EAT RIGHT PREP EXAM- RD QUESTIONS & ANSWERS
Of the following, which is the type of skill that must develop within and be nurtured in
both the personal and professional life of a manager?
A. Hard
B. Soft
C. Networking
D. Communication - Answers-The correct answer is B.
Hard skills can be taught. Soft skills must develop and be nurtured within our personal
and professional lives.
Gould RA, Canter DD. Management matters. J Am Diet Assoc. 2008;108(11):1834-
1836.
What are transitional foods?
A. Foods that do not freeze well
B. Foods that change texture in the mouth
C. Foods prescribed once enteral nutrition is discontinued
D. Foods prescribed in the final diet progression stage after bariatric surgery - Answers-
The correct answer is B.
"Transitional foods" are substances that change quickly to become easier to chew or
swallow with added moisture (eg, water or saliva) or a change in temperature. Frozen
desserts such as ice cream, sherbet, malts, frozen yogurt and some potato chips are
considered transitional foods.
Reference: International Dysphagia Diet Standardisation Initiative. What are transitional
foods? Accessed September 22, 2019.
Glycogenolysis is the breakdown of glycogen into glucose that occurs in the cells of the
_____.
A. stomach and small intestine
B. liver and muscle
C. kidney and brain
small intestine and kidney - Answers-The correct answer is B.
Glycogenolysis is the process by which glycogen, the primary carbohydrate stored in
the liver and muscle cells of animals, is broken down into glucose to provide immediate
energy and to maintain blood glucose levels during fasting. Glycogenolysis occurs
primarily in the liver.
McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed.
Boston, MA: Cengage; 2012
Which agency would regulate the manufacture of canned chicken breast?
A. Food Safety and Inspection Service (FSIS)
B. Food and Drug Administration (FDA)
,C. US Department of Agriculture (USDA)
D. US Public Health Service (USPHS) - Answers-The correct answer is A.
The FSIS is responsible for the inspection of canned products that contain at least 2%
cooked meat or poultry.
Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA:
Cengage; 2014.
What is the upper limit of fat, in grams, that should be consumed by a healthy person
requiring 2,500 kcal per day?
A. 875
B. 97
C. 218
D. 71 - Answers-The correct answer is B.
Fat should be 35% or less of energy. 2500 kcal x 0.35 = 875 kcal from fat; 875 kcal from
fat ÷ 9 kcal/g fat = 97 g fat
Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Which of the following is a characteristic typically associated with the discussion method
of teaching?
A. Helps learners master higher-level cognitive objectives
B. Appeals to several of the learner's senses simultaneously
C. Works well for accomplishing objectives in the psychomotor domain
D. Provides the instructor with more control of the teaching-learning situation than most
other methods - Answers-The correct answer is A.
The cognitive domain involves knowledge and the development of intellectual skills.
This includes the recall or recognition of specific facts, procedural patterns, and
concepts that serve in the development of intellectual abilities and skills.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th
ed. Baltimore, MD: Williams & Wilkins; 2008:262-264.
How many kilocalories per ounce does a standard infant formula provide?
A. 20
B. 22
C. 25
D. 28 - Answers-The correct answer is A.
A standard infant formula contains 20 kcal/oz. Higher-concentrated formulas are
appropriate for preterm infants or for those with specific diseases.
American Academy of Pediatrics. Pediatric Nutrition Handbook. 7th ed. Elk Grove
Village, IL: American Academy of Pediatrics; 2013.
In the Campinha-Bacote Model, cultural competence originates in the _____.
,A. individual
B. family
C. community
D. society - Answers-The correct answer is A.
According to the Campinha-Bacote model, culture competence originates in the
individual.
Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: xiv-xvii.
What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time?
A. Exponential smoothing
B. Moving average
C. Linear regression
D. Both A and B - Answers-The correct answer is D.
According to Gregoire and Spears, "The frequently used time series forecasting model
involves the assumption that actual occurrences follow an identifiable pattern over time."
Options A and B are examples of times series models.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:173.
Using the following figures, calculate the break-even point for The Green Café: Fixed
costs = $52,000; variable costs = $85,000; total sales = $210,000.
A. $86,666.66
B. $113,333.33
C. $130,000.00
D. $473,000.00 - Answers-The correct answer is A.
Break-even point in sales = Fixed costs/Contribution margin ratio
Contribution margin ratio = Contribution margin/Total sales
Contribution margin = Total sales - Variable costs
To figure out the break-even point in this question:
1. Determine contribution margin
$210,000- $85,000= $125,000
2. Determine contribution ratio
$125,000/$210,000=.595
Round this figure to .60
3. Determine break-even point
$52,000/.60=$86,666.66
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz
boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs
1 lb. What is the recipe cost for tapioca?
, A. $2.33
B. $4.07
C. $5.24
D. $6.98 - Answers-The correct answer is B.
One case of tapioca contains 12 8 oz boxes for a total of 6 lb (12 boxes x 0.5 lb = 6 lb).
To calculate the price per pound, divide the total cost of the case $41.88 by 6 lb to get
$6.98 per lb. Then you will find the price per cup knowing that 3 cups of tapioca weighs
1 lb. To get the price per cup, divide $6.98 by 3 cups to get $2.33 per cup. Finally, to get
the price for 1¾ cups, multiply $2.33 per cup by 1.75 to get $4.07.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
What name is given to the purchasing document that is completed by the buyer and
given to the supplier?
A. FOB origin
B. Purchase requisition
C. Invoice
D. Purchase order - Answers-The correct answer is D.
A purchase order is completed by the buyer and lists the items to be purchased from the
supplier. After the items are received, the supplier gives the buyer an invoice to request
payment. A purchase requisition is an internal form used by a foodservice manager to
request items from the purchasing manager or department within his or her facility. FOB
origin means that the buyer takes ownership at the seller's location.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Upon quarterly audit, the accountant found an error: The beginning inventory for the
month of January was overstated. How would this affect the cost of goods sold (COGS)
and net income for the month of January?
A. The COGS for January would be more than it actually was, and the net income would
be less than it actually was.
B. The COGS for January would be less than it actually was, and the net income would
be less than it actually was.
C. The COGS for January would be more than it actually was, and the net income
would be more than it actually was.
D. The COGS for January would not be affected, and the net income for February would
be less than it actually was. - Answers-The correct answer is A.
Beginning inventory serves as the basis for calculations of cost of goods purchased to
meet production needs, the resulting cost of goods sold, and, consequently, the net
income of the facility. Beginning with an overstated figure will appear as if the cost of
goods sold was higher (adding the higher beginning inventory figure to the actual
purchases made to meet production needs). This will also result in the appearance that
it cost more to produce what was sold and therefore net income was lower.
Of the following, which is the type of skill that must develop within and be nurtured in
both the personal and professional life of a manager?
A. Hard
B. Soft
C. Networking
D. Communication - Answers-The correct answer is B.
Hard skills can be taught. Soft skills must develop and be nurtured within our personal
and professional lives.
Gould RA, Canter DD. Management matters. J Am Diet Assoc. 2008;108(11):1834-
1836.
What are transitional foods?
A. Foods that do not freeze well
B. Foods that change texture in the mouth
C. Foods prescribed once enteral nutrition is discontinued
D. Foods prescribed in the final diet progression stage after bariatric surgery - Answers-
The correct answer is B.
"Transitional foods" are substances that change quickly to become easier to chew or
swallow with added moisture (eg, water or saliva) or a change in temperature. Frozen
desserts such as ice cream, sherbet, malts, frozen yogurt and some potato chips are
considered transitional foods.
Reference: International Dysphagia Diet Standardisation Initiative. What are transitional
foods? Accessed September 22, 2019.
Glycogenolysis is the breakdown of glycogen into glucose that occurs in the cells of the
_____.
A. stomach and small intestine
B. liver and muscle
C. kidney and brain
small intestine and kidney - Answers-The correct answer is B.
Glycogenolysis is the process by which glycogen, the primary carbohydrate stored in
the liver and muscle cells of animals, is broken down into glucose to provide immediate
energy and to maintain blood glucose levels during fasting. Glycogenolysis occurs
primarily in the liver.
McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed.
Boston, MA: Cengage; 2012
Which agency would regulate the manufacture of canned chicken breast?
A. Food Safety and Inspection Service (FSIS)
B. Food and Drug Administration (FDA)
,C. US Department of Agriculture (USDA)
D. US Public Health Service (USPHS) - Answers-The correct answer is A.
The FSIS is responsible for the inspection of canned products that contain at least 2%
cooked meat or poultry.
Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA:
Cengage; 2014.
What is the upper limit of fat, in grams, that should be consumed by a healthy person
requiring 2,500 kcal per day?
A. 875
B. 97
C. 218
D. 71 - Answers-The correct answer is B.
Fat should be 35% or less of energy. 2500 kcal x 0.35 = 875 kcal from fat; 875 kcal from
fat ÷ 9 kcal/g fat = 97 g fat
Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.
Which of the following is a characteristic typically associated with the discussion method
of teaching?
A. Helps learners master higher-level cognitive objectives
B. Appeals to several of the learner's senses simultaneously
C. Works well for accomplishing objectives in the psychomotor domain
D. Provides the instructor with more control of the teaching-learning situation than most
other methods - Answers-The correct answer is A.
The cognitive domain involves knowledge and the development of intellectual skills.
This includes the recall or recognition of specific facts, procedural patterns, and
concepts that serve in the development of intellectual abilities and skills.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th
ed. Baltimore, MD: Williams & Wilkins; 2008:262-264.
How many kilocalories per ounce does a standard infant formula provide?
A. 20
B. 22
C. 25
D. 28 - Answers-The correct answer is A.
A standard infant formula contains 20 kcal/oz. Higher-concentrated formulas are
appropriate for preterm infants or for those with specific diseases.
American Academy of Pediatrics. Pediatric Nutrition Handbook. 7th ed. Elk Grove
Village, IL: American Academy of Pediatrics; 2013.
In the Campinha-Bacote Model, cultural competence originates in the _____.
,A. individual
B. family
C. community
D. society - Answers-The correct answer is A.
According to the Campinha-Bacote model, culture competence originates in the
individual.
Goody CM, Drago L, eds. Cultural Food Practices. Chicago: ADA; 2010: xiv-xvii.
What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time?
A. Exponential smoothing
B. Moving average
C. Linear regression
D. Both A and B - Answers-The correct answer is D.
According to Gregoire and Spears, "The frequently used time series forecasting model
involves the assumption that actual occurrences follow an identifiable pattern over time."
Options A and B are examples of times series models.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:173.
Using the following figures, calculate the break-even point for The Green Café: Fixed
costs = $52,000; variable costs = $85,000; total sales = $210,000.
A. $86,666.66
B. $113,333.33
C. $130,000.00
D. $473,000.00 - Answers-The correct answer is A.
Break-even point in sales = Fixed costs/Contribution margin ratio
Contribution margin ratio = Contribution margin/Total sales
Contribution margin = Total sales - Variable costs
To figure out the break-even point in this question:
1. Determine contribution margin
$210,000- $85,000= $125,000
2. Determine contribution ratio
$125,000/$210,000=.595
Round this figure to .60
3. Determine break-even point
$52,000/.60=$86,666.66
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz
boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs
1 lb. What is the recipe cost for tapioca?
, A. $2.33
B. $4.07
C. $5.24
D. $6.98 - Answers-The correct answer is B.
One case of tapioca contains 12 8 oz boxes for a total of 6 lb (12 boxes x 0.5 lb = 6 lb).
To calculate the price per pound, divide the total cost of the case $41.88 by 6 lb to get
$6.98 per lb. Then you will find the price per cup knowing that 3 cups of tapioca weighs
1 lb. To get the price per cup, divide $6.98 by 3 cups to get $2.33 per cup. Finally, to get
the price for 1¾ cups, multiply $2.33 per cup by 1.75 to get $4.07.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
What name is given to the purchasing document that is completed by the buyer and
given to the supplier?
A. FOB origin
B. Purchase requisition
C. Invoice
D. Purchase order - Answers-The correct answer is D.
A purchase order is completed by the buyer and lists the items to be purchased from the
supplier. After the items are received, the supplier gives the buyer an invoice to request
payment. A purchase requisition is an internal form used by a foodservice manager to
request items from the purchasing manager or department within his or her facility. FOB
origin means that the buyer takes ownership at the seller's location.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Upon quarterly audit, the accountant found an error: The beginning inventory for the
month of January was overstated. How would this affect the cost of goods sold (COGS)
and net income for the month of January?
A. The COGS for January would be more than it actually was, and the net income would
be less than it actually was.
B. The COGS for January would be less than it actually was, and the net income would
be less than it actually was.
C. The COGS for January would be more than it actually was, and the net income
would be more than it actually was.
D. The COGS for January would not be affected, and the net income for February would
be less than it actually was. - Answers-The correct answer is A.
Beginning inventory serves as the basis for calculations of cost of goods purchased to
meet production needs, the resulting cost of goods sold, and, consequently, the net
income of the facility. Beginning with an overstated figure will appear as if the cost of
goods sold was higher (adding the higher beginning inventory figure to the actual
purchases made to meet production needs). This will also result in the appearance that
it cost more to produce what was sold and therefore net income was lower.
