The first modern scientific research on nutrition focused on this ✔✔ Digestion
The 18th century hospitals, fruits and vegetables were not served
... [Show More] because they were considered by some to be... ✔✔ Medicinal
First American dietician was... ✔✔ Sarah Tyson Rorer
The title dietitian was defined in ✔✔ 1899
The low carb, high protein diet for weight loss was first introduced in ✔✔ 1864
In hospitals in the 1800's doctors believed that alcohol was necessary to treat illness ✔✔ True
What percent of draftee's were found to be unfit for duty in WW2, most commonly because of nutritional status ✔✔ 41%
Which of the following is a characteristic of dietetics that makes it a profession ✔✔ There is a specialized body of knowledge
Which of the following statements is always true about laws that regulate the licensure of dietitians ✔✔ Licensure is state controlled
A demographic profile of current dietitians would include the fact that ✔✔ Almost half have master's degrees
The leadership of the Academy of Nutrition and Dietetics developed Dietetic Practice Groups because ✔✔ of the increasing specialized nature of dietetic practice
The title DTR means the holder is ✔✔ Registered dietetic technician
The majority of registered dietitians work in the area of ✔✔ Clinical inpatient/ acute care
The licensure of dietitians in controlled by each state ✔✔ True
To be an RD you may or may not be a member of the Academy of Nutrition and Dietetics ✔✔ True
From the very earliest days of the profession, academic preparation in dietetics has been paired with ✔✔ Hands on experience
The difference between the approval and accreditation process is ✔✔ A site visit required for accreditation
A verification statement is a legal document signifying completion of the academic portion of entry level requirements ✔✔ True
A dietetics program that offers only coursework that is a program at UD ✔✔ DPD
An accrediting agency for dietetics education ✔✔ CADE or ACEND
Combines hand on experience with academic coursework ✔✔ CP
A commission that verifies entry level competence ✔✔ CDR
A dietetics program that offers only supervised practice ✔✔ DI
The recommended time to make the transition from student to professional is ✔✔ While you are still in school
Maintaining and advancing competence in a profession is best achieved by ✔✔ Personal professional development
The standards of professional practice ✔✔ focus on results and outcomes
A mentor is a wise and trusted counselor and guide ✔✔ True [Show Less]