CDRE (Mile2 Cybersecurity Certifications) study plan

Map the domain 1 content outline into a one-page concept sheet covering macronutrient metabolism, micronutrient deficiencies, and lifecycle nutrition, then self-quiz each section from memory.

Calculate energy and protein needs for three sample patients (obese adult, pressure-injury patient, pregnant adolescent) using Mifflin-St Jeor and adjusted body weight, and justify each adjustment in writing.

Build a comparison table of enteral formulas by osmolality, protein density, fiber content, and indicated condition, and state one contraindication for each.

Draft a 20-item practice set on malnutrition screening tools (MST, MUST, NRS-2002) and identify which tool fits which care setting.

Trace the nutrition care process for three therapeutic diets (renal, diabetic, post-bariatric) and write the PES statement for each.

List the nutrition-related monitoring parameters (labs, weights, intake) you would order for a patient on parenteral nutrition and explain the refeeding syndrome risk factors.

Summarize the five most common foodborne pathogens by onset time, implicated foods, and control measure, and connect each control to a foodservice practice.

Explain the temperature danger zone, two-hour/four-hour rules, and cooling curve requirements, and apply them to a written catering scenario.

Compare four production systems (conventional, commissary, cook-chill, assembly-serve) on labor skill mix, equipment needs, food quality, and cost drivers, and recommend one for a stated 300-bed facility scenario.

Compute a standardized recipe yield adjustment and food cost per portion for a recipe scaled from 50 to 180 servings, documenting the conversion factor and edible-portion yield.

Design a one-week cycle menu that meets a stated nutrition standard, then audit it for repetition, color and texture variety, and production feasibility.

Diagram the flow of a tray from production to patient delivery and identify three points where quality or temperature can fail.

Write a staffing plan for one production area using meal-equivalent volume, labor minutes per meal, and relief factor, and show the arithmetic.

Draft interview questions and a scoring rubric for a cook position that are behavior-based and legally defensible.

Outline a progressive discipline process with documentation requirements for a repeated tardiness case, and identify when termination is appropriate.

Explain how to conduct a training needs assessment and build a short orientation checklist for a new foodservice aide.

Build an operating budget for a department covering raw food, labor, supplies, and utilities, and separate fixed from variable costs.

Calculate and interpret food cost percentage, labor cost percentage, meals per labor hour, and break-even volume for a stated cafeteria scenario.

Compare a cash and an accrual view of a department's purchases and explain which better reflects period performance.

Draft a one-page business case for replacing a steamer, including payback period and nonfinancial justification.

Write a short script for a coaching conversation about missed sanitation logs that uses specific, observed behavior.

Build a HACCP plan for one high-risk process (cooling and reheating of a protein entree) with critical limits, monitoring, corrective actions, verification, and records.

List the inspection items most often cited in foodservice operations and write the corrective action you would take for each.

Summarize the regulatory framework that governs foodservice (food code adoption, local health permits, labeling, and therapeutic diet ordering) and identify who enforces what.

Design a quality assurance audit tool with 15 observable items and a scoring threshold for corrective action.

Write a 15-minute in-service lesson plan on hand hygiene using a measurable objective, a demonstration, and a return-demonstration check.

Assess readability of a patient education handout you draft and revise it to a stated reading level using plain-language techniques.

Prepare a short explanation of a nutrition topic for a mixed-literacy audience and identify two cultural or health-literacy considerations.

Outline the steps for a performance improvement project using a plan-do-study-act cycle, naming one measure and one data source.

Re-take the week 1 self-quiz and every domain quiz written in weeks 2-7, and log scores by domain to target remaining gaps.

Complete two timed 100-item mixed practice sets under exam-like conditions and review every missed item to its underlying concept.

Rebuild from memory the calculation formulas used across domains (energy needs, recipe yield, labor minutes, break-even, food cost percentage) on a single reference card.

Write a one-page exam-day strategy covering pacing, flagging, and how you will handle calculation items.