CPE Quiz: May/June 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.

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   5/1/2014
Quiz Expiration Date 5/1/2017
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:

  • Ergogenic Aids
  • Exercise Addiction
  • Power on Pointe: Ballet
  • Berries: The Perfect Pick
  • Viva Sous Vide!
  • Savor: Goat Meat
  • Discover: Moka Pot
  • Ask
  • Unite

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

  • List one concerning behavior that may be associated with exercise dependence/addiction.
  • Provide an example how goat meat is used in recipes.
  • Explain the sous vide cooking technique.
  • Describe the current research findings and recommendations related to select ergogenic aids.
  • Name two strategies that sports dietitians use in working with dancers.
  • Compare the flavor, nutrients, storage and preparation recommendations for berries.
  • Determine a potential issue in promoting sports nutrition-focused products to consumers.
  • Identify a moka pot.
  • Describe the condition of rhabdomyolsis.

 

Name
CDR Registration Number
 

1. Which of the following is not botanically classified as a berry?

A. Loganberry
B. Cranberry
C. Strawberry
D. Currant

2. True or False: Among sports nutrition-focused products targeting mainstream consumers, there is an industry-wide effort to boost consumer trust through third-party verification programs.

A. True
B. False

3. Beetroot juice is a potent source of:

A. Dietary nitrate
B. Creatine monohydrate
C. Beta-alanine
D. Carnosine

4. Which of these is a "fast" protein, meaning that it is rapidly digested and absorbed, leading to a fast rise in amino acids in the blood?

A. Whey
B. Casein

5. On menus, you may see this term, which refers to meat from an adult goat:

A. Cabrito
B. Cacciucco
C. Chevon
D. Cochon

6. Which of the following is not a strategy that sports dietitians use to help dancers maintain strong and healthful bodies:

A. Limiting fluid intake
B. Minimizing bloat
C. Promoting brain-boosting foods
D. Planning meals strategically

7. Moka pots also are sometimes referred to as a:

A. Dutch oven
B. Stovetop espresso maker
C. Clay tangine
D. Kettle

8. Behaviors that may indicate a person is at risk for exercise dependence or addiction include:

A. Anxiety, irritability and sleep problems in the absence of exercise
B. Unsuccessful attempts to reduce exercise level or to cease exercising for certain periods of time
C. Spending a significant amount of time preparing for, engaging in and recovering from exercise
D. Continuing to exercise despite knowledge that it is exacerbating physical, psychological or interpersonal problems
E. All of the above

9. What is sous vide?

A. A cooking process that surrounds a food with dry, heated air in a closed environment
B. A method of cooking in vacuum-sealed pouches at precise temperatures
C. A cooking method that uses conduction to transfer heat from a pan to the food with the aid of a small amount of hot fat
D. The use of radiant heat from an overhead source to cook foods

10. In rhabdomyolysis:

A. Body cells don’t respond normally to insulin, so the pancreas secretes additional insulin which builds up in the blood leading to glucose intolerance
B. The body protects itself by making immunoglobulin E (IgE) antibodies, which trigger the release of body chemicals, including histamine
C. Muscles damaged under duress release myoglobin into the bloodstream, which can damage kidney cells and cause renal failure
D. Red blood cells are not large enough to transport oxygen from the lungs to body cells, so the cells can't produce enough energy, resulting in symptoms such as fatigue, lack of concentration and irritability

 

 


Answers

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