Practice Management, Food Safety, DRI, Research Methods Flashcards Preview

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Flashcards in Practice Management, Food Safety, DRI, Research Methods Deck (27)
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1

Which of the following operational principles are part of the Hazard Analysis and Critical Control Points (HACCP) program:
a. keep detailed records
b. conduct a hazard analysis
c. reduce critical control points
d. establish verification procedures

c. reduce critical control points

2

What does HIPAA stand for?
a. Health Insurance Privacy and Accountability Act
b Health Insurance Portability and Accountability Act
c. Healthcare Insurance Portability and Accountability Act
Hospital Insurance Portability and Accountability Act

b Health Insurance Portability and Accountability Act

3

A study looked at the relationship between T2D and diet, type of diet, amount of carbs consumed, and exposure to high-sugar foods. Which of the following research designs would this be considered?
a. cohort
b. case report
c. ecological
d. case control

d. case control

4

Acc to BCNS recertification guidelines, semester hours from accredited nutrition courses are eligible for ___ CE credits.
a. 5
b. 10
c. 15
d. 20

c. 15 CE (15 CE per 1-credit course or 15 hours of study)

5

What is the food temperature danger zone range?
a. 30-120
b. 40-140
c. 40-145
d. 50-150

b. 40-140

40-140F and 4-60Celsius

6

The Nurses' Health Study is considered which of the following research designs?
a. cross-sectional
b. ecological
c. case-control
d. cohort

d. cohort

Cohort studies are observing one or more sample groups exposures and outcomes over time.

7

To store food safely, the refrigerator temp should be set to __________ degrees Fahreheit and the freezer temp should be set to __________ degrees Fahreheit.
a. 40 or below, 5
b. 40 or below, 0
c. 35 or below, 0
d. 35 or below, -5

b. 40 or below, 0

8

Which organization oversees the safety of food additives?
a. National Institutes of Health (NIH)
b. Food and Drug Administration (FDA)
c. U.S. Department of Agriculture (USDA)
d. all of the above

b. Food and Drug Administration (FDA)

9

Responsible recommendations to consume vitamins in amounts exceeding their RDA:
a. ignore efficacy and risk for toxicity
b. balance benefits and risks
c. are not possible
d. are inconsistent with current knowledge

b. balance benefits and risks

10

How many CEUs are required by the BCNS to maintain certification as a CNS?
a. 15
b. 50
c. 75
d. 100

c. 75

Certification renewal every 5 years. Complete 75 continuing education points during that period of time.

11

Cross-contimination of a food occurrs when:
a. airborne microorganisms grow in a food
b. two or more food handlers process a specific food
c. a utensil contaminated with a microorganism from a previously handled food contacts a second food
d. perishable foods are kept out at room temperature for more than 3 hours

c. a utensil contaminated with a microorganism from a previously handled food contacts a second food

12

The FDA's tips for minimizing exposure to BPA include all of the following, except:
a. do not use plastic bottles with scratches
b. avoid putting very hot liquids in plastic containers with BPA
c. avoid plastics marked with recycle code 3
d. avoid plastics marked with recycle code 2

d. avoid plastics marked with recycle code 2 (i.e. Code 2 is okay)

Plastics marked with recycle codes 3, 6, 7 should be avoided to avoid BPA exposure.

13

What are the FDA's guidelines for fridge and freezer temperatures?
a. 40 degrees F, 0 degrees F or below
b. 40 degrees F,5 degrees F or below
c. 35 degrees F, 5 degrees F or below
d. 30 degrees F, 5 degrees F or below

a. 40 degrees F & 0 degrees F or below

14

Nutrition management for patients with HIV generally does not include:
a. completely nutrition assessment monthly
b. appetite stimulants, if necessary
c. parenteral nutrition, if necessary
d. addressing psycho-social economic barriers to food

a. completely nutrition assessment monthly

15

Acc. to the FDA's food safety guidelines, salmon should be cooked to an internal temp of:
a. 135 F
b. 165 F
c. 155 F
d. 145 F

d. 145 F

16

A 3-credit course from an accredited nutrition course is eligible for ____ continuing education credits from the BCNS.
a. 25
b. 45
c. 15
d. 75

b. 45

Each "semester hour" (equivalent to 15 hours) is eligible for 15 CE credits.

Audited courses eligible at 8 CE credits per semester hour.

17

In order for the BCNS to approve a learning activity for CE credits, the nutrition content of the learning activity must be equal to or greater than:
a. 25%
b. 50%
c. 75%
d. 100%

b. 50%

18

A fresh whole turkey can be stored in the freezer for how long?
a. 6 months
b. 3 months
c. 1 year
d. 9 months

c. 1 year

19

As a public health measure, chicken is packed in ice to prevent:
a. botulism
b. perfringens food poisoning
c. staphlococcal food poisoning
d. Salmonella food poisoning

d. Salmonella food poisoning

20

Drinking raw milk poses an increased risk for developing especially which food-borne illness?
a. norovirus
b. campylo-bacter jejuni
c. clostridium botulinum
d. E. coli

b. campylo-bacter jejuni

Campylo-bacter jejuni is considered the top source of foodborne illness (Krause). It's most often associated with drinking raw milk or eating raw or undercooked meat, shellfish, or poultry.

21

How long does HIPAA privacy law apply to PHI after an individual is deceased?
a. 10 years
b. 20 years
c. 50 years
d. indefinitely

c. 50 years

22

The top source of food-borne illness characterized by bloody diarrhea, fever, and abdominal cramping is:
a. E. coli
b. listeria
c. campylo-bacter jejuni
d. clostridium botulinum

c. campylo-bacter jejuni

Assoc'd with eating raw/undercooked meat or drinking raw milk.

23

In at-risk populations, hotdogs and deli meat should reach a safe, minimum internal temp of approx:
a. 145F
b. 155F
c. 165F
d. 135F

c. 165F

In at-risk populations, hotdogs and deli meat should reach a safe, minimum internal temp or approximately 165F or when steaming hot.

24

How many CE credits does the BCNS require every 5 years of certification?
a. 50
b. 75
c. 100
d. 200

b. 75

75 CE every 5 years

25

A group of individuals are followed over 10 years. Every 2 years, they return to the research facilities to complete a survey about their health habits and health status. Which type of study is this?
a. cohort
b. case-series
c. case-control
d. cross-sectional

a. cohort

A cohort study design is where one or more samples (cohorts) are followed prospectively to investigate the causes of disease and to establish links between risk factors and health outcomes.

26

To safeguard against foodborne illnesses, certain foods need to be cooked to an appropriate temperature. Which of the following temps below is not accurate?
a. Leftovers and poultry cooked to 165 degrees F.
b. Ground meat cooked to 155 degrees F.
c. Fish and steak cooked to 145 degrees F.
d. Pork and roast cooked to 145 degrees F.

b. Ground meat cooked to 155 degrees F is INCORRECT. It is to be booked to 160 degrees F.

Appropriate food cooking temps are below:
Leftovers and poultry cooked to 165 degrees F.
Ground meat cooked to 160 degrees F.
Fish, steak, pork & roast cooked to 145 degrees F.

27

Acc to BCNS recertification guidelines, audited courses are eligible for ___ CE credits for each semester hour.
a. 8
b. 10
c. 12
d. 15

a. 8

8 CE per audited course