CDM : Certified Dietary Manager 2025 Exam

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Certified Dietary Manager 2025
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HERE ARE SOME SAMPLE QUESTIONS OF CDM EXAM. FULL VERSION CONTAINS COMPLETE SET OF QUESTIONS
Question: 1239
ented to demonstrate compliance with the Americans with Disabilities Act (ADA) in a dieta m?
ient satisfaction surveys
ffing levels in the dietary department ividualized nutrition assessments entory of food supplies
er: C
nation: Individualized nutrition assessments are necessary to ensure that dietary needs are me ance with the ADA, thus documenting compliance with regulatory requirements.
ion: 1240
eviewing capital equipment needs and requirements, which of the following should be prior ance operational effectiveness?
uipment that is most popular in the industry
uipment that meets the specific needs of the staff and operations uipment that has the latest technological features
uipment that is available at the lowest cost er: B
In adherence to regulatory requirements regarding diet needs, which of the following must be
docum ry
progra
1. Pat
2. Sta
3. Ind
4. Inv Answ
Expla t in
accord
Quest
When r itized
to enh
1. Eq
2. Eq
3. Eq
4. Eq
Answ
Explanation: Prioritizing equipment that meets specific operational needs ensures that it will effectively support the workflow, improving overall operational effectiveness.
Question: 1241
A patient with heart failure is placed on a sodium-restricted diet. Which of the following statements best explains the importance of adhering to this diet order?
1. It helps increase blood volume and heart rate.
2. It encourages high protein intake to build muscle mass.
3. It allows for more carbohydrate-rich foods.
4. It reduces fluid retention and lowers blood pressure. Answer: D
Explanation: Adhering to a sodium-restricted diet is crucial for patients with heart failure, as it helps reduce fluid retention, lower blood pressure, and alleviate the workload on the heart.
Question: 1242
er's communication approach?
are as much information as possible to be thorough
mit information to what is relevant and necessary for care us on the client’s social life
lude personal opinions about the client er: B
nation: Limiting information to what is relevant and necessary for care ensures that client entiality is respected and that all communication is purposeful.
ion: 1243
the most effective strategy for a dietary manager to ensure that food supplies are rotated p imize spoilage and waste?
nducting weekly inventory checks plementing a strict labeling system with dates
ring all new supplies at the front of the storage area ying on staff memory for rotation practices
er: B
When sharing client information with other health professionals, which principle should guide the dietary manag
1. Sh
2. Li
3. Foc
4. Inc Answ
Expla confid
Quest
What is roperly
to min
1. Co
2. Im
3. Sto
4. Rel Answ
Explanation: Implementing a strict labeling system with dates is the most effective strategy because it provides clear visibility on expiration and usage timelines, ensuring proper rotation and minimizing spoilage.
Question: 1244
What is a key element of documenting selection procedures that can help an organization demonstrate fair hiring practices?
1. Keeping records only of selected candidates
2. Focusing solely on the final hiring decision without context
3. Recording only positive feedback about candidates
4. Maintaining comprehensive records of all applicants and their evaluation results Answer: D
Explanation: Maintaining comprehensive records of all applicants and their evaluation results helps demonstrate fair hiring practices and provides a clear audit trail.
Question: 1245
a budget review, you find that actual food costs exceeded the budgeted amount by 10%. If ed food cost was $50,000, what is the actual food cost?
0,000
,000
,000
0,500
er: B
nation: An excess of 10% on a budgeted food cost of $50,000 means the actual cost is $50,0 00 * 0.10) = $55,000.
ion: 1246
ontext of assessing the nutritional content of a meal served in a long-term care facility, whi lowing factors should be considered to ensure that it meets the clients’ needs?
total calorie count only visual appeal of the dish
cost of ingredients versus nutritional value meal's palatability and variety
er: D
During the
budget
A. $6 B. $55 C. $52
D. $5
Answ
Expla 00 +
($50,0
Quest
In the c ch of
the fol
1. The
2. The
3. The
4. The Answ
Explanation: While calorie count is important, the meal’s palatability and variety are crucial for ensuring that clients in long-term care facilities enjoy their meals and receive adequate nutrition.
Question: 1247
What should be the primary focus of a dietary manager when developing policies for food handling during an emergency situation?
1. Minimizing costs associated with food service
2. Reducing the number of procedures to simplify operations
3. Allowing staff to improvise based on their judgment
4. Ensuring rapid response and adherence to safety protocols Answer: D
Explanation: Ensuring rapid response and adherence to safety protocols is critical in emergency situations to protect health and safety effectively.
Question: 1248
es within a dietary program?
onitor staff compliance with new policies onduct performance reviews of staff repare financial reports
ssess patient outcomes and satisfaction er: D
nation: Assessing patient outcomes and satisfaction directly reflects the impact of changes on making it a critical evaluation metric.
ion: 1249
nning a diet for a child with phenylketonuria (PKU), which of the following food items must avoided to comply with the written diet order?
ples
ry products ole grains cken
er: B
nation: Dairy products contain high levels of phenylalanine, which must be avoided in childr
What is the primary role of a Certified Dietary Manager in evaluating the effectiveness of implemented chang
1. To m
2. To c
3. To p
4. To a Answ
Expla those
served,
Quest
In pla be
strictly
1. Ap
2. Dai
3. Wh
4. Chi Answ
Expla en
with PKU to prevent neurological damage, making it critical to adhere to the dietary restrictions.
Question: 1250
For your facility's menu planning, you need to compute the costs of supplements. If the base menu cost is
$30,000 and the cost of supplements is projected to be an additional 15%, what will be the total projected menu cost?
A. $31,500 B. $34,500
C. $33,000 D. $36,000
Answer: B
Explanation: The total cost is calculated as $30,000 + ($30,000 * 0.15) = $30,000 + $4,500 = $34,500.
Question: 1251
talling surveillance cameras but not monitoring them ng locks on doors and access control systems
ying solely on staff vigilance
eping doors unlocked during working hours for convenience er: B
nation: Locks and access control systems provide a physical barrier against unauthorized acc cantly enhancing the security of food storage areas.
ion: 1252
ontext of hygiene standards, which practice should be included in policies to ensure staff ntability?
owing staff to define their own hygiene practices using solely on training without follow-up
gular performance evaluations that include hygiene compliance oring non-compliance unless it is reported
er: C
nation: Regular performance evaluations that include hygiene compliance create accountabilit ce the importance of adhering to established standards.
In order to maintain the security of food storage areas, which of the following procedures is most effective in deterring unauthorized access?
1. Ins
2. Usi
3. Rel
4. Ke
Answ
Expla ess,
signifi
Quest
In the c accou
1. All
2. Foc
3. Re
4. Ign Answ
Expla y and
reinfor
Question: 1253
To ensure a comprehensive orientation for new employees, which element should be included that directly relates to compliance with health and safety regulations in a dietary setting?
1. General information about the history of the dietary department
2. A review of the company’s mission and vision statements
3. Specific training on safety protocols and procedures relevant to food handling
4. An overview of employee benefits and compensation
Answer: C
Explanation: Specific training on safety protocols and procedures relevant to food handling is crucial for compliance with health and safety regulations, ensuring that employees are aware of their responsibilities.
Question: 1254
Which of the following statements best describes the role of the Interdisciplinary Team (IDT) in developing and implementing nutrition care plans for clients with complex medical histories?
IDT solely focuses on dietary restrictions without considering medical conditions. IDT primarily functions to enforce compliance with governmental dietary regulations.
IDT collaborates to create a holistic care plan that addresses all aspects of the client's healt IDT is responsible for conducting all nutritional assessments independently of other health
sionals. er: C
nation: The Interdisciplinary Team (IDT) is essential in creating a holistic care plan that inte aspects of a client’s health, recognizing that nutrition cannot be isolated from other medical
erations.
ion: 1255
the key indicator to evaluate the acceptance of food by residents in a long-term care facilit mplementing a food quality control program?
number of complaints received frequency of menu changes
Staff observations of residents' satisfaction percentage of food returned uneaten
er: D
nation: The percentage of food returned uneaten is a direct indicator of residents' acceptance
The
The
The h.
The profes
Answ
Expla grates
various consid
Quest
What is y
when i
1. The
2. The C.
D. The Answ
Expla and
satisfaction, allowing for adjustments in menu planning and food preparation to better meet their preferences.
Question: 1256
At a national dietary management conference, you encounter a new trend in food service technology. What is the most appropriate way to evaluate its relevance for your department?
1. Compare its benefits with your current systems
2. Dismiss it as a fad without further investigation
3. Immediately implement it without assessment
4. Wait for others to evaluate before considering it Answer: A
Explanation: Comparing the benefits of new technology with current systems allows for an informed decision on whether to adopt or adapt the innovation for your department’s needs.
Question: 1257
o influence your final pricing decision?
cost of ingredients used in the menu items historical sales data from previous events
market price of similar catering services in the area personal preferences of the catering staff
er: D
nation: While personal preferences of the catering staff may affect menu choices, they are not actor in determining pricing, which should be based on cost, market conditions, and historic
ion: 1258
ntaining records for monitoring and accountability within a food service department, which of ing documentation types is most critical for ensuring compliance with health regulations?
mperature logs for food storage entory logs
ployee schedules
stomer satisfaction surveys er: A
nation: Temperature logs for food storage are vital for compliance with health regulations, as
When calculating the price per unit serving for a catering event, which of the following factors is least likely t
1. The
2. The
3. The
4. The Answ
Expla a
valid f al data.
Quest
In mai the
follow
1. Te
2. Inv
3. Em
4. Cu
Answ
Expla they
ensure that food is stored at safe temperatures to prevent foodborne illnesses.
Question: 1259
What is the most significant benefit of including detailed dietary interventions in a patient's medical record following a nutritional assessment?
1. It is primarily for administrative purposes
2. It serves only as a historical reference without practical application
3. It complicates the record-keeping process unnecessarily
4. It allows for personalized meal planning and monitoring of patient progress Answer: D
Explanation: Detailed dietary interventions allow for personalized meal planning and effective monitoring of patient progress, which is essential for achieving optimal health outcomes.

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