Cdm exam stuvia - Study guides, Class notes & Summaries
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Certified Dietary Manager (CDM) Exam 2023-2024 Questions and Answers 100% Correct
- Exam (elaborations) • 22 pages • 2023
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Certified Dietary Manager (CDM) Exam 2023-2024 Questions and Answers 100% CorrectCertified Dietary Manager (CDM) Exam 2023-2024 Questions and Answers 100% CorrectCertified Dietary Manager (CDM) Exam 2023-2024 Questions and Answers 100% CorrectCertified Dietary Manager (CDM) Exam 2023-2024 Questions and Answers 100% CorrectAcute Care - ANSWER-Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. 
 
Client - ANSWE...
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Certified Dietary Manager (CDM) Exam| Correct 100%
- Exam (elaborations) • 22 pages • 2023
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Acute Care - ANSWERSHealthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. 
 
Client - ANSWERSThe accepted terminology for which services are provided in any setting. 
 
Continuing Care Retirement Community (CCRC) - ANSWERSAn organization offering several levels of healthcare on one campus. 
 
Code of Ethics - ANSWERSA written statement of standards for the guidance of both supervisors and employees. 
 
Confident...
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CDM Exam| 100 Questions| Correct Answers| Verified!!
- Exam (elaborations) • 10 pages • 2023
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On what products would you specify Grade A or AA when ordering? - ANSWERSBoth eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. 
 
Endpoint temperature - ANSWERSEndpoint 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? - ANSWERSHIPAA (Health Insurance Portability and Accountability Act) is a federal law to protect the pri...
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Cdm Exam Review Correct Questions & Answers(Graded A)
- Exam (elaborations) • 11 pages • 2023
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On what products would you specify grade A or AA when ordering? - ANSWERSGrading 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 food service operations. 
 
Assistive devices - ANSWERSCMS guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or ot...
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CDM Final Exam With Complete Questions & Answers(Graded A+)
- Exam (elaborations) • 5 pages • 2023
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Do corneal abrasions require an antibiotic? - ANSWERSDepends on size (large yes, small no) 
 
What would you use for a CL wearer with a large corneal abrasion? - ANSWERSCiloxin (ciprofloxacin) 
 
For the CL wearer with a large corneal abrasion, what can you add to the antibiotic for treatment? (2) - ANSWERS1. Homatropine for comfort 
2. Tobramycin ung for antibiotic coverage and lubrication at night 
 
If your patient has a large corneal abrasion, when should you see them back? - ANSWERS1 day 
 ...
Too much month left at the end of the money?
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CDM Exam- Nutrition Exam Questions and Answers 100% Correct
- Exam (elaborations) • 2 pages • 2023
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CDM Exam- Nutrition Exam Questions and Answers 100% CorrectCDM Exam- Nutrition Exam Questions and Answers 100% CorrectCDM Exam- Nutrition Exam Questions and Answers 100% CorrectCDM Exam- Nutrition Exam Questions and Answers 100% Correct 
Amount of wt loss that is considered by CMS as significant in 1 month - ANSWER-5% 
 
What group usually enters computer data in the care of a client? - ANSWER-Interdisciplinary team 
 
According to CMS, when does the MDS need to be updated? - ANSWER-Quarterly or
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CDM Exam 1 Questions and Answers 100% Correct
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CDM Exam 1 Questions and Answers 100% CorrectCDM Exam 1 Questions and Answers 100% CorrectCDM Exam 1 Questions and Answers 100% CorrectCDM Exam 1 Questions and Answers 100% CorrectWhat can the Certified Dietary Manager to do monitor food waste? - ANSWER-Develop a policy and procedure for food waste 
 
CMS regulations F 242 expect a facility to demonstrate - ANSWER-The clients are able to determine when and what they want to eat 
 
A selective menu may need to be adjusted for: - ANSWER-Consistenc...
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