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Quiz Session - Attempts With Random Questions

CDR RD Exam Questions

Page 3 of 50

41.

What temperature range is recommended for frozen foods and refrigerated meats, respectively?

  • -10-0° F; 32-40° F

  • 0-10° F; 40-45° F

  • 0-16° F; 32-40° F

  • -10-0° F; 40-45° F

Correct answer: -10-0° F; 32-40° F

Frozen foods should be kept between -10-0 degrees F. Meat should be kept at a refrigerated temperature between 32-40 degrees F.

The temperature range of 40-45 F° is the recommendation for storing fresh fruits and vegetables.

42.

Which of the following nutrients may severely decrease during refeeding syndrome?

  • Phosphorous

  • Sodium

  • Fluid

  • Protein 

Correct answer: Phosphorous

Refeeding syndrome is the body's adverse response that may occur with the initiation of nutrition after a period of poor intake or starvation, such as in the already malnourished patient. Signs and symptoms include low serum electrolyte abnormalities (specifically phosphate, potassium, and magnesium), vitamin deficiencies, and sodium and fluid retention. The main complications are due to hypophosphatemia, hypokalemia and hypomagnesemia, which may lead to cardiac arrhythmia, seizures, heart failure, or death.

43.

Which of the following is an example of strategic management?

  • Creating and implementing strategies to move toward goals

  • Establishing one gallon of water per person per day for a minimum of 3 days

  • Coordinating subsystems to achieve objectives

  • Showing the command relationship from top to bottom levels

Correct answer: Creating and implementing strategies to move toward goals

Strategic management is organizational and environmental analysis to achieve goals. This principle is exemplified by a company creating and implementing strategies to move toward goals and evaluating progress.

Emergency preparedness includes disaster planning protocols, such as establishing one gallon of water/person/day for a minimum of three days. Management is used to coordinate subsystems to achieve objectives. Chain of command establishes command relationships from top to bottom, beginning with one person (top or highest level of authority) and extending downward (bottom or lowest level of authority).

44.

In which step of the nutrition care process should the RD evaluate a patient's status (e.g., BMI) against a specific criterion?

  • Assessment

  • Screening

  • Intervention

  • Diagnosis 

Correct answer: Assessment

During the assessment, the RD should evaluate a patient's status, such as BMI, against a specific criterion. This step is an ongoing, dynamic process that involves continuous reassessment and analysis of the patient's needs.

During the screening, the RD uses preliminary nutritional parameters to identify patients who are at nutritional risk. This step evaluates a patient's status against a specific criterion on a one-time basis.

During the intervention, the nutrition diagnosis is prioritized. The intervention is a specific activity used to address the problem identified as the nutrition diagnosis.

45.

Which statement best reflects a client who is in the precontemplation stage of change?

  • "I don't need diet education because I am going to eat what I want, whenever I want."

  • "I want to better control my heart failure, but I don't have the money to cook all my meals at home."

  • "Next time I go to the grocery store, I am going to start reading the nutrition labels for sodium content."

  • "I ate leftover sausage all last week and I knew I shouldn't because it's a high-sodium food, but I got back to my low-sodium diet again yesterday."

Correct answer: "I don't need diet education because I am going to eat what I want, whenever I want."

Based on the trans-theoretical model, the first stage of change is precontemplation, in which the client has no intention of changing their behavior in the foreseeable future. When a client is at this stage, their statements reveal that they are uninterested, unaware, or unwilling to change.

46.

A hospital has a listing of pharmaceutical agents with information on how to procure, prescribe, dispense, and administer drugs. The hospital uses this to obtain volume purchasing discounts.

What is this list known as?

  • Formulary

  • Drug list

  • Requisition

  • Purchase order

Correct answer: Formulary

A formulary is a list with descriptions of approved products used by an organization. In the hospital system, the formulary lists pharmaceutical agents with important information and is used to obtain volume purchasing discounts.

Drug lists are generic names of drugs and are not used to obtain volume discounts. A requisition is an official order laying claim to the use of property or materials; for example, a manager using an internal form to request items from a purchasing manager. A purchase order is a commercial document issued by a buyer to a seller, indicating types, quantities, and agreed-upon prices for products or services.

47.

What is the most important advantage of using standardized recipes?

  • Consistency

  • Format

  • Yield

  • Nutrition

Correct answer: Consistency

Standardized recipes provide ingredients and procedures to prepare a food item that has been tested by and specified for the organization producing the food item. A standardized recipe produces a food item that is consistent in quality and quantity. A standardized recipe creates reproducible results. Consistency is the most important advantage of using standardized recipes.

The format of a recipe is a description of how it is laid out visually, but it is not an advantage of standardized recipes, which may have the same format as other recipes. Yield is the amount a recipe produces, which is not specific to standardized recipes. The yield of a standardized recipe will be consistent, but that consistency is the advantage. As with yield, the nutrition of the product is related to the recipe. It is neither specific to standardized recipes nor itself the advantage of standardized recipes.

48.

Mary is a preschool teacher and is planning a picnic for the children's end-of-the-school-year party. Which of the following foods would be the best for Mary to bring?

  • Strawberries

  • Grapes

  • Hot dogs

  • Milk

Correct answer: Strawberries

The best foods to bring to a picnic involving children would be those that do not commonly cause choking or allergic reactions. 

Foods that most commonly cause choking include tough meats, hot dogs, nuts, grapes, hard candies, popcorn, and peanut butter.

Cow's milk protein is the most common single allergen for infants. Foods that most commonly cause allergies include milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.

49.

Which of the following is a characteristic of a cariostatic food?

  • They do not contribute to tooth decay

  • They cause lower salivary pH (5.5 or less) within 30 minutes

  • They contain fermentable carbohydrates metabolized by microorganisms in the mouth

  • They stimulate dental caries

Correct answer: They do not contribute to tooth decay

Cariostatic foods do not contribute to tooth decay, are not metabolized by microorganisms, and do not cause lower salivary pH (5.5 or less) within 30 minutes. They do not stimulate dental caries (cavities).

Cariogenic foods contribute to tooth decay, contain fermentable carbohydrates that are metabolized by microorganisms in the mouth, and drop salivary pH to 5.5 or less within 30 minutes. They stimulate dental caries (cavities).

50.

You review the most recent bloodwork for a patient on a ventilator in the ICU. In the bloodwork, pH is 7.0 and PaCO2 is increasing.

Based on this information, which of the following is most likely to be occurring?

  • Underventilation

  • Overventilation

  • Diabetic ketoacidosis

  • Excessive gastric suctioning

Correct answer: Underventilation

Low pH is an indicator of acidosis, and increasing PaCO2 indicates CO2 is being retained, which is a dysfunction in respiration. Therefore, you would suspect respiratory underventilation is likely occurring and causing respiratory acidosis.

Overventilation would cause respiratory alkalosis. Diabetic ketoacidosis has normal PaCO2 levels. Excessive gastric suctioning causes metabolic alkalosis.

51.

What are the written guidelines for decision-making meant to ensure that organizational members' actions are consistent with the organization's objectives and strategies?

  • Policies

  • Procedures

  • Rules

  • Vision

Correct answer: Policies

Policies are the written guidelines for decision-making intended to ensure that organizational members' actions are consistent with the organization's objectives and strategies; simply put, policies are guides for decision-making.

Procedures are detailed guidelines for planned activities. Rules are written statements of what must be done. Vision is an organization's philosophy or view of the future.

52.

A hospital provides one meal per day for each employee who works in the kitchen. What type of cost should the value of the food used for the employee meals be reported as in the budget?

  • Labor

  • Food

  • Waste

  • Net loss

Correct answer: Labor

The cost of food for employee meals should be reported as a labor cost, not a food cost.

The cost of waste can be managed by establishing portion size, and net loss is determined using gross profit - labor, overhead, and operating costs. Neither of these is related to the cost of the food provided to the employees.

53.

If your food service facility has hard water, what should you do to ensure clean dishes?

  • Use more detergent

  • Add a drying agent

  • Decrease the temperature during the wash cycle

  • Purchase a low-energy chemical dishwasher

Correct answer: Use more detergent

Hard water is water that has high mineral content, in contrast with soft water. This makes it more difficult for surfactants to form lather; therefore, you should use more detergent to compensate and ensure clean dishes.

Adding a drying agent helps prevent water spots. Decreasing the temperature during the wash cycle leads to greasy dishes. A low-energy chemical dishwasher saves energy but requires even more detergent to clean dishes.

54.

The skills that a manager uses when counseling an employee who has not met performance expectations are what type of skills?

  • Human

  • Technical

  • Conceptual

  • Staffing

Correct answer: Human

Human skills allow a manager to effectively communicate and work with other individuals.

Technical skills are those needed to perform a specific task. Conceptual skills involve analyzing and solving problems or challenges. Staffing is a function of management, not a skill.

55.

Nora is hired as a dietitian and is required to spend one week at the corporate office to learn the goals, policies, and responsibilities of her new company and position. What is this process called?

  • Orientation

  • Training

  • Development

  • Promotion

Correct answer: Orientation

Orientation is the process that informs employees of goals and policies and explains responsibilities; this typically occurs once a new employee is hired.

Training is designed to improve skills, either after an employee is hired or to enhance their skills during the course of employment. Development prepares employees for more responsibility. Promotion involves the change of a job involving higher pay, status, and/or performance needs.

56.

How are water-soluble nutrients, such as vitamin C, absorbed?

  • Passive diffusion

  • Simple diffusion

  • Active transport

  • Sodium pump

Correct answer: Passive diffusion

Water-soluble nutrients, such as vitamins C and B, are absorbed through passive diffusion. In passive or carrier-facilitated diffusion, water-soluble nutrients attach to carriers and flow from high to low concentration and do not require energy.

Some water and electrolytes are absorbed through simple diffusion. In simple diffusion, nutrients diffuse from high to low concentrations, for example, absorption from the intestine to blood to lymph.

Active transport, or sodium pump, requires a carrier (Na) and energy (ATP). During this transport, nutrients flow across a gradient from low to high. This absorption method is used for most nutrients, including glucose, amino acids, Na, K, Mg, Ca, and Fe.

57.

What is marketing, and why is it referred to as a cyclic management function?

  • An activity directed at satisfying the wants and needs of consumers because it requires planning, implementation, and evaluation.

  • An organization that has needs for products and the ability to make a purchase because it is a cycle driven by customer feedback.

  • A continuing series of events designed to meet the wants and needs of consumers because it is driven by consumer feedback.

  • An organizational function that divides the market into smaller groups with similar needs because it is related to the customer's evolving profile.

Correct answer: An activity directed at satisfying the wants and needs of consumers because it requires planning, implementation, and evaluation.

Marketing is an activity directed at satisfying the wants and needs of consumers. It is a cyclical process that requires planning, implementation, and evaluation. 

A target market is a group of people (individuals or an organization) that has needs for products and the ability to make a purchase.

The marketing cycle is the continuing series of events designed to meet the wants and needs of consumers and is driven by consumer feedback.

Market segmentation is a part of the market cycle that involves dividing a total market into groups of people with unique wants and needs.

58.

Which of the following items most benefits from being prepared using batch cooking?

  • Rice

  • Cookies

  • Casserole

  • Stew

Correct answer: Rice

Batch cooking is used for menu items that don't hold well after cooking. Therefore, they are cooked to order with batch cooking. Examples of this include cooked vegetables, rice, and pasta.

Cookies, casseroles, and stews hold well after cooking ahead of time.

59.

What is a common oral health issue in older adults, along with the appropriate nutritional recommendation?

  • Xerostomia; increase fluid intake

  • Cleft lip; speech therapy

  • GERD; high-fat diet

  • Constipation; increase fiber intake

Correct answer: Xerostomia; drink more liquids

Xerostomia is dry mouth due to a lack of saliva, which may result in dysphagia and is commonly found in older adults. The appropriate nutrition recommendations are to drink more liquids, use artificial saliva substitutes, chew sugarless gum, and eat a healthful diet.

Cleft lip is a condition present at birth and characterized by openings or splits in the roof of the mouth and lip, which can be treated with surgery or speech therapy.

Gastroesophageal reflux disease (GERD) is weakened lower esophageal sphincter muscles that lead to stomach acid regurgitating up the esophagus. It is common in older adults. The nutritional remedies include a low-fat diet, avoidance of large meals, sitting upright after eating and avoiding foods that stimulate acid secretion.

Constipation is characterized by abdominal discomfort, hard stools, and more than three days without a bowel movement. The intervention is increased fiber intake, a target of three bowel movements per week, and the use of laxatives.

60.

Which of the following fruits/vegetables can be washed before storing for later use?

  • Peaches

  • Mushrooms

  • Blackberries

  • Raspberries

Correct answer: Peaches

Apples, peaches, and carrots can be washed before storing to wash away dust and spray residues.

Mushrooms and berries (strawberries, raspberries, blackberries) should be washed just before serving because these fruits/vegetables readily absorb water and become mushy.

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