Certified Dietary Manager (CDM) Exam| Correct 100% Latest Update 2024, Exams of Nursing

Download Certified Dietary Manager (CDM) Exam| Correct 100% Latest Update 2024 and more Exams Nursing in PDF only on Docsity!

Certified Dietary Manager (CDM) Exam|

Correct 100% Latest Update 2024

Acute Care - ANSWERSHealthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - ANSWERSThe accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) - ANSWERSAn organization offering several levels of healthcare on one campus. Code of Ethics - ANSWERSA written statement of standards for the guidance of both supervisors and employees. Confidentiality - ANSWERSThe protection of information that is considered private or personal. Congregate Feeding Sites - ANSWERSFoodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. Contract Management - ANSWERSFoodservice management provided by a contract company. Certified Dietary Manager (CDM) - ANSWERSProfessional 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) - ANSWERSProfessional who has completed an AND-approved associate degree program and who works under clinical and consultant dietitians to provide appropriate nutrition care. Healthcare Team - ANSWERSA group of specialists in their respective areas. Health Insurance Portability and Accountability Act (HIPPA) - ANSWERSRequiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. Home Delivered Meals - ANSWERSAgency that provides meals and delivery to home environment to those meeting the criteria.

Hospice - ANSWERSService providing terminally ill patients with help in improving the quality of life. In-home Services - ANSWERSHome healthcare providing skilled nursing services, rehabilitation services, and personal care services. Interdisciplinary Care Team (ICT) - ANSWERSThe combined group of professionals that provide input into the care of the client. Long-term Care - ANSWERSServices provided to individuals who have healthcare needs that require ongoing support. Manager - ANSWERSA person who plans, directs, organizes, and controls work. Mission Stataement - ANSWERSAn organization's reason for being a definition of what the organization does. Registered Dietitian (RD) - ANSWERSAn 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 - ANSWERSA 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 - ANSWERSA 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 - ANSWERSAn institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. Al dente' - ANSWERSItalian cooking term meaning cooking until still firm, but tender to the tooth; not soft. Buffet-style Service - ANSWERSClients serve themselves from a number of choices on a buffet line. Centralized Meal Service - ANSWERSFoods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. Closed Question - ANSWERSA question with a limited number of answers such as one easily answered with yes or no. Comfort Food - ANSWERSAny food that imparts a unique sense of emotional well- being such as chicken soup.

Cultural Change - ANSWERSFocus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. Cycle Menu - ANSWERSChanges to a menu daily over a period of time or cycle such as three days or three weeks. Decentralized Meal Service - ANSWERSBulk quantities of prepared foods are sent hot or cold to other locations for finishing and service. External Nutrition - ANSWERSSupplemental feeding, by mouth or by tube, of formulas or food that contain essential nutrients. Kosher - ANSWERSFit, 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 - ANSWERSA common rating technique that uses words of numbers. Non-selective Menus - ANSWERSOne in which clients do not have the opportunity to make choices for main dishes. Nutrition Support - ANSWERSGeneral term describing providing foods and liquids to improve nutritional status. Open-ended Question - ANSWERSAllows the participant to answer freely, saying whatever comes to mind. Productivity Indexes - ANSWERSMeasures 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 - ANSWERSThe evaluation of processes and outcomes to determine if a defined standard of quality is being achieved. Quality Assurance - ANSWERSSum 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 - ANSWERSMeasures outcomes. Quality Improvement - ANSWERSThe on-going process to improve the delivery of food, services, and outcomes. Quality Standard - ANSWERSThe facility's definition of what constitutes quality for a product such as food or service.

Restaurant-style Service - ANSWERSDining that may include wait staff, foods ordered and delivered in courses, food plated in the dining room, and specials offered tableside from a cart. Rethermalize - ANSWERSReheat. Selective Menu - ANSWERSOne in which clients have the opportunity to make choices or selections in advance or immediately prior to meal service. Single Use Menu - ANSWERSA fixed menu for service on a special day such as Mother's Day. Static Menu - ANSWERSA fixed menu that doesn't change such as a room service menu. Trayline Service - ANSWERSMeal 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. Tray per Minute - ANSWERSA measure of efficiency of a trayline foodservice system. Tray Accuracy - ANSWERSHow accurately staff have followed the menu, tray card, or tray ticket in assembling the tray. Americans with Disabilities Act (ADA) - ANSWERSProhibits employment discrimination against qualified individuals with disabilities in the public and private sector and in state and local governments. Chain of Command - ANSWERSThe flow of formal power through organizational lines. Corrective Action for Employees - ANSWERSAn action taken by a supervisor to correct an employee performance problem. Cross-training - ANSWERSTraining an employee to do more than one job. Delegation - ANSWERSPassing authority for tasks or assigning duties downward through the organization chart. Disability - ANSWERSA physical or mental impairment or being regarded as having such an impairment. Discrimination - ANSWERSTreatment of consideration based on class or category, rather than individual merit.

Employee Assistance Program - ANSWERSProvides support to employees in solving personal problems such as drug and alcohol abuse, family problems, and teamwork issues. Equal Employment Opportunity Commission (EEOC) - ANSWERSProvides oversight for federal employment legislation. Bulimia - ANSWERSAn eating disorder involving binging; eating large amounts of food and than purging to get rid of the food. Care Area Assessment (CAA) - ANSWERSComponent of the RAI that is used to make decisions about areas triggered by the MDS. Care Plan - ANSWERSA written plan for medical care. Care Area Trigger (CAT) - ANSWERSRelated to one or more items in the MDS and are the flags for the interdisciplinary team member. Care Protocols - ANSWERSDocuments that outline a care process related to a specific medical condition. C-tags - ANSWERSAn identification number of a CMS guideline for small rural or critical access hospitals. Comprehensive Care Plan - ANSWERSDeveloped by interdisciplinary team that address the multifaceted needs of the client. Enteral Nutrition - ANSWERSFeeding of formulas, by mouth, or by tube into the gastrointestinal tract. F-Tags - ANSWERSAn identification number of a CMS guideline for long-term care. Fixed Menu - ANSWERSA menu that doesn't change from day to day such as what is found in restaurants. Health Care Communities - ANSWERSAssisted living facilities, group homes, short- term rehabilitation facilities, and hospice facilities. Interdisciplinary Team (IDT) - ANSWERSInterdisciplinary team of health professionals that collaborate in the completion of the RAI. Learning Objective - ANSWERSA specific, measurable statement of the outcome of a lesson, in service, or nutrition education session. Minimum Data Set (MDS) - ANSWERSThe starting of the RAI and is a standardized tool collecting information that is the cord of the RAI.

Parenteral Nutrition - ANSWERSAdministration of simple essential nutrients into a vein. Quality Indicators - ANSWERSQuality indicators are measuring of outcomes. Resident Assessment Instrument (RAI) - ANSWERSThree components utilized to assess each nursing home or swing bed client's functional capacity and needs. RUMBAS Objective - ANSWERSA learning objective that is Relevant, Understandable, Measurable, Behavioral, Attainable, and Specific. Standard of Practice - ANSWERSStandard for what you normally do that constitute the quality in practice. Tube Feeding - ANSWERSEnteral feeding given through a tube. Agenda - ANSWERSPlanned outline and timetable for a meeting should include the meeting objective. Brainstorming - ANSWERSA 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 - ANSWERSAn expensive piece of equipment with a long life. Care Teams - ANSWERSA team approach to the care of clients. Cleaning Schedule - ANSWERSA schedule of cleaning tasks assigned to a specific employee position. Coach - ANSWERSAs the employee practices something, provide hands on training to help the employee refine the behavior. Committee - ANSWERSRegularly scheduled meeting chaired by an appointed chairperson, typically for on-going activities. Exempt Employee - ANSWERSSalaried and does not qualify for overtime compensation. Exit Interview - ANSWERSAn interview with an employee who is leaving the organization. Family and Medical Leave Act (FMLA) - ANSWERSRequires 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) - ANSWERSMeasuring how many hours of work are in an overall labor budget. Job Analysis - ANSWERSAn individual schedule, by day, for each staff position. Job Description - ANSWERSDetailed job list including hours and location of the job, qualifications, and salary range. Job Sharing - ANSWERSDividing a full time position into two or more positions. Halo Effect - ANSWERSHiring people who are just like you. Insubordination - ANSWERSDirect refusal by an employee to do what the supervisors asks. Master Schedule - ANSWERSSchedule for the entire department that includes days on, days off, and vacation days for all employees. Meals per Labor Hour - ANSWERSA 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 - ANSWERSA productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. Organization Chart - ANSWERSA graphical management tool that shows job relationships in a facility. Overtime - ANSWERSTime 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 - ANSWERSA formal, structured meeting between employee and supervisor about the individual employee's performance. Right to Privacy - ANSWERSProtects employees against invasion of their privacy including employee records, lockers, personal inspections, background investigations, and other matters. Sexual Harassment - ANSWERSConduct that is sexual in nature and unweclome. May be physical, verbal, or visual. Shift Schedule - ANSWERSShows the different shifts, when they begin and end, for different staff. Split Schedule - ANSWERSProvides advisory or consulting support. Staff Position - ANSWERSProvides advisory or consulting support.

Staggered Scheduling - ANSWERSScheduling staff so they come in at different times instead of several coming in and leaving at the same time. Termination - ANSWERSAn employee is "let-go" or fired. Communication - ANSWERSVerbal and non-verbal exchange of information. Communication Feedback - ANSWERSThe reaction that the receiver has to the sender's message. Communication Message - ANSWERSThe information the sender wishes to transmit to the receiver. Concensus - ANSWERSGeneral agreement within a group. Cost Justification - ANSWERSCompare cost with benefits. Diversity - ANSWERSDescribes the many ways in which people differ from each other. Downward Communication - ANSWERSCommunication used in large facilities to convey policies, procedures, directives, objectives or other information to subordinate personal. Empowerment - ANSWERSWhen management gives power to an employee to take auction. Energy efficiency - ANSWERSOperating cost (gas or electric) for a special piece of equipment. Equipment Specification - ANSWERSA detailed description providing information needed to purchase a piece of equipment. Ergonomic factors - ANSWERSComfort, efficiency, and safety or a work environment. Goal - ANSWERSA statement that outlines an outcome or result. Goal Progress Meeting - ANSWERSReview progress towards department goals. Grapevine - ANSWERSRumors mill in lateral communications. HACCP - ANSWERSHazard Analysis and Critical Control Points. Systematic, preventive approach to food safety.

HIPAA - ANSWERSHealth 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 - ANSWERSOccurs among peers and may involve discussion and meetings to solve problems and accomplish tasks. Maslow's Hierarchy of Needs - ANSWERSA theory of motivation developed by Abraham Maslow. Memo - ANSWERSSpecific type of written business communication, a brief document. Motivation - ANSWERSAn internal force that makes people do something in order to reach a goal. New Employee Orientation - ANSWERSA planned, structured introduction to the workplace and job. Non-Verbal Communication - ANSWERSBody language that conveys a message to the receiver. Objective - ANSWERSThe steps to achieve the goal or the actions to get there. On-the-job training - ANSWERSTeaching an employee how to do a job while the employee is actually doing the job. Open-door policy - ANSWERSEmployees are invited to come to the supervisor's office to talk any time. Organizational Chart - ANSWERSIllustrates the division of labor within the facility. Performance Standard - ANSWERSSpecific statement describing the expected outcomes of the work performed. Persuasion - ANSWERSAn effort to influence and/or to change the beliefs, feelings, or attitudes of someone else. Policy - ANSWERSDescribes an organization's approach to a certain situation. Preventive Maintenance - ANSWERSOrganized routine of cleaning, inspecting and maintaining equipment. Procedure - ANSWERSDetails the steps in carrying out a policy. Production Meeting - ANSWERSDaily or weekly meetings to review assignments, coordinate food production, delivery, or other needs.

Request for Proposal (RFP) - ANSWERSFormal document stating the requirements for purchase that is sent to suppliers to obtain a competitive bid. Sanitation and Safety Training - ANSWERSMandatory training on food safety and food protection. SMART Goals - ANSWERSCriteria for creating goals, Specific, Meaningful, Affordable, Reasonable, Timed. Standard of Practice - ANSWERSSever as the basic for quality in professional activities. Stress Management - ANSWERSManaging stress that arises from physical or mental strain, anxiety, and overwork. Task Force - ANSWERSA group appointed to deal with a specific problem. When the problem is solved, the group is disbanded. Teamwork Meeting - ANSWERSMeeting to discuss issues that may be cross- departmental, such as quality initiatives. Team Building - ANSWERSTechnique that recognizes that each employee is not working alone. All employees are working together to accomplish defined objectives. Training Meeting - ANSWERSMeeting to review current regulations or introduce new procedures, equipment, or skills. Upward Communication - ANSWERSReporting and questioning, communicating ideas, requests and opinions to supervisors. Work Climate - ANSWERSHow it feels to work in a given environment. Aerobic - ANSWERSRequires oxygen to survive. Many microorganisms are aerobic. Anaerobic - ANSWERSCan grow without the presence of oxygen. Biological Hazards - ANSWERSA living organism such as bacteria, virus, parasite, and fungi that cause harm to humans. Carrier - ANSWERSAn individual who may "carry" or transmit pathogens without having any symptoms of illness. Clean - ANSWERSFree of visible soil. Cleanability - ANSWERSThe ability of a piece of equipment to be easily accessible for cleaning, soil removal, sanitizing, and inspection.

Contamination - ANSWERSThe presence of biological, physical, or chemical substances in food that could cause harm. Control Point - ANSWERSPoint 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 - ANSWERSA potential foodservice employee to whom a job offer is made conditional on responses to subsequent medical questions or examinations. Corrective Action for Food - ANSWERSThe procedure to follow when monitoring shows that a critical limit has not been met. Critical Control Point (CCP) - ANSWERSStep in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food. Critical Limits - ANSWERSSpecified 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 - ANSWERSThe transfer of pathogens from any item or human to food. Dry Lab - ANSWERSRecording temperatures without actually taking them. Endpoint Temperature - ANSWERSThe temperature food reaches at the end of cooking. Exclude - ANSWERSProhibit employees from coming to work. Facultative - ANSWERSCan grow with OR without the presence of oxygen. FIFO - ANSWERSFirst in, first out. A storage method to assure that older products are used first. Flow of Food - ANSWERSMovement of food through a foodservice facility including purchasing, receiving, storage, preparation, transport, holding, service, cooling, and reheating. Foodborne Illness - ANSWERSA disease that is transmitted by food. Foodborne Illness Outbreak - ANSWERSOccurs when two or more cases of a similar illness result from eating a common food.

Foodborne Infection - ANSWERSWhen pathogens enter the body in an active state and continue to grow. Foodborne Intoxication - ANSWERSAn illness that occurs from the toxin or poison left from bacteria that are no longer alive. Foodservice Employee - ANSWERSAn individual working with unpackaged food, food equipment or utensils, or food contact. FOTTWA - ANSWERSAcronym for the conditions needed for bacteria growth: Food, Oxygen, Temperature, Time, Water, and Acidity. Fungi - ANSWERSMolds or yeast that can cause an illness or produce a toxin that causes the illness. Grading - ANSWERSA voluntary process providing a descriptive term or number to designate quality. HACCP - ANSWERSHazard Analysis Critical Control Point. Hazards - ANSWERSBiological, chemical, or physical property that may cause an unacceptable consumer health risk. Hazards must be controlled. Danger Zone - ANSWERSThe temperature range in which most bacteria grow rapidly. Highly Susceptible Population - ANSWERSPersons who are more likely to experience foodborne disease cause they are immunocompromised (already ill), preschool age children, or older adults. Inspection - ANSWERSA mandatory process that addresses wholesomeness and safety of fresh meats, dairy products, and produce. Modified Atmosphere Packaging - ANSWERSA type of packaging that extends the life of the product by maintaining a reduced oxygen environment. Monitoring - ANSWERSChecking that a processing or handling procedure does not exceed the established critical limit at each critical control point. Parasite - ANSWERSA small organism that lives within another living organism. Permit Holder - ANSWERSThe entity that is legally responsible for the operation of the food facility such as the hospital, nursing facility, or school district. Person in Charge - ANSWERSThe manager of the foodservice operation who is accountable for developing, carrying out, and enforcing procedures aimed at preventing foodborne illness.

PHF/TCS - ANSWERSAbbreviation for Potentially Hazardous Food (time/temperature control for safety), designation of foods that require control of time and temperature safety. Physical Hazards - ANSWERSForeign materials that enter food accidentally. Restrict - ANSWERSTo 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 - ANSWERSFree of harmful levels of microorganisms. Sanitizers - ANSWERSChemicals that destroy microorganisms. Shellfish Identification Tags - ANSWERSSpecial 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) - ANSWERSA smart label that shows the accumulated time and temperature history of a product. Toxin-Mediated Infection - ANSWERSWhen live bacteria enter the body and produce a dangerous toxin. UHT - ANSWERSUltra High Temperature Processing. Verification - ANSWERSThe use of equipment to determine that the HACCP system is in place and achieving the desired objectives. Virus - ANSWERSSource of foodborne illness that does not grow in food, but is transmitted from people, animals, and fish. Comfot Food - ANSWERSFood that is very familiar and part of long-standing habits, with a reputation for comfort. Community Share Associated (CSA) - ANSWERSCustomers purchase a share of a community garden in exchange for a weekly delivery of local produce. Cultural Heritage - ANSWERSCultural influences, experiences, and traditions that determine our approach in foods. Diet - ANSWERSThe foods and beverages a person consumes. Functional Foods - ANSWERSFoods that convey health benefits beyond the nutrients. Lacto-Vegetarian - ANSWERSA diet excluding all animal foods except dairy.

Natural Foods - ANSWERSContain no artificial ingredients or added color and are only minimally processed. Nutrients - ANSWERSComponents in food that are essential to good health. Nutrition - ANSWERSThe science of how components in food nourish the body. Organic Foods - ANSWERSGrown without genetic engineering, without use of inorganic hormones, antibiotics, pesticides, herbicides, or fertilizers. Ovo-lacto Vegeterian - ANSWERSA diet excluding animal foods except dairy and eggs. Phytochemicals - ANSWERSChemicals in plants though to provide special health benefits. Ramadan - ANSWERSReligious fasting from sun up to sun down for one month. Regional Trends - ANSWERSRecognition of menu trends and preferences unique to a certain religion of out country. Therapeutic Diets - ANSWERSDietary changes dictated by health conditions or concerns. Veganism - ANSWERSA diet containing no animal foods. Vegetarianism - ANSWERSChoosing to avoid some or all animal foods out of personal values and convictions. Adequate Intake (AI) - ANSWERSA scientific judgement on the amount of some nutrients for which a specific RDA is not known. Absorption - ANSWERSThe process by which nutrients pass through the cells of the intestinal track into the circulatory system. Amino Acids - ANSWERSBuilding blocks of protein. Antibiotics - ANSWERSBlood proteins required for an immune response to foreign bodies. Antioxidants - ANSWERSFoods 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. Body Mass Index (BMI) - ANSWERSA method of determining degree of overweight that takes into consideration both weight and height.

Calorie - ANSWERSA measurement of heat or energy. Foods that provide energy provide calories. Chemical Breakdown - ANSWERSBreakdown of food from digestive juices or enzymes. Cholesterol - ANSWERSA type of fat found only in foods of animal origin. Complementary Proteins - ANSWERSTwo or more incomplete protein foods that, when eaten within the same day, provide essential amino acids. Complete Proteins - ANSWERSFoods that contain all of the essential amino acids. Complex Carbohydrate - ANSWERSA polysaccharide made up of many glucose molecules, always from plant materials. Digestion - ANSWERSThe process of breaking down food into nutrients. Dietary Fiber - ANSWERSA polysaccharide made up of many molecules of sugar from plant materials that are not digestible by the body. Dietary Reference Intakes - ANSWERSGeneric term that encompass four types of reference values, estimated average requirement, recommend dietary allowance, adequate intake, and tolerable upper intake level. Disaccharide - ANSWERSSimple carbohydrates containing two sugar molecules. Diuretics - ANSWERSA chemical that causes the body to increase urine output. Edema - ANSWERSAbnormal pooling of fluid in the tissues causing swelling. Electrolyte - ANSWERSCompounds 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 - ANSWERSCalories that provide little or no nutrient density. Energy-Yielding Nutrients - ANSWERSThose nutrients that provide energy or calories to the body like carbohydrates, proteins, and lipids. Enriched - ANSWERSAdding the B-Vitamins and iron back into refined flour and grain products. Enzymes - ANSWERSCatalysts that speed up chemical reactions and are made from protein. Essential Amino Acids - ANSWERSCannot be made in the body.

Essential Fatty Acids - ANSWERSFatty acids that cannot be made by the body. Essential Nutrients - ANSWERSThe six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body. Fluoridation - ANSWERSThe additional of fluoride to municipal water systems. Fortified - ANSWERSFoods that have one or more nutrients added. Gastrointestinal Tract - ANSWERSThe tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. Glucose - ANSWERSA single sugar used for energy, sometimes called blood sugar or dextrose. Glycogen - ANSWERSA stored form of starch used for quick energy by the body. Gram - ANSWERSA unit of weight. Hormones - ANSWERSChemical messenger such as the thyroid hormone. Hydrogenated - ANSWERSA process of adding hydrogen to oils in order to make them more solid. Incomplete Protein - ANSWERSFoods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. Iron-Deficiency Anemia - ANSWERSA condition resulting from insufficient dietary iron intake of blood loss. Insoluble Fiber - ANSWERSOuter covering (bran) of plants or fibrous inner parts that are not soluble in water. Lipids - ANSWERSA category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. Major Minerals - ANSWERSCalcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Mechanical Breakdown - ANSWERSPhysical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. Metabolism - ANSWERSThe chemical processes in a cell by which nutrients are used to support life.

Monosaccharide - ANSWERSSimple carbohydrates containing one sugar molecule. Monounsaturated Fatty Acids - ANSWERSFatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines. Mucosa - ANSWERSThe lining of the mouth, stomach, and small intestine that contain tiny glands to produce digestive enzymes. Nonessential Amino Acids - ANSWERSAble to be made by the body. Nutrient Density - ANSWERSThe amount of nutrients a food contains relative to its calorie (energy) content. Obesity - ANSWERSHaving a body mass index (BMI) of 30 or greater. Overweight - ANSWERSHaving a body mass index of 25 to 29.9. Polyunsaturated Fatty Acid (PUFA) - ANSWERSA 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 - ANSWERSA name for a group of diseases characterized by both protein and calorie deficiency. Recommended Dietary Allowance - ANSWERSThe amount of a nutrient adequate to meet the known nutrient needs of practically all healthy persons. Saturated Fatty Acid - ANSWERSA 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 - ANSWERSThose that are usually found in foods as a sugar and contain one or two molecules of sugar. SoFASA - ANSWERSTerm in the Dietary Guidelines that refers to Solid, Fats, and Added Sugars. Soluble Fiber - ANSWERSFiber that forms a gel when combined with water. Starch - ANSWERSA polysaccharide made up of many molecules of sugar, plant materials that are digestible. Tolerable Upper Intake Level - ANSWERSThe maximum level of a daily nutrient that is considered safe. Total Diet - ANSWERSThe combination of foods and beverages that provide energy and nutrients and constitute an individual's complete dietary intake.

Trace Minerals - ANSWERSMinerals needed in less than 100mg daily. Acquired Immunodeficiency Disease (AIDS) - ANSWERSHIV virus that affects the body's ability to fight infection. Alzheimer's Disease - ANSWERSForm of dementia associated with aging, marked by loss of cognitive ability. Alternative Medince - ANSWERSUsing an unconventional medicinal practice in place of convention medicine. Anaphylaxis - ANSWERSRapid onset of a life threatening allergic reaction causing swelling of the throat, difficulty breathing, and loss of consciousness. Ascites - ANSWERSAbnormal accumulation of fluid in the abdomen. Atherosclerosis - ANSWERSWhen plaque builds up in the arteries. Benign - ANSWERSA tumor that is not likely to spread. Blood Glucose - ANSWERSLaboratory test to determine the amount of glucose in the blood. BRAT Diet - ANSWERSMedical nutrition therapy to treat nausea, vomiting, and sometimes allergies. Bananas, Rice, Applesauce, and Toast. Used to help stomach rest. CAM - ANSWERSComplementary and Alternative Medicine. Cancer - ANSWERSWhen cells grow at an unrestricted rate or there is excessive multiplication of cells. Cancer Cachexia - ANSWERSExtreme weight loss or body wasting that may not be reversed. Carbohydrate Counting - ANSWERSNewer approach an option to the exchange lists. Offers the person with diabetes greater flexibility in selection of meal choices. Cardiovascular Disease (CVD) - ANSWERSGeneral term that refers to diseases of the heart and blood vessels. Celiac Disease - ANSWERSCaused by a cell-mediated hypersensitivity to gluten, the protein found in wheat, rye, and barley.

Cerebral Vascular Accident (CVA) - ANSWERSA stroke. When blood vessels bringing oxygen to the brain bursts or becomes clogged. Chronic Diseases - ANSWERSDegenerative diseases of body organs due in part to diet. Chronic Obstructive Pulmonary Disease - ANSWERSA group of lung diseases that included chronic bronchitis, emphysema, and asthmatic. CMS - ANSWERSCenters for Medicare and Medicaid Services. Complementary Medicine - ANSWERSUsing an unconventional medical practice in addition to conventional medicine. Congestive Heart Failure (CHF) - ANSWERSInability of the heart to effectively pump blood to the body's organs - can be due to coronary artery disease. Constipation - ANSWERSPassage of small amounts of hard, dry, bowel movements - usually fewer than three times a week. Conventional Medicine - ANSWERSMedicine practiced by physicians as well as allied health professionals. Coronary Artery Disease (CAD) - ANSWERSCoronary arteries which supply blood to the heart are clogged with atherosclerotic deposits. DASH Diet - ANSWERSDietary Approach to Stop Hypertension and is designed to treat hypertension. Decubitus Ulcers, Pressure Sores, and Pressure Ulcers - ANSWERSLesions or bed- sores caused by pressure. Dental Caries - ANSWERSTooth decay. Diabetes Mellitus - ANSWERSA metabolic disorder marked by high levels of blood glucose resulting from defects in insulin production, insulin action, or both. Diastolic Pressure - ANSWERSThe bottom number of the denominator of the blood pressure reading. Dietary Supplement - ANSWERSA product intended to supplement the diet. Diverticulitis - ANSWERSThe inflammation of the pouches created by diverticulosis. Diverticulosis - ANSWERSDisease in which the intestinal walls become weakened and bulged with small pockets.

Drug-Nutrient Interaction - ANSWERSCan lead to nutrient malabsorption or the drug not working effectively. Dysphagia Diet - ANSWERSDiet to prevent complications from difficulties swallowing. Exchange Lists - ANSWERSA 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 - ANSWERSLaboratory test to determine the glucose concentration in the blood - used as a screening tool for diabetes mellitus. Food Allergies - ANSWERSAn immune response to dietary protein. Food Intolerance - ANSWERSDoes 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. Gastric Bypass - ANSWERSSurgery to reduce the size of the stomach in order to facilitate weight loss. Gastritis - ANSWERSInflammation of the stomach lining. Gastroparesis - ANSWERSStomach paralysis. Gastroesophageal Reflux Disease (GERD) - ANSWERSMedical term for acid indigestion or heartburn. Glycemic Index - ANSWERSMeasure of how quickly a certain food affects blood sugar after eating. Glycosuria - ANSWERSGlucose or sugar in the urine. Glycosylated Hemoglobin - ANSWERSLaboratory test that reflects the average blood glucose level for the past 2-3 months. Hepatic - ANSWERSReferring to the liver. High-Density Lipoprotein - ANSWERSThe lipoprotein that carries cholesterol away from body organs to the liver - the "healthy" cholesterol. Hyperglycemia - ANSWERSHigh blood sugar. Hypertension - ANSWERSMedical condition involving chronic high blood pressure.

Hypoglycemia - ANSWERSLow blood sugar. Inflammatory Bowel Disease (IBD) - ANSWERSA disease that can cause ulceration of the mucosa lining in both the large and small intestine. Insulin - ANSWERSA hormone injected into someone with diabetes in order to manage the disease. Integrative Medicine - ANSWERSCombines conventional medical practices with CAM practices. Irritable Bowel Syndrome (IBS) - ANSWERSCommon disorder that affects the large intestine that can cause abdominal pain, bloating, nausea, and diarrhea. Jaundice - ANSWERSYellowing of the skin associated with liver disease. Low-Density Lipoproteins - ANSWERSThe lipoprotein that carries most of the cholesterol in the blood also known as the "lousy" cholesterol. Malignant - ANSWERSA tumor that is likely to spread. Medical Nutrition Therapy - ANSWERSNutritional assessment and treatment for patients with an illness, disease related condition, or injury in order to benefit the patient's own health. Balance Sheet - ANSWERSA statement of the facility's assets, liabilities, and new assets. Branded Menu Item - ANSWERSUsing a nationally recognized brand in your foodservice operation. Safety Self-Audit - ANSWERSAn audit inspection that helps you remember everything you need to keep in mind when you are examining your operation for risks. Standardized Recipe - ANSWERSA recipe that contains detailed specifications and has been adapted and tested in your own operation. Temperature Log - ANSWERSRecord established for equipment where maintaining temperature is critical. Ultra-Pasturized - ANSWERSHeated to a higher temperature than typical pasteurization for a shorter period of time. Ultra-High-Pasturized - ANSWERSHeated to a temperature to kill all bacteria and are shelf-stable for up to three months.

Unit Cost - ANSWERSTotal cost divided by number of serving per package. Work-Related Injury - ANSWERSInjury 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 - ANSWERSSimplifying a task so that it is performed as efficiently as possible. Yield - ANSWERSThe number of servings from a given portion size identified as a standardized recipe. Yield Percentage - ANSWERSEdible portion weight divided by the purchased weight.