Nutrition and Foodservice Management, Exams of Advanced Education

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CDM Practice Test 2023 - 2024

A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - 7% The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - section K Which of the following questions would be most appropriate to ask when taking a diet history?

• When do you usually eat Which of the following instruments would not be used for a diet history? - caliper The nutrition screening indicators are often categorized as A B C D. What does the D represent?
• 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? - 12 days If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form fat is: - 18% How many milliliters of juice are equivalent to 1/2 cup? - 120 The purpose of the certified dietary manager's role in care planning is not to? - Monitor the clients daily weight The best menu change for a client on a low-sodium (Na) diet would be: - substitute roast beef for baked ham A client who is diagnosed with diverticulitis should avoid which of the following foods? - Bran flakes The initial diet order is located in what section of the clients medical chart? - Physicians orders What is the first step to take when a client requests a food not on their diet? - Meet with the client to review their diet How would a two gram sodium diet appear on a diet order? - 2 gr NA A malnutrition problem may be suggested if what percent of weight loss occurs in one month? - 5%

Which of the following is an appropriate diet change for a client with low hemoglobin level and low hematocrit value? - 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? - supplement as ordered When a food shortage occurs, substitutes offered should be of a similar: - nutritive value If a client does not select enough food from the selective menu, what should the CDM do? - 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 diet history The CDM is preparing for an inservice about changes in cardiac diets. What organization would provide the best information? - American Heart Association When planning a diet instruction, the CDM should first: - 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? - 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? - 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: - 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: - decentralized The CDM notices that there are many large servings on the trayline. The managers first concern should be: - they may run out of food before the end of trayline The CDM noticed that 10 am nourishments sent up to the floor are not passed to the clients. Whom should the manager consult first about this problem? - the director of nursing A nutritional food supplement should be offered to a client who: - has a significant weight loss Which of the following statements best characterizes continuous quality improvement? - the clients should be monitored for weight gain

During a survey, which of the following quality concerns would most likely affect foodservice? - prevalence of weight loss A client routinely refuses to drink milk. What would the CDM do first? - talk with the client to find an acceptable alternative When is the best time to administer a food acceptance survey? - during meal times What should the CDM do to prevent excessive write ins on the selected menu? - provide a ist of acceptable write ins on the menu Which of the following would be the most appropriate resource for modifying a standard menu to a low fat diabetic menu? - the facility diet manual An employee requests a day off far in advance. Another employee requests the same day off at the last minute. The best way to handle this situation is to: - adhere to your policy of first come, first serve for days off The facility is adding a convenience store for staff and client families that will be managed by foodservice. It will be open for 9 to 9. Which of the following should be considered when developing the schedule? - use part time staff for short shifts in the evening What is the first priority when scheduling staff? - schedule staff to fit work needs The department director has told the CDM that overtime must be reduced. The department is short three FTE. The best immediate plan of action is to: - discuss the options with the staff What is a job analysis? - breaking down a complex job into individual tasks by day Which of the following questions is legal to ask when interviewing a prospective employee? - are you 18 years or older? When interviewing a candidate, what percentage of time should you talk; what percentage of time should you listen? - talks 25%, listen 75% What does FMLA guarantee? - employers must provide up to 12 weeks of leave to qualified persons A CDM overhears two cooks arguing about the mixer they both need for the preparation of items for the same meal. The best way to avoid this problem in the future is to: - revise the menu based on available equipment Two employees create a disturbance on the trayline by arguing about the food. The CDM should: - confront both employee immediately after trayline

An employee wear nail polish to work, knowing it is against policy. The CDM should: - instruct the employee to remove the nail polish immediately A long term employee repeatedly ignores direction from a new supervisor. This problem is most likely due to: - poor communication between the two What effective meeting technique would be used to discuss a mandatory reduction in staff hours? - brainstorm ideas for solving the problem What type of meeting requires an attendance roster? - training What is the best way to explain a change in a special meal coming up at the end of the week? - hold a production meeting The most appropriate way to orient a new employee to departmental procedures is to: - schedule orientation in small chunks Which of the following could be used to justify the cost of a piece of equipment? - increased cost over a specified period of time A daycare center in the facility requires assurance of food safety. The CDM should: - summarize in a memo the facilitys safe food handling policies The CDM has set a goal of improving communication. Which of the following should be the first priority? - determine what area of communication needs improvement Which of the following is typical of a committee? - 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: - consult the dietitian about the diet concerns Which of the following healthcare team members would assess the need for special and adaptive eating devices? - occupational therapist How soon after the care area assessment (CAA) must a care plan be developed? - 7 days How often must the care plan be updated? - quarterly and whenever the clients condition changes What is the role of the CDM during a regulatory survey? - liaison and communicator

What is the best way to prepare staff for a survey? - 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: - inspected by the USDA During receiving, the CDM discovers the fresh roast beef is 45 degrees. What should the manager do? - 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: - 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? - after opening How should raw meats be stored? - Below ready to eat foods What is the first step in the procedure to check in a meat order? - 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? - place small amounts at a time in pre cooled insulated containers Which of the following is an example of an appropriate critical limit? - 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? - a cook sneezes while preparing fresh fruit plates Which of the following would be a potential cause of foodborne illness? - combining leftover cooked eggs with freshly cooked eggs on a salad bar The best way to prevent shigellosis is to: - use proper hand washing procedures A specification sheet for a new slicer should include information about the: - safety features required Which of the following would most likely result in cross connection? - 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: - health of everyone is protected

Which of the following is a basic rule to prevent pest infestation? - eliminating sources of food and water What type of cleaner is best to remove lime form dishwashers or coffee urns? - Acid cleaners A cost effective equipment maintenance program is based upon: - preventative maintenance What is the primary reason for choosing one piece of equipment over another? - capacity fits the menu When purchasing new equipment, a CDM should consider the cleanability of equipment surfaces and materials to determine whether they: - 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: - what exposure hazards exist The best way for the CDM to ensure that employees know how to use foodservice chemicals is to: - train the employees on an ongoing basis What is the purpose of a production schedule? - explains what and how much food to produce Where should hand washing sinks be located? - in convenient locations in the kitchen Which of the following represents the principles of ergonomics? - adjusting the work table height for employees What is the recipe conversion factor to increase a recipe from 8 servings to 40 servings? - 5 You need 896 ounces of coffee each morning for the trayline. How many gallons do you need? - 7 What does it mean to standardize a recipe? - will produce a known quality and quantity in a facility operation When testing a new recipe, which of the following is good practice? - 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: - supervise the preparati0n of the recipe Which of the following descriptions would be an appropriate quality standard for quick bread? - Golden brown, slightly rounded, no tunnels, moist crumb, tender, good flavor

What is the best reason to document leftovers? - to determine future forecasting needs When preparing tuna salad, what is the first production step? - pre chill the canned tuna What type of inventory is usually done at the end of a month or period of time? - 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? - 2 cases How are partial order deliveries handled? - request a credit memo Purchase specifications for meat most likely would include information about? - price Which of the following is the best method for counting cash at the end of shift? - have two people present to verify each other's work Two cashiers share a cash drawer. There has been a discrepancy the past week at the end of shift. What should the CDM do? - give each cashier their own drawer The first step in establishing a take home meal program for staff and surrounding neighborhoods is to: - develop a business plan When preparing a proposal for new equipment, a CDM should first: - check with maintenance regarding space and power needs How can just in time purchasing help the manager control costs? - by limiting excess inventory Ground beef, available only in 10 pound units, is needed to prepare chili for 120 clients. The serving size is about 4 ounces and shrinkage is expected to be 1 1/2 ounce per serving. How many pounds of ground beef should be ordered? - 50 pounds A prime vendor provides 75% of the foodservice products. What products would best be purchased outside of the prime vendor contract? - fresh produce A budget report indicates a total of 164,250 meals served per year and 37,674 labor hours expended. What is the average number of meals per labor hour? - 4. The CDM notices an increase in costs over the past two months, especially an increase in meat. Which of the following might be the cause of this increase? - the price for meat are not part of the prime vendor agreement Which of the following has the biggest potential impact on food cost? - a cook who over portions

A foodservice employee earns $10 per hour and works three hours overtime in a pay period. Hw much additional pay would the employee receive if overtime were considered time and half? - $