1
Q
Describe soluble fiber and give examples.
A
- Has the ability to hold water, form gels and plays a role in fermentation by colonic bacteria. Includes pectins, gums and some hemicelluloses.
2
Q
Describe the role of chylomicrons.
A
- Transports dietary triglycerides to the liver, utilizing the lymph system.
3
Q
which amino acid can synthesize seotonin?
A
- Tryptophan
4
Q
describe the difference between insulin and glucagon
A
- Insulin:produced by Beta cells in Islets of Langerhans, ↓ glood glucose. Glucagons: made by alpha cells in islet of langerhans, causes rise in blood glucose by ↑ glycogenolysis and gluconeogenesis.
5
Q
RDI for naicin
A
- 6.6 mg/ 1000kcal
6
Q
Name the RDI for thiamin
A
- 0.5mg/1000kcal - Mainly carbohydrates
7
Q
Name the nutrients destroyed by UV light
A
- Vitamin C, riboflavin, (why milk is packaged in opaque containers)
8
Q
Name the best sources of B6.
A
- Whole grain cereals, legumes, yeast, liver, oatmeal
9
Q
name some influences on iron absorption
A
- 92 name some influences on iron absorption
- ↑/Enhances: citic juices, ↓/Inhibits: milk, tea, coffee
10
Q
Describe winterization of fats.
A
Chilling the oil to remove saturated fat. This is used to insure a liquid consistency found in salad dressing, etc.
11
Q
Describe Salmonella poisoning.
A
- Aerobic bacteria found in poultry, eggs, and pasta. Causes a fever. Incubation time is 6-28 hours.
12
Q
Name the function of calcium propionate and calcium sorbate.
A
- Preservatives
13
Q
Describe irradiation of meat.
A
- Cold sterilization that breaks up bacteria DNA so it cannot reproduce.
14
Q
describe the population who qualifies for Medicare
A
- ppl 65 or older, who have paid into social security for 40 quarters or 10 years
15
Q
2.33 Compare prevalence with incidence.
A
- Prevalence is the number of cases of disease at a particular time (i.e. 10% of the population have AIDS).
16
Q
2.37 List foods that would help increase Vegan’s iron intake.
A
- Baked beans, other dried beans, enriched cereals, raisins, etc.
17
Q
2.38 List some common foods eaten by the Mexican-American population.
A
- Corn or flour tortillas, refried beans, peppers, burritos, and rice.
18
Q
2.41 Name the groups of people that use very little milk in their diet.
A
- Mexicans, Asians, and Native Americans
19
Q
2.43 Describe one factor that the RD needs to consider when obtaining food preferences from patients from a culture other than his/her own.
A
- Cultural beliefs about certain foods and eating practices.
20
Q
2.45 Name the foods that are not acceptable in a vegan diet.
A
- Any Type of animal products, this includes eggs, milk, fish, poultry etc.
21
Q
2.47 Define complimentary proteins.
A
- The various mixing of protein containing foods that provides a total mixture of the essential amino acids when eaten in combination. This helps ensure that these is adequate intake of all of the essential amino acids. “Beans and rice are an example of complimentary proteins.”
22
Q
2.48 What nutrients are most important in HIV/AIDS patients?
A
- Protein and calories
23
Q
2.91 Name the most commonly seen indicator of malnutrition in the U.S.
A
- Low iron status levels Indicated by a low Hgb or Hct level.
24
Q
2.98 Name the criteria for the Congregate Meals Program.
A
- 60 years or older, No income criteria, Only one member of a couple must qualify, Congregate Meal Program also called Title III.
25
2.99 List three common nutritionally related disease states among the elderly.
- 1) Obesity 2) Osteoporosis 3) High blood pressure
26
2.100 What is the best way to assess if a tube feeding is working?
- Prealbumin
27
2.105 Name the NHANES population surveyed.
- 2 months to 74 years
28
2.106 Describe the appropriate rate of weight gain during pregnancy.
- Weight gain is slow during the 1st trimester and increases in the 2nd and 3rd trimesters. "Recommended weight gain: in the 1st trimester 2-4 pounds and in the 2nd & 3rd 1 pound/week."
29
2.114 When would it be advised for a breast- feeding mom to stop breast-feeding due to medications?
- Never, the mother should first consult with physicians to find out what medications are safe.
30
2.123 What is the maximum amount of hours prepared formula can be refrigerated?
- 24 hours
31
2.151 Define Appropriation Bill.
The bill that requests government funding for a community based program.
32
2.161 Name the population that has an increased incidence of obesity.
African-American females age 44-65
33
2.178 Describe symptoms of kwashiorkor.
- Mild muscle and fat wasting, very low albumin, edema, decrease in protein intake.
34
2.179 Describe the Step I diet.
- 8-10% saturated fat < 300 mg cholesterol First diet given to help lower elevated cholesterol.
35
2.182 Describe the AHA diet.
8-10% saturated fat < 300 mg cholesterol No > 2.4 mg sodium No > 1-2 glasses of alcohol
36
2.183 List some symptoms of prolonged hyperglycemia in IDDM.
- Polyphagia Weight loss Ketosis Polyuria Polydipsia Acidosis
37
2.184 Describe MSUD
- Genetic disease in which there is a defect in decarboxylation of BCAA causing thick brown urine. Diet is a low intake of BCAA.
38
2.186 What should be supplemented when taking Isoniazid (INH)?
Vitamin B6
39
2.187 What minerals are subject to drug-nutrient interactions when taking diuretics (Lasix, Furosemide)?
Potassium Magnesium Zinc Calcium
40
2.189 What should be avoided when on MAO Inhibitors? Name some foods high in this.
Tyramine should be avoided. Cheese, smoked meat, nonfresh meats, Chianti wines, broad beans, dry sausage "Cottage cheese, cream cheese, yogurt may be used."
41
2.191 What should be supplemented in women taking oral contraceptives?
Vitamin B6 and folacin
42
2.192 Name the diet therapy that would be seen in epileptic children.
Ketogenic diet Research has shown decreased seizure activity in children on Ketogenic diet.
43
2.193 Name the normal values for albumin, its half-life and reasons for a decreased albumin in patients.
Normal = 3.5 and greater Half- life = 15-19 days Decreased: post-operative, overhydration, protein malnutrition, and chronic loss (nephritic syndrome)
44
2.194 Name the half-life of transferrin and the normal storage capacity.
Half-life = 8-10 days Normally saturated 30- 40% with iron
45
2.195 Name the half-life of prealbumin.
Half-life = 2-3 days
46
2.196 Why would children with PKU have an increased risk of cavities?
PKU diet is high in simple carbohydrates.
47
2.197 Name the half-life of retinol-binding protein.
Half-life = 12 hours
48
2.198 Describe creatinine.
Low value associated with decreased muscle mass. A product of creatinine found mainly in the muscle and aids in ATP during anaerobic conditions.
49
2.203 Name the normal values for fecal fat, serum sodium, and hemoglobin A1c.
Fecal fat = 5-7 grams/24hours Sodium = 135-148 mEq/L Hemoglobin A1c = 4.0-6.0% (3-4 month test to evaluate blood glucose).
50
2.212 Which nutrients have the greatest effect on osmolarity?
- Electrolytes
51
2.213 Which nutrients are absorbed in the ileum?
- Fat soluble vitamins, fat, and cholesterol
52
2.216 What is the renal solute load?
- The amount of nitrogenous waste and minerals that must be excreted by the kidney. Proteins and electrolytes increase the RSL.
53
3.3 Name four basic parts of a research study and describe each.
Introduction: Reviews the literature and gives a brief outline of the study. Method: Describes how the data was obtained through its research design. Results: The outcome of the study & statistical analysis.
Discussion and Conclusions: Describes the relationship between the hypothesis & the results including significance of the study.
54
3.5 Name the three learning domains and describe each.
Cognitive: Involves memory and problem solving. Psychomotor: Involves physical manipulation or movement. Affective: Involves emotions and attitudes.
55
3.7 Define the counseling skill of Clarification.
A listening response from the counselor Posing a question, often after an ambiguous client message to clarify a comment.
56
3.8 Define the counseling skill of Reflection.
A listening response from the counselor Reflections of feelings are used to rephrase the affective part of the message. "You feel depressed because the lower sodium foods taste bland and are hard to find."
57
3.9 Define the counseling skill of Paraphrasing.
A listening response from the counselor Restatement of the client's message in the counselor's own words. Usually touching on the main points of the client's statement."You can follow the heart healthy diet at home but not at work."
58
3.10 Define the counseling skill of Probing.
A questioning technique that encourages client elaboration to obtain information. Open- ended questions that begin with "what", "when", "how", "where", etc.
59
3.11 Define the counseling skill of Summarization.
A listening response from the counselor Paying attention to both content and feelings. This response extends both the paraphrase and reflection responses.
60
3.12 Define the counseling skill of Attributing.
An active response from the counselor Encouraging the client's potential for being successful in a designated activity.
61
3.13 Define the counseling skill of Confronting.
Identifying the client's mixed or distorted messages and to explore other ways of perceiving the client's self or situation.
62
3.16 List some verbs that can be considered measurable terms for use in goals and objectives.
Discuss, Apply, Compare, and Illustrate Understand and Comprehend are not considered to be measurable.
63
3.17 Define the counseling skill of self-disclosure.
- An active response from the counselor The counselor shares information about himself/herself to provide a more open atmosphere.
64
3.24 Describe the Delphi Technique.
A technique utilizing three surveys to get the group to come to an agreement
65
3.30 What level is the P- value considered significant?
- The P-value is significant at 0.05 and below.
66
4.45 what material is best suited for floors in a kitchen?
- clay or quarry tiles- easy to clean, minimal skidding.
67
4.79 Describe the formula to determine selling price
- Selling price= food cost/food cost%
68
5.10 determine the term "prospectus"
- Well thought out plans to insure completeness
69
5.11 Describe Elton Mayo
- Humanistic approach to management. Realized that recognition could ↑ employee productivity.
70
5.13 Describe Frederick Taylor
- The father of scientific mgt. Promoted the thought of working smarter, not harder.
71
5.15 Describe McGregor's Theory X
- X states that ppl dislike to work and need direction and close supervision. A traditional or classical thought of mgt.
72
5.16 describe McGregor's Theory Y
- Theory Y- states that ppl thrived while working, could exercise self-control and revel in responsibility. (a humanistic thought of mgt)
73
5.17 Name Maslow's 5 Heirarchy of Needs
- Level 1-physiological needs. 2=safety and security. 3= sense of belonging. 4= esteem. 5= self-actualization
74
5.30 Describe the participative style of leadership
- Mgr presents problem, gets suggestions from employees, & makes decisions- develops leadership skills in employees
75
5.32 Define an agency shop
- Employees do not have to join the union but must contribute $ to the union
76
5.42 what can management do to discourage an employee from joining the union?
- Mgt can tell employee of union dues. Mgt cannot legally threaten, discriminate, fire employee for joining a union.
77
5.43 describe the function of the Nat'l Labor Relations Board (NLRB)
- Protects employee bargaining rights. Investigates any labor dispute that affects interstate commerce.
78
5.54 Describe a PERT chart
- Program Eval & Review Technique: used for planning as well as for controlling more complex departmental activities- aids in controlling time and emphasizes planning.
79
9 pounds of meat was purchased, it has a 65% yield. How many 5-oz. servings will you get?
18.72 OR 18 servings
80
A 155, 5'10" male is what percentage of his IBW?
93.3% of his IBW
81
A goal would NOT include
meeting ALL the needs of the community
82
A high CO2 and low pH is an indication of:
Respiratory acidosis
83
A hospital produces 600 meals per day. It takes 15 minutes to make 1 meal. How many FTE's would be needed for 1 week?
26.25 FTE's
84
A patient is receiving 2 liters of D5W; how many kcals would this provide?
340 kcals
85
A TPN solution contains: 500 ml 20% dextrose, 500 ml 4% protein, 250 ml 20% lipids. Determine the non-protein kcals, totals kcals, and non- protein kcals: nitrogen ratio.
840 non- protein kcals 920 total kcals 263:1 ratio
86
A tube feeder with 1.6 kcals/cc is to run from 10 PM to 11AM. What rate is needed to deliver 1800 kcals/ 24 hours?
86.5 cc per hour
87
An HIV patient has a consistent temperature of 104 degrees F. What percentage increase would be in the kcals needed to maintain body weight?
37.8%
88
Approximately how many 1/2 cup servings are in a #10 can.
Approximately 25 Each #10 can weighs approx. 6.5 lbs. 6.5 X 16 oz. = 104 oz. 104 oz. / 4 oz. in 1⁄2 cups = 26.5 oz. or approx. 25 servings.
89
Aside from advice from a dietitian, what else should an anorexic patient be getting?
Psychiatric counseling
90
At what age do you measure a child's height standing?
- 2 yr/o. when measuring Ht lying down, you must use the birth to 36mo grid and when measuring ht standing, use the 2-18yr grid or percentile error will occur.
91
Brownies have a 75% acceptance rate. The census is 450. If 90% of the patients choose their menu, how many brownies will you need?
304 patients will select brownies.
92
Compare and contrast aluminum vs. stainless steel.
Both are excellent metals for use in the kitchen equipment. Aluminum costs less and is best used for portable equipment. Stainless steel does not stain and is best used for work tables and counter tops.
93
Compare sorbitol to sucrose
Sorbitol has 2/3 the calories per gram and is not as sweet as sucrose. The comparative sweetness of sorbitol to sucrose is .67
94
Compare the WIC and Food Stamp Programs.
WIC provides nutrition education, Food Stamps does not. WIC provides vouchers for certain foods, Food Stamps provides a wider range of foods, WIC only serves pregnant and lactating women, infants, and children. Food Stamps serves those 18 yrs and older. Both are funded by the USDA.
95
Contrast the benefits between written vs. oral communication.
Written communication provides a record for documentation and can be legally binding but response time is slower, Oral communication provides for more rapid response but is not legally binding.
96
Define a closed shop
- Organization can only hire union employees. "THIS is illegal due to discrimination'
97
Define a cooperative or "co-op" in the purchasing arena
- Small facilities purchase items together to ↑ purchasing power, therefore, ↓ cost of the products
98
Define a low cariogenic value food
Foods that are low in sugar. For example, a grilled cheese sandwich
99
Define a union shop.
- The employee must join the union after a specified probation time period.
100
Define A.P. and E.P. when purchasing foods.
A.P. is the actual purchase of the food item. E.P. is the edible portion of the food item. "A head of lettuce weighs 1.5 lbs. when purchased (A.P.), but after cleaning only 1 lb. is actually able to use during preparation (E.P.)"
101
Define an entitlement program Qualifications of entitlement programs are based on income or other eligibility requirements.
"School Lunch and Food Stamps are examples of entitlement programs."
102
Define an open shop
- Employee is not required to join the union, but can at any time
103
Define anabolism
The building up of molecules
104
Define anemia.
- A reduction in the (1) size, (2) number of the red blood cells and/or the quantity of (3) hemoglobin (color) resulting in the decreased ability of carrying oxygen in the blood.
105
Define arbitration
- An objective third party is brought in during and impasse to make decisions to resolve disagreements between union and mgt.- it IS LEGALLY BINDING.
106
Define catabolism.
The breaking down of molecules.
107
Define collective bargaining
- Negotiations between the union and management concerning working conditions, pay, etc.
108
Define colostrum.
Is the milk that is produced just prior to and after childbirth, it is rich in antibodies. "Breastfed babies receive colostrum in the first 24 hours of life."
109
Define DRG (Diagnostic Related Group.)
DRGs assign fixed costs and lengths of hospital stay to specific illnesses. Also called Prospective Payment System. DRGs stem from Medicare.
110
Define gluconeogenesis
Formation of glucose from non -carbohydrate sources like protein and fat.
111
Define glycogenesis
Cause of formation of glycogen; due to insulin or other anabolic conditions.
112
Define glycogenolysis
The breakdown of glycogen due to glucagon and other catabolic conditions.
113
Define glycolysis
Anaerobic breakdown of glucose forming pyruvic acid
114
Define HACCP and explain its role
- Hazard Analaysis Critical Control Points- its role is to develop critical control points in food prep to help minimize food bourne illness
115
Define hemochromatosis.
- A potential fatal disorder in which cellular damage has occurred due to large amounts of hemosiderin in the liver and spleen.
116
Define hemosiderosis
Increased storage of insoluble iron in the spleen and liver with out tissue damage.
117
Define mediation
- An objective third party that helps to resolve differences during negotiations. NOT legally binding.
118
Define morbidity and mortality.
Morbidity is the incidence of illness. Mortality is the incidence of death.
119
Define osteoblast
Cell that forms bone structure
120
Define osteoclast.
Cells that break down bone structure.
121
Define regulation
A regulation is the interpretation of a law
122
Define specification of a product.
- A detailed list of characteristics that is desired when purchasing a product
123
Define the break-even point.
Fixed Cost 1 - (variable cost / sales) Sales volume necessary to generate a zerobalance or the point where sales and cost are equal.
124
Define the MEAN, MEDIAN, and MODE.
Mean- A mathematical average of the scores. Median- The score that is located at the midpoint. Mode- The score that occurs most frequently.
125
Define the term "chain of command"
- The formal lines of authority and communication
126
Define the term "line position"
- An internal, responsible for production, direct line of authority position.
127
Define the term "organization chart."
- A chart showing the authority and formal lines of communication in an institution
128
Define the term "philosophy of the organization."
- A framework for organizational goals and objectives
129
Define the term "span of control."
- The scope of responsibility or the number of employees under a supervisor
130
Define the term "staff position."
- An advisory, external and/or support position
131
Define the term "Unity of command"
- There is one main boss.
132
Describe "a la carte" on a menu.
- Each menu item is separately priced.
133
Describe a Flow or Process Chart
- A visual presentation of the steps in any given process. It provides a useful way to examine how each step in the process relates to the other steps.
134
Describe a Gantt Chart
- Usedfor relatively simple tasks- aids in scheduling.
135
Describe a purchase order, invoice, and requisition.
- Purchase order: What the buyer orders Invoice: What the vendor says they are delivering at the time of delivery. Requisition: What is requested from the storeroom to be used in production.
136
Describe a scramble system and name an advantage.
Hollow square with separate units of food vending. This allows for the quickest flow of traffic and less waiting in line.
137
Describe a tilt fry pan and name its uses.
Flat-bottomed cooking unit that can be used as a kettle, grill, oven, fry pan, steamer and warmer- server.
138
Describe aldosterone.
Regulates sodium absorption
139
Describe an FTE.
- FTE = 1 full time equivalent (usually 40 hours).
140
Describe batch cooking and its advantages
- Cooking food in small batches throughout service rather than all at once before service begins- enhances quality, reduces wastes!
141
Describe Blanching?
- Small amts of food are plunged into boiling water to retard enzymatic action.
142
Describe Botulism poisoning.
- Anaerobic microorganism found in low acid canned foods such as vegetables and soup
143
Describe catecholamines.
- Stress hormones produced by the body, causing elevation of the metabolic rate, hyperglycemia and glucagon release.
(Examples include epinephrine, norepinephrine, and dopamine.)
144
Describe Clostridium Perfringerns poisoning.
Describe Clostridium Perfringerns poisoning.
145
Describe conventional system of production.
The product is made and served on site. The disadvantage is that there is an uneven work distribution (peaks and valleys).
146
Describe cost-benefit analysis
- Measures amt of money saved due to a program's outcocme. Cost of running a program/savings in cost= a cost benefit ratio.
147
Describe Equal Employment Opportunity Legislation.
- Prohibits employment or advancing discrimination against race, color, religion, sex or national origin. Based on Title VII of the Civil Rights Act of 1964.
148
Describe Escherichia coli poisoning.
- Aerobic bacteria, found in undercooked, contaminated meat due to fecal contamination.
149
Describe ethylene
A gas naturally emitted during ripening. Used to hasten ripening in fruits and vegetables
150
Describe filled milk.
- Vegetable fat replaces butterfat, thus decreasing the cholesterol content.
151
Describe galactosemia.
Genetic disease where there is a deficiency in converting galactose to glucose. The diet is a decreased galactose diet (milk products, organ meat, MSG are galactose rich).
152
Describe grievance procedures.
- 1st step- Oral Warning 2nd step- Written documentation 3rd step- Suspension 4th step- Termination
153
Describe heme vs. non- heme iron
Heme iron does not require a reducing agent to make it absorbable in the body. Found in meats and animal tissue. Only 50% of iron from animals is heme iron. Non-heme iron found in plants must have a reducing agent, like vitamin C.
154
Describe Henry Gantt.
- The father of scheduling- Developed Gantt charts for charting time and tasks.
155
Describe Herzberg's Dual Factor Theory
- Humanistic approach to mgt. Realized that recognition and responsibility could improve productivity.
156
Describe how foods should be stored in the refrigerator.
Top Shelves = Cooked foods, ready made foods. Middle Shelves = Fresh foods, vegetables and fruits. Bottom Shelves = Raw and thawing meats.
157
Describe how to determine which scoop to use when portioning.
The number of each scoop determines how many servings per quart (or32 oz.). A #8 scoop contains 8 servings per quart. There are 32 oz. in a quart, so 32/8 = 4oz. portion.
158
Describe humidity conditions for dry storage.
- 65-70% humidity
159
Describe lipase and name the organs that release it. An enzyme that digests lipids.
The stomach and pancreas release lipase for digestion.
160
Describe lipid metabolism TG are broken down to fatty acids and glycerol by lipoprotein lipase.
In the liver, fatty acids are metabolized by beta oxidation (2carbons at a time). The final product is acetyl-CoA oxidation in the Krebs Cycle.
161
Describe Listeria poisoning.
- Aerobic microorganism that survives in low temperatures found in seafood, soft cheese, and unpasteurized milk. Also found in uncooked, processed meats.
162
Describe Ouchi's Theory Z
- Theory Z states that teamwork and job "family" is important. Loyalty to the job is key!
163
Describe pepsin and trypsin
Needed for the hydrolysis of peptide bonds in proteins and polypeptides. Inactive state of the compounds are pepsinogen and trypsinogen."
164
Describe phenophytin and cholophyllin.
Both are products of chlorophyll cooking. Phenophytin =yields dull yellow color due to cooking in an acid medium [Mg+ is replaced with H+]. Cholophyllin = yields bright yellow color and turns vegetables mushy due to cooking in an alkaline medium, like baking soda.
165
Describe phytic acid.
- Found in husks of cereal grain, binds with calcium and inhibits absorption.
166
Describe PKU.
Due to an enzyme deficiency, phenylalanine is not converted to tyrosine causing a build-up of phenylalanine. "Nutrasweet contains a significant amount of phenylalanine and must be labeled on food products"
167
Describe role of the shop steward
- Shop steward is the union representative in the organization. He/she is voted in by the other union employees in the organization.
168
Describe smoke point of fat
The temperature at which fat smokes and acrolein appears "Acrolein is irritating to the mucous membranes"
169
Describe solanine alkaloid production
Green tissue formed under the skin of potatoes due to storages in the sunlight. Causes a bitter taste and burning sensation.
170
Describe Staphylococcal aureus poisoning.
- Aerobic bacteria, resistant to heat. Incubation time is 30 minutes to 8 hours. Produced when food is left too long at room temperature.
171
Describe syneresis and retrogradation.
- Syneresis = weeping of liquid from a gel from over stirring, dehydration, and too much sugar. Retrogradation = breaking of hydrogen bonds holding the gel together. Results in staling of bread and gritty texture in puddings. Heating slowly prevents this.
172
Describe tannin
Gives the astringent taste to fruits and vegetables. Tannins in tea reduce non-heme iron absorption.
173
Describe the 10-State Nutrition Survey.
It is conducted only one time and limited to low income areas.
174
Describe the advantage of cooking vegetables in the microwave.
- Better retention of nutrients.
175
Describe the Age Discrimination Act.
- Prohibits employers with 20 or more workers from discriminating against employees 40 and older
176
Describe the American Disabilities Act
- A law requiring accommodations of handicapped employees unless undue hardship.
177
Describe the autocratic style of leadership.
- Manager makes decisions and announces it. This is the most time saving to the organization.
178
Describe the basic structure of quick breads.
Flour and Eggs
179
Describe the benefit of cooking vegetables in a pressure cooker
Retains the nutritive value but decreases the color.
180
Describe the Bureau of Labor Standards.
- This is where you would look to find reliable wage information of employment.
181
Describe the cause of browning in fruits and give examples of retarding this action.
Oxidation (respiration causes the enzymatic browning. Antioxidants, sugar, acid, covering the item, and cooking the item can retard this.
182
Describe the Civil Rights Act of 1964
- Employers are not allowed to practice the most obvious forms of discrimination based on color, race, sex, religion, or nat'l origin
183
Describe the commissary system of production.
- Production occurs at a central site and is then transported to the satellite units.
184
Describe the convenience system of production.
Foods are purchased to be assembly-serve, open-serve, etc. The advantage is that it reduces cost of labor. However, food cost increases.
185
Describe the Delaney Clause
An amendment to the Food, Drug and Cosmetic Act stating that no food substance/additive can be considered safe if it produces cancer.
186
Describe the democratic style of leadership.
- Employees are encouraged to give input and aid in making decisions. Voting may take place.
187
Describe the desirable method of cooking cheese
Describe the desirable method of cooking cheese
| Cook at a low temperature, for a short time to prevent toughening of protein.
188
Describe the diet in Cystic Fibrosis
Increased protein and 35- 40% fat in the diet Fat is likely to be malabsorbed the CF.
189
Describe the difference between a line and a staff position.
Line position has direct contact with the department (is inside the department). Staff position has indirect contact with the department (is outside the department).
190
Describe the difference between active transport, passive transport and facilitated diffusion
Active = requires energy; Passive = movement from greater concentration to lower concentration; Facilitated diffusion = carriers are required.
191
Describe the difference between bone resorption and bone absorption.
- Resorption= breaking down of bone, Absorption= making of new bone
192
Describe the difference between buttermilk and whole milk.
- Buttermilk has less calories, less fat, and is more acidic than whole milk.
193
Describe the difference between egg yolk and egg white.
- Yolk = fat soluble vitamins, cholesterol, less protein, iron White = B vitamins, more protein
194
Describe the difference between elastin and collagen.
Elastin fibers stretch and are not disintegrated upon heating with water. Yellow in appearance. Collagen fibers do not stretch and will soften and disintegrate during moist heat cooking. Pearly white appearance.
195
Describe the difference between ETIOLOGY and EPIDEMIOLOGY.
Etiology is the study of the cause of disease. Epidemiology is the study of the frequency of the disease.
196
Describe the difference between fixed costs and variable costs.
Fixed costs do not change with sales volume; i.e. utilities. Variable costs change with the fluctuation in sales volume; i.e. food cost.
197
Describe the difference between job description and job specification.
- Job description are the duties of a job. Job specification specifies the minimum qualifications or standards needed.
198
Describe the difference between non-selective and selective menus.
- Non-selective: offers no choice- everyone has the same menu (best for smaller facilities). Selective: offers several items; ↑ customer satisfaction (larger facilities can usually offer this)
199
Describe the difference between osmosis and diffusion.
Osmosis = water crossing a membrane to establish equilibrium; i.e. water entering lettuce leaves
200
Describe the difference between physical and perpetual inventory.
Physical inventory is an actual count of the inventory, either on a daily, weekly or monthly basis. Perpetual inventory is keeping running count of the inventory as each item is received or removed. With perpetual inventory it is necessary to perform a physical inventory to keep track of pilfering and waste.
201
Describe the difference between saturated, polyunsaturated and monounsaturated fatty acids
SFA contain all hydrogen it can hold (raises LDL and lowers HDL) PUFA contain two or more double bonds (lowers LDL but also lowers HDL). MUFA contains one double bond (lowers LDL keeps HDL the same)
202
Describe the difference between the symbol U and the symbol K seen on food packages.
Symbol U: Stands for the Union of Orthodox Jews, Symbol K: Stands for Rabbi supervised
203
Describe the difference between validity and reliability.
Validity describes the adequacy with which the measurement or index reflects the parameter of interest. "A measure of accuracy." Reliablility describes the degree that repeated measurements give the same response. "A measure of consistency."
204
Describe the difference in % fat of ground beef, ground chuck, and ground round.
Ground Beef = < 25 %, Ground Round = < 20 %
205
Describe the different flours and gluten strengths (protein).
- Gluten flour - 41% protein Hard wheat - 11.8% protein All purpose - 10.5% protein Self-rising - 9.3% pro. (has added baking soda & salt) Pastry flour - 9.7% protein Cake flour - 7.5% protein
206
Describe the Drucker's Management by Objectives
- Supervisor and employee determine, together, performance objectives and criteria
207
Describe the Duo-trio test in evaluating food.
- A control sample is presented first, then a control and experimental sample is presented for identification of the different item. Gives a 50% chance of guessing.
208
Describe the effect of a "too humid" environment.
Caking and molding can occur
209
Describe the effect of a high CO2 environment, or low O2, on fruits and vegetables.
- Extends the life and improves market quality
210
Describe the effect of acid on an egg foaming action (or whitening).
Acid increases the foaming action of egg.
211
Describe the effect of adding an acid or cream of tarter to an angel cake.
Turns the pale yellowish green flavonoid pigment white and makes the grain of the cake thinner.
212
Describe the effects of too much sugar in bread...too much baking soda
Too much sugar causes a crunchy, moist texture, Too much baking soda causes an alkaline taste
213
Describe the Equal Pay Act.
- Requires employers to
| pay equal wages to men and women for doing the same job
214
Describe the Fair Labor Standards Act
- Establishes minimum wage, requires hourly employees to be paid overtime after 40 hours, controls employment of under 16 y/o.
215
Describe the fat content of heavy whipping cream, light whipping cream, half & half, while milk, and lowfat milk.
- Heavy whipping cream = 35% fat Light whipping cream = 30% fat Half & half = 10% fat Whole milk = 3-5% fat Lowfat milk = 2% fat
216
Describe the Food Chemical Codex.
- Guide for use and control of food additives.
217
Describe the Formal Bid Technique in purchasing.
- Sealed bids are sent with written specifications and price quotes within a certain time frame by the vendors.
218
Describe the formula for cost of goods sold.
Beginning inventory + purchases- ending inventory = COGS
219
Describe the formula for determining A.P.
- AP = EP/% yield
220
Describe the formula for determining E.P.
- EP = AP x % yield
221
Describe the formula for determining food cost percent.
Food Cost % = food cost selling price X 100%
222
Describe the formula for food cost per meal.
Food cost per meal = Costs of goods sold/ # of meals served
223
Describe the formula for food cost percent.
Food cost % = [food cost/sales] X 100%.
224
Describe the formula for labor cost percent.
Labor cost % = [labor cost / sales] X 100.
225
Describe the FTC.
- Investigates false advertising claims, oral misrepresentation and promotes free and fair competition.
226
Describe the Glucostatic theory.
- Signals are sent to the hypothalamus indicating to the brain that satiety has been reached.
227
Describe the growth pattern seen in growth retardation
- As age ↑, increments of linear growth are slowed- that is - when plotted on growth charts, ht for age ↓ slowly overtime
228
Describe the Handbook 8.
- A USDA publication listing nutritional content of all foods on the market.
229
Describe the human relations school of management.
- Employees are motivated to work through respect, responsibility, etc. (money is not a factor)
230
Describe the laissez-faire style of leadership.
- Manager permits subordinates to function within limits defined by supervisor.
231
Describe the Landrum- Griffan Act
- AKA- Labor-management reporting and disclosure act. It strengthens democracy within unions. Protects rights of individuals and limits the economic and political power of unions.
232
Describe the Maillard reaction.
- Non-enzymatic browning. Reaction occurring between the combination of an amino group with a reducing sugar. (Seen in the baking of bread or frying of potatoes.)
233
Describe the Norris- LaGuardia Act
- Protects the employee from discrimination during times of strike.
234
Describe the null hypothesis
The null hypothesis states that there is not a significant difference between the control and experimental groups.
235
Describe the objective of HMOs.
HMOs focus on preventative medical care, main objective is to prevent patients from being admitted to the hospital.
236
Describe the Occupational Safety and Health Act
- Employers must provide a place of employment that is free of recognizable hazards that could cause death or serious physical harm. OSHA does inspections but does NOT design programs for safety or maintenance
237
Describe the procedure for sanitizing with cleaning agents.
Sanitizers should be chlorine, iodine or ammonia based products. Procedure = 50ppm sanitizer at 75 degrees F. for 60 seconds. Ammonia sanitizing should not be used with hard water because it negates the effect.
238
Describe the proper heating of canned foods
Boil for at least 10 minutes to prevent botulism.
239
Describe the proper lifting technique.
- Square your body with the object. Bend with your knees, not your back. Keep the object close to your body.
240
Describe the proper way to cook broccoli and cauliflower.
Remove the lid for the first 2 -3 minutes to remove volatile acids
241
Describe the protein needs for athletes.
There is no difference than for other people. (.8- 1.0 gm/kg).
242
Describe the ready foods system of production.
Foods are prepared ahead of time and either frozen or chilled for use at a later time.This reduces the uneven work (peaks and valleys) during production.
243
Describe the result of overcooked hard boiled eggs.
- Overcooked hard boiled eggs turn green due to iron combining with sulfur.
244
Describe the role of HCl in the stomach.
- Keeps the stomach in an acidic environment essential for proteolysis (proteins broken down to peptones and polypeptides down to amino acids.)
245
Describe the role of HDL cholesterol
Transports excess cholesterol to the liver to recycle into bile acids and excreted.
246
Describe the role of LDL cholesterol
Carries cholesterol from the liver to tissues. This is the main cause of atherogenesis.
247
Describe the role of vitamin E
Acts as an antioxidant, Enhances activity of vitamin A, Prevents peroxidants of polyunsaturated fatty acids
248
Describe the role of VLDL
Transports triglycerides from the liver to muscles and adipose tissue.
249
Describe the Step II diet.
The same percentage of kcals from fat as the Step I diet but 7% saturated fat and < 200 mg cholesterol.
250
Describe the Taft-Hartley Act of 1947
- A pro-management act that states certain union practices are unfair; such as refusing to bargain w/ mgt and charging initiation fees.
251
Describe the term Halon
- A multi-purpose dry chemical used in fire extinguishers. This can be used for all types of fires.
252
Describe the traditional or classical school of management.
- People are motivated to work through money; emphasis is on work and the organization; high productivity is expected.
253
Describe the Triangle test in evaluating food.
- 3 samples presented at one time, 2 are identical. Gives a 33% chance of guessing.
254
Describe the USDA
Responsible for red meat, poultry and eggs "The US Dept of Commerce regulates grading standards of fish and fish products."
255
Describe the Wagner Act of 1935.
- Also know at the National Labor Relations Act. Prevents management from taking unfair actions against employees who wish to join unions
256
Describe Trichinosis poisoning.
A parasite found in pork and wild game.
257
Describe TVP
- Textured vegetable protein is a meat extender and decreases the total amount of fat in meat dishes.
258
Describe USDA inspection of meat
Mandatory inspection to insure wholesomeness and slaughtered under sanitary conditions. This is mandatory if sold across state lines. "Not an inspection of quality"
259
Describe what happens when formula is heated in the microwave.
There is a risk of burning the infant due to uneven heating of the milk.
260
Describe which life cycle stage has the highest growth rate and protein need per kilogram of body weight.
Infancy
261
Describe why erythorbate is used as an additive in some foods.
It prevents nitrite from forming nitrosamine ( a cancer causing agent)
262
Describe Wilson's Disease
Excessive accumulation of copper in the liver, brain, kidney and cornea. An inherited disorder of copper metabolism.
263
Describe Workmen's Compensation
- Compensation is given to employees who are involved in accidents at work- administered by each state gov.
264
Diffusion
a substance goes from an area of higher concentration to a lower concentration; i.e. sugar dissolving in water.
265
Experimental utilizes an independent variable and measures the dependent variable. (This allows for more control by the researcher.)
Causal comparison is an "after the fact" kind of measurement where there is no designates independent variable. (There has less control by the researcher.)
266
Explain positive and negative nitrogen balance.
+ = greater retention than excretion (times of building & healing) - = greater excretion than retention (times of sickness)
267
For 25, 2oz. servings, how many pounds of bacon with 20% loss need to be purchased?
3.9 pounds
268
Give the difference between GOAL and OBJECTIVE.
A GOAL is a general purpose that is stated in broad outcomes. An OBJECTIVE is specific and is stated in measurable terms and is characterized by action verbs such as identify and explain etc. Goals may be obtained through objectives.
269
How does the body compensate during metabolic acidosis?
The lungs excrete more CO2 to raise the pH of the blood
270
How does the body compensate during respiratory acidosis?
The kidneys excrete more hydrogen and retain more bicarbonate
271
How is the color of a cell classified?
Hyperchromic = high color index Normochromic = normal color index, Hypochromic = low color index
272
How is the size of a cell classified?
- Macrocytic = large cell size Normocytic = normal cell size Microcytic = small cell size
273
How many 1-cup servings are in a case of #10 cans?
Approximately 75 There are 6 cans to a case of #10 cans. 1 #10 can weighs approx. 6.5 lbs. 6 cans X 6.5 lbs = 39 lbs per case. 39 X 16 oz. = 624 oz. per case. 624 oz. / 8 oz. in a cup = 78 or approx. 75
274
How many FTE's would it take to cover 12 positions, 8 hours a day, 7 days a week?
- 16.8 FTE's
275
How many kcals in 2 pieces of bread and 2 oz of turkey breast?
236 kcals
276
How many kilograms would be lost in one week if a woman decreased her caloric intake from 2400 to 1800 kcals?
1⁄2 kg per week
277
How much formula and water is needed for 3⁄4 strength tube feeding at 50 cc/ hour for 24 hours?
900 cc/day of formula 300 cc water
278
How should vegetables be stored?
Below 45 degrees F. to delay the action of enzymes "As a vegetable ripens, the starch molecules turn to sugar. This is just the opposite of fruits"
279
If 4 people work 40 hours each and 3 people work 20 hours each, how many FTE's does this equal?
5.5 FTE's
280
If an employee works 8 hours a day, but takes 4 unscheduled 15-minute breaks, what is his/her productivity?
87.5% productivity.
281
If an infant has consistently been at the 95th %ile wt for age, what would you recommend?
- Nothing! "wait and see". Abnormal growth parameters fall 95. you never want to recommend an infant/child to lose wt bc this may interfere w/ linear growth. Only want to slow down rate of wt gain.
282
If raw food cost is $0.15, what is the selling price?
The food cost percentage is 20%. $0.75 cents selling price
283
If the break-even point increases, what happens to the profits?
Profits decrease if your breakeven point increases because it is costing more to produce the same amount of product
284
If the budget is based on 5.5 FTEs at an average of $20.00/hour, what is the labor budget?
$228,800 labor budget
285
If the deck oven costs $9,000, is supposed to last 6 years and has a salvage value of $500, what is its annual depreciation?
$1,416.60 annual depreciation
286
If the salad prep can make 35 salads in 30 minutes how many salads can he make in 4 hours?
280 salads in 4 hours
287
If you are unsure that food is safe, what should you do?
- Throw it out. "When in doubt or even slightest chance of food contamination, always discard it."
288
If you discover that a mistake has been made, what is the first thing to do?
Check to see if the mistake was made on your part first. We all make mistakes. "Always check yourself first."
289
In blood clotting, what is the role of vitamin K?
Vitamin K triggers the liver to make prothrombin
290
In what phase of a community nutrition program should the budget be reviewed?
In the plan
291
Inventory on Sept. 1 was $12,585. Inventory on Sept. 30 was $5,861. Food purchases for the month were $35,124 and total meals served equaled 120,000. What is the cost of goods sold? What is the cost per meal?
$41,848 COGS 34.8 cents per meal and
292
Leftovers should be heated to what temperature?
165 degrees F.
293
List general goals of a community based nutritional program
List general goals of a community based nutritional program
1Meet the needs of the large demographic group within a population, 2Address the communities' largest problems, 3 Take into consideration the goals of the local government & public officials
294
List some possible outcomes of WIC services.
Increased Hct or Hgb, Less anemia, and less low birth weight babies.
295
List the requirements for participation in the school lunch program.
Family income
296
List the two most common nutrients that are supplemented during pregnancy.
Folacin & Iron
297
Name 2 nutrients that compete with calcium's absorption site that may prevent absorption.
- Zinc and iron
298
Name a good source of monounsaturated fatty acids.
- Canola and olive oils are excellent sources.
299
Name a risk to folate fortification in foods.
- May mask symptoms of B12 deficiency
300
Name a serious condition cause by hyperkalemia
Cardiac arrest
301
Name an excellent source of potassium
Cantaloupe and dried fruits, "Also for vitamin A"
302
Name factors increasing risk of bone loss.
- Immobility, lack of weight bearing activity, menopause (decrease in estrogen production), and decreased intake of calcium
303
Name normal hemoglobin and hematocrit values
Hematocrit: Men = >44%, Women = >38%, Hemoglobin: Men = 14.0 or greater, Women = 12.0 or greater
304
Name one of the reasons why paraprofessionals are important to utilize in community nutrition programs.
Paraprofessionals establish a better rapport with low income patients.
305
Name some anticoagulants and their role with vitamin K
Coumadin, Warfarin, Heparin: Act as vitamin K antagonists. "While on these medication it is important to keep a consistent intake of vitamin K"
306
Name some effects of iodine deficiency.
- Cretinism in children of deficient mothers Goiter
307
Name some effects of zinc deficiency.
- Loss of taste (hypogeusia) Loss of smell (hyposmia), Poor wound healing, Short stature and development disorder in growth and reproduction
308
Name some high phosphorus containing foods.
- Poultry, meat, milk, eggs, legumes, and nuts
309
Name some sides effects of carbohydrate loading
Weight gain, sore muscles and fatigue
310
Name some symptoms of essential fatty acid deficiency.
- Stunted growth and dermatitis (eczema) are seen in infants.
311
Name the 4 types of iron
Ferrous (heme), Ferric (non-heme), Ferritin (stored form), Transferrin (transport form)
312
Name the active form of vitamin D
1, 25 dihydroxycholecaliferol (calcitriol)
313
Name the advantage of a convection oven over a conduction oven.
Convection ovens require less cooking time, lowered temperatures and the product is more evenly cooked due to the circulating air flow.
314
Name the advantages and disadvantages of modular equipment in the kitchen.
Advantages: Customize the kitchen to specific needs and gives it a unique look. Disadvantages: More difficult to replace and usually more expensive.
315
Name the advantages of buffet style of service.
Buffet style is the most labor efficient.
316
Name the advantages of using standardized recipes.
- Control of: Cost of the product, Quantity of the product, Quality of the product, Inventory of the institution
317
Name the affected blood lab values in iron deficiency anemia?
Low Hgb, Hct, MCV and MCHC RBC may be normal (Microcytic anemia.)
318
Name the affected blood lab values in pernicious anemia
Low RBC, Hgb, Hct, High MVC, Normal MCHC, (Macrocytic anemia)
319
Name the affected blood lab values of anemia of chronic disease
Low RBC, Hgb, and Hct
320
Name the amino acid that has been reported to aid healing in TPN patients
Glutamine
321
Name the appropriate length of time to wash your hands.
30 seconds Use warm soapy water for ten seconds. Dry hands with a clean towel. Use another clean, dry towel to turn off the water.
322
Name the area where a hand sink is mandatory in the kitchen/serving line.
- A hand sink must be available in the production area of the kitchen.
323
Name the average amount of dietary iron per 1,000kcals in the U.S. diet
6.0 mg "Americans only consume approximately 60% of RDA for iron."
324
Name the B-complex vitamins
B1= Thiamin, B6= Pyridoxine, B2= Riboflavin, B12=Cobalamin, B3= Niacin (niacin is not commonly referred to as B3)
325
Name the benefit of a nondirective interview
The client is allowed to answer questions freely and more information can be derived
326
Name the best indicator of proper growth and development in children.
- Regular and consistent increments of growth as reflected on the growth charts
327
Name the best metal to use when frying.
Stainless steel yields the least breakdown of fat when frying.
328
Name the best sources of vitamin K.
- Leafy green vegetables; i.e. broccoli, cabbage, turnip greens, lettuce
329
Name the best test for visceral protein status.
Creatinine Height Index (CHI)
330
Name the best type of food for a child with athetoid cerebral palsy.
Nutritionally dense food that can be eaten with the hands
331
Name the branched chain amino acids
Isoleucine, Leucine, Valine
332
Name the cause of "sandiness" in ice cream.
- High proportion of dried milk solids in ice cream.
333
Name the chemical name and symbol for heme and non-heme iron
Fe+++ = non-heme iron or ferric iron, Fe++ = heme iron of ferrous iron
334
Name the correct temperature for refrigeration.
- 32-45 degrees F 36-40 degrees F for dairy
335
Name the correct way to store leftovers.
- Use a container with increased surface area. Cover the container. Label and date the container.
336
Name the danger zone of foods per Servsafe Essentials.
- 41-135 degrees F over 4 hours
337
Name the department responsible for inspection of meat, fish, and poultry
- Meat and poultry = USDA Fish = U.S. Dept. of Commerce
338
Name the difference between replication and duplication in research
Replication is repeating the study a number of times to gather different sets of data, Duplication is repeating the research and arriving at the same results
339
Name the disease that alters copper metabolism.
Wilson's Disease
340
Name the environment in which vitamin C is most stable.
- Acidic environment of <6.5 pH.
341
Name the essential amino acids.
Threonine, Phenylalanine, Valine, Methionine, Tryptophan, Isoleucine, Leucine, Lysine, Histidine (conditional), Arginine (conditional). TV TILL PM HA
342
Name the first step when developing an in-service, presentation, or workshop.
Assess the needs and interests of the audience.
343
Name the food restrictions in Judaism.
No pork products, Fish must have fins/scales such as cod or halibut. (No shellfish, squid, etc.), No meat/ poultry or dairy combined in the same meal (Ex: pepperoni pizza), No foods containing blood. Note that gelatin contains pork products.
344
Name the function of BHA and BHT.
- Antioxidants
345
Name the function of mono & diglycerides.
- Emulsifiers
346
Name the function of monosodium glutamate (MSG).
- Flavor enhancer
347
Name the function of the National Sanitation Foundation (NSF)
- To establish minimum
| sanitation standards for manufacturing equipment that can be cleaned and sanitized safely.
348
Name the highest energy- using piece of equipment in the kitchen.
Deep fat fryer.
349
Name the hormone that stimulates the production of breast milk.
Prolactin. Oxytocin stimulates the let-down reflex of milk.
350
Name the initial reaction during the acute phase response (trauma).
Hypermetabolism
351
Name the kind of research that is exhibited in experimental and causal comparison studies and describe each
Both are analytic research studies
352
Name the kind of research that is exhibited in surveys and correlation studies and describe each
Both are descriptive research studies Surveys gather data for the purpose of identifying specific data. Correlational studies describe and strengthen the relationship between two or more factors (i.e. Fat and weight gain.)
353
Name the least effective way to learn
Self-instruction modules that are done on ones own time
354
Name the main extracellular and intracellular electrolytes.
Intracellular = potassium Extracellular = sodium
355
Name the major function of folate.
- Transport single carbon fragments in amino acid metabolism and nucleic synthesis.
(Essential to cell division & red blood cell formation.)
356
Name the major function of thiamin (B1).
- Metabolism of carbohydrates (decarboxylation of pyruvate) (Pork is a major source of thiamin.)
357
Name the major nutrients to combat nutritional anemia
Iron, protein, folate, vitamins C, B12 and E
358
Name the method of infant feeding promoted by the WIC program
Breastfeeding
359
Name the mineral involved in lipid transportation through the lymph and blood system.
- Phosphorus; i.e. phospholipids
360
Name the most appropriate tool for assessing height and weight measurements of children
National Center for Health Statistics Percentiles (NCHS Percentiles)
361
Name the most effective tool to assess an infant or child's dietary intake
The three-day food record
362
Name the most effective way to measure the success of a community nutrition program.
Meeting program objectives. Ex of measurable objective) Decrease in low-birth weight babies.
363
Name the most important factor when choosing fat for deep fat frying.
- Smoke point temperature
364
Name the next step after a bill is introduced into Congress.
It is then assigned to a committee.
365
Name the nutrients involved in conversion of homocysteine to methionine.
- Vitamins B6, B12, and folate
366
Name the nutrients required to be added back in enriched bread.
- Thiamin, riboflavin, niacin, and iron
367
Name the onset time of regular, NPH, and ultralente insulin.
Regular- 1⁄2 hour - 1 hour NPH- 2-4 hours Ultralente- 6-10 hours
368
Name the optimal growing conditions for bacteria.
- Neutral pH, Moisture, Warm temperature
369
Name the piece of equipment that may be outlawed by local law but superseded by state law.
- Garbage disposal
370
Name the populations that would most benefit from the use of the Hedonic Scale
1) Children 2) Non- English speaking people
371
Name the preparation process that contributes to the most vitamin loss.
- Chopping and cutting of foods into small pieces
372
Name the primary control of the foodservice system.
- The MENU is the primary control. Its important to unify the menu to meet the needs of all clients (patients, staff, and family) to control costs.
373
Name the primary focus of the HANES survey.
To continually survey the nutritional status of the U.S. population
374
Name the primary goal of the Food and Agriculture Organization (FAO).
To increase the food supply through agriculture.
375
Name the problematic nutrient that interferes with iron absorption
Calcium "Excess milk consumption frequently causes iron deficiency anemia in children."
376
Name the purpose of a hot pellet.
It is used to keep food trays warm during transport and delivery.
377
Name the purpose of the central ingredient control room.
- Controlling costs is the primary function. Quality and quantity controls are added benefits.
378
Name the purpose of the Dietary Guidelines
- To prevent chronic disease.- also aid in planning for community nutrition programs
379
Name the purpose of the wetting agent in dishwashing.
Helps to penetrate soil dishes. (How water and drying agents assist with shortening drying time)
380
Name the RDA for riboflavin
0.6 mg / 1000 kcals
381
Name the reading level that most nutrition education material is written
Eighth grade reading level
382
Name the recommended humidity for storage of fresh fruit and vegetables.
85-90% "Fruits and vegetables will mold or rot in too high a humidity."
383
Name the recommended humidity of dry goods storage.
- 65-70% humidity
384
Name the recommended temperature for freezing
- -10 - 0 degrees F Zero degrees is the minimum required however, -10 is recommended
385
Name the report that provides information for formulation of the "10 Leading Causes of Death in the U.S.
" The Surgeon Generals Report "Heart Disease, stroke, and cancer are the top 3 leading causes of death in this country, and dietary factors play a role in each."
386
Name the required nutrients on a food label, aside from the energy producing nutrients.
Sodium, vitamin A, vitamin C, calcium and iron. "Vitamin A, vitamin C, calcium, and iron are the most common deficient nutrients in the U.S. diet"
387
Name the shelf life of canned goods.
1 Year "Throw out all canned goods over 1."
388
Name the structure that closely resembles glucose.
Vitamin C ( Ascorbic Acid)
389
Name the temperature requirements of manual washing in a triple-sink.
Sink 1 = 110 degree F. Sink 2 = 140 degree F. Sink 3 = 170 degree F.
390
Name the temperature that fruits & vegetables should be frozen.
0-10 degrees F
391
Name the tenderest cut of meat
Loin cuts; Sirloin, Short loin, Rib "Cuts from the backbone"
392
Name the three disaccharides.
- Lactose (glucose + galactose) Maltose (glucose + glucose) Sucrose (glucose + fructose)
393
Name the three monosaccharides.
- Glucose Fructose Galactose
394
Name the three temperature requirements of a dishwashing machine.
Wash = 150-165 degrees F. Rinse = 180-210 degrees F. Chemical Sanitize = not less than 75 degrees F.
395
Name the toughest cut of meat.
Flank is toughest due to long muscle fibers and little fat. "Flank is also the leanest cut of meat"
396
Name the two classes of essential fatty acids and chief sources of both
Linoleic Acid is common in most vegetable oils especially safflower, corn and soybean oil. Linolenic Acid is common in soybean and canola oil.
397
Name the two types of evaluations and describe each.
Formative Evaluation: A "before and after" evaluation where one is able to formulate or draw conclusions based on prior testing. (i.e. pretest and post-test.) Summative Evaluations: A summary of the "after" evaluation with no basis of prior testing (i.e. an I.Q. test or the RD exam)
398
Name the types of dry heat cooking.
- Broiling, roasting, and frying
399
Name the types of moist heat cooking
Stewing and braising. Indicated for the less tender cuts of meat (all cuts except loin cuts)
400
Name the vitamin that tends to be low in breast milk.
- Vit D- a supplement may be recommended then
401
Name the vitamins involved in pernicious anemia.
- B12 and folate
402
Name three important aspects of menu planning and serving.
- 1. Personnel 2. Clientele 3. Aesthetics
403
Name three managerial skills.
- 1. Technical 2. Human 3. Conceptual
404
Normal MCV and MCHC
(normocystic anemia) "normally seen in children."
405
Papain, Bromelin, and Ficin are three kinds of chemical tenderizers, where do they originate?
- Papain = papaya Bromelin = pineapple Ficin = figs
406
Pre-diced tomatoes cost $0.75 per lb. A bulk order of whole tomatoes cost $18.00 for 50 lbs. The yield is 75%. It takes an employee 1 1⁄2 hours to clean and core the tomatoes. The employee earns $5.85/hr. Is it more cost efficient to buy pre-diced or whole tomatoes? $0.71 cents E.P.
It is cheaper to buy in bulk and process manually.
407
Protein requirements during renal insufficiency
are 0.6-0.8 grams per kg body weight
408
Reading the local newspaper will inform you on what stage of the passage of the bill?
The proposal stage
409
Should a bottle be used to quiet or pacify a crying baby?
No "An infant or child should only eat on demand. Food should not be used as a reward or to pacify."
410
Sieve number is a specification in ordering the size of these vegetables
- Peas and green beans are indicated by size using the sieve number.
411
The cafeteria has an annual food cost of $300,000, and it maintains an average inventory of $14,000. What is the inventory turnover figure for the cafeteria?
21.4 or 21 inventory turnover.
412
The census is 400, with 8 employees on the trayline that runs 1 1⁄2 hours, how many trays per minute would you serve?
4.44 trays per minute
413
Using a #12 scoop, how many servings would be in 5 gallons of cole slaw?
240 servings
414
Using a #16 scoop, how many quarts of batter would you use to make 144 muffins?
9 quarts needed.
415
What constitutes a fatty fish and give examples?
10-22% fat; herring, mackerel, salmon, lake trout
416
What constitutes a lean fish and give examples?
- 0-5% fat; flounder, red snapper, halibut, sea trout
417
What daily caloric intake will result in a weight loss of 2 pounds per month if currently consuming 2000 kcals per day?
1750 kcal per day
418
What do you do in emergency situations; i.e. "Boil Water Advisory" or tornado warning?
Check the disaster plan for complete instructions. "Always be sure you know where the disaster plan is kept."
419
What do you give a person after a 90-minute workout?
Fluids and carbohydrates
420
What do you need to know when converting weight to volume?
- Specific gravity
421
What does mean corpuscular volume (MCV) measure?
Measures the size of the red blood cell.
422
What does surveillance measures?
Incidence "Surveillance is used to assess and I.D. the nutritional related problems in a community."
423
What does the RD need first to release patient records to a physician?
Written consent from the patient
424
What effect does acid have on thiamin?
- Destroys thiamin (Keep in mind when adding extra baking powder to a recipe.)
425
What fat has the greatest shortening power?
- Lard Shortening power is the ability to shorten gluten strands.
426
What foods are in alkaline ash diet?
Fruits and vegetables
427
What foods are in the acid ash diet?
Cereals and meats.
428
What has the most effect on cooking losses of meat?
- The temperature of cooking and length of time.
429
What hormone controls hypertension by reabsorbing sodium in the kidneys?
Aldosterone
430
What is a neutropenic diet?
A low bacteria diet- fresh fruits & vegetables are omitted
431
What is excluded in a Celiac Sprue diet?
Wheat, rye, barley, and oats are excluded.
432
What is glutathione peroxidase?
Active form of selenium. Selenium needs to be supplemented in TPN patients.
433
What is most important in planning freezer/refrigerator space?
- The frequency of delivery of goods and supplies
434
What is produced after a period of long starvation and uncontrolled diabetes?
Ketones (ketone bodies). "Used in place of glucose for the brain."
435
What is removed in a gastrectomy?
All or part of the stomach
436
What is the ABC Analysis in inventory control?
The most costly items are categorized as "A" and need careful control. "B" items are less costly "C" items are least costly and require minimum priority. Steaks are "A", canned beans are "C".
437
What is the aisle width requirement in the kitchen to allow two people to pass?
60 inches or 5 feet. This allows for two way traffic
438
What is the average consumption of fiber in the U.S. diet?
- 12-15 grams per day
439
What is the best way to train and orient new employees?
- Using preplanned programs that are standardized for all employees of the job.
440
What is the diet for colon resection and what vitamin could be affected?
Adequate carbohydrate and high fluids B12 could be affected
441
What is the effect of fat on ice crystals?
Increases in fat, decreases the ice crystal formation making a smoother product. "This is why ice cream is smoother than ice milk."
442
What is the first thing a dietitian should do in most clinical and management situations?
- Assess and Evaluate
443
What is the kcal: N ratio of 1500 kcals and 20% protein?
125:1 ratio
444
What is the main disadvantage of taking anti-depressants?
Weight gain and increased appetite.
445
What is the more important nutrition factor for endurance athletes?
Hydration during the event
446
What is the normal value of the renal solute load and what value determines renal failure?
Normal RSL = >55 ml/min, Renal Failure = 12.5-30 ml/min
447
What is the process of adding hydrogen into a structure; i.e. as in margarine?
- Hydrogenation
448
What is the reason for high fiber and fluids for a quadriplegic?
To prevent constipation
449
What is the rule on employee breaks?
- Employees are required by federal law to have a 10 minute break for 4 hours of scheduled work.
450
What is the term for the measure of the thickness of metal?
Gauge. The smaller the gauge, the thicker the metal.
451
What is used to determine food cost?
Direct costs, Food cost percent, Cost of raw food, Labor costs Not included=indirect costs; i.e. electricity and utilities.
452
What is usually the basis of advancement of a union employee?
- Seniority
453
What lab test is used to evaluate hypo or hyperthyroidism?
T3 and T4
454
What learning technique permits the greatest retention?
Application or Hands-on
455
What material works best on walls in the kitchen?
Washable and non- pourous material such as glazed tiles.
456
What medication is affected by sodium consumption?
Lithium
457
What must be altered if the consistency of food is altered?
The serving size must be altered to yield similar nutrient values.
458
What must be done each day to maintain the dish machine?
- Empty, breakdown, and clean the dish machine daily.
459
What must be included on a standardized recipe?
1. Ingredients 2. Procedure for combining ingredients 3. Yield of the recipe
460
What part of pork is the leanest?
- Loin cuts; i.e. tenderloin
461
What replaced the US RDA on food labels?
- Reference Daily Intakes (RDI)
462
What role does estrogen play in bone loss?
Estrogen decreases resorption of calcium from the bone.
463
What should always be done first when an employee gets hurt?
Seek medical attention and fill out the "incident" report
464
What should be the first thing to do when a fire starts?
- Set off the fire alarm system.
465
What should be the predominant protein source with hepatic encephalopathy?
Foods high in Branched Chain Amino Acids (BCAA.)
466
What system does lactic acid utilize to give up bound oxygen?
Cori Cycle
467
What temperature should coffee be served?
What temperature should coffee be served?
| 180-190 degree F. This is a quality issue not a food safety issue.
468
What vitamins may be affected with frequent use of laxatives
Fat soluble vitamins A,D,E,K
469
When do you replace a piece of equipment?
- When the maintenance bill exceeds the original purchase cost.
470
When interviewing, what questions are illegal to ask?
- Questions concerning marital status, children, religion, age, and other EEOC issues
471
When is it appropriate to release information of sealed bids during formal bidding?
- After the award of the bid has been decided
472
When plotting weight and height measurements on growth charts and it appears that a patient has decreased several percentiles it is important to check what first?
- 1) Accuracy of plotted points 2) Accuracy of weight and height measurements
473
When serving sack lunches, what is the most important consideration?
- Be sure all foods are stable and won't spoil or become unsafe by sitting in the danger zone too long.
474
When should a literature review section of a research paper be completed?
- Before the beginning of the actual research
475
When should a meat slicer be sanitized?
After each use or every two hours of continuous use to prevent the development and spread of food borne illness
476
When should an employee be given his/her performance expectations?
- On the first day of employment!
477
When there are changes being made in the kitchen, when is the best time to involve the employees?
- In the beginning
478
When would you contact your congressional representative to gain support in a piece of legislation?
After a bill has been introduced on the floor.
479
When would you use moist heat cookery?
All beef other than loin cuts. Older animals, Veal Products, Uncured pork products
480
Where in the intestinal tract is vitamin k formed?
In the colon by bacterial fermentation
481
Where is lactose mainly broken down to its monosaccharide parts?
Lactose is broken down in the small intestine
482
Which mineral controls the contraction/rhythm of the heart?
Calcium. Potassium is also important.
483
Which nutrients are absorbed in the duodenum?
Iron, calcium, magnesium, and chloride
484
Which nutrients are absorbed in the jejunum?
B vitamins, folic acids, vitamin C, monosaccharides
485
Who is most likely in nitrogen balance?
A healthy adult (non- pregnant or lactating)
486
Who is most likely to be in positive nitrogen balance?
- Infant, pregnant women, adolescents, and persons recovering from illness
487
Why is chicken meat often darker near the bone?
- Hemoglobin causes staining during freezing and thawing. (Myoglobin is found in muscle and gives an overall red coloring to the meat.)
488
Why would anemia be seen in renal patients?
Kidneys are responsible for erythropoietin (making red blood cells.)
489
Why would you see kwashiorkor in TPN patients receiving D5W?
High dextrose with little protein in the mixture could cause kwashiorkor in TPN patients over 2 weeks or longer.
490
Why would you take iron preparations with meals?
To avoid gastric distress.
491
With what must skim milk be fortified?
Vitamin A and D
492
You are to cook chili and need to make 100, 1⁄2 c servings. The recipe calls for 25 1⁄2 lbs of ground beef. You have 15 lbs in stock. The cost of the meat is $2.89/lb. How much more meat should you purchase?
- 10.5 lbs need to be purchased
Registered Dietitian Exam
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