CPE Quiz: September/October 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.

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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   8/28/2015
Quiz Expiration Date 9/1/2018
Estimated time to complete activity    2.0 hrs
Quiz CPE credits 2.0 hrs


Educational Objectives

This CPE quiz covers the following articles:

  • The Growing Allure of Sprouted Grains
  • From Myth to Mystery: Gluten Sensitivity
  • Glorious Grains
  • DIY Kitchen: Making Homemade Pasta
  • Fares of Faith: Celebrating Mid-Autumn Festival
  • Ask
  • Cultural Insights: Now Trending: Ethiopian Teff
  • Savor: Fennel

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

  • Explain the difference between celiac disease and non-celiac gluten-related disorders.
  • Compare the different types, nutrients, uses and storage of grains.
  • Identify the four types of pasta flours.
  • Describe at least two of the foods traditionally featured at the Taoist Mid-Autumn Festival.
  • Detail the nutritional attributes of fennel.
  • Summarize the importance and means of safeguarding supplies of Ethiopian teff.
  • Explain how to sprout grains.
  • Describe the scientific evidence supporting the use of activated charcoal.


CDR Registration Number

1. Which of the following is an effective diagnostic tool used to help distinguish food intolerances from NCGS?

A. Upper endoscopy
B. Stool test
C. Hydrogen breath test
D. Lower GI series

2. A low FODMAP diet limits all of the following except:

A. Fructans
B. Lactose
C. Galactans
D. Polyphenols

3. Cracked wheat that has been parboiled, dried and broken into granules of varying size is called:

A. Spelt
B. Bulgur
C. Kamut
D. Millet

4. Mid-Autumn Festival features this food that symbolizes union:

A. Taro
B. Water caltrop
C. Mooncakes
D. Pomelo

5. This type of fennel supplies the seeds that flavor foods and liqueurs and are used to produce medicinal fennel.

A. Common fennel
B. Florence fennel
C. White fennel
D. Passila fennel

6. Evidence supports the use of activated charcoal to:

A. Lower cholesterol
B. Decrease flatulence
C. Detox the body
D. All of the above
E. None of the above

7. This flour has a much finer grind than others, which helps make the dough more pliable and easier to handle, so it is ideal for making pasta.

A. All-purpose
C. Semolina
D. Whole-wheat

8. In order for a grain to be able to sprout, it must:

A. Be hulled
B. Have bran and germ intact
C. Have cool, dry conditions
D. Be husked

9. True or false: In sprouting, the enzymes activated to break down the grain’s starchy core yield an easier-to-digest grain and greater nutrient accessibility.

A. True
B. False

10. The flatbread injera, commonly found in Ethiopian cuisine, is made from this grain:

A. Amaranth
B. Emmer
C. Freekeh
D. Teff




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