Registered Dietetic Technician Test Registered Dietetic Technician Test Food Science & Dietary Planning 1 — Questions and Answers
Question 1: Which foodborne pathogen is most commonly associated with undercooked poultry?
- Listeria monocytogenes
- Salmonella (Correct answer)
- Clostridium botulinum
- Bacillus cereus
Correct answer: Salmonella
Salmonella is the leading cause of foodborne illness linked to undercooked poultry, eggs, and cross-contaminated foods.
Question 2: According to the USDA MyPlate model, which food group should make up the largest portion of the plate?
- Protein
- Dairy
- Grains
- Vegetables (Correct answer)
Correct answer: Vegetables
MyPlate recommends that vegetables occupy the largest single portion of the plate, emphasizing vegetable consumption in a healthy diet.
Question 3: The Dietary Guidelines for Americans recommend limiting sodium intake to no more than how many milligrams per day for adults?
- 1,000 mg
- 1,500 mg
- 2,300 mg (Correct answer)
- 3,500 mg
Correct answer: 2,300 mg
The 2020–2025 Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg per day for adults.
Question 4: Which cooking method best preserves water-soluble vitamins such as vitamin C and B vitamins?
- Boiling
- Steaming (Correct answer)
- Frying
- Roasting at high heat
Correct answer: Steaming
Steaming minimizes nutrient leaching into water and avoids the high heat that degrades water-soluble vitamins.
Question 5: Which macronutrient provides 9 kilocalories per gram?
- Carbohydrate
- Protein
- Fat (Correct answer)
- Fiber
Correct answer: Fat
Fat is the most energy-dense macronutrient, providing 9 kcal/g compared to 4 kcal/g for carbohydrates and protein.
Question 6: A food label states that a product has 5 grams of total carbohydrate and 3 grams of dietary fiber. What are the net carbohydrates?
- 8 grams
- 5 grams
- 3 grams
- 2 grams (Correct answer)
Correct answer: 2 grams
Net carbohydrates are calculated by subtracting dietary fiber from total carbohydrates: 5 g − 3 g = 2 g.
Registered Dietetic Technician Test Registered Dietetic Technician Test Food Science & Dietary Planning 1
Which foodborne pathogen is most commonly associated with undercooked poultry?