EAT RIGHT PREP
EXAM COVERAGE - Eat Right Prep
The Eat Right Prep exam evaluates foundational and applied
knowledge in nutrition science, dietetics, and health promotion. Key
topics include macronutrients and micronutrients, digestion and
metabolism, energy balance, and nutritional needs across the
lifespan.
The exam covers dietary guidelines, food groups, portion control,
meal planning, and nutrition assessment, along with food safety,
sanitation, and basic clinical nutrition concepts. Candidates are
tested on client education, healthy lifestyle promotion, and
application of evidence-based nutrition principles.
,Which of the following is a characteristic typically associated with
the discussion method of teaching?
-helps learners master higher-level cognitive objectives
-appeals to several of the learner's senses simultaneously
-works well for accomplishing objectives in the psychomotor
domain
-provides the instructor with more control of the teaching-learning
situation than most other methods
Helps learners master higher-level cognitive objectives
,What are transitional foods?
-foods that do not freeze well
-foods that change texture in the mouth
-foods prescribed once EN is discontinued
-foods prescribed in the final diet progression stage after bariatric
surgery
Foods that change texture in the mouth
, Glycogenolysis is the breakdown of glycogen into glucose that
occurs in the cells of the __________.
-stomach & SI
-liver & muscle
-kidney & brain
-SI & kidney
Liver & muscle
EXAM COVERAGE - Eat Right Prep
The Eat Right Prep exam evaluates foundational and applied
knowledge in nutrition science, dietetics, and health promotion. Key
topics include macronutrients and micronutrients, digestion and
metabolism, energy balance, and nutritional needs across the
lifespan.
The exam covers dietary guidelines, food groups, portion control,
meal planning, and nutrition assessment, along with food safety,
sanitation, and basic clinical nutrition concepts. Candidates are
tested on client education, healthy lifestyle promotion, and
application of evidence-based nutrition principles.
,Which of the following is a characteristic typically associated with
the discussion method of teaching?
-helps learners master higher-level cognitive objectives
-appeals to several of the learner's senses simultaneously
-works well for accomplishing objectives in the psychomotor
domain
-provides the instructor with more control of the teaching-learning
situation than most other methods
Helps learners master higher-level cognitive objectives
,What are transitional foods?
-foods that do not freeze well
-foods that change texture in the mouth
-foods prescribed once EN is discontinued
-foods prescribed in the final diet progression stage after bariatric
surgery
Foods that change texture in the mouth
, Glycogenolysis is the breakdown of glycogen into glucose that
occurs in the cells of the __________.
-stomach & SI
-liver & muscle
-kidney & brain
-SI & kidney
Liver & muscle
