Certified Dietary Manager (CDM) Exam Questions and Answers 2024, Exams of Nursing

Download Certified Dietary Manager (CDM) Exam Questions and Answers 2024 and more Exams Nursing in PDF only on Docsity! Certified Dietary Manager (CDM) Exam Questions and Answers 2024 1.Acute Care: Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. 2. Client: The accepted terminology for which services are provided in any setting. 3.Continuing Care Retirement Community (CCRC): An organization offering several levels of healthcare on one campus. 4.Code of Ethics: A written statement of standards for the guidance of both supervisors and employees. 5.Confidentiality: The protection of information that is considered private or per- sonal. 6. 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. 7.Contract Management: Foodservice management provided by a contract com- pany. 8. 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. 9.Dietetic Technician Registered (DTR): Professional who has completed an AND-approved associate degree program and who works under clinical and con- sultant dietitians to provide appropriate nutrition care. 10. Healthcare Team: A group of specialists in their respective areas. 11.Health Insurance Portability and Accountability Act (HIPPA): Requiring all healthcare organizations to maintain confidentiality and security of individuals' med- ical information. 12.Home Delivered Meals: Agency that provides meals and delivery to home environment to those meeting the criteria. 13.Hospice: Service providing terminally ill patients with help in improving the quality of life. 14.In-home Services: Home healthcare providing skilled nursing services, rehabil- itation services, and personal care services. 15.Interdisciplinary Care Team (ICT): The combined group of professionals that provide input into the care of the client. 16.Long-term Care: Services provided to individuals who have healthcare needs that require ongoing support. 17. Manager: A person who plans, directs, organizes, and controls work. 18.Mission Stataement: An organization's reason for being a definition of what the organization does. 1 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 19.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. 20.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. 21.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. 22.Skilled Nursing Facility: An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. 23.Al dente': Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft. 24. Buffet-style Service: Clients serve themselves from a number of choices on a buffet line. 25.Centralized Meal Service: Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. 26.Closed Question: A question with a limited number of answers such as one easily answered with yes or no. 27.Comfort Food: Any food that imparts a unique sense of emotional well-being such as chicken soup. 28.Cultural Change: Focus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. 29.Cycle Menu: Changes to a menu daily over a period of time or cycle such as three days or three weeks. 30.Decentralized Meal Service: Bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service. 31.External Nutrition: Supplemental feeding, by mouth or by tube, of formulas or food that contain essential nutrients. 32. Kosher: 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. 33. Likert Scale: A common rating technique that uses words of numbers. 34.Non-selective Menus: One in which clients do not have the opportunity to make choices for main dishes. 35. Nutrition Support: General term describing providing foods and liquids to im- prove nutritional status. 36.Open-ended Question: Allows the participant to answer freely, saying whatever comes to mind. 2 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 78.Standard of Practice: Standard for what you normally do that constitute the quality in practice. 79. Tube Feeding: Enteral feeding given through a tube. 80.Agenda: Planned outline and timetable for a meeting should include the meeting objective. 81.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. 82. Capital Equipment: An expensive piece of equipment with a long life. 83. Care Teams: A team approach to the care of clients. 84.Cleaning Schedule: A schedule of cleaning tasks assigned to a specific em- ployee position. 85.Coach: As the employee practices something, provide hands on training to help the employee refine the behavior. 86.Committee: Regularly scheduled meeting chaired by an appointed chairperson, typically for on-going activities. 87. Exempt Employee: Salaried and does not qualify for overtime compensation. 88. Exit Interview: An interview with an employee who is leaving the organization. 89.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. 90.Full Time Equivalent (FTE): Measuring how many hours of work are in an overall labor budget. 91. Job Analysis: An individual schedule, by day, for each staff position. 92.Job Description: Detailed job list including hours and location of the job, quali- fications, and salary range. 93. Job Sharing: Dividing a full time position into two or more positions. 94. Halo Effect: Hiring people who are just like you. 95.Insubordination: Direct refusal by an employee to do what the supervisors asks. 96.Master Schedule: Schedule for the entire department that includes days on, days off, and vacation days for all employees. 97.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. 98.Minutes per Meal: A productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. 99.Organization Chart: A graphical management tool that shows job relationships in a facility. 5 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 100.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. 101. Performance Review: A formal, structured meeting between employee and supervisor about the individual employee's performance. 102.Right to Privacy: Protects employees against invasion of their privacy includ- ing employee records, lockers, personal inspections, background investigations, and other matters. 103.Sexual Harassment: Conduct that is sexual in nature and unweclome. May be physical, verbal, or visual. 104.Shift Schedule: Shows the different shifts, when they begin and end, for different staff. 105. Split Schedule: Provides advisory or consulting support. 106. Staff Position: Provides advisory or consulting support. 107.Staggered Scheduling: Scheduling staff so they come in at different times instead of several coming in and leaving at the same time. 108. Termination: An employee is "let-go" or fired. 109. Communication: Verbal and non-verbal exchange of information. 110.Communication Feedback: The reaction that the receiver has to the sender's message. 111.Communication Message: The information the sender wishes to transmit to the receiver. 112. Concensus: General agreement within a group. 113. Cost Justification: Compare cost with benefits. 114. Diversity: Describes the many ways in which people differ from each other. 115.Downward Communication: Communication used in large facilities to convey policies, procedures, directives, objectives or other information to subordinate per- sonal. 116.Empowerment: When management gives power to an employee to take auc- tion. 117.Energy efficiency: Operating cost (gas or electric) for a special piece of equipment. 118.Equipment Specification: A detailed description providing information need- ed to purchase a piece of equipment. 119. Ergonomic factors: Comfort, efficiency, and safety or a work environment. 120. Goal: A statement that outlines an outcome or result. 121. Goal Progress Meeting: Review progress towards department goals. 122. Grapevine: Rumors mill in lateral communications. 123.HACCP: Hazard Analysis and Critical Control Points. Systematic, preventive approach to food safety. 6 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 124.HIPAA: 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. 125.Lateral Communication: Occurs among peers and may involve discussion and meetings to solve problems and accomplish tasks. 126.Maslow's Hierarchy of Needs: A theory of motivation developed by Abraham Maslow. 127. Memo: Specific type of written business communication, a brief document. 128.Motivation: An internal force that makes people do something in order to reach a goal. 129.New Employee Orientation: A planned, structured introduction to the work- place and job. 130.Non-Verbal Communication: Body language that conveys a message to the receiver. 131. Objective: The steps to achieve the goal or the actions to get there. 132.On-the-job training: Teaching an employee how to do a job while the employ- ee is actually doing the job. 133.Open-door policy: Employees are invited to come to the supervisor's office to talk any time. 134. Organizational Chart: Illustrates the division of labor within the facility. 135.Performance Standard: Specific statement describing the expected out- comes of the work performed. 136.Persuasion: An effort to influence and/or to change the beliefs, feelings, or attitudes of someone else. 137. Policy: Describes an organization's approach to a certain situation. 138.Preventive Maintenance: Organized routine of cleaning, inspecting and main- taining equipment. 139. Procedure: Details the steps in carrying out a policy. 140.Production Meeting: Daily or weekly meetings to review assignments, coor- dinate food production, delivery, or other needs. 141.Request for Proposal (RFP): Formal document stating the requirements for purchase that is sent to suppliers to obtain a competitive bid. 142.Sanitation and Safety Training: Mandatory training on food safety and food protection. 143.SMART Goals: Criteria for creating goals, Specific, Meaningful, Affordable, Reasonable, Timed. 144. Standard of Practice: Sever as the basic for quality in professional activities. 145.Stress Management: Managing stress that arises from physical or mental strain, anxiety, and overwork. 7 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 189.PHF/TCS: Abbreviation for Potentially Hazardous Food (time/temperature con- trol for safety), designation of foods that require control of time and temperature safety. 190. Physical Hazards: Foreign materials that enter food accidentally. 191.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) 192. Sanitary: Free of harmful levels of microorganisms. 193. Sanitizers: Chemicals that destroy microorganisms. 194.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. 195.Time/Temperature Strip (TTI): A smart label that shows the accumulated time and temperature history of a product. 196. Toxin-Mediated Infection: When live bacteria enter the body and produce a dangerous toxin. 197. UHT: Ultra High Temperature Processing. 198.Verification: The use of equipment to determine that the HACCP system is in place and achieving the desired objectives. 199.Virus: Source of foodborne illness that does not grow in food, but is transmitted from people, animals, and fish. 200.Comfot Food: Food that is very familiar and part of long-standing habits, with a reputation for comfort. 201.Community Share Associated (CSA): Customers purchase a share of a community garden in exchange for a weekly delivery of local produce. 202.Cultural Heritage: Cultural influences, experiences, and traditions that deter- mine our approach in foods. 203. Diet: The foods and beverages a person consumes. 204. Functional Foods: Foods that convey health benefits beyond the nutrients. 205. Lacto-Vegetarian: A diet excluding all animal foods except dairy. 206.Natural Foods: Contain no artificial ingredients or added color and are only minimally processed. 207. Nutrients: Components in food that are essential to good health. 208. Nutrition: The science of how components in food nourish the body. 209.Organic Foods: Grown without genetic engineering, without use of inorganic hormones, antibiotics, pesticides, herbicides, or fertilizers. 210. Ovo-lacto Vegeterian: A diet excluding animal foods except dairy and eggs. 211.Phytochemicals: Chemicals in plants though to provide special health bene- fits. 212. Ramadan: Religious fasting from sun up to sun down for one month. 10 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 213.Regional Trends: Recognition of menu trends and preferences unique to a certain religion of out country. 214. Therapeutic Diets: Dietary changes dictated by health conditions or concerns. 215. Veganism: A diet containing no animal foods. 216.Vegetarianism: Choosing to avoid some or all animal foods out of personal values and convictions. 217.Adequate Intake (AI): A scientific judgement on the amount of some nutrients for which a specific RDA is not known. 218.Absorption: The process by which nutrients pass through the cells of the intestinal track into the circulatory system. 219. Amino Acids: Building blocks of protein. 220. Antibiotics: Blood proteins required for an immune response to foreign bodies. 221.Antioxidants: 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. 222.Body Mass Index (BMI): A method of determining degree of overweight that takes into consideration both weight and height. 223.Calorie: A measurement of heat or energy. Foods that provide energy provide calories. 224. Chemical Breakdown: Breakdown of food from digestive juices or enzymes. 225. Cholesterol: A type of fat found only in foods of animal origin. 226.Complementary Proteins: Two or more incomplete protein foods that, when eaten within the same day, provide essential amino acids. 227. Complete Proteins: Foods that contain all of the essential amino acids. 228.Complex Carbohydrate: A polysaccharide made up of many glucose mole- cules, always from plant materials. 229. Digestion: The process of breaking down food into nutrients. 230.Dietary Fiber: A polysaccharide made up of many molecules of sugar from plant materials that are not digestible by the body. 231. Dietary Reference Intakes: Generic term that encompass four types of refer- ence values, estimated average requirement, recommend dietary allowance, ade- quate intake, and tolerable upper intake level. 232. Disaccharide: Simple carbohydrates containing two sugar molecules. 233. Diuretics: A chemical that causes the body to increase urine output. 234. Edema: Abnormal pooling of fluid in the tissues causing swelling. 235.Electrolyte: Compounds that contain both potassium and chloride. They can separate when in contact with water and are required for fluid balance in the body. 236. Empty Calories: Calories that provide little or no nutrient density. 11 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 237.Energy-Yielding Nutrients: Those nutrients that provide energy or calories to the body like carbohydrates, proteins, and lipids. 238. Enriched: Adding the B-Vitamins and iron back into refined flour and grain products. 239.Enzymes: Catalysts that speed up chemical reactions and are made from protein. 240. Essential Amino Acids: Cannot be made in the body. 241. Essential Fatty Acids: Fatty acids that cannot be made by the body. 242.Essential Nutrients: The six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body. 243. Fluoridation: The additional of fluoride to municipal water systems. 244. Fortified: Foods that have one or more nutrients added. 245.Gastrointestinal Tract: The tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. 246.Glucose: A single sugar used for energy, sometimes called blood sugar or dextrose. 247. Glycogen: A stored form of starch used for quick energy by the body. 248. Gram: A unit of weight. 249. Hormones: Chemical messenger such as the thyroid hormone. 250.Hydrogenated: A process of adding hydrogen to oils in order to make them more solid. 251. Incomplete Protein: Foods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. 252.Iron-Deficiency Anemia: A condition resulting from insufficient dietary iron intake of blood loss. 253.Insoluble Fiber: Outer covering (bran) of plants or fibrous inner parts that are not soluble in water. 254.Lipids: A category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. 255.Major Minerals: Calcium, chloride, magnesium, phosphorus, potassium, sodi- um, and sulfur. 256.Mechanical Breakdown: Physical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. 257.Metabolism: The chemical processes in a cell by which nutrients are used to support life. 258. Monosaccharide: Simple carbohydrates containing one sugar molecule. 259.Monounsaturated Fatty Acids: Fatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines. 12 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 304.Diastolic Pressure: The bottom number of the denominator of the blood pressure reading. 305. Dietary Supplement: A product intended to supplement the diet. 306. Diverticulitis: The inflammation of the pouches created by diverticulosis. 307.Diverticulosis: Disease in which the intestinal walls become weakened and bulged with small pockets. 308.Drug-Nutrient Interaction: Can lead to nutrient malabsorption or the drug not working effectively. 309. Dysphagia Diet: Diet to prevent complications from difficulties swallowing. 310.Exchange Lists: 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: Laboratory test to determine the glucose concentra- tion in the blood - used as a screening tool for diabetes mellitus. 312. Food Allergies: An immune response to dietary protein. 313.Food Intolerance: 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: Surgery to reduce the size of the stomach in order to facilitate weight loss. 315. Gastritis: Inflammation of the stomach lining. 316. Gastroparesis: Stomach paralysis. 317.Gastroesophageal Reflux Disease (GERD): Medical term for acid indigestion or heartburn. 318. Glycemic Index: Measure of how quickly a certain food affects blood sugar after eating. 319. Glycosuria: Glucose or sugar in the urine. 320.Glycosylated Hemoglobin: Laboratory test that reflects the average blood glucose level for the past 2-3 months. 321. Hepatic: Referring to the liver. 322.High-Density Lipoprotein: The lipoprotein that carries cholesterol away from body organs to the liver - the "healthy" cholesterol. 323. Hyperglycemia: High blood sugar. 324. Hypertension: Medical condition involving chronic high blood pressure. 325. Hypoglycemia: Low blood sugar. 326.Inflammatory Bowel Disease (IBD): A disease that can cause ulceration of the mucosa lining in both the large and small intestine. 327.Insulin: A hormone injected into someone with diabetes in order to manage the disease. 15 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 328.Integrative Medicine: Combines conventional medical practices with CAM practices. 329. Irritable Bowel Syndrome (IBS): Common disorder that affects the large intestine that can cause abdominal pain, bloating, nausea, and diarrhea. 330. Jaundice: Yellowing of the skin associated with liver disease. 331.Low-Density Lipoproteins: The lipoprotein that carries most of the cholesterol in the blood also known as the "lousy" cholesterol. 332. Malignant: A tumor that is likely to spread. 333.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. 334. Balance Sheet: A statement of the facility's assets, liabilities, and new assets. 335.Branded Menu Item: Using a nationally recognized brand in your foodservice operation. 336. 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. 337.Standardized Recipe: A recipe that contains detailed specifications and has been adapted and tested in your own operation. 338.Temperature Log: Record established for equipment where maintaining tem- perature is critical. 339.Ultra-Pasturized: Heated to a higher temperature than typical pasteurization for a shorter period of time. 340.Ultra-High-Pasturized: Heated to a temperature to kill all bacteria and are shelf-stable for up to three months. 341. Unit Cost: Total cost divided by number of serving per package. 342.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. 343.Work Simplification: Simplifying a task so that it is performed as efficiently as possible. 344.Yield: The number of servings from a given portion size identified as a stan- dardized recipe. 345. Yield Percentage: Edible portion weight divided by the purchased weight. 16 / 16 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 Certified Dietary Manager (CDM) Exam Questions and Answers 2024 17 / 16