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.
- Enter your name and CDR registration number.
- Answer all of the quiz questions.
- Enter the Captcha® code. (This is to verify you are a real person and not a bot.)
- Press the SUBMIT button.
- 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.
- 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.
- 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.
|Quiz Expiration Date||6/30/2020|
|Estimated time to complete activity||2.0 hrs|
|Quiz CPE credits||2.0 hrs|
This CPE quiz covers the following articles:
- The Controversial Conundrum of Food Sensitivities
- Growth of Discount Grocers
- Healthy Kitchen Hacks Series: DIY Tofu Press
- From the Vine
- Savor: Scallops
- Humectants and Anticaking Agents
At the conclusion of this activity, the participant will be able to:
- Understand why there is confusion about non-allergic adverse food reactions.
- Discuss how discount grocers impact consumers and the marketplace.
- Describe methods for and culinary benefits of pressed tofu.
- Summarize the nutrient content of tomatoes and explain ideal uses of different varieties.
- Explain preparation methods for scallops as well as their nutrient content.
- Describe the purpose of humectants and anticaking agents in the U.S. food supply.