Chapter 1 – Role of the Dietitian in the Health Care System
Multiple Choice
An. Type Page(s) Note: Under Type, K = knowledge and A = application.
c K 3 1. A hospital that is owned by a community religious organization and not a group of
share holders is classified as:
a. private profit.
b. veterans/military.
c. private not for profit.
d. public not for profit.
a K 5 2. Reviewing productivity reports, hiring and training employees, and developing
policies are all major tasks of the:
a. clinical nutrition manager.
b. food service personnel.
c. clinical dietitian.
d. diet technician.
d K 5 3. Processing diet orders, checking menus against standards, and setting up standard
nourishment are all major tasks of the:
a. diet technician.
b. food service personnel.
c. clinical dietitian.
d. diet clerk.
c A 5 4. I work in an ICU where patients require nutritional support. What credentials are
likely after my name?
a. CSP
b. CSR
c. CNSD
d. CDE
d A 5 5. My job entails educating diabetics on controlling their blood glucose levels through
healthy nutrition. What credentials are likely after my name?
a. CSP
b. CSR
c. CNSD
d. CDE
b A 6 6. If you are assessing a patient who reports that it is challenging to eat because she
cannot pick up the fork or knife, you would consult the:
a. speech-language pathologist.
b. occupational therapist.
c. nurse.
d. diet clerk.
b A 6 7. In a neurological setting, where swallowing problems are common, the dietitian
would have to work closely with which allied health professional?
a. pharmacist
b. speech-language pathologist
c. occupational therapist
d nurse
c A 6 8. Which of the following would you work closely with if you were changing the
amount of nutrients that were delivered via parenteral nutrition support?
a. nurse
b. occupational therapist
c. pharmacist
d. speech language pathologist
b A 6-7 9. A doctor has requested that a patient learn how to quit smoking. The health
professional that would be consulted is the:
a. social worker.
b. pharmacist.
c. respiratory therapist.
d. nurse.
c A 7 10. If your patient is terminally ill and the family is having a hard time dealing with this,
you would consult the:
a. nurse.
b. chaplain.
c. social worker.
d. caregiver.
a K 7 11. Approximately what percentage of the U.S. population does not have health
insurance?
a. 16%
b. 31%
c. 52%
d. 5%
b K 7 12. For which of the following diagnoses are an RD’s services not covered by Medicare?
a. non-dialysis kidney disease
b. anemia
c. type 1 diabetes
d. gestational diabetes
c A 7 13. Which of the following statements is true?
a. When providing nutritional care, the patient’s oral intake is the primary concern.
b. The knowledge that is obtained in school is more important than the knowledge
from experience and practice.
c. Critical thinking skills and problem solving skills are vital to being a good
practitioner.
d. The RD rarely collaborates with the allied health team.
d K 8 14. Which of the following is not essential to critical thinking?
a. experience
b. competence
c. attitudes
d. confidence
a K 8 15. The dietitian’s continuing education and career reflection are examples of which
component of critical thinking?
a. specific knowledge base
b. experience
c. competence
d. attitudes
, 171
b K 8 16. Learning from patients, observations, and interactions with other health professionals
is an example of which component of critical thinking?
a. specific knowledge base
b. experience
c. competence
d. attitudes
c K 8 17. The ability to identify problems and make decisions regarding the most appropriate
solutions is an example of which component of critical thinking?
a. specific knowledge base
b. experience
c. competence
d. attitudes
d K 8 18. Which of the following is not part of the scientific method?
a. identify a phenomenon
b. collect data
c. form a hypothesis
d. review the phenomenon
b A 8-9 19. You have completed an assessment on a patient, determined that he is not meeting
his intake needs, and prescribed a nutritional supplement. A few days later, you visit
him to see if he is drinking the supplement you provided. During your visit you are:
a. testing the hypothesis.
b. evaluating the hypothesis.
c. formulating the hypothesis.
d. describing a phenomenon.
c K 9 20. The incorporation of systematically reviewed scientific evidence into food and
nutrition practice can be termed:
a. scientific method.
b. research method.
c. evidence-based practice.
d. continuing education.
a K 9 21. A systematically developed statement based on scientific evidence to assist
practitioner and patient decisions about appropriate health care for specific clinical
circumstances is a:
a. guideline.
b. practitioner point.
c. problem solving approach.
d. scientific method approach.
c K 9 22. A series of clinical judgments that result in an informal judgment or a formal
diagnosis can be termed:
a. problem solving.
b. decision making.
c. diagnostic reasoning.
d. critical thinking.
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