CDR RD Exam
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. Increase the amount of phosphate binders
B. Increase protein intake
Why: Albumin is a good indicator of long term protein stores in non acute situations.
An infant with phenylketonuria requires which of the following dietary alterations?
A. Low isoleucine, high valine
B. High isoleucine, low valine
C. Low phenylalanine, high tyrosine
D. High phenylalanine, low tyrosine
C. Low phenylalanine, high tyrosine
How many FTE employees would be required to staff ten 8-hour positions that require coverage 7
days a week?
A. 10
B. 14
, C. 14.4
D. 15.5
B. 14
(8 * 7) = 56
56x10= 560/ 40 = 14
Transferring a staff member who is rumored to have chronic obstructive pulmonary disease violates
which of the following acts?
A. Equal Employment Opportunity Act
B. Americans with Disabilities Act
C. Fair Labor Standards Act
D. Civil Rights Act
B. Americans with Disabilities Act
A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be
competitively prices and held at a local school. Another factor required for a successful marketing mix
is:
A. a logo and brand
B. expert guest speakers
C. Advertising to parents
D. additional convenient meeting locations
C. Advertising to parents
Why: Advertising is a form of promotion and in order to get kids involved in the program they need
the parents consent.
Using the 5-week, simple moving average method of forecasting and the date below, the dietitian will
need to buy how many serving on October 7?
September 5 : 125 servings
September 12 : 115 servings
September 19 : 119 servings
September 26 : 123 servings
October 2 : 120 servings
October 10 : 121 servings
A. 115
B. 120
C. 121
D. 125
B. 120
ADD last three before the one you are looking at:
September 19 : 119 servings
September 26 : 123 servings
October 2 : 130 servings
= 119+123+120/3 = 120.6 (DO NOT ROUND)
The most important critical control point to monitor in the preparation and service of canned cream
soup is the temperature of:
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. Increase the amount of phosphate binders
B. Increase protein intake
Why: Albumin is a good indicator of long term protein stores in non acute situations.
An infant with phenylketonuria requires which of the following dietary alterations?
A. Low isoleucine, high valine
B. High isoleucine, low valine
C. Low phenylalanine, high tyrosine
D. High phenylalanine, low tyrosine
C. Low phenylalanine, high tyrosine
How many FTE employees would be required to staff ten 8-hour positions that require coverage 7
days a week?
A. 10
B. 14
, C. 14.4
D. 15.5
B. 14
(8 * 7) = 56
56x10= 560/ 40 = 14
Transferring a staff member who is rumored to have chronic obstructive pulmonary disease violates
which of the following acts?
A. Equal Employment Opportunity Act
B. Americans with Disabilities Act
C. Fair Labor Standards Act
D. Civil Rights Act
B. Americans with Disabilities Act
A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be
competitively prices and held at a local school. Another factor required for a successful marketing mix
is:
A. a logo and brand
B. expert guest speakers
C. Advertising to parents
D. additional convenient meeting locations
C. Advertising to parents
Why: Advertising is a form of promotion and in order to get kids involved in the program they need
the parents consent.
Using the 5-week, simple moving average method of forecasting and the date below, the dietitian will
need to buy how many serving on October 7?
September 5 : 125 servings
September 12 : 115 servings
September 19 : 119 servings
September 26 : 123 servings
October 2 : 120 servings
October 10 : 121 servings
A. 115
B. 120
C. 121
D. 125
B. 120
ADD last three before the one you are looking at:
September 19 : 119 servings
September 26 : 123 servings
October 2 : 130 servings
= 119+123+120/3 = 120.6 (DO NOT ROUND)
The most important critical control point to monitor in the preparation and service of canned cream
soup is the temperature of:
