Practice DTR Exam #1 Questions and Answers

The dietetic technician is asked to assist in the formulation of performance standards for support personnel. What performance standard is the most difficult to measure? - ANSWER responsiveness to patient or client needs A part-time cook who has worked in the dietetics department for the past 20 years believes that she has the recipes memorized. The cook does not use the posted production schedule and always produces too many servings. The dietetic technician should: - ANSWER counsel the cook and write a summary of the discussion for her employee file The supervising dietetic technician notes that, occasionally, when the fresh fruit is depleted, the dietary aides substitute 1/2 cup of tomato or grape juice for an orange or a grapefruit half. The most effective course of action would be to: - ANSWER post a list of interchangeable fruits and juices A foodservice is considering the purchase of prewrapped slices of bread, rather than requiring that the slices be wrapped by hand. To determine the cost-effectiveness of this purchase, the supervising dietetic technician should first: - ANSWER call vendors to determine the availability and cost of prewrapped slices of bread. What statement best describes the dietetic technician's professional responsibility for maintaining confidentiality of information that could identify a patient? - ANSWER information can be given to healthcare professionals involved directly with the patient and to any other person specified by the patient The dietetic technician is to provide diet instruction to a Vietnamese man who has just learned that he has diabetes. Because the patient speaks very little English, the dietetic technician should: - ANSWER attempt to find a Vietnamese interpreter to assist with the diet instruction The best way to communicate changes within the foodservice department to employees is by: - ANSWER meetings with written handouts What component of a budget is easiest to control, yet subject to the greatest fluctuation? - ANSWER food Bacterial growth in cooked food can best be minimized by: - ANSWER refrigerating the food in small batches after cooking A major step in the quality improvement process is to: - ANSWER identify potential problem areas A calorie count is ordered for a patient with cancer and who experiences a steady weight loss. The dietary intake should be evaluated for levels of calories and: - ANSWER protein The dietetic technician obtains the following 24-hour dietary recall record from a 60-year old woman. Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french toast with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and cheese, 1 cup of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla pudding, 8 oz of hot tea. Dinner: 1 cup of New England clam chowder, 1 cup of spinach salad w/dressing, 2 sourdough rolls, 1 small orange, 8 oz of skim milk. What statement would be appropriately be charted in the progress notes? - ANSWER food consumption is adequate according to an evaluation of MyPlate. A resident in an extended-care facility has experienced a 5% weight loss over a 1-month period. First, the dietetic technician should: - ANSWER initiate a calorie count In a facility where food production is located at a distance from clients, decentralized tray assembly has the advantage of - ANSWER serving all clients within a reasonable time span The tray-assembly error rate for modified diets is high. The dietetic technician should first - ANSWER evaluate the tray-assembly process The best method to evaluate the effectiveness of an inservice training session on food temperatures is to - ANSWER take temperatures of foods During a counseling session, a dietetic technician observes that the client is showing boredom. The dietetic technician should - ANSWER discuss the behavior After a patient suffers a cerebrovascular accident, a calorie count demonstrates that the patient is eating poorly. The dietetic technician should - ANSWER determine if the patient has chewing and swallowing problems Income from sales in a hospital cafeteria is $1280 and the food cost is $580. What percentage of income is spent on food? - ANSWER 45% What factor is most important when developing a nutrition care plan for an obese teenager? - ANSWER energy expenditure A foodservice employee informs the dietetic technician that she is HIV-positive. The initial step should be to - ANSWER schedule the employee as usual During a job performance evaluation, the dietetic technician gives an employee low ratings on punctuality. The employee denies the charges and complains that the ratings are unfair. The first action the dietetic technician should take is to - ANSWER review the employee's time cards A patient diagnosed recently with diverticulosis should be advised to consume a diet high in - ANSWER fiber What question would be most effective to obtain patient information? - ANSWER What foods do you eat during the day What fatty acid is essential for normal nutrition? - ANSWER linoleic The most important recommendation for clients taking a class about how to reduce salt intake would be to - ANSWER use fresh foods instead of processed foods The estimated weekly food cost per patient day is $0.50 per patient over the budget. What can be done to bring this cost back into line with the budget? - ANSWER revise the menu where necessary The dietetic technician is preparing to counsel a pregnant woman on improving her nutrient intake. The most appropriate objective is to enable the client to - ANSWER plan a 3-day menu using MyPlate The first step in the Nutrition Care Process is - ANSWER assessment During lunch service, a cafeteria customer comments that the turkey salad tastes rancid. The supervising dietetic technician should first - ANSWER remove the turkey salad from the service line Employees in the foodservice department present the dietetic technician with a signed petition requesting specific scheduling concessions. What is the first course of action? - ANSWER meet with staff as a group to discuss the problem Justification for capital expenditure to purchase a new dishmachine should be based on - ANSWER repair costs A patient who has a poor tolerance for gluten may eat - ANSWER cream of rice cereal The dietetic technician should suspect dehydration when abnormal results of which of the following laboratory studies are obtained? - ANSWER BUN The physician has ordered a 2-g sodium diet for a patient who has hypertension and takes a diuretic. The dietetic technician should evaluate the patient's intake of sodium and - ANSWER potassium What food decreases the efficacy of tetracycline? - ANSWER milk What safety issue is high priority? - ANSWER the blade guard missing from the meat slicer A patient reports not receiving what he ordered on his lunch tray. The dietetic technician immediately visits the patient and verifies that the tray is accurate. The technician should - ANSWER allow the patient to reorder A facility has determined that there is a need for carryout service for clients who follow special diets. What is the next step in the process? - ANSWER survey potential clients' preferences The section of a job posting that identifies the abilities, skills, traits, and attributes necessary for successful job performance is an example of a - ANSWER job specification What is the best example of a positive outcome of an inservice education program? - ANSWER behavior change A 35-year old, moderately active man consumes the following foods daily: 5 oz of meat or equivalent, six servings of grain products, one serving of dairy products, three servings of fruits, four 16-oz cups of water. The man is consuming adequate amounts of - ANSWER fruits The diet of a client with celiac disease would restrict consumption of - ANSWER oatmeal According to basic menu planning concepts, what food combination would be most appropriate with macaroni and cheese? - ANSWER broccoli, a dinner roll and cherry pie What is the correct procedure for receiving a shipment of fresh eggs? - ANSWER check the temperature of the eggs A supervisor who discovers that raw meat has dripped onto the vegetables stored below it in the refrigerator should - ANSWER discard the contaminated vegetables The microorganisms that cause the greatest concern to a foodservice manager are - ANSWER bacteria An example of cross-training employees in a foodservice department would be - ANSWER tray servers are trained to assist patients with menu selection The most effective method to market a nutrition and wellness program for athletes is to - ANSWER write an article on nutrition in a local sports and fitness publication JCAHO requires nutrition documentation in the medical records of all patients in extended-care facilities at LEAST - ANSWER quarterly At a monthly quality improvement meeting, a dietetic technician raises the problem of departments not being informed when patients have pressure sores. What is the most effective way to improve this situation immediately? - ANSWER participate twice weekly in interdisciplinary meetings to assess pressure ulcers Approximately how many milliequivalents of sodium are in a 1-g sodium diet? - ANSWER 43 The dietetic technician uses the time series model to forecast the number of chicken breasts to order for September. The moving average method is used to smooth the randomness of the data. The dietitian averages the data from April, May, June, and July to determine the number of chicken breasts needed for August. To determine the number of chicken breasts to order for September, the technician should - ANSWER add the data from August and delete the data from April What values would best meet the protein recommendations for a healthy adult weighing 185lb? - ANSWER 67 g The Special Supplemental Nutrition Program for Women, Infants, and Children routinely evaluates which biochemical data to identify clients at nutritional risk? - ANSWER hematocrit and hemoglobin A patient recently admitted to the hospital has lost 5% of her body weight within a 1-month period. First, the dietetic technician should - ANSWER obtain a diet history Adolescents participating in sports programs may need to consume - ANSWER additional carbohydrates What method requires the least amount of on-site food preparation? - ANSWER assembly/serve An advantage of a centralized foodservice delivery system is that - ANSWER a large number of meals can be distributed in a short period of time An elderly patient has a stage II pressure ulcer on her buttock. She should be advised to increase intake of which foods? - ANSWER milk, beef, fish, and poultry An ingredient room that can be secured should be located between the - ANSWER storage and production area The results of an employee survey indicate dissatisfaction with the cafeteria menu. What is the best action for the dietetic technician to take? - ANSWER identify specific problem items The baked custards are routinely exhibiting syneresis, which most likely is caused by - ANSWER baking the custard at too high a temperature The muffins produced in the kitchen are small and crumbly. This problem can be prevented by - ANSWER increasing mixing time A woman gains 15 lb during the first 32 weeks of pregnancy. Before the weight gain can be assessed, the dietetic technician must calculate the - ANSWER prepregnancy body mass index A dietetic technician obtains a 24-hour dietary recall record from a woman who takes oral contraceptives. The technician should evaluate the level of consumption of - ANSWER leafy green vegetables and orange juice An employee's nail polish chips off and falls into the food while she is checking hot food temperatures. The supervisor has failed to prevent what type of hazard - ANSWER physical Twenty-five people report nausea, vomiting, and abdominal cramping 24 hours after eating chicken salad. The source of bacterial contamination most likely is - ANSWER salmonella A patient has an HIV-related gastrointestinal tract infection. To manage diarrhea, the dietetic technician would recommend what type of diet modification? - ANSWER low-fat, low-fiber, no caffeine, lactose-free The cost of food is 40% of the selling price. If the raw food cost for a serving of spinach lasagna is $0.78, the selling price would be - ANSWER 1.95 In addition to providing increased amounts of protein and calories to promote the healing of a pressure ulcer, the dietetic technician should consider increasing amounts of - ANSWER beta carotene, ascorbic acid, thiamin, and zinc According to the American Academy of Pediatrics, infants may begin eating solid foods how many months following birth? - ANSWER 4 to 6 A dietetic technician developing nutrition education materials for pregnant women who are vegans should include information about supplemental - ANSWER vitamin b12 A patient who is receiving Lasix most likely would benefit from an increased intake of - ANSWER potassium A tube feeding providing 1.5kcal/ml is administered at a rate of 120ml/h for 12 hours. The patient received how many kilocalories? - ANSWER 2160 The most accurate method to determine whether creamed turkey is an acceptable menu item would be to - ANSWER conduct a plate-waste study An appropriate menu for toddlers would be - ANSWER baked chicken legs, diced potatoes, carrots, peaches, and milk The best way to protect diners from the ciguatoxin found in some fish is to - ANSWER purchase fish from approved suppliers only When planning a menu, the dietetic technician should first consider what type of food? - ANSWER entree A nutrition assessment includes what component - ANSWER clinical, biochemical, and anthropometric measurements, and dietary evaluation A dietetic technician identifies an elderly client with a low albumin level. The client is at risk for developing - ANSWER pressure ulcers Calculating the protein and calories consumed for a specific period of time is called a - ANSWER calorie count After purchase specifications are developed, the next step is to - ANSWER develop a purchase order A person beginning to take insulin is at risk for experiencing - ANSWER dry mouth Information received from interviewing a patient about food intake on the previous day is called a - ANSWER 24-hour dietary recall record An elderly patient tells the dietetic technician that no amount of education will make him change his way of eating. The technician's best response would be to - ANSWER document the patient's response statements A woman comes to a public health clinic with four children who are significantly underweight. The woman reveals that she frequently cannot pay her bills at the end of the month. The dietetic technician should recognize the woman's problem as - ANSWER limited access to food A dietetic technician should check a patient who frequently chokes for - ANSWER mechanical causes An elderly bed-bound patient in an extended care facility has average fluid intake of 800 ml/d and has lost 2 lb over the past week. What nutrition diagnostic statement about this patient is worded correctly? - ANSWER inadequate fluid intake related to restricted mobility as evidenced by intake less than 800 ml/d over last week. An 80-year old woman living alone has lost 10 lb in 2 months. Her food deliveries have continued on schedule. She has become much more forgetful, but has no other obvious health problems. The most appropriate nutrition diagnosis is - ANSWER inadequate energy intake An overweight man with newly diagnosed hyperlipidemia and cardiac disease is referred to group education, but fails to attend. The most appropriate nutrition diagnosis is: - ANSWER not ready for diet/life-style change A patient reports not being hungry at meal times. The dietetic technician should - ANSWER check the patient's weight frequently A skilled nursing unit has implemented a hydration protocol. An appropriate outcome measure for the dietetic technician to monitor is the - ANSWER percent of days that the patient meets fluid goals The dietetic technician's care plan for a patient includes a weight gain of 1.5 lb/wk. The technician suggests one can of oral supplements twice daily with medication. An appropriate monitoring plan would include - ANSWER intake summary What laboratory value would provide the best indication of a client's long-term control with a diabetic diet? - ANSWER glycosylated hemoglobin The reliability of anthropometric measurements is most likely affected by the - ANSWER training of the personnel obtaining the measurements