CDM EXAM 1 UNITS 1 – 4 EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
A detailed document that describes the accepted arena of
work for any professional, including the CDM, CFPP is called
a: - ANSWERS-Scope of Practice
This professional is ultimately responsible for the clinical
nutrition care of the clients. - ANSWERS-RD/RDN
What type of facility provides intensive nursing care with
rehabilitation and physical and occupational therapy? -
ANSWERS-Skilled Nursing facility
What is the purpose of 'The Forever Yours' Nursing Home? -
ANSWERS-Mission Statement
,What are some ways to achieve professional growth? -
ANSWERS-Attending workshops/seminars, self-study
What is the first thing to do if a client is having trouble
chewing food? - ANSWERS-Visit regarding dentures
What does a mission statement describe? - ANSWERS-What
an organization exists to do
What is the Home-Delivered Meals program? - ANSWERS-
Delivered meals to those unable to shop/prepare
What does a contract management company do? -
ANSWERS-Helps facilities manage contracts
What is the best response to a friend asking about a client's
status? - ANSWERS-I can't discuss that
What is the Congregate Meals program? - ANSWERS-
Feeding program with social interaction/activities
Why is unsalted butter used in some baking recipes? -
ANSWERS-Easier to control salt amount
,What is an example of a gluten-free grain? - ANSWERS-Corn
starch
What is the main advantage of buying fresh produce from
local farmers? - ANSWERS-Higher quality/nutritional value
What can clients with malabsorption syndrome tolerate? -
ANSWERS-Goat's milk
Why is processed cheese best used in casseroles? -
ANSWERS-Melts uniformly
What is the minimum end-point cooking temperature for
chicken breast? - ANSWERS-165°F
What is one thing to check when purchasing pre-cleaned
and cut produce? - ANSWERS-If vendor has HACCP plan in
place
How is yogurt made? - ANSWERS-Culturing with lactic acid-
producing bacteria
, How much turkey is needed for a 50-serving casserole? -
ANSWERS-6.25 pounds
Why is it important for selective menus to rotate? -
ANSWERS-Variety
What replaces the word 'bib' in the new language for
Culture Change? - ANSWERS-Clothing protector
What is the benefit of training staff to communicate menu
adjustments to clients? - ANSWERS-Provide education for
the client about their diet
What is the best preparation method for frozen broccoli to
retain nutrients and quality? - ANSWERS-Batch cook in the
steamer so the broccoli is available as needed
What should the Certified Dietary Manager do if clients do
not order enough food from a selective menu? - ANSWERS-
Train staff to make suggestions that are appropriate for the
diet
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
A detailed document that describes the accepted arena of
work for any professional, including the CDM, CFPP is called
a: - ANSWERS-Scope of Practice
This professional is ultimately responsible for the clinical
nutrition care of the clients. - ANSWERS-RD/RDN
What type of facility provides intensive nursing care with
rehabilitation and physical and occupational therapy? -
ANSWERS-Skilled Nursing facility
What is the purpose of 'The Forever Yours' Nursing Home? -
ANSWERS-Mission Statement
,What are some ways to achieve professional growth? -
ANSWERS-Attending workshops/seminars, self-study
What is the first thing to do if a client is having trouble
chewing food? - ANSWERS-Visit regarding dentures
What does a mission statement describe? - ANSWERS-What
an organization exists to do
What is the Home-Delivered Meals program? - ANSWERS-
Delivered meals to those unable to shop/prepare
What does a contract management company do? -
ANSWERS-Helps facilities manage contracts
What is the best response to a friend asking about a client's
status? - ANSWERS-I can't discuss that
What is the Congregate Meals program? - ANSWERS-
Feeding program with social interaction/activities
Why is unsalted butter used in some baking recipes? -
ANSWERS-Easier to control salt amount
,What is an example of a gluten-free grain? - ANSWERS-Corn
starch
What is the main advantage of buying fresh produce from
local farmers? - ANSWERS-Higher quality/nutritional value
What can clients with malabsorption syndrome tolerate? -
ANSWERS-Goat's milk
Why is processed cheese best used in casseroles? -
ANSWERS-Melts uniformly
What is the minimum end-point cooking temperature for
chicken breast? - ANSWERS-165°F
What is one thing to check when purchasing pre-cleaned
and cut produce? - ANSWERS-If vendor has HACCP plan in
place
How is yogurt made? - ANSWERS-Culturing with lactic acid-
producing bacteria
, How much turkey is needed for a 50-serving casserole? -
ANSWERS-6.25 pounds
Why is it important for selective menus to rotate? -
ANSWERS-Variety
What replaces the word 'bib' in the new language for
Culture Change? - ANSWERS-Clothing protector
What is the benefit of training staff to communicate menu
adjustments to clients? - ANSWERS-Provide education for
the client about their diet
What is the best preparation method for frozen broccoli to
retain nutrients and quality? - ANSWERS-Batch cook in the
steamer so the broccoli is available as needed
What should the Certified Dietary Manager do if clients do
not order enough food from a selective menu? - ANSWERS-
Train staff to make suggestions that are appropriate for the
diet
