CDM PRACTICE TEST EXAM QUESTIONS WITH VERIFIED ANSWERS, ALREADY PASSED! (COMPLETE & ACCURATE)
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Course
CDM
Institution
CDM
CDM PRACTICE TEST EXAM QUESTIONS WITH VERIFIED ANSWERS, ALREADY PASSED! (COMPLETE & ACCURATE)CDM PRACTICE TEST EXAM QUESTIONS WITH VERIFIED ANSWERS, ALREADY PASSED! (COMPLETE & ACCURATE)CDM PRACTICE TEST EXAM QUESTIONS WITH VERIFIED ANSWERS, ALREADY PASSED! (COMPLETE & ACCURATE)CDM PRACTICE TEST EX...
CDM PRACTICE TEST EXAM QUESTIONS
WITH VERIFIED ANSWERS, ALREADY
PASSED! (COMPLETE & ACCURATE)
Which of the following interventions would be appropriate for a goal that
states, client will increase weight by a least five pounds within 90 days? - ANS
✔supplement as ordered
When a food shortage occurs, substitutes offered should be of a similar: - ANS
✔nutritive value
If a client does not select enough food from the selective menu, what should
the CDM do? - ANS ✔encourage the client to add a choice
A client with diabetes who is about to be discharged from the hospital should
be given a copy of: - ANS ✔the diet history
The CDM is preparing for an Inservice about changes in cardiac diets. What
organization would provide the best information? - ANS ✔American Heart
Association
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CDM Practice Test
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When planning a diet instruction, the CDM should first: - ANS ✔Review the diet
history
What is the most important teaching material the CDM can provide to an
English-speaking Chinese client on a diabetic diet based on exchange lists? -
ANS ✔A meal pattern with appropriate food preferences
What recommendation would be given to a client about to go home whose
food preferences are fast foods? - ANS ✔Help the client choose healthy foods
from a fast-food menu
The CDM learns that several clients have refused to eat the meatloaf served for
dinner. The manager should first: - ANS ✔send the clients a substitute for the
meatloaf
A foodservice delivery system where meals are prethermalized and served
from galleys throughout the facility is called: - ANS ✔decentralized
The CDM notices that there are many large servings on the trayline. The
managers first concern should be: - ANS ✔they may run out of food before the
end of trayline
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CDM Practice Test
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The CDM noticed that 10 am nourishments sent up to the floor are not passed
to the clients. Whom should the manager consult first about this problem? -
ANS ✔the director of nursing
A nutritional food supplement should be offered to a client who: - ANS ✔has a
significant weight loss
Which of the following statements best characterizes continuous quality
improvement? - ANS ✔the clients should be monitored for weight gain
During a survey, which of the following quality concerns would most likely
affect foodservice? - ANS ✔prevalence of weight loss
A client routinely refuses to drink milk. What would the CDM do first? - ANS
✔talk with the client to find an acceptable alternative
When is the best time to administer a food acceptance survey? - ANS ✔during
meal times
What should the CDM do to prevent excessive write ins on the selected menu?
- ANS ✔provide an ist of acceptable write ins on the menu
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CDM Practice Test
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