CDR Exam Prep Questions and Complete Solutions Graded A+

CDR Exam Prep Questions and Complete Solutions Graded A+ food sources of zinc - Answer: meat, liver, eggs, fish What are the dietary laws of the jewish religion? - Answer: Kosher - no meat and dairy in the same meal so no beef stroganoff What are the dietary restrictions of southeast asians? - Answer: few dairy products and pork ... need non-dairy sources of calcium, such as tofu and fish paste What are the dietary rules of the Chinese? - Answer: yin and yang foods yin (cold and raw - fish, vegetables, and fruits) yang (bright and hot - soup from chicken) What are the dietary rules of a seventh day adventist? - Answer: ovo-lacto-vegetarian, no caffeine, alcohol Standard deviations from the mean - Answer: On the growth chart what percentiles are considered normal, overweight, underweight, and obese? - Answer: Under - 5th Healthy - 5-84th Overweight - 85-94th Obese - 95th percentile or BMI 30 What is normal BUN levels - Answer: 10-20 mg/dL normal serum albumin levels - Answer: 3.5-5.0 g/dL normal calcium levels - Answer: 9.0-10.5 mg/dL normal serum potassium levels - Answer: 3.5-5.0 mEq/L What are the amino acid recommendations for someone with PKU? - Answer: restrict phenylalanine, supplement with tyrosine avoid asparatame Why might a kid with PKU be at an increased risk for dental caries? - Answer: low protein, high CHO diet What is PKU? - Answer: A hereditary inability to metabolize phenylalanine -missing phenylalanine hydroxylase, which would convert phenylalanine to tyrosine -phenylalanine and metabolites accumulate leading to poor intellectual function What are the 4 P's of marketing mix? - Answer: Product, Price, Place, Promotion the most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: -at delivery -of storage -during end-point cooking -during service holding - Answer: during service holding why is the glycemic load of carrots low? - Answer: the fiber What is normal lymphocyte count? - Answer: Normal MCV - Answer: 80-95 fL Dietary recommendations and concerns for someone with HIV/AIDS - Answer: preserve LBM, prevent weight loss protein - .8g/kg up to 1.2-2.0g/kg if wasted LBM low bacteria diet, avoid raw foods risk factors for metabolic syndrome: - Answer: 3 or more of the following: -elevated BP (great or equal 130/ great or equal 85) -elevated TG great or equal 150mg/dl -fasting blood glucose: greater or equal 100mg/dL -waist 40" men, 35" women -low HDL 40 men, 50 women Optimal Blood Lipid levels - Answer: LDL - 100 Total cholesterol - 200 HDL - 40 TG- 150 A Dietitian should consider a client's absorption of which of the following nutrients during peritoneal dialysis and continuous renal replacement therapy before modifying his diet? in b. carbohydrate c. fat-soluble vitamins d. water-soluble vitamins - Answer: carbohydrate What is loss leader pricing? - Answer: the pricing policy of setting prices very low or even below cost to attract customers into a store Best choice for low labor costs in a food-production system: - Answer: assembly/serve - lower labor time than cook/chill *cook/chill has low labor cost, but in particular question labor costs are high Standard that specify the amount of pesticide residue allowed on raw and processed foods are established by the: - Answer: environmental protection agency a 42-year old women who is 5'10" needs how many grams of protein per day? - Answer: 60g A dietitian suspects that a partially breastfed 1-month-old infant has cow's milk allergy. The dietitian should recommend: - Answer: breastfeeding supplemented with an extensively hydrolyzed casein-based formula Which nonessential amino acids may be useful in post burn therapy? - Answer: arginine Which management function involves the development of policies and procedures? - Answer: planning a cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. to comply with the Americans with Disabilities Act, the manager should a. create a new position that the employee can perform b. transfer the employee to another department c. hire another employee to assist the cook d. ask the employee to provide written recommendations from his/her physician - Answer: D. ask the employee to provide written recommendations from his/her physician Using a No. 8 disher to serve 1/2 gallons of ice cream will yield how many portions? - Answer: #8 = 1/2 cup yields 16 portions What are the cup sizes for the below scoops: #6 #8 #10 #12 #16 #30 - Answer: #6 - 2/3 cup #8 - 1/2 cup #10 - 3/8 cup #12 - 1/3 #16 - 1/4 #30 - 1/8 Individual training of a new employee is sometimes delegated to a more experienced employee. The primary disadvantage of this one-to-one teaching method is that it: - Answer: results in inconsistent training and may perpetuate poor work habits what is gastroparesis - Answer: abnormal muscle movements of the stomach a gastrojejunostomy is most likely to affect a patient's absorption of: -calcium and iron -vitamins A and D -potassium and sodium -folic acid and vitamin B12 - Answer: calcium and iron because -Vitamin D is also absorbed in the ileum -potassium and sodium are absorbed in the large intestines - b12 is absorbed in the ileum What is the difference between primary, secondary, and tertiary prevention programs? - Answer: primary - promote health and protect against exposure to risk factors that lead to health problems. focuses on reducing or removing risk factors secondary - focuses on strategies to stop or slow the progression of disease. it includes screening and detection for early diagnosis, treatment, and follow-up. targets those that are more susceptible to health problems tertiary - directed at managing and rehabilitating persons with diagnosed health conditions to reduce complications an important element of a food specification for purchasing fruits and vegetables is the: - Answer: market form Descriptive vs analytical research - Answer: descriptive: describes state of nature at a point in time -qualitative research -case report/case study -surveys -correlation or ecological studies analytical: tests hypotheses, allows causal associations to be determined -experimental model -quasi-experimental -cohort studies -case control studies -cross-sectional studies what type of study compares frequency of events (or disease rates) in different populations? - Answer: correlation studies or ecological What diet is typically recommended for a patient who has undergone a gastrectomy? - Answer: cho, pro, and fat at each meal, and restriction of fluids with meals Difference between an open system and a closed system? - Answer: open systems: 4 hours closed systems: 24-48 hours What is the primary benefit of a closed system for tube feedings? - Answer: decreased risk of bacterial contamination physical inventory vs perpetual inventory - Answer: physical: actual count of all goods on hand at end of accounting period perpetual: running record of balance on hand a primary benefit to using physical inventory vs a perpetual inventory is: - Answer: less time and supervision is needed which of the following statements represents an outcome objective? -the patient will understand the role of calcium in the diet -the patient will know the symptoms of osteoporosis -the patient will review an osteoporosis brochure -the patient will list three foods high in calcium - Answer: the patient will list 3 foods high in calcium what is 1 serving of pasta? - Answer: 1/3 cup The following information is obtained from a foodservice operation. Total food purchased $32,123 Total cafeteria sales $23,231 Total Labor expenses $25,790 Meal equivalent factor $2.15 Total patient meals served 1,923 What is the labor cost per meal - Answer: 23,231/2.15 = 10,805 meals 10,805 + 1923 = 12,728 total meals 25,790/12,728 = 2.03 a dietitian conducting a nutrition analysis of a recipe that uses 10lbs of 80/20 raw ground beef can best ensure analysis accuracy by: -using data for the "edible portion" weight of the raw ground beef -using data for the "pre-portioned" cooked ground beef -using data for the "edible portion" weight of the cooked ground beef -using data for the "as purchased" raw ground beef, multiplied by 80% - Answer: using data for the "edible portion" weight of the cooked ground beef after participating in a program to increase intake of low fat milk, study results showed participants were more likely to choose milk than soda. This is an example of which type of evaluation? -structure -efficiency -formative -summative - Answer: summative an adolescent diagnosed with anorexia nervosa, who is exhibiting growth retardation and skin lesions may also have a deficiency in: - Answer: zinc To calculate the estimated caloric needs of a patient who is significantly underweight the Dietitian should use: a. the patient's actual body weight b. the patient's adjusted body weight c. the patient's desirable body weight d. the patients usual body weight - Answer: the patients actual body weight High doses of which supplement is contraindicated for a client who takes warfarin? -kava kava -echinacea -black cohosh -ginko biloba - Answer: ginko biloba what botanicals are contraindicated for a client who takes warfarin? - Answer: garlic ginko biloba ginseng st. johns wort what botanicals are contraindicated for a patient who takes oral contraceptives - Answer: st. johns wort When a manager updates the Director about activities occurring on the patient trayline, he is demonstrating which managerial role? a. interpersonal b. informational c. technical d. decisional - Answer: interpersonal Which sanitizer is most quickly inactivated by the presence of organic contaminants? - Answer: chlorine independent vs dependent variable - Answer: Independent variable: causes or influences the dependent variable. Dependent variable: hypothesized to depend on or be caused by the independent variable. EXAMPLE: In a study of how different doses of a drug affect the severity of symptoms, a researcher could compare the frequency and intensity of symptoms when different doses are administered. Here the independent variable is the dose and the dependent variable is the frequency/intensity of symptoms. what are normal serum sodium levels? - Answer: 135-145 mEq/L 135mEq = hyponatremia 145 = hypernatremia What are the recommended temps for pre-rinse, wash, and final rinse of dishwasher? - Answer: wash: 110-120 rinse- 140-160 sanitize: 170 -180 Which of the following factors contributes to an acceptable turnover rate? -outdated equipment -hiring based on referrals -excessive span of control -hiring based on job descriptions - Answer: hiring based on job descriptions The structure of linoleic acid is written as C18:2ω6. Where is the first double bond located? A. at the carboxyl group B. 6th carbon C. 18th carbon D 2nd carbon - Answer: 6th carbon The following data has been collected on a patient in the past 24 hours: 80 g protein intake, urinary urea nitrogen 26 gm N. What can you deduce about the nutritional status of this patient? A. Adolescent B. Pregnant C. Well-nourished D. Malnourished - Answer: malnourished What is the formula for nitrogen balance? - Answer: (protein intake in grams / 6.25) - (urinary urea nitrogen + 4) For a nutrition screen to be effective, it must have: A. Both specificity and sensitivity B. Specificity C. Neither D. Sensitivity - Answer: Both What is the percent for a BKA? - Answer: 6% A nursing home screen asks all newly admitted patients to fill out a form about their body weight, eating habits, living environment, and social status. What type of screen is the nursing home using? A. MNA B. Level II C. Level I D. GNRI - Answer: Level 1 Which individual would be most likely eligible to apply for Medicare Part A? A. 25 year old pregnant female B. 60 year old male with a BMI 30 C. 34 year old male with ESRD D. 64 year old blind female - Answer: 34 year old male with ESRD Who can qualify for Medicare? - Answer: those over 65 and/or any age with End stage renal disease (ESRD) What is Medicare Part A vs Part B? - Answer: Part A provides hospital insurance Part B provides optional insurance for supplementary benefits, such as doctor visits, test, and procedures A patient is medically diagnosed with gestational diabetes and is admitted to the hospital for the remainder of her pregnancy (20 weeks). Which of the following is most likely to change as the patient's response changes? A. The medical diagnosis B. Both medical and nutrition diagnosis C. The nutrition diagnosis D. Neither nutrition nor medical diagnosis - Answer: The nutrition diagnosis After a gastrectomy, a patient is on a clear liquid diet. The patient drinks 12 ounces of organic apple juice at 4 pm. Which of the following symptoms is the patient most likely to experience? A Decreased heart rate and decreased insulin production B. Hypoglycemia and diarrhea C. Hyperglycemia and constipation D. Increased blood pressure and weakness - Answer: Hypoglycemia and diarrhea When may a patient experience dumping syndrome? What symptoms may occur? - Answer: Dumping syndrome may occur after a gastrectomy when a patient digests too much simple or concentrated carbohydrate, resulting in hypoglycemia and diarrhea. Which by-product of alcohol metabolism causes the most significant damage to the liver? A. excess water B. Acetate C. Acetaldehyde D. Carbon dioxide - Answer: Acetaldehyde What is the recommendation for nutritional feeding with a patient with severe acute pancreatitis? - Answer: bowel rest or TPN initiation Which of the following is an example of an endocrine gland? A. Gastric B. Adrenal C. Sweat D. Salivary - Answer: Adrenal What is the difference between an endocrine gland and exocrine gland? - Answer: Endocrine glands release substances directly into the bloodstream or tissues. Examples of these glands include the thyroid, pituitary, and adrenal glands. Exocrine glands release substances through ducts to the outside of the body. Examples of these glands include the sweat, gastric, and salivary glands. Which of the following is an example of a "Healthy People 2020" goal? A. increase in lean protein consumption B. Maintenance of healthy body weight C. Decrease in saturated fat intake D. Increase in omega-3 consumption - Answer: Maintenance of healthy body weight What is different about the new nutrition facts label? - Answer: Servings is larger and in bolder type Serving sizes are updated Calories are in larger type Added sugars are now listed Nutrients required now: Vitamin D, calicum, iron, potassium Actual amounts of above nutrients required (both amount and percent) Updated daily values of percentages(fat, cho, cholesterol, sodium, protein) Which of the following is a tool and a source of data for the nutrition intervention step of the nutrition care process? A. current research literature B. Mail or telephone follow-up C. Anthropometric measurements D. client surveys - Answer: current research literature ** it asked for the tool, not intervention Which of the following is an indicator associated with increased risk for wound healing problems in the lower extremity amputation population? A Hyperglycemia B. Plasma protein concentrations affected by stress and the inflammatory reponse C. Values for weight following fluid resuscitation may not be accurate D. Anthropometric measurements are not sensitive because of acute changes - Answer: Hyperglycemia How should you treat calciphylaxis? - Answer: A. Decreased dialysis duration B. Decreased dialysis frequency C. Increased calcium and phosphate in the diet D. decrease phosphate in the diet and increase use of phosphate binders What is calciphylaxis? - Answer: Calciphylaxis is the calcification of blood vessels, blood clots, and skin necrosis, typically seen in the stage V CKD patient. It occurs when excess calcium phosphate begins to deposit in soft tissues. Which of the following is not a long-term consequence of uncontrolled diabetes? A. Retinopathy B. Neuropathy C. Nephropathy D. Elevated fasting glucose - Answer: Elevated fasting glucose What are the short term consequences of uncontrolled diabetes? - Answer: Short-term consequences of uncontrolled diabetes include elevated fasting glucose, elevated 2-hour postprandial glucose, and ≥6.5% HgbA1C. The employees at a food management company are shown in an organizational chart. In this chart, Employee A is connected with a solid line to Employee B. Employee B is connected with a solid line to Employee C and a dotted line to Employee D. What type of position does Employee A hold at the company? A. Authority B. Adivsory C. Consultant D. Staff - Answer: Authority A restaurant has decided to change its name to either Jane's Steakhouse or The Texas Steak House. The CEO is hosting a vote on the new name and will be accepting the majority decision. What type of leadership style is this? A. democratic b. autocratic C. participative D. consensus - Answer: democratic The following is an example of what? Registered Dietitian Collaborates with providers to identify and connect with patients Establishes treatment plans and communicates with patients Education: At least a Master's degree in nutrition and RD/RDN credential within 3 months A. Job description B. job breakdown C. Job analysis D. Job specification - Answer: job specification What is the difference between a union shop, agency shop, closed shop, and open shop? - Answer: A union shop is a place of work where employers may hire nonunion workers who must join a labor union within an agreed-upon time. An open shop is place of work where employers are not required to join a labor union. A closed shop is a place of work where membership is required to be hired and for continued employment. This form of union is illegal in the public sector. An agency shop is a place a work where employees are not required to join the union but all workers (union or nonunion) must pay the agency fee. Jacob is a hired as a dishwasher at ABC Food Nations. The employer tells him he needs to join the United Food & Commercial Workers International Union within six months to retain his job. What type of union membership is this? A. union shop B. agency shop C. closed shop D. open shop - Answer: union shop What is the difference between a baseline budget, zero-based budget, fixed budget, and a flexible budget? - Answer: A baseline budget, also known as a traditional or incremental budget, starts with a previous or existing budget as a baseline and adjusts in incremental amounts for current conditions by using an inflation factor. A zero-based budget starts with no previous figures before costs, then an inflation factor is added, and each expense must be justified. A fixed budget is prepared at one level of sales with no expected major changes during the year. A flexible budget is a budget that adjusts based on changes in the volume of activity throughout the year. Alicia's cafe added a new menu item (banana parfait) this month. The raw food cost is $1.02 per serving and their overall food costs are 45%. What is the selling price for the banana parfait using the factor pricing method? A. $1.48 B. $1.45 C. 2.22 D. $2.26 - Answer: The factor-pricing method, also known as the traditional or markup method, uses the raw cost of food and food cost percentage to determine the selling price (markup). To determine the markup factor: 100 / food cost percentage To determine the selling price: raw cost of food x markup To determine the markup factor: 100 / 45 = 2.22 To determine selling price: 1.02 x 2.22 = 2.26 The banana parfait should be sold for $2.26 The director of the hospital has assigned you responsibility for the creation of a complex work task. According to the FOCUS-PDCA model, what is the first step you should take? A. focus on a strategy for continued improvement B. Determine how to collect data C. find a process to improve D. figure out the current knowledge about a process - Answer: find a process to improve What is FOCUS-PDCA? - Answer: FOCUS-PDCA is an extension the PDCA cycle, which includes Plan-Do-Check-Act. F - Find a process to improve O - Organize to improve the process C - Clarify current knowledge of the process. This step includes collecting data and information about the process and should include talking with those who are most involved with it. U - Understand the source of process variation S - Select the process improvement "Designed to Move is a call to action supported by a community of public, private, and civil sector organizations dedicated to ending the growing epidemic of physical inactivity. The Designed to Move Report, which provides a framework for getting kids active and re-integrating physical activity into everyday life, may be downloaded here." What type of marketing is this? A. Strategic B. Business C. Media Promotion D. Social - Answer: Social What is the dry storage temp regulations? - Answer: Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry storage of most products. What type of diet is recommended for someone who is taking MAOIs? - Answer: a low tyramine diet Tyramine is primarily found in foods that are aged, dried, cured, fermented, or smoked. During a nutrition-focused physical exam, you are closely examining your patient's eyes. You notice redness in his eyelid corners and an inflamed conjunctiva. What micronutrient could he be deficient in? A. Thiamine, phosphorus B. Vitamin A, zinc C. Riboflavin, pyridoxine D. Vitamin B12, folate, iron - Answer: Riboflavin, pyridoxine Impaired night vision, night blindness, chronic dry eyes, and/or a dull cornea indicate a ______________________deficiency. - Answer: vitamin A and zinc Paralysis of the muscles within or surrounding the eye (ophthalmoplegia) indicates a _________________________ deficiency. - Answer: thiamine and phosphorus Pale eyes and mucous membranes indicates a ___________________ deficiency. - Answer: vitamin B-12, folate, and/or iron What kind of diet is recommended for someone who is prescribed the drug lithium carbonate. - Answer: Diet that are neither high nor low in sodium (unsalted crackers/ deli meat) What are the clinical characteristics to support diagnosis of chronic moderate malnutrition? - Answer: - 75% of energy intake for /= 1 month - 5% weight loss in 1 month - 7.5% weight loss in 3 months - 10% weight loss in 6 months - 20% weight loss in 1 year What are the food security standards from high to very low? - Answer: High Food Security: Households do not have problems with or anxiety about accessing adequate food. Marginal Food Security: Households sometimes have problems with or anxiety about accessing adequate food, but the quality, quantity, and variety of food are not significantly reduced. Low Food Security: Households have reduced quality, desirability, and variety in their diets, but quantity of food and normal eating patterns are not significantly disrupted. Very Low Food Security: One or more household members experiences disrupted eating patterns and decreased food intake due to lack of money and resources for food. What are the MyPlate recommendations? - Answer: Make half your plate fruits and vegetables; focus on whole fruits and vary your veggies. Make half your grains whole grains. Switch to low-fat and fat-free milk or yogurt. Vary your protein routine. Drink and eat less sodium, saturated fat, and added sugars. In a chart note using ADIME, which of the following statements should be documented under Assessment? A. Food- knowledge-related deficit related to lack of prior education as evidencced by client having no prior knowledge or need for low-residue diet B. Pt will be able to develop 3-day menu using dietary recommendations C. Provided pt with verbal and written education on low-residue diet D. Current diet is low residue with pt consuming 30% of documented meals - Answer: D. What is ethnocentrism? - Answer: Ethnocentrism is when people consider their values and practices to be absolute truths, and they may judge others based on their own beliefs. What is assimilation? - Answer: Assimilation is when people of one cultural group shed part or all of their ethnic identity and merge into the majority culture. What skills are needed for a dietitian - Answer: technical Based on Katz's three skills of managers, which of the following positions would predominantly use conceptual skills to perform their primary job functions? A. Food service coordinator B. Dietary aide C. Dietitian D. Food and environmental services director - Answer: Food and environmental services director What are the 7 major functions of management? - Answer: 1. planning 2. organizing 3. staffing 4. directing 5. coordinating 6. reporting 7. budgeting Kaitlin is opening a neighborhood craft coffee shop, and she desires a 25% food-cost percentage. What should her markup factor be? - Answer: The markup is determined by dividing the desired food-cost percentage into 100, which represents total sales, or 100%. The resulting figure is known as the markup factor. To illustrate: a foodservice operation that wishes to maintain a 25% (of income) food cost, 100 (total sales) / 25 (percentage of income for food) = 4 (markup factor). Manuel, a foodservice director at a Valley High Hospital, wants to know whether his Northwest or Southwest clinic scores higher overall for patient satisfaction. He monitors this measure to see which issues need to be addressed with the kitchen and foodservice staff to improve practices next quarter. What technique is Manuel using here? A. benchmarking B. popularity index C. requisition D. Hedonic scaling - Answer: benchmarking what is the use of hedonic scale? - Answer: a way to measure customer satisfaction by rating on a scale from extreme dislike to extreme like what is a requisition? - Answer: A requisition is an internal form for managers to request items from a purchasing manager. Last month, the food costs for a nursing home facility were $23,078, inventory turned over 3.2 times that month, food cost per meal was $6.75, and 1,678 meals were served. What was the average inventory cost? A. $6.52 B. $0.636 C. $73,850 D. $7,212 - Answer: $7,212 Determine the food cost per meal using the information below: March 1 inventory: $42,089 April 1 inventory: $40,980 Food purchased in March: $61,429 Meals served in March: 261,024 Income spent on food: 43.4% March inventory turnover rate: 4.3 A. $179.98 B. $1.57 C. $0.08 D. $0.23 - Answer: To solve: [ (42,089 - 40,980) + 61,429 ] / 261,024 (1,109 + 61,429) / 261,024 62,539 / 261,024 $0.23 per meal Income spent on food and March inventory turnover rate are not needed to solve for food cost per meal. A farmer's market stand used 5 cases of peaches on Monday, 3 cases on Tuesday, and 2 cases on Wednesday. The stand keeps 2 cases as safety stock, and it takes four days from placing the order to receive the delivery. What is the order point for peaches? A. 2 B. 16 C. 20 D. 27 - Answer: Determine average daily use: (5+3+2) / 3 = 3.33 Plug in variables: (3.3) (4) + 2 = 15.33 Round up to 16 What is the storage time for refrigerated, whole fresh poultry? A. 3-5 days B. 1 week C. 3-4 months D. 1-2 days - Answer: 1-2 days The storage time for refrigerated fresh poultry (chicken or turkey, whole or pieces) is 1 to 2 days, and the freezer time is one year for whole chicken or turkey. The storage time for refrigerated fresh beef, veal, lamb and pork is 3 to 5 days. The freezer time for hamburger and other ground meats is 3 to 4 months. what does sol mean? - Answer: solid in a liquid what is an emulsion? - Answer: liquid in liquid