CDM Exam Guide: Standardized Recipes, Forecasting, and Quality Assurance, Exams of Nutrition

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CDM exam 43 Questions with Answers

standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? ✔ Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of food is to be taken at certain times. How can the CDM be sure this is being done? ✔ Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? ✔ Take the temperature themselves and compare to to the temperature on the long. The CDM notices that meatloaf is being served below 135 degrees. What is the next step? ✔ Have the cook reheat the meatloaf to 165 for 15 seconds. The main purpose of forecasting is to determine ✔ how much food is produced which of the following is required for forecasting? ✔ the current census The foodservice department historically has invited the clients family on Thanksgiving Day to eat with their client. The CDM will be ordering turkeys before final reservations are complete. What would they do? ✔ Look at previous years data and the current census forecast The upcoming menu has a choice of meatloaf or fried chicken. The CDM reviews tallies from the last time this menu was served and notices that they ran out of chicken before the service was done. What would the CDM do with this menu information? ✔ Produce more fried chicken and cut back on meatloaf A computerized menu system is very helpful in determining which of the following ✔ Tally figures for each menu item served point of sale records can help the CDM determine ✔ Which menu items are the most profitable The CDM is projecting to serve 18 clients on a mechanical soft diet, 30 clients on the regular diet, and 42 staff. Macaroni and cheese is the standard choice for both diets and the staff. How many servings of macaroni and cheese should the CDM forecast?

✔ 95

Macaroni and cheese is made in 25 serving pan. Looking at the forecast (101) how many pans should be made ✔ 4 The term "advance preparation" means ✔ Any preparation that must be completed before the main product takes place. which of the following is an advanced preparation ✔ baking and deboning chicken the day before making chicken salad. what is a production schedule? ✔ a schedule of what produce, how much produce, and who is to do it. which figure is most important to document after each meal for forecasting? ✔ how much waste there was or if there was a shortage production staff can bear be helped if the CDM: ✔ is accessible to staff and highly visible to save energy immediately: ✔ fix leaks in water lines to determine which energy could be saved, the CDM could: ✔ ask the local utility company to do an energy audit a roux is ✔ equal weight of fat and flour used as a thickening agent what type of malnutrition is commonly seen today? ✔ protein and calorie malnutrition enteral nutrition requires ✔ The gastrointestinal tract is functioning an important factor to consider when determining what special nourishments to supplement meal with is: ✔ tolerance of lactose it is often visible to use conventional food supplement because ✔ conventional foods are more readily accepted to have the best acceptance of nutrition supplements, it is important that the supplement be ✔ delivered at the best possible time and temperature

A client needs to have a supplement source of protein. what would be an inexpensive way to provide the extra protein? ✔ add nonfat dried milk to mashed potatoes, soups, and deserts providing a client their favorite foods with a meal as a supplement often works for those who are not consuming 25% of the mail mainly because ✔ clients will usually eat foods that are well liked The client has a right to refuse a tube feeding or additional supplements. when this happens the facility must ✔ work with the client to determine pertinent alternatives The CDM notices during auditing of meals that the supplements were not consumed. The certified dietary manager would first: ✔ Meet with the clients who receive the supplements to asl why they did not consume the supplement. When considering the use of supplements prepared by the foodservice department, it is most important to consider the time it will take to prepare and: ✔ if the cook has the ability and knowledge to prepare the supplements Parental nutrition is given to clients: ✔ who have a non-functioning gastrointestinal tract quality care is focused on ✔ The process the facility used to measure satisfaction of clients quality assessment is defined as ✔ the outcomes of a process to determine if a defined standard quality is being achieved Quality indicators ✔ measure over time the outcomes and performance of an organization Quality Assurance processes are ✔ proactive and continues using the acronym FOCUS to implement a quality of assessment will ✔ help the facility select process to improve the statement that a client will be seen by someone from foodservice within 24 hours of admission of the facility is an example of: ✔ quality standard The main reason for establishing quality standards is

✔ measure effectiveness of procedures What is the first step the CDM manager should take to manage quality? ✔ establish objectives what should be done next after specific quality outcomes have been identified? ✔ communicate standards throughout training During meal service the CDM receives complains regarding the quality of the soup being served. What should the CDM do? ✔ immediately ask the cook to sample soup with you quality standards for foodservice programs in healthcare come from which agency? ✔ CMS (centers for medicare and medicaid services) quality standards for nutrition programs in public schools cone from which agency? ✔ USDA (United States department of agriculture)