DTR - Practice Exam Study Cards 2023 with 100% correct questions and answers

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 Margarine A patient who is following a Low sodium diet should avoid: a. Canned fruit b. Fresh fruit C. Tomato based products d. milk 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 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 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 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 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 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 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 Diagnosis Patient with a broken jaw, should he be on a: a. Clear liquid b. Soft c. NPO D. Mechanical-soft 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 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 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 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 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 Serving all the clients within a reasonable time span. Although centralized tray assembly is usually faster, decentralized is efficient as well. In decentralized assembly, there is less time lapse between assembly and service of food trays which makes it quicker in that regard, but quality may be better. An advantage of a centralized foodservice delivery system is that: a. Portion control is easier B. A large number of meals can be distributed in a short period of time c. Heating and serving equipment is located close to the point of service d. Late trays are more easily accommodated A large number of meals can be distributed in a short period of time Which performance considers the order of tasks to prepare from food being received to the dining room? a. Task analysis b. Time and motion study C. Work Flow pattern d. Work Sampling Work flow pattern The section of a job posting that identifies the abilities, skills, traits, and attributes necessary to do the job: a. Job analysis b. Job description C. Job specification d. Skills inventory Job specification Which of the following foods would provide the highest biologic value proteins? a. Rice and beans B. Roast beef and baked potato c. Cole slaw d. Ketchup Roast beef and baked potato The best way to streamline the trayline production is to: a. Put more employees on the trayline B. Limit the number of items on a menu c. Offer more cold plates d. Increase the speed of the trayline belt Limit the number of items on a menu The most appropriate diet plan for a person who has GERD would be: a. Small meals that are high in fluids B. Small meals that are low in fat c. Tell the patient to start sleeping sideways d. Eat Indian and Mexican food at the same time Small meals that are low in fat A patient reports not being hungry at meal time. The RD/DTR should: A. Check patient's weight frequently b. Ask patient about food preferences c. Put patient on a Tube Feed d. Go out to Denny's and bring the patient back something tasty Check patient's weight frequently Twenty-five people report nausea, vomiting, and abdominal cramping 24 hours after eating a chicken salad. The source? a. Clostridium perfringens B. Salmonella c. Botulism d. MRSA Salmonella The baked custards are routinely exhibiting syneresis which is caused by: a. Stirring the custard during baking b. Chilling custard too quickly C. Baking custard too high a temperature Baking custard too high a temperature. Curdling: also known as syneresis or weeping when egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes over coagulated and separates from the liquid. Good mnemonic device syneresis=synergy=volcanic=sinder (very hot) The moving average method is used to smooth the randomness of the data. The dietitian averages the data from April, May, June and July to determine the number of soy burgers needed for August. To find the number of soy patties for Sept: A. Add data from Aug and delete data from April b. Delete data from April only c. Delete August and June only d. Add a leap year Add data from August and delete the data from April Cafeteria customer comments that the turkey salad tastes rancid. The dietitian should first: A. Remove the turkey salad from the service line b. Report the incident to the foodservice manager c. Punch the customer in the face d. Show the turkey is not rancid by eating some in front of the customer Remove the turkey salad from the service line. Better safe than sorry. The foodservice manager may be busy and quick action is necessary. Removing it; possibly just temporarily, in order make sure the kitchen is not serving rancid food. Which of the following foods does not contain cholesterol? a. Cheese b. Milk C. Peanut Butter d. Eggs Peanut Butter Which one of the dietary components cannot be used to synthesize and store energy? a. Lactose B. Animal fats c. Wheat starch d. Plant protein Animal Fats. Fat does not contain carbohydrates. Glycogen=carbohydrate. Fat has no glycogen. Which monosaccharide is found in nature only as part of a disaccharide? a. Glucose b. Fructose c. Maltose D. Galactose Galactose. Galactose does not appear freely in nature. When you take the disaccharide lactose and you ingest it, it breaks into a molecule of glucose and galactose. Lactose= glucose+galactose. Maltose= glucose+glucose. Sucrose= Fructose+glucose. Which nutrient has the greatest energy density? a. Carbohydrate b. Protein C. Fat d. Vitamins Fat. Fat is 9 kcal per gram. Protein and carbs only have 4 kcal per gram. Which of the following factors will likely have the most significant effect in increasing LDL's? a. Lipo fat intake B. High saturated fat intake c. Obesity d. Low mono-unsaturated fat intake High saturated fat intake The normal PH of the stomach is? A. Very acidic b. Slightly acidic c. Neutral d. Slightly alkaline Very acidic. Gastric acid has a pH of 1.5 to 3.5 The nutritional result of adding baking soda to cooking cabbage is that? a. More B12 is induced b. Less Zinc is induced C. Vitamin C is destroyed d. Vitamin C is added Vitamin C is destroyed The combination of mono amine-oxide and tyramine containing foods may cause dangerous increases in a patient's: a. Blood sugars B. Blood pressure c. Oxidative stress d. Hormones Blood Pressure. Foods containing tyramine: beer, aged cheese, avocados and soy. People taking monoamine oxidase inhibitors- MAOI's must follow a low-tyramine diet. The daily value for sodium listed on food labels is how many mg? a. 3000mg/day b. 198mg/day c. 2000mg/day D. 2400mg/day 2400 mg a day The average amount of dietary fiber stated in grams consumed by Americans is? A. 10-15g b. 20-25g c. 30-35g d. 40-45g 10-15 grams of fiber. The recommendation is 20-25 grams. What is the major energy carrier in most cells? A. ATP b. Glucose c. Pyruvate d. Kcalorie ATP What % of an adults body is water? a. 90% B. 60% c. 30% d. 20% 60% water Which of the following foods would result in the most rapid rate of digestion? A. Piece of lemon pie b. Apple c. Baked potato with sour cream d. Piece of cheese on a cracker Piece of lemon pie. A popular answer is apple, however it also contains fiber which slows down the digestion of sugar. The chemical digestion of fat takes place a. Mouth b. Stomach C. Small intestine d. Gall Bladder Small Intestine The enzyme that breaks up starch in the mouth? a. CHO b. Lipase C. Salivary Amylase d. Secretin Salivary Amylase On any supermarket product box what has to be on it in regards to minerals? A. Calcium and iron b. Calcium and magnesium c. Iron and potassium d. Iron and Zinc Calcium and Iron A patient has an HIV-related gastro-intestinal tract infection. To manage diarrhea, the RD/DTR would recommend which of the following types of diet modifications? A. Low-fat, low-fiber, no caffeine, lactose-free b. High-fat, High-Fiber, increased fluid c. Low Carb diet d. High Carb diet Low-fat, low-fiber, no caffeine, lactose-free To promote the healing of pressure ulcers, the RD should increase: a. Choline, citric acid, phosphorus and zinc b. Iodine, ascorbic acid, calciferol, zinc C. Beta carotene, ascorbic acid, thiamin and zinc d. Vitamin B12, zinc and Vitamin D Beta carotene, ascorbic acid, thiamin and zinc. Beta carotene=Vitamin A, is good for the skin. Ascorbic acid=Vitamin C, is good for wound healing. Thiamin and Zinc are good overall for the body. An elderly patient has a stage II decubiti pressure ulcer on her buttock. She should increase intake of: a. Margarine, butter and vegetable oils b. Broccoli, green beans, and spinach C. Milk, beef, fish, poultry d. Beer and cookies Milk, beef, fish, poultry. Pressure ulcer= bed sores (decubiti). Eating foods high in protein; cheese, peanut butter, beef, chicken and fish. Low albumin levels indicate pressure ulcers, and that means over hydration, therefore protein is needed. What is the food cost %? Food costs: $1,200; Sales: $3,000 a. 35% b. 38% C. 40% d. 50% 40%. Food cost % is the cost of food divided by sales (menu price). 1200/3000= 0.4 or 40% When a product is labeled as an excellent source of a nutrient, it must contain at least what % of the daily value? a. 30% B. 20% c. 45% d. 80% 20% Diabetic Acidosis is found in which type of diabetes? a. Type 2 b. Type 3 c. Type 1 d. All Types Type 1. Diabetic Acidosis, DKA, results from a shortage of insulin; in response the body switches to burning fatty acids and producing acidic ketone bodies that cause most of the symptoms and complications. Ketones are produced for energy, and are found in the breathe, blood, and urine. It can be life-threatening complication in patients with DM-1, but may also occur in patients with DM-2 What delivers oxygen and nutrients to the heart muscle? A. Coronary Arteries b. Saturated Fat c. Co2 d. O2 Coronary Arteries The Hourly Rate for all employees is $5.00/hr. Total meals/day=1000. Workers: 40 full-time (35 hrs/wk) 10 part-time ( 3 hrs/day) 15 part-time (4 hrs/day). The fringe benefit is 33%. Find meal/labor hours, minutes/meal, payroll costs/day, cost/meal, labor cost. A. 3.45, 17.4, $1,450, 1.45 and 1928 b. 5.65, 384, $2,948, 1.56 and 9384 c. 484, 494, 3893, 3828 c. 284, 2938, 485, 4839, 3837 3.45, 17.4, $1,450, 1.45 and 1928 How to calculate the nutrient content of IV solutions: Suppose a person is receiving 1500 ml of 50% dextrose and 1500 ml of 7% AA solution. For Dextrose, the person would get - in calories, not grams? a. 2783 kcal b. 3738 kcal C. 2970 kcal d. 5686 kcal 2970 kcal You need to prepare 375 4oz portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase? a. 94 lbs B. 116 lbs c. 890 lbs d. 43 lbs 116 lbs. 100% - 19% = 81% (0.81) 4oz /0.81 = 4.938 4.938/16 (1 lb) = 0.308 0.308x375= 115.5 rounding up 116 pounds The yield factor on green cabbage is 87%. Approximately how much cabbage is needed to prepare 175 servings of cole slaw that require 2.25 oz of cabbage in each serving? a. 76 lbs b. 347 lbs c. 36 lbs D. 29 lbs 29 lbs You have purchased 35 lbs of fresh green beans with a 23% waste. How many 4 oz portions will be prepared? a. 204 4oz portions B. 107 4oz portions c. 387 4oz portions d. 235 4oz portions 107 4oz portions How may lbs of pork roast (with a 15% shrinkage factor) should be brought to serve 600 portions that each weigh 3 oz? a. 625 lbs b. 376 lbs c. 133 lbs d. 376 lbs 133 lbs The Standard portion for gravy is served with a No. 8 scoop. Three gallons of the product should yield how many servings? A. 96 servings b. 87 servings c. 34 servings d. 12 servings 96 servings A 4 oz serving of soy cheese is used in one omelet. How may 5 lb blocks of cheese do you need to make 400 omelets? A. 20- 5 lb soy cheese blocks b. 40- 5 lb soy cheese blocks c. 50- 5 lb soy cheese blocks d. 45- 5 lb soy cheese blocks 20- 5 lb soy cheese blocks What specification for ground beef patties describes a portion size of 5 1/3 oz? a. 2/1 B. 3/1 c. 4/1 d. 5/1 3/1. 16 oz or 1 lb divided by 5 1/3 oz = 3 so you would have 3 patties per 1 lb How many #10 cans of green beans must be bought to serve 200 1/2 c portions? a. 6 b. 3 C. 8 d. 2 8 cans A 2oz portion of refried beans is used in a veggie burrito. How many #10 cans should be ordered if making 235 burritos and each can weighs 5 lbs? a. 4 cans b. 5 cans c. 7 cans D. 6 cans 6 cans 20 gallons of sugar free vanilla pudding using a 12 scoop. How many servings does this provide? a. 908 servings b. 760 servings c. 960 servings d. 876 servings 960 servings What is the price value of this section of inventory? Cornstarch: 24/lb $10.08: 2 lb Crackers: 1/300 $13.50: 1/2 case Flour, plain: 50 lb bag $6.80 5 lb a. $8.15 B. $8.27 c. $7.37 d. $3.47 $8.27 When cooking green beans, you add lemon juice which turns the vegetables olive green. The chlorophyll pigment has come into contact with an acid and as a result, the pigment has chemically changed to: a. Chlorophyllin b. Anthocyanin C. Pheophytim d. Orange e. None of these Pheophytin Which type of flour is best used when preparing muffins? a. Bread flour b. Cake flour C. All-purpose flour d. Pastry flour All-purpose flour Using the following information to calculate the amount of bleach needed to make a 200 ppm solution in a 5-gallon tank of water if 1 oz (2 Tbsp) of Bleach to 1.5 gallons of water = 200 ppm. a. 4 Tbsp + 1 tsp b. 8 Tbsp + 2 tsp C. 6 Tbsp + 2 tsp d. 8 Tbsp + 4 tsp 6 Tbsp + 2 tsp Which brand of canned whole corn is the best buy? a. $2.25 11 cups b. $2.69 14 cups C. $2.42 13 cups d. $2.18 10 1/2 cups $2.42 13 cups If the raw food cost for tuna salad is $1.00, the selling price, with a 40% raw food cost objective (expected), would be: A. $2.50 b. $8.90 c. $3.30 d. $5.00 $2.50 Recipe conversion: Original recipe yields 100 portions. You need 75 portions. What's the multiplying factor? a. 0.65 B. 0.75 c. 0.65 d. .045 .075 Zucchini yield factor is 78%. How much is needed to prepare 200 servings of sauteed zucchini that requires 2.25 oz/serving? Convert to lbs. a. 24 lbs b. 34 lbs C. 36 lbs d. 100 lbs 36 lbs Find the cost/servable pound AND the amount needed to purchase. 109# Prime Rib. AP (as purchased) price: 3.75/lb. Yield %: 55.0. EP needed-100:8 oz (unfactored) portions A. 1450; 90 lbs b. 7689; 98 lbs c. 7865; 90 lbs d. 4356; 78 lbs 1450; 90 lbs RD's care plan includes weight gain of 1.5 lb/wk. An appropriate monitoring plan would include: a. Daily Weights b. Serum Albumin c. Meal Rounds D. Intake Summary Intake Summary A nutrition assessment includes which of the following: A. Clinical, biochemical and anthropometric measurements, and dietary evaluation b. Individual assessment, care plan, intervention, and evaluation c. Daily meal round data, and dietary evaluation d. Calculating the BEE formula Clinical, biochemical and anthropometric measurements, and dietary evaluation The RD is preparing to counsel a pregnant woman. The most important objective to enable her to improve her nutrient intake, which would be: a. Understand functions of essential nutrients B. Plan a 3 day menu using MyPyramid/My Plate c. Follow a weight reduction diet d. Tell her to eat more nuts Plan a 3 day menu using MyPyramid/My Plate A patient with cancer is experiencing steady weight loss should be evaluated for levels of calories and: a. Fat b. Fluids C. Protein d. Vitamin and minerals Protein What fiber source is most effective in forming soft, bulky stools? a. Soluble fiber B. Bran (insoluble) c. Cardboard d. Fruit Bran (insoluble) What is the most effective dietary change to lower cholesterol? A. Limit foods high in saturated fat b. Eat more foods low in saturated fat c. Eat more tubbed margarine d. Eat Pizza Limit foods high in saturated fat JCAHO requires nutrition documentation in the medical records of all patients in extended-care facilities at least: a. Monthly B. Quarterly c. Bi-Annual d. Annually Quarterly (2 part Question) A 17 yr old typical daily intake is: Breakfast of a carbonated beverage. Lunch of a Hamburger with bun and french fries, ice tea. Snack of peanut butter cookies and milk. Dinner of meat loaf, rice, gravy, green beans, roll with margarine, milk. Which nutrients are deficient? A. Ascorbic acid and calcium b. Ascorbic acid and thiamin c. Neither d. Both Which nutrients needs are needed to be added to the breakfast menu? a. Toast with jelly and orange juice B. Cheese toast and orange juice c. Neither d. Both Ascorbic acid and calcium and Cheese toast and orange juice BioChemical Lab Data: What lab value responds to both PEM and Iron Status? a. Albumin b. Pre-Albumin c. TLC D. Transferrin Transferrin Clinical evaluation (a picture is worth a thousand words): Edema is a possible sign of: a. Reduced physical exercise B. Protein-energy malnutrition c. Nutritional anemia d. Decreased functional activity Protein-energy malnutrition A patient receiving Lasix most likely would benefit from an increased intake of: a. Sodium B. Potassium c. Phosphorus d. Calcium Potassium Patient has Hypertension and takes a diuretic. The RD/DTR should evaluate intake of: A. Potassium b. Magnesium c. Sodium d. Vitamin B12 Potassium The RD should suspect dehydration when abnormal results of which of the following studies are obtained: A. BUN b. MCV c. TLC d. Albumin BUN Direct observation is used to generate an estimate of the patients food intake: A. Calorie count b. Food Diary c. Food Frequency Questionnaire d. Food reference Calorie count Medical Nutritional Therapy includes all of the following except: a. Performing nutritional assessments b. Diagnosing nutrition problems c. Developing nutrition care plans D. Prescribing a patient's diet order Prescribing a patient's diet order An elderly nursing home patient with a low albumin level would be at risk for: a. Anemia b. Osteoporosis c. Osteoarthritis D. Skin breakdown Skin breakdown A patient with an increased BUN and increased SERUM creatinine. The patient is diagnosed with acute renal failure but does not need dialysis. The patient's nutrition care plan would include a diet with: a. Increased Sodium (Na) b. Increased Phosphorus c. Decreased Phosphorus D. Decreased Protein Decreased protein What lab values are most important who is protein and calorie malnourished? A. TLC and Serum Albumin and 24 hr urinary creatinine levels. b. Albumin, and pre-albumin. c. TLC and transferrin. d. None of the above. TLC and Serum Albumin and 24 hr urinary creatinine levels WIC routinely checks biochemical lab data to identify clients at nutritional risk for: a. Hemotocrit and Hemoglobin. b. pre-albumin. C. Serum Folate. d. Serum Albumin. Serum Folate A client has just begun to eat after days without significant amounts of food. Which of the following laboratory tests would be expected to respond quickly to changes in energy and protein intakes? a. Albumin. B. Pre-albumin. c. Transferrin. d. TLC. Pre-albumin The best indicator of current visceral protein status is the level of: a. Albumin. B. Pre-albumin. c. TLC. d. Hemoglobin. Pre-Albumin Decreased albumin levels indicates: a. Dehydration. b. Osteoporosis (bone loss) C. Pressure ulcers (overhydration) d. none of the above Pressure Ulcers Which lab value provides the best indication for long-term control with a diabetic diet? A. Glycosylated hemoglobin - A1C. b. Albumin. c. Glucose. d. TLC Glycosylated hemoglobin - A1C Client with diabetes drinks an alcoholic beverage. The caloric equivalent of the beverage should be subtracted from: a. The carb exchange B. The fat exchange c. The meat exchange d. Free exchange The Fat Exchange Which of the following foods decreases the efficiency of tetracycline? a. O.J. b. Potato c. Broccoli D. Milk Milk What mineral is least likely to be deficient in anyone? a. calcium. B. phosphorous c. iron d. iodine Phosphorous From the list below choose the richest source of potassium: A. Fresh fruits. b. Milk. c. Meat. d. Whole-grains Fresh fruits Studies suggest that diets rich in caratoids is associated with a lower risk of: a. diabetes. b. arthritis. C. Heart disease. d. Osteoporosis. Heart Disease Following chemotherapy, patients with mucositis should avoid: a. Milk. b. Sodium. C. Acid foods. d. Alkaline foods Acid Foods Which of the following vitamins are naturally lacking in the vegan diet? A. B12 b. Folic Acid. c. Vitamin A. d. Vitamin K. B12 Beri Beri is caused by a lack of a. Niacin. B. Thiamin. c. Riboflavin. d. Vitamin K. Thiamin Poor intake values, they can be used to plan and evaluate diets for healthy people in the: a. RDA. b. AI's. c. UL's. D. DRI's. DRI's; Dietary Reference Intakes When the kidneys cannot excrete urea, what builds up in the body? A. ammonia. b. calcium. c. potassium. d. Amino Acids. Ammonia What causes gas, diarrhea, bloating and cramping of lactose intolerance? a. bacteria. b. lactose absorbs too rapidly. c. glucose-galactose attract water. D. Lactose undigested into the colon Lactose undigested into the colon The most common cause of cirrhosis in the U.S. is: a. Vitamin B-12 Deficiency. B. Alcoholism. c. protein deficiency. d. hepatitis C. Alcoholism Look for DTR- Study Guide Part B & C Reviewing more concepts on Foodservice, Calculations, and Medical Nutrition Therapy