CDM Exam With Latest Updated Solutions 2024

CDM Exam With Latest Updated Solutions 2024 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% - correct answer.D. 7% 2. Which of the following is an appropriate way to gather information regarding a diet? history when the client is unable to answer questions? A. Ask the client their ideal body weight B. Utilize information from caregivers, family members, or interdisciplinary team members C. Ask the client to list their favorite foods D. Ask the client to share how they ate at home - correct answer.B. Utilize information from caregivers, family members, or interdisciplinary team members 3. What should be done with the information gathered in a client diet history? A. Entered in the MOS B. Recorded in the client's medical record C. Shared with non-essential employees D. Filed in the diet office - correct answer.B. Recorded in the client's medical record The nutrition screening indicators are often categorized as A-8-C-D. What does "D" represent? A. data analyses B. diagnosis C. diet history D. dietitian - correct answer.C. diet history 5. 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 - correct answer. Identify nutrition problems and client rights 6. What Federal law protects privacy of healthcare clients? A. HIPAA B. CMS-HC C. Resident's Rights D. Title IX - correct answer.A. HIPAA 7. 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% - correct answer.D.18% How many grams 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 - correct answer.C. 60 grams 9. When a client is at a meal and requests 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 - correct answer.B. meet with the client to review their diet 11. Weight loss of 5% or greater in one month is considered to be: A. malnutrition B. significant C. undernutrition D. undesired - correct answer.B. meet with the client to review their diet A 2 gram Na+ diet limits which of the following minerals? A. phosphorus B. sodiumC. potassium D. magnesium - correct answer.B. sodium 12. While observing meal service in the dining room, you notice a client coughing frequently when eating. Which member of the interdisciplinary team is the most important to notify? A. CDM, CFPP B. Speech Language Pathologist C. Physical Therapy D. Charge Nurse - correct answer.B. Speech Language 13. What question can be asked to evaluate client progress toward care plan goals? A. how much weight has the client gained? B. how has the client responded to treatment? C. is the interdisciplinary team involved? D. are the approaches accurate? - correct answer.B. how has the client responded to treatment? When should a nutritional supplement be offered? A. when a client is admitted to a 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 - correct answer.D. when nutritional needs can't be met with meals and snacks 15. Food substitutes selected by a client for a planned meal should be of similar: A. cost B. nutritive value C. portion size D. preparation method - correct answer.B. nutritive value 16. When educating a client, either individually or as a group, what is the foundation for success? A. listening B. educational materials provided C. effective communication D. developing meal plans - correct answer.C. effective communication 17. The CDM, CFPP is preparing for an in-service about changes in Diabetic diets. What organization would provide the best information? A. American Heart Association B. Academy of Nutrition and Dietetics C. Mayo Clinic D. American Diabetic Association - correct answer.D. American Diabetic Association 18. The foundation of personalized diet planning is: A. the menu B. education resources C. the diet history D. client's willingness to change