CPE Quiz: Nov/Dec 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   10/28/2016
Quiz Expiration Date 10/28/2019
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs


Educational Objectives

This CPE quiz covers the following articles:

  • Grinders
  • Is Spirulina a Miracle Cure-all?
  • The Colorful Truth about Anthocyanins
  • The Informed Imbiber
  • Supplementation to Lower Blood Sugar
  • Winter Squash
  • Artichokes

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

  • Understand how to use grinders in the kitchen.
  • Explain the nutrient content of spirulina and potential concerns.
  • List foods rich in anthocyanins.
  • Summarize alcohol consumption recommendations.
  • Describe risks associated with supplements for people with Type 2 diabetes.
  • Identify types of winter squash and their major nutrient contributions.
  • Explain how to prepare and consume artichokes.


CDR Registration Number

1. True or false? It is best to use separate grinders for coffee and spices.

A. True
B. False

2. Spirulina is a rich source of which micronutrients?

A. Riboflavin, iron and thiamin
B. Vitamin A, vitamin C and vitamin K
C. Calcium, vitamin D and phosphorus
D. Vitamin B12, vitamin E and zinc

3. In which foods are anthocyanins found?

A. Blueberries
B. Pears
C. Black beans
D. All of the above

4. True or false? The 2015 Dietary Guidelines for Americans mentions potential health benefits of consuming alcohol.

A. True
B. False

5. Which of the following supplements has strong evidence for safely reducing blood sugar in people with Type 2 diabetes?

A. Chromium
B. Cinnamon
C. Turmeric
D. None of the above

6. Most winter squashes are a good source of which nutrient?

A. Iron
B. Beta-carotene
C. Calcium
D. Vitamin K

7. Which of the following is the flower bud of a thistle plant, rich in fiber, vitamin K and folate?

A. Green onion
B. Kale
C. Artichoke
D. Radish

8. Which kind of winter squash is pale yellow, lower in vitamin A than others and has stringy flesh when cooked?

A. Delicata squash
B. Sweet dumpling squash
C. Sugar pumpkin
D. Spaghetti squash

9. True or false? Research has found freezing fruits and vegetables can maximize their nutrient retention.

A. True
B. False

10. Which is a concern one might have about consuming spirulina?

A. Potential heavy metal contamination
B. Not suitable for people with PKU
C. Strong seaweed flavor
D. All of the above




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