FREE Registered Dietetic Technician Basic Questions and Answers
The idea that encourages hospitalized patients to have more individualized menu presentations is known as:
Because of the shorter periods of stay, many healthcare institutions offer a spoken menu. A spoken menu allows for more individualized service, which typically translates to higher customer satisfaction. Because the durations of stay have decreased, a wide menu is no longer necessary because most patients do not remain long enough to become bored with the menu. A spoken menu also provides for cost savings because paper and printing expenses are avoided. The meal planning process is simplified since it takes less time to process the menu and it is easily adaptable to seasonal foods.
Which cooking method is best for beef cuts like stew beef, short ribs, chuck steak, or beef round?
Meat pieces like stew beef, short ribs, chuck steak, beef round, or pot roast are often less soft and require a wet cooking procedure to increase tenderness. In order to lock in the liquids before braising, the meat is traditionally browned in a hot frying pan with a little oil. After that, a liquid, such as water or broth, is added to the pan. The top is tightened, and the meat is cooked gently over time until soft and done. Roasting, broiling, and pan-frying work best with meat that is already soft and tasty.
Which of the following must complete a nutrition screening?
A nutrition screen can be completed by either a registered dietitian (RD) or a registered dietetic technician (DTR), but in many countries, the screening is performed by a trained health professional such as a nurse or physician. Nutrition screening is typically performed in a hospital environment, although it can also be performed at clinics, senior centers, or the individual's home. If the individual is deemed high risk, he or she is sent to an RD. The DTR's area of practice includes nutrition screening at many institutions.
What type of food service is food made in a hospital kitchen, cooked, portioned, and assembled on the tray line, and provided to patients?
A cook/hot-hold food service prepares and heats food to the desired final temperature before holding it hot on the tray line. The food is then portioned, and the trays are put together. Trays are taken to the patient unit and promptly delivered to the patient. This is an illustration of a centralized system. A cook/freeze or cook/chill system includes cooking the food product first, then freezing or chilling it and storing it until required. The items are then cooked to the desired temperature. Commercially prepared foods are utilized in a heat/serve system, and no initial cooking is performed.
A patient with type 2 diabetes mellitus might potentially benefit from all of the following therapies, with the exception of:
Chromium supplementation has not yet been demonstrated to be an effective method of decreasing blood glucose levels in people with Type 2 diabetes. Weight loss, physical exercise, and calorie restriction are the most effective therapies. Weight reduction aids in the improvement of insulin resistance. Even minor weight reduction can be advantageous, especially if it occurs in the stomach area. Increased physical exercise lowers blood glucose levels by causing cells to digest glucose more efficiently. It also helps with weight loss. Calorie restriction has also been demonstrated to help lower blood glucose levels.
The digestion of protein begins in the:
Protein digestion begins in the stomach, but the duodenum is the primary location of protein digestion. Pancreatic trypsin and chymotrypsin are enzymes that break down intact protein into smaller polypeptides and amino acids. On the brush boundary, enzymes such as proteolytic peptidases aid in protein digestion. Small peptides may be absorbed without further processing, whereas dipeptides must be further converted to amino acids. The final stage of protein digestion takes place on the brush boundary. Because the bulk of protein absorption happens before reaching the jejunum, very little protein is lost and expelled.
When a person has a body mass index of 28, they are:
The body mass index (BMI) is an accurate tool for determining dietary status. A BMI needs a height and a weight number, which, when entered into a formula, may be used to calculate a person's weight status. BMI = weight (kg) height (m)2 is the metric formula. It is a low-cost tool that both physicians and the general public may utilize. BMI is classified as underweight if it is less than 18.5 kg/m2, overweight if it is between 25-29.9 kg/m2, and obese if it is higher than 30 kg/m2. BMI levels tend to grow with age due to changes in general body composition as well as weight changes. The normal weight range is 18.5-24.9 pounds.