Module 24: Review Quiz (Modules 19-23)
1. "What can you tell me about your eating habits?" Is an example of which of the following types of questioning?
a. close-ended
b. leading
c. none of these
d. open-ended
2. "Do you drink juice?" Is an example of which of the following types of questioning?
a. close-ended
b. open-ended
c. none of these
d. attributing
3. "How often do you eat vegetables?" Is an example of which of the following types of questioning?
a. close-minded
b. leading
c. open-minded
d. attributing
4. A patient with type 2 diabetes and an A1c of 7.4% is feeling discouraged. You remind him of his 20 lb. weight loss and work in learning to count carbohydrates. This is an example of which type of response?
a. interpreting
b. clarifying
c. probing
d. attributing
5. An overweight patient states she is feeling discouraged with her weight loss. You respond saying, "You feel you've worked very hard to lose the pounds you've lost." This is an example of which type of response?
a. attributing
b. interpreting
c. clarifying
d. probing
6. Frustrated with weight loss, a client with diabetes indicates after cutting calories to achieve a 1200 calorie diet all week, he rewards himself on weekends eating out without regard for carbohydrates or calories. You respond with "There may be a connection between your elevated A1c and your habits on the weekend." This is example of which type of response?
a. interpreting
b. clarifying
c. attributing
d. probing
7. A 67-year old female has osteoporosis and follows a traditional Japanese diet. She lives with her son and his family. You set the short-term goal of eating 3 servings dairy products each day. What consideration are you overlooking?
a. family
b. ethnicity
c. income
d. gender
8. A client sets the goal of reducing metformin intake to 1 pill per day within 1 year. What is missing from this agreement?
a. long-term goals
b. realistic goals
c. short-term goals
d. all of these
9. You have created an educational handout for dialysis patients. You count out the 1st 10 sentences followed by 10 sentences in the middle and at the end of the handout. You then circle and count the number of words in these 3 areas with 3 or more syllables. You are conducting a _____ for grade level of the handout.
a. SMOG test
b. Fry test
c. Reading test
d. Knowledge test
10. A client chooses to go for a walk with a friend while visiting instead of meeting at an ice cream shop to visit. What is this an example of?
a. skills
b. rewards
c. behavior modification
d. knowledge
11. A patient adjusts insulin to meet the number of carbohydrate choices consumed. This is an example of the _____ level of learning according to Bloom's Taxonomy?
a. knowledge
b. comprehension
c. receiving
d. synthesis
12. The 4 parts of nutrition counseling include all of the following except:
a. nutrition assessment
b. plan for treatment
c. feedback
d. intervention for change
13. Each time a client loses 10 lbs, she purchases a new outfit. This is an example of:
a. guided response
b. rewards
c. conditioning
d. punishment
14. A 54-year old male has just been referred to you after an exam reveals cholesterol 250 mg/dl, elevated blood pressure, fasting glucose 115 mg/dl, and abdominal obesity. The patient is interested in visiting you as soon as possible as he tells you his father passed away at 55 years of age from a heart attack. The family history is an example of:
a. motivation
b. feedback
c. knowledge
d. none of these
15. A 41-year old female and her coworker decide to use their lunch break by going to the local workout facility and eat lunch later at their desks. This occurs 5 days a week for many weeks. Thereafter they do not need to email each other of lunch break plans. This is an example of:
a. conditioning
b. reinforcement
c. reward
d. punishment
16. A low income pregnant woman comes in for an appointment with you at the WIC clinic. She states she often does not have running water at her home. What level of Maslow's Hierarchy of Needs is this client concerned with?
a. safety and security
b. social needs
c. self actualization
d. basic physiological needs
17. A patient traditionally meets friends at the local coffee shop for breakfast each Saturday morning. Which level of Maslow's Hierarchy best describes the patient's behavior?
a. basic physiological needs
b. self actualization
c. social needs and affection
d. safety and security
18. Listing foods in the vegetable group of the Food Guide Pyramid is an example of which level of the Hierarchy of Cognitive Needs or Bloom’s Taxonomy?
a. comprehension
b. knowledge
c. application
d. analysis
19. Categorizing a list of foods by whether they contain carbohydrate is an example of which level of Hierarchy of Cognitive Needs or Bloom’s Taxonomy?
a. knowledge
b. comprehension
c. psychomotor
d. affective
20. You and a client write out an agreement for the client to limit carbohydrate and calories at their evening snack. This is an example of a:
a. motivation
b. feedback
c. reward
d. contract
21. Following a nutrition education class at a WIC clinic, you pass out a questionnaire in which participants rate you on a scale of 1-10. This is an example of a:
a. qualitative evaluation
b. summative evaluation
c. quantitative evaluation
d. formative evaluation
22. Following a heart healthy workshop, you pass out an evaluation form in which participants are asked open ended questions with room to put in comments. This is an example of a:
a. qualitative evaluation
b. quantitative evaulation
c. formative evaluation
d. none of these
23. A male client indicates that he eats beef 5 times per week in dietary recall. He states when visiting you, he will cut out meat from his diet to reduce blood cholesterol. You intervene with "How do you feel about cutting beef out of your diet?" What type of response is this?
a. Clarifying
b. Passive
c. Probing
d. Directive
24. A client states "Nothing works! I'll always be overweight." You reply with "You are frustrated with the methods you've tried in the past to lose weight." What type of response is this?
a. attributing
b. clarifying
c. interpreting
d. probing
25. A client comes to see you for diet instruction. Your goal is for the client to focus on gaining as much information and using the information provided. What type of learning is this?
a. psychomotor
b. affective
c. mechanism
d. cognitive
26. Which type of research has no specific goal and explores the unknown?
a. applied
b. experimental
c. quantitative
d. basic
27. You are conducting a study to see if there is a relationship between body weight and dairy product consumption. What type of study design is best described?
a. correlational
b. longitudinal
c. quantitative
d. Prospective
28. Your research is examining women's calcium consumption over a 5 year period. What type of study design best describes your research?
a. prospective
b. longitudinal
c. causal comparative
d. correlational
29. You are conducting a study to evaluate the effects of calcium on blood pressure. What is the dependent variable?
a. calcium
b. both are dependent
c. none of these
d. blood pressure
30. You are conducting a study to evaluate the effects of calcium on blood pressure. What is the independent variable?
a. blood pressure
b. both are independent
c. calcium
d. none of these
31. You are conducting a study to evaluate the effects of calcium on blood pressure. The null hypothesis would be:
a. there is no significant relationship between calcium and blood pressure
b. there is a significant relationship between calcium and blood pressure
c. calcium is negatively correlated with blood pressure
d. there is no null hypothesis for this study
32. When gathering a sample for your study, you selected subjects in the general population and categorized them as active and sedentary. Which type of sample do you have?
a. random sample
b. stratified random sample
c. cluster sample
d. none of these
33. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the mean?
a. 9
b. 10
c. 7
d. 4
34. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the mode?
a. 8
b. 6
c. 4
d. 7
35. From a study, the values collected for a variable are: 15, 9, 8, 5, 8, 3, 7, 2. What is the median?
a. 6
b. 4
c. 8
d. 9
36. A bell-shaped curve describes:
a. .05 significance level
b. abnormal distribution of Chi-test
c. standard distribution of T-test
d. normal distribution of the standard deviation
37. You have 73 subjects in your study. How many degrees of freedom do you have?
a. 73
b. 70
c. 72
d. 74
38. A .05 significance level indicates:
a. 50 out of 100 times the correlation of variables occurred by chance
b. 5 out of 100 times the correlation of variables occurred by chance
c. .05 out of 100 times the correlation of variables occurred by chance
d. 5 out of 1000 times the correlation of variables occurred by cha
39. In a study evaluating heart disease risk. Total cholesterol levels are 180, 270, 330, 170, 233, & 201 mg/dl. What is the mean cholesterol level of the values presented?
a. 231 mg/dl
b. 217 mg/dl
c. 201 mg/dl
d. 330 mg/dl
40. Your study's statistics reveal mean HDL-cholesterol to be 45 mg/dl, mode 52 mg/dl, and median 48 mg/dl. Which of these indicates the score that occurs most often?
a. 52 mg/dl
b. 45 mg/dl
c. 48 mg/dl
d. not enough information to answer
41. Statistics indicate mean MCV 90, mode MCV 93, and median MCV 88. Which of these indicates the score at the midpoint of the distribution?
a. 93
b. 90
c. not enough information to answer
d. 88
42. Which of the following P-value is most significant?
a. .01
b. .5
c. .001
d. .05
43. A study reveals daily fat intakes of 65 g, 82 g, 78 g, 88 g, 97 g, and 57 g. What is the mean daily fat intake?
a. 80 g
b. 78 g
c. 82 g
d. 65 g
44. The effect of cardiovascular exercise on resting blood pressure is studied among 40-60 year old men. What is the dependent variable?
a. exercise
b. blood pressure
c. age
d. gender
45. The effect of cardiovascular exercise on resting blood pressure is studied among 40-60 year old men. What is the independent variable?
a. blood pressure
b. age
c. gender
d. exercise
46. If the subjects and the researchers are unaware of who is receiving calcium fortified orange juice, what type of study is being used?
a. single blind
b. basic blind
c. double blind
d. triple blind
47. When evaluating the correlational relationship between exercise and resting blood pressure, which of the following describes the most signficant correlation?
a. -.9
b. .8
c. .1
d. -.2
48. Which of the following type of research has a specific goal in mind or is seeking to answer a certain question?
a. basic
b. quantitative
c. qualitative
d. applied
49. A large group of men who are obese are broken down into groups by age. They are then randomly selected into subgroups for a study evaluating a new weight loss program. What type sample is this?
a. random sample
b. stratified random sample
c. cluster sample
d. none of these
50. A study evaluates a sample of women as a whole and then samples female dietitians on eating habits. What type of sample is this?
a. stratified random sample
b. random sample
c. none of these
d. cluster sample
51.
Which of the following menus would offer the most daily choices?
a. preselect
b. nonselective
c. table d' hote
d. restaurant
52. A meal includes appetizer, salad, main course, and dessert at a fixed price. This is known as:
a. table d' hote
b. restaurant
c. nonselective
d. preselect
53. A patient is asked if he would prefer roast beef or grilled chicken. This is an example of:
a. table d' hote
b. preselect
c. restaurant
d. nonselective
54. A patient at a small hospital tells the diet aide that he dislikes green beans. The aide tells him that he could have carrots instead with dinner. The menu described is:
a. restaurant
b. nonselective
c. catering
d. preselect
55. A patient is only offered roast beef with mashed potatoes and gravy. This is an example of:
a. preselect
b. table d' hote
c. nonselective
d. restaurant
56. You are working with a food service manager to design a kitchen for a long term care facility. Which of these is the main factor for decisions?
a. menu chosen
b. staff expertise
c. cooking equipment
d. none of these
57. Which of the following types of menus may be recommended for a long-term care facility?
a. nonselective
b. 1 month cyclic, 2 choices
c. static
d. restaurant
58. You need to prepare 350-6 oz. portions of roasted turkey with a 59% yield. What is the AP quantity needed?
a. 185 lbs
b. 233 lbs
c. 223 lbs
d. 217 lbs
59. You need to prepare 75-4 oz. portions of broccoli with an 72% yield. What is the AP quantity needed?
a. 27 lbs
b. 29 lbs
c. 17 lbs
d. 24 lbs
60. You have 300 lbs of broccoli with a 23% waste. How many 3 oz. portions can you prepare?
a. 886
b. 1432
c. 1232
d. 665
61. Your records indicate your food costs for August were $3273, while your food sales for August were $9332. What was your food cost percentage for August?
a. 46%
b. 22%
c. 285%
d. 35%
62. You have 250 lbs of rib roast with a 42% waste. How many 8 oz. servings can you produce for a board of directors annual dinner?
a. 180
b. 300
c. 290
d. 335
63. Disadvantages of cook/chill method include:
a. increased labor costs
b. increased equipment costs
c. difficulty with distribution
d. none of these
64. A menu of baked chicken, oven roasted red potatoes, steamed carrots, warm honey wheat rolls, and cherry crisp is chosen for a luncheon. You are concerned with _____.
a. equipment
b. labor
c. cost
d. variety
65. Which is true of a cyclic menu?
a. cooks are able to improve skills due to repetition
b. hard to forecast food supplies needed
c. food costs are increased
d. long term patients prefer static menus
66. Which of the following meals would be the most aesthetically pleasing and nutrient dense?
a. roasted chicken, whipped potatoes, cauliflower, sourdough roll, milk, lemon cake
b. grilled cheese sandwich, carrots, peaches, orange juice, pineapple cake
c. tri tip roast, baked potato, grain roll, boiled spinach, coffee, brownie
d. Roast beef, red potatoes, baby carrots, grain roll, milk, mixed berries
67. You chose to serve hamburgers and hotdogs instead of steak and chicken at the company BBQ. Which of the following operational influences are you considering?
a. equipment
b. none of these
c. cost
d. labor
68. Which food service system would you use if you were concerned with increased labor costs in your area?
a. commissary
b. ready prepared
c. conventional
d. none of these
69. You receive complaints because you have taken a high fat sandwich off your cyclic menu. You:
a. keep the sandwich off the menu
b. offer the sandwich but less often
c. label as a high fat choice on the menu
d. none of these
70. Which of the following foodservice methods would you consider if you had a low equipment budget?
a. commercial
b. ready prepared
c. conventional
d. assembly serve
71.
72. You order spaghetti for $5.95, tossed dinner salad for $2.95, iced tea for $1.05, and fruit sorbet for $2.00. What type of menu did you order from?
a. a la carte
b. table d' hote
c. du jour menu
d. limited menu
73. You have purchased 400 lbs. of blueberries with 91% yield. How many 3 oz. portions can you prepare?
a. 2007
b. 1200
c. 1833
d. 1941
74. You need to prepare 525-4 oz. portions of peaches with an 85% yield. What is the AP quantity needed?
a. 145 lbs
b. 155 lbs
c. 171 lbs
d. 149 lbs
75. You have purcahsed 150 lbs. peaches with an 85% yield. How many 4 oz. portions can you prepare?
a. 600
b. 480
c. 420
d. 510
76. Which of the following bids would include large quantities of non-perishable goods?
a. daily bid
b. line-item bid
c. bottom line bid
d. fixed bid
77. When purchasing fresh fruit, which type of bid would you expect to receive?
a. daily bid
b. fixed bid
c. line-item bid
d. bottom line bid
78. Which of the following bids would include foods being accepted or rejected by each line?
a. daily bid
b. line-item bid
c. fixed bid
d. bottom line bid
79. Which of the following bids would include foods being all accepted or all rejected?
a. line-item bid
b. daily bid
c. fixed bid
d. bottom line bid
80. Your recipe requires 24 cups of stewed tomatoes. Which of the following is closest to your measurement?
a. 3-#3 cylinder cans
b. 1-#10 can
c. 2-#10 cans
d. 4-#2 1/2 cans
81. You agree with a vendor to purchase most of your supplies from his company. What type of purchasing agreement is this?
a. prime vendor
b. centralized
c. group purchasing
d. just in time
82. You have little room for storage of supplies. What type of purchasing should you choose?
a. prime vendor
b. just in time
c. group purchasing
d. centralized
83. You have received a shipment of canned fruits and vegetables. Which of the following temperatures should these products be stored?
a. 40-60 degrees F
b. 45-65 degrees F
c. 50-70 degrees F
d. 50-60 degrees F
84. When storing canned goods, the recommended humidity for this storage is _____.
a. 50-60%
b. 45-60%
c. 60-70%
d. 40-45%
85. When storing dairy products, the recommended humidity for this storage is _____.
a. 70-80%
b. 50-60%
c. 80-95%
d. 60-70%
86. You just received a shipment of milk. You refrigerator temperature should be:
a. 30-32 degrees
b. 40-45 degrees
c. 35-45 degrees
d. 35-40 degrees
87. When utilizing a commissary foodservice, which is of greatest concern?
a. food and labor costs
b. equipment and food costs
c. food safety and distribution
d. labor and food costs
88. A long term care facility you work for has a master menu and modifies this menu to meet needs of puree and mechanical diets. This is known as:
a. recipe modification
b. modified menu extensions
c. diet orders
d. diet requirements
89. Which of the following purchasing methods might several schools in the same district benefit from?
a. group
b. centralized
c. prime vendor
d. independent
90. You are giving a talk on women's nutrition at a community center. A woman shares with the group how wonderful she is doing on a low carbohydrate diet and asks you to comment. You:
a. indicate that we do not have research on long-term effects of these diets and share current dietary recommendations
b. smile and say this may not be a diet for everyone but you seem to be doing well
c. tell the group low carbohydrate diets are unsafe and should never be followed
d. thank the woman for her comments and go on with your discussion on women's nutrition
91. A friend who works at the same hospital as you stops you in the cafeteria and asks if you are counseling a well known community leader. You:
a. tell her you'll have to let her know about it in private
b. tell her yes and quickly leave
c. tell her the chief dietitian has asked her not to discuss this case
d. let her know that is confidential and you cannot discuss
92. As a hospital dietitian, you are approached by a vitamin company owner to recommend his vitamins to your clients. In return you would receive a commission on sales. You are concerned with: