Certified Dietary Manager Exam Quiz!

To avoid foodborne illness, it is advisable to cook eggs at a minimum temperature of 160°F. This temperature is important as it helps to kill any harmful bacteria that may be present in the eggs, such as Salmonella. Cooking eggs thoroughly at this temperature ensures that they are safe to consume and reduces the risk of food poisoning.

The dietary manager can be said to be treating hypertension. Hypertension, also known as high blood pressure, is a condition characterized by elevated blood pressure levels. Consuming fruits and vegetables rich in potassium and magnesium can help lower blood pressure levels and manage hypertension. Therefore, the dietary manager's focus on these specific dietary recommendations suggests that they are treating hypertension.

Arbitration is a legal hearing designed to find a binding solution to a dispute. It involves the appointment of a neutral third party, known as an arbitrator, who listens to both sides of the dispute and makes a decision that is legally binding on all parties involved. This process is often used as an alternative to litigation, providing a quicker and more cost-effective resolution to conflicts. Unlike mediation, where the mediator facilitates negotiation and helps parties reach a voluntary agreement, arbitration results in a legally enforceable decision. Summons, on the other hand, refers to a legal document that notifies a person of a legal action against them, while "None of the above" is incorrect as arbitration fits the description provided.

Classical Management theory emphasizes a hierarchical structure where command flows from top to bottom, creating a formal atmosphere at the workplace. The main focus is on authority and decision-making power lies with the managers rather than employees. Therefore, the statement "Employees are allowed to use their instincts and take decisions themselves" contradicts the principles of Classical Management theory.

The ileocecal valve allows food to pass from the jejunum to the ileum. This valve is located at the junction between the small intestine and the large intestine. It acts as a one-way valve, preventing the backflow of fecal matter from the large intestine into the small intestine. The ileocecal valve opens to allow the passage of digested food from the jejunum into the ileum, where further absorption and digestion occur.

An r value of 0.5 or greater indicates strong correlations. This means that there is a strong relationship or association between the variables being measured. The closer the r value is to 1, the stronger the correlation. A value of 0.5 or greater suggests a significant and reliable relationship between the variables, indicating that changes in one variable are likely to be accompanied by consistent changes in the other variable.

The correct answer is "None of the above" because all the statements in the options are presumed to be true and there is no disagreement with any of them.

The National Health and Nutrition Examination Survey collects dietary data from Americans of all ages, ranging from 2 months to 65+. This means that the survey gathers information on the dietary habits of individuals starting from early infancy up to senior citizens. By including such a wide age range, the survey aims to provide a comprehensive understanding of the nutritional status and dietary patterns of the American population across different life stages.

Cholecystokinin is chiefly responsible for the secretion of pancreatic enzymes. Cholecystokinin is a hormone that is released by the cells in the small intestine in response to the presence of fats and proteins. It stimulates the release of digestive enzymes from the pancreas, including lipase, amylase, and proteases, which are essential for the breakdown of fats, carbohydrates, and proteins in the digestive process.

Food costs, clientele, and labor intensity are factors that contribute to the development of a menu. The cost of ingredients and the availability of certain items can impact the pricing and selection of dishes. The target audience and their preferences also play a role in determining the menu offerings. Additionally, the labor required to prepare and serve the dishes can influence the complexity and variety of the menu items. Therefore, the development of a menu takes into account these factors to create a balanced and appealing selection of food options.