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
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
