RD

Question 1

The health care professional working with a client on a mechanical soft diet recognizes that? a) Only pureed foods should be given to minimize the risk of aspiration.

b) The client can have any food that can be comfortably and safely chewed and swallowed.

Answer 1

❛ b) The client can have any food that can be comfortably and safely chewed and swallowed.

Question 2

During the dietitian rounds, they interviewed a patient who complained about the food quality and that they wanted different options. The patient is on a low-fat, low-sodium diet. What should the dietitian do to address the patient’s complaints?

A. No need to take action in this case

B. Ask what the patient would like to eat

C. Contact the nurse to change the food options

D. Ask the patient what he does not like about the food

Answer 2

D. Ask the patient what he does not like about the food

Question 3

**A senior dietitian working in the food service department of a hospital wants to set a shortterm goal. Should they focus on?

A) Menu planning

B) Marketing methods

Answer 3

A) Menu planning

beacuse Marketing methods (LONG)

Question 4

All of the following are part of the menu evaluation. Which is the most important for a longterm care foodservice operation?

a) Attractiveness of the menu (color, contrast, textures, flavors)

b) Repetition of food items throughout the cycle

c) Determining if the workload is manageable with the available staff and equipment

d) Determining if the menu meets nutritional guidelines

Answer 4

d) Determining if the menu meets nutritional guidelines

Question 5

**A senior dietitian wants to implement a system in the hospital kitchen where recipes are prepared from scratch and aims to reduce the order of ready-to-eat items. What is this step called?

A) Benchmarking

B) Menu edit

C) Process reengineering

Answer 5

C) Process reengineering

Question 6

A senior dietitian working in the food service department at a geriatric facility monitors the work of employees. What is the primary benefit of this action?

Answer 6

See how the level of the employees and quality

Question 7

In school food service operations, the unit measure most often used to quantify the effectiveness of the program is?

Answer 7

Student reimbursable lunch

Question 8

A 50-year-old man with high blood pressure has been taking Atorvastatin for 3 years and has recently started taking propranolol. He presents with itching and redness. As a Registered Dietitian, what should you do for the patient in this situation? neww Tell him to take aspirin before the new medication.

Advise him to stop taking the medication.

Inform him that it is a side effect and schedule a follow-up appointment to monitor his condition.

Conduct a nutrition reassessment to evaluate his dietary habits

Answer 8

Inform him that it is a side effect and schedule a follow-up appointment to monitor his condition.