CPE Quiz: September/October 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   8/25/2014
Quiz Expiration Date 8/25/2017
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:

  • Besting Breastfeeding Bullies
  • Baby’s First Foods
  • Channel Your Inner Chili Pepper
  • The Art of Influence
  • Get Saucy Series:  Ruby Reds
  • Savor: Pears
  • Discover: Food Mill
  • Ask:  Oil Pulling
  • Unite:  Saving Lives in the Sahel

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

  • Summarize the case for supporting a mother’s decision to feed her infant breastmilk or formula.
  • List the best first foods for babies and age or stage at which introductions to different textures and types of foods should be made.
  • Describe the various types of chili peppers and the ingredient that provides their “heat.”
  • Provide an example of how food environments can be designed to encourage healthy eating and the two systems involved in decision-making when it comes to food choices.
  • List at least two types of tomato sauces and detail their ingredients or methods.
  • Explain the different varieties, culinary uses, nutrition information, and storage recommendations for pears.
  • Name the similarities and differences of using a food mill versus a blender or food processor in the kitchen.
  • Explain what oil pulling is and why it is thought to be beneficial to health.
  • Detail a key element of the program in Niger designed to help combat infant and child mortality.


CDR Registration Number

1. True or false: Pears ripen on the tree.

A. True
B. False

2. The most significant difference between a puree created with a food mill versus a blender or food processor is its:

A. Texture
B. Flavor
C. Color
D. Density

3. Which of the following tomato sauces is a barely cooked or raw sauce?

A. Coulis
B. Concasse
C. Choron
D. Choux

4. Oil pulling is:

A. The swishing of a spoonful of plant oil in one’s mouth for health benefits.
B. The process of replacing oil in a commercial deep fryer.
C. The extraction of fat from nuts to create oils such as walnut and hazelnut oils.
D. The method used in the food industry to lower the fat in products.

5. True or false: The recommendation from the American Academy of Allergy, Asthma and Immunology calls for delaying the introduction of foods that are common allergens (such as nuts, tree nuts, fish and seafood, wheat, eggs, dairy, and soy) until a baby is 12 months or older.

A. True
B. False

6. While the majority of new mothers in the US begin breastfeeding their infant, those who encounter problems during the first few days after giving birth are nearly __ times as likely to quit within the first two months.

A. 5
B. 10
C. 15
D. 20

7. For kids who have sensory processing disorder, methods designed to help with problem eating include:

A. Having parents exercise patience and persistence without being forceful.
B. Having structured routines, eating at the same times and locations, and eating with the same utensils to help create comfort and a primer for mealtime.
C. Having parents and siblings serve as role models and praise children for taking a “no-thank-you” bite.
D. All of the above.

8. When making decisions on what to eat, people in the “cold state” typically:

A. Rely on habit.
B. Are motivated by factors like convenience, taste and smell.
C. Choose foods based on emotional attachment.
D. Consider logic, price and nutrition information.

9. In Niger, where three million children under the age of five years die annually, a key element of a program designed to reduce infant and child mortality calls for:

A. The use of infant formula to provide a more watery option to hydrate infants.
B. Mothers to provide water to infants as needed to promote adequate hydration during extremely hot days in this Saharan country.
C. Exclusive breastfeeding for an infant’s first six months of life.
D. Improved sanitary practices of hand washing before feeding an infant.

10. In chili peppers, most of the capsaicin is located in this part of the pepper:

A. Seeds
B. Ribs
C. Outer skin
D. Flesh




2. D
3. B
4. A
6. B
7. D
8. D
9. C
10. B