Chapter 1 -- Management Roles of
Dietetics Professionals Questions
with Accurate Answers
13 correct answer On-site foodservices are responsible for _____ percent of all
foodservice business.
189, 80 correct answer In 2016, it was estimated that Americans eat ________
meals per year at commercial foodservices; about ______ percent of these meals
are from QSRs.
47, 782.7 correct answer In 2016, it was projected that _______ percent of food
expenditures in the United States were spent on food from restaurants or other
foodservices, for a total of $__________ billion.
assembly/serve correct answer Food is purchased in a highly-processed form and
is nearly ready to serve when purchased; food is heated and assembled into
meals for service.
career ladder correct answer A series of progressively more responsible positions
that allows one to move from entry level to upper-level management over time.
checker correct answer The person who assumes the position of
"______________" on a trayline is managing the employees working on that
trayline for the duration of the meal service.
, chief clinical dietitian correct answer A managerial title of a dietitian who
manages the clinical nutrition area of a healthcare facility and also provides direct
patient care.
client, managerial correct answer Like the chief clinical dietitian, the community
dietitian would carry a _________ caseload, and the ____________________
duties would be only a part of the overall responsibilities of the position.
clinical dietitians correct answer Registered dietitian nutritionists who work in a
healthcare setting and provide nutritional care to patients; management skills are
often required as part of the job.
clinical nutrition manager correct answer The manager who is responsible for the
overall nutritional care of patients receiving care at a healthcare facility; this
person may not do direct patient care on a regular basis.
commercial foodservices correct answer Foodservices that traditionally cater to
customers who have choices in where to eat, and which are usually profit-driven.
commercial, on-site correct answer Foodservice is divided into two major
segments -- _______________________ and _____-_________.
commissary correct answer Foods are purchased with little pre-preparation; large
centralized production facilities are used for food production; prepared foods are
transported to remote locations for final preparation and service.
community dietitian/community nutritionist correct answer An RDN who works in
community nutrition by giving direct care to a client or clients.
Dietetics Professionals Questions
with Accurate Answers
13 correct answer On-site foodservices are responsible for _____ percent of all
foodservice business.
189, 80 correct answer In 2016, it was estimated that Americans eat ________
meals per year at commercial foodservices; about ______ percent of these meals
are from QSRs.
47, 782.7 correct answer In 2016, it was projected that _______ percent of food
expenditures in the United States were spent on food from restaurants or other
foodservices, for a total of $__________ billion.
assembly/serve correct answer Food is purchased in a highly-processed form and
is nearly ready to serve when purchased; food is heated and assembled into
meals for service.
career ladder correct answer A series of progressively more responsible positions
that allows one to move from entry level to upper-level management over time.
checker correct answer The person who assumes the position of
"______________" on a trayline is managing the employees working on that
trayline for the duration of the meal service.
, chief clinical dietitian correct answer A managerial title of a dietitian who
manages the clinical nutrition area of a healthcare facility and also provides direct
patient care.
client, managerial correct answer Like the chief clinical dietitian, the community
dietitian would carry a _________ caseload, and the ____________________
duties would be only a part of the overall responsibilities of the position.
clinical dietitians correct answer Registered dietitian nutritionists who work in a
healthcare setting and provide nutritional care to patients; management skills are
often required as part of the job.
clinical nutrition manager correct answer The manager who is responsible for the
overall nutritional care of patients receiving care at a healthcare facility; this
person may not do direct patient care on a regular basis.
commercial foodservices correct answer Foodservices that traditionally cater to
customers who have choices in where to eat, and which are usually profit-driven.
commercial, on-site correct answer Foodservice is divided into two major
segments -- _______________________ and _____-_________.
commissary correct answer Foods are purchased with little pre-preparation; large
centralized production facilities are used for food production; prepared foods are
transported to remote locations for final preparation and service.
community dietitian/community nutritionist correct answer An RDN who works in
community nutrition by giving direct care to a client or clients.
