Nutrition and Foodservice Management Exam Preparation, Exams of Nursing

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CDM PRACTICE TEST QUESTIONS CDM PRACTICE TEST QUESTIONS WITH GUARANTEED ACCURATE ANSWERS |VERIFIED A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - ACCURATE ANSWERS✔✔ 7% The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - ACCURATE ANSWERS✔✔ section K Which of the following questions would be most appropriate to ask when taking a diet history? - ACCURATE ANSWERS✔✔ When do you usually eat Which of the following instruments would not be used for a diet history?

• ACCURATE ANSWERS✔✔ caliper

The nutrition screening indicators are often categorized as A B C D. What does the D represent? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 12 days If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form fat is: - ACCURATE ANSWERS✔✔ 18% How many milliliters of juice are equivalent to 1/2 cup? - ACCURATE ANSWERS✔✔ 120 The purpose of the certified dietary manager's role in care planning is not to? - ACCURATE ANSWERS✔✔ Monitor the clients daily weight The best menu change for a client on a low-sodium (Na) diet would be: - ACCURATE ANSWERS✔✔ substitute roast beef for baked ham A client who is diagnosed with diverticulitis should avoid which of the following foods? - ACCURATE ANSWERS✔✔ Bran flakes The initial diet order is located in what section of the clients medical chart? - ACCURATE ANSWERS✔✔ Physicians orders

What is the first step to take when a client requests a food not on their diet? - ACCURATE ANSWERS✔✔ Meet with the client to review their diet How would a two gram sodium diet appear on a diet order? - ACCURATE ANSWERS✔✔ 2 gr NA A malnutrition problem may be suggested if what percent of weight loss occurs in one month? - ACCURATE ANSWERS✔✔ 5% Which of the following is an appropriate diet change for a client with low hemoglobin level and low hematocrit value? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ supplement as ordered When a food shortage occurs, substitutes offered should be of a similar:

• ACCURATE ANSWERS✔✔ nutritive value If a client does not select enough food from the selective menu, what should the CDM do? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ the diet history The CDM is preparing for an inservice about changes in cardiac diets. What organization would provide the best information? - ACCURATE ANSWERS✔✔ American Heart Association When planning a diet instruction, the CDM should first: - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ decentralized

The CDM notices that there are many large servings on the trayline. The managers first concern should be: - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ the director of nursing A nutritional food supplement should be offered to a client who: - ACCURATE ANSWERS✔✔ has a significant weight loss Which of the following statements best characterizes continuous quality improvement? - ACCURATE ANSWERS✔✔ the clients should be monitored for weight gain During a survey, which of the following quality concerns would most likely affect foodservice? - ACCURATE ANSWERS✔✔ prevalence of weight loss A client routinely refuses to drink milk. What would the CDM do first? - ACCURATE ANSWERS✔✔ talk with the client to find an acceptable alternative When is the best time to administer a food acceptance survey? - ACCURATE ANSWERS✔✔ during meal times

What should the CDM do to prevent excessive write ins on the selected menu? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ use part time staff for short shifts in the evening What is the first priority when scheduling staff? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ discuss the options with the staff

What is a job analysis? - ACCURATE ANSWERS✔✔ breaking down a complex job into individual tasks by day Which of the following questions is legal to ask when interviewing a prospective employee? - ACCURATE ANSWERS✔✔ are you 18 years or older? When interviewing a candidate, what percentage of time should you talk; what percentage of time should you listen? - ACCURATE ANSWERS✔✔ talks 25%, listen 75% What does FMLA guarantee? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ revise the menu based on available equipment Two employees create a disturbance on the trayline by arguing about the food. The CDM should: - ACCURATE ANSWERS✔✔ confront both employee immediately after trayline An employee wear nail polish to work, knowing it is against policy. The CDM should: - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ poor communication between the two What effective meeting technique would be used to discuss a mandatory reduction in staff hours? - ACCURATE ANSWERS✔✔ brainstorm ideas for solving the problem What type of meeting requires an attendance roster? - ACCURATE ANSWERS✔✔ training What is the best way to explain a change in a special meal coming up at the end of the week? - ACCURATE ANSWERS✔✔ hold a production meeting The most appropriate way to orient a new employee to departmental procedures is to: - ACCURATE ANSWERS✔✔ schedule orientation in small chunks Which of the following could be used to justify the cost of a piece of equipment? - ACCURATE ANSWERS✔✔ increased cost over a specified period of time A daycare center in the facility requires assurance of food safety. The CDM should: - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ determine what area of communication needs improvement Which of the following is typical of a committee? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ consult the dietitian about the diet concerns Which of the following healthcare team members would assess the need for special and adaptive eating devices? - ACCURATE ANSWERS✔✔ occupational therapist How soon after the care area assessment (CAA) must a care plan be developed? - ACCURATE ANSWERS✔✔ 7 days How often must the care plan be updated? - ACCURATE ANSWERS✔✔ quarterly and whenever the clients condition changes What is the role of the CDM during a regulatory survey? - ACCURATE ANSWERS✔✔ liaison and communicator

What is the best way to prepare staff for a survey? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ inspected by the USDA During receiving, the CDM discovers the fresh roast beef is 45 degrees. What should the manager do? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ after opening How should raw meats be stored? - ACCURATE ANSWERS✔✔ Below ready to eat foods What is the first step in the procedure to check in a meat order? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ place small amounts at a time in pre cooled insulated containers Which of the following is an example of an appropriate critical limit? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ a cook sneezes while preparing fresh fruit plates Which of the following would be a potential cause of foodborne illness?

• ACCURATE ANSWERS✔✔ combining leftover cooked eggs with freshly cooked eggs on a salad bar The best way to prevent shigellosis is to: - ACCURATE ANSWERS✔✔ use proper hand washing procedures A specification sheet for a new slicer should include information about the: - ACCURATE ANSWERS✔✔ safety features required

Which of the following would most likely result in cross connection? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ health of everyone is protected Which of the following is a basic rule to prevent pest infestation? - ACCURATE ANSWERS✔✔ eliminating sources of food and water What type of cleaner is best to remove lime form dishwashers or coffee urns? - ACCURATE ANSWERS✔✔ Acid cleaners A cost effective equipment maintenance program is based upon: - ACCURATE ANSWERS✔✔ preventative maintenance What is the primary reason for choosing one piece of equipment over another? - ACCURATE ANSWERS✔✔ capacity fits the menu When purchasing new equipment, a CDM should consider the cleanability of equipment surfaces and materials to determine whether they: - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ what exposure hazards exist The best way for the CDM to ensure that employees know how to use foodservice chemicals is to: - ACCURATE ANSWERS✔✔ train the employees on an ongoing basis What is the purpose of a production schedule? - ACCURATE ANSWERS✔✔ explains what and how much food to produce Where should hand washing sinks be located? - ACCURATE ANSWERS✔✔ in convenient locations in the kitchen Which of the following represents the principles of ergonomics? - ACCURATE ANSWERS✔✔ adjusting the work table height for employees What is the recipe conversion factor to increase a recipe from 8 servings to 40 servings? - ACCURATE ANSWERS✔✔ 5 You need 896 ounces of coffee each morning for the trayline. How many gallons do you need? - ACCURATE ANSWERS✔✔ 7 What does it mean to standardize a recipe? - ACCURATE ANSWERS✔✔ will produce a known quality and quantity in a facility operation

When testing a new recipe, which of the following is good practice? - ACCURATE ANSWERS✔✔ 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: - ACCURATE ANSWERS✔✔ supervise the preparati0n of the recipe Which of the following descriptions would be an appropriate quality standard for quick bread? - ACCURATE ANSWERS✔✔ Golden brown, slightly rounded, no tunnels, moist crumb, tender, good flavor What is the best reason to document leftovers? - ACCURATE ANSWERS✔✔ to determine future forecasting needs When preparing tuna salad, what is the first production step? - ACCURATE ANSWERS✔✔ pre chill the canned tuna What type of inventory is usually done at the end of a month or period of time? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 2 cases

How are partial order deliveries handled? - ACCURATE ANSWERS✔✔ request a credit memo Purchase specifications for meat most likely would include information about? - ACCURATE ANSWERS✔✔ price Which of the following is the best method for counting cash at the end of shift? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ give each cashier their own drawer The first step in establishing a take home meal program for staff and surrounding neighborhoods is to: - ACCURATE ANSWERS✔✔ develop a business plan When preparing a proposal for new equipment, a CDM should first: - ACCURATE ANSWERS✔✔ check with maintenance regarding space and power needs How can just in time purchasing help the manager control costs? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 50 pounds A prime vendor provides 75% of the foodservice products. What products would best be purchased outside of the prime vendor contract?

• ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ the price for meat are not part of the prime vendor agreement Which of the following has the biggest potential impact on food cost? - ACCURATE ANSWERS✔✔ 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? - ACCURATE ANSWERS✔✔ $