Deck 1: Dietetic Technician

Question 1

Nephrolithiasis is usually treated with:

A)Fluid intake of 2 or more liters per day
B)Avoidance of foods high in oxalate
C)Restricting calcium to less than 400 mg per day
D)A & B

Answer 1

A & B

Question 2

The most important factors an RD should consider in an initial counseling session are:

A)The client's physical posture and eye contact
B)Use of open-ended questions
C)The client's socioeconomic status
D)All of the above

Answer 2

All of the above

Question 3

You have been counseling a client with NIDDM. He has been keeping a food and exercise diary which shows that he is complying with the recommendations you have provided. However, he has gained six pounds since the last counseling session three weeks ago, and his self-monitored blood glucose values range from 180-250 mg/dl. You suspect the client is not being honest about his exercise or food intake. What would be the best approach to take with this client?

A)Accuse him of lying and refuse to work with him again.
B)Question him gently about stressors that might be causing him to overeat and ignore his exercise program.
C)Review the diabetic exchanges with him.
D)None of the above.

Answer 3

Question him gently about stressors that might be causing him to overeat and ignore his exercise program.

Question 4

A linear correlation coefficient (r) of 1.0 in a research study indicates:

A)A perfect correlation between the study variables
B)No correlation between the study variables
C)A negative correlation between the study variables
D)Not enough information is provided to make an assessment

Question 5

What type of questions would be most effective in dealing with a defensive or guarded client?

A)Probing questions requiring detailed answers about personal information
B)Neutral, open-ended questions that allow the client to provide as much information as he wants
C)Questions requiring a "yes/no" answer
D)A & C

Question 6

Megaloblastic anemia may be caused by:

A)A deficiency of folic acid
B)Lack of intrinsic factor
C)Gluten-induced enteropathy
D)All of the above

Question 7

Cachexia may be caused by:

A)Cancer
B)Obstructive lung disease
C)Congestive heart failure
D)All of the above

Question 8

Which protein-digesting enzymes are produced by the pancreas:

A)Trypsin, chymotrypsin, carboxypeptidase
B)Amylase, maltase, sucrase
C)Peptidase, lipase, esterase
D)Nuclease, secretin, cholycystekinin

Question 9

Which of the following is considered to be a marker for inflammation?

A)Transthyretin
B)Total lymphocyte count
C)C-reactive protein
D)IGF-binding protein

Question 10

How would queuing theory be useful in a foodservice facility?

A)It is used to trace usage dates for produce
B)It is a tool for menu rotation
C)It can be used to analyze layout and flow of cash register lines
D)It is used to calculate profit margins

Question 11

The Delaney Clause mandates which of the following:

A)Manufacturers of food additives must prove that they are safe
B)Standards of fill must meet federal guidelines
C)Cancer-causing substances must be removed from foods
D)Dishonest food labeling is prohibited

Question 12

How many servings are obtained from 15 pounds of bacon with a 50% yield and a 2-ounce serving size?

A)100
B)80
C)70
D)60

Question 13

How many ounces are in size 24 serving scoop?

A)2 ?
B)1 ?
C)2 ¼
D)4 ?

Question 14

Several community hospitals have decided to order their supplies together. The advantages of group purchasing are:

A)Quicker delivery times
B)Reduced costs may be available when large volumes are purchased
C)Increased vendor loyalty and reliability
D)B & C

Question 15

A written product specification submitted with a purchase order to a vendor should include:

A)Identification of the product name, description, brand, quality, and grade
B)Certification of acceptable contaminant levels
C)Industry sensory standards
D)All of the above

Question 16

Benefits of menu planning include:

A)Control of food costs
B)Reduction of waste
C)Less variety and nutritional quality
D)A & B

Question 17

What is the minimum dishwasher temperature necessary to destroy bacteria?

A)212' F
B)155' F
C)170' F
D)180' F

Question 18

Which of the following is true for tube feedings with osmolality greater than 500 mOsm/kg?

A)They can be administered full strength immediately.
B)Their carbohydrate source is glucose oligosaccharides.
C)They are used primarily for pre-operative nutrition.
D)They are hyperosmolar and may cause diarrhea.

Question 19

A hospital foodservice places an order for 50 pounds of potatoes. The AP price is $12/50 pounds. After peeling, chopping, and boiling the EP is 38 pounds. What is the EP cost per pound?

A)99 cents
B)32 cents
C)One dollar
D)Two dollars

Question 20

Drucker's management by objectives (MBO) is based on which of the following principles?

A)Employees are more likely to meet goals they help set versus goals established by management.
B)Managers should retain full control of employees' activities in order to be effective.
C)Employees do not need to understand the organization's goals if their own tasks are clearly outlined.
D)The principles of management by objectives apply only to production and service.

Question 21

The number of individuals directed by one manager is known as a:

A)Staffing pattern
B)Concentric model
C)Span of control
D)Production line

Question 22

A goitrogenic food has which of the following effects?

A)May increase urinary excretion of glucosinolates
B)Suppresses thyroid activity and inhibits the synthesis of thyroxine
C)Increases blood levels of uric acid
D)May interfere with calcium absorption

Question 23

Which of the following measurements should be performed to assess the degree of iron deficiency in an anemic patient?

A)Serum ferritin
B)Transferrin saturation
C)Mean corpuscular volume
D)Hemoglobin concentration

Question 24

Which of the following is not advised for preventing dental caries in children less than 12 months of age:

A)Use of prescription fluoride supplements
B)Avoidance of putting children to bed with bottles
C)Brushing teeth with fluoridated toothpaste
D)Restricting intake of sticky sugared foods

Question 25

A meal equivalent in a foodservice organization is:

A)The number of meals prepared per day per staff member
B)A measure of productivity defined as total food sales divided by average meal cost
C)The number of minutes needed to prepare one meal
D)The number of staff members needed to produce one meal

Question 26

The process of reducing or eliminating unnecessary costs without compromising the quality of a product or service is known as:

A)Value analysis
B)Efficiency assessment
C)Marketing strategy
D)Enhanced resource allocation

Question 27

If a foodservice manager wants to know how much revenue the cafeteria made in the past month he or she would look at:

A)Gross profits
B)Net profits
C)Profit margin
D)Cost of sales

Question 28

12 ounces of beer, 4 ounces of wine, or 1 ½ ounces of liquor may be exchanged for:

A)2 bread exchanges
B)2 fat exchanges
C)3 bread exchanges
D)3 fat exchanges

Question 29

A hospital coffee shop has monthly sales of $26,892. The coffee shop's monthly expenses are as follows:
Cost of sales = $10,825
Salaries = $8,597
FICA = $2,150
Supplies = $1,975
Utilities = $2,345
What is the coffee shop's profit margin for the month?

A)2%
B)4%
C)6%
D)8%

Question 30

The requirement for dietary sodium:

A)Has been well-established through use of dose-response trials
B)Is higher among pregnant women than non-pregnant women
C)May vary with physical exertion and health status
D)All of the above