Registered Dietitian Nutritionist Registered Dietetic Technician 3 — Questions and Answers
Question 1: In food service management, FIFO stands for:
- Food Inspection and Federal Oversight
- First In, First Out (Correct answer)
- Facility Inventory and Food Operations
- First Item, Final Output
Correct answer: First In, First Out
FIFO (First In, First Out) is the inventory rotation method ensuring older products are used before newer ones to minimize waste and spoilage.
Question 2: A DTR is developing a cycle menu for a school foodservice program. Which federal program sets nutritional standards for school meals?
- SNAP
- NSLP (Correct answer)
- WIC
- CACFP
Correct answer: NSLP
The National School Lunch Program (NSLP) sets the nutritional standards and provides federal reimbursement for school meals.
Question 3: Which temperature range is known as the 'danger zone' for bacterial growth in food service?
- 32°F–70°F (0°C–21°C)
- 41°F–135°F (5°C–57°C) (Correct answer)
- 50°F–165°F (10°C–74°C)
- 60°F–145°F (16°C–63°C)
Correct answer: 41°F–135°F (5°C–57°C)
The FDA food safety danger zone is 41°F–135°F (5°C–57°C), where pathogens multiply most rapidly.
Question 4: A DTR is counseling a patient with phenylketonuria (PKU). Which macronutrient component must be severely restricted?
- Carbohydrates
- Total fat
- Phenylalanine (Correct answer)
- Methionine
Correct answer: Phenylalanine
PKU is an inborn error of metabolism requiring strict restriction of phenylalanine, an essential amino acid found in protein-containing foods.
Question 5: Which type of dietary fiber is most effective at lowering LDL cholesterol?
- Insoluble fiber
- Soluble fiber (Correct answer)
- Resistant starch
- Cellulose
Correct answer: Soluble fiber
Soluble fiber (e.g., beta-glucan in oats, pectin in fruits) binds bile acids in the gut and reduces LDL cholesterol levels.
Question 6: A DTR is reviewing a patient's 24-hour recall. The patient reports eating 3 oz of cooked chicken breast. Approximately how many grams of protein does this provide?
- 12 g
- 18 g
- 21 g (Correct answer)
- 28 g
Correct answer: 21 g
Cooked chicken breast provides approximately 7 g of protein per ounce, so 3 oz × 7 g = 21 g of protein.
Question 7: Which vitamin is synthesized in the skin upon exposure to ultraviolet B (UVB) radiation?
- Vitamin A
- Vitamin E
- Vitamin K
- Vitamin D (Correct answer)
Correct answer: Vitamin D
Vitamin D3 (cholecalciferol) is synthesized in the skin when 7-dehydrocholesterol is converted by UVB radiation.
Registered Dietitian Nutritionist Registered Dietetic Technician 3
In food service management, FIFO stands for: