TEST BANK FOR NUTRITION THERAPY AND PATHOPHYSIOLOGY, 2ND EDITION, MARCIA NAHIKIAN NELMS, KATHRYN P. SUCHER, KAREN LACEY, SARA LONG ROTH, ISBN-10: 1439049629

Chapter 1 – Role of the Dietitian in the Health Care System Multiple Choice An. Type Page(s) Note: Under Type, K = knowledge and A = application. c K 3 1. A hospital that is owned by a community religious organization and not a group of share holders is classified as: a. private profit. b. veterans/military. c. private not for profit. d. public not for profit. a K 5 2. Reviewing productivity reports, hiring and training employees, and developing policies are all major tasks of the: a. clinical nutrition manager. b. food service personnel. c. clinical dietitian. d. diet technician. d K 5 3. Processing diet orders, checking menus against standards, and setting up standard nourishment are all major tasks of the: a. diet technician. b. food service personnel. c. clinical dietitian. d. diet clerk. c A 5 4. I work in an ICU where patients require nutritional support. What credentials are likely after my name? a. CSP b. CSR c. CNSD d. CDE d A 5 5. My job entails educating diabetics on controlling their blood glucose levels through healthy nutrition. What credentials are likely after my name? a. CSP b. CSR c. CNSD d. CDE b A 6 6. If you are assessing a patient who reports that it is challenging to eat because she cannot pick up the fork or knife, you would consult the: a. speech-language pathologist. b. occupational therapist. c. nurse. d. diet clerk. b A 6 7. In a neurological setting, where swallowing problems are common, the dietitian would have to work closely with which allied health professional? a. pharmacist b. speech-language pathologist c. occupational therapist d nurse