Certified Dietary Manager (CDM) Exam Question Bank Graded A+, Exams of Nutrition

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Certified Dietary Manager (CDM) Exam Question Bank Graded A+ 1) Acute Care - Correct answer Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. 2) Client - Correct answer The accepted terminology for which services are provided in any setting. 3) Continuing Care Retirement Community (CCRC) - Correct answer An organization offering several levels of healthcare on one campus. 4) Code of Ethics - Correct answer A written statement of standards for the guidance of both supervisors and employees. 5) Confidentiality - Correct answer The protection of information that is considered private or personal. 6) Congregate Feeding Sites - Correct answer Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. 7) Contract Management - Correct answer Foodservice management provided by a contract company. 8) Certified Dietary Manager (CDM) - Correct answer Professional who has completed an ANFP-approved training program and passed the national certification examination. Responsible for management of the food operation. 9) Dietetic Technician Registered (DTR) - Correct answer Professional who has completed an AND-approved associate degree program and who works under clinical and consultant dietitians to provide appropriate nutrition care. 10)Healthcare Team - Correct answer A group of specialists in their respective areas. 11)Health Insurance Portability and Accountability Act (HIPPA) - Correct answer Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. 12)Home Delivered Meals - Correct answer Agency that provides meals and delivery to home environment to those meeting the criteria. 13)Hospice - Correct answer Service providing terminally ill patients with help in improving the quality of life. 14)In-home Services - Correct answer Home healthcare providing skilled nursing services, rehabilitation services, and personal care services. 15)Interdisciplinary Care Team (ICT) - Correct answer The combined group of professionals that provide input into the care of the client. 16)Long-term Care - Correct answer Services provided to individuals who have healthcare needs that require ongoing support. 17)Manager - Correct answer A person who plans, directs, organizes, and controls work. 18)Mission Stataement - Correct answer An organization's reason for being a definition of what the organization does. 37)Productivity Indexes - Correct 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. 38)Quality Assessment - Correct answer The evaluation of processes and outcomes to determine if a defined standard of quality is being achieved. 39)Quality Assurance - Correct answer Sum total of structure, processes, and procedures designed to ensure that clients feel that both food and services are excellent and the facility meets of exceeds an expected standard of quality. 40)Quality Indicator - Correct answer Measures outcomes. 41)Quality Improvement - Correct answer The on-going process to improve the delivery of food, services, and outcomes. 42)Quality Standard - Correct answer The facility's definition of what constitutes quality for a product such as food or service. 43)Restaurant-style Service - Correct answer Dining that may include wait staff, foods ordered and delivered in courses, food plated in the dining room, and specials offered tableside from a cart. 44)Rethermalize - Correct answer Reheat. 45)Selective Menu - Correct answer One in which clients have the opportunity to make choices or selections in advance or immediately prior to meal service. 46)Single Use Menu - Correct answer A fixed menu for service on a special day such as Mother's Day. 47)Static Menu - Correct answer A fixed menu that doesn't change such as a room service menu. 48)Trayline Service - Correct answer Meal trays move through an assembly line and employees place items on the trays, which are then transported to a common site and delivered to the client. 49)Tray per Minute - Correct answer A measure of efficiency of a trayline foodservice system. 50)Tray Accuracy - Correct answer How accurately staff have followed the menu, tray card, or tray ticket in assembling the tray. 51)Americans with Disabilities Act (ADA) - Correct answer Prohibits employment discrimination against qualified individuals with disabilities in the public and private sector and in state and local governments. 52)Chain of Command - Correct answer The flow of formal power through organizational lines. 53)Corrective Action for Employees - Correct answer An action taken by a supervisor to correct an employee performance problem. 54)Cross-training - Correct answer Training an employee to do more than one job. 55)Delegation - Correct answer Passing authority for tasks or assigning duties downward through the organization chart. 56)Disability - Correct answer A physical or mental impairment or being regarded as having such an impairment. 57)Discrimination - Correct answer Treatment of consideration based on class or category, rather than individual merit. 58)Employee Assistance Program - Correct answer Provides support to employees in solving personal problems such as drug and alcohol abuse, family problems, and teamwork issues. 59)Equal Employment Opportunity Commission (EEOC) - Correct answer Provides oversight for federal employment legislation. 60)Bulimia - Correct answer An eating disorder involving binging; eating large amounts of food and than purging to get rid of the food. 61)Care Area Assessment (CAA) - Correct answer Component of the RAI that is used to make decisions about areas triggered by the MDS. 62)Care Plan - Correct answer A written plan for medical care. 63)Care Area Trigger (CAT) - Correct answer Related to one or more items in the MDS and are the flags for the interdisciplinary team member. 64)Care Protocols - Correct answer Documents that outline a care process related to a specific medical condition. 65)C-tags - Correct answer An identification number of a CMS guideline for small rural or critical access hospitals. 66)Comprehensive Care Plan - Correct answer Developed by interdisciplinary team that address the multifaceted needs of the client. 88)Exit Interview - Correct answer An interview with an employee who is leaving the organization. 89)Family and Medical Leave Act (FMLA) - Correct 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. 90)Full Time Equivalent (FTE) - Correct answer Measuring how many hours of work are in an overall labor budget. 91)Job Analysis - Correct answer An individual schedule, by day, for each staff position. 92)Job Description - Correct answer Detailed job list including hours and location of the job, qualifications, and salary range. 93)Job Sharing - Correct answer Dividing a full time position into two or more positions. 94)Halo Effect - Correct answer Hiring people who are just like you. 95)Insubordination - Correct answer Direct refusal by an employee to do what the supervisors asks. 96)Master Schedule - Correct answer Schedule for the entire department that includes days on, days off, and vacation days for all employees. 97)Meals per Labor Hour - Correct answer A productivity standard that is a calculation of the total meals divided by the total number of labor hours for a given time. 98)Minutes per Meal - Correct answer A productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. 99)Organization Chart - Correct answer A graphical management tool that shows job relationships in a facility. 100) Overtime - Correct 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. 101) Performance Review - Correct answer A formal, structured meeting between employee and supervisor about the individual employee's performance. 102) Right to Privacy - Correct answer Protects employees against invasion of their privacy including employee records, lockers, personal inspections, background investigations, and other matters. 103) Sexual Harassment - Correct answer Conduct that is sexual in nature and unweclome. May be physical, verbal, or visual. 104) Shift Schedule - Correct answer Shows the different shifts, when they begin and end, for different staff. 105) Split Schedule - Correct answer Provides advisory or consulting support. 106) Staff Position - Correct answer Provides advisory or consulting support. 107) Staggered Scheduling - Correct answer Scheduling staff so they come in at different times instead of several coming in and leaving at the same time. 108) Termination - Correct answer An employee is "let-go" or fired. 109) Communication - Correct answer Verbal and non-verbal exchange of information. 110) Communication Feedback - Correct answer The reaction that the receiver has to the sender's message. 111) Communication Message - Correct answer The information the sender wishes to transmit to the receiver. 112) Concensus - Correct answer General agreement within a group. 113) Cost Justification - Correct answer Compare cost with benefits. 114) Diversity - Correct answer Describes the many ways in which people differ from each other. 115) Downward Communication - Correct answer Communication used in large facilities to convey policies, procedures, directives, objectives or other information to subordinate personal. 116) Empowerment - Correct answer When management gives power to an employee to take auction. 117) Energy efficiency - Correct answer Operating cost (gas or electric) for a special piece of equipment. 118) Equipment Specification - Correct answer A detailed description providing information needed to purchase a piece of equipment. 140) Production Meeting - Correct answer Daily or weekly meetings to review assignments, coordinate food production, delivery, or other needs. 141) Request for Proposal (RFP) - Correct answer Formal document stating the requirements for purchase that is sent to suppliers to obtain a competitive bid. 142) Sanitation and Safety Training - Correct answer Mandatory training on food safety and food protection. 143) SMART Goals - Correct answer Criteria for creating goals, Specific, Meaningful, Affordable, Reasonable, Timed. 144) Standard of Practice - Correct answer Sever as the basic for quality in professional activities. 145) Stress Management - Correct answer Managing stress that arises from physical or mental strain, anxiety, and overwork. 146) Task Force - Correct answer A group appointed to deal with a specific problem. When the problem is solved, the group is disbanded. 147) Teamwork Meeting - Correct answer Meeting to discuss issues that may be cross-departmental, such as quality initiatives. 148) Team Building - Correct answer Technique that recognizes that each employee is not working alone. All employees are working together to accomplish defined objectives. 149) Training Meeting - Correct answer Meeting to review current regulations or introduce new procedures, equipment, or skills. 150) Upward Communication - Correct answer Reporting and questioning, communicating ideas, requests and opinions to supervisors. 151) Work Climate - Correct answer How it feels to work in a given environment. 152) Aerobic - Correct answer Requires oxygen to survive. Many microorganisms are aerobic. 153) Anaerobic - Correct answer Can grow without the presence of oxygen. 154) Biological Hazards - Correct answer A living organism such as bacteria, virus, parasite, and fungi that cause harm to humans. 155) Carrier - Correct answer An individual who may "carry" or transmit pathogens without having any symptoms of illness. 156) Clean - Correct answer Free of visible soil. 157) Cleanability - Correct answer The ability of a piece of equipment to be easily accessible for cleaning, soil removal, sanitizing, and inspection. 158) Contamination - Correct answer The presence of biological, physical, or chemical substances in food that could cause harm. 159) Control Point - Correct 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. 160) Conditional Employee - Correct answer A potential foodservice employee to whom a job offer is made conditional on responses to subsequent medical questions or examinations. 161) Corrective Action for Food - Correct answer The procedure to follow when monitoring shows that a critical limit has not been met. 162) Critical Control Point (CCP) - Correct answer Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food. 163) Critical Limits - Correct 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. 164) Cross Contamination - Correct answer The transfer of pathogens from any item or human to food. 165) Dry Lab - Correct answer Recording temperatures without actually taking them. 166) Endpoint Temperature - Correct answer The temperature food reaches at the end of cooking. 167) Exclude - Correct answer Prohibit employees from coming to work. 168) Facultative - Correct answer Can grow with OR without the presence of oxygen. 169) FIFO - Correct answer First in, first out. A storage method to assure that older products are used first. 189) PHF/TCS - Correct answer Abbreviation for Potentially Hazardous Food (time/temperature control for safety), designation of foods that require control of time and temperature safety. 190) Physical Hazards - Correct answer Foreign materials that enter food accidentally. 191) Restrict - Correct answer 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) 192) Sanitary - Correct answer Free of harmful levels of microorganisms. 193) Sanitizers - Correct answer Chemicals that destroy microorganisms. 194) Shellfish Identification Tags - Correct answer 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. 195) Time/Temperature Strip (TTI) - Correct answer A smart label that shows the accumulated time and temperature history of a product. 196) Toxin-Mediated Infection - Correct answer When live bacteria enter the body and produce a dangerous toxin. 197) UHT - Correct answer Ultra High Temperature Processing. 198) Verification - Correct answer The use of equipment to determine that the HACCP system is in place and achieving the desired objectives. 199) Virus - Correct answer Source of foodborne illness that does not grow in food, but is transmitted from people, animals, and fish. 200) Comfot Food - Correct answer Food that is very familiar and part of long- standing habits, with a reputation for comfort. 201) Community Share Associated (CSA) - Correct answer Customers purchase a share of a community garden in exchange for a weekly delivery of local produce. 202) Cultural Heritage - Correct answer Cultural influences, experiences, and traditions that determine our approach in foods. 203) Diet - Correct answer The foods and beverages a person consumes. 204) Functional Foods - Correct answer Foods that convey health benefits beyond the nutrients. 205) Lacto-Vegetarian - Correct answer A diet excluding all animal foods except dairy. 206) Natural Foods - Correct answer Contain no artificial ingredients or added color and are only minimally processed. 207) Nutrients - Correct answer Components in food that are essential to good health. 208) Nutrition - Correct answer The science of how components in food nourish the body. 209) Organic Foods - Correct answer Grown without genetic engineering, without use of inorganic hormones, antibiotics, pesticides, herbicides, or fertilizers. 210) Ovo-lacto Vegeterian - Correct answer A diet excluding animal foods except dairy and eggs. 211) Phytochemicals - Correct answer Chemicals in plants though to provide special health benefits. 212) Ramadan - Correct answer Religious fasting from sun up to sun down for one month. 213) Regional Trends - Correct answer Recognition of menu trends and preferences unique to a certain religion of out country. 214) Therapeutic Diets - Correct answer Dietary changes dictated by health conditions or concerns. 215) Veganism - Correct answer A diet containing no animal foods. 216) Vegetarianism - Correct answer Choosing to avoid some or all animal foods out of personal values and convictions. 217) Adequate Intake (AI) - Correct answer A scientific judgement on the amount of some nutrients for which a specific RDA is not known. 218) Absorption - Correct answer The process by which nutrients pass through the cells of the intestinal track into the circulatory system. 219) Amino Acids - Correct answer Building blocks of protein. 239) Enzymes - Correct answer Catalysts that speed up chemical reactions and are made from protein. 240) Essential Amino Acids - Correct answer Cannot be made in the body. 241) Essential Fatty Acids - Correct answer Fatty acids that cannot be made by the body. 242) Essential Nutrients - Correct answer The six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body. 243) Fluoridation - Correct answer The additional of fluoride to municipal water systems. 244) Fortified - Correct answer Foods that have one or more nutrients added. 245) Gastrointestinal Tract - Correct answer The tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. 246) Glucose - Correct answer A single sugar used for energy, sometimes called blood sugar or dextrose. 247) Glycogen - Correct answer A stored form of starch used for quick energy by the body. 248) Gram - Correct answer A unit of weight. 249) Hormones - Correct answer Chemical messenger such as the thyroid hormone. 250) Hydrogenated - Correct answer A process of adding hydrogen to oils in order to make them more solid. 251) Incomplete Protein - Correct answer Foods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. 252) Iron-Deficiency Anemia - Correct answer A condition resulting from insufficient dietary iron intake of blood loss. 253) Insoluble Fiber - Correct answer Outer covering (bran) of plants or fibrous inner parts that are not soluble in water. 254) Lipids - Correct answer A category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. 255) Major Minerals - Correct answer Calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. 256) Mechanical Breakdown - Correct answer Physical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. 257) Metabolism - Correct answer The chemical processes in a cell by which nutrients are used to support life. 258) Monosaccharide - Correct answer Simple carbohydrates containing one sugar molecule. 259) Monounsaturated Fatty Acids - Correct answer Fatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines. 260) Mucosa - Correct answer The lining of the mouth, stomach, and small intestine that contain tiny glands to produce digestive enzymes. 261) Nonessential Amino Acids - Correct answer Able to be made by the body. 262) Nutrient Density - Correct answer The amount of nutrients a food contains relative to its calorie (energy) content. 263) Obesity - Correct answer Having a body mass index (BMI) of 30 or greater. 264) Overweight - Correct answer Having a body mass index of 25 to 29.9. 265) Polyunsaturated Fatty Acid (PUFA) - Correct answer A fatty acid that contains more than one double bond and is found in foods like corn oil, soybean oil, and soft margarine. 266) Protein-Calorie Malnutrition - Correct answer A name for a group of diseases characterized by both protein and calorie deficiency. 267) Recommended Dietary Allowance - Correct answer The amount of a nutrient adequate to meet the known nutrient needs of practically all healthy persons. 268) Saturated Fatty Acid - Correct 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. 289) Cardiovascular Disease (CVD) - Correct answer General term that refers to diseases of the heart and blood vessels. 290) Celiac Disease - Correct answer Caused by a cell-mediated hypersensitivity to gluten, the protein found in wheat, rye, and barley. 291) Cerebral Vascular Accident (CVA) - Correct answer A stroke. When blood vessels bringing oxygen to the brain bursts or becomes clogged. 292) Chronic Diseases - Correct answer Degenerative diseases of body organs due in part to diet. 293) Chronic Obstructive Pulmonary Disease - Correct answer A group of lung diseases that included chronic bronchitis, emphysema, and asthmatic. 294) CMS - Correct answer Centers for Medicare and Medicaid Services. 295) Complementary Medicine - Correct answer Using an unconventional medical practice in addition to conventional medicine. 296) Congestive Heart Failure (CHF) - Correct answer Inability of the heart to effectively pump blood to the body's organs - can be due to coronary artery disease. 297) Constipation - Correct answer Passage of small amounts of hard, dry, bowel movements - usually fewer than three times a week. 298) Conventional Medicine - Correct answer Medicine practiced by physicians as well as allied health professionals. 299) Coronary Artery Disease (CAD) - Correct answer Coronary arteries which supply blood to the heart are clogged with atherosclerotic deposits. 300) DASH Diet - Correct answer Dietary Approach to Stop Hypertension and is designed to treat hypertension. 301) Decubitus Ulcers, Pressure Sores, and Pressure Ulcers - Correct answer Lesions or bed-sores caused by pressure. 302) Dental Caries - Correct answer Tooth decay. 303) Diabetes Mellitus - Correct answer A metabolic disorder marked by high levels of blood glucose resulting from defects in insulin production, insulin action, or both. 304) Diastolic Pressure - Correct answer The bottom number of the denominator of the blood pressure reading. 305) Dietary Supplement - Correct answer A product intended to supplement the diet. 306) Diverticulitis - Correct answer The inflammation of the pouches created by diverticulosis. 307) Diverticulosis - Correct answer Disease in which the intestinal walls become weakened and bulged with small pockets. 308) Drug-Nutrient Interaction - Correct answer Can lead to nutrient malabsorption or the drug not working effectively. 309) Dysphagia Diet - Correct answer Diet to prevent complications from difficulties swallowing. 310) Exchange Lists - Correct 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. 311) Fasting Blood Glucose - Correct answer Laboratory test to determine the glucose concentration in the blood - used as a screening tool for diabetes mellitus. 312) Food Allergies - Correct answer An immune response to dietary protein. 313) Food Intolerance - Correct 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. 314) Gastric Bypass - Correct answer Surgery to reduce the size of the stomach in order to facilitate weight loss. 315) Gastritis - Correct answer Inflammation of the stomach lining. 316) Gastroparesis - Correct answer Stomach paralysis. 317) Gastroesophageal Reflux Disease (GERD) - Correct answer Medical term for acid indigestion or heartburn. 318) Glycemic Index - Correct answer Measure of how quickly a certain food affects blood sugar after eating. 319) Glycosuria - Correct answer Glucose or sugar in the urine.