013. Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz. Incorrect Correct answerYour answer A B C D Continue Difficulty Level: Expert Q. Using food-based menu planning, the required portion size for meat/meat alternate served in a reimbursable lunch to students in grades 9 through 12 must be 1 oz. 2 oz. 3 oz. 4 oz. Solution: The correct answer is B. Schools must offer 2 oz or equivalent of meat/meat alternate to students in grades 9 through 12. Stretch T, Wilson K. NFSMI Meal Pattern Training Instructors Manual. National Food Service Management Institute, University of Mississippi; 2013. Q. The dietetics professional has developed a weight-loss program that includes encouraging participants to reward themselves with treats such as new clothes, going to a movie, or spending more time in a favorite pastime after they have lost 5 pounds. The learning theory being applied is______. behavioral social learning cognitive humanism The correct answer is A. Learning is a relatively permanent change in behavior with behavior encompassing both observable activity and internal processes such as thinking, attitudes, and emotions. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:221. Q. Which of the following verbs is the best choice when writing a performance objective? Know Appreciate Recommend Understand The correct answer is C. Performance must be measurable. Of all the options listed, "recommend" is the only activity that can be quantitatively measured. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:244. Q. Which of the following is the best example of a statement that reflects the components expected of an objective? Students enrolled in basic nutrition will score passing grades on all class quizzes this semester if they study prior to taking each quiz. Given the appropriate recipe, the cook will know how to prepare the quantity of beef stroganoff needed to serve 100 people within 24 hours. Individuals with diabetes will like the foods that they sample in their class for new diabetics. After watching the video, the tray line workers will portion foods carefully. The correct answer is B. Objectives need to be specific, measurable, attainable, relevant, and time bound. Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed. Baltimore, MD: Williams & Wilkins; 2008:244. Q. Excessive intake of phytates and oxalates can interfere with the absorption of cholesterol. minerals. vitamins. fiber. The correct answer is B. Mineral bioavailability can be greatly affected by nonmineral substances in the diet. Components of fiber, especially phytate in grain fiber, can limit absorption of some minerals by binding them. Oxalates (oxalic acid) can depress the absorption of certain minerals present in food. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012. Q. Canned corn has more sodium and less potassium than fresh corn. This is the result of processing. enrichment. fortification. disassociation. The correct answer is A. Some nutrients are lost during the heating process and salt may be used to enhance flavor in canned foods. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012. Q. One part of the brain that is critical to regulating hunger and satiety is the cerebral cortex. cerebellum. hypothalamus. medulla. The correct answer is C. The hypothalamus produces hormones that control body temperature, hunger, moods, sleep, thirst, and sex drive. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. Body mass index (BMI) is a better indicator of obesity than body weight because BMI is the ratio of height to weight the ratio of weight to height determined by indirect calorimetry determined by direct calorimetry The correct answer is B. BMI is calculated using weight (kg)/height (m2). BMI is based on the ratio of a person's weight to height and has been shown to be a reliable indicator of body fatness. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. Choose the statement that best describes the function of copper. It is involved in taste perception. It is a component of the thyroid hormone. It is necessary for the formation of hemoglobin. It enhances insulin activity. The correct answer is C. Copper helps the body make hemoglobin; serves as a part of many body enzymes; helps the body develop connective tissue, myelin, and melanin; and helps the body produce energy in the cells. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012. Q. Which of the following is an example of a positive correlation? "The amount of weight gained by pregnant women during the first trimester has been found to decrease as the number of episodes of nausea and vomiting increase." "The incidence of type 2 diabetes mellitus increases as central adiposity increases." "Consuming calories in excess of those needed results in an increase in generalized adiposity." "Blood pressure in certain genetic groups appears to decrease as the consumption of dietary sodium is reduced." The correct answer is B. Direct correlation is a statistical relation between two or more variables such that systematic changes in the value of one variable are accompanied by systematic changes in the other. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. As the pH of a glass of orange juice decreases, it becomes _____. hydrophobic hydrophilic more acidic more basic The correct answer is C. As the pH value decreases, the acidity increases. When the pH value is 7, it is neutral. When it is more than 7, it shifts to alkaline (basic) nature. When it is less than 7, it will be acidic. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. Pyridoxine is another name for ___________. vitamin C vitamin B1 vitamin B12 vitamin B6 The correct answer is D. Vitamin C is also know as ascorbic acid. Vitamin B1 is another name for thiamin. Vitamin B12 is another name for cobalamin. Vitamin B6 is another name for pyridoxine. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012. Q. What is the requirement to label a food "fat free"? 0 grams of saturated fat per serving <0.5 grams total fat per serving <3 grams total fat per serving 100% less fat than in the comparable product The correct answer is B. Due to rounding, a food with less than 0.5 g fat is considered fat free. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015. Q. Which vitamin enhances iron absorption? Vitamin A Vitamin B2 Vitamin C Vitamin D The correct answer is C. Iron is only absorbed in an acid medium. Absorption is enhanced by ascorbic acid (vitamin C). Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015. Q. The reaction H2 --> 2H+ + 2e- represents: redox. reduction. oxidation. oxygenation. The correct answer is C. H2 --> 2 e- + 2H+ (oxidation) 1/2 O2 + 2 e- + 2H+ --> H2O (reduction) McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. The breakdown of fatty acids to yield acetyl-CoA is called glycolysis. lipolysis. ketogenesis. beta-oxidation. The correct answer is D. Fatty acid catabolism involve three stages. The first stage of fatty acid catabolism is beta-oxidation. The second stage is acetyl coA oxidation to carbon dioxide. The third stage is electron transfer from electron carriers to the electron transfer chain. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. Which of the following gastrointestinal hormones has the effect of increasing appetite? Cholecystokinin Ghrelin Enterostatin Peripheral hormone peptide YY The correct answer is B. Ghrelin is a gastrointestinal hormone produced by epithelial cells lining the fundus of the stomach; it appears to be a stimulant for appetite and feeding. It is also a strong stimulant of growth hormone secretion from the anterior pituitary. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. Which of the components of total energy expenditure accounts for the largest percentage of total energy expenditure? Thermic effect of food Physical activity Nonexercise activity thermogenesis Basal metabolism The correct answer is D. The largest percentage of total energy expenditure is basal metabolic rate, or BMR, and the closely related resting metabolic rate. BMR can range from 45% for people with a physically active lifestyle to 70% for those who are sedentary. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Boston, MA: Cengage; 2012. Q. Two fats that are high in saturated fat and solid at room temperature include coconut oil and safflower oil. corn oil and palm kernel oil. soybean oil and palm oil. coconut oil and palm kernel oil. The correct answer is D. Coconut oil is 91% saturated fat, palm oil is 51% saturated fat, soybean oil is 15% saturated fat, corn oil is 13% saturated fat, and safflower oil is 10% saturated fat. Institute of Medicine. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: National Academies Press, 2006:122-139. Available at: Q. Which of the following oils is an adequate source of medium-chain triglycerides (MCT)? Corn oil Coconut oil Safflower oil Soybean oil The correct answer is B. MCT is a type of dietary fat shown to offer a range of health benefits. MCT is found naturally in coconut oil and palm kernel oil. Boullata J, Carney LN, Guenter P. A.S.P.E.N. Enteral Nutrition Handbook. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2010:100.