Publisher's Synopsis
The road to becoming an RD or RDN is not an easy task. There are minimum requirements such as completion of a bachelor's degree with an accredited nutrition curriculum, a satisfactory performance on a registration examination, and internship at an approved health care facility, food service organization, or community agency. After successfully passing the registration examination, an RD or RDN can work in health care facilities, businesses, research, and become consultants. It's a rewarding and challenging career path. This book is ideal for new graduates in the field of Nutrition and Dietetics who will be taking a registration examination. Food technology grads, dietetic technicians, nurses, physical therapist, psychiatric technician, medical assistants, psychiatric aides, caregivers, and healthcare professionals in various fields can use it. Students in the medical field can also use it as a reviewer for examinations and questions that cover general topics about Nutrition and Dietetics. Sample Questions: 1. A client who went to a buffet consumed 50 grams of carbohydrates 20 grams of protein, 30 grams of fat, and 2 grams of alcohol. What is the total caloric intake of this client? (a. 640 b. 520 c. 620 d. 564) 2. Caloric intake recommendation is essential for clients who want to stay fit and healthy. Which of the following is best caloric intake for a 30 to 35 year old woman who walks 3 km daily and performs light household chores? (a. 3, 200 kcal b. 1, 8090 kcal c. 4,000 kcal d. 2, 500 kcal) 3. Hormones play a role in fat digestion. Which of the following initiates a series of reaction that will lead to fat breakdown? (a. bradykinin b. cholestokinin c. amylase d. pancrease) 4. A new food service manager received data from the financial consultant regarding unit selling price of their dried prunes at $8.00/unit, the variable costs per unit at $5.50, and the total fixed costs at $3,000. Based on the data, what is the break-even point (BEP) (a. 1, 200 b. 1, 400 c. 990 d. 1, 350) 5. The composition between saturated fatty acids differs from one to another. Which of the following exemplify a monounsaturated fatty acid? (a. drops two hydrogen atoms and forms one double bond between two carbon atoms b. drops more than two hydrogen atoms and forms several double bonds between several carbon atoms c. presence of hydrogen atom at every available carbon link in the chain d. none of the above) 6. Menu planning for clients with hypertension can be difficult. Which of the following is best? (a. 1 sausage and grilled vegetable b. baked cod and 1/2 cup steamed green beans c. 1 cup potato chips and 1 oz. beef steak d. 1 pc pok chop and miso soup) 7. The flow of food in a foodservice system can be daunting. Which of the following best exemplify the flow? (a. menu planning-purchasing-storing-preparing-receiving-holding b. purchasing -menu planning-storing-preparing-holding-cooking c. menu planning-purchasing-receiving-storing-preparing-cooking d. purchasing-menu planning-receiving-storing-preparing-cooking) 8. Norwalk virus was acquired by a client after eating in a restaurant. Which of the following could have caused the client's condition? (a. food preservative b. food coloring c. improperly cooked food d. hands of server) 9. One of the principles of HACCP (Hazard Analysis Critical Control Point) is to conduct a hazard analysis and risk assessment. Which of the following steps is included in this principle? (a. establishing critical limits b. establishing a record keeping system c. drawing the flow of food d. all of the above) 10. Zinc is vital in certain body processes. Which of the following exemplifies the importance of zinc? (a. aids in skin rejuvenation b. aids in menstrual regularity c. aids in making testosterone d. all of the above) More questions inside... Also, find the answers inside... Good luck on your exam...
