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Test Bank for Nutrition Therapy and Pathophysiology, 3rd Edition by Nelms
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1Test Bank for Nutrition Therapy and Pathophysiology, 3rd Edition by Nelms
Chapter 01 - Role of the Dietitian in the Health Care System
True / False
1. The Scope of Practice encompasses the range of roles, activities, and regulations within which
nutrition and dietetics practitioners perform.
a. True
b. False
ANSWER: True
DIFFICULTY: Bloom's: Understand
REFERENCES: The Registered Dietitian in Clinical Practice
2. Hospice facilities focus on integrated, multidisciplinary assistance for recovery from acute or
chronic illness and/or surgical procedures. a. True
b. False
ANSWER: False
DIFFICULTY: Bloom's: Remember
REFERENCES: The Registered Dietitian in Clinical Practice
3. With a minimum of 1,000 hours of related practice and at least 90 continuing education credits,
a registered dietitian may become a lactation consultant. a. True
b. False
ANSWER: True
DIFFICULTY: Bloom's: Understand
REFERENCES: Other Health Professionals—Interdisciplinary Teams
4. Medical doctors are commonly responsible for the initial nutrition screening of patients and for
notifying the dietitian if a patient’s intake is inadequate. a. True
b. False
ANSWER: False
DIFFICULTY: Bloom's: Understand
REFERENCES: Other Health Professionals—Interdisciplinary Teams
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5. Some states provide Medicaid benefits for nutrition services, but there is significant variability
between states.
a. True
b. False
ANSWER: True
DIFFICULTY: Bloom's: Understand
REFERENCES: Health Care Services and Reimbursement for Medical Nutrition Therapy (MNT)
6. To provide optimal nutritional care, all aspects of a patient’s life must be considered. a.
True
b. False
ANSWER: True
DIFFICULTY: Bloom's: Understand
REFERENCES: Developing Critical Thinking Skills and Professional Performance
7. Evidence-based practice can best be defined as purposeful, self-regulatory judgment that
results in interpretation, analysis, evaluation, and inference upon which that judgment is based. a.
True
b. False
ANSWER: False
DIFFICULTY: Bloom's: Remember
REFERENCES: Developing Critical Thinking Skills and Professional Performance
8. The cognitive processes that a dietitian goes through to make clinical judgments are known
as practice standards.
a. True
b. False
ANSWER: False
DIFFICULTY: Bloom's: Remember
REFERENCES: Developing Critical Thinking Skills and Professional Performance
9. The steps of the decision-making process do not necessarily take place in a particular
sequence. a. True
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b. False
ANSWER: True
DIFFICULTY: Bloom's: Understand
REFERENCES: Developing Critical Thinking Skills and Professional Performance
10. The AND’s Code of Ethics and Standards of Professional Performance requires that
outcomes are measurable and evidence-based. a. True
b. False
ANSWER: True
DIFFICULTY: Bloom's: Understand
REFERENCES: Developing Critical Thinking Skills and Professional Performance
Multiple Choice
11. A hospital that is owned or managed by the community or a religious organization rather than a group
of investors is classified as: a. private profit.
b. veterans/military.
c. private not for profit.
d. public not for profit.
e. public for profit.
ANSWER: c
DIFFICULTY: Bloom's: Remember
REFERENCES: The Registered Dietitian in Clinical Practice
12. What is an example of a tool used by a dietitian to track his or her professional progress as part of the
Practice Management and Advancement Standard? a. Scope of Practice for the RD and DTR
b. CDR Professional Development Portfolio
c. Nutrition Care Process Reference Manual
d. Scope of Practice Decision Tool
e. Dietetics Career Development Guide
ANSWER: b
DIFFICULTY: Bloom's: Understand
REFERENCES: The Registered Dietitian in Clinical Practice
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13. Reviewing productivity reports, hiring and training employees, and developing policies are all major
tasks of the:
a. clinical nutrition manager.
b. dietetic assistant.
c. clinical dietitian.
d. diet clerk.
e. dietetic technician (DTR)
ANSWER: a
DIFFICULTY: Bloom's: Remember
REFERENCES: The Registered Dietitian in Clinical Practice
14. Processing diet orders, checking menus against standards, and setting up standard nourishment are all
major tasks of the:
a. dietetic technician (DTR)
b. clinical nutrition manager.
c. clinical dietitian.
d. diet clerk.
e. registered dietitian nutritionist.
ANSWER: d
DIFFICULTY: Bloom's: Remember
REFERENCES: The Registered Dietitian in Clinical Practice
15. What is an advantage of working as a registered dietitian in a long-term care facility over other
settings?
a. Shorter working hours due to decreased need for services
b. More leadership positions available among health professionals at the same facility
c. More flexibility to take paid holidays and time off on weekends
d. More hours available for menu planning
e. Greater autonomy and flexibility with scheduling
ANSWER: e
DIFFICULTY: Bloom's: Understand
REFERENCES: Other Health Professionals—Interdisciplinary Teams
16. One primary role of the pediatric RD is to:
a. provide information about community resources for nutrition services.
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