Free CDR Registered Dietitian Question and Answers — Questions and Answers
Question 1: Robert is a director in charge of a food production system. Currently, Robert's kitchen uses a ready prepared system. However, he would like to improve the food quality and menu flexibility of his establishment. Which of the following actions should Robert take?
- Robert Should switch to a conventional food production system (Correct answer)
- Robert Should adapt his kitchen to a commissary food production system for improved consistency
- Robert Should change to an assembly serve food production system for lower costs
- Robert Should contact his vendors to get better quality and variety foods
Correct answer: Robert Should switch to a conventional food production system
Conventional food systems are the most common type and typically include food production and the holding of hot and chilled food prior to food service. Conventional food systems have greater menu flexibility and perceived food quality; however, there are higher food costs and labor costs associated with conventional food systems.
Question 2: Leonard sees an outpatient Registered Dietitian for weight loss counseling. However, he often skips his early morning exercise in favor of sleeping in. This type of behavior that prevents desired change from happening is known as what?
- Restraining force (Correct answer)
- Resistant behavior
- Unfreezing
- Driving force
Correct answer: Restraining force
A resistant force is a behavior that prevents desired change from happening, such as overconsuming high calorie foods, which prevents weight loss. Resistant forces should be identified during the unfreezing stage of Lewin's Change Management theory
Question 3: Prior to menopause, women are less likely to be effected by heart disease. In the study of disease epidemiology, gender is known as a:
- genetic determinant
- income determinant
- environmental determinant
- fixed determinant (Correct answer)
Correct answer: fixed determinant
Gender is a fixed determinant of disease epidemiology, as it cannot be changed. Other fixed determinants include race and genetics.
Question 4: Alonso is a researcher studying the effects of saturated fat on heart disease over a period of ten years. Which action would best benefit Alonso's research?
- Completing a case-study that focuses on one person at a time
- Conducting a survey study with 100 participants
- Creating a cross-sectional study that focuses on a large group of people at one time
- Designing a longitudinal study that follows one group of people over a long period of time (Correct answer)
Correct answer: Designing a longitudinal study that follows one group of people over a long period of time
Longitudinal studies follow a group of people over a long period of time, which would be the best method for determining how saturated fat affects heart disease. However, it can be difficult to maintain participant engagement over a long period of time.
Question 5: Which of the following medical conditions would require the use of total parenteral nutrition versus enteral nutrition?
- Cardiovascular disease
- Diabetes mellitus
- Ischemic bowel disease (Correct answer)
- Sepsis
Correct answer: Ischemic bowel disease
Parenteral nutrition is used to treat patients who cannot eat or have limited digestive powers by providing a liquid mixture of nutrients directly to the bloodstream. Parenteral nutrition may be used if a feeding tube hasn't worked, or if the patient has a condition such as Crohn's disease, cancer, short bowel syndrome, or ischemic bowel disease.
Question 6: Melissa has created a new nutrition screening tool. How would Melissa validate her tool to prove its effectiveness?
- Use statistical data to prove its usefulness (Correct answer)
- Submit it to a clinical journal for review
- Ask for feedback from Registered Dietitians
- Use laboratory values to show inclusivity
Correct answer: Use statistical data to prove its usefulness
Validated tools are ones that have been statistically proven to be effective. Validated tools include: Malnutrition Universal Screening Tool, Nutrition Risk Screening 2002, Mini Nutrition Assessment, and the Subjective Global Assessment.
Question 7: This table is an example of zero-based budgeting. How does this type of budgeting differ from other types of budgeting?
- Zero-based budgeting is created by upper level management and submitted to lower level management
- Zero-based budgeting is created by lower level management and submitted to upper management for approval
- Zero-based budgeting allows for changes based on unexpected cost differences
- Zero-based budgeting adds expenses as they are deemed necessary and justifiable (Correct answer)
Correct answer: Zero-based budgeting adds expenses as they are deemed necessary and justifiable
Zero-based budgeting starts at a zero balance and does not rely on a previous year's performance or actual results. This type of budget requires management to take a look at expenses and justify the expenses, or consider alternative products and services.
Question 8: Which of the following benefits can be achieved by increasing the scope of practice for Registered Dietitians?
- Decreased healthcare costs (Correct answer)
- All of the answer choices are correct
- Improved timeless of interventions
- Empowerment of Registered Dietitians
Correct answer: Decreased healthcare costs
Scope of practice refers to the rights and responsibilities of dietitians (such as ordering laboratory values or vitamins and supplements for patients) that are otherwise restricted to physicians, physician assistants or nurse practitioners.
Question 9: _____ is the continuation of health care services from hospital admission to post-discharge care.
- Assessment of risk
- Continuity of care (Correct answer)
- Coordination of care
- Finding community resources
Correct answer: Continuity of care
In order to provide continuity of care, the entire health care team must be involved in the discharge planning process, including dietitians. This includes identifying potential problems, assessing risk, setting goals, planning, implementation, coordination of care, and evaluating effectiveness.
Question 10: Which of the following is a fat-soluble vitamin?
- Vitamin C
- Vitamin A (Correct answer)
- Vitamin B12
- Vitamin B6
Correct answer: Vitamin A
Fat soluble vitamins are stored in fat deposits, and therefore are not necessary to consume on a daily basis. Water soluble vitamins can be depleted much more quickly and require regular consumption.
Question 11: Dehydration can extend the shelf life of certain food products. How is dehydration achieved?
- Low humidity (Correct answer)
- Low, steady heat
- Air circulation
- All of the answer choices are correct
Correct answer: Low humidity
Dehydration is accomplished through a combination of low steady heat, air circulation, and low humidity. This eliminates moisture so that bacteria, mold, and yeast cannot survive.
Free CDR Registered Dietitian Question and Answers
Robert is a director in charge of a food production system.
Currently, Robert's kitchen uses a ready prepared system.
However, he would like to improve the food quality and menu flexibility of his establishment.
Which of the following actions should Robert take?