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Dietetic Technician Registered Exam Questions and Answers 2025.
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Dietetic Technician Registered Exam Questions and Answers 2025.
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1Dietetic Technician Registered Exam
Questions and Answers 2025.
reasons that the general population is told to "eat your colors" when referring to fruits
and vegetables include all the following except:
a. the different colors contain different phytochemicals
b. selecting from all 5 colors ensures adequate protein intake
c. Doing so ensures adequate fiber intake, which may protect against certain types
of cancers
d. Eating the colors helps lower Type 2 diabetes mellitus and heart diesase risks. -
Answer b.
which cooking method is recommended for cuts of beef such as stew beef, short
ribs, chuck steak or beef round?
a. pan frying
b. broiling
c. roasting
d. braising - Answer d.
all of the following are potential benefits of genetically engineered food, except:
a. a faster growing food supply, thus greater food production
b. food that tastes better and is more nutritious
c. shorter shelf-life
d. reductions in pesticide use - Answer c.
egg yolks used in lemon meringue pie primarily serves as which of the following
agents?
a. emulsifying agent
b. coloring agent
c. thickening agent
d. textural agent - Answer b.
which of the following is not an ingredient in baking powder?
a. corn starch
b. sodium bicarbonate
c. cream of tartar
d. potassium bicarbonate - Answer d.
two men are the same age and both weigh, but one man is 5'7" and the other is 6'
tall. What can be determined about their resting metabolic rate?
a. their resting metabolic rate is about the same
b. the resting metabolic rate is higher for the taller man
c. the resting metabolic rare is higher for the shorter man
d. It is difficult to draw conclusions based on the information available - Answer b.
which of the following statements is not true about soluble fiber?
a. as soluble fiber is digested, it becomes gel-like
b. soluble fiber works to slow the digestive track
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c. soluble fiber works to add bulk to the stool helps move food through the digestive
track faster.
d. soluble fiber may help lower cholesterol levels - Answer c.
chronic alcoholics are most likely to be deficient in the following nutrients, except:
a. magnesium
b. thiamin
c. folate
d. vitamin c - Answer d.
the end process of sucrose digestion is:
a. glucose and fructose
b. glucose and galactose
c. glucose and mannose
d. 2 glucose molecules - Answer a.
protein digestion begins in the:
a. jejunum
b. stomach
c. small intestines
d. brush border - Answer b.
a deficiency of vitamin D results in:
a. rickets
b. night blindness
c. scurvy
d. beri beri - Answer a.
all of the following are true about vitamin C, except:
a. the best food sources of vitamin C are fruits, such as citrus, and vegetables, such
as broccoli
b. cigarette smokers should consume at least 100mg per day of vitamin C
c. deficiency of vitamin C can result in issues with wound healing, bleeding gums,
tooth loss, and leg pain
d. The RDA is 75mg for women and 100mg for men - Answer d.
which of the following choices indicates nutritional risk?
a. a nursing home patient stable on a tube feeding regimen
b. diarrhea for 1 week with a 10 pound weight loss
c. a 3 year-old girl with a sore throat and poor appetite for 2 days
d. a 21 year-old male who is drinking protein shakes in an attempt to build muscle -
Answer b.
a nutrition screen must be completed by which of the following?
a. a registered dietitian (RD)
b. a registered dietetic technician (DTR)
c. a nurse
d. a trained health professional (not necessarily an RD or DTR) - Answer d.
which of the following laboratory data would best indicate nutritional risk?
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a. fasting blood glucose level of 130mg/dL
b. fasting cholesterol level of 199mg/dL
c. Serum albumin level of 3.5g/dL
d. hematocrit level of 42% - Answer a.
a body mass index of 28 is considered to be:
a. underweight
b. overweight
c. obese
d. normal weight - Answer b.
which of the following statements are not true about a dietary history?
a. information for a dietary history can be obtained using a food diary recorded by
the individual for a period of 3-7 days
b. a 24 hour recall is the most accurate way to obtain information about an
individual's dietary history
c. a food frequency questionnaire can be a tool used to obtain information about an
individual's dietary history as it determines how often a person eats a certain foods
d. a nutrient intake analysis is a way to obtain information regarding a person's
dietary history when they are hospitalized or are living in another in a situation where
an observations can be made about the type and amount of food consumed -
Answer b.
which of the following is a false statement about body mass index (BMI)?
a. BMI is the best way to measure the amount of body fat on an individual
b. men typically have less body fat than women even if the BMI's are the same
c. competitive athletes may have a higher BMI because they may have higher
muscle mass
d. although the BMI is calculated the same way, BMI's for children are interpreted
differently than that of adults using age and gender specific percentiles. - Answer a.
Anthropometric measurements for children should include:
a. weight for age, height or length for age and head circumference up to the age of 2
b. weight for age, skin-fold thickness and length or height for age
c. weight for age, height or length for age and head circumference up to the age of 3
d. weight for age, skin-fold thickness, height or length for age and head
circumference up to the age of 3 - Answer c.
all of the following are true about the mini nutritional assessment (MNA) except:
a.it is a validated tool used for nutrition screening and assessment in the over age of
65 population
b. the MNA screens for malnutrition or those who are at risk for malnutrition
c. there is a short form to more quickly determine if a person is in good nutritional
status and a longer form if a more detailed screening is required
d. specialized training is required in order to be certified to administer this screening
tool - Answer d.
all of the following are true about nutritional diagnosis except:
a. nutrition diagnosis is when a nutritional issue is identified and labeled
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