DTR 2027 Comprehensive Exam with all Correct & 100%
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The most appropriate monitoring parameters for a patient with diabetes includes:
a) Skin integrity, BUN level, and fluid status
b) Anthropometrics, fluid status, and caffeine intake
c) Physical activity, amylase levels, and hemoglobin A1C
d) Food intake, medication adherence, and hemoglobin A1c level ✔Correct Answer-d) Food
intake, medication adherence, and hemoglobin A1c level
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 ✔Correct Answer-c) Following the union
contract consistently
What is the first step in implementing a quality improvement initiative?
a) Identify areas of concern
b) Track quality improvement
c) Design a product to meet customer needs
d) Strive to improve the departments processes ✔Correct Answer-a) Identify areas of concern
The manager of a fitness center introduces a reduced-fat granola bar at a price 25¢ 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 ✔Correct Answer-b) Marketing mix
The best community support service for a client who has difficulty with self-feeding is:
a) Congregate meals
b) Home health services
,c) The Home-Delivered Meals Program
d) The Expanded Food and Nutritional Education Program ✔Correct Answer-b) Home health
services
While completing a clinical assessment, a dietetic technician notices that the child has bowed
legs. The technician would most importantly review the food frequency questionnaire for
consumption of:
a) Nuts and seeds
b) Green vegetables
c) Fruit and fruit juices
d) Fortified dairy products ✔Correct Answer-d) Fortified dairy products
A patient diagnosed with protein deficiency may be consuming foods that also lack sufficient:
a) Zinc
b) Sodium
c) Calcium
d) Magnesium ✔Correct Answer-a) Zinc
A recipe for brownies that yields 35 portions requires 2.5lbs of flour. For 200 portions, how
many pounds of flour are needed?
a) 14.3
b) 17.5
c) 19.9
d) 28 ✔Correct Answer-a) 14.3
Which of the following is a legally acceptable question to ask an interviewee?
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? ✔Correct Answer-c) Have you had
experience using a slicer?
Financial data for a cafeteria are shown below:
Income from sales - $12,800
Food costs - $5300
Number served - 2403
a) 41.4%
b) 45.3%
c) 58.6%
, d) 70.7%from sales - $12,800
Food costs - $5300
Number served - 2403
a) 41.4%
b) 45.3%
c) 58.6%
d) 70.7% ✔Correct Answer-a) 41.4%
A patient is on a calorie count. How many grams of protein were consumed?
Food Percent Consumed
4oz of meatloaf 50%
1 cup mashed potatoes 100%
1/2 cup cooked green beans 50%
1/2 cup canned peaches 50%
a) 19g
b) 21g
c) 22g
d) 36g ✔Correct Answer-b) 21g
A dietetic technician at a senior citizens nutrition site has identified who may participate in a
cardiovascular program. What is the next step?
a) Promote the program
b) Conduct a market analysis
c) Study demographics of the senior site
d) Identify potential outcomes of the program ✔Correct Answer-d) Identify potential
outcomes of the program
The patient advisory committee of an extended-care facility identifies concerns with food
acceptance. The dietetic technician should determine the extent of the problem by:
a) Changing the menu
b) Changing the service hours
c) Conducting a survey of patient satisfaction
d) Conducting an evaluation of a randomly selected tray ✔Correct Answer-c) Conducting a
survey of patient satisfaction
A dietetic technician observes that a patient has no lower dentures and consumes only the soft
and liquid portions of the regular diet. The technician should first:
a) Refer the patient to a dietitian
b) Interview the patient about food preferences
Verified Answers |Actual Complete Update |Already
Graded A+ (Just Released)
The most appropriate monitoring parameters for a patient with diabetes includes:
a) Skin integrity, BUN level, and fluid status
b) Anthropometrics, fluid status, and caffeine intake
c) Physical activity, amylase levels, and hemoglobin A1C
d) Food intake, medication adherence, and hemoglobin A1c level ✔Correct Answer-d) Food
intake, medication adherence, and hemoglobin A1c level
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 ✔Correct Answer-c) Following the union
contract consistently
What is the first step in implementing a quality improvement initiative?
a) Identify areas of concern
b) Track quality improvement
c) Design a product to meet customer needs
d) Strive to improve the departments processes ✔Correct Answer-a) Identify areas of concern
The manager of a fitness center introduces a reduced-fat granola bar at a price 25¢ 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 ✔Correct Answer-b) Marketing mix
The best community support service for a client who has difficulty with self-feeding is:
a) Congregate meals
b) Home health services
,c) The Home-Delivered Meals Program
d) The Expanded Food and Nutritional Education Program ✔Correct Answer-b) Home health
services
While completing a clinical assessment, a dietetic technician notices that the child has bowed
legs. The technician would most importantly review the food frequency questionnaire for
consumption of:
a) Nuts and seeds
b) Green vegetables
c) Fruit and fruit juices
d) Fortified dairy products ✔Correct Answer-d) Fortified dairy products
A patient diagnosed with protein deficiency may be consuming foods that also lack sufficient:
a) Zinc
b) Sodium
c) Calcium
d) Magnesium ✔Correct Answer-a) Zinc
A recipe for brownies that yields 35 portions requires 2.5lbs of flour. For 200 portions, how
many pounds of flour are needed?
a) 14.3
b) 17.5
c) 19.9
d) 28 ✔Correct Answer-a) 14.3
Which of the following is a legally acceptable question to ask an interviewee?
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? ✔Correct Answer-c) Have you had
experience using a slicer?
Financial data for a cafeteria are shown below:
Income from sales - $12,800
Food costs - $5300
Number served - 2403
a) 41.4%
b) 45.3%
c) 58.6%
, d) 70.7%from sales - $12,800
Food costs - $5300
Number served - 2403
a) 41.4%
b) 45.3%
c) 58.6%
d) 70.7% ✔Correct Answer-a) 41.4%
A patient is on a calorie count. How many grams of protein were consumed?
Food Percent Consumed
4oz of meatloaf 50%
1 cup mashed potatoes 100%
1/2 cup cooked green beans 50%
1/2 cup canned peaches 50%
a) 19g
b) 21g
c) 22g
d) 36g ✔Correct Answer-b) 21g
A dietetic technician at a senior citizens nutrition site has identified who may participate in a
cardiovascular program. What is the next step?
a) Promote the program
b) Conduct a market analysis
c) Study demographics of the senior site
d) Identify potential outcomes of the program ✔Correct Answer-d) Identify potential
outcomes of the program
The patient advisory committee of an extended-care facility identifies concerns with food
acceptance. The dietetic technician should determine the extent of the problem by:
a) Changing the menu
b) Changing the service hours
c) Conducting a survey of patient satisfaction
d) Conducting an evaluation of a randomly selected tray ✔Correct Answer-c) Conducting a
survey of patient satisfaction
A dietetic technician observes that a patient has no lower dentures and consumes only the soft
and liquid portions of the regular diet. The technician should first:
a) Refer the patient to a dietitian
b) Interview the patient about food preferences
