CDR RD Exam Questions with
Complete Solutions49
A patient who receives bolus tube feedings experiences abdominal distention shortly after
feeding, most likely related to the:
A. feeding volume
B. formula osmolarity
C. formula osmolality
D. fat content of the product - ANSWERS -A. feeding volume
Which of the following factors leads to acceptable turnover rate?
A. outdated equipment
B. hiring based on referrals
C. excessive span of control
D. hiring based on job descriptions - ANSWERS -D. hiring based on job descriptions
A dietitian is asked to prepare a breakfast promotion for a school nutrition program. What is the
most important information the dietitian needs before beginning the campaign?
A. Students' attitudes about eating breakfast
B. The nutritional content of a typical American breakfast
C. the cost of hot cereal versus cold cereal on the menu
D. how the school administrator feels about increasing the number of cafeteria employees -
ANSWERS -A. Students' attitudes about eating breakfast
,The following question refers to the thermal curves of lasagna held in different tray delivery
systems depicted below (graphs)
Which of the curves best illustrates the appropriate temperature of food when transported?
A. 180 then decreases to 160
B. 145 then increases to ~160
C. 0 up to 170 then plateaus
D. 180 down to below 140 - ANSWERS -A. 180 then decreases and stays at about 160-170
Bacillus cereus intoxication is most likely to occur following the consumption of:
A. mac and cheese
B. baked beans
C. corn pudding
D. fried rice - ANSWERS -D. fried rice
B. cereus may be present in the outer casing of rice and/or other starchy foods. Because it is
able to form temperature-resistant spores, it can easily survive cooking and inadequate
dehydration.
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 - ANSWERS -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 - ANSWERS -
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 - ANSWERS -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 - ANSWERS -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 - ANSWERS -C. A
decreased serum albumin level is normal after surgery
Complete Solutions49
A patient who receives bolus tube feedings experiences abdominal distention shortly after
feeding, most likely related to the:
A. feeding volume
B. formula osmolarity
C. formula osmolality
D. fat content of the product - ANSWERS -A. feeding volume
Which of the following factors leads to acceptable turnover rate?
A. outdated equipment
B. hiring based on referrals
C. excessive span of control
D. hiring based on job descriptions - ANSWERS -D. hiring based on job descriptions
A dietitian is asked to prepare a breakfast promotion for a school nutrition program. What is the
most important information the dietitian needs before beginning the campaign?
A. Students' attitudes about eating breakfast
B. The nutritional content of a typical American breakfast
C. the cost of hot cereal versus cold cereal on the menu
D. how the school administrator feels about increasing the number of cafeteria employees -
ANSWERS -A. Students' attitudes about eating breakfast
,The following question refers to the thermal curves of lasagna held in different tray delivery
systems depicted below (graphs)
Which of the curves best illustrates the appropriate temperature of food when transported?
A. 180 then decreases to 160
B. 145 then increases to ~160
C. 0 up to 170 then plateaus
D. 180 down to below 140 - ANSWERS -A. 180 then decreases and stays at about 160-170
Bacillus cereus intoxication is most likely to occur following the consumption of:
A. mac and cheese
B. baked beans
C. corn pudding
D. fried rice - ANSWERS -D. fried rice
B. cereus may be present in the outer casing of rice and/or other starchy foods. Because it is
able to form temperature-resistant spores, it can easily survive cooking and inadequate
dehydration.
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 - ANSWERS -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 - ANSWERS -
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 - ANSWERS -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 - ANSWERS -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 - ANSWERS -C. A
decreased serum albumin level is normal after surgery
