Dtr Exam Practice Questions

Front 1

Which of the following cooking methods is recommended for cuts of beef such as stew beef, short ribs, chuck steak or beef round?

1. Pan frying
2. Broiling
3. Roasting
4. Braising

Back 1

4. - Braising

-- because these cuts of meats are less tender and require a moist method of cooking to improve tenderness

Front 2

Egg yolks used in lemon meringue pie primarily serve as which of the following agents?

1. Emulsifying agent
2. coloring agent
3. thickening agent
4. textural agent

Back 2

2. coloring agent

-- because lemon doesn't provide the same rich yellow color

-- whole eggs are used as emulsifying, thickening, and textural agents

Front 3

Which of the following is not an ingredient in baking powder?

1. corn starch
2. sodium bicarbonate
3. cream of tartar
4. potassium bicarbonate

Back 3

4. potassium bicarbonate

-- baking powder is a leavening agent

-- the baking soda (sodium bicarbonate) acts as an alkaline salt, the cream of tartar acts as the acidic salt, and the corn starch absorbs moisture

Front 4

Chronic alcoholics are most likely to be deficient in the following nutrients except:

1. magnesium
2. thiamin
3. folate
4. vitamin c

Back 4

4. vitamin c

Front 5

The end product of sucrose digestion is:

1. glucose and fructose
2. glucose and galactose
3. glucose and mannose
4. 2 glucose molecules

Back 5

1. glucose and fructose

Front 6

The end product of maltose digestion is:

1. glucose and fructose
2. glucose and galactose
3. glucose and mannose
4. 2 glucose molecules

Back 6

4. 2 glucose molecules

Front 7

The end product of lactose digestion is:

1. glucose and fructose
2. glucose and galactose
3. glucose and mannose
4. 2 glucose molecules

Back 7

2. glucose and galactose

Front 8

Protein digestion begins in the:

1. jejunum
2. stomach
3. small intestine
4. brush border

Back 8

2. stomach

Front 9

A deficiency of vitamin D results in:

1. rickets
2. night blindness
3. scurvy
4. Beri Beri

Back 9

1. rickets

Front 10

Best sources of vitamin D?

Back 10

dairy products, fish, eggs, cod liver oil

Front 11

All the following are true about vitamin C except:

1. the best food sources of vitamin c are fruits, such as citrus, and vegetables, such as broccoli
2. cigarette smokers should consume at least 100 mg per day of vitamin c
3. deficiency of vitamin c can result in issues with would healing, bleeding gums, tooth loss, and leg pain
4. the RDA is 75 mg for women and 100 mg for men

Back 11

4. the RDA is 75 mg for women and 100 mg for men

-- RDA for women is 75 mg/day

-- RDA for pregnant women is 85 mg/day

-- RDA for lactating women is 120 mg/day

-- RDA for men is 90 mg/day

Front 12

A nutrition screen must be completed by which of the following?

1. an RD
2. a DTR
3. a nurse
4. a trained professional (not necessarily an RD or DTR)

Back 12

4. a trained professional (not necessarily an RD or DTR)

Front 13

Which of the following laboratory data would best indicate nutritional risk?

1. fasting blood glucose level of 130 mg/dL
2. fasting cholesterol level of 199 mg/dL
3. serum albumin level of 3.5 g/dL
4. hematocrit level of 42%

Back 13

1. fasting blood glucose level of 130 mg/dL

Front 14

What is a normal fasting blood glucose (FBG) level?

Back 14

70-99 mg/dL

Front 15

What is a FBG level that indicates prediabetes?

Back 15

100-125 mg/dL

Front 16

What is a FBG level that indicate diabetes?

Back 16

126 mg/dL and above

Front 17

Which of the following statements is not true about dietary history?

1. information for a dietary history can be obtained using a food diary recorded by the individual for a period of 3-7 days
2. a 24-hour recall is the most accurate way to obtain information about an individual's dietary history
3. a food frequency questionnaire can be a tool used to obtain information about an individual's dietary history as it determines how often a person eats certain foods
4. a nutrient intake analysis is a way to obtain information regarding a person's dietary history when they are hospitalized or are living in another situation where observations can be made about the type and amount of food consumed

Back 17

2. a 24-hour recall is the most accurate way to obtain information about an individual's dietary history

-- a 24-hour recall may be helpful, but it may not always be the most accurate as the person may not eat his/her typical diet and/or may struggle to accurately recall all the food consumed

Front 18

A BMI of 28 is considered to be:

1. underweight
2. overweight
3. obese
4. normal weight

Back 18

2. overweight

• < 18.5 - underweight
• 18.5-24.5 - normal
• 25.0-29.9 - overweight
• 30.0 & above - obese

Front 19

A BMI of 18.5 is considered to be:

1. underweight
2. overweight
3. obese
4. normal weight

Back 19

4. normal weight

• < 18.5 - underweight
• 18.5-24.5 - normal
• 25.0-29.9 - overweight
• 30.0 & above - obese

Front 20

A BMI of 18.0 is considered to be:

1. underweight
2. overweight
3. obese
4. normal weight

Back 20

1. underweight

• < 18.5 - underweight
• 18.5-24.5 - normal
• 25.0-29.9 - overweight
• 30.0 & above - obese

Front 21

A BMI of 30 is considered to be:

1. underweight
2. overweight
3. obese
4. normal weight

Back 21

3. obese

• < 18.5 - underweight
• 18.5-24.5 - normal
• 25.0-29.9 - overweight
• 30.0 & above - obese

Front 22

Anthropometric measurements for children should include:

1. weight for age, height or length for age and head circumference up to the age of 2
2. weight for age, skin-fold thickness and height or length for age
3. weight for age, height or length for age and head circumference up to the age of 3
4. weight for age, skin-fold thickness, height or length for age and head circumference up to the age of 3

Back 22

3. weight for age, height or length for age and head circumference up to the age of 3