Certified Dietary Manager (CDM) Practice Test, Exams of Nutrition

Download Certified Dietary Manager (CDM) Practice Test and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager (CDM) Practice Test A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - THE CORRECT ASNWER IS 7% The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - THE CORRECT ASNWER IS section K Which of the following questions would be most appropriate to ask when taking a diet history? - THE CORRECT ASNWER IS When do you usually eat Which of the following instruments would not be used for a diet history? - THE CORRECT ASNWER IS caliper The nutrition screening indicators are often categorized as A B C D. What does the D represent? - THE CORRECT ASNWER IS Diet history A decreased intake of 250 to 300 calories per day may result in a loss of approximately one pound of body fat within how many days? - THE CORRECT ASNWER IS 12 days If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form fat is: - THE CORRECT ASNWER IS 18% How many milliliters of juice are equivalent to 1/2 cup? - THE CORRECT ASNWER IS 120 The purpose of the certified dietary manager's role in care planning is not to? - THE CORRECT ASNWER IS Monitor the clients daily weight The best menu change for a client on a low-sodium (Na) diet would be: - THE CORRECT ASNWER IS substitute roast beef for baked ham A client who is diagnosed with diverticulitis should avoid which of the following foods? - THE CORRECT ASNWER IS Bran flakes The initial diet order is located in what section of the clients medical chart? - THE CORRECT ASNWER IS Physicians orders What is the first step to take when a client requests a food not on their diet? - THE CORRECT ASNWER IS Meet with the client to review their diet How would a two gram sodium diet appear on a diet order? - THE CORRECT ASNWER IS 2 gr NA A malnutrition problem may be suggested if what percent of weight loss occurs in one month? - THE CORRECT ASNWER IS 5% Which of the following is an appropriate diet change for a client with low hemoglobin level and low hematocrit value? - THE CORRECT ASNWER IS add a fortified cereal Which of the following interventions would be appropriate for a goal that states, client will increase weight by a least five pounds within 90 days? - THE CORRECT ASNWER IS supplement as ordered When a food shortage occurs, substitutes offered should be of a similar: - THE CORRECT ASNWER IS nutritive value If a client does not select enough food from the selective menu, what should the CDM do? - THE CORRECT ASNWER IS encourage the client to add a choice A client with diabetes who is about to be discharged from the hospital should be given a copy of: - THE CORRECT ASNWER IS the diet history The CDM is preparing for an inservice about changes in cardiac diets. What organization would provide the best information? - THE CORRECT ASNWER IS American Heart Association When planning a diet instruction, the CDM should first: - THE CORRECT ASNWER IS Review the diet history What is the most important teaching material the CDM can provide to an english speaking chinese client on a diabetic diet based on exchange lists? - THE CORRECT ASNWER IS A meal pattern with appropriate food preferences What recommendation would be given to a client about to go home whose food preferences are fast foods? - THE CORRECT ASNWER IS Help the client choose healthy foods from a fast food menu The CDM learns that several clients have refused to eat the meatloaf served for dinner. The manager should first: - THE CORRECT ASNWER IS send the clients a substitute for the meatloaf A foodservice delivery system where meals are rethermalized and served from galleys throughout the facility is called: - THE CORRECT ASNWER IS decentralized The CDM notices that there are many large servings on the trayline. The managers first concern should be: - THE CORRECT ASNWER IS they may run out of food before the end of trayline Which of the following is typical of a committee? - THE CORRECT ASNWER IS members of a committee work together to oversee specialized activities The CDM completes a nutrition progress note for a client who has congestive heart failure, an elevated BUN level, and pitting edema in the lower extremities. When the physician orders a regular diet, the CDM should: - THE CORRECT ASNWER IS consult the dietitian about the diet concerns Which of the following healthcare team members would assess the need for special and adaptive eating devices? - THE CORRECT ASNWER IS occupational therapist How soon after the care area assessment (CAA) must a care plan be developed? - THE CORRECT ASNWER IS 7 days How often must the care plan be updated? - THE CORRECT ASNWER IS quarterly and whenever the clients condition changes What is the role of the CDM during a regulatory survey? - THE CORRECT ASNWER IS liaison and communicator What is the best way to prepare staff for a survey? - THE CORRECT ASNWER IS schedule monthly meetings where survey concerns are part of each agenda When receiving a food shipment, the CDM should only accept poultry that has been: - THE CORRECT ASNWER IS inspected by the USDA During receiving, the CDM discovers the fresh roast beef is 45 degrees. What should the manager do? - THE CORRECT ASNWER IS refuse the delivery from the driver and get credit for it The most appropriate way to prevent cross contamination while storing raw meat is to: - THE CORRECT ASNWER IS store at the lowest point below ready to eat food When should a U H T (ultra high temp) packaged product be held under strict cold temperature control? - THE CORRECT ASNWER IS after opening How should raw meats be stored? - THE CORRECT ASNWER IS Below ready to eat foods What is the first step in the procedure to check in a meat order? - THE CORRECT ASNWER IS compare the grade to the purchase specifications Ground beef has been cooked and cooled for the taco salad. How should the CDM handle serving the ground beef on a self serve bar? - THE CORRECT ASNWER IS place small amounts at a time in pre cooled insulated containers Which of the following is an example of an appropriate critical limit? - THE CORRECT ASNWER IS chill the tuna for 24 hours before making the salad. Once the salad is prepared, chill the salad to 41 degrees with in four hours Which of the following is considered to be an example of a potential biological hazard? - THE CORRECT ASNWER IS a cook sneezes while preparing fresh fruit plates Which of the following would be a potential cause of foodborne illness? - THE CORRECT ASNWER IS combining leftover cooked eggs with freshly cooked eggs on a salad bar The best way to prevent shigellosis is to: - THE CORRECT ASNWER IS use proper hand washing procedures A specification sheet for a new slicer should include information about the: - THE CORRECT ASNWER IS safety features required Which of the following would most likely result in cross connection? - THE CORRECT ASNWER IS a hose screwed on to a faucet without a backflow prevention device. During orientation for a new dishroom employee, the CDM explains that the most important aspect of the employee's responsibility is to ensure that the: - THE CORRECT ASNWER IS health of everyone is protected Which of the following is a basic rule to prevent pest infestation? - THE CORRECT ASNWER IS eliminating sources of food and water What type of cleaner is best to remove lime form dishwashers or coffee urns? - THE CORRECT ASNWER IS Acid cleaners A cost effective equipment maintenance program is based upon: - THE CORRECT ASNWER IS preventative maintenance What is the primary reason for choosing one piece of equipment over another? - THE CORRECT ASNWER IS capacity fits the menu When purchasing new equipment, a CDM should consider the cleanability of equipment surfaces and materials to determine whether they: - THE CORRECT ASNWER IS are easy to clean An employee gets oven cleaner on their hands. The material safety data sheet for the cleaner will provide information that will help the employee determine: - THE CORRECT ASNWER IS what exposure hazards exist The best way for the CDM to ensure that employees know how to use foodservice chemicals is to: - THE CORRECT ASNWER IS train the employees on an ongoing basis What is the purpose of a production schedule? - THE CORRECT ASNWER IS explains what and how much food to produce Where should hand washing sinks be located? - THE CORRECT ASNWER IS in convenient locations in the kitchen Which of the following represents the principles of ergonomics? - THE CORRECT ASNWER IS adjusting the work table height for employees What is the recipe conversion factor to increase a recipe from 8 servings to 40 servings? - THE CORRECT ASNWER IS 5 You need 896 ounces of coffee each morning for the trayline. How many gallons do you need? - THE CORRECT ASNWER IS 7 What does it mean to standardize a recipe? - THE CORRECT ASNWER IS will produce a known quality and quantity in a facility operation When testing a new recipe, which of the following is good practice? - THE CORRECT ASNWER IS using a recipe evaluation for food and labor costs The quality of a standardized recipe item varies each time it is prepared. The CDM should: - THE CORRECT ASNWER IS supervise the preparati0n of the recipe Which of the following descriptions would be an appropriate quality standard for quick bread? - THE CORRECT ASNWER IS Golden brown, slightly rounded, no tunnels, moist crumb, tender, good flavor What is the best reason to document leftovers? - THE CORRECT ASNWER IS to determine future forecasting needs When preparing tuna salad, what is the first production step? - THE CORRECT ASNWER IS pre chill the canned tuna What type of inventory is usually done at the end of a month or period of time? - THE CORRECT ASNWER IS physical How many cases of canned peaches should be ordered if the maximum quantity is 6 cases, the minimum is 4 cases, the lead time is 3 days, the usage is one case per day, and there are 5 cases on hand? - THE CORRECT ASNWER IS 2 cases