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Practice questions
If a dietitian appreciates a patient’s small improvement, what is the main benefit?If a career candidate exaggerates skills in an interview, what is the problem?If nutrition education is to be given in a community, why is making the message local necessary?If a patient’s reports are normal but diet habits are poor, what should the dietitian do?If a dietitian does not involve the family while the family cooks the food, what problem may occur?If a patient finds the diet plan costly and difficult, which skill will be useful?If a dietitian reads research on a patient’s disease, which ability is strengthened?If a dietitian observes patient progress but does not motivate the patient, what may be lacking?If a patient dislikes curd and needs calcium, what will a dietitian do?If a dietitian checks only weight in follow-up and does not ask about patient difficulties, what is missing?If a dietitian tells only calories and does not explain food quality, what is missing?What is the broadest goal of preparation for a clinical nutrition career?If a dietitian uses a patient's small success to set the next goal, which skill does this show?What is the most important basis of clinical decision-making in a clinical nutrition career?What is the main purpose of risk communication in clinical nutrition?Why is supervised practice necessary in clinical training?Which is a good way to check whether a patient understood diet advice?Which step is most useful to avoid a wrong diet order in clinical nutrition?Why should a dietitian include a patient’s economic capacity in diet planning?What is the main benefit of continuous professional development in clinical nutrition?