Nutrition 123 practice exam chapters 1,2,3,17,19 Questions and Answers 100% Pass

Nutrition 123 practice exam chapters 1,2,3,17,19 Questions and Answers 100% Pass when making changes in dining services, the certified dietary manager must remember the implementation must first be : - Driven by client food and dining preferences A tray line of type of meal delivery service is more commonly found in which type of operation? - a hospital The difference between centralized and decentralized meal service is: - In centralized meal service, food is delivered portioned on trays from one kitchen location The time between dinner/supper and breakfast may not be more than how many hours ? - 14 Rethermelization describes: - the operation of heating prepared food from a cold state just before service 2100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 When there is a problem with the timing of meal delivery, who should review the system for solutions to the problem? - CDM& the nursing supervisor as they will have to implement any changes needed Nursing assistants often deliver trays because 1 of the tasks when deliver trays may be: - helping the client with feeding Which of the following would be considered a form of room service ? - Menus selected by the client served from a traditional trayline and served at defined times Delays in meal delivery most often result in: - Complaints of cold food and poor food quality In the new language for Culture change what word replaces the word "bib" - clothing protector When FS staff is delivering trays, which of the following should the staff members do first - verify that the tray is reaching the right client The primary advantage of offering a selective menu is - enhance client quality of life and care The certified dietary manager has been getting comments from client on one unit that the food is delivered cold. What should the certified dietary manager do? - Monitor the tray turnaround time for that unit 3100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 A client using selective menu insists on ordering food that is not on her diet. What should the certified dietary manager do? - Gently remind the client that the food is restricted on the diet. if the client insists , honor the request and document it Healthcare now includes which of the following catergories - continous care retirement communities which of the following types of service would need to be implemented in a facility adopting a culture change - selective menu when a selective menu was introduced, many clients did not order enough food. What should the certified dietary manager do? - train the staff to make suggestions that are approppiate for the diet what should the appropiate substitiion if a client refuses