Exam (elaborations)

CDRE exam 2024 with 100% correct answers

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Course
CDRE

Institution
CDRE

A dietitian has been consulted to review the texture modified menu in a LTC facility. The dietitian was also asked to provide recommendations on using outsourced products to include on the texture modified menu. The present non-selective texture modified menu provides 30-35 g of protein and 6,800 -...

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cdre exam 2024 with 100 correct answers

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A dietitian has been consulted to review the texture modified menu in a LTC facility. The dietitian was
also asked to provide recommendations on using outsourced products to include on the texture
modified menu. The present non-selective texture modified menu provides 30-35 g of protein and 6,800
- 9200 kJ (1,600 - 2,000 kcal) per day. In addition, residents are offered three between-meal
nourishments. The last audit indicated that 40% of the time, residents did not accept the nourishments
offered.

What is the primary concern with the texture modified menu?

A - Inadequate energy.

B - Inadequate protein.

C - Inadequate number of meals.

D - Inadequate number of nourishments. - correct answer Inadequate protein

A dietitian has been consulted to review the texture modified menu in a LTC facility. The dietitian was
also asked to provide recommendations on using outsourced products to include on the texture
modified menu. The present non-selective texture modified menu provides 30-35 g of protein and 6,800
- 9200 kJ (1,600 - 2,000 kcal) per day. In addition, residents are offered three between-meal
nourishments. The last audit indicated that 40% of the time, residents did not accept the nourishments
offered.

What action should the dietitian take regarding the unaccepted nourishments?

A - Arrange a taste test of different nourishments with residents.

B - Discuss possible solutions with the residence council.

C - Collaborate with the clients to identify the problem.

D - Eliminate the nourishments and increase meal portions. - correct answer Collaborate with the
clients to identify the problem

A dietitian has been consulted to review the texture modified menu in a LTC facility. The dietitian was
also asked to provide recommendations on using outsourced products to include on the texture

,modified menu. The present non-selective texture modified menu provides 30-35 g of protein and 6,800
- 9200 kJ (1,600 - 2,000 kcal) per day. In addition, residents are offered three between-meal
nourishments. The last audit indicated that 40% of the time, residents did not accept the nourishments
offered.

The dietitian recommends purchasing outsourced texture modified entrees on a one-month trial. The
entrees will be evaluated on many factors during the trial. When the dietitian makes a final
recommendation, what should be the deciding factor?

A - Cost savings in labour hours.

B - Refrigerator and freezer storage space.

C - Acceptance of the entrees by residents.

D - Cost of the outsourced entrees. - correct answer Acceptance of the entrees by residents

A dietitian has been consulted to review the texture modified menu in a LTC facility. The dietitian was
also asked to provide recommendations on using outsourced products to include on the texture
modified menu. The present non-selective texture modified menu provides 30-35 g of protein and 6,800
- 9200 kJ (1,600 - 2,000 kcal) per day. In addition, residents are offered three between-meal
nourishments. The last audit indicated that 40% of the time, residents did not accept the nourishments
offered.

What action should the dietitian recommend for initiating the one-month trial?

A - Approach the manufacturer's representative to coordinate the trial.

B - Meet with staff to discuss the new products and handling procedures.

C - Instruct the supervisor on how to test new products.

D - Speak to nursing staff to build consensus. - correct answer Meet with staff to discuss the new
products and handling procedures

A 25-year old client with cerebral palsy (CP) lives in a group home. His motor, mental, and
communication functions are partly affected by his CP. He has recently been diagnosed with end-stage
renal disease (ESRD). The dietitian has been consulted as the client is about to begin dialysis treatment.

How are diets for end-stage renal disease (ESRD) and dialysis different?

A - The recommended amount of protein for ESRD is lower than that for dialysis.

, B - The recommended amount of protein for ESRD is higher than that for dialysis.

C - The recommended amount of energy for ESRD is lower than that for dialysis.

D - The recommended amount of energy for ESRD is higher than that for dialysis. - correct answer The
recommended amount of protein for ESRD is lower than that for dialysis

A 25-year old client with cerebral palsy (CP) lives in a group home. His motor, mental, and
communication functions are partly affected by his CP. He has recently been diagnosed with end-stage
renal disease (ESRD). The dietitian has been consulted as the client is about to begin dialysis treatment.

To decide on the type of dialysis for the client, who should be consulted, in addition to the renal team
and the administrator of the group home?

A - The client and the client's family.

B - A designated decision maker for the client

C - The client's family and the designated decision-maker for the client.

D - The client and designated decision-maker. - correct answer The client and designated decision-
maker

A 25-year old client with cerebral palsy (CP) lives in a group home. His motor, mental, and
communication functions are partly affected by his CP. He has recently been diagnosed with end-stage
renal disease (ESRD). The dietitian has been consulted as the client is about to begin dialysis treatment.

If the client goes on hemodialysis, which conditions should the dietitian consider in the long term?

A - Hypokalemia and hyperphosphatemia.

B - Dyslipidemia and osteodystrophy.

C - Hyperkalemia and hypophosphatemia.

D - Hypotension and diabetes. - correct answer Dyslipidemia and osteodystrophy

A 25-year old client with cerebral palsy (CP) lives in a group home. His motor, mental, and
communication functions are partly affected by his CP. He has recently been diagnosed with end-stage
renal disease (ESRD). The dietitian has been consulted as the client is about to begin dialysis treatment.

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