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Post Test for Business Development

The basics of recipe analysis and food labeling, 1 CPE Hour.

It is your responsibility to report your hours to your licensing agency. You will receive a printable certificate when you pass - please retain it for your records

Stay up to date with food label laws for restaurants and learn how to market your service. Keep us in mind as a business partner if your chef needs help tweaking the recipes or creating new ones, or shop the store if you need educational materials to make yourself and presentation stand out.

Read the article (Word DOC)

Directions:

Choose the single answer for each of the following questions. A passing grade is 70% correct or better or at least 25 correct answers for this test.

1. Under the proposed restaurant labeling law, which restaurants must display calorie information on menus, menu boards and drive through menu boards?
1A - all restaurants
1B - restaurants with 50 or more locations
1C - restaurants with 20 or more locations

2. One pound of raw turkey will yield different results from one pound of cooked turkey breast.
2A - True
2B - False

3. Which website do you go to for up to the minute regulations on food label laws?
3A - eatright.org
3B - fda.gov
3C - usda.gov
3C - restaurants.org

4. One disadvantage by pricing by the hour is:
4A - your competitors will learn your hourly rate
4B - it is illegal to discuss money on listservs
4C - it is hard to give an estimate up front before you start

5. There is ample opportunity for a dietitian to upsell his or her service to a restaurant after the analysis because (pick the best answer):
5A - there is no opportunity
5B - to tweak recipes so they are more appealing to consumers
5C - to have accurate health claims
5D - both b and c


Please only press "Submit" once.

   




Please note: It is your responsibility to report your CEH hours to the ACF. You will receive a printable certificate when you pass - please retain it for your records.