Certified Dietary Manager (CDM) Exam 2022/2023, Exams of Nutrition

Download Certified Dietary Manager (CDM) Exam 2022/2023 and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager (CDM) Exam 2022/2023 On what products would you specify Grade A or AA when ordering? - ✅Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Endpoint temperature - ✅Endpoint temperature is the temperature a food reaches at the end of cooking ex.: cooking ground beef to 155 degrees for 15 seconds What does HIPAA protect? - ✅HIPAA (Health Insurance Portability and Accountability Act) is a federal law to protect the privacy of healthcare clients. The intent is to safeguard client/patient privacy and their information including client names, diagnoses, and their medical records. What is the primary objective of a care conference? - ✅to develop, with the Interdisciplinary Team and the client, a plan of care that addresses the multifaceted needs of the client. What foods are known to promote tooth decay? - ✅foods that are high in simple sugars such as sugared cereals, dried fruits, juices and soda. What does the abbreviation "Na" stand for? - ✅Na is the abbreviation for sodium. If there were 17,650 meals served this month and the total labor hours were 1,590, what are the meals per labor hour? - ✅to calculate: divide the total meals served / total labor hours 17,650 / 1,590 = 11.1 meals per labor hour What is a sneeze guard? - ✅a shield used on a self-service food bars, salad bars, and display cases What would be the cost per person for a catered event where the total costs are $885 and 65 people will be attending? - ✅to calculate: divide the total costs / number of clients $885 / 65 = $13.62 round up to $13.75 per person What is the purpose of a performance review? - ✅-ensures that the supervisor and employee communicate needs and the supervisor provides feedback -identifies need for improvement and growth -may serve as a formal basis for wage increases How many total calories would be in a food product with 12 grams of carbs, 3 grams of fat, 2 grams of protein? - ✅- Carbs: 12 x 4 = 48 -Fat 3 x9 = 27 -Protein 2 x4 = 8 Total = 83 what federal law protects the privacy of healthcare clients? - ✅HIPAA - Health Insurance Portability and Accountability Act Identify the current government food guidance system used in the United States - ✅- MyPlate -Dietary Guidelines for Americans Assistive Devices - ✅devices that will assist clients in eating what are the most common food allergies in the U.S.? - ✅1. Peanuts 2. Tree Nuts 3. Shellfish 4. Fish 5. Egg 6. Milk 7. Soy 8. Wheat What is the daily protein allowance? - ✅0.8 grams/kg of body weight ex. 156 - 70.90 kg x 0.8 = 56.73 or 57 grams of protein what cooking procedures destroy vitamins? - ✅1. cooking for too long 2. cooking at too high a temperature 3. adding baking soda during cooking what kind of eggs have been recommended for use by USDA and FDA? - ✅Pasteurized eggs (heats eggs in the shell and destroys bacteria and salmonella contamination) what two treatments must be present in a dairy product that doesn't require refrigeration? - ✅-UHT - ultra-high temperature pasteurization -Aseptic (sterile) what would be included in a product standard for cooked pasta? - ✅pasta should hold its shape and not be too soft or mushy what tool is used for tracking amounts of food served and leftovers? - ✅Tally sheet what would be appropriate substitutes for bread on a gluten-free diet? - ✅rice, potatoes, or legumes what should be the primary consideration when developing an employee schedule? - ✅fit the needs for production and service, based on volume of work and deadlines how many FTEs would there be with total labor hours of 18,104 in a year? - ✅1 year FTE is 2,080 hours 18,104 / 2,080 = 8.7 FTEs (full time employees) if the par level for canned peaches is 5 cases and the weekly inventory shows 2 cases, how many cases should be ordered? - ✅5-2 = 3 cases the CDM observes that activities in the months of may and june always produce an increase in catering. how should the CDM handle the staffing? - ✅bring in part-time staff or utilize cross-trained staff to support the additional hours. when conducting any type of training, what is the first step? - ✅determine the need - both to whom and what should be offered what is the best way to calibrate a bi-metallic thermometer? - ✅use the slush or ice method what items should be included in a specification for canned peaches? - ✅grade, drain weight, type of syrup, can size when a change to fewer therapeutic diets is desired, what is the first step the CDM should take? - ✅meet with the interdisciplinary team to discuss the idea of a culture change and the necessary changes to the diet manual. what commission oversees all federal employment regulations, practices, and policies? - ✅(EEOC) The Equal Employment Opportunity Commission to receive the highest quality frozen fruit, what should be included on the specification? - ✅individually quick frozen (IQF) what is included in a diet history? - ✅describes intake, provides information about food choices, food allergies/intolerances and other factors decentralized meal service - ✅bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service how can you ensure employees' compliance with FDA food safety regulations? - ✅- offer training in short sessions (20) -provide demonstrations -observe after the training and offer feedback -conduct periodic progress checks How is a critical control point (CCP) used? - ✅where loss of control during the flow of food could lead to unacceptable health risk ex.: cooking to a recommended time and temperature who typically makes up the interdisciplinary team in long-term care? - ✅-administrator -registered dietitian nutritionist -certified dietary manager -MDS nurse -occupational therapist -physician -social worker -speech pathologist identify the three major categories of food hazards and give an example of each - ✅- Biological: bacteria, viruses, fungi, toxins, prions -chemical: pesticides, toxic metals, cleaning compounds -physical: hair, glass, metal shavings what is a production schedule? - ✅a tool/document that outlines what to produce, how much to produce, and who is responsible what are some of the CMS regulations regarding meal service? - ✅-frequency of meals -meal substitutions -liquids at meal times what safe work practices can the CDM implement to avoid repetitive motion injuries? - ✅-rotate workers through jobs with repetitive tasks -use mechanical aids for chopping, dicing, or mixing foods or purchase pre-cut vegetables and fruits -select ergonomically designed tools how should previously cooked foods be reheated? - ✅165 degrees for 15 seconds within two hours what should the specification for a stainless steel worktable include? - ✅construction and design characteristics such as stainless steel gauge and the type of finish such as polished when a client writes in a food on a selective menu, how is this handled? - ✅if the facility has a policy on write-ins, that should be followed first. what corrective action, according to HACCP, should be taken when a critical limit has not been met? - ✅a critical limit is an endpoint temperature along with time for cooking. if something is cooked too low, the item should be returned to the oven to cook until the desired endpoint temperature and time are reached. what information is needed to forecast for an upcoming menu? - ✅the manager would use both historical data, such as census and tally figures from the last time the menu was offered, as well as the current census. what would be an acceptable food substitute for broccoli? - ✅-food substitutes should be of similar nutrient content and color -brussel sprouts or pea pods, green beans, mixed vegetables, or asparagus what are performance standards? - ✅specific statements describing the outcome of the work to be performed. -specify what the task is, how it is to be done, and how well it has to be done. according to the 2013 FDA food code, what are the six diseases employees are required to report to their employer? - ✅-Norovirus -Shigella -Hepatitis A -Typhoid fever -Salmonella -Shiga toxin-produced E. coli What is wrong with writing an equipment specification using the manufacturer's spec sheet? - ✅The first priority for equipment specification is that they best fit the needs of the department. The specification must focus on the needs of the department What are the top five causes of foodborne illness? - ✅-improper holding temperatures -contaminated equipment -poor personal hygiene -inadequate cooking -food from unsafe sources Clients in the dining room are complaining about the food. What are three controls that will improve food quality? - ✅-controlling the time food is cooked -controlling the temperature the food is cooked -testing the food before it is served What part of the nutrition care process may be the responsibility of the CDM? - ✅- nutrition screening (history, height, weight, etc)