CDR RD Study Guide Completed with
100% correct answers
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
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.
,CDR RD Study Guide Completed with
100% correct answers
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
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
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
, CDR RD Study Guide Completed with
100% correct answers
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
100% correct answers
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
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.
,CDR RD Study Guide Completed with
100% correct answers
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
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
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
, CDR RD Study Guide Completed with
100% correct answers
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
