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Practice DTR Exam #1 graded A+
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Practice DTR Exam #1 graded A+
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Practice DTR Exam #1The dietetic technician is asked to assist in the formulation of performance standards for support
personnel. What performance standard is the most difficult to measure? - ANSresponsiveness
to patient or client needs
A part-time cook who has worked in the dietetics department for the past 20 years believes that
she has the recipes memorized. The cook does not use the posted production schedule and
always produces too many servings. The dietetic technician should: - ANScounsel the cook and
write a summary of the discussion for her employee file
The supervising dietetic technician notes that, occasionally, when the fresh fruit is depleted, the
dietary aides substitute 1/2 cup of tomato or grape juice for an orange or a grapefruit half. The
most effective course of action would be to: - ANSpost a list of interchangeable fruits and juices
A foodservice is considering the purchase of prewrapped slices of bread, rather than requiring
that the slices be wrapped by hand. To determine the cost-effectiveness of this purchase, the
supervising dietetic technician should first: - ANScall vendors to determine the availability and
cost of prewrapped slices of bread.
What statement best describes the dietetic technician's professional responsibility for
maintaining confidentiality of information that could identify a patient? - ANSinformation can be
given to healthcare professionals involved directly with the patient and to any other person
specified by the patient
The dietetic technician is to provide diet instruction to a Vietnamese man who has just learned
that he has diabetes. Because the patient speaks very little English, the dietetic technician
should: - ANSattempt to find a Vietnamese interpreter to assist with the diet instruction
The best way to communicate changes within the foodservice department to employees is by: -
ANSmeetings with written handouts
What component of a budget is easiest to control, yet subject to the greatest fluctuation? -
ANSfood
Bacterial growth in cooked food can best be minimized by: - ANSrefrigerating the food in small
batches after cooking
A major step in the quality improvement process is to: - ANSidentify potential problem areas
A calorie count is ordered for a patient with cancer and who experiences a steady weight loss.
The dietary intake should be evaluated for levels of calories and: - ANSprotein
, The dietetic technician obtains the following 24-hour dietary recall record from a 60-year old
woman.
Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french toast
with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and cheese, 1
cup of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla pudding, 8 oz of hot
tea. Dinner: 1 cup of New England clam chowder, 1 cup of spinach salad w/dressing, 2
sourdough rolls, 1 small orange, 8 oz of skim milk. What statement would be appropriately be
charted in the progress notes? - ANSfood consumption is adequate according to an evaluation
of MyPlate.
A resident in an extended-care facility has experienced a 5% weight loss over a 1-month period.
First, the dietetic technician should: - ANSinitiate a calorie count
In a facility where food production is located at a distance from clients, decentralized tray
assembly has the advantage of - ANSserving all clients within a reasonable time span
The tray-assembly error rate for modified diets is high. The dietetic technician should first -
ANSevaluate the tray-assembly process
The best method to evaluate the effectiveness of an inservice training session on food
temperatures is to - ANStake temperatures of foods
During a counseling session, a dietetic technician observes that the client is showing boredom.
The dietetic technician should - ANSdiscuss the behavior
After a patient suffers a cerebrovascular accident, a calorie count demonstrates that the patient
is eating poorly. The dietetic technician should - ANSdetermine if the patient has chewing and
swallowing problems
Income from sales in a hospital cafeteria is $1280 and the food cost is $580. What percentage
of income is spent on food? - ANS45%
What factor is most important when developing a nutrition care plan for an obese teenager? -
ANSenergy expenditure
A foodservice employee informs the dietetic technician that she is HIV-positive. The initial step
should be to - ANSschedule the employee as usual
During a job performance evaluation, the dietetic technician gives an employee low ratings on
punctuality. The employee denies the charges and complains that the ratings are unfair. The first
action the dietetic technician should take is to - ANSreview the employee's time cards
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