Question 1

Which area of dietetic practice employs the largest percentage of registered dietitians?

Accepted Answer

A) private practice 
B) corporations/nonprofit 
C) clinical 
D) community 
A) private practice 
B) corporations/nonprofit 
C) clinical 
D) community

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

Two basic areas in the food service field include management and food preparation Name and describe the various types of culinary food service positions

Accepted Answer

In the food service field, there are var

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

One of the many requirements of a master's degree is that the student defend his or her research

Accepted Answer

A) True 
 B)False

Question 6

Currently in the United States, only _____ are reimbursed by insurance companies through the referring physicians' code

Accepted Answer

A) dental laboratory technicians 
B) dietetic technicians 
C) nutritionists 
D) registered dietitians 
A) dental laboratory technicians 
B) dietetic technicians 
C) nutritionists 
D) registered dietitians

Question 7

In general, a master's degree in nutrition takes an average of _____ year(s) to complete, and a doctorate takes _____ years

Accepted Answer

A) 1; 2 to 3 
B) 2; 3 to 5 
C) 3; 5 to 7 
D) 4; 7 to 10 
A) 1; 2 to 3 
B) 2; 3 to 5 
C) 3; 5 to 7 
D) 4; 7 to 10

Question 8

The three major branches in the food and nutrition field include all of the following except

Accepted Answer

A) food science. 
B) food service. 
C) food safety. 
D) nutrition science and dietetics. 
A) food science. 
B) food service. 
C) food safety. 
D) nutrition science and dietetics.

Question 9

Discuss the considerations a potential student should assess when making a decision on which college or university to attend

Accepted Answer

When deciding on which college or univer

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

The American Culinary Federation (ACF) establishes _____ levels of culinary certification including those for becoming a master chef

Accepted Answer

A) eight 
B) ten 
C) twelve 
D) fourteen 
A) eight 
B) ten 
C) twelve 
D) fourteen

Question 12

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 13

Research positions at universities that are not affiliated with a teaching position are often supported by "hard" money, which represents grants that are obtained to keep the position open

Accepted Answer

A) True 
 B)False

Question 14

Which of the following organizations, previously called the American Institute of Nutrition, is open to individuals who have published meritorious nutrition research?

Accepted Answer

A) American Board of Nutrition 
B) American College of Nutrition 
C) American Society of Clinical Nutrition (ASCN) 
D) none of the above answers is correct 
A) American Board of Nutrition 
B) American College of Nutrition 
C) American Society of Clinical Nutrition (ASCN) 
D) none of the above answers is correct

Question 15

Dietary managers work for institutions that serve food, specifically hospitals, nursing homes, and schools

Accepted Answer

A) True 
 B)False

Question 16

The majority of college students change their major at least _____ before graduating

Accepted Answer

A) once 
B) twice 
C) three times 
D) four times 
A) once 
B) twice 
C) three times 
D) four times

Question 17

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

Accepted Answer

A) True 
 B)False

Exam 30: Careers in Food and Nutrition

Which area of dietetic practice employs the largest percentage of registered dietitians?

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

Two basic areas in the food service field include management and food preparation Name and describe the various types of culinary food service positions

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

One of the many requirements of a master's degree is that the student defend his or her research

Currently in the United States, only _____ are reimbursed by insurance companies through the referring physicians' code

In general, a master's degree in nutrition takes an average of _____ year(s) to complete, and a doctorate takes _____ years

The three major branches in the food and nutrition field include all of the following except

Discuss the considerations a potential student should assess when making a decision on which college or university to attend

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

The American Culinary Federation (ACF) establishes _____ levels of culinary certification including those for becoming a master chef

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

Research positions at universities that are not affiliated with a teaching position are often supported by "hard" money, which represents grants that are obtained to keep the position open

Which of the following organizations, previously called the American Institute of Nutrition, is open to individuals who have published meritorious nutrition research?

Dietary managers work for institutions that serve food, specifically hospitals, nursing homes, and schools

The majority of college students change their major at least _____ before graduating

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Filters

In general, a master's degree in nutrition takes an average of _ year(s) to complete, and a doctorate takes _ years