Pocket Prep Questions
An ice cream store served ice cream with a #8 scoop. How many ounces of ice cream is in a double scoop cone?
#4 = 8oz #8 = 4oz #16 = 2oz Two scoops would be 8 ounces
What is the IBW for a 4 foot 11 woman with a small frame?
100 pounds - (5 pounds x 1 inch) x .90 = 85.5.
How many 4 ounce cooked servings can you make from 9 pounds of fish with 25% shrinkage?
27 9 x 16 = 144 144 x .25 = 36 144 - 36 = 108 108/4= 27
An infant is born at 29 weeks gestation. If her actual age is now 7 months, what is her adjusted age? II weeks 7 months 17 weeks 3 months
28 weeks ( actual age) - 11 weeks = 17 weeks
Which of the following nutrients is a gastric bypass patient most likely to become deficient in and why? Zinc due to decreased intrinsic factor Vitamin C, due to decreased gastric acid Calcium citrate due to dumping Vitamin B 12 due to decreased absorption
30% of gastric bypass patients become deficient in vitamin B-12 due to decreased mechanical digestion and absorption of iron B12, and other nutrients The ideology of the deficiency is due to inadequate contact with intrinsic factor, decreased gastric acid, and low intake of foods, rich in vitamin B 12. Other common nutrient deficiencies include iron, protein, calcium, folate, vitamin D. Calcium is a common nutrient deficiency and bypass surgery, but this is due to impaired absorption Vitamin C and zinc are not common deficiencies for gastric bypass patients
Rebecca is 64 inches tall and weighs 77 kg. Her BMI could indicate any of the following scenarios except: Her BMI is an accurate because she has fluid overloaded from ascites Class one obesity Her BMI is over estimated due to her remarkably high muscle mass She is over-weight
77 x 2.2 = 169.4 pounds. 169.4 / (64x64) = 169.4/4096 = .04135742 x 703 = 29.0 Since Rebecca's BMI falls in the category of 25-29 she is considered overweight
The normal limits for sodium or 135 through 145. Your patient has a sodium level of 128. What could this value in the key in your patient? Ascites Dehydration Trauma Refeeding syndrome
A decrease sodium value, or Hyponatremia is associated with fluid overload
Which of the following contains information about the line of reporting for positions in the organization? Performance appraisal Job analysis Job description Employee retention
A job description provides definition for required knowledge and skills, responsibilities, training, certification or licensure, and liner reporting for each position in the organization A job analysis is done before the job description to defined the position itself A performance appraisal, assesses job performance Employee retention is focused on keeping employee turnover low
What is a logic model used for in nutrition education programs? Determining community needs Measuring research outcomes Assessing learning readiness Program planning
A logic model is a conceptual model for nutrition education program planning. it includes program inputs, focus, activities (outputs), and outcomes The others are related to research and education programs
During food inventory, there are four #10 cans of applesauce reported how many gallons of applesauce are there? 13 3.25 52 3.72
A number 10 can hold 13 cups There are four cans 4 X 13 = 52 cups There are 16 cups in 1 gallon 52/16 = 3.25 gallons.
A patient is at risk if they have experienced how much unintentional weight change? >6% in 3 months >1% in 1 week >5% in 1 month >10% in 1 year
A patient is at risk if they lose: >2% in 1 week >5% in 1 month >7.5% in 3 months >10% in 6 months
Maggies meal prep company wants to determine a selling price for their newest breakfast item, protein, buttermilk, pancakes. Using the cost plus pricing method. How much should this item be sold for? Fixed cost: 23% Labor cost: 44% Profit cost: 15% Food cost: $1.87 $3.40 $10.38 $2.20 $7.49
Add up all the percentage cost: 23+44+15 = 82 Find the target in food cost percentage: 100-82 = 18 or .18 Determine the selling price: $1.87 / .18 equals $10.38.
A patient has hyperalbuminemia and hyper natremia. What would you infer about his nutritional intake? Increased protein and salt intake Decreased fluid intake Increased saturated fat Decreased medium chain, triglyceride intake
Albumin and sodium are lab values that typically indicate fluid status. If a patient has high albumin and high sodium, the patient is typically dehydrated.
Which of the following items should not be kept in a personal file? Employment application I-9 form Performance appraisals Attendance records
An I-9 form may not be kept in the personnel file they must be kept separate, so that is only accessible to those granted access
Which of the following is the correct minimal final cooking temperature for ground turkey? 140°F 160°F 165°F 170°F
Any ground poultry should be cooked to a minimal of 165°F The maximum holding temperature for cooked foods is 140°F to 170°F Other ground meat and egg dishes should be cooked to a minimal final temperature of 160°F
Leaving food out too long at certain temperatures can allow bacteria to grow to dangerous levels that can cause illness. What is the range of temperatures that bacteria grow most rapidly in? 165° and above Between 40°F and 140°F Between 30°F and 130° Between 40°F and 100°F
Bacteria grow most rapidly in the ranges between 40°F and 140°F, doubling in number in as little as 20 minutes this range of temperatures is often called the danger zone.
How should you treat calciphylaxis? Decrease dialysis duration Decrease dialysis frequency Decrease phosphate in the diet and increase the use of phosphate binders Increase calcium and phosphate in the diet
Decrease phosphate in the diet and increase the use of phosphate binders Calciphylaxis is the calcification of blood vessels, blood clots and skin in the closest Chick-fil-A seen in stage V CKD patient It occurs when the excess calcium phosphate begins to deposit in soft tissues The recommended treatment is decreased and take a phosphate in the diet an increase in with a phosphate binders. Some benefits may be achieved with increasing the frequency or duration of dialysis sessions.
"The metropolitan area of Dallas Fort Worth" is which type of perimeter in a community needs assessment Purpose of the assessment Definition of community Target population Lead organization
Definition of community Parameters for a community needs assessment include the following Lead organization Statement of nutrition problem Definition of the community Purpose of the assessment Target population Goals and objectives
Which of the following is not an example of an individual behavior determinant of health? HIV status Physical activity Diet Hand washing
Determinants of health are in the range of personal social, economic, and environmental factors that influence health status HIV status is an example of biological and genetic determinant of health
Which of the following, occurring during an acute care stay, is an example of a Centers for Medicare and Medicaid services cms " never event" that nutrition care could have an impact on preventing? Development of a stage III pressure ulcer Cardiac arrest Hypoglycemic event, not resulting in death Wrong site surgery
Development of a stage, III pressure ulcer
In a research paper, what section is found after the results and what is the purpose of the section? Implication Conclusion Methodology Discussion
Discussion to interpret,results The section of a research report or organized as follows: 1. Abstract a summary of the research report. 2. Introduction, introduces, objectives, definitions background, limitations, and order of report 3. Review of existing literature, or summary of previous research. 4. Methodology description of methods used in the hypothesis. 5. Results the subjective or objective findings. 6. Discussion the interpretation of results. 7. Conclusion, a summary of results, limitations and recommendations for future research. 8. Implications how research may be applied in practice
Fluid restriction is indicated in all of the following disease states except: Cystic fibrosis Liver disease with ascites Chronic renal failure Congestive heart failure
Due to the abnormal levels of sodium and potassium fluid restriction is indicated for liver disease with ascites chronic renal failure and congestive heart failure to help reduce edema and fluid retention. Patience with CF typically have no more fluid requirements and lesen underlying disease, such as heart or kidney failure requires a restriction
Which of the following parameters should not be reviewed during the nutrition screening process? Nutritional diagnosis Past medical history Weight Labs
During the nutrition screening process, the patient's nutrition and medical history lab results. Weight and physical sign should be reviewed.
Which of the following is an intracellular electrolyte? K+ Na+ Ca++ Cl-
Electrolytes are located in the extracellular and intracellular fluid's of cells to maintain homeostasis and fluid balance Intracellular, electrolytes include potassium, magnesium, and phosphorus Extracellular electrolytes include sodium, calcium, chloride, and bicarbonate
A dietitian is providing a newly diagnosed type two diabetes patient with diabetes education. In the first part of the session, the dietitian explains which foods will raise blood sugar, and which will not, and give examples of both types of food. After the first part of the lesson the dietitian ask the client to name one food that will raise blood sugar, and one food that will not. What type of communication principal is the dietitian using? Empathy Clarification Establishing rapport Feedback
Feedback is an effective communication principle that elicits a response from the listener about some thing that was observed or heard Clarification as a Leslie response used to make the previous message more clear Establishing rapport is the communication principal used to encourage clients to voice their concerns and help them feel comfortable Empathy is a communication principle that allows you to respond without giving advice
Which of the following is not true of food additives? A substance intentionally added to a food is an additive A substance is not considered an additive if it is accidentally added to the food Additives are characterized by the function they provide in the food The food and drug administration, regulates food additives
Food additives are substances that are added intentionally or by accident to food. Additives are categorized by the function they provide. They are regulated by the food and drug administration. The GRAS list as a list of additives permitted although additives may be removed from the list of testing then provide them unsafe
Which of the following foods would most likely be canned using a boiling water bath? Peas Lie hominy Chili sauce Plums
Fruit of all types and usually tomatoes. Foods high in acid can be canned safely by processing and a boiling water bath. A pressure canner is needed for low acid foods, so that the contents of the jar can be heated to a high of temperature to ensure the destruction of sea botulinum The most important factor is the pH of the food. In this case plums, have the lowest pH (high acid food) and should be can using boiling water.
A female patient is 65 inches tall and weighs 130 pounds. She is receiving a TPN of D5W at 100 mL per hour per day. What is her GIR?
GIR = concentration x infusion rate x 1000 / by weight x 60 x 100 5*100*1000= 500,000 / 59*60*100= 354,545 500,000/354,545 = 1.4
Which of the following diseases and recommendations would be most likely related to a 78 year old nursing home patient? Achlorhydria small frequent meals Atrophic gastritis, high fiber meals Gastroparesis, high fat meals Bezoar formation, large meals
Gastric function decreases with age, therefore elderly patients commonly experienced, decreased gastric, emptying, and HCl in the stomach as a result common gastric problems for the elderly include a clerk, Hydrea atrophic gastritis, Gastro paresis and bezoar formation. The treatment of these gastric problems include small, frequent meals, puréed food, and avoidance of high-fiber, or high fat foods
Which of the following foods would you recommend to a patient with celiac disease? Buckwheat Bran Triticale Barley
Gluten is found in: Wheat, Rye, barley, triticale, Brandon, Graham, malt, Boulder, couscous, Durham, orzo, thickening agents Gluten free options include: Corn, potato, rice, soybean, arrowroot, Carob bean, guar gum, flax, amaranth, quinoa, millet, teff, buckwheat
What does the X represent in the formula: sales - cost of product sold = X? Net loss Net profit Gross profit Operating expenses
Gross profit
Which of the following is not a component of health literacy? Numeracy Health beliefs Reading level Language spoken
Health literacy encompasses four types of literacy: Cultural and conceptual knowledge Oral Literacy Print literacy Numeracy
An individual has the athetoid form of cerebral palsy. What dietary modifications would be most beneficial? High calorie, high protein Low calorie, finger foods High fluid, high fiber High fat, very low carbohydrate
High calorie high protein Cerebral palsy is a congenital disorder of movement, muscle tone or posture there are spastic, and non-spastic (athetoid). The non-spastic form is characterized by involuntary worm like movements with consistent irregular motions that lead to increased energy expenditure, and weight loss. The spastic form is characterized by difficult, stiff movements that lead to decreased activity and weight gain.
Which of the following scenarios may cause hyponatremia? Increased sweating Decreased H2O intake Increased ADH secretion Decreased Vasopression excretion
Hyponatremia, less than 135 can be caused by increased use of thiazide diuretics, antidepressants, burns, kidney or liver problems, severe diarrhea or vomiting, heart failure, increased H2O intake, ketonuria, and increased antidiuretic hormone ADH excretion
Which of these areas is most useful in a physical exam for determining subcutaneous fat loss? Quadriceps Temple Orbital Gastrocnemius
In a physical exam, there are certain body areas that can help determine subcutaneous, fat loss versus muscle loss. The areas for detecting subcutaneous loss are the orbital reason, upper arm region, and thoracic and lumbar region. The temple region quadriceps and gastrocnemius are used to assess muscle loss
Which of the following PES statements is written most appropriately? Inadequate oral intake related to 8% weight loss over the past three months as evidenced by decreased ability to consume sufficient energy Inadequate oral intake, related to decreased ability to consume sufficient energy as evidence by 10% weight loss over the past six months Excessive oral intake as evidence by a 12% weight gain over the past four months related to intake of energy in excess of estimated energy needs Intake of high caloric density food related to food and knowledge related deficit as evidenced by excessive energy intake
In adequate oral intake, related to decreased ability to confirm sufficient energy as evidence by 10% weight loss over the past six months
Which of the following does not have an additive as part of its creation? Instant oatmeal Enriched cereal Quick cook grits Orange juice with calcium
Instant hot cereal is pre-cooked and then dehydrated before packaging in order to make it faster to prepare, it does not contain an additive Enriched cereals have nutrients as an additive in order to be enriched. Quick cook, cereals have the sodium phosphate added to make them cook faster. Orange juice with calcium has calcium added.
Which of the following can be used as a clinical indicator of endogenous insulin production? Insulin C-peptide HGBA1C Fasting plasma glucose
Insulin is secreted as two polypeptide change, joined by disulfide bonds in AC peptide is released as the two chains separate since insulin, and C-peptide are secreted in the bloodstream and equal amount, C-peptide can be used as a clinical indicator of endogenous insulin production Hgb A1c measures the percentage of hemoglobin that glucose has attached which measures long-term blood glucose control for 2 to 3 months Fasting plasma glucose indicates glycemic control (less than 126 MG per deciliter and non-diabetic individuals)
Which of the following statements is true about management roles? Interpersonal, informational, and decisional are categories of management roles done within a managers overall work It is more important to carry out decisional management roles than interpersonal roles A manager can be classified as either interpersonal, informational, or decisional A manager who acts as a liaison, cannot, then perform a role as a negotiator
Interpersonal, informational, and decisional or categories and management roles done within a managers overall work. The maby types of management roles fall under the category of interpersonal, informational, and decisional. Those three types of rolls have overlapping overall management work. They do not exist separately as distinct types of managers, and none of them have been identified as most important there for a manager can, and does perform more than one roll at any one time and or at different times for example, a manager can be a liaison and one situation, and a negotiator in another
Which of the following steps should be included in a diet text employee orientation program? Get information, give information and make a friend Survey of the sources of labor supply Selection of the most capable person for the position Introduction to food service employees
Introduction to food service employees
Which of the following phytochemicals should be recommended for a woman at risk for breast cancer? Lignans Thiols Soy Polyphenols
Lignans are known for their phytoestrogens and anticancer properties They are found in flaxseeds wheat bran oats and barley Thiols detoxify, carcinogenesis, and are found in cruciferous vegetables, like brussels sprouts Soy foods are isoflavones and may lower elevated cholesterol Polyphenols are found in cocoa and are associated with reduce risk of cardiovascular disease
Which manager reflects a systems approach to management? Maggie, for considers the external and internal factors before making a decision Ted who formally organizes and administers his employees work in a scalar principal Nadia who tells her employees that everyone will be involved in decisions, and that they are keys to the companies productivity Jeff, who inspires employees to become liters into motivate each other toward the group mission
Maggie uses a systems approach by considering both external and internal environment TED uses a traditional or classical approach by administering work, and which authority and responsibility, lose flow, and one-way direction from high to low Nadia uses a human relations for theories Z approach Jeff uses a transformational management style
During a meeting clinical dietitian, each establish performance goals with their clinical nutrition manager. What type of management style is this? Transactional Management by objectives Scientific Benevolent
Management by objectives is a type of democratic management that provides control from within or precise measurable performance objectives are established between manager and employee Transactional, leader, ship, or managerial leadership, focuses on supervision, organization and performance were leaders promote compliance by using rewards and punishments. Scientific leadership focuses on the one best way, pay increases as production increases Benevolent or autocratic as a job centered approach to management
Which of the following foods would not pose a choking hazard to a toddler? Mashed potatoes Brisket Peanut butter Hot dog
Mashed potatoes Foods that are around, have skins or peels, or stick to the roof of the mouth pose as a choking hazard
The following statements is a correct my plate guideline? Eat fewer calories from foods, high in unsaturated fat Make half your plate complex carbohydrates Choose vegan, and vegetarian proteins Move to low, fat and fat, free dairy
My plate guidelines: Focus on variety, amount, and nutrition Choose and eating style, low and unsaturated, fat, sodium and added sugars Make small changes to create a healthier eating style Support, healthy, eating for everyone
Northpark community college's cafeteria serves buffalo wings on Wednesdays what type of operation is the cafeteria? Commercial Noncommercial Cycle Nonselective
Non commercial operations may provide on-site food service, but that is not the primary goal of the operation A commercial operation sells food as the primary activity a profit is the desire Cycle and nonselective are types of menus
Which of the following factors reduces employee turnover? Unpleasant work environment Lack of employee training Increasing the number of interviews On boarding for all new employees
On boarding for all new employees Employee retention refers to the ability of an organization to retain its employees. This is driven by shared beliefs good relationships between management and staff a written, mission statement integrity trust an adequate training, including on boarding, training and programs with a positive work life culture. Employee turnover is driven by lack of these things, such as a lack of employee training, low pay in an unpleasant work environment
A nutrition professor delivered a series of five lectures on micro nutrients to a 55 person classroom of college students. After the last lecture, he provided a piece of paper to each student which ask them if the lecture had changed their perception of the benefits of micro nutrients for health. What type of evaluation is the professor using? Learning Process Determinant Outcome
Outcome evaluations are done at the end of the program or intervention, and provide information about the overall affects of the intervention Process a valuations are also done at the end of the program, and provide information about how many people participated, and their evaluation of what they got out of the program, whether it worked well for them or not Determinants are used in outcomes evaluation to help measure outcomes, but they are not a type of evaluation Learning evaluation is a distractor
Which of the following is not a symptom of overhydration? Shortness of breath Weight gain Hyponatremia Hyperalbuminemia
Overhydration, also known as hypervolemia or fluid overload is a condition in which the volume of the liquid portion of the blood or plasma is too high. The signs and symptoms include shortness of breath, weight gain greater than 3 kg Hyponatremia, and decreased albumin or hypoalbuminemia. This can be caused by excess fluid or salt, intake or failure of the heart kidney or liver.
What type of meeting consist of a group of healthcare providers from different specialties that together, discuss, manage, and make decisions about a patient care? Schwartz rounds Grand Rounds Patient safety rounds Patient rounds
Patient rounds our meetings were members from a selection of disciplines discussed patient care, coordinate care management, and make decisions about the treatment plan Grand Rounds are generally made up of doctors and focus on education not patient care Safety rounds or a non-clinical type of brown focused on improving patient safety SCHWARTZ rounds are grand Rounds down meetings that focus on the emotional impact care has on the provider
Which of the following is an example of a hazard analysis critical control points HACCP pre-requisite program? Purchasing gluten free foods Recipe development for potentially hazardous foods Washing fruits to prevent cross contamination Sourcing produced from local farmers
Pre-requisite program serve as the foundation for HACCP development and implementation. Their purpose is to document procedures that address operational conditions required for the service and production of safe foods
During the USDA, automated multiple past method, which step collect the food and beverage consumed the previous day? Time and occasion list Quick list Detail cycle Final probe
Quick list Ampm has a five step multipass approach: Step one: quick list is to collect a list of food and beverages consume the previous day Step two: forgotten foods is to Provo foods forgotten during the quick list Step three: time in occasion, nice to collect time and eating occasions for each food Step four: detail cycle to collect a detailed description amount and additions for each food review a 24 hour day Step five: the final probe two probe is for anything else consumed
According to the RDA for protein, how many calories of protein should a diet provide for 195.8 pound adult.
RDA for protein .8 g per kilogram. 195.8÷2.2 = 71.2 g of protein 71.2g x four = 285 cals
Refeeding syndrome, related to parental nutrition, does not result in low levels of which of the following? Magnesium Potassium Blood glucose Phosphorus
Refeeding syndrome that occurs in relation to parental nutrition, results and low levels of potassium magnesium and phosphorus it can lead to high levels of blood glucose
You open the refrigerator to see what you have available to make dinner tonight. Which of the following should be used first since it has the shortest recommended refrigerator storage time? Uncooked chicken breast we got two days ago Chicken thighs you cooked two days ago Eggs in the shell we got one week ago Uncooked bacon you got three days ago
Refrigerator recommended storage time: Uncooked chicken one to two days Cook chicken 3 to 4 days Raw eggs in the shell 3 to 5 weeks Bacon seven days
In your meal planning, you are developing a salad that is large and has ingredients from a variety of food groups. Which of the following parts of the meal does the salad best fit into? Accompaniment Appetizer Main course Dessert
Salads can be composed to fit any part of the male: appetizer accompaniment, main course or dessert. A salad that is a part of the main course is larger and has ingredients from a variety of food groups Appetizer salads are small Accompaniment salads are small to large, but they fit into the rest of the menu Dessert salads are small and have a main taste component. That is sweet.
A client with T1DM tells her RD she is sick with the flu. All of the following sick day guidelines for diabetes are appropriate except Test blood glucose every four hours Do not take insulin Encourage fluids Check urine for key tones
Sick day guidelines for diabetes, recommend taking usual dose of insulin, testing urine for ketones, consuming ample amounts of liquid testing blood glucose every four hours and selecting liquid or soft carbohydrate foods
During a nutrition counseling session a client states to the dietitian. I want my blood sugar to be lower, but I am having trouble sticking to the right amount of carbs. What stage of change is the client most likely in? Action Preparation Contemplation Precontemplation
Six stages of change: Precontemplation the client has not given any thought to change Contemplation the client has thought about change, but has not taken any action Preparation. The client has begun to take some steps to change. Action the client has made change and continued for six months Maintenance. The client has continued to change for more than six months. Relapse, the client has gone back to previous habits
Designed to move as a call to action, supported by community of public private and civil sector, organizations, dedicated to ending the growing epidemic of physical inactivity the design to move report, which provides a framework for getting kids, active and re-integrating physical activity into every day life may be down, loaded here What type of marketing is this? Social Business Strategic Media promotion
Social marketing is an approach used to develop activities, aimed at changing or maintaining peoples behavior for the benefit of individuals and society as a whole Business marketing is the practice of individuals or organization, selling products or services Strategic marketing is a long term overview of marketing to set objectives analyze the target market and create effective marketing mix Media promotion is the main stream promotion of your content or service into the newsfeeds of social media users
What is the phase transition that occurs in the production of freeze dried food? Condensation Sublimation Freezing Vaporization
Sublimation as a process in which frozen liquid transforms directly into a gas state without passing through the liquid phase. Gas to liquid phase transitions are known as condensation Liquid to solid phase is known as freezing Liquid to gas phase is known as vaporization
A dietitian viewing a patient's blood sugar reading that the patient uploaded from her glucose meter to use and educating the patient would be defined as what? Telenutrition Nutrition, education Telemedicine Telehealth
Tellenutrition is defined as the interactive use of electronic information and telecommunications technology to implicate the nutrition care process
What is the temperature range of the "danger zone" and why is it referred to this way? 140°F through 165°F because this is on prevent some bacteria grow but allows survival of some disease causing bacteria 35°F-141°F because this song is ideal for the rapid growth of bacteria in production of toxins for some bacteria 41°F through 135°F because disease causing bacteria are capable of Ruffin multiplication in the temperature range 32°F through 40°F because bacteria growth is slowed at this range which promotes the production of toxins
The "danger zone" is 41°F for 135°F because disease causing bacteria are capable of rapid multiplication at this temperature range
Which of the following is false regarding online education? The FDA regulate all apps related to health education Patient privacy policies are the same for in person and online education sesssions Online and in person, education is basically the same All computerized personal data should be encrypted
The FDA regulates apps that are part of a regulated medical device like a glucometer Standalone apps are not regulated
Which of the following characteristics is not an aesthetic factor of a menu? Texture Consistency Sustainability Color
The aesthetic characteristics of a menu or flavor, consistency, shape, color, and texture Sustainability is a factor that affects menu planning
Which of the following is not a category of a standard of nutrition care as defined by the joint commission? Continually reassessing the nutrition care plan Screening for nutrition needs Developing a nutrition care plan Attending patient care rounds
The categories for standards of nutrition care are: Screening for nutrition needs Assessing and reassessing client needs Developing a nutrition care plan Ordering and communicating the diet order Preparing and distributing the diet order Monitoring the process Continually reassessing and improving the nutrition care plan
Which of the following is not an element of communication in providing nutrition, education? Source Audience Message Research
The communication process of nutrition education involves four elements source, message, channel and audience
What steps are in the correct order for mixing a quick bread example muffin biscuit or pop over 1. Cut fat into flour and salt and liquid mix. 2. Mix dry ingredients. Mix what ingredients are dry to wet ingredients mix 3. Cream fat with sugar, add egg, Add mixed dry ingredients, slowly alternating with portions of liquid. 4. Mixed dry ingredients. Mix wet ingredients add wet ingredients to dry ingredients and mix.
The correct steps in order are 1. mix dry ingredients 2. mix liquid ingredients in at all at once to dry ingredients 3. mix enough to dampen
What may a cost benefit ratio of 1:4 indicate? For every one dollar saved on doctors appointments four dollars is spent on medication's For every $10 required to run an exercise facility. There is four dollars in medical savings. For every dollar required to run a nutrition clinic there is four dollars in medical savings For every one renal patient admitted for doctors are required to provide care
The cost benefit analysis, examines program outcomes in terms of money saved and determines whether the goal of the intervention is worthwhile in terms of cost cost benefit ratio of 1:4 reflects the statement for every one dollar required to run a nutrition clinic, there is four dollars of medical savings.
A hospital provides one meal per day for each employee who works in the kitchen. What type of car should the value of the food used for the employee meals be reported as in the budget? Net loss Food Waste Labor
The cost of food for employee meals should be reported as labor cost.
Which of the following should not be in the intervention section in an ADIME, format note. Physician ordered diet Nutrition prescription Specific plans for nutrition care Etiology based recommendations
The diet ordered by the doctor is not an intervention by the dietitian, and therefore is not part of the section, it would be included in the assessment section of the ADIME note
The Campinha-Bacote model of cultural competence has five constructs, which of the five involves collecting cultural data? Skill Awareness Knowledge Encounter
The five constructs of the model are awareness, knowledge, skill encounter, and desire. The skill construct encompasses collecting cultural data and assessing a client therapeutic use of food. Awareness involves assessing your own cultural background and beliefs Knowledge involves assessing the clients, believes and explanations about their illness or dietary practices Encounter involves, considering how many face-to-face encounters you have had with the clients culture Desire involves continuing learning, as culture is continuously evolving, and changing
Which law aims to ensure that the US food supply is safe by shifting the focus of federal regulations from responding to contamination to preventing it. HACCP FSMA The food code NSSP
The food safety modernization act FSMA
You are creating an education program to promote consuming more vegetables. As a part of the program planning, you use the health belief model to help facilitate participants, behave, or change. Which of the following would be a cue to action using the health belief model that you could include in your program? Including in your lecture ways that not consuming enough, vegetables can cause chronic disease Askin participants to discuss easy ways to prepare vegetables, doing a group activity Developing a petition for process, happens to sign, asking legislators for access to farmers markets Providing a keychain for each participant with a picture of broccoli and pick me on it
The keychain
You want to convey timely and relevant food and nutrition related news to the public. All of the following activities would help you, except: Attending continuing education meeting in scientific conferences Reading food and nutrition magazine Visiting your local bookstore to browse the shelves of diet books, cookbooks, and self-help books Developing the appropriate marketing mix
The marketing mix is develop to achieve an organizations objectives and satisfy the target market the four peas of marketing mix or product place price and promotion When working with the media, it is important to follow professional literature, and know what the public wants to read, view, and hear Examples include: Reading food and nutrition magazine Visiting your local bookstore Attending continuing education meeting in scientific conferences
In terms of meal planning, which of the following refers to the number of meals to be served per day Selective menu Meal pattern Meal plan Cycle menu
The meal plan refers to the number Mills offered per determine time. Such as 24 hours. The meal pattern refers to the categories a menu items provided A selective menu includes at least two choices of items within each menu category A cycle menu refers to a set of menus that rotate over a defined time interval
What is the relationship between the gut microbiome and the gut microbiota? The gut microbiota is a type of Microbiome The gut Microbiome is a type of microbiota The gut Microbiome is the environment of the microbiota The gut microbiota have a Microbiome
The microbiome is the genome of the organism or microbiota in the G.I. tract. Therefore the microbiota have a Microbiome.
Which of the following has not been shown to result in the most successful improvements? The changes resulted in a simpler system The changes were tested first on a small scale before being adopted The changes were implemented by use of additional resources The changes or motivating to those participating
The most successful improvements has come from changes that: Were innovative Were tested first on a small scale before being adopted Did not require additional resources Resulted in a simpler system Were motivating to those participating Were accepted by those with different viewpoints
What does the NND provide? Nutrient contents of food Health status reports of individual states Dietary recommendations Funding for nutrition policy
The national nutrient database is a source of nutrient content of foods as provided by private industry, academic institutions and government labs. It is maintained by the USDA.
Which of the following regulations is false regarding the NSLP? Must provide on average 1/4 of the daily recommended levels of proteins, calcium iron, vitamin a and vitamin C Let's provide on average 1/3 of the daily recommended levels of protein, calcium iron, vitamin a and vitamin C No more than half of the fruit requirement may be met by 100% fruit juice One vegetable serving is considered 3/4 cup
The national school lunch program must provide on average 1/3 of the daily recommended levels of protein, calcium iron, vitamin a and vitamin C No more than half of the fruit requirement may be met by 100% fruit juice One vegetable serving is considered 3/4 cup
Which of the following does not need to be updated after the nutrition assessment? Nutrition assessment Nutrition care plan Nutrition screen Patient progress
The nutrition screed needs to be part of an ongoing process. If the patient is not initially identified at nutrition risk. However, once the nutrition assessment is done, the nutrition screen does not need to be updated the nutrition assessment care plan, and patient's progress are all areas that should be updated.
A nursing home screen asks all newly admitted patient 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? Level I Level II GNRI MNA
The nutrition screening initiative NSI promotes nutritional care for the elderly to identify nutritional risk and problems. This initiative uses a DETERMINE a checklist as a screening tool for nutritional status to highlight warning signs of poor nutritional status, and identify people at nutritional risk. Under the NSI: Level I screen identifies individuals who need a more comprehensive assessment Level II screen provides more specific diagnostic information on nutritional status The geriatric, nutritional risk index GNRI evaluate serum albumin and weight changes The mini nutritional assessment MNA, evaluates independence, medication, number of Mills consume per day, protein, intake, fruit and vegetable consumption, fluid, and mode of feeding for those 65 years and older
Which of the following could be omitted as a consideration, depending on the type of many things developed? Nutritional content Budget Type of food service operation Target population
The nutritional content of the menu may or may not be necessary All menus must take into account the budget available the population to be served and the type of food service operation
Which of the following is one of the seven principles of HACCP? Ask if contamination with identified hazards could increase to unacceptable levels Determine if preventative measures exist Decide if the step reduces the likelihood of a hazardous occurrence Establish procedures to verify the system is working
The seven principles of HACCP: Identify hazards and assess their severity and risk Identify the critical control points Establish critical limits for preventative measures associated with each identified CCP Establish the corrective action to be taken, one monitoring shows, a critical limit has been exceeded Establish affective recordkeeping systems, that document that HACCP systems Establish procedures to verify the system is working A decision tree for CCP's include: Do preventative measures, exist at the step, or previous steps for the identified hazard Does the step eliminate or reduce the likelihood of a hazardous occurrence to an acceptable level? Could Contamination with identified hazards occur outside of acceptable levels Will a previous step and lemonade, the identified hazards, or reduce the likelihood of an occurrence to an acceptable level
The community and public health RDN is expected to provide a competent level of performance, and which of the following professional domains Administration of medicine Delivery of a diagnosis Application of research Compounding of parental formula
The standards of professional performance, SOPP, consist of the following six domains of professional performance for community and public health RDNs Quality in practice Competence and accountability Provision of services Application of research Communication and application of knowledge Utilization and management of resources
Fruitful is a Community nutrition program focused on increasing the accessibility of fresh fruit and low income area. Fruit for all is in the beginning of stages of program development and their community nutrition, RD has conducted a needs assessment. What is the next step the RD should take in program development? Developer program, goals, and objectives Develop a program plan Identify funding sources Seek support from stakeholders
The steps of program development planning are as follows 1. Conduct a needs assessment. 2. Develop program goals and objectives. 3. Develop a program plan. 4. Identify funding sources. 5. Seek support from stake holders
Which of the following is an example of an entitlement program? SNAP FMNP WIC TEFAP
The supplemental nutrition assistance program SNAP is an example of an entitlement program. Entitlement programs or programs funded by Congress for any person who qualifies due to the level of income or other eligibility requirements.
An inpatient Dietitian Contacts a patient social worker prior to discharge to discuss food assistant needs the patient may have after going home from the hospital which NCPT does this communication fall under Food and or nutrient delivery Coordination of nutrition care Patient centered medical home Monitoring and evaluation
The terminologies has five categories Food and or nutrition delivery Nutrition education Nutrition counseling Coordination of nutrition care Population based nutrition action The coronation of nutrition care by a professional, would include a dietitian, communicating with another member of the healthcare team, or another provider in the community about the nutrition care of the client
Which food is most likely to cause a foodborne illness? Leftover pork reheated to 165 for 15 seconds within two hours of when it was cooked Frozen chicken stored at -1°F Leftover chili cooled from 135 to 80 within four hours and then called from 80°F to 41°F within six hours Turkey meatloaf transported at 168°F
The two stage cooling process should take a total of six hours where food is cold quickly from 135 to 70 within two hours, then cold from 70 to 41 within an additional four hours
The wholesome meet act of 1967 was enacted to assure consumers that the animal use, for the meat was: Healthy at the time of slaughter and pesticide free Pesticide free and fit for human consumption Healthy at the time of slaughter and wholesome Organically raised and wholesome
The wholesomely act of 1967 was enacted to assure consumers that the animal was healthy at the time of slaughter, and the meat is fit for human consumption or wholesome. This is indicated with a USDA inspected and passed round purple stamp.
What can be inferred about a patient with a fasting plasma glucose of 115 mg/dl. They have T1DM They are prediabetic They have T2DM They have GDM
They are prediabetic Pre-diabetes is indicated by fasting plasma glucose level of 100 to 125 or an Hgb A1c of 5.7 6.4%. Diabetes is diagnosed by fasting plasma glucose of >= 126 mg/dl or an HgbA1c of 6.5% Gestational diabetes with the glucose tolerance test of >= to 140 mg/dl
A study was conducted to gather data on women 18-32 years of age to determine what factors significantly affected their self image. The four factor studied were body composition, BMI, education, level, and income level. The results are as follows: P = 0.001 for body composition, P = 0.518 for BMI, P = 0.100 for education level, and P = 0.054 income level.
This question addresses the levels of significance or P values of the research data the lower, the P value, the higher, the significance of the results. The purpose of a P value is to show how strong or weak. The evidence is in support of a hypothesis, and if the results are reliable. A value of P < 0.01 shows a very significant difference in a more reliable result. P < 0.0001 shows very very significant differences and reliable results. P > 0.05 shows an insignificant difference and unreliable results
Beckys BBQ restaurant wants to determine the selling price for a beef brisket sandwich. The restaurant spent $133.05 on the recipe that yields 30 servings in determined that the percentage food cost will be 35%. Based on the available information on what should the selling price of the beef brisket sandwich be? $1.55 $4.44 $7.21 $12.67
To determine the markup factor divide 100 by the food cost percentage 100/35= 2.857 Raw food cost is money spent divided by servings 133.05/30 = $4.435 Selling price is markup factor x raw food cost 2.857 x $4.435 = 12.67 Shortcut is two divide food cost percentage as a decimal into the raw food $4.435/.35 = 12.671
This scoop size #12 is roughly equivalent, to all of the following except which measurement? 4 tablespoons 1/3 cup Two 3/4 ounce 79 mL
To determine the number of ounces in a scoop divide the scoop number by 32 32/12 = 2.67 ounces 1 ounce = 29.5 mL
Which of the following best reflects a goal of total quality management TQM? Improving job satisfaction Using less human effort Eliminating errors Continuously improving
Total quality management TQM is concerned with meeting or exceeding quality expectations of customers and stakeholders. A goal of TQM is continuous improvement. Lean focuses on using less human effort space N time to make products or services Six sigma is a data driven approach with the goal of improving quality Quality of work life AWL, involves management, taking into consideration the quality of employees experiences in the workplace and is concerned with the employee job satisfaction
This still a cafeteria service, requires customers to follow each other along a line of food choices to make their selections: Machine vended Scramble system Food court Traditional
Traditional cafeteria service still has employees behind one loan, continuous counter, serving customers who come through the service area in one line. A scramble system, cafeteria has separate sections of the counter area for different food selections A food court cafeteria has independent stations that customers choose from Machine vendor is a style of service, but not in a cafeteria
What type of obesity is associated with metabolic syndrome? Subcutaneous Visceral Metabolically healthy Morbid
Visceral obesity, or central fat, is associated with metabolic syndrome and refers to fat stored in the abdomen around the organs
You are creating a study of food palatability which of the following evaluation of the food is not subjective? Color Aroma Warner-Brazler shear Mouth feel
Warner-Brazler shear is a machine that measures meet tenderness. Objective evaluation use physical and chemical methods for testing. A measurement that uses human senses such as sight sound touch taste is subjective
A salad dressing is clear and not cloudy when refrigerated. What process prevents the salad dressing from crystallizing when cold? Gelatinization Hydrogenation Sublimation Winterization
Winterization of the process of chilling oil to 45°F to remove the fatty acids with higher melting points, such as triglycerides and filtering them out this process creates winterized oils that are clear and not cloudy when refrigerated Hydrogenation is the process of adding hydrogen atoms to the double bonds and unsaturated fatty acids to increase saturation instability (margarine, shortening, frying fats) Sublimation is a transition of a solid to the gas phase without passing through the liquid phase (freeze dried) Gelatinization is the process of breaking a starch bond in the presence of water and heat to dissolve a starch, granule and water. The results is a gel. (Sauce, pudding)
Which of the following statements is false in regard to print literacy? Numeracy is not a type of print literacy Accurate food label reading does not predict correct interpretation of the information Low literacy has been shown to negatively affect medication adherence Materials should be written at the eighth or ninth grade level
Written materials should be written at the fifth or sixth grade level
During a nutrition counseling session, what type of questions should a dietitian ask to encourage the client to talk and for what percentage of the time? Leading 75% Double sided reflection 25% Confronting 25% Open ended 75%
You're my nutrition, counseling sister and it is important for the dietitian to talk 25% of the time and the client 75% of the time what kinds of questions that should be asked include open, ended primary secondary and neutral questions Double sided reflection is when the counselor uses ideas that the client has expressed previously to show discrepancies in the client words Leading questions, prompt, or encourage a desired answer, and confronting is not a type a question
