Certified Dietary Manager (CDM) Exam Review, Exams of Nutrition

Download Certified Dietary Manager (CDM) Exam Review and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager (CDM) Exam Review On what products would you specify grade A or AA when ordering? - CORRECT ANSWER: Grading is a voluntary process and refers to quality attributes such as appearance, color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most food service operations. Assistive devices - CORRECT ANSWER: CMS guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or other medical conditions. What are the most common FOOD ALLERGIES in the US? - CORRECT ANSWER: The big Eight 1. Peanuts 2. Tree nuts 3. Shellfish 4. . Fish 5. Egg 6. Milk 7 soy 8. Wheat What is the daily protein allowance ? - CORRECT ANSWER: The RDA for protein (for a healthy client) is 0.8 grams/kg of body weight. For example, a woman weighing 156 lbs. (70.90 kg), the protein allowance would be 70.90 x 0.8 = 56.73 grams or 57 grams of protein per day. What cooking procedures destroy vitamins? - CORRECT ANSWER: 1. Cooking food for too long. 2. Cooking at too high a temperature. 3. Adding baking soda during cooking. Endpoint temperature - CORRECT ANSWER: Endpoint temperature is the temperature a food reaches at the end of cooking. It is usually associated with PHF/TCS foods where both an endpoint temperature and time are combined. For example: cooking ground beef to 155 degrees F for 15 seconds. What does HIPPA Protect? - CORRECT ANSWER: HIPPA is a federal law to protect the privacy of healthcare clients. The intent is to safeguard client/patient privacy and their information including client names, diagnoses, and their medical records. HIPPA stands for HEALTH INSURANCE PORTABILITY AND ACCOUNTABILITY ACT but is usually referred to as HIPPA. What kind of eggs have been recommended for use by the USDA and FDA? - CORRECT ANSWER: PASTEURIZATION of eggs is a process using a combination of TIME and TEMPERATURE heating eggs in a shell, destroying bacteria and eliminating salmonella contamination. Refer to the FOOD CODE, CMS, USDA, and the state regulations for information pertinent to specific operation. What is the primary objective of a CARE CONFERANCE? - CORRECT ANSWER: The primary objective of a care conference is to develop, with the Interdisciplinary Team and the client, a plan of care that addresses the multifaceted needs of the client. What two treatments must be present in a Dairy Product that doesn't require refrigeration? - CORRECT ANSWER: The dairy product must be ULTRA- HIGH TEMPERATURE PASTEURIZED (UHT) and be packaged in aseptic (sterile) packaging. Individual creamers are often treated this way so they can be left out for coffee service. What would you include in a product standard for cooked pasta? - CORRECT ANSWER: A standard for cooked pasta should include the following: Pasta should hold its shape and not be too soft or mushy. Pasta that is too soft breaks up when held or served with sauce or soup. What tool is used for tracking amounts of food and leftovers? - CORRECT ANSWER: Frequently, facilities use a tally sheet for production that requires a notation for the number of servings of a food item that is served, how much was left over (if applicable), or what time the food ran out,. This is a useful tool for forecasting how much food to produce the next time the menu is served. What is the purpose of a food requisition? - CORRECT ANSWER: A food requisition is used to sign food out of storage areas. It serves as a record for what is taken out of storage and is useful in cost control and inventory management. How would you convert 8oz. into MILLILITERS (ML) or Cubic Centimeters (CC's)/ - CORRECT ANSWER: This is a fact you may want to memorize: 1 oz is equivalent to 30 ml or 30 cc's Once you know that multiply the number of ounces (8) by 30 so the answer is 240 ml or cc. What is ASTANDARDIZED RECIPIE and why is it used? - CORRECT ANSWER: A recipe that contains detailed specifications and has been adapted and tested in your own operation. It helps all staff to maintain a consistent quality product regardless of who is cooking. WHAT IS THE APPROVED METHOD OF THAWING LARGE PIECES OF FROZEN MEAT? - CORRECT ANSWER: According to the 2013 FDA Food Code, the approved methods for thawing large pieces of meat are as follows: 1. Under refrigeration at 41 degrees F or less 2. Completely submerged under running water where the water temperature is 70 degrees F or less. What foods are know to promote tooth decay? - CORRECT ANSWER: Foods that are known to promote tooth decay are foods that are high in simple sugars such as sugared cereals, dried fruit, juices, soda pop. What is a roux? - CORRECT ANSWER: Method used to thicken sauces and gravies that mixes equal amounts of starch and fat ( example melted butter and flour). What would be appropriate substitutes for bread on a gluten- free diet? - CORRECT ANSWER: rice, potatoes, or legumes What should be the primary consideration when developing an employee schedule? - CORRECT ANSWER: The schedule fits the needs for production and service, based on volume of work deadlines. How many FTE'S would there be with total labor hours of 18,104 in a year? - CORRECT ANSWER: FTE's are the number of standard hours for one full - time employee. In one year, one FTE is 2,080 hours. To answer this question, divide 18,104 by 2,080: 18,104./.2,080 = 8.7 FTEs If the par level for canned peaches is 5 cases and the weekly inventory shows 2 cases, how many cases should be ordered? - CORRECT ANSWER: Order three cases of peaches: 5 - 2 = 3 The CDM observes that activities in months of May and June always produce an increase in catering. How should the CDM handle the staffing? - CORRECT ANSWER: Since the increase is usually for two months, bring in part - time staff or utilize cross - trained staff to support the additional hours. What does the abbreviation "NA" stand for? - CORRECT ANSWER: NA is the abbreviation for sodium. Sodium is a component of salt. Orders for a low sodium diet might be written as low Na diet. If there were 17,650 meals served this month and the total labor hours were 1,590, what are the meals per labor hour? - CORRECT ANSWER: To calculate the meals per labor hour, divide the total meals served by the total labor hours: 17,650 ./. 1,590 = 11.1 meals per labor hour When conducting any type of training, what is the first step? - CORRECT ANSWER: The first step in training is to determine the need - both to whom and what should be offered for training. What is the best way to calibrate a Bi - metallic Thermometer? - CORRECT ANSWER: Use the slush or ice method. What items should be included in a specification for canned peaches. - CORRECT ANSWER: Grade, drain, weight, Type of syrup, (light or heavy), can size. When a change to fewer therapeutic diets is desired, what is the first step the CDM should take? - CORRECT ANSWER: Meet with the interdisciplinary Team to discuss the idea of a culture change and the necessary changes to the diet manual. What commission oversees all federal employment regulations, practices, and policies? - CORRECT ANSWER: The EQUAL EMPLOYMENT OPPERTUNITY COMMISSION (EEOC). What is a sneeze guard? - CORRECT ANSWER: A sneeze guard is a shield used on self - service food bars, salad bars, and display cases. To receive the highest quality frozen fruit, what should be included on the specification? - CORRECT ANSWER: IQF or individually quick frozen. What is included in a diet history? - CORRECT ANSWER: A diet history describes actual intake; provides information about why the client makes certain food choices; food allergies, food intolerances; may include other factors such as lifestyles, social factors, and medication conditions. Define : Decentralized meal service. - CORRECT ANSWER: Bulk quantities of prepared foods are sent hot or cold to other locations for finishing and services. How can you ensure employees' compliance with FDA FOOD SAFETY REGULATIONS? - CORRECT ANSWER: Offer training in short sessions (20 min); provide demonstrations; observe after the training and offer feedback: conduct periodic progress checks. How is a critical control point (CCP) used? - CORRECT ANSWER: A CCP is where loss of control during the flow of food could lead to unacceptable health risk. Examples might be cooking to a recommended time and temperature. What would be the cost per person for a catered event where the total costs are $885 and 65 people will be attending? - CORRECT ANSWER: To determine the cost per catering client, divide the total costs by the number of clients: $885 ./. 65 = $13.62 (round up to $13.75 per person) Who typically makes up the interdisciplinary team in long - term care? - CORRECT ANSWER: Administrator, Registered Dietitian Nutritionist, Certified Dietary Manager, MDS nurse, Occupational Therapist, Physician Social Worker, Speech Pathologist. What is the purpose of a performance review? - CORRECT ANSWER: Ensures that the supervisor and employee communicate needs and the supervisor provides feedback; identifies need for improvement and growth; may serve as a formal basis for wage increases; provides documentation. Identify the three major categories of food hazards and give an example of each. - CORRECT ANSWER: Biological - Bacteria, viruses, fungi, toxins, prions Chemical - Pesticides, toxic metals, cleaning compounds Physical - Hair, glass, metal shavings What is a production schedule? - CORRECT ANSWER: A tool/document that outlines what to produce, how much to produce, and who is responsible. What are some of the CMS regulations regarding meal service. - CORRECT ANSWER: CMS regulations for meal service include: Frequency of meals; Meal substitutions, Liquids at meal times. What safe work practices can the CDM implement to avoid repetitive motion injuries? - CORRECT ANSWER: Rotate workers through jobs with repetitive tasks; use mechanical aids for chopping, dicing, or mixing foods or purchase pre - cut vegetables and fruits; select ergonomically designed tools. How should previously cooked foods be reheated? - CORRECT ANSWER: Foods that were prepared, cooked, and cooled in the foodservice operation must be reheated to 165 degrees F for 15 seconds within two hours. What should the specification for a stainless steel worktable include? - CORRECT ANSWER: Specifications for a work table should include construction and design characteristics such as stainless steel gauge and the type of finish such as polished. When a client writes in a food on a selective menu, how is this handled? - CORRECT ANSWER: If the facility has a policy on write - ins, that should be followed first. Write - ins requests should be honored as practical and can be controlled by providing a standardized list of write - in options. What corrective action, according to HAACP, should be taken when a critical limit has not been met? - CORRECT ANSWER: A critical limit is an endpoint temperature along with time for cooking. If roast beef, as an example, was to be cooked to 145 degrees F for 15 seconds and the thermometer registers 135 degrees F the corrective action would be to return the beef to the oven to cook until the desired endpoint temperature and time are reached. What information is needed to forecast for an upcoming menu? - CORRECT ANSWER: The manager would use both historical data, such as census and tally figures from the last time the menu was offered, as well as the current census. What would be an acceptable food substitute for broccoli? - CORRECT ANSWER: Food substitutes should be of a similar nutrient content and color. Brussels sprouts or pea pods both have similar vitamin A and C content. Green beans, mixed vegetables, and asparagus are similar in vitamin A content. 3. Set a beginning time and stick to it 4. Read over the application form WHat date marking should be stamped on a PHF/TCS food if the food is opened on June 2? - CORRECT ANSWER: According to the 2013 FDA FOOD CODE, you should use or discard the food item within seven days; counting the day you open the package as day 1. if the product was opened June 2, the date mark should use: Use or discard by June 8, 20xx. Define the term : Roast - CORRECT ANSWER: to cook food, usually meat, in the oven without adding liquid. How many total calories would be in a food product with 12 grams of carbohydrate; 3 grams of fat; 2 grams of protein? - CORRECT ANSWER: To calculate this problem, you must know how many calories per gram there are for carbohydrates (4 calories per gram), fat (9 calories per gram), and protein (4 calories per gram). Multiply the number of grams by the calories per gram: Carbohydrate: 12x4= 48 Fat: 3x9= 27 Protein: 2x4= 8 Total calories: 83 What criteria should be used by a taste panel to evaluate most products? - CORRECT ANSWER: Taste (sweet, salty, bitter, sour) Color Odor Flavor Texture Appearance Two employees have the following: 1. Diagnosed with salmonella 2. Has a cut on the wrist What should the CDM do? - CORRECT ANSWER: THe 2013 FDA FOOD CODE specifically describes when an employee should be excluded (prohibited from coming to work) and when they should be restricted (limit an employee's activities so that there is no risk of transmitting foodborne illness). In this case, employee #1 should be excluded; employee wound should be bandaged and covered with a clean, disposable glove. They may NOT work with food, clean equipment, clean dishes or utensils, or clean linens. What type of inventory is usually taken at the end of a reporting period such as a month? - CORRECT ANSWER: Physical inventory, which is an actual count of products on hand at the end of the reporting period. When preparing for a nutrition education session, what is the first step? - CORRECT ANSWER: Reviewing the diet history is the foundation of personalized diet planning and education. What are some signs of dehydration? - CORRECT ANSWER: Sudden weight loss Sunken eyes Cracked lips Hollow cheekbones What is a smart goal? - CORRECT ANSWER: S. Specific (describes the outcomes) M. Meaningful (how does this relate to mission) A. Achievable R. Reasonable T. Timely (when will this be accomplished) When should an equipment repair record be established ? - CORRECT ANSWER: As soon as a new piece of equipment is received. What specific training is needed for the production staff? - CORRECT ANSWER: 1. THe purpose of standardized recipes 2. Portion control utensils such as disher/portion scoop 3.Cooking terms and ingredient descriptions 4. Procedures for requisitioning items from the storeroom What Federal law protects the privacy of healthcare clients? - CORRECT ANSWER: HIPPA- Health Insurance Portability and Accountability Act Identify the current government food guidance system used in the United States. - CORRECT ANSWER: Dietary Guidelines for Americans The visual tool is MyPlate What is the main purpose of a long - term care survey? - CORRECT ANSWER: The main purpose of a long-term care survey is to review compliance with CMS regulations. Who should conduct a safety audit of the dining services? - CORRECT ANSWER: Ideally, the CDM delegates responsibility to small teams or work groups. This helps build awareness and commitment What is the most accurate method of determining monthly raw food costs? - CORRECT ANSWER: To determine monthly raw food costs, use the following formula: Beginning inventory (the ending inventory from the previous month) + (plus) Purchases (from the month) -(minus) Ending inventory =(equals) Monthly food costs) When is the best time for client education to occur in the hospital? - CORRECT ANSWER: Client education should begin when the client is admitted to the hospital until the client is dismissed.