FREE Dietary Manager Questions and Answers

Question 1

What implications would the decision by the nutritional services department to focus on convenience foods, such as ready-to-eat and frozen items, have on the department?

Accepted Answer

A decreased need for staffing.

Answer

Increased overall costs.

Answer

Decreased costs for food.

Answer

An increased need for staffing.

Question 2

Which of the following foods, after developing mold, can be cut and consumed?

Accepted Answer

Onions

Answer

Tomatoes

Answer

Peaches

Answer

Cucumbers

Question 3

The CDM should anticipate that the greatest cost budget item when creating the budget for nutrition services will be:

Accepted Answer

salaries and benefits

Answer

supplies/materials

Answer

food inventory

Answer

equipment

Question 4

The Americans with Disabilities Act (ADA) mandates the following if an employee has a foodborne illness that necessitates exclusion under the Food and Drug Administration's (FDA) Food Code:

Accepted Answer

requires that effort be made to accommodate the employee.

Answer

allows immediate termination.

Answer

requires that the employee stay employed by the organization.

Answer

does not apply

Question 5

The following temperatures must be maintained for freezer equipment:

Accepted Answer

0 °F or below.

Answer

9 °F or below.

Answer

7 °F or below.

Answer

5 °F or below.

Question 6

A food item's yield percentage is the:

Accepted Answer

weight of the edible portion divided by the as-purchased weight.

Answer

final product after preparation completed.

Answer

raw weight without any type of preproduction.

Answer

number by which ingredients are adjusted to produce a new yield.

Question 7

How many milliliters per kilogram are required when estimating the approximate fluid requirements for a 57-year-old customer who has an infection and a fever?

Accepted Answer

35 mL/kg.

Answer

25 mL/kg.

Answer

30 mL/kg.

Answer

40 mL/kg.