HNF 444 EXAM QUESTIONS WITH
COMPLETE SOLUTIONS
The term for reference measurements used for comparing your data
| | | | | | | | | |
with an industry standard
| | |
benchmarking
Surveyors review staff files to establish if employees are qualified to
| | | | | | | | | | |
work in their job roles. What is important to keep a record of in
| | | | | | | | | | | | | |
employee files: |
job description, application, compliance training, and competency
| | | | | | |
testing
A survey to find out how satisfied a customer is with an experience on a
| | | | | | | | | | | | | | |
scale of 1-5 is an example of measuring:
| | | | | | |
customer satisfaction |
,Total Quality Management( TQM) includes performance improvement
| | | | | | |
programs. These programs: | |
- identify problems or opportunities for improvement
| | | | | |
- Select and use appropriate measures to obtain a baseline assessment
| | | | | | | | | | |
of current practices
| |
- use measures to reassess or monitor the effect of improvement efforts
| | | | | | | | | | |
on performance
| |
- includes all of the components listed
| | | | | |
includes all of the components listed
| | | | |
The PDCA cycle stands for...
| | | |
Plan, Do, Check, Act| | |
Skills/knowledge needed for a consultant dietitian in long term care | | | | | | | | | |
include:
- strong communication skills
| | |
- knowledge of regulations and the survey process
| | | | | | |
- knowledge of current standards of practice
| | | | | |
- all of the above
| | | |
all of the above
| | |
,For a consultant dietitian in long term care, marketing your business
| | | | | | | | | | |
may include...
|
cold calls, site visits, brouchures, networking
| | | | |
Which of the following types of fees will you be responsible for if you
| | | | | | | | | | | | | |
are a contractual vs employed directly by a facility or organization
| | | | | | | | | |
health insurance, life insurance, liability insurance
| | | | |
TRUE or FALSE - clinical management of residents in long term care
| | | | | | | | | | | |
facilities include: nutrition risk, wound care, dietary adjustments for
| | | | | | | | |
dysphagia, behavior symptom management, acute incidents (falls,
| | | | | | |
infections, etc). |
TRUE
The term dysgeusia means...
| | |
decreased or distorted taste | | |
, Dysosmia means... |
distortion of normal smell | | |
What is an F-tag?
| | |
A citation given by a surveyor if a regulation is not being followed by the
| | | | | | | | | | | | | |
facility
|
TRUE or FALSE - Dietitians work with Speech Language Therapists to
| | | | | | | | | | |
meet the dietary needs of residents with dysphagia
| | | | | | |
TRUE
A consultant dietitian hired by a local health club to develop a weight-
| | | | | | | | | | | |
control program knows of two similar programs in the community. The
| | | | | | | | | | |
dietitian can best determine the potential success of the new program
| | | | | | | | | | |
by first: |
- Analyzing the success of the existing program
| | | | | | |
- Developing promotional materials
| | |
- Discussing the idea with other dietitians
| | | | | |
COMPLETE SOLUTIONS
The term for reference measurements used for comparing your data
| | | | | | | | | |
with an industry standard
| | |
benchmarking
Surveyors review staff files to establish if employees are qualified to
| | | | | | | | | | |
work in their job roles. What is important to keep a record of in
| | | | | | | | | | | | | |
employee files: |
job description, application, compliance training, and competency
| | | | | | |
testing
A survey to find out how satisfied a customer is with an experience on a
| | | | | | | | | | | | | | |
scale of 1-5 is an example of measuring:
| | | | | | |
customer satisfaction |
,Total Quality Management( TQM) includes performance improvement
| | | | | | |
programs. These programs: | |
- identify problems or opportunities for improvement
| | | | | |
- Select and use appropriate measures to obtain a baseline assessment
| | | | | | | | | | |
of current practices
| |
- use measures to reassess or monitor the effect of improvement efforts
| | | | | | | | | | |
on performance
| |
- includes all of the components listed
| | | | | |
includes all of the components listed
| | | | |
The PDCA cycle stands for...
| | | |
Plan, Do, Check, Act| | |
Skills/knowledge needed for a consultant dietitian in long term care | | | | | | | | | |
include:
- strong communication skills
| | |
- knowledge of regulations and the survey process
| | | | | | |
- knowledge of current standards of practice
| | | | | |
- all of the above
| | | |
all of the above
| | |
,For a consultant dietitian in long term care, marketing your business
| | | | | | | | | | |
may include...
|
cold calls, site visits, brouchures, networking
| | | | |
Which of the following types of fees will you be responsible for if you
| | | | | | | | | | | | | |
are a contractual vs employed directly by a facility or organization
| | | | | | | | | |
health insurance, life insurance, liability insurance
| | | | |
TRUE or FALSE - clinical management of residents in long term care
| | | | | | | | | | | |
facilities include: nutrition risk, wound care, dietary adjustments for
| | | | | | | | |
dysphagia, behavior symptom management, acute incidents (falls,
| | | | | | |
infections, etc). |
TRUE
The term dysgeusia means...
| | |
decreased or distorted taste | | |
, Dysosmia means... |
distortion of normal smell | | |
What is an F-tag?
| | |
A citation given by a surveyor if a regulation is not being followed by the
| | | | | | | | | | | | | |
facility
|
TRUE or FALSE - Dietitians work with Speech Language Therapists to
| | | | | | | | | | |
meet the dietary needs of residents with dysphagia
| | | | | | |
TRUE
A consultant dietitian hired by a local health club to develop a weight-
| | | | | | | | | | | |
control program knows of two similar programs in the community. The
| | | | | | | | | | |
dietitian can best determine the potential success of the new program
| | | | | | | | | | |
by first: |
- Analyzing the success of the existing program
| | | | | | |
- Developing promotional materials
| | |
- Discussing the idea with other dietitians
| | | | | |
