CDM Practice Test
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
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
from 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 client’s 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 client’s 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
If a client does not select enough food from the selective menu, what should the CDM
do? - answers-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: - answers-the diet history
The CDM is preparing for an Inservice about changes in cardiac diets. What
organization would provide the best information? - answers-American Heart Association
When planning a diet instruction, the CDM should first: - answers-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? - answers-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? - answers-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: - answers-send the clients a substitute for the meatloaf
A foodservice delivery system where meals are prethermalized and served from galleys
throughout the facility is called: - answers-decentralized
The CDM notices that there are many large servings on the tray line. The managers first
concern should be: - answers-they may run out of food before the end of tray line
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
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
from 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 client’s 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 client’s 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
If a client does not select enough food from the selective menu, what should the CDM
do? - answers-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: - answers-the diet history
The CDM is preparing for an Inservice about changes in cardiac diets. What
organization would provide the best information? - answers-American Heart Association
When planning a diet instruction, the CDM should first: - answers-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? - answers-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? - answers-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: - answers-send the clients a substitute for the meatloaf
A foodservice delivery system where meals are prethermalized and served from galleys
throughout the facility is called: - answers-decentralized
The CDM notices that there are many large servings on the tray line. The managers first
concern should be: - answers-they may run out of food before the end of tray line
