Running Head: CUR/528 Traditional Assessment and Scoring Key

Traditional Assessment and Scoring Key

Brenda L. Stovall

CUR/528

March 29, 2018

Siddeeqah Johnson
CUR/528 Traditional Assessment and Scoring Key 2

Traditional Assessment and Scoring Key

Goals and Objectives for Measurement

The purpose of the Food Service Dietary Clerk Assessment is to measure knowledge of

potential new hires who are experienced in the field of hospital nutritional services and will

serve as a recertification tool for current employees to retain their employment and for annual

performance evaluations.

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CUR/528 Traditional Assessment and Scoring Key 3

Nutrition Services

Dietary Clerk Assessment and Recertification

Name: _______________________________ Date: _____________

Manager: _____________________________ Date of Hire: ______

Title: ________________________________ Pay Grade: ________

[ ] New Hire [ ] Recertification [ ] Annual Review

Medical Terminology

Fill in the blanks

1. BID ______ 2. TID _________ 3. Q _________

4. D ________ 5. Mg _________ 6. NKA______

(Global RPh, 2018)

Matching

7. NPO _______ A. Patient

8. PO _______ B. Hours

9. PT _______ C. Every four hours

10. QD _______ D. Nothing by mouth

11. H _______ E. Every day

12. Q4H _______ F. By mouth

(Global RPh, 2018)

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CUR/528 Traditional Assessment and Scoring Key 4

Multiple Choice

13. QID a) Quit intake today b) Quiet in Desk c) 4 times a day d) Quit daily

14. DAT a) Diet as tolerate b) Deliver & Time c) Don’t add tax d) Days at Training

15. GT a) Get Tacos b) Drop c) Drip d) Drain

16. mL a) Milligrams b) Many Liters c) Milliliters d) Many Grams

17. NAS a) No Apples b) No Added Salt c) No Answer d) Not As Seen

18. QOD a) Every day b) Every other day c) Quit on delivery d) Quiet in Dietary

(Global RPh, 2018)

Sanitation Procedures

Circle the correct answer with either True or False:

19. Scraping is first step in cleaning dishes A. True B. False

20. Sanitation covers maintenance and cleanliness of kitchen area A. True B. False

21. When mopping a floor, it is not necessary to post a sign A. True B. False

22. Employees must wash their hands after using the bathroom A. True B. False

23. Removing dirt or debris from a surface makes it sterilized A. True B. False

24. Placing vegetables on a board with raw chicken can cause cross- A. True B. False

contamination (Webstaurant Store, 2018)

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CUR/528 Traditional Assessment and Scoring Key 5

Dietary Menu Choices

Matching

A. General Diet 1. Salt restrictions

B. Pureed Diet 2. Can have all fluids or

Items pulverized in blender

C. Low Sodium Diet 3. Food changed in consistency via

ground, strained for pressed for
patients with problems
swallowing

D. Clear Liquid Diet 4. No dietary restrictions

E. Cardiac Diet (Low Fat, Cholesterol & Sodium) 5. Diet limited to liquids that are
clear including teas and broths

F. Full Liquid Diet 6. Diet used to prevent fluid

retention or swelling or heart
related issues
(Memorial Medical Center, 2018)
Short Answer:

1. If a patient is on a I/O observation, what must the dietary tech do upon receipt of the
order? __________________________________________________________________

2. During the trayline if the patient is on a clear liquid diet and the food service aid puts
cream of mushroom soup on the tray, what should the Dietary Clerk do?
_______________________________________________________________________
_

3. If a patient is on a General Diet and requests a write in menu selection, what should you
do?
_______________________________________________________________________
_

4. If during the trayline we run out of pre-packaged silverware with condiments and the
patient is on a low sodium diet, what should you do?
_______________________________________________________________________
_

5. If a patient is on a mechanical soft diet and there is no premade plate made for the
patient, and there is lasagna on the menu, is this a item that could be substituted and
why?

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CUR/528 Traditional Assessment and Scoring Key 6

_______________________________________________________________________
_

6. If the kitchen is closed and the Director of Nursing is requesting a tray for a new
admission, what do you do?
__________________________________________________________________
Answer Key

Medical Terminology

Fill in the blanks for the meaning of the following medical terminology

1. BID Twice a Day 2. TID 3 times a day 3. Q Every

4. D Daily 5. Mg Milligram 6. NKA No known allergies

Matching

7. NPO D A. Patient

8. PO F B. Hours

9. PT A C. Every four hours

10. QD E D. Nothing by mouth

11. H B E. Every day

12. Q4H C F. By mouth

Multiple Choice

13. QID a) Quit intake today b) Quiet in Desk c) 4 times a day d) Quit daily

14. DAT a) Diet as tolerate b) Deliver & Time c) Don’t add tax d) Days at Training

15. GT a) Get Tacos b) Drop c) Drip d) Drain

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CUR/528 Traditional Assessment and Scoring Key 7

16. mL a) Milligrams b) Many Liters c) Milliliters d) Many Grams

17. NAS a) No Apples b) No Added Salt c) No Answer d) Not As Seen

18. QOD a) Every day b) Every other day c) Quit on delivery d) Quiet in Dietary

Sanitation Procedures

Circle the correct answer with either True or False:

19. Scraping is first step in cleaning dishes A. True B. False

20. Sanitation covers maintenance and cleanliness of kitchen area A. True B. False

21. When mopping a floor, it is not necessary to post a sign A. True B. False

22. Employees must wash their hands after using the bathroom A. True B. False

23. Removing dirt or debris from a surface makes it sterilized A. True B. False

24. Placing vegetables on a board with raw chicken can cause cross A. True B. False

contamination

Dietary Menu Choices

Matching

G. General Diet 4 1. Salt restrictions

H. Pureed Diet 3 2. Can have all fluids or

Items pulverized in blender

I. Low Sodium Diet 1 3. Food changed in consistency via

ground, strained for pressed for
patients with problems
swallowing

J. Clear Liquid Diet 5 4. No dietary restrictions

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CUR/528 Traditional Assessment and Scoring Key 8

K. Cardiac Diet 6 5. Diet limited to liquids that are

clear including teas and broths

L. Full Liquid Diet 2 6. Diet used to prevent fluid

retention or swelling or heart
related issues

Short Answer:

7. If a patient is on a I/O observation, what must the dietary tech do upon receipt of the
order? The Dietary Clerk write I/O on patient menu, measure all liquids and verify
if within parameters of allotted liquids for the dietary department and record data.

8. During the tray line if the patient is on a clear liquid diet and the food service aid puts
cream of mushroom soup on the tray, what should the Dietary Clerk do? Inform Food
Service Aid of their error and replace with a clear broth.

9. If a patient is on a General Diet and requests a write in menu selection, what should you
do? If item is available honor patient’s request.

10. If during the tray line we run out of pre-packaged silverware with condiments and the
patient is on a low sodium diet, what should you do? Make manual package with
Spoon, Fork, Knife, Pepper, Napkin, and Salt Substitute.

11. If a patient is on a mechanical soft diet and there is no premade plate made for the
patient, and there is lasagna on the menu, is this a item that could be substituted and
why? Lasagna is permissible due to soft consistency.

12. If the kitchen is closed and the Director of Nursing is requesting a tray for a new
admission, what do you do? Verify type of diet and inquire if any food allergies and
manual make tray of pre-made sandwiches in refrigerator with juice, coffee, or
cottage cheese and fruit plate.

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CUR/528 Traditional Assessment and Scoring Key 9

Resources

Global RPh. (2018). Common Medical Abbreviations. Retrieved from Global Rph:

http://www.globalrph.com/abbrev_def.htm#D

Memorial Medical Center. (2018). Services Types of Diets. Retrieved from Memorial Medical

Center: https://www.memorialmedical.com/services/nutrition-services/inpatient-

nutrition-services/types-of-diets

Webstaurant Store. (2018). Food Safety Guidelines Overview: The Complete Guide to

Restaurant Food Safety. Retrieved from Webstaurant Store:

https://www.webstaurantstore.com/article/128/food-safety-guidelines.html

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