Certified Dietary Manager (CDM) Practice Exam

The primary purpose of menus in dietary management is to plan and provide balanced meals that meet nutritional needs and preferences. This involves considering various dietary guidelines and ensuring that meals are not only nutritious but also appealing to those being served. By carefully designing menus, dietary managers can ensure that individuals receive the necessary nutrients for their health and well-being, taking into account factors such as dietary restrictions, allergies, and cultural preferences.

While providing variety of flavors is important for making meals enjoyable, the overarching goal is to ensure that all meals contribute to a balanced diet. Reducing food waste is a valuable outcome of effective menu planning, but it is not the central goal. Lastly, promoting cultural diversity is an essential aspect of menu development but is typically considered within the broader framework of meeting nutritional needs and preferences. Therefore, the correct choice reflects the comprehensive role that menus play in dietary management.