CDM Det 117- Final Exam Questions With Correct Answers

What should the Certified Dietary Manager do when a client using a selective menu insists on ordering food that is not on her diet? - Answer The client should be educated on their diet but their rights may overrule their dietary restrictions. Diet conflicts should be referred to clinical nutrition staff and documented on the medical record. What is the difference between centralized and decentralized meal service? - Answer Centralized meal services are designed to produce large quantities of food items and decentralized meal services are designed only for finishing or reheating prepared food items. Centralized meal services produce the food that will be sent to decentralized meal services. When making changes in dining services, what must the Certified Dietary Manager must remember the implement first? - Answer Change the language used Change the type of service Begin with questioning clients about what they want How many hours may be between dinner/supper and breakfast? - Answer 14 hours Rethermalization - Answer reheating of food prior to service What results when there are delays in meal delivery? - Answer Complaints about food temperature and quality may arise if there are delays in meal delivery and distribution. If there is a delay in meal delivery and distribution it also brings up concerns about food safety. What is the most important consideration in menu planning? - Answer satisfying your clients What is the best way for a Certified Dietary Manager to ensure clients follow their diet when selecting food for meals? - Answer staff should be trained to address a client's diet when they drop off the menu review each individual menu before the meal is served to a client. computer systems can review menu choices to check for compliance, calculate totals of restricted nutrients, eliminate allergenic foods, and automate food additions. How does managing menus soundly and realistically relate to the substitution process? - Answer planned and organized as part of the menu How does the CDM keep a kosher kitchen? - Answer separates the meat from the dairy while cooking What is the importance of providing clients with a choice of foods? - Answer control over their care, helps improve nutritional intake, and improves quality of life What is the importance of a standardized recipe? - Answer ensures that a consistent quality product can be made regardless of who is cooking ensures that the recipe can be repeated over and over again by many staff members with the same desired outcome ensures a consistent quality, appearance, and taste. What is the advantage of a recipe being very specific? - Answer can be repeated again and again by many different staff members and still have the same consistent quality, taste, and appearance conversion factor - Answer the number by which you adjust each recipe ingredient to arrive at a new yield standardized recipe - Answer a recipe that contains detailed specifications and has been adapted and tested in your operation Why is portion control essential? - Answer control the number of servings for a product and for building client satisfaction clients are more satisfied when their portion sizes are predictable and consistent. Using liquid or processed eggs meet which food safety regulation? - Answer The food safety regulation that prohibits the pooling of eggs What determines the flavor of natural cheese? - Answer type of milk and the length of time the cheese is aged Why is unsalted butter used in some baking recipes? - Answer butter flavor is more pronounced What is the maximum temperature to cook cheese to prevent curdling and toughness? - Answer a low temperature no higher than 350 degrees What is an advantage for ultra-high-temperature pasteurized milk? - Answer can be held for up to three months without refrigeration What is an advantage for irradiating meat? - Answer safer an extended shelf life. What is a roux? - Answer made from equal parts fat and flour and used to thicken sauces and gravies What is dry lab? - Answer recording temperatures without actually taking them. How would the Certified Dietary Manager verify that the temperatures are correct and haven't been dry labbed? - Answer procedures in place to monitor temperature and that these procedures are working. review HACCP logs for accuracy and completeness of temperature monitoring and take corrective action when necessary. always take corrective action regarding problems with temperature monitoring as quickly as possible have a policy in place that requires foods to be tested prior to service. What is the main purpose of forecasting? - Answer knowing how much food to produce and how much food to order What are the elements of a standardized recipe? - Answer -title -category -recipe number -yield -batch quantity -portion size, -ingredients -weights and measures -food safety information -HACCP -direction or procedures -pan size -batch unit -scaling -nutrition information -recipe sources What is a production schedule? - Answer A document that outlines what to produce, how much to make, and who is responsible What type of malnutrition is commonly seen today? - Answer Protein and calorie malnutrition What is the difference between enteral and parenteral nutrition? - Answer Enteral Nutrition-supplemental feeding by mouth or by tube, of liquid formulas that contain essential nutrients Parenteral Nutrition-the administration of simple essential nutrients into a vein What can be done to encourage the best acceptance of nutrition supplements? - Answer Allowing clients to taste supplements and choose what they find most enjoyable Serving liquid supplements very cold What is important to consider if staff is passing out snacks? - Answer In some settings supplements are included on the Medical Administration Record and nursing is required to verify consumption of the item (s) on the MAR Staff must understand dietary restrictions and make sure that foods offered meet the dietary order. What should be done if a client is not accepting a nutritional supplement as care planned by the Interdisciplinary team? - Answer -The client has a right to refuse supplements. -The CDM should alert the clinical nutrition staff so that the client, facility, Medical Care Provider, and RDN can collaborate to identify alternatives. What is the clear focus of the foodservice department? - Answer the clients you provide dining services to.