Free DTR/NDTR Exam Flashcards

The EAR estimates the need of half a defined healthy group; the RDA covers nearly all healthy people in that group; an AI substitutes when evidence cannot support an EAR and RDA; the UL is the highest usual intake unlikely to create harm.

Multiply grams of carbohydrate and protein by 4 kcal, fat by 9 kcal, and alcohol by 7 kcal, then add the results. These general factors estimate energy; they do not describe nutrient quality or individual absorption.

Digestion begins at different sites, but the small intestine performs most enzymatic digestion and nutrient absorption. Fat absorption also depends on bile-assisted emulsification and micelle formation before transport from intestinal cells.

Fat-soluble vitamins A, D, E, and K depend on normal fat absorption and can be stored substantially. Most water-soluble vitamins have smaller stores and greater urinary loss, although vitamin B12 is an important storage exception.

It compares intake from beverages, food, and metabolic water with output through urine, stool, skin, and respiration. Changes in illness, environment, medications, renal function, and losses can make a general estimate inappropriate for an individual.

Growth, pregnancy, lactation, aging, and developmental ability change energy, nutrient, texture, and feeding needs. The correct recommendation matches the person's age, physiologic state, health, culture, and functional capacity rather than applying one adult standard to everyone.

A food allergy involves an immune response and may become life-threatening even with small exposure. An intolerance does not use the same immune mechanism and often depends on dose, digestion, or metabolism; preventing allergen cross-contact remains a safety priority.

Screening is a rapid process that identifies possible nutrition risk and the need for referral. Assessment collects and interprets detailed food, anthropometric, biochemical, clinical, and social information to characterize a nutrition problem.

BMI is weight in kilograms divided by height in meters squared and is a screening index of weight relative to height. It does not directly measure body fat, muscle mass, fluid status, fat distribution, or an individual's health.

A recall provides detailed recent intake but may not represent usual intake; a food record reduces memory dependence but can alter behavior; a frequency questionnaire estimates longer-term patterns with less detail. Combining methods can offset their different limitations.

Inflammation, hydration, organ function, medications, timing, and specimen quality can change a value independently of nutrient intake. Interpret trends alongside clinical findings, diet history, anthropometrics, and the purpose of the test.

Nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation. Each step uses information from the prior step, and monitoring may reveal a need to reassess or revise the plan.

It links a nutrition Problem to its Etiology with “related to,” then supports it with Signs and Symptoms using “as evidenced by.” A strong statement identifies a problem that nutrition care can address and evidence that can later be monitored.

A therapeutic diet modifies nutrients, texture, consistency, or food components for a clinical purpose and must follow the authorized care plan. Preferences and cultural choices guide acceptability but do not independently change a prescribed restriction.

Carbohydrate has the most immediate meal-related effect on blood glucose. Consistent amounts and timing can make glucose response and medication matching more predictable, while monitoring determines whether the plan needs adjustment by the care team.

Emphasize vegetables, fruits, whole grains, legumes, nuts, and appropriate lean proteins while limiting excess sodium, saturated fat, trans fat, and highly processed choices. Individual disease, medication, and energy needs still determine the care plan.

Kidney function, dialysis status, urine output, laboratory trends, edema, blood pressure, and nutritional status change needs for protein, sodium, potassium, phosphorus, fluid, and energy. A restriction appropriate at one stage may be harmful at another.

Consider symptom pattern, diagnosis, hydration, weight trend, intake, medications, and tolerance before altering food or texture. The goal is to maintain nutrition while addressing the cause; broad long-term elimination without assessment can create deficiencies.

When the gastrointestinal tract functions but oral intake is unsafe or inadequate, enteral feeding can use the gut. Parenteral nutrition bypasses it through intravenous delivery and is reserved for situations in which GI use is not possible or sufficient.

Use open questions, reflective listening, affirmation, permission-based education, and collaborative goals. Eliciting the person's reasons and confidence supports autonomy and exposes barriers that a technically correct instruction may miss.

Choose indicators tied to the diagnosis and intervention, establish a timeframe and target, compare follow-up data with baseline, and document whether outcomes improved, worsened, or remained unchanged. Use the result to continue, revise, or refer.

Nutritional adequacy, client needs and preferences, cultural fit, allergies, texture, variety, budget, staffing, equipment, ingredient availability, and regulatory requirements. A nutritionally sound menu still fails if it cannot be produced or accepted safely.

It fixes ingredients, amounts, procedures, equipment, yield, portion, and service expectations. Consistent use supports nutrient accuracy, food safety, purchasing, labor planning, cost control, and predictable quality.

Edible portion equals as-purchased quantity multiplied by yield percentage. Conversely, required as-purchased quantity equals desired edible portion divided by the yield expressed as a decimal. Trimming and cooking losses explain the difference.

It states measurable requirements such as product identity, grade, size, pack, quality, delivery, temperature, substitutions, and inspection criteria. Objective detail lets vendors bid comparably and receiving staff verify compliance.

A perpetual system updates recorded stock after each receipt and issue. A physical inventory counts what is actually present. Comparing the two reveals shrinkage, recording errors, waste, or theft.

Conventional service produces near the time and place of service; ready-prepared separates production from service by chilling or freezing; commissary uses a central production site for satellites; assembly-serve relies heavily on purchased prepared foods.

Centralized service portions trays near production before transport. Decentralized service sends bulk or partially assembled food to service locations for final portioning. The choice affects temperature control, labor, equipment, and customization.

Analyze hazards; identify critical control points; establish critical limits; establish monitoring; establish corrective actions; verify the system; and maintain records. HACCP prevents or controls significant hazards rather than relying only on final-product inspection.

Time and temperature limit pathogen growth and survival; separation and sanitation prevent harmful transfer; allergen controls prevent unintended exposure. A safe operation needs all three because success in one area cannot compensate for failure in another.

Match capacity, workflow, menu, utilities, sanitation, ergonomics, accessibility, energy use, maintenance, and safety. Layout should move food and people logically while separating incompatible clean and contaminated activities.

Job analysis studies tasks and requirements; the job description documents duties, responsibilities, and reporting relationships; the job specification identifies the qualifications needed. Together they support hiring, training, and evaluation.

It connects the employee to the organization, role, policies, safety rules, performance expectations, and required training. Orientation introduces the job; demonstrated competency and ongoing education confirm the employee can perform it.

FTEs equal total labor hours divided by the organization's hours for one full-time equivalent. Productivity expresses output per labor input, such as meals per labor hour. Use consistent time periods and comparable outputs.

Use job-related standards, documented observations, consistent criteria, specific examples, employee dialogue, and a clear improvement plan. Recency, halo, leniency, and similarity biases weaken both fairness and accuracy.

The classification determines whether federal wage-and-hour protections such as overtime generally apply. Job title or salary alone is not decisive; actual duties, pay basis, and applicable law control the classification.

An operating budget plans routine revenues and expenses; a capital budget plans major long-lived purchases; a cash budget forecasts when money enters and leaves. An organization can appear profitable yet face a cash-timing problem.

Fixed costs stay relatively stable across a relevant activity range; variable costs change with volume. Direct costs can be traced to a product or service; indirect costs support several outputs and require allocation.

Divide the applicable food or labor cost by sales or revenue, then multiply by 100. Always confirm the numerator, denominator, and accounting period before comparing the result with a budget or benchmark.

Contribution margin per unit equals selling price minus variable cost. Break-even unit volume equals total fixed cost divided by contribution margin per unit. After fixed costs are covered, additional contribution can support profit.

Compare relevant purchase and production costs plus capacity, labor, equipment, quality, safety, reliability, flexibility, storage, and strategic control. Sunk costs and allocations that will not change should not drive the decision.

The marketing mix aligns product, price, place, and promotion with a target market. Menu engineering compares popularity and contribution margin to guide placement, promotion, pricing, or revision of individual menu items.

Planning sets direction; organizing arranges resources and work; staffing fills and develops roles; directing or leading guides performance; controlling compares results with standards and corrects deviations. The functions operate as a cycle.

Match direction and support to task risk, urgency, employee competence, motivation, and the need for participation. Emergencies may require decisive direction, while experienced teams solving complex problems may benefit from collaborative leadership.

Choose the right channel, state the message clearly, verify understanding through feedback, document when needed, and address language, hierarchy, noise, and assumptions. Sending information is not the same as achieving shared understanding.

Plan a focused change and measure; Do it on a controlled scale; Study the results against the prediction; Act by adopting, adapting, or abandoning the change. Repeated cycles turn evidence into progressively better processes.

Structure measures resources and capacity, process measures what staff actually do, and outcome measures the resulting effect on clients or operations. A complete quality picture often requires indicators from more than one level.

Identify applicable laws, codes, accreditation standards, and organizational policies; translate them into procedures and training; monitor adherence; correct deficiencies; and retain required evidence. A written policy without implementation is not compliance.

Descriptive statistics summarize the observed data through counts, averages, percentages, or spread. Inferential methods estimate or test what the sample suggests about a larger population, with uncertainty and study design affecting the conclusion.

Practice within education, credential, facility policy, state law, and delegated responsibility; document accurately; protect confidentiality; communicate relevant changes; and refer needs beyond scope to the RDN or another qualified professional.