Certified Dietary Manager Exam Secrets Study Guide 8, Exams of Nutrition

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Certified Dietary Manager Exam Secrets Study Guide How long can leftover hamburger patties be safely refrigerated at or below 41ºF? - 7 days What medical condition would indicate a need for increased protein, calories and fluid? - Pressure ulcer Food Allergens are considered what type of hazard? - Chemical hazard What is the Certified Dietary Manager's legal responsibility regarding the foodservice needs of clients? - To follow federal, state, and facility guidelines When you need to provide step-by-step instructions, in order to ensure a specific task is accurately completed, a Certified Dietary Manager should refer to the: - Standard Operating Procedures Which one of the following preparation and quality standard is true? - Frozen vegetables can contain more nutrients than fresh because, they are processed soon after harvesting In many healthcare settings, the process of delivering late trays can be cumbersome plus, expensive to produce and deliver. The exception would be if they offered: - Room Service The paradigm shift that is occurring in institutional care, towards providing person-centered care, focuses primarily on which one of the following? - desires of the client Which of the following products must display an inspection stamp? - Fresh Eggs What is the first step when implementing an energy conservation program? - Contact the local energy company Which of the following is considered a quality measurement tool? - Food acceptance questionnaire During routine production, the Certified Dietary Manager notices a new female cook is frequently touching a male foodservice worker. The advances seem uninvited and unwanted. According to the EEOC, what is the first step? - Notify your supervisor of the situation Ideally, who should perform a kitchen safety inspection? - Foodservice Department employees A Certified Dietary Manager would use a Variance Report to: - Compare actual expense/revenue to budget - Infection Control In adult education the concept of "knowledge transfer" refers to: - When participants apply knowledge to actual practice A Balance Sheet provides detailed financial information. What time period is represented on the balance sheet? - One Day The recent development of New Dining Practice Standards in long term care to enhance person- centered care at mealtime grew out of questions and concerns from CMS regulators and consistently focused on: - Dining and food policies What is the best way to evaluate a Certified Dietary Manager's sanitation training efforts? - Review training objectives and observe employee practices Calculate the price per person of a catered tea for 200 people where your total projected costs are $695 and your desired food cost percent is 38%. - $4.79 Which laboratory test is the most sensitive and reliable indicator of protein status? - Serum Prealbumin If a foodborne illness outbreak should occur in the dining service department, who should handle the communications? - The person designated in the crisis management plan Many factors can influence the physical layout and design of a kitchen. Which of the following may have the most impacts? - Menu A Certified Dietary Manager should follow up with a client when what percentage of food is left uneaten? - 75% or more for two out of three days The concept "real foods first" places emphasis on which one of the following? - Offering conventional foods The Food safety program that establishes procedures to follow the flow of food through the operation is called: - . HACCP The main intent or purpose of Section K in the MDS is to: - Prevent malnutrition and dehydration 6.43 Approximately how many servings of pears would be in a #10 can? - 25 The Certified Dietary Manager has been asked to assist in the design layout of a traditional kitchen. What areas will require the largest allocation of space? - Storage and Preparation What is the first step in creating a job description? - Updating the job analysis What is the food cost percentage when total sales for the month of September were $ 29,298 and total the monthly food cost was $10,473? - 36% A Certified Dietary Manager is developing a client satisfaction survey and intends to ask the following question: "How do you feel about the service in our dining room". This is an example of what type of survey question? - Neutral question Developing and implementing an effective training program involves several steps. The first step a Certified Dietary Manager would take is to: - Determine the need for training The final and seventh step in implementing a HACCP system is: - Verification What is the first of the seven steps when developing HACCP program? - Analyze hazards After adjusting the yield based on the current census a recipe for Chili calls for 6.1 batches. One batch uses 5 lbs. of ground beef. Each package comes in 10 lb. units only. How many pounds should be purchased? - 30 lbs. A significant unplanned change in a client's weight requires an interdisciplinary review or revision in the care plan when: - Weight change is 5% in a month What tool would members of a coordinated healthcare team use to address the multifaceted needs of a client? - Comprehensive care plan Which of the following would a Certified Dietary Manager most appropriately be responsible for monitoring when preparing for care planning? - Monitoring of client during meal times What is the primary advantage of a selective menu? - Enhances clients quality of life in healthcare facilities Calculate the cost of the bread for 40 sandwiches if one loaf of sandwich bread yields 24 slices and the cost is $2.15/loaf. - $7.17 When ordering Half and Half Cream for the Executive Dining Room, what percent of fat should the Dietary Manager look for? - 0 ½-17% What concept is most effective in controlling bacterial growth? - Time and temperature What type of eggs is used most often in the commercial food industry? - Dried Eggs In recent years the trend has been to liberalize diets in long term care venues. In what situation would a liberalized diet be appropriate? - When a resident is not eating well and at risk for weight loss. What is the best tool a Certified Dietary Manager would use to provide information to forecast future needs? - Production History What is the percent weight change for a client whose usual body weight is 160 lbs. and current body weight is now 135 lbs.? - 15.6% Single-use disposable gloves should be changed every: - 60 minutes The first step when utilizing the Transtheoretical Model to determine a client's readiness to change their nutrition behavior is: - Pre-contemplation What Performance Standard form would a Certified Manager utilize to measure performance of an employee without comparing that employee to others? - Absolute Standards What would be an appropriate substitute for a client who refuses to eat broccoli? - Mashed sweet potatoes Empowerment is often described as: - . Allowing an employee to take action and resolve a situation. In the Islamic culture a client who is of the Muslim faith most likely will not consume menus items that are prepared with one of the following items? - Bird of Prey FDA code states that when utilizing the "slacking" technique for frozen foods, temperatures must remain at or below: - 41 º A set of documents that clearly describes an organization's approach to certain, specific situations: - A policy What organism can thrive and in MAP packaged food item? - Clostridium Botulinum Upon inspection by the state survey team, a deficiency was issued for which of the following conditions? - Foods were thawing under cold running water A Certified Dietary Manager is conducting a training program and notices one person does not appear engaged in the training. What type of body language might have provided this information? - Hands behind the back Calculate the labor cost per meal if the total labor costs for the past month was $10,125 and the census was 82 for the month of October. - $1.33 Standards of Practice are guidelines a Certified Dietary Manager would utilize to: - define quality care What is the most important reason for posting menus each meal? - It is a promotional tool for the department What grain would a Certified Dietary Manager recommend to a client on a Gluten Free Diet? - Buckwheat If a Certified Dietary Manager wanted to review the daily work flow of the morning Cook, what tool would be best to review? - Job Routine A primary advantage of group instruction when presenting nutrition education materials is: - It allows clients to share experiences In many healthcare settings, the process of delivering late trays can be cumbersome plus, expensive to produce and deliver. The exception would be if they offered: - Room Service Many factors can influence the physical layout and design of a kitchen. Which of the following may have the most impacts? - Menu Which statement is correct, regarding the process of change, within an organization? - An organization that is not able to change also is not able to adapt and excel.