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Dietetic Technician Registered Practice Test

DTR exam Format | Course Contents | Course Outline | exam Syllabus | exam Objectives

Test Detail:
The Dietetic Technician Registered (DTR) exam, also known as the DTR exam, is a certification exam administered by the Commission on Dietetic Registration (CDR). It is designed to assess the knowledge and competencies of individuals aspiring to become Registered Dietetic Technicians. The exam evaluates the candidates' understanding of nutrition and dietetics principles, food service operations, and patient care. This description provides an overview of the DTR exam.

Course Outline:
The course for the DTR exam covers a comprehensive range of syllabus related to nutrition, dietetics, and patient care. The course outline may include the following:

1. Basic Sciences:
- Anatomy and physiology
- Biochemistry and metabolism
- Microbiology and food safety
- Nutrient digestion, absorption, and metabolism

2. Nutrition Assessment and Planning:
- Dietary assessment and analysis
- Nutrition assessment techniques
- Medical terminology related to nutrition
- Nutritional needs across the lifespan

3. Medical Nutrition Therapy:
- Medical conditions and nutrition implications
- Nutritional interventions for chronic diseases
- Nutrition support and enteral feeding
- Diet modifications for specific health conditions

4. Food Service Operations:
- Food safety and sanitation
- Menu planning and recipe modification
- Food production and quality control
- Foodservice management and operations

5. Counseling and Education:
- Communication and counseling techniques
- Behavior change theories and strategies
- Health promotion and education
- Cultural and social considerations in nutrition counseling

Exam Objectives:
The DTR exam objectives cover the following areas:

1. Nutrition Care for Individuals and Groups
2. Foodservice Systems
3. Management of Food and Nutrition Programs and Services
4. Principles of Education and Training
5. Research and Quality Improvement

Exam Syllabus:
The DTR exam syllabus includes specific syllabus within each of the exam objectives mentioned above. It may cover areas such as:

- Nutrition assessment and screening
- Menu planning and modification for dietary needs
- Medical nutrition therapy for various health conditions
- Food safety and sanitation practices
- Foodservice operations and management
- Counseling techniques and patient education
- Research methods and evaluation of nutrition interventions
- Quality improvement processes in healthcare settings

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Category: Medical & Healthcare
DTR
CDR - Dietetic Technician Registered 2025
https://killexams.com/pass4sure/exam-detail/DTR
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?
1. 2%
2. 4%
3. 6%
4. 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:
1. Has been well-established through use of dose-response trials
2. Is higher among pregnant women than non-pregnant women
3. May vary with physical exertion and health status
4. 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?
1. Promotes epithelial cell differentiation
2. Reduces the inflammatory response
3. Prevents oxidation of lipids in cell membranes
4. 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:
1. Extreme sodium restriction due to congestive heart failure
2. Decreased glomerular filtration rate
3. Adrenal gland insufficiency
4. 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:
1. Lack of portable medical records
2. Limited access to referral systems
3. Absence of continuity of care
4. 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?
1. It is defined as a plasma glucose level less than 70 mg/dl.
2. It is treated with a diet high in complex carbohydrates.
3. It is diagnosed by measuring blood glucose levels one hour after eating.
4. 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
When considering food service equipment maintenance, which of the following practices is essential for ensuring compliance with health and safety
regul
1. P
2. C
3. R
4. U
Ans
Expl for
com oper
Que
In a c ong
children, a dietetic technician develops a school-based initiative. Which strategy would most effectively integrate nutrition education into physical activity programs?
1. Incorporating nutrition lessons into physical education classes
2. Offering separate sessions for nutrition education and physical activity
3. 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.
Explanation: Incorporating nutrition lessons into physical education classes allows for a holistic approach that reinforces the connection between physical activity and healthy eating.
Que
A pa o
ensu most
critic
1. P
2. S
3. E
4. I
Ans
Expl for
patie recei
Question: 537
Which public health nutrition program is specifically designed to address the nutritional needs of pregnant and postpartum women, infants, and young
1. National School Breakfast Program
2. Women, Infants, and Children (WIC) Program
3. 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
Supplemental Nutrition Assistance Program (SNAP) Answer: B
Expl cally
desi infan educ
Que
A 30 oss.
Upon the
follo cons
1. I
2. In
3. R
4. 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
Que
A ho mong
staff, prim
1. Increase wages across the board for all staff
2. Implement a comprehensive training program for new hires
3. Offer flexible scheduling to Strengthen work-life balance
4. 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 Strengthen consistency and job satisfaction.
stion: 541
a exact inspection, a food production facility was cited for inadequa ation practices. What immediate action should the facility take to ens pliance and Strengthen 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
1. S
2. R
3. R
4. I
Ans Expl
esse uired
stan
Question: 542
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?
1. Incorporate more soluble fiber-rich foods
2. Increase intake of saturated fats
3. Consume more processed snacks
4. Limit all fats completely Answer: A
esterol in the digestive system, making it an effective dietary modifica his condition.
stion: 543
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
Que
Whi
servi or
long-
1. C
2. W
3. V
4. 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.
Question: 544
Which of the following budgeting methods would provide the most accurate forecast for a food service operation's financials over the next fiscal year?
1. Incremental budgeting based on last year's expenses
2. Flexible budgeting that adjusts to changes in activity levels
3. 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.
stion: 545
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.
Zero-based budgeting that starts from a "zero base" Ans
Expl h
new p reso
Que
Whi n
ensu ting?
1. To
2. To d
avail
3. To
4. 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.
Question: 546
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.
stion: 547
ch of the following is a critical factor in the control of foodborne path ng the pasteurization of milk?
A food technologist is researching the impact of food processing on nutrient retention. Which processing method is most likely to cause the greatest loss of heat-sensitive vitamins, such as vitamin C?
1. C
2. F
3. D
4. B
Ans
Expl g it,
can l to
the h
Que
Whi ogens
duri
1. Temperature
2. pH level
3. Both A and C
4. 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.
stion: 549
Question: 548
What parti
1. It
2. It
3. It
4. It
Ans
Expl ment
by p ning
and r
Que
During the aging process, which of the following factors may lead to an increased risk of malnutrition in older adults?
1. Increased appetite and energy expenditure
2. Decreased intestinal absorption and altered taste perception
3. Enhanced physical activity levels
4. Improved access to nutrient-dense foods Answer: B
Explanation: Older adults often experience decreased intestinal absorption and changes in taste perception, which can contribute to a higher risk of malnutrition if not properly addressed.

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Dietetic Technician Registered Practice Test

DTR exam Format | Course Contents | Course Outline | exam Syllabus | exam Objectives

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DTR PDF trial MCQs

DTR trial MCQs

Killexams VCE Test Engine (Self Assessment Tool)

Just download free DTR Free exam PDF with exam dumps

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