DTR PRACTICE EXAM STUDY GUIDE
WITH COMPLETE SOLUTIONS
The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine
b. milkshakes
c.vegetables
d. hard boiled eggs - ANSWER-margarine
A patient who is following a Low NA diet should avoid:
a. canned fruit
b. fresh fruit
c. tomato based products
d. milk - ANSWER-tomato based products
Which of the following entrees would be most appropriate in a Jewish assisted-living
facility?
a. cheeseburger with fries
b. stuffed pork chop with potato
c. chicken cordon blue
d. cheese omelet with bagel - ANSWER-cheese omelet with bagel
The best choice for older adults with small energy needs:
a. vitamin/mineral supplement b. nutrient dense foods
c. help immune system
d. help macular degeneration - ANSWER-nutrient dense foods
A lactating woman should increase her calorie needs by how many calories/day during
the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
d. 600 kcal - ANSWER-500kcal
Which form of alternative medicine states that ill health results in internal disruption in
the body?
a. homeopathic
b. naturopathic
c. traditional chinese medicine
d. chiropractic - ANSWER-naturopathic
As the newly hired food service director for a long-term care facility, you are concerned
with costs and portion control. The line cook says he needs to prepare 375-4 oz.
,portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you
need to purchase considering this information?
a. 94 lbs
b. 116 lbs
c. 266 lbs
d. 460 lbs - ANSWER-116 lbs
The most important thing a dietitian must know about a new patient is the?
a. Diagnosis
b. Diet plan
c. Personal issues.
D. none of the above - ANSWER-Diagnosis
Patient with a broken jaw should he be on what kind of diet?
a. clear liquid
b. soft
c. NPO
d. mechanical-soft - ANSWER-mechanical-soft
What kind of hazard does Salmonella through cross contamination create?
a. physical hazard
b. biological hazard
c. no hazard
d. chemical hazard - ANSWER-biological hazard
Temperature Danger Zone - ANSWER-zone from 41F° to 135F° in which foods should
not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
Functional Subsystems - ANSWER-components of the transformation process that
includes Procurement-(Purchasing). Receiving, storing, issuing, inventory, pre-prep,
prep, serve, sanitation, maintenance management.
Types of foodservice systems - ANSWER-conventional, ready prepared, commissary,
assembly/serve
Centralized food systems - ANSWER-Prepare food. Cart it to where you prepared to
tray line, portion it, assemble it, sent it up to floor
Advantages of centralized food systems - ANSWER-better portion control, one set of
equipment, not a lot of space, easier to supervise.
Decentralized food systems - ANSWER-bulk quantities portions are sent on food trucks
to patient floors
, Decentralized food systems Advantages and Disadvantages - ANSWER-Food
temperatures are great and it's easier to handle food preferences. Not good portion
control, more waste, harder to supervise
What blood glucose level indicates diabetes? - ANSWER--Glycated hemoglobin
(HbA1c): value >6.5%
-Plasma glucose concentration is greater than 126 mg/dL fasting
-blood sample ( non-fasting)
is 200 mg/dL or higher.
Normal fasting plasma glucose levels - ANSWER-75 to 100 mg/dL
What is the blood glucose range for pre-diabetics? - ANSWER-1110 through 125 fasting
140-199 mg/dL two hours after 75 g of glucose
what is the recommended hemoglobin A1c level for people without diabetes? -
ANSWER-5%
What is the optimal LDL level? - ANSWER-less than 100 mg/dL
What is considered to be the normal range for LDL levels? - ANSWER-100-120 mg/dL
What is considered a very high LDL cholesterol level? - ANSWER-Greater than 190
mg/dL
What is the recommended cholesterol level? - ANSWER-Below 200 mg/dL
Traditional- Straight line - ANSWER-very difficult for a "quick in and out". You're on a
line. There is also a limited # of items.
What drives the entire food service operation? - ANSWER-The menu
How do you work in production? - ANSWER-Backwards
Inputs - ANSWER-Human (labor, skill resources). Materials: (food supplies). Facilities:
space, equipment. Operational (money, time, utilities, information)
Output: - ANSWER-Meals- quantity, quality (more important). Clientele satisfaction,
personnel satisfaction. Financial accountability.
5 Basic Management Functions - ANSWER-Planning, organizing,
coordinating/directing, controlling and leading.
What;s the key function of basic management? - ANSWER-Planning
when should nutrition screening occur? - ANSWER-within 24 hours of admission
WITH COMPLETE SOLUTIONS
The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine
b. milkshakes
c.vegetables
d. hard boiled eggs - ANSWER-margarine
A patient who is following a Low NA diet should avoid:
a. canned fruit
b. fresh fruit
c. tomato based products
d. milk - ANSWER-tomato based products
Which of the following entrees would be most appropriate in a Jewish assisted-living
facility?
a. cheeseburger with fries
b. stuffed pork chop with potato
c. chicken cordon blue
d. cheese omelet with bagel - ANSWER-cheese omelet with bagel
The best choice for older adults with small energy needs:
a. vitamin/mineral supplement b. nutrient dense foods
c. help immune system
d. help macular degeneration - ANSWER-nutrient dense foods
A lactating woman should increase her calorie needs by how many calories/day during
the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
d. 600 kcal - ANSWER-500kcal
Which form of alternative medicine states that ill health results in internal disruption in
the body?
a. homeopathic
b. naturopathic
c. traditional chinese medicine
d. chiropractic - ANSWER-naturopathic
As the newly hired food service director for a long-term care facility, you are concerned
with costs and portion control. The line cook says he needs to prepare 375-4 oz.
,portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you
need to purchase considering this information?
a. 94 lbs
b. 116 lbs
c. 266 lbs
d. 460 lbs - ANSWER-116 lbs
The most important thing a dietitian must know about a new patient is the?
a. Diagnosis
b. Diet plan
c. Personal issues.
D. none of the above - ANSWER-Diagnosis
Patient with a broken jaw should he be on what kind of diet?
a. clear liquid
b. soft
c. NPO
d. mechanical-soft - ANSWER-mechanical-soft
What kind of hazard does Salmonella through cross contamination create?
a. physical hazard
b. biological hazard
c. no hazard
d. chemical hazard - ANSWER-biological hazard
Temperature Danger Zone - ANSWER-zone from 41F° to 135F° in which foods should
not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
Functional Subsystems - ANSWER-components of the transformation process that
includes Procurement-(Purchasing). Receiving, storing, issuing, inventory, pre-prep,
prep, serve, sanitation, maintenance management.
Types of foodservice systems - ANSWER-conventional, ready prepared, commissary,
assembly/serve
Centralized food systems - ANSWER-Prepare food. Cart it to where you prepared to
tray line, portion it, assemble it, sent it up to floor
Advantages of centralized food systems - ANSWER-better portion control, one set of
equipment, not a lot of space, easier to supervise.
Decentralized food systems - ANSWER-bulk quantities portions are sent on food trucks
to patient floors
, Decentralized food systems Advantages and Disadvantages - ANSWER-Food
temperatures are great and it's easier to handle food preferences. Not good portion
control, more waste, harder to supervise
What blood glucose level indicates diabetes? - ANSWER--Glycated hemoglobin
(HbA1c): value >6.5%
-Plasma glucose concentration is greater than 126 mg/dL fasting
-blood sample ( non-fasting)
is 200 mg/dL or higher.
Normal fasting plasma glucose levels - ANSWER-75 to 100 mg/dL
What is the blood glucose range for pre-diabetics? - ANSWER-1110 through 125 fasting
140-199 mg/dL two hours after 75 g of glucose
what is the recommended hemoglobin A1c level for people without diabetes? -
ANSWER-5%
What is the optimal LDL level? - ANSWER-less than 100 mg/dL
What is considered to be the normal range for LDL levels? - ANSWER-100-120 mg/dL
What is considered a very high LDL cholesterol level? - ANSWER-Greater than 190
mg/dL
What is the recommended cholesterol level? - ANSWER-Below 200 mg/dL
Traditional- Straight line - ANSWER-very difficult for a "quick in and out". You're on a
line. There is also a limited # of items.
What drives the entire food service operation? - ANSWER-The menu
How do you work in production? - ANSWER-Backwards
Inputs - ANSWER-Human (labor, skill resources). Materials: (food supplies). Facilities:
space, equipment. Operational (money, time, utilities, information)
Output: - ANSWER-Meals- quantity, quality (more important). Clientele satisfaction,
personnel satisfaction. Financial accountability.
5 Basic Management Functions - ANSWER-Planning, organizing,
coordinating/directing, controlling and leading.
What;s the key function of basic management? - ANSWER-Planning
when should nutrition screening occur? - ANSWER-within 24 hours of admission
