RD sample test Flashcards
1
Q
Client with diabetes drinks an alcoholic beverage. The caloric equivalent of the beverage should be subtracted from:
a. The carb exchange
b. The fat exchange
c. The meat exchange
d. Free Exchange
A
b. The fat exchange
2
Q
Which of the following foods would provide the highest biologic value proteins?
a. Rice and beans
b. Roast beef and baked potato
c. Cole slaw
d. Ketchup
A
b. Roast beef and baked potato
Rice and beans make a complete protein but it is not the highest biologic value dish.
3
Q
A patient on a 2-g (or 2000mg) sodium diet states he must salt his food. The patient’s daily Na intake from food sources averages nearly 1500mg. How much salt could be allowed for seasoning?
a. 1/3 tsp
b. ¼ tsp
c. 1/5 tsp
d. 1/8 tsp
A
b. ¼ tsp
Know how much sodium is in 1 tsp. 1 tsp=2325mg or roughly 2000mg. Recommended Range: 1,500-2,400 mg/day. Since his Na intake from food sources is already 1,500, he therefore can only salt 500mg worth of food. Since he is on a 2000mg Na diet and since 1 tsp=roughly 2000mg, ¼ of that=500mg.
4
Q
- Use the following information to calculate the amount of bleach needed to make a 200 ppm solution in a 5-gallon tank of water if 1 oz (2 tbsp) of bleach to 1.5 gallons of water=200 ppm.
a. 4 TBS + 1 tsp
b. 8 TBS + 2 tsp
c. 6 TBS + 2 tsp
d. 8 TBS + 4 tsp
A
c. 6 TBS + 2 tsp
Set-up a proportion:
Bleach/bleach=water/water. Also know that 1 oz= 2 TBS
First Find TBS: 1oz/X oz=1.5 gal/5gal=3.33 oz (3x2=6 TBS)
FIND tsp: .33/ 1 oz= X tsp/6tsp=2 tsp.
OR METHOD 2: 1.5gal/2 TBS=5 gal/ X TBS= 6.6 TBS (6 TBS + 2 tsp)
5
Q
- The Hourly Rate for all employees is $5.00/hour. Total meals/day=1000. Workers: 40 full time (35 hrs/wk) 10 part time (3 hours/day) 15 part-time (4hrs/day). The fringe benefit is 33%. Find meals/labor hours, minutes/meal, payroll costs/day, cost/meal, labor cost.
a. 3.45, 17.4, $1450, 1.45 and 1928
b. 5.65, 384, $2948, 1.56 and 9384
c. 484, 494, 3893, 3828
d. 284, 2938, 485, 4839, 3837
A
a. 3.45, 17.4, $1450, 1.45 and 1928
Assuming 8 hrs/day 5 days a week.
Meals/labor hours: Labor hours/day(7)= 200 +30+60=290= 1000 divided by 290=3.45. Minutes per meal. 290 hrs/day x 60min/hr=17400. 17400/1000=17.4. Payroll cost/day= $5.00 x290=1450. Payroll cost/meal served: 5.00 x 290=1450. 1450/1000=1.45. Labor cost: 1450 x .33=478.5+ 1450=1928
6
Q
Mr. Jones consumes a 2000 kcal diet which provides 175g of CHO. This provides:
a. inadequate amount of CHO
b. excessive amount of CHO
c. appropriate amount of CHO
d. inadequate amount of fiber
A
a. inadequate amount of CHO
About 55% of your calories should be coming from CHO based on the dietary guidelines. Therefore, you need to find the kcalories per gram.
2000kcal x 55% (.55)=1100. 1100/4=275g.
Mr. Jones should be consuming 275g of CHO’s. Therefore he is consuming an inadequate amount of CHO. Now if it was to find FAT, it would be 30% of the diet. Or if it was protein, you would calculate 0.8 g/kg of body weight to find protein needs.
7
Q
A patient receiving Lasix most likely would benefit from an increased intake of:
a. Sodium
b. Potassium
c. Phosphorus
d. Calcium
A
b. Potassium
Lasix is a diuretic which Increases excretion of K (Potassium) although you do lose other minerals such as Na and Ca, Lasix creates a loop (K) depleting and may need a K or magnesium supplement.
8
Q
Find out how many exchanges are in the following meal.
3 oz baked fish
½ C green beans
One Medium Baked Potato
1 C skim milk
a. 3 lean meats, 2 CHO and 1 veg
b. 3 lean meats, 2 CHO and 2 veg
c. 3 lean meats, 1 CHO and 1 veg
d. 2 lean meats, 2 CHO and 1 veg
A
a. 3 lean meats, 2 CHO and 1 veg
3 Lean meats (3 oz of fish) 2 CHO (1 from the potato and 1 from the milk 1 vegetable (1 green beans) Interesting fact: A Potato is considered a vegetable according to the food guide pyramid but is considered a starchy vegetable (carb group) according to the exchange system.
9
Q
Which form of alternative medicine states that ill health results in internal disruption in the body. (answer just below)
a. homeopathic
b. naturopathic
c. traditional chinese medicine
d. chiropractic
A
b. naturopathic
10
Q
RD’s care plan includes weight gain or 1.5 lb/wk. An appropriate monitoring plan would include.
a. Daily Weights
b. Serum Albumin
c. Meal Rounds
d. Intake Summary
A
d. Intake Summary
One would think it would be daily weight but the RD would not normally do this. It is not generally necessary to weigh a patient every single day
11
Q
Clinical evaluation (a picture is worth a thousand words): Edema is a possible sign of:
a. Reduced physical exercise
b. Protein-energy malnutrition
c. Nutritional anemia
d. Decreased functional activity
A
b. Protein-energy malnutrition
Edema: When too much fluid collects in the interstitial spaces. Proteins are able to help determine the distribution of fluids, and proteins help hold water properly.
12
Q
A nutrition assessment includes which of the following:
a. Clinical, biochemical and anthropometric measurements, and dietary evaluation
b. Individual assessment, care plan, intervention, and evaluation
c. Daily meal round data, and dietary evaluation
d. Calculating the BEE formula
A
a. Clinical, biochemical and anthropometric measurements, and dietary evaluation
13
Q
Cafeteria customer comments that the turkey salad tastes rancid. The dietitian should first:
a. Remove the turkey salad from the service line
b. Report the incident to the foodservice manager
c. Punch the customer in the face
d. Show the turkey is not rancid by eating some in front of the customer
A
a. Remove the turkey salad from the service line
Better safe than sorry. Foodservice manager may be busy in that moment and quick action is necessary. Understand your not throwing it out just because a customer makes a comment about it, your just removing it (possibly just temporarily) in order make sure the kitchen is not serving rancid food.
14
Q
Dietary aides substituted a ½ C tomato or grape juice for an orange or a grape fruit half. The RD should:
a. Explain substitutions cannot be made without first checking with the dietitian
b. Provide an in-service training session on Carbohydrate content
c. Teach a class on exchanges for all the dietary employees
d. Post a list of interchangeable fruits and juices
A
d. Post a list of interchangeable fruits and juices
According to the exchange list: ½ C grape juice is more than 1 exchange, but 1/3 C counts as an exchange. ½ C tomato juice is an exchange but not a substitute for orange/grapefruit juice. Tomato juice is a non-starchy vegetable not a fruit.
15
Q
What is the food guide pyramid?
a. The visual representation of the U.S dietary guidelines
b. A graph representing what the average person must eat
c. The # of exchanges per meal
d. none of the above
A
d. none of the above
The Food guide pyramid is quantitative nutrition guideline, using a mnemonic graphic of a pyramid with hierarchical separated zones to represent suggested percentages of the daily diet for different food groups. The food guide pyramid does however help the consumer follow the U.S dietary guidelines but it is not the exact representation of it.
(salt) and lose potassium when taking prednisone, particularly in higher doses. Sometimes the salt retention reverses when the dose of prednisone is reduced. The resulting fluid retention shows up as an apparent weight gain because a pint of fluid weighs about 1 pound. You can discourage this fluid retention by eating a reduced sodium diet and eating more potassium-rich foods.
16
Q
Studies suggest that diets rich in caratoids is associated with a lower risk of
a. diabetes
b. arthritis
c. Heart disease
d. Osteoporosis
A
c. Heart disease
17
Q
The chemical digestion of fat takes place
a. Mouth
b. Stomach
c. Small Intestine
d. Gall Bladder
A
c. Small Intestine
18
Q
- If the raw food cost for tuna salad is $1.00, the selling price, with a 40% raw food cost objective (expected), would be:
a. $2.50
b. $8.90
c. $3.30
d. $5.00
A
a. $2.50
When finding the selling price:
Cost of item (raw food cost)/ food cost % (expected)=$1.00/40%=$2.50
19
Q
The combination of monoamine-oxidase and tryramine-containing foods may cause dangerous increases in a patient’s:
a. Blood sugars
b. Blood Pressure
c. Oxidative Stress
d. Hormones
A
b. Blood Pressure
Tyramine: causes elevated blood pressure. Foods containing tyramine: beer, aged cheeses, avocados and soy.
People taking monoamine oxidase inhibitors (MAOI’s) must follow a low-tyramine diet.
20
Q
Based on the exchange list, how many grams of carbohydrates is in the following meal plan?
Milk: 3. Meat: 5. Bread: 9. Fruit: 4. Vegetable: 3. Fat: 4
a. 234g
b. 898g
c. 123g
d. 246g
A
d. 246g
Milk: 3 x 12=36 CHO Meat: 5 x 0 =0 CHO Bread: 9 x 15=135 CHO Fruit: 4 x 15=60 CHO Vegetable: 3 x 5=15 CHO Fat: 4 x 0=0 Total: 246g CHO
21
Q
An elderly nursing home patient with a low albumin level would be at risk for:
a. anemia
b. osteoporosis
c. Osteoarthritis
d. Skin breakdown
A
d. Skin breakdown
Skin breakdown. Patient’s >70 years of age with a low albumin can get decubitus ulcer (pressure ulcer). That’s why nurses need to turn elderly patients over in their beds regularly.
22
Q
A 2 oz portion of refried beans is used in a veggie burrito. How many #10 cans should be ordered if making 235 burritos and each can weighs 5 lbs?
a. 4 cans
b. 5 cans
c. 7 cans
d. 6 cans
A
d. 6 cans
Step 1: 2 oz portion/burrito x 235 burritos= 470 oz needed total.
Step 2: Convert 470 oz/16=29.4=30 lbs
Step 3: 30 lbs/5lbs/can= 6 cans total
OR: Method 2: 5 lbs=80 oz. Therefore 470/80=5.8=6 cans
OR: Method 3: 40 portions=1 can (16/2=8. 8x5lbs=40). 235/40=6 cans
23
Q
Following chemotherapy, patients with mucositis should avoid:
a. milk
b. sodium
c. acid foods
d. alkaline foods
A
c. acid foods
24
Q
Biochemical Lab Data: What lab value responds to both PEM and Iron Status?
a. Albumin
b. Pre-albumin
c. TLC
d. Transferrin
A
d. Transferrin
Transferin transports iron and indicates protein status and PEM
25
A 4 oz serving of soy cheese is used in one omelet. How many 5 lb blocks of cheese do you need to make 400 omelets?
a. 20 lb 5 lb soy cheese blocks
b. 40 lb 5 lb soy cheese blocks
c. 50 lb 5 lb soy cheese blocks
d. 45 lb 5 lb soy cheese blocks
a. 20 lb 5 lb soy cheese blocks
Method one. 4 oz/serving x 400 omelet’s=1600/80 oz total needed.
Method two: Ask yourself, how many omelets will it take to use just 1 5 lb block of cheese? Answer=80oz.
Therefore, it takes 20 omelets to use up 1 5 lb block (80 oz). So now if you know how many omelets it takes to use up one 1 5 lb block, how many will 400 omelets use up?
400/20=20 5 lb cheese blocks.
26
What % of an adults body is water?
a. 90%
b. 60%
c. 30%
d. 20%
b. 60%
27
Which of the following factors will likely have the most significant effect in increasing LDL’s?
a. Lipo fat intake
b. High Saturated fat intake
c. Obesity
d. Low mono-unsaturated fat intake
b. High Saturated fat intake
28
A patient has an HIV-related gastrointestinal tract infection. To manage diarrhea, the RD/DTR would recommend which of the following types of diet modifications?
a. Low fat, low fiber, no caffeine, lactose-free
b. High-Fat, High Fiber, increased fluid
c. Low carb diet
d. High Carb diet
a. Low fat, low fiber, no caffeine, lactose-free
29
Direct observation is used to generate an estimate of the patients food intake:
a. Calorie count
b. Food Diary
c. Food Frequency Questionnaire
d. Food reference
a. Calorie count
30
The nutritional result of adding baking soda to cooking cabbage is that?
a. More B12 is induced
b. Less Zinc is induced
c. Vitamin C is destroyed
d. Vitamin C is added
c. Vitamin C is destroyed
31
Elderly people require a diet of higher nutrient density than younger individuals. Why?
a. protein needs are higher
b. their kcalorie needs are lower
c. their fluid needs are higher
d. vitamins are lower
b. their kcalorie needs are lower
32
Which of the following entrees would be most appropriate in a Jewish assisted-living facility?
a. cheeseburger with fries
b. stuffed pork chop with potato
c. chicken cordon blue
d. cheese omelet with bagel
d. cheese omelet with bagel
33
42. You have purchased 35 lbs of fresh green beans with a 23% waste. How many 4 oz portions will be prepared?
a. 204-4oz portions
b. 107- 4oz portions
c. 387-4 oz portions
d. 235- 4 oz portions
b. 107- 4oz portions
Remember, there not asking you what you need. They’re asking you what you will end up with.
It’s asking for edible portion.
1. Determine yield (100-23%=77% yield)
2. Multiply 35 lbs (AP) by 77%=26.95
3. 26.95 x 16 oz/lb=431.2 oz
4. 431.2/4oz=107.4 oz portions
OR another way to calculate to get to step 2: 35x23%=8.05. 35-8.05=26.95=27
34
52. Which type of flour is best used when preparing muffins?
a. Bread flour
b. Cake flour
c. All-purpose flour
d. Pastry flour
c. All-purpose flour
All purpose flour is the optimal structure for quick bread products such as muffins. The gluten found in all-purpose flour is less strong and elastic compared to bread flours.
Bread flour: higher in protein (more elastic)
Pastry flour: lower in protein but used for cookies and other pastries
Cake flour: low in protein and used for baked goods
35
Beri Beri is caused by a lack of
a. Niacin
b. Thiamin
c. riboflavin
d. vitamin K
b. Thiamin
36
Which lab value provides the best indication for long-term control with a diabetic diet?
a. glycosylated hemoglobin (A1C)
b. albumin
c. glucose
d. TLC
a. glycosylated hemoglobin (A1C)
Used to identify the average plasma glucose concentration over a prolonged period of time. The closer the diabetic can keep their A1c to 6% the better. The Normal Ranges: 6%= average glucose of 135 mg/dl. 9%= average glucose of 240 mg/dl.
37
The RD is preparing to counsel a pregnant woman. The most important objective to enable her to improve her nutrient intake, which would be:
a. Understand functions of essential nutrients
b. Plan a 3 day menu using MyPyramid
c. Follow a weight reduction diet
d. Tell her to eat more nuts
b. Plan a 3 day menu using MyPyramid
38
A patient who is following a Low NA diet should avoid:
a. canned fruit
b. fresh fruit
c. tomato based products
d. milk
c. tomato based products
39
how much sodium is in 1 tsp?
| Whats the Recommended Range per day of sodium?
1 tsp= 2325 mg or roughly 2000 mg
| Recommended range: 1500-2400 mg/d
40
What are the classic signs of a newly diagnosed insulin dependent diabetic?
a. weight loss, fainting
b. thrist, hunger, frequent urination
c. weight gain, thurst, disorientation
d. sweating, tachycardia, insulin shock
d. sweating, tachycardia, insulin shock
41
13. The moving average method is used to smooth the randomness of the data. The dietitian averages the data from April, May, June, and July to determine the # of soy burgers needed for August. To find # of soy patties for Sept:
a. Add data from Aug and delete data from April
b. Delete data from April only
c. Delete August and June only
d. Add a leap year
a. Add data from Aug and delete data from April
“out with the old and in with the new”.
42
Which one of the dietary components cannot be used to synthesize and store energy?
a. Lactose
b. Animal fats
c. Wheat starch
d. Plant Protein
d. Plant Protein
Fat does not contain carbohydrates. Glycogen=carbohydrate. Fat has no glycogen.
43
Approximately how many calories are in the following meal?
1/3 C grape juice. Two 4 inch Pancakes. 1 Tbsp butter. 1 Cup 2% milk
a. 458kcal
b. 440kcal
c. 125kcal
d. 389kcal
b. 440kcal
```
1/3 C grape juice= 60kcal (1/3C=60kcal)
Two 4 in pancakes=160kcal (1 4 in=80 kcal)
1 Tbsp of butter= 135kcal (1 tsp=45kcal)
1 C of 2% milk= 120 (120kcal)
Total: approximately 475 kcal
```
44
A healthy man who’s weight is 154# and is within the standard weight for height on the chart. What his is recommended protein input?
a. 67g
b. 56g
c. 24g
d. 91g
b. 56g
154#/2.2=70kg. 70 x 0.8=56g protein needed daily.
45
Calculate % IBW: Current weight: 139#. IBW: 120#
a. 86%
b. 116%
c. 1.16%
d. .086%
b. 116%
%IBW= Actual/IBW x 100= 139/20=1.18 x 100=116%. Since his actual weight is more than his ideal weight, it has to be over 100%. This is typical.
46
```
What is the price value of this section of inventory?
Cornstarch
24/lb $10.08 2lb
Crackers
1/300 $13.50 ½ Case
Flour, plain
50-lb bag $6.80 5lb
```
a. $8.15
b. $8.27
c. $7.37
d. $3.47
b. $8.27
Figure values of what's left of remaining inventory:
Cornstarch: $10.08/24 lbs= .42 x 2lbs= .84
Flour: $6.80/50 lbs= .135 x 5 lbs= 0.68
Crackers: $13.50/300 crackers= .045 x 150 crackers=6.75
Add them up: 6.75 + .84+ .68=$8.27.
47
Patient has Hypertension and takes a diuretic. The RD/DTR should evaluate intake of:
a. Potassium
b. Magnesium
c. sodium
d. Vitamin B12
a. Potassium
Potassium regulates water content and blood pressure
48
An elderly patient has a stage II decubitis pressure ulcer on her buttock. She should increase intake of:
a. Margarine, butter and vegetable oils
b. Broccoli, green beans, and spinach
c. Milk, beef, fish, poultry
d. Beer and cookies
c. Milk, beef, fish, poultry
Pressure ulcer, also known as bed sores or decubiti. Eating foods high in protein- such as cheese, peanut butter, chicken, beef and fish.
Low albumin levels indicate pressure ulcers, and that means overhydration, therefore protein is needed.
49
How to calculate the nutrient content of IV solutions: Suppose a person is receiving 1500ml of 50% dextrose and 1500ml of 7% AA solution. For dextrose, the person would get (in calories, NOT grams):
a. 2783kcal
b. 3783kcal
c. 2970kcal
d. 5686kcal
c. 2970kcal
You need to set-up a proportion. And within the proportion you need this Formula: % # divided by 100. Then line up the units d/ml=d/ml. Remember, the % of grams always/100ml.
Dextrose: 50g dextrose/100ml=x grams dextrose/1500ml=750g dextrose. Or simply, 1500 x 0.7=105g AA.
Total Kcal: Simply multiply by kcal/gram. 750g dextrose x 3.4kcal/g=2550kcal. 105g AA x 4.0kcal/g=420. 2970kcal total
50
51. When cooking green beans, you add lemon juice which turns the vegetables olive green. The chlorophyll pigment has come into contact with an acid and as a result, the pigment has chemically changed to:
a. Chlorophyllin
b. Anthocyanin
c. Pheophytin
d. Orange
e. None of these
c. Pheophytin
Chlorophyll + acid=pheophytin
Incorrect Answers: Chlorophytin: alkali (baking soda) is added to chlorophyll and it gives it a light green appearance. Anthocyanin is the red, blue pigment normally found in produce such as red cabbage.
51
Which of the following foods would result in the most rapid rate of digestion?
a. Piece of lemon pie
b. Apple
c. Baked potato with sour cream
d. Piece of cheese on a cracker
a. Piece of lemon pie
Popular but wrong answer: Apple=fiber (slows down the digestion of the sugars)
52
Using the food guide pyramid, a small fast food hamburger would be
a. 4 servings of meat, 2 servings of bread
b. 3 servings of meat, 2 servings of bread
c. 2 servings of meat, 2 servings of bread
d. 1 serving of meat, 2 servings of bread
d. 1 serving of meat, 2 servings of bread
One 3 oz hamburger= 1 serving of meat. 1 hamburger bun= 2 servings of bread. Incorrect: 3 servings of meat, 2 servings of bread. Based on the exchange system, this answer would be correct because 3 oz (3 exchanges) of meat= 1 small hamburger.
53
```
The most important thing a dietitian must know about a new patient is the?
a. Diagnosis
b. Diet plan
c. Personal issues.
D. none of the above
```
a. Diagnosis
54
```
54. Which brand of canned whole corn is the best buy?
A. $2.25 11 Cups
B. $2.69 14 Cups
C. $2.42 13 Cups
D. $2.18 10 ½ Cups
```
C. $2.42 13 Cups
A.$2.25/11=20 cents
B. $2.69/14=.192 cents
C. $2.42/13=.190 cents (cheapest)
D. $2.18/10.5=.21 cents (most expensive
55
The yield factor on green cabbage is 87%. Approximately how much cabbage is needed to prepare 175 servings of cole slaw that require 2.25 oz of cabbage in each serving?
a. 76 lbs
b. 347 lbs
c. 36 lbs
d. 29 lbs
d. 29 lbs
16bs /2.25oz=7.1 (conversion factor)
7.1 x .87 (yield factor) =6.17
175 servings/6.17=29 lbs
OR you can use this method: 2.25/.87=2.58. 2.58x175=452.452/16=29 lbs
56
57. Zucchini yield factor is 78%. How much is needed to prepare 200 servings of sauteed zucchini that requires 2.25 oz/serving? Convert to lbs.
a. 24 lbs
b. 34 lbs
c. 36 lbs
d. 100 lbs
c. 36 lbs
2.25/.78=2.98
2.88 x 200-576oz
Convert oz to lbs: 576oz/16lbs=36 lbs
57
A patient being treated with prednisone should be advised to follow:
a. a calorie controlled diet
b. a low-fat diet
c. low sodium diet
d. low potassium diet
c. low sodium diet
Your body tends to retain sodium
58
JCAHO requires nutrition documentation in the medical records of all patients in extended-care facilities at least:
a. Monthly
b. Quarterly
c. Biannually
d. Annually
b. Quarterly
59
A patient reports not being hungry at meal time. The RD/DTR should:
a. Check patient’s weight frequently
b. Ask patient about food preferences
c. Put patient on a Tube Feed
d. Go out to Denny’s and bring the patient back something tasty
a. Check patient’s weight frequently
Can’t assume you have the power to give him what he wants. All you can do is make sure his wt is as stable as possible.
60
```
A 35 year old, moderately active man consumes the following foods daily:
5 oz meat
six grain
one dairy
Three fruit
The man is consuming adequate amounts of:
a. Grain
b. Dairy
c. Fruit
d. Meats
```
c. Fruit
For healthy adults, a daily meal plan includes at least:
3 veg, 2 fruit, 6 grains, 2 milk, and 6 oz meat. Since he is very active, he needs to consume 6-10 grains, not just 6, therefore he is more adequate in fruits.
61
A client has just begun to eat after days without significant amounts of food. Which of the following laboratory tests would be expected to respond quickly to changes in energy and protein intakes?
a. albumin
b. pre-albumin
c. Transferrin
d. TLC
b. pre-albumin
Albumin detects PEM but pre-albumin detects PEM and response to feeding.
62
What kind of hazard does Salmonella through cross contamination create?
a. physical hazard
b. biological hazard
c. no hazard
d. chemical hazard
b. biological hazard
63
What specification for ground beef patties describes a portion size of 5 1/3 oz?
a. 2/1
b. 3/1
c. 4/1
d. 5/1
b. 3/1
64
On any supermarket product box what has to be on it in regards to minerals?
a. Calcium and iron
b. Calcium and magnesium
c. Iron and potassium
d. Iron and Zinc
a. Calcium and iron
65
To promote the healing of pressure ulcers, the RD should increase:
a. Choline, citric acid, phosphorus and zinc
b. Iodine, ascorbic acid, calciferol, zinc
c. Beta carotene, ascorbic acid, thiamin and zinc
d. Vitamin B12, zinc and Vitamin D
c. Beta carotene, ascorbic acid, thiamin and zinc
Beta carotene (vitamin A) is good for the skin. Ascorbic acid (Vitamin C): good for wound healing. Thiamin and zinc are good overall for the body.
66
Poor intake values, they can be used to plan and evaluate diets for healthy people is the:
a. RDA
b. AI’s
c. UL’s
d. DRI’s
d. DRI’s
Everything else is part of DRI (dietary reference intake) which includes the RDA, AI and UL.
67
The most common cause of cirrhosis in the U. S is:
a. vitamin B12 deficiency
b. Alcoholism
c. protein deficiency
d. hepatitis C
d. hepatitis C
68
Which monosaccharide is found in nature only as part of a disaccharide?
a. Glucose
b. Fructose
c. Maltose
d. Galactose
d. Galactose
Galactose- does not appear freely in nature. When you take the disaccharide lactose and you ingest it you break it into a molecule of glucose and galactose.
Galactose is produced only when we consume lactose. Lactose creates glucose and galactose.
Maltose=glucose and glucose. Sucrose= Fructose and glucose
69
An advantage of a centralized foodservice delivery system is that
a. Portion control is easier
b. A large # of meals can be distributed in a short period of time
c. Heating and serving equipment is located close to the point of service
d. Late trays are more easily accommodated
b. A large # of meals can be distributed in a short period of time
70
The best indicator of current visceral protein status is the level of:
a. Albumin
b. Pre-albumin
c. TLC
d. Hemoglobin
b. Pre-albumin
pre-albumin detects the visceral (or the extra) protein found in your body.
71
The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine
b. milkshakes
c. vegetables
d. hard boiled eggs
a. margarine
72
In a ready-prepared system, foods are prepared in the hospital and then:
a. Transported in bulk to service
b. Chilled/frozen immediately
c. Chilled and stored in refrigeration
d. Rethermalized(microwaved) at the tableside
B. Chilled/frozen immediately
73
Which nutrient has the greatest energy density?
a. Carbohydrate
b. Protein
c. Fat
d. Vitamins
c. Fat
Fat (9kcal/g). Protein and carbs only 4kcal/g.
74
What fiber source is most effective in forming soft, bulky stools?
a. Soluble fiber
b. Bran (insoluble)
c. Cardboard
d. Fruit
b. Bran (insoluble)
75
What is the food cost %? Food costs: $1200. Sales: $3000
a. 35%
b. 38%
c. 40%
d. 50%
c. 40%
Food Cost %= Cost of food/ Sales (menu price)
1200/3000=0.4 (40%)
76
The section of a job posting that identifies the abilities, skills, traits, and attributes necessary to do the job
a. Job analysis
b. Job description
c. Job specification
d. Skills inventory
c. Job specification
Job analysis: the process of determining duties and tasks of a job which in turn becomes the job description.
Skills inventory: Information on employees, education, skills and experience.
77
3. In a facility where food production is located at a far distance from patients, decentralized tray assembly has the advantage of
a. Serving all the clients within a reasonable time span
b. Saving overall space allocations
c. Decreasing labor time
d. None of the above
a. Serving all the clients within a reasonable time span
Serving all clients within a reasonable time span (where food production is located far away from clients).
Although centralized tray assembly is usually faster, decentralized is efficient as well (at least in this scenario).
In decentralized assembly, there is less time lapse between assembly and service of food trays which makes it quicker in that regard, but quality may be better.
78
Twenty-five people report nausea, vomiting, and abdominal cramping 24 hours after eating a chicken salad. The source?
a. Clostridium perfringens
b. Salmonella
c. Botulism
d. MRSA
b. Salmonella
Salmonella. There may be a question on exam regarding cross contamination and salmonella.
79
What mineral is least likely to be deficient in anyone?
a. calcium
b. phosphorous
c. Iron
d. Iodine
b. phosphorous
Every single animal tissue has phosphorus
80
What is the most effective dietary change to lower cholesterol?
a. Limit foods high in saturated fat
b. Eat more foods low in saturated fat
c. Eat more tubbed margarine
d. Eat pizza
a. Limit foods high in saturated fat
| b. Eat more foods low in saturated fat
81
When a product is labeled as an excellent source of a nutrient, it must contain at least what % of the daily value?
a. 30%
b. 20%
c. 45%
d. 80%
b. 20%
82
The best way to streamline the trayline production is to
a. Put more employees on the trayline
b. Limit the number of items on a menu
c. Offer more cold plates
d. Increase the speed of the trayline belt
b. Limit the number of items on a menu
answer a- Not a practical or efficient.
Answer c- doesn’t necessarily guarantee it will be streamlined.
answer d- Increasing speed: employees not used to it and may make mistakes.
All answers will help streamline but B is the most practical answer.
83
Medical Nutrition Therapy includes all of the following except:
a. Performing nutritional assessments
b. Diagnosing nutrition problems
c. Developing nutrition care plans
d. Prescribing a patient’s diet order
d. Prescribing a patient’s diet order
You never write a diet order (although certain RD’s can), but generally you never do,
84
The most appropriate diet plan for a person who has GERD would be:
a. Small meals that are high in fluids
b. Small meals that are low in fat
c. Tell the pt to start sleeping sideways
d. Eat Indian and Mexican food at the same time
b. Small meals that are low in fat
Liquids can be salty, spicy and fattening, even though it is a liquid. It’s important to limit foods that weaken lower esophageal sphincter pressure or increase gastric secretion including FAT, alcohol, coffee, chocolate, etc.
A diet prescription would be something like this: frequent small meals of bland low-fat foods.
85
Which of the following foods does not contain cholesterol?
a. Cheese
b. Milk
c. Peanut butter
d. Eggs
c. Peanut butter
86
Who does the dietary recommendation mostly apply to?
a. average daily intake
b. Healthy people
c. Everyone
d. A & B
d. A & B
When you’re looking at the RDA’s, it’s telling you what the average daily intake is for healthy people. Answer C automatically comes out because everyone can’t apply.
87
When the kidneys cannot excrete urea, what builds up in the body?
a. ammonia
b. calcium
c. potassium
d. Amino Acids
a. ammonia
What happens when the body does not excrete urea? What builds up? Ammonia. High levels of urea in the blood creates ammonia.
88
The normal PH of the stomach is?
a. Very acidic
b. Slightly Acidic
c. Neutral
d. Slightly Alkaline
a. Very acidic
89
20 gallons of sugar free vanilla pudding using a 12 scoop. How many servings does this provide?
a. 908 servings
b. 760 servings
c. 960 servings
d. 876 servings
c. 960 servings
You can get a total of 12 scoops of the #12 scoop to equal a quart. Since 4qt=1 gal: 1 qt x 4=48= 1 gallon. Therefore, 48 x 20 gallons=960 #12 servings needed.
90
What delivers oxygen and nutrients to the heart muscle?
a. Coronary Arteries
b. Saturated Fat
c. Co2
d. O2
a. Coronary Arteries
91
The average amount of dietary fiber stated in grams consumed by Americans is?
a. 10-15g
b. 20-25g
c. 30-35g
d. 40-45g
a. 10-15g
10-15g,
but what’s the recommended amount? 20-25g
92
Diabetic Acidosis is found in which type of diabetes?
a. Type 2
b. Type 3
c. Type 1
d. All types
c. Type 1
Ketones in the breathe, blood and urine. Ketones are produced for energy. It is a potentially life-threatening complication in patients with diabetes mellitus. It happens predominantly in those with type 1 diabetes, but it can occur in those with type 2 diabetes under certain circumstances.
Diabetic Acidosis (DKA) results from a shortage of insulin; in response the body switches to burning fatty acids and producing acidic ketone bodies that cause most of the symptoms and complications.
93
The baked custards are routinely exhibiting syneresis which is caused by:
a. Stirring the custard during baking
b. Chilling custard too quickly
c. Baking custard too high a temperature
c. Baking custard too high a temperature
Curdling: also known as synersis or “weeping” when egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes over coagulated and separates from the liquid. Good mnemonic device syneresis=synergy=volcanic=sinder (very hot)
94
An individual beginning to take insulin is at risk for experiencing:
a. decreased appetite
b. fluid retention
c. dry mouth
d. none of the above
c. dry mouth
95
Patient with a broken jaw should he be on a
| a. clear liquid b. soft c. NPO d. mechanical-soft
d. mechanical-soft
The mechanical soft diet is a close cousin of the soft diet. It gets its name from the fact that household tools and machines, like a blender, meat grinder, or knife, are used to make foods easier to chew and swallow. In contrast to the soft diet, the mechanical soft diet does not restrict fat, fiber, spices, or seasonings (restricted for patients who have gone thru gastro-surgery; it’s a step-up from clears/full-liquid). Only the texture and consistency of foods are changed. For the soft diet, fruits and vegetables may be soft-cooked or pureed. Meats, fish, and poultry can be cooked, ground, and moistened with sauce or gravy to make chewing and swallowing more comfortable
Liquids and puréed or strained foods that are thin enough to pass through the teeth or a straw. These provide enough calories and protein to promote tissue repair without the need for chewing.
96
Which of the following vitamins are naturally lacking in the vegan diet?
a. B12
b. Folic acid
c. Vitamin A
d. Vitamin K
a. B12
97
The Standard portion for gravy is served with a No.8 scoop. Three gallons of the product should yield how many servings?
a. 96 servings
b. 87 servings
c. 34 servings
d. 12 servings
a. 96 servings
Remember that 4 quarts=1 gallon. 4x8 servings=quart=32. 32x3=96.
Scoop sizes are based on the # of scoops per quart. The #8 scoop equates to 8 servings per quart. Therefore the number of no.8 scoops in 1 gallon is 32 and in 3 gallons is 96.
Visual view. The “&” symbol will represent the ONE #8 scoop.
&&&&&&&&(total of 8)= 1 quart x 4= 1 gallon.
98
Which of the following foods decreases the efficiency of tetracycline?
a. OJ
b. Potato
c. Broccoli
d. milk
d. milk
tetracycline can be inactivated by Ca++ ion so you do not want to take with milk or yogurt. Tetracycline: anti-biotic to treat bacterial infections. Commonly used to treat acne.
99
Decreased albumin levels indicates:
a. dehydration
b. osteoporosis (bone loss)
c. pressure ulcers (overhydration)
d. none of the above
c. pressure ulcers (overhydration)
100
How many lbs of pork roast (with a 15% shrinkage factor) should be bought to serve 600 portions that each weigh 3 oz?
a. 625 lbs
b. 376 lbs
c. 133 lbs
d. 376 lbs
c. 133 lbs
Start at the base. How many 3 oz portions of pork roast does it take to make one pound? The answer is 5.3. 5.3 portions= 1 lb. 1 oz=0.0625 lbs. 1 lb=16 oz. Because 16oz=1 lb. Remember to subtract shrinkage factor because your dividing It to get a bigger answer.
Method one: Take the compliment. 100-15%=85%. 3/.85=3.53. 3.53 x 600=2118/16=133 lbs.
Method two: 16/3=5.3. 5.3 x 15%=.795. 5.3-.795=4.505. 600 portions/4.505=133 lbs.
101
WIC routinely checks biochemical lab data to identify clients at nutritional risk for:
a. hemotocrit and hemoglobin
b. pre-albumin
c. serum folate
d. serum albumin
c. serum folate
Hg and HCT are general tests for anemia. These 2 lab values help evaluate possible anemia which is a problem for woman. Iron, folate and B12 deficiencies are the most common anemia’s.
102
You need to prepare 374- 4 oz portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase?
a. 94 lbs
b. 116 lbs
c. 890 lbs
d. 43 lbs
b. 116 lbs
The question is asking you to find AP (amount needed) INCLUDING unusable items. So, 100%-19%=81% yield.
4oz/.81=4.938. 4.938/16=0.308 x 375=116 lbs
If you answered as 94lbs, this is incorrect. This is the edible portion. 375 x 4oz=1496/16=94 lbs. This is the amount to serve after preparation.
103
The enzyme that breaks up starch in the mouth:
a. CHO
b. Lipase
c. Salivary Amylase
d. Secretin
c. Salivary Amylase
104
What causes gas, diarrhea, bloating and cramping of lactose intolerance?
a. Bacteria
b. Lactose absorbs too rapidly
c. glucose-galactose attract water
d. lactose undigested into the colon
d. lactose undigested into the colon
105
(2-part question) A 17-year old typical daily intake is: Breakfast: Carbonated beverage. Lunch: Hamburger with bun and french fries, iced tea. Snack: peanut butter cookies and milk. Dinner: meat loaf, rice, gravy, green beans, roll with margarine, milk.
Which nutrients are deficient?
a. Ascorbic acid and calcuim
b. Ascorbic acid and thiamin
c. Neither
d. Both
Which nutrients needs are needed to be added to the breakfast menu?
a. Toast with jelly and orange juice
b. Cheese toast and orange juice
c. Neither
d. Both
a. Ascorbic acid and calcuim
b. Cheese toast and orange juice
They trick you. Just because milk is in her diet doesn’t mean she’s not deficient in calcuim. 1 Cup of milk only contains 30% of RDA of calcuim.
106
4. The best choice for older adults with small energy needs:
a. vitamin/mineral supplement
b. nutrient dense foods
c. help immune system
d. help macular degeneration
b. nutrient dense foods
107
58. Find the cost/servable pound AND the amount needed to purchase. 109# Prime Rib. AP (as purchased) price: 3.75/lb. Yield %: 55.0. EP needed-100:8oz (unfactored) portions
a. 1450; 90 lbs
b. 7689; 98 lbs
c. 7865; 90 lbs
d. 4356; 78 lbs
a. 1450; 90 lbs
Step 1: 3.75/.55=6.82 cost/lb
Step 2: 8 oz/.55=14.5 x 100 servings=1450
1450/16=90 lbs of rib needed
108
Which one requires the dry heat cooking method
a. Chicken a la king
b. Egg noodles served with chicken a la king
c. none
d. Cherry cobbler
d. Cherry cobbler
109
As the newly hired food service director for a long-term care facility, you are concerned with costs and portion control. The line cook says he needs to prepare 375-4 oz. portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase considering this information?
a. 94 lbs
b. 116 lbs
c. 266 lbs
d. 460 lbs
b. 116 lbs
This question is asking you to calculate the AP (As Purchased) amount needed. The AP amount is the amount of product needed including unusable items. To calculate: 100% - 19% (waste) = 81% yield; 375 portions x 4 oz = 1500 oz; 1500 divided by .81 = 1852; 1852 oz divided by 16 oz/lb = 116 lbs.
110
Which performance considers the order of tasks to prepare from food being received to the dining room?
a. Task analysis
b. Time and motion study
c. Work flow pattern
d. Work sampling
c. Work flow pattern
111
How many #10 cans of green beans must be bought to serve 200 ½-C portions?
a. 6
b. 3
c. 8
d. 2
c. 8
```
4 oz=1/2 C.
#10 can=13 cups.
200 ½ C=100 C.
```
100/13=7.7=8
(#10 can=12.96 Cups)
112
4oz Orange Juice. 1 Medium Banana. 1 Apple. ½ C fruit cocktail. 8 oz Pineapple juice. 1 C shredded lettuce. 1 C mashed potatoes. How many servings of the food guide pyramid were consumed?
a. 6 serv of fruit and 3 serv of vegetables
b. 5 serv of fruit and 3 serv of vegetables
c. 8 serv of fruit and 2 serv of vegetables
d. 5 serv of fruit and 1 serv of vegetables
a. 6 serv of fruit and 3 serv of vegetables
113
A patient with an increased BUN and increased SERUM creatinine. The patient is diagnosed with acute renal failure but does not need dialysis. The patient’s nutrition care plan would include a diet with:
a. increased Na
b. increased phosphorus
c. decrease phosphorus
d. decreased protein
d. decreased protein
Serum creatine: monitors renal function and state of hydration. Increased BUN= dehydration. Protein is needed for proper proportion of fluids (if edema) but since dehydration is present, cutting back protein is necessary.
114
An RD/DTR has just completed a nutrition assessment. Next,
a. Outline a nutrition care plan
b. Follow-up
c. Do a tube feeding
d. Diet Education
d. Diet Education
This question is tricky and may actually be questionable. In a real-world setting, this answer may be plausible, but on paper, the next step after assessment (according to the Nutrition Care Process) is Diagnosing (identifying what’s wrong) the patient. But since that is not an option on the answer list, we obviously can’t use it. However, the third step- Nutrition Intervention which diet education is incorporated into, is the best answer.
115
A patient with cancer is experiencing steady weight loss should be evaluated for levels of calories and:
a. Fat
b. Fluids
c. Protein
d. Vitamin and minerals
c. Protein
116
What lab values are most important who is protein and calorie malnourished?
a. TLC and Serum Albumin and 24-hour urinary creatinine levels
b. Albumin, and pre-albumin
c. TLC and transferrin
d. none of the above
a. TLC and Serum Albumin and 24-hour urinary creatinine levels
TLC: Immunity. Serum albumin: detects PEM. 24 hour urinary creatinine levels: detects muscle tissue in the body and renal function.
117
What is the major energy carrier in most cells?
a. ATP
b. Glucose
c. Pyruvate
d. Kcalorie
a. ATP
118
56. Recipe conversion: Original recipe yields 100 portions. You need 75 portions. What’s the multiplying factor?
a. 0.65
b. 0.75
c. 0.65
d. .045
b. 0.75
New Yield/ Original Yield= 75/100=0.75
119
The daily value for sodium listed on food labels is how many mg?
a. 3000mg/day
b. 198mg/day
c. 2000mg/day
d. 2400mg/day
d. 2400mg/day
120
```
Determine the number of exchanges found per serving in the following recipe (recipe yields 4 servings):
8 oz chopped chicken breast
4 oz shredded cheese
4 C cooked rotini pasta
¼ C sour cream
```
a. 3 meat. 2 bread. 1 fat
b. 9 meat. 6 bread. 2 fat
c. 3 meat. 3 bread. 7 fat
d. 3 meat. 2 bread. 2 fat
a. 3 meat. 2 bread. 1 fat
```
Divide everything by 4 (# serv). Therefore,
8oz chicken/4= 2 oz chicken=2 meat
1 oz cheddar cheese= 1 meat
1 C pasta= 2 bread
1/16 C sour cream= 1 fat
```
121
The RD should suspect dehydration when abnormal results of which of the following studies are obtained:
a. BUN
b. MCV
c. TLC
d. Albumin
a. BUN
If BUN is increased, that means that the patient has dehydration.
Abnormal MCV does not indicate dehydration
122
From the list below choose the richest source of potassium:
a. Fresh fruits
b. Milk
c. Meat
d. Whole-grains
a. Fresh fruits
123
A lactating woman should increase her calorie needs by how many calories/day during the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
d. 600 kcal
c. 500kcal
