Cer fied Dietary Manager (CDM) Exam| Ques ons and
answers | Updated RATED A+ | NEW 2026
Acute Care
Healthcare services for individuals who become acutely or suddenly ill and need to be
hospitalized, generally over a short period of me.
Client
The accepted terminology for which services are provided in any se ng.
Con nuing Care Re rement Community (CCRC)
An organiza on offering several levels of healthcare on one campus.
Code of Ethics
A wri%en statement of standards for the guidance of both supervisors and employees.
Confiden ality
The protec on of informa on that is considered private or personal.
Congregate Feeding Sites
Foodservice generally offering hot meals 5 mes a week at noon, providing necessary nutri on
and an opportunity for social contact and ac vi es.
Contract Management
Foodservice management provided by a contract company.
Cer fied Dietary Manager (CDM)
Professional who has completed an ANFP-approved training program and passed the na onal
cer fica on examina on. Responsible for management of the food opera on.
Diete c Technician Registered (DTR)
Professional who has completed an AND-approved associate degree program and who works
under clinical and consultant die ans to provide appropriate nutri on care.
Healthcare Team
A group of specialists in their respec ve areas.
,Health Insurance Portability and Accountability Act (HIPPA)
Requiring all healthcare organiza ons to maintain confiden ality and security of individuals'
medical informa on.
Home Delivered Meals
Agency that provides meals and delivery to home environment to those mee ng the criteria.
Hospice
Service providing terminally ill pa ents with help in improving the quality of life.
In-home Services
Home healthcare providing skilled nursing services, rehabilita on 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 organiza on's reason for being a defini on of what the organiza on does.
Registered Die an (RD)
An individual who has a minimum of a bachelor's degree in nutri on/diete cs and who has
completed experience and registra on requirements of the AND.
Residen al 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 Prac ce
A terminology used by na onal and state licensing boards for various professions that defines
the procedures, ac ons, and processes that are permi%ed for the cer fied individual.
, Skilled Nursing Facility
An ins tu on that accepts pa ents who need the skill and healthcare professionals to manage
health needs around the clock.
Al dente'
Italian cooking term meaning cooking un l s ll firm, but tender to the tooth; not so7.
Buffet-style Service
Clients serve themselves from a number of choices on a buffet line.
Centralized Meal Service
Foods prepared and por oned onto trays of plates at a central loca on in or adjacent to the
main kitchen.
Closed Ques on
A ques on 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 emo onal 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 me or cycle such as three days or three weeks.
Decentralized Meal Service
Bulk quan es of prepared foods are sent hot or cold to other loca ons for finishing and
service.
External Nutri on
Supplemental feeding, by mouth or by tube, of formulas or food that contain essen al
nutrients.
Kosher
Fit, proper, or in agreement with religious law. Kosher meat means the animal has been
slaughtered in a special way. Kosher foods are typically blessed by a rabbi.
answers | Updated RATED A+ | NEW 2026
Acute Care
Healthcare services for individuals who become acutely or suddenly ill and need to be
hospitalized, generally over a short period of me.
Client
The accepted terminology for which services are provided in any se ng.
Con nuing Care Re rement Community (CCRC)
An organiza on offering several levels of healthcare on one campus.
Code of Ethics
A wri%en statement of standards for the guidance of both supervisors and employees.
Confiden ality
The protec on of informa on that is considered private or personal.
Congregate Feeding Sites
Foodservice generally offering hot meals 5 mes a week at noon, providing necessary nutri on
and an opportunity for social contact and ac vi es.
Contract Management
Foodservice management provided by a contract company.
Cer fied Dietary Manager (CDM)
Professional who has completed an ANFP-approved training program and passed the na onal
cer fica on examina on. Responsible for management of the food opera on.
Diete c Technician Registered (DTR)
Professional who has completed an AND-approved associate degree program and who works
under clinical and consultant die ans to provide appropriate nutri on care.
Healthcare Team
A group of specialists in their respec ve areas.
,Health Insurance Portability and Accountability Act (HIPPA)
Requiring all healthcare organiza ons to maintain confiden ality and security of individuals'
medical informa on.
Home Delivered Meals
Agency that provides meals and delivery to home environment to those mee ng the criteria.
Hospice
Service providing terminally ill pa ents with help in improving the quality of life.
In-home Services
Home healthcare providing skilled nursing services, rehabilita on 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 organiza on's reason for being a defini on of what the organiza on does.
Registered Die an (RD)
An individual who has a minimum of a bachelor's degree in nutri on/diete cs and who has
completed experience and registra on requirements of the AND.
Residen al 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 Prac ce
A terminology used by na onal and state licensing boards for various professions that defines
the procedures, ac ons, and processes that are permi%ed for the cer fied individual.
, Skilled Nursing Facility
An ins tu on that accepts pa ents who need the skill and healthcare professionals to manage
health needs around the clock.
Al dente'
Italian cooking term meaning cooking un l s ll firm, but tender to the tooth; not so7.
Buffet-style Service
Clients serve themselves from a number of choices on a buffet line.
Centralized Meal Service
Foods prepared and por oned onto trays of plates at a central loca on in or adjacent to the
main kitchen.
Closed Ques on
A ques on 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 emo onal 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 me or cycle such as three days or three weeks.
Decentralized Meal Service
Bulk quan es of prepared foods are sent hot or cold to other loca ons for finishing and
service.
External Nutri on
Supplemental feeding, by mouth or by tube, of formulas or food that contain essen al
nutrients.
Kosher
Fit, proper, or in agreement with religious law. Kosher meat means the animal has been
slaughtered in a special way. Kosher foods are typically blessed by a rabbi.
