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Eat Right Prep #1 Practice Exam
Questions with Detailed Verified
Answers
Question: . A food product may be labeled "Made with Organic Ingredients" if
_____% of the finished product's ingredients meet organic criteria.
A. 50
B. 60
C. 70
D. 80
Ans: C
Question: . Which of the following techniques offers the least constructive
information to someone being disciplined?
A. Providing advice
B. Focusing on behavior
C. Providing alternative
D. Focusing on observations
Ans: A
Question: . Which of the following is NOT a component of meta-analysis?
A. Inclusion criteria are clearly defined
B. Peer-reviewed data are preferred
C. Studies must have a similar design
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D. Data are presented in a narrative manner
Ans: D
Question: . What elements comprise the marketing mix?
A. Product, price, promotion, and place
B. Price, product, popularity, and process
C. Product, promotion, position, and popularity
D. Product, place, position, and process
Ans: A
Question: . Which agency approves the use of food additives in breakfast
cereal?
A. US Department of Agriculture (USDA)
B. Environmental Protection Agency (EPA)
C. Food and Drug Administration (FDA)
D. Federal Trade Commission (FTC)
Ans: C
Question: . 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
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Ans: C
Question: . One advantage of using a crossover design over a parallel design
is
A. a shorter study duration.
B. a smaller sample size.
C. a reduction in variability.
D. a washout period is not needed.
Ans: C
Question: . Customer and employee satisfaction are both
A. functions of management.
B. linking processes.
C. environmental factors.
D. outputs of the foodservice system.
Ans: D
Question: . 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 less 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
Ans: B
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Question: . Diagnosis is the second step in the Academy's Nutrition Care
Process and Model. Part of the Diagnosis step is to document PES. PES stands
for _____.
A. Problem, Etiology, Signs and Symptoms
B. Plan, Education, Significant Results
C. Proposal, Efficacy, Strategies
D. Policy, Establish, Skills
Ans: A
Question: . Dietetic students finishing supervised practice should be able to
utilize food and nutrition management systems, work with electronic health
records, and
A. prescribe TPN formulas.
B. create organizational mission statements.
C. generate appropriate statistical analyses.
D. print client educational materials.
Ans: D
Question: . Daily Values are nutrient standards derived from the Daily
Reference Values and the
A. Reference Daily Intakes.
B. Recommended Dietary Intakes.
C. Reference Dietary Allowances.
D. Recommended Daily Allowances.
Eat Right Prep #1 Practice Exam
Questions with Detailed Verified
Answers
Question: . A food product may be labeled "Made with Organic Ingredients" if
_____% of the finished product's ingredients meet organic criteria.
A. 50
B. 60
C. 70
D. 80
Ans: C
Question: . Which of the following techniques offers the least constructive
information to someone being disciplined?
A. Providing advice
B. Focusing on behavior
C. Providing alternative
D. Focusing on observations
Ans: A
Question: . Which of the following is NOT a component of meta-analysis?
A. Inclusion criteria are clearly defined
B. Peer-reviewed data are preferred
C. Studies must have a similar design
, Page | 2
D. Data are presented in a narrative manner
Ans: D
Question: . What elements comprise the marketing mix?
A. Product, price, promotion, and place
B. Price, product, popularity, and process
C. Product, promotion, position, and popularity
D. Product, place, position, and process
Ans: A
Question: . Which agency approves the use of food additives in breakfast
cereal?
A. US Department of Agriculture (USDA)
B. Environmental Protection Agency (EPA)
C. Food and Drug Administration (FDA)
D. Federal Trade Commission (FTC)
Ans: C
Question: . 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
, Page | 3
Ans: C
Question: . One advantage of using a crossover design over a parallel design
is
A. a shorter study duration.
B. a smaller sample size.
C. a reduction in variability.
D. a washout period is not needed.
Ans: C
Question: . Customer and employee satisfaction are both
A. functions of management.
B. linking processes.
C. environmental factors.
D. outputs of the foodservice system.
Ans: D
Question: . 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 less 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
Ans: B
, Page | 4
Question: . Diagnosis is the second step in the Academy's Nutrition Care
Process and Model. Part of the Diagnosis step is to document PES. PES stands
for _____.
A. Problem, Etiology, Signs and Symptoms
B. Plan, Education, Significant Results
C. Proposal, Efficacy, Strategies
D. Policy, Establish, Skills
Ans: A
Question: . Dietetic students finishing supervised practice should be able to
utilize food and nutrition management systems, work with electronic health
records, and
A. prescribe TPN formulas.
B. create organizational mission statements.
C. generate appropriate statistical analyses.
D. print client educational materials.
Ans: D
Question: . Daily Values are nutrient standards derived from the Daily
Reference Values and the
A. Reference Daily Intakes.
B. Recommended Dietary Intakes.
C. Reference Dietary Allowances.
D. Recommended Daily Allowances.
