CDM Practice Test
Study online at https://quizlet.com/_1df9ga
1. A client weighs 162 pounds today. One month 7%
ago, the client weighed 174 pounds. The per-
cent of weight change is:
2. The section of the minimum data set (MDS) section K
that contains the most nutrition information
is designated as:
3. Which of the following questions would be When do you usually eat
most appropriate to ask when taking a diet
history?
4. Which of the following instruments would not caliper
be used for a diet history?
5. The nutrition screening indicators are often Diet history
categorized as A B C D. What does the D rep-
resent?
6. A decreased intake of 250 to 300 calories per 12 days
day may result in a loss of approximately one
pound of body fat within how many days?
7. If a diet provides 36 grams of fat and a total of 18%
1800 calories, the percentage of calories form
fat is:
8. How many milliliters of juice are equivalent to 120
1/2 cup?
9. The purpose of the certified dietary manag- Monitor the clients daily weight
er's role in care planning is not to?
10. substitute roast beef for baked ham
, CDM Practice Test
Study online at https://quizlet.com/_1df9ga
The best menu change for a client on a
low-sodium (Na) diet would be:
11. A client who is diagnosed with diverticulitis Bran flakes
should avoid which of the following foods?
12. The initial diet order is located in what section Physicians orders
of the clients medical chart?
13. What is the first step to take when a client Meet with the client to review their diet
requests a food not on their diet?
14. How would a two gram sodium diet appear on 2 gr NA
a diet order?
15. A malnutrition problem may be suggested if 5%
what percent of weight loss occurs in one
month?
16. Which of the following is an appropriate diet add a fortified cereal
change for a client with low hemoglobin level
and low hematocrit value?
17. Which of the following interventions would be supplement as ordered
appropriate for a goal that states, client will
increase weight by a least five pounds within
90 days?
18. When a food shortage occurs, substitutes of- nutritive value
fered should be of a similar:
19. If a client does not select enough food from encourage the client to add a choice
the selective menu, what should the CDM do?
Study online at https://quizlet.com/_1df9ga
1. A client weighs 162 pounds today. One month 7%
ago, the client weighed 174 pounds. The per-
cent of weight change is:
2. The section of the minimum data set (MDS) section K
that contains the most nutrition information
is designated as:
3. Which of the following questions would be When do you usually eat
most appropriate to ask when taking a diet
history?
4. Which of the following instruments would not caliper
be used for a diet history?
5. The nutrition screening indicators are often Diet history
categorized as A B C D. What does the D rep-
resent?
6. A decreased intake of 250 to 300 calories per 12 days
day may result in a loss of approximately one
pound of body fat within how many days?
7. If a diet provides 36 grams of fat and a total of 18%
1800 calories, the percentage of calories form
fat is:
8. How many milliliters of juice are equivalent to 120
1/2 cup?
9. The purpose of the certified dietary manag- Monitor the clients daily weight
er's role in care planning is not to?
10. substitute roast beef for baked ham
, CDM Practice Test
Study online at https://quizlet.com/_1df9ga
The best menu change for a client on a
low-sodium (Na) diet would be:
11. A client who is diagnosed with diverticulitis Bran flakes
should avoid which of the following foods?
12. The initial diet order is located in what section Physicians orders
of the clients medical chart?
13. What is the first step to take when a client Meet with the client to review their diet
requests a food not on their diet?
14. How would a two gram sodium diet appear on 2 gr NA
a diet order?
15. A malnutrition problem may be suggested if 5%
what percent of weight loss occurs in one
month?
16. Which of the following is an appropriate diet add a fortified cereal
change for a client with low hemoglobin level
and low hematocrit value?
17. Which of the following interventions would be supplement as ordered
appropriate for a goal that states, client will
increase weight by a least five pounds within
90 days?
18. When a food shortage occurs, substitutes of- nutritive value
fered should be of a similar:
19. If a client does not select enough food from encourage the client to add a choice
the selective menu, what should the CDM do?
