Practice questions
Topic 7: Food Provision
7.01 – Determine food provision requirements of a group/organization
7.02 – Plan food provision
7.03 – Manage food provision
7. Food Provision (17% of exam – 31 questions)
Q1. A dietitian is planning meals for a long-term care facility. What is the most important factor when determining food provision requirements?
A. Trends in popular diet plans
B. Nutritional needs, preferences, and medical conditions of residents
C. Weekly promotional flyers from nearby grocery stores
D. The dietitian’s personal food philosophy
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
B ensures individual needs are met.
A and C may inform variety or cost, but not adequacy.
D is not appropriate in professional practice.
Q2. What resource is best used to determine dietary needs for a population of healthy adults in a correctional facility?
A. Canada’s Food Guide
B. Clinical nutrition textbooks
C. Nutrition support protocol
D. Personal trainer’s blog
Correct Answer: A
Cognitive Level: Demonstrate Comprehension
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
A provides evidence-based dietary patterns for healthy populations.
B and C are for clinical/specialized needs.
D is not evidence-based.
Q3. Which of the following best reflects a consideration when determining food provision requirements in a school setting?
A. Budget only
B. Facility color scheme
C. Student allergies and cultural preferences
D. Enrollment in physical education classes
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
C ensures safety and inclusivity.
A is important but not the only factor.
B and D are not key determinants.
Q4. When planning a menu for a multicultural adult day program, the dietitian should prioritize:
A. Local restaurant trends
B. Cultural food preferences and religious dietary needs
C. The dietitian’s favorite recipes
D. Foods commonly consumed in hospitals
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
B reflects culturally safe, respectful planning.
A and D may be helpful contextually.
C is irrelevant.
Q5. A dietitian is planning meals for a disaster relief shelter. Which guideline is most appropriate to use when calculating macronutrient needs?
A. Institute of Medicine Dietary Reference Intakes (DRIs)
B. World Health Organization growth standards
C. American Diabetes Association toolkit
D. Fitness Canada’s athlete protocol
Correct Answer: A
Cognitive Level: Demonstrate Broad Knowledge
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
A offers evidence-based requirements for populations.
B and C are condition- or age-specific.
D is irrelevant for general use.
Q6. In a prison facility, how might a dietitian gather information to assess food provision requirements?
A. Review the local grocery store’s sale items
B. Survey inmates and review health records
C. Interview only the food service staff
D. Observe local restaurant meal patterns
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
B combines direct and clinical data.
A and D are irrelevant.
C omits essential perspectives.
Q7. (Case-Based) Meal Planning for a Residential Mental Health Facility
Scenario:
You are the consulting dietitian for a residential mental health facility with 25 adult clients. Some residents are on medications that increase appetite and cause metabolic changes. Others are vegetarian or follow religious dietary restrictions. Budget constraints and limited kitchen staff are ongoing concerns.
Q7.1. What is the best starting point for determining food provision requirements in this setting?
A. Reviewing last month’s grocery receipts
B. Meeting with each resident to document dietary needs and preferences
C. Asking staff for meal suggestions
D. Repeating menus from a nearby hospital
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.01 – Determine food provision requirements of a group/organization
Rationale:
B supports individualized, inclusive planning.
A and D offer limited insight.
C may help later, but is not the first step.
Q7.2. What should the dietitian consider when designing menus for this facility?
A. Eliminating all foods with more than 5g of fat
B. Balancing dietery needs, preferences, medications, and kitchen capacity
C. Prioritizing calorie reduction across all meals
D. Choosing recipes from Canada's Food Guide only
Correct Answer: B
Cognitive Level: Demonstration Comprehension
Competency: 7.01 - Determine food provision requirements of a group/organization
Rationale:
B reflects holistic, realistic planning.
A and C may be inappropriate.
D limits flexibility.
Q8. When planning a menu for a hospital, what is the primary reason to include a three-week cycle menu instead of a one-week cycle?
A. To use more frozen meals
B. To reduce staff boredom
C. To improve nutrient variety and client satisfaction
D. To make budgeting easier
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 7.02 – Plan food provision
Rationale:
C increases meal appeal and nutrient diversity.
A and B may occur, but are secondary.
D is unrelated to menu length.
Q9. A long-term care home is planning a menu for residents who require texture-modified diets. What is the best way to ensure their nutritional needs are met?
A. Provide only soup and pudding
B. Adjust the texture while maintaining nutritional content
C. Offer only commercial meal replacements
D. Serve puréed versions of all regular meals without modification
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.02 – Plan food provision
Rationale:
B preserves nutrition and dignity.
A and C lack variety.
D may not be appropriate for texture or nutrient adequacy.
Q10. A school board wants to offer culturally diverse meals. Which planning step supports this goal?
A. Avoiding unfamiliar ingredients
B. Using a single standard menu for all schools
C. Including traditional dishes from the student populations’ backgrounds
D. Offering only vegetarian options
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 7.02 – Plan food provision
Rationale:
C supports inclusivity.
A and B limit diversity.
D may help some, but isn’t the full solution.
Q11. When creating a therapeutic diet menu, the dietitian should ensure:
A. All meals meet exact same macronutrient targets
B. Meals follow client medical needs, preferences, and institutional policies
C. High-calorie desserts are removed from all menus
D. All staff use their own menu templates
Correct Answer: B
Cognitive Level: Demonstrate Broad Knowledge
Competency: 7.02 – Plan food provision
Rationale:
B balances nutrition and policy.
A is too rigid.
C and D are inappropriate.
Q12. Why is it important to include standardized recipes in food provision planning?
A. To reduce creativity in the kitchen
B. To ensure consistency in portion sizes and nutrient analysis
C. To increase meal prep time
D. To eliminate all substitutions
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 7.02 – Plan food provision
Rationale:
B supports nutrition, safety, and efficiency.
A, C, and D are incorrect or overly restrictive.
Q13. A dietitian is updating a hospital menu to meet new sodium guidelines. What is the most appropriate first step?
A. Eliminate all processed foods immediately
B. Review current menu sodium content and identify high sources
C. Replace all meals with low-sodium soup
D. Reduce salt added at the table
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.02 – Plan food provision
Rationale:
B allows for targeted, realistic changes.
A and C are extreme.
D has minimal impact alone.
Q14. (Case-Based) Planning Menus for a Youth Summer Camp
Scenario:
A dietitian is hired to plan meals for a 4-week youth summer camp that serves children aged 8–14. The camp is outdoors, with limited refrigeration, and includes kids with nut allergies, vegetarian preferences, and varying activity levels.
Q14.1. What is the best approach to planning balanced meals in this environment?
A. Provide high-fat snacks to maximize calories
B. Use shelf-stable, protein-rich options and plan meals in advance for allergy accommodations
C. Serve the same meal each day to simplify logistics
D. Ask campers to bring their own food
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.02 – Plan food provision
Rationale:
B addresses practicality, nutrition, and safety.
A and C are not balanced.
D poses risk and equity concerns.
Q14.2. To support active children during camp, how should the dietitian plan snacks?
A. Limit snacks to fruit only
B. Include a mix of carbohydrates and protein for energy and satiety
C. Avoid all packaged snacks
D. Offer candy as a reward after physical activity
Correct Answer: B
Cognitive Level: Demonstrate Comprehension
Competency: 7.02 – Plan food provision
Rationale:
B supports energy needs and learning.
A lacks variety.
C and D are unrealistic or inappropriate.
Q15. A foodservice manager needs to ensure proper staff training in sanitation. What is the most appropriate method?
A. Post signs in the kitchen and hope staff follow them
B. Host a formal training session with a quiz and ongoing monitoring
C. Let experienced staff train new hires informally
D. Wait for a food safety violation to address concerns
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.03 – Manage food provision
Rationale:
B ensures staff competency and accountability.
A and C lack structure.
D is reactive and unsafe.
Q16. What’s the most effective way to manage food costs in a healthcare setting without compromising nutrition quality?
A. Buy the cheapest ingredients available
B. Remove snacks from menus
C. Use standardized recipes and forecast portion needs
D. Eliminate staff breaks
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.03 – Manage food provision
Rationale:
C supports cost control and quality.
A and B compromise care.
D is irrelevant and inappropriate.
Q17. A supervisor notices high food waste at lunch. What should be assessed first?
A. Number of foodservice staff on shift
B. Staff handwashing compliance
C. Meal preferences, portion sizes, and satisfaction
D. Cost of disposable utensils
Correct Answer: C
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.03 – Manage food provision
Rationale:
C helps identify root causes.
A and B are separate issues.
D is not linked to waste.
Q18. In managing a cafeteria that serves a diverse population, what is an inclusive practice?
A. Rotate a standard North American menu
B. Offer only vegetarian dishes
C. Include culturally appropriate meals and involve clients in menu planning
D. Provide identical meals to all customers regardless of background
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 7.03 – Manage food provision
Rationale:
C promotes equity and satisfaction.
A and D ignore diversity.
B may limit options.
Q19. Which strategy helps ensure food safety during bulk meal preparation?
A. Cool hot foods on the counter for 2 hours
B. Store raw and cooked foods together
C. Monitor and document critical control points
D. Taste-test foods before serving
Correct Answer: C
Cognitive Level: Demonstrate Broad Knowledge
Competency: 7.03 – Manage food provision
Rationale:
C aligns with HACCP principles.
A and B are unsafe.
D is not a reliable safety control.
Q20. A foodservice facility is consistently running out of popular menu items. What should be done to address this?
A. Increase portion sizes for early customers
B. Analyze usage trends and adjust inventory forecasting
C. Encourage customers to bring their own food
D. Remove those items from the menu
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.03 – Manage food provision
Rationale:
B solves the root issue.
A and D create dissatisfaction.
C is unprofessional.
Q21. Why is it important for foodservice managers to review tray audit results regularly?
A. To discipline staff for mistakes
B. To reduce menu options
C. To monitor service accuracy and identify training needs
D. To check staff attendance
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 7.03 – Manage food provision
Rationale:
C supports quality improvement.
A is punitive.
B may reduce satisfaction.
D is unrelated.
Q22. (Case-Based) Managing Kitchen Operations at a Rehabilitation Centre
Scenario:
You’re managing food services at a rehab center with a 5-week seasonal cycle menu. There’s been an increase in staff turnover, meal delivery errors, and client complaints about food quality.
Q22.1. What should be your first step to address the reported issues?
A. Replace all existing staff
B. Conduct a root cause analysis of meal service issues
C. Order more takeout to ease pressure
D. Shorten the menu cycle to 1 week
Correct Answer: B
Cognitive Level: Analyze, Interpret, and Apply Knowledge
Competency: 7.03 – Manage food provision
Rationale:
B helps identify underlying problems.
A is premature.
C is a band-aid.
D won’t address the quality issues directly.
Q22.2. How could you improve communication between kitchen staff and service teams?
A. Avoid team meetings to save time
B. Install cameras to monitor staff behavior
C. Create a clear, shared service protocol and hold regular team check-ins
D. Ask staff to use walkie-talkies
Correct Answer: C
Cognitive Level: Demonstrate Comprehension
Competency: 7.03 – Manage food provision
Rationale:
C ensures structure and accountability.
A and B damage morale.
D may help but lacks documentation.