RD practice exam questions and answers 100% pass

RD practice exam questions and answers 100% pass Q. What percentage of a food product's ingredients must be organically produced to allow the claim "Made with Organic Ingredients"? a. 50% b. 60% c. 70% d. 80% - Answer- c. 70% When packaged products indicate they are "made with organic [specific ingredient or food group]," this means they contain at least 70% organically produced ingredients. If there is less than 70% organic ingredients in a product, the manufacturer can list them on the ingredient panel and can list the organic ingredient percentage on the information panel, but "organic" cannot be claimed on the principal display panel. Q. What is the goal when using the Six Sigma quality improvement method? a. Reduce failure points without spending too much time or money b. Eliminate all possible failure points in a process c. Establish a quality standard that sets a definition for "average" d. Establish a quality standard that sets a definition for "best in class" - Answer- a. Reduce failure points without spending too much time or money The goal of Six Sigma is not to eliminate all failures of quality but rather reduce them until it is no longer cost-effective to pursue any further reduction. Q. Which of the following situations show that a manager is following the Kaizen process improvement method? a. The manager personally monitors the operations to identify opportunities b. The manager hires consultants to observe the operations to identify opportunities c. The manager engages employees at all levels to identify opportunities d. The manager examines operational data to identify opportunities - Answer- c. The manager engages employees at all levels to identify opportunities Kaizen is about building a culture where all employees are actively engaged in suggesting and implementing improvements. A manager who engages employees at all levels to identify opportunities is following the Kaizen methodology. Q. Which of the following characteristics is key to an efficient and effective system? a. Continuous response and adaptation to the system b. Flow of resources c. Interdependency of parts d. Achievement of subunit objectives - Answer- c. Interdependency of parts A system is a collection of interrelated parts or subsystems unified by design to obtain one or more objectives. Interdependency is the reciprocal relationship of the parts of a system; each part mutually affects the performance of the others. Interdependency emphasizes the importance of viewing the organization as a whole rather than as isolated parts. The other responses (ie, continuous response and adaptation to a system, flow of resources through a system, and achievement of subunit objectives) all are isolated parts of a system. Q. One advantage of using a crossover design over a parallel design is a. it requires a shorter study duration. b. a larger sample size is used. c. there is a reduction in variability. d. a washout period is not needed. - Answer- c. there is a reduction in variability. Crossover design includes a washout period and does not have to be a shorter study duration. The advantage to crossover design is that it uses the same subjects who serve as the control, thus receiving the same treatment, resulting in a reduction in variability. This reduction in variability allows for a smaller sample size. Q. Customer and employee satisfaction in the foodservice system are a. Control b. Transformation c. Input d. Output - Answer- d. Output The outputs are the goods and services that result from transforming the inputs of the system and express how objectives are achieved. Customer and employee satisfaction and financial accountability are desired outcomes in a foodservice system. Q. 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 no more than 3 g fat per serving 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 - Answer- b. Contains no more than 3 g fat per serving Following food labeling laws, to be identified as low in fat, a serving of food must contain less than 3 g fat. Q. What is considered the evidence for a nutrition diagnostic statement? a. Signs and symptoms b. Problem c. Etiology d. Intervention - Answer- a. Signs and symptoms Nutrition diagnostic statements are also known as PES, which stands for Problem, Etiology, Signs and Symptoms. The standard presentation of a PES statement is: [Problem] related to [Etiology] as evidenced by [Signs and Symptoms]. Q. What type of power is used when placing an employee on a performance improvement plan? a. Punitive b. Legal c. Expert d. Interpersonal - Answer- a. Punitive Placing an employee on a performance improvement plan, or PIP, is a form of punitive power. PIPs are typically implemented when an employee is not meeting specific job goals or demonstrates behaviors of concern to management. The PIP gives the employee the opportunity to address the deficiency and succeed. Q. What should family/caregiver be advised to do if a person with type 1 diabetes experiences a severe hypoglycemia event and is unconscious? a. Give three hard candies b. Administer insulin c. Give 4 oz fruit juice d. Administer glucagon - Answer- d. Administer glucagon Since the person is unconscious/unresponsive with severe hypoglycemia, glucagon should be administered as the first-line treatment. A glucagon injection will mobilize glucose from the liver to raise the blood sugar level. This treatment minimizes risk of choking. The family/caregivers should not hesitate to contact emergency services if glucagon is not available or if they do not know how to use it. Q. When the diet is adequate in protein, the body ca