CDM Study guides, Class notes & Summaries

A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should first: a. ask vendors to lower their prices. b. ask the consultant to recommend other vendors. c. complete a comparison study of vendors. d. discontinue purchasing from the current vendors. - c. complete a comparison study of vendors. The best way to prepare frozen peas is to: a. slowly cook the peas at 200°F (93.3°C) so they do not dry out. b. cook them rapidly until they reach an interna...

On what products would you specify Grade A or AA when ordering? - Grading is a voluntary process and refers to quality attributes such as appearance,color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Assistive Devices - CMS Guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or other medical c...

To have the best acceptance of nutrition supplements, it is important that the supplement be: - Delivered at the best possible time and temperature A client who is lactose intolerant may be able to eat what type of cheese? - Aged natural cheese Meat can be irradiated to: - Extend the shelf life The best way for a Certified Dietary Manager to ensure clients follow their diet when selecting food for meals is to: - Train staff to remind clients of the diet they are on and to suggest the best ...

Jane, a 35-year-old teacher and marathon runner, sustained a left hemisphere CVA 6 months ago, with resultant right hemiparesis as well as Broca's aphasia with moderate word-finding difficulties. Jane cannot currently teach due to her inability to effectively communicate verbally or in writing. How would Jane's inability to teach be classified under the ICF Model? body structure and function participation restriction activity limitation personal factor - Participation Restriction Accor...

A client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - 7% The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - section K Which of the following questions would be most appropriate to ask when taking a diet history? - When do you usually eat Which of the following instruments would not be used for a diet history? - caliper The nutrition screening indicators are often categorize...

1)When listening to a client's breath sounds, the nurse is unsure of a sound that is heard. What should the nurse do next? - Validate the data by asking a coworker to listen to the breath sounds 2) The nurse is conducting a class for new graduate nurses. During the teaching session, the nurse should keep in mind that novice nurses, without a background of skills and experience from which to draw, are more likely to make their decisions using: - Set of rules 3) The nurse is reviewing inform...

How would a Certified Dietary Manager adjust food costs when the food cost report shows the department is over budget? - Monitor compliance with portion control guidelines How many cases of tomatoes should be ordered if the daily usage is one case; once a week delivery is in three days; par level is 4 cases, and the inventory count today is three cases? - 11 The balance sheet provides detailed financial information. What period is represented on the balance sheet? - One Day A cleaning sche...

What type of menu would best meet new CMS guidelines for allowing resident's self-determination in dining? - Selective Menu or restaurant style dining What are commonly productivity measures? - meals per hr, min. per meal and labor hours per meal What is the first step to take when a client refuses extra nourishments? - The client, RD, other IDT members must identify and document pertinent alternatives. When evaluating quality, today's focus is more on what areas? - Processes and Outcome...

On what products would you specify Grade A or AA when ordering? - Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Endpoint temperature - Endpoint temperature is the temperature a food reaches at the end of cooking ex.: cooking ground beef to 155 degrees for 15 seconds What does HIPAA protect? - HIPAA (Health Insurance Portability and Accountability Act) is a federal law to protect the privacy of healthcare cl...

standardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of food is to be taken at certain times. How can the CDM be sure this is being done? - Check the temperature log routinely and often. How would the CDM verify that the temperatures are correct and haven't been dry labbed? - ...