FCP Master Class - At the Table: Course 0 Assessment
Appetizer

Question Title

* 1. Please add your info.

Name:

Academy #:

Email address:

Question Title

* 2. What is the primary focus of food and culinary nutrition expertise as described in the session?

A. Demonstrating knowledge, skills, and impact across the food system

B. Mastering advanced cooking techniques only

C. Understanding food science without practical application

D. Specializing exclusively in clinical nutrition

Question Title

* 3. Which statement best reflects the concept of “a seat at the table”?

A. Gaining a formal leadership title

B. Participating only in culinary demonstrations

C. Increasing professional visibility and influence in diverse settings

D. Working exclusively in foodservice environments

Question Title

* 4. Which of the following is NOT listed as an FCP core competency?

A. Sensory perception and evaluation

B. Menu and meal planning

C. Food safety

D. Medical nutrition therapy billing

Question Title

* 5. RDNs influence the food system across which stages?

A. Food preparation only

B. Production, processing, preparation, and consumption

C. Research and policy development only

D. Retail and hospitality only

Question Title

* 6. According to the presentation, why does “work setting” matter when developing food and culinary expertise?

A. Skills are identical across all professional settings

B. Only restaurants require culinary skills

C. Some skills transfer easily, while others are setting‑specific

D. Scope of practice is the same in all roles

Question Title

* 7. What does “professional humility” emphasize for RDNs?

A. Referring work, seeking mentorship, and pursuing new training when needed

B. Avoiding leadership roles

C. Limiting practice to existing skills only

D. Deferring all decisions to supervisors

Question Title

* 8. Which of the following is considered an essential professional standard for all RDNs?

A. Marketing expertise

B. Ethics and competence

C. Culinary competition experience

D. Recipe copyright ownership

Question Title

* 9. What is the purpose of the Scope and Standards of Practice for RDNs in Food and Culinary?

A. To define restaurant management roles

B. To outline marketing strategies for RDNs

C. To regulate social media content only

D. To describe competencies and benchmark levels of practice

Question Title

* 10. When using AI to create recipes or professional content, what ethical practice is emphasized?

A.Speed of content creation

B. Avoiding all AI tools

C. Transparency, disclosure, and verification

D. Copying AI outputs verbatim

Question Title

* 11. Which phrase best reflects culturally sensitive recipe adaptation?

A. “Jamaican‑inspired recipe”

B. “Authentic Jamaican Recipe”

C. “Traditional Global Dish”

D. “Modern ethnic fusion”

FCP Master Class - At the Table: Course 0 AssessmentAppetizer

Question Title

* 1. Please add your info.

Question Title

* 2. What is the primary focus of food and culinary nutrition expertise as described in the session?

Question Title

* 3. Which statement best reflects the concept of “a seat at the table”?

Question Title

* 4. Which of the following is NOT listed as an FCP core competency?

Question Title

* 5. RDNs influence the food system across which stages?

Question Title

* 6. According to the presentation, why does “work setting” matter when developing food and culinary expertise?

Question Title

* 7. What does “professional humility” emphasize for RDNs?

Question Title

* 8. Which of the following is considered an essential professional standard for all RDNs?

Question Title

* 9. What is the purpose of the Scope and Standards of Practice for RDNs in Food and Culinary?

Question Title

* 10. When using AI to create recipes or professional content, what ethical practice is emphasized?

Question Title

* 11. Which phrase best reflects culturally sensitive recipe adaptation?

FCP Master Class - At the Table: Course 0 Assessment
Appetizer