DTR exam review:Questions And Answers.
A - answer;-Question;What is NOT a part of the final step in the NCP: Nutrition
Monitoring and Evaluation?
a. providing a plan for goals to be reached
b. the client verbalizing an understanding of the education
c. comparing new data with data obtained 2 months ago on a client
d. following up visit or telephone call
B - answer;-Question;A Nutrition Diagnosis:
a. diagnoses all nutrition related problems where a medical diagnosis does not
b. identifies the problem, relates it to risk factors, and evaluates the signs and
symptoms
c. explains how to treat a nutrition diagnosis
d. is initiated by a screening process of nutrition risk factors
D - answer;-Question;How ca the quality of nutritional care provided be measured?
a. survey completed by the client
b. large referral network
c. client scores higher than 80% on the post test
d. measures the client's outcomes and the degree to which the goals have been met
C - answer;-Question;A simple follow up phone call to a client falls into which sub-
category in the Nutrition Monitoring and Evaluation step?
a. measure outcomes
b. evaluate outcomes
c. monitor progress
d. prepare for reassessment
C - answer;-Question;Which of the following would be appropriate actions in the
Nutrition Monitioring and Evaluation step for a client with heart disease?
a. assesses initial weight, evaluate the 24 hour recall, and assess socio-economic level
b. analyze assessment data and determine goals
c. repeat lipid panel lab work, check 1 month weight record, evaluate dietary intake form
d. set goals for lowing triglycerides in the diet, develop interventions( ie. client ed)
D - answer;-Question;A client's education level, past experiences, and _____ can most
influence the client and nutrition professional relationship
a. Family
b. timing
c. income
d. readiness to change
D - answer;-Question;The nutrition care process is:
a. an ongoing process
b. a standardized process, but not standardized care
c. a means of providing safe, effective, and high quality nutrition care
d. all of the above
,DTR exam review:Questions And Answers.
B - answer;-Question;A patient is admitted to the hospital. He is found to be @
nutritional risk. Data: diabetes mellitus; wt: 276#; HbA1C: 8.1; wife reports- poor sugar
control@ home. Which step in the NCP would this data be found?
a. Nutrition Monitioring and Evaluation
b.Nutrition Assessment
c. Nutrition scree
d. Nutrition diagnosis
A - answer;-Question;The main purpose of Nutrition Assessment is:
a. to obtain data in order to identify nutrition related problems
b. to identify a nutrition risk and determine to what the risk is related
c. to determine the nutrition therapy appropriate for the client
d. to set realistic goals and projected outcomes w/the client
D - answer;-Question;Which of the following are examples of data sources ( or tools) of
the Nutrition Monitoring and Evaluation step?
a. nutrition risk screening tool
b. initial assessment form
c. primary physician referral, health fairs, MDS screens
d. anthropometric measurements, lab tests, questionnaires, surveys
C - answer;-Question;Which of the following would be an example of evidence-based
ideal goals for the nutrition diagnosis of : " Excessive fat intake related to frequent
consumption of high fat meals as evidenced by 55% of the total calories per day. "
a. client will limit foods high in saturated fat and cholesterol
b. client will choose healthier fats, such as monounsaturated and polyunsaturated fats
over saturated fats
c. client will consume between 25-35% total fat and less than 7% saturated fat of total
daily intake
d. client will lower triglyceride level on the next lab workup
C - answer;-Question;A medical diagnosis of ___ could be expressed as a nutrition
diagnosis of ___
a. hypertension; high blood pressure
b. type 2 diabetes ; inadequate insulin secretion
c. dehydration; poor fluid intake
d. excessive fat intake; hyperlipidemia
D - answer;-Question;NCP provides clients with ____ care.
a. standardized
b. randomized
c. medical
d. individualized
,DTR exam review:Questions And Answers.
A - answer;-Question;You made a nutrition diagnosis of " excessive caloric
consumption". Which of the following would NOT be an example of a Nutrition
Intervention?
a. perform a follow up 24 hour food recall
b. choose meals and snacks which are lower in calories
c. record all meals in a food journal
d. review high and low calorie foods with client
D - answer;-Question;A nutrition Intervention:
a. identifies the problem and evaluates signs and symptoms
b. is initiated by a nutrition screen process and analyzes the client's needs
c. is a support group where client can meet with each other and discuss these problems
d. set realistic expected goals, then provides a plan to meet these goals.
A - answer;-Question;A client "enters" into the NCP as being identified as someone who
could benefit from nutrition services. This referral is know as the _____.
a. support system
b. MNT support
c. matrix
d. initiation
A - answer;-Question;Which of the following would be an appropriate Nutrition
Diagnosis for a male client with hypertension? It was also found through a 7 day food
journal that he consumes 6,000mg Na on average daily intake and has been non-
compliant w/the low Na diet.
a. high intakes of Na related to noncompliance w/low Na diet as evidenced by the
average daily intake from food journal
b. hypernatremia
c. hypertension related to a very high intake of sodium
d. high sodium intakes related to average daily intakes of sodium greater than the
estimated 4,000mg.
D - answer;-Question;The client will use olive oil more often and decrease the use of
butter for cooking and eating. This is an example of :
a. Nutrition Assessment
b. Nutrition Monitoring and Evaluation
c. Nutrition Diagnosis
d. Nutrition Intervention
B - answer;-Question;The nutrition diagnosis is broken down into or written in three
parts. This includes1. the problem 2. the etiology 3.____
a. intervention
b.signs and symptoms
c. subjective data
d. assessment
, DTR exam review:Questions And Answers.
B - answer;-Question;Which of the following is an example of a nutrition assessment?
a. client will decrease the sodium intake in diet to 2-3 grams/day
b. client eats @ fast food restaurant (1-2x@wk)
c. client has lost 5# since the last visit two weeks ago
d. will provide client with tips to make healthier food choices at the grocery store
C - answer;-Question;A client was found to be @ nutrition risk for hyperlipidemia and
was referred to you by a physician. The next step is to complete a nutrition assessment.
Which of the following data is pertinent to use for this assessment?
a. client's age of 57
b. family history of alzheimers disease
c. high intakes of saturated fat and cholesterol
d. received 2 units of regular insulin after each meal
C - answer;-Question;The dietetic technician is asked to assist in the formulation of
performance standards for support personnel. Which of the following performance
standards would be the most difficult to measure?
A. Quantity of work
B. Accuracy of work
C. Responsiveness to patient or client needs
D. Cooperation with other personnel
C - answer;-Question;A part-time cook who has worked in the dietetics department for
the past 20 years believes that she has the repcipes memorized. The cook does not use
the posted production schedule and always produces too many servings. The DTR
should:
A. Observe the cook on the job
B. Require the cook to pay for the excess servings
C. Counsel the cook and write a summary of the discussion for her employee file.
D. Review the production schedule at the next departmental meeting.
D - answer;-Question;The supervising DTR 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 grapefruit half. The most effective course of action would be to:
A. Explain to the aides that substitutions cannot be made without first checking with the
dietician
B. Provide an inservice training session about CHO content of various fruits and juices
C. Teach a class on the proper use of the exchange lists
D. Post a list of interchangeable fruits and juices
D - answer;-Question;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 DTR should first:
A. Conduct a time and motion study
B. Determine client acceptance of prewrapped slices of bread.
C. Develop work-simplification procedures for wrapping slices by hand.
A - answer;-Question;What is NOT a part of the final step in the NCP: Nutrition
Monitoring and Evaluation?
a. providing a plan for goals to be reached
b. the client verbalizing an understanding of the education
c. comparing new data with data obtained 2 months ago on a client
d. following up visit or telephone call
B - answer;-Question;A Nutrition Diagnosis:
a. diagnoses all nutrition related problems where a medical diagnosis does not
b. identifies the problem, relates it to risk factors, and evaluates the signs and
symptoms
c. explains how to treat a nutrition diagnosis
d. is initiated by a screening process of nutrition risk factors
D - answer;-Question;How ca the quality of nutritional care provided be measured?
a. survey completed by the client
b. large referral network
c. client scores higher than 80% on the post test
d. measures the client's outcomes and the degree to which the goals have been met
C - answer;-Question;A simple follow up phone call to a client falls into which sub-
category in the Nutrition Monitoring and Evaluation step?
a. measure outcomes
b. evaluate outcomes
c. monitor progress
d. prepare for reassessment
C - answer;-Question;Which of the following would be appropriate actions in the
Nutrition Monitioring and Evaluation step for a client with heart disease?
a. assesses initial weight, evaluate the 24 hour recall, and assess socio-economic level
b. analyze assessment data and determine goals
c. repeat lipid panel lab work, check 1 month weight record, evaluate dietary intake form
d. set goals for lowing triglycerides in the diet, develop interventions( ie. client ed)
D - answer;-Question;A client's education level, past experiences, and _____ can most
influence the client and nutrition professional relationship
a. Family
b. timing
c. income
d. readiness to change
D - answer;-Question;The nutrition care process is:
a. an ongoing process
b. a standardized process, but not standardized care
c. a means of providing safe, effective, and high quality nutrition care
d. all of the above
,DTR exam review:Questions And Answers.
B - answer;-Question;A patient is admitted to the hospital. He is found to be @
nutritional risk. Data: diabetes mellitus; wt: 276#; HbA1C: 8.1; wife reports- poor sugar
control@ home. Which step in the NCP would this data be found?
a. Nutrition Monitioring and Evaluation
b.Nutrition Assessment
c. Nutrition scree
d. Nutrition diagnosis
A - answer;-Question;The main purpose of Nutrition Assessment is:
a. to obtain data in order to identify nutrition related problems
b. to identify a nutrition risk and determine to what the risk is related
c. to determine the nutrition therapy appropriate for the client
d. to set realistic goals and projected outcomes w/the client
D - answer;-Question;Which of the following are examples of data sources ( or tools) of
the Nutrition Monitoring and Evaluation step?
a. nutrition risk screening tool
b. initial assessment form
c. primary physician referral, health fairs, MDS screens
d. anthropometric measurements, lab tests, questionnaires, surveys
C - answer;-Question;Which of the following would be an example of evidence-based
ideal goals for the nutrition diagnosis of : " Excessive fat intake related to frequent
consumption of high fat meals as evidenced by 55% of the total calories per day. "
a. client will limit foods high in saturated fat and cholesterol
b. client will choose healthier fats, such as monounsaturated and polyunsaturated fats
over saturated fats
c. client will consume between 25-35% total fat and less than 7% saturated fat of total
daily intake
d. client will lower triglyceride level on the next lab workup
C - answer;-Question;A medical diagnosis of ___ could be expressed as a nutrition
diagnosis of ___
a. hypertension; high blood pressure
b. type 2 diabetes ; inadequate insulin secretion
c. dehydration; poor fluid intake
d. excessive fat intake; hyperlipidemia
D - answer;-Question;NCP provides clients with ____ care.
a. standardized
b. randomized
c. medical
d. individualized
,DTR exam review:Questions And Answers.
A - answer;-Question;You made a nutrition diagnosis of " excessive caloric
consumption". Which of the following would NOT be an example of a Nutrition
Intervention?
a. perform a follow up 24 hour food recall
b. choose meals and snacks which are lower in calories
c. record all meals in a food journal
d. review high and low calorie foods with client
D - answer;-Question;A nutrition Intervention:
a. identifies the problem and evaluates signs and symptoms
b. is initiated by a nutrition screen process and analyzes the client's needs
c. is a support group where client can meet with each other and discuss these problems
d. set realistic expected goals, then provides a plan to meet these goals.
A - answer;-Question;A client "enters" into the NCP as being identified as someone who
could benefit from nutrition services. This referral is know as the _____.
a. support system
b. MNT support
c. matrix
d. initiation
A - answer;-Question;Which of the following would be an appropriate Nutrition
Diagnosis for a male client with hypertension? It was also found through a 7 day food
journal that he consumes 6,000mg Na on average daily intake and has been non-
compliant w/the low Na diet.
a. high intakes of Na related to noncompliance w/low Na diet as evidenced by the
average daily intake from food journal
b. hypernatremia
c. hypertension related to a very high intake of sodium
d. high sodium intakes related to average daily intakes of sodium greater than the
estimated 4,000mg.
D - answer;-Question;The client will use olive oil more often and decrease the use of
butter for cooking and eating. This is an example of :
a. Nutrition Assessment
b. Nutrition Monitoring and Evaluation
c. Nutrition Diagnosis
d. Nutrition Intervention
B - answer;-Question;The nutrition diagnosis is broken down into or written in three
parts. This includes1. the problem 2. the etiology 3.____
a. intervention
b.signs and symptoms
c. subjective data
d. assessment
, DTR exam review:Questions And Answers.
B - answer;-Question;Which of the following is an example of a nutrition assessment?
a. client will decrease the sodium intake in diet to 2-3 grams/day
b. client eats @ fast food restaurant (1-2x@wk)
c. client has lost 5# since the last visit two weeks ago
d. will provide client with tips to make healthier food choices at the grocery store
C - answer;-Question;A client was found to be @ nutrition risk for hyperlipidemia and
was referred to you by a physician. The next step is to complete a nutrition assessment.
Which of the following data is pertinent to use for this assessment?
a. client's age of 57
b. family history of alzheimers disease
c. high intakes of saturated fat and cholesterol
d. received 2 units of regular insulin after each meal
C - answer;-Question;The dietetic technician is asked to assist in the formulation of
performance standards for support personnel. Which of the following performance
standards would be the most difficult to measure?
A. Quantity of work
B. Accuracy of work
C. Responsiveness to patient or client needs
D. Cooperation with other personnel
C - answer;-Question;A part-time cook who has worked in the dietetics department for
the past 20 years believes that she has the repcipes memorized. The cook does not use
the posted production schedule and always produces too many servings. The DTR
should:
A. Observe the cook on the job
B. Require the cook to pay for the excess servings
C. Counsel the cook and write a summary of the discussion for her employee file.
D. Review the production schedule at the next departmental meeting.
D - answer;-Question;The supervising DTR 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 grapefruit half. The most effective course of action would be to:
A. Explain to the aides that substitutions cannot be made without first checking with the
dietician
B. Provide an inservice training session about CHO content of various fruits and juices
C. Teach a class on the proper use of the exchange lists
D. Post a list of interchangeable fruits and juices
D - answer;-Question;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 DTR should first:
A. Conduct a time and motion study
B. Determine client acceptance of prewrapped slices of bread.
C. Develop work-simplification procedures for wrapping slices by hand.
