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RD Exam > Food Service Module Exam > Flashcards

Food Service Module Exam Flashcards

1
Q

When training new employees, what should always be followed?

A planned orientation and training program
Government regulations
OSHA rules
Hospital training policies

A

? government regulations or planned training program

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2
Q

What would you do if an employee did not label items as required?
Fire her
Have the supervisor re-educate the employee as to proper procedures and provide the follow-up
Take the job away from the employee
Discipline the employee

A

Have the supervisor re-educate the employee as to proper procedures and provide the follow-up

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3
Q 
Work simplification:
 Looks at the job as a whole
Increases responsibility
Decreases costs and increases productivity
Increases interest in job
A

Decreases costs and increases productivity

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4
Q

In a hospital with 300 patients it takes 14 minutes to prepare one meal. How many FTEs are needed per week?

A

37

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5
Q

In making decisions, follow the following steps:
Gather data, choose solution, take action, follow-up
Determine workable solutions, choose solution, take action
Choose solution, take action, follow-up
Recognize and analyze problem, gather data, choose solution, take action, follow-up

A

Recognize and analyze problem, gather data, choose solution, take action, follow-up

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6
Q 
Which of the following food service systems has the lowest labor costs?
 Cook freeze
Cook chill
Convenience
Conventional
A

Convenience

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7
Q

Due to a weekend staffing shortage, a long-term weekday employee is assigned to work on the weekend and is given a pay increase. The employee becomes increasingly unhappy, and the employee’s performance declines. The employer has failed to:
Assess the employee’s motivations
Assess the needs of the organization
Provide adequate financial compensation
Persuade the employee to meet organizational needs

A

Assess the employee’s motivations

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8
Q 
Which of the following is a situational analysis in marketing?
 Definition of the business
Identification of recent eating trends
Positioning of the business
Target marketing
A

Identification of recent eating trends

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9
Q

A medical center has one kitchen in which food is produced for the patient trayline, the employee cafeteria, catering, and special functions. The term for this type of production and service system is:
Decentralized production and service
Centralized production and service
Centralized commissary production and service
Decentralized production and tray service

A

Centralized production and service

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10
Q 
Which food service system is least likely to have microbial contamination?
Conventional
Cook-chill
Cook-freeze
Assembly serve
A

Assembly serve

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11
Q

The main reason for keeping an inventory is:
To plan next year’s budget
To prevent theivery
To see how well you are following the budget
To determine when and how much to reorder

A

To determine when and how much to reorder

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12
Q

What method is used when you log in and out movement from the storeroom?

Perpetual inventory
Mini-mix inventory
Physical inventory
Stage three inventory

A

Perpetual inventory

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13
Q 
Which of these work center designs discourages through traffic?
 U-shaped
Back to back parallel
Straight line
Square
A

U-shaped

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14
Q

Using the following data, the average check for September is:

Total revenue: $909,009; New income: $173,010; FTEs: 27.9; number of customers: 32613

A

$27.87

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15
Q

You are asked to develop quality control guidelines for receiving purchased foods. The most important guideline would be
Proper counts of the foods received
Proper weights of the foods received
Proper temperatures of the foods received
Accurate prices on the invoices

A

Proper temperatures of the foods received

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16
Q

Which of the following menu items generate the most revenue?

Menu item	Selling price	Raw food cost	Units sold
Shrimp alfredo	$12.95		$4.05		75
Chicken marsala	$11.50		$3.83		193
Prime rib	        $14.95		$4.39		172
Lemon halibut	$13.50		$4.29		210
 Shrimp alfredo
Chicken marsala
Prime rib
Lemon halibut
A

Lemon halibut

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17
Q

Financial data for 1 month is shown. What is the net profit?

Cafeteria revenue: $119,984
Patient meals revenue: $146,250
Catering sales: $1,850
Food costs: $110,234
Labor costs: $147,446
Other costs: $10,204
A

$200

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18
Q

How many servings of tuna salad using a #12 scoop will you get from 2 gallons?

12
24
48
96

A

96 (#12 scoop is 1/3 cup)

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19
Q

Seven 9 inch pies require 15 lbs fresh apples to be peeled and sliced. The apples have an 80% yield. It takes an employee, making $7.25/hour, 2 hours to peel and slice the apples. What is the E.P. cost of the apples if 1 lb A.P. is $1.49?

$7.80/pound
$8.00/pound
$22.35/pound
$3.07/pound

A

$3.07/pound

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20
Q 
The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that:
Outside corners are bull-nosed
Surfaces are smooth and nonporous
Equipment surfaces are nontoxic
Equipment disassembles with ease
A

Surfaces are smooth and nonporous

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21
Q

Beef stew has been unrefrigerated for 4 hours following preparation. What should you do?
Reheat it to 140 degrees F and store it in shallow pans in the refrigerator
Discard the stew
Reheat it to 165 degrees F and refrigerate it
Refrigerate the stew in shallow pans

A

Discard the stew

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22
Q

What are the most important data to consider when forecasting the amount of food to be prepared?

Holiday and weekend volume
Skill levels of employees
Food-item selection statistics
Weather conditions and temperatures

A

Food item selection statistics

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23
Q 
What is the food cost percentage if the cost of food is $325 and the income is $865?
 38%
36%
34%
32%
A

38%

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24
Q 
How much hamburger will it take to make 300 three ounce patties with a 20% shrinkage?
 52 lbs
68 lbs
90 lbs
70 lbs
A

70 lbs

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25
Q

Communication regarding an employee’s right to know of potentially hazardous materials in the workplace is mandated by the:

Joint Commission on the Accreditation of Healthcare Organizations
Occupational Safety and Health Administration
Heath Care Financing Administration
State health department

A

Occupational Safety and Health Administration

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26
Q

The cook has defrosted chicken under running hot water. It then sat on the counter for three hours. The cook then realizes he does not need the chicken today. What should he do with it?
Refreeze it immediately
Discard it
Cook it within four hours
Refrigerate it and cook it within 24 hours

A

Discard it

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27
Q

If you open sealed bids and place the order with the lowest bid, you are using which buying method?

Informal
Open market
Future contracts
Formal, competitive bid

A

Formal, competitive bid

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28
Q 
Large volume purchasing, centralized production, service areas in separate facilities are features of:
 The commissary system
Ready-prepared system
Assembly serve system
Conventional system
A

The commissary system

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29
Q

Which group is responsible for food labeling?

USDA
US Dept of Commerce
FDA
UPI

A

FDA

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30
Q 
Bacillus cereus intoxication is most likely to occur following consumption of
 Macaroni and cheese
Baked beans
Corn pudding
Fried rice
A

Fried rice

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31
Q

The most frequent cause of foodborne illness is

An infected person
Inadequate cooling
Inadequate hot for holding
Insufficient cooking

A

? inadequate hot for holding

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32
Q 
What causes green vegetables to turn yellow-green on a cafeteria line?
 Formation of pheophytin
Inadequate cooking time
Alkalinity of the cooking water
Poor serving procedures
A

Formation of pheophytin

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33
Q

A cook who is preparing to discard a 10-lb package of ground beef explains that the meat is spoiled because it has a bright red surface and purple center. The dietitian should stop the cook from discarding the beef and explain that the meat is safe to use:

Where it is red, and only the purple-colored portion must be discarded
Because harmless red food coloring was used on the surface and didn’t diffuse to the center of the meat
Because the packaging is oxygen-permeable, resulting in oxygenated oxymyoglobin in surface pigment of the meat and unoxygenated myoglobin in the center
Because the packaging is impermeable to oxygen, preventing oxygenation of surface pigments but allowing the center pigment to remain oxygenated

A

Because the packaging is oxygen-permeable, resulting in oxygenated oxymyoglobin in surface pigment of the meat and unoxygenated myoglobin in the center

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34
Q

What does the term “USDA graded” on meat tell the consumer?
It assures wholesomeness
It was free of disease at the time of slaughter
The meat is fit for human consumption
It defines quality

A

It defines quality

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35
Q 
Freezing:
Inhibits bacteria and toxins
Prevents bacteria growth
Kills bacteria
Kills enzymes
A

? not prevents bacteria growth or kills enzymes

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36
Q

The dietitian at a Special Supplemental Foods Program from Women, Infants, and Children (WIC) clinic should advise a pregnant woman who has a low serum folate level to consume more:
Canned tuna, yogurt, and cantaloupe
Mashed potatoes, hominy, and apples
Soy oil, powdered milk, and lean pork
Leafy vegetables, dried legumes, and fresh oranges

A

Leafy vegetables, dried legumes, and fresh oranges

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37
Q 
A client attempting to comply with recommendations of the MyPlate provides the food record shown below for evaluation by the dietitian.
Food Group Servings
Bread, cereal, rice pasta 6
Vegetables 2
Fruits 1
Milk, yogurt, cheese 3
Meat, poultry, fish, alternatives 4
The nutrients that will most likely be lacking are: 
 Protein and iron
Vitamin A and folate
Riboflavin and calcium
Thiamin and niacin
A

Vitamin A and folate

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38
Q

Which method of bread making is not as dependent on fermentation time and temperature?

Straight dough
Sponge dough
Continuous method
Prime bake method

A

continuous method

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39
Q 
The emerging pathogenic bacteria responsible for outbreaks of foodborne illness attributed to raw seafood is:
 Vibrio parahaemolyticus
Yersinia enterocolitica
Salmonella
Escheria coli
A

Vibrio parahaemolyticus

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40
Q

Symptoms of dehydration?

A

tachycardia, weight loss, increase in BUN

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41
Q

Consistent sodium and caffeine levels are necessary to stabilize levels of which medication?

A

lithium

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42
Q

Appropriate levels to initiate parenteral feeding?

A

Decreased CRP, increase pre-albumin

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43
Q 
Which document is the AND's position on the essential roles and activities of the RDN in the direction and delivery of food and nutrition services?
Code of Ethics
Standards of Practice in Nutrition Care
Standards of Professional Performance
Scope of Practice
A

Scope of Practice (includes accreditation standards, state and federal regulations and education and credentialing - does not include public health and safety regulations)

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44
Q

The second forecast for the seven day average is calculated by:

A

dropping the first number and averaging days 2-8

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45
Q

What is PERT?

A

Program Evaluation and Review Technique – method of analyzing the tasks involved in completing a project, especially time needed to complete each task and minimum time to complete whole project

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46
Q

What is CPM?

A

Critical Path Method (used with PERT) to determine minimum time to complete a project

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47
Q

The USDA grades as Fancy, Extra #1, #1, Combination and #2. What factors are graded?

A 
Quality
Firmness
Color
Maturity
Freedom from defects
Uniform shape
Uniform size
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48
Q

What enteral formula should be used in severe acute pancreatitis?

A

None - enteral nutrition is contraindicated

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49
Q

The ebb phase after injury consists of:

A

hypovolemia (decreased volume of blood circulating), shock, tissue hypoxia and decreased metabolic rate

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50
Q

How to measure viscosity of liquids that flow on a flat surface?

A

Line-spread test

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51
Q

Ready-prepared is a production system:

A

where foods are prepared and then frozen/chilled for later use (cook-chill, cook-freeze)

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52
Q

If you have hard water for washing dishes you should:

A

use more detergent

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53
Q

Which nutrient is not required to convert pyruvic acid to acetyl coA?

A

citric acid (pantothenic acid, thiamin, riboflavin, and niacin are all needed)

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54
Q

Benchmarking

A

process of comparing your results to those of industry peers to understand competitive advantages and disadvantages (using front-runners in the field to raise your company standards)

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55
Q

Popularity index

A

predicts item sales and ranks popularity in relation to other items

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56
Q

Menu psychology

A

examination of how to design a menu to influence what a customer eats

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57
Q

Most vegetables (such as green beans, corn, beans) should be canned:

A

using a pressure cooker because the pH is high

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58
Q

During a food quality evaluation, each panelist is given three cookie samples, two of which are alike, and asked to indicate which one is different. What type of sensory test is this?

A

Triangle test

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59
Q

Which type of equipment would you choose if you were boiling large quantities of pasta?

A

Steam jacketed kettle (high pressure steamer is for small batches)

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60
Q

What survey provides information on low-income, high-risk children?

A

PedNSS

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61
Q

What survey provides information on low-income, high-risk pregnant women

A

PNSS

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62
Q

What initiative promotes nutrition for the elderly population to identify nutrition problems?

A

NSI (Nutrition Screening Initiative)

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63
Q

Which of the following are side effects of cirrhosis?

A

Severe weight loss, malnutrition, decreased appetite

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64
Q

Nutrition therapy for gastroparesis?

A

low fiber, low fat, 5-6 small meals per day

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65
Q

A pediatric patient is diagnosed with petachiae and a poor growth rate. Which food should be added to the diet

A

Safflower oil (something high in omega 6, so not salmon, walnuts or canola oil which are high in omega 3)

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66
Q

How to convert from mEq to milligrams?

A

mEq = mg/atomic weight x valence
13 mEq = X / 39
X = 507

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67
Q

Esophageal varices occur when:

A

blood cannot enter the liver (and ascites occurs when blood cannot leave the liver)

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68
Q

Gastric bypass patients are likely to become deficient in B12 because:

A

inadequate contact with intrinsic factor, decreased gastric acid and low intake of foods rich in B12 (other common nutrient deficiencies include iron, protein, calcium, folate and vitamin D)

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69
Q

Prime cost method

A

1) add raw food cost and labor costs = prime cost 2) determine mark-up factor: food cost % + labor cost % = X… 100/X = mark up factor 3) raw (prime) cost x mark up factor = selling price

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70
Q

How to solve for break even point:

A

BE = fixed cost / 1 - (Variable/sales)

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71
Q

Which nutrient is responsible for the metabolism of pyruvate to generate energy in the TCA cycle?

A

Thiamin

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72
Q

Which nutrients are required for glucose metabolism?

A

chromium and zinc

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73
Q

What is needed for metabolism of glucose to glucose 6-phosphate in glycolysis?

A

magnesium

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74
Q

Overrun has to do with

A

the weight of ice cream

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75
Q

Which pigment does not change color in acid or alkaline solution?

A

carotenoids

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76
Q

limiting amino acids of gelatin?

A

gelatin has no tryptophan and is low in methionine and lysine

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77
Q

essential amino acids are:

A

Try THis VIP MALL

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78
Q

Protein bound iodine measures

A

level of thyroxine being produced

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79
Q

An increased plasma pyruvate level indicates

A

thiamin deficiency

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80
Q

Pyridoxine (vitamin B6) acts as a coenzyme for

A

deamination and transamination

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81
Q

Biotin is a coenzyme in the synthesis of

A

fatty acids

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82
Q

Which conversion requires glucose-6-phosphatase?

A

liver glycogen into glucose

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83
Q

NADPH is essential in the synthesis of

A

fatty acids

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84
Q

NADPH is essential in the synthesis of

A

fatty acids

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85
Q

Thiamin, niacin, riboflavin, pantothenic acid, magnesium are required for

A

conversion of pyruvic acid into acetate

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86
Q

Oxidation of fatty acids forms

A

acetyl CoA

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87
Q

Which data is needed to convert weight into volume?

A

specific gravity

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88
Q

Course texture in a cake is due to

A

too much sugar or baking powder

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89
Q

Which mineral is involved in blood clotting?

A

calcium

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90
Q

cabbage should be cooked in

A

a large quantity of water

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91
Q

the following oils can be winterized

A

corn soy cottonseed

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92
Q

If protein intake doubles, which nutrient needs to be increased?

A

pyridoxine (vitamin B6)

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93
Q

The Cori Cycle converts

A

lactate into pyruvate (in the muscles glucose –> lactate and in the liver: lactate –> pyruvate –> glucose

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94
Q

A person on which medications should avoid cheese and sausage (foods high in tyramine)?

A

MAOIs

95
Q

Which nutrition screening/surveillance assesses prevalence of health practices related to leading causes of death?

A

BRFSS (behavioral risk factor surveillance system)

96
Q

Calciphylaxis occurs

A

when calcium phosphate begins to deposit in the soft tissues, usually seen in stage 5 ckd with high phosphorous levels, treatment is decrease phosphate in the diet and increase use of phosphate binders

97
Q

Ground beef, ground veal and ground lamb must be cooked to what internal temp?

A

160 degrees

98
Q 
Which oil is best for high temp cooking?
Peanut oil
Olive Oil
Safflower oil
Shortening
A 
Safflower oil (smoke point of 513°F), 
peanut oil (smoke point of 453° F), 
olive oil (smoke point of 375°F), 
shortening has a smoke point of 356°F to 370°F.
99
Q

Who inspects meat and poultry at time of slaughter (or during production of processed meats) and eggs?

A

FSIS (Food Safety and Inspection Service) of the USDA

100
Q

Who inspects all fishing related components for sanitation and quality?

A

NMFS of the US Dept of Commerce (National Marine Fisheries Service)

101
Q

Who is concerned with infectious diseases transmitted through shellfish, milk, vending machines and restaurants?

A

Public Health Service of the HHS

102
Q

Contaminated shellfish can transmit:

A

hepatitis

103
Q

Who inspects all food except for meat, fish, poultry and (real) eggs?

A

FDA

104
Q

Who is responsible for inspection of egg substitutes and imitation eggs?

A

FDA

105
Q

FDA has 3 standards:

A

standard of identity
standard of quality
standard of fill of containers

106
Q

To be labeled low cholesterol:

A

must be less than 20 mg of cholesterol per serving

107
Q

To be labeled low calorie:

A

must be less than 40 calories per serving

108
Q

To be labeled low fat:

A

3 grams or less per serving

109
Q

To be labeled very low sodium:

A

No more than 35 mg per serving

110
Q

To labeled low sodium:

A

No more than 140 mg per serving

111
Q

To be labeled low saturated fat:

A

1 gram or less per serving

112
Q

Three E’s of safety

A

engineering (built in features)
education (training)
enforcement (inspection)

113
Q

Food borne illness that has no fever but N/V/D and pain, comes from reheated foods, foods high in protein, etc.

A

toxin from staph aureus

114
Q

Rare, more deadly, resistant to heat, often comes from improperly canned foods, vacuum-packed foods, low acid foods, cooked potatoes

A

c. botulinum (toxin)

115
Q

Symptoms can come on within 30 min - 6 hours

A

bacillus cereus (toxin)

116
Q

Symptoms can come on in 3-5 days, raw or undercooked meat

A

campylobacter

117
Q

Grows at refrigerator temps

A

E. Coli

118
Q

Versatile piece of equipment that can cook stews, soups, fried chicken, scrambled eggs, etc.

A

tilting skillet

119
Q

Decision-making (5 steps)

A

1) Recognize/analyze problem
2) Identify possible solutions
3) Compare alternatives
4) Choose one
5) implement and evaluate

120
Q

The amount of ceruloplasmin is affected by what disease?

A

Wilson’s disease (copper builds up in the body)

121
Q

Cushing syndrome is a disease of the:

A

adrenal gland (body makes too much cortisol, may include non cancerous tumor)

122
Q

What is Addison’s disease?

A

the immune system attacks the adrenal gland where cortisol and aldosterone are made

123
Q

When a-linolenic acid (ALA or omega 3 from plants) is substituted for sat fat:

A

decreased TG, little change in total cholesterol

124
Q

a-linolenic acid is

A

omega 3 from plants

125
Q

linoleic acid is

A

omega 6

126
Q

When linoleic acid (omega 6) is substituted for sat fat:

A

decreased LDL, decreased HDL

127
Q

the absence of reinforcement following an undesirable behavior is:

A

extinction

128
Q

3 learning domains

A

cognitive (thinking), affective (feeling) and psychomotor

129
Q

Which is the best for evaluating long-term nutrition in children?

A

height for age

130
Q

If you measure a group before and after a treatment to see whether there has been a significant change, the study design is:

A

quasi-experimental (bc no control group)

131
Q

Which oil is high in vitamin E?

A

Cottonseed oil

132
Q

Increased respiration will

A

decrease the acid in the body

133
Q

Eczema, poor growth and petechiae are symptoms of what deficiency?

A

Omega 6 (linoleic acid)

134
Q

Neurological changes, retinal issues or impaired brain development are symptoms of what deficiency?

A

Omega 3

135
Q

Each degree of fever increases RMR by:

A

7%

136
Q

For a product to say “Made with Organic” how much of ingredients must be organic?

A

70% must be organic

137
Q

RDI stands for

A

Reference Daily Intakes

138
Q

If a client is expressing desire for things to remain the same, feeling unable to change, etc, this is:

A

sustain talk

139
Q

To be gluten free a product must have

A

20 ppm or less

140
Q

Uses cost leadership or differentiation strategy to target a specific population or market niche?

A

Focus strategy

141
Q

CDC uses BMI-for-age for children of what ages?

A

2 to 20 years

142
Q

Human milk is deficient in what nutrients for premature babies?

A

Calcium and phos

143
Q

How many locations for a food/restaurant chain to be required to post nutrition info?

A

20 or more

144
Q

What can be measured to test the amount of endogenous insulin?

A

C-peptide

145
Q

Carry over cooking will increase internal temp of meat (if allowed to rest) by

A

15-25 degrees

146
Q

Leftovers must be chilled within how many hours?

A

2 hours

147
Q

What is the limit for caffeine in children?

A

3 mg/kg

148
Q

If a fat is more polyunsaturated, it is more susceptible to:

A

oxidative rancidity

149
Q

How to calculate DFE?

A

Divide mcg of folate by 0.6

150
Q

What accelerates the rancidity of fats and should be limited in frozen foods?

A

Salt

151
Q

Reheated foods must reach an internal temperature of:

A

165 degrees for 15 seconds

152
Q

Sugar, when added to dough:

A

slows gluten development and requires more manipulation

153
Q

Who inspects imported fish for safety?

A

FDA (imported food products)

154
Q

Which hormone regulates breast milk production?

A

prolactin

155
Q

Treatment for hyperbilirubinemia?

A

High fluid

156
Q

Calorie needs for infants 6 months or younger?

A

108 kcal/kg

157
Q

Minimum internal cooking temperature for fish?

A

145 degrees for 15 seconds

158
Q

Current ratio is:

A

assets/liabilities (greater than 1 is good/means org will be able to pay bills)

159
Q

An emulsifier used in frozen desserts, shortening and margarine is:

A

diglycerides

160
Q

For a food to be labeled as “healthy” it must contain:

A

<3 g fat
<1 g sat fat
<480 mg sodium
<60 mg cholesterol

161
Q

What is often used as a fungicide/mold preventative in bakery products?

A

calcium propionate

162
Q

What happens to pectin in the ripening fruit?

A

Protopectin –> pectin –> pectinic acid (can’t form gel) –> pectic acid

163
Q

Shell eggs served immediately must be cooked to what internal temp?

A

145 degrees

164
Q

Shell eggs hot-held for service must be cooked to what temp?

A

155 degrees

165
Q

What might be added to prevent decomposition/maintain whiteness of canned potatoes?

A

EDTA

166
Q

What is added to foods to prevent oxidation of fats?

A

propyl gallate

167
Q

How does IOM define quality health care?

A 
patient-centered
equitable
timely
safe
effective
efficient
168
Q

Breastfed infants should be supplemented with:

A

400 IU of vitamin D

169
Q

For a food to be labeled “light” or “lite” what must it contain?

A

1/3 fewer calories than original product (think neufchatel cheese!)

170
Q

Major food allergens:

A 
Milk
Eggs
Fish
Shellfish
Tree nuts
Peanuts
Wheat
Soybeans
171
Q

What is the Codex Alimentarius Commission?

A

Funded by FAO and WHO, develops international standards for labeling packaged foods

172
Q

What goes into the Chronic Care Model?

A

Self-Management Support (community) and delivery system design, decision support, clinical information systems (health systems)

173
Q

Hyperosmolar hyperglycemic state may occur in:

A

older individuals with T2D

174
Q

Child head circumference should be measured until:

A

age 3

175
Q

Who should review safety information related to food ingredients and food packaging?

A

CFSAN

176
Q

FADE performance improvement model?

A

F - focus
A - analyze
D - develop
E - execute

177
Q

Weight-for-stature charts are only used for

A

2 to 5 year olds

178
Q

Nipple feeding will likely be successful at what gestational age?

A

32 weeks

179
Q

Distinguishing characteristic of the PRECEDE-PROCEED health education planning model?

A

that behavior change is voluntary

180
Q

Tuna, bonito, mackeral and mahimahi are commonly linked to:

A

histamine

181
Q

Cod, halibut, pacific salmon are commonly linked with:

A

anisakis simplex

182
Q

Oysters in contaminated water are linked with:

A

vibrio vulnificus

183
Q

Barracuda, grouper, snapper are linked with:

A

ciguatoxin

184
Q

Placement in the refrigerator is based upon:

A

minimum internal cooking temperature of each food

185
Q

Nitrogen balance:

A

A) excretion grams + 4
B) intake / 6.25
B - A = positive or negative balance

186
Q

RDA of calcium for women aged 51 and older?

A

1200 mg

187
Q

How much calcium in 1 cup of milk?

A

300 mg

188
Q

What additive in smoked and cured meats may oxidize to a yellow/greenish color?

A

Sodium nitrate

189
Q

Hawthorne effect

A

individuals may alter their behavior due to being observed in a study

190
Q

Required amount of meat for lunches grades 9-12?

A

2 oz

191
Q

Which additive would add sweetness, act as a stabilizer and retain moistness in a muffin?

A

Sorbitol (is used as a humectant)

192
Q

Children in K-5 must receive how much vegetable in a NSLP lunch?

A

3/4 cup

193
Q

Amount of fiber a child should consume?

A

their age plus 5 grams

194
Q

Unity of command means that:

A

Each individual should have only one supervisor

195
Q

Unity of direction means that:

A

Each unit should have a coordinated approach toward the same objective

196
Q

McGregor’s theory X

A

people dislike work and have little motivation - manager will use authoritarian style

197
Q

McGregor’s theory Y

A

people take pride in their work and see it as a challenge - manager will use participative style

198
Q

If an anthoxanthin is cooked in an aluminum pan, what color will it turn?

A

yellow (anthoxanthins are white)

199
Q

EFNEP

A

Expanded Food and Nutrition Education Program (by the USDA) focus on low income with young children

200
Q

one exchange of starch, fruit or milk has:

A

15 gm carbohydrate

201
Q

In order to absorb folate from green leafy vegetables:

A

multiple glutamic acid molecules must be removed

202
Q

The osmolality of an isotonic solution is

A

300 mOsm/L (aka the osmolality of the blood)

203
Q

Altered GI function diagnoses refer to:

A

problems in the GI tract including digestion, absorption or elimination

204
Q

Impaired nutrient utilization refers to:

A

problems with metabolism of nutrients once they are in the blood stream (hormones, liver, renal)

205
Q

Billroth I connects stomach to:

A

duodenum

206
Q

Billroth II connects stomach to:

A

jejunum

207
Q

Low pancreatic enzyme secretion causes:

A

steatorrhea

208
Q

What are the core components of motivational interviewing?

A

Partnership, acceptance, compassion and evocation

209
Q

Type 1 recall by the FDA means:

A

there is risk of serious health issue

210
Q

Type 2 recall by the FDA means:

A

there is risk of temporary health issue

211
Q

Type 3 recall by the FDA means:

A

there is no risk of health issue

212
Q

Minimum internal temperature for pork?

A

145 degrees for 15 seconds

213
Q

When cooking poultry, it should reach an internal temperature of

A

165 degrees for 15 seconds

214
Q

What is absorbed in the duodenum?

A

calcium, iron

215
Q

What is absorbed in the jejunum?

A

most nutrients

216
Q

What is absorbed in the ileum?

A

vitamin B12, bile salts (in ther terminal ileum)

217
Q

What is absorbed in the colon?

A

water, electrolytes, and vitamins synthesized by bacteria

218
Q

Herzberg’s two-factor theory states

A

there are certain factors in the workplace that cause job satisfaction or dissatisfaction

219
Q

McClelland’s human motivation theory states

A

that every person has one of three driving motivators: achievement, affiliation or power

220
Q

What is the name for the active form of vitamin D

A

calcitriol (or 1,25 dihydroxycholecalciferol) (the 1 is added in the kidney, after it is processed in the liver!)

221
Q

Magenta tongue, angular stomatitis, cheilosis

A

Riboflavin deficiency

222
Q

Bright red tongue, pellagra

A

Niacin deficiency (4 D’s - dermatitis, diarrhea, dementia)

223
Q

PEMAT

A

the best tool for evaluating print and audiovisual patient education material for its understandability and “actionability.”

224
Q

charrette

A

collaborative planning sessions

225
Q

Who should monitor and inspect interstate trade of food?

A

FDA

226
Q

10 different managerial roles are grouped into what 3 groups?

A

Interpersonal
Informational
Decisional

227
Q

LEARN for cultural sensitivity

A 
Listen to the patient 
Explain
Acknowledge
Recommend
Negotiate
228
Q

ETHNIC for cultural competence

A 
E - Explanation
T - Treatment
H - Healers
N - Negotiate
I - Intervention
C - Collaboration
229
Q

Wernicke’s encephalopathy results from

A

thiamin deficiency

230
Q

glycerol monostearate

A

retains moisture (humectant)

231
Q

What is the key element in disciplining employees?

A

consistency!

232
Q

What prevents the Maillard reaction?

A

Acid

233
Q

Titanium dioxide can be used as

A

a white food coloring agent

RD Exam (3 decks)

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