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

Download Certified Dietary Manager (CDM) Exam (Latest 2022/2023) and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager (CDM) Exam Acute Care - Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - The accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) - An organization offering several levels of healthcare on one campus. Code of Ethics - A written statement of standards for the guidance of both supervisors and employees. Confidentiality - The protection of information that is considered private or personal. Congregate Feeding Sites - Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. Contract Management - Foodservice management provided by a contract company. Certified Dietary Manager (CDM) - 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) - 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 - A group of specialists in their respective areas. Health Insurance Portability and Accountability Act (HIPPA) - Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. Home Delivered Meals - Agency that provides meals and delivery to home environment to those meeting the criteria. Hospice - Service providing terminally ill patients with help in improving the quality of life. In-home Services - Home healthcare providing skilled nursing services, rehabilitation services, and personal care services. Interdisciplinary Care Team (ICT) - The combined group of professionals that provide input into the care of the client. Long-term Care - Services provided to individuals who have healthcare needs that require ongoing support. Manager - A person who plans, directs, organizes, and controls work. Mission Stataement - An organization's reason for being a definition of what the organization does. Registered Dietitian (RD) - 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 - 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 - 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 - An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. Al dente' - Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft. Buffet-style Service - Clients serve themselves from a number of choices on a buffet line. Centralized Meal Service - Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. Closed Question - A question with a limited number of answers such as one easily answered with yes or no. Comfort Food - Any food that imparts a unique sense of emotional well-being such as chicken soup. Cultural Change - Focus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. Cycle Menu - Changes to a menu daily over a period of time or cycle such as three days or three weeks. Decentralized Meal Service - Bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service. Care Area Trigger (CAT) - Related to one or more items in the MDS and are the flags for the interdisciplinary team member. Care Protocols - Documents that outline a care process related to a specific medical condition. C-tags - An identification number of a CMS guideline for small rural or critical access hospitals. Comprehensive Care Plan - Developed by interdisciplinary team that address the multifaceted needs of the client. Enteral Nutrition - Feeding of formulas, by mouth, or by tube into the gastrointestinal tract. F-Tags - An identification number of a CMS guideline for long-term care. Fixed Menu - A menu that doesn't change from day to day such as what is found in restaurants. Health Care Communities - Assisted living facilities, group homes, short-term rehabilitation facilities, and hospice facilities. Interdisciplinary Team (IDT) - Interdisciplinary team of health professionals that collaborate in the completion of the RAI. Learning Objective - A specific, measurable statement of the outcome of a lesson, in service, or nutrition education session. Minimum Data Set (MDS) - The starting of the RAI and is a standardized tool collecting information that is the cord of the RAI. Parenteral Nutrition - Administration of simple essential nutrients into a vein. Quality Indicators - Quality indicators are measuring of outcomes. Resident Assessment Instrument (RAI) - Three components utilized to assess each nursing home or swing bed client's functional capacity and needs. RUMBAS Objective - A learning objective that is Relevant, Understandable, Measurable, Behavioral, Attainable, and Specific. Standard of Practice - Standard for what you normally do that constitute the quality in practice. Tube Feeding - Enteral feeding given through a tube. Agenda - Planned outline and timetable for a meeting should include the meeting objective. Brainstorming - 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 - An expensive piece of equipment with a long life. Care Teams - A team approach to the care of clients. Cleaning Schedule - A schedule of cleaning tasks assigned to a specific employee position. Coach - As the employee practices something, provide hands on training to help the employee refine the behavior. Committee - Regularly scheduled meeting chaired by an appointed chairperson, typically for on-going activities. Exempt Employee - Salaried and does not qualify for overtime compensation. Exit Interview - An interview with an employee who is leaving the organization. Family and Medical Leave Act (FMLA) - 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) - Measuring how many hours of work are in an overall labor budget. Job Analysis - An individual schedule, by day, for each staff position. Job Description - Detailed job list including hours and location of the job, qualifications, and salary range. Job Sharing - Dividing a full time position into two or more positions. Halo Effect - Hiring people who are just like you. Insubordination - Direct refusal by an employee to do what the supervisors asks. Master Schedule - Schedule for the entire department that includes days on, days off, and vacation days for all employees. Meals per Labor Hour - 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 - A productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. Organization Chart - A graphical management tool that shows job relationships in a facility. Overtime - 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 - A formal, structured meeting between employee and supervisor about the individual employee's performance. Right to Privacy - Protects employees against invasion of their privacy including employee records, lockers, personal inspections, background investigations, and other matters. Sexual Harassment - Conduct that is sexual in nature and unweclome. May be physical, verbal, or visual. Shift Schedule - Shows the different shifts, when they begin and end, for different staff. Split Schedule - Provides advisory or consulting support. Staff Position - Provides advisory or consulting support. Staggered Scheduling - Scheduling staff so they come in at different times instead of several coming in and leaving at the same time. Termination - An employee is "let-go" or fired. Communication - Verbal and non-verbal exchange of information. Communication Feedback - The reaction that the receiver has to the sender's message. Communication Message - The information the sender wishes to transmit to the receiver. Concensus - General agreement within a group. Cost Justification - Compare cost with benefits. Diversity - Describes the many ways in which people differ from each other. Work Climate - How it feels to work in a given environment. Aerobic - Requires oxygen to survive. Many microorganisms are aerobic. Anaerobic - Can grow without the presence of oxygen. Biological Hazards - A living organism such as bacteria, virus, parasite, and fungi that cause harm to humans. Carrier - An individual who may "carry" or transmit pathogens without having any symptoms of illness. Clean - Free of visible soil. Cleanability - The ability of a piece of equipment to be easily accessible for cleaning, soil removal, sanitizing, and inspection. Contamination - The presence of biological, physical, or chemical substances in food that could cause harm. Control Point - 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 - A potential foodservice employee to whom a job offer is made conditional on responses to subsequent medical questions or examinations. Corrective Action for Food - The procedure to follow when monitoring shows that a critical limit has not been met. Critical Control Point (CCP) - Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food. Critical Limits - 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 - The transfer of pathogens from any item or human to food. Dry Lab - Recording temperatures without actually taking them. Endpoint Temperature - The temperature food reaches at the end of cooking. Exclude - Prohibit employees from coming to work. Facultative - Can grow with OR without the presence of oxygen. FIFO - First in, first out. A storage method to assure that older products are used first. Flow of Food - Movement of food through a foodservice facility including purchasing, receiving, storage, preparation, transport, holding, service, cooling, and reheating. Foodborne Illness - A disease that is transmitted by food. Foodborne Illness Outbreak - Occurs when two or more cases of a similar illness result from eating a common food. Foodborne Infection - When pathogens enter the body in an active state and continue to grow. Foodborne Intoxication - An illness that occurs from the toxin or poison left from bacteria that are no longer alive. Foodservice Employee - An individual working with unpackaged food, food equipment or utensils, or food contact. FOTTWA - Acronym for the conditions needed for bacteria growth: Food, Oxygen, Temperature, Time, Water, and Acidity. Fungi - Molds or yeast that can cause an illness or produce a toxin that causes the illness. Grading - A voluntary process providing a descriptive term or number to designate quality. HACCP - Hazard Analysis Critical Control Point. Hazards - Biological, chemical, or physical property that may cause an unacceptable consumer health risk. Hazards must be controlled. Danger Zone - The temperature range in which most bacteria grow rapidly. Highly Susceptible Population - Persons who are more likely to experience foodborne disease cause they are immunocompromised (already ill), preschool age children, or older adults. Inspection - A mandatory process that addresses wholesomeness and safety of fresh meats, dairy products, and produce. Modified Atmosphere Packaging - A type of packaging that extends the life of the product by maintaining a reduced oxygen environment. Monitoring - Checking that a processing or handling procedure does not exceed the established critical limit at each critical control point. Parasite - A small organism that lives within another living organism. Permit Holder - 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 - The manager of the foodservice operation who is accountable for developing, carrying out, and enforcing procedures aimed at preventing foodborne illness. PHF/TCS - Abbreviation for Potentially Hazardous Food (time/temperature control for safety), designation of foods that require control of time and temperature safety. Physical Hazards - Foreign materials that enter food accidentally. Restrict - To limit an employee's activities so there is no risk of transmitting foodborne illness (such as to reassign the employee to a non-food related position) Sanitary - Free of harmful levels of microorganisms. Sanitizers - Chemicals that destroy microorganisms. Shellfish Identification Tags - Special labels that can be used to trace a product such as oysters, mussels, and clams back to the source in the event that illness occurs. Time/Temperature Strip (TTI) - A smart label that shows the accumulated time and temperature history of a product. Toxin-Mediated Infection - When live bacteria enter the body and produce a dangerous toxin. UHT - Ultra High Temperature Processing. Verification - The use of equipment to determine that the HACCP system is in place and achieving the desired objectives. Virus - Source of foodborne illness that does not grow in food, but is transmitted from people, animals, and fish. Comfot Food - Food that is very familiar and part of long-standing habits, with a reputation for comfort. Community Share Associated (CSA) - Customers purchase a share of a community garden in exchange for a weekly delivery of local produce. Enzymes - Catalysts that speed up chemical reactions and are made from protein. Essential Amino Acids - Cannot be made in the body. Essential Fatty Acids - Fatty acids that cannot be made by the body. Essential Nutrients - The six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body. Fluoridation - The additional of fluoride to municipal water systems. Fortified - Foods that have one or more nutrients added. Gastrointestinal Tract - The tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. Glucose - A single sugar used for energy, sometimes called blood sugar or dextrose. Glycogen - A stored form of starch used for quick energy by the body. Gram - A unit of weight. Hormones - Chemical messenger such as the thyroid hormone. Hydrogenated - A process of adding hydrogen to oils in order to make them more solid. Incomplete Protein - Foods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. Iron-Deficiency Anemia - A condition resulting from insufficient dietary iron intake of blood loss. Insoluble Fiber - Outer covering (bran) of plants or fibrous inner parts that are not soluble in water. Lipids - A category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. Major Minerals - Calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Mechanical Breakdown - Physical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. Metabolism - The chemical processes in a cell by which nutrients are used to support life. Monosaccharide - Simple carbohydrates containing one sugar molecule. Monounsaturated Fatty Acids - Fatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines. Mucosa - The lining of the mouth, stomach, and small intestine that contain tiny glands to produce digestive enzymes. Nonessential Amino Acids - Able to be made by the body. Nutrient Density - The amount of nutrients a food contains relative to its calorie (energy) content. Obesity - Having a body mass index (BMI) of 30 or greater. Overweight - Having a body mass index of 25 to 29.9. Polyunsaturated Fatty Acid (PUFA) - 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 - A name for a group of diseases characterized by both protein and calorie deficiency. Recommended Dietary Allowance - The amount of a nutrient adequate to meet the known nutrient needs of practically all healthy persons. Saturated Fatty Acid - 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 - Those that are usually found in foods as a sugar and contain one or two molecules of sugar. SoFASA - Term in the Dietary Guidelines that refers to Solid, Fats, and Added Sugars. Soluble Fiber - Fiber that forms a gel when combined with water. Starch - A polysaccharide made up of many molecules of sugar, plant materials that are digestible. Tolerable Upper Intake Level - The maximum level of a daily nutrient that is considered safe. Total Diet - The combination of foods and beverages that provide energy and nutrients and constitute an individual's complete dietary intake. Trace Minerals - Minerals needed in less than 100mg daily. Acquired Immunodeficiency Disease (AIDS) - HIV virus that affects the body's ability to fight infection. Alzheimer's Disease - Form of dementia associated with aging, marked by loss of cognitive ability. Alternative Medince - Using an unconventional medicinal practice in place of convention medicine. Anaphylaxis - Rapid onset of a life threatening allergic reaction causing swelling of the throat, difficulty breathing, and loss of consciousness. Ascites - Abnormal accumulation of fluid in the abdomen. Atherosclerosis - When plaque builds up in the arteries. Benign - A tumor that is not likely to spread. Blood Glucose - Laboratory test to determine the amount of glucose in the blood. BRAT Diet - Medical nutrition therapy to treat nausea, vomiting, and sometimes allergies. Bananas, Rice, Applesauce, and Toast. Used to help stomach rest. CAM - Complementary and Alternative Medicine. Cancer - When cells grow at an unrestricted rate or there is excessive multiplication of cells. Cancer Cachexia - Extreme weight loss or body wasting that may not be reversed. Carbohydrate Counting - Newer approach an option to the exchange lists. Offers the person with diabetes greater flexibility in selection of meal choices. Cardiovascular Disease (CVD) - General term that refers to diseases of the heart and blood vessels. Celiac Disease - Caused by a cell-mediated hypersensitivity to gluten, the protein found in wheat, rye, and barley. Cerebral Vascular Accident (CVA) - A stroke. When blood vessels bringing oxygen to the brain bursts or becomes clogged. Chronic Diseases - Degenerative diseases of body organs due in part to diet. Integrative Medicine - Combines conventional medical practices with CAM practices. Irritable Bowel Syndrome (IBS) - Common disorder that affects the large intestine that can cause abdominal pain, bloating, nausea, and diarrhea. Jaundice - Yellowing of the skin associated with liver disease. Low-Density Lipoproteins - The lipoprotein that carries most of the cholesterol in the blood also known as the "lousy" cholesterol. Malignant - A tumor that is likely to spread. Medical Nutrition Therapy - 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 - A statement of the facility's assets, liabilities, and new assets. Branded Menu Item - Using a nationally recognized brand in your foodservice operation. Safety Self-Audit - An audit inspection that helps you remember everything you need to keep in mind when you are examining your operation for risks. Standardized Recipe - A recipe that contains detailed specifications and has been adapted and tested in your own operation. Temperature Log - Record established for equipment where maintaining temperature is critical. Ultra-Pasturized - Heated to a higher temperature than typical pasteurization for a shorter period of time. Ultra-High-Pasturized - Heated to a temperature to kill all bacteria and are shelf-stable for up to three months. Unit Cost - Total cost divided by number of serving per package. Work-Related Injury - 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 - Simplifying a task so that it is performed as efficiently as possible. Yield - The number of servings from a given portion size identified as a standardized recipe. Yield Percentage - Edible portion weight divided by the purchased weight.