# Study Guide > This study guide is an extensive list of learning outcomes for each of CSNM's 8 Core Competencies to help candidates study for the CSNM entrance exam. Exam Study Guide Setting you up for success This study guide is an extensive list of learning outcomes for each of the 8 Core Competencies. It’s the candidates’ responsibility to review this list, note areas of strengths and weaknesses and then prepare and study accordingly. Exam Format The CSNM exam is broken down into equal parts for each core competency. Each competency will be evaluated and makes up 12.5% of the possible 100% total. Core Competencies Competency 1.0 – Professionalism + Practice in accordance with the Canadian Society of Nutrition Management’s Code of Ethics Describe the need for professional development.  Identify the goals and objectives of CSNM  Define conflict of interest  Describe methods for addressing conflict of interest  Identify legislation regarding confidentiality with patients, clients, employers and peers  Describe methods/guidelines for maintaining confidentiality  Describe the impact and consequences, including basic legal aspects of confidentiality  Describe problem solving and decision making processes.  Describe management styles  Describe leadership styles  Compare and contrast the difference between leaders and managers.  Describe techniques of time management  Describe the concept of accountability  Describe rationale for dress and work codes  Explain strategies for becoming oriented to a new situation.  Describe the concepts of dependability and initiative  Differentiate among assertive, aggressive and passive behaviours  Describe nonverbal and verbal communication  List techniques for assessing effectiveness of communication  Describe the principles and techniques of effective listening  Describe persuasion  Describe strategies for preparing oral presentations  Develop appropriate grammar, punctuation, spelling and writing techniques  Describe techniques for locating and using resources and references  Describe the steps for planning, conducting and evaluating a meeting  Describe the forms of communication available and their appropriateness in different situations.  Identify IT applications in the workplace  Describe multimedia communication Competency 2.0 – Quality Management + Understand and describe good management practices related to Government standards, quality management and risk controls. Describe the rationale for establishing quality management programs.  Describe components of quality management programs  Describe government regulations, codes and programs relating to quality management.  Describe the role of regulatory agencies  Outline strategies for maintaining standards for quality management  Describe protocols for responding to emergency disaster situations  Outline the seven basic steps in a HACCP program  Describe appropriate documents and verification programs.  Define risk analysis  Describe risk analysis and its role in food hazards  Describe the food supply chain risk of food hazards and steps involved in food recall. Competency 3.0 – Nutrition and Healthy Living + Demonstrate knowledge of nutrient composition of foods, nutritional needs of the healthy population, healthy living and current issues in nutrition. Describe the functions of key nutrients. List the sources of key nutrients  Describe the process of digestion and metabolism  Describe how nutrients are affected by food preparation and processing  Determine the nutritional value of food using current technology  Identify available resources to collect nutrient composition of foods  Calculate nutrient content of foods and daily intakes  Calculate energy value of foods based on carbohydrates, protein and fat content.  Identify current issues in food and nutrition  Discuss and/or present a current issue in food and nutrition Competency 4.0 – Clinical Nutrition + Demonstrate knowledge of medical nutrition by describing components of nutritional assessment process, developing nutrition care plans, writing or adjusting menus to meet diet requirements, monitoring client food intake and acceptance, describing the principles of diet counselling, documenting client information and describing the role of the Food and Nutrition Manager as a member of the health care team. Describe the common conditions which require nutritional supplements  Identify frequently used nutritional supplements and describe their common uses.  Describe the principles of nutritional screening  Describe the components of the nutritional assessment process  Describe how components of screening and assessment are used to develop nutrition care plans.  Describe the principles and procedures involved in developing the nutrition care plan.  Describe how various disease states affect nutrient metabolism and nutritional needs.  Describe the diet modifications based on accepted dietary practice for common conditions.  Describe methods for monitoring food intake and acceptance  Describe the different interviewing techniques for clients  Describe the principles of diet counselling  Describe procedures for documenting client information  Describe legal and ethical considerations involved in documenting client information  Identify members of a multidisciplinary health care team and their role in decision making  Describe the role of the Food and Nutrition Manager as a member of the health care team. Competency 5.0 – Food Service Systems Management + Demonstrate knowledge of menu planning, functions related to procurement and inventory control systems, demonstrate knowledge of food preparation techniques, quality control and production systems, development of work and production schedules, describe preventative maintenance requirements, demonstrate knowledge of safety and sanitation procedures of the Food Service Department.  Describe the principles of menu planning  Identify different types of menus  Apply nutrition knowledge into menu planning  Identify clinical nutrition principles to adjust master menu for modified diets  Identify resources for making diet modifications to the master menu.  Describe the use of grades, standards and government regulations.  Identify key functions and processes for purchasing, receiving and storing.  Describe the budget implications related to procurement  Describe inventory control systems and procedures.  Describe security systems for inventory  Describe the budget implications related to inventory control  Describe the use and performance of equipment commonly used in food service systems.  Identify operational considerations which affect equipment and small wares needs.  Describe budget procedures for procurements.  Describe standards and specifications for equipment procurement.  Identify sources of information about equipment available in the marketplace.  Describe options for equipment procurement.  Differentiate between operating and capital purchases.  Describe different food preparation techniques and their applications in quantity food productions.  Describe quality food standards and their use in quality control including outsourced products.  Describe methods for forecasting production.  Describe processes for developing production schedules and work schedules.  Describe production systems/technologies used in food services.  Describe procedures for developing and standardizing recipes.  Describe criteria and methods for evaluating recipes.  Develop recipes addressing operational considerations.  Describe key factors in effectively monitoring the service and distribution of food.  Describe the importance of ensuring customer service excellence.  Explain the rationale for cleaning and sanitation programs  Describe preventative maintenance and requirements and responsibilities for equipment and facilities.  Describe government regulations, codes and programs relating to safety and security.  Describe the role of regulatory agencies.  Outline strategies for maintaining standards for safety and security.  Describe the importance of building constructions and facility design in maintaining a safe, sanitary and secure environment.  Describe opportunities for revenue generation and/or catering.  Describe basic concepts of merchandising.  Describe the concept of strategic planning  Describe the concept of goal setting and objectives  Describe characteristics of a policy and procedures.  Describe the purpose and components of a policy and procedure manual.  Describe the basic methods of work flow analysis.  Define the principles of work simplification  Identify the basic principles of ergonomics including facility design, equipment selection and placement.  Outline concepts of organizations management  Describe the purpose of each operational area and its interrelationships.  Identify resources for products and technology Competency 6.0 – Human Resources Management + Demonstrate knowledge of the roles/responsibilities of Food and Nutrition Managers and human resources department in hiring, training, managing, scheduling and motivating staff.  Describe the role and responsibilities of the Food and Nutrition manager in the staffing process  Describe the role and responsibilities of the human resources department  Identify government regulations and/or collective agreement procedures which impact procedures in human resources management  Describe procedures and rationale for recording and maintaining personnel information  Describe the impact of different types of food service systems on staffing needs  Describe procedures/ guidelines for determining staffing complements  Compare the implications of hiring fulltime versus part time staff  Describe the factors that affect planning staffing schedules  Describe the procedures for writing job descriptions, routine schedules and performance standards  Describe theories of motivation and principles of human resources management  Identify types of management  Describe techniques for managing conflict resolution  Identify issues related to working effectively in a culturally diverse workplace  Describe the collective bargaining process, the collective agreement, management rights, personnel policies and pertinent government regulations which affect the supervision of personnel  Discuss strategies to determine staff training needs  Identify types and sources of education sessions and programs which are appropriated for staff development.  Describe procedures for providing in service education programs Competency 7.0 – Financial/Business Management + Describe financial management principles, performance indicators in cost control systems and in the development, evaluation and revision of budgets. Describe financial management systems.  Describe the procedures involved with cost control systems.  Describe procedures for collecting and analyzing data for cost control systems  Describe performance indicators in cost control systems.  Describe procedures for developing and revising budgets  Describe financial and other relevant data to use for preparing budgets. Competency 8.0 – Marketing and Promotion + Describe basic concepts of marketing and promotion to enhance the public’s knowledge of food and nutrition. Describe the basic concepts of marketing and promotion.  Describe procedures for developing plans for marketing.  Describe strategies for evaluating a marketing process.  Describe the basic concept of merchandising.  Identify opportunities to enhance the public’s knowledge of food and nutrition. Essay Writing The CSNM exam includes 3 long answer essay questions. Essays have three main areas: 1. Introduction Paragraph stating your position/main thought(s) 2. Body This is where you present your information. (3 paragraphs) 3. Conclusion Restate or reword your position/main thought(s). Summarize your answer. More information on essay writing/formatting can be found here: Purdue Online Writing Lab Essay Structure