CDR Practice Prep QUESTIONS| | WITH
COMPLETE SOLUTION|2025/2026
LATEST UPDATE
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT
ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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/ - CORRECT ANSWERS 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
B. Merck Index Online
C. Scopus
D. The Cochrane Library - CORRECT ANSWERS A. PubMed
Total Iron-binding capacity (TIBC) increases when which of the following conditions is present?
A. malnutrition
B. nephritis
C. hepatitis
D. hemolytic anemia - CORRECT ANSWERS C. hepatitis
COMPLETE SOLUTION|2025/2026
LATEST UPDATE
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT
ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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/ - CORRECT ANSWERS 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
B. Merck Index Online
C. Scopus
D. The Cochrane Library - CORRECT ANSWERS A. PubMed
Total Iron-binding capacity (TIBC) increases when which of the following conditions is present?
A. malnutrition
B. nephritis
C. hepatitis
D. hemolytic anemia - CORRECT ANSWERS C. hepatitis
