CPE Quiz: Jan/Feb 2017

Continuing Professional Education quizzes offer dietetics professionals the opportunity to earn CPE credit. Food & Nutrition offers 2.0 CPE hours via a self study (not professional reading) for completing the entire issue. Quiz questions reflect a series of articles, not a single article.

IMPORTANT: If you are reading this through the FoodNutriMag app on your tablet or smart phone, copy this URL (FoodandNutrition.org/CPE) and paste it into your device internet browser (Safari, Chrome, Firefox, etc.) for full functionality.


Below are links to Food & Nutrition CPE quizzes. All questions are multiple choice and include an answer key.

  1. Enter your name and CDR registration number.
  2. Answer all of the quiz questions.
  3. Enter the Captcha® code. (This is to ensure you are a real person and not a spam bot.)
  4. Press the SUBMIT button.
  5. From the confirmation page, you may choose to download a Certificate of Completion or email yourself a link to the certificate. Click one of the links — either to download or to email certificate:
    • Download: the certificate will appear in your browser window as a PDF; print the certificate from this page or right-click to download and save.
    • Email: this will open your computer's default email program with a populated message that includes a link to download the certificate. Be sure to change the email recipient "To:" field to your email address.
  6. Print and fill out the certificate for your records. Retain a copy for your portfolio and licensure needs. Food & Nutrition will have your participation on file for seven (7) years.
  7. Registered Dietitian Nutritionists (RDNs) and Dietetic Technicians, Registered (DTRs) will need to manually log this activity in the Step 4 CPE Activity Log. It is up to the practitioner to determine which learning needs code is most appropriate for his or her portfolio.

Release Date   12/28/2016
Quiz Expiration Date 12/28/2019
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs


Educational Objectives

This CPE quiz covers the following articles:

  • Mallets and Pounders
  • Decoding Food Label Claims
  • Understanding the Glycemic Index
  • Vivacious Vinegars
  • Farro
  • Get Familiar with Food Additives

At the conclusion of this activity, the participant will be able to:

  • Describe different types of vinegars and utilize them appropriately
  • Explain the nutrient content of farro and compare it to modern wheat
  • Identify basic functions of food additives
  • Understand how food label claims are regulated
  • Recognize the difference between meat mallets and meat pounders
  • Explain the role of the glycemic index and list high glycemic index foods


CDR Registration Number

1. Vinegar does not need to be refrigerated due to its high acidity.

A. True
B. False

2. Compared to modern wheat, farro is higher in which minerals: 

A. Magnesium
B. Selenium
C. Zinc
D. All of the above

3. This food additive keeps blended ingredients from separating:

A. Emulsifier
B. Anticaking agent
C. Humectant
D. Thickener

4. This governing body oversees food product ingredients and how they are listed on food labels:

A. United States Department of Agriculture
B. Food and Drug Administration
C. Federal Trade Commission
D. Department of Health and Human Services

5. A meat pounder is preferred over a meat mallet for thinning a piece of chicken because it won’t tear the flesh.

A. True
B. False

6. Which factors can affect a food’s glycemic index?

A. Fiber
B. Ripeness
C. Cooking method
D. All of the above

7. Which versatile vinegar is used in salad dressings, slaws and marinades like barbecue sauce?

A. Champagne vinegar
B. Sherry vinegar
C. Rice vinegar
D. Cider vinegar

8. Farro is lower in soluble fiber and protein than standard wheat.

A. True
B. False

9. High glycemic index foods include:

A. Brown rice, milk and beans
B. Watermelon, sweet potatoes and parsnips
C. White rice, honey, pop corn
D. Grapefruit, carrots, beets

10. Which of the following food label claim is NOT defined and regulated by the FDA:

A. No antibiotics or raised without antibiotics
B. Organic
C. Natural
D. Good or excellent sources




1. True
2. D
3. A
4. B
5. True
6. D
7. D
8. False
9. B
10. C