eatrightPREP Domain 3 Practice Exam

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• A school foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service. What name is given to this type of operation?
• What is the first step in the HACCP plan?
• What is the commonly recommended caloric deficit for weight loss and the expected weekly weight loss?
• In managing cross-contamination for celiac disease, which practice is best?
• Which statement about enteral formulas is true?
• When should nutrition support be initiated for a patient with acute kidney injury if oral or enteral intake cannot meet needs?
• In HACCP, in which step can hazards that can be prevented, eliminated, or reduced to safe levels be identified?
• Which of the following is a reportable diagnosis for foodservice employees?
• In lactose-intolerant individuals, the recommended approach to calcium and vitamin D is to ensure adequacy from other sources. Which wording best reflects this?
• Which of the following is among the four most costly foodborne pathogens in terms of illness burden?
• Recommended daily fiber intake range for adults?
• How does a nutrition prescription differ from a meal plan?
• Which symptom should be the most concerning to a foodservice establishment and lead to excluding a food handler?
• End-of-month inventory is typically taken by counting items in stock in all storage areas. What is this type of inventory called?
• Which of the following is a direct benefit of liberalizing therapeutic diets?
• What is another name for high-pressure processing?
• Which virus is most common cause of sporadic cases and outbreaks of foodborne illness?
• Apricots have a yield of 94%. If a jam recipe calls for 6 lb of trimmed apricots, how many batches can be made from a 24-lb bushel?
• The total value of food in inventory on March 1 is $8,327. The facility purchased $3,200 of food during March. April 1 inventory value is $6,800. Total sales for the month of March were $10,538. What was the food cost percentage for the month of March?
• What are the primary components of an enteral feeding order?
• Which foodservice system involves foods prepared and assembled on trays in one location and transported to other locations for service?
• A recipe requires 1¾ cups quick-cooking tapioca. Tapioca is sold in twelve 8-ounce boxes per case for $41.88. Three cups weigh 1 lb. What is the recipe cost for tapioca?
• In enteral nutrition, when would you choose a polymeric formula versus elemental formula?
• Which nutrient is included as a multivitamin additive in parenteral nutrition?
• A recipe requires 2 lb of cleaned, prepared strawberries. If the yield from whole strawberries is 91%, how many pounds of whole strawberries must be ordered at minimum?
• A foodborne illness often associated with poultry and egg products that has an onset of 6 to 48 hours and causes abdominal pain, headache, nausea, vomiting, fever, and diarrhea is:
• What is a major benefit of food composting in a foodservice organization?
• Catch-up growth in pediatrics is characterized by what?
• A chef needs to prepare 175 chicken salad sandwiches, each requiring 3 oz cooked chicken. If a cooked 7 lb oven roaster yields 4 lb of cooked meat, how many roasters are needed?
• What is the correct order of the four steps in the Nutrition Care Process (NCP)?
• A higher calorie density in an enteral formula is particularly beneficial for patients with which condition?
• What does the DASH diet emphasize and for what purpose is it recommended?
• Why is weight-based dosing used in nutrition support?
• When cooking fish, what is the standard internal temperature and holding time?
• Which statement accurately describes decentralized meal assembly as defined in the material?
• On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a combined total of 58 hours. What were the labor minutes per meal?
• In cirrhosis with hepatic encephalopathy, how should protein intake be managed?
• Which statement best describes the role of carbohydrate modules in enteral formulas?
• Which of the following is a criterion used in diagnosing malnutrition that relates to body weight change?
• Why is albumin not a reliable sole marker of nutritional status in acute illness?
• Which of the following is NOT among the four most costly foodborne pathogens in terms of illness burden?
• Which statement is true about shelf-stable product dating?
• Lactose intolerance management involves?
• Nutrition goals for cancer patients undergoing treatment include?
• Which statement describes ready-prepared foodservice?
• Which term describes the overall space planning of a facility?
• Which program was designed to determine the burden of foodborne disease in the United States and monitor trends over time?
• FOB origin means what?
• What is the typical approach to advancing enteral nutrition after surgery?
• What is the break-even point in sales for a café with fixed costs of $52,000, variable costs of $85,000, and total sales of $210,000?
• Which statement best describes the role of a broker in marketing channels?
• If you need 50 pounds of cooked chicken and the yield from raw chicken is 57%, how many pounds of raw chicken are required?
• Which of the following is an example of cross-contamination?
• In purchasing, which arrangement centralizes purchasing in one department or location?
• Which scenario is best solved by regression analysis?
• What is the goal of carbohydrate counting in diabetes management?
• What is the role of biochemical data in nutrition assessment?
• What is the term for a menu that rotates items on a monthly basis?
• Which type of eggs should be served to patients in a nursing home to reduce pathogen risk?
• How does inflammation affect albumin levels?
• Which of the following is NOT a method to assess body composition beyond BMI?
• In pricing, the cost factor equals 100 divided by the desired food cost percentage. If the desired percentage is 34%, what is the cost factor?
• Which is a common sign of poor tolerance to enteral feeding?
• Refeeding syndrome involves a metabolic shift in malnourished individuals. Which electrolyte disturbances are most at risk?
• Which statement best reflects current evidence on probiotics for GI health?
• During which scenario is thiamine supplementation particularly important?
• Which marketing channel distributor does not take title to goods and is paid a commission for negotiating between the buyer and seller?
• Which of the following is true of the Food Code ruling for service animals?
• The term for a menu style that has all components of a meal priced individually is __________.
• In obesity management, what is a common initial daily energy deficit to promote weight loss?
• Which government agency is responsible for yield grades and defining organic standards in farming practices?
• After a power outage, what is the recommended procedure for ice machines?
• Role of CRP, albumin, and prealbumin in nutrition assessment is best described as?
• When reheating previously cooked foods, what temperature should they reach within 2 hours?
• What are common nutrition considerations after obesity-related surgery (bariatric surgery)?
• Menu items that are partially cooked, rapidly chilled, held in chilled storage, and heated just prior to service are examples of which method?
• Sustainability efforts in a foodservice operation include which of the following practices?
• Which document is the first in the purchasing process?
• Which is the most likely cause when customers report inconsistent beef stew quality and there is a shortage during service?
• What is the purpose of a requisition in a foodservice purchasing process?
• What is the expected defrost time for a 15-lb frozen turkey thawing in a refrigerator?
• What should be addressed in an enteral feeding order regarding advancement?
• Which statement best differentiates value analysis from value added?
• Which of the following is a sign of dehydration in adults?
• Which program is a collaborative forum of environmental health specialists?
• In HACCP, which of the following steps can be designated as a CCP depending on the product?
• Using the following data, forecast roast beef portions for next Friday: last time roast beef sold 96 of 444 entrees; the five-week average is 436; 96/444 = 21.6%. What is the forecast?
• What does weight-based dosing refer to in nutrition support?
• How many cups does a number 16 scoop hold?
• If 48 lbs of cooked broccoli are needed and fresh broccoli yields 79% after trimming and cooking, how much fresh broccoli should be purchased?
• Which approach helps a facility simplify meal-ordering procedures by adding menu options?
• Which agency is responsible for inspecting canned products that contain at least 2% cooked meat or poultry?
• Which inventory valuation method assumes newer items are used before older items?
• During food preparation, which jewelry is allowed on the arms and hands?
• The cost of food available for September equals beginning inventory plus purchases. If beginning inventory is $9,130 and purchases are $2,000, what is the cost of food available?
• Which foodservice system involves foods produced onsite, held chilled or frozen, reheated, and served to customers on site?
• When selecting an enteral formula, which factors are most important?
• If the yield from whole strawberries is 91%, how many pounds of whole strawberries are required to yield 1.5 pounds prepared?
• Which of the following is a modular component of enteral formulas?
• Which document is issued to the supplier to authorize shipment after a requisition is approved?
• If 60 pounds as-purchased broccoli yields 79% edible portion, what is the edible portion weight?
• What is the minimum safe water temperature for intermittently storing in-use utensils during food preparation?
• Which beef grade is not purchased for general foodservice use?
• Which practice best supports accurate temperature control in food service?
• Which statement best describes an advantage of enteral nutrition over parenteral nutrition when the GI tract is functioning?
• Which agency regulates commercial and recreational ocean fishing and manages marine species?
• Which statement best defines a reportable diagnosis in a foodservice setting?
• Which action best supports sustainability in a foodservice operation?
• What is ozone used for in food processing?
• Which factor should be included when estimating energy needs for a patient with infection or trauma?
• What is the purpose of 'offer vs serve'?
• What term best describes the detailed arrangement of kitchen equipment, floor, and counter space?
• Which freezing method uses direct contact with a cooled surface?
• Which statement best describes interpreting albumin levels in the context of illness?
• Which of the following are examples of ready-prepared foodservice techniques?
• What is the purpose of monitoring glycemic response in gestational diabetes management?
• What does the Food Safety Modernization Act enable FDA to focus on to better protect public health?
• Which inventory system maintains a continuous record of all purchases and issues to show current stock levels at all times?
• For liver disease, what protein range is commonly recommended?
• Which foodborne illness is associated with deli meats?
• What is the payback period for a new espresso machine that costs $4,500 and is expected to generate a yearly income of $2,420?
• What is the proper internal temperature to reach when cooking pork chops?
• According to ServSafe, the temperature range of the "danger zone" is between which temperatures?
• Which statement best defines the USDA quality grading system?
• According to the Food Code, a consumer advisory must be posted or available at a self-service unit where raw or partially cooked food is held for service and readily accessible. What is the exception to this requirement?
• HACCP principles must be considered in order. Which of the following is the fourth principle?
• Which vegetable is at peak production in the spring?
• How does indirect calorimetry influence nutrition care?
• What is the role of vitamins in parenteral nutrition therapy?
• Which quick-freezing process uses very low temperatures with liquid nitrogen or carbon dioxide?
• Gestational diabetes management includes?
• What is the typical protein requirement for a hospitalized patient without specific contraindications?
• What is the primary difference between parenteral nutrition (PN) and enteral nutrition (EN)?
• The practices and attitudes that influence an individual's food choices are known as what?
• Which statement correctly describes the cook-chill preparation sequence?
• Which is the best option to serve unpasteurized eggs to older adult patients in a nursing home?
• How is malnutrition risk screened in the hospital setting?
• What is the proper internal temperature for reheating TCS food for hot-holding?
• What is a typical role of a dietitian within the Nutrition Support Team?
• Which agency enforces laws related to deceptive advertising and marketing?
• How should CKD patients be managed with respect to protein at non-dialysis stages?
• What is the most reliable quantitative method for assessing menu item acceptability?
• If roast beef popularity index is 21.6% (96 of 444), what is the popularity index expressed as a percentage?
• Which purchasing method involves purchasing products as needed for production and immediate consumption without storage?
• In receiving, what is the second step after inspecting items against the purchase order?
• Which agency would regulate the manufacture of canned chicken breast?
• Which methods can assess body composition beyond BMI?
• A smoothie recipe uses a number 4 scoop of Greek yogurt, a number 8 scoop of frozen strawberries, and a number 8 scoop of fresh blueberries for 450 smoothies. How many gallons of Greek yogurt are needed?
• In monitoring after surgery, which practice is recommended during advancement of enteral nutrition?
• Which is an example of chemical contamination?
• Which menu type provides two or more choices for each category of food offered?
• To prevent backflow when installing a kitchen sink, which is required?
• Which statement best describes a static menu?
• What is the proper internal temperature to reach when cooking poultry?
• Which statement accurately describes food allergy?
• Three cups of tapioca weigh 1 lb. How many cups are in 2 pounds?
• Which is an application of nanotechnology in the foodservice industry?
• What is motivational interviewing in nutrition counseling?
• Identify the service style described as all food is served on platters to be shared by diners at a table.
• How should a patient with celiac disease manage nutrition?
• Which statement is true regarding seafood toxins such as scombroid and ciguatera fish poisoning?
• An 18-lb bone-in ham with edible portion yield of 56% costs 32.94. What is the invoice cost to serve 85 lb of cooked, sliced ham?
• Which statement about elemental (predigested) formulas is correct?
• Which statement correctly describes which products are overseen by the FSIS?
• The safety and quality of meat and poultry imported to the United States is overseen by which agency?
• What practical measure helps prevent cuts and lacerations for employees in a foodservice operation?
• Which is an example of physical contamination?
• Which factor influences the choice of an enteral formula?
• In sustainability terms, carbon footprint is defined as what?
• Which statement correctly defines cross-contamination versus cross-contact?
• What is the primary purpose of the hazard analysis step in HACCP?
• Under the law, which restaurant qualifies to post calorie information on menus?
• Which method is considered most accurate for estimating resting energy expenditure in clinical practice?
• During the menu planning process, the first component of the menu that one should address is the choice of _____ to be offered.
• Which of the following is NOT a modular component of enteral formulas?
• What is a common cause of malnutrition in hospitalized older adults?
• Which electrolyte disturbance is most characteristic of refeeding syndrome?
• What is the recommended energy goal for critically ill adults in the first 24-48 hours?
• Which term best describes how product moves through the kitchen from receiving to service?
• Which product is more likely to be sold using a last-in, first-out inventory approach?
• Dry food should be stored between:
• What name is given to the purchasing document completed by the buyer and given to the supplier?
• Which of the following is a stated benefit of liberalizing a house/regular diet?
• Which statement about induction cooking is true?
• Which inventory method is typically used for nonperishable goods?
• Based on inventory turnover rates of four cafes (Green 2, Red 4, Blue 6, Yellow 3), which is most likely to use just-in-time purchasing?
• One pound of turkey, without skin, yields 0.35 pounds cooked. If the turkey costs $1.19 per pound, what is the cost of a 4-ounce portion?
• What should be done if frozen food arrives at receiving with ice crystals on the packaging?
• In gestational diabetes, which carbohydrate distribution pattern is recommended?
• Which equation gives Cost of Food Used?
• Which statement correctly distinguishes a true food allergy from a food intolerance?
• Calorie density in enteral formulas is defined as calories per mL. Which statement best explains why higher density is important?
• What is the edible portion per ham that weighs 18 pounds with EP yield 56%?
• What are disease-specific enteral formulas and give examples?
• What drives the kitchen layout, staffing, and inventory in a foodservice operation?
• What is the purpose of developing a house/regular diet in a care facility?
• The economic order quantity (EOQ) model assumes which relationship between ordering and holding costs?
• Which federal agency maintains surveillance for foodborne illness outbreaks that informs public health actions?
• What is the role of the Nutrition Support Team in hospital care?
• Using factor pricing, what is the selling price for pasta primavera if the raw food cost per portion is $2.65 and the desired food cost percentage is 34%?
• Which federal agency is charged with tracking outbreaks of foodborne illness?
• Compared with gas burners, induction burners generally offer which characteristic?
• Which statement describes the use of pasteurized eggs in dishes that may be served raw or undercooked?
• Which labs help interpret inflammation versus nutrition status?
• Which of the following is a benefit of liberalizing a house/regular diet?
• How many 3-lb cases of bulk potato chips are needed to provide 1½ oz per person to 75 people?
• Which agency enforces provisions of the FD&C Act prohibiting the sale of products with false labeling?
• What are typical daily calcium and vitamin D recommendations for adults?
• In the receiving process, what step should be taken first?
• Which of the following tools can help track a patient's response to nutritional therapy over time?
• Which temperature is not appropriate for storing dry foods?
• Which statement describes edema/ascites in the context of malnutrition assessment?
• In yield calculations, which expression correctly defines AP in terms of edible portion EP and percent yield?
• Which helps maintain indoor air quality by removing grease, steam, smoke, and heat from the foodservice establishment?
• What is a key aspect of monitoring a patient on enteral or parenteral nutrition?
• What is the correct guideline for defrosting meat in a refrigerator?
• What should be done when a food item is not at the proper temperature when it is brought to the service line?
• Purchasing locally grown produce, using permanent ware, and reducing solid waste are practices that support which program?
• Which micronutrient considerations are crucial in CKD management?
• Which lunch menu reflects proper menu planning principles related to visual presentation?
• Which program rewards state agencies and Indian tribal organizations that efficiently deliver nutritious meals to older Americans?
• In adults, malnutrition is diagnosed when at least two of several criteria are present plus an etiologic/inflammatory factor. Which of the following correctly lists the criteria?
• Which statement best describes Conventional foodservice?