Nutrition Science
Cachexia may be caused by:
A. Cancer
B. Obstructive lung disease
C. Congestive heart failure
D. All of the above
D. All of the above
The most important factors a DTR should consider in an initial counseling session are:
A. The client’s physical posture and eye contact
B. Use of open-ended questions
C. The client’s socioeconomic status
D. All of the above
D. All of the above
This fungus is able to ferment sugars and is used for producing food products such as bread and alcohol.
A. Bacteria
B. Prion
C. Yeast
D. Mold
C. Yeast
The number of individuals directed by one manager is known as a:
A. Staffing pattern
B. Concentric model
C. Span of control
D. Production line
C. Span of control
What type of questions would be most effective in dealing with a defensive or guarded client?
A. Probing questions requiring detailed answers about personal information
B. Neutral, open-ended questions that allow the client to provide as much information as he wants
C. Questions requiring a “yes/no” answer
D. A & C
B. Neutral, open-ended questions that allow the client to provide as much information as he wants.
Which of the following is considered to be a marker for inflammation?
A. Transthyretin
B. Total lymphocyte count
C. C-reactive protein
D. IGF-binding protein
C. C-reactive protein
After completing this step in the Nutrition Care Process, the dietetics professional can decide whether or not a nutrition diagnosis/problem exists.
A. Nutrition Intervention
B. Nutrition Monitoring & Evaluation
C. Nutrition Diagnosis
D. Nutrition Assessment
D. Nutrition Assessment
Which of the following does not provide a significant source of vitamin D?
A. Egg yolk
B. Kale
C. Fortified milk
D. Sardines
B. Kale
Benefits of menu planning include:
A. Control of food costs
B. Reduction of waste
C. Less variety and nutritional quality
D. A & B
D. A & B- Control of food costs and reduction of waste
Which of the following measurements should be performed to assess the degree of iron deficiency in an anemic patient?
A. Serum ferritin
B. Transferrin saturation
C. Mean corpuscular volume
D. Hemoglobin concentration
A. Serum ferritin
Which protein-digesting enzymes are produced by the pancreas:
A. Trypsin, chymotrypsin, carboxypeptidase
B. Amylase, maltase, sucrase
C. Peptidase, lipase, esterase
D. Nuclease, secretin, cholycystekinin
Answer: A - Trypsin, chymotrypsin, and carboxypeptidase
Which of the following is true for tube feedings with osmolality greater than 500 mOsm/kg?
A. They can be administered full strength immediately
B. Their carbohydrate source is glucose oligosaccharides
C. They are used primarily for pre-operative nutrition
D. They are hyperosmolar and may cause diarrhea
D. They are hyperosmolar and may cause diarrhea
A medical center produces and chills menu items until heated for serving. What name is given to this type of foodservice operation?
A. Assembly/serve
B. Commissary
C. Conventional
D. Ready prepared
D. Ready prepared
How would queuing theory be useful in a foodservice facility?
A. It is used to trace usage dates for produce
B. It is a tool for menu rotation
C. It can be used to analyze layout and flow of cash register lines
D. It is used to calculate profit margins
C. It can be used to analyze layout and flow of cash register lines
A goitrogenic food has which of the following effects?
A. May increase urinary excretion of glucosinolates
B. Suppresses thyroid activity and inhibits the synthesis of thyroxine
C. Increases blood levels of uric acid
D. May interfere with calcium absorption
B. Suppresses thyroid activity and inhibits the synthesis of thyroxine
Dietary zinc may promote wound healing by which of the following mechanisms?
A. Promotes epithelial cell differentiation
B. Reduces the inflammatory response
C. Prevents oxidation of lipids in cell membranes
D. Increases collagen synthesis
D. Increases collagen synthesis
Nephrolithiasis is usually treated with:
A. Fluid intake of 2 or more liters per day
B. Avoidance of foods high in oxalate
C. Complete avoidance of calcium
D. A & B
D. A & B- Fluid intake of 2 or more liters per day and avoidance of foods high in oxalate
The most important, fundamental key when menu planning is:
A. budget
B. knowing the audience
C. Equipment
D. All of the above
D. All of the above
The process of reducing or eliminating unnecessary costs without compromising the quality of a product or service is known as:
A. Value analysis
B. Efficiency assessment
C. Marketing strategy
D. Enhanced resource allocation
A. Value analysis
What is the minimum dishwasher temperature necessary to destroy bacteria?
A. 212 degrees F
B. 155 degrees F
C. 170 degrees F
D. 180 degrees F
C. 170 degrees F
Sodium deficiency (or low-salt syndrome) is usually not caused by:
A. Fluid overload
B. Decreased glomerular filtration rate
C. Adrenal gland insufficiency
D. Low sodium diet
D. Low sodium diet
Your patient is receiving Jevity 1.0 @ 125 mL per hour from 7am to 10pm. Jevity 1.0 contains 835 mL of water per liter. How much fluid is this tube feeding regimen providing?
A. 1566mL
B. 1680mL
C. 1742mL
D. 1824mL
A. 1566mL
A hand washing station must be equipped with the following items:
A. Running hot and cold water, soap, hand sanitizer, towel to dry hands, waste container, and signage indicating that employees should wash hands before returning to work.
B. Running how water, soap, a warm-air dryer, waste container, and signage indicating that employees should wash hands before returning to work.
C. Running hot and cold water, soap, single-use paper towels, waste container, and signage indicating employees should wash hands before returning to work.
D. Running hot water, hand sanitizer, single-use paper towels, waste container, and signage indicating that employees should wash hands before returning to work.
C. Running hot and cold water, soap, single-use paper towels, waste container, and signage indicating employees should wash hands before returning to work.
A foodservice establishment requires thirteen 8-hour positions, four 4-hour positions, and one 3-hour position to meet daily demands. How many Full Time Equivalents (FTE's) does the foodservice establishment maintain?
A. 10.38
B. 15.38
C. 18
D. 13
B. 15.38
How many ounces are in size 24 serving scoop?
A. 2 ⅔
B. 1 ⅓
C. 2 ¼
D. 4 ⅝
B. 1 1/3 ounces