Registered Dietitian Exam Help

Can you help me by providing me some questions for preparation of RD (Registered Dietitian) Test as I will be giving the exam this time?

[pawan]

Some questions for preparation of RD (Registered Dietitian) Test are as follows:

1.
You are caring for a patient receiving enteral feeding. At what rate would you administer the feeding if the patient is receiving 2.0 kcal/cc over 5 hours and requires 1200
A 60 cc/hr
B 120 cc/hr
C 100 cc/hr
D 85 cc/hr

2.
Margarine is produced by the process of:
A Chlorination
B Hydrogenation
C emulsifying
D Dehydrogenation

3.
Calculate the total revenue given the following data: Cafe sales: $255,000. Patient days in the given month: 9,000. Patient day rate: $45.00/ppd.
A 660000
B 575000
C 750000
D 598000

4.
Which of the following nutrients adds or removes carbon dioxide from compounds during energy metabolism?
A Biotin
B Pantothenic acid
C Niacin
D Thiamin

5.
Easily pluckable hair is a symptom of deficiency of which nutrient?
A Calcium
B Fat
C Protein
D Omega-3 fatty acids

6.
Which of the following food assistance programs provides supplemental food, nutrition education, referrals, and access to healthcare for pregnant women?
A The emergency Food Assistance Program (TeFAP)
B Child and Adult Care Food Program (CACFP)
C Supplemental Nutrition Assistance Program (SNAP)
D Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

7.
The statement Approximately 15 students at the university were diagnosed with bulimia nervosa during 2011 is a statement of:
A Prevalence
B Mortality
C Morbidity
D Incidence

8.
Cracked lips is a symptom of deficiency for which nutrient?
A Fat soluble vitamins
B Magnesium
C B vitamins
D Vitamin C

9.
When using a three-compartment sink, what temperature should each sink be kept (1, 2, 3)?
A 150, 170, 190 degrees F
B 100, 120, 140 degrees F
C 80, 100, 140 degrees F
D 110, 140, 170 degrees F

10.
Indications for peripheral parenteral nutrition (PPN) include all of the following except:
A Aggressive nutritional support is needed for less than five days
Central venous access is feasible
C A large volume (3L) with low osmolality and high fat is tolerated
D Supplementation of enteral intake is the goal


11. If you ever want to replace regular milk with buttermilk in a recipe, it is important that you also increase the ______.
Dietitian Exam Study Guide with Practice Questions
A. Baking soda
B. All purpose flour
C. Cake flour
D. Salt

12. Which of the following is not considered a simple carbohydrate?
A. Glucose
B. Cellulose
C. Fructose
D. Sucrose

13. Which of the following is not considered a fat soluble vitamin?
A. A
B. K
C. E
D. C

14. Which of the following organizations runs the Commodity Food Distribution Program?
A. USDAs Food and Nutrition Service
B. Child Health Bureau
C. Health Resources and Services Administration
D. NSIP

15. Which of the following is not a contraindication for Enteral Nutrition?
A. Complete bowel obstruction or severe bowel ileus
B. Intractable vomiting or major UGI hemorrhage
C. Complete inability to absorb nutrients through the GI tract
D. Inadequate oral intake

16. Which of the following is not a symptom of a person with anorexia?
A. Mild anemia
B. Swollen joints
C. Moist Skin
D. Reduced muscle mass

17. Which of the following organizations runs the Healthy People 2010 Program?
A. Child Health Bureau
B. USDA
C. Department of Health and Human Services
D. NSIP

18. Fat in the intestine triggers the release of _____, which then signals the gallbladder to send bile.
A. Cholecystokin (CCK)
B. Citric acid
C. Glucose 6 phosphate
D. Glucagon

19. ______ is when the kidneys produce too much hydrogen or retain to much hydrogen which leads to an increase in carbonic acid production. Or the kidneys may excrete to much base.
A. Metabolic acidosis
B. Metabolic alkalosis
C. Respiratory alkalosis
D. Respiratory acidosis

20. Which of the following microorganisms is anaerobic, symptoms occur after 8-18 hours including nausea, vomitting, abmonial pain and diarrhea? It is also called the cafeteria bug.
A. Clostridium botulinum
B. Bacillus cerus
C. Staphylococcus aureus
D. Clostridium perfringens