Certified Dietary Manager (CDM) Exam – Practice Questions &
100% Verified Answers | Complete CDM Certification Exam
Review | 2026–2027
,Acute Care Healthcare services for individuals who become acutely or suddenly ill and need to
be hospitalized, generally over a short period of time.
Client The accepted terminology for which services are provided in any setting.
Continuing Care Retirement Community (CCRC) An organization offering several levels of healthcare on one campus.
Code of Ethics A written statement of standards for the guidance of both supervisors and
employees.
Confidentiality The protection of information that is considered private or personal.
Congregate Feeding Sites Foodservice generally offering hot meals 5 times a week at noon, providing
necessary nutrition and an opportunity for social contact and activities.
Contract Management Foodservice management provided by a contract company.
Certified Dietary Manager (CDM) 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) 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 A group of specialists in their respective areas.
Health Insurance Portability and Accountability Act (HIPPA) Requiring all healthcare organizations to maintain confidentiality and security of
individuals' medical information.
Home Delivered Meals Agency that provides meals and delivery to home environment to those meeting the
criteria.
Hospice Service providing terminally ill patients with help in improving the quality of life.
In-home Services Home healthcare providing skilled nursing services, rehabilitation services, and
personal care services.
Interdisciplinary Care Team (ICT) The combined group of professionals that provide input into the care of the client.
, Long-term Care Services provided to individuals who have healthcare needs that require ongoing
support.
Manager A person who plans, directs, organizes, and controls work.
Mission Stataement An organization's reason for being a definition of what the organization does.
Registered Dietitian (RD) 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 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 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 An institution that accepts patients who need the skill and healthcare professionals
to manage health needs around the clock.
Al dente' Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft.
Buffet-style Service Clients serve themselves from a number of choices on a buffet line.
Centralized Meal Service Foods prepared and portioned onto trays of plates at a central location in or
adjacent to the main kitchen.
Closed Question A question with a limited number of answers such as one easily answered with yes
or no.
Comfort Food Any food that imparts a unique sense of emotional well-being such as chicken soup.
Cultural Change Focus on person-centered, resident-driven services and care for older Americans
allowing expansion of choices in a healthcare community.
Cycle Menu Changes to a menu daily over a period of time or cycle such as three days or three
weeks.
Decentralized Meal Service Bulk quantities of prepared foods are sent hot or cold to other locations for finishing
and service.
100% Verified Answers | Complete CDM Certification Exam
Review | 2026–2027
,Acute Care Healthcare services for individuals who become acutely or suddenly ill and need to
be hospitalized, generally over a short period of time.
Client The accepted terminology for which services are provided in any setting.
Continuing Care Retirement Community (CCRC) An organization offering several levels of healthcare on one campus.
Code of Ethics A written statement of standards for the guidance of both supervisors and
employees.
Confidentiality The protection of information that is considered private or personal.
Congregate Feeding Sites Foodservice generally offering hot meals 5 times a week at noon, providing
necessary nutrition and an opportunity for social contact and activities.
Contract Management Foodservice management provided by a contract company.
Certified Dietary Manager (CDM) 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) 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 A group of specialists in their respective areas.
Health Insurance Portability and Accountability Act (HIPPA) Requiring all healthcare organizations to maintain confidentiality and security of
individuals' medical information.
Home Delivered Meals Agency that provides meals and delivery to home environment to those meeting the
criteria.
Hospice Service providing terminally ill patients with help in improving the quality of life.
In-home Services Home healthcare providing skilled nursing services, rehabilitation services, and
personal care services.
Interdisciplinary Care Team (ICT) The combined group of professionals that provide input into the care of the client.
, Long-term Care Services provided to individuals who have healthcare needs that require ongoing
support.
Manager A person who plans, directs, organizes, and controls work.
Mission Stataement An organization's reason for being a definition of what the organization does.
Registered Dietitian (RD) 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 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 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 An institution that accepts patients who need the skill and healthcare professionals
to manage health needs around the clock.
Al dente' Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft.
Buffet-style Service Clients serve themselves from a number of choices on a buffet line.
Centralized Meal Service Foods prepared and portioned onto trays of plates at a central location in or
adjacent to the main kitchen.
Closed Question A question with a limited number of answers such as one easily answered with yes
or no.
Comfort Food Any food that imparts a unique sense of emotional well-being such as chicken soup.
Cultural Change Focus on person-centered, resident-driven services and care for older Americans
allowing expansion of choices in a healthcare community.
Cycle Menu Changes to a menu daily over a period of time or cycle such as three days or three
weeks.
Decentralized Meal Service Bulk quantities of prepared foods are sent hot or cold to other locations for finishing
and service.
