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Notes > Inman Notes > Flashcards

Inman Notes Flashcards

1
Q

Crispness in fruits and vegetables is due to

A

state of turgor

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2
Q

What type of gas accelarates ripenining of fruits and vegetables during storage?

A

Ethylene gas

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3
Q

What foods should be washed just before serving

A

berries and mushrooms

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4
Q

What measures density of syrup

A

degrees by a Brixometer

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5
Q

How many hours do I have for the exam?
How many minutes should I spend per question? (145)
What should you not do when picking a question?

A

4.5 hours
1.86 minutes ( 2 minutes)
Dont just assume you know what the question is asking and quickly pick an answer. Read the question throughout then eliminate all the answer options the same as you would for each question.

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6
Q

Grades of canned fruits and vegetables are done from who?

A

USDA

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7
Q

How should you cook cabbage?

A

to minimize the development of a strong flavor: cook a short time, keep lid off initially to let acids escape, cook in large amount of water.

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8
Q

How many cups is a #10 can?

A

13 cups

20-25 servings

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9
Q

Pork is a good source of

A

thiamin

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10
Q

Vacuum packing meat is in an

A

oxygen impermeble film stored unfrozen at 0 degrees

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11
Q

Cured meats are pink from

A

nitrites ( inhibit botulism)

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12
Q

Define candling

A

pass an egg in front of a bright light to view contents
1. judge thickness of white, location and condition of yolk
2. grading does not include the color of the shell, nnor the sie of the egg
Grades AA, A , B

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13
Q

Syneresis ( weeping )

A

liquid released from coagulated product

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14
Q

What stiffens an egg white foam?

A

acid by tenderizing the protein and allowing it to extend more easily

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15
Q

Egg whites at room temperature whip more quickly and yeild larger volume due

A

LOWER surface tension

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16
Q

To prevent curdling of milk

A

add an acid slowly and agitate

acid precipitates casein

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17
Q

Order fats from highest to lowers %fat content

A 
Highest 
1. Heavy or thick 
2. medium 
3. whipped cream 
4. Light or thin 
5. sour cream 
6. half and half 
LOWEST
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18
Q

Quick cereals have what added to them?

A

disodium phosphate
this makes cereal more alkaline
also increases salt content so avoid with patient on a low sodium diet

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19
Q

What enzyme is in fresh or frozen pineapple?

A

bromeain

breaks down protein and prevents gelatinization

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20
Q

what enzyme is in papya

A

papain: a proteolytic enzyme from papaya that will prevent gelatinization

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21
Q

Decaffinating coffee uses what

A

methylene chloride

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22
Q

Spatial relationship zones

A

intimate zone less then 18 inches
social 4 feet to 12 feet
public or very formal more then 12 feet

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23
Q

What are the MI Principles

A
  1. Develop discrepancy
  2. express empathy
  3. avoid arguments
  4. roll with resistance
  5. support self efficacy

D e a r s

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24
Q

What must be passed to provide funding

A

appropriation bill

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25
Q

In parallel research design what happens

A

participants are randomly assigned to a particular treatment group and remain on that treatment throughout the study

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26
Q

Who is the IRB

A

The institutional review board :
under FDA
committee established to review and approve research involving human subjects to ensure it is conducted within all ethical and federal guidelines

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27
Q

Primary vitamins needed for energy production

A 
pantothenic acid 
thiamin 
riboflavin 
niacine 
ptrn 
(physical therapist and Registered Nurse are needed for energy)
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28
Q

Soy protein is

A

equivalant to protein quality in animal protein

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29
Q

phosphorus is found mainly in

A 
animal proteins 
meat 
milk 
poultry 
eggs
fish 
cheese
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30
Q

Copper deficiency leads to

A

wilsons disease

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31
Q

Hypernatremia

A

dehydration

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32
Q

hyponatremia

A

overhydrations

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33
Q

Bile

A

produced in liver

stored in gall bladder

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34
Q

liver stores what

A

glycogen and synthesizes glucose

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35
Q

Colonic salvage

A

converts malabsorbed cho and fibers in to short chain fatty acids which simuate water and soium absorbtion in the colon and provides substrates for energy production

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36
Q

What is the most glucogenic amino acid

A

alanine

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37
Q

BMI scale (quatelet index)

A

healthy - 18.5 - 24.9
overweight - 25-29
obese - 30 and above

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38
Q

Waist circumferance is best mesured for

A

risk. predicts central adoposity ( lower torso around abdominal area)

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39
Q

Nutrition focused physical exam: hair thin, sparse, dull dry brittle easily pluckable

A

vitamin C
protein deficiency
(I put PRITy Colors in my hair)

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40
Q

Nutrition focused physical exam: skin pale , dry and scaley

A

iron
folic acid
zinc

(My skin and I FrOLIC on the Zea)

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41
Q

Nutrition focused physical exam: nails , brittle

thin spoon shaped

A

iron
protein

( I eat pie with my nails)

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42
Q

hypoalbulemia is associated with

A

edema and surgery ( inflammation)

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43
Q

HRA health risk appraisal

A

survey categorizing a populations general health status ( used in worksites, government agencies as a health education or screening tool)

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44
Q

nutrition survey

A

examination of a population group at a particular point of time

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45
Q

nutritional surveilance

A 
continuous collection of data
uses height 
weight 
hematocrit
hemoglobin
serum cholesterol
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46
Q

lactose intolerance test

A

oral dose of lactose up to 50 grams after a fast

if intolerant of lactose, blood glucose will rise above fasting causing a flat curve

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47
Q

Hormone Renin function

A

vasoconstricot
secreted by glomerulus when blood volume decreases
stimulates aldosteone to increase sodium absorption and return blood pressure to normal

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48
Q

Kidney stones

A

Renal calculi
to prevent acidic stones - create an alkaline ash increasing catiaons Na, K, Mg by ading vegetables, fruits, brown sugar and malasses

to prevent alkaline stones- create an acidic ash and increase anions Cl, phosphorus, Su by adding meat, fish ,fowl, eggs, shelfish, cheese, corn, oats rye

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49
Q

albuminuria

A

edema
malnutrition
hyperlipidemia

50
Q

What is the ratio for a ketogenic diet

A

4:1 fat to carb ratio
used to prevent siezures
or to manage acute ketoacidosis (insulin and rehydration)

51
Q

fever and infection

A

BMR increases 7% for each degree rise in F temp

normal emp 98.6

52
Q

achalasia

A

disorder of lower esophageal sphincer motility

53
Q

differances between policies and procedures

A

policies - general decision making guides, boundaries within you must operate all customer complaints will be addressed within one day

procedures- chronological sequence of activities, specific guide for daily operations ( how to run the dish machine)

54
Q

Standard of identity

A

item must be called a certain name (mayonoise)

55
Q

standard of quality

A

minimum quaity which foods must not fall ( fruit)

56
Q

Low cholesterol

A

<20

57
Q

low calories

A

<40 per sercing

58
Q

calorie free

A

<5

59
Q

low fat

A

3 gm or less / serving

60
Q

fat free

A

<0.5

61
Q

very low sodium

A

<35mg

62
Q

low sodium

A

140mg

63
Q

low sat fat

A

1 gram

64
Q

lean

A

<10 grams of fat

65
Q

extra lean

A

<5 grams of fat

66
Q

light

A

1/3 of regular calories

67
Q

gluten free

A

20 ppm

68
Q

what are examples of multipurpose dry chemicals

A 
ammonium sulfate 
monammonium phosphate 
mica
talc 
(can be used on A, B , C Classes of fire)
69
Q

Static menu

A

same items every day

restaurant

70
Q

single use

A

one day only

catered event

71
Q

cycle menu

A

repatition of menu in a designated sequence

72
Q

Room service comes from a

A

static menu

73
Q

two teir menu

A

upscale menu

74
Q

dry storage temperature

A

50-70 degrees F

75
Q

short cut for scoop size

A

scoop size

76
Q

bargaining steps in order

A
  1. bargaining
  2. mediation
  3. arbitration

( go to bar, meet in middle, arg! im hurt)

77
Q

maximum rate of glucose infusion rate

A

4 to 5 mg/kg/minute to prevent hyperglycemia

78
Q

difference between setting goals and setting objectives

A

goals - broad direction and general purpose

objectives - specific and measurable

79
Q

A continuous enteral feeding type would be most appropraite for which patient?

a. 83 y/o on vent
b. 16 year old with DKA
c. an infant with flu
d. 38 y/o patient post op for appendicitis

A

a. Patient on a vent shouldn’‘t be given to many calories at once due to breathing issues. Instead put them on a continuous feed because it would be less volume at once, therefore easier to digest and for the patient to take in thoes calories.

80
Q

What are the 3 % free water % to know?

A
  1. 1kcal /ml = 80-86% free water
  2. 1.5 kcal /ml = 76-78% free water
  3. 2kcal/ml = 69-71% free water
81
Q

What is the purpose of being prescribed Jardiance?

A

Blocks re-absorption of glucose into the blood after filtered by the kidney

82
Q

Focus - PDSA model

A 
F- find a problem 
O- organize a team 
C- Clarify the problem 
U- Understand a problem 
S- Select an intervention

P - Plan
D- do
S- study
A- act

83
Q

What are the 3 core management resources ( resources)
3 management skills ( skills)
and
5 management functions (functions)

A
  • 3 core management resources - hyman , phusical and financial ( money)
  • 3 management skills - technical, hard, soft, conceptual
  • 5 management functions are - PODC
84
Q

What can be done to mitigate nutrient lossess when processing fruits and vegetables

A

blanching can deactivate plant enzymes that will berak down nutrients in food. in contrast high ooking and long cooking times as well sas adding backing soda can lead to nutrient losses in fruits and vegetables. Exposure to oxygen can also lead to nutrient losses.

85
Q

What management tool will help you get to the root cause of a problem?

A

cause an effect diagrams ( ishikawa or fishbone) diagrams are used for conginuous quality imporvement programs and to identify bottle nects and root causes of problems.

86
Q

pareto charts are used

A

to identify which factor has the largesteffect on the problem they are used to rank causes of the problem

87
Q

PERT charts are used for

A

Program EvaluationReview Techinique and is a managementevaluation tool used to schedule, organize, coordinate tasks within a projec.t.

88
Q

Delphi method

A

planning process where a group of experts are contacted individually to answer questions with goal of reaching an expert consensus on a topic.

89
Q

Is LDL 100 Low or high

A

high

90
Q

What desert can a vegan eat?

A

Cotton Candy

91
Q

Total cholesterol over 200 is high or low

A

high

92
Q

dysphagia has to do with

A

swallowing

93
Q

xeropthalmia

A

vision

94
Q

aphasia

A

inability to speak

95
Q

xanthelasma

A

fat builds up underneath skin due to excess fat in arteries and blood stream

Lasma = plasma = blood

96
Q

Which amino acid is the most glucogenic

A

alanine because it is involved with gluconeogenesis and it makes glucose.

97
Q

Methylprednisone

A

a steroid that helps reduce inflammation in the body
long term use of steroids increase bone loss due to lowering calcium levels in body
you would want to monitor an dcheck vitamin d and calcium levels to ensure bones are getting what they need. Glucose is monitored because steroids tend to raise bloog glucose levels in the body

98
Q

The majority of digestion and absorbtion of carbohydrates are

A

in small intestine

99
Q

different types of water retention

A

asciteies - stomach and belly
Edema - hands and feet
Kwash- belly and anasarca
anasarca- extream water retention throughout entire body

100
Q

What is cyclosporine

A

immunosuppresant that can be used for transplant patients to prevent an organ from retecting

101
Q

What affefts cyclosporine

A

st johns wort affects almost all medications from being fully absorbed and utilized.

102
Q

what is the best way to preserve chlorophyll

A

CREATE a more ALKALINE environment and increase PH

103
Q

How much weight gain in third trimester

A

1 lb per week

104
Q

how many weeks normal pregnancy?

A

39 - 40 weeks

105
Q

each trimester is typically how many weeks

A

12 weeks or 40 weeks

106
Q

What type of feeding should be done with an ileus?

A

an ileus is a paralysis or obstruction of the lower intestine. In order to bypass this area you would need to od parental nutrition until ileus heals.

107
Q

What is normal BUN?

A

6-20

108
Q

What is normal BUN for patient on hemodialysis?

A

60-80

109
Q

What do you do if patient is on hemodialysis and BUN is below 60?

A

increase protein to regulate low BUN

If lower then 50 then likley malnourished and increase protein

110
Q

Carrons rank in the middle of glycemic index but glycemic load is low. What fact is best?:

a. heating carrots lowers glycemic load
b. fiber in carrots negativley effects glycemic load
c. a small amount of absorbable carb is present in carrots
d. carbphydrates from carrots are cleared from tissues at a slow rate

A

c.

111
Q

Explain differance between glycemic load and index

A

load = just grams of carb
(load of laundry = load of carbs)

index is how quickly it affects your blood sugar ( fiber will slow it down)
dex = dextrose = blood sugar (in the blood sugar)

112
Q

A deficiency in what mineral will cause tetany

A

calcium

113
Q

What mineral aids in insulin action and the absobrtion of this mineral is enhanced by vitamin C

a. chromium
b. cobalt
c. choline
d. calcium

A

Chromium

Chromium is the only one that has chr = carbohydrates = insulin
r = insulin in this case!!

114
Q

If a patient presents with cardiact myopathy or myalgia what mineral are they deficient in

A

selenium

115
Q

What mineral aids mineral aids in protectin your tissues and is part of cystein and methionine

A

sulfur

116
Q

What is the coenzyme in protein synthesis and helps for RBC. Deficiencies could be beefy red tounge or pernicious anemia

A

cyanocobalamin

117
Q

the production of RBC is aided by

A

riboflavin

118
Q

Aids in amino acid metabolism . microcytic anemia can be a deficinecy. found in meat and wheat

A

pyridoxine

119
Q

Normal cholesterol level

A

under 200 ml is healthy
200+ high
240 + very high

120
Q

Normal LDL cholesterol

A

less then 70

121
Q

Normal HDL Cholesterol

A

less then 50

122
Q

What is normal postprandial blood sugar

A

140 mg/dl

140 + may indicate prediabetes

Notes (1 decks)

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