DTR - Practice Exam Study Cards| 106 QUESTIONS|
20 PAGES| WITH COMPLETE SOLUTION
The BEST way of adding energy to a protein restricted diet who has renal failure:
A. Margarine
b. Milkshakes
c. Vegetables
d. Hard boiled eggs Correct Answer: Margarine
A patient who is following a Low sodium diet should avoid:
a. Canned fruit
b. Fresh fruit
C. Tomato based products
d. milk Correct Answer: Tomato based products
Which of the following entrees would be most appropriate in a Jewish assisted-living facility:
a. Cheeseburger with fries
b. Stuffed pork chop with potato
c. Chicken cordon blue
D. Cheese omelet with bagel Correct Answer: Cheese omelet with Bagel
The best choice for older adults with small energy needs:
a. Vitamin/mineral supplement
B. nutrient dense foods
c. Help immune system
d. Help macular degeneration Correct Answer: Nutrient dense foods
Elderly people require a diet of higher nutrient density than younger individuals, Why?
a. Protein needs are higher
B. Their k-calorie needs are lower
c. Their fluid needs are higher
d. Vitamins are lower Correct Answer: Their k-calorie needs are lower
A lactating woman should increase her calorie needs by how many calories per day during the
lactation period?
a. 100 k-cal
b. 300 k-cal
C. 500 k-cal
d. 600 k-cal Correct Answer: 500 k-cal
,Which form of alternative medicine states that ill health results in internal disruption in the body:
a. Homeopathic
B. Naturopathic
c. Traditional Chinese medicine
d. Chiropractic Correct Answer: Naturopathic
As the newly hired food service director for a long-term care facility, you are concerned with
costs and portion control. The line cook says he needs to prepare 375 4 ounce portions of
broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase
considering this information?
a. 94 lbs
B. 116 lbs
c. 266 lbs
d. 460 lbs Correct Answer: 116 pounds
This question is asking you to calculate the As Purchased (AP) amount needed. The AP amount
is the amount of product needed including unusable items. To calculate:
100% - 19% (waste) = 81% yield;
375 portions x 4 ounces = 1500 ounces;
1500 / .81 = 1852;
1852 ounces / 16 oz/lb = 116 pounds
The most important thing a dietitian must know about a new patient is the:
A. Diagnosis
b. Diet plan
c. Personal issues
D. None of the above Correct Answer: Diagnosis
Patient with a broken jaw, should he be on a:
a. Clear liquid
b. Soft
c. NPO
D. Mechanical-soft Correct Answer: Mechanical-soft
(The mechanical soft diet is a close cousin of the soft diet. It gets its name from the fact that
household tools and machines, like a blender, meat grinder, or knife, are used to make foods
easier to chew and swallow. In contrast to the soft diet, the mechanical soft diet does not restrict
fat, fiber, spices, or seasonings (restricted for patients who have gone thru gastro-surgery; it's a
step-up from clears/full-liquid). Only the texture and consistency of foods are changed. For the
soft diet, fruits and vegetables may be soft-cooked or pureed. Meats, fish, and poultry can be
, cooked, ground, and moistened with sauce or gravy to make chewing and swallowing more
comfortable. Liquids and pureed or strained foods that are thin enough to pass through the teeth
or a straw. These provide enough calories and protein to promote tissue repair without the need
for chewing.
What kind of hazard does Salmonella through cross contamination create?
a. Physical hazard
B. Biological hazard
c. No hazard
d. Chemical hazard Correct Answer: Biological hazard
To keep bacteria from multiplying rapidly, keep food out of this "danger zone". Keep cold food
cold, and hot food hot.
a. 42 and 130
b. 45 and 135
c. 40 and 140
D. 41 and 135 Correct Answer: 41 and 135
Store food in the refrigerator 40 F or below, or freezer 0 F or below. Cook food to 160 F (Roasts,
steaks, chops-beef, veal, and lamb at 145). Maintain hot cooked food at 140 F. Reheat cooked
food to 165 F.
In a ready prepared system, foods are prepared in the hospital and then:
a. Transported in bulk in service
B. Chilled/Frozen immediately
c. Chilled and stored in refrigeration
d. Rethermalized/microwaved at the tableside Correct Answer: Chilled/frozen immediately
Which one requires the dry heat cooking method
a. Chicken a la king
b. Egg noodles served with chicken a la king
c. None
D. Cherry cobbler Correct Answer: Cherry cobbler
In a facility where food production is located at a far distance from patient, decentralized tray
assembly has the advantage of:
A. Serving all the clients within a reasonable time span
b. Saving overall space allocations
c. Decreasing labor time
d. None of the above Correct Answer: Serving all the clients within a reasonable time span.
20 PAGES| WITH COMPLETE SOLUTION
The BEST way of adding energy to a protein restricted diet who has renal failure:
A. Margarine
b. Milkshakes
c. Vegetables
d. Hard boiled eggs Correct Answer: Margarine
A patient who is following a Low sodium diet should avoid:
a. Canned fruit
b. Fresh fruit
C. Tomato based products
d. milk Correct Answer: Tomato based products
Which of the following entrees would be most appropriate in a Jewish assisted-living facility:
a. Cheeseburger with fries
b. Stuffed pork chop with potato
c. Chicken cordon blue
D. Cheese omelet with bagel Correct Answer: Cheese omelet with Bagel
The best choice for older adults with small energy needs:
a. Vitamin/mineral supplement
B. nutrient dense foods
c. Help immune system
d. Help macular degeneration Correct Answer: Nutrient dense foods
Elderly people require a diet of higher nutrient density than younger individuals, Why?
a. Protein needs are higher
B. Their k-calorie needs are lower
c. Their fluid needs are higher
d. Vitamins are lower Correct Answer: Their k-calorie needs are lower
A lactating woman should increase her calorie needs by how many calories per day during the
lactation period?
a. 100 k-cal
b. 300 k-cal
C. 500 k-cal
d. 600 k-cal Correct Answer: 500 k-cal
,Which form of alternative medicine states that ill health results in internal disruption in the body:
a. Homeopathic
B. Naturopathic
c. Traditional Chinese medicine
d. Chiropractic Correct Answer: Naturopathic
As the newly hired food service director for a long-term care facility, you are concerned with
costs and portion control. The line cook says he needs to prepare 375 4 ounce portions of
broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase
considering this information?
a. 94 lbs
B. 116 lbs
c. 266 lbs
d. 460 lbs Correct Answer: 116 pounds
This question is asking you to calculate the As Purchased (AP) amount needed. The AP amount
is the amount of product needed including unusable items. To calculate:
100% - 19% (waste) = 81% yield;
375 portions x 4 ounces = 1500 ounces;
1500 / .81 = 1852;
1852 ounces / 16 oz/lb = 116 pounds
The most important thing a dietitian must know about a new patient is the:
A. Diagnosis
b. Diet plan
c. Personal issues
D. None of the above Correct Answer: Diagnosis
Patient with a broken jaw, should he be on a:
a. Clear liquid
b. Soft
c. NPO
D. Mechanical-soft Correct Answer: Mechanical-soft
(The mechanical soft diet is a close cousin of the soft diet. It gets its name from the fact that
household tools and machines, like a blender, meat grinder, or knife, are used to make foods
easier to chew and swallow. In contrast to the soft diet, the mechanical soft diet does not restrict
fat, fiber, spices, or seasonings (restricted for patients who have gone thru gastro-surgery; it's a
step-up from clears/full-liquid). Only the texture and consistency of foods are changed. For the
soft diet, fruits and vegetables may be soft-cooked or pureed. Meats, fish, and poultry can be
, cooked, ground, and moistened with sauce or gravy to make chewing and swallowing more
comfortable. Liquids and pureed or strained foods that are thin enough to pass through the teeth
or a straw. These provide enough calories and protein to promote tissue repair without the need
for chewing.
What kind of hazard does Salmonella through cross contamination create?
a. Physical hazard
B. Biological hazard
c. No hazard
d. Chemical hazard Correct Answer: Biological hazard
To keep bacteria from multiplying rapidly, keep food out of this "danger zone". Keep cold food
cold, and hot food hot.
a. 42 and 130
b. 45 and 135
c. 40 and 140
D. 41 and 135 Correct Answer: 41 and 135
Store food in the refrigerator 40 F or below, or freezer 0 F or below. Cook food to 160 F (Roasts,
steaks, chops-beef, veal, and lamb at 145). Maintain hot cooked food at 140 F. Reheat cooked
food to 165 F.
In a ready prepared system, foods are prepared in the hospital and then:
a. Transported in bulk in service
B. Chilled/Frozen immediately
c. Chilled and stored in refrigeration
d. Rethermalized/microwaved at the tableside Correct Answer: Chilled/frozen immediately
Which one requires the dry heat cooking method
a. Chicken a la king
b. Egg noodles served with chicken a la king
c. None
D. Cherry cobbler Correct Answer: Cherry cobbler
In a facility where food production is located at a far distance from patient, decentralized tray
assembly has the advantage of:
A. Serving all the clients within a reasonable time span
b. Saving overall space allocations
c. Decreasing labor time
d. None of the above Correct Answer: Serving all the clients within a reasonable time span.
