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Dietetic Technician Registered (DTR) Exam Practice Test
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Avg score: 53% • Most missed: “The Institute of Medicine has identified 6 Quality Aims. These include all of th…”
Dietetic technicians are wellness practitioners who develop nutritional plans to promote health, treat illnesses, or prevent disease. Dietetic technicians assist in the provision of food service and nutritional programs, under the supervision of a dietitian. They may plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals. A typical DTR exam is broken into three domains or main sections. Nutrition Science and Care for Individuals and Groups (44%) Food Science and Food Service (24%) Management of Food and Nutrition Services... Show more
Dietetic Technician Registered (DTR) Exam Practice Test
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25 Questions

1. Food that is prepared in a hospital kitchen; cooked, portioned, and assembled on the tray line; and then served to patients is an example of what type of food service?
2. If you are using the factor method to adjust a recipe that serves 8 to serve 50, which factor would you use to make the necessary adjustments?
3. You enter the dry food storage area and make a few observations. Which of the following would be the most concerning to you?
4. In Maslow’s Hierarchy of needs, which of the following needs must be met first?
5. Which of the following is not an ingredient in baking powder?
6. Which of the following grades of beef is the least desirable?
7. Which of the following types of fire extinguishers should not be used on a grease fire?
8. A new dish machine is needed for the retirement home kitchen. The money to purchase this piece of equipment will come from which part of the budget?
9. The food service director of an extended care facility wishes to review changes in the food served to residents with the DTR. All of the following tools are needed to assist with this task, except:
10. Food that is purchased from an instate vendor and shipped intrastate is subject to all of the following regulations except:
11. Which of the following choices indicates nutritional risk?
12. Which of the following is not a JCAHO approved medical abbreviation?
13. Which of the following statements about the receiving process is false?
14. Protein digestion begins in the:
15. An employee attempts to provide input to his food service manager with regard to the workflow surrounding the prep area. The manager tells the employee that the necessary changes have already been instituted and there is no room for discussion on the matter. This is an example of what type of leadership style?
16. Which of the following is a false statement about body mass index (BMI)?
17. Which of the following are examples of omega-3 polyunsaturated fatty acids?
18. Which of the following lists best supports a potassium-rich diet?
19. All of the following are true about the Mini Nutritional Assessment (MNA) except:
20. As a DTR in a rehabilitation hospital, you are responsible for determining customer satisfaction with meals. Some of the ways you may accomplish this include all the following, except:
21. Which of the following statements are not true about a dietary history?
22. Characteristics of the metabolic syndrome include all of the following, except:
23. Chronic alcoholics are most likely to be deficient in the following nutrients, except:
24. Which of the following terms means predicting the amount of food needed for a specific event?
25. Genetically engineering food is a process by which scientists alter the gene make up of certain types of foods to achieve a certain characteristic. All of the following are potential benefits of genetically engineered food, except:

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