Dietary Manager Exam Prep

10 Questions

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Dietary Manager Exam Prep

The Certified Dietary Manager Credentialing Exam is an examination which was designed to ascertain the competence if dietary managers. The exam is to be done within four hours and it's based on different topics ranging from Professional Interaction to Personnel Development and Communication as well as Hire and Supervise. This preparatory test is to help you determine your strengths and weaknesses that should be worked on before the examination commences.


Questions and Answers
  • 1. 
    All statements in the options are presumed to be true. Which of them do you disagree with? 
    • A. 

      #10 size is capable of providing at least 20 vegetable servings

    • B. 

      #300 size is able to provide 3-4 servings

    • C. 

      #2 size is capable of providing at least 4 vegetable servings

    • D. 

      None of the above

  • 2. 
    What does r values of 0.5 or greater indicate? 
    • A. 

      Strong correlations

    • B. 

      Weaker correlations

    • C. 

      Deficient correlations

    • D. 

      Accurate correlations

  • 3. 
    Food costs, Clientele and Labor intensity are factors for the development of what? 
    • A. 

      Budget

    • B. 

      Menu

    • C. 

      Proposal

    • D. 

      All of the above

  • 4. 
    The National Health and Nutrition Examination Survey collects dietary data from Americans of what age? 
    • A. 

      2 months to 65+

    • B. 

      2 years to 65+

    • C. 

      3 months to 70+

    • D. 

      All of the above

  • 5. 
    To avoid foosborne illness, what is the advisable minimum temperature required for cooking eggs?
    • A. 

      160°F

    • B. 

      170°F

    • C. 

      120°F

    • D. 

      180°F

  • 6. 
    A dietary manager established the consumption of fruits, vegetables rich in potassium and magnesium. Which of the following options can he be said to be treating?
    • A. 

      Hypertension

    • B. 

      Diabetes

    • C. 

      Stroke

    • D. 

      High blood pressure

  • 7. 
    Classical Management theory is based on all the following except?
    • A. 

      Command flows from top to bottom

    • B. 

      The atmosphere at the workplace is formal

    • C. 

      Employees are allowed to use their instincts and take decisions themselves

    • D. 

      The authority is the main focus

  • 8. 
    Which of the following allows food to pass from the jejunum to the ileum?
    • A. 

      Brush border

    • B. 

      Pyloric Sphincter

    • C. 

      Ileocecal valve

    • D. 

      Microvilli

  • 9. 
    Which if the following is chiefly responsible for the secretion of pancreatic enzymes?
    • A. 

      Gastrin

    • B. 

      Motilin

    • C. 

      Secretin

    • D. 

      Cholecystokinin

  • 10. 
    Which of the following is a legal hearing designed to find a binding solution to a dispute?
    • A. 

      Summons

    • B. 

      Arbitration

    • C. 

      Mediation

    • D. 

      None of the above