CDM PRACTICE TEST QUESTIONS AND ANSWERS
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The
percent of weight change is: - Answers -7%
The section of the minimum data set (MDS) that contains the most nutrition information
is designated as: - Answers -section K
The CDM notices that there are many large servings on the trayline. The managers first
concern should be: - Answers -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? - Answers -the
director of nursing
A nutritional food supplement should be offered to a client who: - Answers -has a
significant weight loss
Which of the following statements best characterizes continuous quality improvement? -
Answers -the clients should be monitored for weight gain
During a survey, which of the following quality concerns would most likely affect
foodservice? - Answers -prevalence of weight loss
A client routinely refuses to drink milk. What would the CDM do first? - Answers -talk
with the client to find an acceptable alternative
When is the best time to administer a food acceptance survey? - Answers -during meal
times
What should the CDM do to prevent excessive write ins on the selected menu? -
Answers -provide a ist of acceptable write ins on the menu
Which of the following would be the most appropriate resource for modifying a standard
menu to a low fat diabetic menu? - Answers -the facility diet manual
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: - Answers -adhere
to your policy of first come, first serve for days off
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? - Answers -use part time staff for short
shifts in the evening
, Which of the following questions would be most appropriate to ask when taking a diet
history? - Answers -When do you usually eat
Which of the following instruments would not be used for a diet history? - Answers -
caliper
The nutrition screening indicators are often categorized as A B C D. What does the D
represent? - Answers -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? - Answers -12 days
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories
form fat is: - Answers -18%
How many milliliters of juice are equivalent to 1/2 cup? - Answers -120
The purpose of the certified dietary manager's role in care planning is not to? - Answers
-Monitor the clients daily weight
The best menu change for a client on a low-sodium (Na) diet would be: - Answers -
substitute roast beef for baked ham
A client who is diagnosed with diverticulitis should avoid which of the following foods? -
Answers -Bran flakes
The initial diet order is located in what section of the clients medical chart? - Answers -
Physicians orders
What is the first step to take when a client requests a food not on their diet? - Answers -
Meet with the client to review their diet
How would a two gram sodium diet appear on a diet order? - Answers -2 gr NA
A malnutrition problem may be suggested if what percent of weight loss occurs in one
month? - Answers -5%
Which of the following is an appropriate diet change for a client with low hemoglobin
level and low hematocrit value? - Answers -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? - Answers -supplement as
ordered
When a food shortage occurs, substitutes offered should be of a similar: - Answers -
nutritive value
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The
percent of weight change is: - Answers -7%
The section of the minimum data set (MDS) that contains the most nutrition information
is designated as: - Answers -section K
The CDM notices that there are many large servings on the trayline. The managers first
concern should be: - Answers -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? - Answers -the
director of nursing
A nutritional food supplement should be offered to a client who: - Answers -has a
significant weight loss
Which of the following statements best characterizes continuous quality improvement? -
Answers -the clients should be monitored for weight gain
During a survey, which of the following quality concerns would most likely affect
foodservice? - Answers -prevalence of weight loss
A client routinely refuses to drink milk. What would the CDM do first? - Answers -talk
with the client to find an acceptable alternative
When is the best time to administer a food acceptance survey? - Answers -during meal
times
What should the CDM do to prevent excessive write ins on the selected menu? -
Answers -provide a ist of acceptable write ins on the menu
Which of the following would be the most appropriate resource for modifying a standard
menu to a low fat diabetic menu? - Answers -the facility diet manual
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: - Answers -adhere
to your policy of first come, first serve for days off
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? - Answers -use part time staff for short
shifts in the evening
, Which of the following questions would be most appropriate to ask when taking a diet
history? - Answers -When do you usually eat
Which of the following instruments would not be used for a diet history? - Answers -
caliper
The nutrition screening indicators are often categorized as A B C D. What does the D
represent? - Answers -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? - Answers -12 days
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of calories
form fat is: - Answers -18%
How many milliliters of juice are equivalent to 1/2 cup? - Answers -120
The purpose of the certified dietary manager's role in care planning is not to? - Answers
-Monitor the clients daily weight
The best menu change for a client on a low-sodium (Na) diet would be: - Answers -
substitute roast beef for baked ham
A client who is diagnosed with diverticulitis should avoid which of the following foods? -
Answers -Bran flakes
The initial diet order is located in what section of the clients medical chart? - Answers -
Physicians orders
What is the first step to take when a client requests a food not on their diet? - Answers -
Meet with the client to review their diet
How would a two gram sodium diet appear on a diet order? - Answers -2 gr NA
A malnutrition problem may be suggested if what percent of weight loss occurs in one
month? - Answers -5%
Which of the following is an appropriate diet change for a client with low hemoglobin
level and low hematocrit value? - Answers -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? - Answers -supplement as
ordered
When a food shortage occurs, substitutes offered should be of a similar: - Answers -
nutritive value
