RD Exam Notes Pt 1

Réussis tes devoirs et examens dès maintenant avec Quizwiz!

backsiphonage

backflow that occurs as a result of changes in water pressure pushing contaminants back in the water supply - mechanism how it happens - vacuum pressure, hose in a dirty mop bucket

baking soda + acid + cornstarch

baking powder = ____ + ____ +

bright green, mushy

baking soda turns chlorophyll _____

accept/take up

bases _____ hydrogen ions

flour + egg

basic ingredients in quick bread (2)

glucose enters cell (insulin helps) --> glucose combines w/ phosphorus in presence of magnesium to make glucose-6-phosphate --> proceeds to pyruvic acid

basic steps of glycolysis

proportion of flour to liquid

batters and doughs are classified based on

positive reinforcement

behavior modification method that encourages repetition of a given behavior

avoidance learning

behavior modification method that learner learns to escape from unpleasant consequences

extinction

behavior modification method that reduces undesired behavior

serum sodium

best serum marker/assessment paramter for fluid status

appropriate for gestational age

between 10 and 90 percentile birthweight for gestational age

4-5 months

birthweight should be doubled by ____ old

2 years old

birthweight should be quadrupled by _____ old

1 year

birthweight should be tripled by _____ old

HCO3-

blood gas that measures bicarb (to evaluate acid-base balance)

pCO2

blood gas that measures carbonic acid (to evaluate acid-base balance)

actual

bodyweight to use for MSJ with underweight, overweight, and obese patient

hypothalamus

brain structure involved in the control of food and energy intake

judicial

branch of gov't that can discard a law if it considers it in violation of a person's basic rights and freedoms

executive

branch of gov't that can veto or sign legislation into law

legislative

branch of government that can introduce and enact a law, or override an executive veto

straight dough method

bread normally uses what dough method?

goals

broad statements of what community needs assessment is expected to accomplish

discretionary spending

budget choices that can be made after mandatory allocations have been made

planning

budgeting is closely linked to _____

hydrolytic

butter is susceptible to hydrolytic/oxidative rancidity

lactic acid bacteria

buttermilk is produced by adding ______ to skimmed or partly skimmed milk

average retail transaction (ART)

cafeteria sales / # of transaction

lowers

calcitonin effect on serum calcium

inhibiting bone resportion

calcitonin lowers serum calcium by ____

Vit D, acid, lactose

calcium absorption aided by (3)

binds tetracycline

calcium effect

cost-plus pricing

calculating your costs and adding a mark up

400

calorie needs increase by ____ per day after the first 6 months of lactation

340

calorie needs increase by ____ per day during the 2nd trimester

452

calorie needs increase by ____ per day during the 3rd trimester

330

calorie needs increase by ____ per day during the first 6 months of lactation

direct

calorimetry that measures heat in a respiration chamber

indirect

calorimetry that measures oxygen consumed and carbon dioxide excreted

agency

capacity of individuals and groups to exercise a degree of control over their own circumstances and to provide meaningful input into governance processes

insoluble

carotenoid solubility in H20

does not

casein hydrolysate does/does not contain lactose

- innovators - early adopters - early majority - late majority - laggards

categories of people according to diffusion of innovation (5)

functional balance

category of clinical diagnostic domain in which a physical or mechanical change interferes/prevents desired nutritional results

biochemical balance

category of clinical diagnostic domain in which there is a change in capacity to metabolize nutrients due to medications, surgery, or indicated by lab values

weight balance

category of clinical diagnostic domain in which there is a chronic or changed weight status when compared with UBW

innovator

category of people according to diffusion of innovation that adopt an idea readily usually without input from others

early majority

category of people according to diffusion of innovation that are cautious in adopting a new idea

early adopters

category of people according to diffusion of innovation that are opinion leaders in community, well-respected

late majority

category of people according to diffusion of innovation that are skeptical and adopt an idea only through peer pressure

laggards

category of people according to diffusion of innovation that are the last to adopt an idea

positive

cations carry ___ charge

prothrombin time

change in vitamin K intake will alter what serum marker?

increase baking soda

change needed to substitute buttermilk in place of regular milk in a recipe

demographic transition

changing patterns of population age distributions, mortality, fertility and life expectancy

C, H, O, N

chemical components of protein

hormone

chemical messengers that trigger enzymes

malabsorption

chemotherapy effect

olive green

chlorophyll turns ____ in acid

insulin resistance

chromium: deficiency

aids insulin action (glucose metabolism)

chromium: function

yeast, oysters, potatoes, liver

chromium: source

NO! there is no citizenship requirement

citizenship requirement for WIC?

indicators

clearly defined markers that can be observed and measured; compared to identified standards

are

clients are/are not involved in formative evaluation

B1, B2, B3, B5

coenzymes that are B vitamins needed for energy production (4)

203˚F

coffee heated above ____˚ has increased tannin extraction (more bitter)

longitudinal and prospective

cohort studies are ____ and ____

incidence

cohort studies look at ____ of disease

red, blue, purple

colors associated with anthocyanins (3)

colorless, white, yellow

colors associated with anthoxanthins (3)

yellow, orange

colors associated with carotenoids (2)

colorless, white, yellow

colors associated with flavones (3)

higher protein; lower carbohydrate and fat

colostrum is higher in ___, and lower in _____ than mature milk

Institutional Review Board (IRB)

committee established to review and approve research involving human subjects to ensure it is conducted within all ethical and federal guidelines.

sustainable Development goals (SDG)

common framework of international cooperation to promote sustainable development (includes nutrition); set by UN

descriptively (not evaluatively)

communication principle: problems should be discussed ______

legitimation statement

communication principle: statement that acknowledges that there was a reason for a behavior, indicating that the response from the client was legitimate

(1) review results of a community needs assessment, (2) define program goals and objectives, (3) develop program plan, (4) identify management system, (5) identify funding source, (6) implement program, (7) evaluate program

community program planning and evaluation steps (7)

Farmers Market Nutrition Program (WIC FMNP)

component of WIC that provides coupons to purchase fresh, locally grown foods at farmers' markets

choline

component of lecithin

DETERMINE checklist

component of the Nutrition Screening Initiative that identifies factors placing people at nutritional risk (disease, tooth loss, economic hardship, reduced social contact, multiple medications, involuntary weight loss/gain, needs assistance in self-care, elder years above age 80)

knowledge, persuasion, decision, confirmation

components of diffusion of innovation (4)

cognitive

computers/programmed instruction material are best used to learn purely _____ material

Underreporting and overreporting

concerns when using 24-hour recall

direct costs

concrete project expenditures that are directly listed line-by-line (line items)

lead poisoning

condition in children leading to irritability, lethargy, anorexia, vomiting, constipation, anemia

table service

congregate dining service option in which a nutrition host gathers meal selections, and the meals are prepared, and delivered to the table by the nutrition host

patient selection through cafeteria service line

congregate dining service option in which foods are displayed for diners to make choices about their meals

nutrition surveillance

continuous collection of nutrition data

de novo lipogenesis

conversion of glucose to fatty acid is called ______

self-efficacy

conviction that person can successfully execute the behavior required to produce the outcomes

cooking loss

cooking involves what kind of loss?

iron

copper aids in absorption of what mineral?

hyperglycemia, thin skin, hypertension, bone tracture

corticosteroid effects

Purchases during a specified period of time

cost of food available = Beginning Inventory + ___

beginning inventory

cost of food available = ___ + Purchases during a specified period of time

Beginning Inventory + Purchases during a specified period of time

cost of food available = ____ + _____

Ending inventory

cost of food used = Cost of food available - ___

Cost of food available

cost of food used = ____ - (Ending inventory)

30%

cow milk carb%

50%

cow milk fat%

20%

cow milk protein %

lean body mass (somatic protein)

creatinine height index estimates ____

ratio of creatinine excreted / 24 hours to height

creatinine height index is a ______

80%

creatinine height index normal value

prevalence

cross-sectional studies look at ____ of disease

immunosuppressant; hyperlipidemia, hyperglycemia, hyperkalemia, hypertension

cyclosporine effects

methionine

cysteine can be metabolized from what amino acid?

mortality

death rages

< 5 calories/ serving

definition of "calorie free" per FDA labeling regulations

<5 grams fat, <2grams saturated fat, <95 m s cholesterol

definition of "extra lean" per FDA labeling regulations

< 0.5 grams/ serving

definition of "fat free" per FDA labeling regulations

no amount, trivial amount

definition of "free" per FDA labeling regulations

< 20 ppm

definition of "gluten free" per FDA labeling regulations

<10 grams fat, <4 grams saturated fat, <95mg cholesterol

definition of "lean" per FDA labeling regulations

1/3 fewer calories or 50% less fat

definition of "lite" or "light" per FDA labeling regulations

no more than 40 kcal/serving

definition of "low calorie" per FDA labeling regulations

<20 mgs ofcholesterol/serving

definition of "low cholesterol" per FDA labeling regulations

3 grams or less per serving

definition of "low fat" per FDA labeling regulations

1 g or less per serving

definition of "low saturated fat" per FDA labeling regulations

no more than 140 mg / serving

definition of "low sodium" per FDA labeling regulations

minimum of 95% organic ingredients (up to 5% non-organic allowed)

definition of "organic" per FDA labeling regulations

no more than 35 mg / serving

definition of "very low sodium" per FDA labeling regulations

minimal

degree of effect of acid solution on carotenoids

minimal

degree of effect of alkaline solution on carotenoids

great

degree of effect of pH change on flavonoids

linear correlation coefficient (r)

degree of linear relationship in correlated data

nutrition transition

demographic, social, economic changes that have taken place in developing countries causing a shift in dietary patterns and lifestyle

outcomes

dependent variables are

maternal mortality ratio (MMR)

depicts the risk of maternal death relative to the number of live births

how the body is compensating

derrangement in HCO3- or pCO2 tells ____ in acid base

diffusion of innovation

describes how an innovation, idea, or behavior spreads

service model

describes how you deliver services to your customers

peak meal volume

describes the maximum amount of meals to be produced during a peak meal service or time window; help describe the required equipment, space, and capacity to produce the amount of meals in a peak meal period.

flow of food

describes the sequence of events as food (and supplies) travel through the operation from receiving through service. The steps include receiving and storage, food processing and staging, cooking, assembly, service, and warewashing. Different service models can shift the sequence in the flow of food

does not

descriptive research does/does not allow causal relationships to be determined

Leadership in Energy and Environmental Design (LEED)

developed by the U.S. Green Building Council, a nonprofit group of building industry leaders, to promote the construction of green buildings including the efficient use of energy, water and materials.; includes a certification process for construction both new and renovation that offers four levels of certification (certified, silver, gold, platinum)

Health Belief Model

developed to explain why people, especially those at high risk, fail to participate in programs designed to detect or prevent disease

community food security initiative

development of sustainable, community-based strategies to ensure that all have access to culturally acceptable, nutritionally adequate food at all times

sustainability

development that meets the needs of the present without compromising the ability of future generations to meet their own needs.

appetite suppressant (anorexia, nausea, weight loss)

dextroamphetamine effect

public health nutrition

diagnose nutrition problems of a community; improving nutrition and preventing disease in a community

NC (clinical)

diagnostic label domain in which the nutritional findings/problems that relate to medical/physical condition

NI (intake)

diagnostic label domain in which the nutritional problems relate to intake

NB (behavior)

diagnostic label domain in which the nutritional problems relate to knowledge, access to food and food safety

food frequency list

dietary intake assessment tool that indicates how often a food iten is consumed

24-hour recall

dietary intake assessment tool to use in clinical setting

food frequency list

dietary intake assessment tool to use in community setting

older adult calorie needs decrease

difference between older adults and adults: calories

~ the same (1 g/kg)

difference between older adults and adults: protein

range

difference between the highest and lowest value in the distribution

sampling error

difference in null hypothesis is result of

diversity

differences among groups of people

hybrid style

dining/meal delivery model in which combines elements of room service and traditional meal delivery models

congregate dining - cafeteria-style

dining/meal delivery model in which foods and services are brought to or served from a dining location at mealtimes. The meal periods could be scheduled or offer flexible times during meal periods for residents or patients to eat. 2 primary service options: Table service or resident selection through service line

congregate dining

dining/meal delivery model in which foods and services are brought to or served from a dining location at mealtimes. goals include creating a sense of community and providing additional socialization opportunities

congregate dining - family style

dining/meal delivery model in which foods and services are brought to or served from a dining location at scheduled mealtimes. Foods are served in family-style portions -serving bowls and platters as examples

congregate dining - prepared meal trays

dining/meal delivery model in which foods and services are brought to or served from a dining location at scheduled mealtimes. Meals trays are delivered to a common location and then individual meal trays are delivered to residents and patients. The meal trays could be prepared using traditional hot trayline or pod style tray makeup or retherm trayline makeup. Menus can be selective or non-selective.

room service style - on-demand dining

dining/meal delivery model in which patients or residents choose what and when they want to eat. Foods are produced to order for individual patients or residents based on their selections. Meals are delivered to the patient or resident room location. most expensive model, but generally standard supporting patient satisfaction

heat to need or convenience

dining/meal delivery model in which prepared meals are heated to need or boxed meals are provided for patient treatment area employees to distribute

scheduled meal time delivery by unit - conventional trayline or pod style

dining/meal delivery model in which there are standardized mealtimes by unit or area. Patient trays are assembled via trayline or pod-style service. The work of the department and patient or resident care unit can be planned around mealtimes. Menus can be selective or non-selective.

scheduled meal time delivery by unit - retherm technology

dining/meal delivery model in which there are standardized mealtimes by unit or area. Patient trays are assembled via trayline or pod-style service. This method uses advanced food production - holding cooked foods cold for trayline service. Menus can be selective or non-selective

induction

directly heats the cooking vessels using an electromagnetic cooktop. The heat resides in the pan and not the cooktop. The cooktop or hot holding unit remains cool to touch; requires less ventilation and less heat is generated in the kitchen.

medical diagnosis

disease or pathology that can be treated or prevented; does not change as long as the condition exists

morbidity

disease rates

electrolytes

dissociate intoions in water, cations (+) anion (-)

randomization

dividing people into treatment or control groups without bias.

poverty thresholds

dollar amounts below which a household would be viewed as living in poverty are used for calculating all official poverty population statistics

affective

domain of learning concerned with the acquisition of attitudes and values, growth in feelings or emotions

cognitive

domain of learning concerned with the acquisition of knowledge or subject matter (factual information)

psychomotor

domain of learning concerned with the acquisition or muscular skills (exercises, food preparation)

30 mg

during 2nd and 3rd trimester of pregnancy, supplement ____ mg ferrous sulfate

probability

each segment or the population will be represented in the sample

increase

early in the fasted state, serum triglyceride and ketone concentrations ______

assessment of client knowledge

educational goals and objective are based on ______

- previous learning - characteristics of the group being instructed

educational goals must be based on (2)

slow (fat decreases secretions)

effect of fat on gastric emptying

minimal

effect of omega 3 on total cholesterol

public health

effort organized by society to protect, promote & restore people's health through the application of science, practical skills, and collective actions

more (has more protein by weight; more fat, minerals, vitamin)

egg yolk is more/less concentrated than white

iron + sulfur --> ferrous sulfide

eggs turn green with overcooking due to what minerals?

C, H, O

elements composing fat

folate

encourage older adults to eat foods rich in which B vitamin?

pyruvate

end product of aerobic glycolysis

lactate

end product of anaerobic glycolysis

energy, water, CO2

end products of energy metabolism (3)

monoglycerides, diglycerides, LCFA

end products of fat digestion that are transported in lymph (3)

glycerol, SCFA, some phospholipids

end products of fat digestion that can be absorbed directly into portal blood (3)

glucose

energy source for the brain in a fed state

ketones

energy source for the brain in a starved state

inspections

ensure wholesomeness and safety and are mandatory for meats and most egg products

National School Breakfast Program (NSBP)

entitlement program in breakfasts served must meet federal Dietary Guidelines and provide 1/4 daily recommended levels for protein, calcium, iron, vitamin A, vitamin C on average over each school week

Summer Food Service Program (SFSP)

entitlement program run by USDA that initiates, maintains or expands foodservice programs to children and teens in low-income areas when school is out

Summer Food Service Program (SFSP)

entitlement program run by USDA that reimburses providers for meals served at a central site to children under age 18 when school is out

USDA Food and Nutrition Service

entitlement program that reimburses schools on basis of numbers of meals served

National School Lunch Program (NSLP)

entitlement program to improve nutrition of children that implements the Dietary Guidelines into school lunch and breakfast programs

coenzyme

enzyme activator (that includes some vitamins)

bromelain

enzyme in fresh/frozen pineapple that breaks down protein and prevents gelation

Papain

enzyme in papaya that breaks down protein and prevents gelation

HMG-CoA reductase

enzyme involved in endogenous cholesterol synthesis

glucose-6-phosphatase

enzyme needed to release liver glycogen to form glucose

pyruvate dehydrogenase

enzyme that converts pyruvate to acetyl CoA

pyruvate carboxylase

enzyme that converts pyruvate to oxaloacetate

increase

epinephrine (catecholamines) increase/decrease glycogenolysis

decrease

epinephrine (catecholamines) increase/decrease insulin release

ulcer

eroded mucosal lesion (common cause = H. pylori)

alpha-linolenic (omega 3)

essential fatty acid that decreases hepatic production of triglycerides

a-linolenic

essential fatty acid that is omega 3

linoleic

essential fatty acid that is omega 6

1˚F

every 500 ft of elevation = __ ˚ F drop

nutrition survey

examination of nutrition in a population group at a particular point of time

focus group, pre-test

example of formative evaluation

post-test

example of summative evaluation

immersion

example of what type of heat transfer/cooking method: frying, sous vide

conduction

example of what type of heat transfer: charbroilers, grill, cooktop

convection

example of what type of heat transfer: oven

6 months

exclusive breastfeeding is recommended for first ___ months

anasarca

extreme generalized edema

<1000 g

extremely low birthweight

percent yield

factor used to determine how much of the food remains after processing, cutting, cooking or handling of the food item.

lack of fiber/chronic constipation

failure to thrive secondary cause

coats gluten (prevents over-development of gluten strands)

fat contribution to tenderness in baked good

higher (has more oxygen)

fat energy provision in comparison to other macros (& reason)

olive

fat highest in monounsaturated fatty acids

safflower oil

fat highest in polyunsaturated fatty acids

coconut

fat highest in saturated fatty acids

coconut

fat lowest in monounsaturated fat

palm kernel

fat lowest in polyunsaturated fat

canola

fat lowest in saturated fat

chylomicron

fat: ____ --> intestinal mucosa -- > lymph --> blood (via thoracic duct)

intestinal mucosa

fat: chylomicron --> ____ -- > lymph --> blood (via thoracic duct)

lymph

fat: chylomicron --> intestinal mucosa -- > __ --> blood (via thoracic duct)

blood

fat: chylomicron --> intestinal mucosa -- > lymph --> ____ (via thoracic duct)

thoracic

fat: chylomicron --> intestinal mucosa -- > lymph --> blood (via ____ duct)

trans

fatty acid that can influence membrane fluidity and could harm cell function

number of C, position of 1st double bond, # of double bonds

fatty acids are classified by ____, ___, ____

Maternal and Child Health Block Grant

federal program under Title B of Social Security Act administered by USDHHS that fosters public health nutrition programs at the state and local levels; provides training, consultation, and funding. aimed at women, of child-bearing age, infants, children. State eligibility requirements

mandatory spending

federal spending that is required by law for entitlement programs

SNAP-Ed

federal/state partnership that supports nutrition education for persons eligible for SNAP benefits

melt fat, add flour

first step in making a white sauce

lower (fish = more perishable)

fish should be stored at temperature ______ than meat storage temp

Consonance

fit between the program and the expected outcomes based on the objectives.

anthocyanin, anthoxanthins/flavones

flavonoids are composed of what groups? (2)

B1, B2, B3, B9, Fe

flour is enriched with 5 vitamins/minerals

osmosis

fluid (water) moves from lesst o more concentrated side of membrane

0.25 mg/d

fluoride requirement for breastfed infants (if water supply is inadequate)

air

foam cakes use ____ leavening

change intake (supplement), change knowledge/behavior, change environmental conditions, change access to support/services

focus areas of global nutrition interventions

nutritional genomics

focuses on diet and lifestyle-related disorders resulting from the interaction between the genome and environmental factors, such as nutrients, toxins, physical activities, sleep and stress.

zinc

folate depends on what mineral

sorbitol

food additive that is humectant, sweetener, bulking agent, and mold inhibitor

food record

food diary or record of everything eaten in aspecific period of time that is kept by the patient

ferric

food form of iron

food distribution program

food program on reservations that aims to improve diet quality through the provision of commodity foods and nutrition education

high food security

food security level: no reported indications of food-access problems or limitations.

very low food security

food security level: reports of multiple indications of disrupted eating patterns and reduced food intake.

low food security

food security level: reports of reduced quality, variety, or desirability of diet. Little or no indication of reduced food intake.

marginal food security

food security level: typically report anxiety over food sufficiency or shortage of food in the house. Little or no indication of changes in diets or food intake.

economic access

food security: measures the ability of consumers to purchase food

physical access

food security: the availability and quality of infrastructure, including ports, roads, railways, communication and food storage facilities and other installations that facilitate the functioning of markets

2-4

food serving sizes (T) at age 1-3 years

2-4

food serving sizes (oz) at age 1-3 years

apple, cranberry, blueberry, carrot, corn

foods low in potassium

functional foods

foods that provide more functions than the basic nutritional benefits

noncommercial foodservice

foodservice that operates in organizations whose primary business has another function besides food such as K-12 schools, colleges and universities, business and industry, or healthcare as examples. The foodservice is offered to support the primary mission of the business but may also frequently generate additional revenue.

room temp

for larger volume egg white foam, use what temp egg?

nonheme

form of iron that's poorly absorbed

Kreb's cycle

formation of acetyl CoA from pyruvic acid (CHO), oxidation of fatty acids, and degradation of carbon skeleton of certain amino acids.

qualitative

formative evaluations are often qualitative/quantitative

oxaloacetate

formed from pyruvic acid and some amino acids; forms citric acid when combined w/ acetyl CoA

(protein intake (g) / 6.25) - (Urinary urea N + 4)

formula to calculate N balance

point-of-use fortification

fortification added by the consumer

mass fortification

fortifying food consumed by the general population (mandatory)

targeted fortification

fortifying foods for specific population subgroups

(1) meal-food order or request, (2) prepare and cook, (3) assemble, (4) deliver

four key elements in the food and meal service process

sweeter

fructose is ____ than glucose

sweeter

fructose is ____ than sucrose

4 oz/d

fruit juice limit (oz) under age 6

38

full oxidation of 1 molecule of glucose in the TCA cycle yields ____ ATP

16 cups

gallon conversion to cup

8 pints

gallon conversion to pint

128 oz

gallon volume (oz)

before

gather background information before/during an interview

palpation

gathering data via touch using palms and fingertips

Tryptophan

gelatin has none of which amino acid?

incomplete (no tryptophan; low in methionine, lysine)

gelatin is complete/incomplete protein

methionine and lysine and has no tryptophan

gelatin is low in what amino acids? (3)

Baby Boomers

generation born between 1946-1964

Wilson's disease

genetic absence of liver enzyme; low serum copper

increase

glucocorticoids increase/decrease gluconeogenesis

protein deficits

glucocorticoids, antibiotics effect

sucrose

glucose + fructose = which disaccharide?

lactose

glucose + galactose = which disaccharide?

maltose

glucose + glucose = which disaccharide?

glucose-6-phosphate

glucose --> ____ --> pyruvic acid --> acetyl CoA

pyruvic acid

glucose --> glucose-6-phosphate --> ___ --> acetyl CoA

acetyl CoA

glucose --> glucose-6-phosphate --> pyruvic acid --> ___

less sweet

glucose is ____ than sucrose

(1) pyruvic acid (2) glycogen (3) pentose shunt

glucose-6-phosphate can proceed to 3 main fates:

magnesium

glucose-6-phosphate is formed from glucose and phosphorus in presence of ____

glucose and phosphorus

glucose-6-phosphate is formed from___ and ____ in presence of magnesium

hydrated and mixed

glutenin and gliadin form gluten when (2)

USDHHS and USDA

government organizations that run the NNMRRP (2)

standard/commercial

grade of bee that is sold as ungraded or as store brand meat

choice

grade of beef that is high quality, but less marbled

select

grade of beef that is very uniform in quality and normally leaner. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor

prime

grade of beef that's produced from young, well-fed beef cattle; has abundant marbling (the amount of fat interspersed with lean meat).

Letter of intent

grant component in which the seeker sends a letter to the sponsor stating they intend to submit a proposal

time & activity chart

grant component that breaks down the entire project into manageable steps that clearly show the reviewers how the project will proceed

appendix

grant component that contains carefully selected materials to support the proposal; included at the end of the proposal

budget

grant component that describes the expected costs & demonstrates the grant seeker's planning/management expertise

project design

grant component that describes the overall organization of project

capability

grant component that establishes the credibility of the seeker (project staff) & organization's ability to complete the proposed project with expertise, on time, & within the budget; Should describe the seeker's goals & philosophy (mission), activities, successes, and distinguishing characteristics. facilities, equipment, reference materials, support personnel, and other key resources. Helps establish why the organization is proposing the program & how it's uniquely qualified to deliver the program well

evaluation plan

grant component that explains how the seekers propose to measure the outcomes/impact of the project

budget narrative

grant component that follows the budget in the proposal and explains/justifies all expenditures

title page

grant component that includes the project title, the grant program the proposal is being submitted to, the proposed project start/end date, funds requested, the project director contact info, the legal name of organization the funds should be awarded to, the authorized representative's contact info

needs statement

grant component that is a Clear, concise, well-supported problem statement (needs assessment) with a review of current literature related to the problem

methods

grant component that is a detailed description of the procedures for achieving the study's objectives; justification of procedures; explanation of why the plan will work

transmittal letter

grant component that is brief, friendly communication addressed to the individual designated on the call for proposal that indicates the reason for submitting the grant proposal

grant narrative

grant component that is made up of needs statement, goals & objectives, Methods, project design, participants, evaluation plan, time & activity chart, and capability

abstract/summaries

grant component that outlines the proposed project; appears at the beginning of the proposal

palmar grasp

grasp type present at 6-8 months of age

pincer grasp

grasp type present at 9-12 months of age

greater

greater precision = ____ reliability

chlorophyll

green fruit/veg pigment

carboxyl group (COOH)

group that acts as acid in amino acid

amino group (NH2)

group that acts as base in amino acid

age 3 years

head circumference is measured until what age?

0 (or + if growing)

healthy individuals are likely in what N balance state?

stunting

height-for-age 2 SD below the mean of expected gender-specific reference

periodic budget reviews

help control resources and help adhere to the planning schedule.

volume or packed cells in whole blood

hematocrit is measure of ....

42-52%

hematocrit normal range (men)

44-64%

hematocrit normal range (newborn)

33%

hematocrit normal range (pregnant women)

36-48%

hematocrit normal range (women)

Definition: protrusion of a portion of the stomach above the diaphragm into the chest. Main symptom: heartburn. Diet: small, bland feedings; avoid late-night snacks, caffeine, chili powder, black pepper

hiatal hernia: definition, main symptom, diet

magnesium

high protein, calcium, vitamin D intake increases need of what mineral

lower

higher number of inventory turns yields __ food costs

UL

highest amt of daily nutrient intake over time that won't cause adverse effects for most people

leptin

hormone from fat cells that suppresses appetite

leptin

hormone produced by fat cells in response to food intake; induces satiety (suppresses appetite) and enhances energy expenditure.

ghrelin

hormone produced in the stomach and intestine stimulates appetite and growth hormone secretion from the pituitary. Decreases fat utilization in adipose.

progesterone

hormone that develops the placenta after implantation

thyroxine

hormone that regulates metabolism and rate of oxidation; influences mental and physical growth; stimulates liver glycogenolysis, gluconeogenesis (raises blood glucose)

cholecystokinin

hormone that signals the release of bile salt and lipase

oxytocin

hormone that stimulates milk movement through ducts

prolactin

hormone that stimulates milk production

pituitary growth hormone, thyroid hormone, insulin, testosterone

hormones controlling anabolism (4)

glucocorticoids (adrenal steroids)

hormones stimulating gluconeogenesis (protein catabolism)

glucocorticoids, thyroxine, epinephrine, ACTH

hormones that increase rate of fat mobilization (4)

number of deaths (under 1 year) per 1000 live births

how infant mortality is expressed

(100 / % food cost target) x food cost = sell price

how to calculate sell price using factor method markup

100 / % food cost target

how to calculate the factor for factor method markup

100 / (food cost % + labor cost%) = markup --> prime cost x markup = sale price

how to calculate the prime cost markup

38%

human milk carb%

55%

human milk fat%

20 kcal/oz

human milk kcal/oz

7%

human milk protein %

moisture

humectant (food additives) retain

trans

hydrogens on across from each other on a double bond

cis

hydrogens on same side as the double bond; most natural fats and oils

increased breakdown of RBC, decreased intestinal mobility

hyperbilirubinemia: 2 possible causes

cardiac irregularities

hyperkalemia causes ___

dehydration

hypernatremia is associated with what hydration status?

15-20 seconds

hypoactive bowels sounds take place every __-__seconds

tetany

hypocalcemia leads to ____

overhydration

hyponatremia is associated with what hydration status?

fat

ice cream: _____ interferes with crystal formation

small (makes smoother ice cream)

ice cream: desired crystal size

overrun

ice cream: name for increase in volume from freezing and whipping

nutrition diagnosis

identification of and labeling a nutritional problem that dietetics professionals are responsible for treating independently; changes as the patient's condition changes

anti-caking

identify the type of food additive: calcium silicate, mannitol

emulsifier

identify the type of food additive: monoglycerides, diglycerides, lecithin, disodium phosphate

stabilizer/thickener

identify the type of food additive: pectin, cellulose, gelatin, gum, agar

mold inhibitor

identify the type of food additive: propionate, sodium benzoate (soda)

antioxidants

identify the type of food additive: propyl gallate, BHA, BHT, ascorbic acid, alphatocopherol (natural

respiratory

if acid-base imbalance is related to pulmonary system, alkalosis or acidosis is said to be ____

metabolic

if acid-base imbalance is related to renal system, alkalosis or acidosis is said to be ____

human error in measurement

if growth deviates more than 25%tile points in infants/children, look for _____

minimizing the symptoms of the nutrition problem

if it is not possible to resolve the etiology of the nutrition problem, the intervention should target ____

calcium

if oxalates are present, iron absorption is aided by

intake domain

if there are 2 possible nutrition diagnoses from different domains, consider the ____ domain as more specific to the nutrition professional

histamin toxicity

illness linked to inadequate refrigeration of tuna, mackerel, mahimahi

lower volume

impact of addition of bran on baked good

decreases beta-oxidation, promotes TG synthesis

impact of alcohol on fatty acids (2)

- loss of CO2 - overdeveloped gluten - tunnels - tough, heavy product

impact of excess mixing of quick bread (4)

whey protein precipitates out on to the bottom of the pan or onto the surface

impact of heating on whey protein in milk

bicarbonate (base)

in acid-base balance, kidneys control supply of ____

carbonic acid (Co2 and H2O)

in acid-base balance, lungs control supply of ____

lead

in children, mineral excess associated with irritability, lethargy, anorexia, vomiting, constipation, anemia

Inversion

in crystallization, sugar and acid combine to promote ____

objective

in education, term describing: What it is (Action), who it is (target), whenor timeframe, measure of outcome

HBV

in low protein diets, ensure that most protein is ____

cohort

in research, any group whose members have something in common

CONSORT

in research, serves as common criteria for clinical trials

Meta-analysis Of Observational Studies in Epidemiology

in research, the acronym MOOSE stands for

3-4 months

in term infants, fetal iron stores decrease at ____ months of age

appropriation

in the federal budget, authority to spend money

authorization

in the federal budget, defines the scope of the program, sets limits on spending

National Nutrition Monitoring and Related Research Program (NNMRRP)

includes all data collection and analysis activities of the federal government related to measuring the health and nutritional status, food consumption, attitudes about diet and health

6

increased protein intake increases need for which B vitamin?

increases

increasing sugar volume increases/decreases volume of cake

manipulated in the study

independent variables are

standard deviation

indicates the degree of dispersion about the mean value of a distribution

high smoke point

indicator that fat is good for frying

20 kcal/oz

infant formula kcal/oz

failure to thrive

infants: weight for age that falls below the 5th percentile on multiple occasions or weight deceleration that crosses two major percentiles on a growth chart.

0.8-1.2 L/d

insensible water loss: amount per day

- teaching goals - the size of the audience - learning style of the audience - the physical facility - the equipment - time available

instructional media selected depends on (6)

Estimated average requirements (EAR)

intake that meets requirement of 1/2 of healthy people in given life stage/gender group

federal regulation

interprets a law and provides details and rules that put the policy into effect: it carries the force of a law but is easier to change.

nutrition-specific

intervention that targets nutrition directly is sensitive/specific intervention?

nutrition-sensitive

intervention that targets other areas but also impacts nutrition is sensitive/specific intervention?

4-6 months

introduce solid foods at ___ months of age

Average food inventory for the defined period of time

inventory turns for a defined period of time = Food cost for the defined period of time ÷ ____

Food cost for the defined period of time

inventory turns for a defined period of time = ___ ÷ Average food inventory for the defined period of time

actual purchase price inventory method

inventory value calculation method that records and tracks the cost of each case purchase; actual cost of each case is used to determine inventory value; assumes that all cases are still in inventory

weighted average price inventory value method

inventory value calculation method that uses a weighted unit cost based on both the unit purchase price and the number of units for a given period of time to calculate the value.

latest purchase price inventory value method

inventory value calculation method that uses the last price paid to calculate the value of the inventory

sweeter

invert sugar is____ than sucrose

gastric juice, vitamin c

iron absorption improved by

pale tongue and conjunctiva, fatigue; anemia; spoon-shaped nails

iron: deficiency

purchasing

is the process of buying items and includes answering the questions - what to buy, from whom, how much and at what cost

hydrogen secretion, bicarbonate reabsorption

kidneys are involved in acid-base balance through regulation of ____ secretion and ____ reabsorption

increase absorption of base

kidneys respond to respiratory acidosis by ___

excrete additional base

kidneys respond to respiratory alkalosis by ___

spoon shaped nails

koilonychia refers to

FDA

labeling/packaging claims are regulated by what gov't organization?

Nutrition Labeling and Education Act

labeling/packaging claims are regulated by what law?

Cori cycle

lactate is released from tissue, transported to liver, and converted back to glucose as pyruvate

Feeding America

largest domestic hunger-relief organization in the US

SNAP

largest food assistance program

chylomicron

largest lipoprotein that is mostly TG

42 days but less than 1-year

late maternal death is the death of a woman from direct or indirect obstetric causes more than ____ days but less than ___ from termination of pregnancy

heart disease

leading cause of death in adults 65+

lactose

least sweet carbohydrate

baking powder

leavening used in layer cake

air & steam

leavening used in pound cake

Child Nutrition Reauthorization

legislation that covers NSLP, SBP, CACFP, SFSP, SMP, WIC

The Farm Bill

legislation that covers national and international nutrition education, research, funding

The Older Americans Act

legislation that funds nutrition programs in the community

methionine, cysteine, and tryptophan

legumes are low in what amino acids (3)

60 cm

length parameters from 0-6 months old

71 cm

length parameters from 7-12 months old

1 year

length should be increased by 50% by _____ old

2 years old

length should be increased by 75% by _____ old

equivalent meal cost calculation

less frequently used method for calculating daily meals that considers total food cost for retain, cater, floor stock and other costs

greater

less random variation = ____ precision

Level 1

level of Nutrition Screening Initiative that identifies those who need more comprehensive assessments

Level 2

level of Nutrition Screening Initiative that provides more specific diagnostic info on nutritional status

how strong or weak the evidence is in support of a hypothesis

level of significance show

very, very significant (reliable result)

level of significance when p < 0.001

very significant (reliable result)

level of significance when p < 0.01

not significant (not reliable result)

level of significance when p >0.05

significant (reliable result)

level of significance when p ≤ 0.05

flat surface

line spread test is used to measure viscosity of liquid on _________

the degree to which the points in a scatter diagram cluster about a straight line

linear correlation coefficient (r) measures

fetal nervous system development

linolenic acid (DHA) is needed in pregnancy for

breaks triglyceride into fatty acid and glycerol

lipoprotein lipase (enzyme) does what?

VLDL

lipoprotein that is ~50% TG

HDL

lipoprotein that's rich in protein

syneresis ("weeping")

liquid is released from coagulated product

Threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine

list the 9 essential amino acids

auscultation

listening to bowel using a stethoscope on the RLQ (right lower quadrant which is the location of the ileocecal valve)

federal register

lists changes in USDA food programs; where notices of public hearings, proposed and final rules, and agency decisions are published weekly

antidepressant; increased appetite, weight gain; Maintain consistent sodium and caffeine intake to stabilize levels. It sodium or caffeine are restricted, lithium excretion decreases, leading to toxicity

lithium carbonate effects

probiotics

live microbial food ingredients that benefit health

other tissues

liver glycogen can be used by what tissue?

deplete thiamin, potassium, magnesium, calcium, sodium

loop diuretics effects

alkaline

loss of CO2 in stored eggs makes them more acidic/alkaline?

sarcopenia

loss of muscle mass during aging

1500-2500 g

low birthweight

underweight

low weight-for-age in children

present

lower income adults are more _____ oriented

antioxidant

lycopene role

154 mEq

mEq Na in 1 L normal saline

(mg ÷ atomic weight) x valence = mEq

mEq equation

carbonic acid (H2CO) and sodium bicarbonate (NaHCO3)

major buffers

wasting

malnutrition in children that is acute

stunting

malnutrition in children that takes a longer period of time to develop; related to inadequate intake and inadequate care

less sweet

maltose is ____ than sucrose

market-driven fortification

manufacturer voluntary fortification of food at the marketplace----within government-set regulatory limits.

42 days

maternal death is the death of a woman while pregnant or within __ days of termination of pregnancy, irrespective of the duration and site of the pregnancy, from any cause related to or aggravated by the pregnancy or its management (**but not from accidental or incidental causes)

food, acidity, temperature, time, oxygen, moisture

meaning of FATTOM acronym

food that is time and temperature controlled for safety

meaning of TCS food acronym

linear correlation coefficient (r)

measure of the degree to which the points in a scatter diagram cluster about a straight line

net protein utilization (NPU)

measures the amount of protein actually used

appetite stimulant

megestrol acetate effect

24-hour recall

mental recall of everything eaten in previous 24 hours collected by practitioner in a clinical setting

foodservice system elements

menu, labor, purchasing, operations, finance, regulatory controls, leadership, and technology as examples

warm or hot

meringue should be spread on what temperature pie filling?

1) production/retention of too much H+ (so more carbonic acid is made) 2) excretion of too much base

metabolic acidosis arises from (2)

1) loss of H+ due to loss of acid; 2) increased retention of base

metabolic alkalosis arises from (2)

cysteine

methionine is converted into what amino acid?

factor method

method for adjusting recipe ingredients to change the serving size in which a factor (ratio) is calculated that describes the difference in the current recipe quantity servings and the desired recipe quantity servings

percentage method

method for adjusting recipe ingredients to change the serving size in which ingredients are converted to weight equivalents, and the weights are added to achieve a total weight for the recipe. A percentage of the total weight is calculated for each ingredient

factor method

method for adjusting recipe ingredients to change the serving size that applies a standard factor to each ingredient weight for a new total weight

pressure cooking

method of cooking/heat transfer: Foods are placed in sealed vessels for cooking. Pressure develops in the vessel which shortens the cooking time which can improve food quality and nutrient value. The steam does not escape and remains in the vessel increasing the temperature you can achieve cooking

- size of group - educational/motivational aspects of group members

method of instruction is based on (2)

Direct sisterhood method

method of measuring maternal mortality in which adult respondents are asked 11 questions pertaining to the survival (or not) of all adult sisters born to the same mother. Covers a 0-6 year timeframe

indirect sisterhood method

method of measuring maternal mortality in which adult respondents are asked 4 questions pertaining to the survival (or not) of all adult sisters born to the same mother. covers a 10-12 year timeframe

Reproductive age mortality Studies (RAMOS)

method of measuring maternal mortality that is considered the gold standard in countries with inadequate vital registration data; composed of 2 parts (1: identify all deaths among women of reproductive age in a population; 2: investigate deaths to determine if they are pregnancy-related)

discussion

method of teaching that helps master higher level cognitive objectives

lecture

method of teaching used for large group; one way flow of information; presents a large amount of material in a short time

decrease folate.

methotrexate effects

anorexia, nausea, weight loss

methylphenidate (Ritalin)

goal-oriented

middle and upper income adults are more ____oriented

median

midpoint in data distribution

decrease absorption of fat, fat-soluble vitamins

mineral oil, cholestyramine effect

cofactor

mineral that assists enzymes

iodine

mineral that's a part of thyroxine

phosphorus

mineral that's part of DNA, RNA, ATP

magnesium

mineral that's part of chlorophyll

calcium

mineral that's regulated by parathyroid hormone

inorganic

minerals are ___ molecules

30 g

minimum ____ g fat per day for 0-12 month old

BEE (or BMR)

minimum amount of energy needed at rest in fasting (amount needed tocarry out involuntary work of the body, activity of internal organs, internal temperature)

33%

minimum recommended hematocrit level during pregnancy

11 g/dL

minimum recommended hemoglobin level during pregnancy

buffer

mixture of acid and base components to protect against a strong acid or strong base

experimental model

model of analytical research that uses experimental and control groups

shelf life

modified atmosphere packaging (MAP) of meat increases

RNA

molecule that serves as a template for DNA

less (have fewer double bonds; rancidity = update of oxygen in unsaturated fatty acids)

monounsaturated are more/less likely to go rancid than polyunsaturated fatty acids?

1 lb/month

monthly weight gain target during the first 3 months of pregnancy

calcium

most abundant mineral

adipose

most active site of lipogenesis

urea; kidneys

most ammonia is converted into ___ and excreted by ____

mode

most frequently occuring value

active

most nutrients (glucose, amino acids, Na, K, Mg, Ca, Fe) use ____ transport

acetyl CoA

most of pyruvic acid is converted to form

local muscle ONLY

muscle glycogen can be used by what tissue?

glucose-6-phosphatase

muscles do not require this enzyme to release glycogen (this enzyme is needed to release liver glycogen)

sucrose, lactose, maltose

name 3 disaccharides

glucose, fructose, galactose

name 3 monosaccharides

dextrinization

name for process of heating dry starch to break the molecules into smaller fragments

arithmetic mean

name for the simple average

gelatinization

name for the swelling that occurs when starch is heated in water close to the boiling point

2.5 oz/lb/d

need ___ oz/lb/d infant formula

1 month

neonate = from birth to ___ old

serotonin

neurotransmitter that, when low, can increase carbohydrate appetite

49-54%

newborn hematocrit target

16.5-19.5

newborn hemoglobin target

DOL 10-14

newborn initial loss of birthweight should be regained by DOL _-_

NADPH

niacin-containing compound that is produced as part of pentose shunt which is essential for synthesis of fatty acids

botulism spores

nitrites (food additives) inhibit

prebiotics

nondigestible foodingredients thatsupport growth of probiotics

Cafeteria transactions + (Catering sales ÷ average retail transaction)

nonpatient meal calculation

food bank

nonprofit organization that acquires and distributes food to emergency feeding sites (partner agency) (like wholesaler)

Prepared and Perishable Food Programs (PPFPs)

nonprofit programs that link sources of unused, cooked and fresh foods with social service

115+/-20 mL/min

normal GFR (mL/min)

2500-4000 g

normal birthweight

5-15 seconds

normal bowel sounds are high-pitched gurgling sounds every __-__ seconds.

4.5-5.5 mEq/L

normal calcium range

96-106 mEq/L

normal chloride range

carbohydrate

normal fat metabolism requires adequate ___ for complete fat oxidation

1.5-2.5 mEq/L

normal magnesium range

3-4.5 mg/L

normal phosphorus range

3.5-5 mEq/L

normal potassium range

7.4

normal serum pH

136-145 mEq/L

normal sodium range

infant mortality rate (IMR)

number of liveborn infants that die in the first year of life per 1000 births

Subjective Global Assessment (SGA)

nutrition screening tool that collects info from patient on history, intake, GI symptoms, functional capacity, physical appearance, edema, weight change

Malnutrition Universal Screening Tool (MUST)

nutrition screening tool that evaluates BMI, unintentional weight loss, effect of acute disease on intake for more than 5 days

Mini Nutritional Assessment (MNA)

nutrition screening tool that evaluates independence, medications, number of full meals consumed each day, protein intake, fruits and vegetables, fluid, mode of feeding; 65 years of age and older

Geriatric Nutritional Risk Index (GNRI)

nutrition screening tool that evaluates older adults; risk factors screened include serum albumin, weight change

Nutrition Screening Initiative (NSI)

nutrition screening tool that is designed for elderly patients

Malnutrition Screening Tool (MST)

nutrition screening tool that is designed for the acute hospitalized adult population; evaluates recent weight loss, recent poor dietary intake

Nutrition Risk Screening (NRS)

nutrition screening tool that is used for medical-surgical hospitalized patient (>70 years); evaluates % weight loss, BMI, intake

survey = particular point in time; surveillance = continuous

nutrition survey vs nutrition surveillance

reversible

nyctalopia related to vitamin A deficiency = irreversible/reversible

signs

objective data or observable changes related to a condition

% sag

objective measure of custard quality

SMART (specific, measurable, attainable, relevant, time bound)

objectives must be "______"

rank order (ordinal scale)

observations compared with each other and put in order

coconut

of the following, which is least monounsaturated: olive, canola, peanut, sunflower, coconut

palm kernel

of the following, which is least polyunsaturated: safflower, corn, soybean, cottonseed, palm kernel

canola

of the following, which is least saturated: coconut oil, palm kernel, cocoa butter, butter, palm oil, canola

olive

of the following, which is most monounsaturated: olive, canola, peanut, sunflower, coconut

safflower oil

of the following, which is most polyunsaturated: safflower, corn, soybean, cottonseed, palm kernel

coconut

of the following, which is most saturated: coconut oil, palm kernel, cocoa butter, butter, palm oil, canola

canola

oil that is most unsaturated

safflower oil

oil that is the best source of linoleic acid

winterized oil

oil that won't crystallize when cold; remains clear

safflower

oil with highest PUFA content

A (increased liver storage, decreased clearance from blood)

older adults are more vulnerable to toxicity to what vitamin?

B6, B12

older adults may need which 2 B vitamins supplemented?

decreased due to decreased HCL

older adults: calcium and iron absorption

25-30 mL/kg

older adults: fluid needs (mL/kg)

double bond

omega sign in fatty acid chain designates the location of the first _____ from the methyl end

methyl

omega sign in fatty acid chain designates the location of the first double bond from the ____ end

basic competency

on cultural competence continuum: accepts, appreciates, and values differences; seeks opinions of diverse groups

advanced competency

on cultural competence continuum: actively educates less informed; seeks to interact with diverse groups

cultural blindness

on cultural competence continuum: all cultures are alike; culture does not account for differences

cultural destructiveness

on cultural competence continuum: difference seen as a problem; identifies 1 superior culture

cultural incapacity

on cultural competence continuum: lacks awareness and skill; perpetuates stereotypes; paternalistic toward non-dominant groups

cultural pre-competence

on cultural competence continuum: recognizes differences; complacent in making change

cross-sectional study

one time data collection counting all of the cases of a specific disease among a group of people at a particular time

decrease folate, B6, C

oral contraceptive effects

The Joint Commission

organization requiring the identification of nutrition risk in hospitalized patients

public relations (Publicity)

organized effort to promote a favorable image through news coverage or goodwill

decreased fat absorption by binding lipase; vitamin/mineral supp

orlistat effect

National Food and Nutrition Survey (NFNS)

other name for What We Eat in America (WWEIA)

alkalosis

pH above 7.4 = acidosis or alkalosis?

acidosis

pH below 7.4 = acidosis or alkalosis?

6-8 months

palmar grasp develops at what age?

diffusion

particles move from more to less concentrated side

does not

passive diffusion does/does not require energy

Patient meals tray count + (Patient nourishment cost ÷ average retail transaction)

patient meal calculation

46 grams (equivalent to adult RDA)

per 2002 RDA, protein needs for 14-18 years old females

52 grams

per 2002 RDA, protein needs for 14-18 years old males

13 grams

per 2003 RDA, protein needs for 1-3 years old

19 grams

per 2003 RDA, protein needs for 4-8 years old

34 grams

per 2003 RDA, protein needs for 9-13 years old

acute

phase of HIV infection that is within 2-4 weeks of infection that is marked by flu-like symptoms, rapid multiplication of virus (high viral load), and initial drop in TCD4 cells

seroconversion

phase of HIV infection that occurs 6-12 weeks post-infection when HIV antibodies are detectable

asymptomatic (clinical latency)

phase of HIV that occurs over several years at which time there are mild to no HIV-related symptoms; virus is active but reproduces at very low levels

AIDS

phase of HIV when immune system is badly damaged (CD4 count <200); opportunistic infections possible

decreased folic acid, vitamins B12, D, K, B6

phenobarbital effects

tyrosine

phenylalanine is converted into what amino acid?

Indoles

phytochemical in cruciferous vegetables that may assist in detox of carcinogens

isoflavones

phytochemical in soybeans that may lower elevated cholesterol

9-12 months

pincer grasp develops at what age?

2 cups

pint conversion to cup

16 oz

pint volume (oz)

extracellular

plasma, lymph, interstitial fluid are examples of intra/extra cellular water?

starch

polysaccharide made up of glucose chains

glycogen

polysaccharide that is animal starch; from glucose; stored in muscle and liver

dextrin

polysaccharide that is intermediate product of starch breakdown

pectin

polysaccharide that is nondigestible; has thickening quality; often found in fruit

cellulose

polysaccharide that is resistant to digestive enzyme amylase; adds bulk

- too little baking powder - improver level of sugar or fat

poor volume in cake caused by (2)

infancy, adolescence, pregnancy, health (GROWTH)

positive N balance is expected in what states?

short half-life; picks up changes quickly

prealbumin has ____, so picks up protein change ____

PABA

precursor of B9

12

pregnancy risk factor: < ___ months between pregnancies

35 years old

pregnancy risk factor: age above

16 years old

pregnancy risk factor: age below

Fe, Zn, Ca

pregnant adolescent requires extra (3)

handling loss

preparation involves what kind of loss?

community nutrition

prevent disease and improve nutrition, health, and well-being of individuals and groups within communities

average retail transaction (ART)

primary method used for calculating daily meals for most operations

Bloom's taxonomy

"Objectives at lower level must be mastered before more complex learning can take place."

methyl

"The location of the first double bond, counted from the ______ end of the fatty acid, is designated by the omega sign."

relevance (aka validity)

"ability to measure phenomenon it intends to measure"

precision

"amount of variation that occurs randomly"

reliability

"consistency or reproducibility of test results"

ghrelin

"hunger hormone"

altmetrics

"presentation of amount of activity from Twitter, Facebook, science blogs, mainstream news and other sources over time"

fatty acid

"straight hydrocarbon chains terminating in a carboxyl group (COOH) at one end and a methyl group (CH) at the other end"

nutrition informatics

"the intersection between nutrition, information and technology. Use of technology in spreading information"

prevalence

# cases / all individuals (cases & non-cases)

incidence

# new cases at the end of follow up / # susceptible at beginning of follow up period

6-12

# of carbons in MCTs

2

# of days of intake included in What We Eat in America (WWEIA) data

infant mortality

# of infant deaths under 1 year of age expressed per 1000 live births

maternal mortality ratio (MMR)

# of maternal deaths / 100,000 live births

13

#10 can holds ____ cups

20-25

#10 can holds ____ servings

6 lb 9 oz

#10 can net weight

2.5 cups

#2 can holds ____ cups

4-6

#2 can holds ____ servings

1 lb 4 oz

#2 can net weight

3.5 cups

#2.5 can holds ____ cups

6-8

#2.5 can holds ____ servings

1 lb 13 oz

#2.5 can net wt

5.75 cups

#3 can holds ____ cups

12-15 servings

#3 can holds ____ servings

46 oz

#3 can net wt

1.75 cups

#300 can holds ____ cups

3-4

#300 can holds ____ servings

14-16 oz

#300 net weight

45-65%

% AMDR for carbohydrate

20-35%

% AMDR for fat

10-35%

% AMDR for protein

DRV and RDI

% DV includes both the ____ and ____

proof

% alcohol x 2 =

80

% casein in milk

11%

% composition of protein: egg white

17.5%

% composition of protein: egg yolk

80%

% fat in butter

minimum 10.5%

% fat in half and half

>36%

% fat in heavy or thick cream

18-30%

% fat in light/thin cream

80%

% fat in margarine

30-36%

% fat in medium cream

>18%

% fat in sour cream

35%

% fat in whipping cream

7-15% increase

% impact of caffeine, alcohol, nicotine on BEE (or BMR)

5-20% increase

% impact of extreme environmental temp on BEE (or BMR)

3.5%

% of milk that is protein

58%

% of protein that can be converted to glucose

10.5%

% protein in all-purpose flour

11.8%

% protein in bread flour

7.5%

% protein in cake flour

7.9%

% protein in pastry flour

60%

% water removed from evaporated milk

10%

% weight loss within 6 months that's considered significant

2000

%DV is based on what calorie intake

usual weight

%weight change = [(__ - actual wt) / usual wt] x 100

current (actual) weight

%weight change = [(usual wt - ____) / usual wt] x 100

usual weight

%weight change = [(usual wt - actual wt) / ___] x 100

employee retention

(# of employees on staff during specific period / total # of employees at start of period) x 100 =

employee turnover

(# of employees who left during a period / total # of employees at the start) x 100% =

maternal mortality rate (MMRate)

(# of maternal deaths / 100,000 women of childbearing age)

productivity rate

(Assigned labor productivity factor x work unit volume) ÷ actual worked hours

mEq

(mg ÷ atomic weight) x valence =

disease incidence

(number of NEW cases over time period / total number of people at risk) x 100

meal equivalents

(total food cost for retail + catering + floor stock + other costs) / total equivalent meal cost(market basket) =

disease prevalence

(total number of cases over time period / average number of people) x 100

catabolic (erosion of body protein, inadequate intake)

- N balance represents what state?

quart

1 ___ infant formula meeds vitamin D requirement

16 tbsp

1 c conversion to tbsp

8 oz

1 c volume (oz)

1 quart

1 dozen oranges yields ______ juice

0.6

1 mcg DFE = ____ mcg folic acid

pint

1 tbsp gelatin will gel 1 ____ liquid

6 grams

1 tsp of salt = __ grams of NaCl

2.4 grams sodium

1 tsp of salt = __ grams of sodium

8 tbsp

1/2 c conversion to tbsp

4 oz

1/2 c volume (oz)

4 tbsp

1/4 c conversion to tbsp

2 oz

1/4 c volume (oz)

deamination (split NH2 off via hydrolysis in the liver)

1st step in protein catabolism

Federal Trade Commission (FTC), National Council Against Health Fraud (NCAHF)

2 agencies designed to combat healthcare fraud

arginine, glutamine

2 amino acids that are conditionally essential during catabolic stress

sponge method, continuous bread-making method

2 dough methods commonly used in commercial bakeries

linoleic, a-linolenic

2 essential fatty acids

USDA & DHHS

2 main agencies for food and nutrition in the US

pancreatic lipase and colipase

2 major enzymes in fat digestion

hematocrit & hemoglobin

2 markers to evaluate iron status

triceps skin fold (TSF) and midarm circumference (MAC)

2 measurements needed to determine arm muscle area

lungs, kidneys

2 organs most heavily involved in acid-base balance

1. too high a temp 2. too low a temp for too long

2 reasons syneresis may occur

1) yeast + sugar (products: CO2, EtOH) 2) acid + baking soda

2 sources of carbon dioxide leavening

insulin, glucose

2 substances that inhibit glucagon

red blood cells, brain

2 tissues that are dependent on glucose

Household Food Insecurity Access Scale (HFIAS), Core Food Security Survey Module

2 tools to assess household food security

- 1-4 alpha glycosidic linkage - 1-6 alpha glycosidic linkage

2 types of branched glucosidic linkages in amylopectin

collagen, elastin

2 types of connective tissue in meat

- physical - chemical

2 types of starch modification

people, policy, programs

3 arenas of community nutrition

valine, leucine, isoleucine

3 branched chain amino acids

review, cluster (data), identify

3 components of nutrition assessment

measurements, data analysis, and dissemination

3 components of the grant evaluation plan

acid, fat, protein

3 different types of crystal inhibitors

cognitive, affective, psychomotor

3 domains of learning

NC (clinical), NI (intake), NB (behavior)

3 domains of nutrition diagnostic labels

environmental, social responsibility, economic viability

3 elements of sustainability

fever, electrolyte imbalance, extreme obesity

3 factors affecting reliability of BIA

AA, A, B

3 grades of eggs

K+, Mg+, P

3 intracellular electrolytes

ATP, water, CO2

3 products of Kreb's cycle

milk fat, coconut oil, palm kernel oil

3 sources of naturally occurring MCT

air, steam, carbon dioxide

3 types of leavening

(1) farmers markets, (2) food recovery and gleaning programs, (3) PPFPs (prepared & perishable food programs)

3 ways to strengthen local food systems

corn, soy, cottonseed

3 winterized oils

flour, fat, liquid, salt

4 basic pastry components

(1) food delivery, (2) education, (3) counseling, (4) coordination of care with other providers

4 categories of nutrition intervention

food availability, accessibility, utilization, stability

4 dimensions of food security

Na+, Ca+, Cl-, HCO3-

4 extracellular electrolytes

monoglycerides, diglycerides, glycerol, fatty acids

4 possible end products of fat digestion

dietary diversification, supplementation, fortification, education

4 strategies to reduce micronutrient deficiencies

- ingredients by weight - food production process and instructions (directions) - equipment used - food safety or HACCP (Hazard Analysis Critical Control Point) instructions - recipe yield (#of portions or weight), portion size, and service utensils.

5 basic building blocks of standardized recipe

food/nutrition related history, lab/medical tests, nutrition-focused physical findings, anthropometrics, client history

5 categories/clusters of data reviewed during nutrition assessment

awareness, skill, knowledge, encounters, desire

5 components of the Campinha-Bacote Model of Cultural Competency

- precontemplation - contemplation - preparation - action - maintenance

5 stages of change in trans theoretical model

focus group

5- 12 people brought together to talk about concerns, beliefs, problems; contributes attitudinal data

10.0+

6-23 month hemoglobin target

D3 (cholecalciferol)

7 dehydrocholesterol --> __ --> D2 (ergocalciferol)

D2 (ergocalciferol)

7 dehydrocholesterol -->D3 (cholecalciferol) --> ____

(1) set parameters, (2) develop data collection plan, (3) collect data, (4) analyze & interpret data, (5) share the findings, (6) set priorities for the next step, (7) choose a plan of action

7 steps in community needs assessment

small for gestational age

<10 percentile birthweight for gestational age

BMI

= kg / (cm^2)

large for gestational age

>90 percentile birthweight for gestational age

iron-deficiency anemia.

A 2-year-old child who drinks large quantities of milk and very little solid food is at risk for A.diabetes mellitus. B.food allergies. C.iron-deficiency anemia. D.short stature.

Diabetic ketoacidosis Diabetic ketoacidosis (DKA) is hyperglycemia caused by overeating of carbohydrates, decreased use or omission of the insulin regimen, and/or infection. The signs and symptoms include polyuria, polydipsia, hyperventilation, dehydration, fatigue, and a fruity urine odor.

A complication of uncontrolled diabetes, caused by overeating of carbohydrates and omission of an insulin regimen, may result in: A Reactive hypoglycemia B Diabetic ketoacidosis C Acute hypoglycemia D Dawn phenomenon

1.4 mg/kg/min

A female patient is 65 inches tall and weighs 130 pounds. She is receiving a TPN of D5W at 100 mL/hr/day. What is her GIR? A 14 mg/kg/min B 3.4 mg/kg/min C 0.14 mg/kg/min D 1.4 mg/kg/min

105 G protein (1.5 g/kg/d)

A patient recently diagnosed with acute kidney injury has no evidence of chronic kidney disease but requires hemodialysis. If the patient is a 57-year-old male, weighs 70 kg, has a normal body mass index with no signs or symptoms of malnutrition, and skin is intact, what is the recommended amount of protein? 105 g > 140 g 56-70 g 42 g

10% Rationale: % Weight Change = Usual body weight (UBW) − Current BW/UBW x 100 Patient: 200 − 180/200 x 100 = 10%

A patient's weight has decreased from 200 to 180 in the past 3 months. What is the percent weight change?

Cross-contamination Cross-contamination usually refers to microorganisms that get on food via transfer from hands, a surface, or a utensil. Changing gloves between handling raw meat and slicing cheese helps prevent contamination of the cheese by microorganisms in the raw meat.

A prep-cook changes gloves after forming burger patties and before slicing cheese for the cheeseburgers. Which of the following is the prep-cook most likely avoiding by changing gloves? A Biological contamination B Contamination C Cross-contamination D Cross-connection

ethnicity

A property of a group that consists of its sharing cultural traditions, having a common linguistic heritage, and originating from the same land. Ethnicity refers to membership in a national or tribal group.

Methionine Amino acids are missing or low in most vegetables. Furthermore, soybeans are low in methionine; legumes are low in methionine, cysteine, and tryptophan; gelatin is low in methionine and lysine and has no tryptophan. Therefore, a vegetarian who consumes the majority of her protein from soybeans and legumes might be low in methionine.

A vegetarian reports that she consumes the majority of her protein from soybeans and legumes. Which essential amino acid might she be low in? A. Tryptophan B. Lysine C. Phenylalanine D. Methionine

an antecedent is an event or environment that triggers a specific behavior or response

ABC framework states:

several products compete against one another

ANOVA is used when...

more

Acidic vegetables need ______ time to cook

more

Acidic vegetables need ______ water to cook

without

Acidic vegetables should be cooked with/without a lid?

tenderness

Acids increase the ______ of meat

water-holding capacity

Acids increase the ______ when meat is aged

[(100-% amputated) / 100] x IBW for original height

Adjusted IBW (amputation) equation

tenderness

Aging of meat increases ______

increased water-holding capacity

Aging of meat increases tenderness due to

prolong

Anticoagulant effect on prothrombin time

edible portion cost

As purchased cost ÷ Edible portion yield = __

Edible portion yield

As purchased cost ÷ ____ = edible portion cost

increases

As scoop # ___, scoop size decreases

decreases

As scoop # increases, scoop size ____

scurvy, poor wound healing, bleeding gums, petechiae

Ascorbic acid: deficiency

antioxidant; collagen; wound healing

Ascorbic acid: function

citrus fruits, potatoes, papaya, dark green, yellow vegetables

Ascorbic acid: sources

B12

B vitamin containing cobalt

B6

B vitamin needed for protein catabolism

pyridoxine

B vitamin needed for the transport of amino acids in protein metabolism

biotin

B vitamin that converts pyruvate to oxaloacetate in gluconeogenesis

B12

B vitamin that is bound by intrinsic factor in gastric juice

biotin

B vitamin that is inactivated by avidin

liver

B12 storage site

macrocytic, megaloblastic anemia; pernicious anemia

B12: deficiency

coenzyme in protein synthesis; forms RBC

B12: function

liver, meat, milk, kidney, eggs, fish, cheese

B12: sources

decreases

B1: deficiency increases/decreases erythrocyte transketolase

increases

B1: deficiency increases/decreases plasma pyruvate

lost as pH increases

B1: effect of pH

lost as temp increases

B1: effect of temp

involved in carb oxidation

B1: function

Beriberi, muscle weakness, foot drop, memory loss

B1: signs of deficiency (4)

water-soluble

B1: solubility

grains, wheat germ, pork, liver

B1: sources

decreased in light (photosensitive)

B2: effect of light

energy release from protein; RBC production; component of coenzymes

B2: function

growth failure, cheilosis, angular stomatitis, magenta tongue

B2: signs of deficiency (4)

liver, kidney, meat, milk

B2: sources

tryptophan

B3 is a precursor to which amino acid?

metabolism of carbohydrate, protein, fat

B3: function

pellagra, dementia, diarrhea, dementia; beefy/bright/red tongue; symmetrical, pigmented rash in sunlight

B3: signs of deficiency

protein, peanuts, ready-to-eat cereals, chicken, rice, yeast, milk

B3: sources

INH (isoniazid)

B6 is affected by what TB med?

seizure, anemia, dermatitis, glossitis, peripheral neuropathy

B6: deficiency

coenzyme in amino acid metabolism (deamination, transamination)

B6: function

meat, wheat, corn, yeast, pork, liver, ready-to-eat cereals

B6: sources

400 µg

B9 needs: ___ µg

megaloblastic, macrocytic anemia; diarrhea, fatigue, irritability, dyspnea

B9: deficiency

DNA synthesis, RBC formation, neural tube formation, coenzyme (4)

B9: functions

water-soluble

B9: solubility

fortified dry cereal, liver, kidney, green leafy veg, citrus fruits, lentils, beans

B9: sources

TEE

BEE + PA + TEF =

kg

BMI = __ / (cm^2)

cm

BMI = kg / (___^2)

healthy

BMI classification: 18.5-24.9

overweight

BMI classification: 25-29.9

obese

BMI classification: 30+

24-29

BMI range that is healthy for most elderly

underweight

BMI-for-age <5th%tile indicates

obese

BMI-for-age >95th%tile indicates

healthy weight

BMI-for-age between 5-84th%tile indicates

overweight

BMI-for-age between 85-94th%tile indicates

2 years

BMI-for-age charts begin at what age?

2 years and older

BMI-for-age is appropriate for what age group?

health risk behaviors; better target health promotion efforts to populations most at risk

BRFSS and YRBSS can monitor changes in ____ over time and can _____.

renal disease

BUN is indicator of _____

protein intake

BUN is related to ____

10-20 mg/dL

BUN normal level ____

10-15:1

BUN:creatinine ratio normal

nutritional status

Basic community needs assessment concept involving the condition of a population's or individual's health as affected by intake and utilization of nutrients/non-nutrients (antioxidants, etc.)

health status

Basic community needs assessment concept involving the condition of the population's or individual's health, including an estimate of quality of life & physical and psychosocial function

asset mapping

Basic community needs assessment concept that documents existing community assets and resources

shigella, salmonella typhi, nontyphoidal salmonella, Shiga toxin-producing E. coli, hepatitis A, norovirus

Big 6 in foodborne illness

remaining stomach attached to the duodenum

Billroth 1 anatomy

remaining stomach attached to the jejunum

Billroth 2 anatomy

phytochemicals

Biologically active, naturally occurring chemical compounds in plant foods

liver, kidney, egg yolk, yeast

Biotin sources

muscle pain, dermatitis, glossitis

Biotin: deficiency

coenzyme in fatty acid synthesis (converts pyruvate to oxaloacetate in gluconeogenesis)

Biotin: function

intestinal bacteria

Biotin: synthesized by

myofibrils

Bundles of muscle fibers

2 to 20

CDC growth charts used for ages __ to __

1300 mg

Calcium AI during pregnancy and lactation for women less than 18 years old

1000 mg

Calcium AI during pregnancy and lactation for women over 18 years old

Vitamin D, magnesium

Calcium deficiencies are associated with which vitamin and which mineral?

blood clotting, cardiac function, nerve transmission, smooth muscle contractility

Calcium: functions

dairy products, leafy greens, legumes

Calcium: sources

amylase

Carbohydrate digestion begins in the mouth with what enzyme?

mouth

Carbohydrate digestion begins where?

- starch changes to sugar - sweeter taste - darker brown color when cooked (due to Maillard reaction) - softer texture

Change in potatoes with increased storage time (4)

use more butter/margarine (have lower fat % than lard/oil)

Change needed when substituting butter/margarine for lard/oil in pastry

enzymes

Changes in fruits and vegetables during ripening is due primarily to ...

insoluble

Chlorophyll solubility in H2O

D

Cholesterol is a precursor for which vitamin?

transports lipids as acetylcholine

Choline: function

fat in eggs, milk, liver, soybeans

Choline: source

related to B12 deficiency

Cobalt: deficiency

maturation of RBC

Cobalt: function

dual burden of malnutrition

Coexistence of over- and under-nutrition in the same population, family

softens

Collagen _____ in heat

nutrition care process

Community needs assessment applies the ___ at a community-level

social determinants of health

Conditions in the places where people live, learn, work and play that affect a wide range of health risks and outcomes (EX: economic stability, education, access to food/healthcare, safe neighborhoods)

elastin

Connective tissue in meat that does not soften when heated

collagen

Connective tissue in meat that softens when heated

duration, frequency, and severity

Consequences of food insecurity depend on ___, ___, and ___ of food insecurity experienced

ethnocentric

Consider the beliefs, values, customs, and viewpoints of their own group as superior to those of every other group

cellulose

Cooking vegetables leads to softening of ______

microcytic anemia, neutropenia; Wilson's disease (low serum copper, genetic absence of liver enzyme)

Copper: deficiency

hemoglobin synthesis

Copper: function

beef liver, kidney, oysters, shellfish, seeds and nuts, dark leafy greens

Copper: sources

ceruloplasmin

Copper: transporter

osmotic pressure

Crispness of vegetables depends mainly on ...

EAR

DRI that is used by policymakers and researchers to estimate nutrient intake of a population

RMR + PA + Dietary thermogenesis

Daily energy expenditure = ___ + ____ + ___

all

Data reviewed during nutrition assessment is reviewed during ____ step(s) of NCP.

% by weight of sucrose

Density of syrup in canned products is expressed as

Compliancy

Describe whether a food item is compliant on a particular type of diet restriction. The coding process is yes or no.

epidemiologic transition

Describes changes in disease patterns of population as mortality falls during demographic transition.

labor productivity

Describes the level of efficiency for utilization of labor in worked hours compared to a volume of work

reduce by 5-10% of table weight

Desirable BW adjustment for paraplegia: reduce by __-__% of table weight

reduce by 10-15% of table weight

Desirable BW adjustment for quadriplegia: reduce by __-__% of table weight

liberalized diet

Diets that are modified to the least restrictive diet during hospitalization and recovery to ensure that the patient or resident's nutrition intake is adequate to maintain or improve nutrition status required for recovery.

EFNEP = family only; SNAP-Ed = individuals allowed

Difference between SNAP-Ed and EFNEP

Utilization

Dimension of food security that involves having and applying proper knowledge and skills in food use (storage & preparations), health and hygiene conditions (food safety, clean drinking water)

Availability

Dimension of food security that involves having consistent and sufficient food supply

Access

Dimension of food security that involves having physical and economic access to food

Stability

Dimension of food security that involves the presence of the other 3 dimensions over time

3-4 oz

Dipper #10 approximate weight

desserts, puddings

Dipper #10 use

3/8 c (6 T)

Dipper #10 volume

petite cookies

Dipper #100 use

scant 2 tsp

Dipper #100 volume

2.5-3 oz

Dipper #12 approximate weight

vegetables, muffins

Dipper #12 use

1/3 c (5T)

Dipper #12 volume

2-2.25 oz

Dipper #16 approximate weight

muffins, desserts (bakery)

Dipper #16 use

1/4 c (4 T)

Dipper #16 volume

1.75-2 oz

Dipper #20 approximate weight

small muffins, cupcakes, sauces

Dipper #20 use

3.2 T

Dipper #20 volume

1.5-1.75 oz

Dipper #24 approximate weight

pastry items

Dipper #24 use

2.66 T

Dipper #24 volume

1-1.5 oz

Dipper #30 approximate weight

large cookies

Dipper #30 use

2.2T

Dipper #30 volume

0.75 oz

Dipper #40 approximate weight

regular cookies

Dipper #40 use

1.5 T

Dipper #40 volume

6 oz

Dipper #6 approximate weight

entree salads or casseroles

Dipper #6 use

2/3 c (10 T)

Dipper #6 volume

.5 oz

Dipper #60 approximate weight

small cookies

Dipper #60 use

1T

Dipper #60 volume

4-5 oz

Dipper #8 approximate weight

side dishes

Dipper #8 use

1/2 c (8T)

Dipper #8 volume

hunger

Discomfort, weakness, illness, or pain caused by a lack of food; an extreme form of food insecurity

straight dough method

Dough method in which all ingredients are added to the dough before rising

sponge method

Dough method in which liquid is combined with yeast and part of the flour; allowed to ferment for several hours before other ingredients are added

continuous bread-making method

Dough method that substitutes intense mechanical energy for traditional bulk fermentation

Definition: common after gastrectomy; inadequately digested food enters small intestine, draws water (decreases vascular fluid) and may lead to diarrhea; insulin released, carbs are rapidly digested/absorbed/excreted leading to hypoglycemia. Symptoms: cramps, rapid pulse, weakness, perspiration, dizziness. MNT: frequent small, dry feedings, fluids before or after meals (to slow passage), avoid simple sugars/hypertonic fluid; protein at each meal, moderate fat; may need to restrict lactose

Dumping syndrome: Definition, Symptoms, MNT

RDA

EAR + 2 standard deviations of the average =

Diet Quality & Physical Activity; Food Resource Management; Food Safety; Food Security

EFNEP 4 core messages

income of up to 185% of federal poverty guideline

EFNEP adult eligibility

living in a school district with 50% or more Free and Reduced lunch status

EFNEP youth eligibility

health care organization

EHR and EMR are maintained by

as purchased need

Edible portion ÷ Edible portion yield =

Edible portion yield

Edible portion ÷ _____ = as purchased need

how ready or willing are they to learn?

Educational readiness assessment asks what question of learner?

protein, niacin, riboflavin, potassium and magnesium

Egg white is a a good source of ...

fat, A, D, E, Zn, cholesterol

Egg yolk is a good source of ...

does not change

Elastin _____ in heat

antidepressant; sedative effect, weight gain, increased appetite

Elavil effect

Theory Y Theory Y describes a participative style of management which "assumes that people will exercise self-direction and self-control in the achievement of organizational objectives to the degree that they are committed to those objectives." This theory assumes people view work as positive, participative, and democratic.

Ellen is a clinical nutrition manager at a hospital. She believes her employees love to work as clinical dietitians, will constantly learn new things, and will continue to work more efficiently as a team. Which theory describes the type of attitude Ellen has? A. Theory Z B. Game theory C. Theory Y D. Theory X

water-holding capacity

Enzymes increase the ______ when meat is aged

Hamwi (Men = 106 [for first 5'] + 6 lb for each additional inch) (Women = 100 [for first 5'] + 5 lb for each additional inch)

Equation to estimate desirable body weight

objectives

Evaluation strategies should reflect the _______ of the educational program.

Food Safety and Nutrition Survey (FSANS)

FDA survey with the goal of helping to make better informed regulatory, policy, education decisions to promote and protect public health

<30%

Fat dietary requirement (%)

lipase

Fat digestion begins in the small intestine with what enzyme?

small intestine

Fat digestion begins in what organ?

lard

Fat with highest smoke point: A. lard B. shortening C. butter

butter

Fat with lowest smoke point: A. lard B. shortening C. butter

Expanded Food and Nutrition Education Program (EFNEP)

Federal Extension program, funded through the USDA National Institute of Food and Agriculture (USDA NIFA) that offers research-based nutrition education to limited-resources families and children in all 50 states and US Territories, using an interactive approach and a peer education model.

Temporary Assistance for Needy Families (TANF)

Federal nutrition program that grants funds to states to help needy families achieve self-sufficiency and foster economic security and stability; time-limited

Calcium

Fish canned with bones, oysters, shrimp are high in what mineral?

coarse particles of fat

Flakiness in pie crust is enhanced by using

dental caries

Fluoride: Deficiency

teeth, bones

Fluoride: function

Zinc (it cleaves polyglutamate to monoglutamate)

Folate absorption is improved by (1)

sustainability

Food system practices that contribute to long-term regeneration of natural, social, and economic systems ensuring the food needs of the present generations are met without compromising the food needs of future generation

logic model

Framework for planning, implementing, managing, and evaluating community nutrition programs

increased

Free erythrocyte protoporphyrin (FEP) is ____ increased in lead poisoning

Enzymatic action

Fruit/vegetable darkening after cutting is due to...

Food and Agricultural Organization (FAO)

Global organization that is raising worldwide levels of nutrition by increasing efficiency of production and distribution of food

course

Grouping of like food items that frequently have similar nutrient content (menu item category)

Establish monitoring procedures

HACCP principles must be considered in order. Which of the following is the fourth principle? Establish critical limits Establish monitoring procedures Establish procedures for record keeping and documentation Verify that the system works

cultural competence

Having the attitudes, skills, and awareness that enable one to provide culturally appropriate, respectful, and relevant interventions

NHANES II

Health surveillance system under CDC that is oversampling of adults ≥ 65 with NO upper age limit

National Health and Nutrition Examination Survey (NHANES)

Health survey under CDC that is ongoing (repeated)survey to obtain info on health of American people and evaluates clinical, chemical (hemoglobin, hematocrit, cholesterol), anthropometric, nutritional data (24 hour recall, food frequency lists)

Leading Health Indicators (LHI)

Healthy People 2030: a small subset of high-priority objectives selected to drive action toward improving health and well-being

longer

High altitude requires shorter/longer cooking time

K

High doses of vitamin Emay antagonize vitamin ____

higher

Higher/lower % sag is desirable in custard

aldosterone

Hormone influencing sodium reabsorption

food insecurity

Household-level economic and social condition of limited or uncertain access to adequate food

Bill introduced --> Referred to committee --> Subcommittee hearings --> Full committee action --> Rules. committee --> Action by Full Chamber --> Conference committee (Congress) --> Final floor action --> Presidential sign vs. veto vs. table

How a Bill Becomes a Law (House)

Bill introduced --> Referred to committee --> Subcommittee hearings --> Full committee action --> Action by full chamber --> Conference committee (Congress) --> Final floor action -->Presidential sign vs. veto vs. table

How a Bill Becomes a Law (Senate)

prepare, present, try, follow-up

How to instruct (4)

beta carotene

Hypersensitivity to light may be due to deficiency of_____

5%

IBW adjustment % for entire arm ambutation

16% of body weight

IBW adjustment % for entire leg ambutation

2.30%

IBW adjustment % for forearm with hand ambutation

6%

IBW adjustment % for lower leg ambutation

10 seconds

IDDSI Flow Test time limit

less than 1 mL remaining after 10 seconds

IDDSI Level 0 Flow Test Result

flows like water; can drink through any nipple, cup, straw

IDDSI Level 0 description & appropriate utensil

1-4 mL remaining after 10 seconds

IDDSI Level 1 Flow Test Result

thicker than water; flows through straw/syringe/nipple, but with a little more effort

IDDSI Level 1 description & appropriate utensil

4-8 mL remaining after 10 seconds

IDDSI Level 2 Flow Test Result

flows off spoon; mild effort required to drink through standard straw

IDDSI Level 2 description & appropriate utensil

>8 mL remaining after 10 seconds

IDDSI Level 3 drink Flow Test Result

can be drunk from cup; moderate effort through straw; will not retain it's shape

IDDSI Level 3 drink description & appropriate utensil

drips slowly in dollops through the prongs of a fork; fork does not leave clear pattern on surface; spreads out if spilled onto a flat surface

IDDSI Level 3 food Fork Drip Test Result

cannot be eaten with a fork, but spoon can be used; no oral processing required, smooth texture

IDDSI Level 3 food description & appropriate utensil

easily pours from the spoon when tilted; does not stick to the spoon

IDDSI Level 3 food spoon tilt Test Result

mound sits above the fork and small amount may drip through in tail through tines but doesn't flow/drip continuously through; if pressed, will have clear pattern of indent on surface

IDDSI Level 4 Fork Drip Test Result

falls off a spoon in a single spoonful when tilted and holds shape on plate; does not require chewing; liquids and solids do not separate; not sticky

IDDSI Level 4 description & appropriate utensil

cannot be drunk from a cup or sucked through a straw

IDDSI Level 4 drink description & appropriate utensil

cohesive enough to hold shape on the spoon; full spoonful plops when tilted sideways; gentle flick should easily dislodge from the spoon

IDDSI Level 4 spoon tilt Test Result

mound sits above the fork; when pressed, particles separate anad come through the tines

IDDSI Level 5 Fork Drip Test Result

can be eaten with fork or spoon; can be scooped and shaped into a ball on the plate; small lumps visible in food; easily mashable with tongue; liquids do not separate

IDDSI Level 5 description & appropriate utensil

cohesive enough to hold shape on the spoon; full spoonful plops when tilted sideways

IDDSI Level 5 spoon tilt Test Result

when sample is pressed to point of white blanching of thumbnail, sample squashes/breaks and doesn't return to it's original shape

IDDSI Level 6 Fork Pressure Test Result

can be eaten with fork, spoon; biting is not required, but chewing is

IDDSI Level 6 description & appropriate utensil

when sample is pressed to point of white blanching of thumbnail, sample squashes/breaks and doesn't return to it's original shape

IDDSI Level 7 Fork Pressure Test Result

normal, everyday soft/tender textures

IDDSI Level 7 description & appropriate utensil

4

IDDSI level: Extremely thick drink

3

IDDSI level: Liquidised food

5

IDDSI level: Minced & Moist food

3

IDDSI level: Moderately thick

4

IDDSI level: Pureed food

7

IDDSI level: Regular or easy to chew food

6

IDDSI level: Soft & Bite-sized food

2

IDDSI level: mildly thick drink

1

IDDSI level: slightly thick drink

0

IDDSI level: thin drink

flow test

IDDSI liquid consistency is tested using the _____

LDL decreases, HDL increases

If linoleic acid replaces CHO: LDL __ HDL __

total cholesterol decreases, HDL decreases

If linoleic acid replaces CHO: total cholesterol __ HDL __

"No nutrition diagnosis at this time."

If the assessment indicates that no nutrition problem currently exists that warrants a nutrition intervention, the nutrition professional should document______

promotes glucose uptake and TG synthesis

In adipose, insulin ____ and ____

stimulates glycogenolysis and gluconeogenesis; inhibits de novo lipogenesis

In liver, glucagon _____ and ______; _______

promotes fatty acid, glycogen, and protein synthesis

In liver, insulin ____, _____ and ____

soften/tenderize

In meat, heat causes collagen to

gelatin

In meat, heat causes collagen to hydrolyze into ____

promotes amino acid uptake, protein synthesis, and glucose uptake

In skeletal muscle, insulin ____, _____ and ____

community and target population are defined; purpose is established; goals and objectives are set

In step 1 of community needs assessment, ____ and ____ are defined; ___ is established; __ and __ are set

at or below 130% of poverty guideline

Income threshold for NSLP free meal eligibility

at or below 185% of poverty guideline

Income threshold for NSLP reduced meal eligibility

at or below 130% of poverty guideline

Income threshold for SNAP eligibility

at or below 185% of poverty guideline

Income threshold for TEFAP eligibility

at or below 185% of poverty guideline

Income threshold for WIC eligibility

Iron

Infants and adolescents have a higher prevalence of ____ deficiency

program promotion

Informs and educates consumers about the existence of a product or service.

FDA (Food and Drug Administration)

Institutional Review Board (IRB) falls under what agency?

cross-cultural

Interaction between or among individuals who represent distinctly different cultures

public policy

Interaction between the legislative, executive and judiciary branches

goiter

Iodine deficiency

seafood, iodized salt

Iodine: sources

HCL, calcium (binds oxalates), Vit C

Iron absorption is improved by (3)

hemoglobin

Iron is component of what protein?

oxygen transport

Iron: function

animal foods, meat, fish, poultry

Iron: heme sources

cereals, vegetables

Iron: nonheme sources

treats TB; depletes pyridoxine, peripheral neuropathy, don't take with food, interferes with vitamin D, calcium, phosphorus

Isoniazid effect

Critical incidents The behaviorally anchored rating scale (BARS) is a method of evaluation that has 4 steps: 1. List all important performance dimensions 2. Collect critical incidents of both effective and ineffective behavior 3. Classify behaviors into performance dimensions 4. Assign numerical values to each behavior Therefore, critical incidents must be tracked. The employee's self-assessments are not part of this type of evaluation. A performance evaluation is a management function used to evaluate employees to help improve their performance by providing feedback. Examples of types of feedback include merit rating, checklist, critical incident, and/or self-assessment. A merit rating is the rating of an employee by systematic evaluation of their proficiency in a job. Subjective traits can be measured using objective standards, so the subjective traits themselves are not measured

Jessica has worked at a home health company as a full-time RD for 90 days. Her manager, Michelle, provides feedback using the behaviorally anchored rating scale. Which of the following has Michelle been tracking to provide this feedback? A. Critical incidents B.Subjective ratings C. Jessica's self-assessments D. Merit ratings

2+ moderate pitting edema

Joyce is a 46-year-old female patient with cirrhosis. During a physical exam, the RD pressed her thumb 4-5 mm into Joyce's right leg. In 10-15 seconds, the depression disappeared. What grade of edema does Joyce most likely have? A 4+ severe pitting edema B 3+ moderately severe pitting edema C 2+ moderate pitting edema D 1+ mild pitting edema

90%

Kreb's cycle produces ___% of body's energy as ATP

Transformational Leadership

Leadership style that provides subordinates with the opportunity to identify needed change, allows the manager to develop a larger strategic plan, and proceeds with implementing the change with contributing members of the group.

short stature

Length-for-age <5th%tile indicates

long-term nutrition status or chronic illness

Length-for-age is affected by ...

birth-24 months (recumbent length)

Length-for-age is appropriate for what age group?

extent of stunting

Length-for-age is determiner/indicator of what nutrition status?

long-term nutrition status

Length-for-age is indicator of what nutrition status? (long vs short)

in the morning with limited protein (protein competes with drug for absorption sites)

Levodopa should be taken when and with what?

risk

Likelihood that people who are without a disease, but exposed to certain risk factors will acquire the disease at some point

Fancy, Extra #1, #1, Combination, #2

List 5 USDA grades for fresh produce

low leptin, high ghrelin

Low (hormone) and high (hormone) promote excess food intake.

lower

Lower percentages reflect ___ levels of employee turnover.

mechanical, electrical, plumbing

MEP acronym in food service stands for ____

tremors (rare)

Magnesium: deficiency

protein and fatty acid synthesis; stabilizes structure of ATP

Magnesium: function

most foods, milk, bread

Magnesium: sources

sodium

Main ECF cation

potassium

Main ICF cation

unlikely

Manganese: deficiency

central nervous system

Manganese: function

whole grains, legumes, nuts

Manganese: sources

appetite stimulant

Marinol effect

prime cost method markup

Markup method is based on actual food and direct labor costs using established markup percentages for each.

factor method markup

Markup method is based on food cost percentage compared to the purchase price. The factor method is a version of the cost-plus pricing option

B

Medicare Part _____ allows some services provided by RDNs to be offered via telehealth (including MNT, diabetes self-management training)

10%

Mifflin St Jeor predicts RMR within ___% of indirect calorimetry

Vitamin C, iron

Milk is low in what vitamin and mineral?

Selenium

Mineral that acts with vitamin E

sulfur

Mineral that is component of cysteine and methionine

Campinha-Bacote Model of Cultural Competency

Model of cultural competency that describes cultural competence as"the process in which the health care provider continuously strives to achieve the ability and availability to effectively work within the cultural context of a client (individual, family, or community)"

less (especially if they're higher in connective tissue)

Moist heat cooking methods should be used for cuts of meat that are more/less tender

protein intake (g)

N balance = ( ____ / 6.25) - (Urinary urea N + 4)

4

N balance = ( protein intake (g) / 6.25) - (Urinary urea N + ___)

Urinary urea N

N balance = ( protein intake (g) / 6.25) - (__ + 4)

6.25

N balance = ( protein intake (g) / ____) - (Urinary urea N + 4)

N intake

NPU = (N intake - N output) / ___

N output

NPU = (N intake - ____) / N intake

N intake

NPU = (___ - N output) / N intake

protein, Vit A, Vit C, Fe, and Ca

NSBP require that breakfasts provide (on average over week) 1/4 of what nutrients? (5)

1/4 of recommended intake

NSBP requires that breakfasts provide (on average over week) what amount of protein, Vit A, Vit C, Fe, and Ca?

protein, Vit A, Vit C, Fe, and Ca

NSLP require that lunches provide (on average over week) 1/3 of what nutrients? (5)

1/3 of recommended intake

NSLP require that lunches provide (on average over week) what amount of protein, Vit A, Vit C, Fe, and Ca?

What We Eat in America (WWEIA)

Name of the dietary intake component of NHANES

$2,268.64 Straight line depreciation is a method used to determine the estimated useful life of a fixed asset. Purchase cost of $23,053.80 - estimated salvage value of $2,636 = depreciable asset cost of $20,417.80 1 / 9-year useful life = 11.11% depreciation rate per year 11.11% depreciation rate x $20,417.80 depreciable asset cost = $2,268.64 annual depreciation

National Foodie Corporation purchases the Deluxe Dishwasher machine for $23,053.80. It has an estimated salvage value of $2,636 and a useful life of nine years. What is the annual depreciation? A $2,268.64 B $2,670.20 C $4,595.80 D $4,417.92

D, potassium, Ca, Fe

New food labels include DVs for what 4 vit/min?

botulism

Nitrites are added to cured meats to prevent what food borne illness?

prevalence

Number of existing cases of a disease in a given population

maternal mortality ratio (MMR)

Number of maternal deaths during a given time period per 100,000 live births during the same time period

maternal mortality rate (MMRate)

Number of maternal deaths in a given period per 100,000 women of reproductive age during the same time period

incidence

Number of new cases of a disease during a specified time period in a defined population

referral or screening

Nutrition assessment is initiated by ___ or ____

Older Americans Act Nutrition Program (OAA)

Nutrition program providing meals to people 60 and older in congregate setting (if ambulatory) or Meals on Wheels (if homebound)

Supplemental Nutrition Assistance Program (SNAP)

Nutrition program through USDA that assists low income with monthly benefits; must have income at certain % of poverty level. Nutrition risk is NOT a consideration.

Pediatric Nutrition Surveillance System (PedNSS)

Nutrition surveillance system under USDHHS focused on low-income, high-risk children, (birth - 17 years with emphasis on birth-5 years) that monitors growth and nutritional status, infant feeding practices. Parameters = height, weight, birthweight, hematocrit, hemoglobin, cholesterol, breast-feeding

Pregnancy Nutrition Surveillance System (PNSS)

Nutrition surveillance system under USDHHS focused on low-income, high-risk pregnant women that aims to identify and reduce pregnancy-related health risks. Parameters = maternal weight gain, anemia, pregnancy behavioral risk factors (smoking, alcohol), birth-weight; also counts # of women who breast-feed

Nationwide Food Consumption Surveys (NFCS)

Nutrition survey under USDA that aims to obtain info on food intake of individuals and total households from entire US; 7 nutrients evaluated (protein, calcium, iron, thiamin, riboflavin, vitamins C, A)

safflower

Oil with highest smoke point: A. safflower B. soybean C. canola D. corn E. palm F. peanut, G. sunflower H. sesame I. olive

olive

Oil with lowest smoke point: A. safflower B. soybean C. canola D. corn E. palm F. peanut, G. sunflower H. sesame I. olive

TG levels

Omega-3 fatty acids reduce serum ____

1 L On average, a person loses between 0.8 and 1.2 liters of water per day due to insensible water loss. Insensible water losses include transepidermal diffusion (water that passes through the skin and is lost by evaporation) and evaporative water loss through the respiratory tract—in other words, water lost through skin and breathing. A sensible water loss can be seen, felt, and measured; for example, urine output.

On average, how much water does a person lose per day due to insensible water loss? A. 1.5 L B. 0.5 L C. 2.0 L D. 1.0 L

pregnancy, growth, lactation, fever, some dieseases

PBI is higher in what conditions/states (5)

consumer/patient

PHR is maintained by

trypsin, chymotrypsin, carboxypeptidase, and aminopeptidase

Pancreatic enzymes involved in protein digestion (4)

rare (paresthesia in feet)

Panthothenic acid: deficiency

coenzyme A (energy production; synthesis of fatty acids)

Panthothenic acid: functions

animal foods, grains, legumes

Panthothenic acid: sources

protease

Pepsin is a ___ (class of enzyme)

hydrochloric acid

Pepsin is formed when its inactive form, pepsinogen, is activated by _____

tyramine

Person taking MAOI (monoamine oxidase inhibitor) should avoid ____

aged, fermented, dried, pickled, smoked, spoiled foods (hard/aged cheeses, sauerkraut, certain sausages, lunch meat, tofu, miso, wine, tomatoes; limit sour cream, yogurt, buttermilk)

Person taking MAOI (monoamine oxidase inhibitor) should restrict what foods?

phospholipids (transport fat through lymph and blood); bones, teeth

Phosphorus: functions

meat, milk, poultry, eggs, fish, cheese

Phosphorus: sources

Thiamin (B1)

Pork is a good source of which vitamin?

obesity, insulin resistance

Possible Nutrition-related cause for NFPE finding: Acanthosis Nigricans (velvety hyperpigmentation in body folds)

Iron, Zinc, Biotin, Protein deficiency

Possible Nutrition-related cause for NFPE finding: Alopecia (thin, sparse, patchy hair)

Riboflavin, Biotin, Vitamin B6, Zinc deficiency

Possible Nutrition-related cause for NFPE finding: Angular Blepharitis (inflammation of eyelids, "grittiness" under eyelids)

Niacin, Riboflavin, Iron, Vitamin B6 deficiency

Possible Nutrition-related cause for NFPE finding: Angular Palpebritis (redness and fissures of eyelid corners); Red and inflamed conjunctiva, swollen and sticky eyelids

Riboflavin, Niacin, Iron, Vitamin B6, Vitamin B12 deficiency; Vitamin A toxicity

Possible Nutrition-related cause for NFPE finding: Angular Stomatitis or Cheilitis (redness, scars, swelling or fissures at corners of mouth)

Severe zinc deficiency; Protein deficiency; Hypocalcemia

Possible Nutrition-related cause for NFPE finding: Beau's lines (transverse ridges, horizontal grooves on the nail)

Vitamin A deficiency

Possible Nutrition-related cause for NFPE finding: Bitot's spots (white or grey spots on conjunctiva)

Protein, Thiamin deficiency

Possible Nutrition-related cause for NFPE finding: Body edema, round swollen face (moon face)

Magnesium deficiency; Severe malnutrition; Vitamin A and Selenium toxicity

Possible Nutrition-related cause for NFPE finding: Brittle, soft, dry, weak or thin nails; split easily

thiamin deficiency

Possible Nutrition-related cause for NFPE finding: Calf tenderness, absent deep tendon reflexes, foot and wrist drop

Vitamin C deficiency

Possible Nutrition-related cause for NFPE finding: Corkscrew hair, unemerged coiled hairs, shape of swan neck

Niacin excess (flushing) or deficiency (desquamation)

Possible Nutrition-related cause for NFPE finding: Cutaneous flushing - increased redness, desquamation

Vitamin D deficiency

Possible Nutrition-related cause for NFPE finding: Epiphyseal enlargement of wrists, legs and knees; bowed legs; Rickets or osteomalacia; frontal bossing (prominent forehead)

vitamin A or C deficiency

Possible Nutrition-related cause for NFPE finding: Follicular Hyperkeratosis (goose flesh)

Vitamin C, Niacin, Folate, Zinc deficiency; Severe Vitamin D deficiency; Excessive Vitamin A

Possible Nutrition-related cause for NFPE finding: Gingivitis, swollen, spongy, bleeds easily, redness, retracted gums

Riboflavin, Niacin, Vitamin B6, Vitamin B12, Folate, Severe iron deficiency

Possible Nutrition-related cause for NFPE finding: Glossitis (sore, swollen, red, and smooth tongue)

Niacin deficiency

Possible Nutrition-related cause for NFPE finding: Hyperpigmentation (usually around the face, neck, hands, sun-exposed skin)

zinc deficiency

Possible Nutrition-related cause for NFPE finding: Hypogeusia; Dysgeusia (Sense of taste diminished/altered)

Thiamin deficiency (Korsakoff's psychosis), Vitamin B12 deficiency

Possible Nutrition-related cause for NFPE finding: Inability to concentrate, defective memory; Confabulation; Disorientation

folate, vitamin B12 deficiency

Possible Nutrition-related cause for NFPE finding: Increased weakness; impaired cognitive function; irritability, anorexia

Iron, Protein deficiency; Anemia

Possible Nutrition-related cause for NFPE finding: Koilonychia

Protein-calorie deficiency, Vitamin C deficiency

Possible Nutrition-related cause for NFPE finding: Lack of fat under skin, cellophane appearance

calorie deficiency

Possible Nutrition-related cause for NFPE finding: Lanugo (very fine, soft hair)

Generally poor nutrition

Possible Nutrition-related cause for NFPE finding: Missing teeth or teeth erupting abnormally

Malnutrition, Hypoalbuminemia

Possible Nutrition-related cause for NFPE finding: Muehrcke's Lines (transverse white lines)

Vitamin A deficiency

Possible Nutrition-related cause for NFPE finding: Night Blindness, dry membranes, dull or soft cornea, infected, ulcerated eye - Keratomalacia

Thiamin, Phosphorous deficiency

Possible Nutrition-related cause for NFPE finding: Ophthalmoplegia (often associated with Wernicke's disease; also can been seen with Rickets)

Vitamin B6, Vitamin B12, Folate, Iron, Copper deficiency; Anemias

Possible Nutrition-related cause for NFPE finding: Pale Conjunctiva

Iron, Vitamin B12, Folate deficiency; Anemia

Possible Nutrition-related cause for NFPE finding: Pallor, fatigue, depression

Niacin, Tryptophan, Vitamin B6 deficiency

Possible Nutrition-related cause for NFPE finding: Pellagra (thick, dry, scaly pigmented skin on sun-exposed areas)

Vitamin B12, Thiamine deficiency (Wernicke encephalopathy), Copper, Vitamin B6 deficiency

Possible Nutrition-related cause for NFPE finding: Peripheral neuropathy with weakness and paraesthesias; Ataxia and decreased tendon reflexes, fine tactile vibrator and position sense

Folate, Vitamin B6, Pantothenic acid, Phosphate, Thiamin, Vitamin B12 deficiency; Vitamin B6 toxicity

Possible Nutrition-related cause for NFPE finding: Peripheral neuropathy, tingling, "pins and needles"

Vitamin C, Vitamin K deficiency; Excessive Vitamin E

Possible Nutrition-related cause for NFPE finding: Purpura (non-blanching purple-colored spots and patches on the skin, and in mucous membranes, including the lining of the mouth - bigger than petechiae [2 mm])

general poor nutrition

Possible Nutrition-related cause for NFPE finding: Ring of fine blood vessels around cornea

Biotin, Vitamin B6, Zinc, Riboflavin, Essential fatty acid deficiency; Vitamin A excess or deficiency

Possible Nutrition-related cause for NFPE finding: Seborrheic Dermatitis (scaliness, waxy, oiliness, crusty plaques on the scalp, lips and nasolabial folds)

Calcium, Magnesium, Zinc, Vitamin D deficiency

Possible Nutrition-related cause for NFPE finding: Seizures (Tetany), memory impairment, and behavioral disturbances

Protein-calorie deficiency; Niacin, Riboflavin, and Vitamin B6 deficiency

Possible Nutrition-related cause for NFPE finding: Skin color loss, dark cheeks and under eyes; Scaling of skin around nostrils

Zinc, Vitamin C, Protein deficiency; Malnutrition; Inadequate hydration

Possible Nutrition-related cause for NFPE finding: Slow wound healing, decubitus ulcers

folate, niacin deficiency

Possible Nutrition-related cause for NFPE finding: Sore, swollen, scarlet, raw-beefy red tongue

riboflavin deficiency

Possible Nutrition-related cause for NFPE finding: Soreness, burning tongue, purplish/magenta

Vitamin C deficiency

Possible Nutrition-related cause for NFPE finding: Splinter Hemorrhage

hyperlipidemia

Possible Nutrition-related cause for NFPE finding: Xanthelasma (small, yellowish lumps around eyes), Circumferential Arcus (white rings around iris in both eyes)

Vitamin A, Essential fatty acid deficiency

Possible Nutrition-related cause for NFPE finding: Xerosis (abnormal skin dryness)

excessive beta-carotene

Possible Nutrition-related cause for NFPE finding: Yellow to Orange Pigmentation

Vitamin B12, Vitamin B6 deficiency

Possible Nutrition-related cause for NFPE finding: anorexia, flatulence, diarrhea

Protein-calorie deficiency, Vitamin C deficiency

Possible Nutrition-related cause for NFPE finding: bilateral edema

Vitamin D deficiency

Possible Nutrition-related cause for NFPE finding: bone tenderness/pain

Iron, Folate, Protein deficiency

Possible Nutrition-related cause for NFPE finding: central ridges on nails

Niacin, Vitamin B12 deficiency; Hypercalcemia; Aluminum toxicity

Possible Nutrition-related cause for NFPE finding: dementia

Calcium, Phosphorus, Vitamin D deficiency; Excessive Vitamin A

Possible Nutrition-related cause for NFPE finding: demineralization of bone

Vitamin D, Vitamin B6 deficiency; Inadequate fluoride; Excessive sugar

Possible Nutrition-related cause for NFPE finding: dental caries

riboflavin, zinc deficiency

Possible Nutrition-related cause for NFPE finding: eczema

Protein deficiency; Bulimia

Possible Nutrition-related cause for NFPE finding: enlarged parotid gland

Increased fluoride intake

Possible Nutrition-related cause for NFPE finding: gray-brown spots or mottling of teeth

Protein-calorie malnutrition, Manganese, Selenium, Copper deficiency

Possible Nutrition-related cause for NFPE finding: hair color changes, depigmentation, lackluster

Protein deficiency, Malnutrition, Essential fatty acid deficiency

Possible Nutrition-related cause for NFPE finding: hair that's easily plucked with no pain; Dull, dry; Lack of natural shine

Protein-calorie malnutrition

Possible Nutrition-related cause for NFPE finding: hair with Flag Sign (alternate banding of dark and light colors in hair - lack of melanin)

protein-calorie deficiency

Possible Nutrition-related cause for NFPE finding: listlessness

Chloride, Sodium, Potassium, Magnesium, Calcium, Vitamin D deficiency; Dehydration

Possible Nutrition-related cause for NFPE finding: muscle cramps

Biotin, Vitamin D deficiency

Possible Nutrition-related cause for NFPE finding: muscle pain

Magnesium or Vitamin B6 excess or deficiency; Calcium, Vitamin D, Magnesium deficiency

Possible Nutrition-related cause for NFPE finding: muscle twitching, convulsions, tetany

Vitamin B12, Folate, Iron deficiency

Possible Nutrition-related cause for NFPE finding: pale tongue

Iron, Folate, Vitamin B12, and Vitamin C deficiency

Possible Nutrition-related cause for NFPE finding: pallor

Vitamin C deficiency

Possible Nutrition-related cause for NFPE finding: perifollicular hemorrhage

Vitamin C, Vitamin K deficiency

Possible Nutrition-related cause for NFPE finding: petechiae (nonblanching purple or red spots due to bleeding under the skin)

dehydration

Possible Nutrition-related cause for NFPE finding: poor skin turgor

Biotin deficiency

Possible Nutrition-related cause for NFPE finding: psoriasis

Increased or decreased Vitamin A

Possible Nutrition-related cause for NFPE finding: skin dryness, sandpaper feel, flakiness

Vitamin B12, Niacin deficiency

Possible Nutrition-related cause for NFPE finding: smooth, beefy red tongue

riboflavin deficiency

Possible Nutrition-related cause for NFPE finding: sore, burning mouth

riboflavin deficiency

Possible Nutrition-related cause for NFPE finding: sore, pale, burning lips

iodine deficiency

Possible Nutrition-related cause for NFPE finding: thyroid enlargement; goiter

Protein-calorie deficiency

Possible Nutrition-related cause for NFPE finding: wasted appearnce

Phosphorus or potassium deficiency; Vitamin C, Vitamin D, Vitamin B6 deficiency; Anemia

Possible Nutrition-related cause for NFPE finding: weakness

Vitamin B12 deficiency

Possible Nutrition-related cause for NFPE finding: yellow pigmentation

Solanine Solanine is a glycoalkaloid, a natural toxin found in species of the nightshade family, such as the potato, tomato, and eggplant. It can occur naturally in any part of the plant. If ingested in sufficient amounts, symptoms can include vomiting, weakness, trouble breathing, and possibly paralysis.

Potatoes contain green pigment under their skin due to chlorophyll that develops during light exposure in storage. This may be accompanied by a natural toxicant that causes vomiting, trouble breathing and weakness. What is the name of this toxicant? A. Chlorophyllin B. Pheophytin C. Solanum tuberosum D. Solanine

casein

Primary protein in milk

cultural values

Principles or standards that members of a cultural group share in common

community needs assessment

Process of evaluating heath and nutritional status of community (Determining needs, Identifying resources available, Prioritizing strategies)

candling

Process used for grading eggs

Nutrition Education and Training Program

Program through USDA that is an amendment to School Lunch Act; provides nutrition education training to teachers and school foodservice

Nutrition Services Incentive Program (NSIP)

Program under Administration on Aging which developed services to foster independent living; provides cash and commodities to state agencies

Older Americans Act Nutrition Program (OAA)

Program under USDHHS (Title III) that provides one hot meal each day, 5days/week (1/3 recommended intake) to all aged 60 and older plus spouse regardless of income

Healthy Start

Program under USDHHS aimed at reducing infant mortality, improving health of low-income women, infants, children, families

Headstart

Program under USDHHS that helps low-income children (age 3-5) by introducing new foods and teaching good food habits

entitlements

Programs with eligibility criteria such that if one meets the criteria, one can enroll (regardless of citizenship status)

46 grams (equivalent to adult RDA)

Protein RDA for females older than 14

56 grams

Protein RDA for males older than 19

stomach

Protein digestion begins in the ________

11.0-12.5 seconds (85-100% of normal)

Prothrombin time normal range (sec)

as purchased need

Purchased quantity (raw state) before any cleaning or trimming required to meet edible portion need in recipes.

3-6 mg/dL

RBP normal range:

~97-98%

RDA covers ~___-____% of the population's needs

Cake made with unpasteurized eggs Elderly and immunocompromised patients should consume unpasteurized eggs only in dishes where the eggs are cooked all the way through; for example, cake. So it would be permissible for Ralph to eat a cake made with unpasteurized eggs. Pasteurized eggs should be used when the dish may contain raw or undercooked eggs; for example, over-easy eggs, tiramisu, mousse, or Caesar salad dressing

Ralph is a 62-year-old male in his second round of chemotherapy for esophageal cancer. A meeting is scheduled with the oncology RD to discuss his current diet and appetite. Which of the following foods would be permissible for Ralph? A None of these B Tiramisu made with unpasteurized eggs C Over-easy eggs made with unpasteurized eggs D Cake made with unpasteurized eggs

1.5-2.25%

Range of fat in 2% milk

0.5-2%

Range of fat in low fat milk

<0.5%

Range of fat in skim milk

immersion

Raw foods or packaged foods are immersed in oil or water to cook.

race

Refers to a category of population based on physical characteristics and shared ancestry.

as purchased need

Reflects the additional food you must purchase to account for the yield loss

Thrifty Food Plan

SNAP figures are adjusted to reflect cost of food in ____ for June of the preceding year - least costly of USDA four food plans

IS

SNAP is/is not an entitlement program

145˚F

Safe minimum internal temp for fish

160˚F

Safe minimum internal temp for ground meat

165˚F

Safe minimum internal temp for poultry

145˚F

Safe minimum internal temp for whole cut of beef

145˚F

Safe minimum internal temp for whole cut of pork

GMO

Scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge.

myalgia, cardiac myopathy

Selenium: deficiency

antioxidant; tissue respiration

Selenium: functions

soils, grains, meat, fish, poultry, dairy

Selenium: sources

0.6-1.2 mg/dI M, 0.5-1.1 mg/dL F

Serum creatinine normal range (M and F)

0-41˚F

ServSafe fridge temp

135˚F for 15 seconds

ServSafe minimum holding temp for cooked foods

145˚F for 15 seconds

ServSafe minimum internal temp for chops (pork, beef, veal, lamb)

145˚F for 15 seconds

ServSafe minimum internal temp for commercially raised game

165˚F for 15 seconds

ServSafe minimum internal temp for foods with previously cooked TCS

155˚F for 15 seconds

ServSafe minimum internal temp for ground meat

155˚F for 15 seconds

ServSafe minimum internal temp for ground seafood

155˚F for 15 seconds

ServSafe minimum internal temp for injected meat

155˚F for 15 seconds

ServSafe minimum internal temp for mechanically tenderized meat

165˚F for 15 seconds

ServSafe minimum internal temp for poultry

145˚F for 4 minutes

ServSafe minimum internal temp for roasts

145˚F for 15 seconds

ServSafe minimum internal temp for seafood

155˚F for 15 seconds

ServSafe minimum internal temp for shell eggs held for hot service

145˚F for 15 seconds

ServSafe minimum internal temp for shell eggs served immediately

145˚F for 15 seconds

ServSafe minimum internal temp for steak (beef, pork, veal, lamb)

165˚F for 15 seconds

ServSafe minimum internal temp for stuffed meat and pasta

165˚F for 15 seconds

ServSafe minimum internal temp for stuffing made with fish, meat, poultry

lower

Setting a ___ food cost percentage yields a higher sales price

higher

Setting a lower food cost percentage yields a ____ sales price

Culture

Shared history, consisting of the thoughts, communication, actions, customs, beliefs, values, and institutions of racial, ethnic, religious, or societal groups

lower

Shortening has higher/lower smoke point?

weight per dozen

Sizing of eggs is determined on basis of

40%

Sodium chloride is __% sodium

methionine

Soybeans are low in what amino acid?

2-20 years (height)

Stature-for-age is appropriate for what age group?

(1) Problem definition & agenda setting, (2) formulation of alternatives, (3) Policy adoption, (4) Policy implementation, (5) Policy evaluation, (6) Policy termination

Steps in the policy cycle

does not

Sucralose does/does not have GRAS status

component of organic molecules

Sulfur: function

Meat, fish, eggs, poultry

Sulfur: source

Food Safety and Nutrition Survey (FSANS)

Survey by the FDA that assesses consumers' awareness, knowledge, understanding and reported behaviors related to food safety and nutrition-related topics to help to make better informed regulatory, policy, education decisions to promote and protect public health

15-25 lbs Sydney has a BMI of 26.6 and is considered overweight. Overweight females (BMI 25-29.9) should gain 15-25 lbs during their pregnancy. Weight gain guidelines for normal-weight females (BMI 18.5-24.9) is 25-35 lbs, underweight females (BMI < 18.5), 28-40 lbs, and for obese females (BMI ≥ 30), 11-20 lbs.

Sydney is 5'5" and weighs 160 lbs. If she were to get pregnant, how much weight should she gain during her pregnancy? A 25-35 lbs B 15-25 lbs C 11-20 lbs D 28-40 lbs

6

TCS food must be cooled from 135˚ to 41˚ or lower within ____ hours

2

TCS food must be cooled from 135˚ to 70˚ or lower within ____ hours

70

TCS food must be cooled from 135˚ to ____˚ or lower within 2 hours

41

TCS food must be cooled from 135˚ to ___˚ or lower within 6_ hours

4

TCS food must be cooled from 70˚ to 41˚ or lower within ____ hours

41

TCS food must be cooled from 70˚ to ____˚ or lower within 4 hours

VLDL

TG synthesized in the liver are transported by what lipoprotein?

advertising

Targeted message to carefully defined audience

41-135˚

Temperature danger zone

oil, soft fat, or very small pieces of fat

Tenderness in pie crust is enhanced by using

0.36

The GIR for adults should not exceed what rate? (g dextrose/kg/hr)

4-6

The GIR for adults should not exceed what rate? (mg/kg/min)

10mL

The IDDSI Flow Test uses a ___ mL syringe

Level 4-EC 7 and transitional

The IDDSI fork or spoon pressure test assesses what level of food

fork drip test

The IDDSI test that evaluates the correct thickness and cohesiveness of Level 3-5 foods by assessing whether they flow through or how they hold together on the slots/prongs of a fork is the ___

spoon tilt test

The IDDSI test that is used to determine the stickiness of foods (adhesiveness) and the ability of the food to hold together (cohesiveness)

fork or spoon pressure test

The IDDSI test used to check how firm or hard a food is (Level 4-EC7 and transitional foods)

accessing several groups of equipment.

The L-shape variation of parallel design is well suited for ...

Project grant

The most common form of a grant; is made to support a discrete, specified project to be performed by the named investigator(s) in an area representing his or her specific interest and competencies.

thin drink

The name for IDDSI level 0

slightly thick drink

The name for IDDSI level 1

mildly thick drink

The name for IDDSI level 2

Moderately thick

The name for IDDSI level 3 drink

Liquidised food

The name for IDDSI level 3 food

Extremely thick drink

The name for IDDSI level 4 drink

Pureed food

The name for IDDSI level 4 food

Minced & Moist food

The name for IDDSI level 5

Soft & Bite-sized food

The name for IDDSI level 6

Regular or easy to chew food

The name for IDDSI level 7

edible portion

The portion of food (in weight) that will be used in a recipe or served to a customer after the food has been cut and cooked in recipes.

extracellular water

The water in plasma, lymph, spinal fluid, secretion, and ICW around and between the cells; accounts for 20% of body weight

3 (A, B, C)

There are ____ USDA Grades for canned fruit/veg

5

There are ____ USDA Grades for fresh fruit/veg

- reduce amount of baking soda - increase amount of liquid

To compensate for high altitude when baking (2)

short

To prevent strong flavor in cooked cabbage, cook for ______ time

large

To prevent strong flavor in cooked cabbage, cooking in ____ amount of water

popularity index formula

Total number of items sold of an individual menu item ÷ total number of items sold for the compare group x 100%.

conduction

Transfer of heat between the heat source and the food which are in direct contact with each other.

Block grant

Type of grant from the federal government to states or local communities for broad purposes as authorized by legislation. Recipients have great flexibility in distributing such funds as long as the basic purposes are fulfilled. The federal areas are maternal and child health, community services, social services, preventive health and health services, and primary care.

Capitation grant

Type of grant made to an institution to provide a dependable support base, usually for training purposes. The amount of the grant is dependent on the size of enrollment or the number of people served.

Categorical grant

Type of grant similar to a block grant, except funds must be expended within specific categories, such as maternal and childcare. Funds available may be based on a specific formula (see Formula grant below).

Ecological or correlational

Type of study: analysis of available data comparing the frequency of an event in populations with per capita consumption of certain dietary factors

Type 1

Type of ventilation hood that is installed over equipment that produces steam but not grease laden vapers

type 1

Type of ventilation hood that is required when grease or smoke is created

SAT, MUFA, PUFA

Types of fatty acid in butter from highest to lowest

PUFA, MUFA, SAT

Types of fatty acid in margarine from highest to lowest

Fancy

USDA Grade A canned fruit/veg is also known as

Choice

USDA Grade B canned fruit/veg is also known as

Standard

USDA Grade C canned fruit/veg is also known as

Grade

USDA ____ of fruit/veg is based on quality, firmness, color, maturity, freedom from defects, uniform size and shape

quality

USDA grading of meat indicates ____

mandatory

USDA inspection of meat is _______

at slaughter

USDA inspection of meat is conducted _______

round purple stamp ("USDA Inspected and Passed")

USDA inspection seal is indicated by what icon?

shield

USDA meat grade is shown on what icon?

Expanded Food and Nutrition Education Program (EFNEP)

USDA program that does NOT provide food, but provides grants to universities that assist in community development and trains nutrition aides to educate the public; works with small groups; teaches skills needed to obtain a healthy diet (how to budget, meal planning, shop, cook)

Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

USDA program that is designed for pregnant, postpartum, breast-feeding women and infants/children up to 5; provides food, nutrition education, and referrals to other agencies

Special Milk Program (SMP)

USDA program that reimburses schools for milk served

rancidity

Uptake of oxygen in unsaturated fatty acid

7.79

Using the factor pricing method, what would be the selling price for pasta primavera if the recipe cost is $2.65 raw food cost/portion and the desired percentage of food cost is 34%? A.2.94 B.3.55 C.5.59 D.7.79

calcium

Vit D, acid, lactose aids absorption of ___

nyctalopia, xeropthalmia, Bitot's spots

Vitamin A Deficiency: (3)

nyctalopia

Vitamin A Deficiency: earliest sign

xeropthalmia

Vitamin A Deficiency: late sign

bile salts, pancreatic lipase, fat

Vitamin A absorption is improved by (3)

skin, vision

Vitamin A: function (2)

yellow/orange fruits, dark green leafy veg

Vitamin A: sources (categories)

cantaloupe, fish, liver, carrots, fortified skim milk, apricots, mango

Vitamin A: sources (specific foods)

liver

Vitamin A: stored in _____

10,000 IU

Vitamin A: toxic level

HCL, intrinsic factor

Vitamin B12 absorption is improved by (2)

phosphorus

Vitamin B2 absorption is improved by (1)

Rickets, osteomalacia

Vitamin D Deficiency: (2)

bile salts, acidity (chyme)

Vitamin D absorption is improved by (2)

liver; kidney

Vitamin D is first hydroxylated in the ____, then in the ___

Ca, P metabolism

Vitamin D: function (2)

sunlight, egg yolk, fortified milk

Vitamin D: sources

hemolytic anemia

Vitamin E Deficiency

Antioxidant, resists hemolysis of RBC

Vitamin E: function (2)

vegetable oil (cottonseed), whole grains, green vegetables, almonds

Vitamin E: sources

one of least toxic vitamins

Vitamin E: toxic level

hemorrhage

Vitamin K Deficiency signs

bacteria

Vitamin K synthesized ____ in lower GI tract

forms prothrombin (in liver) - aids blood clotting; calcium metabolism

Vitamin K: function (2)

spinach, kale, broccoli, green/leafy veg

Vitamin K: sources

none

Vitamin K: toxicity signs

C

Vitamin that aids in iron absorption

C

Vitamin that has a structure similar to glucose

C (by heat, alkaline pH, oxidation)

Vitamin that is most easily destroyed

respiratory quotient

Volume CO2 expired / Volume O2 consumed =

0 to 2

WHO growth charts used for ages __ to __

android obesity (increased risk for obesity-related diseases)

WHR of 1.0 or greater in men, 0.8 or greater in women is indicative of ____

must meet income standards, beat nutritional risk, and in need of foods offered; must undergo health exam

WIC eligibility requirements: (4)

NOT an entitlement program (cap on amount of money available)

WIC is/is not an entitlement program

intracellular water

Water that's contained within the cell

acute nutrition stress or illness

Weight-for-age is affected by...

0-20 years

Weight-for-age is appropriate for what age group?

short-term nutrition status (*** NOT used to classify under/overweight)

Weight-for-age is indicator of what nutrition status? (long vs short)

0-24 months

Weight-for-length is appropriate for what age group?

acute illness or wasting

Weight-for-stature <5th%tile indicates

overnutrition

Weight-for-stature >95th%tile indicates

stunting and wasting

Weight-for-stature helps distinguish between?

2-5 years

Weight-for-stature is appropriate for what age group?

under/over nutrition

Weight-for-stature is identifier of what nutrition status?

short-term nutrition status

Weight-for-stature is indicator of what nutrition status? (long vs short)

Eat low-fat, high-protein meals Gastroesophageal reflux disease (GERD) is a digestive disease in which stomach acid or bile irritates the food pipeline, causing a feeling of heartburn and pain. The nutrition intervention for GERD involves avoidance of the following: - Eating 2-3 hours before lying down - Large and high-fat meals - Caffeine - Chocolate - Alcohol - Mint - Tomatoes/tomato products - Highly spiced and acidic foods

What advice would you give to a person complaining of symptoms of gastroesophageal reflux disease? A Use pepper instead of salt for seasoning B Eat small meals with high-fat snacks C Eat low-fat, high-protein meals D Chew spearmint gum

Diabetic ketoacidosis (DKA)

What condition affects patients with T1DM and has signs and symptoms including polyuria, polydipsia, hyperventilation, dehydration, fatigue, and a fruity urine odor?

ethylene gas

What gas accelerates the ripening of fruit during storage

15 mm

What is the correct particle size for adult with an IDDSI level 6 diet order?

4 mm wide x 15 mm long

What is the correct particle size for adults with an IDDSI level 5 diet order?

2 mm wide x 8 mm long

What is the correct particle size for pediatric with an IDDSI level 5 diet order?

8 mm

What is the correct particle size for pediatric with an IDDSI level 6 diet order?

Nitrogen The largest contributor to renal solute load is nitrogenous waste. Renal solute load is the end waste products of metabolism and mainly measures nitrogen (~60%) and electrolytes (Na). Other contributors to renal solute load include uric acid, creatinine, and ammonia (found in smaller amounts).

What is the largest contributor to renal solute load? A. Ammonia B. Nitrogen C. Creatinine D. Uric acid

myoglobin

What is the main contributor to meat color?

Gastroesophageal reflux disease (GERD)

What is the name of the digestive disease in which stomach acid or bile irritates the food pipeline, causing a feeling of heartburn and pain?

28-40 lbs

What is the recommended range of weight gain during pregnancy for a woman with a pre-pregnancy BMI below 18.5?

11-20 lbs

What is the recommended range of weight gain during pregnancy for a woman with a pre-pregnancy BMI greater than 30?

25-35 lbs

What is the recommended range of weight gain during pregnancy for a woman with a pre-pregnancy BMI of 18.5-24.9?

15-25 lbs

What is the recommended range of weight gain during pregnancy for a woman with a pre-pregnancy BMI of 25-29.9?

Liquidity

What is the term for the ratio that reflects whether an organization can pay its short-term bills? Liquidity Solvency Activity Profitability

Zinc

What nutrient intake should be screened in older adults to identify susceptibility to infection? A.Riboflavin B.Selenium C.Calcium D.Zinc

Vit C

What vitamin helps prevent fruit/vegetable darkening after cutting?

Credibility: check credentials of author Accuracy: info is current, factual and comprehensive Reasonableness: is information fair, balanced and consistent Support: is supporting documentation cited for scientific statements

When evaluating information, ask questions based on the CARS checklist, which stands for:

bright red

When initially exposed to oxygen, myoglobin is what color?

after cooking is complete

When should acid be added when cooking starch gel?

Just before serving

When should berries and mushrooms be washed in relation to serving?

Stomach; pepsin

Where does protein digestion begin, and what enzyme is required? A. Small intestine; lipase B. Stomach; pepsin C. Pancreas; trypsin D. Mouth; amylase

NSSP

Which has the purpose is to promote and improve the sanitation of shellfish (oysters, clams, mussels, and scallops) moving in interstate commerce through federal/state cooperation and uniformity of state shellfish programs? The Food Code FSMA NSSP HACCP

30-year-old obese male with type 1 diabetes Groups at the greatest risk for food-borne illness include the following: - Older adults (age 65 or older) - Pregnant women and their fetuses - Infants and young children - Immune-compromised individuals - Individuals with acquired immune deficiency syndrome Food safety practices are especially important for these high-risk groups. It is the role of the registered dietitian to provide nutrition education and resources on food safety to high-risk groups, with the goal of minimizing illness.

Which individual is at the least risk for acquiring a food-borne illness? A. 67-year-old female with osteoporosis B. 30-year-old obese male with type 1 diabetes C. 26-year-old healthy pregnant woman D. 6-year-old boy with dental cavities

HACCP

Which is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product? The Food Code FSMA NSSP HACCP

The Food Code

Which is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents the FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in foodservice. The Food Code FSMA NSSP HACCP

NSSP

Which is the federal/state cooperative program recognized by the U.S. Food and Drug Administration (FDA) and the Interstate Shellfish Sanitation Conference (ISSC) for the sanitary control of shellfish produced and sold for human consumption? The Food Code FSMA NSSP HACCP

FSMA (Food Safety Modernization Act)

Which law aims to ensure that the U.S. food supply is safe by shifting the focus of federal regulations from responding to contamination to preventing it? A NSSP B FSMA C The Food Code D HACCP

Vitamin C

Which micronutrient enhances the absorption of nonheme iron? A.Calcium B.Copper C.Vitamin A D.Vitamin C

Glucose and galactose These molecules are taken into the enterocyte by co-transport with sodium using the same transporter (GLUT-1).

Which monosaccharide is absorbed using active transport (select 2)? A Galactose B Glucose C Fructose D Sorbitol

Fructose Carbohydrates are absorbed differently based on their physical properties. In monosaccharides, fructose is absorbed differently than glucose and galactose. Fructose enters the cell from the intestinal lumen using facilitated diffusion through another transporter (GLUT-5).

Which monosaccharide is absorbed using facilitated diffusion? A Galactose B Glucose C Fructose D Sorbitol

Sodium benzoate Sodium benzoate is a mold inhibitor and preservative commonly found in sodas.

Which of the following food additives inhibits mold in soda beverages? A. EDTA B. Titanium dioxide C. Glycerol monostearate D. Sodium benzoate

Glycerol monostearate

Which of the following food additives is a humectant that retains moisture and increases firmness. A. EDTA B. Titanium dioxide C. Glycerol monostearate D. Sodium benzoate

EDTA

Which of the following food additives is a sequestrate that reacts with trace metal to prevent decomposition? A. EDTA B. Titanium dioxide C. Glycerol monostearate D. Sodium benzoate

Titanium dioxide

Which of the following food additives is a white food color agent? A. EDTA B. Titanium dioxide C. Glycerol monostearate D. Sodium benzoate

Buckwheat

Which of the following foods would you recommend to a patient with celiac disease? A. Barley B. Triticale C. Bran D. Buckwheat

Budget projection

Which of the following forecasts the expected costs in the future by determining actual costs for this year and multiplying them by the expected increases for the next year? A. Budget projection B. Value added C. Market analysis D. Value analysis

C. Infant's cheeks are rounded

Which of the following indicates a breastfeeding infant has a good latch? A.Infant's swallowing is inaudible B.Infant makes smacking noises C.Infant's cheeks are rounded D.There is space between infant's chin and mother's breast

Shigellosis

Which of the following is a food-borne infection caused by a lack of proper hygiene that causes bloody diarrhea and abdominal pain within 24-48 hours after ingestion and lasts 4-7 days? A Ciguatoxin B Escherichia coli C Shigellosis D Clostridium perfringens

Escherichia coli

Which of the following is a food-borne infection found in raw or undercooked meats, raw fruits or vegetables, raw milk, and unpasteurized apple juice that has a slow onset of 3-8 days after ingestion and lasts 5-10 days, with the symptoms of bloody diarrhea and severe cramping.? A Ciguatoxin B Escherichia coli C Shigellosis D Clostridium perfringens

Solanine

Which of the following is a glycoalkaloid, a natural toxin found in species of the nightshade family, such as the potato, tomato, and eggplant? A. Chlorophyllin B. Pheophytin C. Solanum tuberosum D. Solanine

Cross-connection

Which of the following is a physical link between safe water and dirty water? A Biological contamination B Contamination C Cross-contamination D Cross-connection

Value analysis

Which of the following is a process that focuses on increasing value (e.g., market value) and looking at ways to maintain effectiveness for the consumer? A. Budget projection B. Value added C. Market analysis D. Value analysis

Value added

Which of the following is a process that focuses on lowering costs by estimating and quantifying the positive and negative effects? A. Budget projection B. Value added C. Market analysis D. Value analysis

Ciguatoxin

Which of the following is a toxin linked to suspect fish products, such as barracuda, grouper, jack, and snapper fish? A Ciguatoxin B Escherichia coli C Shigellosis D Clostridium perfringens

Sorbitol

Which of the following is absorbed by passive diffusion? A Galactose B Glucose C Fructose D Sorbitol

Sorbitol

Which of the following is not a type of monosaccharide; it is a by-product (ETOH) of glucose that is absorbed by passive diffusion? A Galactose B Glucose C Fructose D Sorbitol

With due process Discipline should be immediate, consistent, impersonal, and based on known expectations. Dismissals involve due process, which is a constitutionally guaranteed right to fair procedural process before termination.

Which of the following is not one of the key ways in which discipline should be administered? A. In an impersonal manner B.Consistently across employees C.With due process D. Immediately after the incident

Reviewing lab work to diagnose diabetes

Which of the following is not within a registered dietitian's scope of practice? A. Providing diabetes care B. Managing food services C. Reviewing lab work to diagnose diabetes D. Conducting a nutrition-focused physical exam

Value added

Which of the following is the amount by which the value of an article is increased at each stage of its production, exclusive of initial costs? A. Budget projection B. Value added C. Market analysis D. Value analysis

Chlorophyllin

Which of the following is the bright green pigment found when chlorophyll is exposed to an alkaline medium? A. Chlorophyllin B. Pheophytin C. Solanum tuberosum D. Solanine

D. Prepare a prospectus

Which of the following is the first step in a facility design project? A. Consider the architectural features B. Organize a planning team C. Conduct a feasibility study D. Prepare a prospectus

Pheophytin

Which of the following is the olive green pigment found when chlorophyll is exposed to an acidic medium? A. Chlorophyllin B. Pheophytin C. Solanum tuberosum D. Solanine

Market analysis

Which of the following is the quantitative and qualitative assessment of a market and the dynamics of achieving a need within a specific industry? A. Budget projection B. Value added C. Market analysis D. Value analysis

Merit ratings

Which of the following is the rating of an employee by systematic evaluation of their proficiency in a job? A. Critical incidents B. Subjective ratings C. Self-assessments D. Merit ratings

Value analysis

Which of the following is the systematic and critical assessment by an organization of a product to ensure that its cost is no greater than is necessary to carry out its functions? A. Budget projection B. Value added C. Market analysis D. Value analysis

Contamination

Which of the following is the unintended presence of harmful substances in food? A Biological contamination B Contamination C Cross-contamination D Cross-connection

Biological contamination

Which of the following is when food is contaminated by bacteria, parasites, fungi, or viruses? A Biological contamination B Contamination C Cross-contamination D Cross-connection

Clostridium perfringens

Which of the following microorganisms is known as the "cafeteria bug" and results in symptoms of nausea, vomiting, abdominal pain, and diarrhea within 6-24 hours after ingestion? A Ciguatoxin B Escherichia coli C Shigellosis D Clostridium perfringens

Cross-contamination

Which of the following usually refers to microorganisms that get on food via transfer from hands, a surface, or a utensil? A Biological contamination B Contamination C Cross-contamination D Cross-connection

Hepatitis A

Which of the following would restrict a nutrition services employee from food handling? A.Acne B.Hepatitis A C.HIV D.Hepatitis B

Dawn phenomenon

Which of these is a natural early-morning (around 2 a.m. to 8 a.m.) increase in blood sugar relevant to people with diabetes that is associated with hyperglycemia and leads to an increased need for insulin in the evening? A Reactive hypoglycemia B Diabetic ketoacidosis C Acute hypoglycemia D Dawn phenomenon

Acute hypoglycemia

Which of these is caused by an excess of insulin and/or lack of food (carbohydrates) leading to low blood sugar? A Reactive hypoglycemia B Diabetic ketoacidosis C Acute hypoglycemia D Dawn phenomenon

Diabetic ketoacidosis (DKA)

Which of these is hyperglycemia caused by overeating of carbohydrates, decreased use or omission of the insulin regimen, and/or infection? A Reactive hypoglycemia B Diabetic ketoacidosis C Acute hypoglycemia D Dawn phenomenon

Reactive hypoglycemia

Which of these occurs 2 to 5 hours after eating and is caused by overstimulation of the pancreas or increased insulin sensitivity, leading to low blood sugar? A Reactive hypoglycemia B Diabetic ketoacidosis C Acute hypoglycemia D Dawn phenomenon

1+ mild pitting edema

Which stage of edema is characterized by a 2 mm depression that disappears rapidly? A 4+ severe pitting edema B 3+ moderately severe pitting edema C 2+ moderate pitting edema D 1+ mild pitting edema

2+ moderate pitting edema

Which stage of edema is characterized by a 4 mm depression that disappears in 10-15 seconds? A 4+ severe pitting edema B 3+ moderately severe pitting edema C 2+ moderate pitting edema D 1+ mild pitting edema

3+ moderately severe pitting edema

Which stage of edema is characterized by a 6 mm depression that lasts for more than 1 minute? A 4+ severe pitting edema B 3+ moderately severe pitting edema C 2+ moderate pitting edema D 1+ mild pitting edema

4+ severe pitting edema

Which stage of edema is characterized by a 8 mm depression that lasts for more than 2 minutes? A 4+ severe pitting edema B 3+ moderately severe pitting edema C 2+ moderate pitting edema D 1+ mild pitting edema

FSMA

Which was signed into law by President Obama on January 4, 2011 and aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it? The Food Code FSMA NSSP HACCP

high

Yeast dough uses high/low protein flour

Value analysis Value analysis is the systematic and critical assessment by an organization of a product to ensure that its cost is no greater than is necessary to carry out its functions. This process focuses on increasing value (e.g., market value) and looking at ways to maintain effectiveness for the consumer.

You are responsible for the purchase of a new nutrient analysis software program. You need to investigate which program will eliminate unnecessary costs while providing the most usefulness. Which investigation would be most appropriate to conduct? A. Budget projection B. Value added C. Market analysis D. Value analysis

phytates, Cu

Zinc absorption is decreased by (2)

Cu, Fe

Zinc excess affects what 2 minerals

reduced immune function, alopecia, poor wound healing, hypogeusia; growth retardation, sexual immaturity

Zinc: deficiency

increases taste acuity, enhances insulin action; stabilizes DNA/RNA; involved in cell division

Zinc: function

meat, liver, eggs, fish

Zinc: sources

7 dehydrocholesterol

__ -->D3 (cholecalciferol) --> D2 (ergocalciferol)

Edible portion

__ ÷ Edible portion yield = as purchased need

proline

___ --> hydroxyproline --> collagen

amino acids

___ -› intestinal villi capillaries -› portal bloodstream - tissues

inventory turns for a defined period of time

___ = Food cost for the defined period of time ÷ Average food inventory for the defined period of time

%weight change

___ = [(usual wt - actual wt) / usual wt] x 100

lipoproteins

___ are needed to prevent fat accumulation in the liver

non-climacteric

___ fruits ripen before harvest

higher

___ number of inventory turns yields lower food costs

tertiary

___ prevention is used in populations with established disease

secondary

___ prevention is used in the at-risk population

primary

___ prevention is used in the well population

As purchased cost

___ ÷ Edible portion yield = edible portion cost

7%

___% increase in BMR w/ each degree rise in body temp

10% (can increase up to 30% when they're symptomatic)

___% increase in REE in HIV+ people

98%

___% of all observations lie within about 2 SD either side of the mean

NADPH

____ (from pentose shunt) is needed for lipogenesis

glucose

____ --> glucose-6-phosphate --> pyruvic acid --> acetyl CoA

net protein utilization (NPU)

____ = (N intake - N output) / N intake

Fat soluble vitamins

____ are absorbed like fat into the lymphatic system, then the blood. They must travel with protein carriers and are stored in the liver or fatty tissue.

Theory Y

____ assumes all workers are inherently ambitious and want to do well at work.

Dietary Reference intake (DRI)

____ is a quantitative estimate of nutrient intake to evaluate and plan diet; can be divided into 4 different values

pyruvate

____ is the MAIN substrate for energy production within Krebs cycle

Acetyl CoA

____ is the intermediate breakdown product of carbohydrate, protein and fat

p value

____ measures the level of signifiance

oxaloacetate

____ reacts w/ acetyl CoA to form citric acid which starts the TCA cycle

cost of food available

____= Beginning Inventory + Purchases during a specified period of time

cost of food used

____= Cost of food available - (Ending inventory)

water soluble vitamins

_____ absorbed directly into the blood. They travel freely throughout the body; usually excess amounts are excreted through the kidneys.

climacteric

_____ fruits ripen after harvest

Team Nutrition

_____ implements School Meals Initiatives for Healthy Children which motivates child to make healthy choices; helps schools meet Guidelines, and provides recipes, training, support to child nutrition professionals

acid

_____ prevents enzymatic oxidation

Theory Y

______ describes a participative style of management which "assumes that people will exercise self-direction and self-control in the achievement of organizational objectives to the degree that they are committed to those objectives." This theory assumes people view work as positive, participative, and democratic.

L-shape variation of parallel design

______ design may be used when there is insufficient space to use the back-to-back or face-to-face setup.

disodium phosphate

______ is added to quick cooking cereals to make the cereal more alkaline for faster particle swell

Theory X

_______ assumes that individuals inherently dislike work and avoid it if possible. This theory assumes people view work as negative.

Theory Z

_______ assumes workers accept responsibility when they understand the big picture; employees are the greatest assets of a company.

Game theory

_______ is a decision-making technique focusing on the highest gain with the smallest amount of losses, regardless of what the competition does.

probing

a counselor's ____ response to a client attempts to clarify or gain more information as they recall details. May encourage conversation.

hostile

a counselor's ____ response to a client expresses uncontrolled anger or frustration; may antagonize or humiliate client

understanding

a counselor's ____ response to a client is one of the best ways to respond; tries to recreate the person's message in the counselor's own frame of reference. May lead to more client cooperation.

evaluative

a counselor's ____ response to a client makes a judgment about person's feelings, or implies how he should feel

reassuring

a counselor's ____ response to a client may make it difficult to solve the client's problem or discuss it further. Suggests the problem does not exist.

self-operated foodservice

a foodservice that is owned and operated by the primary organization or business.

commercial foodservice

a foodservice whose primary business is selling or serving food such as restaurants and caterers

meta-analysis

a formal, defined system that combines the results of numerous small studies to increase the strength of belief in the observed effect.

meal pattern or structure

a grouping of courses offered to patient and residents for each meal period; might also include nutrient guidance by course for different modified diets to help establish compliance for each food/recipe.

service menu

a listing of food items required to fill the needs of the menu or operational needs; foundation of many back-of-house processes

hydroponic gardening

a method of growing plants without soil in a water-based solution

Social-ecological framework

a model for understanding how all elements of society combine to shape an individual's health

modified diet

a modification in the foods or food options offered to meet a specific set of nutrient guidelines, food texture specifications, or liquid thickness that promotes patient or resident health or recovery; also called medically tailored meals.

cross connection

a physical link between safe and dirty water, which can come from drains, sewers or waste water sources

hypothesis

a prediction of a relationship

inventory turnover

a ratio that describes how quickly the food and supply items are being purchased and used

standardized recipe

a recipe that has undergone testing and development so that it consistently delivers the same quality and quantity each time the recipe is followed as written

supply chain

a series of processes, partners, and activities involved in the manufacturing taking inputs to final products and distribution of a product or related group of products to the purchaser.

nutrition security

a situation that exists when all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life

nutrition care process (NCP)

a standardized, consistent structure and framework used to provide nutrition care

procurement

a system that includes selection of items, vendors, purchasing contracts, the purchasing process, receipt of goods by the organization and distribution of goods within the organization to operations

contracted foodservice

a third party business contracts with an organization and operates the foodservice on behalf of the organization

environmental scan

a tool used to evaluate your business, new business, or business idea

EnergyStar

a voluntary labeling program managed by the EPA that certifies foodservice equipment energy efficiency for both home and commercial foodservice; recognizes when manufacturing processes have increased the useful life of equipment

carbohydrate

abnormal fat metabolism (inadequate ___) results in incomplete fat oxidation and build-up of ketones

2/3 (68%)

about __/___ (____%) of all observations in a normal distribution lie within 1 SD of the mean

extinction

absence of reinforcement following undesired behavior leads to _____

ferrous

absorbable form of iron

iron (requires acid for absorption), calcium (primarily absorbed in duodenum)

absorption of what 2 minerals are affected following Billroth?

severity and susceptibility

according to health belief model, person must perceive ____ and _____ for a threat to be a behavior-motivating factor

loss of acid

acid-base balance: hyperventilation leads to ____ of acid

retention of acid

acid-base balance: hypoventilation leads to ____ of acid

excreting bicarbonate (base)

acid-base balance: if carbonic acid (from lungs) falls, kidneys compensat by ____

reabsorbing bicarbonate (base)

acid-base balance: if carbonic acid (from lungs) rises, kidneys compensate by ____

decrease

acid-base balance: if kidneys excrete bicarbonate, levels of base ___

increase

acid-base balance: if kidneys retain bicarbonate, levels of base ___

release

acids _____ hydrogen ions

carrier, energy source

active transport requires (2)

1.3

activity factor for active

1.2

activity factor for sedentary

1.5

activity factor for stressed

Healthy People

acts like the nation's health report card

fortification

adding a micronutrient to an existing food where the micronutrient isn't already there

casein

adding acid to milk causes the precipitation of

policy

addresses a problem or gap between the current & ideal

6-8 wet diapers

adequate milk supply daily diaper count

1 mL/kcal

adult fluid intake (mL/kcal)

35 mL/kg

adult fluid intake (mL/kg)

self-

adult learners are ____ directed

problem

adult learning = ____ centered

attention span

adult learning: elderly may have decreased _____

internal

adult learning: motivation is ______

reduced variability

advantage of crossover design

from ketone bodies to triglycerides

after 3-5 days of fasting, muscle switches from ___ to ___ for fuel

ketoacid

after NH2 is removed from protein during catabolism, the remainder is a _____ (can be used for energy)

NH3 (ammonia)

after it is removed from protein in the liver, NH2 is converted into ____ (toxic)

1 year

age at which fruit juice can be introduced

10

age at which iron needs for boys and girls change

after 2 years

age at which low-fat or skim milk can be introduced

1 year

age at which whole milk can be introduced

0-2 years old

age range with the highest BMR

USDA Food and Nutrition Service

agency that administers the National School Breakfast Program (NSBP)

USDA Food and Nutrition Service

agency that administers the National School Lunch Program (NSLP)

FDA

agency that controls food additives

FDA (Food and Drug Administration)

agency that ensures safety of some domestic and imported food products

FCC (Federal Communications Commission)

agency that licenses radio and TV

FTC (Federal Trade Commission)

agency that regulates content of food ads; enforces truth-in-labeling; challenges product claims when product crosses state lines

USDHHS

agency that releases Healthy People every decade

sorbitol

alcohol from glucose that's absorbed more slowly than glucose (by passive diffusion)

stomach, small intestine

alcohol is absorbed in (2)

increases

aldosterone effect on potassium excretion

portal bloodstream

amino acids -› intestinal villi capillaries -› __ -> tissues

tissues

amino acids -› intestinal villi capillaries -› portal bloodstream -> ____

intestinal villi capillaries

amino acids -›____ -› portal bloodstream - tissues

amino group (NH2) and carboxyl group (COOH)

amino acids are composed of what 2 groups

1.5 oz

amount of 80-proof liquor that counts as 1 standard drink

12 oz

amount of beer that counts as 1 standard drink

5 oz

amount of wine that counts as 1 standard drink

air gap

an air space that separates a water supply outlet from a potentially contaminated source -usually includes 2 at the faucet and flood rim and the drainpipe of the sink and floor drain.

performance metric

an evaluation metric or measure that describes a performance target, quantifies, or qualifies successful performance; standardize how work and outcomes are evaluated and provides a point of comparison for self and with others.

PRISMA

an evidence-based minimum set of items for reporting in systematic reviews and meta-analyses; focuses on the reporting of reviews evaluating randomized trials, but can also be used as a basis for reporting systematic reviews of other types of research, particularly evaluations of interventions.

sustainable agriculture

an integrated system of plant and animal production practices that provide long-term ecologic, economic, nutrition benefits, and social sustainability.

heart, liver, renal failure and extreme protein/calorie malnutrition

anasarca is associated with____

android

android/gynoid obesity poses greater risk of obesity-related disease

negative

anions carry ___ charge

tocopherol

another name for Vitamin E

incidence study

another name for cohort study

bright red

anthocyanin color change in acidic solution

bluish

anthocyanin color change in alkaline solution

soluble

anthocyanin solubility in H2O

colorless

anthoxanthin color change in acidic solution

yellow

anthoxanthin color change in alkaline solution

yellow

anthoxanthin color change in aluminum pan

soluble

anthoxanthin solubility in H2O

bioelectrical impedance analysis (BIA)

anthropometric assessment that can be used at bedside to evaluate fat free mass and total body water

BMI (Quetelet index)

anthropometric assessment that compares weight to height

waist/hip ratio (WHR)

anthropometric assessment that differentiates between android and gynoid obesity

waist circumference

anthropometric assessment that is a predictor of central adiposity

waist circumference

anthropometric assessment that is independent risk factor for disease when out or proportion to total body fat (with BMI of 25-34.9)

air displacement plethysmography (APD - aka bod pod)

anthropometric assessment that measures body composition by determining body density; measures the amount of air displaced

triceps skin fold (TSF)

anthropometric assessment that measures body fat and calorie reserves

arm muscle area (AMA)

anthropometric assessment that measures skeletal muscle mass (somatic protein)

decrease vitamin K

antibiotics effect

8th grade

appropriate reading level for material designed for general population

6th grade

appropriate reading level for material designed for population with lower literacy ability

standing height

appropriate way of measuring height/length for 2 years or more

recumbent or supine length

appropriate way of measuring height/length for birth-24 months

growing children

arm muscle area (AMA) is especially important in what population?

possible PEM

arm muscle area (AMA) may help identify _____ in growing children

pedagogy

art and science of teaching children

B1, B2, B3, B5

as energy needs increase, needs for which B vitamins increase? (4)

Commodity Supplemental Food Program (CSFP)

assistance program administered by state health agencies that provides monthly commodity canned or packaged foods to improve health of low-income elderly at least 60 years of age (may have state requirement of nutritional risk)

USDA Commodity Food Donation / Distribution Program

assistance program that provides foods to help meet nutritional needs of children and adults and strengthens agricultural market for products produced by American farmers; food is given to School Lunch, elderly feeding, supplemental food programs

Afterschool Snack Program (ASP)

assistance program through the USDA that provides healthy snacks using the same eligibility bases as NSLP; cash subsidies are provided for each snack served

Special Milk Program (SMP)

assistance program through the USDA that provides milk to children in schools and childcare institutions who do not participate in other Federal meal service programs

The Emergency Food Assistance Program (TEFAP)

assistance program with serves as short-term hunger relief and supplements the diets of low-income households; involves quarterly distributions of commodity foods by local, public or private nonprofit agencies, food banks, soup kitchens, homeless shelters

Entitlement program

assistance programs that require the payment of benefits to all eligible people as established by law

>40 in

at risk waist circumference (men)

>35 in

at risk waist circumference (women)

108 kcal/kg

average calories/kg for 0-6 months

98 kcal/kg

average calories/kg for 7-12 months

policy-making

process by which authorities decide which actions to take to address a problem

homogenization

process of applying high pressure to milk to break fat globules to 1/5 regular size

general wellness assessment

process that involves being aware of better health and actively working towards that goal. Involves physical health, well-being, mental and spiritual health

cost-sharing (matching)

process when the grant seeker agrees to pay certain costs of the project by contributing cash or in-kind goods or services

emulsifier

processed cheese has ____ added

Fresh Fruit and Vegetable Program (FFVP)

program promoting fruits and vegetables that is free to children at eligible elementary schools that operate the NSLP

Child and Adult Care Food Program (CACFP)

program run by USDA that supports public and non-profit food service programs for family day care centers, neighborhood houses, homeless shelters, nonresidential adult day care centers; uses same standards as NSLP

Child and Adult Care Food Program (CACFP)

program that provides commodity foods and nutrition education materials to family day care centers, neighborhood houses, homeless shelters, nonresidential adult day care centers

Fresh Fruit and Vegetable Program (FFVP)

program through USDA that introduces children to fresh fruits and vegetables and helps develop eating habits that improve health, prevent obesity and subsequent chronic disease

Senior Farmers' Market Nutrition Program (SFMNP)

program through USDA that provides cash grants to states to provide low-income seniors (≥ 60 years) with coupons to be exchanged for eligible foods at farmers' markets, roadside stands, community-supported agriculture programs (CSA); also provides nutrition education and information

food recovery and gleaning programs

programs that collect excess wholesome foods that would otherwise be thrown away from farms, packing houses, caterers, cafeterias, restaurants) for delivery to hungry people

hydroxyproline

proline --> __ --> collagen

collagen

proline --> hydroxyproline -->

Nutrition Screening Initiative (NSI)

promote nutrition and improve nutritional care for the elderly to identity nutritional problems early

consider fat calories,1.1 cals/co, check TG

propofol effects

sensitivity

proportion of afflicted individuals who test positive

Specificity

proportion of non-afflicted identified as non-afflicted

QUOROM

proposed quality standards for the review and monitoring of systematic reviews and meta-analysis of randomized trials.

9.1 g

protein RDA (G/d) for 0-6 months

11 g

protein RDA (G/d) for 7-12 months

1.52 g/kg

protein RDA (G/kg) for 0-6 months

1.2 kg/kg

protein RDA (G/kg) for 7-12 months

exerts colloidal osmotic pressure

protein effect on fluid

10-15%

protein recommendation (%) for most healthy adults

0.8 g/kg bodyweight

protein recommendation (g/kg) for most healthy adults

71 g/d

protein requirement during lactation

71 g/d

protein requirement for the second half of pregnancy

retinol-binding protein (RBP)

protein that circulates w/ prealbumin; has the shortest half-life. Binds retinol

gluten

protein that gives elastic properties to baked goods

BMR

protein-bound iodine allows for measurement of ____

thyroid gland

protein-bound iodine measures activity of ____

4 risk factors for foodborne illness

purchasing from unsafe sources, failing to cook food properly, incorrect temperature holding, contaminated equipment, poor hygiene

increase incidence and duration of breastfeeding

purpose of baby-friendly hospital initiative

produce pyruvate for Kreb's cycle (break down glucose w/ or w/o oxygen into pyruvate or lactate)

purpose of glycolysis

nutrition intervention

purposely planned actions designed with the intent of changing a behavior, risk factor, or condition, for an individual, group or community; based on the nutrition diagnosis and provides the bases upon which outcomes are measured and evaluated.

subjective

qualitative research = subjective/objective

narrative

qualitative research generates _____ data

descriptive

qualitative research is type of ______ research

objective

quantitative research = subjective/objective

4 cups

quart conversion to cup

2 pint

quart conversion to pint

32 oz

quart volume (oz)

-1 and 1

r is always between ___ and _____

dispersion or spread

range and standard deviation are measure of ____

mortality

rate of death

indirect costs

real costs associated with a grant that aren't usually specifically listed on budgets primarily because they tend to be difficult to price individuals; also known as overhead, admin costs

nitrites

reason cured meats are pink

steps in the flow of food (6)

receiving and storage, food processing and staging, cooking, assembly, service, warewashing

12

recommend not weaning from human milk for at least ____ months

300 mg

recommended amount of DHA (mg/d) in pregnancy

1.3 g/d

recommended amount of linolenic acid (g/d) in lactation

1.4 g/d

recommended amount of linolenic acid (g/d) in pregnancy

hydrogenation

reduction process of adding hydrogen (at the double bond) to unsaturated fatty acids to increase saturation and stability

batch cooking

refers to food production in which foods are cooked in smaller batches and held for shorter periods of time to maintain food quality

Commissary production

refers to food production in which foods are produced in a centralized kitchen for distribution and used in other locations

safety net programs

refers to services provided to eliminate poverty (food poverty).

finish

refers to the amount of fat cover on a carcass

strength

refers to the capacity of a flour to retain leavening

correlations

relationships between varying types of data

HDL

removes cholesterol from saturated cells & takes the cholesterol back to the liv

foodservice system

represents a series of interconnected parts or functions; may include inputs that are processed to outputs; uses controls to manage outcomes; a system must be flexible and adapt as the needs change.

average retail transaction (ART)

represents the average sale to one customer. It is calculated by dividing the total retail sales (cash, credit, debit, payroll deduction, and meal pass transfers) by the number of transactions for a defined period (day, week, month, quarter, or year).

must be well hydrated, no caffeine, alcohol or diuretics in the past 24 hours, no exercise in the past 4-6 hours

requirements for accurate BIA measurement (5)

retention

respiratory acidosis is ____ of carbon dioxide

decrease

respiratory acidosis is increase or decrease in ventilation?

loss

respiratory alkalosis is ____ of carbonic acid

increase

respiratory alkalosis is increase or decrease in ventilation?

increased respiration (to remove CO2 --> decrease carbonic acid)

respiratory compensation for metabolic acidosis

decreased respiration (to retain CO2 --> make more carbonic acid)

respiratory compensation for metabolic alkalosis

fat only

respiratory quotient of 0.7 indicates ____ is being metabolized

protein only

respiratory quotient of 0.82 indicates ____ is being metabolized

mixed substrate

respiratory quotient of 0.85 indicates ____ is being metabolized

carbohydrate only

respiratory quotient of 1 indicates ____ is being metabolized

stiffer foam (protein is tenderized, allowing it to extend more easily)

result of adding acid to egg white foam

platelet aggregation

resveratrol reduces

unattended vending or micromart

retail service model featuring quick-service, grab-n-go and/or convenience foods option that operates in a smaller footprint. These options could be located more distant from the kitchen. Everything is self-service from selection through payment.

full-service cafe or food hall

retail service model in which customers can place orders in person or electronically from a wide variety of individual food station options. These operations include a variety of made-to-order, hot food or cold food service stations, self-service and grab-n-go selections, and large beverage programs.

table or counter service

retail service model in which customers can place orders in person or electronically. Foods are typically made to order for the individual and served to customer at the table or counter.

attended MicroMart, C-store

retail service model that is mostly self-service. Foods are prepared and packaged in other locations, are ready to consume and/or heat in microwaves. Foods and beverages are displayed/dispensed from merchandising cases, automated machines, or beverage stations. An attendant is present to take money or prepare quick service foods.

limited service cafe

retail service model that offers a limited menu or specialty menu concept

mobile ordering, pickup, delivery

retail service model uses mobile technology to automate order creation, food production, packaging, pickup and/or delivery process from a specific café location. Foods could be made in the specific café location or in a separate dedicated online production kitchen

amylose

retrogradation occurs in starches with high proportion of which starch molecule?

gritty

retrograded starch may have ___ texture

enrichment

returning micronutrients that were lost from the product during the manufacturing/processing

backflow

reverse flow of contaminants through a cross connection into a drinkable water supply

fat, sugar, egg

rich cakes are higher in (3)

double bonds

risk of rancidity increases with the increase in

hedonic rating

scale used in affective sensory evaluation of food that uses smiling faces

pilot study

scaled-down version of the larger investigation

phosphorus

second most abundant mineral

implications

section of the research report describing how the information might be applied in practice

discussion

section of the research report in which the results are interpreted

randomization

selects a sample from the whole population so the characteristics of each of the units approximates the characteristics ofthe whole population

flavor profile method

sensory evaluation of food that uses descriptive flavor analysis profile (DFAP)

flavor profile method

sensory evaluation of food that uses descriptive flavor analysis profile; trained panel analyzes aroma/flavor in great detail

does not

serum albumin (which is not a good indicator of malnutrition) has a long half-life, meaning it ____ reflects recent intake

visceral protein

serum albumin is indicator of ____

dehydrated

serum albumin may be high when ____

3.5-5.0 g/dL

serum albumin normal range (g/dL)

somatic protein

serum creatinine is measure of ____

kidney function

serum creatinine is used w/ BUN to assess ___

renal disease, muscle wastage

serum creatinine may indicate ___ and ___

serum ferritin

serum marker best for evaluating iron status

C-Reactive protein (CRP)

serum marker of acute inflammatory stress (inversely related to prealbumin)

serum ferritin

serum marker that indicates the size of the iron storage pool

total lymphocyte count

serum measure of immunocompetency that is depressed in protein-calorie malnutrition

rise

serum transferrin levels ____ w/ iron deficiency

iron storage pools

serum transferrin levels are controlled by

>200 mg/dL

serum transferrin normal range (mg/dL)

transport iron to bone marrow

serum transferrin purpose

handling loss

service involves what kind of loss?

3/4 c

serving size (c) that meets NSLP requirement for 1 serving of vegetables for K through 5

2 oz

serving size (oz) of meat for grades 9-12 under NSLP

Healthy People Agenda

set forth by the federal government that acts as a roadmap for policy work to improve people's health; Set goals & objectives with 10-year targets designed to guide national health promotion and disease prevention to improve the health of all people in the US (reviewed and reestablished once every 10 years)

policy agenda

set of problems to which policymakers give their attention

value-based pricing

setting a price based on how much the customer believes what you're selling is worth

competitive pricing

setting a price based on what the competition charges

sales promotion

short term incentives to encourage purchases

higher

shortened cakes use ____ amounts of fat

chemical

shortened cakes use ____ leavening

angular stomatitis

sign of deficiency involving cracks in corner of mouth and sore throat

angular stomatitis

sign of deficiency that involves cracked lips

sunken fontanelle

sign of dehydration or protein malnutrition in infants

nausea, dizziness, sunken eyes, fever, hyperventilation, excessive sweating, concentrated urine, dry inelastic skin, increase in solutes (BUN), tachycardia, headache, fatigue, decreased appetite, rapid weight loss

signs/symptoms of dehydration

poverty guidelines

simplified version of the poverty thresholds and are used for administrative purposes established by DHHS

mitochondria

site of Kreb's cycle in cell

cytoplasm

site of glycolysis in cell

18" to 4'

size of personal zone when giving instruction or working closely

negative (straight line)

slope when r = -1

no slope (no linear relationship)

slope when r = 0

positive (straight line)

slope when r = 1

LDL

smaller lipoprotein that's mostly cholesterol

higher

smaller p value = ___ significance of result

>400˚F (~420˚)

smoke point should be above what temperature for frying?

active

sodium pump is an example of ___ transport

simple diffusion

some water and electrolytes are transported via ___

fructose

sorbitol is converted into _____

fish oils, walnuts, flaxseeds, canola

sources of omega 3 (4)

meat, fruits, vegetables (banana, orange, tomato, potato, cantaloupe)

sources of potassium

sensitivity

specificity or sensitivity? screening tool can identify patients who have the condition

specificity

specificity or sensitivity? screening tool can identify patients without a condition

proofing time

sponge method reduces _____

standard deviation

square root of the sum of the squared deviations of each value from the mean, divided by the number of observations

1. Legislation enters as a bill or a resolution. 2. The bill is sent to committees that schedule public hearings where testimony is taken from the bill's sponsors. 3. The committee revises the bill during a markup session and puts it into final form. - if approved, it is sent to Rules committee for debate. 4. It needs approval from both Houses (House of Representatives and Senate) and the President. 5. Differences between the two Houses are worked out in a Joint House-Senate Conference Committee, ultimately passing a reconciliation bill. 6. Appropriations bill must be passed to provide funding. 7. Regulations are formulated that interpret and operate the law

stages of legislative process

wash --> rinse --> sanitize

standard flow of ware washing (3)

- added to cold liquid and not mixed well - added directly to hot liquid

starch may form lumps or thicken less effectively when (2)

amylose

starch molecule responsible for gelation

amylopectin

starch molecule that is branched chain of glucose

amylose

starch molecule that is straight chain of glucose

do not (they form a suspension)

starch molecules do/do not dissolve in cold water

freezing

starch retrogradation is accelerated by

potato

starch with highest/most effective thickening ability

wheat

starch with lowest/least effective thickening ability

morbidity

state of disease

objectives

statements of outcomes/activities needed to reach a goal

decreased LDL, TG; Increase HDL - avoid grapefruit juice

statin effect

decreased pressure --> gas expands faster

steam forms earlier in higher altitudes due to

assessment

step in the nutrition care process that makes comparisons between data collected and reliable standards. It is an on-going, dynamic process.

assess, diagnose, intervene, monitor and evaluate

steps in nutrition care process

(1) calculate average retail transaction, (2) calculate patient meals, (3) calculate non-patient meals, (4) add patient and nonpatient meals

steps to calculate meal using ART method

pepsin

stomach enzyme involved in protein digestion

ferritin

stored form of iron

very weak

strength of correlation when r = 0.0-0.2

weak, low

strength of correlation when r = 0.2-0.4

moderate

strength of correlation when r = 0.4-0.7

strong, high

strength of correlation when r = 0.7-0.9

svery strong, very high

strength of correlation when r = 0.9-1.0

gluten quality

strength of flour depends on

% weight change

stresses significance of weight change; helps assess nutrition risk

epidemiology

study of epidemics; basic science of public health; study of the distribution & determinants of health-related states in specified populations, & the application of this study to control health problems

double blind study

study that removes bias from research; neither the researcher nor the subject knows which group is receiving the treatment and which the placebo

symptoms

subjective data; changes the patient expresses related to a condition

increases the time needed to reach elevated gluten coagulation temp

sugar impact on gluten development

prevents gluten development

sugar impact on gluten development

decreases

sugar increases/decreases viscosity and gel strength

tenderizing

sugar modifies texture of baked good by _____

methionine, cysteine

sulfur is present in which to amino acids?

Quantitative

summative evaluations are often qualitative/quantitative

400 mcg

supplement ____ mcg folic acid during pregnancy

Youth Risk Behavior Surveillance System (YRBSS)

surveillance system under USDHHS conducted with 9-12th graders; examines smoking, alcohol use, weight control, exercise, eating habits to determine prevalence of health risk behaviors among young people

Behavioral Risk Factor Surveillance System (BRFSS)

surveillance system under USDHHS conducted with adults 18 years and older residing in households with telephones; uses telephone interviews collect info on height, weight, smoking, alcohol use, food frequency for fat, fruits and vegetables

health risk appraisal

survey categorizing a populations' general health status

lactobacillus acidophilus

sweet acidophilus milk reduces lactose through the addition of

fructose

sweetest carbohydrate

achieve lower limit of range for BMI

target for weight gain in pregnancy

1 tbsp = 3 tsp

tbsp conversion to tsp

1/2 oz

tbsp volume (oz)

needs and readiness

teaching method depends on the ____ and the _____ of the learner

inferential statistics

techniques that allow conclusions to extend beyond an immediate data set; what is the probability that the results can be applied to a larger group

62-70˚C

temperature at which egg protein coagulates

glycogenolysis

term for degradation of stored glycogen

t test

test null against alternative hypothesis

t test

tests significance between the means of two different populations

cultural competence

the ability to provide care to patients with diverse values, beliefs and behaviors and tailor delivery to meet their social, cultural and linguistic needs.

food security

the access by all people at all times to sufficient food for an active and healthy life (obtainable in a socially acceptable way)

food synergy

the additive influence of foods and constituents which, when eaten, have a beneficial effect on health.

yield

the amount of food item remaining at the end of the food production after cleaning, trimming, handling, and cooking

as purchased need

the amount that must be purchased to account for yield loss for some foods

glucose; ketones

the brain uses ____ as an energy source (and uses _____ during starvation)

civil registration

the continuous, permanent, compulsory, and universal recording of the occurrence and characteristics of vital population events in accordance with the laws of a country.

late maternal death

the death of a woman from direct or indirect obstetric causes more than42 days but less than 1 year from termination of pregnancy

maternal death (or pregnancy-related death)

the death of a woman while pregnant or within 42 days of termination of pregnancy, irrespective of the duration and site of the pregnancy, from any cause related to or aggravated by the pregnancy or its management (**but not from accidental or incidental causes)

convert all ingredients to weight

the first step in adjusting the recipe size is ___

rancidity

the greater the number of double bonds, the higher the risk of ____

Synergy

the groups product (decision) is superior to what the most resourceful individual within the group could have produced by working alone

bias

the introduction of a systematic error

selection bias

the method by which patients or study subjects were selected for observation

measurement bias

the method by which the observation or measurement was made

fertility level

the number of pregnancies or births that are experienced by women of reproductive age

inventory turnover

the number of times inventory is replaced during a specified period of time

confounding bias

the presence of another variable that accounts for the observation

genome

the sum of the organism's genetic material

carb intake

thiamin needs increase when ____ increase

decrease potassium and magnesium, absorb calcium

thiazide diuretics effects

cognitions

thoughts or perceptions at a particular moment in time.

determine the % of the total that each ingredient represents

to adjust recipe size using the percentage method, after determining the total recipe weight, ____

multiply the final weight by the % of each recipe

to adjust recipe size using the percentage method, after the desired final weight is calculated, ____

add ingredients together for the final weight of the recipe

to adjust recipe size using the percentage method, first step is ___ (after converting all ingredients to weight)

desired # of servings / original # of servings

to calculate the factor using the factor method of adjusting recipe size, divide the ____ by the ____

cornstarch

to get clear, shiny, translucent sauce, use which starch as a thickener?

fat intake

to lower RQ, increase _____

factor

to obtain the new ingredient weight using the factor method for adjusting recipe size, multiply each ingredient weight by ____

- fat - cold liquid - sugar

to prevent lumps, mix starch with (3)

fat

to produce smoother ice cream, increase

- coarse cells - thick walls - shiny crust - crumbly product

too much sugar in bake causes (4)

gummy, crystalline appearance

too much sugar in cake will lead to ________ appearance

SMOG index

tool that gives grade level of written text by determining the average number of polysyllabic words

food balance sheet

tool to assess food intake at a national level (Food available for consumption from imports and domestic food production, less food lost through exports, waste, spoilage, on a per capita basis)

ANOVA (analysis of variance)

tool used to evaluate validity

>2700 cells/cu mm

total lymphocyte count normal range

arithmetic mean

total the values of all observations and divide by the # of observations

simple diffusion; passive diffusion (carrier-facilitated)

transport that involves movement from higher to lower concentration (2 types)

active

transport that involves uphill pumping from lower to higher concentration, across a membrane against an energy gradient

16-40 mg/dL

transthyretin (TTHY), PAB prealbumin normal range

iron chelation therapy

treatment for hemochromatosis

intestine

trypsin, chymotrypsin, carboxypeptidase, and aminopeptidase act in which part of the digestive tract?

protein

trypsin, chymotrypsin, carboxypeptidase, and aminopeptidase act on which macronutrient?

pancreas

trypsin, chymotrypsin, carboxypeptidase, and aminopeptidase are released by what organ

serotonin, niacin

tryptophan is a precursor to (2)

simple diffusion

type of absorption for alcohol

appropriations bill

type of bill that must be passed to provide funding for a bill

surveillance

type of community nutrition monitoring that identifies problem, sets baseline, sets priorities, detects changes in trends: survey or surveillance?

surveillance

type of community nutrition monitoring that is ongoing and linked to an active program: survey or surveillance

survey

type of descriptive research designed to describe and quantity characteristics of a defined population; defined time frame; pinpoints problems

correlation (ecological) studies

type of descriptive research that compares frequency of events (or disease rates) in different populations with the per capita consumption of certain dietary factors

case report, case study or case series

type of descriptive research that reports observations on one subject or more than one subject

qualitative

type of descriptive research with the purpose of exploring a phenomenon of interest as a prelude to theory development

oil in water

type of emulsion: egg yolk

process evaluation

type of evaluation that is conducted during the program implementation to be sure the program is implemented as intended

impact evaluation

type of evaluation that measures the overall worth & value of the program

Summative

type of evaluation that's designed at planning stage but conducted at end

formative

type of evaluation that's made early or during course of education

summative

type of evaluation that's purpose is grading or evaluation of progress

saturated

type of fat in which all available bonds of carbon chain are filled with hydrogen; solid and hard at room temp

unsaturated

type of fat most prone to rancidity

unsaturated

type of fat with 1 or more double bonds

graham/whole wheat (due to fat in germ)

type of flour that spoils quickly

performance test

type of formal evaluation strategy in which the client asked to complete task based on learning objectives

targeted fortification

type of fortification: complementary foods for infants

mass fortification

type of fortification: food supply

Training grant

type of grant awarded to an organization to support costs of training students, personnel, or prospective employees in research, or in the techniques or practices pertinent to the delivery of health services in the particular area of concern.

Conference grant

type of grant awarded to support the costs of meetings, symposia, or special seminars.

Formula grant

type of grant in which funds are provided to specified grantees based on a specific formula, prescribed in legislation or regulation, rather than based on an individual project review. (usually based on such factors as population, enrollment, per capita income, morbidity and mortality, or a specific need.)

Research grant

type of grant made to support investigation or experimentation aimed at the discovery and interpretation of facts, the revision of accepted theories in light of new facts, or the application of new or revised theories.

Planning grant

type of grant made to support planning, developing, designing, and establishing the means for performing research or accomplishing other approved objectives.

Respect for Proposal

type of grant sponsor request that is less specific with respect to proposed activities

Respect for Quotation

type of grant sponsor request that is very specific about activities that the grant recipient must engage in

Equipment grant

type of grant that provides money to purchase equipment.

Matching grant

type of grant that requires the grant recipient to match the money provided with cash or in-kind gifts (such as donated products, supplies, equipment, services) from another source.

Challenge grant

type of grant that serves as a magnet to attract additional funding.

Service grant

type of grant that supports the cost of organizing, establishing, providing, or expanding the delivery of health or other essential services to a specified community or area. This also may be done through a block grant.

Demonstration grant

type of grant, usually of limited duration, made to establish or demonstrate the feasibility of a theory or an approach.

null hypothesis

type of hypothesis in which no relationship exists in population data

kinesics

type of nonverbal communication that communicates physically

paralinguistic

type of nonverbal communication that describes how the client's message is delivered

proxemics

type of nonverbal communication that involves personal space

convection oven

type of oven that transfers heat through hot air circulated from a fan

health claim

type of packaging claim that is based on authoritative statements from a scientific body of the U.S. Government or thr National Academy of Sciences.

qualified health claim

type of packaging claim that is based on emerging evidenceof a relationship, but not conclusive

structure function claim

type of packaging claim that may be used without FDA permission

personal promotion

type of program promotion that involves formal/informal presentations, health fairs, cooking demonstrations, media interviews (direct contact)

analytical

type of qualitative sensory evaluation of food that assess differences or similarities, food qualities

affective

type of qualitative sensory evaluation of food that uses untrained panelists to determine preference, acceptance, opinion

time-series

type of quasi-experimental design which involves a series of measurements at periodic intervals before the program begins and after the program ends.

norm

type of referencing that compares students with the norm of a group.

criterion

type of referencing that measures performance against a standard or defined objective

parallel design

type of research design in which participants are randomly assigned to a particular treatment group and remain on that treatment throughout the study.

crossover design

type of research design in which participants serves as his own control

descriptive research

type of research that describes a state of nature at a point in time

analytical research

type of research that tests hypotheses concerning the effects of specific factors of interest and allows causal associations to be determined (can prove cause and effect)

qualitative (subjective)

type of sensory evaluation of food that uses organoleptic measurements

performance specifications

type of specification that identifies how the product should perform

brand specification

type of specification that specifies the particular brand and item

technical specification

type of specification that states the standards (grade, certification, origin, etc.) of a product

case control study

type of study that focuses on a specific disease; compares those with the disease to a group without the disease

cross-sectional or prevalence

type of study: "snapshot" in time examining variables with a whole population

Case-control

type of study: a group with a disease or condition is compared with a matched group without the condition

Cohort

type of study: variable within a subset of a population is examined over time - prospective or retrospective - and studied repeatedly

cognitive-behavioral therapy (CBT)

type of therapy focusing on identifying behaviors and thoughts that have a negative impact on desired behaviors and goals and apply strategies to change those thoughts

external validity

type of validity that tests whether or not a generalization can be made from the study to a larger population

internal validity

type of validity that tests whether the difference between the two groups is real

independent

type of variable that is manipulated in the study

dependent

type of variable that is outcome

bread

type of wheat flour highest in protein

cake

type of wheat flour lowest in protein

durum

type of wheat that is high in gluten and used in pasta making

pastry and cake

types of flour made from soft wheat (2)

phenylalanine

tyrosine can be metabolized from what amino acid?

Medication (H2 blocker to decrease acid secretion, antibiotics to eradicate H. pylori); diet as tolerated (avoid late-night snacks; omit gastric irritants (if needed; irritants include: cayenne and black pepper, large amounts of chili Powder, avoid excess caffeine and alcohol)

ulcer: medical treatment (2), diet

hyperbilirubinemia

unconjugated bilirubin levels elevated within first week of life as a result of increasedbreakdown of red blood cells, ordecreased intestinal mobility

1/2 of weekly servings

under NSLP, 1 serving of 100% fruit juice may be used as ____ weekly servings of fruit

graham

under NSLP, ___ flour is considered whole grain

1/2 serving

under NSLP, nuts can be used for ____ of meat serving

- too much baking powder or sugar - oven temp too low

undesirable course texture in cake caused by (2)

excess sugar, excess fat, excess baking powder

undesirable fallen center in cake caused by (3)

- too much flour or egg - over-mixing - too little fat or sugar - over-baking

undesirable tough, dry crumb in cake caused by (4)

alkaline batter (excess soda)

undesirable yellowing variation in cake caused by

oxidative

unsaturated oil is susceptible to hydrolytic/oxidative rancidity

hydrolytic rancidity (leads to flavor change)

uptake of water in room temperature butter leads to

salad dressings

use for winterized oils

nutrition screening

use of preliminary nutrition assessment techniques to identify people who are malnourished or who are at risk for malnutrition

in conjunction with WHO or CDC growth charts

use special growth charts ____

back of house

used to describe kitchen and other operations that usually occur away from the customer's view.

front of house

used to describe operations such as dining areas or open kitchens that occur in the customer's view

AI

used when no EAR is determined

convection

uses circulating air in cooking chamber which transfers the heat more readily to the foods being cooked and usually shortens cooking time

microwave

uses electromagnetic rays in a quick cooking process; uneven heat distribution and no food browning

factor

using factor method of recipe size adjustment, desired # of servings / original # of servings =

storage life

vacuum-packing meat increases

backflow prevention device

valves or other devices intended to regulate and control water pressure, vacuums. Work to seal off and protect the clean water supply when it detects problems

nominal (non-ordered)

variables that fit into a category with no special order

minimum amounts of water

vegetables should be cooked in ____ to preserve nutrients

1000-1500 g

very low birthweight

objective

viscosimeter is used in what type of measure of food quality?

incline plane

viscosimeter is used to measure viscosity of liquid on _________

inspection

visual assessment using sight, sense of smell and hearing to observe textures, sizes, colors, shapes and sounds

L-Dopa

vitamin B6 and protein decrease effectiveness of what drug?

400 IU/d

vitamin D requirement for breastfed infants

organic

vitamins are ___ molecules

thiamin, niacin, riboflavin, pantothenic acid, magnesium, lipoic acid

vitamins/minerals required for glycolysis (6)

anticoagulant; antagonizes vitamin K (consistent intake essential); avoid ginkgo Biloba extract (GBE), garlic, ginger (may increase bleeding); avoid high dose vitamin A, E

warfarin sodium effects

biodigestion

waste disposal method in which a special bacteria digests organic material to convert organic waste into gray water that is safe to discharge into sanitary sewer line

composting

waste disposal method that converts organic material into products used to supplement or fertilize soils

passive diffusion (carrier-facilitated)

water-soluble nutrients are transported via ____

amylopectin

waxy starches only have which starch molecule

1 lb/week

weekly weight gain target after the first 3 months of pregnancy

6 kg

weight parameters from 0-6 months old

9 kg

weight parameters from 7-12 months old

wasting

weight-for-height 2 SD below the mean of expected gender-specific reference

Vitamin C, niacin

what 2 vitamins enhance chromium absorption?

alanine

what amino acid is released from muscle protein during exercise? (it is transported to the liver, deaminated, and converted to glucose)

elevated

when PBI is elevated, BMR is ____

increase flour, increase liquid

when adding bran to baked good, 2 changes needed

change talk

when clients verbalize their reasons that favor the targeted behavior change

on day 1

when discharge planning begins during hosptial admission

secretin, pancreozymins

when duodenum is bypassed, secretion of what 2 hormones is reduced?

lactic acid

when energy needs exceed supply of oxygen, pyruvic acid can proceed to form _____

B9 & B12

which 2 B vitamins regulate RBC formation?

B6

which B vitamin is coenzyme in amino acid metabolism (deamination, transamination)?

beta-carotene, Se, C, E, resveratrol

which antioxidants may delay development of cataracts?

physical and economic

with respect to food security, access refers to both __ and __ access

paid hours

worked hours + benefit time hours (vacation, ill time or other time not directed towards work unit volume)

irreversible

xeropthalmia related to vitamin A deficiency = irreversible/reversible

97%

~ ___% of animal protein is actually digested

70-90%

~ ___% of plant proteins are actually digested


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