Food Service & Nutrition - Volume 1 No.2 - 26


CONTINUING EDUCATION QUIZZES
YOUR NAME:

MEMBERSHIP NUMBER:

FEATURE TOPIC QUIZ:
HAVING THE RIGHT TOOLS FOR POSITIVE
DINING EXPERIENCES COMPETENCY #5
FOOD SERVICE SYSTEMS MANAGEMENT
1. The Pioneer Network Dining Standards showed that
food & dining are an integral part of individualized
care because;
❏ a) the complexity of food and dining requirements
when advancing models of culture change
❏ b) the importance of food and dining as a significant
element of daily living
❏ c) the most frequent questions and concerns from
regulators and providers consistently focussed on
dining and food policies in nursing homes.
❏ d) All the above
2. Having the right size insert pans are important to be
able to have all the food fit when going bulk mobile
service. An example of how volume is managed: a 2"
half (1/2) pan holds (17 cups) the same as;
❏ a) 4" deep - 1/3 size insert pan
❏ b) 6" deep - 1/4 size insert pan
❏ c) 6" deep - 1/6 size insert pan
❏ d) 4" deep - 1/9 size insert pan
3. When comparing similar equipment, what factors
should a manager be examining to ensure the same
components are being examined;
❏ a) Key features, added options & quality of
workmanship
❏ b) Warranty & speed of service by a local agency
if needed
❏ c) Education & support from industry experts
❏ d) All the above
4. Why is doing a waste audit a helpful exercise?
❏ a) It can provide useful documentation to make a
strong case for funds towards new equipment
❏ b) Picking through food and beverage waste is entertaining for Food Managers.
❏ c) It can show what time and resources are not
being wasted
❏ d) It can prove that staff know what residents want
to eat & drink, and predetermining for them is
an acceptable practice.

26

PHONE NUMBER:

DATE:

FEATURE TOPIC QUIZ:
CLINICAL NUTRITION COMPETENCY #4
COMFORT FOOD AND FOOD FIRST CONCEPT
1. Comfort Nutrition is defined as?
❏ a) The transition from a texture modified diet to a
more liberalized one.
❏ b) The transition from a therapeutic diet to a more
liberalized one.
❏ c) The transition from a liberalized diet to a more
restrictive one.
2. How does Comfort Nutrition aid with improving quality of life?
❏ a) Aids with symptom relief.
❏ b) It makes clients feel comfortable that they are
eating well.
❏ c) Ensures diets are restrictive and focuses on active
nutritional therapy.
❏ d) Allows clients to move toward a more liberalized
meal plan.
❏ e) Answers a and d.
3. What dining room strategies can be used to manage
delirium?
❏ a) Provide adequate time.
❏ b) Reduce noise.
❏ c) Incorporate flexible meal times.
❏ d) All of the above.
4. Why are Comfort Foods important as we move towards
end-of-life?
❏ a) Clients perceive them as beneficial.
❏ b) They can provide pleasure.
❏ c) They can improve satisfaction and intake.
❏ d) None of the above.
❏ e) Answers a, b and c.

CA N A D I A N S O C I E T Y O F N U T R I T I O N M A N AG E M E N T



Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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