CDM 1
A CDM is assessing the following meal for attentiveness: baked chicken breast, baked
potato, cauliflower florets, mini french roll. Should the CDM recommend a change in this
menu? - ANS-The CDM should recommend changing the cauliflower to broccoli
A client expresses to the CDM that they get an upset stomach after drinking milk. What
would the CDM suggest for a supplement? - ANS-Add extra gravy to foods at meal times
A client needs to have a supplemental source of protein. What would be an inexpensive way
to provide the extra protein? - ANS-Add nonfat dried milk to mashed potatoes, soups, and
desserts
A tray-line type of meal delivery service is more commonly found in which type of operation?
- ANS-Hospital
An important factor to consider when determining what special nourishment to supplement
meals with is: - ANS-tolerance of lactose
Before collecting information to calculate meals per labor hour, the CDM must first
determine: - ANS-The basis for what will be considered a meal or meal equivalent
CMS regulations F 242 expect a facility to demonstrate: - ANS-The clients are able to
determine when and what they want to eat
Delays in meal deliver most often result in: - ANS-Complaints of cold food and poor food
quality
Developing a taste panel will help the foodservice department to: - ANS-Achieve the
outcome of client satisfaction with the food
During meal service the CDM receives a complaint regarding the quality of the soup being
served. What should the CDM do? - ANS-Immediately ask the cook to sample the soup with
you
Enteral nutrition requires: - ANS-The gastrointestinal tract is functioning
It is often advisable to use conventional foods to supplement because: - ANS-Conventional
foods are more readily accepted
Meals per labor hour is always: - ANS-More than one
One method to determine that food is served at the proper temperature is to: - ANS-Measure
the temperature of the last food leaving the kitchen and going the longest distance
Parenteral nutrition is given to clients: - ANS-Who have a non-functioning gastrointestinal
tract
Person-directed care is a philosophy that encourages: - ANS-Choice by both the client and
the care giver
Providing a client their favorite foods with a meal as a supplement often works for those who
are not consuming 25% of the meal mainly because: - ANS-Clients will usually eat foods that
are well liked
Quality assessment is defined as: - ANS-The outcomes of a process to determine is a
defined standard of quality is being achieved
Quality assurance processes are: - ANS-Proactive and continuous
Quality care is focused on: - ANS-The process the facility uses to measure satisfaction of
clients
A CDM is assessing the following meal for attentiveness: baked chicken breast, baked
potato, cauliflower florets, mini french roll. Should the CDM recommend a change in this
menu? - ANS-The CDM should recommend changing the cauliflower to broccoli
A client expresses to the CDM that they get an upset stomach after drinking milk. What
would the CDM suggest for a supplement? - ANS-Add extra gravy to foods at meal times
A client needs to have a supplemental source of protein. What would be an inexpensive way
to provide the extra protein? - ANS-Add nonfat dried milk to mashed potatoes, soups, and
desserts
A tray-line type of meal delivery service is more commonly found in which type of operation?
- ANS-Hospital
An important factor to consider when determining what special nourishment to supplement
meals with is: - ANS-tolerance of lactose
Before collecting information to calculate meals per labor hour, the CDM must first
determine: - ANS-The basis for what will be considered a meal or meal equivalent
CMS regulations F 242 expect a facility to demonstrate: - ANS-The clients are able to
determine when and what they want to eat
Delays in meal deliver most often result in: - ANS-Complaints of cold food and poor food
quality
Developing a taste panel will help the foodservice department to: - ANS-Achieve the
outcome of client satisfaction with the food
During meal service the CDM receives a complaint regarding the quality of the soup being
served. What should the CDM do? - ANS-Immediately ask the cook to sample the soup with
you
Enteral nutrition requires: - ANS-The gastrointestinal tract is functioning
It is often advisable to use conventional foods to supplement because: - ANS-Conventional
foods are more readily accepted
Meals per labor hour is always: - ANS-More than one
One method to determine that food is served at the proper temperature is to: - ANS-Measure
the temperature of the last food leaving the kitchen and going the longest distance
Parenteral nutrition is given to clients: - ANS-Who have a non-functioning gastrointestinal
tract
Person-directed care is a philosophy that encourages: - ANS-Choice by both the client and
the care giver
Providing a client their favorite foods with a meal as a supplement often works for those who
are not consuming 25% of the meal mainly because: - ANS-Clients will usually eat foods that
are well liked
Quality assessment is defined as: - ANS-The outcomes of a process to determine is a
defined standard of quality is being achieved
Quality assurance processes are: - ANS-Proactive and continuous
Quality care is focused on: - ANS-The process the facility uses to measure satisfaction of
clients
