DTR - PRACTICE EXAM STUDY
QUESTIONS AND ANSWERS 100%
CORRECT
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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - ANSWER-116 pounds
What kind of hazard does Salmonella through cross contamination create?
a. Physical hazard
B. Biological hazard
c. No hazard
d. Chemical hazard - 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 - 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 - 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 - ANSWER-Cherry cobbler
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 - ANSWER-Diagnosis
Patient with a broken jaw, should he be on a:
a. Clear liquid
b. Soft
c. NPO
D. Mechanical-soft - 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.
QUESTIONS AND ANSWERS 100%
CORRECT
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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - ANSWER-116 pounds
What kind of hazard does Salmonella through cross contamination create?
a. Physical hazard
B. Biological hazard
c. No hazard
d. Chemical hazard - 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 - 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 - 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 - ANSWER-Cherry cobbler
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 - ANSWER-Diagnosis
Patient with a broken jaw, should he be on a:
a. Clear liquid
b. Soft
c. NPO
D. Mechanical-soft - 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.
