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1. Vegetables with thiols are considered to be the most protective against cancer. Thiols are found in: a. Flax seed, oats and barley b. Food with blue, blue-red and violet pigments c. Prunes and dried fruits d. The cabbage family 2. A patient with gastric resection may need which supplement? a. B12 b. Copper c. Vitamin B6 d. Zinc 3. To which function should a production manager allot the greatest amount of time? a. Directing and controlling b. Organizing and controlling c. Organizing and directing d. Planning and organizing 4. Information regarding the prevalence of nutrition-related health problems can be found in: a. Healthy People 2011 b. NHANES III c. Nationwide Food Consumption Survey d. Nutrition Screening Initiative 5. The first step to assure a quality program for clinical dietetics practice is: a. Comparing productivity of clinical staff to national means b. Developing a tool to measure the amount of work of clinical dietitians c. Monitoring the quality of medical record documentation d. Reviewing current standards of practice 6. To be able to recommend nutrition management to a patient with end-stage renal disease who is on hemodialysis, a dietitian needs information about the: a. Patient's intake of iron preadmission b. Patient's usual carbohydrate intake c. Serum potassium level d. Specific gravity of the urine 7. What is the smoke point temperature for fats? a. Above 350 degrees F b. Above 442 degrees F c. Above 500 degrees F d. Above 525 degrees F 8. What is the most important consideration when forecasting how much food to prepare? a. Food-item selection statistics b. Holiday and weekend volume c. Employee skill level d. Weather conditions and temperatures 9. What would be the most appropriate snack for a patient on a neutropenic diet? a. Graham crackers and Tang b. Banana with peanut butter c. Fresh-squeezed lemonade with ginger snaps d. Carnation instant breakfast and a raw egg 10. Which special supplemental nutrition program requires participants to be at nutritional risk? a. Commodity Supplemental Food Program b. Food Stamp Program c. Head Start Program d. Special Supplemental Foods Program for Women, Infants, and Children
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