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DTR : CDR - Dietetic Technician Registered 2025 Exam
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DTR
CDR - Dietetic Technician Registered 2025
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Question: 35
A hospital coffee shop has monthly sales of $26,892. The coffee shop’s monthly
expenses are as follows: Cost of sales = $10,825 Salaries = $8,597 FICA = $2,150 Supplies = $1,975 Utilities = $2,345 What is the coffee shop’s profit margin for the month?
2%
4%
6%
8%
Answer: B
The coffee shop’s profit margin for the month is 4%, as calculated below: Net profit = monthly sales - (cost of sales + salaries + FICA + supplies + utilities) Net profit = $26,892 - ($10,825 + $8,597 + $2,150 + $1,975 + $2,345) Net profit =
$1,000 Profit margin = net profit / sales Profit margin = $1,000 / $26,892 Profit
margin = 0.037 ˜ 0.04 = 4%
Question: 36
The requirement for dietary sodium:
Has been well-established through use of dose-response trials
Is higher among pregnant women than non-pregnant women
May vary with physical exertion and health status
All of the above
Answer: C
The requirement for dietary sodium may vary with physical exertion and health status, increasing with exercise and some metabolic disorders such as cystic fibrosis. Sodium needs in the general population are not well understood, and there is insufficient evidence to suggest that they are higher among pregnant versus non-pregnant women.
Question: 37
Dietary zinc may promote wound healing by which of the following mechanisms?
Promotes epithelial cell differentiation
Reduces the inflammatory response
Prevents oxidation of lipids in cell membranes
Increases collagen synthesis
Answer: D
Dietary zinc may promote wound healing by increasing collagen synthesis at the site of the wound. Collagen synthesis is essential for tissue repair.
Question: 38
Low-salt syndrome may be caused by:
Extreme sodium restriction due to congestive heart failure
Decreased glomerular filtration rate
Adrenal gland insufficiency
All of the above
Answer: D
Low-salt syndrome is occasionally seen in individuals with congestive heart failure who are being treated with severe sodium restriction. It may also be caused by decreased glomerular filtration rate in renal disease, and by adrenal gland insufficiency, both of which affect the body’s ability to retain sodium.
Question: 39
Problems encountered in delivering nutrition services to migrant populations
include:
Lack of portable medical records
Limited access to referral systems
Absence of continuity of care
All of the above
Answer: D
Problems encountered in delivering nutrition services to migrant populations include lack of portable medical records, limited access to referral systems, and absence of continuity of care. Because migrant populations move often to different geographical locations, it is difficult to track and contact them using traditional methods.
Question: 40
Which of the following is true for reactive hypoglycemia?
It is defined as a plasma glucose level less than 70 mg/dl.
It is treated with a diet high in complex carbohydrates.
It is diagnosed by measuring blood glucose levels one hour after eating.
Peak insulin activity occurs 90-180 minutes after food is eaten.
Answer: D
In reactive hypoglycemia peak insulin activity occurs 90-180 minutes after food is eaten, vs. the normal insulin response which occurs 30-60 minutes after eating. Reactive hypoglycemia is defined as a plasma glucose level than 50 mg/dl, is treated with a moderate carbohydrate (40 to 55%) diet, and is diagnosed by measuring blood glucose levels immediately after eating.
Question: 534
ations?
erforming routine preventative maintenance and inspections. leaning equipment only when it appears dirty.
elying on staff to report any equipment malfunctions. sing equipment until it completely fails.
wer: A
anation: Routine preventative maintenance and inspections are crucial pliance with health and safety regulations, ensuring that equipment ates safely and effectively.
stion: 535
ollaborative effort to promote physical activity and healthy eating am
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children, a dietetic technician develops a school-based initiative. Which strategy would most effectively integrate nutrition education into physical activity programs?
Incorporating nutrition lessons into physical education classes
Offering separate sessions for nutrition education and physical activity
Distributing educational materials only during health fairs
Answer: A
stion: 536
tient in a long-term care facility has been diagnosed with dysphagia. T re safe and adequate nutrition, which of the following interventions is al to implement?
rovide regular textured diets to promote independence erve all foods at room temperature for easier swallowing
ncourage the patient to eat quickly to reduce aspiration risk mplement thickened liquids and pureed diets as prescribed
wer: D
anation: Implementing thickened liquids and pureed diets is essential nts with dysphagia to minimize the risk of aspiration and ensure they ve adequate nutrition safely.
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Question: 537
Which public health nutrition program is specifically designed to address the nutritional needs of pregnant and postpartum women, infants, and young
National School Breakfast Program
Women, Infants, and Children (WIC) Program
Farmers' Market Nutrition Program
anation: The Women, Infants, and Children (WIC) Program is specifi gned to meet the nutritional needs of pregnant and postpartum women, ts, and young children, providing them with essential resources and ation.
stion: 538
-year-old female patient presents with symptoms of fatigue and hair l assessment, her diet reveals low intake of iron-rich foods. Which of
wing dietary recommendations would best address her symptoms idering her current diet?
ncorporate more citrus fruits to enhance iron absorption crease intake of dairy products for calcium
ecommend a vegetarian diet high in legumes and grains
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Suggest iron supplementation without dietary changes Answer: A
Explanation: Increasing citrus fruits helps enhance iron absorption from plant- based sources, which can be beneficial for a patient with symptoms related to iron deficiency, rather than relying solely on supplements or dietary restrictions.
Question: 539
Which of the following nutrients is most likely to be deficient in a strictly vegan diet, particularly in the context of a growing adolescent?
itamin B12 itamin D alcium
on wer: A
anation: Vitamin B12 is primarily found in animal products, making i mon deficiency in vegan diets. It is crucial for nerve function and the uction of DNA and red blood cells.
stion: 540
spital's food service department is experiencing a high turnover rate a leading to inconsistent meal preparation quality. What should be the ary intervention to address this issue?
V V C Ir Ans Expl t a com prod A ho mong staff, prim Increase wages across the board for all staff Implement a comprehensive training program for new hires Offer flexible scheduling to improve work-life balance Limit the number of menu items to simplify preparation Answer: B Explanation: Implementing a comprehensive training program for new hires ensures that all staff are equipped with the skills and knowledge needed to maintain quality in meal preparation. This approach can improve consistency and job satisfaction. a recent inspection, a food production facility was cited for inadequa ation practices. What immediate action should the facility take to ens pliance and improve sanitation standards? chedule additional cleaning staff shifts eview and update sanitation policies and procedures educe production volume temporarily ncrease the number of menu items offered wer: B anation: Reviewing and updating sanitation policies and procedures is ntial for ensuring that all staff understand and can comply with the req dards, thereby improving overall sanitation. Que After te sanit ure com S R R I Ans Expl esse uired stan A patient recently diagnosed with hyperlipidemia is seeking dietary advice. Which of the following dietary modifications would be the most effective in lowering LDL cholesterol levels? Incorporate more soluble fiber-rich foods Increase intake of saturated fats Consume more processed snacks Limit all fats completely Answer: A esterol in the digestive system, making it an effective dietary modifica his condition. ch aspect of financial management is essential for ensuring that a food ce operation can meet its short-term obligations while also planning f term sustainability? apital budgeting orking capital management ariance analysis inancial forecasting wer: B Explanation: Soluble fiber can help lower LDL cholesterol levels by binding to chol tion for t Whi servi or long- C W V F Ans Explanation: Working capital management is essential for ensuring that a food service operation can meet its short-term obligations while also planning for long-term sustainability. Which of the following budgeting methods would provide the most accurate forecast for a food service operation's financials over the next fiscal year? Incremental budgeting based on last year's expenses Flexible budgeting that adjusts to changes in activity levels Trend analysis based on historical sales data wer: D anation: Zero-based budgeting requires justifying all expenses for eac eriod, which can lead to more accurate and efficient allocation of urces, especially in dynamic food service environments. ch of the following best describes the role of a food service manager i ring effective supply chain management within a large institutional set focus solely on reducing costs for food purchases. establish relationships with suppliers to ensure consistent quality an ability. monitor staff performance in food preparation and service. Expl h new p reso Whi n ensu ting? To To d avail To To create marketing strategies to attract more customers. Answer: B Explanation: Establishing strong relationships with suppliers is crucial for ensuring consistent quality and availability of food products, which is essential for effective supply chain management. anning reezing rying lanching wer: D anation: Blanching, which involves briefly boiling food before coolin ead to significant losses of heat-sensitive vitamins like vitamin C due igh temperatures and water solubility of these nutrients. ch of the following is a critical factor in the control of foodborne path ng the pasteurization of milk? C F D B Ans Expl g it, can l to the h Whi ogens duri Temperature pH level Both A and C Time Answer: C Explanation: Both temperature and time are critical factors in the pasteurization process to effectively kill pathogens in milk, ensuring its safety for consumption. is the primary advantage of a cycle menu in food service operations, cularly in institutional settings? allows for a wide variety of food choices each day eliminates the need for standardized recipes enables continuous feedback from clients simplifies inventory management and procurement wer: D anation: A cycle menu simplifies inventory management and procure roviding a predictable schedule of meals, which allows for better plan educed food waste.
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stion: 541
Question: 542
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