Nutrition and Dietetics Practice Exam Questions and Answers, Exams of Nursing

Download Nutrition and Dietetics Practice Exam Questions and Answers and more Exams Nursing in PDF only on Docsity! CDR PRACTICE EXAM QUIZZES AND VERIFIED SOLUTIONS ASSURED SUCCESS Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws? A. Roast turkey B. Stuffed pork chops C. Whole wheat bread D. Frozen green beans - A. Roast turkey A dietitian who is counseling the mother of a child with eating difficulties has evaluated needs and decided on the best alternatives for feeding. The dietitian should next: A. evaluate the mother's level of comprehension. B. instmct the mother in various feeding approaches. C. obtain a list of the child's food preferences and typical eating patterns. D. review with the mother the ways to implement the recommended approaches. - D. review with the mother the ways to implement the recommended approaches. During a coimseling session about lowering sodium, the client states, "I have begun reading labels to identify the sodium content of foods." The client is in which of the following stages of change? A. Precontemplation B. Contemplation C. Preparation D. Action - C. Preparation A distribution of body weights is shown on the curve below. > x < Which of the following statements best describes the samples that fall within the shaded areas? A. They are positively skewed. B. They are negatively skewed. C. They indicate a bimodal distribution. D. They are two standard deviations from the mean. - D. They are two standard deviations from the mean. A patient has a pre-surgery serum albumin level of 3.7 mg/dl and a post- surgery level of 3.1 mg/dl. The dietitian should recognize that: A. a laboratory error has likely occurred. B. the patient is experiencing a protein-losing enteropathy. C. a decreased semm albumin level is normal after surgery. Which of the following foods is most appropriate as an alternative to dairy products for a vegan? A. Rice milk B. Almond milk C. Acidophilus milk D. Fortified soy milk - D. Fortified soy milk A client explains to the dietitian, "I realize I am overweight, but this is not the time for me to change my diet." The dietitian should respond by asking: A. "How will your life improve as you make these changes?" B. "What do you know about the relationship between weight and stress?" C. "What are the advantages and disadvantages of focusing on change now?" D. "What obstacles are you facing that are keeping you from reaching your goals?" - C. "What are the advantages and disadvantages of focusing on change now?" A 75-year-old man is to undergo a partial colectomy for treatment of adenocarcinoma of the colon. He is 167.6 cm tail, and has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 g/dl and a total lymphocyte count of 2,000/mm3. The most likely assessment of the nutritional status of this patient is: A. kwashiorkor, mild risk. B. marasmus, moderate risk. C. marasmus-kwashiorkor mix, mild risk. D. adequate nutritional status, increased risk. - D. adequate nutritional status, increased risk. :A nutrition assessment of a man who has HIV disease reveals the laboratory results shown below: Height: 5' 10" Weight: 1151b Hematocrit: 35% Mean corpuscular volume: 102 pm3 BUN: 11 mg/dl Serum albumin: 2.8 g/dl CD4: 280 Total lymphocytes: 1200/mm3 The primary concern of the dietitian should be the: A. weight . B. anemi a. C. renal failure. D. protein deficiency. - A. weight. What is the correct diagnosis for a client who frequently eats in restaurants and has the following laboratory findings: blood pressure level, 135/86 mm Hg; fasting blood glucose, 130 mg/dl; total cholesterol, 256 mg/dl; LDL cholesterol, 192 mg/dl; and HDL cholesterol, 34 mg/dl? A. Limited access to food B. Excessive oral food/beverage intake C. Impaired ability to prepare foods/meals D. Altered nutrition-related laboratory values - D. Altered nutrition- related laboratory values A female client with newly diagnosed diabetes is 5' 5" tall and weighs 212 Ibs. Exam and laboratory values reveal the following: blood pressure level of 145/95 mm Hg, average fasting blood glucose of 150 mg/dl, average 2-hour postprandial glucose <200 mg/dl, and cholesterol of 250 mg/dl. What is the dietitian's most appropriate first intervention? A. Counsel the client about the DASH diet. B. Advise the client to reduce kilocalorie intake. C. Educate the client about carbohydrate counting. D. Calculate a meal plan with very low carbohydrates. - C. Educate the client about carbohydrate counting. A dietitian should consider a client's absorption of which of the following nutrients during peritoneal dialysis before modifying his or her diet? A. Protein B. Carbohydrate C. Fat-soluble vitamins D. Water-soluble vitamins - B. Carbohydrate Senior management has determined a reduction of FTEs. As a manager, what would be the next step in reducing staff? A. Revise a master employee schedule. B. Review production needs. C. Cross-train employees. D. Determine seniority. - B. Review production needs. A background check reveals that an employee failed to disclose an arrest from 5 years ago for domestic violence on the employment application. The employee explains that the charges were dropped, so it was not necessary to provide the information. The foodservice manager wants to terminate the pamphlet content. C. determine the needs of the target population. D. evaluate the reading level of the target population. - C. determine the needs of the target population. A dietitian can best evaluate a client's knowledge and ability to apply dietary modifications by asking the client to: A. name five foods that must be avoided. B. explain what is known about the new diet. C. select an appropriate dinner meal from a menu. D. list everything on the diet that he or she had to eat or drink in a day. - C. select an appropriate dinner meal from a menu. A 42-year-old woman who is 5' 10" needs how many grams of protein per day? A. 60 B. 70 C. 75 D. 80 - A. 60 A dietitian planning a health promotion program for state employees collaborates with other health professionals to assess employee needs. The best way to gain health information from the employees is: A. nutrition assessment. B. health-risk appraisal. C. medical record. D. food frequency. - B. health-risk appraisal. An individual status post Roux-en-Y surgery for weight loss, is craving ice and reports chewing large quantities daily. What condition is likely responsible for this behavior? A. Malnutrition B. Dehydration C. Oral fixation D. Iron deficiency - D. Iron deficiency A dietitian suspects that a partially breastfed 1-month-old infant has cow's milk allergy. The dietitian should recommend: A. exclusive feeding with a soy-based formula. B. breastfeeding supplemented with a soy-based formula. C. exclusive feeding with an extensively hydrolyzed casein-based formula. D. breastfeeding supplemented with an extensively hydrolyzed casein- based formula. - D. breastfeeding supplemented with an extensively hydrolyzed casein-based formula. Which of the following nonessential amino acids may be useful in post bum therapy? A. Proline After iron-fortified rice cereal, which of the following foods would be the best to introduce to an infant next? A. Yogurt B. Farina C. Pureed beef D. Pureed carrots - D. Pureed carrots What is the best way to ensure compliance when a client is counseled about a meal plan for diabetes management? A. Emphasize the benefits of portion control. B. Stress the importance of following the meal plan. C. Recommend healthy food choices consistent with food preferences. D. Review the health consequences associated with poor dietary control. - C. Recommend healthy food choices consistent with food preferences. Individual training of a new employee is sometimes delegated to a more experienced employee. The primary disadvantage of this one-to-one teaching method is that it: A. causes dissension among other employees. B. is costly and time consuming for the employer. C. is difficult to evaluate the effectiveness of the training. D. results in inconsistent training and may perpetuate poor work habits. - D. results in inconsistent training and may perpetuate poor work habits. client is 5' 5" tall and weighs 189 Ib. What is the client's BMI? A. 14 B. 3 2 C.44 D.52 - B. 32 At birth, an infant was at the 75th percentile for weight-for-age. At 6 months, the baby is at the 60th percentile for weight-for-age. The growth chart data most likely indicates: A. insufficient calorie intake. B. inaccurate birth data. C. normal growth rate. D. failure to thrive. - C. normal growth rate. A resident in an extended-care facility is experiencing elevated levels of BUN and serum sodium, poor skin turgor, and decreased urinary output. The most likely cause is: A. renal failure. B. the fluid-restricted diet order. C. voluntary restriction of fluid intake. D. poor compliance with sodium-restricted diet. - C. voluntary restriction of fluid intake. Which of the following foods is safe to feed to a 30-month-old child? A. Sliced grapes B. Raw carrots C. Popcorn D. Nuts - A. Sliced grapes A patient with diabetic gastroparesis diet should avoid foods that are: A. high in simple sugars. B. low in protein. C. low in fiber. D. high in fat. - D. high in fat. The relationships among positions and functions within a foodservice department are indicated primarily by the: A. job description. B. policy statement. C. mission statement. D. organizational chart. - D. organizational chart. An employee becomes loud and disruptive and refuses to comply with the dietitian's request concerning a tray with errors. What should the dietitian do? A. Attempt to calm the employee while meeting tray-line deadlines. B. Stop the line, take the employee aside, and determine whether insubordination can be established. C. Ignore the employee's behavior and concentrate on completing the tray- line. D. Designate a replacement and remove the employee from the line for further discussion. - D. Designate a replacement and remove the employee from the line for further discussion. Which of the following statements is an example of an outcome indicator? A. Temperatures of foods satisfied customers 95% of the time. B. Diet orders are verified within 24 hours of admission. C. Temperatures of dish machines are recorded prior to each use. D. Cash receipts from the cafeteria are reported daily. - A. A. validate the client's interest in holistic health. B. advise the client to talk with the physician about the supplements. C. ask the client to discontinue taking all supplements until after the surgery. D. investigate the supplements and discuss supplement use with a physician. - D. investigate the supplements and discuss supplement use with a physician. A gastrojejunostomy is most likely to affect a patient's absorption of: A. calcium and iron. B. vitamins A and D. C. potassium and sodium. D. folic acid and vitamin B12. - A. calcium and iron. A dietitian is counseling parents of a child with attention-deficit/hyperactivity disorder and who is being treated with methylphenidate (Ritalin). The dietitian's intervention for this child should be based on an understanding that: A. type 2 diabetes can be a likely adverse effect. B. involuntary weight gain can be a likely adverse effect. C. anorexia can be an adverse effect that may affect growth. D. folate supplements may be required due to urinary excretion. - C. anorexia can be an adverse effect that may affect growth. Which of the following types of enteral nutrition is recommended for patients who will need enteral feeding for more than 4 weeks after undergoing an esophagectomy? A. Nasogastric B. Gastrostomy C. Jejunostomy D. Nasojejunal - C. Jejunostomy Which of the following is an example of a secondary prevention program? A. Changing vending food options available in a workplace B. A billboard that encourages fruit and vegetable consumption C. Osteoporosis education classes for postmenopausal women D. Nutrition and menu planning classes for post-bariatric surgery patients - C. Osteoporosis education classes for postmenopausal women The management function in which performance is measured and corrective action is taken to ensure the accomplishment of an organizational goal is known as: A. planning. B. directing. C. controlling. D. organizing. - C. controlling. A. ask participant representatives to read the lesson plans and provide feedback. B. calculate the percentage of clients who return for another class. C. have participants complete a course evaluation. D. document participants' verbal comments. - C. have participants complete a course evaluation. A community dietitian wants to investigate how many residents in each of two counties had myocardial infarction (MI) and determine which county has the highest incidence of MI. Which of the following studies would be best? A. Cohort study B. Correlational study C. Case- control study D. Cross-sectional study - B. Correlational study To assess the adequacy of a patient's tube feeding in meeting calorie needs, the dietitian should request a(n): A. albumin test. B. transferrin test. C. indirect calorimetry. D. nitrogen balance study. - C. indirect calorimetry. A patient with dry, scaly skin and Bitot's spots has the classical signs of a deficiency in: A. vitamin A. B. vitamin E. C. thiamin. D. niacin. - A. vitamin A. An athlete has recently changed his diet to include a large amount of protein in order to increase muscle mass. Since this change, he reports decreased energy during the day and poor performance at practice. What is the most likely cause of these symptoms? A. Inadequate energy intake B. Excessive protein intake C. Excessive fat intake D. Inadequate carbohydrate intake - D. Inadequate carbohydrate intake What diet is typically recommended for a patient who has undergone a gastrectomy? A. Low-fiber foods and adequate fluids with meals B. High-fiber foods and restriction of fluids with meals C. Carbohydrate, protein, and fat at each meal, and no dairy products D. Carbohydrate, protein, and fat at each meal, and restriction of fluids with meals - D. Carbohydrate, protein, and fat at each meal, and restriction of fluids with meals Which of the following advantages is the primary benefit of a closed system for tube feedings? A. Decreased risk of bacterial contamination B. Decreased risk of formula separation C. Decreased risk of dilution errors D. Decreased formula hang time - A. Decreased risk of bacterial contamination A foodservice operation has 18 FTEs that produce 7,000 meals in a 40-hour workweek. How many meals per labor hour are being produced? A. 22.2 B. 19.4 C. 10.3 D. 9.7 - D. 9.7 If sales are $20,000 this year, the dietitian should conclude that the: A. variable cost-per-unit would be greater than the fixed cost-per-unit. B. contribution margin would be greater than 1. C. break-even point would be achieved. D. sales would not result in a profit. - D. sales would not result in a profit. The process of comparing a program's advantages to net savings is called: A. cost-effective analysis. B. cost- benefit analysis. C. formative evaluation. D. program evaluation. - B. cost-benefit analysis. A primary benefit to using physical inventory versus a perpetual inventory is: A. less time and supervision are needed. B. increased speed and efficiency of process. C. having a continual inventory of foods purchased. D. real-time feedback on item demand or unpopularity. - A. less time and supervision are needed. Which of the following lunch menus would be most appropriate for an 18-month-old infant? A. Baked chicken leg, lettuce with low-fat dressing, broccoli, mashed presence of edema and wasting or dehydration. According to the Exchange Lists for Meal Planning, the menu below includes how many carbohydrate servings? 3 oz of baked chicken 1 cup of cooked noodles 1/2 cup of carrots Lettuce wedge 1 tbsp oflow-calorie dressing 1/2 cup of sugar-free gelatin 1 cup of black coffee A. 1 1/2 B. 2 C. 2 1/2 D. 3 - D. 3 A patient who recently experienced a cerebral vascular accident has dysphagia. The first recommendation the dietitian should make is to: A. initiate a tube feeding. B. initiate small, frequent feedings. C. recommend a swallow evaluation. D. provide liquids with a nectar consistency. - C. recommend a swallow evaluation. One month ago, a patient began receiving parenteral nutrition that delivers 2,300 kcal/d. Since then, the patient has experienced undesirable weight gain. Which of the following formulations would be appropriate? A. 1800 ml of 25% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion B. 1800 ml of 20% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion C. 1680 ml of 25% dextrose and 5% amino acids plus 500 ml of 20% lipid emulsion D. 1560 ml of 20% dextrose and 5% amino acids plus 500 ml of 20% lipid emulsion - B. 1800 ml of 20% dextrose and 5% amino acids plus 250 ml of 20% lipid emulsion In an organization of 4000 employees, a foodservice department has 90 positions and 23 employees have been terminated and replaced in the last 12 months. What is the turnover rate for this period? A. 5% B. 13% C. 26% D. 52% - C. 26% The following information is obtained from a foodservice operation. Total food purchased $32,123 Total cafeteria sales $23,231 Which of the following is a descriptive statistic? A. Confidence interval B. Standard deviation C. Two- tailed t-test D. Odds ratio - B. Standard deviation An adolescent diagnosed with anorexia nervosa, who is exhibiting growth retardation and skin lesions may also have a deficiency in: A. manganese. B. selenium. C. cobalt. D. zinc. - D. zinc. To calculate the estimated calorie needs of a patient who is significantly underweight, the dietitian should use: A. the patient's actual body weight. B. the patient's adjusted body weight. C. the patient's desirable body weight. D. the patient's usual body weight. - A. the patient's actual body weight. High doses of which supplement is contraindicated for a client who takes warfarin? A. Kava kava B. Echinacea C. Black cohosh D. Ginkgo Biloba - D. Ginkgo Biloba A primary use of Dietary Reference Intakes is to: A. assess nutrient intakes of at-risk populations. B. calculate nutrition requirements. C. use for nutrition education. D. plan menus for healthy people. - D. plan menus for healthy people. Which of the following nutrition outcome indicators is most appropriate for a patient with the assessment parameters as shown below? BMI: 28 Total cholesterol: 263 mg/dl HDL: 41 mg/dl LDL: 139 mg/dl Fasting blood glucose: 129 mg/dl Blood pressure level: 136/89 mm Hg A. Decreased blood pressure level B. Consistent carbohydrate intake C. Increased fiber intake D. Weight loss - D. Weight loss When a manager updates the director about activities occurring on the patient tray-line, he is demonstrating which of the following managerial roles? A. Interpersonal B. Informational C. Decisional D. Technical - A. Interpersonal Which of the following actions would reduce direct expenses in a foodservice facility? A. Reduce rent B. Reduce food costs C. Increase selling prices D. Increase part-time labor - B. Reduce food costs Based on the data below, what is the popularity index for chile rellenos? Entree Chicken fajitas Chile rellenos Spanish rice No. of servings 30 65 25 Food cost per serving $1.25 $0.75 $0.65 A. 11% B. 38% C. 49% D. 54% - D. 54% Which of the following sanitizers is most quickly inactivated by the presence of organic contaminants? Skinfold thickness measurements are best for assessing which of the following individuals? A. An 18-month-old child with growth failure B. A 36-year-old athlete C. A 54-year-old woman with significant weight loss D. An 82-year-old man with diabetes - B. A 36-year-old athlete A 49-year-old overweight woman smokes one pack of cigarettes daily, has a blood pressure level of 140/85 mm Hg, and medical history reveals hypertension and hyperlipidemia. What is the best nutrition intervention for the client? A. A complex carbohydrate, low saturated fat diet B. A complex carbohydrate, high protein diet C. A simple carbohydrate, high protein diet D. A simple carbohydrate, low saturated fat diet. - A. A complex carbohydrate, low saturated fat diet A morbidly obese, ventilator-dependent ICU patient has end-stage renal disease, diabetes, and sacral decubiti. The primary concern for recommending a tube feeding regimen should be: A. increased protein. B. adequate calories. C. increased electrolytes. D. decreased carbohydrates. - B. adequate calories. A 72-year-old patient who experienced a cerebrovascular accident demonstrated normal laboratory values when an enteral feeding was initiated five days ago. Current laboratory values are: Serum sodium 146 mEq/L Serum potassium 3.9 mEq/L Serum creatinine 1.2 mg/dl Serum glucose 132 mg/dl Blood urea nitrogen 43 mg/dl The appropriate intervention would be to: A. reduce carbohydrate intake. B. decrease sodium intake. C. reduce protein intake. D. increase fluid intake. - D. increase fluid intake. A dietitian who wishes to delegate work to a subordinate should first: A. evaluate employee skills and task difficulty. B. give the employee the authority to make decisions. C. give the employee the information needed to complete the task. D. ensure that the employee has the necessary materials and funds. - A. evaluate employee skills and task difficulty. A dining hall manager at a university hires a new cook in anticipation of an increase in volume due to the opening of a new residence hall. This additional labor cost is best described as which of the following types of costs? A. Fixed B. Direct C. Variable D. Semi-variable - D. Semi-variable A patient needs a diet for dysphagia. Which of the following foods must be avoided to meet the nectar consistency requirement? A. Pudding B. Plain yogurt C. Flavored gelatin D. Strained cream soup - D. Strained cream soup The temperature log for a commercial dish machine indicates the following information. Pre-rinse: 121°F Wash: 145°F Final rinse: 205°F The dietitian should: A. increase the temperature of the wash cycle. B. decrease the temperature of the wash cycle. C. increase the temperature of the pre-rinse cycle. D. decrease the temperature of the final rinse cycle. - D. decrease the temperature of the final rinse cycle. Bacillus cereus intoxication is most likely to occur following consumption of: A. macaroni and cheese. B. baked beans. C. corn pudding. D. fried rice. - D. fried rice. A simple, targeted health-promotion message might ask consumers to eat: C. Excessive span of control D. Hiring based on job descriptions - D. Hiring based on job descriptions A client who has a seizure disorder takes phenytoin, ginkgo biloba, St. John's wort, saw palmetto, and glucosamine daily. The dietitian should counsel the client to stop taking the: A. St. John's wort. B. ginkgo biloba. C. saw palmetto. D. glucosamine. - B. ginkgo biloba. A patient who receives bolus tube feedings experiences abdominal distention shortly after feeding, most likely related to the: A. feeding volume. B. formula osmolarity. C. formula osmolality. D. fat content of the product. - A. feeding volume. Which of the following laboratory values would most likely indicate that dialysis is necessary to maintain homeostasis? A. Serum creatinine 2.0 mg/dl; BUN 80 mg/dl B. Serum creatinine 3.0 mg/dl; BUN 90 mg/dl C. Serum creatinine 4.0 mg/dl; BUN 100 mg/dl D. Serum creatinine 6.0 mg/dl; BUN 50 mg/dl - D. Serum creatinine 6.0 mg/dl; BUN 50 mg/dl A 70-year-old woman who is ambulatory and has low income is referred to a dietitian. When discussing her 24-hour dietary recall, the woman states that she doesn't like to eat by herself. The most appropriate referral would be which of the following programs? A. Expanded Food and Nutrition Education Program B. Child and Adult Care Food Program C. Home-Delivered Meals Program D. Elderly Nutrition Program - D. Elderly Nutrition Program A patient receiving hospice care eats poorly. The patient's spouse is upset by this and attends all meals to encourage the patient. The dietitian's best intervention is to ask the spouse to: A. visit less during meal times. B. bring nutrition supplements. C. bring the patient's favorite foods. D. reminisce with the patient at meals. - C. bring the patient's favorite foods.