Download CDR RD Exam Questions and Answers: 125 Questions with Verified Answers and more Exams Food Microbiology in PDF only on Docsity!
CDR RD Exam With Actual | 125 Questions with 100%
Verified Answers Latest 2025 Updated & Verified Exam
With 100% Guaranteed Pass (RATED A+)
Which 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 - ✔✔A. Roast Turkey Why: Jewish Dietary law restrict pork and zinc is found in mainly in red meat and poultry. Other good sources of zinc include beans, nuts, and certain types of seafood, whole grains, fortified breakfast cereals and dairy products. However, the phytates in whole-grains, cereals, and legumes bind zinc and can inhibit its absorption. 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 do next: A. Evaluate the mother's level of comprehension B. Instruct 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 - ✔✔D. Review with the mother the ways to implement the recommended approaches Why: This is the best answer because the dietitian has already evaluated needs and decided on the best alternatives. During the counseling session about lowering sodium, the client states, "i have begun reading labels to identify sodium contents of food." The client is in which of the following stages of change?
A. Precontemplation B. Contemplation C. Preparation D. Action - ✔✔C. Preparation They are still thinking about making the change, but taking steps toward the change. The "action" stage is reached when the individual has made the change of switching to low sodium foods for less than 6 months. Why: Because the client is starting to get ready to lower his intake of sodium but hasn't actually done so. So he is preparing Which of the following statements best describes the samples that fall within the shaded areas? *Curve with x in the middle A. Positively Skewed B. Negatively Skewed C. Indicate a bimodal distribution D. They are two standard deviations from the mean - ✔✔D. They are two standard deviations from the mean 68 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
A. Low isoleucine, high valine B. High isoleucine, low valine C. Low phenylalanine, high tyrosine D. High phenylalanine, low tyrosine - ✔✔C. 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 B. 14 C. 14. D. 15.5 - ✔✔B. 14 (8 * 7) = 56 56x10= 560/ 40 = 14 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 - ✔✔B. Americans with Disabilities Act A clinical manager has created a marketing strategy for a new pediatric weight-loss program to be competitively prices and held at a local school. Another factor required for a successful marketing mix is: A. a logo and brand B. expert guest speakers C. Advertising to parents D. additional convenient meeting locations - ✔✔C. Advertising to parents
Why: Advertising is a form of promotion and in order to get kids involved in the program they need the parents consent. Using the 5 - week, simple moving average method of forecasting and the date below, the dietitian will need to buy how many serving on October 7? September 5 : 125 servings September 12 : 115 servings September 19 : 119 servings September 26 : 123 servings October 2 : 120 servings October 10 : 121 servings A. 115 B. 120 C. 121 D. 125 - ✔✔B. 120 ADD last three before the one you are looking at: September 19 : 119 servings September 26 : 123 servings October 2 : 130 servings = 119+123+120/3 = 120.6 (DO NOT ROUND) The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature of: A. at delivery B. of storage
A 75 year old man is to undergo a partial colectomy for treatment of adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 mg/dl and a total lymphocyte count of 2,000/mm3. The most likely assessment of the nutritional status of this patient is: A. Kwashiorkor, mild risk B. Marasmus, moderate risk C. Marasmus-Kwashiorkor mix, mild risk D. Adequate nutritional status, increased risk - ✔✔D. Adequate nutritional status, increased risk A nutritional assessment of a man with HIV reveals the lab results shown below: Height: 5'10" Weight: 115# Hematocrit: 35% MCV: 102 BUN: 11 mg/dl Serum albumin: 2.8 g/dl CD4: 280 Total lymphocytes: 1200/mm The primary concern of the dietitian should be: A. weight B. anemia C. renal failure D. protein deficiency - ✔✔A. weight
What is the correct diagnosis for a client who frequently eats in restaurants and has the following laboratory finding: blood pressure: 135/86 mmHG, fasting BG: 130 mg/dl, total cholesterol: 256 mg/dl, LDL: 192 mg/dl, and HDL: 34 mg/dl? A. Limited access to food B. Excessive oral food/beverage intake C. Impaired ability to prepare food/meals D. Altered nutrition-related laboratory values - ✔✔D. Altered nutrition-related laboratory values only one you could used based on the info provided. There is no information about how the patient eats or his access to food. A female client with newly diagnosed diabetes is 5'5" and weighs 212#. Exam and lab values reveal the following: BP of 145/95 mmHg Fasting BG: 150 mg/dl Avg 2 - hour postprandial glucose: <200 mg/dL Cholesterol: 250 mg/dL What is the RDs most appropriate first intervention? A. Counsel the client on the DASH diet B. Advise the client to reduce kcal intake C. Educate the client on carbohydrate counting D. Calculate a meal plan with very low CHO - ✔✔C. Educate the client on carbohydrate counting With diabetes the first thing is to control CHO. Even if she reduced her kilocalories her BG could still be out of control due to high CHO intake. Sodium restriction can wait and meal plan won't work if she doesn't know how to count carbs.
C. Convince the food service manager to retain the employee D. Discuss the circumstances of the arrest with the employee - ✔✔B. Make a decision in consultation with HR A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will: A. round prices to $0. B. Set an end price of $0. C. Provide a free soda with purchase D. Lower the price below the purchase price - ✔✔D. Lower the price below the purchase price A loss leader pricing is selling a product below markets costs. The best choice of a food-production system in an area where labor costs for skilled employees are extremely high is: A. Cook-chill B. Commissary C. Conventional D. Assembly/serve - ✔✔D. Assembly/serve Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: A. US Dept of Agriculture B. Food and Drug Administration C. Environmental Protection Agency D. Centers for Disease Control and Prevention - ✔✔C. Environmental Protection Agency (EPA)
What amount of protein per kg of body weight is the minimum recommended daily intake of protein, based on nitrogen-balance studies, for most older men and women? A. 0.6 g B. 1.0 g C. 1.4 g D. 1.8 g - ✔✔B. 1.0 g A dietitian is developing a pamphlet about breastfeeding for distribution by public health nurses. The first step is to: A. Identify nutrition standards B. Establish pamphlet content C. Determine the needs of the target population D. Evaluate the reading level of the target population - ✔✔C. Determine the needs of the target population A dietitian can best evaluate a client's knowledge and ability to apply dietary modifications by asking the client to: A. Name five foods that must be avoided B. Explain what is known about the new diet C. Select an appropriate dinner meal from a menu D. List everything on the diet that he or she had to eat or drink in a day - ✔✔C. Select an appropriate dinner meal from a menu They have knowledge of the diet and are able to APPLY the knowledge to select the appropriate dinner meal. A 42 year old woman who is 5'10" needs how many grams of protein per day?
B. Breastfeeding supplemented with a soy-based formula C. Exclusive feeding with an extensively hydrolyzed casein-based formula D. Breastfeeding supplemented with an extensively hydrolyzed casein-based formula - ✔✔D. Breastfeeding supplemented with an extensively hydrolyzed casein-based formula Which of the following nonessential amino acids may be useful in post burn therapy? A. Proline B. Leucine C. Arginine D. Asparagine - ✔✔C. Arginine Which management function involves the development of policies and procedures? A. Planning B. Organizing C. Controlling D. Evaluating - ✔✔A Planning Planning involves establishing organizational objectives and designing procedures for achieving them. A cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. To comply with the Americans with Disabilities Act, the manager should: A. hire another employee to assist the cook B. transfer the employee to another department C. create a new position that the employee can perform D. obtain written recommendations from the employee's physician - ✔✔D. obtain written recommendations from the employee's physician
A healthcare foodservice department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding? A. Manufacturer B. Restaurant C. Retail item D. Signature - ✔✔D. Signature Using a No. 8 disher to serve 1/2 gallon of ice cream will yield how many portions? A. 4 B. 8 C. 16 D. 32 - ✔✔C. 16 half gallon = 64 ounces No. 8 disher = 4 ounces 64/4 = 16 servings A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill 1 hour after eating a chicken sandwich. Which of the following responses should be first? A. Accept responsibility and offer a coupon for a complimentary meal B. Report the complaint immediately to the risk-management department C. Ask where the person ate the night before and deny any responsibility D. Listen carefully, take the complaint seriously, and conduct an investigation. - ✔✔D. Listen carefully, take the complaint seriously, and conduct an investigation. After iron-fortified rice cereal, which of the following foods would be best to introduce to an infant next?
B. 32
C. 44
D. 52 - ✔✔B. 32
189/65squared (65*65) x 703 At birth, an infant was at the 75th percentile for weight-for-age. At 6 months, the baby is at the 60th percentile for weight-for-age. The growth chart data most likely indicates: A. insufficient calorie intake B. inaccurate birth data C. normal growth rate D. failure to thrive - ✔✔C. normal growth rate A resident in an extended-care facility is experiencing elevated levels of BUN and serum sodium, poor skin turgor, and decreased urinary output. The most likely cause is: A. renal failure B. the fluid-restricted diet order C. voluntary restriction of fluid intake D. poor compliance with the sodium-restricted diet - ✔✔C. voluntary restriction of fluid intake Which of the following foods is safe for a 30 - month old child to eat? A. sliced grapes B. raw carrots C. popcorn D. nuts - ✔✔A. sliced grapes
A patient with diabetic gastroparesis should avoid foods that are: A. high in simple sugars B. low in protein C. low in fiber D. high in fat - ✔✔D. high in fat The relationship among positions and functions within a food service department are indicated primarily by the: A. job description B. policy statement C. mission statement D. organizational chart - ✔✔D. organizational chart An employee becomes loud and disruptive and refuses to comply with the dietitian;s request concerning a tray with errors. What should the RD do? A. Attempt to calm the employee while meeting tray-line deadlines B. Stop the line, take the employee aside, and determine whether insubordination can be established C. Ignore the employee's behavior and concentrate on completing the tray-line D. Designate a replacement and remove the employee from the line for further discussion - ✔✔D. Designate a replacement and remove the employee from the line for further discussion Which of the following statements is an example of an outcome indicator? A. Temperature of foods satisfied customers 95% of the time B. Diet orders are verified with 24 hours of admission C. Temperatures of dish machines are recorded prior to each use
RQ for fat is 0. RQ for protein is 0. Mixed diet has an RQ of 0. The most accurate method of evaluating an in-service training session is to: A. determine the number of requests for additional training B. measure the performance of the employees before and after training C. circulate an evaluative questionnaire to participants at the end of the program D. compare the performance of employees in the training group with those who were not in the group - ✔✔B. measure the performance of the employees before and after training A dietitian performs and repeats bioelectrical impedance tests on 200 people over a 6 - month period of time. Consistent results are obtained, demonstrating that they are: A. valid B. reliable C. precise D. statistically significant - ✔✔B. reliable During a nutrition assessment before elective surgery, a client reports regularly taking a multivitamin, a mineral supplement, and several natural herbal supplements. The RD should: A. validate the client's interest in holistic health B. advise the client to talk with the physician about the supplements C. ask the client to discontinue use of all supplements until after the surgery D. investigate the supplements and discuss supplement use with a physician - ✔✔D. investigate the supplements and discuss supplement use with a physician A gastrojejunostomy is most likely to affect a patient's absorption of:
A. calcium and iron B. vitamins A and D C. potassium and sodium D. folic acid and B12 - ✔✔A. calcium and iron After it is removed, the esophagus is rebuilt from part of your stomach or part of your large intestine. Therefore the gut won't be fully functional and will need to by pass the stomach. Billroth II (gastrojejunostomy)- attaches it to the jejunum. When food bypasses the duodenum, the secretion of secretin and pancreozymin by the duodenum is reduced. Hormones stimulate pancreas so there is now little pancreatic secretion. Calcium (rapid absorption in duodenum), iron (req acid) More serious. A dietitian is counseling parents of a child with attention-deficit / hyperactivity disorder and who is being treated with methylphenidate (Ritalin). The dietitian's intervention for this child should be based on the understanding that: A. Type 2 diabetes can be a likely adverse side effect B. Involuntary weight gain can be a likely adverse side effect C. Anorexia can be an adverse side effect that may affect growth D. Folate supplements may be required due to urinary excretion - ✔✔C. Anorexia can be an adverse side effect that may affect growth Which of the following types of enteral nutrition is recommended for patients who will need enteral feeding for more than 4 weeks after undergoing an esophagectomy? A. nasogastric B. gastrostomy C. jejunostomy D. nasojejunal - ✔✔C. jejunostomy Which of the following is an example of a secondary prevention program?
