CPE Quiz: November/December 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.


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   10/29/2014
Quiz Expiration Date 11/1/2017
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:

  • Our Global Bread Basket
  • An Oven for Every Occasion
  • Wonderful Root Vegetables
  • Research:  New Studies
  • Savor: Hemp Seeds
  • Click:  App Reviews
  • Discover:  The Kitchen Scale: It Really Measures Up

Upon completion of reading this issue, the participant will be able to:

  • Summarize the benefits of using a kitchen scale.
  • Describe how at least one app listed in this issue works. 
  • Explain the findings from the study examining dietary intake trends based on the Alternate Healthy Eating Index 2010 and data from NHANES. 
  • List one of the three different categories of breads.
  • Explain the different varieties, culinary uses, nutrition information, and storage recommendations for root vegetables.
  • Name the similarities and differences between the various types of ovens.
  • Provide an example of at least one way hemp seeds may be used in recipes.


CDR Registration Number

1. True or False: Root vegetables include tubers, rhizomes, corms and bulbs.

A. True
B. False

2. Which of the following is not a benefit of kitchen scales?

A. They simplify the process of changing a recipe’s yield.
B. They measure by volume.
C. They can be a useful tool in managing portion sizes.
D. They allow for an exact measure.

3. A study using the Alternate Health Eating Index 2010 and data from NHANES that compared trends in the dietary intake of Americans found that in recent years, there was an overall increase in dietary quality with the exception of:

A. Trans fat
B. Whole grain intake
C. Sodium
D. Legume intake

4. A quern is a:

A. Asian radish
B. Grinding stone
C. Type of bread
D. Cooking vessel

5. True or false: The seeds from the industrial hemp plant do not contain THC.

A. True
B. False

6. Which of the following is a micro-coaching app that enables users to work one-on-one with a registered dietitian directly from a smart phone?

A. Fly
B. Before I Eat, Moment in the Zone
C. Rise
D. Steller

7. A combi oven:

A. Is made of brick or stone and offers intense heat.
B. Uses a fan to circulate hot air in the oven.
C. Is a convection oven that includes the ability to inject steam.
D. Can be found with a range or as a separate wall oven.

8. Which nutrients are required to be added to enriched flour in the U.S.?

A. Thiamin
B. Niacin
C. Riboflavin
D. Iron
E. All of the above

9. Burdock root is also called:

A. Gobo
B. Salsify
C. Oyster plant
D. Celeriac

10. True or False: Gas ovens are thought to be better at distributing heat evenly and offer a drier heat compared to electric ovens.

A. True
B. False




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