CDM Vocabulary Unit 1

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  1. Acute Care
    care for symptoms that come on rapidly and require immediate response for a limited time.
  2. Continuing Care Retirement Community (CCRC)
    A type of organization that offers several levels of healthcare under one roof. Example: skilled nursing facility, assisted living, memory care
  3. Code of Ethics
    a written statement of standards that provide guidance for both supervisors and employees
  4. Confidentiality
    protection of information that is considered private or personal
  5. Congregate Feeding Sites
    large places in a community where individualas can get a daily hot meal
  6. Dietary Manager
    a person who has completed a foodservice training program as approved by ANFP, they become"C"DM after passing the certification exam. They are responsible for managing the food operation
  7. Client
    recipient of health care regardless of the state of health.
  8. Contract Management
  9. Dietetic Technician
    A person who has completed a 2 year degree program and is approved by ANFP. They are elgible for membership in the group
  10. Healthcare Team
    group of specialists in their respective areas that work together to provide patient care
  11. HIPAA
    Health Information Portability and Accountability Act. regulation that requires all healthcare organizations , to maintain confidentiality of individuals medical information. As well as has provisions for how information is stored and transferred
  12. Home Delivered Meals
    Meals delivered on weekdays for individuals who are unable to leave home or prepare their own
  13. Hospice
    Service provided to terminally ill patients. Can be offered at home or in aninstitution. Purpose is to providea level of quality at end stage of life
  14. In-Home Services
    Home health care furnishing, skilled nursing, rehabilitation services and personal care services
  15. Interdisciplinary Team
  16. Long-term Care
    treatment for chronic conditions that usually are life long ailments
  17. Manager
    A person who plans, directs, organizes and controls work
  18. Mission Statement
    A statement of purpose. It gives an overall frame of reference for what an organization does.
  19. Registered Dietitian (RD)
    a food and nutrition expert who has met the minimum academic and professional requirements to qualify for the credential "RD."
  20. Scope of Practice
    The range of responsibility–eg, types of Pts or caseload and practice guidelines that determine the boundaries within which a physician, or other professional, practices
  21. Skilled Nursing Facility
    An establishment that houses chronically ill, usually elderly patients, and provides long-term nursing care, rehabilitation, and other services. Also called long-term care facility, nursing home.
  22. Al dente
    an italian cooking term meaning cookd until still firm but tender to the tooth; not soft
  23. Buffet Style Service
  24. Centralized (delivery) Meal Service
    Foods are prepared and portioned onto trays or plates at a central location in or adjacent to the main kitchen
  25. Closed Question
    a question with a limited number of answers such as one easily answered with yes or no
  26. Comfort Food
    any food that imparts a unique sense of emotional well-being such as chicken soup
  27. Culture Change
  28. Cycle Menu
    changes to a menu over a period of time or cycle such as 3 days or 3 weeks
  29. Decentralized (Delivery) Meal Service
    bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service
  30. Enteral Nutrition
    refers to the feeding, by outh or by tube, of formulas that contain essential nutrients
  31. F.O.C.U.S
    a pprocess for implemeting quality assurance, stands for: find a process to improve, organize to improve a process, clarify what is known, understand variation and select a process improvement
  32. Kosher
    fit, proper or in agreement with religious law. Kosher meat means the animal has been slaughtered in a special way. Usually, kosher foods have been blessed by a rabbi
  33. Likert Scale
    a common rating technique that uses words or numbers
  34. Non-Selective Menu
    one in which clients do not have the opportunity to make choices for main dishes. Instead, they receive a standard, predefined menu
  35. Nutrition Support
    general term describing providing foods and liquids to improve nutritional status
  36. Open-Ended Question
    allows the participant to answer freely, saying whatever comes to mind
  37. Outcome
    end result of work
  38. Parenteral Nutrition
    Administration of simple essential nutrients into a vein
  39. P.D.C.A
    cyle of process improvement: plan, do, check, act
  40. Productivity indexes
  41. Quality Assessment
    The evaluation of processes and/ or outcomes to determineif a defined standard of quality is being achieved
  42. Quality Assurance
    sum total of structure, processes and procedures designed to ensurethat clients feel that both food and services are excellent and the facility meets or exceeds an expeced standard of quality
  43. Quality Indicator
    measures of outcomes
  44. Quality Improvement
    the ongoing process to improve the delivery of food, services, and resident outcomes
  45. Quality Standard
    a facility's definition of what constitutes quality for a product such as food or service
  46. Restaurant Style Service
    Characterized by: Foodservice staff waiting on tables, food ordered and delivered in corses, food plated in the dining room and specials such as sandwiches, salads, or desserts offered tableside from a cart
  47. Rethermalize
  48. Satisfaction Survey
    a series of questions designed to elicit feedback from clients in a systematic fashion
  49. Selective Menu
    one in which clients have the opportunity to make choices or selections in advance of meal service
  50. Special or Single Use Menu
    a menu planned for service on a special day such as a Mother's Day Tea
  51. Static Menu
    a fixed menu that doesn't change such as a room servicemenu
  52. Trayline Service
    is one in which trays move through an assembly line and employees place items on trays
  53. Trays per Minute
    how many trays are produced during each minute of a tray assembly process, on average
  54. Tray/ Plate Accuracy
    how  accurately tray assembly staff folloed the menu, tray card or tray ticket in assembling the tray
  55. Americans w/ Disabilities Act
    requires covered organizations to take steps to accomodate disabled persons, including employeees and to employ qualified disabled job applicants
  56. Chain of Command
    The flow of formal power through organizational lines
  57. Corrective Action
    action taken by a supervisor to correct an employee performance problem
  58. Cross-training
    training an employee to do more than one job
  59. Delegation
    passing authority for takss or assigning duties downward through the organizational chart
  60. Disability
    a physical or mental impairment that substantially limits one or more major life activities of such individuals; a record of such impairment; or being regarded as having an impairment
  61. Discrimination (8)
    treatment or consideration based on class or category, rather than individual merit
  62. Employee Assistance Program (9)
    provides support to employees in solving personal probles such as drug and alcohol abuse, family problems, teamwork problems
  63. Equal Employment Opportunity Commission (EEOC) (8)
    provides oversight and coordination of all federal equal employment opportunity regulations, practices and policies.
  64. Exempt Employee (8)
    an employee who is salaired and does not qualify for overtime compensation
  65. Exit Interview (9)
    an interview with an employee who is leaving the organization.
  66. Family Medical Leave Act-FMLA (8)
    federal legislation passed in 1993 requiring employers to provide at least 12 weeks of leave to a qualified employee who has specific family or mediacl reasons to request time off
  67. Full Time Equivalent- FTE (6 & 7)
    the total number of hours worked over a period of time by one full-time employee. Most facilities use 40 hours in one week to equal one FTE
  68. Job Analysis (6 & 7)
    a breakdown of all the individual tasks involved by day
  69. Job Description (7)
    detailed job list including hours and location of the job, qualifications and salary range
  70. Job Sharing (6)
    dividing a full-time position into 2 or more positions
  71. Halo Effect (8)
    hiring people who are just like you
  72. Insubordination (9)
    direct refusal to do what the supervisor asks
  73. Master Schedule (6)
    the schedule for the entire department. It shows days on and off as well as vacation days for all employees. Can be developed for a week, two weeks or even a month
  74. Minutes per Meal (6)
    a productivity standard that calculates tohe total minutes in producing meals divided by the total meals served (total minutes to produce meals/total meals served=minutes per meal)
  75. Organization Chart (7)
    a graphical management tool that shows job relationships in a facility
  76. Overtime (6)
    refers to time worked in excess of the allowable amount beyond which laws require payment of one and one half times the hourly rate of pay for every hour worked
  77. Performance Review (9)
    a formal structure meeting between employee and supervisor about the individual employee's performance
  78. Right to Privacy (8)
  79. Sexual Harassment (8)
    to be considered sexual harassment the conduct must :1. be sexual in nature, and 2. be unwelcomed. Sexual harassment may be physical, verbal or visual
  80. Shift Schedule (6)
    schedule which shows the different shifts, when they begin and end for different staff
  81. Staff Position (7)
    Provides advisory consulting support. This person provides valuable expertise that the manager needs
  82. Staggered Scheduling (6)
    scheduling staff so they come in at different times instead of several coming in and leaving at the same time
  83. Sufficient Staffing (7)
    refers to the responsibility of the employer to employ competent employees who are capable of carrying out the functions of a particular job
  84. Termination (9)
    the formal process of ending the employment of an employee who has failed to meet up to job requirements or other policy/ procedures
  85. Turnover Rate (7)
    totl number of employee who left divided by the average number of employees
  86. Workers Compensation (8)
    the goal was to limit the liability of the employer if an employee became injured on the job. it provides income to an employee who is unable to work due to injury on the job
  87. Agenda (11)
    planned outline and timetable for a meeting; should include the meeting objective
  88. Brainstorming (11)
    group discussion where participants are asked to list ideas for solving a problem
  89. Capital Equipment (14)
  90. Care Teams (15)
  91. Cleaning Schedule (14)
  92. Coach (12 & 13)
  93. Committee (15)
  94. Communication (10)
    an exchange of information. can be done verbally and nonverbally
  95. Communication Feedback (10 & 13)
    the reaction of the recipient of the message sends back to the sender
  96. Communication Message (10)
    the message that the sender wishes for the recipient to receive
  97. Consensus (10)
    general agreement within a group
  98. Cost Justication (14)
  99. Delegation (12)
    passing authority for tasks or assigning duties downward through the organization chart
  100. Diversity (10)
    describes the many ways inwhich people differ from each other
  101. Downward Communication (10)
    used to convey policies, procedures, directives, objectives and other information to subordinate personnel and follows the chain of command
  102. Empowerment (12)
    When management gives power to an employee to take action
  103. Energy Efficiency (14)
  104. Equipment Specification (14)
  105. Ergonomic Factors (14)
  106. Goal (10)
    a statement which outlines a broad direction or intention
  107. Goal Progress Meeting (11)
    review the progress toward department goals, sometimes called care planning meetings
  108. Grapevine (10)
    informal, lateral communication channel. where the most uninhibited  communications amongst employees take place. A source of gossip and rumor
  109. Haccp (10)
    hazard analysis and critical control points, a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a means of preventing foodborne illnesses
  110. HIPAA (13)
  111. Inservice Training (13)
  112. Lateral Communication (10)
    occurs among peers and may involve discussion and meetings to solve problems and/ or accomplish tasks
  113. Maslow's Hieracrchy of Needs (12)
    • represents the order in which a specific indivdiuals needs become motivators of human behaviors.
    • Levels are: (from bottom to top)
    • Physiological/ Biological-job, salary, heat/air, shelter
    • Safety/ Security-work safety, job security, benefits
    • Social Needs/ belonging-teams, co-workers, supervisors, subordinates
    • Ego/ Self Esteem-recognition, added responsibilities, status
    • Self-fulfillment-training, growth opportunities, creative outlets
  114. Memo (10)
    a brief document that provides a message about new information, such as a new procedure, or requestsa reader totake an action, such as approving a plan or attending a meeting
  115. Motivation (12)
    an internal force that makes people do something in order to reach a goal
  116. New Employee Orientation (13)
  117. Non-verbal Communication (10)
    messages sent via body language and posture. can be negaive as well as positive
  118. Objective (10)
    specific step that will help in accomplishing a goal
  119. On-the-job Training (13)
  120. Open-door policy (10)
    employees can come talk to manager any time about anything
  121. Organizational Chart (12)
    illustrates the division of labor. helps determineto hich employee should a task be delegated
  122. Performance Standard (12)
    Specific statements describing the outcomes of the work to be performed
  123. Persuasion (10)
    The effort to influence and/ or change the beliefs, feelings or attitudes of someone else.
  124. Policy (12)
    Describes an organization's approach to a certain situation
  125. Preventive Maintenance (14)
  126. Procedure (12)
    Details the steps in carrying out a policy
  127. Production Meeting (11)
    meetings to discuss the daily production, as well as other coordination considerations such as catering delivery times, menu, etc.
  128. Request for Proposal- RFP (14)
  129. Sanitation and Safety Training (13)
  130. SMART Goals (10)
    specific, meaningful, affordable, reasonable and timed
  131. Standards of practice (15)Task Force (15)
  132. Stress Management (15)
  133. Task Force (15)
  134. Teamwork meeting (11)
    discuss ideas that may be cross-departmental, such as quality initiatives
  135. Team Building (12)
    a team approach that recognizes that each employee is not working alone.
  136. Training Meeting (11)
    introduce new procedures and new equipment, review sanitary/ safety regulations, develop new skills
  137. Upward Communication (10)
    used to communicate ideas, requests and opinons to supervisors
  138. Work Climate (12)
    refers to how it feels to work in a given environment. How people feel about the job affects how they perform
Card Set
CDM Vocabulary Unit 1
vocabulary terms to know for certified dietary manager program
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