CDM Practice Test Questions and Answers 2023-2024 with complete solution
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: Ans- 7%
The section of the minimum data set (MDS) that contains the most nutrition information is designated as: Ans- section K
Which of the following questions would be most appropriate to ask when taking a diet history? Ans- When do you usually eat
Which of the following instruments would not be used for a diet history? Ans- caliper
The nutrition screening indicators are often categorized as A B C D. What does the D represent? Ans- Diet history
A decreased intake of 250 to 300 calories per day may result in a loss of approximately one pound of body fat within how many days? Ans- 12 days
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form fat is: Ans- 18%
How many milliliters of juice are equivalent to 1/2 cup? Ans- 120
The purpose of the certified dietary manager's role in care planning is not to? Ans- Monitor the clients daily weight
The best menu change for a client on a low-sodium (Na) diet would be: Ans- substitute
roast beef for baked ham
A client who is diagnosed with diverticulitis should avoid which of the following foods? Ans- Bran flakes
The initial diet order is located in what section of the clients medical chart? Ans- Physicians orders
What is the first step to take when a client requests a food not on their diet? Ans- Meet
with the client to review their diet
How would a two gram sodium diet appear on a diet order? Ans- 2 gr NA A malnutrition problem may be suggested if what percent of weight loss occurs in one month? Ans- 5%
Which of the following is an appropriate diet change for a client with low hemoglobin level and low hematocrit value? Ans- add a fortified cereal
Which of the following interventions would be appropriate for a goal that states, client will increase weight by a least five pounds within 90 days? Ans- supplement as ordered
When a food shortage occurs, substitutes offered should be of a similar: Ans- nutritive value
If a client does not select enough food from the selective menu, what should the CDM do? Ans- encourage the client to add a choice
A client with diabetes who is about to be discharged from the hospital should be given a
copy of: Ans- the diet history
The CDM is preparing for an inservice about changes in cardiac diets. What organization would provide the best information? Ans- American Heart Association
When planning a diet instruction, the CDM should first: Ans- Review the diet history
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? Ans- A meal pattern with appropriate food preferences
What recommendation would be given to a client about to go home whose food preferences are fast foods? Ans- Help the client choose healthy foods from a fast food menu
The CDM learns that several clients have refused to eat the meatloaf served for dinner. The manager should first: Ans- send the clients a substitute for the meatloaf
A foodservice delivery system where meals are rethermalized and served from galleys throughout the facility is called: Ans- decentralized
The CDM notices that there are many large servings on the trayline. The managers first concern should be: Ans- they may run out of food before the end of trayline
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? Ans- the director of nursing
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: Ans- 7%
The section of the minimum data set (MDS) that contains the most nutrition information is designated as: Ans- section K
Which of the following questions would be most appropriate to ask when taking a diet history? Ans- When do you usually eat
Which of the following instruments would not be used for a diet history? Ans- caliper
The nutrition screening indicators are often categorized as A B C D. What does the D represent? Ans- Diet history
A decreased intake of 250 to 300 calories per day may result in a loss of approximately one pound of body fat within how many days? Ans- 12 days
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories form fat is: Ans- 18%
How many milliliters of juice are equivalent to 1/2 cup? Ans- 120
The purpose of the certified dietary manager's role in care planning is not to? Ans- Monitor the clients daily weight
The best menu change for a client on a low-sodium (Na) diet would be: Ans- substitute
roast beef for baked ham
A client who is diagnosed with diverticulitis should avoid which of the following foods? Ans- Bran flakes
The initial diet order is located in what section of the clients medical chart? Ans- Physicians orders
What is the first step to take when a client requests a food not on their diet? Ans- Meet
with the client to review their diet
How would a two gram sodium diet appear on a diet order? Ans- 2 gr NA A malnutrition problem may be suggested if what percent of weight loss occurs in one month? Ans- 5%
Which of the following is an appropriate diet change for a client with low hemoglobin level and low hematocrit value? Ans- add a fortified cereal
Which of the following interventions would be appropriate for a goal that states, client will increase weight by a least five pounds within 90 days? Ans- supplement as ordered
When a food shortage occurs, substitutes offered should be of a similar: Ans- nutritive value
If a client does not select enough food from the selective menu, what should the CDM do? Ans- encourage the client to add a choice
A client with diabetes who is about to be discharged from the hospital should be given a
copy of: Ans- the diet history
The CDM is preparing for an inservice about changes in cardiac diets. What organization would provide the best information? Ans- American Heart Association
When planning a diet instruction, the CDM should first: Ans- Review the diet history
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? Ans- A meal pattern with appropriate food preferences
What recommendation would be given to a client about to go home whose food preferences are fast foods? Ans- Help the client choose healthy foods from a fast food menu
The CDM learns that several clients have refused to eat the meatloaf served for dinner. The manager should first: Ans- send the clients a substitute for the meatloaf
A foodservice delivery system where meals are rethermalized and served from galleys throughout the facility is called: Ans- decentralized
The CDM notices that there are many large servings on the trayline. The managers first concern should be: Ans- they may run out of food before the end of trayline
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? Ans- the director of nursing
