CERTIFIED DIETARY MANAGER 2024 CDM EXAM, PRACTICE EXAM AND STUDY GUIDE OVER 500 QUESTIONS, Exams of Nursing

Download CERTIFIED DIETARY MANAGER 2024 CDM EXAM, PRACTICE EXAM AND STUDY GUIDE OVER 500 QUESTIONS and more Exams Nursing in PDF only on Docsity! CERTIFIED DIETARY MANAGER 2024 CDM EXAM, PRACTICE EXAM AND STUDY GUIDE OVER 500 QUESTIONS WITH DETAILED VERIFIED ANSWERS AND RATIONALES (100% CORRECT) /A+ GRADE ASSURED CDM EXAM 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? - ...ANSWER...Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ...ANSWER...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? - ...ANSWER...Have the cook reheat the meatloaf to 165 for 15 seconds. The client has a right to refuse a tube feeding or additional supplements. when this happens the facility must - ...ANSWER...work with the client to determine pertinent alternatives Many people who have had heart problems are prescribed Coumadin. What foods should these people avoid? - ....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 - ....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: - ....ANSWER...high glucose levels The main purpose of forecasting is to determine - ...ANSWER...how much food is produced which of the following is required for forecasting? - ...ANSWER...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? - ...ANSWER...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? - ...ANSWER...Produce more fried chicken and cut back on meatloaf what type of malnutrition is commonly seen today? - ...ANSWER...protein and calorie malnutrition enteral nutrition requires - ...ANSWER...The gastrointestinal tract is functioning an important factor to consider when determining what special nourishments to supplement meal with is: - ...ANSWER...tolerance of lactose it is often visible to use conventional food supplement because - ...ANSWER...conventional foods are more readily accepted to have the best acceptance of nutrition supplements, it is important that the supplement be - ...ANSWER...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? - ...ANSWER...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 - ...ANSWER...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 - ...ANSWER...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: - ...ANSWER...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: - ...ANSWER...if the cook has the ability and knowledge to prepare the supplements Parental nutrition is given to clients: - ...ANSWER...who have a non-functioning gastrointestinal tract quality care is focused on - ...ANSWER...The process the facility used to measure satisfaction of clients quality assessment is defined as - ...ANSWER...the outcomes of a process to determine if a defined standard quality is being achieved Quality indicators - ...ANSWER...measure over time the outcomes and performance of an organization Quality Assurance processes are - ...ANSWER...proactive and continues using the acronym FOCUS to implement a quality of assessment will - ...ANSWER...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: - ...ANSWER...quality standard The main reason for establishing quality standards is - ...ANSWER...measure effectiveness of procedures What is the first step the CDM manager should take to manage quality? - ...ANSWER...establish objectives what should be done next after specific quality outcomes have been identified? - ...ANSWER...communicate standards throughout training During meal service the CDM receives complains regarding the quality of the soup being served. What should the CDM do? - ...ANSWER...immediately ask the cook to sample soup with you quality standards for foodservice programs in healthcare come from which agency? - ...ANSWER...CMS (centers for medicare and medicaid services) quality standards for nutrition programs in public schools cone from which agency? - ...ANSWER...USDA (United States department of agriculture) 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? - ...ANSWER...95 Person-directed care is a philosophy that encourages: - ...ANSWER...Choice by both the client and the care giver What would be an appropriate substitution if a client refused broccoli? - ...ANSWER...Sugar snap pea pods To assure that you are ready for the CMS survey, what is your most important responsibility? - ...ANSWER...Staff needs to be aware of the regulations and their implications for your department What type of malnutrition is commonly seen today? - ...ANSWER...Protein and calorie malnutrition Enteral nutrition requires: - ...ANSWER...The gastrointestinal tract is functioning An important factor to consider when determining what special nourishment to supplement meals with is: - ...ANSWER...tolerance of lactose It is often advisable to use conventional foods to supplement because: - ...ANSWER...Conventional foods are more readily accepted To have the best appearance of nutrition supplements, it is important that the supplement be: - ...ANSWER...Delivered at the best possible time and temperature A client expresses to the CDM that they get an upset stomach after drinking milk. What would the CDM suggest for a supplement? - ...ANSWER...Add extra gravy to foods at meal times A client needs to have a supplemental source of protein. What would be an inexpensive way to provide the extra protein? - ...ANSWER...Add nonfat dried milk to mashed potatoes, soups, and desserts When considering the purchase of a commercial supplement for a client, it is important to: - ...ANSWER...Allow a client panel to taste several products to determine the one that is most acceptable Using a rolling cart that staff takes from room to room allows clients to choose what snack they would like. It is important for the staff passing these snacks to: - ...ANSWER...Provide the appropriate snack for the client's diet order Providing a client their favorite foods with a meal as a supplement often works for those who are not consuming 25% of the meal mainly because: - ...ANSWER...Clients will usually eat foods that are well liked The client has the right to refuse tube feeding or additional supplements. When this happens the facility must: - ...ANSWER...Work with the client to determine pertinent alternatives The CDM notices during the auditing of meals that supplements were not consumed. The CDM would: - ...ANSWER...Meet with the clients who receive the supplements to ask why they did not consume the supplement Which of the following requirements must nourishments comply with? - ...ANSWER...Can meet the diet order The CDM determines the client is not accepting a nutritional supplement as care planned by the Interdisciplinary Team. THe client tells the CDM that they do not like the nutritional supplement. What would the CDM do? - ...ANSWER...Change the nutritional supplement to something the client states they like 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: - ...ANSWER...If the cook has the ability and knowledge to prepare the supplements When the CDM inquires why the cost of nutrition supplements has increased dramatically, they are told there are more clients receiving the supplements. What should the CDM do next? - ...ANSWER...Audit the list of clients receiving the supplements to determine if the list is current and the need for supplements is care planned Parenteral nutrition is given to clients: - ...ANSWER...Who have a non-functioning gastrointestinal tract Quality care is focused on: - ...ANSWER...The process the facility uses to measure satisfaction of clients Quality assessment is defined as: - ...ANSWER...The outcomes of a process to determine is a defined standard of quality is being achieved Quality indicators are used to: - ...ANSWER...Measure over time the outcomes and performance of an organization which of the following is an advanced preparation - ...ANSWER...baking and deboning chicken the day before making chicken salad. what is a production schedule? - ...ANSWER...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? - ...ANSWER...how much waste there was or if there was a shortage production staff can bear be helped if the CDM: - ...ANSWER...is accessible to staff and highly visible to save energy immediately: - ...ANSWER...fix leaks in water lines to determine which energy could be saved, the CDM could: - ...ANSWER...ask the local utility company to do an energy audit a roux is - ...ANSWER...equal weight of fat and flour used as a thickening agent what type of malnutrition is commonly seen today? - ...ANSWER...protein and calorie malnutrition enteral nutrition requires - ...ANSWER...The gastrointestinal tract is functioning an important factor to consider when determining what special nourishments to supplement meal with is: - ...ANSWER...tolerance of lactose it is often visible to use conventional food supplement because - ...ANSWER...conventional foods are more readily accepted to have the best acceptance of nutrition supplements, it is important that the supplement be - ...ANSWER...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? - ...ANSWER...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 - ...ANSWER...clients will usually eat foods that are well liked The CDM notices during auditing of meals that the supplements were not consumed. The certified dietary manager would first: - ...ANSWER...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: - ...ANSWER...if the cook has the ability and knowledge to prepare the supplements Parental nutrition is given to clients: - ...ANSWER...who have a non-functioning gastrointestinal tract quality care is focused on - ...ANSWER...The process the facility used to measure satisfaction of clients quality assessment is defined as - ...ANSWER...the outcomes of a process to determine if a defined standard quality is being achieved Quality indicators - ...ANSWER...measure over time the outcomes and performance of an organization Quality Assurance processes are - ...ANSWER...proactive and continues using the acronym FOCUS to implement a quality of assessment will - ...ANSWER...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: - ...ANSWER...quality standard The main reason for establishing quality standards is - ...ANSWER...measure effectiveness of procedures What is the first step the CDM manager should take to manage quality? - ...ANSWER...establish objectives what should be done next after specific quality outcomes have been identified? - ...ANSWER...communicate standards throughout training What type of dietary assessment would be the best tool to determine how often a client eats dietary products? - ....ANSWER...Food frequency questionnaire What is the IBW (Ideal Body Weight) for a woman with a large frame who is 5'6"? - ....ANSWER...143 pounds What is the most important reason for the nutrition screening process to be implemented uniformly and consistently? - ....ANSWER...To ensure that no clients at nutritional risk are missed Quality standards for nutrition programs in public schools come from which agency? - ....ANSWER...USDA (United States Department of Agriculture) Chain of command is: - ....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. - ....ANSWER...8.75 The electronic scheduler has an added bonus of simplifying what? - ....ANSWER...Calculating FTEs Which of the following can best help the Certified Dietary Manager make department decisions? - ....ANSWER...Goals and objectives Which of the following is an example of a performance standard? - ....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? - ....ANSWER...Serves as an internal and external communication tool How can the Certified Dietary Manager help make safety inspection everyone's job? - ....ANSWER...Have a rotating schedule for employees to conduct safety inspections The dry storage area should be kept at what temperature? - ....ANSWER...50-70°F Most spoilage microorganisms are aerobic, which means: - ....ANSWER...Grow with oxygen Retarding the growth of microorganisms through the pickling process is successful because: - ....ANSWER...The acid content is very high Disposable gloves or utensils must be used to handle which of the following foods: - ....ANSWER...Freshly baked Cinnamon rolls What type of thermometer is best used for recording the temperature of the refrigerator? - ....ANSWER...A thermometer that measures the ambient temperature After purchasing a new piece of equipment, the training should be done by: - ....ANSWER...The supplier or the manufacturer of the equipment How often does the FDA recommend that foodservice operations be inspected? - ....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? - ....ANSWER...$201,630 When negotiating the price of equipment, what should be part of the equipment price? - ....ANSWER...Training and operation manuals Which of the following items could be found on the capital budget? - ....ANSWER...Storage rack purchases Which statement best describes the function of the Underwriters Laboratories (UL): - ....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? - ....ANSWER...Implement a system where food from inventory must be requisitioned What does the drain weight of a product represent? - ....ANSWER...The amount of a canned product after the liquid has been drained An equipment repair record should be established: - ....ANSWER...When the new piece of equipment is received A HACCP based inspection may take several days because: - ....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? - ....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? - ....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? - ....ANSWER...Compare the labor usage to the weekly budget to determine where it occurred Part-time staff can lower costs in foodservice because they: - ....ANSWER...Will get no overtime What information will be required annually when updating the capital budget? - ....ANSWER...Estimated useful "life" of the equipment What is a profitability analysis? - ....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: - ....ANSWER...Use black or blue type on light colored paper The net gain/loss at the bottom of the operating statement shows: - ....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? - ....ANSWER...Excessive energy intake Which of the following is a good biochemical indicator of protein status? - ....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? - ....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: - ....ANSWER...Suggest they continue the conversation in a private area The acronym PDCA relates to: - ....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? - ....ANSWER...Physiological or biological needs What is the most appropriate tool to determine which employee to delegate tasks to? - ....ANSWER...Foodservice organization chart After a meeting of department heads, the agreed upon changes must be given to employees. This communication would be: - ....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? - ....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? - ....ANSWER...Air Bubbles A technique used to identify hazards and critical control points (CCPs) is: - ....ANSWER...Flow charting What could an infected cut be the source of? - ....ANSWER...Staphylococcus aureus Sanitary means: - ....ANSWER...Free of harmful levels of microorganisms Hospice - ...ANSWER...Service providing terminally ill patients with help in improving the quality of life. In-home Services - ...ANSWER...Home healthcare providing skilled nursing services, rehabilitation services, and personal care services. Interdisciplinary Care Team (ICT) - ...ANSWER...The combined group of professionals that provide input into the care of the client. Long-term Care - ...ANSWER...Services provided to individuals who have healthcare needs that require ongoing support. Manager - ...ANSWER...A person who plans, directs, organizes, and controls work. Mission Stataement - ...ANSWER...An organization's reason for being a definition of what the organization does. Registered Dietitian (RD) - ...ANSWER...An individual who has a minimum of a bachelor's degree in nutrition/dietetics and who has completed experience and registration requirements of the AND. Residential Care Facility - ...ANSWER...A facility that provides ongoing day-to-day care for a resident who could not otherwise do so, but does not have intensive medical needs. Scope of Practice - ...ANSWER...A terminology used by national and state licensing boards for various professions that defines the procedures, actions, and processes that are permitted for the certified individual. Skilled Nursing Facility - ...ANSWER...An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. Al dente' - ...ANSWER...Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft. Buffet-style Service - ...ANSWER...Clients serve themselves from a number of choices on a buffet line. Centralized Meal Service - ...ANSWER...Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. Closed Question - ...ANSWER...A question with a limited number of answers such as one easily answered with yes or no. Comfort Food - ...ANSWER...Any food that imparts a unique sense of emotional well-being such as chicken soup. Cultural Change - ...ANSWER...Focus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. Cycle Menu - ...ANSWER...Changes to a menu daily over a period of time or cycle such as three days or three weeks. Decentralized Meal Service - ...ANSWER...Bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service. External Nutrition - ...ANSWER...Supplemental feeding, by mouth or by tube, of formulas or food that contain essential nutrients. Kosher - ...ANSWER...Fit, proper, or in agreement with religious law. Kosher meat means the animal has been slaughtered in a special way. Kosher foods are typically blessed by a rabbi. Likert Scale - ...ANSWER...A common rating technique that uses words of numbers. Non-selective Menus - ...ANSWER...One in which clients do not have the opportunity to make choices for main dishes. Nutrition Support - ...ANSWER...General term describing providing foods and liquids to improve nutritional status. Open-ended Question - ...ANSWER...Allows the participant to answer freely, saying whatever comes to mind. Productivity Indexes - ...ANSWER...Measures to determine productivity level involving careful calculations of time, meals, and labor. Includes meals per labor hour, minutes per meal, and labor hours per meal. Quality Assessment - ...ANSWER...The evaluation of processes and outcomes to determine if a defined standard of quality is being achieved. Employee Assistance Program - ...ANSWER...Provides support to employees in solving personal problems such as drug and alcohol abuse, family problems, and teamwork issues. Equal Employment Opportunity Commission (EEOC) - ...ANSWER...Provides oversight for federal employment legislation. Bulimia - ...ANSWER...An eating disorder involving binging; eating large amounts of food and than purging to get rid of the food. Care Area Assessment (CAA) - ...ANSWER...Component of the RAI that is used to make decisions about areas triggered by the MDS. Care Plan - ...ANSWER...A written plan for medical care. Care Area Trigger (CAT) - ...ANSWER...Related to one or more items in the MDS and are the flags for the interdisciplinary team member. Care Protocols - ...ANSWER...Documents that outline a care process related to a specific medical condition. C-tags - ...ANSWER...An identification number of a CMS guideline for small rural or critical access hospitals. Comprehensive Care Plan - ...ANSWER...Developed by interdisciplinary team that address the multifaceted needs of the client. Enteral Nutrition - ...ANSWER...Feeding of formulas, by mouth, or by tube into the gastrointestinal tract. F-Tags - ...ANSWER...An identification number of a CMS guideline for long-term care. Fixed Menu - ...ANSWER...A menu that doesn't change from day to day such as what is found in restaurants. Health Care Communities - ...ANSWER...Assisted living facilities, group homes, short-term rehabilitation facilities, and hospice facilities. Interdisciplinary Team (IDT) - ...ANSWER...Interdisciplinary team of health professionals that collaborate in the completion of the RAI. Learning Objective - ...ANSWER...A specific, measurable statement of the outcome of a lesson, in service, or nutrition education session. Minimum Data Set (MDS) - ...ANSWER...The starting of the RAI and is a standardized tool collecting information that is the cord of the RAI. Parenteral Nutrition - ...ANSWER...Administration of simple essential nutrients into a vein. Quality Indicators - ...ANSWER...Quality indicators are measuring of outcomes. Resident Assessment Instrument (RAI) - ...ANSWER...Three components utilized to assess each nursing home or swing bed client's functional capacity and needs. RUMBAS Objective - ...ANSWER...A learning objective that is Relevant, Understandable, Measurable, Behavioral, Attainable, and Specific. Standard of Practice - ...ANSWER...Standard for what you normally do that constitute the quality in practice. Tube Feeding - ...ANSWER...Enteral feeding given through a tube. Agenda - ...ANSWER...Planned outline and timetable for a meeting should include the meeting objective. Brainstorming - ...ANSWER...A technique that identifies options in problem solving. All ideas are listed and discussion or judgment regarding any of the ideas is withheld until the brainstorming session is completed. Capital Equipment - ...ANSWER...An expensive piece of equipment with a long life. Care Teams - ...ANSWER...A team approach to the care of clients. Cleaning Schedule - ...ANSWER...A schedule of cleaning tasks assigned to a specific employee position. Sexual Harassment - ...ANSWER...Conduct that is sexual in nature and unweclome. May be physical, verbal, or visual. Shift Schedule - ...ANSWER...Shows the different shifts, when they begin and end, for different staff. Split Schedule - ...ANSWER...Provides advisory or consulting support. Staff Position - ...ANSWER...Provides advisory or consulting support. Staggered Scheduling - ...ANSWER...Scheduling staff so they come in at different times instead of several coming in and leaving at the same time. Termination - ...ANSWER...An employee is "let-go" or fired. Communication - ...ANSWER...Verbal and non-verbal exchange of information. Communication Feedback - ...ANSWER...The reaction that the receiver has to the sender's message. Communication Message - ...ANSWER...The information the sender wishes to transmit to the receiver. Concensus - ...ANSWER...General agreement within a group. Cost Justification - ...ANSWER...Compare cost with benefits. Diversity - ...ANSWER...Describes the many ways in which people differ from each other. Downward Communication - ...ANSWER...Communication used in large facilities to convey policies, procedures, directives, objectives or other information to subordinate personal. Empowerment - ...ANSWER...When management gives power to an employee to take auction. Energy efficiency - ...ANSWER...Operating cost (gas or electric) for a special piece of equipment. Equipment Specification - ...ANSWER...A detailed description providing information needed to purchase a piece of equipment. Ergonomic factors - ...ANSWER...Comfort, efficiency, and safety or a work environment. Goal - ...ANSWER...A statement that outlines an outcome or result. Goal Progress Meeting - ...ANSWER...Review progress towards department goals. Grapevine - ...ANSWER...Rumors mill in lateral communications. HACCP - ...ANSWER...Hazard Analysis and Critical Control Points. Systematic, preventive approach to food safety. HIPAA - ...ANSWER...Health Insurance Portability and Accountability Act. Allows patients access to their medical records and more control over how their personal health information is used and disclosed. Lateral Communication - ...ANSWER...Occurs among peers and may involve discussion and meetings to solve problems and accomplish tasks. Maslow's Hierarchy of Needs - ...ANSWER...A theory of motivation developed by Abraham Maslow. Memo - ...ANSWER...Specific type of written business communication, a brief document. Motivation - ...ANSWER...An internal force that makes people do something in order to reach a goal. New Employee Orientation - ...ANSWER...A planned, structured introduction to the workplace and job. Non-Verbal Communication - ...ANSWER...Body language that conveys a message to the receiver. Objective - ...ANSWER...The steps to achieve the goal or the actions to get there. On-the-job training - ...ANSWER...Teaching an employee how to do a job while the employee is actually doing the job. Open-door policy - ...ANSWER...Employees are invited to come to the supervisor's office to talk any time. Organizational Chart - ...ANSWER...Illustrates the division of labor within the facility. Carrier - ...ANSWER...An individual who may "carry" or transmit pathogens without having any symptoms of illness. Clean - ...ANSWER...Free of visible soil. Cleanability - ...ANSWER...The ability of a piece of equipment to be easily accessible for cleaning, soil removal, sanitizing, and inspection. Contamination - ...ANSWER...The presence of biological, physical, or chemical substances in food that could cause harm. Control Point - ...ANSWER...Point in the flow of food where a hazard can be controlled, a step can be taken to minimize the risk of foodborne illness. Conditional Employee - ...ANSWER...A potential foodservice employee to whom a job offer is made conditional on responses to subsequent medical questions or examinations. Corrective Action for Food - ...ANSWER...The procedure to follow when monitoring shows that a critical limit has not been met. Critical Control Point (CCP) - ...ANSWER...Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food. Critical Limits - ...ANSWER...Specified limits of characteristics of a physical, chemical, or biological nature that help you measure whether you have adequately controlled a hazard at a CCP. Cross Contamination - ...ANSWER...The transfer of pathogens from any item or human to food. Dry Lab - ...ANSWER...Recording temperatures without actually taking them. Endpoint Temperature - ...ANSWER...The temperature food reaches at the end of cooking. Exclude - ...ANSWER...Prohibit employees from coming to work. Facultative - ...ANSWER...Can grow with OR without the presence of oxygen. FIFO - ...ANSWER...First in, first out. A storage method to assure that older products are used first. Flow of Food - ...ANSWER...Movement of food through a foodservice facility including purchasing, receiving, storage, preparation, transport, holding, service, cooling, and reheating. Foodborne Illness - ...ANSWER...A disease that is transmitted by food. Foodborne Illness Outbreak - ...ANSWER...Occurs when two or more cases of a similar illness result from eating a common food. Foodborne Infection - ...ANSWER...When pathogens enter the body in an active state and continue to grow. Foodborne Intoxication - ...ANSWER...An illness that occurs from the toxin or poison left from bacteria that are no longer alive. Foodservice Employee - ...ANSWER...An individual working with unpackaged food, food equipment or utensils, or food contact. FOTTWA - ...ANSWER...Acronym for the conditions needed for bacteria growth: Food, Oxygen, Temperature, Time, Water, and Acidity. Fungi - ...ANSWER...Molds or yeast that can cause an illness or produce a toxin that causes the illness. Grading - ...ANSWER...A voluntary process providing a descriptive term or number to designate quality. HACCP - ...ANSWER...Hazard Analysis Critical Control Point. Hazards - ...ANSWER...Biological, chemical, or physical property that may cause an unacceptable consumer health risk. Hazards must be controlled. Danger Zone - ...ANSWER...The temperature range in which most bacteria grow rapidly. Highly Susceptible Population - ...ANSWER...Persons who are more likely to experience foodborne disease cause they are immunocompromised (already ill), preschool age children, or older adults. Community Share Associated (CSA) - ...ANSWER...Customers purchase a share of a community garden in exchange for a weekly delivery of local produce. Cultural Heritage - ...ANSWER...Cultural influences, experiences, and traditions that determine our approach in foods. Diet - ...ANSWER...The foods and beverages a person consumes. Functional Foods - ...ANSWER...Foods that convey health benefits beyond the nutrients. Lacto-Vegetarian - ...ANSWER...A diet excluding all animal foods except dairy. Natural Foods - ...ANSWER...Contain no artificial ingredients or added color and are only minimally processed. Nutrients - ...ANSWER...Components in food that are essential to good health. Nutrition - ...ANSWER...The science of how components in food nourish the body. Organic Foods - ...ANSWER...Grown without genetic engineering, without use of inorganic hormones, antibiotics, pesticides, herbicides, or fertilizers. Ovo-lacto Vegeterian - ...ANSWER...A diet excluding animal foods except dairy and eggs. Phytochemicals - ...ANSWER...Chemicals in plants though to provide special health benefits. Ramadan - ...ANSWER...Religious fasting from sun up to sun down for one month. Regional Trends - ...ANSWER...Recognition of menu trends and preferences unique to a certain religion of out country. Therapeutic Diets - ...ANSWER...Dietary changes dictated by health conditions or concerns. Veganism - ...ANSWER...A diet containing no animal foods. Vegetarianism - ...ANSWER...Choosing to avoid some or all animal foods out of personal values and convictions. Adequate Intake (AI) - ...ANSWER...A scientific judgement on the amount of some nutrients for which a specific RDA is not known. Absorption - ...ANSWER...The process by which nutrients pass through the cells of the intestinal track into the circulatory system. Amino Acids - ...ANSWER...Building blocks of protein. Antibiotics - ...ANSWER...Blood proteins required for an immune response to foreign bodies. Antioxidants - ...ANSWER...Foods which may be responsible for improving and maintaining health by delaying the onset of many age-related diseases which prevents oxygen from destroying important substances. Body Mass Index (BMI) - ...ANSWER...A method of determining degree of overweight that takes into consideration both weight and height. Calorie - ...ANSWER...A measurement of heat or energy. Foods that provide energy provide calories. Chemical Breakdown - ...ANSWER...Breakdown of food from digestive juices or enzymes. Cholesterol - ...ANSWER...A type of fat found only in foods of animal origin. Complementary Proteins - ...ANSWER...Two or more incomplete protein foods that, when eaten within the same day, provide essential amino acids. Complete Proteins - ...ANSWER...Foods that contain all of the essential amino acids. Complex Carbohydrate - ...ANSWER...A polysaccharide made up of many glucose molecules, always from plant materials. Digestion - ...ANSWER...The process of breaking down food into nutrients. Dietary Fiber - ...ANSWER...A polysaccharide made up of many molecules of sugar from plant materials that are not digestible by the body. Incomplete Protein - ...ANSWER...Foods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. Iron-Deficiency Anemia - ...ANSWER...A condition resulting from insufficient dietary iron intake of blood loss. Insoluble Fiber - ...ANSWER...Outer covering (bran) of plants or fibrous inner parts that are not soluble in water. Lipids - ...ANSWER...A category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. Major Minerals - ...ANSWER...Calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Mechanical Breakdown - ...ANSWER...Physical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. Metabolism - ...ANSWER...The chemical processes in a cell by which nutrients are used to support life. Monosaccharide - ...ANSWER...Simple carbohydrates containing one sugar molecule. Monounsaturated Fatty Acids - ...ANSWER...Fatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines. Mucosa - ...ANSWER...The lining of the mouth, stomach, and small intestine that contain tiny glands to produce digestive enzymes. Nonessential Amino Acids - ...ANSWER...Able to be made by the body. Nutrient Density - ...ANSWER...The amount of nutrients a food contains relative to its calorie (energy) content. Obesity - ...ANSWER...Having a body mass index (BMI) of 30 or greater. Overweight - ...ANSWER...Having a body mass index of 25 to 29.9. Polyunsaturated Fatty Acid (PUFA) - ...ANSWER...A fatty acid that contains more than one double bond and is found in foods like corn oil, soybean oil, and soft margarine. Protein-Calorie Malnutrition - ...ANSWER...A name for a group of diseases characterized by both protein and calorie deficiency. Recommended Dietary Allowance - ...ANSWER...The amount of a nutrient adequate to meet the known nutrient needs of practically all healthy persons. Saturated Fatty Acid - ...ANSWER...A fatty acid that is filled with hydrogen, making it solid or semi-solid at room temperature and is found in foods like butter, cream, or coconut oil. Simple Carbohydrates - ...ANSWER...Those that are usually found in foods as a sugar and contain one or two molecules of sugar. SoFASA - ...ANSWER...Term in the Dietary Guidelines that refers to Solid, Fats, and Added Sugars. Soluble Fiber - ...ANSWER...Fiber that forms a gel when combined with water. Starch - ...ANSWER...A polysaccharide made up of many molecules of sugar, plant materials that are digestible. Tolerable Upper Intake Level - ...ANSWER...The maximum level of a daily nutrient that is considered safe. Total Diet - ...ANSWER...The combination of foods and beverages that provide energy and nutrients and constitute an individual's complete dietary intake. Trace Minerals - ...ANSWER...Minerals needed in less than 100mg daily. Acquired Immunodeficiency Disease (AIDS) - ...ANSWER...HIV virus that affects the body's ability to fight infection. Alzheimer's Disease - ...ANSWER...Form of dementia associated with aging, marked by loss of cognitive ability. Alternative Medince - ...ANSWER...Using an unconventional medicinal practice in place of convention medicine. Conventional Medicine - ...ANSWER...Medicine practiced by physicians as well as allied health professionals. Coronary Artery Disease (CAD) - ...ANSWER...Coronary arteries which supply blood to the heart are clogged with atherosclerotic deposits. DASH Diet - ...ANSWER...Dietary Approach to Stop Hypertension and is designed to treat hypertension. Decubitus Ulcers, Pressure Sores, and Pressure Ulcers - ...ANSWER...Lesions or bed-sores caused by pressure. Dental Caries - ...ANSWER...Tooth decay. Diabetes Mellitus - ...ANSWER...A metabolic disorder marked by high levels of blood glucose resulting from defects in insulin production, insulin action, or both. Diastolic Pressure - ...ANSWER...The bottom number of the denominator of the blood pressure reading. Dietary Supplement - ...ANSWER...A product intended to supplement the diet. Diverticulitis - ...ANSWER...The inflammation of the pouches created by diverticulosis. Diverticulosis - ...ANSWER...Disease in which the intestinal walls become weakened and bulged with small pockets. Drug-Nutrient Interaction - ...ANSWER...Can lead to nutrient malabsorption or the drug not working effectively. Dysphagia Diet - ...ANSWER...Diet to prevent complications from difficulties swallowing. Exchange Lists - ...ANSWER...A system that classifies foods into groups according to how much carbohydrate, protein, or fat they contain - used to assist in the management of diabetes mellitus. Fasting Blood Glucose - ...ANSWER...Laboratory test to determine the glucose concentration in the blood - used as a screening tool for diabetes mellitus. Food Allergies - ...ANSWER...An immune response to dietary protein. Food Intolerance - ...ANSWER...Does not produce an immune response, but may not be tolerated for various reasons such as lactose intolerance where one cannot digest milk, sugar, or lactose. Gastric Bypass - ...ANSWER...Surgery to reduce the size of the stomach in order to facilitate weight loss. Gastritis - ...ANSWER...Inflammation of the stomach lining. Gastroparesis - ...ANSWER...Stomach paralysis. Gastroesophageal Reflux Disease (GERD) - ...ANSWER...Medical term for acid indigestion or heartburn. Glycemic Index - ...ANSWER...Measure of how quickly a certain food affects blood sugar after eating. Glycosuria - ...ANSWER...Glucose or sugar in the urine. Glycosylated Hemoglobin - ...ANSWER...Laboratory test that reflects the average blood glucose level for the past 2-3 months. Hepatic - ...ANSWER...Referring to the liver. High-Density Lipoprotein - ...ANSWER...The lipoprotein that carries cholesterol away from body organs to the liver - the "healthy" cholesterol. Hyperglycemia - ...ANSWER...High blood sugar. Hypertension - ...ANSWER...Medical condition involving chronic high blood pressure. Hypoglycemia - ...ANSWER...Low blood sugar. Inflammatory Bowel Disease (IBD) - ...ANSWER...A disease that can cause ulceration of the mucosa lining in both the large and small intestine. Insulin - ...ANSWER...A hormone injected into someone with diabetes in order to manage the disease. Integrative Medicine - ...ANSWER...Combines conventional medical practices with CAM practices. Irritable Bowel Syndrome (IBS) - ...ANSWER...Common disorder that affects the large intestine that can cause abdominal pain, bloating, nausea, and diarrhea.