RD Exam
d. minimize labor costs
A dietitian implementing a home-delivered meals program for the elderly chooses a nonselective menu primarily to: Select one: a. control food volume b. encourage client participation c. minimize food drop-off time d. minimize labor costs
c. calcium, B12, zinc
A pregnant vegan's diet my lack in which nutrients? Select one: a. Potassium, Sodium, Vitamin C b. Selenium, potassium and B12 c. Calcium, B12, zinc d. Vit E, Calcium, B12
c. using the data for the "edible portion" weight of the cooked ground beef
A dietitian conducting a nutrition analysis of a recipe that uses 10lb of 80/20 raw ground beef can best ensure analysis accuracy by: Select one: a. using data for the "preportioned" cooked ground beef b. using data for the "edible portion" weight of the raw ground beef. c. using the data for the "edible portion" weight of the cooked ground beef d. cooking and draining the ground beef, weighing the fat, then reducing the quanity of beef in the recipe by this amount.
b. 13
A #10 can holds how many cups of product? Select one: a. 10 b. 13 c. 12 d. 5
d. make a decision in consultation with human resources
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 that information. The foodservice manager wants to terminate the employee. The nutrition director should: Select one: a. terminate the employee for dishonesty and fraud. b. convince the foodservice manager to retain the employee c. discuss circumstances of the arrest with the employee d. make a decision in consultation with human resources.
c. linoleic fatty acid
A child has developed skin lesions and growth retardation. Identify the deficiency; Select one: a. linolenic fatty acid b. palmitic fatty acid c. linoleic fatty acid d. stearic fatty acid
d. The reduced quantity of digestive enzymes released from the pancreas into the small intestine
A child with cystic fibrosis may develop essential fatty acid deficiency due to: Select one: a. Dyspnea and cough-induced vomiting b. The interaction between aerosol antibiotics and lipid digestion c. Impaired glucose tolerance d. The reduced quantity of digestive enzymes released from the pancreas into the small intestine
b. respiratory acidosis
A chronic COPD patient with carbon dioxide retention would have which one of the following acid-base imbalances? Select one: a. Metabolic alkalosis b. Respiratory acidosis c. Respiratory alkalosis d. Metabolic acidosis
b. take a multivitamin supplement
A client who takes orlistat may need to: Select one: a. use MCT as a supplement b. take a multivitamin supplement c. take an omega-3 fatty acid supplement d. avoid caffeinated and carbonated beverages.
a. consume liquids between meals, avoid simple CHO, increase soluble fiber
A client with recent gastric bypass surgery is experiencing rapid heartbeat and abdominal distention after eating. Which of the following would be included in the nutrition perscription? Select one: a. consume liquids between meals, avoid simple CHO, increase soluble fiber b. increase soluble fiber, consume liquids with meals, avoid simple CHO c. low CHO, liquids between meals, avoid fiber d. high complex CHO, increase soluble fiber, consume clear liquid with meals.
a. The cost of the system can be offset by savings in labor and food
A computer system for the Foodservice Department can be justified because: Select one: a. The cost of the system can be offset by savings in labor and food b. It is an excellent management tool c. Technology should be utilized in all departments d. Improved quality of food and service will increase customer satisfaction
b. conducting a market analysis
A consulting dietitian hired by a local health club to develop a weight-control program knows of two similar programs in the community. The dietitian can best determine the potential success of the new program by first Select one: a. developing promotional materials b. conducting a market analysis c. analyzing the success of existing programs d. discussing the idea with other dietitians
a. listen carefully, take the complaint seriously, and conduct an investigation
A consumer who has eaten lunch in the cafeteria informs the dietitian that she became ill 1 hour after eating a chicken sandwich. Which of the following responses should be first? Select one: a. listen carefully, take the complaint seriously, and conduct and investigation b. Accept responsiblity and offer a coupon for a complimentary meal c. Report the complaint immediately to the risk-management department. d. Ask where the person ate the night before and deny responsibility.
d. graphics and text of products
A dietitian in private practice is developing a web site to market the business. Which of the following web site components is a form of promotion? Select one: a. online order form b. price and availability of products c. e-mail address of the business d. graphics and text of products
d. set a plan of action
A dietitian is asked to determine the prevalence of overweight children within a local school district. The last step of the community needs assessment would be to: Select one: a. share the findings with the school health team. b. collect data on soda consumption. c. measure the BMIs of all the school children. d. set a plan of action.
c. anorexia can be an adverse effect that may affect growth
A dietitian is counseling parents of a child with attention deficit/hyperactivity disorder and who is being treated with methylphenidate. The dietitian's intervention for this child should be based on an understanding that: Select one: a. folate supplements usually are warranted to conter increased urinary excretion. b. type 2 diabetes can be a likely adverse affect. c. anorexia can be an adverse effect that may affect growth. d. involuntary weight gain can be a likely adverse effect.
d. demonstration
A dietitian is providing a workshop about proper preparation of infant formula for 20 women. Which of the following teaching methods is most appropriate? Select one: a. role-playing b. lecture c. discussion d. demonstration
c. conduct a can cutting analysis
A dietitian ordering canned goods can be assured of a reliable product if they: Select one: a. buy directly from the manufacturer b. accept the most reasonable bid c. conduct a can cutting analysis d. buy the same brand, grade, size as the last time
b. carbohydrate
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 or her diet? Select one: a. Protein b. Carbohydrate c. Fat-soluble vitamins d. Water-soluble vitamins
b. note how nourishments are being distributed and served.
A dietitian who is developing policies and procedures for nourishment distribution and service should first: Select one: a. evaluate the nourishment distribution schedule b. note how nourishments are being distributed and served. c. assign the foodservice supervisor the task of gathering data d. review policies and procedures manuals from other institutions
a. evaluate employee skills and task difficulty
A dietitian who wishes to delegate work to subordinate should first: Select one: a. evaluate employee skills and task difficulty b. give the employee the authority to make decisions c. give the employee the information needed to complete the task d. ensure that the employee has the necessary materials and funds.
b. semivariable
A dining hall manager at a university hires a new cook in the anticipation of an increase in volume due to the opening of a new residence hall. This additional labor cost is best described as which of the following types of costs? Select one: a. Direct b. Semivariable c. Fixed d. Variable
d. send the employee off the premises immediately and alert security
A disgruntled employee exhibits loud and disruptive behavior in the kitchen and appears to be out of control, even after the dietitian counseled the employee. The dietitian should: Select one: a. take the employee into the office and discuss the consequences of the behavior b. return to the office to write a disciplinary sheet for misconduct c. send the employee to the break room to calm down d. send the employee off the premises immediately and alert security.
a. 6 cups
A distance runner who loses three pounds during a race should drink how much fluid to replace losses? Select one: a. 6 cups b. 8 cups c. 3 cups d. 10 cups
c. graham crackers
A father reports that his infant has just begun to drink from a cup and uses a pincher grasp. The dietitian should recommend introducing which of the following foods to the infant's diet? Select one: a. finely cut meat b. unflavored yogurt c. graham crackers d. pureed vegetables
c. increase calcium intake to offset loss in bone mass
A female long-distance runner becomes amenorrheic. Nutrition intervention would include education on the need to: Select one: a. Decrease calorie intake to offset the lower energy expenditure seen with amenorrhea b. Stop training until menstruation returns c. Increase calcium intake to offset loss in bone mass d. Take birth control pills as a source of estrogen
b. revenue was spent on food
A food cost percentage of 35% means that 35% of the: Select one: a. food costs was used on employee meals b. revenue was spent on food c. total costs was for food d. money spent on food was wasted
d. ask the employee to provide written recommendations for his or her physician
A foodservice 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 American Disabilities Act, the manager should: Select one: 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 hire another employee to assit the cook d. ask the employee to provide written recommendations from his or her physician
d. signature
A healthcare foodservice department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding? Select one: a. Manufacturer b. Restaurant c. Retail item d. Signature
d. excessive intake of fluid, protein, and sodium
A hemodialysis patient has labs drawn prior to receiving his regular treatment which reveal a BUN of 105 mg/dl and serum sodium of 128 mEqL. He has also gained 5.0 kg since his previous treatment. What would have caused this? Select one: a. Inadequate intake of fluid and sodium, excessive intake of protein b. Inadequate intake of fluid, protein, and sodium c. Excessive intake of fluid and protein, inadequate intake of sodium d. Excessive intake of fluid, protein, and sodium
b. form a multidisciplinary task force to develop an implementation plan
A hospital dietitian attempting to implement the Baby-Friendly Hospital Initiative to enhance successful breastfeeding should first: Select one: a. send a cover letter and summary of the initiative to all hospital staff. b. form a mulitdisciplinary task force to develop an implementation plan c. offer an inservice training session about the benefits of breastfeeding to nurses. d. investigate the feasibility of rooming in for mothers and infants.
d. a tempering box
A large organization may have separate refrigerated units for meats, dairy, fruits, and vegetables. A low temperature unit designed for thawing, which is able to maintain a steady temperature of 40 degrees is Select one: a. A reach in refrigerator b. A thawing box c. A blast chiller d. A tempering box
b. weight
A nutrition assessment of a man with HIV disease reveals the laboratory results shown below: Ht 5'10' Wt 115lb HCT 35% MCV 102 cubic micrometers BUN 11mg/dl Albumin 2.8g/dl CD4 280 Total Lymphocytes 1200/ cubic millimeters The primary concern of the dietitian should be the: Select one: a. anemia b. weight c. renal failure d. protein deficiency
c. fluid restriction, 2 gram Na+, moderate protein
A patient is admitted to the intensive care unit with the following symptoms and labs: cachexia, ascites, nausea, vomiting, normal mental status, serum albumin of 2.5g/dl, and elevated liver function tests (LFTs). The medical nutrition therapy recommendations would include: Select one: a. High protein, high sodium, push fluids b. Fluid restriction, low protein, 2 gram Na+ c. Fluid restriction, 2 gram Na+, moderate protein d. High protein, low kcal, 4 gram Na+
d. daily food intake and body weight
A patient is attempting to lower blood pressure levels with dietary intervention. In addition to monitoring the patient's blood pressure, the dietitian should monitor the: Select one: a. body weight and medication b. daily food intake and medication. c. daily food intake and heart rate d. daily food intake and body weight
a. increase fluid intake
A patient is on a high protein, low carbohydrate diet. What advice should you offer? a. increase fluid intake b. decrease the intake of complex carbohydrates c. decrease fluid intake d. decrease intake of saturated fats
d. the presence of edema and wasting or dehydration
A patient reports decreased oral intake, persistent nausea and vomitting, and decreased functional capacity. To complete a subjective global assessment, the dietitian needs to evaluate: Select one: a. serial laboratory parameters over the last 6 months b. current body weight to ideal body weight. c. usual dietary intake using a good frequency questionnaire. d. the presence of edema and wasting or dehydration.
a. adequate calories
A patient who is morbidly obese and in the intensive care unit has end-stage renal disease, diabetes, and sacral decubiti. The patient is ventilator-dependent. The primary concern for recommending a tube feeding formula and rate should be: a. adequate calories b. increased protein c. increased electrolytes d. decreased carbohydrates
b. feeding volume
A patient who receives bolus tube feedings experiences abdominal distention shortly afer feeding, most likely related to the: Select one: a. fat content of the product. b. feeding volume c. formula osmolarity d. formula osmolality
d. increased appetite
A patient with HIV disease is taking megestrol acetate. The dietitian should expect that the patient will experience: Select one: a. weight loss b. increased diarrhea c. iron-deficiency anemia d. increased appetite
b. metabolic acidosis
A patient with Type I diabetes presents to the emergency room with dehydration and Kussmaul respirations. Urinalysis reveals ketonuria; lab results show a blood glucose of 525 and pCO2 of 59. This patient is experiencing: Select one: a. Respiratory acidosis b. Metabolic acidosis c. Metabolic alkalosis d. Respiratory alkalosis
c. evaluate the patient's intake and output and assess fluid status
A patient with a colostomy receives diuretic medications and appears dehydrated. The diet history confirms suboptimal fluid intake. The dietitian should: Select one: a. use the standard colostomy diet form, which advises 2L fluid daily b. use the standard colostomy diet form and substitute "adequate fluid" for a specific quantity. c. evaluate the patient's intake and output and assess fluid status d. recommedn discontinuion the diurectic medication.
b. high in fat
A patient with diabetic gastroparesis should avoid foods that are: Select one: a. high in simple sugars. b. high in fat c. low in fiber d. low in protein
c. elemental enteral feeding
A patient with short bowel syndrome (SBS) would initially benefit most from which form of nutrition support Select one: a. frequent, small feedings with a high protein, high kcal HS snack b. oral nutritional supplements c. elemental enteral feeding d. isotonic feeding
c. elemental enteral feeding
A patient with short bowel syndrome (SBS) would initially benefit most from which form of nutrition support Select one: a. isotonic feeding b. frequent, small feedings with a high protein, high kcal HS snack c. elemental enteral feeding d. oral nutritional supplements
a. calcium, b12, zinc
A pregnant vegan's diet my lack in which nutrients? Select one: a. Calcium, B12, zinc b. Vit E, Calcium, B12 c. Potassium, Sodium, Vitamin C d. Selenium, potassium and B12
c. more disease in infants in the city than in the country
A study reported a 10% morbidity rate in infants in the country and a 12% morbidity rate for infants in the city. This means that: Select one: a. 10% of infants died in the country b. more infants died in the city than in the country c. more disease in infants in the city than in the country d. more disease in infants in the country than in the city
c. promotion
A tactic that increases the sale of merchandise or services through publicity is known as: Select one: a. pricing b. targeting c. promotion d. segmentation
c. initiate progressive disciplinary procedures
A talented catering employee is always requested by customers, but the employee is frequently absent. The manager should: Select one: a. give the employee multiple verbal warnings b. ignore the employees absences c. initiate progressive disciplinary procedures d. require a physician's statement after each absence.
b. calculate his calorie needs and help him devise strategies to healthfully boost his calorie intake
A teenage athlete wants to use protein powders and weight gain drinks to build muscle and bulk up quickly. The dietitian's most appropriate response would be to: Select one: a. Provide the names of some reputable distributors of sports supplements b. Calculate his calorie needs and help him devise strategies to healthfully boost his calorie intake c. Provide a list of high protein foods that he should eat instead of taking supplements d. Offer to provide a workshop for his team on teen athlete nutrition
c. the child is experiencing normal growth
At birth a neonate was at the 75th percentile for weight for age. At age 6 months, he appears healthy and is at the 60th percentaile for weight for age. The growth chart data most likely indicates that: Select one: a. the child has low calorie intake b. the child may be experiencing protein-energy malnutrition c. the child is experiencing normal growth d. birth data was incorrect.
d. paraphrasing and responding
Active listening in counseling sessions involves: Select one: a. probing into specific areas of behavior b. empathizing c. selective perception d. paraphrasing and responding
b. discourage the idea because it is unethical
Administration comes to you with a proposal to increase revenue by selling food and paper products from the foodservice storeroom to employees at a 20% markup. This pricing is still below local supermarkets. You: Select one: a. Form a committee to make recommendations b. Discourage the idea because it is unethical c. Project potential profits and incorporate them into the budget d. Review space in dry and cold storage areas for feasibility
c. low GFR
After review of his lab work, a patient was informed that his renal failure had progressed to the point where he now needed dialysis treatment. Which lab result would have indicated this? Select one: a. Hypokalemia b. Hyperkalemia c. Low GFR d. Elevated GFR
d. restaurants
Although nutritional needs of the customer should be a primary concern in all menu planning, they are least important in which of the following foodservice operations? Select one: a. Colleges and universities b. Healthcare facilities c. Elementary schools d. Restaurants
b. adjust the tube feeding to prevent overfeeding
An acutely ill patient is receiving propofol and tube feedings. The dietitian should: Select one: a. recommend that the tube feedings be held 2 hours before and after administration of the medication. b. adjust the tube feeding to prevent overfeeding c. monitor the patient's laboratory data for increased BUN levels d. monitor the patient's laboratory data for decreased folate levels.
c. hypoalbuminemia
An alcoholic patient has a low serum albumin, low hemoglobin, high ammonia, abnormal liver function tests and ascites. Why is he on a 50mg sodium diet? Select one: a. secondary renal failure b. hypoaldosteronism c. hypoalbuminemia d. hyperammonemia
d. designate a replacement and remove the employee from the line for further discussion
An employee becomes loud and disruptive and refuses to comply with the dietitian's request concerning a tray with errors. What should the dietitian do? Select one: a. attempt to calm the employee while meeting trayline deadlines b. stop the line, take the employee aside, and determine whether insubordination can be established. c. ignore the employee's behavior and concentrate on completing the tray line. d. designate a replacement and remove the employee from the line for further discussion.
b. continue with insulin and drink anything he can
An inslulin dependent diabetic living alone calls you with symptoms of nausea, vomitting and anorexia. What do you recommend? Select one: a. continue with insulin and eat everything he can. b. continue with insulin and drink anything he can c. discontinue the insulin until he feels better d. discontinue the insulin and eat whatever he can
a. readmission rates for patients with diabetes
An interdisciplinary healthcare team has formed to improve care for inpatients with diabetes. An appropriate outcome indicator would be: Select one: a. readmission rates for patients with diabetes b. the number of admissions of patients with diabetes c. documentation of blood glucose monitoring d. initiation of patient education within the first 48 hours of admission
c. determine who is the legal guardian
An older sister of a child who has diabetes requests that the child's record so she may give it to their family physician. The dietitian should first: Select one: a. ask the child to sign a release form. b. ask for a written request from a physician for a copy of the record. c. determine who is the legal gaurdian d. provide the older sister a copy of the patient's record.
a. call other private practice dietitians and ask what they are charging
As a dietitian in private practice, you are evaluating your current fee schedule to determine if an adjustment is needed for the upcoming year. Many factors need to be considered before a decision is made. Which approach is considered illegal? Select one: a. Call other private practice dietitians and ask what they are charging b. Find out what Medicare pays and charge 10% more c. Increase the fees for service that require more expertise and training d. Calculate increases in expenses and adjust fees to maintain current profit
d. central tendency
At the hospital where you are the Clinical Manager, the RDs write the performance appraisals for the DTR's. In reviewing the records, you notice all evaluations to be similar and performance is rated average or above. You suspect which of the following: Select one: a. Leniency b. Recency c. Halo effect d. Central tendency
d. fried rice
Bacillus cereus intoxication is most likely to occur following consumption of: Select one: a. macaroni and cheese b. baked beans c. corn pudding d. fried rice
d. assess the student's current nutrition knowledge
Before you teach a class on nutrition, you should: Select one: a. research all current materials at the library b. read a current nutrition textbook c. take a survey to determine what they are interested in d. assess the student's current nutrition knowledge
c. be labeled clearly with the hospital name and logo
Branding is a marketing tool used to increase product or service recognition in order to distinguish them from competitors. In your hospital, you will pilot home delivered meals to recently discharged patients to aid in the transition back to normal activities. To follow a branding principle these meals should: Select one: a. Advertise the hospital sponsored home health program b. Have a sticker for Meals on Wheels c. Be labeled clearly with the hospital name and logo d. Advertise the hospital cafeteria
a. allow the employee to change procedures to achieve the desired outcome
Delegation of responsibilities to an employee allows the manager to share responsibility for a task. What is the best example of delegation? Select one: a. Allow the employee to change procedures to achieve the desired outcome. b. Tell the employee what to do. c. Require the employee to provide daily progress reports. d. Select an employee who is interested in management.
d. are clear and measurable
During the annual performance appraisal, the employees report that the process is highly subjective and unfair. When preparing the performance standards for next year, the manager should prepare objectives that: Select one: a. meet the mission and goals of the department b. are developed with input from the employees c. emphasize the employees' best skills d. are clear and measurable
d. meet with all the employees as a group and solicit recommendations for improvement.
Employees in the dietetics department are consistently late returning from break periods. The dietitian should first: Select one: a. have all employees clock in and out for breaks b. analyze activities to identify the best break times c. discipline tardy employees the next time they are late returning from break d. meet with all the employees as a group and solicit recommendations for improvement.
a. consensus
Employees will most likely consider and be committed to the implementation of an innovative decision if the decision is the result of: Select one: a. consensus b. a majority vote c. consultation with an expert d. evaluation by an authority figure
a. oxalic acid
Green, leafy vegetables contain what substance that combines with calcium to form an insoluble complex? Select one: a. oxalic acid b. vitamin K c. phosphoric acid d. sulfuric acid
b. sales minus cost of goods sold
Gross profit/loss is determined by: Select one: a. net profits minus labor costs b. sales minus cost of goods sold c. revenue minus all operating expenses d. revenue minus labor costs
b. metabolic syndrome
The combination of hypertension, insulin resistance, and central body obesity is referred to as: Select one: a. hypertesive diabetes. b. metabolic syndrome. c. cardiovascular disease. d. prediabetic state.
a. groups have a tendency to accept the first potentially positive solution
Group decision making has many positive aspects. From the following selections pick the negative aspect: Select one: a. Groups have a tendency to accept the first potentially positive solution b. The sum total of the group's knowledge is greater c. The group possesses a much wider range of alternatives d. Participation in the process increases acceptance of the decision
a. 10.1
How many FTE's are needed to cover the following schedule: 2 FT cooks/day, 7 days a week 1 FT salad prep/day, 7 days a week 1 FT dessert cook/day, 5 days a week 2 FT aides/day, 7 days a week 2 PT aides.day, 7 days a week, 6 hours each Select one: a. 10.1 b. 10 c. 10.5 d. 8
b. 75
How many grams of protein would you receive on a 1500 calorie diet which is 20% protein? Select one: a. 70 b. 75 c. 64 d. 300
c. 96
How many servings of tuna salad using a #12 scoop will you get from 2 gallons? Select one: a. 48 b. 12 c. 96 d. 24
b. calcium
Identify the mineral involved in the blood clotting cascade: Select one: a. zinc b. calcium c. magnesium d. vitamin K
d. Estimated Average Requirement
Identify which of the four Dietary Reference Intake (DRI) categories is most appropriately used to develop and evaluate nutrition programs for groups. Select one: a. Adequate Intake b. Recommended Dietary Allowance c. Tolerable upper intake level d. Estimated Average Requirement
c. The Equal Pay Act
If a female is hired and does not receive the same pay as a male in the same position, she can seek help from: Select one: a. The Equal Opportunity Act b. The Fair Labor Standards Act Incorrect c. The Equal Pay Act d. The Fair Wage Act
b. report him to management
If a union memeber repeatedly arrives late, you shuld... Select one: a. fire him b. report him to management c. say nothing but make a note of it d. forget it
d. gather information and communicate with the employee in hopes that it will result in high performance
If an employee's performance is substandard the manager should: Select one: a. Encourage the employee to look for another job b. Hope performance improves over time c. Wait until the performance review is due then list all problems d. Gather information and communicate with the employee in hopes that it will result in high performance
d. wheat
If consulted for a celiac disease diet education, what grain(s) is it recommended for a patient to avoid? Select one: a. Soy b. Corn c. Rice d. Wheat
a. 8 pounds
If ground bees has a 80% yield, how many pounds of beef must be used in spaghetti sauce to ensure a 2 oz. meat portion for 50 people? Select one: a. 8 pounds b. 12 pounds c. 125 ounces d. 15 pounds
d. gallbladder
If someone has had a cholecystectomy, it means they have had their __________ removed. Select one: a. liver b. pancreas c. liver d. gallbladder
c. sales increase
If the break-even point remains the same, profits will increase if: Select one: a. fixed cost increase b. cost remain the same c. sales increase d. selling price increase
c. over mixing
If you are cooking muffins and there are tunnels and peaked tops with pale slick crust this means Select one: a. too little salt or sugar was added b. the oven was too hot c. over mixing d. under mixing
b. a decrease in size because there is more fat
If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be: Select one: a. an increase in size because there is less fat b. a decrease in size because there is more fat c. no change d. an increase in size because there is more fat
b. the Fair Labor Standards Act
If you worked overtime and did not get paid, which labor law would help your claim? Select one: a. The Equal Opportunity Act b. The fair Labor Standards Act c. The Equal pay Act d. The Fair Wage Act
c. glucagon
In a catabolic state, which hormone triggers the conversion of glycogen to glucose? Select one: a. insulin b. growth hormone c. glucagon d. parathyroid hormone
a. A firsthand evaluation of canned fruits and vegetables through visual and flavor comparisons of various brands or product lines
In a foodservice operation a "can cutting" refers to: Select one: a. A firsthand evaluation of canned fruits and vegetables through visual and flavor comparisons of various brands or product lines b. Ordering by the can instead of by the case, useful in small operations c. A procedure for opening cans that will avoid injury to employees d. A can opener that removes the lid from the side lip preventing sharp edges
d. low hemoglobin
In community surveys, a frequent symptom of malnutrition is: Select one: a. scurvy b. rickets c. low serum albumin d. low hemoglobin
c. Report the sentinel event to Joint Commission and to the Health Department
In your hospital nurses identify a sudden onset on nausea, vomiting and diarrhea in 54 patients. These symptoms result in the death of 2 elderly individuals. Stool cultures reveal staphylococcal aureus which was traced back to a cream pie served on the patient menu. Management has responsibility to: Select one: a. Pay for all hospital costs for these 54 patients b. Inservice food service staff on proper handwashing and prevention of foodborne infections c. Report the sentinel event to Joint Commission and to the Health Department d. Report the foodborne illness to the local Health Department
b. organizational chart
The relationship among positions and functions within a foodservice department are indicated primarily by the: Select one: a. job description b. organizational chart c. mission statement d. policy statement
d. results in inconsistent training and may perpetuate poor work habits
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: a. is costly and time consuming b. is difficult to evaluate the effectiveness of the training c. causes dissension among other employees d. results in inconsistent training and may perpetuate poor work habits
a. rice flour
John wants to make bake a cake for his daughter's birthday party. His mother has celiac disease and he would like to know what kind of flour he could use? Select one: a. Rice flour b. Cake flour c. Bread flour d. All-purpose flour
b. 118.5 hours
Labor productivity factor is 0.75 hours/patient day. How many labor hours can be utilized today if the census is 158? Select one: a. 210 hours b. 118.5 hours c. Schedule as posted must be maintained because by law you cannot make last minute changes d. 120 hours
c. riboflavin
Light can destroy which B vitamin in milk? Select one: a. Thiamin b. Niacin c. Riboflavin d. Biotin
a. cost-benefit analysis
Looking at monetary benefits of treatment relative to monetary costs of treatment is an example of Select one: a. Cost-benefit analysis b. Risk benefit analysis c. Cost effective analysis d. all the answers are correct
b. 8th
Materials developed for general nutrition education should be written at a reading level no higher that what grade? Select one: a. 4th b. 8th c. 10th d. 11th
c. sugars and protein
Millard Reaction is a reaction between Select one: a. acid and protein b. base and protein c. sugars and protein d. salt and protein
b. Building relationships with other professionals and your customers
More and more dietitians are going into private practice. This can be a very rewarding and satisfying experience for those who are well prepared and equipped for the challenges. The key factor to success: Select one: a. Professional knowledge and an advanced degree b. Building relationships with other professionals and your customers c. Adequate financing to sustain you for at least 6 months until the new business begins to make a profit d. Marketing for new business to correct market segment
a. Hypermetabolism
Name the initial reaction during the acute phase response (trauma). Select one: a. Hypermetabolism b. Hypernatremia c. Hypoglycemia d. Hypometabolism
c. Hypermetabolism
Name the initial reaction during the acute phase response (trauma). Select one: a. Hypoglycemia b. Hypernatremia c. Hypermetabolism d. Hypometabolism
a. Needs that have been identified in the community
New programs or services are established because of Select one: a. Needs that have been identified in the community. b. Physician documentation c. Poverty rates d. Community leaders' reports of problems
c. periodically assess the outcomes of nutrition therapy
One of the most important strategies a dietitian may use to evaluate quality patient care is to: Select one: a. determine criteria for consultations b. monitor treatment for a nutrition problem c. periodically assess the outcomes of nutrition therapy d. assign individuals responsibility for monitoring activities
c. purchase order
The storeroom employee who receives orders from a purveyor should first check items received against the: Select one: a. invoice b. perpetual inventory record c. purchase order d. purchase requisition
b. Are slightly elevated above the needs of non-athletes and can be met with RDA for protein of 12-15% of energy intake
Protein needs for athletes: Select one: a. Are approximately two times higher than for sedentary individuals b. Are slightly elevated above the needs of non-athletes and can be met with RDA for protein of 12-15% of energy intake c. Are very specific and can only be met by using supplemental amino acids d. Are slightly lower than needs of non-athletes due to more efficient utilization
a. nursing and foodservice representatives
Recent reports of inappropriate food temperatures have been associated with delayed meal service on patient care units. A solution to the problem would most likely be developed by a team that includes: Select one: a. nursing and foodservice representatives b. trayline and food production representatives c. customers and trayline representatives d. administrative staff and the foodservice director
b. folic acid
Research has shown that neural tube defects can be reduced with proper supplementation of Select one: a. iron b. folic acid c. glutamine d. arginine
c. check the utensils on the line
Results of a patient food satisfaction survey indicate that patients think servings are too large. The dietitian should first Select one: a. conduct a plate-waste study b. reduce the serving size c. check the utensils on the line d. review regulations concerning nutrient requirements
c. reduce food costs
Which of the following actions would reduce direct expenses in a foodservice facility? Select one: a. increase selling prices b. reduce rent c. reduce food costs d. increase part-time labor
d. 36" wide aisles between tables and counters
Standards of the Americans with Disabilities Act require a cafeteria to feature: Select one: a. adjustable tables b. automatic door openers c. 40" high bars and counters d. 36" wide aisles between tables and counters
b. Food and Drug Administration
Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: Select one: a. Environmental Protection Agency b. Food and Drug Administration c. US Department of Agriculture d. Centers for Disease Control and Prevention
a. Center for Disease Control
Steps to a Healthier US Grant was established in 2004 by Select one: a. Center for Disease Control b. National Institutes of Health c. USDA d. World Health Organization
d. 20-35 g
Susie is a 30 y.o women who has a family history of colon cancer. Her doctor has told her to increase her fiber intake. How many grams of fiber per day should she consume? Select one: a. 5-20g b. 15-25g c. 30-45g d. 20-35g
d. live animals and the packing plant
The Federal Meat Inspection Act of 1906 regulates meat marketed interstate and includes examination of Select one: a. live animals b. the packing plant c. the grocery store d. live animals and the packing plant
d. National Cancer Institute
The Five a Day Nutrition Education Program was initiated by Select one: a. National Heart, Lung, and Blood Institute b. Healthy People 2020 c. National Institute of Health d. National Cancer Institute
a. diagnosis
The PES in ADIME should be in what portion of the note Select one: a. diagnosis b. assessment c. intervention d. evaluation
c. ferritin
The best laboratory value to use in assessing iron status is: Select one: a. hemoglobin b. hematocrit c. ferritin d. serum iron
d. reduced their health risk scores
The best way to justify continuing a wellness program would be to demonstrate that the participants: Select one: a. lost weight b. recommended the program to others c. increased their intake of protein d. reduced their health risk scores
d. protein
The body's need for vitamin B6 is related to the intake of which nutrient? Select one: a. water b. carbohydrates c. fat d. protein
c. 2.6 years
The cafeteria manager is considering buying a soft-serve machine. The initial cost of the machine is $8000 estimated profits are $325 per month fo May-September and $215 October-April. What is the payback period for this investment in capital equipment? Select one: a. 3 years b. 24.6 months c. 2.6 years d. 3.2 years
c. investigate the issue and decide on a course of action
The dietitian at a school foodservice receives several telephone calls concerning the possible risk of cancer to children who consume fresh fruit treated with pesticides. The initial response by the dietitian should be to: Select one: a. refer the callers to the American Cancer Society. b. remove the suspected fruit from the menu. c. investigate the issue and decide on a course of action. d. do nothing unless the vendor initiates a recall of the fruit
a. ≥ 1.2-1.3 g/kg BW
The dietitian has been asked to calculate the protein needs of a 57-year-old woman with chronic kidney disease who has just started on peritoneal dialysis. Which calculation would be used? Select one: a. ≥ 1.2-1.3 g/kg BW b. 0.6-0.75 g/kg BW c. ≥ 1.2 g/kg BW d. ≥ 1.5 g/kg BW
d. check the temperatures of the products
The dietitian reviews the following monitoring sheet for a dairy refrigerator at 9am on Wednesday: Day 5:30 am 6:00pm Monday 36 40 Tuesday 38 44 Wed 48 The initial action should be to Select one: a. discard the products immediately b. review refrigerator temperatures with the maintenance department c. monitor the refrigerator temperature every 4 hours d. check the temperatures of the products
d. identify nutrition-related health problems in the community
The first step in planning nutrition services for a new community health center should be to: Select one: a. survey the area to determine what services are already available. b. establish goals and objectives for the services to be offered. c. develop program protocols for client care. d. identify nutrition-related health problems in the community.
b. $2.03
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 1923 What is the labor cost per meal? Select one: a. $1.85 b. $2.03 c. $3.98 d. $4.36
a. review policies and procedures relevant to receiving functions
The foodservice director of a small hospital compares records of purchases and deliveries and discovers they do not match. The director should first: Select one: a. review policies and procedures relevant to receiving functions b. review the organization's code of ethics with all employees c. train storeroom employees in theft-control technique d. install theft-detection equipment
d. determine the current prescribed medication dosage
The lab results for a peritoneal dialysis patient reveal a phosphorus level of 9.5 mg/dl. The patient reports taking a phosphate binder with meals and snacks. The RD's first step should be to: Select one: a. Counsel the patient about increasing phosphorus intake b. Counsel the patient about decreasing phosphorus intake c. Recommend a higher dosage of the phosphate binder d. Determine the current prescribed medication dosage
c. controlling
The management function in which performance is measured and corrective action is taken to ensure the accomplishment of an organizational goal is known as: Select one: a. planning b. directing c. controlling d. organizing
a. biological value (BV)
The measurement of the percentage of absorbed nitrogen retained for growth and development is called: Select one: a. biological value (BV) b. protein digestibility-corrected amino acid score (PDCAAS) c. net protein utilization (NPU) d. compete proteins
c. small bowel obstruction
The medical abbreviation SBO refers to Select one: a. Small bore opening in TF b. Significant barium obstruction c. Small Bowel obstruction d. Small bowel opening
c. protein digestibility corrected amino acid score (PDCAAS)
The method of measuring protein quality that accounts for the differing amino acid needs of hmans and laboratory animals is: Select one: a. net protein utilization (NPU) b. complementary proteins c. protein digestibility corrected amino acid score (PDCAAS) d. biological value (BV)
c. during steam table holding
The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: Select one: a. at delivery b. of storage c. during steam table holding d. during end-point cooing
b. increase by 50% in 1 year middle-aged men's knowledge about the association between high levels of dietary fat and colon cancer.
The most relevant objective for a multiyear project directed at the reduction of the incidence of colon cancer in a community is to: Select one: a. increase by 50% in 1 year adults' knowledge about the association between vitamin A and colon cancer b. increase by 50% in 1 year middle-aged men's knowledge about the association between high levels of dietary fat and colon cancer. c. decrease by 10% during the next year the intake of alcoholic beverages among individuals ages 21 to 55 d. provide within the next year training in diet and cancer prevention to leaders in local health clubs and fitness centers.
d. it inhibits feedback
The newest general to enter the workplace is more technological than previous generations. They prefer to email and text rather than spend time in meetings that are frequently viewed as boring or a waste of time. However, written communications do have drawbacks when compared to oral communication because: Select one: a. It provides consistent message to all parties b. It provides a permanent record of the exchange c. It is not always delivered d. It inhibits feedback
d. use people with appropriate qualifications as effectively as possible
The objective of Human Resource Planning is to: Select one: a. Maintain appropriate labor budget b. Manage human resources c. Have all positions covered d. Use people with appropriate qualifications as effectively as possible
b. survey patients to see what interests them
The outpatient Dietitian is planning a continuing education program. What should be done first? Select one: a. locate the guest speaker b. survey patients to see what interests them c. survey other Dietitian's groups to see what they are doing d. select a topic that has not been offered lately
d. vitamin C
These are all essential nutrients that milk supplies except Select one: a. Phosphorus b. Riboflavin c. Vitamin A d. Vitamin C
d. seed
These are all part of the composition of grain except Select one: a. bran b. endosperm c. germ d. seed
d. both denaturation and coagulation
This happens to protein molecules when subjected to agitation, heat, acids or salts Select one: a. Denaturation b. Coagulation c. Nothing d. Both denaturation and coagulation
c. ultra high temperature pasteurization
This kills all bacteria and makes milk shelf stable. Select one: a. low temperature pasteurization b. High temperature pasteurization c. Ultra high temperature pasteurization d. flash pasteurization
b. homogenization
This process forms a stable emulsion in milk Select one: a. Pasteurization b. Homogenization c. Denaturization d. Emulsification
slurry, roux
To decrease lumping mix starch with cold water first to form a Select one: a. slurry b. roux c. sauce d. all of the answers are correct
c. elevated blood ammonia
Urea synthesis is depressed in liver disease. Identify the resulting alteration in protein and nitrogen metabolism: Select one: a. Elevated blood urea nitrogen b. Depressed blood ammonia c. Elevated blood ammonia d. Depressed blood urea nitrogen
c. low residue or low fiber immediately
Which of the following diet instruction is appropriate for a medical diagnosis of diverticulitis: Select one: a. Increased fiber immediately b. Gluten-free c. Low residue or low fiber immediately d. Low fat, low sodium
d. Nationwide Food Consumption Survey
Which of the following federally funded surveys monitors the overall dietary status of the American people and is used for developing policies related to food production and marketing, food safety, food assisstance, and nutrition education? Select one: a. National Health and Nutrition Examination Survey b. Current population Survey c. Consumer Expenditure Survey d. Nationwide Food Consumption Survey
c. a teenage boy participating in a triathlon
Which of the following individuals would be at greatest risk for dehydration? Select one: a. A middle-aged man playing racquetball b. A woman lifting free weights c. A teenage boy participating in a triathlon d. An elderly female doing water aerobics
d. 2.5, $2.25
What are the markup factor and the selling price of a ham sandwich if food cost percent is 40 and raw food cost is $0.90 Select one: a. 2.0, $3.50 b. 2.5, $2.35 c. 2.6, $1.80 d. 2.5, $2.25
d. I, II, III
What is included in the study of demographics? I. age of individuals II. population statistics III. sex of individuals IV. socioeconomic factors Select one: a. I only b. I, II, III, IV c. II, III d. I, II, III
a. $30,790
What is the cost of goods sold if inventory on April 1st was $27,456, inventory on April 30th was $20,556, and purchases totaled $23,890? Select one: a. $30,790 b. $24,122 c. $31.456 d. $23,890
a. 38%
What is the food cost percentage if the cost of food is $325 and the income is $865? Select one: a. 38% b. 36% c. 34% d. 32%
d. 4.5
What is the inventory turnover rate for January-March if inventory value is $2,756 in January, $3750 in February, and $1800 in March? The value of goods sold was $3756 in January, $4250 in February and $4650 in March. Select one: a. 4.0 b. 4.8 c. 3.7 d. 4.5
d. 11%
What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced? Select one: a. 12% b. 10% c. 9% d. 11%
b. height and weight
What is the most effective tool for assessing the nutritional status of the elderly population. Select one: a. Body Mass Index b. Height and Weight c. Blood Glucose d. Albumin
a. height and weight
What is the most effective tool for assessing the nutritional status of the elderly population. Select one: a. Height and Weight b. Body Mass Index c. Albumin d. Blood Glucose
d. it expedites on-demand preparation
What is the primary advantage of microwave rethermalization? Select one: a. it heats food evenly b. it retains nutrients c. it requires little space d. it expedites on-demand preparation
b. $1.46
What is the prime cost selling price for a serving of roast beef if food cost %=40, labor cost %= 38, food cost for the roast beef= $0.90 and labor cost for the roast beef= $0.24 Select one: a. $3.28 b. $1.46 c. $1.09 d. $1.59
c. diffusion
What is the process of by which the water content of a vegetable is replaced by a concentrated salt solution? Select one: a. gelling b. osmosis c. diffusion d. retrogradation
b. ask her if she is uncomfortable about the session
What should you do with a new client who sits scowling at you during the session? Select one: a. presumes she understands what you are saying b. ask her if she is uncomfortable about the session c. recognize that new clients are seldom relaxed d. presume that she just would rather be somewhere else
b. informational
When a manager updates the director about activities occuring on the patient trayline, he is demonstrating which of the following managerial roles? Select one: a. Interpersonal b. Informational c. Technical d. Decisional
c. patient/client prefers to work with other healthcare professionals
When determining continuation/discontinuation of care, which of the following is not a reason to discontinue care Select one: a. Goals are attained and sustained b. care is no longer effective for patient comfort c. Patient/client prefers to work with other healthcare professionals d. Patient/client and family do not want to continue care.
b. excrete bicarbonate
When pCO2 is 28, bicarbonate is 32, and pH is > 7.45, how do the kidneys compensate to assure acid-base balance? Select one: a. Conserve sodium ions b. Excrete bicarbonate c. Conserve carbon dioxide d. Conserve bicarbonate
c. the weight of the ice cream
When you check overrun,you are checking Select one: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served
b. sodium
Which electrolyte is necessary for the absorption, by way of active transport, of glucose and galactose? Select one: a. potassium b. sodium c. calcium d. chloride
d. 30 lbs hemoglobin 9
Which infant is at the greatest risk? Select one: a. 20 lbs hemoglobin 10 b. 22lbs hemoglobin 10.5 c. 19lbs hemoglobin 11 d. 30lbs hemoglobin 9
b. all-purpose flour
Which is the best flour when making cakes? Select one: a. graham flour b. all-purpose flour c. whole wheat flour d. durum wheat flour
c. osteoporosis education classes for postmenopausal women
Which of the following is an example of a secondary prevention program? Select one: a. Changing vending food options available in a workplace. b. A billboard that encourages fruit and vegetable consumption c. Osteoporosis education classes for postmenopausal women d. Weight-management classes in a cardiac rehabilitation program
b. discussing patient information with their friend you ran into on the elevator
Which of the following is inappropriate Select one: a. Discussing patient information with their RN in care rounding b. Discussing patient information with their friend you ran into on the elevator c. Discussing patient information with the patient and family d. Discussing patient information with a MD in patient's room.
c. omega-3 fatty acids
Which of the following is known to lower serum triglyceride levels? Select one: a. Omega-9 fatty acids b. Omega-6 fatty acids c. Omega-3 fatty acids d. Arachidonic acid
c. Senior Services
Which of the following is not a federal block grant area Select one: a. Primary care b. Maternal and Child Health c. Senior Services d. Social Services
b. limit consumption of red meat
Which of the following is not one of the key recommendations for the general population contained in the Dietary Guidelines for Americans 2010 to Build a Healthy Plate Select one: a. Switch to skim or 1% milk b. Limit consumption of red meat c. Use food labels to make better choices d. Be physically active your way
a. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk
Which of the following lunch menus would be most appropriate for an 18-month old infant? Select one: a. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk b. baked chicken leg, lettuce with low fat dressing, broccoli, mashed potatoes, and 2% milk c. sliced turkey, rice, sliced cucumbers, applesauce, and whole milk d. cottage cheese, canned peaches, cooked carrots, white bread, 2% milk
d. individual portions
Which of the following market forms of pudding would be purchased in an assembly/serve foodservice system? Select one: a. frozen bulk b. instant c. canned d. individual portions
b. dextroamphetamine
Which of the following medications is an appetite suppressant? Select one: a. Predisone b. Dextroamphetamine c. Erythromycin d. Dronabinol
a. arginine
Which of the following nonessential amino acids may be useful in post-burn therapy? Select one: a. Arginine b. Asparagine c. Proline d. Leucine
a. kidneys, intestines, parathyroid gland, thyroid gland
Which of the following organs have a role in control of plasma calcium? Select one: a. kidneys, intestines, parathyroid gland, thyroid gland b. parathyroid gland, bones, adrenal glands, liver c. thyroid gland, parathyroid gland, kidneys, pituitary gland d. bones, thymus gland, pancreas, intestines
b. National School Breakfast Program
Which of the following programs enables a juvenile justice residential facility to provide nutritious meals to its residents? Select one: a. Supplemental Nutrition Assistance Program b. National School Breakfast Program c. Expanded Food and Nutrition Education Program d. The Emergency Food Assistance Program
c. It represents an estimate of income and expenditures over time.
Which of the following statements best defines a cash-flow budget? Select one: a. It outlines the assets of the organization b. It outlines the expenditures and assets of the organization. c. It represents an estimate of income and expenditures over time. d. It compares the assets of an organization to its liabilities.
b. the patient will eat more often and try a larger variety of foods.
Which of the following statements best describes the expected outcome of dietary intervention for a patient who has anorexia nervosa? Select one: a. the patient will gain 4lb in 2 weeks through tube feedings. b. the patient will eat more often and try a larger variety of foods. c. the patient's diet will be supplemented with a calorie- and protein-dense liquid. d. The patient will learn more about the effects of dietary fiber on transit time in the gastrointestinal tract.
a. experimental
Which of the following study designs can best determine the effect of promotional techniques on cafeteria sales? Select one: a. experimental b. observational c. survey d. segmentation
d. all of these
Which of these are soy products? Select one: a. edamame b. miso c. tempeh d. all of these
d. all of these answers are correct
Which of these are way to manipulate dough Select one: a. stirring b. cutting-in c. folding-in d. all of the answers are correct
c. fish
Which of these do not need to be inspected by the USDA Select one: a. Poultry b. Pork c. Fish d. Beef
c. fat
Which of these ingredients has the function of tenderizing the dough, improves texture, and aid in leavening by creaming when added to flour mixtures? Select one: a. sugar b. eggs c. fat d. liquid
c. texture
Which of these is not a function of the egg when baking? Select one: a. structure b. emulsification c. texture d. aeration
d. radiation
Which of these methods are not used to tenderize meat Select one: a. aging b. moist heat cooking c. enzymes d. radiation
b. E
Which of these vitamins is not destroyed by heat when cooking vegetables? Select one: a. C b. E c. Folate d. Thiamin
b. pectin
Which one of the following is not an insoluble fiber? Select one: a. lignin b. pectin c. cellulose d. hemicellulose
d. fat free mass
Which one of the following is the major single determinant of resting energy expenditure? Select one: a. age b. gender c. hormonal status d. fat free mass
c. sugar
Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? Select one: a. milk b. flour c. sugar d. baking powder
d. obtain details from your employee and investigate further.
You are the Patient Services Manager in a hospital. After breakfast trays were passed by your staff, a new employee comes to your office in tears. She explains that a staff nurse reprimanded her for serving a tray to a patient that was NPO. You: Select one: a. Tell your employee not to worry about it; you will look into the situation. b. Tell your employee that the nurse was inappropriate and that you will report her c. Explain the seriousness of such an error, and give the employee a verbal warning d. Obtain details from your employee and investigate further.
d. DTR verifies relevant data for nutrition assessment. The assessment is completed by the RD
You are writing the job description for DTR's. Which is an appropriate statement: Select one: a. DTR under the supervision of a RD screens, assesses, and monitors patients as assigned b. DTR can determine nutrition diagnosis of uncomplicated patients as assigned by RD c. DTR plans and selects interventions in consultation with patient and family d. DTR verifies relevant data for nutrition assessment. The assessment is completed by the RD
c. selecting all entree items first
You have been given the task of writing a 3-week cycle menu for a long-term care facility. A systemic approach would include: Select one: a. Begin with day 1 breakfast, then lunch and dinner. Proceed to day 2 b. Plan breakfast menu first because it is the easiest c. Selecting all entrée items first d. Plan dinners first, then lunch and breakfast last
c. the individual who you feel is best for the job
You have been interviewing several candidates for the position of clinical dietitian. Two candidates met all qualifications for the job. The final decision is made based on: Select one: a. The individual with the most relevant experience b. The individual willing to accept the lower salary c. The individual who you feel is best for the job d. The individual who needs the job the most
b. Inform your supplier and remove all of the product from your shelves and service areas
You have been purchasing a commercial chicken salad from your prime vendor for over a year with high customer satisfaction. Recently 2 containers were found to have metal shavings in the chicken salad. What should you do? Select one: a. Inform your supplier, continue to use the product until a substitution can be found since this has not happened before and probably will not happen again b. Inform your supplier and remove all of the product from your shelves and service areas c. Next order purchase a different brand d. Report the product to the Health Department
c. Skilled and possessed the attributes contained in the job specification
You have interviewed four candidates for the positions of Diet Clerk. One was very neat, clean, with a pleasant voice, personable and needed a job very soon to pay bills. She was willing to learn new things. The second candidate did a similar job for 6 months in a local hospital, prior to that worked for 2 years in a hospital out-of-state. She is looking for a better hourly rate. The third applicant had experience as a Diet Clerk and possessed all the attributes listed in the specification. The fourth applicant was recommended by your VP. He is in college studying dietetics and would like hospital experience. You select the one who was: Select one: a. Experienced in a similar position at another hospital b. Highly recommended by your VP c. Skilled and possessed the attributes contained in the job specification d. Neat, clean, and very personable during the interview
c. muffin method
You would use this type of mixing method for making pancakes and popovers Select one: a. conventional mixing b. biscuit method c. muffin method d. pastry method
c. 42
Your cafeteria serves lunch between 11:30 and 1:30. Employees get a 30-minute break, but spend only 20 minutes in the dining area. How many chairs are needed in the dining room to accommodate 250 staff memebers? Select one: a. 55 b. 62 c. 42 d. 125
b. $520,500
Your current departmental budget is $500,000. Labor is 50%, food costs 40%, all other expenses 10%. What will the budget be for next year if labor expenses increase by 5%, food increases 4%, and all other expenses are expected to remain the same? Select one: a. $ 20,500 b. $520, 500 c. $705,000 d. $500,000
c. 3.6 trays/minute
Your tray line, which has 6 stations, can produce 275 trays in 1 hour and 15 minutes. What is the productivity of your tray line? Select one: a. 250 trays/hour b. not enough information provided c. 3.6 trays/minute d. 36 trays/ hour
