Certified Dietary Manager (CDM) Exam Questions & Answers Solved 100%

Acute Care - Answer Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - Answer The accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) - Answer An organization offering several levels of healthcare on one campus. Code of Ethics - Answer A written statement of standards for the guidance of both supervisors and employees. Confidentiality - Answer The protection of information that is considered private or personal. Congregate Feeding Sites - Answer Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. Contract Management - Answer Foodservice management provided by a contract company. Certified Dietary Manager (CDM) - Answer Professional who has completed an ANFP-approved training program and passed the national certification examination. Responsible for management of the food operation. Dietetic Technician Registered (DTR) - Answer Professional who has completed an AND-approved associate degree program and who works under clinical and consultant dietitians to provide appropriate nutrition care. Healthcare Team - Answer A group of specialists in their respective areas. Health Insurance Portability and Accountability Act (HIPPA) - Answer Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. Home Delivered Meals - Answer Agency that provides meals and delivery to home environment to those meeting the criteria. Hospice - Answer Service providing terminally ill patients with help in improving the quality of life. In-home Services - Answer Home healthcare providing skilled nursing services, rehabilitation services, and personal care services. Interdisciplinary Care Team (ICT) - Answer The combined group of professionals that provide input into the care of the client. Long-term Care - Answer Services provided to individuals who have healthcare needs that require ongoing support. Manager - Answer A person who plans, directs, organizes, and controls work. Mission Stataement - Answer An organization's reason for being a definition of what the organization does. Registered Dietitian (RD) - Answer An individual who has a minimum of a bachelor's degree in nutrition/dietetics and who has completed experience and registration requirements of the AND. Residential Care Facility - Answer A facility that provides ongoing day-to-day care for a resident who could not otherwise do so, but does not have intensive medical needs. Scope of Practice - Answer A terminology used by national and state licensing boards for various professions that defines the procedures, actions, and processes that are permitted for the certified individual. Skilled Nursing Facility - Answer An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. Al dente' - Answer Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft. Buffet-style Service - Answer Clients serve themselves from a number of choices on a buffet line. Centralized Meal Service - Answer Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. Closed Question - Answer A question with a limited number of answers such as one easily answered with yes or no. Comfort Food - Answer Any food that imparts a unique sense of emotional well-being such as chicken soup. Cultural Change - Answer Focus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. Cycle Menu - Answer Changes to a menu daily over a period of time or cycle such as three days or three weeks. Decentralized Meal Service - Answer Bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service. External Nutrition - Answer Supplemental feeding, by mouth or by tube, of formulas or food that contain essential nutrients. Kosher - Answer Fit, proper, or in agreement with religious law. Kosher meat means the animal has been slaughtered in a special way. Kosher foods are typically blessed by a rabbi. Likert Scale - Answer A common rating technique that uses words of numbers. Non-selective Menus - Answer One in which clients do not have the opportunity to make choices for main dishes. Nutrition Support - Answer General term describing providing foods and liquids to improve nutritional status. Open-ended Question - Answer Allows the participant to answer freely, saying whatever comes to mind. Productivity Indexes - Answer Measures to determine productivity level involving careful calculations of time, meals, and labor. Includes meals per labor hour, minutes per meal, and labor hours per meal. Quality Assessment - Answer The evaluation of processes and outcomes to determine if a defined standard of quality is being achieved. Quality Assurance - Answer Sum total of structure, processes, and procedures designed to ensure that clients feel that both food and services are excellent and the facility meets of exceeds an expected standard of quality. Quality Indicator - Answer Measures outcomes. Quality Improvement - Answer The on-going process to improve the delivery of food, services, and outcomes. Quality Standard - Answer The facility's definition of what constitutes quality for a product such as food or service. Restaurant-style Service - Answer Dining that may include wait staff, foods ordered and delivered in courses, food plated in the dining room, and specials offered tableside from a cart. Rethermalize - Answer Reheat. Selective Menu - Answer One in which clients have the opportunity to make choices or selections in advance or immediately prior to meal service. Single Use Menu - Answer A fixed menu for service on a special day such as Mother's Day. Static Menu - Answer A fixed menu that doesn't change such as a room service menu. Trayline Service - Answer Meal trays move through an assembly line and employees place items on the trays, which are then transported to a common site and delivered to the client. Tray per Minute - Answer A measure of efficiency of a trayline foodservice system. Tray Accuracy - Answer How accurately staff have followed the menu, tray card, or tray ticket in assembling the tray. Americans with Disabilities Act (ADA) - Answer Prohibits employment discrimination against qualified individuals with disabilities in the public and private sector and in state and local governments. Chain of Command - Answer The flow of formal power through organizational lines. Corrective Action for Employees - Answer An action taken by a supervisor to correct an employee performance problem. Cross-training - Answer Training an employee to do more than one job. Delegation - Answer Passing authority for tasks or assigning duties downward through the organization chart. Disability - Answer A physical or mental impairment or being regarded as having such an impairment. Discrimination - Answer Treatment of consideration based on class or category, rather than individual merit. Employee Assistance Program - Answer Provides support to employees in solving personal problems such as drug and alcohol abuse, family problems, and teamwork issues. Equal Employment Opportunity Commission (EEOC) - Answer Provides oversight for federal employment legislation. Bulimia - Answer An eating disorder involving binging; eating large amounts of food and than purging to get rid of the food. Care Area Assessment (CAA) - Answer Component of the RAI that is used to make decisions about areas triggered by the MDS. Care Plan - Answer A written plan for medical care. Care Area Trigger (CAT) - Answer Related to one or more items in the MDS and are the flags for the interdisciplinary team member. Care Protocols - Answer Documents that outline a care process related to a specific medical condition. C-tags - Answer An identification number of a CMS guideline for small rural or critical access hospitals. Comprehensive Care Plan - Answer Developed by interdisciplinary team that address the multifaceted needs of the client. Enteral Nutrition - Answer Feeding of formulas, by mouth, or by tube into the gastrointestinal tract. F-Tags - Answer An identification number of a CMS guideline for long-term care. Fixed Menu - Answer A menu that doesn't change from day to day such as what is found in restaurants.