CPE Quiz: July/August 2014

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   6/30/2014
Quiz Expiration Date 6/30/2017
Estimated time to complete activity    2.0 hrs
Quiz CPE credits - Level 1 2.0 hrs


Educational Objectives

This CPE quiz covers the following articles:

  • In the Matter of Milk
  • Sodium and Cheese
  • From Russia with Love
  • Shake It Up, Buttercup
  • Celebrate Summer Squash
  • Savor: Plantains
  • Click:  Online Resources

Upon completion of reading this issue, the participant will be able to:

  • Describe the premise of the “CDC, Can I Eat This?” app.
  • Explain the concerns regarding antibiotic use and rbST use in dairy cows.
  • Compare the profiles of the various types of summer squash.
  • Name the ingredients and explain the steps used in natural cheese production.
  • Discuss how kefir is made.
  • List the different types of butter available in the marketplace.
  • Identify a plantain and state how it may be prepared in different cultures.


CDR Registration Number

1. "CDC, Can I Eat This?" is an app that:

A. Helps users find nearby restaurants that offer food and drink for special diets
B. Tells travelers which foods are safe to eat when traveling abroad
C. Catalogs recipes as part of an interactive digital cookbook
D. Evaluates the nutritional content of foods by scanning the product barcode

2. Which of the following statements about rbST is true:

A. Most countries around the world use rbST, with the exception of the US.
B. Testing methods can differentiate between naturally occurring bST and rbST in milk.
C. Studies show that rbST is the only means of boosting milk production in cows.
D. There are environmental benefits to using rbST, since fewer cows are needed to produce a given quantity of milk.

3. True or false: Milk is tested at dairy processing plants to ensure that it does not contain antibiotic residues.

A. True
B. False

4. Which of the following is not an ingredient in natural cheese production?

A. Milk
B. Emulsifiers
C. Rennet
D. Microbes
E. Salt

5. An example of a lower-sodium cheese option is:

A. Swiss
B. Gouda
B. Blue
B. Muenster

6. Which of the following differentiates kefir from yogurt?

A. Lactobacillus bacteria digests the lactose in milk, producing lactic acid
B. It contains beneficial probiotic microorganisms
C. It ferments best at room temperature
D. Any type of milk – cow, goat or sheep – may be used

7. SCOBY stands for:

A. Specialized carbohydrates of beneficial yeasts
B. Symbiotic colony of bacteria and yeasts
C. Specific compounds of bacterial yogurt
D. Strained complex of bacterial yeast

8. The type of butter that’s melted slowly over low heat to separate and remove water and milk solids is called __________.

A. Whipped butter
B. Cultured butter
C. Clarified butter
D. Preserved butter

9. Pattypan squash:

A. Is a bumpy yellow squash with a curved neck
B. Has a straight-neck and slender body with a green end
C. Has a flying-saucer shape and scalloped edges
D. Is distinctively ribbed with pale green flecks

10. True or false: Like bananas, plantains may be eaten raw or cooked.

A. True
B. False




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