RD Exam Notes Pt 1
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