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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 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 (32%)

Exam sessions are three (3) hours long with two hours and 30 minutes for the exam, 20 minutes for an introductory tutorial, and 10 minutes for a post-exam survey.

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Dietetic Technician Registered (DTR) Exam Practice Test

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1. While serving as a dietetic technician, you are tasked with visiting patients in a long-term care facility during mealtime in order to long-term observe daily food intake. Which of the following observations are you least likely during these meal rounds?

A patient recovering from a stroke appears to tolerate a puree diet and may be able to tolerate an advance to a soft diet.A patient who is ordered supplemental beverages with meals in order to increase caloric intake does not drink the supplements during the 2-day observation.A patient with dementia consumes less than 50% of breakfast and lunch during a 2-day period.A patient who is S/P major cardiac surgery is not able to effectively use utensils provided to self-feed.

2. Reasons that the general population is told to “eat your colors” when referring to fruits and vegetables include all of the following except:

The different colors contain different phytochemicals.Doing so ensures adequate fiber intake, which may protect against certain types of cancers.Selecting from all 5 colors ensures adequate protein intake.Eating the colors helps lower Type 2 diabetes mellitus and heart disease risks.

3. Which of the following is the next step for an individual who does not want to begin medication to lower blood cholesterol but has not had success with the TLC diet?

Consume less than 20% of total calories from fat, with less than 10% coming from saturated sources, and less than 200 mg cholesterol per day.Consume less than 10% of total calories from fat, with less than 3% coming from saturated sources, and less than 5 mg cholesterol per day.Consume less than 15% of total calories from fat, with less than 8% coming from saturated sources, and less than 100 mg cholesterol per day.Consume less than 10% of total calories from fat, with less than 5% coming from saturated sources, and less than 50 mg cholesterol per day.

4. The concept encouraging a more personalized presentation of menus to hospitalized patients is called:

Printed menu.Menu board.Spoken menu.Master menu.

5. Consider the following 24hour recall for a 53-year-old female, who weighs 60 kg, has been diagnosed with ESRD, and started peritoneal dialysis (PD).
· Breakfast: 4 oz skim milk, 1 ½ cups corn flakes, ½ banana, 2 slices whole wheat toast with 2 tablespoons cream cheese.
· Mid-morning snack: 1 apple
· Lunch: Tuna fish salad sandwich with 3 oz of tuna and lettuce, 1/2 cup canned pears, 12 oz diet cola
· Dinner: 6 oz baked chicken breast, ½ cup rice with butter, ½ cup cooked carrots, ½ cup green beans, 8 oz milk
· Evening snack: 6 graham crackers and a cup of black tea
· Lad data: Albumin 3.6 g/dL, BUN 22 mg/dl, creatinine 1.2 mg/dl
Which of the following statements are true about her protein intake?

Her 24-hour diet recall shows she is consuming approximately 1g/kg. Increased protein intake is recommended to achieve protein intake within recommended guidelines of 1.2-1.5 g/kg and prevent malnutrition die to protein losses.Her 24-hour diet recall shows she is consuming approximately 1.8 g/kg. It is recommended she decrease protein slightly due to good nutritional status to maintain protein intake within recommended guidelines of 0.8-1 g/kg.Her protein intake is within accepted guidelines for patients receiving peritoneal dialysis.Her 24-hour diet recall shows she is consuming approximately 1.8 g/kg. It is recommended she decrease protein intake slightly due to good nutritional status to maintain protein intake within recommended guidelines of 1.2-1.5 g/kg.

6. A food service aide has complained to you about frequently finding bloody tissues on one patient’s meal tray. How do you correct this?

Tell the employee to remove the tissue and place them in trash can.Speak to the nurse about the situation so the tissue can be properly disposed. The employee should wear gloves to remove the tray form the room.The employee should refuse to remove the tray from the room.Tell the employee not to worry and remove the tray from the room.

7. The type of federal regulation that defines bittersweet chocolate must contain at least 35% cocoa butter with a 30-35% fat content is called:

Standards of quality.Standards of identity.Standards of labeling.Standards of fill.

8. The purpose of nutrition screening includes all of the following, except:

Identifying risk factors known to be associated with nutritional issues.Identifying individuals who are malnourished.Assessing body mass index.To more efficiently identify individuals who require a full nutrition assessment.

9. 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?

Cook/ChillCook/Hot holdHeat/ServeCook/Freeze

10. Intervention aimed to modify which of the following risk factors will reduce cardiovascular risk?

Age, cigarette smoking, obesityFamily history, LDL cholesterol, physical inactivityDiabetes, homocysteine, alcohol consumptionHigh fat diet, hypertension, cigarette smoking

11. Which of the following are examples of omega-3 polyunsaturated fatty acids?

Linoleic acid and linolenic acidEicosapentaenoic acid and docosahexaenoic acidPalmitic acid and lauric acidArachidonic acid and oleic acid

12. Which of the following is not addressed in the FDA Food Code?

Guideline for using ice to keep foods coolGuideline for sinks used for hand washingFood service establishment flooring material characteristicsSpecific dress code policies for food service personnel working in kitchens

13. The DTR at the local community hospital is busy with nutrition screening, assessment, documentation, and education. The RD position has been vacant for quite a few months with no immediate prospects. The Director of Nutrition and Food Services feels the DTR is doing a great job. Is there a need to be concerned?

Yes, the DTR should be completing just the nutrition screens.No, the state regulations do not specify the work must be done by an RD.No, the important point is that the patients are receiving nutritional care.Yes, the DTR is working without an RD’s supervision and is putting the hospital at risk for consequences, such as fines or loss of license.

14. Which of the following is not an ingredient in baking powder?

Corn starchPotassium bicarbonateCream of tartarSodium bicarbonate

15. The Joint Commission on the Accreditation of Healthcare Organizations (JCAHO) uses which of the following to assess patient care during a survey?

Tracer MethodologyChart reviewAuditsStandards interpretation

16. Retaining good employees is challenging. Which of the following is least likely to promote employee retention?

Offering an excellent benefits package, including health insurance, life insurance, 401K, etc.Providing opportunities to learn new skillsRewarding employees for good performance with bonuses or consistent raisesMaintaining rigid scheduling because work comes first

17. Which of the following strategies is not recommended for imparting nutrition information to a group of individuals with heart disease?

Supplement orally presented information with visual aidsProvide a limited amount of information at one time to avoid overwhelming the groupPresent the information in clear, concise language in the simplest and least complex way possibleEnsure written information is geared to a high school comprehension level

18. Potential nutrition diagnoses for a patient with a fasting blood glucose level of 135 mg/dL might include:

Altered nutrition related laboratory values.Alteration in metabolism (type 1 diabetes mellitus).Gestational diabetes.Alteration in metabolism (hyperglycemia).

19. The main highlights of the 2005 Dietary Guidelines for Americans include all of the following, except:

Eat less than 2300 mg/day of sodium and consume 3 cups/day of low fat or fat-free dairy products.Limit fat intake to 20-35% of total calories, with less than 10% of fat intake from saturated sources, and limit the intake of trans fatty acids.Consume plenty of fruits, vegetables, and whole grains to protective against certain chronic diseases.Achieve and maintain a healthy body weight and incorporate at least 60 minutes of moderate physical activity to help with weight management.

20. In the quality improvement process, which of the following is a difficult outcome to measure?

The number of patients who had a nutrition consult triggered because of low serum albumin on admissionThe percentage of patients who met 75% of their nutrient goals everydayThe percentage of patients who had a nutrition screening completed within 24 hours of admissionThe percentage of patients receiving nutrition support through the most appropriate route

21. All of the following would be potential interventions for a patient with Type 2 diabetes mellitus, except:

Chromium supplementation.Reducing calorie intake.Weight loss.Increasing physical activity.

22. The end product of sucrose digestion is:

Glucose and fructose.2 glucose molecules.Glucose and galactose.Glucose and mannose.

23. Which of the following terms means predicting the amount of food needed for a specific event?

Food schedulingProductionPurchasingForecasting

24. The best feeding plan for a normal 3-month-old infant is:

Breastfeeding on demand.Breastfeeding alternated with 20 cal/oz formula throughout the day.(8) 4 oz bottles of 20 cal/oz formula per day.(6) 5 oz bottles of 20 cal/oz formula per day plus rice cereal added to the bottle at night.

25. As a dietetic technician, you are planning menus for a nursing home. Which of the following tools are you likely to use during this process?

Estimated Average RequirementsTolerable Upper Limits (TUL)Dietary Reference Intake (DRI)Recommended Dietary Allowances (RDA)

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