DTR Exam #1 – Practice Exam & Review Questions
responsiveness to patient or client needs - ANS ✔✔The dietetic technician is asked to assist in
the formulation of performance standards for support personnel. What performance standard is
the most difficult to measure?
counsel the cook and write a summary of the discussion for her employee file - ANS ✔✔A part-
time cook who has worked in the dietetics department for the past 20 years believes that she
has the recipes memorized. The cook does not use the posted production schedule and always
produces too many servings. The dietetic technician should:
post a list of interchangeable fruits and juices - ANS ✔✔The supervising dietetic technician
notes that, occasionally, when the fresh fruit is depleted, the dietary aides substitute 1/2 cup of
tomato or grape juice for an orange or a grapefruit half. The most effective course of action
would be to:
call vendors to determine the availability and cost of prewrapped slices of bread. - ANS ✔✔A
foodservice is considering the purchase of prewrapped slices of bread, rather than requiring
that the slices be wrapped by hand. To determine the cost-effectiveness of this purchase, the
supervising dietetic technician should first:
information can be given to healthcare professionals involved directly with the patient and to
any other person specified by the patient - ANS ✔✔What statement best describes the dietetic
technician's professional responsibility for maintaining confidentiality of information that could
identify a patient?
attempt to find a Vietnamese interpreter to assist with the diet instruction - ANS ✔✔The
dietetic technician is to provide diet instruction to a Vietnamese man who has just learned that
he has diabetes. Because the patient speaks very little English, the dietetic technician should:
, meetings with written handouts - ANS ✔✔The best way to communicate changes within the
foodservice department to employees is by:
food - ANS ✔✔What component of a budget is easiest to control, yet subject to the greatest
fluctuation?
refrigerating the food in small batches after cooking - ANS ✔✔Bacterial growth in cooked food
can best be minimized by:
identify potential problem areas - ANS ✔✔A major step in the quality improvement process is
to:
protein - ANS ✔✔A calorie count is ordered for a patient with cancer and who experiences a
steady weight loss. The dietary intake should be evaluated for levels of calories and:
food consumption is adequate according to an evaluation of MyPlate. - ANS ✔✔The dietetic
technician obtains the following 24-hour dietary recall record from a 60-year old woman.
Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french toast
with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and cheese, 1 cup
of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla pudding, 8 oz of hot tea.
Dinner: 1 cup of New England clam chowder, 1 cup of spinach salad w/dressing, 2 sourdough
rolls, 1 small orange, 8 oz of skim milk. What statement would be appropriately be charted in
the progress notes?
initiate a calorie count - ANS ✔✔A resident in an extended-care facility has experienced a 5%
weight loss over a 1-month period. First, the dietetic technician should:
serving all clients within a reasonable time span - ANS ✔✔In a facility where food production is
located at a distance from clients, decentralized tray assembly has the advantage of
responsiveness to patient or client needs - ANS ✔✔The dietetic technician is asked to assist in
the formulation of performance standards for support personnel. What performance standard is
the most difficult to measure?
counsel the cook and write a summary of the discussion for her employee file - ANS ✔✔A part-
time cook who has worked in the dietetics department for the past 20 years believes that she
has the recipes memorized. The cook does not use the posted production schedule and always
produces too many servings. The dietetic technician should:
post a list of interchangeable fruits and juices - ANS ✔✔The supervising dietetic technician
notes that, occasionally, when the fresh fruit is depleted, the dietary aides substitute 1/2 cup of
tomato or grape juice for an orange or a grapefruit half. The most effective course of action
would be to:
call vendors to determine the availability and cost of prewrapped slices of bread. - ANS ✔✔A
foodservice is considering the purchase of prewrapped slices of bread, rather than requiring
that the slices be wrapped by hand. To determine the cost-effectiveness of this purchase, the
supervising dietetic technician should first:
information can be given to healthcare professionals involved directly with the patient and to
any other person specified by the patient - ANS ✔✔What statement best describes the dietetic
technician's professional responsibility for maintaining confidentiality of information that could
identify a patient?
attempt to find a Vietnamese interpreter to assist with the diet instruction - ANS ✔✔The
dietetic technician is to provide diet instruction to a Vietnamese man who has just learned that
he has diabetes. Because the patient speaks very little English, the dietetic technician should:
, meetings with written handouts - ANS ✔✔The best way to communicate changes within the
foodservice department to employees is by:
food - ANS ✔✔What component of a budget is easiest to control, yet subject to the greatest
fluctuation?
refrigerating the food in small batches after cooking - ANS ✔✔Bacterial growth in cooked food
can best be minimized by:
identify potential problem areas - ANS ✔✔A major step in the quality improvement process is
to:
protein - ANS ✔✔A calorie count is ordered for a patient with cancer and who experiences a
steady weight loss. The dietary intake should be evaluated for levels of calories and:
food consumption is adequate according to an evaluation of MyPlate. - ANS ✔✔The dietetic
technician obtains the following 24-hour dietary recall record from a 60-year old woman.
Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french toast
with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and cheese, 1 cup
of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla pudding, 8 oz of hot tea.
Dinner: 1 cup of New England clam chowder, 1 cup of spinach salad w/dressing, 2 sourdough
rolls, 1 small orange, 8 oz of skim milk. What statement would be appropriately be charted in
the progress notes?
initiate a calorie count - ANS ✔✔A resident in an extended-care facility has experienced a 5%
weight loss over a 1-month period. First, the dietetic technician should:
serving all clients within a reasonable time span - ANS ✔✔In a facility where food production is
located at a distance from clients, decentralized tray assembly has the advantage of
