FREE CDR Registered Dietitian Question and Answers
This table is an example of zero-based budgeting. How does this type of budgeting differ from other types of budgeting?
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.
Which of the following is a fat-soluble vitamin?
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.
_____ is the continuation of health care services from hospital admission to post-discharge 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.
Dehydration can extend the shelf life of certain food products. How is dehydration achieved?
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.
Melissa has created a new nutrition screening tool. How would Melissa validate her tool to prove its effectiveness?
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.
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?
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.
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?
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
Which of the following benefits can be achieved by increasing the scope of practice for Registered Dietitians?
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.
Which of the following medical conditions would require the use of total parenteral nutrition versus enteral nutrition?
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.
Prior to menopause, women are less likely to be effected by heart disease. In the study of disease epidemiology, gender is known as a:
Gender is a fixed determinant of disease epidemiology, as it cannot be changed. Other fixed determinants include race and genetics.
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?
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.