Dissecting Practice Questions, Foodservice Systems, and Poached Eggs

EPISODE 12: Dissecting Practice Questions, Foodservice Systems, and Poached Eggs 

Today Zak talks about his method for dissecting practice questions and putting the odds in your favor. We dissect these practice questions and discuss some foodservice systems that are common for the exam. 

1. What is secreted in the bloodstream in amounts equal to insulin secretion and thus can be used as a clinical indicator of endogenous insulin production?

A. Glucose

B. C-peptide

C. Glutamic acid

D. Cortisol

2. Which of the following foods must a child with phenylketonuria avoid?

A. Egg

B.Banana

C. Rice

D. French fries

3. The dietitian would like to determine if clients on long-term tube feeds require vitamin and mineral supplements. What would be the first step?

A. Compare nutrients provided by volume of formula to the DRIs

B. Conduct anthropometrics measures

C. Assess for clinical signs of deficiencies

D. Monitor biochemical measures

4. The dietitian in a long-term care facility sees the cook place a tray of newly-made egg salad sandwiches on the counter. An hour later the sandwiches are still there. According to Hazard Analysis Critical Control Point (HACCP) guidelines, what should the dietitian do first?

A. Ask the cook when the sandwiches were prepared

B. Take the temperature of the sandwiches

C. Discard the sandwiches and substitute fresh sandwiches

D. Refrigerate the sandwiches immediately until service

DM for your RD Exam tutoring needs!

Instagram: @zak_snacks

Youtube: Zak Kaesberg MS, RDN