CERTIFIED DIETARY MANAGER 2024 CDM EXAM,
PRACTICE EXAM AND STUDY GUIDE OVER 500
QUESTIONS WITH DETAILED VERIFIED ANSWERS AND
RATIONALES (100% CORRECT) /A+ GRADE ASSURED
One case of frozen brownies contains 8 trays with 15 brownies per tray and cost
$40.80. what is the cost of a single brownie?
A. $0.29
B. $0.39
C. $0.43
D. $2.94 - ANSWER: B $0.39
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds.
The percent of weight change is:
A. 4%
B. 2%
C. 9%
D. 7% - ANSWER: C. 9%
Which of the following questions would be most appropriate to ask when taking a
diet history?
A. do you like dairy products?
B. what is your ideal body weight?
C. when do you usually eat?
D. do you know your cholesterol number? - ANSWER: C. when do you usually eat?
Which of the following tools would be used in obtaining a diet history?
A. caliper
B. food record
C. MDS
D. scale - ANSWER: B. food record
The nutrition screening indicators are often categorized as A-B-C-D. what does "D"
represent?
A. data analyses
B. diagnosis
C. diet history
D. dietitian - ANSWER: C. diet history
A decreased intake of 500 calories per day may result in a loss of approximately one
pound of body fat within how many days?
,A. 5
B. 7
C. 10
D. 12 - ANSWER: B. 7
What Federal law protects privacy of healthcare clients?
A. HIPAA
B. CMS-HC
C. Resident's Rights
D. Title IX - ANSWER: A. HIPAA
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of
calories from fat is:
A. 2%
B. 6%
C. 8%
D. 18% - ANSWER: C. 8%
How many grans of CHO should be provided at each meal for a client on a "210 gram
per day CHO Counting plan" assuming two 15-gram snacks are also served each
day ?
A. 40 grams
B. 50 grams
C. 60 grams
D. 70 grams - ANSWER: C. 60 grams
When a client is at meal and requested a food not on their ordered diet, what is the
first step to take?
A. contact the Registered Dietitian Nutritionist
B. meet with the client to review their diet
C. provide the requested item
D. document the client's dissatisfaction - ANSWER: B. meet with the client to review
their diet
A 2 grams Nat+ diet limits which of the following minerals?
,A. phosphorous
B. sodium
C. potassium
D. magnesium - ANSWER: B. sodium
Weight loss of 5% or greater in one month is considered to be:
A. malnutrition
B. significant
C. undernutrition
D. undesired - ANSWER: B. significant
Which of the following diet changes may assist to improve a low hemoglobin level?
A. increase milk serving
B. add prune juice with every meal
C. increase vegetable serving
D. add a fortified cereal at breakfast - ANSWER: D. add a fortified cereal at breakfast
What question can be asked to evaluate client progress toward care plan goals?
A. How much weight has client gained?
B. How has the client responded to treatment?
C. Is the interdisciplinary team involved?
D. Are the approaches accurate? - ANSWER: B. How has the client responded to
treatment?
When should a nutritional supplement be offered?
A. when a client is admitted to nursing facility
B. when a client dislikes the menu items offered
C. when a client prefers liquids to solid foods
D. when nutritional needs can't be met with meals and snacks - ANSWER: D. when
nutritional needs can't be met with meals and snacks
Food substitutes selected by a client for a planned meal should be encouraged to be
of similar:
A. cost
B. nutritive value
C. portion size
D. preparation method - ANSWER: B. nutritive value
, A client with diabetes who is about to be discharged from the hospital should be
given a copy of what document?
A. hospital menus
B. meal plans
C. the nutritional assessment
D. the diet history - ANSWER: B. meal plans
The Certified Dietary Manager is preparing for in in-service about changes in cardiac
diets. What organization would provide the best information?
A. American Heart Association
B. Academy of Nutrition and Diabetics
C. Mayo Clinic
D. DASH Guidelines /USDA - ANSWER: A. American Heart Association
What instruction should be given to a client about to be discharged whose food
preferences are fast foods?
A. provide a healthy cooking cookbook
B. instruct the client on cooking healthy at home
C. help the client chose healthiest options from a fast food menu
D. recommend several follow-up visits with the Registered Dietitian Nutritionist -
ANSWER: C. help the client chose healthiest options from a fas
What is the recipe conversion factor to scale a recipe from 8 servings to 40 servings?
A. 0.20
B. 0.50
C. 5
D. 16 - ANSWER: C. 5
You need 896 ounces of coffee for each meal service. How many gallons are needed
per meal?
A. 7
B. 16
C. 56
D. 112 - ANSWER: A. 7
A standardized recipe provides which of the fallowing?
A. computes food and labor costs
B. nutritional requirements of clients
PRACTICE EXAM AND STUDY GUIDE OVER 500
QUESTIONS WITH DETAILED VERIFIED ANSWERS AND
RATIONALES (100% CORRECT) /A+ GRADE ASSURED
One case of frozen brownies contains 8 trays with 15 brownies per tray and cost
$40.80. what is the cost of a single brownie?
A. $0.29
B. $0.39
C. $0.43
D. $2.94 - ANSWER: B $0.39
A client weighs 162 pounds today. One month ago, the client weighed 174 pounds.
The percent of weight change is:
A. 4%
B. 2%
C. 9%
D. 7% - ANSWER: C. 9%
Which of the following questions would be most appropriate to ask when taking a
diet history?
A. do you like dairy products?
B. what is your ideal body weight?
C. when do you usually eat?
D. do you know your cholesterol number? - ANSWER: C. when do you usually eat?
Which of the following tools would be used in obtaining a diet history?
A. caliper
B. food record
C. MDS
D. scale - ANSWER: B. food record
The nutrition screening indicators are often categorized as A-B-C-D. what does "D"
represent?
A. data analyses
B. diagnosis
C. diet history
D. dietitian - ANSWER: C. diet history
A decreased intake of 500 calories per day may result in a loss of approximately one
pound of body fat within how many days?
,A. 5
B. 7
C. 10
D. 12 - ANSWER: B. 7
What Federal law protects privacy of healthcare clients?
A. HIPAA
B. CMS-HC
C. Resident's Rights
D. Title IX - ANSWER: A. HIPAA
If a diet provides 36 grams of fat and a total of 1800 calories, the percentage of
calories from fat is:
A. 2%
B. 6%
C. 8%
D. 18% - ANSWER: C. 8%
How many grans of CHO should be provided at each meal for a client on a "210 gram
per day CHO Counting plan" assuming two 15-gram snacks are also served each
day ?
A. 40 grams
B. 50 grams
C. 60 grams
D. 70 grams - ANSWER: C. 60 grams
When a client is at meal and requested a food not on their ordered diet, what is the
first step to take?
A. contact the Registered Dietitian Nutritionist
B. meet with the client to review their diet
C. provide the requested item
D. document the client's dissatisfaction - ANSWER: B. meet with the client to review
their diet
A 2 grams Nat+ diet limits which of the following minerals?
,A. phosphorous
B. sodium
C. potassium
D. magnesium - ANSWER: B. sodium
Weight loss of 5% or greater in one month is considered to be:
A. malnutrition
B. significant
C. undernutrition
D. undesired - ANSWER: B. significant
Which of the following diet changes may assist to improve a low hemoglobin level?
A. increase milk serving
B. add prune juice with every meal
C. increase vegetable serving
D. add a fortified cereal at breakfast - ANSWER: D. add a fortified cereal at breakfast
What question can be asked to evaluate client progress toward care plan goals?
A. How much weight has client gained?
B. How has the client responded to treatment?
C. Is the interdisciplinary team involved?
D. Are the approaches accurate? - ANSWER: B. How has the client responded to
treatment?
When should a nutritional supplement be offered?
A. when a client is admitted to nursing facility
B. when a client dislikes the menu items offered
C. when a client prefers liquids to solid foods
D. when nutritional needs can't be met with meals and snacks - ANSWER: D. when
nutritional needs can't be met with meals and snacks
Food substitutes selected by a client for a planned meal should be encouraged to be
of similar:
A. cost
B. nutritive value
C. portion size
D. preparation method - ANSWER: B. nutritive value
, A client with diabetes who is about to be discharged from the hospital should be
given a copy of what document?
A. hospital menus
B. meal plans
C. the nutritional assessment
D. the diet history - ANSWER: B. meal plans
The Certified Dietary Manager is preparing for in in-service about changes in cardiac
diets. What organization would provide the best information?
A. American Heart Association
B. Academy of Nutrition and Diabetics
C. Mayo Clinic
D. DASH Guidelines /USDA - ANSWER: A. American Heart Association
What instruction should be given to a client about to be discharged whose food
preferences are fast foods?
A. provide a healthy cooking cookbook
B. instruct the client on cooking healthy at home
C. help the client chose healthiest options from a fast food menu
D. recommend several follow-up visits with the Registered Dietitian Nutritionist -
ANSWER: C. help the client chose healthiest options from a fas
What is the recipe conversion factor to scale a recipe from 8 servings to 40 servings?
A. 0.20
B. 0.50
C. 5
D. 16 - ANSWER: C. 5
You need 896 ounces of coffee for each meal service. How many gallons are needed
per meal?
A. 7
B. 16
C. 56
D. 112 - ANSWER: A. 7
A standardized recipe provides which of the fallowing?
A. computes food and labor costs
B. nutritional requirements of clients
