1
_________________________________________
Eatright RD Practice Questions- Principles
of Dietetics
Q. Which of the following is an example of an open-ended question?
A "Did you have breakfast this morning?"
B "Do you use cream and/or sugar in your coffee?"
C "Do you eat fast food often?"
D "What have you done in the past to try to increase the fiber in your diet?" -
The correct answer is D.
Open-ended questions allow interviewees to elaborate on their answers as opposed to giving one-
word responses. They require some thought and some details to reasonably answer the question.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed.
Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
Q. Which of the following questions would be appropriate for the dietetics practitioner to ask when
hiring a new food production worker?
A"Do you have any health problems or disabilities?"
B"Do you have child-care arrangements so that you can work the early morning shift?"
C"Are you married?"
D"Why do you want to work for us?" -
The correct answer is D.
It is illegal to ask personal questions about health, living arrangements, or marital or family status.
The questions presented in options A, B, and C may be considered discriminatory.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed.
Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
!!!!!!!!!!!!!!!!1 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
, 2
_________________________________________
Q. Leading questions are thought to be inappropriate because they_____.
A are time consuming.
B reveal the bias of the interviewer.
C supply unneeded information.
D misdirect the interviewee as to what information is desired. -
The correct answer is B.
Leading questions are thought to be inappropriate because they reveal the bias of the interviewer.
They suggest that the interviewer is seeking certain answers or is expecting that answers be given in
a certain way.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed.
Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
Q. Which of the following is not a quality measure of eggs?
A Yolk appearance
B Albumen appearance
C Ounces per egg
D Shell appearance -
The correct answer is C.
Interior egg quality is based on air cell size, albumen quality, yolk quality, and the presence of blood
or meat spots. Shell quality is determined by stain, adhering dirt or foreign material, egg shape, shell
texture, ridge, and shell thickness. Weight per egg is not a consideration.
Food and Agriculture Organization of the United Nations. Egg Marketing. Chapter 2: Marketing
Quality Eggs. Available at: http://www.fao.org/docrep/005/Y4628E/y4628e04.htm.Accessed
December 13, 2016.
Q. Which FDA class of recalls are for products that might cause a temporary health problem, or pose
only a slight threat of a serious nature?
!!!!!!!!!!!!!!!!2 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
, 3
_________________________________________
A. Class I
B. Class II
C. Class III
D. Class IV -
The correct answer is B.
FDA class II recalls are for products that might cause a temporary health problem, or pose only a
slight threat of a serious nature. (Class II USDA recalls involves a potential health hazard situation in
which there is a remote probability of adverse health consequences from eating the food.)
Cunningham E J. How is a food product recalled? J Am Diet Assoc. 2009; 109(8): 1488.
Q. Which of the following phrases is the best example of how a dietetics practitioner should reiterate
to the client information about his or her dietary intake of calcium?
A "The amount of calcium you eat is low."
B "Your dietary intake of calcium increases your risk for developing osteoporosis."
C "You eat one serving of a calcium-rich food each day and the experts tell us to eat three."
D "People who eat one serving of a calcium-rich food each day are at an increased risk for
osteoporosis." -
The correct answer is D.
Making a general response is less accusatory. This response shows that, in general, all individuals
with limited calcium intake—not just the client—are at increased risk.
Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 5th ed.
Belmont, CA: Wadsworth; 2009:544.
Q. Medical anthropologists have developed Exploratory Models that address five major concerns
about an illness episode. These models address: etiology, time and mode of onset of symptoms,
course of sickness, treatment, and ___.
A. exposure pattern.
B. family history.
!!!!!!!!!!!!!!!!3 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
, 4
_________________________________________
C. pathophysiology.
D. emotional response. -
The correct answer is C.
Exploratory models also include pathophysiology that allows one to understand the changes
associated with or resulting from diseases.
Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston,
MA: Cengage; 2012.
Q. The LEARN guidelines provide a framework that dietetics practitioners can use to convey a
culturally sensitive treatment plan. The "A" in LEARN stands for _____.
A. Acknowledge
B. Assess
C. Access
D. Alternatives -
The correct answer is A.
"Acknowledge" is represented by the "A" in the "LEARN" guidelines regarding culturally appropriate
intervention strategy. The strategy allows practitioners to acknowledge and discuss differences and
similarities during the treatment plan process.
Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston,
MA: Cengage; 2012.
Q. The Standards of Professional _____ for dietetics professionals describes in general terms a
competent level of behavior in the professional role.
A. Practice
B. Performance
C. Preparation
D. Proficiency -
!!!!!!!!!!!!!!!!4 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
_________________________________________
Eatright RD Practice Questions- Principles
of Dietetics
Q. Which of the following is an example of an open-ended question?
A "Did you have breakfast this morning?"
B "Do you use cream and/or sugar in your coffee?"
C "Do you eat fast food often?"
D "What have you done in the past to try to increase the fiber in your diet?" -
The correct answer is D.
Open-ended questions allow interviewees to elaborate on their answers as opposed to giving one-
word responses. They require some thought and some details to reasonably answer the question.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed.
Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
Q. Which of the following questions would be appropriate for the dietetics practitioner to ask when
hiring a new food production worker?
A"Do you have any health problems or disabilities?"
B"Do you have child-care arrangements so that you can work the early morning shift?"
C"Are you married?"
D"Why do you want to work for us?" -
The correct answer is D.
It is illegal to ask personal questions about health, living arrangements, or marital or family status.
The questions presented in options A, B, and C may be considered discriminatory.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed.
Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
!!!!!!!!!!!!!!!!1 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
, 2
_________________________________________
Q. Leading questions are thought to be inappropriate because they_____.
A are time consuming.
B reveal the bias of the interviewer.
C supply unneeded information.
D misdirect the interviewee as to what information is desired. -
The correct answer is B.
Leading questions are thought to be inappropriate because they reveal the bias of the interviewer.
They suggest that the interviewer is seeking certain answers or is expecting that answers be given in
a certain way.
Holli BB, Williams AB. Communication & Education Skills for Dietetics Professionals. 5th ed.
Baltimore, MD: Lippincott, Williams & Wilkins; 2008.
Q. Which of the following is not a quality measure of eggs?
A Yolk appearance
B Albumen appearance
C Ounces per egg
D Shell appearance -
The correct answer is C.
Interior egg quality is based on air cell size, albumen quality, yolk quality, and the presence of blood
or meat spots. Shell quality is determined by stain, adhering dirt or foreign material, egg shape, shell
texture, ridge, and shell thickness. Weight per egg is not a consideration.
Food and Agriculture Organization of the United Nations. Egg Marketing. Chapter 2: Marketing
Quality Eggs. Available at: http://www.fao.org/docrep/005/Y4628E/y4628e04.htm.Accessed
December 13, 2016.
Q. Which FDA class of recalls are for products that might cause a temporary health problem, or pose
only a slight threat of a serious nature?
!!!!!!!!!!!!!!!!2 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
, 3
_________________________________________
A. Class I
B. Class II
C. Class III
D. Class IV -
The correct answer is B.
FDA class II recalls are for products that might cause a temporary health problem, or pose only a
slight threat of a serious nature. (Class II USDA recalls involves a potential health hazard situation in
which there is a remote probability of adverse health consequences from eating the food.)
Cunningham E J. How is a food product recalled? J Am Diet Assoc. 2009; 109(8): 1488.
Q. Which of the following phrases is the best example of how a dietetics practitioner should reiterate
to the client information about his or her dietary intake of calcium?
A "The amount of calcium you eat is low."
B "Your dietary intake of calcium increases your risk for developing osteoporosis."
C "You eat one serving of a calcium-rich food each day and the experts tell us to eat three."
D "People who eat one serving of a calcium-rich food each day are at an increased risk for
osteoporosis." -
The correct answer is D.
Making a general response is less accusatory. This response shows that, in general, all individuals
with limited calcium intake—not just the client—are at increased risk.
Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 5th ed.
Belmont, CA: Wadsworth; 2009:544.
Q. Medical anthropologists have developed Exploratory Models that address five major concerns
about an illness episode. These models address: etiology, time and mode of onset of symptoms,
course of sickness, treatment, and ___.
A. exposure pattern.
B. family history.
!!!!!!!!!!!!!!!!3 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
, 4
_________________________________________
C. pathophysiology.
D. emotional response. -
The correct answer is C.
Exploratory models also include pathophysiology that allows one to understand the changes
associated with or resulting from diseases.
Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston,
MA: Cengage; 2012.
Q. The LEARN guidelines provide a framework that dietetics practitioners can use to convey a
culturally sensitive treatment plan. The "A" in LEARN stands for _____.
A. Acknowledge
B. Assess
C. Access
D. Alternatives -
The correct answer is A.
"Acknowledge" is represented by the "A" in the "LEARN" guidelines regarding culturally appropriate
intervention strategy. The strategy allows practitioners to acknowledge and discuss differences and
similarities during the treatment plan process.
Boyle MA, Holben DH. Community Nutrition in Action: An Entrepreneurial Approach. 6th ed. Boston,
MA: Cengage; 2012.
Q. The Standards of Professional _____ for dietetics professionals describes in general terms a
competent level of behavior in the professional role.
A. Practice
B. Performance
C. Preparation
D. Proficiency -
!!!!!!!!!!!!!!!!4 EATRIGHT RD PRACTICE QUESTIONS - PRINCIPLES OF DIETETICS____________________
