CDR RD Study Guide 2022

Document Content and Description Below

Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws? a. roast turkey b. stuffed pork chops c. whole wheat bread d. frozen green beans - ANSWER... a. roast turkey 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 next: a. evaluate the mother's level of comprehension b. instruct the mother in various feeding approached c. obtain a list of the child's food preferences and typical eating patterns d. review with the mother the ways to implement the recommended approaches - ANSWER d. review with the mother the ways to implement the recommended approaches During a counseling session about lowering sodium, the client says, "I have begun reading labels to identify the sodium content of foods." The client is in which of the following stages of change? a. precontemplation b. contemplation c. preparation d. action - ANSWER c. preparation A distribution of body weights is shown on the curve below (straight light and x is below and in middle of graph with slope) a. they are positively skewed b. they are negatively skewed c. they indicate a bimodal distribution d. they are two standard deviations from the mean - ANSWER d. they are two standard deviations from the mean 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 - ANSWER c. a decreased serum albumin level is normal after surgery An adolescent's BMI is plotted at the 90th percentile on the Centers fr Disease Control and Prevention growth chart. The adolescent is: a. obese b. overweight c. normal weight d. at risk for overweight - ANSWER b. overweight A patient with chronic kidney disease on hemodialysis has the following laboratory test results: BUN, 50 mg/dl; albumin, 2.8 g/dl; and calcium, 8 mg/dl. What recommendation should the dietitian make to improve these laboratory values? a. decrease fluid intake b. increase protein intake c. use a calcium supplement d. increase the amount of phosphate binders - ANSWER b. increase protein intake An infant with phenylketouria 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 - ANSWER c. low-phenylalanine, high tyrosine 9. How many FTE employees would be required to staff ten 8-hour positions that require coverage 7 days a week? a. 10.0 b. 14.0 c. 14.4 d. 15.5 - ANSWER b. 14.0 Transferring a staff member who is rumored to have chronic obstructive pulmonary disease violates which of the following acts? a. Equal Employment Opportunity Act b. Americans with Disabilities Act c. Fair Labor Standards Act d. Civil Rights Act - ANSWER b. Americans with Disabilities Act 11. A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be competitively priced and held at a local school. Another factor required for a successful marketing mix is: a. A logo and a brand b. Expert guest speakers c. Advertising to parents d. Additional convenient meeting locations - ANSWER c. Advertising to parents 12. Using the 5-week, simple moving average method of forecasting and the data below, the dietitian will need how many servings for October 7th? Roast Beef Special Number of Servings Consumed September 5 125 September 12 115 September 26 119 October 2 120 October 10 121 a. 115 b. 120 c. 121 d. 125 - ANSWER b. 120 13. The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: a. At delivery b. Of storage c. During end-point cooking d. During service holding - ANSWER d. During service holding 14. 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. A small amount of absorbable carbohydrate is present in carrots. d. The carbohydrates in carrots are cleared from tissues at a slow rate - ANSWER c. A small amount of absorbable carbohydrate is present in carrots. 15. Which of the following foods is most appropriate as an alternative to dairy products for a vegan? a. Rice milk b. Almond milk c. Acidophilus milk d. Fortified soy milk - ANSWER d. Fortified soy milk A client explains to the dietitian, "I realize I am overweight, but this is not the time for me to change my diet." The dietitian 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?" - ANSWER c. "What are the advantages and disadvantages of focusing on change now?" 17. 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 has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 g/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 - ANSWER d. Adequate nutritional status, increased risk 18. A nutrition assessment of a man who has HIV disease reveals the laboratory results shown below. Height 5'10" Weight 115 lb Hematocrit 35% Mean corpuscular volume 102 mm3 BUN 11 mg/dl Serum Albumin 2.8 g/dl CD4 280 Total lymphocytes 1200/mm3 The primary concern of the dietitian should be the: a. Weight b. Anemia c. Renal failure d. Protein deficiency - ANSWER a. Weight What is the correct diagnosis for a client who frequently eats in restaurants and has the following laboratory findings: blood pressure level, 135/86 mm Hg; fasting blood glucose, 130 mg/dl; total cholesterol, 256 mg/dl; LDL cholesterol, 192 mg/dl; and HDL cholesterol, 34 mg/dl? a. Limited access to food b. Excessive oral food/beverage intake c. Impaired ability to prepare food/meals d. Altered nutrition related laboratory values - ANSWER d. Altered nutrition related laboratory values 20. A female client with newly diagnosed diabetes is 5'5" tall and weighs 212 lbs. Exam and laboratory values reveal the following: blood pressure of 145/94 mm Hg, average fasting blood glucose of 150 mg/dl, average 2-hour post prandial glucose of <200 mg/dl, and a cholesterol of 250 mg/dl. What is the dietitian's most appropriate first intervention? a. Counsel the client about the DASH diet b. Advise the client to reduce kilocalorie intake c. Educate the client about carbohydrate counting d. Calculate a meal plan with very low carbohydrates - ANSWER c. Educate the client about carbohydrate counting 21. 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 - ANSWER b. Carbohydrate 22. Senior management has determined a reduction of FTEs. As a manger, what would be the next step in reducing staff? a. Revise a master employee schedule b. Review production needs c. Cross-train employees d. Determine seniority - ANSWER b. Review production needs 23. 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 changes 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 fraud b. Make a decision in consultation with human resources c. Convince the food service manager to retain the employee d. Discuss the circumstances of the arrest with the employee - ANSWER b. Make a decision in consultation with human resources 24. A dining facility uses loss-leader pricing to increase sales, Therefore, the manger will: a. Round prices to $0.05 b. Set an end price of $0.99 c. Provide a free soda with purchase d. Lower the price below purchase price - ANSWER d. Lower the price below purchase price 25. The best choice of a food-production system in an area where labor costs for skilled employees are extremely high is: a. Cook-chill b. Commissary c. Conventional d. Assembly/serve - ANSWER d. Assembly/serve 26. Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: a. US department of agriculture b. Food and drug administration c. Environmental protection agency d. Centers for Disease control and prevention - ANSWER c. Environmental protection agency 27. What amount of protein per kilogram 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 g b. 1.0 g c. 1.4 g d. 1.8 g - ANSWER b. 1.0 g 28. 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 target population d. Evaluate the reading level of the target population - ANSWER c. Determine the needs of target population 29. 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 menu d. List everything on the diet that he or she had to eat or drink in a day - ANSWER c. Select an appropriate dinner meal from a menu 30. A 42-year-old woman who is 5'10" needs how many grams of protein per day? a. 60 b. 70 c. 75 d. 80 - ANSWER a. 60 31. A dietitian planning a health promotion program for state employees 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 - ANSWER b. Health-risk appraisal An individual status post Roux-en-Y surgery for weight loss, is craving ice and reports chewing large amounts daily. What condition is likely responsible for this behavior? a. Malnutrition b. Dehydration c. Oral fixation d. Iron deficiency - ANSWER d. Iron deficiency 33. A dietitian suspects that a partially breastfed 1-month-old infant has cow's milk allergy. The dietitian should recommend: a. Exclusive feeding with a soy-based formula b. Breastfeeding supplemented with a soy-based formula c. Exclusive feeding with an extensively hydrolyzed casein-based formula d. Breastfeeding supplemented with an extensively hydrolyzed casein-based formula - ANSWER d. Breastfeeding supplemented with an extensively hydrolyzed casein-based formula 34. Which of the following nonessential amino acids may be useful in post burn therapy? a. Proline b. Leucine c. Arginine d. Asparagine - ANSWER c. Arginine 35. Which management function involves the development of policies and procedures a. Planning b. Organizing c. Controlling d. Evaluating - ANSWER a. Planning 36. 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 department c. Create a new position that the employee can perform d. Obtain written recommendations from the employee's physician - ANSWER d. Obtain written recommendations from the employee's physician 37. 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 - ANSWER d. Signature 38. Using a No. 8 disher to serve ½ gal of ice cream will yield how many portions? a. 4 b. 8 c. 16 d. 32 - ANSWER c. 16 39. 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 - ANSWER d. Listen carefully, take the complaint seriously, and conduct an investigation 40. After iron-fortified rice cereal, which of the following foo [Show More]

Last updated: 1 year ago

Preview 1 out of 29 pages