CDM Questions with Correct Answers, Exams of Nursing

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CDM questions with correct answers

To have the best acceptance of nutrition supplements, it is important that the supplement be: Correct Answer-Delivered at the best possible time and temperature A client who is lactose intolerant may be able to eat what type of cheese? Correct Answer-Aged natural cheese Meat can be irradiated to: Correct Answer-Extend the shelf life The best way for a Certified Dietary Manager to ensure clients follow their diet when selecting food for meals is to: Correct Answer-Train staff to remind clients of the diet they are on and to suggest the best option for them to choose For the objective of education to be behavioral, it must: Correct Answer-describe the desired behavioral change of the client A feeding tube that enters from the nasal cavity directly into the stomach is called: Correct Answer-(NG) nasogastric tube CMS regulations about care planning stipulate that: Correct Answer-appropriate staff members contribute to the comprehensive care plan as determined by the client's needs According to CMS, a characteristic of decline is unplanned weight loss of: Correct Answer-5% in 30 day Which of the following menu items would be most appropriate for pre-schoolers? Correct Answer-banana

A client is on a 1500 ml fluid restriction. Nursing will provide 500 ml of fluids. How many fluid ounces will be provided by dietary? Correct Answer- Once it is determined a client may have an intake concern, the next step is often to review with the healthcare team and a: Correct Answer-calorie count The purpose of the Nutrition Care Process is to: Correct Answer-Standardize nutrition care and language Facilities are not required to do an initial admission RAI (Resident Assessment Instrument) comprehensive assessment if: Correct Answer-The client returns to the facility from the hospital as a re-admission What type of dietary assessment would be the best tool to determine how often a client eats dietary products? Correct Answer-Food frequency questionnaire What is the IBW (Ideal Body Weight) for a woman with a large frame who is 5'6"? Correct Answer-143 pounds What is the most important reason for the nutrition screening process to be implemented uniformly and consistently? Correct Answer-To ensure that no clients at nutritional risk are missed Quality standards for nutrition programs in public schools come from which agency? Correct Answer-USDA (United States Department of Agriculture) Chain of command is: Correct Answer-The flow of formal power through the organization chart

Calculate the FTEs for the department (per week) that has 6 full time employees, 4 half-time employees, 3 part-time employees (10 hr/week). Assume 40 hours is full time. Correct Answer-8. The electronic scheduler has an added bonus of simplifying what? Correct Answer- Calculating FTEs Which of the following can best help the Certified Dietary Manager make department decisions? Correct Answer-Goals and objectives Which of the following is an example of a performance standard? Correct Answer- Employees compare cooked products to quality standards before each meal How can the department policy and procedure manual best aid the Certified Dietary Manager? Correct Answer-Serves as an internal and external communication tool How can the Certified Dietary Manager help make safety inspection everyone's job? Correct Answer-Have a rotating schedule for employees to conduct safety inspections The dry storage area should be kept at what temperature? Correct Answer-50-70°F Most spoilage microorganisms are aerobic, which means: Correct Answer-Grow with oxygen Retarding the growth of microorganisms through the pickling process is successful because: Correct Answer-The acid content is very high

Disposable gloves or utensils must be used to handle which of the following foods: Correct Answer-Freshly baked Cinnamon rolls What type of thermometer is best used for recording the temperature of the refrigerator? Correct Answer-A thermometer that measures the ambient temperature After purchasing a new piece of equipment, the training should be done by: Correct Answer-The supplier or the manufacturer of the equipment How often does the FDA recommend that foodservice operations be inspected? Correct Answer-Every six months The current food budget for the year is $195,000. This budget is expected to increase by 3.4%. What will the new food budget be? Correct Answer-$201, When negotiating the price of equipment, what should be part of the equipment price? Correct Answer-Training and operation manuals Which of the following items could be found on the capital budget? Correct Answer-Storage rack purchases Which statement best describes the function of the Underwriters Laboratories (UL): Correct Answer-Provides certification to verify that gas and electrical equipment is safe to operate The Certified Dietary Manager has noticed the amount of all juice being purchased has gone up in the last few weeks. After investigating, the Certified Dietary

Manager finds there is an excess of juice in the assisted living refrigerator. Suzie states she needs this much to avoid a shortage. How can the Certified Dietary Manager solve this problem with Suzie? Correct Answer-Implement a system where food from inventory must be requisitioned What does the drain weight of a product represent? Correct Answer-The amount of a canned product after the liquid has been drained Applesauce comes in #10 cans with six cans per case. What is the purchase unit? Correct Answer-Case Which of the following might cause shrinkage in the purchasing process? Correct Answer-Adding an extra can of tuna to the casserole recipe Fixed pricing for in-house means: Correct Answer-Prices for pre-determined items have been established in advance Which of the following is the main intent of the operating statement? Correct Answer-Compare the monthly financial performance to what was budgeted A Profit and Loss Statement is also known as: Correct Answer-An operating statement The advantage of an operating statement being handled by a central accounting department is: Correct Answer-The financial department will be able to manage the bottom line for the entire facility The primary advantage of offering a selective menu is: Correct Answer-Enhance client quality of life and care

To save time for the cooks, the Certified Dietary Manager should make what changes to recipes? Correct Answer-Consolidate measures to larger units A standardized recipe is: Correct Answer-Specific so the product is the same each time it is prepared A job analysis provides: Correct Answer-A breakdown of individual tasks involved in a job A shift schedule shows: Correct Answer-The beginning and ending times for all positions necessary to put meals out How can the department policy and procedure manual best aid the Certified Dietary Manager? Correct Answer-Serves as an internal and external communication tool At a meeting of department heads, there is discussion and exchange of ideas for reducing operating costs of the facility. This type of communication is: Correct Answer-Lateral communication Which of the following is the first step to resolve conflict among members of a team? Correct Answer-Consensus When a Certified Dietary Manager wants to institute ergonomics into the foodservice, they will want to: Correct Answer-Fit the work environment to the employees

Microorganisms that enter the body through food in an active state and continue to grow cause: Correct Answer-Foodborne infection The Certified Dietary Manager is taking temperatures of food on the steam table and finds the meatloaf is 130°F. What should the Certified Dietary Manager do first? Correct Answer-Review the temperature log to determine the last time the temperature was taken An equipment repair record should be established: Correct Answer-When the new piece of equipment is received A HACCP based inspection may take several days because: Correct Answer-The inspector will follow food from receiving through to the end product Which of the following describes the role of the FDA (Food and Drug Administration) in the foodservice industry? Correct Answer-Responsible for ensuring the safety of food sold in interstate commerce A Certified Dietary Manager has a food budget of $350,000 per year. What would be the most accurate way to determine how much the monthly budget is? Correct Answer-Determine the monthly amount according to the number of days in the month The variance for dining services for the month shows 20 hours of overtime. What could the Certified Dietary Manager do first to explain the amount of overtime? Correct Answer-Compare the labor usage to the weekly budget to determine where it occurred Part-time staff can lower costs in foodservice because they: Correct Answer-Will get no overtime

What information will be required annually when updating the capital budget? Correct Answer-Estimated useful "life" of the equipment What is a profitability analysis? Correct Answer-The comparison of cost with revenues to determine if an idea is lucrative For a menu to be a good promotional tool, it must: Correct Answer-Use black or blue type on light colored paper The net gain/loss at the bottom of the operating statement shows: Correct Answer- The balance of revenues minus expenses Which of the following would be the most likely nutrition-related problem for a client that has gained 20 lbs in six months? Correct Answer-Excessive energy intake Which of the following is a good biochemical indicator of protein status? Correct Answer-Blood glucose Hemoglobin You Answered Blood cholesterol Please try again. Review pages 170-171. Correct Answer None of the above If a client is non-communicative, who would be the most appropriate member of the IDT to follow up with? Correct Answer-Social Worker

The Certified Dietary Manager overhears a physician and nurse talking about a patient's treatment in a stairwell. The Certified Dietary Manager should first: Correct Answer-Suggest they continue the conversation in a private area Many people who have had heart problems are prescribed Coumadin. What foods should these people avoid? Correct Answer-broccoli and cauliflower A client consumed the following for breakfast. What is the total ml of fluid the client consumed? ¾ cup orange juice ½ cup oatmeal with ¼ cup of milk 1 soft-cooked egg 1 slice toast 1 cup coffee 1/3 cup of nutritional beverage supplement Correct Answer-560 ml A client complains to the Certified Dietary Manager that they are always thirsty, hungry, and having to go to the bathroom. These signs could be symptoms of: Correct Answer-high glucose levels The acronym PDCA relates to: Correct Answer-the plan to improve the QA program What is the first need that has to be met according to Maslow's hierarchy of needs? Correct Answer-Physiological or biological needs What is the most appropriate tool to determine which employee to delegate tasks to? Correct Answer-Foodservice organization chart After a meeting of department heads, the agreed upon changes must be given to employees. This communication would be: Correct Answer-Downward

The Certified Dietary Manager has hired a person who must wear a medical alert bracelet. What should they tell the employee about wearing the bracelet during food production? Correct Answer-It can be worn as a necklace or on the ankle When receiving Modified Atmosphere Packaged (MAP) foods you should look for the Time/Teperature (TTI) strip and what else? Correct Answer-Air Bubbles A technique used to identify hazards and critical control points (CCPs) is: Correct Answer-Flow charting What could an infected cut be the source of? Correct Answer-Staphylococcus aureus Sanitary means: Correct Answer-Free of harmful levels of microorganisms What does the most accurate method of calculating monthly food costs involve? Correct Answer-Adding the beginning inventory and the purchases and then subtracting the ending inventory What is the first step in a replacing or purchasing new equipment? Correct Answer-Developing the equipment specification How would the use of convenience foods affect the type of equipment and size of the kitchen? Correct Answer-There will be less need for production space