Certified Dietary Manager (CDM) Exam Correct Questions & Answers, Exams of Nutrition

Download Certified Dietary Manager (CDM) Exam Correct Questions & Answers and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager (CDM) Exam Correct Questions & Answers Acute Care - ANSWER Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - ANSWER The accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) - ANSWER An organization offering several levels of healthcare on one campus. Code of Ethics - ANSWER A written statement of standards for the guidance of both supervisors and employees. Confidentiality - ANSWER The protection of information that is considered private or personal. Congregate Feeding Sites - ANSWER Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. Contract Management - ANSWER Foodservice management provided by a contract company. Certified Dietary Manager (CDM) - ANSWER Professional who has completed an ANFP-approved training program and passed the national certification examination. Responsible for management of the food operation. Dietetic Technician Registered (DTR) - ANSWER Professional who has completed an AND-approved associate degree program and who works under clinical and consultant dietitians to provide appropriate nutrition care. Healthcare Team - ANSWER A group of specialists in their respective areas. Health Insurance Portability and Accountability Act (HIPPA) - ANSWER Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. Home Delivered Meals - ANSWER Agency that provides meals and delivery to home environment to those meeting the criteria. 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. 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. Coach - ANSWER As the employee practices something, provide hands on training to help the employee refine the behavior. Committee - ANSWER Regularly scheduled meeting chaired by an appointed chairperson, typically for on-going activities. Exempt Employee - ANSWER Salaried and does not qualify for overtime compensation. Exit Interview - ANSWER An interview with an employee who is leaving the organization. Family and Medical Leave Act (FMLA) - ANSWER Requires employers to provide at least 12 weeks of leave to a qualified employee who has specific family or medical reasons to request time off. Full Time Equivalent (FTE) - ANSWER Measuring how many hours of work are in an overall labor budget. Job Analysis - ANSWER An individual schedule, by day, for each staff position. Job Description - ANSWER Detailed job list including hours and location of the job, qualifications, and salary range. Job Sharing - ANSWER Dividing a full time position into two or more positions. Halo Effect - ANSWER Hiring people who are just like you. Insubordination - ANSWER Direct refusal by an employee to do what the supervisors asks. Master Schedule - ANSWER Schedule for the entire department that includes days on, days off, and vacation days for all employees. Meals per Labor Hour - ANSWER A productivity standard that is a calculation of the total meals divided by the total number of labor hours for a given time. Minutes per Meal - ANSWER A productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. Organization Chart - ANSWER A graphical management tool that shows job relationships in a facility. Overtime - ANSWER Time worked in excess of the allowable amount beyond which laws require payment of one-and-one half times the hourly rate for every hour worked. Performance Review - ANSWER A formal, structured meeting between employee and supervisor about the individual employee's performance. Right to Privacy - ANSWER Protects employees against invasion of their privacy including employee records, lockers, personal inspections, background investigations, and other matters. 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. Sanitation and Safety Training - ANSWER Mandatory training on food safety and food protection. SMART Goals - ANSWER Criteria for creating goals, Specific, Meaningful, Affordable, Reasonable, Timed. Standard of Practice - ANSWER Sever as the basic for quality in professional activities. Stress Management - ANSWER Managing stress that arises from physical or mental strain, anxiety, and overwork. Task Force - ANSWER A group appointed to deal with a specific problem. When the problem is solved, the group is disbanded. Teamwork Meeting - ANSWER Meeting to discuss issues that may be cross- departmental, such as quality initiatives. Team Building - ANSWER Technique that recognizes that each employee is not working alone. All employees are working together to accomplish defined objectives. Training Meeting - ANSWER Meeting to review current regulations or introduce new procedures, equipment, or skills. Upward Communication - ANSWER Reporting and questioning, communicating ideas, requests and opinions to supervisors. Work Climate - ANSWER How it feels to work in a given environment. Aerobic - ANSWER Requires oxygen to survive. Many microorganisms are aerobic. Anaerobic - ANSWER Can grow without the presence of oxygen. Biological Hazards - ANSWER A living organism such as bacteria, virus, parasite, and fungi that cause harm to humans. 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. Inspection - ANSWER A mandatory process that addresses wholesomeness and safety of fresh meats, dairy products, and produce. Modified Atmosphere Packaging - ANSWER A type of packaging that extends the life of the product by maintaining a reduced oxygen environment. Monitoring - ANSWER Checking that a processing or handling procedure does not exceed the established critical limit at each critical control point. Parasite - ANSWER A small organism that lives within another living organism. Permit Holder - ANSWER The entity that is legally responsible for the operation of the food facility such as the hospital, nursing facility, or school district. Person in Charge - ANSWER The manager of the foodservice operation who is accountable for developing, carrying out, and enforcing procedures aimed at preventing foodborne illness. PHF/TCS - ANSWER Abbreviation for Potentially Hazardous Food (time/temperature control for safety), designation of foods that require control of time and temperature safety. Physical Hazards - ANSWER Foreign materials that enter food accidentally. 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. Dietary Reference Intakes - ANSWER Generic term that encompass four types of reference values, estimated average requirement, recommend dietary allowance, adequate intake, and tolerable upper intake level. Disaccharide - ANSWER Simple carbohydrates containing two sugar molecules. Diuretics - ANSWER A chemical that causes the body to increase urine output. Edema - ANSWER Abnormal pooling of fluid in the tissues causing swelling. Electrolyte - ANSWER Compounds that contain both potassium and chloride. They can separate when in contact with water and are required for fluid balance in the body. Empty Calories - ANSWER Calories that provide little or no nutrient density. Energy-Yielding Nutrients - ANSWER Those nutrients that provide energy or calories to the body like carbohydrates, proteins, and lipids. Enriched - ANSWER Adding the B-Vitamins and iron back into refined flour and grain products. Enzymes - ANSWER Catalysts that speed up chemical reactions and are made from protein. Essential Amino Acids - ANSWER Cannot be made in the body. Essential Fatty Acids - ANSWER Fatty acids that cannot be made by the body. Essential Nutrients - ANSWER The six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body. Fluoridation - ANSWER The additional of fluoride to municipal water systems. Fortified - ANSWER Foods that have one or more nutrients added. Gastrointestinal Tract - ANSWER The tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. Glucose - ANSWER A single sugar used for energy, sometimes called blood sugar or dextrose. Glycogen - ANSWER A stored form of starch used for quick energy by the body. Gram - ANSWER A unit of weight. Hormones - ANSWER Chemical messenger such as the thyroid hormone. Hydrogenated - ANSWER A process of adding hydrogen to oils in order to make them more solid. 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. 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. Jaundice - ANSWER Yellowing of the skin associated with liver disease. Low-Density Lipoproteins - ANSWER The lipoprotein that carries most of the cholesterol in the blood also known as the "lousy" cholesterol. Malignant - ANSWER A tumor that is likely to spread. Medical Nutrition Therapy - ANSWER Nutritional assessment and treatment for patients with an illness, disease related condition, or injury in order to benefit the patient's own health. Balance Sheet - ANSWER A statement of the facility's assets, liabilities, and new assets. Branded Menu Item - ANSWER Using a nationally recognized brand in your foodservice operation. Safety Self-Audit - ANSWER An audit inspection that helps you remember everything you need to keep in mind when you are examining your operation for risks. Standardized Recipe - ANSWER A recipe that contains detailed specifications and has been adapted and tested in your own operation. Temperature Log - ANSWER Record established for equipment where maintaining temperature is critical. Ultra-Pasturized - ANSWER Heated to a higher temperature than typical pasteurization for a shorter period of time. Ultra-High-Pasturized - ANSWER Heated to a temperature to kill all bacteria and are shelf-stable for up to three months. Unit Cost - ANSWER Total cost divided by number of serving per package. Work-Related Injury - ANSWER Injury that occurs at work as a result of work that results in days away from work, restricted, work activity, medical treatment, or loss of consciousness or death. Work Simplification - ANSWER Simplifying a task so that it is performed as efficiently as possible. Yield - ANSWER The number of servings from a given portion size identified as a standardized recipe. Yield Percentage - ANSWER Edible portion weight divided by the purchased weight.