Practice Management, Food Safety, DRI, Research Methods

Question 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

Answer 1

c. reduce critical control points

Question 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

Answer 2

b Health Insurance Portability and Accountability Act

Question 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

Answer 3

d. case control

Question 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

Answer 4

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

Question 5

What is the food temperature danger zone range?

a. 30-120
b. 40-140
c. 40-145
d. 50-150

Answer 5

b. 40-140

40-140F and 4-60Celsius

Question 6

The Nurses’ Health Study is considered which of the following research designs?

a. cross-sectional
b. ecological
c. case-control
d. cohort

Answer 6

d. cohort

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

Question 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

Answer 7

b. 40 or below, 0

Question 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

Answer 8

b. Food and Drug Administration (FDA)

Question 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

Answer 9

b. balance benefits and risks

Question 10

How many CEUs are required by the BCNS to maintain certification as a CNS?

a. 15
b. 50
c. 75
d. 100

Answer 10

c. 75

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

Question 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

Answer 11

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

Question 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

Answer 12

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.

Question 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

Answer 13

a. 40 degrees F & 0 degrees F or below

Question 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

Answer 14

a. completely nutrition assessment monthly

Question 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

Answer 15

d. 145 F

Question 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

Answer 16

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.

Question 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%

Answer 17

b. 50%

Question 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

Answer 18

c. 1 year

Question 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

Answer 19

d. Salmonella food poisoning

Question 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

Answer 20

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.

Question 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

Answer 21

c. 50 years

Question 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

Answer 22

c. campylo-bacter jejuni

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

Question 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

Answer 23

c. 165F

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

Question 24

How many CE credits does the BCNS require every 5 years of certification?

a. 50
b. 75
c. 100
d. 200

Answer 24

b. 75

75 CE every 5 years

Question 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

Answer 25

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.

Question 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.

Answer 26

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.

Question 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

Answer 27

a. 8

8 CE per audited course