Oldddd practice questions

A dietitian is asked to prepare a breakfast promotion for a school nutrition program. What is the most important information the dietitian needs before beginning the campaign?A. Students' attitudes about eating breakfastB. The nutritional content of a typical American breakfastC. the cost of hot cereal versus cold cereal on the menu D. how the school administrator feels about increasing the number of cafeteria employees

. Students' attitudes about eating breakfast

A patient has repeated reflux as a consequence of bariatric surgery. During several consultation, the dietitian should:

. monitor weight loss according to surgery protocol

The following question refers to the thermal curves of lasagna held in different tray delivery systems depicted below (graphs)Which of the curves best illustrates the appropriate temperature of food when transported?A. 180 then decreases to 160 B. 145 then increases to ~160C. 0 up to 170 then plateaus D. 180 down to below 140

A. 180 then decreases and stays at about 160-170

A 42 year old woman who is 5'10" needs how many grams of protein per day?A. 60 B. 70C. 75D. 80 A. 60

A. 60

A dietitian conducting a nutrition assessment of the community should use which of the following nutrition status measures?

A. Anthropometric, biochemical, clinical, and diet intake data

A dietitian is a given a poor performance evaluation by the clinical nutrition manager. The dietitian is surprised says previous managers never told her those problems. What should the manager have done to avoid this conflict?

A. Conduct informal coaching in areas of poor performance( noi va lam truoc cho ho biet

An elderly client who is obese has newly diagnosed type 2 diabetes. Which of the following nutrition diagnosis is most appropriate?

A. Elevated serum triglycerides

A patient arrives in the gastrointestinal (GI) clinic with abdominal distention and mouth lesions, and reports a 10% weight loss over 6 months. The most appropriate nutrition diagnosis is:

A. Impaired nutrition utilization

When a manager updates the director about activities occurring on the patient tray line, he is demonstrating which of the following managerial roles?A. InterpersonalB. InformationalC. DecisionalD. Technica

A. Interpersonal

Which action would be most effective in conserving utility resources?A. Properly using and maintaining equipment B. Sourcing all products from recycled material C. Disposing of unused food in trash compactorsD. Having a dedicated waste-management department

A. Properly using and maintaining equipment

Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws?A. Roast TurkeyB. Stuffed Pork Chops C. Whole Wheat Bread D. Frozen Green Beans

A. Roast Turkey

A cancer patient receiving radiation therapy to the head and neck presents with weight loss. The nutrition diagnosis most likely to:

A. Swallowing difficulty

Which of the following menu items would most adversely affect the absorption of iron?A. TeaB. Milk C. Club SodaD. Orange Juice

A. Tea Compounds in tea called tannins can act as chelators, binding to minerals and inhibiting the body's ability to absorb them.

Which of the following statements is an example of an outcome indicator?A. Temperature of foods satisfied customers 95% of the time B. Diet orders are verified with 24 hours of admissionC. Temperatures of dish machines are recorded prior to each use D. Cash receipts from the cafeteria are reported daily

A. Temperature of foods satisfied customers 95% of the time

To calculate the estimated calorie needs of a patient who is significantly underweight, the dietitian should use the patient's:A. actual BWB. adjusted BWC. desirable BWD. usual BW A. actual BW

A. actual BW

A gastrojejunostomy is most likely to affect a patient's absorption of:A. calcium and ironB. vitamins A and DC. potassium and sodium D. folic acid and B12

A. calcium and iron

Cost-effectiveness analysis is used to:

A. compare two or more alternatives to achieve the same objective

A 49-year-old overweight woman smokes one PPD of cigarettes, has a BP level of 140/85 mmHG and a medical hx of hypertension and hyperlipidemia. What is the best nutrition intervention for this client?A. complex CHO, low sat fatB. complex CHO, high protein C. simple CHO, high protein D. simple CHO, low sat fat A. complex CHO, low sat fat dietTo address both hypertension and hyperlipidemia

A. complex CHO, low sat fat dietTo address both hypertension and hyperlipidemia

Which of the following advantages is the primary benefit of a closed system for tube feedings?A. decreased risk of bacterial contamination B. decreased risk for formula separationC. decreased risk of dilution errors D. decreased formula hang time

A. decreased risk of bacterial contamination

A dietitian who wished to delegate work to a subordinate should first:A. evaluate employee skills and task difficulty B. give the employee authority to make decisionsC. give the employee the info needed to complete the taskD. ensure that the employee has the necessary materials and funds

A. evaluate employee skills and task difficulty

A patient who receives bolus tube feedings experiences abdominal distention shortly after feeding, most likely related to the:A. feeding volumeB. formula osmolarityC. formula osmolality D. fat content of the product A. feeding volume

A. feeding volume

Which of the following medications for managing dietetics stimulates insulin secretion in the pancreas?

A. glipizide (Glucotrol)

The effectiveness of nutrition screening at a senior citizens' center is best measured by:A. identifying older adults at nutritional risk B. identifying the number of individuals take nutrition supplements C. determining the number of older adults attending the center D. determining the number of educational brochures distributed

A. identifying older adults at nutritional risk

A 10-month old infant experiences constipation. What is the most likely nutrition diagnosis?

A. inadequate fluid intake

Which of the following food items are typically included in the diets of Southeast Asian population groups?

A. large amounts of rice and veg and small amount of meat

A primary benefit to using physical inventory versus perpetual inventory is:A. less time and supervision neededB. Increased speed and efficiency of processC. Having a continual inventory of foods purchasedD. real-time feedback on item demand or unpopularity

A. less time and supervision needed

When a superior says to a subordinate, "Do it beacuase I say so; I'm the boss" the superior is using what type of power?

A. posiiton

85 chief salads were prepared for a catered lunch that was canceled. Which of the following decisions about how to sell the salads during the lunch meal service is best from a business perspective?

A. sell salads at the break-even price

Which of the following foods is safe for a 30-month old child to eat?A. sliced grapes B. raw carrotsC. popcorn D. nuts

A. sliced grapes

A client who has been maintained on central parenteral nutrition for short-bowel syndrome is ready to begin transitional feeding. The dietitian should recommended which of the following as the next step?

A. small, frequent oral feedings

A patient with dry, scaly skin and Bitot's spots has the classical signs of a deficiency in:A. vitamin AB. vitamin EC. thiamin D. niacin

A. vitamin A

A nutritional assessment of a man with HIV reveals the lab results shown below:Height: 5'10"Weight: 115#Hematocrit: 35%MCV: 102 BUN: 11 mg/dlSerum albumin: 2.8 g/dlCD4: 280 Total lymphocytes: 1200/mm3The primary concern of the dietitian should be:A. weight B. anemia C. renal failureD. protein deficiency

A. weight

An adult client consumed 20 grams of protein and had a total nitrogen loss of 10 grams. The client's nitrogen balance would most appropriately be described as :A. positive B. negative C. imbalanced D. homeostatic

Answer: B. negative Solution: Nitrogen Balance=Nitrogen Intake-Nitrogen LossesProtein intake Protein (g)/6.25 to determine grams of N per g of Pro (OR Pro g * 0.16)Nitrogen Intake: 20 grams protein/6.25 nitrogen per gram of protein=3.2 grams NTotal Nitrogen Losses: 10 grams {includes (UUN) + 4 grams (constant)}3.2g in - 10 g out = -6.8

A client returns for a follow-up visit after diet instruction and states, " I just haven't lost any weight on this diet" which of the following responses is best?

B. "What is your typical day like"

The following information is obtained from a food service operation. Total food purchased : $32,123Total cafeteria sales : $23,231Total labor expenses : $25,790Meal equivalent factor : $2.15Total patient meals served : 1,923What is the labor cost per meal?A. $1.85B. $2.03C. $3.98D. $4.36

B. $2.03Total cafeteria sales ($23,231) should be converted to total meals to align with total patient meals served. When using meal factor equivalent ($2.15), one can determine total cafeteria meals ($23,231 / $2.15 = 10,805.12 meals)Combine 10,805.12 cafeteria meals with total patient meals served to yield: 10,805.12 + 1,923 = 12,728.12 total meals Divide total labor expenses ($25,790) by total meals served (12,728.12) to determine the labor cost per meal: $25,790 / 12,728.12 = $2.03

What amount of protein per kg of body weight is the minimum recommended daily intake of protein, based on nitrogen-balance studies, for most older men and women?A. 0.6 gB. 1.0 gC. 1.4 gD. 1.8 g

B. 1.0 g

Using the 5-week, simple moving average method of forecasting and the date below, the dietitian will need to buy how many serving on October 7?September 5 : 125 servings September 12 : 115 servings September 19 : 119 servings September 26 : 123 servings October 2 : 130 servings October 10 : 121 servings A. 115B. 120C. 121D. 125

B. 120

How many FTE employees would be required to staff ten 8-hour positions that require coverage 7 days a week?A. 10B. 14C. 14.4D. 15.5

B. 14 (10 8 7) = 560560 / 40 = 14

One month ago, patient began receiving parenteral nutrition that delivers 2,300 kcal/day. Since then, the patient has experienced undesirable weight gain. Which of the following formulations would be appropriate?A. 1800 ml of 25% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion B. 1800 ml of 20% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion C. 1680 ml of 25% dextrose and 5% amino acids plus 500 ml of 20% lipid emulsion D. 1560 ml of 20% dextrose and 5% amino acids plus 500 ml of 20% lipid emulsion

B. 1800 ml of 20% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion 2,134 kcal / day (below what he is getting now at 2300) 1800 x 0.2 x 3.4 = 1224 kcal CHO1800 x 0.1 x 4 = 360 kcal Pro 250 x 2.2 = 550 kcal Fat 1124 + 360 + 550 = 2134 kcal/day

A client is 5'5" and weighs 189#. What is the client's BMI?A. 14B. 32C. 44D. 52

B. 32

A client with diabetes uses an insulin pump and has a carbohydrate-to-insulin ratio of 16:1. The client plans to eat the following meal:1 1/3 cup of spaghetti1 cup of marinara sauce1 cup of cooked green beans 1 slice of Italian bread

B. 6 units

A patient has participated in four counseling sessions regarding the ADA diet. At the 3 month follow up visit, which of the following glycosylated hemoglobin levels is normal and suggest good compliance with the RDs recommendation?

B. 6.5 mg/dL

Transferring a staff member who is rumored to have chronic obstructive pulmonary disease violates which of the following acts?A. Equal Employment Opportunity ActB. Americans with Disabilities ActC. Fair Labor Standards ActD. Civil Rights Act

B. Americans with Disabilities Act

A dietitian should consider a client's absorption of which of the following nutrients during peritoneal dialysis before modifying his or her diet?A. Protein B. Carbohydrate C. Fat-soluble vitamins D. Water-soluble vitamins

B. Carbohydrates

Which of the following items on last week's menu generated the most revenue?

B. Chicken Parm

Which of the following sanitizers is most quickly inactivated by the presence of organic contaminants?A. IodineB. ChlorineC. Hot waterD. Quaternary

B. Chlorine

What is the most appropriate recommendation for protein intake for a patient who shows signs of hepatic encephalopathy? B. Consider protein based on the individual's tolerance (coma or ko coma, without comma the protein is very heigh)

B. Consider protein based on the individual's tolerance

A dietitian planning a health promotion program for state employee collaborates with other health professionals to assess employee needs. The best way to gain health information from the employees is:A. Nutrition assessment B. Health-risk appraisal C. Medical record D. Food frequency

B. Health-risk appraisal

Which of the following nutrition diagnosis is most likely to be associated with cyclosporine therapy?

B. Hyperlipidemia

Which of the following actions most likely will reduce the average food cost percentage?A. Replace nonselective nemu with a selective menu B. Implement forecasting into the production processC. Increase the frequency of food deliveries D. Add ready-prepared foods to the menu

B. Implement forecasting into the production process

A patient with chronic kidney disease on hemodialysis has the following laboratory tests: BUN 50 mg/dL; albumin 2.8 mg/dL; and calcium 8 mg/dL. What recommendations should the dietitian make to improve these lab values?A. Decrease fluid intake B. Increase protein intake C. Use a calcium supplement D. Increase the amount of phosphate binders

B. Increase protein intake

A background check reveals that an employee failed to disclose an arrest from 5 years ago for domestic violence on the employment application. The employee explains that the charges were dropped, so it was not necessary to provide the information. The foodservice manager wants to terminate the employee. The nutrition director should:A. Terminate the employee for dishonesty and fraudB. Make a decision in consultation with HRC. Convince the food service manager to retain the employeeD. Discuss the circumstances of the arrest with the employee

B. Make a decision in consultation with HR

An adolescent's BMI is plotted on the 90th percentile on the Centers for Disease Control and Prevention growth chart. The adolescent is: A. ObeseB. Overweight C. Normal weight D. At risk for overweight

B. Overweight

Which of the following pieces of information is LEAST valuable in a specification?

B. Quality tolerance limits

Senior management has determined a reduction of FTEs. As a manager, what would be the next step in reducing staff?A. Revise a master employee schedule B. Review production needsC. Cross-train employeesD. Determine seniority

B. Review production needs

Omega-3 fatty acids are desirable in the diet because of their effect on the level of:

B. Triglycerides

Skinfold thickness measurements are best for assessing which of the following individuals?A. an 18-month-old child with growth failureB. a 36-year-old athlete C. a 54-year-old woman with significant weight loss D. an 82-year-old man with diabetes

B. a 36-year-old athlete

A morbidly obese, ventilator-dependent ICU patient has ESRD, DM, and sacral decubiti. The primary concern for recommending tube feedings should be:A. increased proteinB. adequate calories C. increased electrolytesD. decreased CHO

B. adequate calories

Which of the following lunch menus would be most appropriate for an 18-month old infant?A. baked chicken leg, lettuce with low-fat dressing, broccoli, mashed potatoes, and 2% milkB. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk C. cottage cheese, canned peaches, cooked carrots, white bread, and 2% milkD. sliced turkey, rice, slices cucumber, applesauce and whole milk

B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milkSelf-feeding skills of an 18 month year old include good pincer control - finger foods and whole milk.

A RD wants to determine the consumption of a new vegetables dish among high school students. Which of the following evaluation tools would be best?

B. conduct plate waste studies at schools

A community dietitian wants to investigate how many residents in each of two counties has a myocardial infarction (MI) and determine which county has the highest incidence of MI. Which of the following studies would be best?A. cohort study B. correlational study C. case-control study D. cross-sectional study

B. correlational study Correlational studies can suggest that a relationship exists between variables. However, it CANNOT prove that one variable causes a change in another. If there are no associations between the variables tested, then there are no causal connections between them

The process of comparing a program's advantages to net savings is called: A. cost-effective analysisB. cost-benefit analysis C. formative evaluation D. program evaluation

B. cost-benefit analysis

A simple, targeted health-promotion message might ask consumer to eat:A. more than six complex carbohydrates a dayB. five servings of fruits and vegetables a day C. less than 30% of daily calories as fatD. foods that are low in salt

B. five servings of fruits and vegetables a day

A client who has a seizure disorder take phenytoin, gingko biloba, St. John's wort, saw palmetto, and glucosamine daily. The RD should counsel the client to stop taking the:A. St. John's WortB. gingko bilobaC. saw palmettoD. glucosamine

B. gingko biloba

The most accurate method of evaluating an in-service training session is to:A. determine the number of requests for additional trainingB. measure the performance of the employees before and after trainingC. circulate an evaluative questionnaire to participants at the end of the program D. compare the performance of employees in the training group with those who were not in the group

B. measure the performance of the employees before and after training

An interdisciplinary healthcare team has been formed to improve care for inpatients with diabetes. An appropriate outcome indicator would be:A. documentation of blood glucose monitoring B. readmission rates for patients with DM C. the number of admissions of patients with DM D. initiation of patient education within the first 48 hours of admission

B. readmission rates for patients with DM

Which of the following actions would reduce direct expenses in a food service facility?A. reduced rent B. reduced food costs C. increased selling prices D. increase part-time labor

B. reduced food costs

When a dietitian works with patients who have food allergies in a pediatric gastrointestinal clinic, which of the following outcomes is most appropriate to measure?

B. reduction of food-related reaction among pt.

A dietitian performs and repeats bioelectrical impedance tests on 200 people over a 6-month period of time. Consistent results are obtained, demonstrating that they are:A. validB. reliableC. preciseD. statistically significant

B. reliable

Which of the following is a descriptive statistic?A. confidence interval B. standard deviationC. two-tailed t-testD. odds ratio

B. standard deviationDescriptive statistics intend to describe data and summarize the current dataset (measures of central tendency - mean, median, mode; measures of spread - standard deviation and standard error of mean)

A patient reports decreased oral intake, persistent nausea and vomiting, and decreased functional capacity. To complete a subjective global assessment, the dietitian needs to evaluate:A. current body weight to ideal body weight B. the presence of edema and wasting or dehydrationC. serial laboratory parameters over the last 6 monthsD. usual dietary intake using a food frequency questionnaire

B. the presence of edema and wasting or dehydration

Which of the following supplements used by a client who has a history of liver disease should be discontinued? B. valerian root

B. valerian root

A client says to a dietitian, "I realize I am overweight, but this is not the time for me to change my diet." The RD should respond by asking:A. "How will your life improve as you make these changes?"B. "What do you know about the relationship between weight and stress?"C. "What are the advantages and disadvantages of focusing on change now?"D. "What obstacles are you facing that are keeping you from reaching your goals?

C. "What are the advantages and disadvantages of focusing on change now?"

Given the following financial expenses, what would be the direct cost? Cost of goods sold: $6,000 Salary: $5,200 Employee benefits: $1,300 Direct operating: $3,250A dministrative: $500 Depreciation: $565

C. $14,450Cost of goods sold + Salary + Direct Operating

A study finds that people who drink at least two cups of green tea per day have a relative risk of 0.85 of developing heart disease compared to those who do not drink green tea. This finding indicates that, compared to people who do not drink green tea, the people in the study who drink two cups of green tea daily are:A. 85% less likely to develop heart diseaseB. 85% more likely to develop heart diseaseC. 15% less likely to develop heart diseaseD. 15% more likely to develop heart disease C. 15% less likely to develop heart disease

C. 15% less likely to develop heart disease

Using a No. 8 disher to serve 1/2 gallon of ice cream will yield how many portions?A. 4B. 8C. 16D. 32

C. 16 half gallon = 64 ouncesNo. 8 disher = 4 ounces 64/4 = 16 servings

In an organization of 4000 employees, a food service department has 90 positions and 23 employees have been terminated and replaced in the last 12 months. What is the turnover rate?A. 5%B. 13%C. 26%D. 52%

C. 26%23/90 * 100 = 26%

A patient has a pre-surgery serum albumin level of 3.7 mg/dl and a post-surgery level of 3.1 mg/dl. The dietitian should recognize that?A. a laboratory error has likely occurred B. The patient is experiencing a protein-losing enteropathy C. A decreased serum albumin level is normal after surgery D. The patient is experiencing severe visceral protein storage depletion

C. A decreased serum albumin level is normal after surgery

Iced tea, colas, and other beverages that contain caffeine are NOT desirable as fluid replacers for a person exercising in a hot environment because caffeine: C. Acts as a diuretic

C. Acts as a diuretic

A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be competitively prices and held at a local school. Another factor required for a successful marketing mix is:A. a logo and brand B. expert guest speakers C. Advertising to parents D. additional convenient meeting locations

C. Advertising to parents

A dietitian is counseling parents of a child with attention-deficit / hyperactivity disorder and who is being treated with methylphenidate (Ritalin). The dietitian's intervention for this child should be based on the understanding that:A. Type 2 diabetes can be a likely adverse side effect B. Involuntary weight gain can be a likely adverse side effect C. Anorexia can be an adverse side effect that may affect growth D. Folate supplements may be required due to urinary excretion

C. Anorexia can be an adverse side effect that may affect growth

Which of the following nonessential amino acids may be useful in post burn therapy?A. Proline B. Leucine C. Arginine D. Asparagine

C. Arginine

A culturally acceptable way to help a pregnant, 20-year-old, Central American women get adequate folate would be to encourage her to eat more:

C. Black Beans

A cancer patient has made the following food request. Which menu would be best when the patient in experiencing nausea and vomiting? C. Cottage cheese and fruit plate, crackers, and apple juice

C. Cottage cheese and fruit plate, crackers, and apple juice

A dietitian is developing a pamphlet about breastfeeding for distribution by public health nurses. The first step is to:A. Identify nutrition standards B. Establish pamphlet content C. Determine the needs of the target populationD. Evaluate the reading level of the target population

C. Determine the needs of the target population

A female client with newly diagnosed diabetes is 5'5" and weighs 212#. Exam and lab values reveal the following:BP of 145/95 mmHgFasting BG: 150 mg/dlAvg 2-hour postprandial glucose: <200 mg/dLCholesterol: 250 mg/dLWhat is the RDs most appropriate first intervention?A. Counsel the client on the DASH diet B. Advise the client to reduce kcal intake C. Educate the client on carbohydrate counting D. Calculate a meal plan with very low CHO

C. Educate the client on carbohydrate counting

A client's laboratory tests indicate a GFR of 14 mL/min/1.73^2, BUN level of 70 mg/dl, serum potassium 5.9 mEq/L, serum phosphorus 9.6 mg/dl. These values are associated with which of the following conditions?

C. End-stage renal disease

Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the:A. US Dept of Agriculture B. Food and Drug Administration C. Environmental Protection Agency D. Centers for Disease Control and Prevention

C. Environmental Protection Agency (EPA)

A foodservice employee submits request for an immediate 10 weeks of unpaid leave from work to care for a sick parent. Under which of the following laws will the employees job be protected?

C. Family and Medical Leave Act

The primary goal of outcomes research in a healthcare setting is to guide decisions to:

C. Improve the quality of services

Which of the following methods of buying is characterized by contacting various vendors to obtain price quotes and placing orders? c. informal ( open market )

C. Informal

Which of the following examples of accommodations meet criteria of the Americans with Disabilities Act?

C. Install flashing alarm lights

Which of the following organizations has been instrumental in establishing quality guidelines for most healthcare institutions? A. Centers for Medicare and Medicaid Services B. Occupational Safety and Health Administration C. Joint Commission (new name) D. The Academy of Nutrition and Dietetics

C. Joint Commission (new name)

An infant with phenylketonuria requires which of the following dietary alterations?A. Low isoleucine, high valine B. High isoleucine, low valine C. Low phenylalanine, high tyrosine D. High phenylalanine, low tyrosine

C. Low phenylalanine, high tyrosine

Which of the following foods may include plant stanol esters?

C. Margarine spread Which of the following foods may include plant stanol esters?

Which of the following is an example of a secondary prevention program?A. Changing vending machine options available in a workplaceB. A billboard that encourages fruit and vegetable consumptionC. Osteoporosis education classes for postmenopausal women D. Nutrition and menu planning classes for post-bariatric surgery patients

C. Osteoporosis education classes for postmenopausal womenSecondary community health prevention focuses on strategies to stop or slow down the progression of a disease. it includes screening and detection for early diagnosis, treatment, and follow-up. Secondary prevention activities target those who are more susceptible to health problems because of family history, age, lifestyle, health condition, or environmental factors. A and B are primary prevention - prevent against exposure to risk factors, change the environment D is tertiary prevention - reduce complications

During the counseling session about lowering sodium, the client states, "i have begun reading labels to identify sodium contents of food." The client is in which of the following stages of change?A. PrecontemplationB. ContemplationC. PreparationD. Action

C. PreparationThey are still thinking about making the change, but taking steps toward the change. The "action" stage is reached when the individual has made the change of switching to low sodium foods for less than 6 months.

The statement "to increase diabetes awareness in the community, the dietitian will present diabetes classes six times each year" is which of the following types of objectives?A. EducationalB. OutcomeC. ProcessD. Structure

C. Process

What is the best way to ensure compliance when a client is counseled about a meal plan for diabetes management?A. Emphasize the benefits of portion control B. Stress the importance of following the meal plan C. Recommend healthy food choices consistent with food preferences D. Review the health consequences associated with poor dietary control C. Recommend healthy food choices consistent with food preferences

C. Recommend healthy food choices consistent with food preferences

A dietitian can best evaluate a client's knowledge and ability to apply dietary modifications by asking the client to:A. Name five foods that must be avoided B. Explain what is known about the new diet C. Select an appropriate dinner meal from a menuD. List everything on the diet that he or she had to eat or drink in a day

C. Select an appropriate dinner meal from a menuThey have knowledge of the diet and are able to APPLY the knowledge to select the appropriate dinner meal.

Carrots rank in the middle of the glycemic index scale, but the glycemic load of carrots is low. Which of the following explanations for this fact is best?A. Heating carrots lowers the glycemic load B. The fiber in carrots negatively affects the glycemic load C. There is a small amount of absorbable carbohydrates present in carrots D. The carbohydrate in carrots are cleared from tissues at a slow rate

C. There is a small amount of absorbable carbohydrates present in carrots

A foodservice department adopts USDA grading as its purchasing standard. The receiving clerk should look for which of the following labels on fresh produce? a.US SELECT B. US GRADE AA C. US No. 1 d. US standard

C. US No. 1

A patient receiving hospice care eats poorly. The patient's spouse is upset by this and attends all meals to encourage the patient. The dietitian's best intervention is to ask the spouse to:A. visit less during meal timesB. bring nutrition supplementsC. bring the patient's favorite foodsD. reminisce with the patient at meals

C. bring the patient's favorite foods

Over the past 3 months, a child with cystic fibrosis has had a weight loss of 2 kg and three or more large, foul smelling floating stools daily. The best first step to evaluate the situation is to asses the child's:

C. compliance with pancreatic enzyme therapy

Patients who have COPD may better tolerate diets in which fat, rather than carbohydrate, is the primary source of energy, because oxidation of fat:A. raises the respiratory quotient B. Increases the respiratory rate C. consumes less oxygen D. spares protein

C. consumes less oxygenRQ for carbs is 1RQ for fat is 0.7RQ for protein is 0.82 Mixed diet has an RQ of 0.85

The management function in which performance is measured and corrective action is taken to ensure the accomplishment of an organizational goal is known as:A. planningB. directingC. controlling D. organizing C. controlling

C. controlling

A nurse reports that a tube feeding is causing a patient to have diarrhea. The first step the dietitian should take is to:A. initiate parenteral nutrition B. change the tube feeding formula C. evaluate the client's medicationsD. check for bacterial contamination

C. evaluate the client's medications

The best way to evaluate whether clients in a community nutrition education class view the class as informative and necessary would be to:A. ask participant representatives to read the lesson plans and provide feedback B. calculate the percentage of clients who return for another classC. have participants complete a course evaluationD. document participants' verbal comments

C. have participants complete a course evaluation

When seeing a client for an initial outpatient appointment, the RD should begin the session by:A. providing the client with written materialB. assessing the client's usual calorie intakeC. identifying what the client wants to learn D. suggesting ways to improve the client's diet

C. identifying what the client wants to learn

A client who primarily consumes frozen dinners and breakfast cereal because of limited access to transportation most likely would have a nutrition diagnosis of:

C. impair ability to prepare meals

To assess the adequacy of a patient's tube feeding in meeting calorie needs, the RD should request:A. albumin testB. transferrin testC. indirect calorimetry D. nitrogen balance study

C. indirect calorimetry

Which of the following types of enteral nutrition is recommended for patients who will need enteral feeding for more than 4 weeks after undergoing an esophagectomy?A. nasogastricB. gastrostomy C. jejunostomy D. nasojejunal

C. jejunostomy

Risk factors that may contribute to clients' failure in a breastfeeding program include:

C. lack of social support

At birth, an infant was at the 75th percentile for weight-for-age. At 6 months, the baby is at the 60th percentile for weight-for-age. The growth chart data most likely indicates:A. insufficient calorie intakeB. inaccurate birth data C. normal growth rate D. failure to thrive

C. normal growth rate

A women who is white, sedentary, postmenopausal, 5'4" tall and weighs 110 lbs is at greatest risk for:

C. osteoporosis

A patient who recently experienced a cerebrovascular accident has dysphagia. The first recommendation the dietitian should make is to:A. initiate a tube feedingB. initiate small, frequent feedingsC. recommend a swallow evaluationD. provide liquids with a nectar consistency

C. recommend a swallow evaluation

A study is being conducted to evaluate and compare the effectiveness of two different interventions for reducing serum cholesterol levels. Changes in serum cholesterol levels, nutrition knowledge, and attitudes and behaviors regarding the two interventions will be assessed at the beginning and at the end of the study. What is the independent variable in this study?A. serum cholesterolB. Nutrition knowledgeC. type of interventionD. nutrition attitudes and behaviors

C. type of intervention

A dietitian conducting a nutrition analysis of a recipe that uses 10lb of 80/20 raw ground beef can best ensure analysis accuracy by: A. using data for the "pre-portioned" cooked ground beef B. using data for the "edible portion" weight of raw ground beefC. using data for the "edible portion" weight of cooked ground beefD. using data for the "as purchased" raw ground beef, multiplied by 80%

C. using data for the "edible portion" weight of cooked ground beef

A resident in an extended-care facility is experiencing elevated levels of BUN and serum sodium, poor skin turgor, and decreased urinary output. The most likely cause is:A. renal failure B. the fluid-restricted diet orderC. voluntary restriction of fluid intake D. poor compliance with the sodium-restricted diet

C. voluntary restriction of fluid intake

According to the Exchange Lists for Meal Planning, the menu below includes how many carbohydrate servings?3 oz baked chicken 1 cup cooked noodles1/2 cup carrotslettuce wedge1 tbsp of low-calorie dressing1/2 cup of sugar-free gelatin 1 cup of black coffee A. 1.5B. 2C. 2.5D. 3

D. 33 oz baked chicken (0) - Protein 1 cup cooked noodles (3) - 15 g per 1/2 cup (45 g)1/2 cup carrots (0) - Only 2 g of CHOlettuce wedge (0) - Free item 1 tbsp of low-calorie dressing (0) - Fat 1/2 cup of sugar-free gelatin (0) - No CHO 1 cup of black coffee (0) - Free item

Standards of the Americans with Disabilities Act require a cafeteria to feature:A. adjustable tablesB. automatic door openersC. 40" high bars and countersD. 36" wide aisles between tables and counters

D. 36" wide aisles between tables and counters

Based on the data below, what is the popularity index for chile rellenos?Chicken Fajitas : 30 servings : $1.25 / servingChicken Rellenos : 65 servings : $0.75 / servingSpanish Rice : 25 servings : $0.65 / serving A. 11%B. 38%C. 49%D. 54%

D. 54%30 + 65 + 25 = 120 (add up all the servings)65 / 120 * 100 = 54% (divide chicken rellenos by total number of servings; multiply by 100 to get popularity index)

A food service operation has 18 FTEs that produce 7,000 meals in a 40-hour work week. How many meals per labor hour are being produced?A. 22.2B. 19.4C. 10.3D. 9.7 D. 9.77000 / 40 / 18 = 9.7

D. 9.77000 / 40 / 18 = 9.7

A 75 year old man is to undergo a partial colectomy for treatment of adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 mg/dl and a total lymphocyte count of 2,000/mm3. The most likely assessment of the nutritional status of this patient is:A. Kwashiorkor, mild risk B. Marasmus, moderate risk C. Marasmus-Kwashiorkor mix, mild risk D. Adequate nutritional status, increased risk

D. Adequate nutritional status, increased risk

What is the correct diagnosis for a client who frequently eats in restaurants and has the following laboratory finding: blood pressure: 135/86 mmHG, fasting BG: 130 mg/dl, total cholesterol: 256 mg/dl, LDL: 192 mg/dl, and HDL: 34 mg/dl?A. Limited access to food B. Excessive oral food/beverage intake C. Impaired ability to prepare food/mealsD. Altered nutrition-related laboratory values

D. Altered nutrition-related laboratory values

The best choice of a food-production system in an area where labor costs for skilled employees are extremely high is:A. Cook-chillB. Commissary C. Conventional D. Assembly/serve

D. Assembly/serve

A dietitian suspects that a partially breastfed 1-month-old infant has a cow's milk allergy. The dietitian should recommend:A. Exclusive feeding with a soy-based formula B. Breastfeeding supplemented with a soy-based formulaC. Exclusive feeding with an extensively hydrolyzed casein-based formula D. Breastfeeding supplemented with an extensively hydrolyzed casein-based formula

D. Breastfeeding supplemented with an extensively hydrolyzed casein-based formula

A dietitian decides to conduct systematic marketing research to improve low cafeteria sales. The next step is to:

D. Collect data

A manager discusses a situation with selected employees and asks them individually for information and advice. The manager will make the final decision, which may or may not reflect the input provided by the employees. This strategy is an example of what type of managerial decision making style?

D. Consultative

The dietary intervention of choice for a client who is hypertensive and has a desirable body weight is a:

D. Dash Diet

An employee becomes loud and disruptive and refuses to comply with the dietitian;s request concerning a tray with errors. What should the RD do?A. Attempt to calm the employee while meeting tray-line 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-lineD. Designate a replacement and remove the employee from the line for further discussion

D. Designate a replacement and remove the employee from the line for further discussion

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature of:A. at deliveryB. of storage C. during end-point cooking D. During service holding

D. During service holding

A 70 YO woman who is ambulatory and has low income is referred to a dietitian. When discussing her 24-hour dietary recall, the woman states she does not like to eat by herself. The most appropriate referral would be to which of the following programs?A. EFNEP (Expanded Food and Nutrition Education Program)B. CACFP (Child and Adult Care Food Program)C. Home-Delivered Meals Program D. ENP (Elderly Nutrition Program)

D. ENP (Elderly Nutrition Program

Which of the following is the most appropriate as an alternative to dairy products for a vegan?A. rice milkB. almond milkC. acidophilus milkD. Fortified soy milk

D. Fortified soy milk

High doses of which supplement is contraindicated for a client who takes warfarin?A. Kava kava B. Echinacea C. Black cohosh D. Gingko Biloba

D. Gingko Biloba

The most effective way to increase the incidence and duration of breastfeeding among clients receiving prenatal care is to:

D. Implement a breastfeeding per counselor program

A customer 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?A. Accept responsibility and offer a coupon for a complimentary meal B. Report the complaint immediately to the risk-management department C. Ask where the person ate the night before and deny any responsibility D. Listen carefully, take the complaint seriously, and conduct an investigation.

D. Listen carefully, take the complaint seriously, and conduct an investigation.

An older adult client has signs of xerophthalmia. The best food source for the RD to recommend is:

D. Liver

A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will:A. round prices to $0.05B. Set an end price of $0.99C. Provide a free soda with purchase D. Lower the price below the purchase price

D. Lower the price below the purchase price

A uniformed surgical nurse entering the kitchen to question the food service staff violates which of the following policies?

D. Only authorized personnel should be allowed in production areas

An indication for the use of a protein hydrolysate infant formula is:

D. Protein hypersensitivity

After iron-fortified rice cereal, which of the following foods would be best to introduce to an infant next?A. Yogurt B. Farina C. Pureed beef D. Pureed carrots

D. Pureed carrots

A dietitian who is counseling the mother of a child with eating difficulties has evaluated needs and decided on the best alternatives for feeding. The dietitian should do next:A. Evaluate the mother's level of comprehensionB. Instruct the mother in various feeding approachesC. Obtain a list of the child's food preferences and typical eating patterns D. Review with the mother the ways to implement the recommended approaches D. Review with the mother the ways to implement the recommended approaches

D. Review with the mother the ways to implement the recommended approaches

A dining hall manager at a university hires a new cook in 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?A. FixedB. DirectC. VariableD. Semi-Variable D. Semi-Variable

D. Semi-Variable

Which of the following lab values would most likely indicate that dialysis is necessary to maintain homeostasis?A. Serum creatinine 2.0 mg/dl ; BUN 80 mg/dlB. Serum creatinine 3.0 mg/dl ; BUN 90 mg/dlC. Serum creatinine 4.0 mg/dl ; BUN 100 mg/dlD. Serum creatinine 6.0 mg/dl ; BUN 50 mg/dl

D. Serum creatinine 6.0 mg/dl ; BUN 50 mg/dlBUN;Cr ratio of > 20:1 indicates a pre-renal state in which BUN reabsorption is increased due to acute kidney damage. A, B, C fall into the pre-renal state. a BUN:Cr ratio < 10:1 suggests reduced BUN reabsorption due to renal damage and often suggests the need for dialysis. Option D has a ratio of 8.3 (50/6). Normal serum creatinine: 0.6-1.6 mg/dlIncreased in renal disease and catabolic states. Decreased in very malnourished individuals and those with minimal muscle mass. Normal BUN : 6-23 mg/dl Increased in renal disease and in cases of excessive protein catabolism, gastrointestinal bleed, and severe dehydration. Decreased in liver failure. BUN is affected by intake of dietary protein.

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?A. Manufacturer B. Restaurant C. Retail item D. Signature

D. Signature

Which of the following physical activity should be recommended for a client to increase lean body mass?

D. Strength Training

Which of the following statements best describes the samples that fall within the shaded areas?A. Positively SkewedB. Negatively SkewedC. Indicate a bimodal distributionD. They are two standard deviations from the mean

D. They are two standard deviations from the mean

Which of the following formulas is used to determine a meal equivalent in a commercial operation?

D. Total revenue for a specific time period divided by cost of a prototype meal

If a formula made from cow's milk is eliminated from the diet of an infant with milk hypersensitivity, it could safely be replaced with:

D. a formula made from casein-hydrolysate or amino acids

What diet is typically recommended for a client who has undergone a gastrectomy?A. low-fiber foods and adequate fluids with mealsB. high-fiber foods and restriction of fluids with mealsC. carbohydrate, protein, and fat at each meal, no dairy D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals

D. carbohydrate, protein, and fat at each meal with restriction of fluids with meals

The temperature log for a commercial dish machine indicates the following information:Pre-rinse : 121 FWash : 145 FFinal Rise : 205 FThe dietitian should:A. increase the temperature of the wash cycleB. decrease the temperature of the wash cycleC. increase the temperature of the pre-rinse cycleD. decrease the temperature of the final rinse cycle

D. decrease the temperature of the final rinse cycle Pre-wash: 110-140 F (purpose is to remove food debris)Wash: 150-165 F (if debris is still present, protein will coagulate)Rinse: 165-180 F (lower temperature/longer time; never above 195 F)

Which of the following parameters is included in a subjective global assessment of nutrition status?

D. dietary intake

A dietician is counseling the parents of an obese prepubescent child. Which of the following outcomes would best indicate parental support of the child's weight-loss effort?

D. enrollment of the child in a physical activity program

Bacillus cereus intoxication is most likely to occur following the consumption of:A. mac and cheeseB. baked beansC. corn puddingD. fried rice

D. fried rice B. cereus may be present in the outer casing of rice and/or other starchy foods. Because it is able to form temperature-resistant spores, it can easily survive cooking and inadequate dehydration.

A group of individuals in a weight loss class appear to have a good understanding of what they need to do to lose weight. However, they have difficulty taking the necessary steps. The RD's first step should be to:A. review fast food nutrient information with the participantsB. teach the participants about the exchange systemC. encourage the participants to share recipesD. help the participants set realistic goals

D. help the participants set realistic goals

A patient with diabetic gastroparesis should avoid foods that are:A. high in simple sugars B. low in protein C. low in fiber D. high in fat

D. high in fat

Which of the following factors leads to acceptable turnover rate?A. outdated equipment B. hiring based on referralsC. excessive span of control D. hiring based on job descriptions

D. hiring based on job descriptions

An athlete has recently changed his diet to include large amounts of protein in order to increase muscle mass. Since the change, he reports decreased energy during the day and poor performance at practice. What is the most likely cause of these symptoms?A. inadequate energy intakeB. excessive protein intakeC. excessive fat intakeD. inadequate carbohydrate intake

D. inadequate carbohydrate intake

A 72 YO patient who experienced a cerebrovascular accident demonstrated normal lab values when an enteral feeding was initiated 5 days ago. Current lab values are:Serum sodium: 146 mEq/LSerum potassium: 3.9 mEq/LSerum creatinine: 1.2 mg/dlSerum glucose: 132 mg/dlBUN: 43 mg/dlThe appropriate intervention should be:A. reduce carb intakeB. decrease sodium intakeC. reduce protein intakeD. increase fluid intake

D. increase fluid intake

During a nutrition assessment before elective surgery, a client reports regularly taking a multivitamin, a mineral supplement, and several natural herbal supplements. The RD should:A. validate the client's interest in holistic health B. advise the client to talk with the physician about the supplements C. ask the client to discontinue use of all supplements until after the surgery D. investigate the supplements and discuss supplement use with a physician

D. investigate the supplements and discuss supplement use with a physician

A dietitian in a small rural community is conducting research to explore barriers to healthy eating. The dietitian will use a focus group. An advantage of using this methodology instead of others for this study is that focus groups:A. are most cost effectiveB. require statistical analysisC. yield limited contextual data D. involve more interaction with information

D. involve more interaction with information

An individual status post Roux-en-Y surgery for weight loss is craving ice and reports chewing large quantities daily. What condition is likely responsible for this behavior?A. Malnutrition B. DehydrationC. Oral fixationD. Iron deficiency

D. iron deficiency

A cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. To comply with the Americans with Disabilities Act, the manager should:A. hire another employee to assist the cook B. transfer the employee to another departmentC. create a new position that the employee can perform D. obtain written recommendations from the employee's physician

D. obtain written recommendations from the employee's physician

The relationship among positions and functions within a food service department are indicated primarily by the:A. job description B. policy statement C. mission statement D. organizational chart

D. organizational chart

A primary use of Dietary Reference Intakes is to:A. assess nutrient intakes of at-risk populationsB. calculate nutrition requirements C. use for nutrition educationD. plan menus for health peopl

D. plan menus for health people HEALTHY!! PEOPLE

An overweight adult client who has type 2 DM and hypercholesterolemia will most likely comply with dietary counseling if instructions are:A. detailed to avoid confusionB. provided to the spouseC. photocopied and sent to the physician D. presented as simple and clear as possible

D. presented as simple and clear as possible

The table shows the results of a dietician's analysis of sales of four menu items:Contribution Margins Sales Low HighLow Grilled lemon chicken Beef burritoshigh Glazed pork chop Pasta primavera

D. replacing the grilled lemon chicken

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. causes dissension among other employees B. is costly and time consuming for the employer C. is difficult to evaluate the effectiveness of the training D. results in inconsistent training and may perpetuate poor work habits

D. results in inconsistent training and may perpetuate( lau day ) poor work habits

The break-even analysis for a cafeteria operation is shown below; if sales are $20,000 this year, the RD should conclude that the:A. variable cost-per-unit would be greater than the fixed cost-per-unitB. contribution margin would be greater than 1C. break-even point would be achieved D. sales would not result in a profit

D. sales would not result in a profit Need to look at graphBreak-even point is when total costs equal total revenue. Any sales in excess of the breakeven point will yield a profit and sales less than the breakeven point will thus be a loss.

A patient needs a diet for dysphagia. Which of the following foods must be avoided to meet the nectar consistency requirement?A. puddingB. plain yogurtC. flavored gelatin D. strained cream soup

D. strained cream soup

After participating in a program to increase intake of low fat milk, study results showed participants were more likely to choose milk than soda. This is an example of which type of evaluation?A. structureB. efficiency C. formativeD. summative

D. summative

Which of the following statements represents an outcome objective?A. the patient will understand the role of calcium in the dietB. the patient will know the symptoms of osteoporosis C. the patient will review an osteoporosis brochure D. the patient will list three foods high in calcium

D. the patient will list three foods high in calcium

Which of the following nutrition outcome indicators is most appropriate for a patient with the assessment parameters as shown below?BMI: 28 Total cholesterol: 263 mg/dl HDL: 41 mg/dlLDL: 139 mg/dl Fasting BG: 129 mg/dlBlood pressure: 136/89 mmHg A. decreased blood pressure level B. consistent CHO intakeC. increased fiber intakeD. weight loss

D. weight loss

An adolescent diagnosed with anorexia nervosa, who is exhibiting growth retardation and skin lesions may also have a deficiency in:A. manganeseB. selenium C. cobaltD. zinc D. zinc

D. zinc

Which management function involves the development of policies and procedures?A. Planning B. Organizing C. Controlling D. Evaluating

PlanningPlanning involves establishing organizational objectives and designing procedures for achieving them.

The primary considerations in the purchase of foodservice equipment are: A. cost and performance B. safety and versatility C. safety and performanceD. cleanability and versatility

a Option ABudgetary considerations are always a part of the final purchase decision.

The profitability of a departmental catering service may be determined by calculating the ratio of profit to:A. salesB. labor costsC. current liabilitiesD. indirect costs

a Option ABy definition

A 40 year old man with Type 1 Diabetes was counseled about an appropriate diet plan and began NPH insulin therapy 1 month ago. On follow-up, his fasting blood glucose level was 280 mg/dl and cholesterol level was 180 mg/dl. A food record indicates he eats one meal daily. What is the most immediate nutrition therapy need? A. Instruction about the relationship of diet to blood glucose levelB. Instruction about maintaining current body weightC. Advice to follow MyPlate recommendationsD. Advice about controlling cholesterol levels

a, Option A.Prioritizing his health concerns puts the fasting blood glucose on top.

Which of the following statements is an application of HACCP to the production of spaghetti and sauce?A. Divide the prepared sauce among small containers before chillingB. Rinse spaghetti in cold running water before mixing with the sauceC. Cook the meat thoroughly before adding to the tomato sauceD. Stir occasionally throughout the hot holding time

a, Option ATo reduce the time the product stays in the 40-140 degree range.

Compared to a typical individual who is without food for 5 days, the profile of a physiologically stressed patient who is without food for 5 days most likely would be A. higher blood glucose level, little or no ketosis, and elevated glucagon level( non-protein sources glycogon like glycogencolysis, glyconeolysi) B. lower blood glucose level, ketosis, and elevated serum cortisol level C. higher cortisol level, ketosis, and lower serum glucagon level D. lower serum insulin level, higher serum glucagon level, and lower norepinephrine level

a,:A. higher blood glucose level, little or no ketosis, and elevated glucagon level During stress BGL is elevated, ketosis is not seen since lean body mass is used as fuel, not fat. Marked increases in glucose production, FFA release, circulating insulin, catecholamines (glycogenolysis), glucagon, and cortisol (gluconeogenesis). Think "fight or flight."

A 50 YO Man who is HIV positive has a BMI of 25, most likely indicating that he is a. within a desirable weight range b. at very low risk for dx associated with excess body weight c. at risk for obesity d. obese

a,a. within a desirable weight range

Cost effectiveness analysis is used to :A. Compare two or more alternatives to achieve the same objective B. Evaluate direct, indirect, intangible, and anticipated benefits C. Place a dollar amount on the outcome of the procedure D. Calculate a profit margin( profitability)

a. Option AOption B is a cost benefit analysis; Option C is an outcome; Option D is a measure of profitability

Foodservice data indicate 31% of the 360 clients served ordered roasted chicken breast when it was a menu item. Based on the historical data, approximately how many servings of chicken breast should be forecasted? a. 110 b. 130 c. 150 d. 170

a. 110 Ex; 360 x 30 = 111.6

Financial data for a hospital foodservice for 1 month are shown below . cafeteria revenue : 119,984 . patient meal revenue: 146,250 catering sales: 1,850 . food costs: 110,234 . Labor costs: 147,446 . other costs : 10,204 The net profit would be

a. 200 119,984+146250+1850 = 268084 110,234+147,446+10204 = 267884= 200

A sports dietitian for a track team who wishes to evaluate the average amount of fluid an athlete loses daily reviews the following input and out out records the athelete's total insensible fluid loss would be how many mililiter? Out puts: lungs and skin a. 700 b. 950 c. 2100 d. 3050

a. 700 ml

Which of the following dietary fibers speeds intestinal transit time? A. cellulose ( insoluble ) b. mucilage c. pectin d. guar gum

a. Cellulose

A 2 yo with iron deficiency anemia experiences Anorexia ,vommiting,weight loss and increased restlessness. The dietitian should ask the child's caregiver screening questions about. a. pica and lead poisoning b. asthma and repspiratory distress c. excessive vitAMIN C and D intake d. excessive milk and fruit juice intake

a. Pica and lead poisoning

a COMMUNITY dietitian who is to write a work plan for the administrator identifies the intent" to provide nutrition counseling to clients in the substance abuse program This statement represents : a. a goal b. a protocol c. an objective d, an evaluation plan

a. a goal

Which of the following patient conditions would most likely indicate refeeding sydnrome? a. hypophosphatemia,hypokalemia, and hypomagnesemia b. hyperglycemia,hypernatremia and hyperkalemia c. malabsorption, diarrhea, and dehydration d. abdominal distension, tachycardia and hypglycemia

a. a. hypophosphatemia,hypokalemia, and hypomagnesemia P, Cal, Mg

a deficiency of which of the following nutrients may contirbute dto abnormal blood glucose levels a. chromium b. magnesium c. copper d. selenium

a. chromium

The *first step in evaluating the effectiveness* of a series of nutrition education programs would be to: a. identify the objectives of each of the program b. ask all participants to complete 24 hrs dietary recall records c. administer nutrition knowledge tests to participants d. verify attendance at each of the program

a. identify the objectives of each of the program

According to the monthly caferteria sales report shown below, which menu item generates the highest profit? Menu item, units sold ,selling price, ,rawfood cost, prime cost Lasagna , 1500, 3.00, 1.35, 2.00 Vegetarian chili: 100,1.25, 0.57, 1.00 Hamburger : 400, 2.00, 0.90, 1.50 Enchilada: 100,3.00,1.14,1.75

a. lasagna Ex: Lasagna : 3-2= 1 x 1500 = 1500 Vegtearian chili : 1.25-1.00 X 100 =25 hAMBURGER: 2-1.50= X 400 = 200 eNCHILADA: 3-1.75= X 100 = 125

Liver glycogen can be synthesized from: a. pyruvic acid b. stearic acid c. stearic acid d. lionleic acid

a. pyruvic acid

The statement " Patients will be screened within 48 hrs of admission to the hospital" is an example of a : a. quality indicator

a. quality indicator would be a quality of care.

After Congress passed the law affecting dietetics practice, federal regulations to implement the law are prepared by A. the staff of federal agencies that enforce the regulationsB. the staff of members of CongressC. regulatory experts in the judicial branchD. select committees of experts appointed by the executive branch

a. the staff of federal agencies that enforce the regulations The other answers would not have the knowledge to implement the law.

Which of the following protein sources in an enterl product must be reduced to simpler components before it can be delivered across epithelial cells of the intestinal micrvilli? a. whey b. dipeptides c. casein hydrolysate d. crystalline amino acid

a. whey

The dietitian is to determine the potential nutrition risk of patients in a rehabilitation facility for drug and alcohol abuse. Assessment should include: A. a history of recent weight change (Nutrition risk is determined best by a history of recent weight change.) B. the consumption of sugar containing foods C the type of alcohol consumed D. the intake of thiamin rich foods

a.Option ANutrition risk is determined best by a history of recent weight change.

Which of the following factors would be most important to determine the food cost per serving for fruits and vegetables a. edible portion b. size and shape c. budget allocation d. maturity and availability

a.a. edible portion

Which of the following statements about nutrition screening in a hospital setting is true> a. it provides direction for patient care

a.a. it provides direction for patient care Screening will allow us to see what the next step for the patient should be.

an infant is most likely to develop baby-bottle syndrome if the infant a. sleeps with a bottle of formula b. is bottle-fed Kool-Aid soft drink c. is from a low income family d. drinks a non-fluoridated water

a.a. sleeps with a bottle of formula because it is the sleeping with the formula that is the biggest factor.

A dietitian who is assessing the nutrition status of a hospitalized patient should first? a. review the patient's medical record b. obtain a diet history from the patient c. order selected laboratory data on the patient d. complete a physical examination of the patient

a.review the patient's medical record

A foodservice operation using a cook-chill system should use which of the following thickening agents for sauces and gravies a. modified starch b. cornstarch c. all purpose flour d. tapioca

aa. modified starch

the serum albumin level of a patient with nephrotic syndrome who has edema continues to fall. The dietitian should recognize that a. protein is being lost in the urine B. The patient is getting sicker and eating porportionately less c. volume overload has resulted in hemodilution of the albumin d. liver dysfunction is causing decreased albumin synthesis

aa. protein is being lost in the urine HA/EM

A behavioral strategy for weight control intended to limit exposure to food would require an individual to a record daily food intake b. portion the food before serving at all table

b

A client consumes a meal that contains 52 g carbohydrate, 25 g of protein, and 12 g of fat. The exchange value of this meal is: A. 2 starches, 1 fruit, 2 medium-fat meats, 1 vegetable B. 2 starches( 30 ) , 1 medium-fat meat( 8), 2 vegetables( 10 ) , one 2% milk( 12)= 52 g C. 1 starch, 1 fruit, 1 medium-fat meat, 2 low-fat milksD. 3 starches, 2 medium-fat meats, 2 vegetables, 1 2% milk

b CHO=15g+15g+5g+5g+12g = 52 g CHO

A dietitian has designed a nutrition internet web site for children ages 8 to 10 years. To determine the effectiveness of the site, the dietitian should first :A. determine the frequency of site access B. pilot test the site in elementary schools C. request a review of the site by a panel of dietitians D. offer a form for feedback on the site

b, Option Bwill allow for those who would be using it to provide feedback

The BMI for a woman who is 5'7'' tall and weight 148 lb indicates that she is a .underweight b. of normal weight c. overweight d. obese

b, normal weight 67 x 2.54 = 170.18 =2.89 148/2.2= 67.27 BMI = 23.27

Absorbed and resynthesized exogenous triglycerides are transported into the lymphatic system by means of:( transport dietary lipids from the intestines to other locations in the body.) A. micelles B. chylomicrons C. high density lipoproteins D. low density lipoproteins

b. Option B.Their primary role is to transport dietary lipids from the intestines to other locations in the body.

Dishes are greasy when unloaded from the dish machine. The problem is most likely due to:A. inadequate scraping of dishes B. a low wash temperature C. a low pre-rinse temperatureD. a high level of water hardness

b. Option BPre-rinse temps can not be high d/t the effect on protein.

A foodservice operation uses hamburger patties at an average rate of six cases per day. it takes 3 days after an order is placed to receive the order. Mangement wants to keep 2 days' supply on hand. The reorder point would be how many cases? a. 18 b. 30 c. 36 d. 45

b. 30 Ex: 6 cases x 3=18 + 12 ( wants to keep 2 days supply ) = 30

Which of the following types of menus, would be most appropriate for a new acute care facility with an expected length stay of 2 days a. static b. 7 day cycle c. 14 day cycle d. 21 day cycle

b. 7 day cycle

A client diagnosed with diabetes begins to cry and states" i cannot stick myself everyday. eat this, dont eat this. This isn't living". the dietitian's most appropriate response would be a. leave the room and review the diet instruction after the client regians composure b. empathize while asking the client to explain what aspects will be most difficult c. empathize while assuring the client it will get easier d. remind the client that it could be worse and family will most likely help

b. b. empathize while asking the client to explain what aspects will be most difficult OARS

A job description that complies with the Americans with disabilities act must delineate: a. reasonable accommodations b. essential job functions c. a definition of disability d. proposed equipment modification

b. b. essential job functions

After a patient has received instruction about weight loss, the best way for the dietitian to follow up on the patient's application of that knowledge is by: a. administering knowledge tests before and after instruction b. evaluating the patient's food dairy for 1 week c. asking the patient's food preferences, including favorite restaurants d. determining the patient's interest in diet by obsering posture and body language

b. evaluating the patient's food dairy for 1 week

Which of the following managerial tools is primarily used to evaluate revenues, expenses, profits and losses resulting from operating for a specific time? a. sales and cash budgets b. income statement c. common size statement d. balance statement

b. income statement

The results of a nutrition education project designed to encourage women to increase their average daily intake of dietary iron during the third trimester of pregnancy are shown below the results indicate that nutrition education was

b. more effective for women of middle income

The risk of hypertension mat be decreased by an adeqaute intake of a. phosphorus and magnesium b. potassium and calcium ( Thiazide diuredics med: decrease potassium, and magnesium bu absorbs calcium ) c. riboflavin and thiamin d. niacin anf folate

b. potassium and calcium

Which of the following types of eggs should be stored on the bottom shelf of a refrigerator a. hard cooked shell b. raw shell c. pasteurized frozen d. leftover scrambled

b. raw shell

A client attempting to comply with recommenations of the food Guide Pyramid provides the food record below for evaluation by the RD . bread,cecreal, rice and pasta : 6 servings . vegetables: 2 . fruitss: 1 Milk, yogurt and cheese: 3 meat, poultry, fish and alternaitve s: 4 the nutrients that will most likely be lacking are : a. protein and iron b .vitamin A and folate c. riboflavin and calcium d. thiamin and niacin

b. vitamin A and folate

Which of the following statements is an example of an outcome indicator? A. Refrigeration temperatures are recorded daily B. Customers are satisfied with the quality of the food( TQM ?) C. Tube feeding bags and sets are changed every 24 hours D. Food allergies are documented in the medical record

b.B. Customers are satisfied with the quality of the food

The term performance indicator is best defined as: A. a measure of the differences in a set of observations B. a tool used to measure functions, processes, and outcomes over time C. a predetermined level of performance that triggers further analysis or corrective action D. data transformed through analysis and interpretation into a form useful for decision making

b.B. a tool used to measure functions, processes, and outcomes over time A is descriptive statistics. C and D provide a forecast and an analysis.

Which of the following pieces of equipment would most likely be used in a large facility to rethermalize meat loaf in a bulk cook-chill system? A. Compartment steamerB. Convection ovenC. Conduction ovenD. Rotary oven

b.Option BFood warms faster in convection so there is a decrease in cooking temperature and it is the most efficient.

What is the nonprotein calorie-to -nitrogen ratio of a patient receiving TPN consisting of the following parenteral nutrition solution? 500 ml 30% dextrose 500 ml 20% lipid 500ml 8.5 % amino acid b. 222:1

b.b. 222:1 1: Determine Non-protein calories:- Dextrose:1 gram dextrose = 3.4 cal0.30 (for 30%) x 500 ml = 150 g dextrose150 g x 3.4 calories/gram of dextrose = 510 cal from dextrose- Lipids:10% fat emulsion has 1.1 Kcal/cc20% fat emulsion has 2.0 Kcal/cc30% fat emulsion has 3.0 Kcal/ccWe have 20% therefore, 2 cal/ml x 500 ml=1000 cal-- Total non-protein calories: Dextrose cals 510 + Lipids cals 1000= 1510 cal total non-protein cals2: Next, determine the amount of Nitrogen:- Nitrogen- 16% of protein is nitrogen. To determine the amount of Nitrogen in an amount of Protein:Either multiply gm pro by 0.16 (for 16%) OR divide grams by 6.25 (b/c 100/16 = 6.25 therefore it is a factor)8.5% of our solution is amino acids-- Therefore:0.085 x 500 ml= 42.5 g protein in our solutionTo determine N:42.5 g protein /6.25 = 6.8 g nitrogen (OR 42.5 * 0.16 = 6.8g)-- Answer: Non-protein calories to nitrogen ratio=1510 cal/6.8 g N= 222:1

the dietitian is planning an all day health screening at local congregate meal sites. the dietitian would most appropriately provide which of the following self assessment to clients prior to the screening? a. Peach survey b. Nutrition Screening Initiative DETERMINE checklist c. Nutrition Screening Initiative Level I Screen d. Nutrition Screening Initiative Level II screen

b.b. Nutrition Screening Initiative DETERMINE checklist

Communication regarding an employee's right to know of potentially hazardous materials in the workplace is mandated by the a. Joint commission on the Accreditation of healthcare organizations b. Occupational Safety and health administration c. health care finnancing administration d. state health department

b.b. Occupational Safety and health administration

Vitamin E supplementation would be most appropriate for patients with a. lung cancer b. cystic fibrosis c. dermatitis d. excessive postoperative scar tissue

b.b. cystic fibrosis

Results of a recent community cholesterol screening program for adults show that the population is at high risk. The most effective way to increase awareness of the need for dietary change in this population is to : a. work with restaurants to offer low fat items b. develop a mass media campaign about heart healthy eating c. offer counseling to individuals who were occurred d. provide food demonstration in supermakret

b.b. develop a mass media campaign about heart healthy eating

A primary advantage of using focus group to collect datta is that they a. facilitate gernalization to larger populations b. help the researcher understand participants' perspectives c. help participants stat focused on the topic through a formally structured interview d. are inexpensive because many individuals can be interviewed at the same time

b.b. help the researcher understand participants' perspectives

In which of the following cooking methods will collagen convert to gelatin? a. deep fat frying b. simmering with fluid c. broiling to medium rare d. pan broiling and pouring off fat

b.b. simmering with fluid

An outpatient nutrition program has a high percentage of clients who fail to keep follow up appointments. the most appropriate initial action would be to: a. decrease the fee b. survey clients to determine satisfaction c. increase marketing efforts to gain referrals d. write a letter asking clients to reschedule appointments

b.b. survey clients to determine satisfaction

Which of the following nutrients should be supplemented for a child whose seizure disorder is being treated with phenytoin? a. beta cerotene and vitamin E b. Folate and Vitamin D c. riboflavin and vitamin B3 d. Niacin and vitamin B6

bb. Folate and Vitamin D

Which of the following tools would a rd use when analyzing trayline accuracy? a. Gantt chart b. Process control chart c. cause and effect diagram d. break even analysis

bb. Process control chart

Legislative bills that have similar intent but different wording are reviewed and reconciled by a. the office of management and budget b. a joint committee of the hOUSE OF REPRESENTATIVES AND SENATE c. a committee of sponsors of the bill d. a negotiating committee

bb. a joint committee of the hOUSE OF REPRESENTATIVES AND SENATE

Meat sauce is cooked and then refrigerated in a covered 10 gal stock pot. Which of the following bacteria would be most likely to grow in such an enviroment? a. Clostridium botulinum b. clostridium perfringens c. campylobacter jejuni d. listeria monocytogenes

bb. clostridium perfringens DO` dung nhieu

A dietitian must determine whether to eliminate group counseling sessions about diet and heart disease or to eliminate individual counseling for patients newly diagnosed with heart disease. after reviewing the budget, the dietitian should next conduct a a. cost benefit analysis b. cost effectiveness analysis c. fiscal evaluation d. outcome evaluation

bb. cost effectiveness analysis

A patient with alcoholism has not eaten in 2 weeks, He has a phosphorus level of 2.2 mg/dl and magnesium level of 1.3 mg/dl and is admitted to the hospital. The dietitian should be concerned about refeeding syndrome due to : a. hyperphosphatemia and hypermagnesemia b. hypophosphatemia and hypomagnesemia c. hyperphosphatemia and hypernatremia d. hypophosphatemia and hyponatremia

bb. hypophosphatemia and hypomagnesemia

A child whose wegith for height plots at the 80Th percentages on the national center of health statistics ( NCHS) growth chart id said to be : a. Obese b. normal c. overweight d. underweight

bb. normal

Which of the following design considerations will helps ensure that other employees do not routinely walk through the cooks's work area in the kitchen? a. plan each work center with its own supply storage areas b. plan work aisles separate from traffic aisles c. position work centers adjacent to the appropriate point of service d. design aisles wide enough to accommodate the level of use

bb. plan work aisles separate from traffic aisles

The primary purpose of state licensure of dietitians ,nutritionist and dietetic technicians is to: a. ensure that current nutrition is provided to individuals b. protect the public from incompetent practitioners and fraud c. control the cost of providing nutriiton information to the public d. promote employment of qualified nutrition professionals

bb. protect the public from incompetent practitioners and fraud

the best way to justify continuation of a state special supplemental nutrition program for WIC would be to show improvement in a. the number of participants enrolled b. the infant morbidity rate c. maternal weight gains during pregnancy d. infant head circumference

bb. the infant morbidity rate

Which of the following objectives represents an appropriate purpose for experimental research? a. to portray the demographic characteristics of a group of dietitians b. to tests the hypothesis that there is a causal relationship btw training methods and proficiency scores c. to investigate the relationship btw demographic and psychographic variables and consumer behavior

bb. to tests the hypothesis that there is a causal relationship btw training methods and proficiency scores

A 45 YO Woman has a waist measurement of 36 inches and hip measurement of 40. Her waist/hip ratio indicates that she a. has no specific health risk b. is at risk for osteoporosis c. is at risk for heart disease d. is at risk for colon cancer

c Ex: 36/40= 0.9

According to the formula for recommended caloric allowance per unit of body weight, the total daily caloric needs for a full term infant weighing 11 lbs at age 2 ½ months would be how many kilocalories A. 108B. 490C. 540D. 600

c, 11# = 5kg X 108 = 540 kcals/dayNewborn = 108 kcals/kgInfant 1-5 yrs = 102 kcals/kgChild 6-10 yrs = 90 kcals/kgChild 11-14 yrs = 55 kcals/kg males; 47 kcals/kg femalesAdolescent 15-18 = 45 kcals/kg males; 40 kcals/kg females

Which of the following menus is appropriate for a strict Muslim? A. Steak, baked potato, salad, and angel food cake B. Ham, mashed potatoes, green beans, and pears C. Shrimp, scalloped potatoes, broccoli, and pears D. Ground steak patty, red potatoes, corn, and fruited gelatin salad

c, Always Halal: Fruits, vegetables, grains, Dairy (with cautions for enzymes or gelatin in cheeses and yogurt), eggs, fish and seafood, Halal-certified animal meat other than pork.

When considering development of employee weight loss programs, the dietitian most likely would be successful in marketing products and services by first: A. establishing an affordable price to attract employees B. establishing employee discounts to encourage greater participation C. surveying employees about their motivation and interest in weight loss( assessment) D. recruiting a celebrity spokesperson to promote the program

c, Option CPerforming the Assessment

A woman who is a lacto-ovo vegetarian is concerned about vitamin B12 intake. The dietitian should recommend that she consume: A. soy protein B. 2 tbsp of vegetable oil daily C. 3 cups of skim milk daily( they eat egg and dairy ) D. one serving of meat daily( no meat )

c. Option C.Vegetarian who will consume dairy and eggs

The best source for specifications applicable to fresh fruits and vegetables is the: A. Food distributor's product list B. Food and Drug Administration C. US Department of Agriculture D. USDA Cooperative Extension Service

c. Option CA,B,D do not provide specs for fresh fruits and vegetables.

A dietitian wishes to develop a practical nutrition screening program for preschool children as part of a health fair event. Which of the following measures will provide the most meaningful data? A. Triceps skinfold thickness measurementB. Weight for age C. Weight for stature( can get both height and weight ) D. Stature for age

c. Option CWeight for stature provides a useful measure that is easy to obtain at a health fair event with children.

Turkey roll purchased at 1.75/lb has a 34% cooking loss and a 5% handling loss, what is the edible portion price per pound a. 0.68 b. 1.07 c. 2.43 d. 4.49

c. 2.43 Ex: $1.75 x .39= 0.68 + 1.75 = 2.43

Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTEs.

c. 26.60 Solution:1 FTE = 8 hours per day 5 days per week 52 weeks = 2080 hours year55,267 hours worked/2080 hours per year =26.6 FTEs

A deficiency of which of the following nutrients is responsible for the features of Wernicke's encephalopathy in a patient with alcoholism? a. B 12 b. Niacin c. Thiamin d. Magnesium

c. Thiamin ( memory loss)

iron would primarily be available in which of the following meals a. cottage cheese and fresh fruits b. omelet, green beans and home fries c. baked chicken, mashed potatoes and sliced tomatoes( acid aids in absoprtion ) d. vegetarian casserole with beans and carrots

c. baked chiken, mashed potatoes and sliced tomatoes includes a meat source

A person wishing to increase potassium intake should be advised to consume a snack of a. cheese and crackers, plum and cranberry juice b. a bagel, milk and an apple c. a grilled cheese and tomato sandwich and strawberries d. tuna salad, a wheat roll and cola

c. c. a grilled cheese and tomato sandwich and strawberries

The primary reason that textured vegetable protein is added to meat mixtures, such as hamburgers to a. enhance color b. maintain satisfactory juiciness c. decrease the total amount of fat d. increase tenderness

c. decrease the total amount of fat

An important element of a food specification for purchasing fruits and vegetables is the:A. edible portion yield B. delivery schedule C. market form D. invoice term

c. market form

An employee is injured while working. The dietitian should first? a. send the employee home b. assign duties to another employee c. obtain an accident report d. correct the conditions responsible for the accident

c. obtain an accident report

Which of the following questions best encourages a client to take responsibility for making appropriate dietary changes

c. what changes do you think you will be comfortable trying to achieve first? engages Motivational Interviewing

There are seven foodsevrice employees in the patient tray assembly unit at a hospital where the patient tray census is approximately 350. If 1 1/2 hours of assembly time is allowed, a feasible productivity goal for unit is to assemble how many trays per minute? a. 2 b. 3 c. 4 d. 5

c.4

Which of the following amino acids is a precursor for serotonin? a, phenylalanine b. mehtionine c. tryptophan d. tyrosine

c.Tryptophan

Compared to a conventional oven, a convection oven should have which of the following adjustment to temperature and baking time ? a. increase 25F to 50F, reduce time 10% to 15% b. Decrease 10 to 15F, increase time 25% to 50% c. Decrease 25F to 50F, reduce time 10 to 15% d. increase 25F to 50F, increase time 10% to 15%

c.c. Decrease 25F to 50F, reduce time 10 to 15%

A client refuses to follow the diet after you have explained the plan and its rationale. You should then: a. reinforce the rationale and benefits of the diet b. review the dangers of non-compliance c. ask what changes he is willing to make d. restate what the client needs to do to meet the goals of the diet

c.c. ask what changes he is willing to make is considered motivational interviewing. This will allow the patient to be a larger part of their treatment and may help to increase compliance.

A cook who is preparing to discard a 10lb package of ground beef explains that the meat is spoiled because it has a bright red surface and purple center.Th edietitans should stop the coook form discarding the beef and explain that the meat is safe to use a. where it is red, and only the purple colored portion must be discarded b. because harmless red food coloring was used on the suface an didn't diffuse to the center of the meat c. because the packaging is oxygen permeable, resulting in oxygenated oxymyoglobin in surface pigment of the meat and unoxygenated myoglobin in the center d. because the packaging is impermeable to oxygen, preventing goxygenation of surface pigments but allowing the center pigment to remain oxygenated

c.c. because the packaging is oxygen permeable, resulting in oxygenated oxymyoglobin in surface pigment of the meat and unoxygenated myoglobin in the center

A patient with chronic renal failure who undergoes hemodialysis has an elavated phosphorus level. the pt reports taking a prescribed phosphate-binding medication. the RD should a. calculate th eproduct of serum clacium and serum phosphorus to determine secondary hyperparathyroidism b. recommend a different phosphate-binding agent c. determine dosage of medication administration d. counsel the pt about lowering phosphate intake

c.c. determine dosage of medication administration

An employee complains that on of the diet clerks takes lengthy breaks. the supervising dietitian should first. a. discuss the matter with the clerk b. discuss the matter with other employee c. monitor the length of the clerk's breaks d. document the incident in the clerk's personnel file

c.c. monitor the length of the clerk's breaks

Which of the following tools would be most useful to a dietitian who wants information on the incidence or prevalence of nutrition related health problems to conduct a community assessment? a. healthy people 2010 b. nationwide food consumption survey c. national healthand nutrition examination Survey 2 ( NHANES) D. Nutrition screening initiative

c.c. national health and nutrition examination Survey 2 ( NHANES)

JCAHO (Joint Commission) standards about nutrition care specify which of the following requirements? a. disgnosis that specify nutrition assessment b. data that should be collected for nutrition screening c. nutrition assessment for pt at risk for malnutrition d. guidelines for dietitian's scope of practice

c.c. nutrition assessment for pt at risk for malnutrition

A dietitian can best evaluate the success of a new menu item in the cafeteria by using which of the following data collection tools? a. a cusotmer response card b. a focus group c. ongoing sales data d. feedback from serving staff

c.c. ongoing sales data ; like poluraty index, facical scale, plate waste, benmarching,

A dietitian conducting a background check on a prospective employee could appropriately inquire( hoi tham ) about an applicant's a. marital status and the name and address of an adult relative b. professional or character references and length of stay at current and previous residences c. professional and character references, education and job related experience d. edcuation, job related experience and credit rating

c.c. professional and character references, education and job related experience

Which of the following corrective actions should be taken if the temperature of a chicken casserole drops below 140f within an hour a. discard the casserole b. return the casserole to the hot holding cabinet to reheat it to minimum temperature of 165 f c. return the casserole to the oven to reheat it to a minimum temperature of 165 f d. return the casserole to the oven to reheat it to a minimum temperature of 140 f

c.c. return the casserole to the oven to reheat it to a minimum temperature of 165 f

An employee consistently calls in sick the day before a holiday. His Supervisor should: a. discuss this with other managers b. telephone the employee to verify the illness c. schedule a counseling session with him d. file a letter of concern with the employee relations department

c.c. schedule a counseling session with him

The caloric value fo 1 L of 10% dextrose is : a. 120 b. 230 c. 340 d. 400

c340 1000ml x 10%= 100 ml x 3.4 g/dl = 340

The director of a community health center who wants to hire a dietitian to provide nutrition services should first:A. publish a job listing in the Journal of the Academy of Nutrition and Dietetics B. screen potential applicants to determine who has an RD/RDN credential C. develop a job description and specifications for the position D. review dietitians' resumes that are on file

cC. develop a job description and specifications for the position What specifically are you looking for in an employee?

an indicator has been established for monitoring how long patients remain NPO before receiving nutrition intervention. The clincal dietitian has sucessfully meet theindicator for 6 months. the next step in the quality management process would be to: a. establish a new indicator b. report the successful completion of intervention c. evaluate the need to continue monitoring the indicator d. evaluate the need to revise the standards of care

cc. evaluate the need to continue monitoring the indicator

The crust of a cream pie become Soggy when refrigerated, most likely becuase the a. crust was improperly baked b. filling was undermixed c. filling underwent retro-gradation d. filling was cooked at a temperature that was too high

cc. filling underwent retro-gradation

the dietitian suspects that receipt of food in the department is documented inaccurately.Which of the following actions offers the best security to counteract the problem? a. purchasing by bid b. using a prime vendor c. implementing blind receiving d. conducting random checks of food sales

cc. implementing blind receiving

A client states that he can no longer return to the clinic for counseling due to changes in his work schedule. To help ensure continued compliance with the diet, the client should be: a. given additional practice to ensure thorough understanding of the idet b. instructed to phone the dietitien at home if he has a problem c. informed about community resources for follow up counseling d. given several educational pamplets about the diet

cc. informed about community resources for follow up counseling

According to federal regulations for school lunch program, a child is eligible for free or reduced lunches if he or she: a. meets the requirements of the ADA act disabilities b. attends a school in s district where at least 35% of the resident are at or below poverty level c. meets the requirement for income and household size d. has a documented nutrition related medical conditions

cc. meets the requirement for income and household size

A patient with Crohn's disease who was previously well nourished has a fever and ileus 7 days postoperatively. The dietitian should recommend which of the following feeding methods? a. central venous hyperlimentation b. Full liquids c. peripheral IV infusion d. half strength tube feeding

cc. peripheral IV infusion

What is the best method of preparing a rib roast of beef so that the meat loses a minimum amount of weight a. sear it on top of the stove and then roast it at a moderate temperature b. sear it in the overn at a very high temperature until it is brown on all sides c. roast it at a low temperature for the entire cooking period d. roast it at a high temperature for th eentire cooking period

cc. roast it at a low temperature for the entire cooking period

When conducting a research study, the first step is to identify the problem. The next step is to :A. design the study B. design the data C. review current literature d. Establishing the Hypothesis

d Option DEstablishing the Hypothesis precedes the other choices

Which of the following types of menus would most likely increase participation in a school lunch program? A. Static menu with six choices B. 1 week cycle with six choices C. 2 week cycle with two choices D. 2 week cycle with four choices

d Option Dgives the most variety

Which of the following organisms produces the quickest onset of foodborne illness after the food is consumed?A. Clostridium perfringensB. Campylobacter jejuniC. Clostridium botulinumD. Staphylococcus aureus

d , Option DStaphylococcus aureus - 30 minuteswww.fightbac.orgClostridium perfringens - 6-24 hoursCampylobacter jejuni - 2-5 daysClostridium botulinum - 12 - 72 hours

A patient weighing 70 kg is hospitalized with a fractured tibia, broken pelvis, and multiple abrasions. the pt was in good health prior to the injury, and weight was appropriate for height. Which of the following nitrogen balance curves best detects the outcome if the patient is fed the appropriate calorie and protein requirements?

d.

Which of the following types of costs should first be considered if a foodservice manager is asked to reduce expenses? A. Maintenance B. Office supplies C. Capital D. Labor ( Variable)

d. Option D.Most often the other expenses cannot be changed.

A food service employee reports seeing a rodent in the dry storage area. The dietitian should first :A. conduct a thorough inspection B. ask an employee to set up institutionally approved traps C. request services from the maintenance department D. contact a licensed pest control company

d. Option DThe licensed pest control company is trained to conduct a thorough inspection and establish an appropriate plan.

Staff of a tray assembly line produce four trays per minute and 180 trays each meal. Three meals are served each day. the line has six employees. how many labor hours are needed to staff the trayline? a. 2.25 b. 4.50 c. 6.00 d. 13.5

d. 13.5 4 trays/min 180 trays/x 6 employees. 180 x 3 meals = 540 meals = 135 mins =2.25 hrs x 6 employees= 13.5 hrs

A peripheral parenteral solution should be infused at a maximum rate of how many miliosmoles per liter? a. 300 b. 800 c. 1400 d. 2000

d. 2000

Dietary protein and potasium must be restricted to maintain acceptable levels of BUN and potassium , when the GFR is at below how many ml per minutes? a. 70 -90 b. 40-60 c. 20-30 d. 5-10

d. 5- 10 GFR < 10

A dietitians notes increasing costs to repair a dish machine that is 15 yrs old. the dietitian would request funds to replace the equipment from which of the following budget? a. Expense b. cash c. revenue d. Capital

d. Capital

Which of the following foods contain phytochemicals that could reduce the risk for disease? A. Aged meatsB. Smoked fishC. Fermented dairy products D. Cruciferous vegetables

d. Cruciferous vegetables Phytochemicals are found in plant foods such as fruits, vegetables, beans and grains.

The dietitian has been informed by management of efforts to organize a union within the facility. Prior to the vote to unionize, which of the following actions can be taken by the dietitian? a. record individuals' activities during the orgnaizational campaign b. separate pro and antiunion employees to avoid workplace conflicts c. discourage union organizers form contracting employees at the work site d. Explain the current employee benefits policy if asked

d. Explain the current employee benefits policy if asked

A client with type 2 diabetes experience diarrhea. The dietitian should inquire( hoi tham ) about consumption of foods containing which of the following sweeteners? a. sucralose b. acesulfame-K c. Saccharin d. Mannitol( like sorbital , co trong prune )

d. Mannitol like sorbital?

Water replacement during exercise is most important for which of the following clients who live in a temperature climate during spring time? a. a woman doing aerobics b. a man playing basketball c. an elderly man lifting weights a. an adolescent girl running a marathon

d. an adolescent girl running a marathon

The primary responsibility of the food and nutrition board of the national research council is to a. monitor the nutrition needs of the population b. allocate funds for human nutrition reserach c. establish dietary guideline for nutrition labeling d. advise the federal government about nutrition needs of the population

d. d. advise the federal government about nutrition needs of the population DRI NO ?

Which of the following additives is used to enhance the appearance of foods? a. sodium benzoate b. calcium carbonate c. monosodium glutamine d. ascorbic acid

d. d. ascorbic acid

Employee develop the highest level of competence in new tasks if they a. have a positive attitude toward the task b. correctly answer test questions about the test c. correctly explain the task to the instrcutor d. explain and teach the task to others

d. d. explain and teach the task to others

Which of the following menu items generated the most revenue? Menu item, selling price, unit sold shrimp alfredo: 12.95 , 4.05 , 075 Chicken marsala: 11.50 , 3.83, 193 Prime rib : 14.95, 4.39 ,172 Lemon Halibut 13.50 , 4.29. 210

d. lemon halibut Ex: a. 12.95-4.05 x 75 = 8.9 = 667.5 b. 11.50 - 3.83 x 193 = 7.67 = 1480 c. 14.95 - 4.39 x 172 = 10.56=1816 d. 13.50-4.29 x 210 = 9.21x 210 = 1934

Glycoslysis is th eformation of a. glucose form pyruvate b. glycogen from glucose c. glycogen from glycerol d. pyruvate from glucose

d. pyruvate from glucose

Which of the following statements describes an achievable outcome for a community weight control program?

d. reduce by >10% the number of obese adults,ages 25-49 years, within 2 yrs of initation of the program Ex: Outcomes must be specific and measurable. this option gives the timeframe, the outcome and the specifics on who is being followed.

Which of the following components is projected first during the budgeting process? a. cash b. labor c. operating expenses d. revenue

d. revenue/sales

A patient has memory loss,foot drop, tender calf muscles, and an elevated level of lover enzymes, most likely indicating a deficiency of : a. iron b. ascorbic acid c. zinc d. thiamin

d. thiamin

A community dietitian who received a grant to implement a safe food campaign has identified partners and community needs. The next step would be to :A. Identify needs that can be addressed by other resources B. Negotiate a plan to meet community needs and wants C. Solicit additional resources from community partners D. Plan campaign strategies and goals

d.D. Plan campaign strategies and goals Optional D.The writing of the grant would have already required the identification of needs. Solicitation of additional resources would happen later in the process.

A 9 month old infant being fed iron fortified, milk based formula is obese. The dietitian should recommend: A. limiting the formula feeding to 16 oz B. changing the formula to 2% milk C. changing the formula to whole milk D. monitoring weight and intake

d.D. monitoring weight and intake Milk should not be given until 12 months. Cow's milk doesn't provide enough Vitamin E and iron. Additionally, their systems can't handle the protein. After two years, they can be given reduced fat

Which of the following is synthesized by bacteria in the intestine? A. Pantothenic acidB. Vitamin A C. Vitamin D D. Biotin

d.Option DA,B,C are not produced by bacteria in the intestine.

A patient with severe acute pancreatitis experiences vommiting and nausea and requires 2500 kcal/day.The dietitian should recommend which of th efollowing feeding regimens d. 1000cc of D50 w, 1000cc OF 7% amino acids, and 500cc of 10% lipids

d.d. 1000cc of D50 w, 1000cc OF 7% amino acids, and 500cc of 10% lipids ( low which is 1.1kcal? ) PERT

Which of the following nutrients contributes most significantly to the osmotic load of an enteral formula? a. soy protein isolate b. calcium caaseinate c. lacalbumin d. amino acids

d.d. amino acids

the best way to determine the effectiveness of the nutrition components of a cardiac rehabilitation program after 1 yr is to a. examine 7 day food records of program participants b. observe food choices of program participants at a local restaurant c. survey program participants to determine their progress d. evaluate lipid profiles of program participants

d.d. evaluate lipid profiles of program participants

Which of the following is an assumption derived from theory X? a. In organizations, human intellectual potential is only partially realized b. committment is a crucial factor in motivation and is a fucntion of the rewards from which it comes c. the ability yo be crative and innovative in solving organizational problems is widely distributed d. most people have to be threatened or forced to make the effort necessary to accomplished organizational goals

d.d. most people have to be threatened or forced to make the effort necessary to accomplished organizational goals

China, glassware,silverware, utensils,and uniforms are typical expenses detailed in which of the following budgets? a. cash flow b. capital c. master d. operating

d.d. operating

The dietitian wishes to conduct a study about the effect of oven temperature on the quality of beef roasts. The dependent variable would most likely be the : a. roasting temperature b. raw weight of the roasts c. quality grade of the beef d. percentage of cooking loss

d.d. percentage of cooking loss

Intervention by a diettitian conducting nutrition assessment is best determined by: a. a petient's medical history b. the patient's diagnosis c. the case mis of the patient population d. results of nutrition screening

d.d. results of nutrition screening

A low-income family receiving food stamps frequently runs out of food by the third week of the month. The community diettitian should obtain an emergency food voucher and refer the family to the local food bank and d. the expanded food and nutrition education program

d.d. the expanded food and nutrition education program The Expanded Food and Nutrition Education Program (EFNEP) is designed to assist limited resource audiences in acquiring the knowledge, skills, attitudes, and changed behavior necessary for nutritionally sound diets, and to contribute to their personal development and the improvement of the total family diet and nutritional well-being. Congregate meal site is only temporary. Social services is too broad. WIC may not be appropriate.

When is the most appropriate time to introduce soft, mashed table food to an infant ? a. 4 months of age b. 6 months of age c. when the infant develops a rotary pattern d. when the extrusion reflex diminishes ( pancreatic amylase hte latest thats why not introduce before 6 months)

d.d. when the extrusion reflex diminishes

Which of the following mehtods would be most effective for marketing the Five a day program to an inner city, hispanic population a. spanish language brochures written at a high school reading level b. public service announements on television c. 30 second, sponsored messages on the radio d. Spanish food demonstrations at local grocery stores

dd. Spanish food demonstrations at local grocery stores

Strategies effective in achieving nutrition objectives are most influenced by : a. their relationship to national nutrition policy b. the laws or regulations that affect the issues c. the urgency of the particular problem d. available personnel and funding

dd. available personnel and funding

A patient who has a small bowel obstruction my be benefit from: a. naso duodenal enteral feeding wiht a glutamine enriched formula b. nasogastric enteral feeding with a polymeric formula c. percutaneous endoscopic gastrostomy placement with elemental feeding d. bowel rest and TPN

dd. bowel rest and TPN

HACCP standard would be similar for which of the following foods? a, canned corn and frozen corn b. fresh chicken and frozen chicken c. fresh beef and frozen chicken d. frozen chicken and frozen corn

dd. frozen chicken and frozen corn

The first step in developing a nutrition education program for pregnant women to decrease the incidence of neural tube defects is to: A. Secure funding for the program B. Consider the prevalence and severity of the disease( determine the need) C. Identify nutrition related causes of the disease D. Gather data showing the effectiveness of similar program

option BThe first step is to determine the need.