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
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
