CDR RD EVALUATION Exam
(ANSWER AND EXPLANATION)
An athlete has recently changed his diet to include large amounts of protein in order to increase muscle mass. Since
the change, he reports decreased energy during the day and poor performance at practice. What is the most likely
cause of these symptoms?
A. inadequate energy intake
B. excessive protein intake
C. excessive fat intake
D. inadequate carbohydrate intake
D. inadequate carbohydrate intake
A patient who receives bolus tube feedings experiences abdominal distention shortly after feeding, most likely related
to the:
A. feeding volume
B. formula osmolarity
C. formula osmolality
D. fat content of the product
A. feeding volume
Which of the following factors leads to an acceptable turnover rate?
A. outdated equipment
B. hiring based on referrals
C. excessive span of control
D. hiring based on job descriptions
D. hiring based on job descriptions
A dietitian is asked to prepare a breakfast promotion for a school nutrition program. What is the most important
information the dietitian needs before beginning the campaign?
A. Students' attitudes about eating breakfast
B. The nutritional content of a typical American breakfast
C. the cost of hot cereal versus cold cereal on the menu
D. how the school administrator feels about increasing the number of cafeteria employees
A. Students' attitudes about eating breakfast
What diet is typically recommended for a client who has undergone a gastrectomy?
A. low-fiber foods and adequate fluids with meals
B. high-fiber foods and restriction of fluids with meals
C. carbohydrate, protein, and fat at each meal, no dairy
D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals
D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals
Which of the following advantages is the primary benefit of a closed system for tube feedings?
A. decreased risk of bacterial contamination
,B. decreased risk for formula separation
C. decreased risk of dilution errors
D. decreased formula hang time
A. decreased risk of bacterial contamination
A food service operation has 18 FTEs that produce 7,000 meals in a 40-hour work week. How many meals per labor
hour are being produced?
A. 22.2
B. 19.4
C. 10.3
D. 9.7
D. 9.7
/ 18 = 9.7
The break-even analysis for a cafeteria operation is shown below; if sales are $20,000 this year, the RD should
conclude that the:
A. variable cost-per-unit would be greater than the fixed cost-per-unit
B. contribution margin would be greater than 1
C. break-even point would be achieved
D. sales would not result in a profit
D. sales would not result in a profit
Break-even point is when total costs equal total revenue. Any sales in excess of the breakeven point will yield a profit
and sales less than the breakeven point will thus be a loss.
The process of comparing a program's advantages to net savings is called:
A. cost-effective analysis
B. cost-benefit analysis
C. formative evaluation
D. program evaluation
B. cost-benefit analysis
A primary benefit to using physical inventory versus perpetual inventory is:
A. less time and supervision needed
B. Increased speed and efficiency of process
C. Having a continual inventory of foods purchased
D. real-time feedback on item demand or unpopularity
A. less time and supervision needed
Which of the following lunch menus would be most appropriate for an 18-month old infant?
A. baked chicken leg, lettuce with low-fat dressing, broccoli, mashed potatoes, and 2% milk
B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk
C. cottage cheese, canned peaches, cooked carrots, white bread, and 2% milk
D. sliced turkey, rice, slices cucumber, applesauce and whole milk
B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk
, Self-feeding skills of an 18 month year old include good pincer control - finger foods and whole milk.
Which of the following statements represents an outcome objective?
A. the patient will understand the role of calcium in the diet
B. the patient will know the symptoms of osteoporosis
C. the patient will review an osteoporosis brochure
D. the patient will list three foods high in calcium
D. the patient will list three foods high in calcium
A dietitian in a small rural community is conducting research to explore barriers to healthy eating. The dietitian will
use a focus group. An advantage of using this methodology instead of others for this study is that focus groups:
A. are most cost effective
B. require statistical analysis
C. yield limited contextual data
D. involve more interaction with information
D. involve more interaction with information
A nurse reports that a tube feeding is causing a patient to have diarrhea. The first step the dietitian should take is to:
A. initiate parenteral nutrition
B. change the tube feeding formula
C. evaluate the client's medications
D. check for bacterial contamination
C. evaluate the client's medications
A patient reports decreased oral intake, persistent nausea and vomiting, and decreased functional capacity. To
complete a subjective global assessment, the dietitian needs to evaluate:
A. current body weight to ideal body weight
B. the presence of edema and wasting or dehydration
C. serial laboratory parameters over the last 6 months
D. usual dietary intake using a food frequency questionnaire
B. the presence of edema and wasting or dehydration . SGA includes
Screening tool which includes
1. History
2. Intake
3. GI sx
4. Functional capacity
5. Physical appearance
6. Edema
7. Weight change
According to the Exchange Lists for Meal Planning, the menu below includes how many carbohydrate servings?
3 oz baked chicken
1 cup cooked noodles
1/2 cup carrots
lettuce wedge
1 tbsp of low-calorie dressing
(ANSWER AND EXPLANATION)
An athlete has recently changed his diet to include large amounts of protein in order to increase muscle mass. Since
the change, he reports decreased energy during the day and poor performance at practice. What is the most likely
cause of these symptoms?
A. inadequate energy intake
B. excessive protein intake
C. excessive fat intake
D. inadequate carbohydrate intake
D. inadequate carbohydrate intake
A patient who receives bolus tube feedings experiences abdominal distention shortly after feeding, most likely related
to the:
A. feeding volume
B. formula osmolarity
C. formula osmolality
D. fat content of the product
A. feeding volume
Which of the following factors leads to an acceptable turnover rate?
A. outdated equipment
B. hiring based on referrals
C. excessive span of control
D. hiring based on job descriptions
D. hiring based on job descriptions
A dietitian is asked to prepare a breakfast promotion for a school nutrition program. What is the most important
information the dietitian needs before beginning the campaign?
A. Students' attitudes about eating breakfast
B. The nutritional content of a typical American breakfast
C. the cost of hot cereal versus cold cereal on the menu
D. how the school administrator feels about increasing the number of cafeteria employees
A. Students' attitudes about eating breakfast
What diet is typically recommended for a client who has undergone a gastrectomy?
A. low-fiber foods and adequate fluids with meals
B. high-fiber foods and restriction of fluids with meals
C. carbohydrate, protein, and fat at each meal, no dairy
D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals
D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals
Which of the following advantages is the primary benefit of a closed system for tube feedings?
A. decreased risk of bacterial contamination
,B. decreased risk for formula separation
C. decreased risk of dilution errors
D. decreased formula hang time
A. decreased risk of bacterial contamination
A food service operation has 18 FTEs that produce 7,000 meals in a 40-hour work week. How many meals per labor
hour are being produced?
A. 22.2
B. 19.4
C. 10.3
D. 9.7
D. 9.7
/ 18 = 9.7
The break-even analysis for a cafeteria operation is shown below; if sales are $20,000 this year, the RD should
conclude that the:
A. variable cost-per-unit would be greater than the fixed cost-per-unit
B. contribution margin would be greater than 1
C. break-even point would be achieved
D. sales would not result in a profit
D. sales would not result in a profit
Break-even point is when total costs equal total revenue. Any sales in excess of the breakeven point will yield a profit
and sales less than the breakeven point will thus be a loss.
The process of comparing a program's advantages to net savings is called:
A. cost-effective analysis
B. cost-benefit analysis
C. formative evaluation
D. program evaluation
B. cost-benefit analysis
A primary benefit to using physical inventory versus perpetual inventory is:
A. less time and supervision needed
B. Increased speed and efficiency of process
C. Having a continual inventory of foods purchased
D. real-time feedback on item demand or unpopularity
A. less time and supervision needed
Which of the following lunch menus would be most appropriate for an 18-month old infant?
A. baked chicken leg, lettuce with low-fat dressing, broccoli, mashed potatoes, and 2% milk
B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk
C. cottage cheese, canned peaches, cooked carrots, white bread, and 2% milk
D. sliced turkey, rice, slices cucumber, applesauce and whole milk
B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk
, Self-feeding skills of an 18 month year old include good pincer control - finger foods and whole milk.
Which of the following statements represents an outcome objective?
A. the patient will understand the role of calcium in the diet
B. the patient will know the symptoms of osteoporosis
C. the patient will review an osteoporosis brochure
D. the patient will list three foods high in calcium
D. the patient will list three foods high in calcium
A dietitian in a small rural community is conducting research to explore barriers to healthy eating. The dietitian will
use a focus group. An advantage of using this methodology instead of others for this study is that focus groups:
A. are most cost effective
B. require statistical analysis
C. yield limited contextual data
D. involve more interaction with information
D. involve more interaction with information
A nurse reports that a tube feeding is causing a patient to have diarrhea. The first step the dietitian should take is to:
A. initiate parenteral nutrition
B. change the tube feeding formula
C. evaluate the client's medications
D. check for bacterial contamination
C. evaluate the client's medications
A patient reports decreased oral intake, persistent nausea and vomiting, and decreased functional capacity. To
complete a subjective global assessment, the dietitian needs to evaluate:
A. current body weight to ideal body weight
B. the presence of edema and wasting or dehydration
C. serial laboratory parameters over the last 6 months
D. usual dietary intake using a food frequency questionnaire
B. the presence of edema and wasting or dehydration . SGA includes
Screening tool which includes
1. History
2. Intake
3. GI sx
4. Functional capacity
5. Physical appearance
6. Edema
7. Weight change
According to the Exchange Lists for Meal Planning, the menu below includes how many carbohydrate servings?
3 oz baked chicken
1 cup cooked noodles
1/2 cup carrots
lettuce wedge
1 tbsp of low-calorie dressing
