RDN : CDR Registered Dietitian Nutritionist Exam

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RDN
Registered Dietitian
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Question: 61
What are some advantages of using carbohydrate counting instead of food
exchanges when following a diabetic diet plan?
A. Carbohydrate counting permits greater flexibility in food choices.
B. Individuals who count carbohydrates can save up all of their allotted
carbohydrate for one meal.
C. There are more “free food” choices when counting carbohydrates.
D. Carbohydrate counting emphasizes high fiber foods.
Answer: A
An advantage of using carbohydrate counting instead of food exchanges when
following a diabetic diet plan is that carbohydrate counting permits greater
flexibility in food choices. When using carbohydrate counting, 15 grams of
carbohydrate from bread, fruit, or milk all serve as one carbohydrate serving, in
contrast to the exchange system in which foods from different exchange groups
contain varying amounts of carbohydrate. Use of carbohydrate counting still
requires equal distribution of carbohydrate over meals and snacks, and attention
to the amounts of “free foods” consumed.
Question: 62
In ice cream, overrun:
A. Is a measure of the volume of air whipped into the mix
B. Is usually 70-80%
C. May be affected by the type of ingredients used
D. All of the above
Answer: D
Overrun in ice cream is the increase in volume caused by agitation. The industry
standard for overrun is 70-80%. Overrun may be affected by the type of
ingredients used (i.e., heavy vs. light cream).
Question: 63
Which of the following food additives is an emulsifier?
A. Gelatin
B. Sodium propionate
C. Lecithin
D. Butylated hydroxytoluene
Answer: C
Lecithin is an emulsifier used to prevent mixtures of fat from separating. Gelatin
is a protein used as a stabilizer, and sodium propionate and butylated
hydroxytoluene are preservatives used to prevent food spoilage.
Question: 64
Whipped egg white is an example of what type of dispersion:
A. Solid in a liquid
B. Gas in a solid
C. Gas in a liquid
D. Liquid in a liquid
Answer: C
Whipped egg white is an example of a gas in a liquid, resulting from air beaten
into the white.
Question: 65
The characteristic fishy odor of seafood that is not fresh is due to:
A. Urea nitrogen
B. Hydrolyzed peptides
C. Trimethylamine
D. Branched-chain amino acids
Answer: C -The characteristic fishy odor of seafood that is not fresh is due to
trimethylamine, an amino acid breakdown product. Urea nitrogen is a measure of
human renal status, hydrolyzed peptides are partially digested amino acids found
in the human gut, and branched-chain amino acids are amino acids with side
chains containing two or more carbon atoms.
Question: 66
A needs assessment to determine a client"s readiness to receive diet instruction
might include which of the following considerations?
A. Personal interest of the client
B. The client"s income and educational level
C. The RD"s teaching schedule
D. A & B
Answer: D
A needs assessment determining a client"s readiness for instruction should be
based on the client"s personal interest, income and educational background. The
schedule of the RD is irrelevant.
Question: 67
A cross-sectional study is used when a researcher wants to:
A. Compare frequencies of many different diseases in a community over a year
B. Collect information about one type of disease in a group of people over a
defined time period
C. Measure lab values of study subjects at specific intervals
D. Control for confounding factors
Answer: B
A cross-sectional study is used to collect information about one type of disease in
a group of people over a defined time period. Cross-sectional studies are not used
to compare multiple diseases. Confounding factors are exposures or variables that
may affect the outcome of a study, and which study investigators control for using
statistical methods.
Question: 68
Proxemics refers to:
A. The ability to read small print
B. Formulas used to calculate electrolytes in enteral feedings
C. A management style used in major corporations
D. An individual"s position, orientation, and distance from other people in a room
Answer: D
Proxemics refers to the manner in which an individual positions himself in a
room, in relation to other people. Counselors can use the distance between people
to assess how comfortable individuals are in the classroom and other learning
situations.

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