RDN Exam Questions with Correct Answers, Latest Updated 2024/2025 (GRADED)

Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws? A. Roast turkey B. Stuffed pork chops C. Whole wheat bread D. Frozen green beans -Answer- A A dietitian who is counseling the mother of a child with eating difficulties has evaluated needs and decided on the best alternatives for feeding. The dietitian should next: A. evaluate the mother's level of comprehension B. instruct the mother in various feeding approaches C. obtain a list of the child's food preferences and typical eating patterns D.review with the mother the ways to implement the recommended approaches - Answer- D During a counseling session about lowering sodium, the client states "I have begun reading labels to identify the sodium content of foods." The client is in which of the following stages of change? A. Precontemplation B. Contemplation C. Preparation D.Action -Answer- C A patient has a pre-surgery serum albumin level of 3.7 mg/dL and a post surgery level of 3.1 mg/dL. The dietitian should recognize that: A. a lab error has occured B. the patient experienced a protein-losing enteropathy C. a decrease serum albumin level is normal after surgery D.the patient is experiencing severe visceral protein storage depletion -Answer- C An adolescents BMI is plotted at the 90th percentile on the CDC growth chart. The adolescent is: A. Obese B. overweight C. normal weight D.at risk for overweight -Answer- B RDN Exam Questions with Correct Answers Latest Updated 2024/2025 A pt with CKD on HD has the following lab results: BUN 50 mg/dL, albumin 2.8 mg/dL, calcium 8 mg/dL. What recommendations should the RD make to improve the lab values? A. Decrease fluid intake B. Increase protein intake C. Use a calcium supplement D.Increase the amount of phosphate binders -Answer- B An infant with PKU requires which of the following alterations? A. Low isoleucine, high valine B. High isoleucine, low valine C. Low phenylalanine, high tyrosine D.High phenylalanine, low tyrosine -Answer- C How many FTE employees would be required to staff ten 8-hour positions that require coverage 7 days a week? A. 10 B. 14 C. 14.4 D. 15.5 -Answer- B (10 positions)X(8 hours)(7 days) = 560 560 / 40 hours per week = 14 Transferring a staff member who is rumored to have COPD violates which of the following acts? A. Equal employment opportunity act B. Americans with disabilities act C. Fair labor standards act D. Civil rights act -Answer- B A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be competitively priced and held at a local school. Another factor required for a successful marketing mix is: A. a logo and brand B. expert guest speakers C. advertising to parents D. additional convenient meeting locations -Answer- C Using the 5 week, simple moving average method of forecasting and the data below, the dietitian will need how many servings for October 7th? Sep 5 = 125 servings Sep 12 = 115 servings Sep 19 = 119 servings Sep 26 = 123 servings Oct 2 = 120 servings Oct 10 = 121 servings A. 115 B. 120 C. 121 D. 125 -Answer- B The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: A. at delivery B. of storage C. during end-point cooking D. during service holding -Answer- D Carrots rank in the middle of the glycemic index scale, but the glycemic load of carrots is low. Which of the following explains it better? A. heating carrots lowers the glycemic load B. The fiber in carrots negatively affects the glycemic load C. A small amount of absorbable carbs is present in carrots D. the carbs in carrots are cleared from tissues at a slow rate -Answer- C Which of the following foods is most appropriate as an alternative to dairy products for a vegan? A. rice milk B. almond milk C. acidophilus milk D. fortified soy milk -Answer- D A client explains to the dietitian "I realize I am overweight, but this is not the time for me to change my diet." The dietitian should respond by asking: A. how will your life improve as you make these changes? B. what do you know about the relationship between weight and stress? C. What are the advantages and disadvantages of focusing on change now? D. what obstacles are you facing that are keeping you from reaching your goals? - Answer- C A 75 year old man is to undergo a partial colectomy for the treatment of adenocarcinoma of the colon. He is 167.6 cm tall and has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 and a total lymphocyte count of 2,000. The most likely assessment of the nutritional status of this patient is: A. Kwashiorkor, mild risk B. Marasmus, moderate risk C. Marasmus-kwashiorkor mix, mild risk D. adequate nutritional status, increased risk -Answer- D A nutrition assessment of a man who has HIV disease reveals the lab results below: Height = 5' 10" Weight = 115 lbs Hematocrit = 35% MCV = 102 BUN = 11 Serum albumin = 2.8 CD4 = 280 Total lymphocytes = 1200 The primary concern of the dietitian should be: A. weight B. anemia C. renal failure D. protein deficiency -Answer- A What is the correct diagnosis for a client who frequently eats in restaurants and has the following lab findings: BP 135/86, FBG 130, total cholesterol 256, LDL 192, HDL 34. A. limited access to food B. excessive oral food/beverage intake C. Impaired ability to prepare foods/meals D. altered nutrition-related lab values -Answer- D A female client with newly diagnosed diabetes is 5' 5" tall and weighs 212 lbs. Exam and lab values reveal the following: BP of 145/95, FBG 150, 2hr glucose 200, cholesterol 250. What is the dietitians most appropriate first intervention? A. Counsel the client about the DASH diet B. advice the client to reduce kcal intake C. educate the client about carb counting D. calculate a meal plan with very low carbs -Answer- C A dietitian should consider a client's absorption of which of the following nutrients during peritoneal dialysis before modifying his or her diet? A. protein B. carbs C. fat-soluble vitamins D. water-soluble vitamins -Answer- B fSenior management has determined a reduction of FTEs. As a manager, what would be the next step in reducing staff? A. revise a master employee schedule B. review production needs C. cross-train employees D. determine seniority -Answer- B A background check reveals that an employee failed to disclose an arrest from 5 years ago for domestic violence on the employment application. The employee explains that the charges were dropped, so it was not necessary to provide the information. The foodservice manager wants to terminate the employee. The nutrition director should: A. terminate the employee for dishonesty and fraud B. make a decision in consultation with Human Resources C. convince the foodservice manager to retain the employee D. discuss the circumstances of the arrest with the employee -Answer- B A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: A. Round prices fo $ 0.05 B. Set an end price of $0.99 C. Provide a free soda with purchase D. lower the price below purchase price -Answer- D The best choice of a food-production system in an area where labor costs for skilled employees are extremely high is: A. cook-chill B. commissar C. conventional D. assembly/serve -Answer- A Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: A. USDA B. FDA C. EPA D. CDC -Answer- C What amount of protein per kilogram of body weight I the minimum recommended daily intake of protein, based on nitrogen-balance suites, for most older men and women? A. 0.6 g B. 1.0 g C. 1.4 g D. 1.8 g -Answer- B A dietitian is developing a pamphlet about breastfeeding for distribution by public health nurses. The first step is to: A. identify nutrition standards B. establish pamphlet content C. determine the needs of the target population D. evaluate the reading level of the target population -Answer- C A dietitian can best evaluate a client's knowledge and ability to apply dietary modifications by asking the client to: A. name five foods that must be avoided B. explain what is known about the new diet C. select an appropriate dinner meal from a menu D. list everything on the diet that he or she had to eat or drink in a day -Answer- C A 42-year-old woman who is 5'10" needs how many grams of protein per day? A. 69 B. 70 C. 75 D. 80 -Answer- A Using IBW A dietitian planning a health promotion program for state employees collaborates with other health professionals to assess employee needs. The best way to gain health information from the employee is: A. nutrition assessment B. health-risk appraisal C. medical record D. food frequency -Answer- B An individual status post Roux-en-y surgery for weight loss is craving ice and reports chewing large quantities daily. What condition is likely responsible for this behavior? A. malnutrition B. dehydration C. oral fixation D. iron deficiency -Answer- D A dietitian suspects that a partially breastfed 1-month-old infant has cow's milk allergy. The dietitian should recommend: A. exclusive feeding with a soy-based formula B. breastfeeding supplemented with a soy-based formula C. exclusive feeding with an extensively hydrolyzed casein-based formula D. breastfeeding supplemented with an extensive hydrolyzed casein-based formula - Answer- D Which of the following nonessential amino acids may be helpful in post burn therapy? A. proline B. leucine C. arginine D. asparagine -Answer- Arginine Which management function involves the development of polices and procedures? A. planning B. organizing C. controlling D. evaluating -Answer- A A cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. To comply with the ADA, the manager should: A. hire another employee to assist the cook B. transfer the employee to another department C. create a new position that the employee can perform D. obtain written recommendations from the employee's physician -Answer- D A healthcare foodservice department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding? A. Manufacturer B. Restaurant C. retail item D. signature -Answer- D Using a No. 8 dishes to serve 1/2 gallon of ice cream will yield how many portions? A. 4 B. 8 C. 16 D. 32 -Answer- C A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill 1 hour after eating a chicken sandwich. Which of the following responses should be first? A. Accept responsibility and offer a coupon for a complimentary meal B. report the complaint immediately to the risk-management department C. ask where the person ate the night before and deny any responsibility D. listen carefully, take the complaint seriously, and conduct an investigation -AnswerD After iron-fortified rice cereal, which of the following foods would be the best to introduce to an infant next? A. yogurt B. farina C. pureed beef D. pureed carrots -Answer- D What is the best way to ensure compliance when a client is counseled about a meal plan for diabetes management? A. emphasize the benefits of portion control B. stress the importance of following the meal plan C. recommend healthy food choices consistent with food preferences D. review the health consequences associated with poor dietary control -Answer- C Individual training of a new employee is sometimes delegated to a more experienced employee. The primary disadvantage of this one-to-one teaching method is that it: A. causes dissension among other employees B. is costly and time consuming for the employer C. is difficult to evaluate the effectiveness of the training D. results in inconsistent training and may perpetuate poor work habits -Answer- D A client is 5' 5" tall and weighs 189 lbs. What is the client's BMI? A. 14 B. 32 C. 44 D. 52 -Answer- B At birth, an infant was at the 75th percentile for weight-for-age. At 6 months, the baby is at 60th percent weight-for-age. The growth chart data most likely indicates: A. insufficient calorie intake B. inaccurate birth data C. normal growth rate D. failure to thrive -Answer- C A resident in an extended-care facility is experiencing elevated BUN and serum sodium, poor skin turgor, and decreased urinary output. The most likely cause is: A. renal failure B. the fluid-restricted diet order C. voluntary restriction of fluid intake D. poor compliance with sodium,-restricted diet -Answer- C Which of the following foods is safe to feed to a 30 month old child? A. sliced grapes B. raw carrots C. popcorn D. nuts -Answer- A A patient with diabetic gastroparesis diet should avoid foods that are: A. high in simple sugars B. low in protein C. low in fiber D. high in fat -Answer- D The relationships among positions and functions within a foodservice department are indicated primarily by the: A. job description B. policy statement C. mission statement D organizational chart -Answer- D An employee becomes loud and disruptive and refuses to comply with the dietitian's request concerning a tray with errors. What should the dietitian do A. attempt to calm the employee while meeting tray-line deadlines B. stop the line, take the employee aside, and determine whether insubordination can be established C. ignore the employee's behavior and concentrate on completing the tray-line D. designate a replacement and remove the employee from the line for further discussion -Answer- D Which of the following statements is an example of an outcome indicator? A. temperatures of foods satisfied customers 95% of the time B. diet orders are verified within 24 hours of admission C. temperatures of dish machines are recorded prior to each use D. Cash recipe from the cafeteria are reported daily -Answer- A Which of the following actions most likely will reduce the average food cost percentage? A. replace a nonselective menu with a selective menu B. implement forecasting into the production process C. increase the frequency of food deliveries D. add ready-prepared foods to the menu -Answer- B Which action would be most effective in conserving utility resources? A. properly using and maintaining equipment B. sourcing all products from recycled materials C. disposing of unused food in trash compactors D. having a dedicated waste-management department -Answer- A Patients who have COPD may better tolerate diets in which fat, rather than carbs, is the primary energy source, because oxidation of fat: A. raises the respiratory quotient B. increases the respiratory rate C. consumes less oxygen D. spares protein -Answer- C The most accurate method of evaluating an in-service training session is to: A. determine the number of requests for additional training B. measure the performance of employees before and after training C. circulate an evaluation questionnaire to participants at the end of the program D. compare the performance of employees in the training group with those who were not in the group -Answer- B