Free Registered Dietetic Technician Basic Questions and Answers — Questions and Answers
Question 1: Which cooking method is best for beef cuts like stew beef, short ribs, chuck steak, or beef round?
- Roasting
- Braising (Correct answer)
- Pan frying
- Broiling
Correct answer: Braising
Braising is a moist-heat cooking method that is ideal for tougher cuts of meat like stew beef, short ribs, chuck steak, or beef round. This technique involves searing the meat first, then slowly cooking it in a small amount of liquid in a covered pot. The long, slow cooking process breaks down the connective tissues in these cuts, resulting in tender and flavorful meat.
Question 2: The digestion of protein begins in the:
- Small intestines
- Brush border
- Stomach (Correct answer)
- Jejunum
Correct answer: Stomach
The digestion of protein primarily begins in the stomach. Here, hydrochloric acid denatures proteins, unfolding their complex structures, and the enzyme pepsin, which is activated by the acidic environment, starts breaking down these proteins into smaller polypeptide chains. Further protein digestion then continues in the small intestines.
Question 3: Which of the following must complete a nutrition screening?
- A trained health professional (not necessarily an RD or DTR) (Correct answer)
- A nurse
- A registered dietetic technician (DTR)
- A registered dietitian (RD)
Correct answer: A trained health professional (not necessarily an RD or DTR)
Nutrition screening is a quick and initial process designed to identify individuals who are at nutritional risk or who may benefit from a more comprehensive nutritional assessment. This screening can be effectively performed by any trained health professional, such as a nurse, medical assistant, or dietetic technician, as long as they are competent in using the specific screening tool. It does not exclusively require a Registered Dietitian (RD) or Dietetic Technician, Registered (DTR).
Question 4: When a person has a body mass index of 28, they are:
- Obese
- Underweight
- Normal weight
- Overweight (Correct answer)
Correct answer: Overweight
Body Mass Index (BMI) is a measure used to classify weight status based on height and weight. A BMI of 28 falls within the range of 25.0 to 29.9, which is medically defined as 'overweight.' This category indicates that an individual's weight is higher than what is considered healthy for their height, but not yet in the obese range.
Question 5: A patient with type 2 diabetes mellitus might potentially benefit from all of the following therapies, with the exception of:
- Reducing calorie intake
- Weight loss
- Chromium supplementation (Correct answer)
- Increasing physical activity
Correct answer: Chromium supplementation
While reducing calorie intake, weight loss, and increasing physical activity are all well-established and beneficial therapies for managing type 2 diabetes mellitus, chromium supplementation lacks consistent scientific evidence to support its routine use. Current medical guidelines do not recommend chromium for diabetes management due to insufficient data on its efficacy and safety, making it the exception among the listed therapies.
Question 6: The idea that encourages hospitalized patients to have more individualized menu presentations is known as:
- Menu board
- Printed menu
- Master menu
- Spoken menu (Correct answer)
Correct answer: Spoken menu
A spoken menu involves a staff member verbally presenting the menu options to patients at their bedside, often describing the dishes in detail and answering any questions. This approach allows for greater personalization and interaction, enabling patients to make more informed and individualized choices. It is particularly beneficial for patients with visual impairments or those who appreciate a more personal touch in their dining experience.
Question 7: What type of food service is food made in a hospital kitchen, cooked, portioned, and assembled on the tray line, and provided to patients?
- Cook/hot hold (Correct answer)
- Cook/freeze
- Heat/serve
- Cook/chill
Correct answer: Cook/hot hold
The description 'food made in a hospital kitchen, cooked, portioned, and assembled on the tray line, and provided to patients' perfectly describes the cook/hot hold food service system. In this system, food is prepared and cooked, then held at appropriate hot temperatures until it is immediately served to patients, ensuring it reaches them at the correct temperature and quality.
Free Registered Dietetic Technician Basic Questions and Answers
Which cooking method is best for beef cuts like stew beef, short ribs, chuck steak, or beef round?