CPE Quiz: July/August 2016

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   7/1/2016
Quiz Expiration Date 7/1/2019
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs


Educational Objectives

This CPE quiz covers the following articles:

  • Click: App Reviews
  • The Shady Business of Food Fraud
  • DIY Blended Diets
  • Wild Eats
  • Seafood Splendor
  • Super Seeds
  • Discover: Kitchen Shears
  • Ask: Blood as a Food Ingredient
  • Savor: Tahini
  • Waste Not: Salvage Pantry Staples

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

  • Explain the difficulties with detecting food fraud, and one step that can be taken to reduce risk of being deceived.
  • Summarize the findings of one recently published nutrition or medical study highlighted in this issue.
  • Detail an example of how to salvage a pantry staple that is past its prime.
  • Describe one detail related to sustainability, preferred cooking method, nutrition benefit or purchasing tip for each category of seafood.
  • List the nutrients contained in one type of seed.
  • Give an example of a food safety concern with foraging wild plants.
  • Describe one risk and one benefit of blended tube feedings.
  • Explain how tahini is made.
  • Provide an example of an app listed in the issue and summarize its functions.
  • List a functional or mechanical differences between kitchen shears and other scissors.


CDR Registration Number

1. This category is among the leading food categories with reported cases of food fraud, as compiled by the Congressional Research Service:

A. Wheat
B. Spices
C. Fruit purees
D. Meat

2. Potential risk factors associated with preparing homemade blenderized feeding formulas include all of the following except for:

A. Nutritional adequacy
B. Tube clogging
C. Time commitment
D. Safe food handling

3. Well-known varieties of edible wild plants that are easy to locate and identify include:

A. Sow thistle (Sonchus oleraceus)
B. Black alder (Alnus glutinosa)
C. Foxglove (Digitalis purpurea)
D. Chrysanthemum (Dendranthema grandiflorum)

4. The balance between these two main types of sugars in honey determines when and how quickly crystallization occurs.

A. Fructose and galactose
B. Maltose and fructose
C. Glucose and fructose
D. Glucose and galactose

5. Tahini, a go-to ingredient in many Middle Eastern dishes, is a simple paste made from:

A. Vitamin D2
B. Black olives, capers and oil
C. Greek yogurt and cucumber
D. Sesame seeds and oil

6. This app is a pocket reference from USDA that provides details on how to store, pack, cook and freeze food for the best quality, safety and waste reduction.

A. KeepToss
B. FoodKeeper
C. Over
D. Mealime

7. True or False? Due to similar protein compositions, Nordic Food Lab is researching blood as an egg substitute in sweet recipes for use by people with food allergies.

A. True
B. False

8. One of the ways that kitchen shears typically differ from other scissors is that they:

A. Have shorter blades
B. Have blades that can be removed for cleaning
C. Have a round instead of oblong handle
D. Have their fulcrum positioned closer to the handle

9. This seed is a surprising member of the family Brassica that includes cruciferous vegetables:

A. Nigella
B. Poppy seed
C. Hemp seed
D. Mustard seed

10. Of all seafood, ______ take the last amount of time to cook.

A. Fish
B. Crustaceans
C. Shellfish




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