ND 500 Missed Questions #2

Principles of Dietetics Difficult Which type of quick bread has a liquid-to-dry ratio of 1:1? a. Drop batters b. Pour batters c. Soft doughs d. Stiff doughs

b. Pour batters Pour batters, such as pancakes, have a liquid-to-dry ratio of 1:1. Drop batters, such as muffins, have a liquid-to-dry ratio of 1:2. Soft doughs like chocolate chip cookie dough have a liquid-to-dry ratio of 1:3. Stiff doughs like sugar cookie dough have a liquid-to-dry ratio of 1:8. Edelstein S. Food Science: An Ecological Approach 2nd ed. Sudbury, MA: Jones & Bartlett; 2019.

Week 8 Exam 1 Which of the following was created to make working conditions safer for employees in all businesses? a. US Dept. of Agriculture b. Labor Board c. Fair Labor Standards Act d. OSHA

d. OSHA

Week 7 Exam 1 Which will help decrease cooking time in a deep fat fryer? a. pressure b. electromagnetic heat c. increased air circulation d. steam

a. pressure Pressure fryers. - They cook more rapidly than conventional fryers because food cooks more quickly under pressure. - Moisture given off by food or steam is retained during the cooking process, thus reducing cooking time. - Fat in the fryer is not exposed to air, so heat is not lost. - Tightly sealed lids are required to maintain pressure during operation.

Week 9 Exam 2 Iron deficiency anemia has the following characteristics: a. small, pale cells, hypochromic, microcytic b. large cells laden with hemoglobin, hypochromic, microcytic c. large cells laden with hemoglobin, macrocytic, megaloblastic d. small, pale cells, macrocytic, megaloblastic

a. small, pale cells, hypochromic, microcytic - Iron deficiency anemia -a condition in which blood lacks adequate healthy red blood cells. Red blood cells carry oxygen to the body's tissues. Symptoms include small, pale cells- hypochromic, microcytic anemia - Megaloblastic anemia usually caused by a deficiency of folic acid or vitamin B12.

Week 6 Exam 1 This restaurant type menu planning has a complete menu at a set price. a. table d-hote b. a la carte c. two tier d. dujour

a. table d-hote - table d'hote-complete meal at set price - a la carte-separate items at separate prices - two tier-upscale menu items prepared for those willing to pay for them - du jour-menu of the day, uses leftovers and food bargains

Week 7 Exam 1 To measure the temperature of milk that is delivered in a plastic bulk package, you should a. pour some of the milk into a glass and measure the temperature with a sanitized thermometer. b. fold the soft plastic bag or pouch around the thermometer stem c. rely on the temperature indicator on the package d. puncture one of the dispensers with your sanitized thermometer

b. fold the soft plastic bag or pouch around the thermometer term-35stem - Opening or puncturing packaging is not recommended in case you want to return the item.

Management of Food and Nutrition Programs and Services Difficult What number of productive FTEs are needed for two 7-day-per-week positions, working 6:30 am to 3:00 pm, with a 30-minute lunch? a. 1.4 b. 2 c. 2.8 d. 2.975

c. 2.8 2 × 8 hours × 7 days = 112 hours/40 hours week = 2.8 FTES Keiser J, DeMicco FJ. Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations. Upper Saddle River, NJ: Prentice Hall; 2000:260.

Nutrition Care for Individuals and Groups Moderate Which enteral feeding access device will deliver nutrition past the ligament of Treitz? a. Nasogastric b. Nasoduodenal c. Percutaneous jejunostomy d. Percutaneous gastrostomy

c. Percutaneous jejunostomy The ligament of Treitz ligament marks the separation of the duodenum and jejunum. To bypass it, one would need to use percutaneous jejunostomy for feeding access. Boullata J, Carney LN, Guenter P. A.S.P.E.N. Enteral Nutrition Handbook. Silver Spring, MD: American Society for Parenteral and Enteral Nutrition; 2010:165.

Week 8 Exam 1 What is the rate of inventory turnover for the following? opening inventory = 4,000 closing inventory = 2,000 food cost = 10,000 a. 5 b. 2 c. 4.4 d. 3.33

d. 3.33 Inventory turnover rate = cost of sales (food costs)/average inventory cost 10,000/3,000 = 3.33

Week 6 Exam 2 HACCP standards would be similar for which for the following foods? a. fresh chicken and frozen chicken b. canned corn and frozen corn c. fresh beef and frozen chicken d. frozen beef and frozen corn

d. frozen beef and frozen corn Rationale: The Hazard Analysis Critical Control Point (HACCP) is to control quality of food in the processing industry, especially regarding microbial control. The basis of a strong HACCP program is to have essential prerequisite programs in place, including temperature monitoring for similar foods.

Week 8 Exam 2 Glycolysis is the: a. catabolism of carbohydrate b. breakdown of glycogen releasing glucose c. creation of glucose from glycerol and amino acids d. creation of glycogen

a. catabolism of carbohydrate Glycolysis=breakdown of glucose to energy (ATP) and intermediates of other metabolic pathways (i.e. Pyruvate, NADH)

Week 8 Exam 2 Which minerals are involved in carbohydrate metabolism? a. chromium, zinc b. iron, zinc c. cobalt, zinc d. copper, chromium

a. chromium, zinc Chromium and zinc act as cofactors in carbohydrate metabolism (faqs.org)

Week 7 Exam 2 Two of the listed ingredients on a frozen food label are BHA and BHT a. flavor enhancers b. to prevent enzymatic oxidation c. to prevent lipid oxidation d. emulsifiers

c. to prevent lipid oxidation - chemical preservatives - BHA, BHT- antioxidants for fatty products

Foodservice Systems Expert One pound of turkey as purchased yields .35 lbs. cooked turkey without skin. The cost of the turkey breast is $1.19 per pound. What is the cost of a 4-ounce portion? a. $0.84 b. $0.42 c. $0.36 d. $8.40

a. $0.84 Formula: AP price ÷ EP yield = EP price (1) Find EP Price: $1.19 ÷ 0.35 = $3.40 per pound (2) Find the EP price per ounce: $3.40/ 16 ounces= $.21 per ounce (3) Find the price for a 4-ounce serving: 4 x $.21 = $.84 for a 4 ounce serving Lynch FT. The Book of Yields. 8th ed. Hoboken, NJ: Wiley; 2012.

Week 6 Exam 1 You have to plan for the new budget. You decide to start a new record keeping system to see certain trends that will determine future budgets. You know your total daily of labor of employees is $947.00 for full-time and $324.00 for part-time employees. You also know that 126 patients were fed that day. What is your labor cost/meal served? a. $3.36 b. $10.08 c. $7.51 d. $2.51

a. $3.36 (947 + 324)/(126 x 3)=$3.36

Management of Food and Nutrition Programs and Services Difficult What is the collective term for legislation that establishes US food and agriculture policy? a. Farm Bill b. Food, Drug, and Cosmetic Act c. Commodities Standards and Grades Regulations d. Food Safety Modernization Act

The correct answer is A. The Farm Bill is the primary legislation that authorizes agriculture and food policy in the United States. Academy of Nutrition and Dietetics. Farm Bill. Accessed January 11, 2022. Available at: https://www.eatrightpro.org/advocacy/legislation/all-legislation/farm-bill#q1

Nutrition Care for Individuals and Groups Difficult What is the upper threshold for low birthweight? a. 5.4 lbs. b. 5.1 lbs. c. 4.5 lbs. d. 3.5 lbs.

a. 5.4 lbs. An infant born at 5.4 pounds or less is considered low birthweight. US National Library of Medicine. MedlinePlus: Birthweight. Last updated April 2020. Accessed May 6, 2020. Available at: https://medlineplus.gov/birthweight.html

Week 6 Exam 2 A management test was given. The scores were: 90, 85, 74, 60, 45, 74 The median of above is: a. 74 b. 71 c. 73 d. 90

a. 74 median = midpoint, arrange values from lowest to highest, count # of values, median is the value at the midpoint, if there is an odd # of values median is exact center, if there is an even # of values, median is the average of the two #s in the center

Week 9 Exam 2 In metabolic acidosis, which of the following is involved? a. excretion of sodium bicarbonate b. excess calcium loss c. excess calcium retention d. excretion of potassium

a. excretion of sodium bicarbonate Increased excretion of bicarb- a base- = increased acid

Week 7 Exam 2 A temperature check on a foodservice dish machine that uses heat as its sanitizing agent yields the following temperatures: Pre Rinse 121 F, Wash 145 F, Final Rinse: 205 F. The dietitian should: a. decrease the temperature of the final rinse cycle b. increase the temperature of the wash cycle c. increase the temperature of the pre rinse cycle d. decrease the temperature of the wash cycle

a. decrease the temperature of the final rinse cycle mechanical dish washer: (1) pre-rinse, pre-wash: 110-140'F (2) wash 140-160'F (lower temperature leads to greasy dishes) (3) rinse 170-180'F sanitizes; booster heater * if the temperature is too high, it can lead to caked on debris from the high heat* (4) air-dry 45 seconds

Week 7 Exam 1 Who is responsible for investigating & reporting cases of Food Borne illnesses? a. USDA's Food Safety & Inspection Service b. CDC c. DHHS d. FDA

b. CDC

Week 8 Exam 2 The elderly need how many ml of water per KG? a. 25 b. 45 c. 30 d. 35

c. 30 Standard 30 ml/kg; also use 1ml/Kcal

Principles of Dietetics Moderate Which of the following is an example of a physiological change typically associated with aging? a. Ability to smell and taste decreases b. Fat mass decreases c. Secretion of gastric juice increases d. Blood pressure decreases

a. Ability to smell and taste decreases Aging typically results in decreases in many system functions, including appetite; blood pressure and fat mass often increase as a person ages. McGuire M, Beerman KA. Nutritional Sciences: From Fundamentals to Food. 3rd ed. Belmont, CA: Wadsworth Cengage Learning: 2013:624.

Week 9 Exam 1 After the earthquake, the department was in a complete turmoil. Which type of leadership is most effective in a disaster situation? a. Autocratic b. Free-spirit c. Laissez-faire d. Democratic

a. Autocratic - Autocratic - leaders make decisions and announce them to subordinates. - No free spirit - Laissez-faire - leaders believe in the doctrine that government should not interfere in comers. The manager does not interfere with decision making, but does set limits. - Democratic - leaders make decisions and then sell actions to subordinates.

Nutrition Care for Individuals and Groups Difficult Which of the following is a strictly phone-administered survey that asks questions about health behavior in adults? a. BRFSS b. NHANES c. YRBSS d. CPS

a. BRFSS BRFSS (Behavior Risk Factor Surveillance Survey) is a phone- administered survey of adults that explores behaviors rather than attitudes. Data from people who participate in an NHANES survey come to a Mobile Examination Center where medical tests are performed in addition to survey questions. YRBFSS is the Youth Risk Factor Behavior Surveillance Survey, focusing on youth and not adults. The CPS (Current Population Survey is administered in person. Centers for Disease Control and Prevention. Behavioral Risk Factor Surveillance System. Updated January 2018. Accessed January 10, 2022. Available at: https://www.cdc.gov/brfss/about/brfss_faq.htm

Week 7 Exam 2 Joe has not been feeling well the past few days. He has been experiencing abdominal pain and diarrhea. He has just noticed that his stools are bloody. Joe remembers feeling fine before he attended a family function in which he remembers consuming undercooked meat. What foodborne illness may Joe be suffering from? a. Campylobacter jejuni b. Escherichia coli c. Clostridium perfringens d. Staphylococcus aureus

a. Campylobacter jejuni - Salmonella: fever, nausea, vomiting, chills, headache; likely from raw/undercooked meat and poultry, eggs, raw dairy, seafood, melons - Staph aureus: nausea, vomiting, pain, diarrhea, improper hand sanitation, found in human nose, hands, intestines, cuts, sores - Clostridium perfringens: nausea, vomiting, ab pain, diarrhea; anaerobic in the intestinal tract of human and animals found on surfaces of meat/poultry - Campylobacter jejuni: ab pain, bloody diarrhea; in intestinal tract of cattle, sheep, pigs, poultry, from raw or undercooked meat/poultry, raw milk/vegetables

Week 9 Exam 1 Employees are likely to accept change as a result of: a. Consensus b. Majority vote c. Authority figures decision d. Peer Pressure

a. Consensus

Foodservice Systems Expert Which agency would regulate the manufacture of canned chicken breast? a. Food Safety and Inspection Service (FSIS) b. Food and Drug Administration (FDA) c. US Department of Agriculture (USDA) d. US Public Health Service (USPHS)

a. Food Safety and Inspection Service (FSIS) The FSIS is responsible for the inspection of canned products that contain at least 2% cooked meat or poultry. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Management of Food and Nutrition Programs and Services Expert Among the following, which is the most important plan an onsite foodservice manager should have in place for emergency preparedness? a. Menu plan b. Staffing plan c. Equipment plan d. Inventory plan

a. Menu plan The menu plan is the key for emergency preparedness. Menu plans vary depending on the type of emergency. Staffing, equipment, and inventory plans are important, but they all revolve around the menu planned for an emergency. Gregoire MB. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Pearson; 2016; 60.

Week 8 Exam 2 Which of the following menu items would most adversely affect the absorption of iron? a. Tea b. Club soda c. Orange juice d. Milk

a. Tea Iron inhibiting factors: Phytates and other inositol phosphates (e.g., bran products, bread made from high-extraction flour, breakfast cereals, oats, rice [especially unpolished rice], pasta products, cocoa, nuts, soya beans, and peas), Iron-binding phenolic compounds (e.g., tea, coffee, cocoa, certain spices, certain vegetables, and most red wines) Calcium (e.g., milk, cheese) Soy proteins (fao.org)

Week 6 Exam 2 Which type of management emphasizes the organization and systems rather than individuals? a. Total Quality Management b. Problem-Solving Technique c. Continuous Quality Improvement (technique that emphasizes the organization & systems) d. Outcome Management

a. Total Quality Management - Total Quality Management: management philosophy directed at improving customer satisfaction while promoting positive change and an effective cultural environment for continuous improvement of all organizational aspects - Problem-Solving Technique: identifies a problem and creates alternate solutions to fix the problem - Continuous Quality Improvement: management philosophy for providing leadership, structure, training, and an environment in which to improve continuously all organizational processes - Outcome Management: focuses on patient/client outcomes and how they can be improved

Week 8 Exam 1 Which budget plan provides a plan for improvements, expansions, and equipment? a. capital b. revenue c. operational d. cash-flow

a. capital - Capital budget - budget plan for improvements, expansions and replacements in buildings, major equipment and land. - Revenue budget - includes estimated incomes from sales or services. It can also include sources such as grants, endowments, property and investments. - operational budget - provides a basis for control, planning and coordination. Shows the overall structure of the operation and enables staff to visualize its place in it. - Cash-flow budget - detailed estimates of anticipated cash receipts and disbursements throughout the budget period.

Week 6 Exam 1 When foods are received, the delivery slip that accompanies the order is: a. invoice b. standing order c. purchase requisition d. receiving record

a. invoice - invoice = delivery slip that accompanies order, lists items, unit price and total cost, checked against items received and the PO, inspect items, list on receiving report, store promptly - purchase order or requisition = written record of items ordered, quantities - standing order = eliminate the need to call in daily or weekly orders

Week 6 Exam 2 Excess food soil in a dish machine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to: a. pre-rinse dishes before washing b. increase water pressure in the wash tank c. drain the wash tank during meals and refill d. increase the amount of detergent

a. pre-rinse dishes before washing Rationale: Corrective actions for soiled dishes: - Do a better job of water scrapping dishes prior to washing* - Use enough detergent in wash water to ensure complete soil suspension - Keep water temperature within recommended ranges to dissolve food residues and to facilitate heat accumulation - Allow sufficient time for wash and rinse operations to be effective - Rack dishes according to size and type in appropriate rack; presoak silverware

Principles of Dietetics Difficult One disadvantage to adding baking soda to green beans or broccoli is that a. the vegetables' texture becomes mushy and soft. b. the vegetables lose fat-soluble vitamins. c. the vegetables will dull in or lose color. d. the vegetables will taste extremely salty.

a. the vegetables' texture becomes mushy and soft. The baking soda interacts with the chlorophyll and actually enhances the green color rather than dull it. The addition of baking soda usually does not result in a salty taste; however, it will destroy water-soluble (but not fat-soluble) vitamins. The baking soda has a softening effect on the vegetables, which causes them to get mushy. Edelstein S. Food Science: An Ecological Approach. Burlington, MA: Jones and Bartlett; 2013

Week 8 Exam 1 You are reviewing some financials for ABC food service. - Current Assets are $95,000.00. - Sandwich sales last month totaled $67,500.00. - Fixed costs last month were $12,000.00. - Variable cost per sandwich was $3.00 - Each sandwich sells for $5.00 a piece. What was the total variable cost of sandwiches sold last month? a. $79,500 b. $40,500 c. $67,500 d. $107,000

b. $40,500 67,500/$5 = 13,500 sandwiches sold x $3 = 40,500

Week 9 Exam 2 If a man who typically consumes 2600 kcals per day reduces his intake to 1500 kcals per day, how much weight will he lose in one week? a. 2.0 kg b. 1.0 kg c. 0.5 kg d. 1.5 kg

b. 1.0 kg 1lb = 3500 kcals 2600kcals-1500 kcals = 1100 deficit x 7 days = 7700 kcals deficit in one week 7700kcals/3500 kcals = 2.2 lbs. 2.2lbs/2.2lbs per kg = 1 kg

Week 8 Exam 1 Determine Food Inventory Turnover using the following information: - Food Sales $20,000 - Cost of Food Sold Inventory January 1 $7,000 Add: Purchases for January 8,400 $15,400 Less: Inventory January 31 7,400 Total cost of food sold 8,000 - Gross profit $12,000 - Labor Cost Salaries & wages $6,000 Fringe benefits 800 Social security taxes 300 Total labor cost $7,100 - Operating Expenses Office expenses $350 Laundry & uniforms 250 Utilities 700 Repairs & maintenance 300 Printing & advertising 200 General expense 50 Depreciation 550 Taxes 125 Insurance 225 Interest on notes & mortgage 300 Total operating expense 3,500 Total labor & operating expense 10,600 - Net Income $ 1,400 a. 4.1 b. 1.11 c. 0.9 d. 5

b. 1.11 Inventory turnover rate = cost of sales (food costs)/average inventory cost 8,000/7200 = 1.11

Week 7 Exam 1 As the food service director of a new facility (not during COVID) , you are responsible for overseeing the design of the cafeteria. What is important to consider? a. tables 3 feet apart b. 12 square feet per person for employee dining c. concrete flooring d. 24" between chairs

b. 12 square feet per person for employee dining

Week 7 Exam 1 The standard finish for countertops made of stainless steel in a food service facility is a. 16 gauge, no. 3 finish b. 14 gauge, no. 4 finish c. 20 gauge, no. 2 finish d. 22 gauge, no 1 finish

b. 14 gauge, no. 4 finish - Numbers 10 and 14 gauge are the most commonly used. - Number 4 finish is the standard finish for foodservice equipment.

Nutrition Care for Individuals and Groups Moderate How many pounds are recommended for an overweight woman to gain during her pregnancy? a. 0 b. 5-10 c. 15-25 d. 28-40

c. 15-25 All women should gain weight during pregnancy. Recommendations for gaining 28 to 40 lbs. in pregnancy are applicable to underweight women. It is recommended that overweight women gain 15 to 25 lbs. during pregnancy. Centers for Disease Control and Prevention. Weight gain during pregnancy. Last reviewed January 2019. Accessed July 24, 2020. Available at: https://www.cdc.gov/reproductivehealth/maternalinfanthealth/pregnancy-weight-gain.htm#recommendations

Week 8 Exam 1 Use the information on the Corner Deli Income Statement to determine the food cost percentage. - Food Sales $20,000 - Cost of Food Sold Inventory January 1 $ 7,000 Add: Purchases for January 8,400/$15,400 Less: Inventory January 31 7,400 Total cost of food sold 8,000 - Gross profit $12,000 - Labor Cost Salaries & wages $6,000 Fringe benefits 800 Social security taxes 300 Total labor cost $7,100 - Operating Expenses Office expenses $350 Laundry & uniforms 250 Utilities 700 Repairs & maintenance 300 Printing & advertising 200 General expense 500 Depreciation 550 Taxes 125 Insurance 225 Interest on notes & mortgage 300 Total operating expense 3,500 Total labor & operating expense 10,600 - Net Income $1,400 a. 60% b. 40% c. 80% d. 20%

b. 40% Food Cost Percentage = Daily food cost/Daily income 8,000/20,000 = 40%

Week 6 Exam 1 What is the EOQ in units to order if the ordering cost is $3 per order; 600 cases of tomato paste are used per year; the annual storage cost is 15%. The cost of tomato paste is $8 per case. a. 600 cases b. 54 cases c. 200 cases d. 60 cases

b. 54 cases - economic order quantity=a quantitative approach to ordering staple or regularly stocked items - attempts to find the quantity that minimizes both purchasing and inventory costs EOQ=square root of 2 FS/CP F=fixed cost of making order S=sales or usage in units/year C=carrying costs of inventory P=purchase price per unit EOQ=square root of (2x3x600)/(.15 x 8)=54 cases

Principles of Dietetics Difficult What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal per day? a. 875 b. 97 c. 218 d. 71

b. 97 Fat should be 35% or less of energy. 2500 kcal x 0.35 = 875 kcal from fat; 875 kcal from fat ÷ 9 kcal/g fat = 97 g fat Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Foodservice Systems Moderate Which quick-freezing process incorporates very low temperatures with liquid nitrogen or carbon dioxide? a. Air blast freezing b. Cryogenic freezing c. Plate or contact freezing d. Immersion freezing

b. Cryogenic freezing Cryogenic freezing requires very low temperatures. Typically, cryogenic freezing relies on the use of liquefied gases such as nitrogen or carbon dioxide. These gases can only exist in a liquid state at extremely cold temperatures, which means that once the gas is in liquid form, it can be used to generate freezing temperatures. James SJ, James C. Chilling and freezing of foods. In: Clark S, Jung S, Lamsal B, eds. Food Processing: Principles and Applications. 2nd ed. Hoboken, NJ: Wiley Blackwell; 2014. Available at: pdfs.semanticscholar.org/01d3/7868d451dfe0e8ed1e0b65eb5df08fbecdd5.pdf. Accessed July 31, 2019.

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

b. Establish monitoring procedures Hazard Analysis Critical Control Point (HACCP) plan is a system that identifies, evaluates, and controls hazards that are significant for food safety. The steps in order are: (1) Conduct a hazard analysis. (2) Determine critical control points. (3) Establish critical limits. (4) Establish monitoring procedures. (5) Identify corrective actions. (6) Verify that the system works. (7) Establish procedures for record keeping and documentation. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012: 10-4.

Week 6 Exam 2 Which of the following examples of accommodations meets criteria of the Americans with Disabilities Act? a. Install ceramic tile flooring. b. Install flashing alarm lights. c. Remove glass doors. d. Install doors that are 30" wide.

b. Install flashing alarm lights. - Rationale: The Americans with Disabilities Act (ADA) is a comprehensive legislation that created new rights and extended existing rights for Americans with disabilities and protected disabled Americans who are not covered under existing laws. - The ADA provides protection for people in these categories: physical or mental impairment that substantially limits one or more major life activities (walking, seeing, hearing, speaking, learning, working); a record of impairments (such as mental, emotional, or physical illness and alcohol or drug addiction) from which people have recovered or are recovering; reactions from others implying that people have an impairment. - Reasonable accommodations include acquiring or modifying equipment, adjusting work schedules, modifying training materials, providing readers or interpreters, or modifying the workplace to make it more accessible. Installing flashing alarm lights is a reasonable accommodation for the safety of an employee with a hearing disability.

Principles of Dietetics Difficult Which of the following is not a significant source of vitamin D? a. Egg yolk b. Kale c. Sardines d. Fortified milk

b. Kale Vitamin D sources include fortified milk, fish, egg yolk, and butter. Kale is not a source of vitamin D. Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 10th ed. Boston, MA: Cengage; 2015.

Week 6 Exam 1 In which order are the purchasing activities accomplished? a. Write specs, receive and inspect deliveries, identify items to be purchased, determine quality and quantity needed b. Plan menu, write specs, develop purchase order, select vendor. c. Determine inventory or stock level, plan menu, inspect deliveries, select vendor. d. Develop purchase order, price quotation, determine inventory level, plan menu.

b. Plan menu, write specs, develop purchase order, select vendor. Menu always planned first, determines equipment, food, and personnel needed

Week 9 Exam 2 A patient undergoing hemodialysis may require supplementation of which of the following micronutrients? a. Vitamin C, calcium, and 25-hydroxyvitamin D3 b. Pyridoxine, folic acid, and l-25-dihydroxyvitamin D3 c. Vitamin C, calcium, and vitamin A d. Pyridoxine, folic acid, and vitamin A

b. Pyridoxine, folic acid, and l-25-dihydroxyvitamin D3 Hemodialysis may require supplementation of: vitamins C (sparingly b/c of production of oxalates), Be, folate, B12, E supplements, zinc 15 mg/day, individualize for iron and vitamin D (during CKD, the kidney loses ability to activate vit D)

Foodservice Systems Expert Which of the following statements best defines the USDA quality grading system? a. All meat and poultry must meet strict quality standards to be sold in the US marketplace. b. Quality grading of meat and poultry is a voluntary process. c. Quality grading and inspection for wholesomeness are both mandatory for meat to enter into the marketplace. d. Quality grading is a free service provided by the USDA.

b. Quality grading of meat and poultry is a voluntary process. Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors. US Department of Agriculture. Production and Inspection: Inspection & Grading of Meat and Poultry: What Are the Differences? Updated June 3, 2014. Available at: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-differences_/inspection-and-grading-differences. Accessed September 7, 2020.

Principles of Dietetics Difficult Increasing the amount of sugar in a recipe will have which of the following effects on gluten development and the mixing process? a. Speed gluten development and require more manipulation b. Slow gluten development and require more manipulation c. Speed gluten development and require less manipulation d. Slow gluten development and require less manipulation

b. Slow gluten development and require more manipulation When sugar is added to a dough or batter mixture, the sugar will compete with the starch for the water in the dough or batter. Reducing the amount of available water will slow gluten development and will increase mixing (manipulation) times for the dough or batter. McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.

Foodservice Systems Expert What is the purpose of developing a house/regular diet? a. To avoid imposing diet restrictions on older adults near the end of life b. To liberalize diets and decrease the number of therapeutic diets required in a care facility c. To adopt a standardized rotation of meals to serve to care facility residents d. To formalize the dining structure to ensure all care facility residents can be fed efficiently

b. To liberalize diets and decrease the number of therapeutic diets required in a care facility A house/regular diet is the most liberal diet. It is not considered a therapeutic or mechanically altered diet. The majority of patients will benefit from a house/regular diet. Benefits of a liberalized diet include the following: - Increased patient food and beverage choices - Simplified meal-ordering procedures - Improved dining experience - Improved flavor and acceptance of foods served - Added options to address inadequate intake - Simplified foodservice - Decreased potential meal service errors - Streamlined guidance on diet definitions (who can have what foods/fluids) - Increased staff time for calm interaction during meal selection and service - Additional supports for a successful survey process Academy of Nutrition and Dietetics. Nutrition Care Manual: Diet Manual: Diet Liberalization. Accessed August 3, 2020.

Week 9 Exam 2 Symptoms of nephrosis include: a. hypotension, hyperalbuminemia b. albuminuria, hypercholesterolemia c. dehydration, hypocholesterolemia d. edema, hypocholesterolemia

b. albuminuria, hypercholesterolemia nephrosis - nephrotic syndrome= increase pro in urine, decrease cholesterol catabolizing enzymes (1) defect in capillary basement membrane of glomerulus which permits escape of large amounts of protein into the filtrate moving through the tubules (2) albuminuria, edema, malnutrition, hyperlipidemia

Week 9 Exam 1 Mr. F., the Food Service Director, always "goes by the book". What type of leadership style is this? a. autocratic b. bureaucratic c. diplomatic d. participative

b. bureaucratic - Autocratic leaders make decisions and announce them to subordinates. Leader is "the boss". - Diplomatic leaders make decisions and then sell actions to the subordinates. - Participative - most effective, employees work under general supervision, the boss delegates authority, employee-oriented.

Week 8 Exam 2 Under normal physiologic conditions, a serum calcium level of 11.5 mg/dl will trigger an adaptive response involving the release of: a. calcium from osteoclast cells b. calcitonin from the thyroid glands c. parathormone from the parathyroid glands

b. calcitonin from the thyroid glands - Normal values of serum calcium range from 8.5 to 10.2 mg/dL. When serum calcium levels are high, this will trigger an adaptive response, releasing calcitonin from the thyroid glands. - Calcitonin (in contrast to PTH), stimulates osteoblasts and lowers serum calcium by inhibiting the activity of osteoclasts and preventing mobilizing of Ca from bone.

Week 8 Exam 2 Patients who have chronic obstructive pulmonary disease may better tolerate diets in which fat, rather than carbohydrate, is the primary energy source, because oxidation of fat: a. raises the respiratory quotient b. consumes less oxygen c. increases the respiratory rate d. spares protein

b. consumes less oxygen - Metabolism of fat consumes a great deal more oxygen relative to the production of carbon dioxide than the metabolism of carbohydrates. - Resp. Quotient (RQ) = CO2 eliminated / O2 consumed; RQ of CHO = 1.0, RQ of fat = ~0.7

Week 6 Exam 1 Which production system allows managers the greatest room for individuality, best adaptation to ethnic and regional preferences, and the flexibility to take advantage of good market buys? a. ready prepared b. conventional c. commissary d. assembly serve

b. conventional - managers have most control over what can be produced, flexible menu, what types of foods can be purchased, more adaptable to clientele's preferences - disadvantages-uneven, stressful workday, workload varies as menu differs, productivity lowers, high labor costs

Foodservice Systems Difficult The practices and attitudes that influence an individual's food choices are known as a. food preferences. b. food habits. c. food satisfaction. d. food connection.

b. food habits. Food habits are the practices and associated attitudes that predetermine what and when a person will eat. Food preferences are the foods a person likes to eat and food satisfaction measures the level of eating enjoyment of an individual. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Nutrition Care for Individuals and Groups Moderate It would be appropriate to recommend the use of meal replacements for weight loss to a client who: a. has no more than 20 pounds to lose. b. has difficulty with portion control. c. habitually eats late at night. d. does not engage in physical activity.

b. has difficulty with portion control. The Academy's Evidence Analysis Library recommends, with a strong, conditional rating, that for people who have difficulty with self-selection and/or portion control, meal replacements may be used as part of the diet component of a comprehensive weight management program. Substituting one or two daily meals or snacks with meal replacements is a successful weight loss and weight maintenance strategy. Academy of Nutrition and Dietetics. Interventions for the treatment of overweight and obesity in adults. Available at: http://www.eatrightpro.org/~/media/eatrightpro%20files/practice/position%20and%20practice%20papers/position%20papers/weightmanagement.ashx. Accessed December 10, 2016.

Week 9 Exam 1 Due to many hospitals "right sizing" you have decided to promote one of your assistant supervisors to the "p.m. supervisor" position. This position involves working one day each weekend. The hospital policy is to pay weekend staff time and half for this service. You notice after approximately three months that the employee is more negative and appears to lack motivation. What is the most probable cause for this employee's performance deterioration? a. an inaccurate assessment of what motivates the employee b. inaccurate monetary compensation c. unclear organizational goals d. uneven distribution of tasks

b. inaccurate monetary compensation Right sizing - to reduce to an optimal size.

Week 8 Exam 1 A foodservice manager wants to assess the operator's ability to meet short-term debts. She would use: a. net worth ratios b. liquidity ratios c. solvency ratios d. profitability ratios

b. liquidity ratios - Net worth ratio - assess the ability to meet long term debt. - Liquidity ratio - assess the ability to meet short term debt. - Solvency ratio - used to measure a company's ability to meet long-term obligations. - Profitability ratio - assess a business's ability to generate earnings as compared to expenses and other costs.

Principles of Dietetics Difficult Excessive intake of phytates and oxalates can interfere with the absorption of a. cholesterol b. minerals c. vitamins d. fiber

b. minerals Mineral bioavailability can be greatly affected by nonmineral substances in the diet. Components of fiber, especially phytate in grain fiber, can limit absorption of some minerals by binding them. Oxalates (oxalic acid) can depress the absorption of certain minerals present in food. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Week 7 Exam 1 Cantilever equipment for use in kitchens is a. mounted to the floor b. mounted to the wall c. on wheels for ease of movement d. stackable

b. mounted to the wall A cantilever is a beam supported on only one end. A folding cantilever tray is a type of stacked shelf that can be unfolded to allow convenient access to items on multiple tiers simultaneously. The shelves can be collapsed when not in use for more compact storage.

Week 9 Exam 2 Which hormone moves milk through the mammary ducts? a. estrogen b. oxytocin c. prolactin d. progesterone

b. oxytocin - Oxytocin -Suckling at the breast stimulates the production and release of oxytocin in an intermittent manner. Oxytocin acts on the breast to produce milk ejection or "milk let down." Oxytocin also causes uterine contractions. - Prolactin -acts on the human breast to produce milk. Prolactin is also important in inhibiting ovulation.

Week 6 Exam 1 The type of food service in which menu items are produced and held chilled or frozen until heated for serving is: a. conventional b. ready prepared c. assembly serve d. display cooking

b. ready prepared - conventional-all preparation done on premises where meals are served - assembly serve-total convenience, purchase all food prepared, finish by thawing, heating on premises, no on site food production - ready prepared (cook chill or cook freeze)-prepared on premises, frozen, chilled for later use, requires blast chiller or freezer and adequate storage - commissary-satellite, centralizes food production, food production and service areas are in separate facilities, menu items are in bulk or portioned, then frozen, chilled or hot held, delivered to service units - display cooking-restaurant design where kitchen may be viewed by diners, all food displayed and prepared in full view

Week 7 Exam 2 What is the major reason for installing automated equipment? a. easier to clean b. rising labor costs c. easier to use d. greater flexibility

b. rising labor costs Automated equipment would decrease the cost of labor, a major cost within a foodservice establishment.

Week 6 Exam 1 What specification indicates size when ordering peas or beans? a. USDA grade b. sieve size c. serving/can d. maturity

b. sieve size

Foodservice Systems Difficult The total value of food in inventory on September 1 is $9,130. The facility purchased $2,000 of food during the month of September. October 1 inventory is $6,800. What is the cost of food available for the month of September? a. $4,800 b. $6,800 c. $11,130 d. $15,930

c. $11,130 Beginning Inventory + Purchases = Cost of Food Available Cost of Food Available − Ending Inventory = Cost of Food Used The cost of food available for September is the inventory on September 1 ($9,130) added to the amount purchased during September ($2,000), which totals $11,130. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Week 8 Exam 2 A 23 year old pregnant woman is in the second trimester of pregnancy. Her normal calories needs are 1800kcals/day. What are her daily caloric needs during this trimester? a. 1800 kcals b. 1940 kcals c. 2140 kcals d. 2252 kcals e. 2130 kcals

c. 2140 kcals - 2nd trimester = + 340 kcals/day - 3rd trimester = + 452 kcals/day - Lactation 1st 6 months = + 330 kcals/day - Lactation 6-12 months = + 400 kcals/day

Week 6 Exam 1 A registered dietitian is developing a 4-wk cycle menu for Sunnybrook, a long term care facility. Which of the following sequences would be the best method for menu-planning? 1. Decide on the starch item appropriate to serve w/the entrée 2. Plan desserts for both lunch & dinner. 3. Select the luncheon entrees or main dishes. 4. Plan the dinner meats or other entrees for the entire cycle. 5. Select breakfast meal. 6. Select salads, accompaniments, & appetizers 7. Review the entire day as a unit & evaluate if clientele, governmental regulations, & managerial considerations have been met. a. 4,1,3,2,5,6,7 b. 5,3,6,4,2,1,7 c. 4,3,1,6,2,5,7 d. 4,1,6,3,2,5,7

c. 4,3,1,6,2,5,7 menu planning principles-pick entrees first (dinner and then lunch)

Week 9 Exam 2 How many calories are in 300ml of a 5% dextrose solution? a. 15 b. 200 c. 51 d. 60

c. 51 ml x % x 3.4 kcals/g 300 x .05 x 3.4

Week 7 Exam 2 Standards that specify the amount of pesticide residue allowed on raw and processed foods are established by the: a. Centers for Disease Control and Prevention b. US Department of Agriculture c. Environmental Protection Agency d. Institute of Health

c. Environmental Protection Agency Environmental Protection Agency creates the tolerance level while the FDA enforces these tolerances

Management of Food and Nutrition Programs and Services Difficult Which of the following is a federal agency with food safety responsibilities? a. The Joint Commission b. Partnership for Food Safety Education c. Environmental Protection Agency d. Academy of Nutrition and Dietetics

c. Environmental Protection Agency The Environmental Protection Agency is the only government agency in the list of potential answers. The EPA's oversight of environmental issues affects agriculture policies. The Partnership for Food Safety Education is a non-governmental organization. The Joint Commission is a patient safety organization. Academy of Nutrition and Dietetics. Position of the Academy of Nutrition and Dietetics: food and water safety. J Acad Nutr Diet. 2014;114(11):1819-1829.

Principles of Dietetics Difficult Which of the following amino acids is classified as a nonessential amino acid? a. Valine b. Lysine c. Glycine d. Threonine

c. Glycine Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Foodservice Systems Easy What should be done when a food item is not at proper temperature when it is brought to the service line? a. Serve the food within 1 hour. b. If it has been less than 2 hours since it was prepared, throw it out. c. If it has been less than 2 hours since it was prepared, reheat it to the proper temperature. d. Throw away the food within 1 hour.

c. If it has been less than 2 hours since it was prepared, reheat it to the proper temperature. If food was prepared less than 2 hours ago, reheating it to the proper temperature is considered a correct action in a HACCP plan. USDA's Food Safety and Inspection Service (FSIS). Kitchen Companion: Your Safe Food Handbook. Available at: https://www.fsis.usda.gov/wps/wcm/connect/6c55c954-20a8-46fd-b617-ecffb4449062/Kitchen_Companion_Single.pdf?MOD=AJPERES. Accessed December 29, 2019.

Week 6 Exam 1 - Menu 1 Oven baked pork chops Buttered rice Buttered broccoli Jellied carrots/Orange salad Butter or Margarine Cocoa cupcakes Coffee, Tea, Milk - Menu 2 Baked ham w/honey glaze Baked sweet potatoes w/butter Buttered Baby lima beans Parker House rolls Creamy coleslaw Rye bread w/ Butter or Margarine Fresh Peach Cobbler w/ hard sauce Coffee, Tea, Milk - Menu 3 Fried Scallops w/tartar sauce French Fried Potatoes Creamed Cauliflower Coleslaw w/Oil & Vinegar Dressing Hushpuppies w/ Butter/Margarine Coconut Cream Pie Coffee, Tea, Milk - Menu 4 Roast Chicken w/gravy Whipped Potatoes Broccoli w/Hollandaise Sauce Cranberry Relish Popovers w/ Butter/Margarine Chocolate Soufflé Coffee, Tea, Milk Which of the preceding menus LEAST demonstrates the basic rules of menu writing? a. Menu 1 b. Menu 2 c. Menu 3 d. Menu 4

c. Menu 3 menu 3-all white, lots of fried items-equipment? menu planning - aesthetics (color, shape, consistency, flavor, climate, season) - clientele (age, race, religion, ethnicity) - physical facility (equipment) - personnel - # and skills - budget, govt regs (schools and LTC facilities)

Foodservice Systems Difficult The inventory turnover rate for four establishments are as follows: The Green Café = 2, The Red Café = 4, The Blue Café = 6, and The Yellow Café = 3. Based on the inventory turnover rate, which of these establishments is most likely to use a just-in-time purchasing system? a. The Green Café b. The Red Café c. The Blue Café d. The Yellow Café

c. The Blue Café Inventory turnover is calculated by dividing sales by average inventory. The higher the inventory turnover rate, the less product held in storage. A high turnover rate is considered desirable because it typically means a company is selling goods quickly. A company with a high inventory turnover rate benefits from just-in-time purchasing, which involves ordering the minimum number of items to meet customer demand and thus requires minimal inventory. Because The Blue Café has the highest turnover rate of all four establishments, it is the one most likely to use just-in-time purchasing. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Week 9 Exam 1 What is the most important purpose of performance improvement or QA? a. To be cost effective b. To meet state standards c. To provide quality care to benefit patients' health d. To meet preset quality standards

c. To provide quality care to benefit patients' health Quality assessment program or quality improvement program - planned, systematic program that includes all actions necessary to provide adequate confidence that the product or service will satisfy given needs. QA provides products/services are fit for use, reliable and reasonably priced.

Management of Food and Nutrition Programs and Services Moderate What term is used to describe the methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service? a. Make-or-buy decision b. Can cutting c. Value analysis d. Value-added research

c. Value analysis Value analysis aims to maintain the quality and effectiveness of an existing product or service while seeking to minimize locked-in costs by determining if there are any unnecessary costs in designs, materials, processes, and systems. Make-or-buy decisions involve making a strategic choice between producing an item in-house or buying it from an outside supplier. Can cutting investigates the value of a product. Value-added research is used to estimate or quantify essential attributes of a good or service with the goal of emphasizing the attributes that enhance customer appeal and reducing or eliminating the attributes that do not. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Week 8 Exam 1 Amounts owed by a business payable in money, goods or services may be identified as: a. funds flow statement b. an asset c. a liability d. income statement

c. a liability - Asset - economic resource. Anything tangible or intangible that is capable of being owned or controlled to produce value and that is held to have positive economic value is considered an asset. - Capital stock - represents the original capital paid into or invested in the business by its founders. It serves as a security for the creditors of a business since it cannot be withdrawn to the detriment of the creditors. - Owner's equity - residual claim or interest of the most junior class of investors in assets, after all liabilities are paid.

Week 9 Exam 1 The scalar principle of management states that: a. everyone who will be affected by a decision is involved in making the decision b. authority is an organized whole composed of interdependent parts c. authority and responsibility flow in a direct line vertically from the highest to lowest echelons d. management should be based on various scales

c. authority and responsibility flow in a direct line vertically from the highest to lowest echelons - everyone who will be affected by a decision is involved in making the decision (human relations theory) - authority is an organized whole composed of interdependent parts. (systems approach)

Week 8 Exam 2 Glycogenolysis is the: a. creation of glycogen b. catabolism of carbohydrate c. breakdown of glycogen releasing glucose d. creation of glucose from glycerol and amino acids

c. breakdown of glycogen releasing glucose Glycogenolysis: degradative pathway mobilizing stored glycogen in the liver and skeletal muscle, releasing glucose

Week 8 Exam 2 Which of the following is not an end product of fat digestion? a. glycerol b. fatty acids c. carbon dioxide d. diglycerides e. monoglycerides

c. carbon dioxide TAG > 2 monoacylglycerol + free fatty acids (mono/diglycerides) Cholesterol Esters > free fatty acids + free cholesterol Phospholipids > Lysophosphatidylcholine (LPC)

Principles of Dietetics Difficult In order to be labeled as "pure," the US Food and Drug Administration (FDA) requires that vanilla extract a. be certified as an artificial flavor. b. contain the small black flecks from the vanilla pod. c. contain 35% alcohol by volume. d. contain 200 ppm vanillin.

c. contain 35% alcohol by volume. Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water. The FDA requires that the solution contain a minimum of 35% alcohol and 13.35 oz vanilla bean per gallon. Brown AC. Understanding Food: Principles and Preparation. 5th ed. Boston, MA: Cengage; 2014.

Week 6 Exam 1 In a decentralized kitchen or commissary foodservice system, the greatest concern is: a. distribution time b. sensory quality c. food safety d. nutritive value

c. food safety delivery and safety issues-9 critical control pts (menu items made in bulk at one facility, delivered to satellite sites)

Week 7 Exam 2 Bacillus cereus intoxication is most likely to occur following consumption of: a. baked beans b. corn pudding c. fried rice d. macaroni and cheese

c. fried rice Bacillus cereus -- forms spores; found in soil, dust, cereal crops; rice products, starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, pastries (emetic); meats, milk, vegetables, fish (diarrheal)

Week 9 Exam 2 An alcoholic patient has a low serum albumin, low hemoglobin, high ammonia, abnormal liver function tests and ascites. Why is he on a 500mg sodium diet? a. hypoaldosteronism b. secondary renal failure c. hypoalbuminemia d. hyperammonemia

c. hypoalbuminemia Hypoalbuminemia associated with edema - The excess salt causes the body to retain water. This water then leaks into the interstitial tissue spaces, where it appears as edema.

Week 9 Exam 1 A list of duties, working conditions, and tools/equipment needed to perform a job can be found on a: a. job analysis b. job specification c. job description d. time and activity schedule

c. job description - Job analysis - studies all aspects, conducted first to collect info for the job description and done by worker and their supervisor - Job specification - sets minimum qualifications needed to perform the job. It typically includes payroll title, department, supervisor, job summary, education, experience, skills, physical and personal requirements, references, hours and wages and promotional opportunities. - Time and activity report - record of performed activities with % of time spent doing activities.

Week 8 Exam 2 Acidic chyme becomes neutralized in the duodenum by: a. mixing with alkaline intestinal enzymes b. mixing with sodium and potassium c. mixing with bicarbonate and fluids d. mixing with bile

c. mixing with bicarbonate and fluids Bicarbonate/fluids are released in the small intestine in order to allow enzymes to function in the digestion/absorption of nutrients

Foodservice Systems Expert A whole, bone-in ham weighs 18 lbs. as purchased (AP) has an edible portion yield (EP) of 56%. Each ham costs $32.94. What is the invoice cost to serve 85 lbs. of cooked, sliced ham? a. $155.55 b. $223.99 c. $277.78 d. $296.46

d. $296.46 To get the edible portion yield per ham, multiply 18 lbs. AP x 56% EP yield = 10.08 lbs. edible portion per ham. You need 85 lbs. cooked sliced ham, so you would divide this amount by the edible portion per ham: 85 lbs. ÷ 10.08 lbs. = 8.43 hams. Thus, 9 hams are needed. Multiply the cost of the ham $32.94 x 9 hams = $296.46 Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice Hall; 2011:190.

Management of Food and Nutrition Programs and Services Moderate How long must personnel files be retained after an employee has left the company? a. Indefinitely b. 2 weeks c. 6 months d. 1 year

d. 1 year The Equal Employment Opportunity Commission requires that all personnel and employment records be retained for a minimum of 1 year. Equal Employment Opportunity Commission. Record-keeping requirements. Accessed July 1, 2020. Available at: https://www.eeoc.gov/employers/recordkeeping-requirements

Nutrition Care for Individuals and Groups Moderate The optimal length of time to breastfeed an infant is a. 3 months b. 6 months c. 9 months d. 12 months

d. 12 months The American Academy of Pediatrics states that it's recommended to exclusively breastfeed for 6 months and that it is optimal to continue breastfeeding while introducing complementary foods at least up to 1 year. American Academy of Pediatrics. Policy statement: Breastfeeterm-53ding and the use of human milk. Accessed August 26, 2021. Available at: https://publications.aap.org/pediatrics/article/129/3/e827/31785/Breastfeeding-and-the-Use-of-Human-Milk

Week 6 Exam 1 Assume the restaurant uses perpetual order method. Determine the reorder point and at that point the amount of canned pears to order given the following: 1. Normal usage is 35 cans a week 2. It takes 3 days to get delivery of items 3. Par stock = 42 cans 4. Cans can come packed 12 to a case 5. Safety stock is 6 cans Amount of cases to order are: a. 36 cases b. 6 cases c. 2 cases d. 3 cases

d. 3 cases par stock-reorder point + normal usage until deliveries arrive 42- 21 +15 = 36, 36 cans/12=3 Or, par stock-safety stock= 42-6 =36, 36 cans/12=3

Week 8 Exam 1 Given 20 FTE's to produce 2,700 meals in a 40-hour work week, calculate meals/labor hour. a. 13.50 b. 19.28 c. 6.57 d. 3.38

d. 3.38 Meals per labor hour = total number of meals served/total labor hours to produce meals 2,700/800 (20 FTE's x 40 hrs) = 3.38

Week 8 Exam 1 For employees who are working five days per week in a hospital, how many regular employees can be covered by two relief employees? a. 1 1/2 b. 2 1/2 c. 3 d. 5

d. 5 One full time relief employee can cover the schedule of 2.5 FTE.

Week 7 Exam 1 The width of a main kitchen aisle should be: a. 24" b. 36" c. 48" d. 60"

d. 60" Main kitchen aisles should be a minimum of 5 feet wide or wide enough for carts and hand trucks to pass without interfering with workers in the area.

Week 8 Exam 1 Mr. Bell of the Bell and Sons Family Restaurant was discussing labor costs with a competitor. The competitor asked Mr. Bell his labor cost percentage of his total costs. Mr. Bell did not wish to reveal his total dollar income so he used these figures to calculate his answer: Wages = $60,530.00 Fixed costs = $40, 270.00 Variable Costs = $51, 222.00 What was the labor cost percentage of his total costs? a. 66.50% b. 39.8% c. 84.6% d. 66.1%

d. 66.1% Labor cost percentage = annual labor costs/annual revenue 60,530.00/(40,270.00 + 51,222.00) x 100% = 66.1%

Week 6 Exam 1 "Evaluating all purchases to determine what percentage absorbs the greatest dollar expenditure" is the definition of __________ a. make or buy analysis b. value analysis c. price forecasting d. ABC analysis

d. ABC analysis ABC inventory classification system = relative importance of each menu item is measured by how much the total value of purchases is for that item each year; 10-20% of menu items in stock constitute 60-80% of total annual value of purchases (A items), 50-60% of inventory items comprise only 5-10% of the value (C items), items in between C and A ranges are in the B class, tightest possible controls needed for A items (most expensive, often protein foods)

Management of Food and Nutrition Programs and Services Difficult What segment of hospital operations does DNV GL assist with? a. Foodservice purchasing b. Staffing and recruitment c. Health promotion campaigns d. Accreditation

d. Accreditation Integrated accreditation for DNV GL comes from integrating the CMS Conditions of Participation (CoPs) with the international quality management standard ISO 9001. DNV. NIAHO Hospital Accreditation. Accessed January 11, 2022. Available at: https://www.dnv.us/assurance/healthcare/ac.html

Week 7 Exam 1 _______________ is a natural toxic in food that is found in moldy peanuts and may lead to cancer. a. Oxalic Acid b. Solanine c. Nitrates d. Aflatoxin e. Goitrogen

d. Aflatoxin - Solanine is a glycoalkaloid poison found in species of the nightshade family (Solanaceae), such as the potato, It can occur naturally in any part of the plant, including the leaves, fruit, and tubers. - Sodium nitrate forms nitrosamines, a human carcinogen, known to cause DNA damage and increased cellular degeneration. Studies have shown a link between increased levels of nitrates and increased deaths from certain diseases including Alzheimer's, diabetes mellitus and Parkinson's, possibly through the damaging effect of nitrosamines on DNA. Nitrosamines, formed in cured meats containing sodium nitrate and nitrite, have been linked to gastric cancer and esophageal cancer. - Goitrogens are substances that suppress the function of the thyroid gland by interfering with iodine uptake, which can, as a result, cause an enlargement of the thyroid, i.e., a goiter. - Oxalic acid and oxalates are present in many plants and occur naturally in animals. Calcium oxalate is the most common component of kidney stones. Concentrations of oxalic acid are pretty low in most plants and plant-based foods, but there's enough in spinach, chard and beet greens to interfere with the absorption of the calcium these plants also contain. However, the oxalic acid in vegetables is broken down in cooking and doesn't interfere with the absorption of calcium present in other foods, cheese for instance, that you might eat at the same time.

Week 8 Exam 2 Which of the following tube feeding ingredients might precipitate an allergic reaction in a child with a milk allergy? a. Modified starch b. Whey c. Carrageenan d. Casein

d. Casein Because casein is the major milk protein, it is likely that a tube feeding with casein will precipitate an allergic reaction in individuals with milk allergies.

Compared to a non-leader, which grouping of words best describes a leader? a. Copes with complexities, seeks to be understood, empowers b. Organizes, motivates, copes with complexities c. Seeks to be understood, perseveres, copes with change d. Copes with change, empowers, perseveres

d. Copes with change, empowers, perseveres Effective leaders accept that change should and will occur and work with others in order to facilitate the pace and outcome of change. This empowers both themselves and others. Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.

Foodservice Systems Difficult Which of these symptoms should be the most concerning to a foodservice establishment and lead to excluding a food handler from working? a. Sore throat b. Coughing c. Nausea d. Jaundice

d. Jaundice Sore throat, coughing, and nausea are not necessarily indicative of transmittable disease and are not necessarily reasons to exclude a food handler. The most concerning symptoms for foodservice establishments should be vomiting, diarrhea, sore throat with fever, infected cuts and burns with pus on hands and wrist, and jaundice. Jaundice is a symptom of hepatitis A, which is highly contagious and can be transmitted via food and beverage. More specifically, the virus can be transmitted if small, undetected amounts of stool from an infected person contaminate food or drinks. National Restaurant Association Education Foundation. ServSafe Coursebook. 6th ed. Chicago: NRA; 2012. US Food and Drug Administration. Retail Food Protection: Employee Health and Hygiene Handbook. Last updated April 2018. Available at: https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/retail-food-protection-employee-health-and-personal-hygiene-handbook

Management of Food and Nutrition Programs and Services Difficult Which statement best describes the "A" component of the PDSA performance improvement model? a. Determine how changes will be implemented b. Implement the intervention c. Determine the impact of the intervention d. Maintain and continue improvement

d. Maintain and continue improvement Maintaining and continuing improvement is included in the A component of the PDSA model. Determination of how changes will be implemented is part of P, implementation of the plan is included in D, and determination of the impact of the plan is included in S. Joint Commission Resources. Cost-Effective Performance Improvement in Hospitals. Oakbrook Terrace, IL: JCAHO; 2005:94.

Principles of Dietetics Difficult Which of the following foods is the best source of omega-3 fatty acids? a. Olive oil b. Shrimp c. Avocado d. Sardines

d. Sardines Sources of omega-3 fatty acids include fatty fish, such as salmon, tuna, and halibut; some plants; and nut oils. Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Cengage; 2012.

Nutrition Care for Individuals and Groups Difficult What feature of the Nutrition Care Process allows for drawing comparisons regarding nutrition problems and outcomes across health care systems? a. Research opportunities b. PES statements c. Information sharing technologies d. Standardized language

d. Standardized language Standardized language allows for a system of comparison of patient nutrition issues/problems across health care systems. No matter who is reading the patient note along the spectrum of care, all individuals will understand the terminology by this standard language that has been established for nutrition care. Academy of Nutrition and Dietetics. Standardized Language. Accessed June 10, 2020.

Week 7 Exam 1 This government department inspects and certifies fishing vessels, seafood processing plants and retail facilities for federal sanitation standards. a. CDC b. FDA c. DHHS d. U.S. Dept. of Commerce

d. U.S. Dept. of Commerce

Principles of Dietetics Easy What is pyridoxine another name for? a. Vitamin C b. Vitamin B1 c. Vitamin B12 d. Vitamin B6

d. Vitamin B6 - Vitamin C is also known as ascorbic acid. - Vitamin B1 is another name for thiamin. - Vitamin B12 is another name for cobalamin. - Vitamin B6 is another name for pyridoxine. term-48 Whitney EN, Rolfes S. Understanding Nutrition. 13th ed. Boston, MA: Centerm-58gage; 2012.

Week 7 Exam 2 If you increase the size of the kitchen, what effect will there be on worker efficiency? a. an increase b. no change c. depends on the menu d. a decrease

d. a decrease Worker efficiency may decline if the kitchen size is increased, as this may disrupt the ability of workers in production to work effectively and efficiently thus increasing the possibility of decreased productivity

Week 9 Exam 2 A dietitian is counseling parents of a child with attention-deficit/hyperactivity disorder and who is being treated with methylphenidate. The dietitian's intervention for this child should be based on an understanding that: a. type 2 diabetes can be a likely adverse effect b. involuntary weight gain can be a likely adverse effect. c. folate supplements usually are warranted to counter increased urinary excretion. d. anorexia can be an adverse effect that may affect growth.

d. anorexia can be an adverse effect that may affect growth. Appetite suppression is one of the most common side effects of methylphenidate (MPH). The dietitian should assess the child's appetite and determine if the child is consuming adequate energy intake to promote adequate growth and development (http://www.ncbi.nlm.nih.gov/pubmed/17344944)

Week 8 Exam 1 What is the deduction of union dues from pay? a. open shop b. union shop c. expensive d. check-off

d. check-off - Open shop - can join union or not - Union shop - must join union - Check off - the deduction of union dues from pay

Week 8 Exam 2 Fats enter the blood as ________ and leaves the liver as ________ a. phospholipids, chylomicrons b. lipoproteins, chylomicrons c. chylomicrons, phospholipids d. chylomicrons, lipoproteins

d. chylomicrons, lipoproteins To enter the small intestine, LCFA's and cholesterol esters packaged into micelles. To enter the bloodstream from the small intestine, LCFA's and cholesterol esters are packaged into chylomicrons. Fat leave the liver as lipoproteins

Week 7 Exam 2 A Dietitian ordering canned goods can be assured of a reliable product if they: a. accept the most reasonable bid b. buy the same brand, grade, size as the last time c. buy directly from the manufacturer d. conduct a can cutting analysis

d. conduct a can cutting analysis - Buy directly from manufacturer—cannot determine reliable, quality product - Accept most reasonable bid -cannot be assured of reliable, product - Purchase same brand, grade, size as last time -does not assure quality of product - Cutting analysis -opening cans, can acquire firsthand information about drained weight, appearance, texture, flavor or any other factor of interest to the dietitian

Week 9 Exam 2 Good advice for a patient with a hiatal hernia is to: a. lower the fat content of the diet b. increase intake of complex carbohydrates c. avoid coffee d. don't eat before bed

d. don't eat before bed Hiatal hernia a. protrusion of a portion of the stomach above the diaphragm into the chest b. small, bland feedings; avoid late night snacks; avoid caffeine, chili powder, black pepper

Week 6 Exam 2 What is the most important condition needed for bacterial growth? a. moisture b. temperature c. Oxygen d. food, especially foods high in protein and carbohydrate

d. food, especially foods high in protein and carbohydrate - Rationale: The most recognized food-borne illnesses are those caused by bacteria- food is the most important factor needed for bacteria to grow, and foods high in protein or carbohydrate are more likely to support bacterial growth. A food's pH value also affects bacterial growth. - Potentially hazardous foods, which are food items that require temperature control and often contain protein and moisture, must be dealt with properly to avoid growth of pathogenic microorganisms or toxin formation. - Bacteria can be aerobic (need oxygen to grow) or anaerobic (reproduce without oxygen).

Week 9 Exam 1 Which of the following lists the qualifications and skills required of a particular job? a. job breakdown b. job analysis c. job description d. job specification

d. job specification - Job specification - sets minimum qualifications needed to perform the job. It typically includes payroll title, department, supervisor, job summary, education, experience, skills, physical and personal requirements, references, hours and wages and promotional opportunities. - Job analysis - studies all aspects, conducted first to collect info for the job description and done by worker and their supervisor

Week 9 Exam 2 Following a Billroth II, steatorrhea often results. What is the likely cause? a. rapid absorption of simple carbohydrates b. bacterial overgrowth in the remaining loop c. a diet restricting simple carbohydrates d. lack of pancreatic secretion due to less duodenal hormone secretion

d. lack of pancreatic secretion due to less duodenal hormone secretion Billroth II (gastrojejunostomy) attaches it to the jejunum. When food bypasses the duodenum, the secretion of secretin and pancreozymin by the duodenum is reduced. These hormones normally stimulate the pancreas, so there is now little pancreatic secretion.

Week 8 Exam 2 Protein-bound iodine (PBI) measures: a. deficiency of epinephrine b. toxic levels of iodine c. nutritional status d. level of thyroxine being produced

d. level of thyroxine being produced Protein Bound Iodine (PBI) - measures activity of thyroid gland (1) hormones: thyroxine (T4), triiodothyronine (T3) (2) when PBI is elevated, BMR is elevated

Week 7 Exam 2 Meat loaf has been left out for 5 hours. Should you serve it? a. no because of the risk of botulism b. yes c. yes because bacteria was destroyed during the heating process d. no because of the risk of staphylococcus

d. no because of the risk of staphylococcus - Staphylococcus aureus grows best at 70- 97 F; it is commonly associated with reheated foods, meat, poultry, eggs, milk products. - To avoid, wash hands, chill food quickly and cool food in shallow pans.

Week 9 Exam 1 The dietary supervisor would like to improve sanitation in the facility. One of her concerns is the cleanliness of the floors in the kitchen. Currently, these floors are only cleaned in the evening by the close-up team. She would like to have the floors cleaned following the lunch tray line, as well. What is the MOST efficient method to give this additional responsibility to the staff? a. assign a "problem" employee to this task b. randomly assign different employees to the task. c. obtain approval from personnel to add a part-time staff person each day d. review the current work schedule to see if adjustments can be made and assign specific employees to the task.

d. review the current work schedule to see if adjustments can be made and assign specific employees to the task. - Addition of staff beyond what is currently budgeted is unlikely to get approved. - Singling out a problem employee can be construed as discrimination. - Randomly assigning it would be unlikely to have a positive outcome if you assign it to an employee who cannot work it into their schedule at the designated time because of other responsibilities. - For all of the above reasons the best course of action is to review the work schedule and adjust where possible to allow a specific employee or position to be responsible for the task every day.

Week 7 Exam 2 Equipment purchases depend on: a. the budget b. the type of facility c. what the cooks want d. the menu

d. the menu The equipment necessary will depend primarily on the menu in order to determine which pieces of equipment are most efficient for production of the menu items. The budget and the type of facility will also play a role in equipment purchases.

Week 6 Exam 1 Examples of forecasting models include: a. none are examples b. all are examples c. objective model d. time-series model

d. time-series model - time series-short term forecasts; moving average uniformly weighs past observations (add up # used per month/divide by # of months) - exponential smoothing-uses software, gives more recent values more weight, does not uniformly weight past observations - causal models-assumption that a relation exists between item being forecast and other factors (selling price, # of customers) - medium and long term-expensive to develop, example-regression analysis - subjective models-used when relevant data are scarce or when relationships between data do not persist over time, must rely on opinions (Delphi technique-experts, market research, panel consensus)

Week 7 Exam 2 Within a foodservice establishment, the space required for a lane with more than one individual or where mobile equipment passes through is? a. 12-24 inches b. 20-30 inches c. 36-42 inches d. 60-80 inches e. 48-52 inches

e. 48-52 inches - Aisle space lane with 1 person: 36-42 inches - Aisle space lane with 1+ or mobile equip: 48-52 inches