Question 1

Which of the following is a characteristic of meat contamination?

Accepted Answer

A) A USDA seal of inspection insures the absence of most harmful bacteria 
B) Consumers are not able to detect the presence of harmful bacteria by odor or taste 
C) The presence of naturally occurring antibodies in meats slows the growth of harmful organisms 
D) Ground meat is very resistant to contamination because of the high heat released by the grinding machines 
A) A USDA seal of inspection insures the absence of most harmful bacteria 
B) Consumers are not able to detect the presence of harmful bacteria by odor or taste 
C) The presence of naturally occurring antibodies in meats slows the growth of harmful organisms 
D) Ground meat is very resistant to contamination because of the high heat released by the grinding machines

Question 2

The industrial application of heat to inactivate most, but not all, bacteria in a food is commonly known as

Accepted Answer

A) sanitization. 
B) sterilization. 
C) pasteurization. 
D) depathogenation. 
A) sanitization. 
B) sterilization. 
C) pasteurization. 
D) depathogenation.

Question 3

Which of the following is true regarding the ADIME format for documenting nutrition care?

Accepted Answer

A) Closely reflects the nutrition care process 
B) Oldest charting method for nutrition care used 
C) The "D" stands for "diet prescription" 
D) All of the above 
A) Closely reflects the nutrition care process 
B) Oldest charting method for nutrition care used 
C) The "D" stands for "diet prescription" 
D) All of the above

Question 4

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

Accepted Answer

A) Keeping the freezer at 35° F 
B) Serving raw seafood without proper cooking techniques 
C) Keeping beef patties on a warm grill (125° F) for up to 3 hours 
D) Not disposing of egg shells immediately after use and allowing them to sit on countertops 
A) Keeping the freezer at 35° F 
B) Serving raw seafood without proper cooking techniques 
C) Keeping beef patties on a warm grill (125° F) for up to 3 hours 
D) Not disposing of egg shells immediately after use and allowing them to sit on countertops

Question 5

In what section of an ADIME chart note would the dietitian record his or her plans for treating the patient's nutrition problems?

Accepted Answer

A) A 
B) D 
C) I 
D) ME 
A) A 
B) D 
C) I 
D) ME

Question 6

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

Accepted Answer

A) 125. 
B) 140. 
C) 160. 
D) 195. 
A) 125. 
B) 140. 
C) 160. 
D) 195.

Question 7

Fiber-restricted diets restrict all of the following except

Accepted Answer

A) whole-wheat bread. 
B) chunky peanut butter. 
C) buttermilk. 
D) winter squash. 
A) whole-wheat bread. 
B) chunky peanut butter. 
C) buttermilk. 
D) winter squash.

Question 8

Which of the following produces the most common food toxin?

Accepted Answer

A) Salmonella 
B) Escherichia coli 
C) Staphylococcus aureus 
D) Clostridium perfringens 
A) Salmonella 
B) Escherichia coli 
C) Staphylococcus aureus 
D) Clostridium perfringens

Question 9

A document or electronic file used to record a client's history, assessment, treatment, and results of therapy is a(n)

Accepted Answer

A) medical record. 
B) informal record. 
C) diagnosis. 
D) nutrition care plan. 
A) medical record. 
B) informal record. 
C) diagnosis. 
D) nutrition care plan.

Which of the following is a characteristic of meat contamination?

The industrial application of heat to inactivate most, but not all, bacteria in a food is commonly known as

Which of the following is true regarding the ADIME format for documenting nutrition care?

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

In what section of an ADIME chart note would the dietitian record his or her plans for treating the patient's nutrition problems?

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

Fiber-restricted diets restrict all of the following except

Which of the following produces the most common food toxin?

A document or electronic file used to record a client's history, assessment, treatment, and results of therapy is a(n)

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

Exam 18: Nutrition Intervention

Which of the following is a characteristic of meat contamination?

The industrial application of heat to inactivate most, but not all, bacteria in a food is commonly known as

Which of the following is true regarding the ADIME format for documenting nutrition care?

You work part-time at a local diner and have noticed that there are a few questionable practices going on behind closed doors.An older employee tells you that the worst of these oversights is the workers' disregard for the "danger" zone.Which of the following applies to this employee's warning?

In what section of an ADIME chart note would the dietitian record his or her plans for treating the patient's nutrition problems?

To minimize the possibility of foodborne illness, hamburger should be cooked to an internal temperature (°F) of at least

Fiber-restricted diets restrict all of the following except

Which of the following produces the most common food toxin?

A document or electronic file used to record a client's history, assessment, treatment, and results of therapy is a(n)

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters