Registered Dietetic Technician Test Food Science & Dietary Planning Flashcards

Which foodborne pathogen is most commonly associated with undercooked poultry?

Answer: Salmonella

Salmonella is the leading cause of foodborne illness linked to undercooked poultry, eggs, and cross-contaminated foods.

According to the USDA MyPlate model, which food group should make up the largest portion of the plate?

Answer: Vegetables

MyPlate recommends that vegetables occupy the largest single portion of the plate, emphasizing vegetable consumption in a healthy diet.

The Dietary Guidelines for Americans recommend limiting sodium intake to no more than how many milligrams per day for adults?

Answer: 2,300 mg

The 2020–2025 Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg per day for adults.

Which cooking method best preserves water-soluble vitamins such as vitamin C and B vitamins?

Answer: Steaming

Steaming minimizes nutrient leaching into water and avoids the high heat that degrades water-soluble vitamins.

Which macronutrient provides 9 kilocalories per gram?

Answer: Fat

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

A food label states that a product has 5 grams of total carbohydrate and 3 grams of dietary fiber. What are the net carbohydrates?

Answer: 2 grams

Net carbohydrates are calculated by subtracting dietary fiber from total carbohydrates: 5 g − 3 g = 2 g.