Question 1

A strong scientific foundation is required for both a nutrition science and a dietetics major.

Accepted Answer

A) True 
 B)False

Question 2

Any individual applying for graduate school must submit his or her TOEFL scores.

Accepted Answer

A) True 
 B)False

Question 3

The Association of Nutrition and Foodservice Professionals (ANFP)offers certificates to students meeting the requirements to become Certified Dietary Managers (CDM).

Accepted Answer

A) True 
 B)False

Question 4

The food service field deals with three basic areas: management, food preparation, and food safety.

Accepted Answer

A) True 
 B)False

Question 5

When making a decision on which university or college to attend, students should consider which of the following factors?

Accepted Answer

A)  location 
B)  price 
C)  program emphasis 
D)  faculty 
E)  job placement 
F) financial aid
G) all of the above answers are correct 
A)  location 
B)  price 
C)  program emphasis 
D)  faculty 
E)  job placement 
F) financial aid
G) all of the above answers are correct

Question 6

A person who has just been diagnosed with diabetes would receive counseling from an RD with which credential?

Accepted Answer

A)  CDE 
B)  CNSD 
C)  CSN 
D)  CSSD 
E)  CSO 
A)  CDE 
B)  CNSD 
C)  CSN 
D)  CSSD 
E)  CSO

Question 7

A completed dissertation is one of the final requirements before receiving a PhD.

Accepted Answer

A) True 
 B)False

Question 8

Medical nutrition therapy provides care in clinical settings to manage

Accepted Answer

A)  heart disease. 
B)  diabetes. 
C)  renal disease. 
D)  liver failure. 
E)  all of the above answers are correct 
F) none of the above answers is correct 
A)  heart disease. 
B)  diabetes. 
C)  renal disease. 
D)  liver failure. 
E)  all of the above answers are correct 
F) none of the above answers is correct

Question 9

To become food scientists, students must graduate with a doctorate degree from a program listed with the Institute of Food Technologists (IFT).

Accepted Answer

A) True 
 B)False

Question 10

Once a person becomes a registered dietitian, his or her professional skills and registration are maintained by earning CPEUs.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following profession's registration requirements consist of completing an approved four-year college degree, exam, internship, and ongoing continuing education?

Accepted Answer

A)  extension agent 
B)  registered dietitian (R
D)  
C)  nutrition researcher 
D)  nutritionist 
E)  nutrition professor 
A)  extension agent 
B)  registered dietitian (R
D)  
C)  nutrition researcher 
D)  nutritionist 
E)  nutrition professor

Exam 30: Careers in Food and Nutrition

A strong scientific foundation is required for both a nutrition science and a dietetics major.

Any individual applying for graduate school must submit his or her TOEFL scores.

The Association of Nutrition and Foodservice Professionals (ANFP)offers certificates to students meeting the requirements to become Certified Dietary Managers (CDM).

The food service field deals with three basic areas: management, food preparation, and food safety.

When making a decision on which university or college to attend, students should consider which of the following factors?

A person who has just been diagnosed with diabetes would receive counseling from an RD with which credential?

A completed dissertation is one of the final requirements before receiving a PhD.

Medical nutrition therapy provides care in clinical settings to manage

To become food scientists, students must graduate with a doctorate degree from a program listed with the Institute of Food Technologists (IFT).

Once a person becomes a registered dietitian, his or her professional skills and registration are maintained by earning CPEUs.

Which of the following profession's registration requirements consist of completing an approved four-year college degree, exam, internship, and ongoing continuing education?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Filters