304 EXAM 1 QUESTIONS & ANSWERS
100% SOLVED
LO: What is the House of Delegates and its relationship to the dietetic profession? -
ANSWERThe HOD is a *deliberative body acting as the voice of Academy
members*. It addresses issues, seeks member input, votes on motions, and
oversees Academy bylaws.
-105 delegates, elected
parasites causing FBI: primary source of contamination, some examples - ANSWER-
fecal contamination: giardia lambia, cryptospridium parvum, cyclospora cayatenesis
-trichinella spiralis: raw pork/wild game
-toxmoplasma: undercooked, contaminated meat
2 fungi that cause FBI - ANSWER-mycotoxins: harmful chemicals produced. In nuts,
milk, grains
-Aflotoxin: type of mycotoxin, in corn, nuts, milk
what is the #1 bacteria causing FBI hospitalization and #1 causing death? -
ANSWERSalmonella
Define and identify the purpose of Standards of Professional performance (SOPP)
and the six domains of professionalism - ANSWER-SOPP: represents domains of
professionalism for RDNs in foodservice management to follow
-6 domains: quality in practice, competence and accountability, provision of services,
application of research, communication and application of knowledge, and utilization
and management of resources
LO: How are the SOPP standards applied to professional practice? - ANSWER-there
are three levels of practice: competent, proficient, and expert.
-Indicators: measurable action statements that illustrate how each standard can be
applied in practice depending on level.
-There are self assessments to identify weaknesses and help improve performance
LO: Address changes in the food industry and identify factors stimulating the
respective changes from the past to present food service. - ANSWER-need for
convenience: internet ordering, variable locations
-food selection is healthier, local produce: customer desires
-HR: diversity of employees, robots, tech and training programs, "train to retain".
Increase productivity and inclusivity
-Litigation: lawsuits for obese condition (McDonald's), foodborne illness, inaccurate
food claims
-Restaurant industry has skyrocketed: increased convenience, more financial
stability
, Describe the Family Leave Bill, Child Nutrition Reauthorization Act, and Meal
Evaluation and Labeling Act - ANSWER-Family leave: 12 weeks unpaid/year
-Child Nutrition Reauthorization Act: guidelines for reimbursable meals, universal
free lunch
-Meal Evaluation and Labeling Act: required nutrition facts for chains >20 locations
LO: Identify the similarities and differences between commercial and non-
commercial foodservice. Give examples of each. - ANSWER-Commercial FS (92%
of industry): open to public, for profit, has repeat business, work hours variable and
based on events. Goal is customer satisfaction. Ex: restaurant
-Non-commercial FS: part of an organization, usually non-profit, captive market, #
meals and work hours more established. Goal is meeting client requirements and
customer satisfaction. Ex: school, healthcare
LO: Identify and explain the driving factors behind the growth of the food industry. -
ANSWER-women in workforce, more single person households (convenience, time
aspect)
-stable economy, more interest in personal health
-Average age is increasing: elderly eat out more, more long term care facilities
-Changes in workplace: cafeterias in office buildings
LO: Explain the impact of the food industry on the American economy through sales
and as a major employer. - ANSWER-Industry is #1 retail employer
-Restaurants = cornerstone of economy, $63 billion worth
-Impacts agriculture, transportation, and manufacturing
- ~50% hire welfare recipients, jobs for disadvantaged.
LO: Identify the characteristics of the typical foodservice employee and explain the
significance of these to foodservice management and the food industry. - ANSWER-
female, under 30, single, living with 2+ other wage earners
-part time, 65% HS graduate or less, transient (65% leave within 3 years)
-Problems: constant retraining, which costs $. Possible gap in communication skills
LO: Identify 3 anticipated challenges facing employers in the food industry -
ANSWERhigh operating costs, more staffing, training and retraining staff
LO: Identify 8 trends in the foodservice industry and explain how they may be used
to address the challenges facing the industry. - ANSWER-*family value marketing*:
kids eat free
-*branding*: selling Blue Bell ice cream
-*satelliting*: selling foods (krispy creme) at another location (gas station)
-*use of technology*: online purchasing, reservations, social media
-*varied meal service and delivery*: on-site catering, self serve coffee, roomservice,
Hello Fresh, to-go
-going *green or local*
-*benchmarking*: implementing someone elses successful program (training,
automated systems)
-*meal adjustments*: simplification (canes), increase prices, have a "healthy" section
in menu
100% SOLVED
LO: What is the House of Delegates and its relationship to the dietetic profession? -
ANSWERThe HOD is a *deliberative body acting as the voice of Academy
members*. It addresses issues, seeks member input, votes on motions, and
oversees Academy bylaws.
-105 delegates, elected
parasites causing FBI: primary source of contamination, some examples - ANSWER-
fecal contamination: giardia lambia, cryptospridium parvum, cyclospora cayatenesis
-trichinella spiralis: raw pork/wild game
-toxmoplasma: undercooked, contaminated meat
2 fungi that cause FBI - ANSWER-mycotoxins: harmful chemicals produced. In nuts,
milk, grains
-Aflotoxin: type of mycotoxin, in corn, nuts, milk
what is the #1 bacteria causing FBI hospitalization and #1 causing death? -
ANSWERSalmonella
Define and identify the purpose of Standards of Professional performance (SOPP)
and the six domains of professionalism - ANSWER-SOPP: represents domains of
professionalism for RDNs in foodservice management to follow
-6 domains: quality in practice, competence and accountability, provision of services,
application of research, communication and application of knowledge, and utilization
and management of resources
LO: How are the SOPP standards applied to professional practice? - ANSWER-there
are three levels of practice: competent, proficient, and expert.
-Indicators: measurable action statements that illustrate how each standard can be
applied in practice depending on level.
-There are self assessments to identify weaknesses and help improve performance
LO: Address changes in the food industry and identify factors stimulating the
respective changes from the past to present food service. - ANSWER-need for
convenience: internet ordering, variable locations
-food selection is healthier, local produce: customer desires
-HR: diversity of employees, robots, tech and training programs, "train to retain".
Increase productivity and inclusivity
-Litigation: lawsuits for obese condition (McDonald's), foodborne illness, inaccurate
food claims
-Restaurant industry has skyrocketed: increased convenience, more financial
stability
, Describe the Family Leave Bill, Child Nutrition Reauthorization Act, and Meal
Evaluation and Labeling Act - ANSWER-Family leave: 12 weeks unpaid/year
-Child Nutrition Reauthorization Act: guidelines for reimbursable meals, universal
free lunch
-Meal Evaluation and Labeling Act: required nutrition facts for chains >20 locations
LO: Identify the similarities and differences between commercial and non-
commercial foodservice. Give examples of each. - ANSWER-Commercial FS (92%
of industry): open to public, for profit, has repeat business, work hours variable and
based on events. Goal is customer satisfaction. Ex: restaurant
-Non-commercial FS: part of an organization, usually non-profit, captive market, #
meals and work hours more established. Goal is meeting client requirements and
customer satisfaction. Ex: school, healthcare
LO: Identify and explain the driving factors behind the growth of the food industry. -
ANSWER-women in workforce, more single person households (convenience, time
aspect)
-stable economy, more interest in personal health
-Average age is increasing: elderly eat out more, more long term care facilities
-Changes in workplace: cafeterias in office buildings
LO: Explain the impact of the food industry on the American economy through sales
and as a major employer. - ANSWER-Industry is #1 retail employer
-Restaurants = cornerstone of economy, $63 billion worth
-Impacts agriculture, transportation, and manufacturing
- ~50% hire welfare recipients, jobs for disadvantaged.
LO: Identify the characteristics of the typical foodservice employee and explain the
significance of these to foodservice management and the food industry. - ANSWER-
female, under 30, single, living with 2+ other wage earners
-part time, 65% HS graduate or less, transient (65% leave within 3 years)
-Problems: constant retraining, which costs $. Possible gap in communication skills
LO: Identify 3 anticipated challenges facing employers in the food industry -
ANSWERhigh operating costs, more staffing, training and retraining staff
LO: Identify 8 trends in the foodservice industry and explain how they may be used
to address the challenges facing the industry. - ANSWER-*family value marketing*:
kids eat free
-*branding*: selling Blue Bell ice cream
-*satelliting*: selling foods (krispy creme) at another location (gas station)
-*use of technology*: online purchasing, reservations, social media
-*varied meal service and delivery*: on-site catering, self serve coffee, roomservice,
Hello Fresh, to-go
-going *green or local*
-*benchmarking*: implementing someone elses successful program (training,
automated systems)
-*meal adjustments*: simplification (canes), increase prices, have a "healthy" section
in menu
