Registered Dietitian Nutritionist Registered Dietetic Technician 3

Question 1

In food service management, FIFO stands for:

Accepted Answer

First In, First Out

Answer

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?

Accepted Answer

NSLP

Answer

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?

Accepted Answer

41°F–135°F (5°C–57°C)

Answer

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?

Accepted Answer

Phenylalanine

Answer

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?

Accepted Answer

Soluble fiber

Answer

Soluble fiber (e.g., beta-glucan in oats, pectin in fruits) binds bile acids in the gut and reduces LDL cholesterol levels.

Registered Dietitian Nutritionist Practice Test