Nutrition > EXAM > Practice DTR Exam #1 | 100 Questions with 100% Correct Answers (All)

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Practice DTR Exam #1 | 100 Questions with 100% Correct Answers

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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 A ...

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 A part-time cook who has worked in the dietetics department for the past 20 years believes that she has the recipes memorized. The cook does not use the posted production schedule and always produces too many servings. The dietetic technician should: - ✔✔counsel the cook and write a summary of the discussion for her employee file 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 dietetic technician is to provide diet instruction to a Vietnamese man who has just learned that he has diabetes. Because the patient speaks very little English, the dietetic technician should: - ✔✔attempt to find a Vietnamese interpreter to assist with the diet instruction 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

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