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CDR Practice Exam graded A+
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CDR Practice Exam graded A+
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CDR Practice ExamWhich 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 - ANSA. Roast turkey
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 next:
A. evaluate the mother's level of comprehension.
B. instmct 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. - ANSD.
review with the mother the ways to implement the recommended approaches.
During a coimseling session about lowering sodium, the client states, "I have begun reading
labels
to identify the sodium content of foods." The client is in which of the following stages of change?
A. Precontemplation
B. Contemplation
C. Preparation
D. Action - ANSC. Preparation
A distribution of body weights is shown on the curve below.
-----> x <-----
Which of the following statements best describes the samples that fall within the shaded areas?
A. They are positively skewed.
B. They are negatively skewed.
C. They indicate a bimodal distribution.
D. They are two standard deviations from the mean. - ANSD. They are two standard deviations
from the mean.
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 semm albumin level is normal after surgery.
D. the patient is experiencing severe visceral protein storage depletion. - ANSC. a decreased
serum albumin level is normal after surgery.
An adolescent's BMI is plotted at 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. - ANSB. overweight.
A patient with chronic kidney disease on hemodialysis has the following laboratory test results:
BUN, 50 mg/dl; albumin, 2.8 g/dl; and calcium, 8 mg/dl. What recommendation should the
dietitian make to improve these laboratory values?
A. Decrease fluid intake.
B. Increase protein intake.
C. Use a calcium supplement.
D. Increase the amount of phosphate binders. - ANSB. Increase protein intake.
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 - ANSC. 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. 10.0
B. 14.0
C. 14.4
D. 15.5 - ANSB. 14.0
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 - ANSB. Americans with Disabilities Act
, A clinical manager has created a marketing strategy for a new pediatric weight-loss program to
be
competitively priced and held at a local school. Another factor required for a successful
marketing
mix is:
A. a logo and a brand.
B. expert guest speakers.
C. advertising to parents.
D. additional convenient meeting locations. - ANSC. advertising to parents.
Using the 5-week, simple moving average method of forecasting and the data below, the
dietitian
will need how many servings for October 7th?
Beef Special # of Servings Consumed
September 5. 125
September 12 115
September 19 119
September 26 123
October 2 120
October 10 121
A. 115
B. 120
C. 121
D. 125 - ANSB. 120
The most important critical control point to monitor in the preparation and service of canned
cream soup is the temperature:
A. at delivery.
B. of storage.
C. during end-point cooking.
D. during service holding. - ANSD. during service holding.
Carrots rank in the middle of the glycemic index scale, but the glycemic load of carrots is low.
Which of the following explanations for this fact is best?
A. Heating carrots lowers the glycemic load.
B. The fiber in carrots negatively affects the glycemic load.
C. A small amount of absorbable carbohydrate is present in carrots.
D. The carbohydrates in carrots are cleared from tissues at a slow rate. - ANSC. A small amount
of absorbable carbohydrate is present in carrots.
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