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