CDM Practice Test EXAM QUESTIONS AND VERIFIED ANSWERS |ALREADY GRADED A+| 2024/2025 UPDATE

1. A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - ANSWER 7% 2. The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - ANSWER section K 3. What is the most important teaching material the CDM can provide to an english speaking chinese client on a diabetic diet based on exchange lists? - ANSWER A meal pattern with appropriate food preferences 4. What recommendation would be given to a client about to go home whose food preferences are fast foods? - ANSWER Help the client choose healthy foods from a fast food menu 5. The CDM learns that several clients have refused to eat the meatloaf served for dinner. The manager should first: - ANSWER send the clients a substitute for the meatloaf 6. A foodservice delivery system where meals are rethermalized and served from galleys throughout the facility is called: - ANSWER decentralized 7. The CDM notices that there are many large servings on the trayline. The managers first concern should be: - ANSWER they may run out of food before the end of trayline 8. The CDM noticed that 10 am nourishments sent up to the floor are not passed to the clients. Whom should the manager consult first about this problem? - ANSWER the director of nursing 9. A nutritional food supplement should be offered to a client who: - ANSWER has a significant weight loss 10. Which of the following statements best characterizes continuous quality improvement? - ANSWER the clients should be monitored for weight gain 11. During a survey, which of the following quality concerns would most likely affect foodservice? - ANSWER prevalence of weight loss 12. A client routinely refuses to drink milk. What would the CDM do first? - ANSWER talk with the client to find an acceptable alternative 13. When is the best time to administer a food acceptance survey? - ANSWER during meal times 14. What should the CDM do to prevent excessive write ins on the selected menu? - ANSWER provide a ist of acceptable write ins on the menu 15. Which of the following would be the most appropriate resource for modifying a standard menu to a low fat diabetic menu? - ANSWER the facility diet manual 16. An employee requests a day off far in advance. Another employee requests the same day off at the last minute. The best way to handle this situation is to: - ANSWER adhere to your policy of first come, first serve for days off 17. The facility is adding a convenience store for staff and client families that will be managed by foodservice. It will be open for 9 to 9. Which of the following should be considered when developing the schedule? - ANSWER use part time staff for short shifts in the evening 18. What is the first priority when scheduling staff? - ANSWER schedule staff to fit work needs 19. The department director has told the CDM that overtime must be reduced. The department is short three FTE. The best immediate plan of action is to: - ANSWER discuss the options with the staff 20. What is a job analysis? - ANSWER breaking down a complex job into individual tasks by day