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Dietetic Technician Registered (DTR) Exam Practice Test
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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. The concept encouraging a more personalized presentation of menus to hospitalized patients is called:
2. 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?
3. Which of the following choices indicates nutritional risk?
4. Possible nutrition interventions for a child with cancer who is not eating enough include all of the following, except:
5. As a dietetic technician, you are assisting in a program targeting overweight adolescents at risk for developing hypertension. Which of the following best describes appropriate goals for the program?
6. Which of the following laws apply to a hospital cafeteria renovation?
7. A side effect of chemotherapy is mucositis and xerostomia. This can impact nutritional status because:
8. Documentation developed to facilitate the Nutrition Care Process (NCP) is called:
9. Effective communication involves all of the following, except:
10. Which of the following employment advertisement modes is least likely to effectively recruit a new food service director at a large, tertiary-care hospital?
11. 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?
12. Intervention aimed to modify which of the following risk factors will reduce cardiovascular risk?
13. All of the following are true about vitamin C, except:
14. All of the following statements are true about the Supplemental Nutrition Assistance Program (SNAP), except:
15. All of the following are true about trans fatty acids, except:
16. 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?
17. A deficiency of vitamin D results in:
18. A famous television star is admitted to a hospital due to an injury that occurred during filming. Many employees have legitimate access to his computerized medical record, but some who do not, access his records anyways. Later, information is leaked to tabloids. A review of who has authorized access occurs, and many employees are terminated. What is a possible reason for termination?
19. All of the following are true about the Mini Nutritional Assessment (MNA) except:
20. Which of the following is not essential information to consider during vendor selection?
21. All of the following are true about USDA grades for processed fruit and vegetable products, except:
22. Characteristics of the metabolic syndrome include all of the following, except:
23. Which of the following terms means predicting the amount of food needed for a specific event?
24. 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?
25. The purpose of nutrition screening includes all of the following, except:

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