OREGON LICENSED DIETITIAN EXAM– QUESTIONS AND ANSWERS |
VERIFIED AND WELL DETAILED ANSWERS | PLUS RATIONALES |
GUARANTEED PASS | LATEST EXAM UPDATE
Core Domains
Food and Nutrition Sciences
Clinical and Community Nutrition
Nutrition Care Process and Documentation
Foodservice Systems Management
Education, Counseling, and Communication
Research and Evidence-Based Practice
Ethics and Professional Standards
Regulatory Compliance and Scope of Practice
Management and Leadership
Introduction
The Oregon Licensed Dietitian Examination assesses the knowledge, skills, and
judgment required for safe and effective entry-level dietetics practice within the
state. This comprehensive assessment evaluates competency across foundational
nutrition science, clinical nutrition care, foodservice systems, education, research,
and professional ethics. The examination utilizes multiple-choice and scenario-
based questions designed to test not merely recall but the application of
knowledge to realistic professional situations. Emphasis is placed on critical
thinking, decision-making, regulatory compliance specific to Oregon, and
adherence to the profession's Code of Ethics, ensuring candidates are prepared to
protect and serve the public's nutritional health.
SECTION ONE: QUESTIONS 1–50
,1. A client asks you to recommend a specific brand of multivitamin that you
also sell through your private consulting business. According to the Code of
Ethics for the profession, what is the most appropriate response?
A. Recommend the brand you sell, as it is convenient for the client.
B. Provide several options including the one you sell, disclosing your financial
interest.
C. Decline to answer and tell the client to ask their physician.
D. Recommend the brand you sell only if it is the cheapest option.
🟢 Correct Answer: B. Provide several options including the one you sell,
disclosing your financial interest.
🔴 Rationale: The Code of Ethics requires dietitians to disclose any conflicts of
interest, including financial interests in products or services. Recommending a
product you sell without disclosure violates this principle. Providing options
and disclosing the interest maintains transparency and allows the client to
make an informed decision.
2. Which of the following is the primary federal agency responsible for
regulating food labeling and nutrition claims in the United States?
A. USDA
B. FDA
C. FTC
D. CDC
🟢 Correct Answer: B. FDA
🔴 Rationale: The Food and Drug Administration (FDA) is the primary federal
agency responsible for regulating food labeling, including the Nutrition Facts
panel and nutrient content claims. The USDA oversees meat, poultry, and egg
products, while the FTC regulates advertising.
,3. A patient with chronic kidney disease is prescribed a phosphorus-
restricted diet. Which of the following foods should the dietitian advise the
patient to limit most strictly?
A. White rice
B. Apple slices
C. Cola beverages
D. Green beans
🟢 Correct Answer: C. Cola beverages
🔴 Rationale: Cola beverages contain high levels of added phosphates
(phosphoric acid) that are highly bioavailable and contribute significantly to
phosphorus load. White rice, apples, and green beans are relatively low in
phosphorus and are generally acceptable on a phosphorus-restricted diet.
4. During a nutrition assessment, the dietitian notes the patient has a BMI of
17.5, reports unintentional weight loss of 8% over the past 3 months, and has
a serum albumin of 2.8 g/dL. Which of the following best describes the
patient's nutrition status?
A. Well-nourished
B. At risk for malnutrition
C. Malnourished
D. Overweight
🟢 Correct Answer: C. Malnourished
🔴 Rationale: The combination of a BMI below 18.5, significant unintentional
weight loss (>5% in 3 months), and hypoalbuminemia strongly indicates
malnutrition. Each of these indicators alone is concerning, but together they
support a diagnosis of malnutrition.
, 5. Which of the following best describes the purpose of the Nutrition Care
Process (NCP)?
A. To provide a standardized billing framework for nutrition services
B. To ensure all patients receive the same nutrition intervention
C. To provide a systematic problem-solving method for critical thinking and
decision-making in nutrition care
D. To replace clinical judgment with rigid protocols
🟢 Correct Answer: C. To provide a systematic problem-solving method for
critical thinking and decision-making in nutrition care
🔴 Rationale: The Nutrition Care Process is a systematic framework designed
to guide dietitians in critical thinking, decision-making, and provision of high-
quality nutrition care. It is not a billing framework, nor does it enforce identical
interventions for all patients.
6. A hospital foodservice director is evaluating a proposal to switch from a
conventional foodservice system to a cook-chill system. Which of the
following is a primary advantage of the cook-chill system?
A. Lower initial equipment costs
B. Reduced labor requirements for tray assembly
C. Improved patient satisfaction due to freshly cooked meals
D. Greater flexibility in production scheduling and reduced labor costs over
time
🟢 Correct Answer: D. Greater flexibility in production scheduling and reduced
labor costs over time
🔴 Rationale: Cook-chill systems allow food to be prepared in advance, chilled
rapidly, and reheated as needed, providing flexibility in production scheduling
and potentially reducing labor costs by shifting production to off-peak hours.
Initial equipment costs are typically higher, and patient satisfaction may vary.
VERIFIED AND WELL DETAILED ANSWERS | PLUS RATIONALES |
GUARANTEED PASS | LATEST EXAM UPDATE
Core Domains
Food and Nutrition Sciences
Clinical and Community Nutrition
Nutrition Care Process and Documentation
Foodservice Systems Management
Education, Counseling, and Communication
Research and Evidence-Based Practice
Ethics and Professional Standards
Regulatory Compliance and Scope of Practice
Management and Leadership
Introduction
The Oregon Licensed Dietitian Examination assesses the knowledge, skills, and
judgment required for safe and effective entry-level dietetics practice within the
state. This comprehensive assessment evaluates competency across foundational
nutrition science, clinical nutrition care, foodservice systems, education, research,
and professional ethics. The examination utilizes multiple-choice and scenario-
based questions designed to test not merely recall but the application of
knowledge to realistic professional situations. Emphasis is placed on critical
thinking, decision-making, regulatory compliance specific to Oregon, and
adherence to the profession's Code of Ethics, ensuring candidates are prepared to
protect and serve the public's nutritional health.
SECTION ONE: QUESTIONS 1–50
,1. A client asks you to recommend a specific brand of multivitamin that you
also sell through your private consulting business. According to the Code of
Ethics for the profession, what is the most appropriate response?
A. Recommend the brand you sell, as it is convenient for the client.
B. Provide several options including the one you sell, disclosing your financial
interest.
C. Decline to answer and tell the client to ask their physician.
D. Recommend the brand you sell only if it is the cheapest option.
🟢 Correct Answer: B. Provide several options including the one you sell,
disclosing your financial interest.
🔴 Rationale: The Code of Ethics requires dietitians to disclose any conflicts of
interest, including financial interests in products or services. Recommending a
product you sell without disclosure violates this principle. Providing options
and disclosing the interest maintains transparency and allows the client to
make an informed decision.
2. Which of the following is the primary federal agency responsible for
regulating food labeling and nutrition claims in the United States?
A. USDA
B. FDA
C. FTC
D. CDC
🟢 Correct Answer: B. FDA
🔴 Rationale: The Food and Drug Administration (FDA) is the primary federal
agency responsible for regulating food labeling, including the Nutrition Facts
panel and nutrient content claims. The USDA oversees meat, poultry, and egg
products, while the FTC regulates advertising.
,3. A patient with chronic kidney disease is prescribed a phosphorus-
restricted diet. Which of the following foods should the dietitian advise the
patient to limit most strictly?
A. White rice
B. Apple slices
C. Cola beverages
D. Green beans
🟢 Correct Answer: C. Cola beverages
🔴 Rationale: Cola beverages contain high levels of added phosphates
(phosphoric acid) that are highly bioavailable and contribute significantly to
phosphorus load. White rice, apples, and green beans are relatively low in
phosphorus and are generally acceptable on a phosphorus-restricted diet.
4. During a nutrition assessment, the dietitian notes the patient has a BMI of
17.5, reports unintentional weight loss of 8% over the past 3 months, and has
a serum albumin of 2.8 g/dL. Which of the following best describes the
patient's nutrition status?
A. Well-nourished
B. At risk for malnutrition
C. Malnourished
D. Overweight
🟢 Correct Answer: C. Malnourished
🔴 Rationale: The combination of a BMI below 18.5, significant unintentional
weight loss (>5% in 3 months), and hypoalbuminemia strongly indicates
malnutrition. Each of these indicators alone is concerning, but together they
support a diagnosis of malnutrition.
, 5. Which of the following best describes the purpose of the Nutrition Care
Process (NCP)?
A. To provide a standardized billing framework for nutrition services
B. To ensure all patients receive the same nutrition intervention
C. To provide a systematic problem-solving method for critical thinking and
decision-making in nutrition care
D. To replace clinical judgment with rigid protocols
🟢 Correct Answer: C. To provide a systematic problem-solving method for
critical thinking and decision-making in nutrition care
🔴 Rationale: The Nutrition Care Process is a systematic framework designed
to guide dietitians in critical thinking, decision-making, and provision of high-
quality nutrition care. It is not a billing framework, nor does it enforce identical
interventions for all patients.
6. A hospital foodservice director is evaluating a proposal to switch from a
conventional foodservice system to a cook-chill system. Which of the
following is a primary advantage of the cook-chill system?
A. Lower initial equipment costs
B. Reduced labor requirements for tray assembly
C. Improved patient satisfaction due to freshly cooked meals
D. Greater flexibility in production scheduling and reduced labor costs over
time
🟢 Correct Answer: D. Greater flexibility in production scheduling and reduced
labor costs over time
🔴 Rationale: Cook-chill systems allow food to be prepared in advance, chilled
rapidly, and reheated as needed, providing flexibility in production scheduling
and potentially reducing labor costs by shifting production to off-peak hours.
Initial equipment costs are typically higher, and patient satisfaction may vary.
