DTR Practice Exam CDR (GRADED A) Questions & Answers (100% Correct Elaborations)

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Rice Which of the following foods can a patient who needs a wheat-free diet safely consume a. graham crackers b. bran flakes c. couscous d. rice Bread flour Which of the following types o... f wheat flour has the highest protein content? a. all purpose flour b. pastry flour c. bread flour d. cake flour Baked beans, corn bread Which of the following menus provides the best source of protein and iron for a client on a vegetarian diet? a. cheese sandwich, apple b. baked beans, corn bread c. vegetable stir-fry, hard roll d. vegetable pasta salad, french bread Rapid cooling from 140F to 40F Which of the following is a critical control point at all stages of food processing and service in a cook-chill system? a. use of clean pans and dishes b. rapid cooling from 140F to 40F c. rapid reheating of foods to 140*F for service d. good personal hygiene for food handlers throughout the process Hematocrit What is the most appropriate biochemical test result for screening clients of a public health clinic for anemia? a. transferrin b. hematocrit c. serum iron d. total iron-binding capacity 165*F What is the minimum temperature to which cooked, boneless turkey breast should be reheated? a. 140*F b. 155*F c. 165*F d. 180*F Fat models equal to fat content of common foods Which of the following visual aids is most likely to be effective in educating clients about the total fat content of foods? a. a chart listing total fat content b. food models that illustrate total caloric content c. a printed nutrient analysis of a sample diet d. fat models equal to fat content of common foods Marketing mix The manager of a fitness center introduces a reduced fat granola bar at a price 25c lower than similar items in the center and hands out samples to promote the new product. The situation most appropriately reflects an example of: a. target market b. marketing mix c. marketing strategy d. market segmentation Taste a variety of snack foods The most effective way to teach a group of children in day care facility about healthy snack foods is to ask each child to: a. name a favorite snack food b. taste a variety of snack foods c. draw a picture of a snack food d. write a story about snack foods Encourage methods that efficiently use the time and effort Which of the following practices should be implemented by a dietetic technician who wishes to simplify work processes and tasks? a. hire only workers with prior foodservice experience b. encourage methods that efficiently use the time and effort c. review the menu and remove time consuming food items d. include the importance of work simplification in performance evaluations a value-added service A vendor offers to provide coffee machines if a foodservice operation purchases its coffee products. This type of practice is: a. prohibited by the Federal Trade Commission b. a value-added service c. considered collusion d. an ethics violation 21 A patient is on a calorie count. How many grams of protein were consumed? Food/Percent Consumed 4 oz of meat loaf -> 50% 1 cup of mashed potatoes -> 100% 1/2 cup of cooked green beans -> 50% 1/2 cup of canned peaches -> 50% a. 19 b. 21 c. 22 d. 36 32 21 lb / 0.66 lb = 31.8 = 32 lb One pound of boneless turkey roll as purchased yields 0.66 lb of cooked turkey meat. How much turkey roll should the foodservice supervisor purchase to yield 21 lb of cooked turkey meat? a. 14 b. 31 c. 32 d. 35 is lactose intolerant The diet history of a 31 year old woman reveals that she does not drink milk. The technician should first determine whether the patient: a. eats soy products b. is lactose intolerant c. takes a calcium supplement d. eats dark, green, leafy vegetables Safety Data Sheets An employee accidentally sprays a chemical cleaning agent on exposed skin. What source of information should be the first point of reference? a. Product label b. Poison control center c. Employee's physician d. Safety Data Sheets a pregnant adolescent who has hyperemesis Which of the following patients is the highest priority for nutrition care? a. a college football player who is dehydrated b. a child who is small in stature and is anemic c. a pregnant adolescent who has hyperemesis d. an older adult who is scheduled for elective surgery have you had experience using a slicer? Which of the following is legally acceptable question to ask an interview? a. what year were you born? b. do you have a physical limitation? c. have you had experience using a slicer? d. do you have satisfactory child care arrangements? (10 x 62) + (6.25 x 170) - (5 x 65) - 161 620 + 1,062.5 - 325 - 161 = 1,196.5 = 1,250 kcal/d Use the Mifflin-St Jeor Equation below to calculate the basal energy requirement for a 65 year old woman who is 170cm tall and weighs 62 kg Mifflin St Jeor equation for women = 10 x weight (kg) + 6.25 x ht (cm) - 5 x age (years) - 161 a. 1,200 kcal/day b. 1,500 kcal/day c. 1,250 kcal/day d. 1,550 kcal/day following the union contract consistently Which approach would be best to prevent grievances between management and labor union employees? a. limiting access to union officials b. working with union representatives c. following the union contract consistently d. making positive changes in working conditions institute a calorie count with the assistance of the nursing service The dietetic technician is to monitor the food intake of an underweight patient to determine if a tube feeding is needed. The most practical way to monitor the patient's food intake is to: a. observe the patient's eating behavior during mealtimes b. institute a calorie count with the assistance of the nursing service c. obtain a 24-hour recall of food intake from the patient each morning d. observe plate waste after the patient's tray is removed from the room empowering others A food service manager has established a team for improving patient satisfaction. The manager's most effective role is: a. defining team function b. identifying problems c. empowering others d. delineating roles 14.3 (35/2.5) x (200/x) 200 x 2.5 = 35x 500 = 35x x = 14.28 = 14.3 A recipe for brownies that yields 35 portions requires 2.5 lb of flour. For 200 portions, how many pounds of flour are needed? a. 14.3 b. 17.5 c. 19.9 d. 28 172 What is the ideal body weight for a 55 year old male who is 5'11" tall? a. 172 b. 166 c. 161 d. 155 Food and Drug Administration The federal regulatory agency responsible for regulating sanitation is the: a. Federal Trade Commission b. US Department of Agriculture c. Food and Drug Administration d. Centers for Disease Control and Prevention within the normal range for weight The plot for a prepubescent girl on a weight for age growth chart is at the 75th percentile. The child is: a. below the normal range for weight b. within the normal range for weight c. above normal range for weight d. being measured on the wrong chart specification Requirements of training and education for a dietary aide are described in a job: a. analysis b. description c. specification d. performance evaluation ketosis Consumption of a very low carbohydrate, high protein diet is most likely to cause: a. long-term weight loss b. hypoglycemia c. diarrhea d. income statement Which of the following financial statements reports revenues, expenses, and profit or loss? a. statement of change in financial position b. asset/liability statement c. income statement d. balance sheet Special Supplemental Nutrition Program for Women, Infants and Children A young woman is pregnant, has a 2 year old child, and has a low income. Which of the following nutrition programs should the dietetic technician suggest? a. Home Delivered Meals Program b. Child and Adult Care Food Program c. Expanded Food and Nutrition Education Program d. Special Supplemental Nutrition Program for Women, Infants and Children promotion A tactic that increases the sale of merchandise or services through publicity is known as: a. pricing b. targeting c. promotion d. segmentation just in time What is the most effective purchasing method for a dietetic technician to use when a department is undergoing a renovation that will reduce inventory by 80%? a. cost plus b. just in time c. prime vendor d. blanket agreement Zinc A patient diagnosed with protein deficiency may be consuming foods that also lack sufficient: a. Zinc b. Sodium c. Calcium d. Magnesium inform the cook that items must not be placed on the steam table more than 30 minutes prior to service A dietetic technician observes the cook placing all meal items on the steam table 2 hours before service. How should the technician respond? a. commend the cook on planning and use of time b. record temperatures of food once placed on the steam table c. inform the cook that items must not be placed on the stem table more than 60 minutes prior to service d. inform the cook that items must not be placed on the steam table more than 30 minutes prior to service retained excessed fluids A client who requires 2500 kcal daily to maintain weight consumes 2300 kcal daily and gains 2 lb in 2 days. This suggests that the client: a. overconsumed sugared beverages b. did not meet exercise requirements c. ate foods with high fat content d. retained excessed fluids discuss with the clerk the reasons for leaving early A dietetic technician supervisor notices that the diet clerk has left early without approval the past two Fridays. The technician should: a. counsel the clerk and issue a written warning b. record the incident in the clerk's personnel file c. discuss with the clerk the reasons for leaving early d. ask coworkers if they have seen the clerk leaving early "I should maintain a consistent intake" Which of the following statements demonstrates an understanding of drug and nutrient interactions between warfarin and dietary intake? a. "I should limit my intake" b. "I should increase my intake" c. "I should eliminate my intake" d. "I should maintain a consistent intake" 0.95 / 2.05 = 46% The following question refers to the data below: Raw Product cost $0.95 Selling Price $2.05 Labor cost per portion $0.75 What is the food cost percentage? a. 46% b. 83% c. 120% d. 215% Halibut Which of the following foods would be appropriate for a client who eats only kosher foods? a. Halibut b. Shrimp c. Catfish d. Lobster diversity The dietetic technician hears an employer telling jokes that infer racial prejudice. What guidelines need to be reviewed with this employee? a. equality b. diversity c. affirmative action d. equal employment opportunity commission Food intake, medication adherence, and hemoglobin A1c level The most appropriate monitoring parameters for a patient with diabetes include: a. skin integrity, BUN level, and fluid status b. Anthropometrics, fluid status, and caffeine intake c. Physical activity, amylase levels, and hemoglobin A1c level d. Food intake, medication adherence, and hemoglobin A1c level customer comment cards Cafeteria sales have dropped 13% during the past 3 weeks. To determine a possible explanation for the decrease in sales, the dietetic technician first should review: a. production sheets b. food specifications c. standardized recipes d. customer comment cards 12 The cooks use a No. 12 scoop for the corn muffins. How many quarts of batter are needed to make 144 muffins? a. 8 b. 10 c. 12 d. 14 obtain local census information The best way to determine demographic characteristics of a rural older population is to: a. obtain local census information b. survey local church members c. obtain information from local community service agencies d. survey local members of the American Association of Retired Persons establish specific federal safety guidelines to reduce job injuries The Occupational Safety and Health Act of 1970 was designed to: a. establish specific federal safety guidelines to reduce job injuries b. allow for minimal exposure to hazardous work conditions c. prevent discrimination against people with disabilities d. ensure all chemicals are labelled and wastes are disposed of properly educate the client about carbohydrate counting What would be the most appropriate intervention for a patient with type 2 diabetes, a hemoglobin A1c, 8.5%, and reports eating throughout the day with occasional midnight snacks? a. educate the client about the benefits of physical activity b. educate the client about carbohydrate counting c. obtain a 24 hour dietary recall record d. obtain a 3 day calorie count forecast future needs and costs An operating budget is developed to: a. obtain salary increases b. justify past expenditures c. estimate future labor costs d. forecast future needs and costs conducting individual interviews Which of the following dietary protocols would be appropriate for a patient who has undergone an ileostomy? a. reduce the intake of fluids b. minimize the intake of protein c. increase the intake of carbohydrates d. conducting individual interviews leading a focus group Which activity will provide the most accurate representation of suggestions for menu items? a. providing comment cards b. leading a focus group c. administering satisfaction surveys d. conducting individual interviews 3 According to the carbohydrate counting method, the following menu consists of how many carbohydrates? 3-oz grilled, skinless chicken breast 1/2 cup of green beans 1/2 cup of mashed potatoes one small roll 3 tsp of margarine one small piece of angel food cake a. 1 b. 2 c. 3 d. 4 an objective The statement "Tray production will be three trays per minute for 90% of the time" is an example of: a. a policy b. a mission c. a procedure d. an objective Review the product specification with the vendor The last two deliveries of pork chops were not consistent in quality. The dietetic technician should: a. change vendors immediately b. sell the product at a reduced price c. store the deliveries for vendor pickup d. review the product specification with the vendor Iron deficiency anemia A 20 year old woman is fatigued and unable to concentrate. Her skin is pale and she is wearing a sweater in a 78*F room. Her hemoglobin level is 8.5 g/dl and hematocrit is 28%. The woman most likely has which of the following problems? a. Iron overload b. Pernicious anemia c. Megaloblastic anemia d. Iron deficiency anemia determine if correct portions are being served The cafeteria has run out of beef stew the last three times it was served. The cooks followed standardized recipes for correctly forecasted volume. The dietetic technician should: a. request cafeteria servers to serve smaller portions b. determine if correct portions are being served c. prepare more portions of beef stew d. have a backup item ready weight change Which of the following indicators is the most practical parameter for screening nutrition status in elderly clients? a. weight change b. serum albumin level c. triceps skinfold thickness d. 24 hour dietary recall method set up several trays for review The most effective method for teaching accurate tray assembly would be to have the employees: a. critique a videotape b. set up several trays for review c. read the tray assembly procedure d. observe tray assembly at another facility spicy and caffeinated items A person living with gastroesophageal reflux disease should stay away from which of the following items: a. spicy and caffeinated items b. bland and decaffeinated items c. spicy and decaffeinated items d. bland and caffeinated items [Show More]

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