CPE Quiz: March/April 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.

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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   2/28/2014
Quiz Expiration Date 2/28/2017
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs

 

Educational Objectives

This CPE quiz covers the following articles:

  • Sea Salt
  • Edible Seaweed
  • Clams
  • Healthy Yogurt Sauces
  • From Low-Fat to Pro-Fat
  • Leafy Greens
  • Freshwater Fare
  • Ask

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

  • Discuss the types, safety issues, functional properties and nutrition attributes of various varieties of seaweed.
  • Describe the current research findings and recommendations related to dietary fat.
  • Name the different types, cultural origins and culinary uses of select yogurt sauces.
  • Compare the flavor, nutrients and consumption recommendations of leafy greens.
  • Identify varieties and culinary uses of clams.
  • Explain how freshwater and ocean fish differ and ways that they are similar.

 

Name
CDR Registration Number
 

1. A trait that trout and bass have in common is that:

A. These species are the highest in vitamin C among all freshwater fish.
B. Varieties of these species can live in both freshwater and saltwater.
C. The nutrients in these species vary widely depending on the body of water they lived in.
D. Their delicate taste easily absorbs flavors.

2. Kosher dietary law forbids the eating of catfish, because catfish does not have scales.

A. True
B. False

3. Select the correct statement:

A. Carrageenan is a gum derived from red seaweed that is used to thicken foods and emulsify liquids.
B. Although there are some claims that carrageenan causes a harmful immune response in the digestive system, the FDA reiterated its position that carrageenan is safe for human consumption.
C. Carrageenan may be found in yogurts, low-fat dairy foods, cheeses, deli meats, soups and frozen meals.
D. All of the above.

4. Labneh is:

A. An Indian yogurt sauce made from different vegetables and spices.
B. A yogurt cheese with a thick consistency that can be used interchangeably with Greek yogurt or sour cream.
C. A Greek sauce made from yogurt with chopped cucumbers, lemon, garlic and mint or parsley.
D. A whipped yogurt sauce that is often used in desserts.

5. Which of the following is NOT a type of clam:

A. Quahog
B. Geoduck
C. Razor
D. Green-lip

6. What is the natural compound found in high amounts in Dead Sea salt that makes it virtually inedible and potentially toxic?

A. Bromide
B. Glucosinolate
C. Azodicarbonamide
D. Safrole

7. Another name for arugula is:

A. Aubergine
B. Courgette
C. Rocket
D. Petits-pois

8. Select the correct statement.

A. All saturated fats have the same biologic effect and are the sole culprit for increased risk of cardiovascular disease.
B. Replacing saturated fat in the diet with PUFAs, followed by MUFAs and then whole grain carbohydrates may most favorably impact lipid profiles.
C. In 2013, the FDA reiterated its position that trans fatty acids are “generally regarded as safe.”
D. There is little evidence that omega-3 fatty acid consumption from marine and plant sources decreases risk for cardiovascular mortality.

9. A variety of kelp, the most widely consumed of all seaweed, is:

A. Kombu
B. Dulse
C. Nori

10. This phytonutrient, known to have significant anti-inflammatory, anti-viral and cardiovascular benefits, is found in seaweed.

A. Lignans
B. Allyl methyl trisulfide
C. Sulfated polysaccharides
D. Dithiolthiones

 

 


Answers

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