Cdr Rd Exam

CDR RD Exam 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 A. Roast Turkey Why: Jewish Dietary law restrict pork and zinc is found in mainly in red meat and poultry. Other good sources of zinc include beans, nuts, and certain types of seafood, whole grains, fortified breakfast cereals and dairy products. However, the phytates in whole-grains, cereals, and legumes bind zinc and can inhibit its absorption. 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 do 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 D. Review with the mother the ways to implement the recommended approaches Why: This is the best answer because the dietitian has already evaluated needs and decided on the best alternatives. During the counseling session about lowering sodium, the client states, "i have begun reading labels to identify sodium contents of food." The client is in which of the following stages of change? A. Precontemplation B. Contemplation C. Preparation D. Action C. Preparation They are still thinking about making the change, but taking steps toward the change. The "action" stage is reached when the individual has made the change of switching to low sodium foods for less than 6 months. Why: Because the client is starting to get ready to lower his intake of sodium but hasn't actually done so. So he is preparing Which of the following statements best describes the samples that fall within the shaded areas? *Curve with x in the middle A. Positively Skewed B. Negatively Skewed C. Indicate a bimodal distribution D. They are two standard deviations from the mean D. They are two standard deviations from the mean 68 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 laboratory error has likely occurred B. The patient is experiencing a protein-losing enteropathy C. A decreased serum albumin level is normal after surgery D. The patient is experiencing severe visceral protein storage depletion C. A decreased serum albumin level is normal after surgery An adolescent's BMI is plotted on the 90th percentile on the Centers for Disease Control and Prevention growth chart. The adolescent is: A. Obese B. Overweight C. Normal weight D. At risk for overweight B. Overweight Underweight is 5 percentile Normal weight is 5-84th percentile Overweight is 85-94th percentile Obese is greater or equal to 95th percentile A patient with chronic kidney disease on hemodialysis has the following laboratory tests: BUN 50 mg/dL; albumin 2.8 mg/dL; and calcium 8 mg/dL. What recommendations should the dietitian make to improve these lab values? A. Decrease fluid intake B. Increase protein intake C. Use a calcium supplement D. Increase the amount of phosphate binders B. Increase protein intake Why: Albumin is a good indicator of long term protein stores in non acute situations. An infant with phenylketonuria requires which of the following dietary alterations? A. Low isoleucine, high valine B. High isoleucine, low valine C. Low phenylalanine, high tyrosine D. High phenylalanine, low tyrosine C. Low phenylalanine, high tyrosine 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 B. 14 (8 * 7) = 56 56x10= 560/ 40 = 14 Transferring a staff member who is rumored to have chronic obstructive pulmonary disease 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 B. Americans with Disabilities Act A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be competitively prices 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 C. Advertising to parents Why: Advertising is a form of promotion and in order to get kids involved in the program they need the parents consent. Using the 5-week, simple moving average method of forecasting and the date below, the dietitian will need to buy how many serving on October 7? September 5 : 125 servings September 12 : 115 servings September 19 : 119 servings September 26 : 123 servings October 2 : 120 servings October 10 : 121 servings A. 115 B. 120 C. 121 D. 125 B. 120 ADD last three before the one you are looking at: September 19 : 119 servings September 26 : 123 servings October 2 : 130 servings = 119+123+120/3 = 120.6 (DO NOT ROUND) The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature of: A. at delivery B. of storage C. during end-point cooking D. During service holding D. During service holding Carrots rank in the middle of the glycemic index scale, but the glycemic load of carrots is low. Which of the following explanations for this fact is best? A. Heating carrots lowers the glycemic load B. The fiber in carrots negatively affects the glycemic load C. There is a small amount of absorbable carbohydrates present in carrots D. The carbohydrate in carrots are cleared from tissues at a slow rate C. There is a small amount of absorbable carbohydrates present in carrots Which of the following is the most appropriate as an alternative to dairy products for a vegan? A. rice milk B. almond milk C. acidophilus milk D. Fortified soy milk D. Fortified soy milk A client says to a dietitian, "I realize I am overweight, but this is not the time for me to change my diet." The RD 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?" C. "What are the advantages and disadvantages of focusing on change now?" Why this is the only answer that addresses her statement the next closest one is D but this client isn't talking about the obstacles or difficulty with changing she is talking about right now and that it is not the time to change. A 75 year old man is to undergo a partial colectomy for treatment of adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 mg/dl and a total lymphocyte count of 2,000/mm3. 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 D. Adequate nutritional status, increased risk A nutritional assessment of a man with HIV reveals the lab results shown below: Height: 5'10" Weight: 115# Hematocrit: 35% MCV: 102 BUN: 11 mg/dl Serum albumin: 2.8 g/dl CD4: 280 Total lymphocytes: 1200/mm3 The primary concern of the dietitian should be: A. weight B. anemia C. renal failure D. protein deficiency A. weight What is the correct diagnosis for a client who frequently eats in restaurants and has the following laboratory finding: blood pressure: 135/86 mmHG, fasting BG: 130 mg/dl, total cholesterol: 256 mg/dl, LDL: 192 mg/dl, and HDL: 34 mg/dl? A. Limited access to food B. Excessive oral food/beverage intake C. Impaired ability to prepare food/meals D. Altered nutrition-related laboratory values D. Altered nutrition-related laboratory values only one you could used based on the info provided. There is no information about how the patient eats or his access to food. A female client with newly diagnosed diabetes is 5'5" and weighs 212#. Exam and lab values reveal the following: BP of 145/95 mmHg Fasting BG: 150 mg/dl Avg 2-hour postprandial glucose: 200 mg/dL Cholesterol: 250 mg/dL What is the RDs most appropriate first intervention? A. Counsel the client on the DASH diet B. Advise the client to reduce kcal intake C. Educate the client on carbohydrate counting D. Calculate a meal plan with very low CHO C. Educate the client on carbohydrate counting With diabetes the first thing is to control CHO. Even if she reduced her kilocalories her BG could still be out of control due to high CHO intake. Sodium restriction can wait and meal plan won't work if she doesn't know how to count carbs. 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. Carbohydrate C. Fat-soluble vitamins D. Water-soluble vitamins B. Carbohydrates PD patients, some calories come from dialysate solution, the cleansing fluid placed in the abdomen that pulls waste and extra fluid out of the blood. It contains dextrose, a form of sugar, providing calories and decreasing the need for as many calories from food. That's why PD patients may eat fewer carbohydrates than hemodialysis patients do. Senior 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 B. Review production needs Cross training employees would help but you first need to look at what needs to be done by reviewing production needs then you can decide how many employees to terminate and figure who will need cross training 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 HR C. Convince the food service manager to retain the employee D. Discuss the circumstances of the arrest with the employee B. Make a decision in consultation with HR A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: A. round prices to $0.05 B. Set an end price of $0.99 C. Provide a free soda with purchase D. Lower the price below the purchase price D. Lower the price below the purchase price A loss leader pricing is selling a product below markets costs. 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. Commissary C. Conventional D. Assembly/serve D. Assembly/serve Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: