PRACTICE DTR EXAM #1 WITH
COMPLETE SOLUTIONS
The dietetic technician is asked to assist in the formulation of performance standards for
support personnel. What performance standard is the most difficult to measure? -
ANSWER-responsiveness to patient or client needs
A part-time cook who has worked in the dietetics department for the past 20 years
believes that she has the recipes memorized. The cook does not use the posted
production schedule and always produces too many servings. The dietetic technician
should: - ANSWER-counsel the cook and write a summary of the discussion for her
employee file
The supervising dietetic technician notes that, occasionally, when the fresh fruit is
depleted, the dietary aides substitute 1/2 cup of tomato or grape juice for an orange or a
grapefruit half. The most effective course of action would be to: - ANSWER-post a list of
interchangeable fruits and juices
A foodservice is considering the purchase of prewrapped slices of bread, rather than
requiring that the slices be wrapped by hand. To determine the cost-effectiveness of this
purchase, the supervising dietetic technician should first: - ANSWER-call vendors to
determine the availability and cost of prewrapped slices of bread.
What statement best describes the dietetic technician's professional responsibility for
maintaining confidentiality of information that could identify a patient? - ANSWER-
information can be given to healthcare professionals involved directly with the patient
and to any other person specified by the patient
The dietetic technician is to provide diet instruction to a Vietnamese man who has just
learned that he has diabetes. Because the patient speaks very little English, the dietetic
technician should: - ANSWER-attempt to find a Vietnamese interpreter to assist with the
diet instruction
The best way to communicate changes within the foodservice department to employees
is by: - ANSWER-meetings with written handouts
What component of a budget is easiest to control, yet subject to the greatest
fluctuation? - ANSWER-food
Bacterial growth in cooked food can best be minimized by: - ANSWER-refrigerating the
food in small batches after cooking
, A major step in the quality improvement process is to: - ANSWER-identify potential
problem areas
A calorie count is ordered for a patient with cancer and who experiences a steady
weight loss. The dietary intake should be evaluated for levels of calories and: -
ANSWER-protein
The dietetic technician obtains the following 24-hour dietary recall record from a 60-year
old woman.
Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french
toast with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and
cheese, 1 cup of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla
pudding, 8 oz of hot tea. Dinner: 1 cup of New England clam chowder, 1 cup of spinach
salad w/dressing, 2 sourdough rolls, 1 small orange, 8 oz of skim milk. What statement
would be appropriately be charted in the progress notes? - ANSWER-food consumption
is adequate according to an evaluation of MyPlate.
A resident in an extended-care facility has experienced a 5% weight loss over a 1-
month period. First, the dietetic technician should: - ANSWER-initiate a calorie count
In a facility where food production is located at a distance from clients, decentralized
tray assembly has the advantage of - ANSWER-serving all clients within a reasonable
time span
The tray-assembly error rate for modified diets is high. The dietetic technician should
first - ANSWER-evaluate the tray-assembly process
The best method to evaluate the effectiveness of an inservice training session on food
temperatures is to - ANSWER-take temperatures of foods
During a counseling session, a dietetic technician observes that the client is showing
boredom. The dietetic technician should - ANSWER-discuss the behavior
After a patient suffers a cerebrovascular accident, a calorie count demonstrates that the
patient is eating poorly. The dietetic technician should - ANSWER-determine if the
patient has chewing and swallowing problems
Income from sales in a hospital cafeteria is $1280 and the food cost is $580. What
percentage of income is spent on food? - ANSWER-45%
What factor is most important when developing a nutrition care plan for an obese
teenager? - ANSWER-energy expenditure
A foodservice employee informs the dietetic technician that she is HIV-positive. The
initial step should be to - ANSWER-schedule the employee as usual
COMPLETE SOLUTIONS
The dietetic technician is asked to assist in the formulation of performance standards for
support personnel. What performance standard is the most difficult to measure? -
ANSWER-responsiveness to patient or client needs
A part-time cook who has worked in the dietetics department for the past 20 years
believes that she has the recipes memorized. The cook does not use the posted
production schedule and always produces too many servings. The dietetic technician
should: - ANSWER-counsel the cook and write a summary of the discussion for her
employee file
The supervising dietetic technician notes that, occasionally, when the fresh fruit is
depleted, the dietary aides substitute 1/2 cup of tomato or grape juice for an orange or a
grapefruit half. The most effective course of action would be to: - ANSWER-post a list of
interchangeable fruits and juices
A foodservice is considering the purchase of prewrapped slices of bread, rather than
requiring that the slices be wrapped by hand. To determine the cost-effectiveness of this
purchase, the supervising dietetic technician should first: - ANSWER-call vendors to
determine the availability and cost of prewrapped slices of bread.
What statement best describes the dietetic technician's professional responsibility for
maintaining confidentiality of information that could identify a patient? - ANSWER-
information can be given to healthcare professionals involved directly with the patient
and to any other person specified by the patient
The dietetic technician is to provide diet instruction to a Vietnamese man who has just
learned that he has diabetes. Because the patient speaks very little English, the dietetic
technician should: - ANSWER-attempt to find a Vietnamese interpreter to assist with the
diet instruction
The best way to communicate changes within the foodservice department to employees
is by: - ANSWER-meetings with written handouts
What component of a budget is easiest to control, yet subject to the greatest
fluctuation? - ANSWER-food
Bacterial growth in cooked food can best be minimized by: - ANSWER-refrigerating the
food in small batches after cooking
, A major step in the quality improvement process is to: - ANSWER-identify potential
problem areas
A calorie count is ordered for a patient with cancer and who experiences a steady
weight loss. The dietary intake should be evaluated for levels of calories and: -
ANSWER-protein
The dietetic technician obtains the following 24-hour dietary recall record from a 60-year
old woman.
Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french
toast with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and
cheese, 1 cup of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla
pudding, 8 oz of hot tea. Dinner: 1 cup of New England clam chowder, 1 cup of spinach
salad w/dressing, 2 sourdough rolls, 1 small orange, 8 oz of skim milk. What statement
would be appropriately be charted in the progress notes? - ANSWER-food consumption
is adequate according to an evaluation of MyPlate.
A resident in an extended-care facility has experienced a 5% weight loss over a 1-
month period. First, the dietetic technician should: - ANSWER-initiate a calorie count
In a facility where food production is located at a distance from clients, decentralized
tray assembly has the advantage of - ANSWER-serving all clients within a reasonable
time span
The tray-assembly error rate for modified diets is high. The dietetic technician should
first - ANSWER-evaluate the tray-assembly process
The best method to evaluate the effectiveness of an inservice training session on food
temperatures is to - ANSWER-take temperatures of foods
During a counseling session, a dietetic technician observes that the client is showing
boredom. The dietetic technician should - ANSWER-discuss the behavior
After a patient suffers a cerebrovascular accident, a calorie count demonstrates that the
patient is eating poorly. The dietetic technician should - ANSWER-determine if the
patient has chewing and swallowing problems
Income from sales in a hospital cafeteria is $1280 and the food cost is $580. What
percentage of income is spent on food? - ANSWER-45%
What factor is most important when developing a nutrition care plan for an obese
teenager? - ANSWER-energy expenditure
A foodservice employee informs the dietetic technician that she is HIV-positive. The
initial step should be to - ANSWER-schedule the employee as usual
