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Certified Dietary Manager test Dumps

CDM test Format | Course Contents | Course Outline | test Syllabus | test Objectives

- Management of Foodservice

- Sanitation & Food Safety

- Nutrition & Medical Nutrition Therapy

- Human Resource Management

- Career Skills

- Utilize the systems approach to procure, produce, and serve food to all customers.

- Provide a safe and sanitary environment for employees.

- Utilize appropriate supervisory management techniques.

- Provide appropriate quality nutritional care for the client.

- Meet all licensing and regulatory agency standards.

- Utilize business, marketing, and public relation skills to Strengthen foodservice and nutrition to peers, patients, and community.

- Constantly strive for improved performance as a Dietary Manager.

- Participate in the professional activities of the Association of Nutrition & Foodservice Professionals.

Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

 Access data, references, patient education materials, consumer and other information from credible sources.

 Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist.

 Evaluate information to determine if it is consistent with accepted scientific evidence. Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

 Participate in quality improvement and customer satisfaction activities to Strengthen delivery of nutrition services.

 Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals.

Interpersonal Behavioral and Social Skills

The ability to show cultural competence in interactions with clients, colleagues and staff.

 Demonstrate an understanding of cultural competence/sensitivity.

 Show cultural competence in interactions with clients, colleagues and staff.

 Implement interventions to effect change and enhance wellness in diverse individuals and groups.

Oral and Written Communication 1. The ability to listen to and understand information and ideas presented through spoken words and sentences.

2. The ability to communicate information and ideas in

 Prepare and deliver sound food and nutrition presentations to a target audience.

 Provide nutrition and lifestyle education to well populations.

 Promote health improvement, food safety, wellness and disease speaking so others will understand.

3. The ability to read and understand information and ideas presented in writing.

4. The ability to communicate information and ideas in writing so others will understand. prevention for the general population.

 Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the educational level of the audience.

Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Physical activities Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

 Demonstrate sufficient upperbody strength and manual dexterity to operate and clean household and institutional equipment required for food preparation and food.

 Travel to clinical sites and have mobility within and around the sites.

Activities may involve standing, sitting, stooping and be in hot and cold facilities.

 Demonstrate the ability to exert maximum muscle force to lift, push, pull, or carry objects such as food supplies, small equipment and delivery of meals.

 Sensing

 Visual

 Hearing

 Taste

 Smell

1. The ability to see details at close range (within a few feet of the observer).

2. The ability to taste and smell to determine acceptability of foods and supplements.

3. The ability to hear spoken words.

 Demonstrate sufficient vision, smell and taste to evaluate the appearance, aroma, and flavor of food.

 Demonstrate sufficient vision to observe compliance with food sanitation and safety codes.

Professional Attributes Practicing professional skills required in entry-level positions.

 Attend scheduled classes, labs and supervised practices and be present for examination and testing. Be prepared for class.

 Maintain professional demeanor in class and during supervised practice.

 Maintain personal hygiene and dress code policies.

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Certified Dietary Manager
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Question: 59
Which of the following is true for reactive hypoglycemia?
A. It is defined as a plasma glucose level less than 70 mg/dl.
B. It is treated with a diet high in complex carbohydrates.
C. It is diagnosed by measuring blood glucose levels one hour after eating.
D. Peak insulin activity occurs 90-180 minutes after food is eaten.
Answer: D
In reactive hypoglycemia peak insulin activity occurs 90-180 minutes after food is
eaten, vs. the normal insulin response which occurs 30-60 minutes after eating.
Reactive hypoglycemia is defined as a plasma glucose level than 50 mg/dl, is
treated with a moderate carbohydrate (40 to 55%) diet, and is diagnosed by
measuring blood glucose levels immediately after eating.
Question: 60
During disaster planning a consulting RD be asked to participate in which of the
following activities:
A. Development of a list of all food vendors with delivery schedules
B. Assessing food inventory for adequacy
C. Preparing a checklist of food safety procedures
D. All of the above
Answer: D
During disaster planning a consulting RD might be asked to help develop a list of
all food vendors with delivery schedules, assess food inventory for adequacy, and
prepare a checklist of food safety procedures. Registered dietitians need to be
knowledgeable and competent in all areas related to food procurement,
production, and delivery.
Question: 61
In behavior modification, the term extinction is defined as:
A. Punishing undesirable behaviors with negative feedback
B. Encouraging repetition of desirable behaviors
C. Reducing undesirable behaviors by withholding positive reinforcement
D. Identifying behaviors that were common in childhood
Answer: C
In behavior modification, extinction is the attempt to reduce undesirable
behaviors by withholding positive reinforcement, such as praise or other rewards.
The technique of repeatedly refusing to reward an undesirable behavior is
believed to lead to the gradual reduction and elimination (extinction) of that
behavior.
Question: 62
Features of the Nutrition Screening Initiative (NSI) include:
A. Use of a 20-question checklist to assess nutritional and health status of elders
B. Identification of factors that place elders at increased nutritional risk
C. A focus on elders between the ages of 65 and 75 years
D. Identification of elders who have a BMI of less than 20
Answer: B
Features of the Nutrition Screening Initiative (NSI) include identification of
factors that place elders at nutritional risk (such as illness and food availability).
A 10-question checklist is used to assess the nutritional and health status of
elders. The NSI is particularly interested in assessing the nutritional health of
individuals 80 years of age and older.
Question: 63
Which of the following is true for the mini-max stock method for placing food
orders?
A. real need might be greater than the amount ordered.
B. The amount ordered is higher in some months than others.
C. The method should not be used to order items whose usage fluctuates.
D. A & C
Answer: D
The mini-max stock method establishes minimum and maximum inventory
amounts. When the minimum level is reached, an order is place to replenish
inventory only to the maximum level. This means that the same amount is ordered
each time. as a result, real need might be greater than the ordered amount, and
that the method is not suitable for maintaining stock of items with variable usage.
Question: 64
The Feingold Diet used to treat Attention Deficit Hyperactivity Disorder (ADHD)
in children eliminates:
A. Lactose and sorbitol
B. Artificial food colorings, additives, and preservatives
C. Gluten and casein
D. Fructose and phenols
Answer: B
The Feingold Diet used to treat Attention Deficit Hyperactivity Disorder (ADHD)
in children eliminates artificial food colorings, additives and preservatives, since
these substances are believed to trigger and worsen symptoms of hyperactivity.
Question: 65
Proxemics refers to:
A. The ability to read small print
B. Formulas used to calculate electrolytes in enteral feedings
C. A management style used in major corporations
D. An individual's position, orientation, and distance from other people in a room
Answer: D
Proxemics refers to the manner in which an individual positions himself in a
room, in relation to other people. Counselors can use the distance between people
to assess how comfortable individuals are in the classroom and other learning
situations.
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