Module 24: Review Quiz (Modules 19-23)

1. "What can you tell me about your eating habits?" Is an example of which of the following types of questioning? a. close-ended b. leading c. none of these d. open-ended

2. "Do you drink juice?" Is an example of which of the following types of questioning? a. close-ended b. open-ended c. none of these d. attributing

3. "How often do you eat vegetables?" Is an example of which of the following types of questioning? a. close-minded b. leading c. open-minded d. attributing

4. A patient with type 2 diabetes and an A1c of 7.4% is feeling discouraged. You remind him of his 20 lb. weight loss and work in learning to count carbohydrates. This is an example of which type of response? a. interpreting b. clarifying c. probing d. attributing

5. An overweight patient states she is feeling discouraged with her weight loss. You respond saying, "You feel you've worked very hard to lose the pounds you've lost." This is an example of which type of response? a. attributing b. interpreting c. clarifying d. probing

6. Frustrated with weight loss, a client with diabetes indicates after cutting calories to achieve a 1200 calorie diet all week, he rewards himself on weekends eating out without regard for carbohydrates or calories. You respond with "There may be a connection between your elevated A1c and your habits on the weekend." This is example of which type of response? a. interpreting b. clarifying c. attributing d. probing

7. A 67-year old female has osteoporosis and follows a traditional Japanese diet. She lives with her son and his family. You set the short-term goal of eating 3 servings dairy products each day. What consideration are you overlooking? a. family b. ethnicity c. income d. gender

8. A client sets the goal of reducing metformin intake to 1 pill per day within 1 year. What is missing from this agreement? a. long-term goals b. realistic goals c. short-term goals d. all of these

9. You have created an educational handout for dialysis patients. You count out the 1st 10 sentences followed by 10 sentences in the middle and at the end of the handout. You then circle and count the number of words in these 3 areas with 3 or more syllables. You are conducting a _____ for grade level of the handout. a. SMOG test b. Fry test c. Reading test d. Knowledge test

10. A client chooses to go for a walk with a friend while visiting instead of meeting at an ice cream shop to visit. What is this an example of? a. skills b. rewards c. behavior modification d. knowledge

11. A patient adjusts insulin to meet the number of carbohydrate choices consumed. This is an example of the _____ level of learning according to Bloom's Taxonomy? a. knowledge b. comprehension c. receiving d. synthesis

12. The 4 parts of nutrition counseling include all of the following except: a. nutrition assessment b. plan for treatment c. feedback d. intervention for change

13. Each time a client loses 10 lbs, she purchases a new outfit. This is an example of:

a. guided response b. rewards c. conditioning d. punishment

14. A 54-year old male has just been referred to you after an exam reveals cholesterol 250 mg/dl, elevated blood pressure, fasting glucose 115 mg/dl, and abdominal obesity. The patient is interested in visiting you as soon as possible as he tells you his father passed away at 55 years of age from a heart attack. The family history is an example of: a. motivation b. feedback c. knowledge d. none of these

15. A 41-year old female and her coworker decide to use their lunch break by going to the local workout facility and eat lunch later at their desks. This occurs 5 days a week for many weeks. Thereafter they do not need to email each other of lunch break plans. This is an example of: a. conditioning b. reinforcement c. reward d. punishment

16. A low income pregnant woman comes in for an appointment with you at the WIC clinic. She states she often does not have running water at her home. What level of Maslow's Hierarchy of Needs is this client concerned with? a. safety and security b. social needs c. self actualization d. basic physiological needs

17. A patient traditionally meets friends at the local coffee shop for breakfast each Saturday morning. Which level of Maslow's Hierarchy best describes the patient's behavior? a. basic physiological needs b. self actualization c. social needs and affection d. safety and security

18. Listing foods in the vegetable group of the Food Guide Pyramid is an example of which level of the Hierarchy of Cognitive Needs or Bloom’s Taxonomy? a. comprehension b. knowledge c. application d. analysis

19. Categorizing a list of foods by whether they contain carbohydrate is an example of which level of Hierarchy of Cognitive Needs or Bloom’s Taxonomy? a. knowledge b. comprehension c. psychomotor d. affective

20. You and a client write out an agreement for the client to limit carbohydrate and calories at their evening snack. This is an example of a: a. motivation b. feedback c. reward d. contract

21. Following a nutrition education class at a WIC clinic, you pass out a questionnaire in which participants rate you on a scale of 1-10. This is an example of a: a. qualitative evaluation b. summative evaluation c. quantitative evaluation d. formative evaluation

22. Following a heart healthy workshop, you pass out an evaluation form in which participants are asked open ended questions with room to put in comments. This is an example of a: a. qualitative evaluation b. quantitative evaulation c. formative evaluation d. none of these

23. A male client indicates that he eats beef 5 times per week in dietary recall. He states when visiting you, he will cut out meat from his diet to reduce blood cholesterol. You intervene with "How do you feel about cutting beef out of your diet?" What type of response is this? a. Clarifying b. Passive c. Probing d. Directive

24. A client states "Nothing works! I'll always be overweight." You reply with "You are frustrated with the methods you've tried in the past to lose weight." What type of response is this? a. attributing b. clarifying c. interpreting d. probing

25. A client comes to see you for diet instruction. Your goal is for the client to focus on gaining as much information and using the information provided. What type of learning is this? a. psychomotor b. affective c. mechanism d. cognitive

26. Which type of research has no specific goal and explores the unknown? a. applied b. experimental c. quantitative d. basic

27. You are conducting a study to see if there is a relationship between body weight and dairy product consumption. What type of study design is best described? a. correlational b. longitudinal c. quantitative d. Prospective

28. Your research is examining women's calcium consumption over a 5 year period. What type of study design best describes your research? a. prospective b. longitudinal c. causal comparative d. correlational

29. You are conducting a study to evaluate the effects of calcium on blood pressure. What is the dependent variable? a. calcium b. both are dependent c. none of these d. blood pressure

30. You are conducting a study to evaluate the effects of calcium on blood pressure. What is the independent variable? a. blood pressure b. both are independent c. calcium d. none of these

31. You are conducting a study to evaluate the effects of calcium on blood pressure. The null hypothesis would be: a. there is no significant relationship between calcium and blood pressure b. there is a significant relationship between calcium and blood pressure

c. calcium is negatively correlated with blood pressure d. there is no null hypothesis for this study

32. When gathering a sample for your study, you selected subjects in the general population and categorized them as active and sedentary. Which type of sample do you have? a. random sample b. stratified random sample c. cluster sample d. none of these

33. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the mean? a. 9 b. 10 c. 7 d. 4

34. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the mode? a. 8 b. 6 c. 4 d. 7

35. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the median? a. 6 b. 4 c. 8 d. 9

36. A bell-shaped curve describes: a. .05 significance level b. abnormal distribution of Chi-test c. standard distribution of T-test d. normal distribution of the standard deviation

37. You have 73 subjects in your study. How many degrees of freedom do you have? a. 73 b. 70 c. 72 d. 74

38. A .05 significance level indicates: a. 50 out of 100 times the correlation of variables occurred by chance

b. 5 out of 100 times the correlation of variables occurred by chance c. .05 out of 100 times the correlation of variables occurred by chance d. 5 out of 1000 times the correlation of variables occurred by cha

39. In a study evaluating heart disease risk. Total cholesterol levels are 180, 270, 330, 170, 233, & 201 mg/dl. What is the mean cholesterol level of the values presented? a. 231 mg/dl b. 217 mg/dl c. 201 mg/dl d. 330 mg/dl

40. Your study's statistics reveal mean HDL-cholesterol to be 45 mg/dl, mode 52 mg/dl, and median 48 mg/dl. Which of these indicates the score that occurs most often? a. 52 mg/dl b. 45 mg/dl c. 48 mg/dl d. not enough information to answer

41. Statistics indicate mean MCV 90, mode MCV 93, and median MCV 88. Which of these indicates the score at the midpoint of the distribution? a. 93 b. 90 c. not enough information to answer d. 88

42. Which of the following P-value is most significant? a. .01 b. .5 c. .001 d. .05

43. A study reveals daily fat intakes of 65 g, 82 g, 78 g, 88 g, 97 g, and 57 g. What is the mean daily fat intake? a. 80 g b. 78 g c. 82 g d. 65 g

44. The effect of cardiovascular exercise on resting blood pressure is studied among 40-60 year old men. What is the dependent variable? a. exercise b. blood pressure c. age d. gender

45. The effect of cardiovascular exercise on resting blood pressure is studied among 40-60 year old men. What is the independent variable? a. blood pressure b. age c. gender d. exercise

46. If the subjects and the researchers are unaware of who is receiving calcium fortified orange juice, what type of study is being used? a. single blind b. basic blind c. double blind d. triple blind

47. When evaluating the correlational relationship between exercise and resting blood pressure, which of the following describes the most signficant correlation? a. -.9 b. .8 c. .1 d. -.2

48. Which of the following type of research has a specific goal in mind or is seeking to answer a certain question? a. basic b. quantitative c. qualitative d. applied

49. A large group of men who are obese are broken down into groups by age. They are then randomly selected into subgroups for a study evaluating a new weight loss program. What type sample is this? a. random sample b. stratified random sample c. cluster sample d. none of these

50. A study evaluates a sample of women as a whole and then samples female dietitians on eating habits. What type of sample is this? a. stratified random sample b. random sample c. none of these d. cluster sample

51. Which of the following menus would offer the most daily choices? a. preselect

b. nonselective c. table d' hote d. restaurant

52. A meal includes appetizer, salad, main course, and dessert at a fixed price. This is known as: a. table d' hote b. restaurant c. nonselective d. preselect

53. A patient is asked if he would prefer roast beef or grilled chicken. This is an example of: a. table d' hote b. preselect c. restaurant d. nonselective

54. A patient at a small hospital tells the diet aide that he dislikes green beans. The aide tells him that he could have carrots instead with dinner. The menu described is: a. restaurant b. nonselective c. catering d. preselect

55. A patient is only offered roast beef with mashed potatoes and gravy. This is an example of: a. preselect b. table d' hote c. nonselective d. restaurant

56. You are working with a food service manager to design a kitchen for a long term care facility. Which of these is the main factor for decisions? a. menu chosen b. staff expertise c. cooking equipment d. none of these

57. Which of the following types of menus may be recommended for a long-term care facility? a. nonselective b. 1 month cyclic, 2 choices c. static d. restaurant

58. You need to prepare 350-6 oz. portions of roasted turkey with a 59% yield. What is the AP quantity needed? a. 185 lbs b. 233 lbs c. 223 lbs d. 217 lbs

59. You need to prepare 75-4 oz. portions of broccoli with an 72% yield. What is the AP quantity needed? a. 27 lbs b. 29 lbs c. 17 lbs d. 24 lbs

60. You have 300 lbs of broccoli with a 23% waste. How many 3 oz. portions can you prepare? a. 886 b. 1432 c. 1232 d. 665

61. Your records indicate your food costs for August were $3273, while your food sales for August were $9332. What was your food cost percentage for August? a. 46% b. 22% c. 285% d. 35%

62. You have 250 lbs of rib roast with a 42% waste. How many 8 oz. servings can you produce for a board of directors annual dinner? a. 180 b. 300 c. 290 d. 335

63. Disadvantages of cook/chill method include: a. increased labor costs b. increased equipment costs c. difficulty with distribution d. none of these

64. A menu of baked chicken, oven roasted red potatoes, steamed carrots, warm honey wheat rolls, and cherry crisp is chosen for a luncheon. You are concerned with _____. a. equipment b. labor c. cost

d. variety

65. Which is true of a cyclic menu? a. cooks are able to improve skills due to repetition b. hard to forecast food supplies needed c. food costs are increased d. long term patients prefer static menus

66. Which of the following meals would be the most aesthetically pleasing and nutrient dense? a. roasted chicken, whipped potatoes, cauliflower, sourdough roll, milk, lemon cake b. grilled cheese sandwich, carrots, peaches, orange juice, pineapple cake c. tri tip roast, baked potato, grain roll, boiled spinach, coffee, brownie d. Roast beef, red potatoes, baby carrots, grain roll, milk, mixed berries

67. You chose to serve hamburgers and hotdogs instead of steak and chicken at the company BBQ. Which of the following operational influences are you considering? a. equipment b. none of these c. cost d. labor

68. Which food service system would you use if you were concerned with increased labor costs in your area? a. commissary b. ready prepared c. conventional d. none of these

69. You receive complaints because you have taken a high fat sandwich off your cyclic menu. You: a. keep the sandwich off the menu b. offer the sandwich but less often c. label as a high fat choice on the menu d. none of these

70. Which of the following foodservice methods would you consider if you had a low equipment budget? a. commercial b. ready prepared c. conventional d. assembly serve

71.

72. You order spaghetti for $5.95, tossed dinner salad for $2.95, iced tea for $1.05, and fruit sorbet for $2.00. What type of menu did you order from? a. a la carte b. table d' hote c. du jour menu d. limited menu

73. You have purchased 400 lbs. of blueberries with 91% yield. How many 3 oz. portions can you prepare? a. 2007 b. 1200 c. 1833 d. 1941

74. You need to prepare 525-4 oz. portions of peaches with an 85% yield. What is the AP quantity needed? a. 145 lbs b. 155 lbs c. 171 lbs d. 149 lbs

75. You have purcahsed 150 lbs. peaches with an 85% yield. How many 4 oz. portions can you prepare? a. 600 b. 480 c. 420 d. 510

76. Which of the following bids would include large quantities of non-perishable goods? a. daily bid b. line-item bid c. bottom line bid d. fixed bid

77. When purchasing fresh fruit, which type of bid would you expect to receive? a. daily bid b. fixed bid c. line-item bid d. bottom line bid

78. Which of the following bids would include foods being accepted or rejected by each line? a. daily bid b. line-item bid c. fixed bid d. bottom line bid

79. Which of the following bids would include foods being all accepted or all rejected? a. line-item bid b. daily bid c. fixed bid d. bottom line bid

80. Your recipe requires 24 cups of stewed tomatoes. Which of the following is closest to your measurement? a. 3-#3 cylinder cans b. 1-#10 can c. 2-#10 cans d. 4-#2 1/2 cans

81. You agree with a vendor to purchase most of your supplies from his company. What type of purchasing agreement is this? a. prime vendor b. centralized c. group purchasing d. just in time

82. You have little room for storage of supplies. What type of purchasing should you choose? a. prime vendor b. just in time c. group purchasing d. centralized

83. You have received a shipment of canned fruits and vegetables. Which of the following temperatures should these products be stored? a. 40-60 degrees F b. 45-65 degrees F c. 50-70 degrees F d. 50-60 degrees F

84. When storing canned goods, the recommended humidity for this storage is _____. a. 50-60% b. 45-60% c. 60-70% d. 40-45%

85. When storing dairy products, the recommended humidity for this storage is _____. a. 70-80% b. 50-60% c. 80-95% d. 60-70%

86. You just received a shipment of milk. You refrigerator temperature should be: a. 30-32 degrees b. 40-45 degrees c. 35-45 degrees d. 35-40 degrees

87. When utilizing a commissary foodservice, which is of greatest concern? a. food and labor costs b. equipment and food costs c. food safety and distribution d. labor and food costs

88. A long term care facility you work for has a master menu and modifies this menu to meet needs of puree and mechanical diets. This is known as: a. recipe modification b. modified menu extensions c. diet orders d. diet requirements

89. Which of the following purchasing methods might several schools in the same district benefit from? a. group b. centralized c. prime vendor d. independent

90. You are giving a talk on women's nutrition at a community center. A woman shares with the group how wonderful she is doing on a low carbohydrate diet and asks you to comment. You: a. indicate that we do not have research on long-term effects of these diets and share current dietary recommendations b. smile and say this may not be a diet for everyone but you seem to be doing well c. tell the group low carbohydrate diets are unsafe and should never be followed d. thank the woman for her comments and go on with your discussion on women's nutrition

91. A friend who works at the same hospital as you stops you in the cafeteria and asks if you are counseling a well known community leader. You: a. tell her you'll have to let her know about it in private b. tell her yes and quickly leave c. tell her the chief dietitian has asked her not to discuss this case d. let her know that is confidential and you cannot discuss

92. As a hospital dietitian, you are approached by a vitamin company owner to recommend his vitamins to your clients. In return you would receive a commission on sales. You are concerned with: a. advertising false information b. lack of scientific information c. conflict of interest d. none of these

93. A dietitian selects a close friend of hers for a dietetic award without considering other nominees. You are concerned with: a. accountability b. bias c. confidentiality d. none of these

94. A newly diagnosed person with diabetes asks you a number of questions about a new type of insulin she is taking. You are not familar with this. You: a. tell her she should contact the drug company to help her with her questions b. set up a referral to a Certified Diabetes Educator c. tell her all insulins work the same d. none of these

95. You receive a shipment of perishables. Hours after putting the items away, you notice your produce cooler to be 41 degrees F., dairy & egg cooler to be 41 degrees F., and freezer to be -10 degrees F. You are concerned with the temperature of which of these? a. produce cooler b. freezer c. none are of concern d. dairy cooler

96. To improve security of goods received, you implement which of these? a. invoice receiving b. perpetual inventory c. blind receiving d. mini-max system

97. You add 3 No. 10 cans of peas to the 8 cans you currently have. This is an example of: a. Perpetual inventory b. ABC method c. Physical inventory d. LIFO/FIFO system

98. Using the ABC method, in which category would you place prime rib?

a. C b. B c. Dual A d. A

99. Last employee recognition banquet you ran out of asparagus. You plan for an additional 15 lbs of asparagus this year. This is known as: a. value analysis b. forecasting c. cost analysis d. planning

100. A cheesecake is provided via a distributor. You find a comparable cheesecake at a lower cost. After testing the newly found cake for acceptability, you decide to begin ordering the new cake to lower costs. This is an example of: a. cost analysis b. forecasting c. planning d. value analysis

101. Which of these is not an example of a functional food? a. calcium fortified waffles b. tomato c. black tea d. apple juice

102. As food service manager, you tell the serving line crew to dish up 2/3 cup pasta salad, 1/2 cup pea & cheese salad, and 1/3 cup ambrosia fruit salad on each plate. Based on these serving sizes, what scoop measurements should be used respectively? a. #6, 8, 12 b. # 8, 10, 12 c. # 6, 10, 12 d. # 8, 10, 16

103. A foodservice worker is plating a chicken cashew salad into 2/3 cup portions. Which size scoop should she use? a. #8 b. #6 c. #12 d. #16

104. You are plating mashed potatoes to be portioned at 1/2 cup. What size scoop do you use? a. #10 b. #6 c. #12

d. #8

105. You are a foodservice manager for a high volume hospital cafeteria. Which of the following would allow customers to get through the food lines quickest? a. line b. commissary c. scramble d. none of these

106. How many tablespoons are in 16 ounces? a. 32 tablespoons b. 16 tablespoons c. 48 tablespoons d. none of these

107. Advantages of conventional foodservice systems include all of the following except: a. quality control b. adaption to culture c. regular work load d. flexibility

108. Your senior nutrition program prepares meals at 1 central kitchen and delivers the meals to 3 senior centers for service. What type of production system is this? a. commissary b. conventional c. ready prepared/(cook-chill) d. assembly serve

109. A group home prepares food, freezes it and then re-heats to serve. What type of production system is this? a. commissary b. conventional c. ready prepared d. assembly serve

110.

111. Your main goal of a food service you are planning is to have a consistent recipe base and menu. You choose what type of production system? a. commissary b. assembly serve c. cook and chill d. conventional

112. A food service does not want high labor costs or extensive cooking skills of workers. What type of production system will best suit this food service? a. conventional b. cook & serve c. assembly serve d. all of these are high in labor costs

113. A long term care facility transports food in bulk to each floor where the food is plated. What type of distribution is being used? a. Centralized meal assembly b. Decentralized meal assembly c. Cafeteria style d. Unified assembly

114. At a hospital cafeteria, visitors and employees can chose to go the burrito bar, salad bar, or sandwich bar instead of standing in one line. This is an example of: a. scramble system cafeteria b. line system cafeteria c. tray service cafeteria d. American cafeteria

115. Your table orders several entrees at a Thai restaurant which are brought out in bowls and serving dishes. What type of service style does this restaurant use? a. family b. restaurant c. cafeteria d. tray

116. A customer orders a burger and fries. The food is plated in the kitchen and served to the customer. What type of service style does this food service use? a. family b. cafeteria c. none of these d. restaurant

117. When purchasing new foodservice equipment you send out a letter to vendors indicating items and specifications. You then open all responses at a specified date and time. This is known as: a. open bid b. informal bid c. sealed bid d. none of these

118. You need to increase the yield of a recipe to 475 portions from the original yield of 100 portions. What is the adjustment factor? a. 4.00

b. 4.75 c. 2.00 d. 5.75

119. An original recipe calls for 6 lbs of sugar. You calculate your adjustment factor to equal 3. How much sugar does your new recipe require? a. 12 lbs b. 18 lbs c. 24 lbs d. 6 lbs

120. An original recipe calls for 4 quarts of water. You calculate your adjustment factor to equal 3.5. How much water does your new recipe require? a. 12 qt b. 17 qt c. 4 qt d. 14 qt

121. When ordering beef you require 50 lbs of USDA choice roast. This is known as: a. bid b. requisition c. specifications d. none of these

122. A food service worker is preparing a recipe that requires 2 1/2 gallons of 1% milk. You only have quarts of 1% milk in stock. How many quarts of 1% milk will the food service worker need? a. 10 quarts b. 5 quarts c. 15 quarts d. 2 1/2 quarts

123. Your food service is serving Eggs Benedict. The production sheets indicate 1/8 cup of hollandaise sauce should be used when serving. What ladle should be used for 1/8 cup? a. 2 oz. b. 4 oz. c. 6 oz. d. 1 oz

124. A written request for a vendor to ship listed items is known as: a. bid b. purchase order c. specifications d. none of these

125. A small facility receives macaroni and cheese that requires mixing the pasta and cheese and heating only. What type of production system is this? a. comissary b. conventional c. none of these d. assembly serve

Module 24 – 125 question Review Quiz

1. "What can you tell me about your eating habits?" Is an example of which of the following types of questioning?   Correct a.  close-ended b.  leading c.  none of these d.  open-ended An open ended question is broad to allow the client to express more freely.

2. "Do you drink juice?" Is an example of which of the following types of questioning? Correct a.  close-ended b.  open-ended c.  none of these d.  attributing A closed ended question leads to a brief response, usually yes or no.

3. "How often do you eat vegetables?" Is an example of which of the following types of questioning?   Correct a.  close-minded b.  leading c.  open-minded d.  attributing A leading question may aid in the client's ability to answer or may show the RD's bias toward an issue.

4. A patient with type 2 diabetes and an A1c of 7.4% is feeling discouraged. You remind him of his 20 lb. weight loss and work in learning to count carbohydrates. This is an example of which type of response?   Correct a.  interpreting b.  clarifying c.  probing d.  attributing

Attributing response describes strengths to encourage a client.

5. An overweight patient states she is feeling discouraged with her weight loss. You respond saying, "You feel you've worked very hard to lose the pounds you've lost." This is an example of which type of response?   Correct a.  attributing b.  interpreting c.  clarifying d.  probing A clarifying response confirms a perception of the client's answer.

6. Frustrated with weight loss, a client with diabetes indicates after cutting calories to achieve a 1200 calorie diet all week, he rewards himself on weekends eating out without regard for carbohydrates or calories. You respond with "There may be a connection between your elevated A1c and your habits on the weekend." This is example of which type of response?   Correct a.  interpreting b.  clarifying c.  attributing d.  probing An interpreting response provides a possible explanation or connection between behaviors.

7. A 67-year old female has osteoporosis and follows a traditional Japanese diet. She lives with her son and his family. You set the short-term goal of eating 3 servings dairy products each day. What consideration are you overlooking?   Correct a.  family b.  ethnicity c.  income d.  gender When setting goals, consideration should be given to socioeconomic, family, occupation, and ethnicity. Recall back in module 9, with a traditional Asian diet dairy generally is not consumed.

8. A client sets the goal of reducing metformin intake to 1 pill per day within 1 year. What is missing from this agreement?   Correct a.  long-term goals b.  realistic goals c.  short-term goals d.  all of these When setting goals it is important to include long term and short term goals.

9. You have created an educational handout for dialysis patients. You count out the 1st 10 sentences followed by 10 sentences in the middle and at the end of the handout. You then circle and count the number of words in these 3 areas with 3 or more syllables. You are

conducting a _____ for grade level of the handout.   Correct a.  SMOG test b.  Fry test c.  Reading test d.  Knowledge test SMOG test evaluates a client's reading level; focuses on sentence length and the number of syllables per word.

10. A client chooses to go for a walk with a friend while visiting instead of meeting at an ice cream shop to visit. What is this an example of?   Correct a.  skills b.  rewards c.  behavior modification d.  knowledge Behavior modification includes changing previous behavior or habits to new behaviors to achieve goals.

11. A patient adjusts insulin to meet the number of carbohydrate choices consumed. This is an example of the _____ level of learning according to Bloom's Taxonomy?   Correct a.  knowledge b.  comprehension c.  receiving d.  synthesis Synthesis – assembling parts to make whole

12. The 4 parts of nutrition counseling include all of the following except:   Incorrect a.  nutrition assessment b.  plan for treatment c.  feedback d.  intervention for change Four parts of nutrition counseling include nutrition assessment, plan for treatment, intervention for change, and evaluation.

13. Each time a client loses 10 lbs, she purchases a new outfit. This is an example of: Correct a.  guided response b.  rewards c.  conditioning d.  punishment Rewards involve a result of a behavior which may aid in reinforcing goals.

14. A 54-year old male has just been referred to you after an exam reveals cholesterol 250 mg/dl, elevated blood pressure, fasting glucose 115 mg/dl, and abdominal obesity. The

patient is interested in visiting you as soon as possible as he tells you his father passed away at 55 years of age from a heart attack. The family history is an example of:   Correct a.  motivation b.  feedback c.  knowledge d.  none of these Motivation – what leads a person to learn, make a change, etc.

15. A 41-year old female and her coworker decide to use their lunch break by going to the local workout facility and eat lunch later at their desks. This occurs 5 days a week for many weeks. Thereafter they do not need to email each other of lunch break plans. This is an example of:   Correct a.  conditioning b.  reinforcement c.  reward d.  punishment Conditioning is a stimuli which normally does not cause a behavior, but overtime produces the behavior.

16. A low income pregnant woman comes in for an appointment with you at the WIC clinic. She states she often does not have running water at her home. What level of Maslow's Hierarchy of Needs is this client concerned with?   Correct a.  safety and security b.  social needs c.  self actualization d.  basic physiological needs Water is considered a basic physiological need in Maslow's hierarchy of needs.

17. A patient traditionally meets friends at the local coffee shop for breakfast each Saturday morning. Which level of Maslow's Hierarchy best describes the patient's behavior?   Correct a.  basic physiological needs b.  self actualization c.  social needs and affection d.  safety and security Social needs and affection would be indicated by meeting with friends to socialize while having breakfast.

18. Listing foods in the vegetable group of the Food Guide Pyramid is an example of which level of the Hierarchy of Cognitive Needs or Bloom’s Taxonomy?   Correct a.  comprehension b.  knowledge c.  application d.  analysis

Knowledge is a recall of information.

19. Categorizing a list of foods by whether they contain carbohydrate is an example of which level of Hierarchy of Cognitive Needs or Bloom’s Taxonomy?   Correct a.  knowledge b.  comprehension c.  psychomotor d.  affective Comprehension is a low level of understanding.

20. You and a client write out an agreement for the client to limit carbohydrate and calories at their evening snack. This is an example of a:   Correct a.  motivation b.  feedback c.  reward d.  contract Contracts – focus on specific behaviors, put in writing and based on an understanding between client and R.D.

21. Following a nutrition education class at a WIC clinic, you pass out a questionnaire in which participants rate you on a scale of 1-10. This is an example of a:   Incorrect a.  qualitative evaluation b.  summative evaluation c.  quantitative evaluation d.  formative evaluation Quantitative evaluations – produce numerical results; questionnaires or tests.

22. Following a heart healthy workshop, you pass out an evaluation form in which participants are asked open ended questions with room to put in comments. This is an example of a:   Correct a.  qualitative evaluation b.  quantitative evaulation c.  formative evaluation d.  none of these Qualitative evaluations – subjective, descriptive evaluation; looks for detail

23. A male client indicates that he eats beef 5 times per week in dietary recall. He states when visiting you, he will cut out meat from his diet to reduce blood cholesterol. You intervene with "How do you feel about cutting beef out of your diet?" What type of response is this?   Correct a.  Clarifying b.  Passive c.  Probing

d.  Directive A directive response encourages a client to explore a topic which seems to be avoided.

24. A client states "Nothing works! I'll always be overweight." You reply with "You are frustrated with the methods you've tried in the past to lose weight." What type of response is this?   Correct a.  attributing b.  clarifying c.  interpreting d.  probing Clarifying - confirms the accuracy of perception of the client's answer.

25. A client comes to see you for diet instruction. Your goal is for the client to focus on gaining as much information and using the information provided. What type of learning is this?   Correct a.  psychomotor b.  affective c.  mechanism d.  cognitive Cognitive – focus on gaining and using knowledge or information

26. Which type of research has no specific goal and explores the unknown?   Incorrect a.  applied b.  experimental c.  quantitative d.  basic Basic research has no specific goal.

27. You are conducting a study to see if there is a relationship between body weight and dairy product consumption. What type of study design is best described?   Correct a.  correlational b.  longitudinal c.  quantitative d.  Prospective Correlational - looks for a linear relationship between variables.

28. Your research is examining women's calcium consumption over a 5 year period. What type of study design best describes your research?   Correct a.  prospective b.  longitudinal c.  causal comparative d.  correlational Longitudinal - looks at variables overtime

29. You are conducting a study to evaluate the effects of calcium on blood pressure. What is the dependent variable?   Correct a.  calcium b.  both are dependent c.  none of these d.  blood pressure Blood pressure is the dependent variable; variable outcome.

30. You are conducting a study to evaluate the effects of calcium on blood pressure. What is the independent variable?   Correct a.  blood pressure b.  both are independent c.  calcium d.  none of these Calcium is the independent variable; variables which are believed to influence the dependent variable.

31. You are conducting a study to evaluate the effects of calcium on blood pressure. The null hypothesis would be:   Correct a.  there is no significant relationship between calcium and blood pressure b.  there is a significant relationship between calcium and blood pressure c.  calcium is negatively correlated with blood pressure d.  there is no null hypothesis for this study A null hypothesis states no relationship exists among the variables being tested; in research try to reject the null hypothesis.

32. When gathering a sample for your study, you selected subjects in the general population and categorized them as active and sedentary. Which type of sample do you have?   Correct a.  random sample b.  stratified random sample c.  cluster sample d.  none of these A stratified random sample is a large group broken down into subgroups based on certain characteristics; subjects are then randomly selected from subgroups.

33. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the mean?   Incorrect a.  9 b.  10 c.  7 d.  4 The mean is the average; scores are added and divided by the number of scores.

34. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the mode?   Correct a.  8 b.  6 c.  4 d.  7 The mode is the score that occurs most often.

35. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the median?   Correct a.  6 b.  4 c.  8 d.  9 Median is the score at the midpoint of the distribution.

36. A bell-shaped curve describes:   Correct a.  .05 significance level b.  abnormal distribution of Chi-test c.  standard distribution of T-test d.  normal distribution of the standard deviation The standard deviation is the amount a value deviates from the mean or the average; normal distribution = bell shaped curve.

37. You have 73 subjects in your study. How many degrees of freedom do you have? Correct a.  73 b.  70 c.  72 d.  74 Degrees of freedom = number in the sample - 1 (n = number in sample; n - 1).

38. A .05 significance level indicates:   Correct a.  50 out of 100 times the correlation of variables occurred by chance b.  5 out of 100 times the correlation of variables occurred by chance c.  .05 out of 100 times the correlation of variables occurred by chance d.  5 out of 1000 times the correlation of variables occurred by cha A .05 significance level indicates 5 out of 100 times the correlation of variables occurred by chance.

39. In a study evaluating heart disease risk. Total cholesterol levels are 180, 270, 330, 170, 233, & 201 mg/dl. What is the mean cholesterol level of the values presented?   Correct

a.  231 mg/dl b.  217 mg/dl c.  201 mg/dl d.  330 mg/dl Mean – average, scores added together and divided by the number of scores. Total of values is 1384 divided by 6 values = 231 mg/dl.

40. Your study's statistics reveal mean HDL-cholesterol to be 45 mg/dl, mode 52 mg/dl, and median 48 mg/dl. Which of these indicates the score that occurs most often?   Correct a.  52 mg/dl b.  45 mg/dl c.  48 mg/dl d.  not enough information to answer Mode is the score which occurs most often.

41. Statistics indicate mean MCV 90, mode MCV 93, and median MCV 88. Which of these indicates the score at the midpoint of the distribution?   Correct a.  93 b.  90 c.  not enough information to answer d.  88 The median is the score at the midpoint of the distribution.

42. Which of the following P-value is most significant?   Correct a.  .01 b.  .5 c.  .001 d.  .05 The smallest number for a P-value is the most significant; therefore .001 is most significant.

43. A study reveals daily fat intakes of 65 g, 82 g, 78 g, 88 g, 97 g, and 57 g. What is the mean daily fat intake?   Correct a.  80 g b.  78 g c.  82 g d.  65 g Mean – average, scores added together and divided by the number of scores; total values added together = 467 grams divided by 6 values = 78 grams.

44. The effect of cardiovascular exercise on resting blood pressure is studied among 40-60 year old men. What is the dependent variable?   Correct a.  exercise b.  blood pressure

c.  age d.  gender The dependent variable is the variable outcome.

45. The effect of cardiovascular exercise on resting blood pressure is studied among 40-60 year old men. What is the independent variable?   Correct a.  blood pressure b.  age c.  gender d.  exercise Independent variable are variables which are believed to influence the dependent variable.

46. If the subjects and the researchers are unaware of who is receiving calcium fortified orange juice, what type of study is being used?   Correct a.  single blind b.  basic blind c.  double blind d.  triple blind A double blind study is one where subjects and researchers are unaware of who is in the placebo and who is in the test group.

47. When evaluating the correlational relationship between exercise and resting blood pressure, which of the following describes the most signficant correlation?   Incorrect a.  -.9 b.  .8 c.  .1 d.  -.2 A correlation should be close to 1 or -1 to indicate significance; a correlation close to zero indicates little or no significance.

48. Which of the following type of research has a specific goal in mind or is seeking to answer a certain question?   Correct a.  basic b.  quantitative c.  qualitative d.  applied An applied research study involves an effort to answer questions, change concepts, etc.

49. A large group of men who are obese are broken down into groups by age. They are then randomly selected into subgroups for a study evaluating a new weight loss program. What type sample is this?   Incorrect a.  random sample b.  stratified random sample

c.  cluster sample d.  none of these Stratified random sample – large group broken down into subgroups based on certain characteristics; subjects are then randomly selected from subgroups

50. A study evaluates a sample of women as a whole and then samples female dietitians on eating habits. What type of sample is this?   Incorrect a.  stratified random sample b.  random sample c.  none of these d.  cluster sample Cluster sampling – samples larger group then specific subgroups.

51. Which of the following menus would offer the most daily choices?   Correct a.  preselect b.  nonselective c.  table d' hote d.  restaurant Restaurant menu includes the same items offered everyday; offers many choices compared to preselect.

52. A meal includes appetizer, salad, main course, and dessert at a fixed price. This is known as:   Correct a.  table d' hote b.  restaurant c.  nonselective d.  preselect Table D' Hote is a complete meal including several courses at a fixed price.

53. A patient is asked if he would prefer roast beef or grilled chicken. This is an example of: Correct a.  table d' hote b.  preselect c.  restaurant d.  nonselective Preselect are food choices which are made prior to meal time to avoid dislikes.

54. A patient at a small hospital tells the diet aide that he dislikes green beans. The aide tells him that he could have carrots instead with dinner. The menu described is:   Correct a.  restaurant b.  nonselective c.  catering d.  preselect

Preselect are food choices which are made prior to meal time to avoid dislikes.

55. A patient is only offered roast beef with mashed potatoes and gravy. This is an example of:   Correct a.  preselect b.  table d' hote c.  nonselective d.  restaurant Nonselective offers no food choices.

56. You are working with a food service manager to design a kitchen for a long term care facility. Which of these is the main factor for decisions?   Correct a.  menu chosen b.  staff expertise c.  cooking equipment d.  none of these The menu is the main control of how a foodservice operates; affects staffing, inventory, etc.

57. Which of the following types of menus may be recommended for a long-term care facility?   Correct a.  nonselective b.  1 month cyclic, 2 choices c.  static d.  restaurant Those becoming accustomed to a menu (long term stay) should have a variety of choices and different foods offered each day on a cyclic basis.

58. You need to prepare 350-6 oz. portions of roasted turkey with a 59% yield. What is the AP quantity needed?   Correct a.  185 lbs b.  233 lbs c.  223 lbs d.  217 lbs Looking for the amount to product needed including unusable items; 350 x 6 oz = 2100 oz; 2100 divided by .59 = 3559 oz; 3559 oz divided by 16 oz per lb = 223 lbs

59. You need to prepare 75-4 oz. portions of broccoli with an 72% yield. What is the AP quantity needed?   Correct a.  27 lbs b.  29 lbs c.  17 lbs d.  24 lbs 75 x 4 = 300 oz; 300 oz divided by .72 = 416.67; 416.67 oz divided by 16 oz/lb = 26.04 lbs

or rounding up to make 75 whole portions 27 lbs

60. You have 300 lbs of broccoli with a 23% waste. How many 3 oz. portions can you prepare?   Correct a.  886 b.  1432 c.  1232 d.  665 EP calculation; 100% - 23% waste = 77% yield; 300 lbs x 77% = 231 lbs x 16 oz./lb. = 3696 oz. divided by 3 oz. portion = 1232 portions

61. Your records indicate your food costs for August were $3273, while your food sales for August were $9332. What was your food cost percentage for August?   Correct a.  46% b.  22% c.  285% d.  35% 3273 divided by 9332 = .35 x 100 = 35%

62. You have 250 lbs of rib roast with a 42% waste. How many 8 oz. servings can you produce for a board of directors annual dinner?   Correct a.  180 b.  300 c.  290 d.  335 EP calculation; 100% - 42% waste = 58% yield; 250 lbs. x 58% = 145 lbs. x 16 oz./lb. = 2320 oz. divided by 8 oz. = 290 portions.

63. Disadvantages of cook/chill method include:   Correct a.  increased labor costs b.  increased equipment costs c.  difficulty with distribution d.  none of these Cook/chill method (aka cook/freeze or ready prepared) disadvantages include increased energy and equipment costs.

64. A menu of baked chicken, oven roasted red potatoes, steamed carrots, warm honey wheat rolls, and cherry crisp is chosen for a luncheon. You are concerned with _____.   Correct a.  equipment b.  labor c.  cost d.  variety Equipment – availability of equipment and whether other foods at the same meal require the

same equipment should be considered when choosing foods in a menu. Many of the items listed would require an oven.

65. Which is true of a cyclic menu?   Correct a.  cooks are able to improve skills due to repetition b.  hard to forecast food supplies needed c.  food costs are increased d.  long term patients prefer static menus A cyclic menu indicates menu series is repeated over a specific amount of time, therefore giving cooks the opportunity to improve skills with preparation due to repetition.

66. Which of the following meals would be the most aesthetically pleasing and nutrient dense?   Incorrect a.  roasted chicken, whipped potatoes, cauliflower, sourdough roll, milk, lemon cake b.  grilled cheese sandwich, carrots, peaches, orange juice, pineapple cake c.  tri tip roast, baked potato, grain roll, boiled spinach, coffee, brownie d.  Roast beef, red potatoes, baby carrots, grain roll, milk, mixed berries When evaluating a menu for aesthetics and nutrient density, evaluate colors and textures and check to see if all or most food groups are represented.

67. You chose to serve hamburgers and hotdogs instead of steak and chicken at the company BBQ. Which of the following operational influences are you considering?   Correct a.  equipment b.  none of these c.  cost d.  labor Budget and Cost – dollars spent on food is based on a forecast or prediction of sales.

68. Which food service system would you use if you were concerned with increased labor costs in your area?   Correct a.  commissary b.  ready prepared c.  conventional d.  none of these Ready prepared (aka cook/chill) advantages include low labor costs.

69. You receive complaints because you have taken a high fat sandwich off your cyclic menu. You:   Incorrect a.  keep the sandwich off the menu b.  offer the sandwich but less often c.  label as a high fat choice on the menu d.  none of these Favorite menu items which may not be nutrient dense should not be eliminated but offered

less often.

70. Which of the following foodservice methods would you consider if you had a low equipment budget?   Correct a.  commercial b.  ready prepared c.  conventional d.  assembly serve An advantage of assembly serve foodservice method is reduced equipment costs.

71. How many pounds of ground beef should you purchase if you need to produce 280 - 4 oz. patties and if ground beef has a waste of 33%?   Correct a.  70 lbs b.  180 lbs c.  105 lbs d.  145 lbs As purchased calculation; 100 - 33% waste = 67% yield; 280 x 4 ounces = 1120 oz. divided by 67% = 1672 oz. divided by 16 oz./lb. = 104.5 lbs or 105 lbs.

72. You order spaghetti for $5.95, tossed dinner salad for $2.95, iced tea for $1.05, and fruit sorbet for $2.00. What type of menu did you order from?   Correct a.  a la carte b.  table d' hote c.  du jour menu d.  limited menu A la carte – each menu item is priced separately

73. You have purchased 400 lbs. of blueberries with 91% yield. How many 3 oz. portions can you prepare?   Correct a.  2007 b.  1200 c.  1833 d.  1941 EP calculation; 400 lbs. x 91% = 364 lbs x 16 oz./lb. = 5824 oz. divided by 3 oz. portions = 1941 portions

74. You need to prepare 525-4 oz. portions of peaches with an 85% yield. What is the AP quantity needed?   Correct a.  145 lbs b.  155 lbs c.  171 lbs d.  149 lbs AP yield = 525 x 4 oz = 2100 oz; 2100 oz divided by .85 = 2470.59 oz; 2470.59 oz divided

by 16 oz/lb = 154.4 lbs. or rounding up to 155 lbs to get 525 whole portions

75. You have purcahsed 150 lbs. peaches with an 85% yield. How many 4 oz. portions can you prepare?   Correct a.  600 b.  480 c.  420 d.  510 EP calculation; 150 lbs. x 85% = 127.5 lbs. x 16 oz./lb. = 2040 oz. divided by 4 oz. = 510 portions

76. Which of the following bids would include large quantities of non-perishable goods? Correct a.  daily bid b.  line-item bid c.  bottom line bid d.  fixed bid A fixed bid is large amounts; non perishable foods.

77. When purchasing fresh fruit, which type of bid would you expect to receive?   Correct a.  daily bid b.  fixed bid c.  line-item bid d.  bottom line bid A daily bid is perishable foods.

78. Which of the following bids would include foods being accepted or rejected by each line?   Correct a.  daily bid b.  line-item bid c.  fixed bid d.  bottom line bid A line item bid occurs when foods are accepted or rejected line by line.

79. Which of the following bids would include foods being all accepted or all rejected? Correct a.  line-item bid b.  daily bid c.  fixed bid d.  bottom line bid A bottom line bid occurs when foods are all accepted or all rejected.

80. Your recipe requires 24 cups of stewed tomatoes. Which of the following is closest to

your measurement?   Correct a.  3-#3 cylinder cans b.  1-#10 can c.  2-#10 cans d.  4-#2 1/2 cans A #10 can contains 12-13 cups. Two #10 cans provide 24-26 cups.

81. You agree with a vendor to purchase most of your supplies from his company. What type of purchasing agreement is this?   Correct a.  prime vendor b.  centralized c.  group purchasing d.  just in time Prime vendor - agreement with single vendor to purchase majority of goods or product needs

82. You have little room for storage of supplies. What type of purchasing should you choose?   Correct a.  prime vendor b.  just in time c.  group purchasing d.  centralized Just in Time - purchase as needed for production without having to store products

83. You have received a shipment of canned fruits and vegetables. Which of the following temperatures should these products be stored?   Correct a.  40-60 degrees F b.  45-65 degrees F c.  50-70 degrees F d.  50-60 degrees F Dry storage should be at 50-70' F.

84. When storing canned goods, the recommended humidity for this storage is _____. Correct a.  50-60% b.  45-60% c.  60-70% d.  40-45% Humidity should be 50-60%.

85. When storing dairy products, the recommended humidity for this storage is _____. Correct a.  70-80% b.  50-60%

c.  80-95% d.  60-70% Humidity for refrigerated storage should be 80-95%.

86. You just received a shipment of milk. You refrigerator temperature should be:   Correct a.  30-32 degrees b.  40-45 degrees c.  35-45 degrees d.  35-40 degrees Dairy products should be refrigerated at 35-40 degrees.

87. When utilizing a commissary foodservice, which is of greatest concern?   Correct a.  food and labor costs b.  equipment and food costs c.  food safety and distribution d.  labor and food costs Commissary foodservice disadvantages include concern with safely delivering food to other sites.

88. A long term care facility you work for has a master menu and modifies this menu to meet needs of puree and mechanical diets. This is known as:   Correct a.  recipe modification b.  modified menu extensions c.  diet orders d.  diet requirements Modified menu extensions are based on master menus but are modified to meet specific diet orders.

89. Which of the following purchasing methods might several schools in the same district benefit from?   Correct a.  group b.  centralized c.  prime vendor d.  independent Group purchasing occurs when foodservices with similar needs purchased together to receive cost reductions due to large purchasing volume.

90. You are giving a talk on women's nutrition at a community center. A woman shares with the group how wonderful she is doing on a low carbohydrate diet and asks you to comment. You:   Correct a.  indicate that we do not have research on long-term effects of these diets and share current dietary recommendations b.  smile and say this may not be a diet for everyone but you seem to be doing well

c.  tell the group low carbohydrate diets are unsafe and should never be followed d.  thank the woman for her comments and go on with your discussion on women's nutrition Code of Ethics for the Profession of Dietetics indicates "The dietetics practitioner practices dietetics based on scientific principles and current information."

91. A friend who works at the same hospital as you stops you in the cafeteria and asks if you are counseling a well known community leader. You:   Correct a.  tell her you'll have to let her know about it in private b.  tell her yes and quickly leave c.  tell her the chief dietitian has asked her not to discuss this case d.  let her know that is confidential and you cannot discuss Code of Ethics for the Profession of Dietetics indicates "The dietetics practitioner protects confidential information and makes full disclosure about any limitations on his/her ability to guarantee full confidentiality."

92. As a hospital dietitian, you are approached by a vitamin company owner to recommend his vitamins to your clients. In return you would receive a commission on sales. You are concerned with:   Correct a.  advertising false information b.  lack of scientific information c.  conflict of interest d.  none of these Code of Ethics for the Profession of Dietetics indicates "The dietetics practitioner is alert to situations that might cause a conflict of interest or have the appearance of a conflict. The dietetics practitioner provides full disclosure when a real or potential conflict of interest arises."

93. A dietitian selects a close friend of hers for a dietetic award without considering other nominees. You are concerned with:   Correct a.  accountability b.  bias c.  confidentiality d.  none of these Code of Ethics for the Profession of Dietetics indicates "The dietetics practitioner provides objective evaluations of performance for employees and coworkers, candidates for employment, students, professional association memberships, awards, or scholarships. The dietetics practitioner makes all reasonable effort to avoid bias in any kind of professional evaluation of others."

94. A newly diagnosed person with diabetes asks you a number of questions about a new type of insulin she is taking. You are not familar with this. You:   Correct a.  tell her she should contact the drug company to help her with her questions b.  set up a referral to a Certified Diabetes Educator c.  tell her all insulins work the same

d.  none of these Code of Ethics for the Profession of Dietetics indicates "The dietetics practitioner recognizes and exercises professional judgment within the limits of his/her qualifications and collaborates with others, seeks counsel, or makes referrals as appropriate."

95. You receive a shipment of perishables. Hours after putting the items away, you notice your produce cooler to be 41 degrees F., dairy & egg cooler to be 41 degrees F., and freezer to be -10 degrees F. You are concerned with the temperature of which of these?   Correct a.  produce cooler b.  freezer c.  none are of concern d.  dairy cooler Refrigeration temperatures for dairy, eggs, meat is 32-40 degrees.

96. To improve security of goods received, you implement which of these?   Correct a.  invoice receiving b.  perpetual inventory c.  blind receiving d.  mini-max system Blind receiving – clerk uses a record form which quantities are blocked out to record items actually delivered; good security measure to ensure products are checked in and documented accurately.

97. You add 3 No. 10 cans of peas to the 8 cans you currently have. This is an example of: Correct a.  Perpetual inventory b.  ABC method c.  Physical inventory d.  LIFO/FIFO system Perpetual inventory – on going record of amounts on hand; incoming amounts are added to those on hand.

98. Using the ABC method, in which category would you place prime rib?   Correct a.  C b.  B c.  Dual A d.  A Prime rib would be placed in category A - most expensive category.

99. Last employee recognition banquet you ran out of asparagus. You plan for an additional 15 lbs of asparagus this year. This is known as:   Correct a.  value analysis b.  forecasting

c.  cost analysis d.  planning Forecasting involves foreseeing future needs of goods.

100. A cheesecake is provided via a distributor. You find a comparable cheesecake at a lower cost. After testing the newly found cake for acceptability, you decide to begin ordering the new cake to lower costs. This is an example of:   Correct a.  cost analysis b.  forecasting c.  planning d.  value analysis Value analysis involves equal acceptability at differing costs.

101. Which of these is not an example of a functional food?   Correct a.  calcium fortified waffles b.  tomato c.  black tea d.  apple juice ADA Position Paper indicates functional foods are healthful foods that may provide a benefit to health over and above the standard nutrients it might normally contain.

102. As food service manager, you tell the serving line crew to dish up 2/3 cup pasta salad, 1/2 cup pea & cheese salad, and 1/3 cup ambrosia fruit salad on each plate. Based on these serving sizes, what scoop measurements should be used respectively?   Correct a.  #6, 8, 12 b.  # 8, 10, 12 c.  # 6, 10, 12 d.  # 8, 10, 16 #6 = 2/3 cup, #8 = 1/2 cup, #12 = 1/3 cup

103. A foodservice worker is plating a chicken cashew salad into 2/3 cup portions. Which size scoop should she use?   Correct a.  #8 b.  #6 c.  #12 d.  #16 2/3 cup = #6 scoop

104. You are plating mashed potatoes to be portioned at 1/2 cup. What size scoop do you use?   Correct a.  #10 b.  #6 c.  #12

d.  #8 #8 scoop = 1/2 cup.

105. You are a foodservice manager for a high volume hospital cafeteria. Which of the following would allow customers to get through the food lines quickest?   Correct a.  line b.  commissary c.  scramble d.  none of these A scramble cafeteria set up allows customers to obtain foods in several areas of the cafeteria instead of standing in line for all items.

106. How many tablespoons are in 16 ounces?   Correct a.  32 tablespoons b.  16 tablespoons c.  48 tablespoons d.  none of these 32 T.= 16 ounces

107. A recipe requires 3/4 cup butter. How many tablespoons are required?   Correct a.  16 T. b.  12 T. c.  10 T. d.  8 T. 16 T. in 1 cup; 3/4 of 16 T. = 12 T.

108. Advantages of conventional foodservice systems include all of the following except: Correct a.  quality control b.  adaption to culture c.  regular work load d.  flexibility Advantages of conventional foodservice include quality control, adaption to culture, and flexibility.

109. Your senior nutrition program prepares meals at 1 central kitchen and delivers the meals to 3 senior centers for service. What type of production system is this?   Correct a.  commissary b.  conventional c.  ready prepared/(cook-chill) d.  assembly serve Commissary production involves centralized production transported to satellite areas for service decreased equipment and labor replication; consider transportation costs and

maintenance of consistency or quality of food.

110. A group home prepares food, freezes it and then re-heats to serve. What type of production system is this?   Correct a.  commissary b.  conventional c.  ready prepared d.  assembly serve Ready prepared production involves food prepared and chilled or frozen OR purchased prepared chilled or frozen; food is then reheated for service; consider cost of equipment and temperature control

111. Your main goal of a food service you are planning is to have a consistent recipe base and menu. You choose what type of production system?   Correct a.  commissary b.  assembly serve c.  cook and chill d.  conventional Conventional production system benefit is menu and recipes are consistent, labor is increased however.

112. A food service does not want high labor costs or extensive cooking skills of workers. What type of production system will best suit this food service?   Correct a.  conventional b.  cook & serve c.  assembly serve d.  all of these are high in labor costs Assembly serve advantages are decreased labor and skills needed but disadvantages include increased food cost.

113. A long term care facility transports food in bulk to each floor where the food is plated. What type of distribution is being used?   Correct a.  Centralized meal assembly b.  Decentralized meal assembly c.  Cafeteria style d.  Unified assembly Decentralized meal assembly involves preparing food in one location and transporting in volume to various locations for traying.

114. At a hospital cafeteria, visitors and employees can chose to go the burrito bar, salad bar, or sandwich bar instead of standing in one line. This is an example of:   Correct a.  scramble system cafeteria b.  line system cafeteria

c.  tray service cafeteria d.  American cafeteria Scramble system occurs when one can go to various stations instead of one line.

115. Your table orders several entrees at a Thai restaurant which are brought out in bowls and serving dishes. What type of service style does this restaurant use?   Correct a.  family b.  restaurant c.  cafeteria d.  tray A family service style involves food brought to table in bowls or serving dishes.

116. A customer orders a burger and fries. The food is plated in the kitchen and served to the customer. What type of service style does this food service use?   Correct a.  family b.  cafeteria c.  none of these d.  restaurant Restaurant service style is where food is plated in the kitchen and served.

117. When purchasing new foodservice equipment you send out a letter to vendors indicating items and specifications. You then open all responses at a specified date and time. This is known as:   Incorrect a.  open bid b.  informal bid c.  sealed bid d.  none of these A sealed bid involves sending written request for bids and opening all bids at a set time.

118. You need to increase the yield of a recipe to 475 portions from the original yield of 100 portions. What is the adjustment factor?   Correct a.  4.00 b.  4.75 c.  2.00 d.  5.75 New yield = 475; old yield = 100; 475 divided by 100 = 4.75 (adjustment factor)

119. An original recipe calls for 6 lbs of sugar. You calculate your adjustment factor to equal 3. How much sugar does your new recipe require?   Correct a.  12 lbs b.  18 lbs c.  24 lbs d.  6 lbs

6 lbs of sugar x 3 (adjustment factor) = 18 lbs sugar

120. An original recipe calls for 4 quarts of water. You calculate your adjustment factor to equal 3.5. How much water does your new recipe require?   Correct a.  12 qt b.  17 qt c.  4 qt d.  14 qt 4 qt of water x 3.5 (adjustment factor) = 14 qt of water

121. When ordering beef you require 50 lbs of USDA choice roast. This is known as: Correct a.  bid b.  requisition c.  specifications d.  none of these Specifications are requirements for a certain item you order.

122. A food service worker is preparing a recipe that requires 2 1/2 gallons of 1% milk. You only have quarts of 1% milk in stock. How many quarts of 1% milk will the food service worker need?   Correct a.  10 quarts b.  5 quarts c.  15 quarts d.  2 1/2 quarts 4 quarts = 1 gallon

123. Your food service is serving Eggs Benedict. The production sheets indicate 1/8 cup of hollandaise sauce should be used when serving. What ladle should be used for 1/8 cup? Correct a.  2 oz. b.  4 oz. c.  6 oz. d.  1 oz. 1 ounce = 1/8 cup

124. A written request for a vendor to ship listed items is known as:   Correct a.  bid b.  purchase order c.  specifications d.  none of these A purchase order is a written request for a vendor to ship listed items.

125. A small facility receives macaroni and cheese that requires mixing the pasta and cheese and heating only. What type of production system is this?   Correct a.  comissary b.  conventional c.  none of these d.  assembly serve Assembly serve – aka: convenience; only requires final assembling and heating of foods.