Nutritional Assessment and Dietary Management for Patients with HIV, Exams of Nutrition

Download Nutritional Assessment and Dietary Management for Patients with HIV and more Exams Nutrition in PDF only on Docsity! CDR RD Exam 125 Questions with Answers 2024 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 Why: Jewish Dietary law restrict pork and zinc is found in mainly in red meat and poultry. Other good sources of zinc include beans, nuts, and certain types of seafood, whole grains, fortified breakfast cereals and dairy products. However, the phytates in whole-grains, cereals, and legumes bind zinc and can inhibit its absorption. 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 do next: A. Evaluate the mother's level of comprehension B. Instruct 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 Why: This is the best answer because the dietitian has already evaluated needs and decided on the best alternatives. During the counseling session about lowering sodium, the client states, "i have begun reading labels to identify sodium contents of food." The client is in which of the following stages of change? A. Precontemplation B. Contemplation C. Preparation D. Action ✔ C. Preparation They are still thinking about making the change, but taking steps toward the change. The "action" stage is reached when the individual has made the change of switching to low sodium foods for less than 6 months. Why: Because the client is starting to get ready to lower his intake of sodium but hasn't actually done so. So he is preparing Which of the following statements best describes the samples that fall within the shaded areas? *Curve with x in the middle A. Positively Skewed B. Negatively Skewed C. Indicate a bimodal distribution D. They are two standard deviations from the mean ✔ D. They are two standard deviations from the mean 68 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 serum albumin level is normal after surgery D. The patient is experiencing severe visceral protein storage depletion ✔ C. A decreased serum albumin level is normal after surgery An adolescent's BMI is plotted on the 90th percentile on the Centers for Disease Control and Prevention growth chart. The adolescent is: A. Obese B. Overweight C. Normal weight D. At risk for overweight ✔ B. Overweight Underweight is <5 percentile Normal weight is 5-84th percentile Overweight is 85-94th percentile Obese is greater or equal to 95th percentile A patient with chronic kidney disease on hemodialysis has the following laboratory tests: BUN 50 mg/dL; albumin 2.8 mg/dL; and calcium 8 mg/dL. What recommendations should the dietitian make to improve these lab values? A. Decrease fluid intake B. Increase protein intake C. Use a calcium supplement D. Fortified soy milk ✔ D. Fortified soy milk A client says to a dietitian, "I realize I am overweight, but this is not the time for me to change my diet." The RD 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?" Why this is the only answer that addresses her statement the next closest one is D but this client isn't talking about the obstacles or difficulty with changing she is talking about right now and that it is not the time to change. A 75 year old man is to undergo a partial colectomy for treatment of adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 mg/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 nutritional assessment of a man with HIV reveals the lab results shown below: Height: 5'10" Weight: 115# Hematocrit: 35% MCV: 102 BUN: 11 mg/dl Serum albumin: 2.8 g/dl CD4: 280 Total lymphocytes: 1200/mm3 The primary concern of the dietitian should be: A. weight B. anemia 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 finding: blood pressure: 135/86 mmHG, fasting BG: 130 mg/dl, total cholesterol: 256 mg/dl, LDL: 192 mg/dl, and HDL: 34 mg/dl? A. Limited access to food B. Excessive oral food/beverage intake C. Impaired ability to prepare food/meals D. Altered nutrition-related laboratory values ✔ D. Altered nutrition-related laboratory values only one you could used based on the info provided. There is no information about how the patient eats or his access to food. A female client with newly diagnosed diabetes is 5'5" and weighs 212#. Exam and lab values reveal the following: BP of 145/95 mmHg Fasting BG: 150 mg/dl Avg 2-hour postprandial glucose: <200 mg/dL Cholesterol: 250 mg/dL What is the RDs most appropriate first intervention? A. Counsel the client on the DASH diet B. Advise the client to reduce kcal intake C. Educate the client on carbohydrate counting D. Calculate a meal plan with very low CHO ✔ C. Educate the client on carbohydrate counting With diabetes the first thing is to control CHO. Even if she reduced her kilocalories her BG could still be out of control due to high CHO intake. Sodium restriction can wait and meal plan won't work if she doesn't know how to count carbs. 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. Carbohydrates PD patients, some calories come from dialysate solution, the cleansing fluid placed in the abdomen that pulls waste and extra fluid out of the blood. It contains dextrose, a form of sugar, providing calories and decreasing the need for as many calories from food. That's why PD patients may eat fewer carbohydrates than hemodialysis patients do. 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 Cross training employees would help but you first need to look at what needs to be done by reviewing production needs then you can decide how many employees to terminate and figure who will need cross training 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 employee. The nutrition director should: A. Terminate the employee for dishonesty and fraud B. Make a decision in consultation with HR C. Convince the food service manager to retain the employee D. Discuss the circumstances of the arrest with the employee ✔ B. Make a decision in consultation with HR A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: A. round prices to $0.05 B. Set an end price of $0.99 C. Provide a free soda with purchase D. Lower the price below the purchase price ✔ D. Lower the price below the purchase price A loss leader pricing is selling a product below markets costs. The best choice of a food-production system in an area where labor costs for skilled employees are extremely high is: A. Cook-chill B. Commissary C. Conventional D. Assembly/serve ✔ D. Assembly/serve B. Organizing C. Controlling D. Evaluating ✔ A Planning Planning involves establishing organizational objectives and designing procedures for achieving them. A cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. To comply with the Americans with Disabilities Act, the manager should: A. hire another employee to assist the cook B. transfer the employee to another department C. create a new position that the employee can perform D. obtain written recommendations from the employee's physician ✔ D. obtain written recommendations from the employee's physician A healthcare foodservice department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding? A. Manufacturer B. Restaurant C. Retail item D. Signature ✔ D. Signature Using a No. 8 disher to serve 1/2 gallon of ice cream will yield how many portions? A. 4 B. 8 C. 16 D. 32 ✔ C. 16 half gallon = 64 ounces No. 8 disher = 4 ounces 64/4 = 16 servings A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill 1 hour after eating a chicken sandwich. Which of the following responses should be first? A. Accept responsibility and offer a coupon for a complimentary meal B. Report the complaint immediately to the risk-management department C. Ask where the person ate the night before and deny any responsibility D. Listen carefully, take the complaint seriously, and conduct an investigation. ✔ D. Listen carefully, take the complaint seriously, and conduct an investigation. After iron-fortified rice cereal, which of the following foods would be best to introduce to an infant next? A. Yogurt B. Farina C. Pureed beef D. Pureed carrots ✔ D. Pureed carrots At 4-6 months you are supposed to start with iron-fortified cereals, then strained/puree fruits and vegetables. Pureed meats will probably be introduced later around 6-8 months. 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 A client is 5'5" and weighs 189#. What is the client's BMI? A. 14 B. 32 C. 44 D. 52 ✔ B. 32 189/65squared (65*65) x 703 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 the sodium-restricted diet ✔ C. voluntary restriction of fluid intake Which of the following foods is safe for a 30-month old child to eat? A. sliced grapes B. raw carrots C. popcorn D. nuts ✔ A. sliced grapes A patient with diabetic gastroparesis 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 relationship among positions and functions within a food service 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 RD do? A. Attempt to calm the employee while meeting tray-line deadlines 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 the understanding that: A. Type 2 diabetes can be a likely adverse side effect B. Involuntary weight gain can be a likely adverse side effect C. Anorexia can be an adverse side effect that may affect growth D. Folate supplements may be required due to urinary excretion ✔ C. Anorexia can be an adverse side 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 machine 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 Secondary community health prevention focuses on strategies to stop or slow down the progression of a disease. it includes screening and detection for early diagnosis, treatment, and follow-up. Secondary prevention activities target those who are more susceptible to health problems because of family history, age, lifestyle, health condition, or environmental factors. because they are at high risk for osteoperosis and secondary prevention is about stoping or slowing the progression of a disease. A and B are primary prevention - prevent against exposure to risk factors, change the environment D is tertiary prevention - reduce complications 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- Think controlling employees by taking corrective action and performance is measured by controlling the budget/institution. Think IN CONTROL means success and reaching goals Given the following financial expenses, what would be the direct cost? Cost of goods sold: $6,000 Salary: $5,200 Employee benefits: $1,300 Direct operating: $3,250 Administrative: $500 Depreciation: $565 A. $6000 B. $11,200 C. $14,450 D. $15,750 ✔ C. $14,450 Cost of goods sold + Salary + Direct Operating The effectiveness of nutrition screening at a senior citizens' center is best measured by: A. identifying older adults at nutritional risk B. identifying the number of individuals take nutrition supplements C. determining the number of older adults attending the center D. determining the number of educational brochures distributed ✔ A. identifying older adults at nutritional risk An important element of a food specification for purchasing fruits and vegetables is the: A. edible portion yield B. delivery schedule C. market form D. invoice term ✔ c. market form - Market form this specifies what you want as in frozen, fresh, canned. edible yield would probably be more important with meats. Standards of the Americans with Disabilities Act require a cafeteria to feature: A. adjustable tables B. automatic door openers C. 40" high bars and counters D. 36" wide aisles between tables and counters ✔ D. 36" wide aisles between tables and counters Which of the following menu items would most adversely affect the absorption of iron? A. Tea B. Milk C. Club Soda D. Orange Juice ✔ A. Tea Compounds in tea called tannins can act as chelators, binding to minerals and inhibiting the body's ability to absorb them. The best way to evaluate whether clients in a community nutrition education class view the class as informative and necessary would be to: 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 has a 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 Correlational studies can suggest that a relationship exists between variables. However, it CANNOT prove that one variable causes a change in another. If there are no associations between the variables tested, then there are no causal connections between them To assess the adequacy of a patient's tube feeding in meeting calorie needs, the RD should request: A. albumin test B. transferrin test C. indirect calorimetry Which of the following statements represents an outcome objective? A. the patient will understand the role of calcium in the diet B. the patient will know the symptoms of osteoporosis C. the patient will review an osteoporosis brochure D. the patient will list three foods high in calcium ✔ D. the patient will list three foods high in calcium A dietitian in a small rural community is conducting research to explore barriers to healthy eating. The dietitian will use a focus group. An advantage of using this methodology instead of others for this study is that focus groups: A. are most cost effective B. require statistical analysis C. yield limited contextual data D. involve more interaction with information ✔ D. involve more interaction with information A nurse reports that a tube feeding is causing a patient to have diarrhea. The first step the dietitian should take is to: A. initiate parenteral nutrition B. change the tube feeding formula C. evaluate the client's medications D. check for bacterial contamination ✔ C. evaluate the client's medications A patient reports decreased oral intake, persistent nausea and vomiting, and decreased functional capacity. To complete a subjective global assessment, the dietitian needs to evaluate: A. current body weight to ideal body weight B. the presence of edema and wasting or dehydration C. serial laboratory parameters over the last 6 months D. usual dietary intake using a food frequency questionnaire ✔ B. the presence of edema and wasting or dehydration . SGA includes Screening tool which includes 1. History 2. Intake 3. GI sx 4. Functional capacity 5. Physical appearance 6. Edema 7. Weight change According to the Exchange Lists for Meal Planning, the menu below includes how many carbohydrate servings? 3 oz baked chicken 1 cup cooked noodles 1/2 cup carrots lettuce wedge 1 tbsp of low-calorie dressing 1/2 cup of sugar-free gelatin 1 cup of black coffee A. 1.5 B. 2 C. 2.5 D. 3 ✔ D. 3 --- 3 (1/3 cup for noodles) 3 oz baked chicken (0) - Protein 1 cup cooked noodles (3) - 15 g per 1/3 cup (45 g) 1/2 cup carrots (0) - Only 2 g of CHO lettuce wedge (0) - Free item 1 tbsp of low-calorie dressing (0) - Fat 1/2 cup of sugar-free gelatin (0) - No CHO 1 cup of black coffee (0) - Free item A patient who recently experienced a cerebrovascular 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, patient began receiving parenteral nutrition that delivers 2,300 kcal/day. 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 2,134 kcal / day (below what he is getting now at 2300) 1800 x 0.2 x 3.4 = 1224 kcal CHO 1800 x 0.1 x 4 = 360 kcal Pro 250 x 2.2 = 550 kcal Fat 1124 + 360 + 550 = 2134 kcal/day In an organization of 4000 employees, a food service department has 90 positions and 23 employees have been terminated and replaced in the last 12 months. What is the turnover rate? A. 5% B. 13% C. 26% D. 52% ✔ C. 26% 23/90 * 100 = 26% The following information is obtained from a food service operation. Total food purchased : $32,123 Total cafeteria sales : $23,231 Total labor expenses : $25,790 Meal equivalent factor : $2.15 Total patient meals served : 1,923 What is the labor cost per meal? A. $1.85 B. $2.03 C. $3.98 D. $4.36 ✔ B. $2.03 Total cafeteria sales ($23,231) should be converted to total meals to align with total patient meals served. When using meal factor equivalent ($2.15), one can determine total cafeteria meals ($23,231 / $2.15 = 10,805.12 meals) Combine 10,805.12 cafeteria meals with total patient meals served to yield: 10,805.12 + 1,923 = 12,728.12 total meals Divide total labor expenses ($25,790) by total meals served (12,728.12) to determine the labor cost per meal: 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 BG: 129 mg/dl Blood pressure: 136/89 mmHg A. decreased blood pressure level B. consistent CHO 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 food service facility? A. reduced rent B. reduced food costs C. increased selling prices D. increase part-time labor ✔ B. reduced food costs Based on the data below, what is the popularity index for chile rellenos? Chicken Fajitas : 30 servings : $1.25 / serving Chicken Rellenos : 65 servings : $0.75 / serving Spanish Rice : 25 servings : $0.65 / serving A. 11% B. 38% C. 49% D. 54% ✔ D. 54% 30 + 65 + 25 = 120 (add up all the servings) 65 / 120 * 100 = 54% (divide chicken rellenos by total number of servings; multiply by 100 to get popularity index) Which of the following sanitizers is most quickly inactivated by the presence of organic contaminants? A. Iodine B. Chlorine C. Hot water D. Quaternary ✔ B. Chlorine When seeing a client for an initial outpatient appointment, the RD should begin the session by: A. providing the client with written material B. assessing the client's usual calorie intake C. identifying what the client wants to learn D. suggesting ways to improve the client's diet ✔ C. identifying what the client wants to learn A group of individuals in a weight loss class appear to have a good understanding of what they need to do to lose weight. However, they have difficulty taking the necessary steps. The RD's first step should be to: A. review fast food nutrient information with the participants B. teach the participants about the exchange system C. encourage the participants to share recipes D. help the participants set realistic goals ✔ D. help the participants set realistic goals A study is being conducted to evaluate and compare the effectiveness of two different interventions for reducing serum cholesterol levels. Changes in serum cholesterol levels, nutrition knowledge, and attitudes and behaviors regarding the two interventions will be assessed at the beginning and at the end of the study. What is the independent variable in this study? A. serum cholesterol B. Nutrition knowledge C. type of intervention D. nutrition attitudes and behaviors ✔ C. type of intervention A client's laboratory tests indicate a GFR of 14 mL/min/1.73^2, BUN level of 70 mg/dl, serum potassium 5.9 mEq/L, serum phosphorus 9.6 mg/dl. These values are associated with which of the following conditions? A. Nephrolithiasis B. Nephrotic Syndrome C. End-stage renal disease D. Stage 1 CKD ✔ C. End-stage renal disease 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 PPD of cigarettes, has a BP level of 140/85 mmHG and a medical hx of hypertension and hyperlipidemia. What is the best nutrition intervention for this client? A. complex CHO, low sat fat B. complex CHO, high protein C. simple CHO, high protein D. simple CHO, low sat fat ✔ A. complex CHO, low sat fat diet To address both hypertension and hyperlipidemia A morbidly obese, ventilator-dependent ICU patient has ESRD, DM, and sacral decubiti. The primary concern for recommending tube feedings should be: A. increased protein B. adequate calories C. increased electrolytes D. decreased CHO ✔ B. adequate calories A 72 YO patient who experienced a cerebrovascular accident demonstrated normal lab values when an enteral feeding was initiated 5 days ago. Current lab values are: Serum sodium: 146 mEq/L Serum potassium: 3.9 mEq/L Serum creatinine: 1.2 mg/dl A. St. John's Wort B. gingko biloba C. saw palmetto D. glucosamine ✔ B. gingko biloba Which of the following lab 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 BUN;Cr ratio of > 20:1 indicates a pre-renal state in which BUN reabsorption is increased due to acute kidney damage. A, B, C fall into the pre-renal state. a BUN:Cr ratio < 10:1 suggests reduced BUN reabsorption due to renal damage and often suggests the need for dialysis. Option D has a ratio of 8.3 (50/6). Normal serum creatinine: 0.6-1.6 mg/dl Increased in renal disease and catabolic states. Decreased in very malnourished individuals and those with minimal muscle mass. Normal BUN : 6-23 mg/dl Increased in renal disease and in cases of excessive protein catabolism, gastrointestinal bleed, and severe dehydration. Decreased in liver failure. BUN is affected by intake of dietary protein. 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 A 70 YO woman who is ambulatory and has low income is referred to a dietitian. When discussing her 24-hour dietary recall, the woman states she does not like to eat by herself. The most appropriate referral would be to which of the following programs? A. EFNEP (Expanded Food and Nutrition Education Program) B. CACFP (Child and Adult Care Food Program) C. Home-Delivered Meals Program D. ENP (Elderly Nutrition Program) ✔ D. ENP (Elderly Nutrition Program 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 factors leads to acceptable turnover rate? A. outdated equipment B. hiring based on referrals C. excessive span of control D. hiring based on job descriptions ✔ D. hiring based on job descriptions A dietitian is asked to prepare a breakfast promotion for a school nutrition program. What is the most important information the dietitian needs before beginning the campaign? A. Students' attitudes about eating breakfast B. The nutritional content of a typical American breakfast C. the cost of hot cereal versus cold cereal on the menu D. how the school administrator feels about increasing the number of cafeteria employees ✔ A. Students' attitudes about eating breakfast The following question refers to the thermal curves of lasagna held in different tray delivery systems depicted below (graphs) Which of the curves best illustrates the appropriate temperature of food when transported? A. 180 then decreases to 160 B. 145 then increases to ~160 C. 0 up to 170 then plateaus D. 180 down to below 140 ✔ A. 180 then decreases and stays at about 160-170 Bacillus cereus intoxication is most likely to occur following the consumption of: A. mac and cheese B. baked beans C. corn pudding D. fried rice ✔ D. fried rice B. cereus may be present in the outer casing of rice and/or other starchy foods. Because it is able to form temperature-resistant spores, it can easily survive cooking and inadequate dehydration.