Certified Dietary Manager (CDM) Exam Study Guide, Exams of Nutrition

Download Certified Dietary Manager (CDM) Exam Study Guide and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager (CDM) Exam Study Guide 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 - ✔ 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. External Nutrition - ✔ Supplemental feeding, by mouth or by tube, of formulas or food that contain essential nutrients. 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. Likert Scale - ✔ A common rating technique that uses words of numbers. Non-selective Menus - ✔ One in which clients do not have the opportunity to make choices for main dishes. Nutrition Support - ✔ General term describing providing foods and liquids to improve nutritional status. Open-ended Question - ✔ Allows the participant to answer freely, saying whatever comes to mind. Productivity Indexes - ✔ 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. Quality Assessment - ✔ The evaluation of processes and outcomes to determine if a defined standard of quality is being achieved. Quality Assurance - ✔ 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. Quality Indicator - ✔ Measures outcomes. Quality Improvement - ✔ The on-going process to improve the delivery of food, services, and outcomes. Quality Standard - ✔ The facility's definition of what constitutes quality for a product such as food or service. ✔ A physical or mental impairment or being regarded as having such an impairment. Discrimination - ✔ Treatment of consideration based on class or category, rather than individual merit. Employee Assistance Program - ✔ Provides support to employees in solving personal problems such as drug and alcohol abuse, family problems, and teamwork issues. Equal Employment Opportunity Commission (EEOC) - ✔ Provides oversight for federal employment legislation. Bulimia - ✔ An eating disorder involving binging; eating large amounts of food and than purging to get rid of the food. Care Area Assessment (CAA) - ✔ Component of the RAI that is used to make decisions about areas triggered by the MDS. Care Plan - ✔ A written plan for medical care. 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. ✔ 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. 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. Lateral Communication - ✔ Occurs among peers and may involve discussion and meetings to solve problems and accomplish tasks. Maslow's Hierarchy of Needs - ✔ A theory of motivation developed by Abraham Maslow. Memo - ✔ Specific type of written business communication, a brief document. Motivation - ✔ An internal force that makes people do something in order to reach a goal. New Employee Orientation - ✔ A planned, structured introduction to the workplace and job. Non-Verbal Communication - ✔ Body language that conveys a message to the receiver. Objective - ✔ The steps to achieve the goal or the actions to get there. On-the-job training - ✔ Teaching an employee how to do a job while the employee is actually doing the job. Open-door policy - ✔ Employees are invited to come to the supervisor's office to talk any time. Organizational Chart - ✔ Illustrates the division of labor within the facility. Performance Standard - ✔ Specific statement describing the expected outcomes of the work performed. Persuasion - ✔ An effort to influence and/or to change the beliefs, feelings, or attitudes of someone else. Policy - ✔ Describes an organization's approach to a certain situation. Preventive Maintenance - ✔ Organized routine of cleaning, inspecting and maintaining equipment. Procedure - ✔ Details the steps in carrying out a policy. Production Meeting - ✔ Daily or weekly meetings to review assignments, coordinate food production, delivery, or other needs. Request for Proposal (RFP) - ✔ Formal document stating the requirements for purchase that is sent to suppliers to obtain a competitive bid. Sanitation and Safety Training - ✔ Mandatory training on food safety and food protection. SMART Goals - ✔ Criteria for creating goals, Specific, Meaningful, Affordable, Reasonable, Timed. Standard of Practice - 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. 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. Cultural Heritage - ✔ Cultural influences, experiences, and traditions that determine our approach in foods. Diet - ✔ The foods and beverages a person consumes. Functional Foods - ✔ Foods that convey health benefits beyond the nutrients. Lacto-Vegetarian - ✔ A diet excluding all animal foods except dairy. Natural Foods - ✔ Contain no artificial ingredients or added color and are only minimally processed. Nutrients - ✔ Components in food that are essential to good health. Nutrition - ✔ The science of how components in food nourish the body. Organic Foods - ✔ Grown without genetic engineering, without use of inorganic hormones, antibiotics, pesticides, herbicides, or fertilizers. Ovo-lacto Vegeterian - ✔ A diet excluding animal foods except dairy and eggs. Phytochemicals - Cholesterol - ✔ A type of fat found only in foods of animal origin. Complementary Proteins - ✔ Two or more incomplete protein foods that, when eaten within the same day, provide essential amino acids. Complete Proteins - ✔ Foods that contain all of the essential amino acids. Complex Carbohydrate - ✔ A polysaccharide made up of many glucose molecules, always from plant materials. Digestion - ✔ The process of breaking down food into nutrients. Dietary Fiber - ✔ A polysaccharide made up of many molecules of sugar from plant materials that are not digestible by the body. Dietary Reference Intakes - ✔ Generic term that encompass four types of reference values, estimated average requirement, recommend dietary allowance, adequate intake, and tolerable upper intake level. Disaccharide - ✔ Simple carbohydrates containing two sugar molecules. Diuretics - ✔ A chemical that causes the body to increase urine output. Edema - ✔ Abnormal pooling of fluid in the tissues causing swelling. 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. Empty Calories - ✔ Calories that provide little or no nutrient density. Energy-Yielding Nutrients - ✔ Those nutrients that provide energy or calories to the body like carbohydrates, proteins, and lipids. Enriched - ✔ Adding the B-Vitamins and iron back into refined flour and grain products. 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 - 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. Chronic Obstructive Pulmonary Disease - ✔ A group of lung diseases that included chronic bronchitis, emphysema, and asthmatic. CMS - ✔ Centers for Medicare and Medicaid Services. Complementary Medicine - ✔ Using an unconventional medical practice in addition to conventional medicine. Congestive Heart Failure (CHF) - ✔ Inability of the heart to effectively pump blood to the body's organs - can be due to coronary artery disease. Constipation - ✔ Passage of small amounts of hard, dry, bowel movements - usually fewer than three times a week. Conventional Medicine - ✔ Medicine practiced by physicians as well as allied health professionals. Coronary Artery Disease (CAD) - ✔ Coronary arteries which supply blood to the heart are clogged with atherosclerotic deposits. DASH Diet - ✔ Dietary Approach to Stop Hypertension and is designed to treat hypertension. Decubitus Ulcers, Pressure Sores, and Pressure Ulcers - ✔ Lesions or bed-sores caused by pressure. Dental Caries - ✔ Tooth decay. Diabetes Mellitus - ✔ A metabolic disorder marked by high levels of blood glucose resulting from defects in insulin production, insulin action, or both. Diastolic Pressure - ✔ The bottom number of the denominator of the blood pressure reading. Dietary Supplement - ✔ A product intended to supplement the diet. Diverticulitis - ✔ The inflammation of the pouches created by diverticulosis. Diverticulosis - ✔ Disease in which the intestinal walls become weakened and bulged with small pockets. Drug-Nutrient Interaction - ✔ Can lead to nutrient malabsorption or the drug not working effectively. Dysphagia Diet - ✔ Diet to prevent complications from difficulties swallowing. 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. Fasting Blood Glucose - ✔ Laboratory test to determine the glucose concentration in the blood - used as a screening tool for diabetes mellitus. Food Allergies - ✔ An immune response to dietary protein. ✔ A hormone injected into someone with diabetes in order to manage the disease. 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.