Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
43 Cards in this Set
- Front
- Back
|
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? |
Attributing response describes strengths to encourage a client. |
|
|
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 |
A clarifying response confirms a perception of the client's answer.
|
|
|
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 |
Synthesis – assembling parts to make whole
|
|
|
vThe 4 parts of nutrition counseling include all of the following except:
a. nutrition assessment b. plan for treatment c. feedback d. intervention for change |
c. feedback
Four parts of nutrition counseling include nutrition assessment, plan for treatment, intervention for change, and evaluation. |
|
|
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: |
Motivation – what leads a person to learn, make a change, etc.
|
|
|
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 |
Conditioning is a stimuli which normally does not cause a behavior, but over time produces the behavior.
|
|
|
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? |
Knowledge is a recall of information.
|
|
|
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? |
Comprehension is a low level of understanding.
|
|
|
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: |
Quantitative evaluations – produce numerical results; questionnaires or tests.
|
|
|
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: |
Qualitative evaluations – subjective, descriptive evaluation; looks for detail
|
|
|
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 directive response encourages a client to explore a topic which seems to be avoided.
|
|
|
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? |
Clarifying - confirms the accuracy of perception of the client's answer.
|
|
|
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? |
Cognitive – focus on gaining and using knowledge or information
|
|
|
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
|
directive response encourages a client to explore a topic which seems to be avoided. |
|
|
Which type of research has no specific goal and explores the unknown? a. applied b. experimental c. quantitative d. basic
|
Basic research has no specific goal. |
|
|
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
|
A stratified random sample is a large group broken down into subgroups based on certain characteristics; subjects are then randomly selected from subgroups. |
|
|
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 . |
A .05 significance level indicates 5 out of 100 times the correlation of variables occurred by chance |
|
|
You have 73 subjects in your study. How many degrees of freedom do you have? a. 73 b. 70 c. 72 d. 74
|
Degrees of freedom = number in the sample - 1 (n = number in sample; n - 1). |
|
|
Which of the following P-value is most significant? a. .01 b. .5 c. .001 d. .05
|
The smallest number for a P-value is the most significant; therefore .001 is most significant. |
|
|
When evaluating the correlational relationship between exercise and resting blood pressure, which of the following describes the most significant correlation? Correct a. -.9 b. .8 c. .1 d. -.2
|
A correlation should be close to 1 or -1 to indicate significance; a correlation close to zero indicates little or no significance. |
|
|
Which of the following types of research has a specific goal in mind or is seeking to answer a certain question? a. basic b. quantitative c. qualitative d. applied
|
An applied research study involves an effort to answer questions, change concepts, etc. |
|
|
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
|
Cluster sampling – samples larger group then specific subgroups.
|
|
|
Which of the following menus would offer the most daily choices? a. preselect b. nonselective c. table d' hote d. restaurant
|
Restaurant menu includes the same items offered everyday; offers many choices compared to preselect.
|
|
|
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
|
Looking for the amount to product needed including unusable items; 350 x 6 oz = 2100 oz; 2100 divided by .59 = 3559 oz; 3559 oz divided by 16 oz per lb = 223 lbs. |
|
|
You need to prepare 75-4 oz. portions of broccoli with a 72% yield. What is the AP quantity needed? a. 27 lbs b. 29 lbs c. 17 lbs d. 24 lbs
|
75 x 4 = 300 oz; 300 oz divided by .72 = 416.67; 416.67 oz divided by 16 oz/lb = 26.04 lbs or rounding up to make 75 whole portions 27 lbs.
|
|
|
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
|
EP calculation; 100% - 23% waste = 77% yield; 300 lbs x 77% = 231 lbs x 16 oz./lb. = 3696 oz. divided by 3 oz. portion = 1232 portions. |
|
|
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%
|
3273 divided by 9332 = .35 x 100 = 35% |
|
|
Disadvantages of cook/chill method include: a. increased labor costs b. increased equipment costs c. difficulty with distribution d. none of these
|
Cook/chill method (aka cook/freeze or ready prepared) disadvantages include increased energy and equipment costs.
|
|
|
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
|
Ready prepared (aka cook/chill) advantages include low labor costs.
|
|
|
hich 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
|
An advantage of assembly serve foodservice method is reduced equipment costs.
|
|
|
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
|
A fixed bid is large amounts; non perishable foods. |
|
|
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
|
A bottom line bid occurs when foods are all accepted or all rejected.
|
|
|
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
|
A #10 can contains 12-13 cups. Two #10 cans provide 24-26 cups. |
|
|
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
|
Prime vendor - agreement with single vendor to purchase majority of goods or product needs. |
|
|
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
|
Dry storage should be at 50-70 degrees F. Humidity should be 50-60%. |
|
|
When storing dairy products, the recommended humidity for this storage is _____. a. 70-80% b. 50-60% c. 80-95% d. 60-70%
|
Humidity for refrigerated storage should be 80-95%.
|
|
|
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
|
Modified menu extensions are based on master menus but are modified to meet specific diet orders. |
|
|
A cheesecake is provided via a distributor. You find a comparable cheesecake at a lower cost. After testing the newly found cake for acceptability, you decide to begin ordering the new cake to lower costs. This is an example of: a. cost analysis b. forecasting c. planning d. value analysis
|
Value analysis involves equal acceptability at differing costs.
|
|
|
As food service manager, you tell the serving line crew to dish up 2/3 cup pasta salad, 1/2 cup pea & cheese salad, and 1/3 cup ambrosia fruit salad on each plate. Based on these serving sizes, what scoop measurements should be used respectively? a. #6, 8, 12 b. # 8, 10, 12 c. # 6, 10, 12 d. # 8, 10, 16
|
#6 = 2/3 cup, #8 = 1/2 cup, #12 = 1/3 cup. |
|
|
You are a foodservice manager for a high volume hospital cafeteria. Which of the following would allow customers to get through the food lines quickest? a. line b. commissary c. scramble d. none of these
|
A scramble cafeteria set up allows customers to obtain foods in several areas of the cafeteria instead of standing in line for all items.
|
|
|
our main goal of a food service you are planning is to have a consistent recipe base and menu. You choose what type of production system? a. commissary b. assembly serve c. cook and chill d. conventional
|
Conventional production system benefit is menu and recipes are consistent, labor is increased however. |
|
|
A food service does not want high labor costs or extensive cooking skills of workers. What type of production system will best suit this food service? a. conventional b. cook & serve c. assembly serve d. all of these are high in labor costs
|
Assembly serve advantages are decreased labor and skills needed but disadvantages include increased food cost.
|
|
|
When ordering beef you require 50 lbs of USDA choice roast. This is known as: a. bid b. requisition c. specifications d. none of these
|
Specifications are requirements for a certain item you order. |
