Dietetic Technician DTR Exam Prep - Question List

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21. Benefits of menu planning include:
  1. Control of food costs
  2. Reduction of waste
  3. Less variety and nutritional quality
  4. A & B
22. What is the minimum dishwasher temperature necessary to destroy bacteria?
  1. 212’ F
  2. 155’ F
  3. 170’ F
  4. 180’ F
23. Which of the following is true for tube feedings with osmolality greater than 500 mOsm/kg?
  1. They can be administered full strength immediately.
  2. Their carbohydrate source is glucose oligosaccharides.
  3. They are used primarily for pre-operative nutrition.
  4. They are hyperosmolar and may cause diarrhea.
24. A hospital foodservice places an order for 50 pounds of potatoes. The AP price is $12/50 pounds. After peeling, chopping, and boiling the EP is 38 pounds. What is the EP cost per pound?
  1. 99 cents
  2. 32 cents
  3. One dollar
  4. Two dollars
25. Drucker’s management by objectives (MBO) is based on which of the following principles?
  1. Employees are more likely to meet goals they help set versus goals established by management.
  2. Managers should retain full control of employees’ activities in order to be effective.
  3. Employees do not need to understand the organization’s goals if their own tasks are clearly outlined.
  4. The principles of management by objectives apply only to production and service.

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