DTR - Practice Exam Study Cards - B Set 2023 with verified questions and answers

What are the classic signs of a newly diagnosed insulin dependent diabetic? a. Weight loss, fainting. B. Thirst, hunger, frequent urination. c. Weight gain, thirst, disorientation. d. Sweating, tachycardia, insulin shock. Thirst, hunger, frequent urination Mr. Jones consumes a 2000 kcal diet which provides 175g of CHO. This provides: A. Inadequate amount of CHO. b. Excessive amount of CHO. c. Appropriate amount of CHO. d. Inadequate amount of fiber. Inadequate amount of CHO. About 55%of your calories should come from CHO based on dietary guidelines. Therefore, you need to find the kcalories per gram. 2000kcal x .55= 1100 1100/4=275grams Mr. Jones should be consuming 275grams of CHO's. 175<275 he was consuming an inadequate amount of CHO. If he was to find Fat, it would be 30%. Or if it was protein, you would calculate 0.8g/kg of body weight to find protein needs. Calculate % IBW: Current weight: 139#. IBW: 120# a. 86%. B. 116%. c. 1.16%. d. .086%. 116%. Actual/IBW x 100= %IBW 139/120=1.158 x 100=115.8 rounded 116% Since his actual weight is more than his ideal weight, it has to be over 100%. A healthy man who's weight is 154# and is within the standard weight for height on the chart. What his is recommended protein input? a. 67 grams. B. 56 grams. c. 24 grams. d. 91 grams. 56 grams. 154#/2.2= 70kg. 70x0.8= 56 grams protein needed daily. 4oz OJ. 1 medium Banana. 1 Apple. 1/2 c fruit cocktail. 8oz Pineapple juice. 1 c shredded lettuce. 1 c mashed potatoes. How many servings of the food guide pyramid were consumed? A. 6 servings of fruit and 3 servings of vegetables. b. 5 servings of fruit and 3 servings of vegetables. c. 8 servings of fruit and 2 servings of vegetables. d. 5 servings of fruit and 1 servings of vegetables. 6 servings of fruit and 3 servings of vegetables. Based on the exchange list, how many grams of carbohydrates is in the following meal plan? Milk: 3. Meat: 5. Bread: 9. Fruit: 4. Vegetable: 3. Fat: 4. a. 234 grams. b 898 grams. c. 123 grams. D. 246 grams. 246 grams. Milk: 3 x 12= 36 CHO. Meat: 5 x 0= 0 CHO. Bread: 9 x 15= 135 CHO. Fruit: 4 x 15= 60 CHO. Vegetable: 3 x 5= 15 CHO. Fat: 4 x 0= 0 CHO. TOTAL: 246 grams of CHO. Approximately how many calories are in the following meal? 1/3 c grape juice. 2- 4 inch pancakes. 1 Tbsp butter. 1 c 2% milk. a. 458 kcal B. 440 kcal c. 125 kcal d. 389 kcal. 440 kcal. 1/3 c grape juice= 60kcal 2- 4" pancakes= 160kcal 1 T of butter= 135kcal 1 c 2% milk= 120 kcal TOTAL= approx. 475 kcal Determine the number of exchanges found per serving in the following recipe. Recipe yields 4 servings. 8 oz chopped chicken breast. 4 oz shredded cheese. 4 c cooked rotini pasta. 1/4 c sour cream. A. 3 meat. 2 bread. 1 fat b. 9 meat. 6 bread. 2 fat. c. 3 meat. 3 bread. 7 fat. d. 3 meat. 2 bread. 2 fat. 3 meat. 2 bread. 1 fat. Divide everything by 4. 8oz chicken/4= 2oz chicken= 2 meat exchanges 4oz cheese/4= 1oz cheese= 1 meat exchange 4 c pasta/4= 1 c pasta= 2 bread exchanges 1/4 c sour cream/4= 1/16 c sour cream= 1 fat exchange Find out how many exchanges are in the following meal: 3 oz baked fish. 1/2 c green beans. 1 medium baked potato. 1 c skim milk. A. 3 lean meats, 2 CHO, and 1 vegetable. b. 3 lean meats, 2 CHO, and 2 vegetable. c. 3 lean meats, 1 CHO, and 1 vegetable. d. 2 lean meats, 2 CHO, and 1 vegetable. 3 lean meats, 2 CHO, and 1 vegetable. 3 oz Fish= 3 lean meats. 1- potato and 1- milk= 2 CHO exchanges 1 serving green beans= 1 vegetable exchange A 35 yr old, moderately active man consumes the following foods daily: 5 oz meat, 6 grains, 1 dairy, 3 fruit. This man is consuming an adequate amount of? a. Grain. b. Dairy. C. Fruit. d. Meats Fruit. For healthy adults, a daily meal plan includes at least: 3 servings of vegetables, 2 servings of fruit, 6 servings of grain, 2 servings of milk, and 6 oz of meat. Since he is very active, he needs to consume 6-10 servings of grains, not just 6. He is more than adequate in fruits. Dietary aides substituted a 1/2 c tomato or grape juice for an orange or grape fruit half. The RD should: a. Explain substitutions cannot be made without first checking with the dietitian. b. Provide an in-service training session on Carbohydrate content. c. Teach a class on exchanges for all the dietary employees. D. Post a list of inter-changeable fruits and juices. Post a list of inter-changeable fruits and juices. According to the exchange list: 1/2 c grape juice is more than 1 exchange, but 1/3 c counts as an exchange. 1/2 c tomato juice is an exchange fut not a substitute for orange/grapefruit juice. Tomato juice is a non-starchy vegetable not a fruit. Using the good guide pyramid, a small fast food hamburger would be: a. 4 servings of meat, 2 servings of bread. b. 3 servings of meat, 2 servings of bread. c. 2 servings of meat, 2 servings of bread. D. 1 serving of meat, 2 servings of bread. One 3oz hamburger= 1 serving of meat. 1 hamburger bun= 2 servings of bread. Based on the exchange system this answer is correct because 3 oz; 3 exchanges, of meat = 1 small hamburger. Who does the dietary recommendation mostly apply to? a. Average daily intake b. Healthy people c. Everyone D. A & B. A & B. When looking at the RDA's, it is telling you what the average daily intake is for healthy people. Answer C, comes out because everyone can not apply. What is the food guide pyramid? a. The visual representation of the U.S. dietary guidelines b. A graph representing what the average person must eat. c. The number of exchanges per meal. D. None of the above. None of the above. The Food guide pyramid, now My Plate, is a quantitative nutrition guideline, using a mnemonic graphic of separated zones to represent suggested percentages of the daily diet for different food groups. The food guide does however help the consumer follow the U.S. dietary guidelines but it is not the exact representation of it. An individual beginning to take insulin is at risk for experiencing: a. Decreased appetite. b. Fluid retention C. Dry mouth. d. None of the above. Dry Mouth An RD/DTR has just completed a nutrition assessment. Next, a. Outline a nutrition care plan. b. Follow-up. c. Do a tube-feeding. D. Diet Education. Diet Education. This question is tricky, and may be questionable. In a real-world setting, this answer is plausible, but on paper, the next step after assessment is Diagnosing- finding out what is wrong with the patient. Since that is not an option on the answer list, we can't use it. However the third step , Nutrition Intervention, which diet education is incorporated into is the best answer. A patient on a 2 gram, or 2000 mg, sodium diet states he must salt his food. The patient's daily Na intake from food sources averages nearly 1500 mg. How much salt could be allowed for seasoning? a. 1/3 tsp. B. 1/4 tsp. c. 1/5 tsp. d. 1/8 tsp. 1/2 tsp. Know how much sodium is in 1 tsp. 1 tsp= 2325 mg, roughly 2000 mg. Recommended range: 1,500 to 2,400 mg/day. Since the Na intake from food sources is already 1,500, he can only use 500mg of salt for his food. Since he is on a 2000mg Na diet and since 1 tsp is roughly 2000mg, 1/4 of that is 500mg. A patient being treated with prednisone should be advised to follow: a. A calorie controlled diet. b. A low-fat diet. C. Low sodium diet. d. Low potassium diet Low sodium diet. Your body tends to retain sodium, salt, and lose potassium when taking prednisone,, particularly in higher doses. Sometimes the salt retention reverses when the does of prednisone is reduced. The resulting fluid retention shows up as an apparent weight gain because a pint of fluid weighs about 1 pound. You can discourage this fluid retention by eating a reduced sodium diet and eating more potassium-rich foods. Whole wheat sandwich sales last month totaled $67,500. Variable cost per sandwich was $3.00 and each sandwich sells for $5.00 each. What was the total variable cost of the sandwiches sold last month? a. $38,500. b. $31,800. C. $40,500. d. $41,500. $40,500. Determine the number of sandwiches sold; Total sales divided by selling price of sandwich sold= 67,500/5.00= 13,500. 13,500 x 3.00= $40,500 variable cost. Calculate the cc/hr rate for a 1.5kcal/cc at full strength. A patient needs a continuous, 24 hr, tube feeding drip totaling 1800kcal worth for the day. a. 25. B. 50. c. 75. d. 100. 50. 1800/1.5= 1200cc. 1200/24 (hrs in the day)= 50. Calculate the number of cans needed. Patient needs 1.2kcal/ml totaling 1400kcal for the day. Each can contain 240ml worth of formula. a. 1 can. b. 3 cans. c. 8 cans. D. 5 cans 5 cans. First find out how many calories are in 1 can. 1.2 kcal/ml x 240 ml=288 kcal/can. Next, find out how many cans are needed to meet the patients caloric requirements: 1400 kcal x 1 can/288kcal= 4.86 cans= 5 cans needed. How to determine Energy and protein requirements: A patient drinks 200 ml of a 15.3% protein product that has a 1 kcal/ml. How many kcalories and how much protein did he consume? A. 30.6 kcal and 7.65g protein. b. 25.9 kcal and 4.54g protein. c. 33.5 kcal and 3.75g protein. d. None of the above. 30.6 kcal and 7.65g protein. 1 kcal/ml x 200ml = 200 kcal/ml .153% protein x 200 kcal = 20.6 kcal 30.6 kcal x 1 g protein/4 kcal= 7.65 gam protein 200 x .153= 30.6 x 0.25 (1/4)= 7.65 grams There's 4 kcal per 1 gram protein. A patient has an elevated MCV and is diagnosed with megaloblastic anemia. You suspect _______ deficiency and recommend ________ as good food sources of this nutrient. a. Folic acid: cheese and raisins. b. Iron: green leafy vegetables and red meats. C. Folic acid: beans and spinach. d. Iron: dried figs and liver. Folic acid: beans and spinach. Megaloblastic anemia is a result of abnormally large, immature red blood cells. MCV is elevated with this type of anemia. The vitamin deficiency for this type of anemia is Folate or B12. Since B12 is not a choice, Folate is the answer. If it was an iron deficiency anemia, then small red blood cells and MCV would be lower instead of higher. The first step in the nutrition care process is: a. Evaluation. B. Assessment. c. Development of the plan. d. Implementation of the plan. Assessment. The most important recommendation for clients taking a class about how to reduce salt intake would be to: A. Use fresh foods instead of processed foods. b. Use frozen rather than canned foods. c. Stop using the salt shaker. d. Use salt substitutes. Use fresh foods instead of processed foods. They are looking for the most important recommendation, not the most practical one. Client says to you, "I can't seem to stop binging.." You reply, "How do you feel when you're binging?" This is an example of what type of question? a. Reflective question. B. Open-ended question. c. Closed question. d. Leading question. Open-ended question. Nutritional Status for kids: Which of the following parameters most closely reflect nutritional status for children? A. Growth rate. b. Head circumference. c. Hair quality/color. d. Skin Growth rate. Anything between 10% and 90% percentile of growth rate chart is fine. The most common outcome of a high pregnancy risk is: a. Diabetes. b. Heart Disease. c. Cancer. d. Low birth rate. Low Birth rate. Nutrition throughout the lifecycle: Protein RDA for pregnancy is how many grams higher than for non-pregnant women: a. 2. b. 4. c. 6 D. 8. 8 grams of protein Problem with this question; normally you add an additional 10 grams for pregnancy. 15g for nursing/breast feeding. Therefore there is no exact answer so you pick the net best one-- which is 8 grams. Public Health Programs: The School lunch program is expected to provide at least what % of RDA for each meal: a. 1/4. B. 1/3. c. 100%. d. no equivalent 1/3 An infant who is formula fed and is growing at a normal rate has a hemoglobin level of 10.5g/dl. The RD/DTR should first determine: A. The type of formula the infant is receiving. b. How much formula the infant is receiving. c. How the formula is being prepared. d. How often the infant receives the formula. The type of formula the infant is receiving. A normal hemoglobin level is between 12-18 g/dl. This baby is low which indicates anemia, protein-calorie malnutrition, pernicious anemia, and folate deficiency. Examples of types of formula include EnfaCara Lipil, 22kcal/fl oz, versus Similac 24 kcal/fl oz. Your client is a 21 yr old low income female with a 3 yr old son. She is looking for information about nutrition to help feed her son a healthy diet. The best program to refer her to for nutrition information is: a. WIC. B. Expanded food and education program. c. Liquor store. d. EPA. Expanded food and education program. EFNEP- Expanded Food and Nutrition Education Program: assisted limited resource people in acquiring the knowledge skills and changed behavior necessary for nutritionally sound diets. WIC does not do this but does provide federal grants for supplementation for foods and health care referrals. The most common form of anemia in children is: a. Vitamin B12 B. Iron. c. Folate d. Potassium Iron. General risk factors for anemia in infants and children: up to 20% of American children and 80% of children in developing countries become anemic at some point during their childhood and adolescence. Iron deficiency is the most common cause in children. The elevated need for folate in the pregnant woman is due to: a. GERD. B. Cell Division. c. Clay. d. Low BMI. Cell Division. Cravings for non-food items such as dirt, clay, or ice during pregnancy may indicate. A. Low iron levels. b. High vitamin B levels. c. High Iron levels. d. High potassium levels. Low iron levels. This illness is called PICA, where a woman eats non-food items. An appropriate menu for toddlers would be: A. Baked chicken legs, diced potatoes, carrots, peaches and milk. b. Chicken fingers, French fries, green beans, grapes and milk. c. Toast and fruit cocktail. d. Chicken pot pie, mashed potatoes and peaches. Baked chicken legs, diced potatoes, carrots, peaches and milk. According to the American Academy of pediatrics, infants may begin eating solid foods how many months following birth? a. 1-3. B. 4-6. c. 7-9. d. 10-12. 4-6 months A woman gains 15# during the first 32 weeks of pregnancy before the weight gain can be assessed, the DT must calculate the: a. % weight gain. b. % usual body weight. C. Pre-pregnancy BMI. d. Pre-pregnancy basal energy expenditure. Pre-pregnancy BMI. Average daily intake of folate for pregnant woman: 200 micrograms. How many additional micrograms does she need to meet the DRI? a. 150. B. 200. c. 300. d. 450. 200 micrograms You are conducting a study to evaluate the effects of a high fat diet on blood triglyceride levels of obese women. Which of the following is the independent variable? a. Triglyceride levels. b. Obese women. C. High fat diet. d. None. High fat diet. The independent variable is the manipulated variable which influences other variables. Independent variable= cause= High fat diet. Dependent variable = effect= high triglyceride levels. Independent= the one that Influences. Which method would be best to stimulate an employee's desire to improve quality? a. Present a quality management program to staff. b. Delegate responsibility issues to a staff member. c. continue to use quality program from previous year. D. Involve all staff in quality related issues. Involve all staff in quality related issues. The patient census in the pediatrics dept varies daily. The most economical way to provide high-calorie supplements at all times is to: a. Deliver a variety of supplements so children have choice. B. Provide cans of standard feedings for nurses as needed. c. Prepared fruit flavored supplements daily. d. Prepare and deliver individual supplements as ordered. Provide cans of standard feeding for nurses as needed. The estimated weekly food cost per patient day is $0.50 per patient over the budget. What can be done to bring this cost back into line with the budget? A. Revise the menu where necessary. b. Increase use of convenience foods. c Reduce number of nourishment's. d. Reduce labor cost. Revise the menu where necessary. One week after starting work, a new employee informs the supervising dietetic technician that she is 3 months pregnant. The technician should: a. Let her go. b. Help with her pregnancy. C. Take no action. d. Reschedule her. Take no action. An employee has been continuously extending break times. The RD/DTR first step would be: a. Take no action. B. Counsel the employee and confront the problem. c. Report them to the HR dept. d. Let the supervisor know. Counsel the employee and confront the problem. An RD raises the problem of the department not being informed when patients have pressure sores. What is the most effective way to improve this situation immediately? a. Ask nursing staff to distribute a weekly pressure sore audit sheet to all departments involved. B. Participate 2x weekly in meetings to assess pressure sores. c. Do nothing. d. Yell at the nurses. Participate 2x weekly in meetings to assess pressure sores. Which of the following performance standards would be the most difficult to accurately measure? a. Quality and quantity of work. b. Accuracy of work. C. Responsiveness to patient or client needs. d. Cooperation with other personnel Responsiveness to patient or client needs. A renal patient on a low potassium diet is encouraged to eat fewer: a. Apples and pears. B. Oranges and cantaloupe. c. Grapes and berries. d. Pineapples and nectarines. Oranges and cantaloupe. Oranges 237mg; Cantaloupe 274mg; Apples 145mg; Pears 208mg; Grapes 88mg; Berries 120mg; Pineapples 88mg; Nectarines 288mg. If 80,000 hours were worked in the year, how many total FTE's would you need for that year? a. .85 . b. .87 . C. .96 . d. .98 . .97 . 80,000/40= 2000. 2000/40 hrs a week= 50 50/52 weeks in one year= .96 FTE. You always use 40 because most full-time employees work 40 hours per week; it is the standard. If hours worked totaled 52,689 per year and the total hours paid, including paid vacation, are 62,758, based on a forty hour week how many productive FTE's are in the department? A. 25.33 . b. 38.40 . c. 45.70 . d. 38.40 . 25.33 . Based on a 40 hour work week, therefore divide by 52, since there are 52 weeks in a year. 52,689/52 = 1013.25 1,013.25/40= 25.33 Total hours paid is just fluff-- unnecessary. A school foodservice expects to serve 31,250 meals to students and an additional 7,500 meals to staff and visitors during the month of September. It has been established that this foodservice produces 14 meals per hour of labor Calculate the number of meals for the month of September A. 16. b. 20. c. 14. d. 10. 16. 2,768= total hours in 1 month. 2,768/3 weeks in a month= 692. 692/40= 17.3 total hours in 1 week. 17.3= 173 1. Divide total meals by meals produce/hour of labor. 2. 38,750/14= 2,768 hours per month 3. Divide labor by # of hours a FTE works each month. 2080 hrs/year divided by 12 = 173 Labor hrs/hrs/month= 2,768/173= 16 FTE This question and answer does not make sense to me, however this is what was found on the study guide. Dietary department has the following weekly requirements: Employee Hours Days DT's 8 5 Cook's 16 7 Diet Aides 12 7 Dietitian 8 1 How many FTE's are required? a. 5.2 . B. 6.1 . c. 6.8 . d. 9.2 . 6.1 . DT's: 8x5= 40 hrs per week/40 = 1 FTE Cooks: 16x7= 112 hrs per week/40= 2.8 FTE's Diet Aides: 84 hrs per week/40= 2.1 FTE's Dietitian: 8 hrs per week/40= 0.2 FTE Add them together and you get a total of 6.1 FTE's. Or simply add up total hours and divide by 40. Financial Report: Beginning inventory, May 1st: $25,200. Purchases: $13,000. Ending inventory, May 31st: $15,000. How much money was spent in May? a. $28,900. B. $23,200. c. $28,600. d. $14,500. $23,200. Formula: Beginning-Ending+ Purchases You have $25,200 worth of food. By the end of the month, you naturally dwindle to $15,000 due to "purchases". So to find out how much was purchased you simply subtract beginning and end, and then add the "extra" purchases-- $13,000. You have an eighty year old patient who weights 154 lbs. What are the patient's fluid needs: a. 8,370ml. B. 2,100ml. c. 3,849ml. d. 3,388ml. 2,100 ml. 154 lbs/2.2= 70kg to get into kilograms. 70kg x 30= 2,100 ml. Patient wants to increase weight by 1.5 lbs. per week. How many calories would need to be added to the current daily meal plan to achieve goal? A. 750 calories. b. 659 calories. c. 359 calories. d. 323 calories. 750 calories. 3500= 1 lb. 3500/2= 1750. 1750+3500= 5250 calories 5250= 1.5 lbs. 5250/7 days= 750 calories Determine the amount of lean body mass in pounds. Height: 67". Body fat%: 27%. Weight= 165#. Mid-arm muscle circumference= 23.6cm. a. 198#. B. 120#. c. 395#. d. 390#. 120#. Weight- Body Fat. 27% of 165= 44.5 . 165- 44.5= 120.45 approximately 120. Or: Weight-Body Fat 165- 44.55= 120.45 approx. 120 lbs. Calculate % of standard weight for height if patient's current weight is 139 pounds and the standard is 120 pounds. a. 383%. b. 38%. c. 987%. d. 116%. 116%. Actual weight divided by IBW= 139/120= 1.158 x 100= 116%. An 85 yr. old woman is being sent home from the hospital after fracturing her hip. She has a low income and is unable to drive. You recommend: a. Food Bank. b. Title III congregate. C. Type III Home Delivered. d. Type A Lunch. Type III Home Delivered. Home Delivered: aka Meals on Wheels. Other programs do not deliver. Congregate Meals: for seniors who can attend meal sites. Food Bank: for low income, the discounted food must be picked-up from the site. Type A lunch: lunch program through the Natl. School Lunch Program for children. A RD/DTR is asked to present a program at a congregate meals site, the importance of a low fat, low cholesterol diet. The most effective method would be: A. A game that identifies high cholesterol, high fat foods. b. A movie that shows the effects of a high fat diet. c. Slide program on the preparation of meals low in fat and cholesterol. d. Lecture on high cholesterol foods. A game that identifies high cholesterol, high fat foods.