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DOH Dietitian (DOH-Dietitian) Practice Tests & Test Prep by Exam Edge


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DOH DOH-Dietitian Practice Test Features

Everything you need to pass your certification exam!


Understanding what is on the DOH Dietitian exam is crucial step in preparing for the exam. You will need to have an understanding of the testing domain (topics covered) to be sure you are studying the correct information.

  • Directs your study efforts toward the most relevant areas.
  • Ensures efficient and adequate preparation.
  • Helps identify strengths and weaknesses.
  • Allows for a focused approach to address gaps in understanding.
  • Aligns your preparation with the exam's expectations.
  • Increases the likelihood of success.
  • Keeps you informed about your field's current demands and standards.
There is no doubt that this is a strategic step in achieving certification and advancing your career.

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DOH Dietitian Sample Test

1 of 5

Food safety for meat depends on factors such as the type meat and the way it is stored. What can happen to FATTY meats, that are improperly stored?

Correct Answer:
they can become rancid and harbor parasites.


when discussing the safety of storing meats, particularly fatty meats, it is crucial to understand the specific risks associated with improper storage. fatty meats, such as pork, beef, and lamb, have higher fat content which can lead to two primary issues if not stored correctly: rancidity and the potential for harboring parasites.

rancidity occurs when the fats within the meat oxidize. this oxidation process is a chemical reaction that happens when fats are exposed to oxygen, light, or heat. in fatty meats, this reaction can happen more quickly and intensely due to the higher fat content. rancid meat is characterized by unpleasant flavors and odors, which not only make the meat unpalatable but can also pose health risks if consumed, as rancid fats can produce harmful free radicals that are associated with various health issues, including heart disease and cancer.

the second major risk with improperly stored fatty meats is the potential for harboring parasites. parasites thrive in environments that are moist and not adequately cold or hot. meats, particularly those not stored at proper temperatures, provide an ideal breeding ground for parasites such as trichinella, tapeworms, and others, which can lead to serious health issues if ingested. cooking meat thoroughly can kill parasites, but improper storage can increase the risk of contamination.

to mitigate these risks, it is essential to store fatty meats at the correct temperature, typically in a refrigerator set below 40°f (4°c) or in a freezer at 0°f (-18°c). meats should also be stored in air-tight containers or tightly wrapped to minimize exposure to air and moisture, which can accelerate the processes leading to rancidity and parasitic growth.

in conclusion, the improper storage of fatty meats can lead to them becoming rancid and harboring parasites, both of which pose significant health risks. understanding and implementing proper storage techniques based on the type of meat and its characteristics is crucial in ensuring food safety and maintaining the quality and safety of the meat consumed.
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