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 is the March/April 2019 Food & Nutrition CPE quiz. 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 Date3/1/2019
Quiz Expiration Date3/1/2022
Estimated time to complete activity2.0 hrs
Quiz CPE credits2.0 hrs

Educational Objectives

This CPE quiz covers the following articles:

  • Discover: Cutting boards
  • Micronutrients: Fluoride
  • Savor: Chicken
  • A Rise in Food Recalls
  • Colorectal Cancer
  • My Global Table: Iran
  • What is the Pegan Diet?

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

  • Summarize food safety practices when using cutting boards
  • Define the responsibility of the Food Safety and Inspection Service
  • Understand the role of a manufacturer when their product is contaminated
  • Describe the pegan diet
  • List lifestyle behaviors that help reduce risk of colorectal cancer
  • Explain the impact of water fluoridation on oral health
  • Describe the nutrient profile of dark meat from chickens


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