RD EXAM #3: CDR Study Guide (10th
edition) Questions and Answers.
Which action would be most effective in conserving utility resources? -
\properly using and maintaining equipment
Which of the following is an example of a secondary prevention program? -
\osteoporosis education classes for postmenopausal women
After iron-fortified cereal, which of the following foods would be the best to introduce to
an infant next? -
\pureed carrots
The relationship among positions and functions within a food service department are
indicated primarily by the: -
\organizational chart
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 employee is: -
\health risk appraisal
A female client with newly diagnosed diabetes is 5'5" and weighs 212 pounds. Exam
and laboratory values reveal the following: blood pressure level of 145/95 mm Hg,
average fasting blood glucose of 150 mg/dl, average 2-hour postprandial glucose <200
mg/dl, and cholesterol of 250 mg/dl. What is the dietitian's most appropriate first
intervention? -
\educate the client about carbohydrate counting
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: -
\results in inconsistent training and may perpetuate poor work habits
During a nutrition assessment before elective surgery, a client reports regularly taking a
multiple vitamin, a mineral supplement, and several natural herbal supplements. The
dietitian should: -
\investigate the supplements and discuss supplement use with a physician
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? -
\increase protein intake
,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 19 -- 119
September 26 -- 123
October 2 -- 120
October 10 -- 121 -
\120
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? -
\process
A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill
1 hour after a chicken sandwich. Which of the following responses should be first? -
\listen carefully, take the complain seriously, and conduct an investigation
Patients who have chronic obstructive pulmonary disease may better tolerate diets in
which fat, rather than carbohydrate, is the primary energy source, because oxidation of
fat: -
\consumes less oxygen
Response Feedback:
The Respiratory quotient, or RQ< is the ratio of moles of CO2 produced to moles of 02
consumed:
RQ = moles C02 produced / moles 02 consumed
RQ for carbohydrates is 1, while that for fat and protein are 0.7 and 0.82, respectively. A
mixed diet has an RQ of 0.85. Beta-oxidation of one fatty acid molecule produces fewer
C02 molecules per 02 molecules used (16:23) as compared to metabolism of one
molecule of glucose (6:6). A higher fat diet lowers the RQ and the respiratory burden on
the patient. A patient with COPD would benefit from a higher proportion of energy from
fat, as his or her overall C02 production would be lower, requiring less respiratory effort
to eliminate it.
A primary use of Dietary Reference Intakes is to: -
\plan menus for healthy people
,How many FTE employees would be required to staff ten 8-hour positions that require
coverage 7 days a week? -
\14
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? -
\summative
A nurse reports that a tube feeding is causing a patient to have diarrhea The first step
the dietitian should take is to: -
\evaluate the client's medications
What diet is typically recommended for a patient who has undergone a gastrectomy? -
\carbohydrate, protein and fat at each meal, and restriction of fluids with meals
A dietitan can best evaluate a client's knowledge and ability to apply dietary
modifications by asking the client to: -
\select an appropriate dinner meal from a menu
High doses of which supplement is contraindicated for a client who takes Warfarin? -
\ginkgo biloba
The most important critical control point to monitor in the preparation and service of
canned cream soup is the temperature: -
\during service holding
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 small amount of absorbable carbohydrate is present in carrots
An interdisciplinary healthcare team has been formed to improve care for in-patients
with diabetes. An appropriate outcome indicator would be: -
\readmission rates for patients with diabetes
An adolescent's BMI is plotted at the 90th percentile on the Centers for Disease Control
and Prevention growth chart. The adolescent is: -
\overweight
A dietitian suspects that a partially breastfed 1-month-old infant has cow's milk allergy.
The dietitian should recommend: -
\breastfeeding supplemented with an extensively hydrolyzed casein-based formula
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 decreased serum albumin level is normal after surgery
, According to the Exchange Lists for Meal Planning, the menu below includes how many
carbohydrate servings?
3 oz of baked chicken, 1 cup of cooked noodles, 1/2 cup of carrots, lettuce wedge, 1
tbsp of low-calorie dressing, 1/2 cup of sugar-free gelatin, 1 cup of black coffee -
\3
A carbohydrate is equal to 15 grams of carbohydrate. According to
the Exchange Lists for Meal Planning, 1/3 cup of noodles has 15 grams of
carbohydrates or 1 carbohydrate serving. Since this meal contains 1 cup of cooked
noodles, this meal provides 3 carbohydrate servings. The 1/2 cup of carrots only
contains 2 grams of carbohydrates and would not count as a carbohydrate serving. The
other items are considered carbohydrate free, while the chicken is a protein and the
dressing is a fat.
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/mm^3. The most likely
assessment of the nutritional status of this patient is: -
\Adequate nutritional status, increased risk
Which of the following factors contribute to an acceptable turnover rate?
outdated equipment
hiring based on referrals
excessive span of control
hiring based on job descriptions -
\hiring based on job descriptions
The temperature log for a commercial dish machine indicates the following information:
Pre-rinse: 121 degrees F
Wash: 145 degrees F
Final rinse: 205 degrees F
The dietitian should: -
\decrease the temperature of the final rinse cycle
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: -
\"What are the advantages and disadvantages of focusing on change now?"
A client who has a seizure disorder takes phenytoin, ginkgo biloba, St. John's wort, saw
palmetto, and glucosamine daily. The dietitian should counsel the client to stop taking
the: -
\ginkgo biloba
A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: -
edition) Questions and Answers.
Which action would be most effective in conserving utility resources? -
\properly using and maintaining equipment
Which of the following is an example of a secondary prevention program? -
\osteoporosis education classes for postmenopausal women
After iron-fortified cereal, which of the following foods would be the best to introduce to
an infant next? -
\pureed carrots
The relationship among positions and functions within a food service department are
indicated primarily by the: -
\organizational chart
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 employee is: -
\health risk appraisal
A female client with newly diagnosed diabetes is 5'5" and weighs 212 pounds. Exam
and laboratory values reveal the following: blood pressure level of 145/95 mm Hg,
average fasting blood glucose of 150 mg/dl, average 2-hour postprandial glucose <200
mg/dl, and cholesterol of 250 mg/dl. What is the dietitian's most appropriate first
intervention? -
\educate the client about carbohydrate counting
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: -
\results in inconsistent training and may perpetuate poor work habits
During a nutrition assessment before elective surgery, a client reports regularly taking a
multiple vitamin, a mineral supplement, and several natural herbal supplements. The
dietitian should: -
\investigate the supplements and discuss supplement use with a physician
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? -
\increase protein intake
,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 19 -- 119
September 26 -- 123
October 2 -- 120
October 10 -- 121 -
\120
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? -
\process
A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill
1 hour after a chicken sandwich. Which of the following responses should be first? -
\listen carefully, take the complain seriously, and conduct an investigation
Patients who have chronic obstructive pulmonary disease may better tolerate diets in
which fat, rather than carbohydrate, is the primary energy source, because oxidation of
fat: -
\consumes less oxygen
Response Feedback:
The Respiratory quotient, or RQ< is the ratio of moles of CO2 produced to moles of 02
consumed:
RQ = moles C02 produced / moles 02 consumed
RQ for carbohydrates is 1, while that for fat and protein are 0.7 and 0.82, respectively. A
mixed diet has an RQ of 0.85. Beta-oxidation of one fatty acid molecule produces fewer
C02 molecules per 02 molecules used (16:23) as compared to metabolism of one
molecule of glucose (6:6). A higher fat diet lowers the RQ and the respiratory burden on
the patient. A patient with COPD would benefit from a higher proportion of energy from
fat, as his or her overall C02 production would be lower, requiring less respiratory effort
to eliminate it.
A primary use of Dietary Reference Intakes is to: -
\plan menus for healthy people
,How many FTE employees would be required to staff ten 8-hour positions that require
coverage 7 days a week? -
\14
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? -
\summative
A nurse reports that a tube feeding is causing a patient to have diarrhea The first step
the dietitian should take is to: -
\evaluate the client's medications
What diet is typically recommended for a patient who has undergone a gastrectomy? -
\carbohydrate, protein and fat at each meal, and restriction of fluids with meals
A dietitan can best evaluate a client's knowledge and ability to apply dietary
modifications by asking the client to: -
\select an appropriate dinner meal from a menu
High doses of which supplement is contraindicated for a client who takes Warfarin? -
\ginkgo biloba
The most important critical control point to monitor in the preparation and service of
canned cream soup is the temperature: -
\during service holding
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 small amount of absorbable carbohydrate is present in carrots
An interdisciplinary healthcare team has been formed to improve care for in-patients
with diabetes. An appropriate outcome indicator would be: -
\readmission rates for patients with diabetes
An adolescent's BMI is plotted at the 90th percentile on the Centers for Disease Control
and Prevention growth chart. The adolescent is: -
\overweight
A dietitian suspects that a partially breastfed 1-month-old infant has cow's milk allergy.
The dietitian should recommend: -
\breastfeeding supplemented with an extensively hydrolyzed casein-based formula
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 decreased serum albumin level is normal after surgery
, According to the Exchange Lists for Meal Planning, the menu below includes how many
carbohydrate servings?
3 oz of baked chicken, 1 cup of cooked noodles, 1/2 cup of carrots, lettuce wedge, 1
tbsp of low-calorie dressing, 1/2 cup of sugar-free gelatin, 1 cup of black coffee -
\3
A carbohydrate is equal to 15 grams of carbohydrate. According to
the Exchange Lists for Meal Planning, 1/3 cup of noodles has 15 grams of
carbohydrates or 1 carbohydrate serving. Since this meal contains 1 cup of cooked
noodles, this meal provides 3 carbohydrate servings. The 1/2 cup of carrots only
contains 2 grams of carbohydrates and would not count as a carbohydrate serving. The
other items are considered carbohydrate free, while the chicken is a protein and the
dressing is a fat.
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/mm^3. The most likely
assessment of the nutritional status of this patient is: -
\Adequate nutritional status, increased risk
Which of the following factors contribute to an acceptable turnover rate?
outdated equipment
hiring based on referrals
excessive span of control
hiring based on job descriptions -
\hiring based on job descriptions
The temperature log for a commercial dish machine indicates the following information:
Pre-rinse: 121 degrees F
Wash: 145 degrees F
Final rinse: 205 degrees F
The dietitian should: -
\decrease the temperature of the final rinse cycle
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: -
\"What are the advantages and disadvantages of focusing on change now?"
A client who has a seizure disorder takes phenytoin, ginkgo biloba, St. John's wort, saw
palmetto, and glucosamine daily. The dietitian should counsel the client to stop taking
the: -
\ginkgo biloba
A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: -
