Eat right Actual Questions and Correct Answers
Q1
What is the upper limit of fat, in
Answer: 97
Q2
Which of the following is a characteristic typically associated with the discussion method of
teaching? helps learners master higher-level cognitive objectives appeals to several of the
learner's senses simultaneously works well for accomplishing objectives in the psychomotor
domain provides the instructor with more control of the teaching-learning
Answer: helps learners master higher-level cognitive objectives
Q3
Glycogenolysis is the breakdown of glycogen into glucose that occurs
Answer: Glycogenolysis is the breakdown of glycogen into glucose that occurs
Q4
Which agency would regulate the manufacture of canned chicken breast? Food Safety &
Inspection Service (FSIS) FDA USDA US Public Health Service (USPHS) Food Safety & Inspection
Service (FSIS)
Answer: breast?
Q5
How many kcals/oz does a standard
Answer: 20
Q6
What name is given to the purchasing document that is
Answer: What name is given to the purchasing document that is
, Q7
The COGS for January would be more than it actually was, and the net income would be less
than it actually was The astringent taste of fruits and vegetables is the result of the following
component: anthocyanin tannin carotene monosodium glutamate Tannin
Answer: following component:
Q8
Home canning is a very popular method of food preservation. To ensure safe foods, appropriate
canning methods must be used. Which of the following is the safe and recommended method
for canning foods above pH 4.5? Boiling water canning Pressure canning Steam canning Oven
method canning Pressure canning
Answer: Boiling water canning
Q9
The chef needs to make 175 chicken
Answer: 9
Q10
Explain the current process Recognize cause of a problem Recognize cause of a problem
Answer: Recognize cause of a problem
Q11
A facility director is charged with evaluating whether it is worthwhile to complete a project. The
best approach would be to: conduct a productivity study determine the startup funds needed
conduct a cost-to-benefit analysis determine the number of people involved Conduct a
cost-to-benefit analysis The Standards of Professional
Answer: conduct a productivity study
Q12
Which is the best tool for the community nutritionist to use to learn what locally grown foods
residents consume most frequently? Health Risk Appraisal Screening Focus Group Survey
Survey
Answer: frequently?
Q1
What is the upper limit of fat, in
Answer: 97
Q2
Which of the following is a characteristic typically associated with the discussion method of
teaching? helps learners master higher-level cognitive objectives appeals to several of the
learner's senses simultaneously works well for accomplishing objectives in the psychomotor
domain provides the instructor with more control of the teaching-learning
Answer: helps learners master higher-level cognitive objectives
Q3
Glycogenolysis is the breakdown of glycogen into glucose that occurs
Answer: Glycogenolysis is the breakdown of glycogen into glucose that occurs
Q4
Which agency would regulate the manufacture of canned chicken breast? Food Safety &
Inspection Service (FSIS) FDA USDA US Public Health Service (USPHS) Food Safety & Inspection
Service (FSIS)
Answer: breast?
Q5
How many kcals/oz does a standard
Answer: 20
Q6
What name is given to the purchasing document that is
Answer: What name is given to the purchasing document that is
, Q7
The COGS for January would be more than it actually was, and the net income would be less
than it actually was The astringent taste of fruits and vegetables is the result of the following
component: anthocyanin tannin carotene monosodium glutamate Tannin
Answer: following component:
Q8
Home canning is a very popular method of food preservation. To ensure safe foods, appropriate
canning methods must be used. Which of the following is the safe and recommended method
for canning foods above pH 4.5? Boiling water canning Pressure canning Steam canning Oven
method canning Pressure canning
Answer: Boiling water canning
Q9
The chef needs to make 175 chicken
Answer: 9
Q10
Explain the current process Recognize cause of a problem Recognize cause of a problem
Answer: Recognize cause of a problem
Q11
A facility director is charged with evaluating whether it is worthwhile to complete a project. The
best approach would be to: conduct a productivity study determine the startup funds needed
conduct a cost-to-benefit analysis determine the number of people involved Conduct a
cost-to-benefit analysis The Standards of Professional
Answer: conduct a productivity study
Q12
Which is the best tool for the community nutritionist to use to learn what locally grown foods
residents consume most frequently? Health Risk Appraisal Screening Focus Group Survey
Survey
Answer: frequently?
