Certified Dietary Manager Exam Secrets Study Guide, Exams of Nutrition

Download Certified Dietary Manager Exam Secrets Study Guide and more Exams Nutrition in PDF only on Docsity! Certified Dietary Manager Exam Secrets Study Guide One case of frozen brownies contains 8 trays with 15 brownies per tray and cost $40.80. what is the cost of a single brownie? A. $0.29 B. $0.39 C. $0.43 D. $2.94 - B $0.39 A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: A. 4% B. 2% C. 9% D. 7% - C. 9% Which of the following questions would be most appropriate to ask when taking a diet history? A. do you like dairy products? B. what is your ideal body weight? C. when do you usually eat? D. do you know your cholesterol number? - C. when do you usually eat? Which of the following tools would be used in obtaining a diet history? A. caliper B. food record C. MDS D. scale - B. food record The nutrition screening indicators are often categorized as A-B-C-D. what does "D" represent? A. data analyses B. diagnosis C. diet history D. dietitian - C. diet history A decreased intake of 500 calories per day may result in a loss of approximately one pound of body fat within how many days? A. 5 B. 7 C. 10 D. 12 - B. 7 What Federal law protects privacy of healthcare clients? A. HIPAA B. CMS-HC C. Resident's Rights D. Title IX - A. HIPAA If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories from fat is: A. 2% B. 6% C. 8% D. 18% - C. 8% How many grans of CHO should be provided at each meal for a client on a "210 gram per day CHO Counting plan" assuming two 15-gram snacks are also served each day ? A. 40 grams B. 50 grams C. 60 grams D. 70 grams - C. 60 grams When a client is at meal and requested a food not on their ordered diet, what is the first step to take? A. contact the Registered Dietitian Nutritionist B. meet with the client to review their diet C. provide the requested item D. document the client's dissatisfaction - B. meet with the client to review their diet A 2 grams Nat+ diet limits which of the following minerals? A. phosphorous B. sodium B. nutritional requirements of clients C. produces a known food quality and quantity D. analyzes equipment needed in production - C. produces a known food quality and quantity When testing a new recipe, which of the following is good practice? A. use a recipe evaluation form for a taste panel B. standardize the recipe for sea level production C. document the recipe source and category D. offer the recipe to all clients prior to use on menu - A. use a recipe evaluation form for a taste panel If the quality of a standardized recipe item varies each time it is prepared, the Certified Dietary Manager should do which of the following? A. modify the recipe B. remove the product from the menu C. Supervise the preparation of the recipe D. analyze the ingredient list - C. Supervise the preparation of t Which of the following descriptions would be an appropriate quality standard for quick bread? A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor B. smooth, uniform shape and color, tender uneven crumb, good flavor C. uniform shape, tender texture, good flavor, lightly browned surface D. golden brown, cracked surface, flaky texture, good flavor - A. golden brown, rounded, no tunnels, moist crumb, tender, good flavor How does the Certified Dietary Manager best control food waste? A. supervise daily production B. develop monitoring procedures C. document plate waste D. audit purchasing records - B. develop monitoring procedures What the best reason to document leftovers? A. to help prevent employee theft B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - B. to determine future forecasting needs Point of sale (POS) records may be useful in identifying what type of issue? A. service and production problems B. to determine future forecasting needs C. to calculate ingredient costs D. to assess food quality - C. to calculate ingredient costs If a facility serves clients three meals per day for the month of July with total labor hours, how many meals are served per labor hour? A. 4.3 meals B.4.8 meals C. 12.4 meals D. 12.8 meals - D. 12.8 meals How long should production records for meal service be kept? A. in compliance with federal regulations B. in accordance with department policy C. a minimum of one year D. six months of longer - B. in accordance with department policy During evening meal service the Certified Dietary Manager learns that several clients have refused to eat the meatloaf. The manager should first: A. visit with the clients and offer a substitute for the meatloaf B. ask the cook to visit with the clients as soon as possible C. review the recipe and preparation with the cook D. review the situation with dining room server - A. visit with the clients and offer a substitute for the meatloaf How can the Certified Dietary Manager assure that meals are served as planned and posted? A. assign the menu posting board to the activities staff B. make routine meal rounds to verify menu and service accuracy C. ask servers to check menu board prior to meal service D. tell cooks to make changes to the menu board as needed - B. make routine meal rounds to verify menu and service accuracy The Certified Dietary Manager notices that there are many plates with large servings on the tray line. The manager's first concern should be: A. food costs will exceed budget B. clients may gain weight C. food will be wasted D. they may run out of food - D. they may run out of food Which statement best characterizes a continuous quality improvement program? A. kitchen implements a cleaning program B. ongoing employee education is needed C. focus on clients and what they need D. better communication is established between nursing and foodservice - C. focus on clients and what they need Which of the following quality concerns most significantly relates to foodservice? A. prevalence of weight loss B. Prevalence of infections C. incident of psychotropic drug use D. incidence of cognitive impairment - A. prevalence of weight loss An acronym related to implementation of Quality Assurance in healthcare is: A. FOCUS B. PCAD C. CQIP D. HIPAA - C. CQIP What type of tool would be used to determine overall menu satisfaction? A. food acceptance survey B. food preference survey C. plate waste audit D. client intake records - A. food acceptance survey What is the ultimate responsibility of the foodservice department? A. provide for the nutritional needs of clients B. provide for individual choice C. provide for a positive dining experience - A. provide for the nutritional needs of clients Which of the following is the most appropriate resource for modifying a standard menu to a low- fat diabetic menu? A. My plate materials B. facility diet manual C. USDA dietary guidelines D. menu extension outline - B. facility diet manual A. when performance problems are noted What does a Performance Standard describe? A. a job description B. outcomes of work performed C. tasks of a particular job D. criteria for salary adjustments - B. outcomes of work performed What is the role of the Certified Dietary Manager during a regulatory survey? A. defend the foodservice department B. liaison and communicator C. arbitration and reconciliation D. to comply with all requests - B. liaison and communicator What is the best way to prepare staff for a survey? A. provide mandatory survey in-service one week in advance B. schedule morning production meetings C. review the survey manual with each employee D. hold regular staff meetings with survey concerns on each agenda - D. hold regular staff meetings with survey concerns on each agenda Which of the following is typical of a work committee? A. members work together to oversee specialized activities B. members all come from the same department C. a committee is formed when a problem arises D. a committee is made up of outside consultants - A. members work together to oversee specialized activities Which of the following healthcare team members assess the need for special and adaptive eating devices? A. Certified Nursing Assistant B. Physical Therapy C. Occupational Therapy D. Speech Therapy - C. Occupational Therapy The care plan is developed within how many days of the Care Area Assessment? A. 14 days B. 10 days C. 7 days D. 5 days - C. 7 days What effective meeting technique could a Certified Dietary Manager use to discuss a mandatory reduction in staff hours? A. distribute an agenda outlining the mandate B. brainstorm ideas for implementing the change C. solicit the employee scheduling needs D. state the objective of the meeting and expected outcome - B. brainstorm ideas for implementing the change What does a Certified Dietary Manager need to show employees in order for changes to be effective? A. potential outcomes B. policy and procedures C. reason for the change D. goals and objectives - C. reason for the change An unexpected risk management event such as a worker injury best identifies which of the following? A. need for change B. lack of leadership C. inadequate staff D. poor ergonomics - A. need for change An employee gets oven cleaner on their hands. The safety data sheet(SDS)for the cleaner will provide information that will help the employee detemine: A. hoe to wash hands B. how to prevent future exposure C. how to file an incident report D. what exposure hazards exist - D. what exposure hazards exist The best way for the Certified Dietary Manager to ensure that employees know how to use foodservice chemicals is to: A. supervise the use of hazardous chemicals B. post the SDS manual in an accessible area C. train the employees on an ongoing basis D. develop emergency chemical exposure procedures - C. train the employees on an ongoing basis When can a hand sanitizer/hand antiseptic be used in foodservice? A. instead of hand washing B. after handwashing C. before glove use D. between job tasks - B. after handwashing Adjusting height of foodservice equipment can help to reduce what problem? A. a staff injuries B. survey fines C. cleaning difficulty D. machine wear - A. a staff injuries When should sanitation inspections of the foodservice department occur? A. during monthly consultant audits B. before production begins C. on an established schedule D. in conjunction with staff meetings - C. on an established schedule If an employee has been excluded from work due to illness, what is required to allow them to return to work? A. no fever for three days B. human resource approval C. medical clearance D. no vomiting for 48 hours - .C medical clearance When receiving a food shipment, the Certified Dietary Manager should only accept poultry that has been: A. inspected by the USDA B. graded by the USDA C. inspected by the state health department D. graded by the FDA - A. inspected by the USDA During receiving the Certified Dietary Manager Discovers the fresh roast beef is 45degrees(7.3C). What should the manager do? A. contact vendor and request meats from a refrigerated truck B. refuse the delivery from the driver and get credit C. refrigerate the meat immediately D. place the meat in the freezer to kill potential bacteria - B. refuse the delivery from the driver and get credit A. preventative maintenance B. repairs only when emergent C. accuracy of maintenance requests D. hiring specialists for specific equipment - A. preventative maintenance How can a production schedule assist to organize employee workflow? A. plans food preparation and prevents overlapping effort B. helps determine what products to purchase C. directs the cleaning tasks for the week D. assigns tasks to each employee to fill every hour - A. plans food preparation and prevents overlapping effort Which of the following would most likely result in a cross-connection? A. the mop bucket stored in the dishwashing sink B. a hose screwed on to a faucet without a backflow prevention device C. sprayer hose laying in garbage disposal D. placement of a faucet above the flood rim of a sink - B. a hose screwed on to a faucet without a backflow Which of the following is a basic rule to prevent pest infestation? A. spray visible bugs with pesticide B. maintain proper temperatures in storage C. eliminate sources of food and water D. set traps in hiding places - C. eliminate sources of food and water Which of the following is a potential food production hazard? A. inadequate ventilation B. malfunctioning equipment C. no HACCP procedures D. inadequate storage - A. inadequate ventilation During orientation for a new dish room employee, the Certified Dietary Manager explains that the most important employee responsibility is to ensure that the: A. correct chemicals are used B. dishes are sanitized C. health of everyone is protected D. dishes are air dried - C. health of everyone is protected A budget report indicates a total of 164, 250 meals served per year and 37,674 labor hours expanded. Ehat is the average number of meals per labor hour? A. 0.23 B. 0.36 C. 1.45 D. 4036 - C. 1.45 A budget report indicates a total of 164, 250 meals served per year and 37,674 labor hours expanded. What is the average number of meals per labor hour? A. 0.23 B. 0.36 C. 1.45 D. 4036 - C. 1.45 When preparing a proposal for new equipment, a Certified Dietary Manager should first: A. justify the purchase of the equipment to the employees B. obtain three suitable supplies and secure bids C. get administrative approval when the equipment is selected D. check with maintenance regarding space and power needs - D. check with maintenance regarding space and power needs What first action should the Certified Dietary Manager take when considering changes to equipment layout? A. hold a department improvement discussion session with staff B. solicit vendor input on newest equipment options C. discuss placement of electrical outlets with maintenance D. meet with administrator to obtain support for new purchases - D. meet with administrator to obtain support for new purchases Ground beef, available only in 10-pound units, is needed to make chili for 120 clients. The serving size is 4 ounces. Shrinkage is expected to be 1 and one-half ounce per serving. How many pound of ground beef should be ordered? A. 20 pounds B. 30 pounds C. 40 pounds D. 50 pounds - A. 20 pounds Certified Dietary Manager will likely receive the best food pricing within a: A. group purchasing organization B. local co-op warehouse C. prime vendor relationship D. single purveyor contract - A. group purchasing organization Purchase specifications for meat most likely include information about: A. cut B. price C. delivery method D. preferred vendor - A. cut What type of inventory is usually done at the end of each month? A. perpetual B. par C. just-in-time D. physical - D. physical How should partial order deliveries be handled? A. check delivery invoice B. file a receiving report C. compare invoice to purchase records D. request a credit memo - D. request a credit memo Two cahiers share a cash drawer. There has been a discrepancy the past Week at the end of the second shift. What should the Certified Dietary Manager do? A. observe both employees daily B. count the money at the end of each shift C. give each cashier his/her own drawer D. discipline each cashier - C. give each cashier his/her own drawer The first step in establishing a take-home meal program for staff and surrounding neighborhoods is to: A. develop a selective menu B. plan a media event as part of the program C. develop a business plan D. interview prospective staff to handle the food production - C. develop a business plan For a catering event, labor costs are $510, food is $800, and supplies are $250; what is the selling price for an entrée based on a profitability of 50% that will feed 300 people. A. $5.20 B. $7.80 C. $10.40 D. $12.00 - C. $10.40 D. review the serving records - C. conduct a temperature audit In a long-term care setting that offers a selective menu, clients frequently forget what they ordered. What is the best method for resolving this problem? A. show them a copy of what they selected to prompt memory B. use a handheld computer that transfers information shortly before service C. take the order in the dining room right before service D. carry out both menu options so the client sees the choices - C. take the order in the dining room right before service A Certified Dietary Manager will most likely exhibit effectiveness as a leader by: A. instructing employees in their daily tasks B. motivating people as a group to get things done C. demonstrating different leadership styles D. making decisions and solving problems without assistance - B. motivating people as a group to get things done Undercooked, unpasteurized, fresh eggs are not advisable on a breakfast menu for the elderly because of the risk of illness from: A. shigella bacteria B. salmonella enteritidis bacteria C. Listeria monocytogenes bacteria D. E-coli bacteria - B. salmonella enteritidis bacteria What action can the Certified Dietary Manager take to prevent purveyors from delivering poor quality food products? A. develop food specifications B. order food from prime vendor C. inspect all deliveries upon arrival D. have purchasing department receive orders - C. inspect all deliveries upon arrival Which of the following would be measurable goal for a client with inadequate fluid intake? A. client will increase daily fluid consumption by 3 ounces B. client will be encouraged to drink fluids in dining room C. client will be served ice water every two hours D. client will drink more fluids daily - A. client will increase daily fluid consumption by 3 ounces Which of the following preparation methods best retains nutrients and quality for frozen broccoli? A. batch cook in steamer B. simmer in one batch C. boil until fully heated D. microwave individual servings - A. batch cook in steamer How often should a Certified Dietary Manager complete inventory of all food and non-food items? A. once a month B. once a year C. on receiving days D. as expenses are submitted - A. once a month When evaluating the presentation of meals the Certified Dietary Manager should consider which of the following characteristics? A. budget limits B. color of foods C. diet restrictions D. time of service - B. color of foods What is the primary concern when developing emergency procedures? A. the schedule of the staff B. how client needs will be met C. what portable equipment is available D. which sources to contact for supplies - B. how client needs will be met Which of the following is a legally acceptable interview question? A. how old are you? B. In what country are you a citizen? C. What languages can you speak? D. Have you ever been convicted of a crime? - D. Have you ever been convicted of a crime? What should the Certified Dietary Manager do when a visitor asks about a client's nutritional intake? A. provide the information if the visitor is a relative B. refer to the client for the most accurate information C. check with charge nurse who will confirm responsible party D. decline to give information until reporting relationship is verified - D. decline to give information until reporting relationship is verified Which method is likely to be most effective in training staff on use of a new thermistor thermometer? A. provide an in-service and show a videotape B. ask employees to read instruction booklets C. give 30-minute lecture with a pre-and post-test D. demonstrate use ond hace employees practice - D. demonstrate use ond hace employees practice A department usually operates with 30 labor hours for a client census of 120. The ratio of daily labor hours to census is equal to 0.25. How many labor hours are needed to maintain the 0.25 labor ratio if census drops to 110 clients? A. 20 B. 22.8 C. 25 D. 27.5 - D. 27.5 Which of the following is an example of continuous quality improvement? A. cost control measures B. staff in-services C. client council meetings D. plate waste studies - D. plate waste studies How many servings could be obtained from a gallon of product by using a No. 30 portion scoop/disher? A. 30 B. 60 C. 80 D. 120 - D. 120 During brunch preparation, the cook reports receiving a shock from the waffle iron. What should the Certifies Dietary Manager do first? A. take the waffle iron out of service B. update menu board C. file injury report D. notify maintenance - A. take the waffle iron out of service A client's weight dropped from 145 lbs. to 128 lbs. in one month. Wha is the percent weight loss? A. 1.13% B. 12% C. 13% D. 88% - B. 12% A. 0.08 B. 10 C. 12.5 D. 13 - C. 12.5 Which of the following meals represents efficient planning for use of equipment? A. baked chicken, mashed potatoes, steamed broccoli B. fried chicken, fried potatoes, stir-fried vegetables C. meatloaf, baked potatoes, vegetable casserole D. steamed shrimp, mixed vegetables, steamed pudding - A. baked chicken, mashed potatoes, steamed broccoli The primary consideration when cooking hot food items for storage is the: A. size of the pan holding food B. consistency of the food C. quantity of food being cooled D. temperature of the cooler - C. quantity of food being cooled For 815 half-cup servings of pudding, the Certified Dietary Manager should order how many cases of #10 cans of pudding? A. 3 B. 4 C. 5 D. 6 - D. 6 A meal contains 10% protein and 400 calories. How many frams of protein does the meal provide? A. 4 B. 9 C. 10 D. 40 - C. 10 An employee from another department applies for a foodservice position. The Certified Dietary Manager should review the applicant's existing personnel file to evaluate: A. medical history and length of employment B. attendance and work performance C. experience and age of applicant D. salary history and evaluations - B. attendance and work performance Which of the following would be included in a new employee orientation? A. the salary schedule of the department B. medical status of clientele served C. opportunity to unionize D. a review of employee benefits - D. a review of employee benefits What is the primary purpose of a cleaning schedule? A. ensure compliance with a minimum sanitation standard B. direct a specific person to do a specific task C. assign cleaning tasks among staff fairly D. help staff maintain records for the department - A. ensure compliance with a minimum sanitation standard Which of the following would be an appropriate serving tool for 1/2c of rice? A. #4 portion scoop/disher B. #8 portion scoop/disher C. #12 portion scoop/disher D. #16 portion scoop/disher - B. #8 portion scoop/disher How many FTEs are in a department with six full-time employees, four part-time employees(4Hrs./day), and two part-time employees(2hrs./day)? A. 8 B. 8.5 C. 11 D. 12 - B. 8.5 The facility clients are of mixed descents. What would be the first step to modify menus to meet the clients' needs and preferences? A. meet with clients individually B. add more diversity to menus C. discuss with interdisciplinary team D. conduct a food acceptance survey - D. conduct a food acceptance survey A client with a 1650-ml daily fluid requirement drinks 8oz. Of milk and 4oz. Of juice at breakfast, 8oz. Of milk at lunch, and 8o. Of milk at dinner. How many milliliters of fluid should the client drink between each of the three meals to meet the requirement? A. 250ml B. 260ml C. 271ml D. 280ml - C. 271ml The Certified Dietary Manager would check for a UL mark when purchasing which of the following? A. stainless steel sing B. electric slicer C. flooring material D. cutting board - B. electric slicer Anthropometric measurements are obtained to determine: A. body size B. laboratory values C. hydration status D. portion needs - A. body size HACCP, a system for managing food safety, is considered to be which of the following? A. proactive B. reactive C. code D. guidance - A. proactive What action should the Certified Dietary Manager take after noticing a significant increase in the cost of nutritional supplements? A. confirm supplement deliveries B. evaluate equivalent supplement options C. temporarily discontinue supplement use D. decrease portion sizes of supplements - B. evaluate equivalent supplement options Which of the following is an equipment safety hazard? A. dirty fan blowing in the production area B. equipment elevated off floor by 6" C. mold in ovens and steamers D. a slicer without a guard - D. a slicer without a guard How often should a performance review be conducted? A. annually B. semi-annually A. backflow prevention device B. NFS approved adapter C. cross-connection D. back-siphon - A. backflow prevention device When a client declines to accept a special diet or supplements, what is the first step the Certified Dietary Manager should take? A. meet with the interdisciplinary team B. honor the client's preferences C. recommend a diet change D. educate the client - D. educate the client Which document would best help foodservice staff understand their assignments for preparing food each day? A. production schedule B. standardized recipe C. forecast outline D. menu extension - A. production schedule In developing an effective auditing tool for menu satisfaction, the Certified Dietary Manager should consider including which of the following styles of questions? A. mix of types B. closed-ended C. open-ended D. formal - A. mix of types One case of frozen brownies contains 8 trays with 15 brownies per tray and costs $40.80. what is the cost of a single brownie? A. $0.29 B. $0.34 C. $0.43 D. $2.94 - B. $0.34 Air bubbles are found in a package of vacuum-packaged beef in the cooler. What should the Certified Dietary Manager do? A. ignore the observation; air bubbles are common in cacuum-packaged foods B. open package and transfer the meat to heavy-duty plastic bags C. transfer the package to the freezer immediately D. discard the package or returned it to the vendor - D. discard the package or returned it to the vendor What information needs to be included on an equipment maintenance card? A. position responsible for cleaning B. maintenance department contact C. dates, costs and reasons for repair D. cleaning schedule of department - C. dates, costs and reasons for repair Which of the following foods is considered when determining fluid content of a meal? A. roast beef B. gelatin C. gravy D. custard - B. gelatin An employee who splashed a strong chemical on their hands should first: A. refer to safety data sheet for treatment B. place hands under running water C. call nurse to report incident D. apply first aid ointment - A. refer to safety data sheet for treatment What is the selling price for an entrée with a food cost of $1.50 per portion if the cost percentage is 40%? a. $2.10 B. $2.40 C. $3.75 D. $6.00 - C. $3.75 ******(1). A resident is admitted to a long -term care facility. The initial nutrition assessment is completed on day 8 and is charted in the progress note section of the medical record. A week later, an error is noticed in the nutrition assessment, involving the height and weight of the resident. Correction fluid (White Out) is used to correct the error, and a follow-up note is placed in the chart. What is wrong in this situation a. The nutrition assessment should be placed in the dietary section b. The nutrition assessment should be documented on day 14 c. Correction fluid (White Out) should never be used in a medical record d. The accuracy of heght and weight is not important - c. Correction fluid (White Out) should never be used in a medical record 2. A diet history is needed for a client who is admitted to a nursing home. Generally accepted methods for obtaining this information include all of the following EXCEPT a: a. 24-hour recall b. 7-day food diary c. Food frequency questionnaire d.3-day food record - b. 7-day food diary 3. The main purpose of nutrition screening is to identify individuals who may: A. Be at risk for malnutrition B. Need to lose weight C. Not be getting enough calcium D. Not be drinking enough fluids - A. Be at risk for malnutrition 4. Which of the following laboratory values indicates dehydration? A Serum sodium of 155 mEq/L B. Serum sodium of 130 mEq/L C.Serum albumin of g/dl D. Serum potassium ofmEq/L - A Serum sodium of 155 mEq/ 5. The physician has ordered a low-fiber diet for a resident who is experiencing a flare-up of diverticulitis. How would the following breakfast menu be modified to meet the changes ordered by the physician? x ½ cup all-bran cereal x 1 toasted English muffin x 1 banana x ½ cup orange juice x ½ cup low-fat milk x 1 cup of coffee a. Eliminate the orange juice b. Eliminate the English muffin c. Change the banana to prunes d. Change the cereal to corn flakes - d. Change the cereal to corn flakes 6. A resident who is Muslim is admitted to a health care facility. The physician orders a diet consisting of mechanical soft, high protein and no concentrated sweets. Which of the following lunch menus is most appropriate for this resident? A. Tuna sandwich, tapioca pudding, and apple juice B. Hotdog, potato chips, fresh fruit cup, and low-fat milk C. Meatloaf made from ground beef, mashed potatoes, steamed carrots, unsweetened canned pears, and low-fat milk D. Spaghetti and meatballs, salad with ranch dressing, bread, butter, and ginger ale - C. Meatloaf made from ground beef, mashed potatoes, steamed carrots, unsweetened canned pears, and low-fat milk Questions 7 & 8 pertain to the following passage: Mary has been a resident at a long-term care facility for 3 months. She is on a regular diet, has no acute nutritional issues, is able to feed herself, and is maintaining her admission weight. 7. When does Mary require her nutritional care plan to be reviewed and updated? a. Every month b. Quarterly c. Every week d. Every 6 months - B. 12 FTEs 18. The document that lists the job responsibilities and duties as well as the skills required for a particular position is called a job: A Specification B. Analysis C. Description D. Title - C. Description 19. When interviewing an applicant for a cashier position which requires long hours standing, which of the following interview questions would be considered inappropriate or illegal? A. Was there even a situation in your last job where you had handle an angry customer? B. Why did you leave your last job? C. How so you feel about the fact that this position requires standing in one place for long periods of time? D. What a beautiful engagement ring. Are you getting married soon? - D. What a beautiful engagement ring. Are you getting married soon? 20. The tray-line checker in the kitchen is not performing her job effectively. There are many missing items from the tray that are not caught by this employee. Initial steps this employee's supervisor may take to address this issue include all of the following EXCEPT a: a. Performance improvement plan b. Corrective action c. Letter of termination d. Review of her job description - c. Letter of termination 21. The name of the law that helps to protect workers and job applicants who are age 40 and older from discrimination based on their age is called the: A. Age Discrimination in Employment Act of 1967 B. Civil Rights Act of 1964 C. Older Americans and Gender Discrimination Act of 1963 D. Equal pay Act of 1963 - A. Age Discrimination in Employment Act of 1967 22. Which of the following scenarios would be in violation of the Food and Drug Administration Food Code of 2009? a. The food service employee has used a printed a label on the computer, indicating that the bulk container holds corn flakes and that the product was manufactured in a plant that also processes peanut- containing products b. An employee had a plethora of zucchini during the summer and decided to bake zucchini bread at home. The supervisor on duty thought it would be a good addition to the breakfast offerings for residents c. The head cook used a clean spoon to taste the gravy he has prepared then places the utensil in the dirty equipment area d. At a residential home for adolescents, - b. An employee had a plethora of zucchini during the summer and decided to bake zucchini bread at home. The supervisor on duty thought it would be a good addition to the breakfast offerings for residents 23. The dietary manager of a small kitchen at a convalescent home must revise the menu and asks all employees to join a staff meeting to discuss their ideas and suggestions. After considering all input, the dietary manager selects a few new menu items to begin recipe development. This style of management is called: a. Authoritative managing b. Proactive managing c. Participative managing d. Autocratic managing - c. Participative managing 24. A food service supervisor at a rehabilitation hospital overhears a tray-line employee discussing a high-profile athlete who has been admitted for rehab following an automobile accident. This is a violation of which of the following federal laws? a. Federal Privacy Act of 1997 b. Family Educational Rights and Privacy Act c. Consumer and Patient Right to Privacy Act d. Health Insurance Portability and Accountability Act of 1996 - D. Health Insurance Portability and Accountability Act of 1996 25. Which of the following situations will likely cause a citation from the state health inspector? a. Chicken thawing in the refrigerator b. Food in the warming trays held at a temperature of 140°F c. Raw meat in the walk-in refrigerator stored on the shelf above the fresh produce D. The temperature in the walk-in refrigerator between 38*F and 40*F - c. Raw meat in the walk-in refrigerator stored on the shelf above the fresh produce 26. A dietary manager of a long-term care facility who frequently visits with the residents during meals notices that one man seems to be drooling and coughing while eating. Which of the following referrals may be required? a. Occupational therapy b. Physical therapy c. Recreational therapy D. Speech therapy - D. Speech therapy 27. The consulting dietitian is attending a care planning session. She learns that residents on one wing of the nursing home are served breakfast at 9 a.m., lunch at 12:30 p.m., and dinner at 5 p.m. Evening snacks are not routinely offered because residents in the past have refused any snack other than a cup of hot tea. The dietitian has alerted the director of food services that this may be in violation of federal regulations. What is the best way to address this issue? a. Add a nourishing evening snack at 8 p.m. B. Move the dinner meal to 6pm C. Move the breakfast meal to 8 am D. Move the lunch meal to 1pm - a. Add a nourishing evening snack at 8 p.m. 28. To meet federal regulations, which require a dietitian for a nursing home, appropriate choices include all of the following EXCEPT a: a. Full-time registered dietitian b. Food service director c. Registered dietitian employed on a consultant basis D. Registered, licensed dietitian employed part-time - a. Full-time registered dietitian 29. Which of the following United States Department of Agriculture grades are used for poultry? a. US Prime, Choice, Select, or Standard b. US Grades A, B, or C c. US Fancy, Extra No. 1, No. 1, No. 2, or Combination D. US Fancy, choice, Standard, or substandard - b. US Grades A, B, or C 30. Which of the following cooking methods is preferable for Select grade beef? a. Frying B. Grilling C. Oven roasting D. Braising - C. Oven roasting 31. A dietary manager conducting an inspection of the dry storage area should be most concerned about: a. Canned goods that are stored on metal shelving b. Large bags of rice that are stored on the floor c. Open bags of flour and sugar that are stored in covered containers d. The food that has just been delivered is placed at the back of the shelves - b. Large bags of rice that are stored on the floor 32. A dietary manager who is doing inventory in the walk-in refrigerator finds that the temperature log indicates a range of 36°F-38°F. Which of the following food items would need to be discarded? a. Ground beef that is 2 days old b. Fresh eggs that are 2 weeks old C.Poultry that is 5 days old D. Fresh fish that is 1 day old - C.Poultry that is 5 days old 33. All of the following statements about Escherichia coli infection are true EXCEPT: a. It can be spread through contaminated food and water b. It is one of the most common food-borne illnesses c. It most often presents with nausea and vomiting d. It can be spread through contaminated swimming pools - c. It most often presents with nausea and vomiting 34. Where is the most appropriate initial place to report an outbreak of a Salmonella infection? a. Local health department b. Centers for Disease Control