RD Exam Practice Test 1 (CDR): 100% Verified
Questions & Answers | Updated
/Which of the following techniques offers the least constructive information to someone
being disciplined?
Providing advice
Focusing on behavior
Providing alternatives
Focusing on observations
The purpose of disciplining is for a manager to provide constructive information to help
the subordinate become aware of how his or her actions affect the organization's
system. The goal is to provide maximum information with minimum threat. Providing
advice is not constructive. Feedback should focus on ideas and information, not advice.
/.Which of the following is NOT a component of meta-analysis?
Inclusion criteria are clearly defined
Peer-reviewed data are preferred
Studies must have a similar design
Data are presented in a narrative manner
Meta-analysis uses studies with similar design, defines inclusion criteria, and usually
uses peer-reviewed articles. There is no criterion or requirement that data have to be
presented in a narrative manner.
/.What elements comprise the marketing mix?
Product, price, promotion, and place
Price, product, popularity, and process
Product, promotion, position, and popularity
Product, place, position, and process
Marketing mix is a combination of product, price, place and promotion to achieve an
organization's objectives and to satisfy the target market. A product can be a good, a
service, or an idea. Price is the amount of money charged for a product. Promotion is
used to facilitate exchanges by informing prospective customers about a business and
its products. Place refers to the location, the place where the product is offered. The
terms "popularity," "process," and "position" have no relevance in marketing mix.
,/.Which agency approves the use of food additives in breakfast cereal?
US Department of Agriculture (USDA)
Environmental Protection Agency (EPA)
Food and Drug Administration (FDA)
Federal Trade Commission (FTC)
The FDA regulates use of food additives—including coloring agents considered safe for
human consumption and additives that are considered safe for human consumption or
generally recognized as safe (GRAS) by the scientific community. Any food that
contains a food additive that is not deemed safe is considered an adulterated food by
FDA standards.
/.Which of the following characteristics is key to an efficient and effective system?
Continuous response and adaptation to the system
Flow of resources
Interdependency of parts
Achievement of subunit objectives
A system is a collection of interrelated parts or subsystems unified by design to obtain
one or more objectives. Interdependency is the reciprocal relationship of the parts of a
system; each part mutually affects the performance of the others. Interdependency
emphasizes the importance of viewing the organization as a whole rather than as
isolated parts. The other responses (ie, continuous response and adaptation to a
system, flow of resources through a system, and achievement of subunit objectives) all
are isolated parts of a system.
/.One advantage of using a crossover design over a parallel design is
a shorter study duration.
a smaller sample size.
a reduction in variability.
a washout period is not needed.
Crossover design includes a washout period and does not have to be a shorter study
duration, and sample size does not have to be small. The design uses the same
subjects who serve as the control, hence a reduction in variability.
/.Customer and employee satisfaction are both
functions of management.
linking processes.
, environmental factors.
outputs of the foodservice system.
The outputs are the goods and services that result from transforming the inputs of the
system and express how objectives are achieved. Customer and employee satisfaction
and financial accountability are desired outcomes in a foodservice system.
/.Which of the following must be true for a food to be labeled "low fat"?
Contains less than 0.5 g fat per serving
Contains less than 3 g fat per serving
Contains 25% less fat than the full-fat food
Contains 1/3 fewer calories or 50% less fat than the full-fat food
Following food labeling laws, to be identified as low in fat, a serving of food must contain
less than 3 g fat.
/.Diagnosis is the second step in the Academy's Nutrition Care Process and Model. Part
of the Diagnosis step is to document PES. PES stands for _____.
Problem, Etiology, Signs and Symptoms
Plan, Education, Significant Results
Proposal, Efficacy, Strategies
Policy, Establish, Skills
PES stands for Problem, Etiology, Signs and Symptoms. Documentation of PES
incorporates information gained during the Nutrition Assessment step of the Nutrition
Care Process to identify the problem and the evidence presented by what the patient is
experiencing
/.Dietetic students finishing supervised practice should be able to utilize food and
nutrition management systems, client educational materials, and
prescribe TPN formulas.
create organizational mission statements.
generate appropriate statistical analyses.
work with electronic health records.
Entry-level practitioners need to have a general awareness of entry-level informatics
skills, which include electronic health records, food and nutrition management systems,
and educational print materials.
Questions & Answers | Updated
/Which of the following techniques offers the least constructive information to someone
being disciplined?
Providing advice
Focusing on behavior
Providing alternatives
Focusing on observations
The purpose of disciplining is for a manager to provide constructive information to help
the subordinate become aware of how his or her actions affect the organization's
system. The goal is to provide maximum information with minimum threat. Providing
advice is not constructive. Feedback should focus on ideas and information, not advice.
/.Which of the following is NOT a component of meta-analysis?
Inclusion criteria are clearly defined
Peer-reviewed data are preferred
Studies must have a similar design
Data are presented in a narrative manner
Meta-analysis uses studies with similar design, defines inclusion criteria, and usually
uses peer-reviewed articles. There is no criterion or requirement that data have to be
presented in a narrative manner.
/.What elements comprise the marketing mix?
Product, price, promotion, and place
Price, product, popularity, and process
Product, promotion, position, and popularity
Product, place, position, and process
Marketing mix is a combination of product, price, place and promotion to achieve an
organization's objectives and to satisfy the target market. A product can be a good, a
service, or an idea. Price is the amount of money charged for a product. Promotion is
used to facilitate exchanges by informing prospective customers about a business and
its products. Place refers to the location, the place where the product is offered. The
terms "popularity," "process," and "position" have no relevance in marketing mix.
,/.Which agency approves the use of food additives in breakfast cereal?
US Department of Agriculture (USDA)
Environmental Protection Agency (EPA)
Food and Drug Administration (FDA)
Federal Trade Commission (FTC)
The FDA regulates use of food additives—including coloring agents considered safe for
human consumption and additives that are considered safe for human consumption or
generally recognized as safe (GRAS) by the scientific community. Any food that
contains a food additive that is not deemed safe is considered an adulterated food by
FDA standards.
/.Which of the following characteristics is key to an efficient and effective system?
Continuous response and adaptation to the system
Flow of resources
Interdependency of parts
Achievement of subunit objectives
A system is a collection of interrelated parts or subsystems unified by design to obtain
one or more objectives. Interdependency is the reciprocal relationship of the parts of a
system; each part mutually affects the performance of the others. Interdependency
emphasizes the importance of viewing the organization as a whole rather than as
isolated parts. The other responses (ie, continuous response and adaptation to a
system, flow of resources through a system, and achievement of subunit objectives) all
are isolated parts of a system.
/.One advantage of using a crossover design over a parallel design is
a shorter study duration.
a smaller sample size.
a reduction in variability.
a washout period is not needed.
Crossover design includes a washout period and does not have to be a shorter study
duration, and sample size does not have to be small. The design uses the same
subjects who serve as the control, hence a reduction in variability.
/.Customer and employee satisfaction are both
functions of management.
linking processes.
, environmental factors.
outputs of the foodservice system.
The outputs are the goods and services that result from transforming the inputs of the
system and express how objectives are achieved. Customer and employee satisfaction
and financial accountability are desired outcomes in a foodservice system.
/.Which of the following must be true for a food to be labeled "low fat"?
Contains less than 0.5 g fat per serving
Contains less than 3 g fat per serving
Contains 25% less fat than the full-fat food
Contains 1/3 fewer calories or 50% less fat than the full-fat food
Following food labeling laws, to be identified as low in fat, a serving of food must contain
less than 3 g fat.
/.Diagnosis is the second step in the Academy's Nutrition Care Process and Model. Part
of the Diagnosis step is to document PES. PES stands for _____.
Problem, Etiology, Signs and Symptoms
Plan, Education, Significant Results
Proposal, Efficacy, Strategies
Policy, Establish, Skills
PES stands for Problem, Etiology, Signs and Symptoms. Documentation of PES
incorporates information gained during the Nutrition Assessment step of the Nutrition
Care Process to identify the problem and the evidence presented by what the patient is
experiencing
/.Dietetic students finishing supervised practice should be able to utilize food and
nutrition management systems, client educational materials, and
prescribe TPN formulas.
create organizational mission statements.
generate appropriate statistical analyses.
work with electronic health records.
Entry-level practitioners need to have a general awareness of entry-level informatics
skills, which include electronic health records, food and nutrition management systems,
and educational print materials.
