combined mgt and dtr stuff

A 50 lb. package of frozen turkey that is left on a counter overnight should be:

a. Given to employees.

b. Refrozen

c. Cooked immediately

D. Discarded.

Discarded.

The majority of bacteria grow best in the temperature range of:

a. 40-100 F.

b. 50-110 F.

C. 60-120 F.

d. 70-130 F.

60-120 F.

The time temperature abuse range is between 41-140 degrees. C. is the closest fit in that range.

Please note, the time temperature abuse, as of 2011, range has changed to 41 degrees and 135 degrees Fahrenheit.

The correct order of ware washing in a three-component sink is:

a. rinse, wash, sanitize.

b. dry, wash, rinse.

C. wash, rinse, sanitize.

d. wash, sanitize, rinse.

Wash, rinse, sanitize.

Ready-to-eat breakfast cereal that has been in stock for nearly 15 months is being served. To prevent this form recurring, the dietetic technician should establish inventory procedures that include:

A. Dating all foods upon delivery.

b. Back-dating all the foods on the shelf.

c. Moving old stock to the trayline.

d. rearranging the store room.

Dating all foods upon delivery.

Two cases containing 88 half-pint cartons of milk have been sitting on the counter for a least 2 hours. The temperature range of this product is 55-65 F. The milk should be:

A. Discarded.

b. Use to make puddings.

c. Used to make cream soups.

d. Placed in the fridge.

Discarded.

It should be discarded as a pre-cautionary measure.

The proper temperature of foods on a trayline can be utilized best by checking the temperature of:

a. All food during production.

B. All food prior to serving.

c. One sample food prior to serving.

d. One sample food on trayline once a day.

All food prior to serving.

To decrease E-coli, hamburgers should be cooked to a minimum internal temperature of:

a. 140 F.

B. 160 F.

c. 175 F.

d. 210 F.

160 F.

Fresh meat and poultry should be stored between:

a. 25-31 F.

B. 32-40 F.

c. 41-45 F.

d. 46-50 F.

32-40 F.

Remember that the danger zone is between 41 F. and 135 F.

What chemicals should be used to extinguish an electrical fire?

A. Carbon dioxide and dry chemical.

b. Water and lemon juice.

c. Fire Extinguisher. (common extinguishers use water not the Class C/CO types)

d. Baking Soda.

Carbon dioxide and dry chemical.

Cooked perishable leftover should be chilled to:

A. 40 F.

b. 18 F.

c. 32 F.

d. 45 F.

40 F.

A recent E-coli outbreak could have been avoided if the tainted hamburger had been:

a. cooked to 155 F.

B. cooked to 145 F.

c. cooked to 180 F.

d. cooked to 110 F.

Cooked to 155 F.

• Ground beef/hamburger → 160°F according to the USDA.

• Whole steaks, chops, roasts → 145°F + 3-minute rest.

• FDA Food Code for foodservice → 155°F for 17 seconds for non-intact/comminuted meats.

You don't want to pick 180 F. because even though you are killing the E-coli bacteria, you are overcooking it.

What should the temperature be, at least, of the final sanitizing rinse in a dish machine:

a. 160 F.

B. 180 F.

c. 175 F.

d. 110 F.

180 F.

The evening cook discovers you holding oven to be malfunctioning and as a result, the beef entree temperature is 120 F. After further examination, you decide to throw away the meat fearing foodborne illness due to:

a. E-coli.

b. Monkies.

C. Clostridium Perfringens.

d. Botulism.

Clostridium Perfringens.

Clostridium Perfringens is associated with meats stored at 120-130 F. or meats held at too low of a temp for serving. The general cause is improper storage or holding of meats. Onset: 8-24 hrs. Symptoms: abdominal pain and diarrhea.

A patient with type one diabetes is taking NPH and regular insulin before his morning and evening meal. His blood sugar levels before meals reveal: breakfast 9:00 a.m.: 128; lunch 12:00 p.m. 122; and dinner 5:00 p.m. 275 What should be recommended?

A. Increase morning NPH insulin.

b. Increase morning regular insulin.

c. Decrease insulin.

d. Decrease strawberry creme pies.

Increase morning NPH insulin.

NPH is an intermediate action insulin with a peak effect of 4-10 hours. Increasing NPH could cover food intake 8 hours later at dinner. Remember, regular short acting insulin has a peak of 2-3 hours, so it wouldn't be able to cover dinner. insulin after eating 16-166 max

A patient is experiencing ketosis due to diabetes complications or a reduced PC02. You suspect it may be:

A. Metabolic Acidosis.

b. Metabolic alkolosis.

c. Respiratory acidosis.

d. Respiratory alkolosis.

Metabolic Acidosis.

Is characterized by a reduced PC02 and/or pH. Causes may include starvation, low carb diet, diabetic ketosis.

Metabolic alkolosis- increased pH, causes may include diuretic use or persistent vomiting.

Respiratory answers: has nothing to do with diabetes or ketosis, but with breathing.

7 Day work position based on a 40-hour work week requires how many FTE's (full time equivalent) ?

A. 1.4 .

b. 2.5 .

c. 3.2 .

d. 4.0 .

1.4 FTE's.

1 FTE= 40 hrs/wk (8 hrs/day) for 5 days. 1.4 FTE= 56 hrs/wk.. 8 hrs a day for 7 days.

Hours of work/wk..56/40= 1.4

40 hrs/week + 2 extra days.. 16 hrs= 56 hours total.

OR; 7x8= 56/40= 1.4 FTE's

A major step in the quality improvement process is to:

a. Evaluate employee performance.

B. Identify potential problem areas.

c. Set the stage for solutions.

d. Examine controlled environments.

Identify potential problem areas.

Although evaluating employee performance is important, identifying the areas of needed improvement; problem areas, must be found in order to make the necessary plans for the improvement.

According to the renal diet guidelines: sodium less than 2,300 mg per day, Limit to 2-3 servings of Fruit and 2-3 servings of Vegetables daily. Serving size is 1/2 cup or 4 ounces, unless specified otherwise. (A low potassium food has less than 250 mg of potassium per serving.)

which is a serving from the milk and dairy group?

a. 1/2 c. of evaporated milk.

b. 1 c. of yogurt.

C. 1/2 c. of whole, low-fat, or skim milk.

1/2 c. whole, low-fat, or skim milk.

Milk = ½ cup = 1 renal dairy serving

Which of the following foods from the milk dairy group do you need to avoid? when counting foods that belong to the official USDA MyPlate dairy group.

a. Whipping cream.

B. Buttermilk.

c. Ice cream.

whipping cream.

Low Calcium: Foods made from milk that have very little calcium and high fat content. sour cream counts by the way in the list

“Which of the following meats should you avoid on a sodium-restricted diet?”

A. Bacon.

b. Goose.

c. Crab

Bacon.

According to renal diet guidelines, which of the following vegetables can you eat? aka low potassium item

a. Asparagus.

b. Baked beans.

c. Yams.

Asparagus.

“Which of the following vegetables should you avoid on a potassium-restricted diet?”

a. Green beans.

B. Spinach.

c. Green peas.

Spinach.

Which of the following foods has the most sodium?

a. 1/2 c. of cooked egg noodles.

b. 1/2 c. of cream of rice, prepared without salt.

C. One slice of Italian commercial bread.

One slice of Italian bread.

Which of the following fruit juices should you avoid? In a renal diet etc, patients may need to restrict potassium

a. Apple juice.

B. Prune juice.

c. Cranberry juice cocktail.

Prune juice.

Which of the following fruits can you eat on low potassium diet?

A. Fresh apple.

b. Banana.

c. Cantaloupe.

Fresh apple.

Which of the following beverages can you drink with low potassium and phosphorus?

a. Kool-Aid®.

b. Cola.

c. Beer.

Kool-aid®.

“Which of the following foods is allowed on a potassium-restricted diet?”

a. Chocolate.

b. Molasses.

c. Jam, jelly, or marmalade.

Jam, jelly, or marmalade.

The dietetic technician is asked to assist in the formulation of performance standards for support personnel. What performance standard is the most difficult to measure?

responsiveness to patient or client needs

The supervising dietetic technician notes that, occasionally, when the fresh fruit is depleted, the dietary aides substitute 1/2 cup of tomato or grape juice for an orange or a grapefruit half. The most effective course of action would be to:

post a list of interchangeable fruits and juices

A foodservice is considering the purchase of prewrapped slices of bread, rather than requiring that the slices be wrapped by hand. To determine the cost-effectiveness of this purchase, the supervising dietetic technician should first:

call vendors to determine the availability and cost of prewrapped slices of bread.

What statement best describes the dietetic technician's professional responsibility for maintaining confidentiality of information that could identify a patient?

information can be given to healthcare professionals involved directly with the patient and to any other person specified by the patient

The best way to communicate changes within the foodservice department to employees is by:

meetings with written handouts

What component of a budget is easiest to control, yet subject to the greatest fluctuation?

food

Bacterial growth in cooked food can best be minimized by:

refrigerating the food in small batches after cooking

A major step in the quality improvement process is to:

identify potential problem areas

A calorie count is ordered for a patient with cancer and who experiences a steady weight loss. The dietary intake should be evaluated for levels of calories and:

protein

The dietetic technician obtains the following 24-hour dietary recall record from a 60-year old woman.

Breakfast: 1/2 cup of OJ, 1 cup of yogurt with 1/2 cup of strawberries, 2 slices of french toast with powdered sugar, 8 oz. of coffee. Lunch: 3 oz of meat loaf, 1/2 cup of mac and cheese, 1 cup of mixed veggies, 1 slice of bread with margarine, 1/2 cup of vanilla pudding, 8 oz of hot tea. Dinner: 1 cup of New England clam chowder, 1 cup of spinach salad w/dressing, 2 sourdough rolls, 1 small orange, 8 oz of skim milk. What statement would be appropriately be charted in the progress notes?

food consumption is adequate according to an evaluation of MyPlate.

A resident in an extended-care facility has experienced a 5% weight loss over a 1-month period. First, the dietetic technician should:

initiate a calorie count

In a facility where food production is located at a distance from clients, decentralized tray assembly has the advantage of

serving all clients within a reasonable time span

The tray-assembly error rate for modified diets is high. The dietetic technician should first

evaluate the tray-assembly process

The best method to evaluate the effectiveness of an inservice training session on food temperatures is to

take temperatures of foods

After a patient suffers a cerebrovascular accident, a calorie count demonstrates that the patient is eating poorly. The dietetic technician should

determine if the patient has chewing and swallowing problems

Income from sales in a hospital cafeteria is $1280 and the food cost is $580. What percentage of income is spent on food?

45%

What factor is most important when developing a nutrition care plan for an obese teenager?

energy expenditure

A foodservice employee informs the dietetic technician that she is HIV-positive. The initial step should be to

schedule the employee as usual

A patient diagnosed recently with diverticulosis should be advised to consume a diet high in

both soluble and insoluble fiber

What question would be most effective to obtain patient information?

What foods do you eat during the day

What fatty acid is essential for normal nutrition?

linoleic

The most important recommendation for clients taking a class about how to reduce salt intake would be to

use fresh foods instead of processed foods

The estimated weekly food cost per patient day is $0.50 per patient over the budget. What can be done to bring this cost back into line with the budget?

revise the menu where necessary

The dietetic technician is preparing to counsel a pregnant woman on improving her nutrient intake. The most appropriate objective is to enable the client to

plan a 3-day menu using MyPlate

The first step in the Nutrition Care Process is

…., Diagnosis, Intervention, and Monitoring and Evaluation

assessment

During lunch service, a cafeteria customer comments that the turkey salad tastes rancid. The supervising dietetic technician should first

remove the turkey salad from the service line

Justification for capital expenditure to purchase a new dishmachine should be based on

repair costs

The dietetic technician should suspect dehydration when abnormal results of which of the following laboratory studies are obtained?

BUN

The physician has ordered a 2-g sodium diet for a patient who has hypertension and takes a diuretic. The dietetic technician should evaluate the patient's intake of sodium and

potassium

What food decreases the efficacy of tetracycline(antibiotic: it should be taken on an empty stomach with a full glass of water)?

dairy/milk

-calcium, iron, and antacids bind to the drug and block its absorption

What safety issue is high priority?

the blade guard missing from the meat slicer

A patient reports not receiving what he ordered on his lunch tray. The dietetic technician immediately visits the patient and verifies that the tray is accurate. The technician should

allow the patient to reorder

A facility has determined that there is a need for carryout service for clients who follow special diets. What is the next step in the process?

survey potential clients' preferences

What is the best example of a positive outcome of an inservice education program?

behavior change

A 35-year old, moderately active man consumes the following foods daily: 5 oz of meat or equivalent, six servings of grain products, one serving of dairy products, three servings of fruits, four 16-oz cups of water. The man is consuming adequate amounts of

fruits

According to basic menu planning concepts, what food combination would be most appropriate with macaroni and cheese?

broccoli, a dinner roll and cherry pie

What is the correct procedure for receiving a shipment of fresh eggs?

check the temperature of the eggs

An example of cross-training employees in a foodservice department would be

tray servers are trained to assist patients with menu selection

The most effective method to market a nutrition and wellness program for athletes is to

write an article on nutrition in a local sports and fitness publication

JCAHO requires nutrition documentation in the medical records of all patients in extended-care facilities at LEAST

quarterly

At a monthly quality improvement meeting, a dietetic technician raises the problem of departments not being informed when patients have pressure sores. What is the most effective way to improve this situation immediately?

participate twice weekly in interdisciplinary meetings to assess pressure ulcers

Approximately how many milliequivalents of sodium are in a 1-g sodium diet?

43

The dietetic technician uses the time series model to forecast the number of chicken breasts to order for September. The moving average method is used to smooth the randomness of the data. The dietitian averages the data from April, May, June, and July to determine the number of chicken breasts needed for August. To determine the number of chicken breasts to order for September, the technician should

add the data from August and delete the data from April

What values would best meet the protein recommendations for a healthy adult weighing 185lb?

67 g

The Special Supplemental Nutrition Program for Women, Infants, and Children routinely evaluates which biochemical data to identify clients at nutritional risk?

hematocrit and hemoglobin

A patient recently admitted to the hospital has lost 5% of her body weight within a 1-month period. First, the dietetic technician should

obtain a diet history

Adolescents participating in sports programs may need to consume

additional carbohydrates

What method requires the least amount of on-site food preparation?

assembly/serve

An advantage of a centralized foodservice delivery system is that

a large number of meals can be distributed in a short period of time

An elderly patient has a stage II pressure ulcer on her buttock. She should be advised to increase intake of which foods?

milk, beef, fish, and poultry

-promote tissue repair and wound healing

An ingredient room that can be secured should be located between the

storage and production area

The baked custards are routinely exhibiting syneresis , which most likely is caused by

syneresis: the extraction or expulsion of liquid from a gel, caused by the contraction of the gel's molecular network over time

baking the custard at too high a temperature

The muffins produced in the kitchen are small and crumbly. This problem can be prevented by

increasing mixing time

A woman gains 15 lb during the first 32 weeks of pregnancy. Before the weight gain can be assessed, the dietetic technician must calculate the

prepregnancy body mass index

A dietetic technician obtains a 24-hour dietary recall record from a woman who takes oral contraceptives. The technician should evaluate the level of consumption of

leafy green vegetables (folate) and orange juice (folate and vit C)

An employee's nail polish chips off and falls into the food while she is checking hot food temperatures. The supervisor has failed to prevent what type of hazard

physical

Twenty-five people report nausea, vomiting, and abdominal cramping 24 hours after eating chicken salad. The source of bacterial contamination most likely is

salmonella

A patient has an HIV-related gastrointestinal tract infection. To manage diarrhea, the dietetic technician would recommend what type of diet modification?

low-fat, low-fiber, no caffeine, lactose-free

The cost of food is 40% of the selling price. If the raw food cost for a serving of spinach lasagna is $0.78, the selling price would be

1.95

In addition to providing increased amounts of protein and calories to promote the healing of a pressure ulcer, the dietetic technician should consider increasing amounts of

beta carotene (vit A), ascorbic acid (vit C), thiamin, and zinc

According to the American Academy of Pediatrics, infants may begin eating solid foods how many months following birth?

4 to 6

A dietetic technician developing nutrition education materials for pregnant women who are vegans should include information about supplemental

vitamin b12

A patient who is receiving furosemide/Lasix (diuretic) most likely would benefit from an increased intake of

potassium

-losing fluid and potassium in urine etc

A tube feeding providing 1.5kcal/ml is administered at a rate of 120ml/h for 12 hours. The patient received how many kilocalories?

2160

The most accurate method to determine whether creamed turkey is an acceptable menu item would be to

conduct a plate-waste study

An appropriate menu for toddlers would be

baked chicken legs, diced potatoes, carrots, peaches, and milk

The best way to protect diners from the ciguatoxin found in some fish is to

it’s heat stable, so purchase fish from approved suppliers only

A nutrition assessment includes what component

clinical, biochemical, and anthropometric measurements, and dietary evaluation

A dietetic technician identifies an elderly client with a low albumin level. The client is at risk for developing

-When levels are low, it typically indicates underlying inflammation, chronic disease, or inadequate protein intake.

pressure ulcers

-malnutrition, severe muscle wasting, impaired wound healing, and edema (swelling)

Calculating the protein and calories consumed for a specific period of time is called a

calorie count

After purchase specifications are developed, the next step is to

develop a purchase order

A person beginning to take insulin is at risk for experiencing

dry mouth

Information received from interviewing a patient about food intake on the previous day is called a

24-hour dietary recall record