FREE Registered Dietitian exam sample Questions
This is new article on getting Registered Dietitian and other health related jobs. In this article you will see some more free Registered Dietitian questions with answers. This test can be also used for passing other health exams.
Free and Printable Registered Dietitian exam questions- 1-10
Q 1
Which protein-digesting enzymes are produced by the pancreas:
A. Trypsin, chymotrypsin, carboxypeptidase
B. Amylase, maltase, sucrase
C. Peptidase, lipase, esterase
D. Nuclease, secretin, cholycystekinin
Q 2
Dumping syndrome is associated with:
A. Osmotic movement of water into the jejunum due to the presence of carbohydrate
B. Reactive hypoglycemia
C. Gastric resection surgery
D. All of the above
Q 3
Which of the following is considered to be a marker for inflammation?
A. Transthyretin
B. Total lymphocyte count
C. C-reactive protein
D. IGF-binding protein
Q 4
How would queuing theory be useful in a foodservice facility?
A. It is used to trace usage dates for produce
B. It is a tool for menu rotation
C. It can be used to analyze layout and flow of cash register lines
D. It is used to calculate profit margins
Q 5
The Delaney Clause mandates which of the following:
A. Manufacturers of food additives must prove that they are safe
B. Standards of fill must meet federal guidelines
C. Cancer-causing substances must be removed from foods
D. Dishonest food labeling is prohibited
6. How many servings are obtained from 15 pounds of bacon with a 50% yield and a 2-ounce serving size?
A. 100
B. 80
C. 70
D. 60
7. The prime cost method for setting a selling price for a food item involves:
A. Adding raw food costs and direct labor costs
B. Calculating a markup factor from the percentages of raw food and labor costs
C. Subtracting depreciation
D. A & B
8. How many ounces are in size 24 serving scoop?
A. 2 â…”
B. â…“
C. 2 ¼
D. 4 â…
9. Several community hospitals have decided to order their supplies together. The advantages of group purchasing are:
A. Quicker delivery times
B. Reduced costs may be available when large volumes are purchased
C. Increased vendor loyalty and reliability
D. B & C
10. A written product specification submitted with a purchase order to a vendor should include:
A. Identification of the product name, description, brand, quality, and grade
B. Certification of acceptable contaminant levels
C. Industry sensory standards
D. All of the above
Answers with explanations-1-10
Q 1 Answer: A - Trypsin, chymotrypsin, and carboxypeptidase are protein-digesting enzymes produced by the pancreas. They are released in pancreatic juice in response to a meal containing protein-rich foods.
Q 2 Answer: D - Dumping syndrome is associated with the movement of water into the jejunum due to the presence of carbohydrate. It often accompanies gastric resection surgery and leads to diarrhea. Reactive hypoglycemia may result when carbohydrate in the gut is rapidly digested and absorbed, leading to over-secretion of insulin.
Q 3 Answer: C - C-reactive protein is considered to be a marker for inflammation. It is produced by the liver and rises rapidly in the blood after exposure to disease or infection. Transthyretin is a transport protein for vitamin A, total lymphocyte count measures white blood cell count, and IGF-binding protein is a carrier protein for a type of growth factor.
Q 4 Answer: C - Queuing theory is a method for determining the optimal layout and flow of waiting lines. It would be useful in a food service for setting up cash register lines that move quickly with the least wait times, less congestion, etc.
Q 5 Answer: C - The Delaney Clause is a federal law that mandates that cancer-causing substances must be removed from the food supply. The manufacturing of safe food additives is overseen through the Food Additive Amendment, and standards of fill and food labeling are regulated by offices within the FDA.
Q 6 Answer: D - 60 2-ounce portions of bacon can be obtained from 15 pounds assuming a 50% cooking loss. The number of portions is calculated using the following steps:
How many servings are obtained from 15 pounds of bacon with a 50% yield and a 2-ounce
1.Calculate the amount lost in cooking and convert to ounces
2.Divide by portion size to determine the number of portions obtained
(0.50)(15) = 7.5 lbs lost in cooking
15 - 7.5 = 7.5 lbs remaining
7.5 lbs x 16 oz/lb = 120 oz
120 oz / 2 oz = 60 portions
Q 7 Answer: D - The prime cost method for setting a selling price for a food involves adding raw food and direct labor costs, and adding a markup factor based on the contributions of raw food and labor costs to the total cost. Depreciation is not considered in the prime cost method.
Q 8 Answer: B - There are 1 â…“ ounces in a size 24 serving scoop. To calculate this divide 32 ounces by the serving scoop size = 32/24 = 1.33 = 1 â…“.
Q 9 Answer: D - The advantages of group purchasing are reduced costs due to buying large volumes and increased vendor loyalty and reliability. Delivery times may not necessarily be quicker because large amounts are ordered.
Q 10 Answer: A - A written product specification submitted with a purchase order to a vendor should include identification of the product name, description, brand, quality, and grade. Certification of acceptable contaminant levels and industry sensory standards are specifications that are submitted TO the customer by the vendor.
