CPE Quiz: March/April 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   2/29/2016
Quiz Expiration Date 3/1/2019
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs


Educational Objectives

This CPE quiz covers the following articles:

  • Power on the Plate
  • A Big Sodium Debate
  • The Science of Savory Flavor-y
  • Fast Food Goes Au Naturel
  • Garlic
  • Say Cheese
  • Research: New Studies
  • Savor: Fresh Peas
  • Discover: Food Trends – Citrus Juicers
  • Waste Not: Past Their Prime

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

  • Provide the key arguments for and against recommendations for limiting sodium among the general population.
  • Explain pros and cons of using the different types of citrus juicers.
  • List at least three foods that are thought to promote healthy blood vessel function.
  • Summarize the findings of one recently published nutrition/medical study.
  • Give an example of of food/ingredient that adds umami to dishes.
  • Describe an example of a menu change made at a fast food chain in response to today’s changing tastes and preferences.
  • Explain the basic method for making cheese.
  • Provide an example of a date stamp found on packages and what it means.
  • List two of the vitamins or minerals found in fresh peas.
  • Discuss the usage of garlic in potentially treating high blood pressure.


CDR Registration Number

1. This iconic citrus juicer is an ultramodern cast and polished aluminum model, that — although heralded for its design appeal — is less favored in practical terms because it tends to be messy and is not very functional.

A. Juicy Salif
B. Twirl Squeezer
C. Modern Reamer
D. Spremiagrumi

2. A randomized crossover study looking at the relationship between diet and sleep found that ____________ was associated with better quality sleep.

A. Greater polyphenol intake
B. Greater fiber intake
C. Lower sodium intake
D. Lower total fat intake

3. This group of foods is lauded as blood pressure protectors due to the combination of compounds they provide, including potassium, magnesium, flavonoids, nitrates, vitamin C and beta-carotene.

A. Root vegetables
B. Leafy green vegetables
C. Berries
D. Legumes

4. Critics of low-sodium recommendations for the general public assert that consuming less than ____ mg of sodium per day may adversely affect blood enzymes, plasma renin activity, sympathetic nerve activity, triglycerides and insulin resistance in healthy people.

A. 1000
B. 1500
C. 2000
D. 2500

5. The traditional cooking processes of fermentation, drying and ______ create high levels of free glutamates, which is why certain foods are so savory.

A. Soaking
B. Malting
C. Aging
D. Germination

6. According to the article, which of the following is not listed as a trend among fast casual restaurants?

A. Transparency in ingredients
B. Desire to be more socially responsible
C. Commitment to source local food
D. Usage of pre-made ingredients

7. True or False: Recent research suggests that garlic may have a modest effect on increasing systolic and diastolic blood pressure in individuals with hypertension.

A. True
B. False

8. This Italian raw cow’s milk cheese is similar to Parmigiano-Reggiano but is milder in taste.

A. Grana Padano
B. Manchego
C. Pecorino Romano
D. Comté

9. An example of an inedible-podded type of peas is:

A. Snow
B. English
C. Sugar snap
D. Dutch

10. This type of date on food packages is an indicator of peak quality and freshness, not food safety.

A. “Use by” date
B. “Sell by” date
C. “Best used by” date
D. “Coded” date




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