CDM – Certified Dietary Manager Exam
Prep Guide with 400 Newest FINAL TEST
BANK EXAM STUDY GUIDE//UPDATED
QUESTIONS AND 100% VERIFIED ANSWERS
COMPLETE ALREADY RATED A+.
Healthcare services for individuals who become acutely or
Acute Care suddenly ill and need to be hospitalized, generally over a short
period of time.
The accepted terminology for which services are provided in any
Client
setting.
Continuing Care Retirement An organization offering several levels of healthcare on one
Community (CCRC) campus.
A written statement of standards for the guidance of both
Code of Ethics
supervisors and employees.
The protection of information that is considered private or
Confidentiality
personal.
Foodservice generally offering hot meals 5 times a week at noon,
Congregate Feeding Sites providing necessary nutrition and an opportunity for social
contact and activities.
,Contract Management Foodservice management provided by a contract company.
Professional who has completed an ANFP-approved training
Certified Dietary Manager
program and passed the national certification examination.
(CDM)
Responsible for management of the food operation.
Professional who has completed an AND-approved associate
Dietetic Technician
degree program and who works under clinical and consultant
Registered (DTR)
dietitians to provide appropriate nutrition care.
Healthcare Team A group of specialists in their respective areas.
Health Insurance Portability
Requiring all healthcare organizations to maintain confidentiality
and Accountability Act
and security of individuals' medical information.
(HIPPA)
Agency that provides meals and delivery to home environment
Home Delivered Meals
to those meeting the criteria.
Service providing terminally ill patients with help in improving
Hospice
the quality of life.
Home healthcare providing skilled nursing services,
In-home Services
rehabilitation services, and personal care services.
Interdisciplinary Care Team The combined group of professionals that provide input into the
(ICT) care of the client.
Services provided to individuals who have healthcare needs that
Long-term Care
require ongoing support.
Manager A person who plans, directs, organizes, and controls work.
, An organization's reason for being a definition of what the
Mission Stataement
organization does.
An individual who has a minimum of a bachelor's degree in
Registered Dietitian (RD) nutrition/dietetics and who has completed experience and
registration requirements of the AND.
A facility that provides ongoing day-to-day care for a resident
Residential Care Facility who could not otherwise do so, but does not have intensive
medical needs.
A terminology used by national and state licensing boards for
Scope of Practice various professions that defines the procedures, actions, and
processes that are permitted for the certified individual.
An institution that accepts patients who need the skill and
Skilled Nursing Facility healthcare professionals to manage health needs around the
clock.
Italian cooking term meaning cooking until still firm, but tender
Al dente'
to the tooth; not soft.
Clients serve themselves from a number of choices on a buffet
Buffet-style Service
line.
Foods prepared and portioned onto trays of plates at a central
Centralized Meal Service
location in or adjacent to the main kitchen.
A question with a limited number of answers such as one easily
Closed Question
answered with yes or no.
Any food that imparts a unique sense of emotional well-being
Comfort Food
such as chicken soup.
Focus on person-centered, resident-driven services and care for
Cultural Change older Americans allowing expansion of choices in a healthcare
community.
, Changes to a menu daily over a period of time or cycle such as
Cycle Menu
three days or three weeks.
Bulk quantities of prepared foods are sent hot or cold to other
Decentralized Meal Service
locations for finishing and service.
Supplemental feeding, by mouth or by tube, of formulas or food
External Nutrition
that contain essential nutrients.
Fit, proper, or in agreement with religious law. Kosher meat
Kosher means the animal has been slaughtered in a special way. Kosher
foods are typically blessed by a rabbi.
Likert Scale A common rating technique that uses words of numbers.
One in which clients do not have the opportunity to make
Non-selective Menus
choices for main dishes.
General term describing providing foods and liquids to improve
Nutrition Support
nutritional status.
Allows the participant to answer freely, saying whatever comes
Open-ended Question
to mind.
Measures to determine productivity level involving careful
Productivity Indexes calculations of time, meals, and labor. Includes meals per labor
hour, minutes per meal, and labor hours per meal.
The evaluation of processes and outcomes to determine if a
Quality Assessment
defined standard of quality is being achieved.
Sum total of structure, processes, and procedures designed to
Quality Assurance ensure that clients feel that both food and services are excellent
and the facility meets of exceeds an expected standard of quality.
Prep Guide with 400 Newest FINAL TEST
BANK EXAM STUDY GUIDE//UPDATED
QUESTIONS AND 100% VERIFIED ANSWERS
COMPLETE ALREADY RATED A+.
Healthcare services for individuals who become acutely or
Acute Care suddenly ill and need to be hospitalized, generally over a short
period of time.
The accepted terminology for which services are provided in any
Client
setting.
Continuing Care Retirement An organization offering several levels of healthcare on one
Community (CCRC) campus.
A written statement of standards for the guidance of both
Code of Ethics
supervisors and employees.
The protection of information that is considered private or
Confidentiality
personal.
Foodservice generally offering hot meals 5 times a week at noon,
Congregate Feeding Sites providing necessary nutrition and an opportunity for social
contact and activities.
,Contract Management Foodservice management provided by a contract company.
Professional who has completed an ANFP-approved training
Certified Dietary Manager
program and passed the national certification examination.
(CDM)
Responsible for management of the food operation.
Professional who has completed an AND-approved associate
Dietetic Technician
degree program and who works under clinical and consultant
Registered (DTR)
dietitians to provide appropriate nutrition care.
Healthcare Team A group of specialists in their respective areas.
Health Insurance Portability
Requiring all healthcare organizations to maintain confidentiality
and Accountability Act
and security of individuals' medical information.
(HIPPA)
Agency that provides meals and delivery to home environment
Home Delivered Meals
to those meeting the criteria.
Service providing terminally ill patients with help in improving
Hospice
the quality of life.
Home healthcare providing skilled nursing services,
In-home Services
rehabilitation services, and personal care services.
Interdisciplinary Care Team The combined group of professionals that provide input into the
(ICT) care of the client.
Services provided to individuals who have healthcare needs that
Long-term Care
require ongoing support.
Manager A person who plans, directs, organizes, and controls work.
, An organization's reason for being a definition of what the
Mission Stataement
organization does.
An individual who has a minimum of a bachelor's degree in
Registered Dietitian (RD) nutrition/dietetics and who has completed experience and
registration requirements of the AND.
A facility that provides ongoing day-to-day care for a resident
Residential Care Facility who could not otherwise do so, but does not have intensive
medical needs.
A terminology used by national and state licensing boards for
Scope of Practice various professions that defines the procedures, actions, and
processes that are permitted for the certified individual.
An institution that accepts patients who need the skill and
Skilled Nursing Facility healthcare professionals to manage health needs around the
clock.
Italian cooking term meaning cooking until still firm, but tender
Al dente'
to the tooth; not soft.
Clients serve themselves from a number of choices on a buffet
Buffet-style Service
line.
Foods prepared and portioned onto trays of plates at a central
Centralized Meal Service
location in or adjacent to the main kitchen.
A question with a limited number of answers such as one easily
Closed Question
answered with yes or no.
Any food that imparts a unique sense of emotional well-being
Comfort Food
such as chicken soup.
Focus on person-centered, resident-driven services and care for
Cultural Change older Americans allowing expansion of choices in a healthcare
community.
, Changes to a menu daily over a period of time or cycle such as
Cycle Menu
three days or three weeks.
Bulk quantities of prepared foods are sent hot or cold to other
Decentralized Meal Service
locations for finishing and service.
Supplemental feeding, by mouth or by tube, of formulas or food
External Nutrition
that contain essential nutrients.
Fit, proper, or in agreement with religious law. Kosher meat
Kosher means the animal has been slaughtered in a special way. Kosher
foods are typically blessed by a rabbi.
Likert Scale A common rating technique that uses words of numbers.
One in which clients do not have the opportunity to make
Non-selective Menus
choices for main dishes.
General term describing providing foods and liquids to improve
Nutrition Support
nutritional status.
Allows the participant to answer freely, saying whatever comes
Open-ended Question
to mind.
Measures to determine productivity level involving careful
Productivity Indexes calculations of time, meals, and labor. Includes meals per labor
hour, minutes per meal, and labor hours per meal.
The evaluation of processes and outcomes to determine if a
Quality Assessment
defined standard of quality is being achieved.
Sum total of structure, processes, and procedures designed to
Quality Assurance ensure that clients feel that both food and services are excellent
and the facility meets of exceeds an expected standard of quality.
