Continuing Professional Education quizzes offer dietetics professionals the opportunity to earn CPE credit. Food & Nutrition offers 2.0 CPE hours via a self study (not professional reading) for completing the entire issue. Quiz questions reflect a series of articles, not a single article.

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Below are links to Food & Nutrition CPE quizzes. All questions are multiple choice and include an answer key.

  1. Enter your name and CDR registration number.
  2. Answer all of the quiz questions.
  3. Enter the Captcha® code. (This is to verify you are a real person and not a bot.)
  4. Press the SUBMIT button.
  5. From the confirmation page, you may choose to download a Certificate of Completion or email yourself a link to the certificate. Click one of the links — either to download or to email certificate:
    • Download: the certificate will appear in your browser window as a PDF; print the certificate from this page or right-click to download and save.
    • Email: this will open your computer’s default email program with a populated message that includes a link to download the certificate. Be sure to change the email recipient “To:” field to your email address.
  6. Print and fill out the certificate for your records. Retain a copy for your portfolio and licensure needs. Food & Nutrition will have your participation on file for seven (7) years.
  7. Registered Dietitian Nutritionists (RDNs) and Dietetic Technicians, Registered (DTRs) will need to manually log this activity in the Step 4 CPE Activity Log. It is up to the practitioner to determine which learning needs code is most appropriate for his or her portfolio.
Release Date 8/28/2017
Quiz Expiration Date 8/28/2020
Estimated time to complete activity 2.0 hrs
Quiz CPE credits 2.0 hrs

Educational Objectives

This CPE quiz covers the following articles:

  • Exploring Adaptogenic Herbs
  • The 411 on Hydroponics
  • Non-Alcoholic Fatty Liver Disease
  • Apples
  • Color Additives
  • Savor: Leeks
  • Discover: Kitchen Thermometers

At the conclusion of this activity, the participant will be able to:

  • Describe how to use a kitchen thermometer in various types of foods.
  • Understand the concept and evidence behind the use of adaptogenic herbs.
  • Explain risk factors, assessment and intervention for non-alcoholic fatty liver disease.
  • Understand how hydroponic crops are grown and their role in the U.S. food supply.
  • Summarize classification and regulation of color additives in the U.S. food supply.
  • Describe uses and nutrient content of apples and leeks.


1. C
2. D
3. B
4. C
5. A
6. B
7. D
8. A
9. A
10. D