DTR EXAM|| 443 QUESTIONS AND
ANSWERS (GRADED A+)
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 NA 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
1. 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 kcal needs are lower
A lactating woman should increase her calorie needs by how many calories/day during
the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
,d. 600 kcal - ANSWER-500 kcal
Which form of alternative medicine states that ill health results in internal disruption in
the body. - 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 oz.
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 lbs
ex. This question is asking you to calculate the AP (As Purchased) 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 oz = 1500 oz; 1500 divided by .81 =
1852; 1852 oz divided by 16 oz/lb = 116 lbs.
The most important thing a dietitian must know about a new patient is the? - ANSWER-
diagnosis
Patient with a broken jaw should he be on what type of diet? - ANSWER-mechanical-
soft
Salmonella - ANSWER-Found in raw egg. Found in combination of the yolk and the
white, but now research is suggesting it's in the egg shell. (cross contamination)
What kind of hazard does Salmonella through cross contamination create? - ANSWER-
biological hazard
E-coli - ANSWER-Onset: 2-5 days.
Undercooked meats or unpasturized milk.
Symptoms include abdominal cramps, bloody diarrhea, kidney failure.
Giardiasis - ANSWER-Symptoms: diarrhea, vomiting, nausea.
Onset: 5-25 days.
Associated with contaminated water or undercooked foods.
What organism deals mostly with high protein salads and contamination and poor
hygiene practices? - ANSWER-shigella spp (shigellosis)
,Faculative - ANSWER-Growth apportunity for the bacteria. Means it grows with or
without oxygen. Depending upon the conditions.
duration - ANSWER-how long does it last
Incubation period - ANSWER-when can I see the symptoms occur
Ground poultry must be cooked to - ANSWER-165 F
poultry must be cooked to: - ANSWER-170 F
ground meat must be cooked to: - ANSWER-160 F
meat must be cooked to: - ANSWER-145 F
(HACCP) - ANSWER-Hazard Analysis Critical Control Point
CP - ANSWER-any step in the foods flow where a hazard can be controlled, such as in
the preparation (Critical Control), Cooking: CCP.
first step of HACCP - ANSWER-Conduct a hazard analysis
ex. identify potential food hazards. If chicken is on the menu, locate where a potentially
adverse condition may strike. It could occur in which of the following steps?
(Receive>store>prepare>cook>serve). IN THE PREPARE STEP.
CCP (critical control point) example - ANSWER-cooking, cooling and holding food
cook chicken to a minimum internal temperature of 165 F for fifteen seconds. Another
example is to store cans in fridge prior to use. A CCP is the last point before service
where you can intervene to prevent, eliminate or reduce the growth of microorganisms.
Roasting temperatures of beef, veal, lamb and cured pork - ANSWER-300 F - 325 F
bacteria multiply rapidly between ____ and ____ degress. - ANSWER-41 and 135 F
store food in the refrigerator at what temp? - ANSWER-40 degrees F or below
Store food in the freezer at __° F or below - ANSWER-0° F
cook food to ___ F - ANSWER-160 degree
cook roasts, steaks, and chops of beef, veal, and lamb to _____ F - ANSWER-145
maintain hot cooked food at ____F - ANSWER-140
, reheat cooked food to ____ F - ANSWER-165
At what temperature do bacteria survive but do not grow? - ANSWER-140 F.(the cusp
of the higher end of the old temperature zone)
What temperature are most bacteria killed? - ANSWER-165 F
Machine dishwashing: Pre-rinse temperature? - ANSWER-80 F
Wash temperature? - ANSWER-140 F
Rinse Temperature? - ANSWER-180 F
How to reheat food - ANSWER-You must heat TCS foods for hot-holding to an internal
temperature of 165F for 15 seconds. Has to reach within 2 hours. Reheat commercially
processed and packaged ready-to-eat food to an internal temperature of at least 135F.
Clostridium Perfringens - ANSWER-Anaerobic, only grow in lack of oxygen. The
organism produces a chemical toxin in the stomach which causes illness. Leftovers
cooked to 165 F. should destroy them.
procurement - ANSWER-- the buying and reselling of goods that have already been
produced
-Receiving, storing, issuing, inventory, pre-prep, prep, serve, sanitation, maintenance
management.
5 Basic Management Functions - ANSWER-Planning, organizing,
coordinating/directing, controlling and leading.
what is the key to basic management functions? - ANSWER-planning
Line and Staff Workers: (delegation)
line workers - ANSWER-responsible for the production of goods and services.
staff position - ANSWER-advisory role
Informal network - ANSWER-What's happening in the "trenches". Ex- "I heard The
restaurant is closing" from a security guard."
Delegation - ANSWER-You give authorization "I want you to evaluate the cold prep-
area and how we can speed things up" Giving people responsibility, authority,
accountability.
ANSWERS (GRADED A+)
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 NA 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
1. 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 kcal needs are lower
A lactating woman should increase her calorie needs by how many calories/day during
the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
,d. 600 kcal - ANSWER-500 kcal
Which form of alternative medicine states that ill health results in internal disruption in
the body. - 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 oz.
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 lbs
ex. This question is asking you to calculate the AP (As Purchased) 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 oz = 1500 oz; 1500 divided by .81 =
1852; 1852 oz divided by 16 oz/lb = 116 lbs.
The most important thing a dietitian must know about a new patient is the? - ANSWER-
diagnosis
Patient with a broken jaw should he be on what type of diet? - ANSWER-mechanical-
soft
Salmonella - ANSWER-Found in raw egg. Found in combination of the yolk and the
white, but now research is suggesting it's in the egg shell. (cross contamination)
What kind of hazard does Salmonella through cross contamination create? - ANSWER-
biological hazard
E-coli - ANSWER-Onset: 2-5 days.
Undercooked meats or unpasturized milk.
Symptoms include abdominal cramps, bloody diarrhea, kidney failure.
Giardiasis - ANSWER-Symptoms: diarrhea, vomiting, nausea.
Onset: 5-25 days.
Associated with contaminated water or undercooked foods.
What organism deals mostly with high protein salads and contamination and poor
hygiene practices? - ANSWER-shigella spp (shigellosis)
,Faculative - ANSWER-Growth apportunity for the bacteria. Means it grows with or
without oxygen. Depending upon the conditions.
duration - ANSWER-how long does it last
Incubation period - ANSWER-when can I see the symptoms occur
Ground poultry must be cooked to - ANSWER-165 F
poultry must be cooked to: - ANSWER-170 F
ground meat must be cooked to: - ANSWER-160 F
meat must be cooked to: - ANSWER-145 F
(HACCP) - ANSWER-Hazard Analysis Critical Control Point
CP - ANSWER-any step in the foods flow where a hazard can be controlled, such as in
the preparation (Critical Control), Cooking: CCP.
first step of HACCP - ANSWER-Conduct a hazard analysis
ex. identify potential food hazards. If chicken is on the menu, locate where a potentially
adverse condition may strike. It could occur in which of the following steps?
(Receive>store>prepare>cook>serve). IN THE PREPARE STEP.
CCP (critical control point) example - ANSWER-cooking, cooling and holding food
cook chicken to a minimum internal temperature of 165 F for fifteen seconds. Another
example is to store cans in fridge prior to use. A CCP is the last point before service
where you can intervene to prevent, eliminate or reduce the growth of microorganisms.
Roasting temperatures of beef, veal, lamb and cured pork - ANSWER-300 F - 325 F
bacteria multiply rapidly between ____ and ____ degress. - ANSWER-41 and 135 F
store food in the refrigerator at what temp? - ANSWER-40 degrees F or below
Store food in the freezer at __° F or below - ANSWER-0° F
cook food to ___ F - ANSWER-160 degree
cook roasts, steaks, and chops of beef, veal, and lamb to _____ F - ANSWER-145
maintain hot cooked food at ____F - ANSWER-140
, reheat cooked food to ____ F - ANSWER-165
At what temperature do bacteria survive but do not grow? - ANSWER-140 F.(the cusp
of the higher end of the old temperature zone)
What temperature are most bacteria killed? - ANSWER-165 F
Machine dishwashing: Pre-rinse temperature? - ANSWER-80 F
Wash temperature? - ANSWER-140 F
Rinse Temperature? - ANSWER-180 F
How to reheat food - ANSWER-You must heat TCS foods for hot-holding to an internal
temperature of 165F for 15 seconds. Has to reach within 2 hours. Reheat commercially
processed and packaged ready-to-eat food to an internal temperature of at least 135F.
Clostridium Perfringens - ANSWER-Anaerobic, only grow in lack of oxygen. The
organism produces a chemical toxin in the stomach which causes illness. Leftovers
cooked to 165 F. should destroy them.
procurement - ANSWER-- the buying and reselling of goods that have already been
produced
-Receiving, storing, issuing, inventory, pre-prep, prep, serve, sanitation, maintenance
management.
5 Basic Management Functions - ANSWER-Planning, organizing,
coordinating/directing, controlling and leading.
what is the key to basic management functions? - ANSWER-planning
Line and Staff Workers: (delegation)
line workers - ANSWER-responsible for the production of goods and services.
staff position - ANSWER-advisory role
Informal network - ANSWER-What's happening in the "trenches". Ex- "I heard The
restaurant is closing" from a security guard."
Delegation - ANSWER-You give authorization "I want you to evaluate the cold prep-
area and how we can speed things up" Giving people responsibility, authority,
accountability.
