1. After a patient has received instruction about weight loss, the best way for the dietitian to
follow up on the patient's application of that knowledge isby:
Answer: B.) evaluating the patient's food diary for 1 week
2. In which of the following cooking methods will collagen convert to gelatin?-
Answer: B. Simmering with liquid
3. A client states that he can no longer return to the clinic for counseling due tochanges in his
work schedule. To help ensure continues compliance with thediet, the client should be:
Answer: C. informed about community resources for follow-up counseling
4. The first step in evaluating the effectiveness of a series of nutrition education programs
would be to:
Answer: A. identify the objectives of each of the programs.
5. What is the nonprotein calorie-to-nitrogen ratio of a patient receiving TPNconsisting of the
following parenteral nutrition solution?
Amount Solutions 500 ml 30% dextrose
500 ml 20% Lipids
500 ml 8.5 % Amino Acids
Answer: B. 222:1
6. A behavioral strategy for weight control intended to limit exposure to foodwould require an
individual to:
Answer: B. portion the food before serving at the table
7. An employee consistently telephones in sick the day before a schedule weekend off. The
supervising dietitian should first?
Answer: C. Schedule a counselingsession with the employee
8. Which of the following statements describes an achievable outcome for a community
weight-control program?
Answer: D. Reduce by 10% the number of obeseadults, ages 25 to 49 years, within 2 years of
initiation of the program.
9. A client refuses to follow the diet after the dietician has explained a specific food plan and its
rationale. The dietitian should next
Answer: C. Ask what changes theclient is willing to make.
10. Which of the following statements about nutrition screening in a hospitalsetting is true?
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