FCP Self-Study: Sustainability (Fall 2014)

This activity has been approved for 1 hour of continuing professional education credit for registered dietitians and dietetic technicians, registered, by the Commission on Dietetic Registration. Completed quizzes must be returned within 1 year of their appearance in [this publication] in order to be eligible for credit.

After reading the article, complete the quiz.

Quiz results are reviewed at the end of each month. If you have successfully completed the quiz (scored 80%), you will receive your CPEU documentation via email.

Question Title

* 1. By 2050, it is estimated that the world’s food production must increase by what percent to feed a projected global population of 9.6 billion?

42%

67%

59%

70%

Question Title

* 2. In the United States, there is a disproportionate population that has been identified as food-insecure (not always having access to adequate amounts of food to maintain an active, healthy lifestyle). Which population has been identified?

Elderly, inner city adults

Children in rural communities

Children in major metropolitan areas

Elderly in rural communities

Question Title

* 3. The Food and Agriculture Organization of the United Nations captures critical elements of “sustainability” with which of the following definitions?

Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations.

Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.

None of the above

All of the above

Question Title

* 4. Since 1944, producing a gallon of milk requires 90% less land and 65% less water, and has a 63% lower carbon footprint.

True

False

Question Title

* 5. 17 gallons of manure produced from one cow daily can provide enough nutrients to grow how many pounds of corn?

114

Question Title

* 6. What percent of food produced in the US is never eaten?

Question Title

* 7. An estimated 29% of all food available for consumption is simply thrown away.

True

False

Question Title

* 8. “Honoring the Harvest” includes:

Ensuring that nutritious foods are available for all

Capturing “uneaten” energy

Recycling leftover food and food scraps that people and animals cannot eat into a natural fertilizer.

All of the above

Question Title

* 9. Please add your info here.
A reminder that CPEU documentation is available to current FCP members only.

Name:

ADA#:

Email Address:

Your name

Academy #

Email address

Question Title

* 1. By 2050, it is estimated that the world’s food production must increase by what percent to feed a projected global population of 9.6 billion?

Question Title

* 2. In the United States, there is a disproportionate population that has been identified as food-insecure (not always having access to adequate amounts of food to maintain an active, healthy lifestyle). Which population has been identified?

Question Title

* 3. The Food and Agriculture Organization of the United Nations captures critical elements of “sustainability” with which of the following definitions?

Question Title

* 4. Since 1944, producing a gallon of milk requires 90% less land and 65% less water, and has a 63% lower carbon footprint.

Question Title

* 5. 17 gallons of manure produced from one cow daily can provide enough nutrients to grow how many pounds of corn?

Question Title

* 6. What percent of food produced in the US is never eaten?

Question Title

* 7. An estimated 29% of all food available for consumption is simply thrown away.

Question Title

* 8. “Honoring the Harvest” includes:

Question Title

* 9. Please add your info here. A reminder that CPEU documentation is available to current FCP members only.

* 9. Please add your info here.
A reminder that CPEU documentation is available to current FCP members only.