CDM TEST -with 100% verified solutions 2024-2025-tutor verified .docx, Exams of Advanced Education

Download CDM TEST -with 100% verified solutions 2024-2025-tutor verified .docx and more Exams Advanced Education in PDF only on Docsity! CDM TEST -with 100% verified solutions 2024-2025- tutor verified When selecting diabetes educational information for a client in a long- term care facility, a Certified Dietary Manager should consider using materials: Choose one answer. a. written in the English language. b. with technical language to explain the details of the disease. c. in a pocketbook format with small print so it can be kept with the client. d. with simple and relevant illustrations. d. with simple and relevant illustrations. Which of the following items should NOT be served to a client who is lactose intolerant? Choose one answer. a. Dinner roll b. Buttered carrots c. Chocolate pudding d. Glazed ham c. Chocolate pudding To effectively prevent foodborne illnesses, the Certified Dietary Manager should most appropriately: Choose one answer. a. remove potentially dangerous food items from the menu. b. provide employees with weekly in-service training. c. monitor time and temperature controls. d. cook all hot foods to an internal temperature of 180°F (82.2°C). c. monitor time and temperature controls. A Certified Dietary Manager is interviewing a client who recently had a stroke. The client reports painful swallowing, food sticking in her throat, and coughing during meals. The Manager should recognize that these symptoms are indicative of: Choose one answer. a. hiatal hernia. b. gastroesophageal reflux disease (GERD). c. gastritis. d. dysphagia. d. dysphagia. Two important steps in standardizing a new recipe are: Choose one answer. a. taking a picture and marketing the new menu item. b. testing and garnishing. c. testing and modifying. d. taking a picture and writing directions. c. testing and modifying. When preparing a standardized recipe, the Certified Dietary Manager needs to increase the yield from 12 servings to 80 servings. What is the yield or conversion factor? Choose one answer. a. .15 b. 6.67 c. 15 d. 12.8 b. 6.67 a. Nutrition diagnosis b. Nutrition screening c. Nutrition intervention d. Nutrition evaluation b. Nutrition screening Which of the following is considered subjective nutrition-related information? Choose one answer. a. Usual body weight b. Prescribed weight goal c. Ideal body weight d. Percent weight change a. Usual body weight Chemicals should be stored: Choose one answer. a. below food on shelves. b. in a separate room away from food. c. on shelves at least 6 inches above the floor. d. on the floor. b. in a separate room away from food. Which of the following controls would best prevent foodborne illiness related to cross-contamination? Choose one answer. a. Storing cold hazardous foods at or below 45°F (7.2°C) at all times b. Requiring annual physical examinations for all foodservice personnel c. Cleaning the floors and sanitizing all work surfaces after each meal d. Requiring foodservice personnel to wear disposable gloves when handling ready-to-eat foods d. Requiring foodservice personnel to wear disposable gloves when handling ready-to-eat foods The Certified Dietary Manager communicates goals for nutrition care to the interdisciplinary team. An appropriate goal for a client who is having trouble swallowing, and exhibiting a great deal of coughing at each meal, is to: Choose one answer. a. recommend a tube feeding to eliminate the need for swallowing, which results in coughing. b. request that the client eats in his room to avoid making the mealtime unpleasant for others at the same table. c. provide meals in a liquefied form at six meals during the day rather than three meals per day. d. request an evaluation by the occupational therapist or speech therapist to assess the client's swallowing function. d. request an evaluation by the occupational therapist or speech therapist to assess the client's swallowing function. Which of the following breads would be the most healthy choice in terms of saturated fat and cholesterol levels? Choose one answer. a. Biscuit with jam b. Whole wheat toast with margarine c. Blueberry muffin d. Croissan b. Whole wheat toast with margarine The selection of capital equipment should be based primarily on: Choose one answer. a. availability. b. warranty. c. quality. d. design. c. quality. There is significant food waste from overproduction. The first step the Certified Dietary Manager should take to analyze the problem is to: Choose one answer. a. check all of the purchase orders sent to the vendors. b. change all of the standardized recipes in the kitchen. c. monitor the portions being served. d. review the facility communication procedures. c. monitor the portions being served. Which of the following cleaners can be used safely to remove hard water buildup from dishwashers? Choose one answer. a. Delimer b. Chlorine c. Ammonia d. Soap a. Delimer b. ensure activities coordinate with the facility's missions and goals. The Certified Dietary Manager has developed a policy to use disposable products that are environmentally friendly. The facility staff are complaining and refusing to use the products. The Manager should: Choose one answer. a. send an e-mail to all of the supervisors, communicating with the staff that disposable products will not be used. b. stand near the cafeteria serving line to personally communicate to each staff member the benefits of this new product. c. set up a meeting with the facility staff and explain the benefits of the new products. d. collect all of the disposable products left and lock them in the storeroom. c. set up a meeting with the facility staff and explain the benefits of the new products. To write a job description for the foodservice department, the Certified Dietary Manager should: Choose one answer. a. write the description and job specification with the help of the Registered Dietitian. b. assign the task of writing the job description to the employees who perform the job. c. conduct a job analysis with the help of the head cook and then write the description. d. conduct a job analysis with the help of each employee and then write the job description. d. conduct a job analysis with the help of each employee and then write the job description. A Certified Dietary Manager may be responsible for completing which of the following sections of the minimum data set (MDS)? Choose one answer. a. Section N b. Section K c. Section L d. Section M b. Section K A plate-waste study will determine if the food: Choose one answer. a. was accepted by the client. b. was served at the right temperature. c. appears to be fresh. d. served matches the menu selections a. was accepted by the client. The safest and most sanitary way to taste food is to: Choose one answer. a. use a spoon to dip from the serving ladle and taste. b. have another employee use a clean spoon to give the Certified Dietary Manager a sample taste. c. use a clean finger to taste from the serving ladle. d. ladle a small amount into a dish and taste it with a clean spoon. d. ladle a small amount into a dish and taste it with a clean spoon. What would be the best way to implement a major change in service for the foodservice department? Choose one answer. a. Post a memo on the department's message board. b. Send employees notifications via e-mail. c. Create a plan of action with employee teams. d. Meet with employees individually to explain the impact of the change c. Create a plan of action with employee teams. Which of the following dietary guidelines would be most useful for the elderly? Choose one answer. a. Cook vegetables al dente. b. Limit servings of coffee and tea. c. Emphasize simple carbohydrates with soft foods. d. Serve smaller portions. d. Serve smaller portions. Nutrition education for coronary heart disease should include information on: Choose one answer. a. low blood glucose. b. high fiber foods c. low BUN. d. simple carbohydrate foods b. high fiber foods Which of the following actions should the Certified Dietary Manager perform first in a fire? Choose one answer. a. Evacuate the kitchen. b. Use an extinguisher and attempt to put out the fire. c. Call the administrator. d. Call the fire department. d. Call the fire department. A Certified Dietary Manager learns that the nursing staff is not passing needed nourishments. What should be done first? Choose one answer. a. Investigate where the service process is breaking down. b. Ask for a diet change to higher calorie meals without nourishments. c. Schedule a care planning session for the client. d. Have the foodservice staff serve the nourishments. a. Investigate where the service process is breaking down. Regulations developed by the Centers of Medicare and Medicaid Services (CMS) are developed to: Choose one answer. a. address the quality of care for clients. b. evaluate the client's tray card for accuracy. c. carry out meal service. d. assure activities of daily living are met. a. address the quality of care for clients. Performance standards are established to: Choose one answer. a. ensure that the department has no overtime. b. ensure that work is done according to expected outcomes. c. set standards top employees can achieve. d. determine criteria by which to compare employees. b. ensure that work is done according to expected outcomes. The correct end-point cooking temperature of hot soups is: Choose one answer. a. 160°F (71.1°C). b. 150°F (65.5°C). c. 165°F (76.6°C). d. 135°F (57.2°C). c. 165°F (76.6°C). A malnutrition problem may be suggested if what percentage of food is left uneaten at meals? Choose one answer. a. 15% b. 5% c. 25% d. 10% c. 25% Which of the following methods would be most effective for training department staff in a new procedure? Choose one answer. a. Demonstrate the procedure and observe individual staff members perform the procedure. b. Schedule each employee to accompany the supervisor to learn what should be done. c. Schedule a one-day course to discuss all relevant training issues. d. Post instructions on the procedure and give each employee a written copy. a. Demonstrate the procedure and observe individual staff members perform the procedure. The first step in improving the nutrition status of a client who has a skin breakdown is to: Choose one answer. a. order between-meal nourishments. b. monitor the client's intake for one week. c. provide a high-protein diet. d. provide a high-potassium diet. c. provide a high-protein diet. Which of the following statements by the Certified Dietary Manager would best justify the purchase of a new piece of equipment to an administrator? Choose one answer. a. "The old equipment will probably not last much longer and depreciation will justify replacement in 15 years." b. "The new equipment is more energy efficient and may reduce our energy expenditures." c. OSHA forms d. Material safety data sheets d. Material safety data sheets Which of the following methods is best for selecting clients to participate in a satisfaction survey? Choose one answer. a. Use a printed survey. b. Survey only those clients who are cognitively aware. c. Select a cross-section of clients. d. Survey the clients who are leaving the long-term care facility. c. Select a cross-section of clients. When should orientation for new employees begin? Choose one answer. a. During the interview b. Three days after employement c. One month after employment d. First day of employment d. First day of employment While interviewing clients, the Certified Dietary Manager learns that many food portions are too large. The Manager should first: Choose one answer. a. reduce serving sizes by one half, except those for clients with diabetes. b. add a checklist to the menus indicating small, medium, and large for each client to mark portion sizes. c. instruct the cooks to reduce serving sizes, unless otherwise specified. d. investigate the portion sizes currently being used. d. investigate the portion sizes currently being used. Which of the following menu items is appropriate to serve a client with a wheat allergy? Choose one answer. a. Roast turkey with stuffing and gravy b. Macaroni and cheese casserole c. Chicken noodle soup d. Grilled chicken salad on a corn tortilla d. Grilled chicken salad on a corn tortilla What is the best method to draw in a disruptive staff member during a meeting? Choose one answer. a. Encourage the employee to listen and not participate. b. Ask the disruptive employee to leave the meeting. c. Allow the employee to vent his/her frustrations. d. Address the employee with respect and ask them to meet with you after the meeting. d. Address the employee with respect and ask them to meet with you after the meeting. A client is unhappy with the low-sodium diet prescribed by the physician. The most appropriate response by the Certified Dietary Manager is to: Choose one answer. a. emphasize foods the client can eat. b. empathize with the client. c. allow the family to bring in food for the client. d. offer salt during dinner meals only. a. emphasize foods the client can eat. When managing a client on a pureed diet, the Certified Dietary Manager should be most concerned that the diet will: Choose one answer. a. meet the client's nutritional needs. b. meet the client's fluid intake. c. ensure adequate fiber consumption. d. provide adequate variety. a. meet the client's nutritional needs. A standard pan of lasagna yields 24 servings that weigh 6 oz each. The Certified Dietary Manager needs to serve 138 clients. How many pans should be produced? Choose one answer. a. 6 b. 4 c. 5 d. 7 a. 6 Which of the following items should be available for use in the event of a disaster? Choose one answer. c. $0.63. d. $0.99. c. $0.63. To determine the correct answer, there are two steps: 1. Divide the cost per pound by 16 to determine the price per ounce: $3.36 ÷ 16 = $.21 per ounce. 2. Since the serving size is three ounces, multiply $.21 x 3 = $.63. When developing a preventive maintenance program, the Certified Dietary Manager should first identify: Choose one answer. a. maintenance department concerns. b. manufacturer's maintenance requirements. c. ideas for in-service training sessions. d. all equipment in the foodservice area requiring maintenance. d. all equipment in the foodservice area requiring maintenance. Good storage practices dictate that food should be stored: Choose one answer. a. 20 inches from the ceiling. b. 6 inches above the floor. c. 16 inches from the ceiling. d. 4 inches above the floor. b. 6 inches above the floor. Which of the following foods is an appropriate substitute for 1 cup of buttermilk? Choose one answer. a. 1/4 cup of dry milk powder plus 1 cup of water b. 1 cup of whole milk c. 1 cup of plain yogurt d. 1/2 cup of sour cream c. 1 cup of plain yogurt Food grades ensure that food is: Choose one answer. a. uniform in quality. b. uniform in size. c. free from pathogens. d. the proper temperature. a. uniform in quality. Which of the following questions would be most appropriate to ask clients when considering a culture change to restaurant style dining? Choose one answer. a. "Attendance at breakfast will be expected from 7:00 am to 8:00 am; what time will you be there?" b. "What time of day do you like to eat your meals?" c. "You are interested in changing to restaurant style dining, aren't you?" d. "What is your favorite snack food?" b. "What time of day do you like to eat your meals?" The foodservice department's monthly statement shows the following information. What percentage of meal cost is due to labor? Food Cost $42,975 Labor Cost $28,690 Choose one answer. a. 31% b. 12% c. 60% d. 40% d. 40% An architect has been hired to design a new kitchen. The administrator is selecting new equipment from catalogs and is starting to order items. The Certified Dietary Manager should immediately: Choose one answer. a. schedule an appointment with the administrator. b. contact a vendor that has an equipment consultant. c. develop a new equipment plan for the administrator. d. schedule an appointment with the architect. a. schedule an appointment with the administrator. An important control measure in the prevention of staphylococcal infection is: Choose one answer. a. exclusion from food handling if an employee has a respiratory infection. b. continually changing disposable gloves after each task. c. isolating raw food from cooked food. d. dividing large batches of food into smaller batches for rapid refrigeration. a. Fish and shellfish A Certified Dietary Manager can best ensure compliance with safe food preparation practices by: Choose one answer. a. implementing disciplinary action for noncompliance. b. excluding all infected employees from food handling tasks. c. combining supervision with continuous training. d. asking employees to monitor food temperatures. c. combining supervision with continuous training. What is the main purpose of using a screening process to select appliants for interviewing? Choose one answer. a. Obtain additional information b. Check references c. Follow uniform guidelines for employee selection d. Predict how well a candidate will perform c. Follow uniform guidelines for employee selection Which of the following is necessary for addressing the multiple needs of a client? Choose one answer. a. Meet with the interdisciplinary team. b. Perform a physical assessment. c. Identify diagnostic tests. d. Observe the client during mealtimes. a. Meet with the interdisciplinary team. What food should be selected to lower saturated fat and cholesterol in cream soups? Choose one answer. a. 2% milk b. 1% milk c. Evaporated milk d. Whole milk b. 1% milk A client who is admitted to a long-term care facility practices Orthodox Judaism. On the dinner menu, pork chops, rice pilaf, broccoli, and apple crisp will be served. Which of the following foods need to be substituted to meet the client's dietary requirements? Choose one answer. a. Apple crisp b. Pork chop c. Broccoli d. Rice pilaf b. Pork chop How many pounds represent the ideal weight of a medium-framed female client who is 5'3" tall? Choose one answer. a. 115 b. 103 c. 106 d. 124 a. 115 Staphylococcus aureus is most commonly introduced into food from: Choose one answer. a. unclean cutting boards. b. raw or undercooked pork. c. soil on raw fruits and vegetables. d. the skin of apparently healthy persons. d. the skin of apparently healthy persons. Your facility is focusing on risk management. What practice would best meet this objective in the foodservice department? Choose one answer. a. Contact Worker's Compensation representative b. Implement a safety inspection self-audit c. Track work-related injuries d. Join facility safety team b. Implement a safety inspection self-audit When writing a job description, the Certified Dietary Manager should include: Choose one answer. a. information concerning absentee policies. b. a detailed description of supervisory responsibilities. c. a brief summary of basic job responsibilities. d. information on salary and benefits connected with the job. c. a brief summary of basic job responsibilities. PHF/TCS foods are considered high risk primarily because they: Choose one answer. a. cannot be monitored during food preparation activities. b. commonly have a low value of water activity. c. contain microorganisms that survive the cooking process. d. provide conditions favorable for bacterial growth. d. provide conditions favorable for bacterial growth. A breakfast menu reads as follows: • Scrambled Egg Beaters® • Eggs • Waffles • Pancakes • Bacon • Sausage This is an example of which type of menu? Choose one answer. a. Centralized b. Selective c. Nonselective d. Buffet b. Selective The best source of information in forming a nutrition assessment of a new client who is unable to speak would be: Choose one answer. a. the medical record. b. the physician. c. family members. d. social services staff. c. family members. If a client refuses a tube feeding or additional nourishments, the Certified Dietary Manager should first: Choose one answer. a. honor the client's requests. b. serve only enteral feedings. c. ask to meet with family members to explain the diet order. d. refer the client to the Registered Dietitian and/or the interdisciplinary team. d. refer the client to the Registered Dietitian and/or the interdisciplinary team. A client newly arrived at a long-term care facility is predominately Asian. To meet the client's needs, the Certified Dietary Manager should first: Choose one answer. a. discuss the needs during the care planning conference for the client. b. meet with the client to determine his food preferences. c. ensure that Asian foods are offered at the facility on a daily basis. d. inform the foodservice staff of the new client's arrival. b. meet with the client to determine his food preferences. During an inspection or survey, which of the following actions should a Certified Dietary Manager take if any comments or citations are unclear? Choose one answer. a. Ask the surveyor for more information. b. Perform an independent investigation later.q c. Explain why the department is out of compliance. d. Ask the administrator to privately inquire about the comments with the surveyor. a. Ask the surveyor for more information. When comparing foods made from scratch with convenience food products, the Certified Dietary Manager's main concern should be with: Choose one answer. a. appearance. b. texture. c. price. d. quality. d. quality. When attending a client care conference, the Certified Dietary Manager should comment on and document findings related to: Choose one answer. a. medications prescribed to offer relief from pain with the goal to increase intake at meals. b. a client's refusal to eat in the dining room and obvious mood alteration resembling depression and anxiety. c. a client's amount of walking during a therapy session that may affect meal selections. d. appetite and percentage of food and fluid intake. d. reheat the gravy to 165°F (73.9°C). If the raw food cost is $5673 for 1484 client days, what is the cost per day? Choose one answer. a. $4.32 b. $2.62 c. $4.63 d. $3.82 d. $3.82 Which of the following foods would be the best substitute for a client who doesn't like broccoli? Choose one answer. a. Steamed pea pods b. Braised parsnips c. Boiled cauliflower d. Beet salad a. Steamed pea pods The most important factor to consider when replacing food production equipment is: Choose one answer. a. how much training is required. b. what administration's opinion will be. c. whether the equipment meet production needs. d. how much the replacement costs. c. whether the equipment meet production needs. A Certified Dietary Manager is reviewing student participation in the school lunch program. If 100 out of 250 students eat school lunch, what percentage represents the participation rate? Choose one answer. a. 60.0% b. 4.0% c. 40.0% d. 2.5% c. 40.0% To calculate the student participation rate, divide 100 by 250 = 0.4. To determine the percentage, multiply 0.4 x 100 = 40% Which of the following foods is the most common food allergen? Choose one answer. a. Chocolate b. Corn c. Peanuts d. Strawberries c. Peanuts A menu includes chicken noodle soup, tuna salad sandwich, carrot sticks, apple slices, and skim milk. Which of the following menu items would need substitution if the client adheres to a lacto-ovo-vegetarian diet? Choose one answer. a. Chicken noodle soup and tuna salad sandwich b. Chicken noodle soup and skim milk c. Tuna salad sandwich and skim milk d. Carrot sticks and skim milk a. Chicken noodle soup and tuna salad sandwich The primary purpose of a tray-accuracy test is to ensure: Choose one answer. a. compliance with the diet order. b. that the client's preferences are met. c. the attractiveness of tray set-up. d. compliance with sanitation standards. a. compliance with the diet order. n instances of excessive employee absenteeism, the Certified Dietary Manager should: Choose one answer. a. hire temporary employees. b. insist that employees work on their days off. c. discuss the situation with the administrator. d. follow procedures for reprimanding or dismissing undependable employees. d. follow procedures for reprimanding or dismissing undependable employees. Questions that can be included on applications are governed by which of the following federal agencies? Choose one answer. a. FDA c. Ensure equipment is easily dissembled. d. Use absorbent ceiling tiles. c. Ensure equipment is easily dissembled. Potentially hazardous foods should be cooled within 6 hours to: Choose one answer. a. 50°F (10.0°C). b. 41°F (5.0°C). c. 70°F (21.1°C). d. 32°F (0°C). b. 41°F (5.0°C) A Certified Dietary Manager should first train a stockroom employee receiving products to: Choose one answer. a. locate the expiration dates on foods. b. follow the FIFO procedure. c. identify the shelf life of foods. d. label food containers b. follow the FIFO procedure. Clients report that the taste of the chicken pot pie varies from week to week. Which of the following actions should the Certified Dietary Manager take first? Choose one answer. a. Verify compliance with the standardized recipe. b. Check the past week's production schedule. c. Purchase premade chicken pot pies. d. Taste the chicken pot pie a. Verify compliance with the standardized recipe. Which of the following methods is an appropriate way to monitor the temperatures of hot foods? Choose one answer. a. Use a time/temperature indicator strip. b. Stir every half hour. c. Insert a probe thermometer. d. Insert a meat thermometer. c. Insert a probe thermometer. Which of the following gives the best indication of a client's nutrition status? Choose one answer. a. An interview with a staff nurse b. The dietary cardex c. An interview with the client d. Progress notes from the client's medical record d. Progress notes from the client's medical record A selective menu should offer foods that are: Choose one answer. a. the most popular. b. nutritionally adequate. c. easy to consume. d. the most cost effective. b. nutritionally adequate. Controlling which of the following has the greatest impact on quality and quantity of food served? Choose one answer. a. Census figures b. Point of sale records c. Leftover report d. Time and temperature d. Time and temperature Certified Dietary Manager can assist the facility's pest control operator by: Choose one answer. a. using fly strips in storage areas. b. spraying for insects a minimum of three times per year. c. reducing pest food sources through proper sanitation. d. using only food-safe chemicals. c. reducing pest food sources through proper sanitation. What is the minimum water temperature required for washing dishes by hand? Choose one answer. a. 140°F (60.0°C) b. 110°F (43.3°C) c. 180°F (82.2°C) d. 160°F (71.1°C d. honor employee requests. b. reflect production and service. How should a foodservice staff member respond if a client chooses food from a selective menu that is not on his diet? Choose one answer. a. Inform the client that the selection is not in compliance and tell him to select a different item. b. Report the menu concern to the Registered Dietitian. c. Re-mark the menu with the correct choices. d. Gently remind the client of his diet and recommend a different choice. d. Gently remind the client of his diet and recommend a different choice. Which of the following food additives is considered to be a type of simple sugar? Choose one answer. a. Aspartame b. Modified food starch c. Malted barley flour d. High fructose corn syrup d. High fructose corn syrup A social worker approaches the Certified Dietary Manager in the elevator to discuss a client's weight loss. The Manager should: Choose one answer. a. suggest that they go to the nurse's station. b. wait until they exit the elevator before continuing the discussion. c. proceed with the discussion but not use the client's name. d. suggest that they meet in a private office area d. suggest that they meet in a private office area In a long-term care facility, the total labor costs for the month of October total $10,125. The client census was 82. Based on this information, what amount represents the labor cost per meal? Choose one answer. a. $1.40 b. $3.98 c. $1.33 d. $4.11 c. $1.33 Factors to consider when selecting a new piece of equipment are: Choose one answer. a. suitability, brand, and sanitation/safety concerns. b. durability, cost, and ease of operation. c. durability, brand, and sanitation/safety concerns. d. durability, suitability, and OSHA approval. b. durability, cost, and ease of operation. Which of the following strategies is NOT effective communication? Choose one answer. a. Focus on the message. b. Analyze the receiver. c. Become emotional. d. Make the message meaningful. c. Become emotional. Which of the following actions should the Certified Dietary Manager take to prepare for a visit from a representative of the public health department? Choose one answer. a. Have several employees on call to assure there are enough staff available to work when the representative arrives. b. Remind employees that coffee and snacks should be provided to the surveyors throughout the day. c. Compare the facility's policies with state regulations to identify areas that need revision or improvement. d. Call several employees to do a thorough cleaning as soon as the representative arrives. c. Compare the facility's policies with state regulations to identify areas that need revision or improvement. An example of a critical control point (CCP) for a recipe is to: Choose one answer. a. mix liquid and dry ingredients. b. beat fresh eggs for five minutes. c. cook to an internal temperature of 165°F (73.9°C). d. season to taste. c. cook to an internal temperature of 165°F (73.9°C). A client complains of gas, cramping, and diarrhea after drinking milk. The Certified Dietary Manager should first: Choose one answer. c. increase orientation and training time. d. extend staff break times. c. increase orientation and training time. MAP or CAP foods should be stored at which of the following temperature ranges? Choose one answer. a. 42° to 45°F (5.6° to 7.2°C) b. 38° to 41°F (3.3° to 5.0°C) c. 50° to 70°F (10.0° to 21.1°C) d. 0° to 10°F (-17.8° to -12.2°C) b. 38° to 41°F (3.3° to 5.0°C) What is the most important thing for a Certified Dietary Manager to do when planning an effective staff meeting? Choose one answer. a. Check on the audiovisual equipment. b. Develop an agenda. c. Plan refreshments. d. Plan seating arrangements. b. Develop an agenda. An essential part of training staff to comply with standard precautions is teaching the proper: Choose one answer. a. cook/chill procedures. b. location of material safety data sheet information. c. hand washing techniques. d. payroll procedures. c. hand washing techniques. One hundred servings of mashed potatoes are prepared. Twenty-five servings are returned to the kitchen. Income generated by each serving is $0.25. How much money was received? Choose one answer. a. $18.75 b. $25.00 c. $12.50 d. $21.25 a. $18.75 When a client requests a food that is not allowed on her diet, the Certified Dietary Manager should: Choose one answer. a. remind the client that the food is not allowed and let her pick a substitution. b. tell the client that she cannot have the food. c. serve the requested food and visit with the client after the meal. d. remove the selection and choose an appropriate substitution. a. remind the client that the food is not allowed and let her pick a substitution. What is the basal energy expenditure (BEE) of a 69-year old man who weighs 74 kg and is 180 cm? [Formula: 66 + (13.7 x weight in kg) + (5 x height in cm) - (6.8 x age)] Choose one answer. a. 1738 Kcal b. 2459 Kcal c. 1511 Kcal d. 2338 Kcal c. 1511 Kcal The most appropriate snack for a client who has hypoglycemia is: Choose one answer. a. peanut butter jelly sandwich. b. cookies and milk. c. cottage cheese and crackers. d. fruit-flavored yogurt. c. cottage cheese and crackers. When preparing for a crisis, what is the first step? Choose one answer. a. Purchase a 7-day supply of paper products. b. Contract with a food vendor who can quickly provide food. c. Develop a plan of action. d. List emergency contact numbers for staff. c. Develop a plan of action. How frequently should an employee who prepares food wash his or her hands? Choose one answer. b. comparing vendor prices. c. knowing the vendor's sanitation practices. d. selecting vendors who use refrigerated delivery trucks. c. knowing the vendor's sanitation practices. In an effort to meet client nutritional needs, a Certified Dietary Manager should first: Choose one answer. a. discuss the menu with the administrator. b. identify food trends. c. review the menu from last year. d. survey clients for preferences. d. survey clients for preferences. Symptoms of lactose intolerance include: Choose one answer. a. weight gain. b. swollen tongue. c. rash. d. diarrhea. d. diarrhea. Which of the following approaches should be used by the Certified Dietary Manager to best help a client who is unable to feed herself? Choose one answer. a. Modify the consistency of the client's diet. b. Contact the Registered Dietitian. c. Contact the physician for supplements. d. Request an evaluation by a speech therapist. When should a Certified b. Contact the Registered Dietitian. When should a Certified Dietary Manager refer a patient newly admitted to a long-term care facility to the consultant Registered Dietitian? Choose one answer. a. The client requests to be allowed to eat her evening meal in her room in order to watch a favorite TV show. b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in the past month before admission. c. The client expresses a dislike for milk at meals but does request hot chocolate at bedtime and yogurt for breakfast each day. d. The Manager notes that the client has lost her dentures and has requested soft foods and ground meat until the dentures are repaired. b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in the past month before admission. When interviewing a prospective employee, the Certified Dietary Manager is permitted to ask: Choose one answer. a. if the applicant has a car to get to work. b. why the applicant left the previous job. c. which country the applicant is from. d. the age of the applicant. b. why the applicant left the previous job. If a client who is underweight refuses special nourishment provided to help increase weight, the Certified Dietary Manager should: Choose one answer. a. review food preferences with the client. b. call the physician to report the refusal. c. ask nursing staff to help feed the client. d. change the kind of nourishment given. a. review food preferences with the client. The best method for maintaining morale among employees would require the Certified Dietary Manager to: Choose one answer. a. continue documenting an employee's poor work performance. b. serve as a positive role model of the behavior desired. c. remind employees that they must follow the rules. d. terminate employees who have discipline problems. b. serve as a positive role model of the behavior desired. During food prep, where are foodservice employees required to clean their hands and exposed portions of arms? Choose one answer. a. In an approved hand washing sink b. In a sink used for food prep c. In a sink used for ware washing d. In the service sink a. In an approved hand washing sink Which of the following instructions is most appropriate from a Certified Dietary Manager to a new employee who is putting away products in the storeroom? Choose one answer. a. Move the older products to the front; place the new products in the back. b. Put away all products. c. Don't put anything on the wrong shelf or on the floor. d. Leave items in the cases; don't put heavy items on the top shelf. a. Move the older products to the front; place the new products in the back. A Certified Dietary Manager should purchase seafood or fish from which of the following sources? Choose one answer. a. Produce vendor b. State-approved vendor c. Fish market d. Local fisherman b. State-approved vendor Which of the following foods should a Certified Dietary Manager avoid serving to a client on a clear liquid diet? Choose one answer. a. Cream soup b. Popsicle c. Coffee d. Apple juice a. Cream soup The most important criteria when developing schedules is that they: a. meet the facility's budget. b. reflect production and service. c. eliminate overtime. d. honor employee requests. b. reflect production and service. How should a foodservice staff member respond if a client chooses food from a selective menu that is not on his diet? Choose one answer. a. Inform the client that the selection is not in compliance and tell him to select a different item. b. Report the menu concern to the Registered Dietitian. c. Re-mark the menu with the correct choices. d. Gently remind the client of his diet and recommend a different choice. d. Gently remind the client of his diet and recommend a different choice. Which of the following food additives is considered to be a type of simple sugar? Choose one answer. a. Aspartame b. Modified food starch c. Malted barley flour d. High fructose corn syrup d. High fructose corn syrup A social worker approaches the Certified Dietary Manager in the elevator to discuss a client's weight loss. The Manager should: Choose one answer. a. suggest that they go to the nurse's station. b. wait until they exit the elevator before continuing the discussion. c. proceed with the discussion but not use the client's name. d. suggest that they meet in a private office area d. suggest that they meet in a private office area In a long-term care facility, the total labor costs for the month of October total $10,125. The client census was 82. Based on this information, what amount represents the labor cost per meal? Choose one answer. a. $1.40 b. $3.98 c. $1.33 d. $4.11 c. $1.33 Factors to consider when selecting a new piece of equipment are: Choose one answer. a. suitability, brand, and sanitation/safety concerns. b. durability, cost, and ease of operation. c. durability, brand, and sanitation/safety concerns. d. durability, suitability, and OSHA approval. b. durability, cost, and ease of operation. b. scraping, washing, rinsing, and sanitizing. Which of the following is a measurable objective for a sanitation in-service training session? Choose one answer. a. Staff will wear hair nets more often. b. Staff will do a better job with washing their hands. c. Staff will wash all serving utensils after each meal. d. Staff will wash their hands at appropriate times. c. Staff will wash all serving utensils after each meal. How many days after admission must the RAI that includes the MDS and the CAA be completed? Choose one answer. a. 72 hours. b. 24 hours. c. 7 days. d. 14 days. d. 14 days. The absorption of iron is enhanced by foods high in: Choose one answer. a. vitamin B12. b. vitamin A and niacin. c. vitamin C. d. calcium. c. vitamin C. When there is increased turnover of new employees, the Certified Dietary Manager should: Choose one answer. a. offer a sign-on bonus. b. conduct exit interviews. c. increase orientation and training time. d. extend staff break times. c. increase orientation and training time. MAP or CAP foods should be stored at which of the following temperature ranges? Choose one answer. a. 42° to 45°F (5.6° to 7.2°C) b. 38° to 41°F (3.3° to 5.0°C) c. 50° to 70°F (10.0° to 21.1°C) d. 0° to 10°F (-17.8° to -12.2°C) b. 38° to 41°F (3.3° to 5.0°C) What is the most important thing for a Certified Dietary Manager to do when planning an effective staff meeting? Choose one answer. a. Check on the audiovisual equipment. b. Develop an agenda. c. Plan refreshments. d. Plan seating arrangements. b. Develop an agenda. An essential part of training staff to comply with standard precautions is teaching the proper: Choose one answer. a. cook/chill procedures. b. location of material safety data sheet information. c. hand washing techniques. d. payroll procedures. c. hand washing techniques. One hundred servings of mashed potatoes are prepared. Twenty-five servings are returned to the kitchen. Income generated by each serving is $0.25. How much money was received? Choose one answer. a. $18.75 b. $25.00 c. $12.50 d. $21.25 a. $18.75 When a client requests a food that is not allowed on her diet, the Certified Dietary Manager should: Choose one answer. a. remind the client that the food is not allowed and let her pick a substitution. b. tell the client that she cannot have the food. c. serve the requested food and visit with the client after the meal. d. remove the selection and choose an appropriate substitution. c. during orientation. Which of the following government agencies is responsible for monitoring working conditions? Choose one answer. a. U.S. Department of Agriculture b. Food and Drug Administration c. Occupational Safety and Health Administration d. National Marine Fisheries Service c. Occupational Safety and Health Administration What utensil would provide the most accurate portion of mashed potatoes? Choose one answer. a. Slotted spoon b. 1/2 cup ladle c. #8 disher/portion scoop d. Large serving spoon c. #8 disher/portion scoop What percentage of total daily calories should come from saturated fat? Choose one answer. a. 15% b. 5% c. 20% d. 7% d. 7% The most appropriate consideration when selecting an approved food vendor is: Choose one answer. a. buying food from a vendor who serves at least 15 states. b. comparing vendor prices. c. knowing the vendor's sanitation practices. d. selecting vendors who use refrigerated delivery trucks. c. knowing the vendor's sanitation practices. In an effort to meet client nutritional needs, a Certified Dietary Manager should first: Choose one answer. a. discuss the menu with the administrator. b. identify food trends. c. review the menu from last year. d. survey clients for preferences. d. survey clients for preferences. Symptoms of lactose intolerance include: Choose one answer. a. weight gain. b. swollen tongue. c. rash. d. diarrhea. d. diarrhea. Which of the following approaches should be used by the Certified Dietary Manager to best help a client who is unable to feed herself? Choose one answer. a. Modify the consistency of the client's diet. b. Contact the Registered Dietitian. c. Contact the physician for supplements. d. Request an evaluation by a speech therapist. b. Contact the Registered Dietitian. When should a Certified Dietary Manager refer a patient newly admitted to a long-term care facility to the consultant Registered Dietitian? Choose one answer. a. The client requests to be allowed to eat her evening meal in her room in order to watch a favorite TV show. b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in the past month before admission. c. The client expresses a dislike for milk at meals but does request hot chocolate at bedtime and yogurt for breakfast each day. d. The Manager notes that the client has lost her dentures and has requested soft foods and ground meat until the dentures are repaired. b. The Manager notes that the client weighs 145 pounds and has lost 11 pounds in the past month before admission. When interviewing a prospective employee, the Certified Dietary Manager is permitted to ask: Choose one answer. a. if the applicant has a car to get to work. b. why the applicant left the previous job. c. which country the applicant is from. a. 25 To properly clean and sanitize a stainless steel table used for food preparation, a foodservice employee would: Choose one answer. a. wash, rinse, sanitize with a 50-ppm chlorine solution, and air dry. b. wash, rinse, sanitize with 165°F (73.9°C) water, and air dry. c. wash with a detergent and chlorine solution, rinse at 100°F (37.8°C), and air dry. d. wash, rinse, sanitize with a 200-ppm ammonia solution, and air dry. a. wash, rinse, sanitize with a 50-ppm chlorine solution, and air dry. The most important factor for cooks preparing new menu items is to: Choose one answer. a. use the best quality ingredients. b. accept the new menu item. c. follow standardized recipes. d. Prepare a sample for a taste test. c. follow standardized recipes. In a long-term care facility, which of the following types of menu offers the greatest variety? Choose one answer. a. Five-week cycle b. Nonselective c. Static d. Three-day cycle a. Five-week cycle Which of the following instructions is most appropriate from a Certified Dietary Manager to a new employee who is putting away products in the storeroom? Choose one answer. a. Move the older products to the front; place the new products in the back. b. Put away all products. c. Don't put anything on the wrong shelf or on the floor. d. Leave items in the cases; don't put heavy items on the top shelf. a. Move the older products to the front; place the new products in the back. A Certified Dietary Manager should purchase seafood or fish from which of the following sources? Choose one answer. a. Produce vendor b. State-approved vendor c. Fish market d. Local fisherman b. State-approved vendor Which of the following foods should a Certified Dietary Manager avoid serving to a client on a clear liquid diet? Choose one answer. a. Cream soup b. Popsicle c. Coffee d. Apple juice a. Cream soup the structured type of collecting data SOAP - if a patient says they are allergic to peanuts, what part of the acronym would this be? subjective how many ml are in one ounce 30 following the increase in calorie recommendation for pregnancy, what foods would you add to a general menu throughout the day extra 300 calories a day at an assisted living facility food service employees take orders in the dining room each day. Clients are offered two entree choices for each meal, what type of menu is this cycle what would the steps be to implement a a diet order to comply with CMS guidelines for an elderly person with a diabetic diet in a nursing home meet with interdisciplinary team work on a menu educate clients, staff and family members follow-up with clients d. lacto vegetarian. b. vegan. When preparing goals for the foodservice department, a Certified Dietary Manager must show that the goals are: Choose one answer. a. narrow. b. broad. c. listed on the bulletin board. d. transferrable to other departments. b. broad. When purchasing food, a Certified Dietary Manager must develop specifications to ensure that: Choose one answer. a. government commodities are used when available. b. eggs are delivered in a timely manner. c. milk arrives at a temperature below 41°F (5°C). d. canned fruits are packed in water or juice. c. milk arrives at a temperature below 41°F (5°C). When a client has trouble swallowing pureed foods, the Certified Dietary Manager should: Choose one answer. a. request a swallowing evaluation. b. thin foods to straw consistency. c. inform the physician at the next care plan meeting. d. thicken foods to the next consistency level. a. request a swallowing evaluation. A calorie count must include: Choose one answer. a. all condiments and beverages served. b. portion sizes of items before consumption. c. initials of the employee documenting the intake. d. how long it took for t a. all condiments and beverages served.