CPE Quiz: November/December 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.

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   10/30/2015
Quiz Expiration Date 10/30/2018
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs

 

Educational Objectives

This CPE quiz covers the following articles:

  • The AGE Limit
  • DIY Kitchen: Making Homemade Stock
  • Love Lentils
  • Today’s Look at Yesterday’s Deli
  • Discover: Twine
  • Click: App Reviews
  • Research: New Studies
  • Ask: Your Questions
  • Savor: Beets

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

  • Summarize the various uses for twine in the kitchen and identify those safe for use in cooking.
  • Explain the difference between stock and broth.
  • Describe how AGEs are believed to be formed in foods and at least two of their potential health effects in the body.
  • Compare the different types, nutrients, uses and cooking methods of lentils.
  • Provide a reason that consumers give for buying prepared foods.
  • Detail the nutritional attributes of beets, including the compound in beets that is of particular interest to athletes.

 

Name
CDR Registration Number
 

1. The best and safest type of twine for cooking, since it can withstand high heat, is:

A. Butcher
B. Baker's

2. This productivity app helps users focus on what needs to take priority in daily tasks:

A. Sworkit Lite
B. TruReach
C. Handle
D. Wellcoin

3. True or false: A meta-analysis published in Nutrition Journal found that participants who were vitamin D-deficient experienced a significantly decreased risk of developing dementia and Alzheimer’s disease.

A. True
B. False

4. To determine the nutrition content for recipes that include homemade stock, the best method is:

A. Chemical analysis
B. USDA National Nutrient Database
C. University of Minnesota Nutrition Coordinating Center
D. All of the above

5. This type of lentil retains its shape and stays firm, so it is ideal for cold salads and side dishes.

A. French lentils
B. Red lentils
C. Brown lentils
D. Beluga lentils

6. Why are bones important in making stock?

A. They contain proline, which helps impart a deep flavor in stocks.
B. They contain glutamine, which is transformed to glycine and gives stock its rich color.
C. They contain minerals which, when cooked, are changed into forms that your body can more easily absorb.
D. They contain collagen, which, once cooked, coverts into gelatin and helps give stock its body.

7. Which of the following meal occasions is the most popular for the prepared foods department in grocery stores?

A. Breakfast
B. Lunch
C. Dinner
D. Snacks

8. What nutritional component in beet juice is may help improve athletic performance by decreasing the amount of oxygen needed during exercise?

A. Folate
B. Fiber
C. Potassium
D. Nitrate

9. As discussed in this issue’s article, what does the acronym AGE stand for?

A. Agar gel electrophoresis
B. Advanced glycation end product
C. Allyl glycidyl ester compound
D. Antigen E

10. Which of the following is a recommended strategy for limiting AGEs in the diet?

A. Using dry heat cooking methods
B. Increasing use of animal foods
C. Marinating meats in acidic compounds
D. Cooking foods over high heat

 

 


Answers

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