Nutrition 123 Practice Exam Chapters
1,2,3,17,19
when making changes in dining services, the certified dietary manager must remember the
implementation must first be : - ANS -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? -
ANS -a hospital
The difference between centralized and decentralized meal service is: - ANS -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 ? - ANS
-14
Rethermalization describes: - ANS -the operation of heating prepared food from a cold state
just before service
When there is a problem with the timing of meal delivery, who should review the system for
solutions to the problem? - ANS -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: - ANS
-helping the client with feeding
Which of the following would be considered a form of room service ? - ANS -Menus selected by
the client served from a traditional trayline and served at defined times
Delays in meal delivery most often result in: - ANS -Complaints of cold food and poor food
quality
In the new language for Culture change what word replaces the word "bib" - ANS -clothing
protector
When FS staff is delivering trays, which of the following should the staff members do first - ANS
-verify that the tray is reaching the right client
The primary advantage of offering a selective menu is - ANS -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? - ANS -Monitor the tray
turnaround time for that unit
A client using selective menu insists on ordering food that is not on her diet. What should the
certified dietary manager do? - ANS -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 - ANS -continous care retirement
communities
which of the following types of service would need to be implemented in a facility adopting a
culture change - ANS -selective menu
when a selective menu was introduced, many clients did not order enough food. What should
the certified dietary manager do? - ANS -train the staff to make suggestions that are
approppiate for the diet
what should the appropiate substitiion if a client refuses broccoli - ANS -sugar snap pea pods
A facility has a non selective menu. The protein for the noon meal is broiled cod, Several clients
dislike seafood. What should staff be instructed to serve? - ANS -The protein substitute for the
day
Developing a cycle menu may need to be adjusted for: - ANS -day of the week meal repitition
A selective menu may need to be adjusted for: - ANS -Consistency of foods
What is the most important consideration in menu planning - ANS -Client satisfaction
Hospital food service may use a selectve menu for clients. It is important for these menus to: -
ANS -rotate for variety.
The best way for a CDM to ensure clients follow their diet when selecting food for meals is to: -
ANS -train staff to remind client of the diet they are on and to suggest the best menu to choose
What nutrition resource should be accessed for questions lists for Diabetes? - ANS -Academy
of nutrition and dietics
A menu for a small facility i the Midwest receives its menus from corporate headquarters located
in Georgia. What may the certified dietary manager do to promote satisfaction with the menus -
ANS -adapt the menus from the midwest
1,2,3,17,19
when making changes in dining services, the certified dietary manager must remember the
implementation must first be : - ANS -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? -
ANS -a hospital
The difference between centralized and decentralized meal service is: - ANS -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 ? - ANS
-14
Rethermalization describes: - ANS -the operation of heating prepared food from a cold state
just before service
When there is a problem with the timing of meal delivery, who should review the system for
solutions to the problem? - ANS -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: - ANS
-helping the client with feeding
Which of the following would be considered a form of room service ? - ANS -Menus selected by
the client served from a traditional trayline and served at defined times
Delays in meal delivery most often result in: - ANS -Complaints of cold food and poor food
quality
In the new language for Culture change what word replaces the word "bib" - ANS -clothing
protector
When FS staff is delivering trays, which of the following should the staff members do first - ANS
-verify that the tray is reaching the right client
The primary advantage of offering a selective menu is - ANS -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? - ANS -Monitor the tray
turnaround time for that unit
A client using selective menu insists on ordering food that is not on her diet. What should the
certified dietary manager do? - ANS -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 - ANS -continous care retirement
communities
which of the following types of service would need to be implemented in a facility adopting a
culture change - ANS -selective menu
when a selective menu was introduced, many clients did not order enough food. What should
the certified dietary manager do? - ANS -train the staff to make suggestions that are
approppiate for the diet
what should the appropiate substitiion if a client refuses broccoli - ANS -sugar snap pea pods
A facility has a non selective menu. The protein for the noon meal is broiled cod, Several clients
dislike seafood. What should staff be instructed to serve? - ANS -The protein substitute for the
day
Developing a cycle menu may need to be adjusted for: - ANS -day of the week meal repitition
A selective menu may need to be adjusted for: - ANS -Consistency of foods
What is the most important consideration in menu planning - ANS -Client satisfaction
Hospital food service may use a selectve menu for clients. It is important for these menus to: -
ANS -rotate for variety.
The best way for a CDM to ensure clients follow their diet when selecting food for meals is to: -
ANS -train staff to remind client of the diet they are on and to suggest the best menu to choose
What nutrition resource should be accessed for questions lists for Diabetes? - ANS -Academy
of nutrition and dietics
A menu for a small facility i the Midwest receives its menus from corporate headquarters located
in Georgia. What may the certified dietary manager do to promote satisfaction with the menus -
ANS -adapt the menus from the midwest
