CDR Practice Exam I Questions and Answers 100% Pass

CDR Practice Exam I Questions and Answers 100% Pass Metabolic response to critical illness vs. starvation - Answer- critical illness: faster muscle loss, increase energy expenditure, increased gluconeogensis and activated by hormones starvation: NOT activated by hormones, energy exp. decr., and slower rate of muscle loss Caffeine - Answer- can have up to 400 mg/d without negative effects on bone density Normal vitamin D level - Answer- 20-50 ng/mL; recommendation for low vit D supplementation = 800 IU Calcium needs for 80 y.o. woman? - Answer- 1200 mg/d; "excellent" Ca+ sources >200 mg, "good" sources = 100-200 mg BKA adjustment - Answer- -5.9% Duo-trio test - Answer- provides 3 samples, the control is presented first. And then the control is presented with the sample. The evaluator must determine which is diff from the control Triangle Test - Answer- 3 samples total, given at one time and asked to determine which is different Which of the following is NOT a consideration for choosing an enteral formula? a. cost b. GI fxn c. hospital formulary d. lactose content - Answer- D. lactose content **ALL commercially available formulas are LF Pale conjunctiva, smooth tongue, spoon-shaped nails - Answer- Low iron **pale conj. and/or smooth tongue could indicate iron/folate/vit B12, however, spoon- shaped nails indicate low iron and/or malnutrition USDA grades for poultry - Answer- A, B and C (highest grade = A) Type of budget that includes revenues and expenses a. capital b. operating c. master d. zero-based - Answer- b. operating; a plan for sales, expenses, and profits for a fixed period of time *master include operating and capital budgets *capital estimate costs of capital items *zero based is used with larger budget plan? Master Menu - Answer- a collection of all menus for a specific food service operation, it is used to manage both front and back of house Which of the following skills are important to upper-level managers? a. reporting b. conceptual c. technical d. human - Answer- b. conceptual; upper level management is responsible for polices and actions that involve the need to understand the workings of the entire organization *technical = lower level *human = needed by all levels * reporting = fxn of management Functions of Management - Answer- 7 -> Organizing, planning, staffing, directing, coordinating, reporting, and budgeting Fxn of management: Planning involves ? - Answer- groundwork for an organization, including mission statement, policies and procedures 4-Ex of organizing a group education session - Answer- Excite, Explain, Expand, Exit Three skills of a manager - Answer- technical, human, conceptual *human skills = motivating indiv. and groups * conceptual = understanding and integrating activities and interests of the org towards a common objective Which of the following is NOT a common nutritional problem associated with CP? a. inadequate energy intake b. self-feeding challenges c. selective eating habits d. constipation - Answer- c. selective eating habits *a common nutr. problem with autism Dry storage temps should NOT exceed what temp? - Answer- 70 F Which type of labor policy addresses whether or not a labor union is recognized in an organization? a. compensation b. management c. maintenance d. integration - Answer- d. integration; these policies deal with labor union recognition, how grievances and appeals are handled, or how much employees can participate in the decision making process *the other types of labor policies = compensation and maintenance Hot foods should be held at or above _____ - Answer- 135 F Foods must be cooled to __ F within ___ hours and ___ F or below within ___ hours - Answer- 70 F within 2 hours, 41 F within 4 hours Leafy vegetables can be safely held at max temp of _____F - Answer- 45F The 4 differences btw premature infant BM and full-term infant BF - Answer- Premature BM = HIGHER in protein, sodium, and energy; slightly lower in lactose Gross profit equation - Answer- Income - Cost of food sold Net profit equation - Answer- Gross profit - (labor + overhead + operating costs) Calculate the gross profit (or loss) from the following information: Income: $80k Cost of food sold: $24k Labor: $18k Overhead: $9k - Answer- $56k Educational objectives describe.... - Answer- what the participant will do AND the outcome of the program