eatrightPREP Registered Dietitian (RD) Practice Exam

These questions are part of the practice quiz. Start practicing

• Which rapid freezing method uses very low temperatures with liquid nitrogen or carbon dioxide?
• Why are standardized recipes important in a foodservice operation?
• What does the Tolerable Upper Intake Level (UL) represent?
• What production forecasting method would be used if an assumption was made that actual occurrences follow an identifiable pattern over time?
• Choose the statement that best describes the function of copper.
• Which of the following fats is most susceptible to hydrolytic rancidity during room-temperature storage?
• Which functional assessment is commonly included in NFPE as a measure of muscle function?
• According to ADA, which of the following are diagnostic criteria for diabetes?
• Which statement best characterizes a ketogenic diet and its common clinical use?
• Which element is NOT part of the Institute of Medicine's framework for health care quality?
• According to regulations, what is the most caffeine that can be in a 12-oz serving of soda pop?
• Which USDA beef grade is rarely used in general foodservice operations?
• Which activity factor is used to estimate energy needs for a sedentary lifestyle?
• Which precautions reduce aspiration risk during enteral tube feeding?
• In order to be labeled as 'pure' vanilla, the US Food and Drug Administration (FDA) requires that it:
• What is the Economic Order Quantity (EOQ) used for in inventory management?
• In the Campinha-Bacote Model, cultural competence originates in the _______.
• All of the following statements about the intensive behavioral therapy (IBT) benefit for obese Medicare Part B beneficiaries are true, EXCEPT:
• In food processing, ozone is used for which purpose?
• In the context of value analysis and value added, which statement best describes the goal of value-added activities?
• What are transitional foods?
• Which research design is considered the strongest for establishing causality in nutrition research?
• Which symptom should be the most concerning to a foodservice establishment and lead to excluding an employee from working?
• What is the AI for daily fiber for adults, and what are common food sources?
• In iron deficiency anemia, which laboratory finding is typically low?
• Modified-atmosphere packaging is used to slow respiration in which fresh-cut product?
• In pediatric nutrition assessment, what does BMI-for-age percentile indicate?
• Using the bone-in ham example, what is the invoice cost to serve 85 pounds of cooked, sliced ham when AP is 18 pounds with 44% waste and a price of $1.83 per AP pound?
• According to the Uniform Requirements for Manuscripts Submitted to Biomedical Journals, to be designated as an author, one must have made substantial contributions to:
• Under FSMA, which activity is the FDA more empowered to focus on to protect public health?
• A study reports a 95% confidence interval for the effect size that excludes the null value. What does this imply?
• What does the O in the FOCUS-PDCA performance improvement model represent?
• An item with less than _____ kcal per serving can be considered "calorie free."
• What folate intake is recommended for women of childbearing potential to prevent neural tube defects?
• Which nutrient enhances the absorption of iron when taken together?
• Glycogenolysis is the breakdown of glycogen into glucose that occurs in the cells of the __________.
• Which nutrients are most susceptible to loss in foods?
• What does the U in the FOCUS-PDCA performance improvement model represent?
• What is ozone used for in food processing?
• Another name for irradiation is _____.
• What is the standard hydration guideline used in adult nutrition planning (mL/kg/day)?
• Why is serum albumin not a sole indicator of nutritional status, and what additional data should be considered?
• What is a typical energy deficit approach for obesity treatment, and what rate of weight loss is considered safe?
• Which DRI represents the average daily nutrient intake level estimated to meet the requirements of 50% of healthy individuals?
• How many kcals/oz does a standard infant formula provide?
• In infant nutrition, what is the minimum recommended duration of exclusive breastfeeding?
• One of the key differences in value analysis and value added is:
• In a Nutrition Focused Physical Exam for malnutrition, which signs are evaluated?
• Using the standard energy estimation approach, which option best reflects the energy calculations for a given individual?
• Which document is typically created by the buyer to request goods/services before the purchase order is issued?
• Which trio accurately describes the relationship defined by established USDA standards?
• Which of the following examples of a snack provided at a child care center would meet reimbursement guidelines and comply with USDA regulations for Child and Adult Care Food Program meals?
• In the PDSA cycle, which activity belongs to the Do phase?
• Which fat would be most susceptible to flavor reversion due to oxidative rancidity?
• The chef needs to make 175 chicken salad sandwiches. Each sandwich requires 3 oz of cooked chicken. A cooked 7 lb oven roaster yields an average of 4 lbs of cooked meat. How many roasters must the chef purchase to yield enough chicken for the salad?
• Which symptom would most clearly warrant exclusion of an employee from work in a foodservice setting?
• Which of the following measures of obesity correlate best with obesity-associated disease risk?
• What are common signs of iron deficiency anemia and the recommended initial iron supplementation for adults?
• Which characteristic is typically associated with the discussion method of teaching?
• In diabetes nutrition therapy using carbohydrate counting, how are carbohydrate portions typically planned per meal?
• In order to prevent deterioration by slowing respiration, modified-atmosphere packaging would be most appropriate for which item?
• In community assessment methodologies, a focus group is best described as:
• How can yogurt or dairy products be tolerated by individuals with lactose intolerance, and what nutrients might be at risk if dairy is avoided?
• What is the main difference between polymeric and elemental enteral formulas, and when is each typically used?
• In parenteral nutrition, which combination correctly lists energy contributions and common electrolytes included?
• In drug-nutrient interactions, what is the common dietary consideration with warfarin?
• The breakdown of fatty acids to yield acetyl-CoA is called:
• Gluten-free oats can be consumed by someone with celiac disease if they are what?
• Which nutrient category is most susceptible to loss during processing and storage?
• Dietetics students finishing supervised practice should be able to:
• What is a primary purpose of standardized recipes?
• In evidence-based practice, what type of work is considered the highest level of evidence for effect estimates?
• Which member of the health care team is typically responsible for initiating and monitoring enteral or parenteral nutrition in inpatient settings?
• In parenteral nutrition, what is a common target energy range for adults, and how is nitrogen contribution calculated from protein?
• An adult with lactose intolerance can usually tolerate small amounts of lactose. What strategy can improve tolerance?
• What minimum alcohol percentage is required for vanilla extract labeling under FDA guidelines?
• Which of the following is an anaerobic bacteria that poses a threat to the safety of home-canned foods?
• What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?
• In the PDSA cycle, which phase involves comparing observed results with the expected results to determine impact?
• The Food Safety Modernization Act (FSMA) enables the FDA to better protect public health because it allows the FDA to now focus more on:
• Which of the following is an example of a positive correlation?
• Using the following figures, calculate the break-even point for the Green Cafe: Fixed costs = 52000; variable costs = 85000; total sales = 210,000.
• Which vitamin most enhances non-heme iron absorption when consumed with plant-based iron sources?
• In carbohydrate counting for diabetes, what is the purpose of keeping a consistent amount of carbohydrate per meal?
• What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate, protein, and fat for adults?
• What defines a Critical Control Point (CCP) in HACCP?
• What does the ADIME framework stand for in the Nutrition Care Process, and which step follows Assessment?
• Which grain is gluten-free and suitable for a certified gluten-free diet?
• Which taste quality is associated with umami?
• Which laboratory value is used to monitor glycemic control over the past 2-3 months in diabetes?
• Which agency would regulate the manufacture of canned chicken breast?
• How does the FIFO inventory method support food safety and waste reduction?
• What is the Recommended Daily Allowance (RDA) for protein for healthy adults in g/kg/day?
• The Standards of Professional __________ for dietetics professionals describe, in general terms, a competent level of behavior in the professional role.
• Which counseling approach improves adherence in diverse populations (health literacy, culture, and language)?
• All of the following statements about patient-centered medical homes (PCMH) are true, EXCEPT:
• What is a safe approach to initiating nutrition support in a severely malnourished patient to prevent refeeding complications?
• Which food handling practice reduces the risk of cross-contamination in the kitchen?
• What is a defining feature of a ketogenic diet in terms of carbohydrate intake?
• In the PES format, PES stands for Problem, Etiology, Signs/Symptoms; the 'Etiology' component represents what?
• Which of the following is NOT safe for immunocompromised individuals?
• Which statement aligns with best practice guidelines for juice intake in early care settings?
• In the FOCUS-PDCA model, what does the 'O' stand for?
• An item can be labeled 'calorie free' if it contains fewer than how many kcal per serving?
• Which meal option would fit a typical lacto-vegetarian diet?
• Which statement best describes the 'A' component of the PDSA performance improvement model?
• Consider the following clinical scenario: A 52-year-old man with type 2 diabetes is on metformin, saxagliptin, and glipizide. His HbA1c is 13.9% and fasting glucose is 356 mg/dL. What is the best action for the RDN to take?
• Which quick-freezing process incorporates very low temperatures with liquid nitrogen or carbon dioxide?
• In a community needs assessment, which of the following is an example of an environmental change?
• In the Nutrition Care Process, which step follows Assessment?
• In BMI-for-age percentiles, obesity is defined as which threshold?
• What is another name for high-pressure processing?
• Which organism poses a safety risk in improperly home-canned foods?
• Which dietary pattern is commonly recommended to help manage hypertension, and what are its core foods?
• Which lunch menu reflects proper menu planning principles?
• Which food is likely to be consumed by a lacto-vegetarian?
• The body mass index range for class I obesity is ______.
• In the plan-do-study-act (PDSA) model, which activity happens during the plan phase?
• Which hormone reduces appetite?
• Which of the following is the safe and recommended method for canning foods above pH 4.5?
• What name is given to the purchasing document that is completed by the buyer and given to the supplier?
• What counseling approaches improve adherence in diverse populations (health literacy, culture, and language)?
• Which food processing method has been linked to cancer in laboratory animals?
• For an adult with chronic kidney disease (stage 3–5), what is the typical protein intake range per kilogram body weight?
• Which of the following is the recommended maximum amount of caffeine for healthy children aged 5 to 12?
• What is the standard energy deficit range per day to achieve safe weight loss?
• What is the typical role of a registered dietitian in hospital nutrition support teams?
• Which of the following is not typically used to monitor body composition in nutrition care?
• Which grains must be avoided in celiac disease, and what are common gluten-free alternatives?
• Irradiation of foods is commonly known as
• Which macronutrient provides the most energy per gram?
• Which are common short-term and long-term outcome measures used to evaluate nutrition interventions in clinical trials?
• When refeeding a malnourished patient, which electrolytes are of concern and what monitoring is essential?
• A recipe requires 1 3/4 cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz boxes in a case and costs $41.88/case. Three cups of quick-cooking tapioca weighs 1 lb. What is the recipe cost for tapioca?
• Which statement about neural tube defect prevention through folic acid is accurate?
• Which statement about patient-centered medical homes is NOT true?
• Which USDA grade of beef is not purchased for general foodservice use?
• In foodservice, cycle menu vs static menu, which statement is true?
• In research reporting, what does a narrower 95% confidence interval indicate?
• Which of the following statements best defines the USDA quality grading system?
• Which gastrointestinal hormone has the effect of increasing the consumption of food?
• What sodium target is commonly recommended to help control blood pressure in adults?
• What is motivational interviewing, and what is its core goal in nutrition counseling?
• What methods are commonly used to monitor body composition changes in nutrition care?
• Which of the following lists the seven HACCP principles?
• To maintain quality and freshness of refrigerated produce, upon receiving these items, they should be placed directly into cold storage and held at a temperature between:
• In what clinical situations is enteral feeding contraindicated or not tolerated?
• Which lunch menu demonstrates balance with lean protein, vegetables, and fruit?
• Which of the following statements accurately describes how alcohol is digested and absorbed?
• In hospital nutrition support, what is the standard practice for changing parenteral nutrition bags?
• Which statement best describes the "S" component of the PDSA performance improvement model?
• Which food is most likely to deteriorate due to hydrolytic rancidity during storage at room temperature?
• Which of these foods are considered generally safe for consumption by people with compromised immune systems?
• The astringent taste of fruits and vegetables is the result of the following component:
• In the receiving process, which step should be performed first?
• To lower LDL cholesterol, how many grams per day of plant sterols are recommended?
• If the beginning inventory for January is overstated, what is the impact on January's COGS and net income?
• Which statement correctly distinguishes macro- from micro-nutrients?
• Which of the following processing methods has been associated with cancer risk in animal studies?
• Which DRI value is used when there is insufficient evidence to establish an RDA?
• In drug-nutrient interactions, what is the common dietary consideration with warfarin?
• To lower LDL cholesterol, the Academy's Evidence Analysis Library recommends which level of daily plant sterol consumption?
• Dry food should be stored between:
• What does a p-value indicate and what does a 95% confidence interval represent in nutrition research?
• The Percent Daily Value on food labels is based on which daily energy intake?
• Why do the American Academy of Pediatrics guidelines advise limiting or avoiding juice in early care environments?
• Which USDA standard grouping is correctly matched with its components: round inspection stamp, wholesomeness, mandatory process?
• What is the purpose of a roux?
• Which is the best tool for the community nutritionist to use to learn what locally grown foods residents consume most frequently?
• A facility director is evaluating whether it is worthwhile to complete a project. The best approach would be to:
• Elemental/hydrolyzed enteral formulas are typically used in which scenario?
• In HACCP, what does CCP stand for?
• Which of the following is a main component used in DRIs?
• Which electrolyte disturbances are most concerning during refeeding, and what monitoring strategy is recommended?
• In evaluating whether a project is worthwhile using the cost-benefit approach, which of the following is a primary consideration?
• During refeeding in a severely malnourished patient, how frequently should electrolytes be monitored?
• Which vitamin requires intrinsic factor for absorption and is commonly deficient in pernicious anemia?