Registered Dietetic Technician Test Registered Dietetic Technician Test Food Science & Dietary Planning

Question 1

Which foodborne pathogen is most commonly associated with undercooked poultry?

Accepted Answer

Salmonella

Answer

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?

Accepted Answer

Vegetables

Answer

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?

Accepted Answer

2,300 mg

Answer

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?

Accepted Answer

Steaming

Answer

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?

Accepted Answer

Fat

Answer

Fat is the most energy-dense macronutrient, providing 9 kcal/g compared to 4 kcal/g for carbohydrates and protein.

Registered Dietetic Technician Test Practice Test