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Quiz Session - Attempts With Random Questions

CDR RD Exam Questions

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1.

What is the ICD-10?

  • A system of medical diagnosing

  • An index of medical treatments

  • An identifier for providers

  • A prerequisite for obtaining the NPI

Correct answer: A system of medical diagnosing

The ICD-10 (International Classification of Diseases) is a system of medical diagnosing. It is used to code for billing purposes.

The NPI (National Provider Identifier) is a 10-digit code that is used in billing to uniquely identify a medical provider.

2.

Grace believes her school's policy for supervised practice placement is unfair. During a meeting with the assistant director of the nutrition program, Professor Kirstin, she explained why the policy is unfair and her ideas for alternative solutions.

Which of the following has Grace presented to Professor Kirstin?

  • Grievance

  • Conflict

  • Dispute

  • Diplomacy

Correct answer: Grievance

A grievance is a dissatisfaction with a situation, treatment, or policy that can be verbal or written. Grace has communicated a dissatisfaction with a policy, which is a grievance.

If a grievance is unresolved, it may escalate into a conflict or dispute. Conflicts can be addressed with a variety of methods, including diplomacy.

3.

Standardized recipes should include all of the following, except:

  • Calories per serving

  • CCPs

  • Serving size per portion

  • Measurable amount of each ingredient

Correct answer: Calories per serving

Calories per serving and other nutritional values are not required components of a standardized recipe.

Standardized recipes should include the following:

  • Recipe title
  • Ingredients: name and measurable amount of each (by weight or volume)
  • Preparation Instructions
  • Critical Control Points (CCPs), such as cooking temperature and time
  • Serving size of one portion (volume or weight)
  • Yield (total number of servings the recipe makes)
  • How a serving contributes toward meeting meal pattern requirements

As a result, standardized recipes are able to:

  • Ensure that people are receiving the required portions
  • Produce the same quality and quantity of product each time
  • Forecast the same costs

4.

A 55-year-old male patient has a past medical history of type 2 diabetes mellitus, hyperlipidemia, and hypertension. He presents to the hospital complaining of shortness of breath and is admitted for new onset of congestive heart failure.

His labs are as follows: Albumin 3.0 g/dL, Na 130 mEq/L, HgbA1C 9.8%

What nutrition intervention should take priority?

  • Low sodium, low fluid diet education

  • Diabetes diet education

  • Low fat diet education

  • High protein diet education

Correct answer: Low sodium, low fluid diet education

Nutrition intervention is composed of planning and implementation. Planning includes prioritizing diagnoses based on urgency, impact, and available resources. In this step, the registered dietitian (RD) may identify nutrition diagnoses for immediate treatment and nutrition diagnoses for which treatment should be delayed until a more favorable environment is available or more resources exist.

In this scenario, the priority diagnosis is the new onset congestive heart failure (CHF). Therefore, the intervention is to educate the patient on the CHF diet (low sodium, low fluid). Since the patient has CHF, his lab values for sodium and albumin are abnormally low due to fluid overload.

After the primary CHF nutrition problem is addressed/resolved, the next pertinent nutrition problem to address is his uncontrolled diabetes (as evidenced by HgbA1C 9.8%).

5.

During a meeting, clinical dietitians each establish performance goals with their clinical nutrition manager. For example, Sarah's goal is to be able to effectively write nutritional assessments for tube feeding patients without a team leader signing off on her notes after her first 90 days.

What type of management style is this?

  • Management by objectives

  • Transactional

  • Scientific

  • Benevolent

Correct answer: Management by objectives

Management by objective is a type of democratic management that provides control from within, where precise, measurable performance objectives are established between manager and employee.

Transactional leadership, or managerial leadership, focuses on supervision, organization, and performance, where leaders promote compliance by using rewards and punishments.

Scientific leadership focuses on the "one best way" and on physical aspects of the job rather than the human aspect. Pay increases as production increases.

Benevolent, or autocratic, is a job-centered approach to management.

6.

What type of red blood cells are associated with iron deficiency anemia?

  • Microcytic

  • Macrocytic

  • Normocytic

  • Nonspecific

Correct answer: Microcytic

Iron deficiency is a type of microcytic anemia in which the red blood cells are smaller than normal.

Macrocytic anemia is characterized by larger-than-normal red blood cells. An example of normocytic anemia would be blood loss during surgery, causing anemia. There isn't a change in the size of the red blood cells. Nonspecific is a not a valid answer to this question.

7.

In creating a nutrition screening tool, one of the aims should be to not identify patients as at risk if they are not actually at nutritional risk. Which aspect of validity is this?

  • Specificity

  • Sensitivity

  • Interrater

  • Intrarater

Correct answer: Specificity

Validity has two aspects: sensitivity and specificity. Sensitivity relates to identifying at risk patients as at risk. Specificity relates to not identifying patients as at risk if they are not actually at risk.

Reliability has two aspects: interrater and intrarater (which are not types of validity). 

8.

Which of the following patterns would you most expect to see in the advanced stages of liver disease?

  • Low triglycerides, low albumin, high ALT

  • High triglycerides, low albumin, low ALT

  • High triglycerides, high albumin, low ALT

  • Low triglycerides, low albumin, low ALT

Correct answer: Low triglycerides, low albumin, high ALT

Advanced liver disease results in low lipid (triglycerides, cholesterol) levels. This is because the liver plays a significant role in fat metabolism, including the production and release of Very Low-Density Lipoproteins (VLDL), which carry triglycerides. The liver's ability to produce VLDL can be impaired in advanced liver disease, leading to lower serum triglyceride levels. However, some patients with non-alcoholic fatty liver disease might have elevated triglycerides early on. But as liver function deteriorates in more advanced and severe stages, triglyceride levels drop. Advanced liver disease also results in low protein status (low albumin). It also causes high liver enzyme levels (ALT and AST are the most commonly seen labs). Elevated ALT levels in the blood often indicate liver damage or inflammation because when liver cells are injured, they release ALT into the bloodstream. Therefore, you would most expect to see low triglycerides, low albumin, and high ALT levels.

9.

The kitchen manager is developing a schedule that gives assignments for the foods that need to be made that day. What type of schedule is he developing?

  • Production

  • Individual

  • Shift

  • Organizational

Correct answer: Production

A production schedule gives the details of which menu items should be prepared, including preparation for the next day's menu items.

An individual schedule outlines in general terms what work needs to be completed. It does not give the specifics that the production schedule provides. A shift schedule shows staffing patterns for shift workers and includes shift overlap, shift changes, vacation days, training, shift differentials, and holidays. An organizational chart is a graphical representation of how employees fit into an organization.

10.

The process of reviewing a patient's medical record, collecting information, and recording it is what type of data collection?

  • Chart audit

  • Value stream mapping

  • Geographic mapping

  • Pareto chart

Correct answer: Chart audit

A chart audit is a type of data collection in which the medical record is reviewed and data is collected and recorded. This is often done as a way for lead dietitians to review the work of less experienced dietitians to help improve quality. It may also be done as part of an insurance company audit of a patient's care.

The other options listed are other types of data collection methods.

11.

Which of the following is not always true for a “regular” diet order in a hospital?

a. Is defined by the institution

b. Meets general nutrition requirements

c. Allows client to select foods

d. Has no dietary restrictions

  • c, d

  • a, c

  • a, b

  • b, d

Correct answer: c, d

A "regular" or "house" diet is generally used as the most liberal diet in a facility. Its make-up is defined by the institution, and it should meet general nutrition requirements. The client may or may not be able to select foods within the diet, depending on the type of menu offered (select vs. set). A facility may choose to implement restrictions, such as low sodium or low sugar, that follow recommendations for the general population.

12.

Which function of management involves delegating the distribution of work to qualified people?

  • Directing

  • Staffing

  • Planning

  • Budgeting

Correct answer: Directing

Directing involves delegating and distributing work to qualified people. Managers must clearly understand what they want done, give specific instructions, motivate, establish controls, provide training, and require complete work.

The seven major functions of management are:

  1. Planning
  2. Organizing
  3. Staffing
  4. Directing
  5. Coordinating
  6. Reporting
  7. Budgeting

13.

Which type of budget works best for an organization in which the revenue does not change much?

  • Fixed

  • Flexible

  • Rolling

  • Continuous

Correct answer: Fixed

A fixed budget does not take into account variations in revenue. For example, if the sales commission is budgeted at 5% based on a projected $1 million in sales, the sales commission would be $50,000, whether sales end up being more or less than $1 million. Therefore, this type of budget works best for organizations that have a revenue that does not change much or that is reliably predictable.

14.

In the aging process of fruit, enzymes cause chemical changes and starch changes to sugar. During this process, protopectin is converted to pectin, which is then converted to:

  • Pectic acid

  • Ethylene gas

  • Pectin acid

  • Turgor

Correct answer: Pectic acid

In the aging process of fruit, enzymes cause chemical changes to occur. During this process, starch changes to sugar. Protopectin is converted to pectin (ripe fruit) and then converted to pectic acid (overripe fruit).

Ethyne gas accelerates the ripening of fruits during storage, thereby enhancing the process from pectin to pectic acid. Turgor refers to the swelling from osmotic pressure of water-filled vacuoles. Pectin acid is a fabricated term.

15.

What is the name of the thin film on the outside of the shell of an egg?

  • Bloom

  • Shell membrane

  • Vitelline membrane

  • Chalaza

Correct answer: Bloom

On an egg, the thin film on the outside of the shell is called the bloom.

The other options are all different structures of an egg. The yolk is surrounded by the vitelline membrane. The chalaza is the yolk anchor and holds the yolk in the center of the egg. The shell membrane is the clear film that lines the inside of the shell and is often visible when you peel a hard-boiled egg.

16.

Which of the following soy products is the best option for use as a meat extender?

  • Texturized vegetable protein

  • Bread crumbs

  • Tofu

  • Soymilk

Correct answer: Texturized vegetable protein

Texturized vegetable protein (TVP) is a soy product that has a texture that blends well with ground meat. Therefore, it can be used to extend the meat. An example of this would be mixing 1 lb of ground beef with 1/2 lb of TVP to make 1.5 lbs of burger patties, thus creating more burger patties than the ground beef alone could make.

Bread crumbs are also used as a meat extender (for example, blended with ground beef in making meatballs), but it is not a soy product. Tofu and soymilk are both soy products. Soymilk would make a poor meat extender since it is a liquid, and tofu does not have as desirable a texture for extending meat as TVP does.

17.

Which of the following is an incorrect reason for recalling a food product?

  • Receiving a refund for canned tuna as part of a recall

  • Discovery of an organism in prepackaged chips that may make consumers sick

  • Discovery of a potential allergen in trail mix

  • Meatloaf contains eggs, but that ingredient is not listed on label

Correct answer: Receiving a refund for canned tuna as part of the recall

Receiving a refund for canned tuna as part of a recall is not a reason for a food recall, but rather is a possible outcome of a food recall. Potential reasons for recalling food include the following:

  • Discovery of an organism in a product that may make consumers sick
  • Discovery of a potential allergen in a product
  • Mislabeling or misbranding of a product. For example, a food that contains an allergen, such as eggs, but that ingredient is not listed on the label.

18.

The scoop size #12 is roughly equivalent to all of the following measurements, except:

  • 4 tbsp

  • 1/3 cup

  • 2-3/4 oz

  • 79 mL

Correct answer: 4 tbsp

The scoop size #12 is roughly equivalent to all of the following measurements: 1/3 cup, 2-3/4 oz, and 79 mL. To determine the number of ounces in a scoop, divide the scoop number into 32. Then, convert to additional measurements (1 oz = 2 tbsp = 0.15 cups = 29.5 mL).

The scoop size #16 is equivalent to 4 tbsp.

19.

What does point of service (POS) software organize?

  • Sales, inventory, and customer information

  • Product, organization, and service management

  • Production, inventory, and food safety

  • Receiving, ordering, and storing inventory

Correct answer: Sales, inventory, and customer information

POS (point of service) software is commonly used in food service. It simplifies sales data, inventory management, and customer information.

20.

A 55-year-old male with a low income is diagnosed with type 2 diabetes mellitus and makes an appointment with a registered dietitian. What should the RD focus on during the consultation to best relate to their client?

  • Costs and traditional food habits

  • Goal orientation

  • Peer pressure and attitudes toward authority

  • Using written materials and client participation

Correct answer: Costs and traditional food habits

A needs assessment is the first step in program development and planning for nutrition education. In order to best relate to the client, the needs assessment should take into consideration the demographics of the client. For example, an adult with a lower income is generally interested in cost, traditional food habits, and solving current problems.

The other options are appropriate methods for relating to other demographic groups. Adults with middle- and higher-incomes are goal-oriented and desire relatable activities. When working with adolescents, relate to their interests and be aware of peer pressure and attitudes toward authority. The elderly have a decreased attention span, so encourage audience participation, stay on topic, and utilize written materials.

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