RDN Exam Practice Questions and Verified Answers, 100% Guarantee Pass (Latest 2025) In a research paper, what section follows after the results, and what is the purpose of this section? - Correct Answers ✅Discussion What are the sections in a research paper? - Correct Answers ✅Abstract- summary of the research report Introduction- explains background information on the topic and why the research is needed/important Review of existing literature Methodology- study design, methods used, and the hypothesis Results Discussion- interpretation of results Conclusion- summary of results, limitations, and recommendations for the future All of the following actions can prevent foodborne illness by safely handling food at home, except?
- cooking chicken to 165F
- Wash hands and surfaces often
- Use a separate cutting board for raw chicken and raw
- Chill leftovers within 3 hours and keep the fridge at 45F -
veggies
Correct Answers ✅d. Chill leftovers within 3 hours and keep the fridge at 45F 1 / 4
RDN Exam Practice Questions and Verified Answers, 100% Guarantee Pass (Latest 2025) Food borne illnesses can be prevented through what 4 steps?
- Correct Answers ✅Clean-wash hands and surfaces often
Separate- don't cross contaminate Cook- to proper temps Chill- refrigerate promptly What are the safe internal temps for steak, poultry, pork, ground meat, and fish/shellfish? - Correct Answers ✅Steak, pork, fish/shellfish- 145F Poultry- 165F Ground Meat-160F The Wholesome Meat Act of 1967 was enacted to ensure what? - Correct Answers ✅That the animal used for meat was healthy at the time of slaughter and wholesome (fit for human consumption). The wholesome meat act of 1967 does not include any info on pesticide use or organic status of the product.What are USDA grades? And what are they based on? - Correct Answers ✅These are based on the maturity of the
animal (younger=better :( ), marbling of fat (more
marbling=better), color, and texture. 2 / 4
RDN Exam Practice Questions and Verified Answers, 100% Guarantee Pass (Latest 2025)
Prime: produced from young, well-fed beef cattle. It has
abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
Choice: high quality, but has less marbling than Prime. Choice
roasts and steaks from the loin and rib will be very tender, juicy, and flavorful.
Select beef: is very uniform in quality and normally leaner
than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.What cooking method is best for prime cuts of meat? - Correct Answers ✅Dry-heat cooking such as broiling, roasting, or grilling What is the best cooking method for choice meats? - Correct Answers ✅Dry-heat cooking Most tender if braised, roasted, or simmered in a small amount of liquid in a tightly covered pan What cooking method is best for select meat? - Correct Answers ✅Only the most tender cuts of this meat can be 3 / 4
RDN Exam Practice Questions and Verified Answers, 100% Guarantee Pass (Latest 2025) used in dry-heat cooking. Other cuts should be marinated before cooking or braised to obtain max tenderness and flavor.What organization enforces and sets tolerable residue limits for pesticides on food? - Correct Answers ✅The FDA To use the USDA organic label, a product must...? - Correct Answers ✅Meet specific requirements and be verified by a USDA-accredited certifying agent.What is hard water? What would the effect on tea be if made with hard water? - Correct Answers ✅Hard water= contains sulfate salts These salts will interact with the tannins in tea and coffee and cause cloudiness Won't affect the taste What is the RDA for protein? - Correct Answers ✅.8g/kg body weight or 10-15% of total energy intake
EX: how many kcal of protein should a man weighing
195.8lbs, according to the RDA protein amount have?
195.8 / 2.2 = 89kg 89kg * .8= 71.2 grams of protein 71.2g * 4kcal/g =284.8kcal
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