Download CDR RD Exam Questions with Answers latest 2025 and more Exams Medicine in PDF only on Docsity!
CDR RD Exam Questions with
Answers latest 2025
Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws?
A. Roast Turkey B. Stuffed Pork Chops C. Whole Wheat Bread D. Frozen Green Beans ✔️ A. Roast Turkey
Why: Jewish Dietary law restrict pork and zinc is found in mainly in red meat and poultry. Other good sources of zinc include beans, nuts, and certain types of seafood, whole grains, fortified breakfast cereals and dairy products. However, the phytates in whole-grains, cereals, and legumes bind zinc and can inhibit its absorption.
A dietitian who is counseling the mother of a child with eating difficulties has evaluated needs and decided on the best alternatives for feeding. The dietitian should do next:
A. Evaluate the mother's level of comprehension B. Instruct the mother in various feeding approaches C. Obtain a list of the child's food preferences and typical eating patterns D. Review with the mother the ways to implement the recommended approaches ✔️ D. Review with the mother the ways to implement the recommended approaches
Why: This is the best answer because the dietitian has already evaluated needs and decided on the best alternatives.
During the counseling session about lowering sodium, the client states, "i have begun reading labels to identify sodium contents of food." The client is in which of the following stages of change?
A. Precontemplation B. Contemplation C. Preparation D. Action ✔️ C. Preparation
They are still thinking about making the change, but taking steps toward the change. The "action" stage is reached when the individual has made the change of switching to low sodium foods for less than 6 months.
Why: Because the client is starting to get ready to lower his intake of sodium but hasn't actually done so. So he is preparing
Which of the following statements best describes the samples that fall within the shaded areas?
*Curve with x in the middle
A. Positively Skewed B. Negatively Skewed C. Indicate a bimodal distribution D. They are two standard deviations from the mean ✔️ D. They are two standard deviations from the mean
68
A patient has a pre-surgery serum albumin level of 3.7 mg/dl and a post-surgery level of 3.1 mg/dl. The dietitian should recognize that?
A. a laboratory error has likely occurred B. The patient is experiencing a protein-losing enteropathy C. A decreased serum albumin level is normal after surgery D. The patient is experiencing severe visceral protein storage depletion ✔️ C. A decreased serum albumin level is normal after surgery
An adolescent's BMI is plotted on the 90th percentile on the Centers for Disease Control and Prevention growth chart. The adolescent is:
A. Obese B. Overweight C. Normal weight D. At risk for overweight ✔️ B. Overweight
Underweight is <5 percentile Normal weight is 5-84th percentile Overweight is 85-94th percentile Obese is greater or equal to 95th percentile
A patient with chronic kidney disease on hemodialysis has the following laboratory tests: BUN 50 mg/dL; albumin 2.8 mg/dL; and calcium 8 mg/dL. What recommendations should the dietitian make to improve these lab values?
A. Decrease fluid intake B. Increase protein intake C. Use a calcium supplement
Using the 5-week, simple moving average method of forecasting and the date below, the dietitian will need to buy how many serving on October 7?
September 5 : 125 servings September 12 : 115 servings September 19 : 119 servings September 26 : 123 servings October 2 : 120 servings October 10 : 121 servings
A. 115 B. 120 C. 121 D. 125 ✔️ B. 120
ADD last three before the one you are looking at: September 19 : 119 servings September 26 : 123 servings October 2 : 130 servings = 119+123+120/3 = 120.6 (DO NOT ROUND)
The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature of:
A. at delivery B. of storage C. during end-point cooking D. During service holding ✔️ D. During service holding
Carrots rank in the middle of the glycemic index scale, but the glycemic load of carrots is low. Which of the following explanations for this fact is best?
A. Heating carrots lowers the glycemic load B. The fiber in carrots negatively affects the glycemic load C. There is a small amount of absorbable carbohydrates present in carrots D. The carbohydrate in carrots are cleared from tissues at a slow rate ✔️ C. There is a small amount of absorbable carbohydrates present in carrots
Which of the following is the most appropriate as an alternative to dairy products for a vegan?
A. rice milk B. almond milk C. acidophilus milk
D. Fortified soy milk ✔️ D. Fortified soy milk
A client says to a dietitian, "I realize I am overweight, but this is not the time for me to change my diet." The RD should respond by asking:
A. "How will your life improve as you make these changes?" B. "What do you know about the relationship between weight and stress?" C. "What are the advantages and disadvantages of focusing on change now?" D. "What obstacles are you facing that are keeping you from reaching your goals?" ✔️ C. "What are the advantages and disadvantages of focusing on change now?"
Why this is the only answer that addresses her statement the next closest one is D but this client isn't talking about the obstacles or difficulty with changing she is talking about right now and that it is not the time to change.
A 75 year old man is to undergo a partial colectomy for treatment of adenocarcinoma of the colon. He is 167.6 cm tall, and he has weighed 65 kg for several years. His diet consists primarily of convenience foods. Nutritional assessment reveals a serum albumin level of 3.5 mg/dl and a total lymphocyte count of 2,000/mm3. The most likely assessment of the nutritional status of this patient is:
A. Kwashiorkor, mild risk B. Marasmus, moderate risk C. Marasmus-Kwashiorkor mix, mild risk D. Adequate nutritional status, increased risk ✔️ D. Adequate nutritional status, increased risk
A nutritional assessment of a man with HIV reveals the lab results shown below:
Height: 5'10" Weight: 115# Hematocrit: 35% MCV: 102 BUN: 11 mg/dl Serum albumin: 2.8 g/dl CD4: 280 Total lymphocytes: 1200/mm
The primary concern of the dietitian should be:
A. weight B. anemia C. renal failure D. protein deficiency ✔️ A. weight
food. That's why PD patients may eat fewer carbohydrates than hemodialysis patients do.
Senior management has determined a reduction of FTEs. As a manager, what would be the next step in reducing staff?
A. Revise a master employee schedule B. Review production needs C. Cross-train employees D. Determine seniority ✔️ B. Review production needs
Cross training employees would help but you first need to look at what needs to be done by reviewing production needs then you can decide how many employees to terminate and figure who will need cross training
A background check reveals that an employee failed to disclose an arrest from 5 years ago for domestic violence on the employment application. The employee explains that the charges were dropped, so it was not necessary to provide the information. The foodservice manager wants to terminate the employee. The nutrition director should:
A. Terminate the employee for dishonesty and fraud B. Make a decision in consultation with HR C. Convince the food service manager to retain the employee D. Discuss the circumstances of the arrest with the employee ✔️ B. Make a decision in consultation with HR
A dining facility uses loss-leader pricing to increase sales. Therefore, the manager will:
A. round prices to $0. B. Set an end price of $0. C. Provide a free soda with purchase D. Lower the price below the purchase price ✔️ D. Lower the price below the purchase price
A loss leader pricing is selling a product below markets costs.
The best choice of a food-production system in an area where labor costs for skilled employees are extremely high is:
A. Cook-chill B. Commissary C. Conventional D. Assembly/serve ✔️ D. Assembly/serve
Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the:
A. US Dept of Agriculture B. Food and Drug Administration C. Environmental Protection Agency D. Centers for Disease Control and Prevention ✔️ C. Environmental Protection Agency (EPA)
What amount of protein per kg of body weight is the minimum recommended daily intake of protein, based on nitrogen-balance studies, for most older men and women?
A. 0.6 g B. 1.0 g C. 1.4 g D. 1.8 g ✔️ B. 1.0 g
A dietitian is developing a pamphlet about breastfeeding for distribution by public health nurses. The first step is to:
A. Identify nutrition standards B. Establish pamphlet content C. Determine the needs of the target population D. Evaluate the reading level of the target population ✔️ C. Determine the needs of the target population
A dietitian can best evaluate a client's knowledge and ability to apply dietary modifications by asking the client to:
A. Name five foods that must be avoided B. Explain what is known about the new diet C. Select an appropriate dinner meal from a menu D. List everything on the diet that he or she had to eat or drink in a day ✔️ C. Select an appropriate dinner meal from a menu
They have knowledge of the diet and are able to APPLY the knowledge to select the appropriate dinner meal.
A 42 year old woman who is 5'10" needs how many grams of protein per day?
A. 60 B. 70 C. 75 D. 80 ✔️ A. 60
B. Organizing C. Controlling D. Evaluating ✔️ A Planning
Planning involves establishing organizational objectives and designing procedures for achieving them.
A cook who was injured in a motor vehicle accident is still not able to perform a majority of the job duties after a period of recuperation. To comply with the Americans with Disabilities Act, the manager should:
A. hire another employee to assist the cook B. transfer the employee to another department C. create a new position that the employee can perform D. obtain written recommendations from the employee's physician ✔️ D. obtain written recommendations from the employee's physician
A healthcare foodservice department has developed several high-quality, sugar-free desserts that are identified as unique to the department. This product represents what type of branding?
A. Manufacturer B. Restaurant C. Retail item D. Signature ✔️ D. Signature
Using a No. 8 disher to serve 1/2 gallon of ice cream will yield how many portions?
A. 4 B. 8 C. 16 D. 32 ✔️ C. 16 half gallon = 64 ounces No. 8 disher = 4 ounces 64/4 = 16 servings
A customer who has eaten lunch in the cafeteria informs the dietitian that she became ill 1 hour after eating a chicken sandwich. Which of the following responses should be first?
A. Accept responsibility and offer a coupon for a complimentary meal B. Report the complaint immediately to the risk-management department C. Ask where the person ate the night before and deny any responsibility
D. Listen carefully, take the complaint seriously, and conduct an investigation. ✔️ D. Listen carefully, take the complaint seriously, and conduct an investigation.
After iron-fortified rice cereal, which of the following foods would be best to introduce to an infant next?
A. Yogurt B. Farina C. Pureed beef D. Pureed carrots ✔️ D. Pureed carrots
At 4-6 months you are supposed to start with iron-fortified cereals, then strained/puree fruits and vegetables. Pureed meats will probably be introduced later around 6- months.
What is the best way to ensure compliance when a client is counseled about a meal plan for diabetes management?
A. Emphasize the benefits of portion control B. Stress the importance of following the meal plan C. Recommend healthy food choices consistent with food preferences D. Review the health consequences associated with poor dietary control ✔️ C. Recommend healthy food choices consistent with food preferences
Individual training of a new employee is sometimes delegated to a more experienced employee. The primary disadvantage of this one-to-one teaching method is that it:
A. causes dissension among other employees B. is costly and time consuming for the employer C. is difficult to evaluate the effectiveness of the training D. results in inconsistent training and may perpetuate poor work habits ✔️ D. results in inconsistent training and may perpetuate poor work habits
A client is 5'5" and weighs 189#. What is the client's BMI?
A. 14 B. 32 C. 44 D. 52 ✔️ B. 32
189/65squared (65*65) x 703
At birth, an infant was at the 75th percentile for weight-for-age. At 6 months, the baby is at the 60th percentile for weight-for-age. The growth chart data most likely indicates:
B. Stop the line, take the employee aside, and determine whether insubordination can be established C. Ignore the employee's behavior and concentrate on completing the tray-line D. Designate a replacement and remove the employee from the line for further discussion ✔️ D. Designate a replacement and remove the employee from the line for further discussion
Which of the following statements is an example of an outcome indicator?
A. Temperature of foods satisfied customers 95% of the time B. Diet orders are verified with 24 hours of admission C. Temperatures of dish machines are recorded prior to each use D. Cash receipts from the cafeteria are reported daily ✔️ A. Temperature of foods satisfied customers 95% of the time
Which of the following actions most likely will reduce the average food cost percentage?
A. Replace nonselective nemu with a selective menu B. Implement forecasting into the production process C. Increase the frequency of food deliveries D. Add ready-prepared foods to the menu ✔️ B. Implement forecasting into the production process
Which action would be most effective in conserving utility resources?
A. Properly using and maintaining equipment B. Sourcing all products from recycled material C. Disposing of unused food in trash compactors D. Having a dedicated waste-management department ✔️ A. Properly using and maintaining equipment
Patients who have COPD may better tolerate diets in which fat, rather than carbohydrate, is the primary source of energy, because oxidation of fat:
A. raises the respiratory quotient B. Increases the respiratory rate C. consumes less oxygen D. spares protein ✔️ C. consumes less oxygen
Do not overfeed- high kcal/pro (1-1.5g/kg dry wt, 15-20% kcal, 30-45% as fat( oxidation of fat consumes less oxygen than oxidation of CHO, 40-55% as CHO.
RQ for carbs is 1 RQ for fat is 0.
RQ for protein is 0. Mixed diet has an RQ of 0.
The most accurate method of evaluating an in-service training session is to:
A. determine the number of requests for additional training B. measure the performance of the employees before and after training C. circulate an evaluative questionnaire to participants at the end of the program D. compare the performance of employees in the training group with those who were not in the group ✔️ B. measure the performance of the employees before and after training
A dietitian performs and repeats bioelectrical impedance tests on 200 people over a 6- month period of time. Consistent results are obtained, demonstrating that they are:
A. valid B. reliable C. precise D. statistically significant ✔️ B. reliable
During a nutrition assessment before elective surgery, a client reports regularly taking a multivitamin, a mineral supplement, and several natural herbal supplements. The RD should:
A. validate the client's interest in holistic health B. advise the client to talk with the physician about the supplements C. ask the client to discontinue use of all supplements until after the surgery D. investigate the supplements and discuss supplement use with a physician ✔️ D. investigate the supplements and discuss supplement use with a physician
A gastrojejunostomy is most likely to affect a patient's absorption of:
A. calcium and iron B. vitamins A and D C. potassium and sodium D. folic acid and B ✔️ A. calcium and iron After it is removed, the esophagus is rebuilt from part of your stomach or part of your large intestine. Therefore the gut won't be fully functional and will need to by pass the stomach. Billroth II (gastrojejunostomy)- attaches it to the jejunum. When food bypasses the duodenum, the secretion of secretin and pancreozymin by the duodenum is reduced. Hormones stimulate pancreas so there is now little pancreatic secretion. Calcium (rapid absorption in duodenum), iron (req acid) More serious.
A. planning B. directing C. controlling D. organizing ✔️ C. controlling- Think controlling employees by taking corrective action and performance is measured by controlling the budget/institution.
Think IN CONTROL means success and reaching goals
Given the following financial expenses, what would be the direct cost?
Cost of goods sold: $6, Salary: $5, Employee benefits: $1, Direct operating: $3, Administrative: $ Depreciation: $
A. $ B. $11, C. $14, D. $15, ✔️ C. $14, Cost of goods sold + Salary + Direct Operating
The effectiveness of nutrition screening at a senior citizens' center is best measured by:
A. identifying older adults at nutritional risk B. identifying the number of individuals take nutrition supplements C. determining the number of older adults attending the center D. determining the number of educational brochures distributed ✔️ A. identifying older adults at nutritional risk
An important element of a food specification for purchasing fruits and vegetables is the:
A. edible portion yield B. delivery schedule C. market form D. invoice term ✔️ c. market form - Market form this specifies what you want as in frozen, fresh, canned. edible yield would probably be more important with meats.
Standards of the Americans with Disabilities Act require a cafeteria to feature:
A. adjustable tables
B. automatic door openers C. 40" high bars and counters D. 36" wide aisles between tables and counters ✔️ D. 36" wide aisles between tables and counters
Which of the following menu items would most adversely affect the absorption of iron?
A. Tea B. Milk C. Club Soda D. Orange Juice ✔️ A. Tea
Compounds in tea called tannins can act as chelators, binding to minerals and inhibiting the body's ability to absorb them.
The best way to evaluate whether clients in a community nutrition education class view the class as informative and necessary would be to:
A. ask participant representatives to read the lesson plans and provide feedback B. calculate the percentage of clients who return for another class C. have participants complete a course evaluation D. document participants' verbal comments ✔️ C. have participants complete a course evaluation
A community dietitian wants to investigate how many residents in each of two counties has a myocardial infarction (MI) and determine which county has the highest incidence of MI. Which of the following studies would be best?
A. cohort study B. correlational study C. case-control study D. cross-sectional study ✔️ B. correlational study
Correlational studies can suggest that a relationship exists between variables. However, it CANNOT prove that one variable causes a change in another. If there are no associations between the variables tested, then there are no causal connections between them
To assess the adequacy of a patient's tube feeding in meeting calorie needs, the RD should request:
A. albumin test B. transferrin test C. indirect calorimetry
✔️ D. 9.
The break-even analysis for a cafeteria operation is shown below; if sales are $20, this year, the RD should conclude that the:
A. variable cost-per-unit would be greater than the fixed cost-per-unit B. contribution margin would be greater than 1 C. break-even point would be achieved D. sales would not result in a profit ✔️ D. sales would not result in a profit
Need to look at graph
Break-even point is when total costs equal total revenue. Any sales in excess of the breakeven point will yield a profit and sales less than the breakeven point will thus be a loss.
The process of comparing a program's advantages to net savings is called:
A. cost-effective analysis B. cost-benefit analysis C. formative evaluation D. program evaluation ✔️ B. cost-benefit analysis
A primary benefit to using physical inventory versus perpetual inventory is:
A. less time and supervision needed B. Increased speed and efficiency of process C. Having a continual inventory of foods purchased D. real-time feedback on item demand or unpopularity ✔️ A. less time and supervision needed
Which of the following lunch menus would be most appropriate for an 18-month old infant?
A. baked chicken leg, lettuce with low-fat dressing, broccoli, mashed potatoes, and 2% milk B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk C. cottage cheese, canned peaches, cooked carrots, white bread, and 2% milk D. sliced turkey, rice, slices cucumber, applesauce and whole milk ✔️ B. beef patty, whole wheat bread, cooked carrots, banana chunks, and whole milk
Self-feeding skills of an 18 month year old include good pincer control - finger foods and whole milk.
Which of the following statements represents an outcome objective?
A. the patient will understand the role of calcium in the diet B. the patient will know the symptoms of osteoporosis C. the patient will review an osteoporosis brochure D. the patient will list three foods high in calcium ✔️ D. the patient will list three foods high in calcium
A dietitian in a small rural community is conducting research to explore barriers to healthy eating. The dietitian will use a focus group. An advantage of using this methodology instead of others for this study is that focus groups:
A. are most cost effective B. require statistical analysis C. yield limited contextual data D. involve more interaction with information ✔️ D. involve more interaction with information
A nurse reports that a tube feeding is causing a patient to have diarrhea. The first step the dietitian should take is to:
A. initiate parenteral nutrition B. change the tube feeding formula C. evaluate the client's medications D. check for bacterial contamination ✔️ C. evaluate the client's medications
A patient reports decreased oral intake, persistent nausea and vomiting, and decreased functional capacity. To complete a subjective global assessment, the dietitian needs to evaluate:
A. current body weight to ideal body weight B. the presence of edema and wasting or dehydration C. serial laboratory parameters over the last 6 months D. usual dietary intake using a food frequency questionnaire ✔️ B. the presence of edema and wasting or dehydration. SGA includes Screening tool which includes
- History
- Intake
- GI sx
- Functional capacity
- Physical appearance
- Edema
