Eat Right Prep #1 Practice Exam
Questions and Answers 100% Pass
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?
Katelyn Whitman, All Rights Reserved © 2025 1
,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
. 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
Katelyn Whitman, All Rights Reserved © 2025 2
,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.
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
Katelyn Whitman, All Rights Reserved © 2025 3
, 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
. 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.
Katelyn Whitman, All Rights Reserved © 2025 4
Questions and Answers 100% Pass
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?
Katelyn Whitman, All Rights Reserved © 2025 1
,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
. 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
Katelyn Whitman, All Rights Reserved © 2025 2
,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.
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
Katelyn Whitman, All Rights Reserved © 2025 3
, 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
. 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.
Katelyn Whitman, All Rights Reserved © 2025 4
