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?
(Ans- responsiveness to patient or client needs
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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?
(Ans- 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:
(Ans- 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:
(Ans- 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: (Ans- 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?
(Ans- 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:
(Ans- 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:
(Ans- meetings with written handouts
What component of a budget is easiest to control, yet subject to the greatest fluctuation?
(Ans- food
Bacterial growth in cooked food can best be minimized by:
(Ans- refrigerating the food in small batches after cooking
A major step in the quality improvement process is to:
(Ans- 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: (Ans- 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?
(Ans- 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:
(Ans- initiate a calorie count
In a facility where food production is located at a distance from clients, decentralized tray assembly has the advantage of
(Ans- serving all clients within a reasonable time span
The tray-assembly error rate for modified diets is high. The dietetic technician should first
(Ans- evaluate the tray-assembly process
The best method to evaluate the effectiveness of an inservice training session on food temperatures is to
(Ans- take temperatures of foods
During a counseling session, a dietetic technician observes that the client is showing boredom. The dietetic technician should
(Ans- discuss the behavior
After a patient suffers a cerebrovascular accident, a calorie count demonstrates that the patient is eating poorly. The dietetic technician should
(Ans- determine if the patient has chewing and swallowing problems
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