DTR Exam CDR Exam 2| 109 Questions| 20 PAGES| WITH COMPLETE SOLUTION|2022/2023 update

DTR Exam CDR Exam 2| 109 Questions| 20 PAGES| WITH COMPLETE SOLUTION|2022/2023 update DTR CDR   DTR Exam CDR Exam 2| 109 Questions| 20 PAGES| WITH COMPLETE SOLUTION|2022/2023 update Which of the following foods can a patient who needs a wheat free diet safely consume? A. Graham Crackers B. Bran Flakes C. Couscous D. Rice Correct Answer: D. Rice Which of the following types of wheat flour has the highest protein content? A. All purpose flour B. Pastry Flour C. Bread flour D. Cake flour Correct Answer: C. Bread flour Which of the following menus provides the best source of protein and iron for a client on a vegetarian diet? A. Cheese sandwich, apple B. Baked beans, corn bread C. Vegetable stir fry, hard roll D. Vegetable pasta salad, french bread Correct Answer: B. Baked beans, corn bread Which of the following is a critical control point at all stages of food processing and service in a cook-chill system? A. Use of clean pans and dishes B. Rapid cooling from 140 to 40 C. Rapid reheating of foods to 140 for service D. Good personal hygiene for food handlers throughout the process Correct Answer: B. Rapid cooling from 140 to 40 What is the most appropriate biochemical test result for screening clients of a public health clinic for anemia? A. Transferrin B. Hematocrit C. Serum iron D. Total iron binding capacity Correct Answer: B. Hematocrit What is the minimum temperature to which cooked, chilled, boneless turkey breast should be reheated? A. 140 B. 155 C. 165 D. 180 Correct Answer: C. 165 Which of the following visual aids is most likely to be effective in educating clients about the total fat content of foods? A. A chart listing total fat content B. Food models that illustrate total caloric content C. A printed nutrient analysis of a sample diet D. Fat models equal to fat content of common foods Correct Answer: D. Fat models equal to fat content of common foods The manager of a fitness center introduces a reduced fat granola bar at a price $0.25 lower than similar items in the center and hands out samples to promote the new product. The situation most appropriately reflects an example of: A. Target market B. Marketing mix C. Marketing strategy D. Market segmentation Correct Answer: B. Marketing mix The most effective way to teach a group of children in day care facility about healthy snack foods is to ask each child to: A. Name a favorite snack food B. Taste a variety of snack foods C. Draw a picture of a snack food D. Write a story about snack foods Correct Answer: B. Taste a variety of snack foods Which of the following practices should be implemented by a dietetic technician who wishes to simplify work processes and tasks? A. Hire only workers with prior foodservice experience B. Encourage methods that efficiently use time and effort C. Review the menu and remove time consuming food items D. Include the importance of work simplification in performance evaluations Correct Answer: B. Encourage methods that efficiently use time and effort A vendor offers to provide coffee machines if a foodservice operation purchases its coffee products. This type of practice is: A. Prohibited by the Federal Trade Commission B. A value added service C. Considered collusion D. An ethics violation Correct Answer: B. A value added service A patient is on a calorie count. How may grams of protein were consumed? 4 oz of meat loaf= 50% 1 cup mashed potatoes= 100% 1/2 cup of cooked green beans= 50% 1/2 cup of canned peaches= 50% A. 19 B. 21 C. 22 D. 36 Correct Answer: B. 21 One pound of boneless turkey roll as purchased yields 0.66 lb of cooked turkey meat. How much turkey roll should the foodservice supervisor purchase to yield 21 lb of cooked turkey meat? A. 14 B. 31 C. 32 D. 35 Correct Answer: C. 32 The diet history of a 31 year old woman reveals that she does not drink milk. The technician should first determine whether the patient: A. Eats soy products B. Is lactose intolerant C. Takes a calcium supplement D. Eats dark green, leafy vegetables Correct Answer: B. Is lactose intolerant An employee accidentally sprays a chemical cleaning agent on exposed skin. What source of information should be the first point of reference? A. Product label B. Poison control center C. Employee's physician D. Safety Data Sheets Correct Answer: D. Safety Data Sheets Which of the following patients is the highest priority for nutrition care? A. A college football player who is dehydrated B. A child who is small in stature and is anemic C. A pregnant adolescent who has hyperemesis D. An older adult who is scheduled for elective surgery Correct Answer: C. A pregnant adolescent who has hyperemesis Which of the following is a legally acceptable question to ask an interviewee? A. What year were you born? B. Do you have a physical limitation? C. Have you had experience using a slicer? D. Do you have satisfactory child care arrangements? Correct Answer: C. Have you had experience using a slicer? Use the Mifflin-St. Jeor equation below to calculate the basal energy requirement for a 65-year-old woman who is 170 cm tall and weighs 62 kg. 10 x wt + 6.25 x ht - 5 x age - 161 A. 1200 kcal/day B. 1500 kcal/day C. 1250 kcal/day D. 1550 kcal/day Correct Answer: A. 1200 kcal/day Which approach would be best to prevent grievances between management and labor union employees? A. Limiting access to union officials B. Working with union representatives C. Following the union contract consistently D. Making positive changes in working conditions Correct Answer: C. Following the union contract consistently The dietetic technician is to monitor the food intake of an underweight patient to determine if a tube feeding is needed. The most practical way to monitor the patient's food intake is to: A. Observe the patient's eating behavior during mealtimes B. Institute a calorie count with the assistance of the nursing service C. Obtain a 24-hour recall of food intake from the patient each morning D. Observe plate waste after the patient's tray is removed from the room Correct Answer: B. Institute a calorie count with the assistance of the nursing staff A foodservice manager has established a team for improving patient satisfaction. The manager's most effective role is: A. Defining team functions B. Identifying problems C. Empowering others D. Delineating roles Correct Answer: C. empowering others A recipe for brownies that yields 35 portions requires 2.5 lb of flour. For 200 portions, how many pounds of flour are needed? A. 14.3 B. 17.5 C. 19.9 D. 28 Correct Answer: A. 14.3 What is the ideal body weight for a 55-year old male who is 5'11" tall? A. 172 B. 166 C. 161 D. 155 Correct Answer: A. 172 The federal regulatory agency responsible for regulation sanitation is the: A. Federal Trade Commission B. US Department of Agriculture C. Food and Drug Administration D. Centers for Disease Control and Prevention Correct Answer: C. Food and Drug Administration The plot for a prepubescent girl on a weight-for-age growth chart is at the 75th percentile. The child is: A. Below the normal range for weight B. Within the normal range for weight C. Above normal range for weight D. Being measured on the wrong chart Correct Answer: B. Within the normal range for weight Requirements of training and education for a dietary aide are described in a job: A. Analysis B. Description C. Specification D Performance evaluation Correct Answer: C. Specification Consumption of a very low-carbohydrate, high protein diet is most likely to cause: A. Long term weight loss B. Hypoglycemia C. Diarrhea D. Ketosis Correct Answer: D. ketosis Which of the following financial statements reports revenues, expenses, and profit or loss? A. Statement of change in financial position B. Asset/liability statement C. Income statement D. Balance sheet Correct Answer: C. Income statement A young woman is pregnant, has a 2 year old child and has a low income. Which of the following nutrition programs should the dietetic technician suggest? A. Home delivered Meals program B. Child and Adult Care Food program C. Expanded Food and Nutrition Education Program D. Special Supplemental Nutrition program for women, infants, and children Correct Answer: D A tactic that increases the sale of merchandise or services through publicity is known as: A. Pricing B. Targeting C. Promotion D. Segmentation Correct Answer: C. Promotion What is the most effective purchasing method for a dietetic technician to use when a department is undergoing a renovation that will reduce inventory by 80%? A. Cost plus B. Just in time C. Prime vendor D. Blanket agreement Correct Answer: B. Just in time A patient diagnosed with protein deficiency may be consuming foods that also lack sufficient: A. Zinc B. Sodium C. Calcium D. Magnesium Correct Answer: A. Zinc A dietetic technician observes the cook placing all meal items on the steam table 2 hours before service. How should the technician respond? A. Commend the cook on planning and use of time B. Record temperatures of food once placed on the steam table C. Inform the cook that items must not be placed on the steam table more than 60 minutes prior to service D. Inform the cook that items must not be placed on the steam table more than 30 minutes prior to service Correct Answer: D A client who requires 2500 kcal daily to maintain weight consumes 2300 kcal daily and gains 2 lb in 2 days. This suggests that the client: A. Overconsumed sugared beverages B. Did not meet exercise requirements C. Ate foods with high fat content D. Retained excessed fluids Correct Answer: D A dietetic technician supervisor notices that the diet clerk has left early without approval the past two Fridays. The technician should: A. Counsel the clerk and issue a written warning B. Record the incident in the clerk's personnel file C. Discuss with the clerk the reasons for leaving early D. Ask coworkers if they have seen the clerk leaving early Correct Answer: C Which of the following statements demonstrates an understanding of drug and nutrient interactions between warfarin and dietary intake? A. I should limit my intake B. I should increase my intake C. I should eliminate from my diet D. I should maintain a consistent intake Correct Answer: D What is the food cost percentage? Raw product cost= 0.95 Selling price= 2.05 Labor cost per portion=0.75 A. 46% B. 83% C. 120% D. 215% Correct Answer: A Which of the following foods would be appropriate for a client who eats only kosher foods? A. Halibut B. Shrimp C. Catfish D. Lobster Correct Answer: A The dietetic technician hears an employee telling jokes that infer racial prejudice. What guidelines need to be reviewed with this employee? A. Equality B. Diversity C. Affirmative action D. Equal Employment Opportunity Commission Correct Answer: B The most appropriate monitoring parameters for a patient with diabetes include: A. Skin integrity, BUN level, fluid status B. Anthropometrics, fluid status, caffeine intake C. Physical activity, amylase levels, hemoglobin A1c level D. Food intake, medication adherence, hemoglobin A1c level Correct Answer: D Cafeteria sales have dropped 13% during the past 3 weeks. To determine a possible explanation for the decrease in sales, the dietetic technician first should review: A. Production sheets B. Food specifications C. Standardized recipes D. Customer comment cards Correct Answer: D The cooks use a No. 12 scoop for the corn muffins. How many quarts of batter are needed to make 144 muffins? A. 8 B. 10 C. 12 D. 14 Correct Answer: C The best way to determine demographic characteristics of a rural older population is to: A. Obtain local census information B. Survey local church members C. Obtain information from local community service agencies D. Survey local members of the American Association of Retired Persons Correct Answer: A The occupational safety and Health Act of 1970 was designed to: A. Establish specific federal safety guidelines to reduce job injuries B. Allow for minimal exposure to hazardous work conditions C. Prevent discrimination against people with disabilities D. Ensure all chemicals are labeled and wastes are disposed of properly Correct Answer: A What would be the most appropriate intervention for a patient with type 2 diabetes, a hemoglobin A1c of 8.5%, and reports eating throughout the day with occasional midnight snacks? A. Educate the client about the benefits of physical activity B. Educate the client about carbohydrate counting C. Obtain a 24 hour dietary recall record D. Obtain a 3 day calorie count Correct Answer: B An operating budget is developed to: A. obtain salary increases B. Justify past expenditures C. Estimate future labor costs D. Forecast future needs and costs Correct Answer: D Which of the following dietary protocols would be appropriate for a patient who has undergone an ileostomy? A. Reduce the intake of fluids B. Minimize the intake of protein C. Increase the intake of carbohydrates D. Restrict the intake of high fiber foods Correct Answer: D Which activity will provide the most accurate representation of suggestions for menu items? A. Providing comment cards B. Leading a focus group C. Administering satisfaction surveys D. Conducting individual interviews Correct Answer: B According to the carbohydrate counting method, the following menu consists of how many carbohydrates? 3 oz grilled, skinless chicken breast 1/2 cup of green beans 1/2 cup mashed potatoes One small roll 3 tsp of margarine One small piece of angel food cake A. 1 B. 2 C. 3 D. 4 Correct Answer: C The Statement "Tray production will be three trays per minute for 90% of the time" is an example of: A. policy B. Mission C. Procedure D. Objective Correct Answer: D The last two deliveries of pork chops were not consistent in quality. The dietetic technician should: A. Change vendors immediately B. Sell the product at a reduced price C. Store the deliveries for vendor pickup D. Review the product specifications with the vendor Correct Answer: D A 20-year old women is fatigued and unable to concentrate. Her skin is pale and she is wearing a sweater in a 78F room. Her hemoglobin level is 8.5 g/dl and hematocrit is 28%. The woman most likely has which of the following problems? A. Iron overload B. Pernicious anemia C. Megaloblastic anemia D. Iron deficiency anemia Correct Answer: D The cafeteria has run out of beef stew the last three times it was served. The cooks followed standardized recipes for correctly forecasted volume. The dietetic technician should: A. Request cafeteria servers to serve smaller portions B. Determine if correct portions are being served C. Prepare more portions of beef stew D. Have a backup item ready Correct Answer: B Which of the following indicators is the most practical parameter for screening nutrition status in elderly clients? A. Weight change B. Serum albumin level C. Triceps skinfold thickness D. 24-hr dietary recall record Correct Answer: A The most effective method for teaching accurate tray assembly would be to have the employees: A. Critique a videotape B. Set up several trays for review C. Read the tray assembly procedure D. Observe tray assembly at another facility Correct Answer: B A person living with gastroesophageal reflux disease should stay away from which of the following items? A. Spicy and caffeinated items B. Bland and decaffeinated items C. Spicy and decaffeinated items D. Bland and caffeinated items Correct Answer: A What is the first step a dietetic technician should take when two employees are involved in a verbal altercation in the dish room? A. Remove the employees from the area B. Interview the employees separately C. Discipline the employees D. Reassign the employees Correct Answer: A Which of the following menus would be appropriate for a patient who is on a low potassium diet? A. Roast beef, boiled potato, broccoli, canned apricots B. Meat loaf, sweet potatoes, creamed peas, applesauce C. Pork chop, seasoned rice, acorn squash, canned pears D. Baked chicken, buttered noodles, green beans, canned peaches Correct Answer: D The technician's best approach to overcoming employee resistance to change consists of increasing employee: A. Self efficacy B. Supervision C. Discipline D. Rewards Correct Answer: A In a patient with inadequate fluid intake, which of the following laboratory values are most likely to be elevated? A. Creatinine and magnesium B. Glucose and total protein C. Potassium and calcium D. Sodium and BUN Correct Answer: D A dietetic technician reviews the following monthly quality improvement data. The technician should use this information to: A. Plan department goals for the next quarter B. Propose changes to departmental staffing pattern C. Forecast the amount of supplements to be ordered D. Identify problems and prepare a plan for improvement Correct Answer: D What is the edible portion of 3 lb 8 oz of raw meat with a shrinkage of 20%? A. 11 oz B. 2 lb 8 oz C. 2 lb 13 oz D. 3 lb 1 oz Correct Answer: C A person who does not eat animal products is most likely affiliated with which of the following religious denominations? A. Jewish B. Muslim C. Roman Catholic D. Seventh-Day Adventist Correct Answer: D The principal reason that an infant should not consume honey is because it could result in: A. Oral candidiasis B. Botulism C. An allergic reaction D. Tooth decay Correct Answer: B Which of the following indicators is commonly monitored among pregnant women who participate in the WIC program? A. Physical activity B. Food aversions C. Folate status D. Iron status Correct Answer: D What is the total cost per meal? Beginning inventory= 17,190 Ending inventory= 15,150 Purchases= 42,800 Labor cost= 12,330 Labor hours= 1,370 Number of meals served= 9,440 A. 1.82 B. 4.53 C. 4.75 D. 6.06 Correct Answer: D The best community support service for a client who has difficulty with self feeding is: A. Congregate meals B. Home health services C. The home delivered meals program D. The expanded food and nutrition education program Correct Answer: B A manager calls a staff meeting to obtain input about improving customer satisfaction. Which of the following management approaches is the manager using? A. Autocratic B. Democratic C. Participative D. Laissez faire Correct Answer: C What is an appropriate food choice for a patient who has thrush? A. Saltine crackers B. Citrus juices C. Consomme D. Ice cream Correct Answer: D Which of the following agencies requires healthcare facilities to have continuous quality improvement programs? A. The Joint Commission B. National Institutes of Health C. Food and Drug Administration D. Centers for Disease Control and Prevention Correct Answer: A The food cost percentage for the operation is: Income from sales= 12,800 Food costs= 5,300 Number served= 2,403 A. 41.4% B. 45.3% C. 58.6% D. 70.7% Correct Answer: A The mother of a 6-month old infant receiving breast milk and infant cereal indicates that the infant is able to sit up and move her jaw up and down in a chewing movement. The dietetic technician educates the mother to gradually introduce which of the following solids to the infant's diet? A. Cottage cheese B. Peeled ripe fruit C. Teething biscuits D. Mashed vegetables Correct Answer: D To retain the most nutrient value when vegetables are boiled, the cook should: A. Cover the vegetables with cold water when cooking is complete B. Cover the vegetables completely with water when cooking C. Cook the vegetables in a small amount of water D. Add baking soda to the water when cooking Correct Answer: C A dietetic technician observes that a patient has no lower dentures and consumes only the soft and liquid portions of the regular diet. The technician should first: A. Refer the patient to a dietitian B. Interview the patient about food preferences C. Advise the nurse to give the patient only soft foods D. Change the diet order to full liquid diet with supplements Correct Answer: B An employee works 6:00 am to 2:30 pm Monday and Tuesday. Another employee works the same hours Wednesday, Thursday, and Friday. This is an example of: A. Work relief B. Job sharing C. Contract labor D. Temporary work Correct Answer: B To ensure the highest long term learning level of retention, the dietetic technician should ask the client to do which of the following activities? A. Participate in a discussion about the learned task B. Listen to the presentation C. Demonstrate the skill D. Read a handout Correct Answer: C A dietetic technician at a senior citizens' nutrition site has identified who may participate in a cardiovascular program. What is the next step? A. Promote the program B. Conduct a market analysis C. Study demographics of the senior site D. Identify potential outcomes of the program Correct Answer: D The primary focus of nutrition care for a man with hypertension and a body mass index of 32 should be to: A. Increase potassium intake B. Decrease sodium intake C. Increase calcium intake D. Decrease caloric intake Correct Answer: D To develop a crisis-management plan, the dietetic technician should first: A. Increase capacity of existing storage areas B. Organize a multi-department committee C. Analyze the standard operating procedure D. Contact vendors to discuss food packaging and delivery Correct Answer: B A menu must be developed for patients in a new rehabilitation wing. The dietetic technician should initially: A. Evaluate the production equipment B. Assess the menu's impact upon food costs C. Consider nutrient requirements and client ethnicity D. Determine the preparation skills of the foodservice employees Correct Answer: C What is the first step in implementing a quality improvement initiative? A. Identify areas of concern B. Track quality improvement results C. Design a product to meet customer needs D. Strive to improve the department's processes Correct Answer: A Container size, brand name, and market form are components of a food: A. Product label B. Inventory sheet C. Standard of identity D. Product specification Correct Answer: D Total iron requirements are greatest during: A. Infancy (0 to 4 months of age) B. Early childhood (2 to 4 years of age) C. Adolescence D. Menopause Correct Answer: C Which of the following sources is most likely to transmit hepatitis A? A. Undercooked animal protein B. A cook with an infected hand sore C. A cross contaminated cutting board D. Shellfish from a contaminated water source Correct Answer: D A female is 5'8" tall and currently weighs 160 lb. Her usual body weight is 180 lb. What is her percent weight change? A. 11% B. 78% C. 86% D. 89% Correct Answer: A During the annual performance appraisal, the employees report that the process is highly subjective and unfair. When preparing the performance standards for next year, the manager should prepare objectives that: A. Are developed with input from the employees B. Emphasize the employees' best skills C. Meet the mission of the department D. Are clear and measurable Correct Answer: D Which of the following statements by a dietetic technician is most appropriate during a counseling session on infant feeding with new mothers? A. "The addition of solid foods will help to calm a colicky baby" B. "When cereal is introduced, it can be thinned with cow's milk" C. "There is no specific sequence of food additions that must be followed" D. "Introduce solid foods when the infant is between 4 and 6 months of age" Correct Answer: D Which of the following factors provides the best motivation to employees who want feedback and recognition? A. Career promotion B. Being part of the group C. Money and achievement D. Training and educational benefits Correct Answer: B Which of the following menu items would be appropriate for a lacto-ovo vegetarian? A. Tuna salad B. Shrimp creole C. Cheese omelet D. Baked haddock Correct Answer: C The patient advisory committee of an extended-care facility identifies concerns with food acceptance. The dietetic technician should determine the extent of the problem by: A. Changing the menu B. Changing the service hours C. Conducting a survey of patient satisfaction D Conducting an evaluation of a randomly selected tray Correct Answer: C How many cases of #10 cans of green beans are needed to serve 285 1/2 cup portions? A. 1 B. 1.5 C. 2 D. 2.5 Correct Answer: C A patient who consumes 1500 kcal/d and has normal renal and cardiac function should consume a minimum of how many liters of fluids per day? A. 1.5 B. 2 C. 2.5 D. 3 Correct Answer: A Which of the following cooking methods is best for cooking a large amount of potatoes in the shortest period of time? A. Induction B. Conduction C. Sous vide D Radiant heat Correct Answer: D While completing a clinical assessment, a dietetic technician notices that the child has bowed legs. The technician would most importantly review the food frequency questionnaire for consumption of: A. Nuts and seeds B. Green vegetables C. Fruit and fruit juices D. Fortified dairy products Correct Answer: D The dietetic technician observes that the full time storeroom clerk routinely finishes work assignments early. The technician should: A. Suggest to the dietitian that the clerk's hours be reduced B. Inform the clerk that assistance is needed in another area C. Review the clerk's job description and modify it as needed D. Retrain the employee on the responsibilities of the position Correct Answer: C Which of the following teaching methods should be used to quickly inform employees of a large food service department? A. Lecture B. Discussion C. Demonstration D. On the job training Correct Answer: A A dietetic technician has been asked to select new entrees for the hospital cafeteria. First, the technician should: A. Conduct a plate waste study B. Survey customers for ideas C. Contact a vendor for new food items D. Determine a price range for products Correct Answer: B The most appropriate education aid to use with a non-English speaking client newly diagnosed with diabetes would be: A. MyPlate B. An ADA approved cookbook C. The exchange lists for meal planning D. The Dietary Guidelines for Americans Correct Answer: A Which of the following requirements is met when the dietetic technician completes the Mini Nutritional Assessment within 24 hours of an older patient's admission to the hospital? A. Health Insurance Portability and Accountability Act of 1996 B. Omnibus Budget Reconciliation Act C. The Joint Commission standards D. The Older Americans Act Correct Answer: C The Meals on Wheels Program receives an offer of 50 frozen turkeys from a reputable source. What should the dietetic technician first consider before accepting the donation? A. Recipe availability B. Appropriate storage space C. On-site cooking equipment D. Cost of labor to prepare the turkeys Correct Answer: B Which of the following oils contains the highest proportion of monounsaturated fatty acids? A. Safflower B. Soybean C. Canola D. Corn Correct Answer: C Which of the following must be present for baking soda to be an effective leavening agent? A. Fat B. Acid C. Alkali D. Protein Correct Answer: B Escherichia coli is identified as the cause of an outbreak of foodborne illness at a day camp. Which of the following fruits most likely is the source? A. Apples B. Oranges C. Bananas D. Raspberries Correct Answer: D The combination of hypertension, insulin resistance, and central body obesity is referred to as: A. Cardiovascular disease B. Hypertensive diabetes C. Metabolic syndrome D. Prediabetic state Correct Answer: C A disgruntled employee exhibits loud and disruptive behavior in the kitchen and appears to be out of control, even after the dietetic technician counseled the employee. The technician should: A. Take the employee into the office and discuss the consequences of the behavior B. Send the employee off the premises immediately and alert security C. Return to the office to write a disciplinary sheet for misconduct D. Send the employee to the break room to calm down Correct Answer: B Which of the following grain products would be the best choice for a patient with diverticulosis? A. Sesame seed crackers B. Cream of rice cereal C. Banana-nut bread D. Bran cereal Correct Answer: D A customer is dissatisfied with dinner, and the employee is allowed to correct the issue immediately. This action is an example of: A. Employee empowerment B. Autocratic management C. Employee recognition D. Laissez faire Correct Answer: A Which of the following dietary protocols is most important when monitoring a patient who has pancreatitis? A. Minimize the intake of fat B. Increase the intake of protein C. Determine the adequacy of dietary iron D. Ensure an appropriate distribution of carbohydrate intake Correct Answer: A A national contract-management company identifies best practices for average patient assessment time for all accounts in a specific region. This practice is called: A. Marketing B. Budgeting C. Benchmarking D. Reengineering Correct Answer: C