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Comp Exam Questions Questions With Correct Detailed Answers.
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Comp Exam Questions Questions With Correct Detailed Answers.
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Comp Exam Questions Questions WithCorrect Detailed Answers.
The Special Supplemental Nutrition Program for Women, Infants and Children (WIC)
differs from the Commodity
Supplemental Food Program (CSFP) primarily in:
A. income criteria
B. nutritional risk criteria
C. sponsorship by a federal agency
D. family size - ANSWER- B. nutritional risk criteria
The dietitian is to implement a new policy regarding the procedure for patient discharge
instructions. The dietitian develops an outline for a plan of action, presents the
information to the staff, and encourages them to make suggestions. This type of
leadership style is described as:
A. democratic
B. laissezfaire
C. autocratic
D. dictatorial - ANSWER- A. democratic
What therapeutic goal is most often a major component of treatment for the patient who
has non-insulin-dependent diabetes?
A. Achieving normal blood sugar level
B. Improved physical fitness
C. Weight maintenance
D. Limiting concentrated sweets in the diet - ANSWER- A. Achieving normal blood
sugar level
Which of the following best describes the changes in lipid profiles that usually occur
when isocaloric amounts of
omega 3 fatty acids are substituted for saturated fatty acids? - ANSWER- Decreased
triglycerides, little change in total cholesterol
The "four P's" of marketing are product, price, promotion and : - ANSWER- place
The dietitian in a nutrition clinic senses that recent staffing cuts have left employees
feeling insecure and hostile, despite a pay increase. The best way for the dietitian to
motivate the staff is to:
,A. personally assume extra tasks to lighten their workloads
B. involve them in strategic planning for the clinic
C. quietly remind them that they are fortunate to have jobs.
D. commiserate with them to build rapport - ANSWER- B. involve them in strategic
planning for the clinic
If the productivity goal for a patient tray assembly unit is 4 trays per minute, the unit
should be able to assemble
approximately 350 patient trays in? - ANSWER- 1 hours 30 minutes
A dietitian is asked to develop quality control guidelines for receiving purhcased foods.
The most important
guideline would define:
A. proper counts of the foods received.
B. proper weights of the foods received.
C. proper temperatures of the foods received
D. accurate prices on the invoices - ANSWER- C. proper temperatures of the foods
received
A facility establishes a productivity standard of 3.75 labor minutes per meal for 4500
meals. The normal work
schedule of each full-time employee is 8 hours per day. The minimum daily staffing
needs of the facility, stated as
full-time equivalents (FTEs), would be approximately: - ANSWER- 35
Which of the following managerial skills should comprise the largest component of the
work of top management
dietitians?
A. conceptual
B. financial
C. human
D. technical - ANSWER- A. conceptual
Formal authority and status are most related to which group of roles?
A. Decisional
B. Informational
C. Interpersonal
D. Technical - ANSWER- A. Decisional
The line of vertical authority relationships from superior to subordinate througout an
organization is called:
A. unity of command
, B. scalar chain
C. span of control
D. functional authority - ANSWER- B. scalar chain
Managers of today's employees should be aware of their need for self actualization.
This need is explained by which of these theorists? - ANSWER- Abraham Maslow
In Elton Majo's studies at the Hawthorne plant of Western Electric, it was found that
productivity is likely to ___ when workers are given special attention by management,
regardless of actual changes in working
conditions. - ANSWER- Increase
The Wagner Act, Taft-Hartley Act and the Landrum-Friffin Acts provided the foundation
for the rules and regulation of: - ANSWER- Labor relations
Which of the following is an example of dry stores?
A. Fresh fruits
B. Cheese
C. Fresh pies
D. Dry Oatmeal - ANSWER- D. Dry Oatmeal
The three major federal antitrust acts covering sellers and purchasers are: - ANSWER-
Robinson-Patman, Sherman, and Clayton
Assume that dishes are to be washed and rinsed in a dishwashing machine and then
are dried. The temperature of the water should be: - ANSWER- 140 F for washing and
180 for rinsing
The most appropriate floor used in the kitchen would be - ANSWER- quarry tile
The width of a space between two employees space in the kitchen aisle should be -
ANSWER- 60 to 72 inches
Main traffic aisles in a kitchen need to be a minimum of - ANSWER- 5 feet
A blast feeezer and rethermalization are part of the
A. commissary system
B. ready-prepared system
C. assemble serve system
D. conventional system - ANSWER- B. ready-prepared system
How many inches should be allotted for aisles accommodating one person? -
ANSWER- 36 to 42 inches
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