Sample test questions Flashcards

1
Q

What is the role of the CDM?

A

to collect and verify data, monitor CAA triggers, monitors clients and meal times, also monitor clients daily weight.

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2
Q

What is the dash diet?

A

It is a diet approach to stop hypertension that focuses on low sodium and high potassium.

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3
Q

What is an example of a food that would be suggested for someone with a low hemoglobin and low hematocrit level?

A

a cereal fortified with iron.

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4
Q

What is a job analysis?

A

Breaking down a complex job into tasks by day.

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5
Q

How soon after the CAA must a care plan be developed?

A

7 days.

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6
Q

What is a critical limit and give an example?

A

It identifies limits of a certain properties that you will accept for a given product at a given stage in the flow of food. It is observable and measureable. Chill tuna for 24 hours before making. Once salad is prepared chill salad to 41 degrees within 4 hours.

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7
Q

What type of cleaner is best to remove lime from dishwashers or coffee urns?

A

An acid cleaner.

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8
Q

What is the formula for a conversion factor?

A

new yield / original yield= X / 100 = new amount

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9
Q

How many ounces in a gallon?

A

126 ounces

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10
Q

How are partial orders deliveries handled?

A

Request a credit memo.

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11
Q

What are the purchase specifcations of meat?

A

Grade, cut, and packaging.

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12
Q

The RAI should be completed how many days after admission?

A

14 days.

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13
Q

What is the best way to cook vegetables so they will retain their nutrients?

A

Batch cook in the steamer so it is available as needed.

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14
Q

What does the CQI stand for?

A

Continuous quality improvement.

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15
Q

How many servings could be obtained from a gallon of product by using a no. 30 scoop?

A

120 servings.

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16
Q

How do you find percent of weight change?

A

subtract original weight from current weight then divide the lbs lost by original weight.

17
Q

What is the formula for calculating monthly food cost?

A

beginning inventory +purchases -ending inventory=monthly food cost.

18
Q

What is the primary consideration when storing hot food items?

A

The quanity of food being cooled.

19
Q

What should be included in diet instruction?

A

Motivation, comprehension, practice, and application.

20
Q

What is the procedure if a recipe calls for roasting a chicken?

A

Place in pan in oven without additional liquid.

21
Q

If a patient has pressure ulcers and diabetic what nutrient should be closely evaluated?

A

Protein intake.