Eat Right Prep 2
EXAM COVERAGE - Eat Right Prep 2
The Eat Right Prep 2 exam evaluates knowledge of advanced
nutrition principles, medical nutrition therapy (MNT), and applied
dietetics, building on foundational concepts from Eat Right Prep 1.
Key topics include disease-specific nutrition management, such as
for diabetes, cardiovascular disease, renal disease, gastrointestinal
disorders, and obesity, along with nutrient requirements across the
lifespan.
The exam covers meal planning, dietary assessment, counseling
techniques, and behavior change strategies, as well as food safety,
sanitation, and regulatory guidelines. Candidates are tested on
,application of evidence-based nutrition recommendations,
interpreting lab values, and designing nutrition interventions to meet
client needs.
Additional areas include nutrition support (enteral and parenteral
feeding), supplements, and functional foods, with emphasis on
clinical reasoning, patient education, and promoting optimal health
outcomes.
Q. Ingredients in a food product are listed on the label in order
according to their____?
The correct answer is B.
,
, Q. The energy needs of an infant from birth to 12 months of age
depend on the following factors except _____.
growth rate
length
weight
temperature and climate
The correct answer is B.
The current energy intake recommendation of 98 kcal/kg to 108
kcal/kg body weight for infants is based on weight, growth rate,
sleep/wake cycle, temperature and climate, physical activity,
metabolic response to food, and health status and recovery from
illness. Length is not a factor that affects energy needs.
EXAM COVERAGE - Eat Right Prep 2
The Eat Right Prep 2 exam evaluates knowledge of advanced
nutrition principles, medical nutrition therapy (MNT), and applied
dietetics, building on foundational concepts from Eat Right Prep 1.
Key topics include disease-specific nutrition management, such as
for diabetes, cardiovascular disease, renal disease, gastrointestinal
disorders, and obesity, along with nutrient requirements across the
lifespan.
The exam covers meal planning, dietary assessment, counseling
techniques, and behavior change strategies, as well as food safety,
sanitation, and regulatory guidelines. Candidates are tested on
,application of evidence-based nutrition recommendations,
interpreting lab values, and designing nutrition interventions to meet
client needs.
Additional areas include nutrition support (enteral and parenteral
feeding), supplements, and functional foods, with emphasis on
clinical reasoning, patient education, and promoting optimal health
outcomes.
Q. Ingredients in a food product are listed on the label in order
according to their____?
The correct answer is B.
,
, Q. The energy needs of an infant from birth to 12 months of age
depend on the following factors except _____.
growth rate
length
weight
temperature and climate
The correct answer is B.
The current energy intake recommendation of 98 kcal/kg to 108
kcal/kg body weight for infants is based on weight, growth rate,
sleep/wake cycle, temperature and climate, physical activity,
metabolic response to food, and health status and recovery from
illness. Length is not a factor that affects energy needs.
