Nutrition & Foodservice Edge Magazine - March/April 2024 - 17

CE QUESTIONS | NUTRITION CONNECTION
CONTINUING
COMPETENCE
I
This Level I NUTRITION article assumes that the reader has
introductory knowledge of the topic. The desired outcome is to
ensure a basic understanding and explanation of the concepts of the
subject matter and recalling of related facts.
CBDM
where education advances performance
continuing competence
Reading Deep Dive: Diseases of the Digestive System and successfully completing these questions online in the ANFP
Marketplace has been approved for 1 hour of continuing education for CDM, CFPPs. To earn 1 CE hour, visit www.
ANFPonline.org/market and select Edge CE Articles within the Publications section. Purchase the article and
complete the quiz.
1. Which digestive organs use both mechanical and
chemical digestion?
A. The esophagus and large intestine
B. The mouth and stomach
C. The small intestine and pancreas
2. Which macronutrient digestion begins in the mouth?
A. Carbohydrate
B. Fat
C. Protein
3. Which statement about honoring food preferences is
true?
A. If a client self-reports symptoms related to food
intolerances, we do not have to honor their request
to have an alternative option
B. If a client self-reports symptoms related to food
intolerances, we need to get a diet order before
changing their meals
C. If a client self-reports symptoms related to food
intolerances, we should honor their food requests
and never serve those foods that cause symptoms
4. Which statement about fiber is false?
A. Fiber is completely digested by the time it reaches
the small intestine
B. Fiber is unchanged, or undigested, throughout the
entire GI tract
C. A high fiber diet may prevent hemorrhoids and
constipation
5. Which of the following practices are not within the
Scope of Practice for the CDM, CFPP?
A. Assessing, diagnosing, and practicing medical
nutrition therapy for a client with lactose
intolerance and GERD
B. Interviewing a new client for food preferences and
speaking with them during the meal, recording their
intake, and documenting it in the medical record
C. Teaching a small group about a high-fiber diet using
handouts from their approved diet manual
6. What is the treatment for a person who has just been
diagnosed with celiac disease?
A. Gluten-free diet
B. Gluten-free diet and medication
C. Gluten-free diet, medication, and surgery
7. Interviewing someone about their digestive concerns
might be uncomfortable. How can you normalize this
conversation?
A. Have a poster of the digestive system in your office
B. Use evidence-based nutrition education material
that describes symptoms in common terms
C. Both A and B
8. Why is it important to understand the organs and their
function in the digestive system?
A. Many of our clients have diseases that affect the
digestive system function
B. Nutrition therapy and food choices can positively
impact our digestive health
C. Both A and B
1 HR
CE
CBDM APPROVED
NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024 17
http://www.ANFPonline.org/market

Nutrition & Foodservice Edge Magazine - March/April 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2024

Top 10 Strategies to Cultivate a Strong and Lasting Food Safety Culture
Navigating Food Safety Through the Seasons
Deep Dive: Diseases of the Digestive System
Top Tips for Attracting and Managing Gen Z Employees
2024 ACE Preview
Workforce Development is Always on the Menu in the Foodservice Industry
My Recipe for Success
Say the Magic Words...Sesame on the Scene
Building a Better Organization with DEI
ANFP Initiatives Give Us Much to be Excited About
Early Career CDM, CFPP
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2024 - 1
Nutrition & Foodservice Edge Magazine - March/April 2024 - 2
Nutrition & Foodservice Edge Magazine - March/April 2024 - 3
Nutrition & Foodservice Edge Magazine - March/April 2024 - 4
Nutrition & Foodservice Edge Magazine - March/April 2024 - Top 10 Strategies to Cultivate a Strong and Lasting Food Safety Culture
Nutrition & Foodservice Edge Magazine - March/April 2024 - Navigating Food Safety Through the Seasons
Nutrition & Foodservice Edge Magazine - March/April 2024 - 7
Nutrition & Foodservice Edge Magazine - March/April 2024 - 8
Nutrition & Foodservice Edge Magazine - March/April 2024 - 9
Nutrition & Foodservice Edge Magazine - March/April 2024 - 10
Nutrition & Foodservice Edge Magazine - March/April 2024 - 11
Nutrition & Foodservice Edge Magazine - March/April 2024 - Deep Dive: Diseases of the Digestive System
Nutrition & Foodservice Edge Magazine - March/April 2024 - 13
Nutrition & Foodservice Edge Magazine - March/April 2024 - 14
Nutrition & Foodservice Edge Magazine - March/April 2024 - 15
Nutrition & Foodservice Edge Magazine - March/April 2024 - 16
Nutrition & Foodservice Edge Magazine - March/April 2024 - 17
Nutrition & Foodservice Edge Magazine - March/April 2024 - Top Tips for Attracting and Managing Gen Z Employees
Nutrition & Foodservice Edge Magazine - March/April 2024 - 19
Nutrition & Foodservice Edge Magazine - March/April 2024 - 20
Nutrition & Foodservice Edge Magazine - March/April 2024 - 21
Nutrition & Foodservice Edge Magazine - March/April 2024 - 22
Nutrition & Foodservice Edge Magazine - March/April 2024 - 23
Nutrition & Foodservice Edge Magazine - March/April 2024 - 2024 ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2024 - 25
Nutrition & Foodservice Edge Magazine - March/April 2024 - Workforce Development is Always on the Menu in the Foodservice Industry
Nutrition & Foodservice Edge Magazine - March/April 2024 - 27
Nutrition & Foodservice Edge Magazine - March/April 2024 - 28
Nutrition & Foodservice Edge Magazine - March/April 2024 - 29
Nutrition & Foodservice Edge Magazine - March/April 2024 - 30
Nutrition & Foodservice Edge Magazine - March/April 2024 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2024 - Say the Magic Words...Sesame on the Scene
Nutrition & Foodservice Edge Magazine - March/April 2024 - 33
Nutrition & Foodservice Edge Magazine - March/April 2024 - 34
Nutrition & Foodservice Edge Magazine - March/April 2024 - 35
Nutrition & Foodservice Edge Magazine - March/April 2024 - Building a Better Organization with DEI
Nutrition & Foodservice Edge Magazine - March/April 2024 - 37
Nutrition & Foodservice Edge Magazine - March/April 2024 - 38
Nutrition & Foodservice Edge Magazine - March/April 2024 - 39
Nutrition & Foodservice Edge Magazine - March/April 2024 - 40
Nutrition & Foodservice Edge Magazine - March/April 2024 - 41
Nutrition & Foodservice Edge Magazine - March/April 2024 - ANFP Initiatives Give Us Much to be Excited About
Nutrition & Foodservice Edge Magazine - March/April 2024 - 43
Nutrition & Foodservice Edge Magazine - March/April 2024 - Early Career CDM, CFPP
Nutrition & Foodservice Edge Magazine - March/April 2024 - 45
Nutrition & Foodservice Edge Magazine - March/April 2024 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2024 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2024 - 48
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover4
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