FREE Registered Dietetic Technician Trivia Questions and Answers
In a foodservice organization, a meal equivalent is:
In a foodservice organization, a meal equivalent is a productivity measure defined as total food sales divided by average meal cost. Meal equivalents are used to calculate workforce requirements.
The pancreas produces which protein-digesting enzymes:
The pancreas produces protein-digesting enzymes such trypsin, chymotrypsin, and carboxypeptidase. They are produced in pancreatic juice in response to a protein-rich diet.
The process of decreasing or removing unnecessary costs without sacrificing the quality of a product or service is known as:
Value analysis is the process of decreasing or eliminating extra expenses without sacrificing the standard of a good or service. Value analysis is performed to determine if a product's or service's current specifications are appropriate.
Which of the following measurements should be used to determine the degree of iron shortage in an anemic patient?
Serum ferritin is the most sensitive indicator of the body's iron storage since it drops only when there is a real iron deficit. With infection, transferrin saturation and hemoglobin levels may diminish, and mean corpuscular volume is used to identify microcytic hypochromic anemia.
Which of the following is a common adverse effect of immunosuppressive medication treatment used in organ transplantation?
Hyperkalemia (elevated potassium levels) is a common adverse effect of immunosuppressive medication therapy used in organ transplantation, caused by disruptions in renal hormone action. Immunosuppressive medicines can also cause sodium and fluid retention, as well as hypophosphatemia.
The number of people directed by one manager is known as a:
A span of control is the amount of people who are directed by one manager. The scope of control is determined by the organization's size, the complexity of the task, and the nature of the work environment.
The pigment that gives tomatoes their rich red color is:
Lycopene, a carotenoid pigment, is responsible for the brilliant red color of tomatoes. Limonene is a flavonoid found in citrus fruit, anthocyanin is a blue pigment found in fruits and vegetables, and lutein is an antioxidant found in a variety of vegetables and egg yolks.