Rd foodservice - Study guides, Class notes & Summaries

RD practice exam Questions and Answers 100% Pass A performance standard which does not have anything to do with a department mission may not be: A. Relevant B.Time-based C. Realistic D. Measurable - Answer- A. Relevant A performance standard is: SMART (specific, measurable, achievable, realistic, time- based) The process of one culture adopting the habits of another culture is called: A. Cultural transformation B. Acculturation C. Cross-cultural assimilation D. Cultural mirroring -...

RD Exam Prep: Financial m/Management Calculations97% Scored How many weekly FTEs are needed based on the following positions? 4 RDNs at 40 hours per week, 3 Diet Techs at 30 hours per week, and 10 Foodservice Staff at 35 hours per week? - Answer- 4 RDs(40hrs/wk) + 3 Diet Techs (30hrs/wk) + 10 Foodservice Staff (35hrs/wk) 160 + 90 + 350 = 650hrs/wk 650hrs/wk / 40hrs/wk = 15 weekly FTEs How many servings can a chef get from a recipe that produces 5 gallons of fruit sorbet using a #8 sco...

Mock RD Exam Questions and Answers 100% Pass You are preparing to teach a vegetarian heart health class to a group of postmenopausal women. Who is your population marketing target? - ANSWER-Consumers A woman has pale conjunctiva and dry, scaly skin. What nutrient deficiency might this be an indicator of? - ANSWER-Vitamin A A dietitian who wants to ensure patient acceptance of a menu adapted from another multi-institution menu should first consider: - ANSWER-cultural and ethnic differences ...

RD Exam Practice Test 1 (CDR) Questions and Answers Already Passed Which of the following techniques offers the least constructive information to someone being disciplined? Providing advice Focusing on behavior Providing alternatives Focusing on observations The correct answer is A. The purpose of disciplining is for a manager to provide constructive information to help the subordinate become aware of how his or her actions affect the organization's system. The goal is to provide maximum i...

EAT RIGHT PREP (RD EXAM #3) QUESTIONS AND ANSWERS *Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by:* -how food is distributed and served -how food is procured. -how sanitation is maintained. -how food is produced. - Ans:-*How food is distributed and served* **WHY** Commercial foodservice operations ...

RD practice exam Questions and Answers 100% Pass A performance standard which does not have anything to do with a department mission may not be: A. Relevant B.Time-based C. Realistic D. Measurable - Answer- A. Relevant A performance standard is: SMART (specific, measurable, achievable, realistic, time- based) The process of one culture adopting the habits of another culture is called: A. Cultural transformation B. Acculturation C. Cross-cultural assimilation D. Cultural mirroring - ...

RD Practice Exam Questions and Answers Already Passed The dietitian receives numerous complaints about delivery problems associated with evening nourishments for patients who have diabetes. The dietitian should first: a. develop a sign-off sheet for patients served. b. develop and monitor standards. c. initiate disciplinary documentation. d. compare current practice to current procedure. Content Outline: III.E d. compare current practice to current procedure. Based on the following labor and p...

RD Practice Exam.The dietitian receives numerous complaints about delivery problems associated with evening nourishments for patients who have diabetes. The dietitian should first: a. develop a sign-off sheet for patients served. b. develop and monitor standards. c. initiate disciplinary documentation. d. compare current practice to current procedure. Content Outline: III.E d. compare current practice to current procedure. Based on the following labor and production figures, what ...

Jean Inman - RD exam Domain 3 Topic A: Functions of Management questions with correct answers Policies Correct Answer-General decision-making guides, boundaries within you must operate Procedures Correct Answer-detailed step by step chronological sequence of activities for daily operations, specific guide for employees Short range planning Correct Answer-time period of 1 year or less, the operating budget Long range planning Correct Answer-time period up to 5 years, focuses on goals & ...

RD practice exam questions and answers 100% pass Q. What percentage of a food product's ingredients must be organically produced to allow the claim "Made with Organic Ingredients"? a. 50% b. 60% c. 70% d. 80% - Answer- c. 70% When packaged products indicate they are "made with organic [specific ingredient or food group]," this means they contain at least 70% organically produced ingredients. If there is less than 70% organic ingredients in a product, the manufacturer can list them...