DTR Practice Exam 1 Questions &
Answers 2025/2026
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? -
ANSWERSresponsiveness to patient or client needs
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: - ANSWERScounsel the cook
and write a summary of the discussion for her employee file
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: - ANSWERSpost a list of interchangeable fruits and
juices
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: - ANSWERScall vendors to determine the availability
and cost of prewrapped slices of bread.
What statement best describes the dietetic technician's professional responsibility for
maintaining confidentiality of information that could identify a patient? - ANSWERSinformation
can be given to healthcare professionals involved directly with the patient and to any other
person specified by the patient
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: - ANSWERSattempt to find a Vietnamese interpreter to assist with the diet instruction
, The best way to communicate changes within the foodservice department to employees is by: -
ANSWERSmeetings with written handouts
What component of a budget is easiest to control, yet subject to the greatest fluctuation? -
ANSWERSfood
Bacterial growth in cooked food can best be minimized by: - ANSWERSrefrigerating the food in
small batches after cooking
A major step in the quality improvement process is to: - ANSWERSidentify potential problem
areas
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: - ANSWERSprotein
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? - ANSWERSfood consumption is adequate according to an evaluation of
MyPlate.
A resident in an extended-care facility has experienced a 5% weight loss over a 1-month period.
First, the dietetic technician should: - ANSWERSinitiate a calorie count
In a facility where food production is located at a distance from clients, decentralized tray
assembly has the advantage of - ANSWERSserving all clients within a reasonable time span
Answers 2025/2026
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? -
ANSWERSresponsiveness to patient or client needs
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: - ANSWERScounsel the cook
and write a summary of the discussion for her employee file
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: - ANSWERSpost a list of interchangeable fruits and
juices
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: - ANSWERScall vendors to determine the availability
and cost of prewrapped slices of bread.
What statement best describes the dietetic technician's professional responsibility for
maintaining confidentiality of information that could identify a patient? - ANSWERSinformation
can be given to healthcare professionals involved directly with the patient and to any other
person specified by the patient
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: - ANSWERSattempt to find a Vietnamese interpreter to assist with the diet instruction
, The best way to communicate changes within the foodservice department to employees is by: -
ANSWERSmeetings with written handouts
What component of a budget is easiest to control, yet subject to the greatest fluctuation? -
ANSWERSfood
Bacterial growth in cooked food can best be minimized by: - ANSWERSrefrigerating the food in
small batches after cooking
A major step in the quality improvement process is to: - ANSWERSidentify potential problem
areas
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: - ANSWERSprotein
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? - ANSWERSfood consumption is adequate according to an evaluation of
MyPlate.
A resident in an extended-care facility has experienced a 5% weight loss over a 1-month period.
First, the dietetic technician should: - ANSWERSinitiate a calorie count
In a facility where food production is located at a distance from clients, decentralized tray
assembly has the advantage of - ANSWERSserving all clients within a reasonable time span
