CPE Quiz: January/February 2015

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.

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Instructions

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   12/29/2014
Quiz Expiration Date 12/29/2017
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs
Quiz Activity Type 720

 

Educational Objectives

This CPE quiz covers the following articles:

  • From Tap to Table
  • Citrus Appeal
  • DIY Kitchen: Simple Sausage
  • Co-Op Comeback
  • Fares of Faith: Mawlid un-Nabi
  • Savor: Hominy
  • Healthy Schools Raise Healthy Kids
  • Ask: Your Questions
  • Unite: Traditional Turned Trendy

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

  • Explain how food co-ops differ from traditional grocery stores.
  • Provide an example a traditional dish served on the holiday Mawlid un-Nabi.
  • Describe the process of making syrup from maple sap.
  • Explain the origins of butter beverages.
  • Detail the purported benefits of fertile eggs.
  • Compare the flavor, nutrition and culinary uses for citrus fruits.
  • Identify the ingredients used to make sausage.
  • List two basic tenets of the Healthy, Hunger-Free Kids Act.
  • Describe how hominy is made.

 

Name
CDR Registration Number
 

1. A tangelo is a cross between a:

A. Tangerine and pummelo
B. Tangerine, orange and grapefruit
C. Grapefruit, pummelo and orange
D. Orange and tangerine

2. True or false: Fertile eggs are nutritionally superior to infertile eggs.

A. True
B. False

3. Which of the following is critical for maple sap to start flowing?

A. Both daytime and nighttime temperatures are just below freezing.
B. Both daytime and nighttime temperatures are above freezing.
C. Daytime temperatures are above freezing and nighttime temperatures are below freezing.
D. Nighttime temperatures are above freezing and daytime temperatures are below freezing.

4. Under the Healthy, Hunger-Free Kids Act, school lunch menus feature:

A. Increased fruit and vegetable offerings
B. Gradual reduction of sodium
C. Increased whole grain offerings
D. All of the above

5. The percentage of public school districts that have initiated a Farm-to-School program providing students with more fruits and vegetables while supporting the local economy is:

A. 19%
B. 27%
C. 32%
D. 44%

6. Butter coffee – black coffee blended with one or two tablespoons each of grass-fed butter and medium chain triglyceride (or MCT) oil – is also known as:

A. Po cha
B. Chon
C. Bulletproof coffee
D. Power coffee

7. Many sausages are made using a ___ to ___ ratio of fat to meat to prevent the sausage from drying out:

A. 1:2
B. 1:3
C. 2:1
D. 2:3

8. Compared to commercial grocers, food co-ops typically have all of the following except:

A. Higher advertising budgets
B. Higher percentage of full-time employees
C. More generous benefits package
D. Higher than average hourly wage for part-time staff

9. The process of soaking corn kernels in an alkali solution of lye or slaked lime to remove the hull and germ to make hominy is called:

A. Homogenization
B. Nixtamalization
C. Pyroprocessing
D. Alkylation

10. This meat and vegetable broth served over crispy bread is thought to be Prophet Mohammad's (PBUH) favorite dish and is traditionally served on Mawlid un-Nabi:

A. Tharid
B. Mshabbak
C. Aseeda
D. Djaj mihshi

 

 


Answers

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