CPE Quiz: March/April 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   2/27/2015
Quiz Expiration Date 2/27/2018
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:

  • Discover: Food Trends
  • Peppercorn Imposters
  • The Benefits of Essential Oils
  • Spice Interactions
  • Potato Power
  • Evolving the Ethnic Aisle
  • Fares of Faith: Celebrating Seder
  • Unite: The Golden Spice
  • Savor: Horseradish

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

  • Explain the evidence for the use of essential oil therapy.
  • Provide an example a traditional dish served at Passover.
  • Identify the drivers behind the increase in ethnic and ethnic-inspired foods available in grocery stores.
  • Describe the difference between true and false peppercorns.
  • Explain the benefits of a rasp grater.
  • Describe the different forms of horseradish that are available.
  • Compare the properties and culinary uses for different types of potatoes.
  • Identify at least two of the purported benefits of turmeric.
  • List two examples of potential herb/spice and medication interactions.

 

Name
CDR Registration Number
 

1. This type of grater shaves, rather than tears, soft and hard foods.

A. Box grater
B. Shred grater
C. Rasp grater
D. Rotary grater

2. Essential oils are thought to impact this system that controls emotions and behavior.

A. Integumentary
B. Limbic
C. Lamda
D. Isilon

3. Russet potatoes have these characteristics, making them superior for baking and mashing and excellent for french fries and potato skins.

A. Low moisture and low starch content
B. Low moisture and high starch content
C. High moisture and low starch content
D. High moisture content and high starch content.

4. Which of the following accounts for the largest segment of the market, representing about two-thirds of ethnic food sales?

A. Chinese/Asian
B. Mexican/Hispanic
C. Mediterranean
D. Indian

5. At Passover, this food serves as a reminder of the enslavement of the Israelites.

A. Charoset
B. Karpas
C. Beitzah
D. Maror

6. Some animal and lab studies show that this chemical in turmeric may have anti-inflammatory, anticancer and antioxidant properties.

A. Curcumin
B. Estragole
C. Eugenol
D. Crocin

7. Essential oils are extracted from the seed, peel, bark, flower or stem of aromatic plants using:

A. Surfactants
B. Heat reflux
C. Ultrasonic extraction
D. Steam distillation

8. Horseradish belongs to this genus of plants.

A. Allium
B. Sagittaria
C. Brassica
D. Physalis

9. True or false: Pink peppercorns are a type of true pepper.

A. True
B. False

10. This type of false pepper is key to five-spice powder.

A. Jamaican pepper
B. Allspice
C. Sichuan peppercorn
D. Nutmeg

 

 


Answers

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