CDR RD Exam Questions and Correct
Answers
Question 1
A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will:
A. round prices to $0.05
B. Set an end price of $0.99
C. Provide a free soda with purchase
D. Lower the price below the purchase price
Correct Answer
D. Lower the price below the purchase price
A loss leader pricing is selling a product below markets costs.
Question 2
Which management function involves the development of policies and procedures?
A. Planning
B. Organizing
C. Controlling
D. Evaluating
Correct Answer
A Planning
Planning involves establishing organizational objectives and designing procedures
for achieving them.
Page 1 of 53
,Question 3
Which of the following factors leads to acceptable turnover rate?
A. outdated equipment
B. hiring based on referrals
C. excessive span of control
D. hiring based on job descriptions
Correct Answer
D. hiring based on job descriptions
Question 4
A patient with dry, scaly skin and Bitot's spots has the classical signs of a deficiency in:
A. vitamin A
B. vitamin E
C. thiamin
D. niacin
Correct Answer
A. vitamin A
Page 2 of 53
,Question 5
According to the Exchange Lists for Meal Planning, the menu below includes how
many carbohydrate servings?
3 oz baked chicken
1 cup cooked noodles
1/2 cup carrots
lettuce wedge
1 tbsp of low-calorie dressing
1/2 cup of sugar-free gelatin
1 cup of black coffee
A. 1.5
B. 2
C. 2.5
D. 3
Correct Answer
D. 3 --- 3 (1/3 cup for noodles)
3 oz baked chicken (0) - Protein
1 cup cooked noodles (3) - 15 g per 1/3 cup (45 g)
1/2 cup carrots (0) - Only 2 g of CHO
lettuce wedge (0) - Free item
1 tbsp of low-calorie dressing (0) - Fat
1/2 cup of sugar-free gelatin (0) - No CHO
1 cup of black coffee (0) - Free item
Page 3 of 53
, Question 6
A dietitian who is counseling the mother of a child with eating difficulties has
evaluated needs and decided on the best alternatives for feeding. The dietitian should
do next:
A. Evaluate the mother's level of comprehension
B. Instruct the mother in various feeding approaches
C. Obtain a list of the child's food preferences and typical eating patterns
D. Review with the mother the ways to implement the recommended approaches
Correct Answer
D. Review with the mother the ways to implement the recommended approaches
Why: This is the best answer because the dietitian has already evaluated needs and
decided on the best alternatives.
Question 7
The temperature log for a commercial dish machine indicates the following
information:
Pre-rinse : 121 F
Wash : 145 F
Final Rise : 205 F
The dietitian should:
A. increase the temperature of the wash cycle
B. decrease the temperature of the wash cycle
C. increase the temperature of the pre-rinse cycle
D. decrease the temperature of the final rinse cycle
Correct Answer
D. decrease the temperature of the final rinse cycle
Pre-wash: 110-140 F (purpose is to remove food debris)
Wash: 150-165 F (if debris is still present, protein will coagulate)
Rinse: 165-180 F (lower temperature/longer time; never above 195 F)
Page 4 of 53
Answers
Question 1
A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will:
A. round prices to $0.05
B. Set an end price of $0.99
C. Provide a free soda with purchase
D. Lower the price below the purchase price
Correct Answer
D. Lower the price below the purchase price
A loss leader pricing is selling a product below markets costs.
Question 2
Which management function involves the development of policies and procedures?
A. Planning
B. Organizing
C. Controlling
D. Evaluating
Correct Answer
A Planning
Planning involves establishing organizational objectives and designing procedures
for achieving them.
Page 1 of 53
,Question 3
Which of the following factors leads to acceptable turnover rate?
A. outdated equipment
B. hiring based on referrals
C. excessive span of control
D. hiring based on job descriptions
Correct Answer
D. hiring based on job descriptions
Question 4
A patient with dry, scaly skin and Bitot's spots has the classical signs of a deficiency in:
A. vitamin A
B. vitamin E
C. thiamin
D. niacin
Correct Answer
A. vitamin A
Page 2 of 53
,Question 5
According to the Exchange Lists for Meal Planning, the menu below includes how
many carbohydrate servings?
3 oz baked chicken
1 cup cooked noodles
1/2 cup carrots
lettuce wedge
1 tbsp of low-calorie dressing
1/2 cup of sugar-free gelatin
1 cup of black coffee
A. 1.5
B. 2
C. 2.5
D. 3
Correct Answer
D. 3 --- 3 (1/3 cup for noodles)
3 oz baked chicken (0) - Protein
1 cup cooked noodles (3) - 15 g per 1/3 cup (45 g)
1/2 cup carrots (0) - Only 2 g of CHO
lettuce wedge (0) - Free item
1 tbsp of low-calorie dressing (0) - Fat
1/2 cup of sugar-free gelatin (0) - No CHO
1 cup of black coffee (0) - Free item
Page 3 of 53
, Question 6
A dietitian who is counseling the mother of a child with eating difficulties has
evaluated needs and decided on the best alternatives for feeding. The dietitian should
do next:
A. Evaluate the mother's level of comprehension
B. Instruct the mother in various feeding approaches
C. Obtain a list of the child's food preferences and typical eating patterns
D. Review with the mother the ways to implement the recommended approaches
Correct Answer
D. Review with the mother the ways to implement the recommended approaches
Why: This is the best answer because the dietitian has already evaluated needs and
decided on the best alternatives.
Question 7
The temperature log for a commercial dish machine indicates the following
information:
Pre-rinse : 121 F
Wash : 145 F
Final Rise : 205 F
The dietitian should:
A. increase the temperature of the wash cycle
B. decrease the temperature of the wash cycle
C. increase the temperature of the pre-rinse cycle
D. decrease the temperature of the final rinse cycle
Correct Answer
D. decrease the temperature of the final rinse cycle
Pre-wash: 110-140 F (purpose is to remove food debris)
Wash: 150-165 F (if debris is still present, protein will coagulate)
Rinse: 165-180 F (lower temperature/longer time; never above 195 F)
Page 4 of 53
