Eat Right Prep CDR Practice Questions
and Answers
Which of the following is considered a benefit of genetically modified foods?
A. they reduce allergens
B. they are easily identifiable by special labeling
C. they have been proven to have no harmful effects
D. they enhance taste and quality - ANSWER-D. they enhance taste and quality
An elevated homocysteine level could be an indicator of which vitamin deficiency?
A. Vitamin A
B. Vitamin C
C. Biotin
D. Folate - ANSWER-D. folate
A role of folate in the body is to breakdown homocysteine.
Which of the following statements best describes the similarities between the Special
Supplemental Nutrition Program for Women, Infants, and Children (WIC) and the
Supplemental Nutrition Assistance Program (SNAP)?
A. Both programs are regulated by the USDA, provide referrals to health care and other
social services providers, and are entitlement programs
B. Both programs are regulated by the USDA, contain income eligibility guidelines, and
are entitlement programs
C. both programs are regulated by the USDA, contain income eligibility guidelines, are
entitlement programs, and recipients must have a documented medical or nutritional
risk
D. Both programs are regulated by the USDA and contain income eligibility guidelines -
ANSWER-D. Both programs are regulated by the USDA and contain income eligibility
guidelines
** WIC is NOT an entitlement program, SNAP eligibility isn't based on nutritional risk,
instead it is based on family income
Which preservative is often used as fungicide and m old preventative in bakery
products?
,A. calcium propionate
B. Calcium carbonate
C. calcium silicate
D. Calcium alginate - ANSWER-A. calcium propionate
This preservative helps to keep bread and baked goods from spoiling by preventing
mold and bacterial growth.
What causes syneresis?
A. Dextrinization
B. Retrogradation
C. Cold pressing
D. gelatinization - ANSWER-B. Retrogradation
This is a reaction that takes place in gelatinized starch when the amylose and
amylopectin chains realign themselves, causing the liquid to gel
What is the term for the loss of muscle mass that occurs with aging/
A. Cachexia
B. Sarcopenia
C. Dystrophy
D. Myotonia - ANSWER-B. Sarcopenia
Sarcopenia - loss of muscle mass, cachexia - wasting
dystrophy - defective nutrition and metabolism
myotonia - muscle spasms
What name is given to standard methods of accounting and presentation of financial
statements that provide comparability of financial data within an industry?
A. Public Accounting
B. Internal Auditing
C. uniform systems of accounts
D. cost accounting - ANSWER-C. uniform systems of accounts
Which of the following illnesses is most commonly linked to raw meat, unpasteurized
dairy products, and ready-to-eat foods such as hot dogs, deli meats, and soft cheeses?
A. bacillus cereus
B. Clostridium botulinum
C. clostridium perfringens
D. listeria monocytogenes - ANSWER-D. listeria monocytogenes
, Which of the following is an emulsifier manufactured by splitting a fatty acid off
triacylglycerol molecules and is useful in frozen desserts/
A. lecithin
B. EDTA (ethylenediaminetetraacetic acid)
C. Diglycerides
D. Glycerol - ANSWER-C. diglycerides
Diglycerides are emulsifiers that are used in products like frozen desserts, margarine,
and shortening to improve texture, stability, volume, softness, homogenization, and
shelf life.
Which products use "US Fancy" as a quality designation?
A. Processed cheese products
B. milk and dairy products
C. eggs
D. fruits and veggies - ANSWER-D. fruits and veggies
"US Fancy" is a premium quality designator for fruits and vegetables. These are more of
uniform shape and have fewer defects than US No 1.
Which of the following is the best way to manage a menu item that is popular but not
profitable?
A. Remove the item from the menu
B. decrease the menu item's selling price
C. Serve smaller portions of the menu item
D. give the item top priority on the menu - ANSWER-C. Serve smaller portions of the
menu item
Which of the following questions would be asked during a screening for malnutrition?
A. What medications are you currently taking?
B. Have you recently lost weight without trying?
C. What is your typical week in terms of physical activity?
D. How many alcoholic beverages do you drink in an average week/ - ANSWER-B.
Have you recently lost weight without trying?
This is the most appropriate question during a nutrition screening. The other questions
are more appropriate during a nutrition assessment.
Which health sciences database is the most expansive and most practical for accessing
original nutrition research?
A. PubMed
and Answers
Which of the following is considered a benefit of genetically modified foods?
A. they reduce allergens
B. they are easily identifiable by special labeling
C. they have been proven to have no harmful effects
D. they enhance taste and quality - ANSWER-D. they enhance taste and quality
An elevated homocysteine level could be an indicator of which vitamin deficiency?
A. Vitamin A
B. Vitamin C
C. Biotin
D. Folate - ANSWER-D. folate
A role of folate in the body is to breakdown homocysteine.
Which of the following statements best describes the similarities between the Special
Supplemental Nutrition Program for Women, Infants, and Children (WIC) and the
Supplemental Nutrition Assistance Program (SNAP)?
A. Both programs are regulated by the USDA, provide referrals to health care and other
social services providers, and are entitlement programs
B. Both programs are regulated by the USDA, contain income eligibility guidelines, and
are entitlement programs
C. both programs are regulated by the USDA, contain income eligibility guidelines, are
entitlement programs, and recipients must have a documented medical or nutritional
risk
D. Both programs are regulated by the USDA and contain income eligibility guidelines -
ANSWER-D. Both programs are regulated by the USDA and contain income eligibility
guidelines
** WIC is NOT an entitlement program, SNAP eligibility isn't based on nutritional risk,
instead it is based on family income
Which preservative is often used as fungicide and m old preventative in bakery
products?
,A. calcium propionate
B. Calcium carbonate
C. calcium silicate
D. Calcium alginate - ANSWER-A. calcium propionate
This preservative helps to keep bread and baked goods from spoiling by preventing
mold and bacterial growth.
What causes syneresis?
A. Dextrinization
B. Retrogradation
C. Cold pressing
D. gelatinization - ANSWER-B. Retrogradation
This is a reaction that takes place in gelatinized starch when the amylose and
amylopectin chains realign themselves, causing the liquid to gel
What is the term for the loss of muscle mass that occurs with aging/
A. Cachexia
B. Sarcopenia
C. Dystrophy
D. Myotonia - ANSWER-B. Sarcopenia
Sarcopenia - loss of muscle mass, cachexia - wasting
dystrophy - defective nutrition and metabolism
myotonia - muscle spasms
What name is given to standard methods of accounting and presentation of financial
statements that provide comparability of financial data within an industry?
A. Public Accounting
B. Internal Auditing
C. uniform systems of accounts
D. cost accounting - ANSWER-C. uniform systems of accounts
Which of the following illnesses is most commonly linked to raw meat, unpasteurized
dairy products, and ready-to-eat foods such as hot dogs, deli meats, and soft cheeses?
A. bacillus cereus
B. Clostridium botulinum
C. clostridium perfringens
D. listeria monocytogenes - ANSWER-D. listeria monocytogenes
, Which of the following is an emulsifier manufactured by splitting a fatty acid off
triacylglycerol molecules and is useful in frozen desserts/
A. lecithin
B. EDTA (ethylenediaminetetraacetic acid)
C. Diglycerides
D. Glycerol - ANSWER-C. diglycerides
Diglycerides are emulsifiers that are used in products like frozen desserts, margarine,
and shortening to improve texture, stability, volume, softness, homogenization, and
shelf life.
Which products use "US Fancy" as a quality designation?
A. Processed cheese products
B. milk and dairy products
C. eggs
D. fruits and veggies - ANSWER-D. fruits and veggies
"US Fancy" is a premium quality designator for fruits and vegetables. These are more of
uniform shape and have fewer defects than US No 1.
Which of the following is the best way to manage a menu item that is popular but not
profitable?
A. Remove the item from the menu
B. decrease the menu item's selling price
C. Serve smaller portions of the menu item
D. give the item top priority on the menu - ANSWER-C. Serve smaller portions of the
menu item
Which of the following questions would be asked during a screening for malnutrition?
A. What medications are you currently taking?
B. Have you recently lost weight without trying?
C. What is your typical week in terms of physical activity?
D. How many alcoholic beverages do you drink in an average week/ - ANSWER-B.
Have you recently lost weight without trying?
This is the most appropriate question during a nutrition screening. The other questions
are more appropriate during a nutrition assessment.
Which health sciences database is the most expansive and most practical for accessing
original nutrition research?
A. PubMed
