The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine
b. milkshakes
ables
d. hard boiled eggs - ANS margarine
A patient who is following a Low NA diet should avoid:
a. canned fruit
b. fresh fruit
c. tomato based products
d. milk - AN...
DTR Practice Exam Study Guide
Exam Questions And Answers
A
R
U
LA
C
O
D
, A
R
U
LA
The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine
b. milkshakes
c.vegetables
d. hard boiled eggs - ANS margarine
C
A patient who is following a Low NA diet should avoid:
a. canned fruit
b. fresh fruit
c. tomato based products
O
d. milk - ANS tomato based products
Which of the following entrees would be most appropriate in a Jewish assisted-living facility?
D
a. cheeseburger with fries
b. stuffed pork chop with potato
c. chicken cordon blue
d. cheese omelet with bagel - ANS cheese omelet with bagel
The best choice for older adults with small energy needs:
a. vitamin/mineral supplement b. nutrient dense foods
c. help immune system
d. help macular degeneration - ANS nutrient dense foods
, A lactating woman should increase her calorie needs by how many calories/day during the
lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
d. 600 kcal - ANS 500kcal
Which form of alternative medicine states that ill health results in internal disruption in the body?
a. homeopathic
b. naturopathic
c. traditional chinese medicine
A
d. chiropractic - ANS naturopathic
As the newly hired food service director for a long-term care facility, you are concerned with
R
costs and portion control. The line cook says he needs to prepare 375-4 oz. portions of broccoli.
You note broccoli has a waste of 19%. How much broccoli do you need to purchase considering
this information?
a. 94 lbs
U
b. 116 lbs
c. 266 lbs
d. 460 lbs - ANS 116 lbs
LA
The most important thing a dietitian must know about a new patient is the?
a. Diagnosis
b. Diet plan
c. Personal issues.
D. none of the above - ANS Diagnosis
C
Patient with a broken jaw should he be on what kind of diet?
a. clear liquid
b. soft
O
c. NPO
d. mechanical-soft - ANS mechanical-soft
D
What kind of hazard does Salmonella through cross contamination create?
a. physical hazard
b. biological hazard
c. no hazard
d. chemical hazard - ANS biological hazard
Temperature Danger Zone - ANS zone from 41F° to 135F° in which foods should not be
stored or kept for long periods of time due to risk of spoilage and bacteria growth
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