SMQT - Surveyor Minimum Qualifications Dietary and Nutrition Services Questions and Answers

Question 1

A surveyor is reviewing a resident's chart and notes a physician's order for a therapeutic, low-sodium diet.
During the lunch observation, the surveyor sees the resident being served a regular, unrestricted meal.
This situation most directly points to a potential failure in which regulatory area?

Accepted Answer

Ensuring menus are prepared in accordance with physician's orders.

Answer

Accommodating resident preferences over physician's orders.

Answer

Providing suitable alternative meals upon request.

Answer

Procuring food from sources approved by local authorities.

Question 2

A surveyor notes that a facility serves its evening meal at 5:00 p.m. and breakfast the next day at 8:00 a.m. The facility does not offer a routine bedtime snack. According to federal regulations regarding the frequency of meals, how should this practice be cited?

Accepted Answer

Deficient, because the time between the evening meal and breakfast exceeds 14 hours.

Answer

Compliant, as the time span is less than 16 hours.

Answer

Compliant, as long as a resident group has agreed to the meal span.

Answer

Deficient, because meals are not served at traditional times.

Question 3

During a kitchen inspection, a surveyor observes several large, unmarked containers of leftover food in the walk-in refrigerator. The kitchen manager states they were from a meal served two days ago. Which of the following food safety requirements is most likely NOT being met?

Accepted Answer

Storing, preparing, distributing, and serving food in accordance with professional standards for food service safety.

Answer

Procuring food from sources approved by federal, state, or local authorities.

Answer

Disposing of garbage and refuse properly.

Answer

Providing special eating equipment and utensils for residents who need them.

Question 4

A facility's menus are planned a month in advance and offer a variety of choices. However, upon review, the surveyor cannot find any documentation that the menus have been reviewed or approved by a qualified professional. To be compliant, the menus must be reviewed for nutritional adequacy by which of the following?

Accepted Answer

The facility's qualified dietitian or other clinically qualified nutrition professional.

Answer

The facility's Medical Director.

Answer

The Director of Nursing.

Answer

A state-licensed chef.

Question 5

A resident who practices Islam informs the dietary manager that they cannot eat the pork-based main entree served at dinner. The facility's policy is to offer a peanut butter sandwich as the only alternative meal. This practice may be deficient because the facility is failing to:

Accepted Answer

Offer appealing options of similar nutritive value.

Answer

Provide a therapeutic diet as ordered by the physician.

Answer

Ensure the Director of Food and Nutrition Services is properly certified.

Answer

Serve meals at times comparable to the community.

Question 6

A resident has experienced a significant, unplanned weight loss of 7% in one month. A surveyor would expect the facility's response to this nutritional problem to include, at a minimum:

Accepted Answer

An assessment and development of a care plan by a qualified dietitian or nutrition professional.

Answer

A physician's order to discharge the resident to a higher level of care.

Answer

A mandatory order for a pureed diet to increase caloric intake.

Answer

Switching the resident to the facility's standard high-calorie menu without an assessment.