RD Exam Flashcards
1
Q
Top Down Budget
A
prepared by upper management and given to operating units
2
Q
Bottom-Up Budget
A
each unit prepares a budget that is then sent up to upper management
3
Q
Baseline Budget
A
starts with previous budget and adjusts for current conditions
4
Q
Zero Based Budget
A
determines cost, outlay and inflows without a baseline budget. Aims to eliminate unnecessary expenses, works better for discretionary costs vs operating costs
5
Q
Fixed Budget
A
static budget, do not change based on business variations
6
Q
Flexible Budget
A
changes w/ business acitivty bc the budget is constrcuted with a rate of per unit of activity rather than a fixed amount. Used for measuring efficiency
7
Q
Incremental budget
A
Uses existing budget numbers as a base and adds incremental amounts relative to current budget
8
Q
Value Proposition Budgeting
A
budget-building mindset
9
Q
Assets-to-liabilities Ratio
A
the percentage of assets divided by debt
10
Q
Debt-to-equity ratio
A
the percentage of assets funded by shareholders equity and debt
11
Q
Inventory Turnover Rate
A
Costs of goods sold/average inventory
Used to assess if there is efficient use of assets
12
Q
Profitability ratio
A
ability to generate excess income relative to sales
13
Q
Solvency ratio
A
ability to meet long term debts
14
Q
Liquidity ratio
A
ability to meet short-term debts
15
Q
Activity ratio
A
ability to transfer non-cash assets to cash assets
16
Q
Current ratio
A
divide current assets by current liabilities
17
Q
Net profit
A
Gross profit - total expenses
18
Q
total assets
A
indicate monetary value of a property beyond any amounts owed - everything the company owns, including liability
19
Q
current assets
A
liquid assets, or those easily converted to cash
20
Q
accounts receivable
A
money owed by the company that will be fulfilled promptly, such as CC payments
21
Q
accounts payable
A
money the company owes, such as to vendors or wholesalers
22
Q
accumlated depreciation
A
a fixed asset, the total depreciation of an asset up to a given date
23
Q
current liabilities
A
includes account payable and accrued expenses that must be paid within 12 months
24
Q
owners equity
A
monetary value of property, beyond debts, including retained earnings
25
Retained earnings
income set aside by the company instead of being distributed to shareholders
26
gross profit (income statement)
total sales minus the costs of goods sold (COGS)
27
operating costs (income statement)
expenses
28
cost of goods sold (income statement)
COGS, the cost of producing the goods that are sold
29
CDC
The Centers for Disease Control and Prevention is the national public health agency of the United States.
30
Correlation vs Causation
Correlation does NOT imply causation
Causation means one thing causes another—in other words, action A causes outcome B. On the other hand, correlation is simply a relationship where action A relates to action B
31
Dependent variable, independent variable
Dependent- the effect
Independent- the cause
32
Descriptive Test
To assess product's SENSORY characteristics such as appearance, flavor, aroma, and texture
33
Class I Recall
Class I: Recalls for products that could cause serious injury or death
34
Duo Trio Test
An overall difference test which will determine whether or not a sensory difference exists between two samples
35
EBM Grading Evidence
Evidence grading is a systematic method for assessing and rating the quality of evidence that is produced from a research study, clinical guideline, a systematic review, or expert opinion
36
Errors of Data Distortion
is the deviation of data from its true or most accurate representation of the full picture
37
Experimental
New or uses new ideas or methods, and might be modified later if it is unsuccessful
38
Focus Group
A group interview involving a small number of demographically similar people or participants who have other common traits/experiences
39
FSIS Responsibilities
ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
40
GRAS
FDA: Generally Recognized As Safe - a chemical or substance added to food is considered safe by experts under the conditions of its intended use.
41
Green RADURA
Internationally recognized as an indication of irradiated food and is displayed on foods offered for sale to the public
42
Health Risk Appraisal
A questionnaire about a person's medical history, demographic characteristics and lifestyle.
43
Incidence
to the occurrence of new cases of disease or injury in a population over a specified period of time
44
Market Segmentation
dividing a business market, normally consisting of existing and potential customers, into sub-groups of consumers based on some type of shared characteristics
45
Mean, Median, Mode
Mean is found by adding the numbers and dividing the sum by the number of numbers in the list (average)
Median is the middle value in a list ordered from smallest to largest
Mode is the most frequently occurring value on the list
46
Measurement Error
The difference between a measured quantity and its true value
47
Morbidity Rate
Refers to the rate at which a disease or illness occurs in a population
48
Mortality Rate
A measure of the number of deaths (in general, or due to a specific cause) in a particular population, scaled to the size of that population, per unit of time
49
Non-response Error
The error that occurs when the survey fails to get a response to one, or possibly all, of the questions.
50
Observational
Relating to the action or process of closely observing or watching something or someone.
51
Paired Comparison
Presents the respondent with two choices and calls for a preference
52
Placebo
An inactive substance or other intervention that looks the same as, and is given the same way as, an active drug or treatment being tested
53
Prevalence
The proportion of a population who have a specific characteristic in a given time period.
54
Quantitative
Quantitative research seeks to understand the causal or correlational relationship between variables through testing hypotheses
55
Qualitative
Qualitative research seeks to understand a phenomenon within a real-world context through the use of interviews and observation
56
Positive Predictive Value, Negative Predictive Value
proportions of positive and negative results in statistics and diagnostic tests that are true positive and true negative results. they describe the performance of a diagnostic test or other statistical measure.
57
Reliability
overall consistency of a measure. a measure is said to have a high reliability if it produces similar results under consistent conditions.
58
Sampling Error
sampling error is a statistical error that occurs when an analyst does not select a sample that represents the entire population of data
59
Screening
The process of identifying patients, clients, or groups who may have a nutrition diagnosis and benefit from nutrition assessment and intervention by a registered dietitian.
60
Responsibilities of state or local regulatory authorities
Ensure that consumers are able to identify and access qualified professionals who demonstrate the knowledge, skill and competency necessary to provide safe and ethical nutrition therapy.
State licensing laws help consumers identify who is a qualified practitioner to provide a particular set of specified services, known as the profession's scope of practice.
The Academy supports professional licensure for RDNs and other qualified nutrition professionals to protect the public by enforcing objective standards in education, work experience and exams.
61
Specificity vs Sensitivity
The specificity of a test is its ability to designate an individual who does not have a disease as negative (FALSE) (healthy)
The sensitivity of a test refers to a test's ability to designate an individual with disease as positive (TRUE) (diseased)
62
Statistical Significance
Refers to the claim that a result from data generated by testing or experimentation is likely to be attributable to a specific cause NOT by chance
63
Standard Deviation
is a measure of how dispersed the data is in relation to the mean
64
Survery
a list of questions aimed for extracting specific data from a particular group of people
65
Triangle Test
is a method that determines whether a sensory difference exists between two products
66
USDA
US Department of Agriculture:
responsible for providing a safety net for millions of Americans who are food-insecure and for developing and promoting dietary guidance based on scientific evidence. work to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence.
67
Validity
about the accuracy of a measure
68
3 Key Management Skills
Technical, Human, Conceptual. As employee ascends, technical skills decrease and conceptual skills increase
69
Affective Learning Domain
Involves feelings, emotions, and attitudes, and includes the manner in which we deal with things emotionally (feelings, values, appreciation, enthusiasm, motivations, and attitudes)
70
Andragogy
the understanding of the science and practice of adult learning
71
Broker versus Manufacturer’s Representative versus Wholesaler
Broker: a person who buys and sells goods or assets for others
Manufacturer Representative: an individual, sales agency or company that sells a manufacturer's products to wholesale and retail customers
Wholesaler: a person or company that sells goods in large quantities at low prices, typically to retailers
72
Bureaucratic vs Autocratic
Bureaucratic is by the book
Autocratic demands obedience with no questions allowed
73
Campinha-Bacote Model
Process of Cultural Competence in the Delivery of Healthcare Services.
A model that views cultural competence as the ongoing process in which the health care provider continuously strives to achieve the ability to effectively work within the cultural context of the client (individual, family, community)
74
Can Cuttings
Used before we packaged seafood in pouches. Can be used to evaluate pouch seafood. Opportunity to review several products to determine which offers the right value for your needs.
75
Cause and Effect Diagram
A diagram that shows the potential causes of a specific event. Product design and quality defect prevention is used to identify potential factors causing an overall effect
76
Changes in Management Style due to Complex, Stressful, Simultaneous Changes in a Short Time Period
Make all decisions with available information and use autocratic management for change
In this situation, there is little time to consult with individual employees or the entire group of employees. This situation can be looked at as highly unfavorable. In both highly favorable and unfavorable situations, a task-oriented (ie, autocratic) leader seems to be most effective. In highly favorable situations, the group is ready to be directed and is willing to be told what to do. In highly unfavorable situations, the group welcomes the opportunity of having the leader take the responsibility for making decisions and giving directions. Given a longer period of time to make changes, the organization would benefit by including all employees in the change process.
77
Cognitive Learning Domain
Aims to develop the mental skills and the acquisition of knowledge of the individual. knowledge includes the ability of the learner to recall data or information. this is followed with comprehension which assesses the ability of the learner to understand the meaning of what is known.
78
Collaborate Planning Sessions
Real-time discussion between people working together towards a common goal
79
Charrettes
A meeting in which all stakeholders in a project attempt to resolve conflicts and map solutions
80
Conclaves vs Caucuses
Private Meetings vs. Meetings of supporters or members of a specific political party or movement.
81
Contingency or Situational leadership
Contingency: a theory that states a leader's effectiveness is contingent upon how his or her leadership style matches the situation
Situational: a theory that states a leader should adapt his or her leadership style to match the situation.
82
Cultural Competence
A set of congruent attitudes, behaviors, and policies that come together; organizations and institutions implement systems to apply cultural competence into practice
83
Delbecq’s Nominal Group Technique
Meet as a group, brainstorm, record ideas, rank, vote. Creative decision making
84
Delegation
The assignment of authority to another person to carry out specific activities. It is the process of distributing and entrusting work to another person
85
Delphi Technique
Consensus of experts in decision making. Don’t meet in person
86
Discipline and Disciplinary Action
Discipline: reprimand or corrective action in response to employee misconduct, rule violation, or poor performance. depending on the severity of the case
Disciplinary action: can take different forms, including: a verbal warning, a written warning, a poor performance review or evaluation.
87
Economical
Having good value with respect to the money/time/effort spent - aka your total inputs for the "budget"; a thrifty approach
88
Efficiency
The ability to avoid wasting materials, energy, efforts, money, and time in doing something or in producing a desired result. in a more general sense, it is the ability to do things well, successfully, and without waste
89
Employee Training
Training and education designed to improve employees' skills, performance, and productivity
90
Expedient
Suitable for a purpose, given the circumstances
91
Feedback
Information about reactions to a product, a person's performance of a task, etc. which is used as a basis for improvement
92
Flow Diagram
A diagram of the sequence of movements or actions of people or things involved in a complex system or activity
93
FOCUS
F-find the problem
O-organize a team
C-clarify the problem
U-understand the problem
S-select a solution
--> helps you identify the problem
94
Formative Evaluation
Range of formal and informal assessment procedures conducted by teachers during the learning process in order to modify teaching and learning activities to improve student attainment.
95
food cost percentage
food cost/selling price
96
daily food cost percentage
daily food cost/daily sales
97
food cost
Opening inventory + Purchases - Closing inventory
98
monthly cost percentage
monthly food cost/monthly sales
99
cost per meal
total food cost/number of meals
100
COGS (cost of goods sold)
𝐶𝑜𝑠𝑡 𝑜𝑓 𝑔𝑜𝑜𝑑𝑠 𝑠𝑜𝑙𝑑 = 𝑂𝑝𝑒𝑛𝑖𝑛𝑔 𝐼𝑛𝑣𝑒𝑛𝑡𝑜𝑟𝑦 + (𝑃𝑢𝑟𝑐ℎ𝑎𝑠𝑒𝑠 + 𝐿𝑎𝑏𝑜𝑟) − 𝐶𝑙𝑜𝑠𝑖𝑛𝑔 𝐼𝑛𝑣𝑒𝑛𝑡𝑜𝑟y
101
popularity index
units sold/total units sold
102
unit price profit
selling price - food cost
103
profit
item profit x units sold
104
percent profit contribution
(selling price - food cost)/total profit
105
selling price
cost to make per unit/food cost (decimal)
OR
markup factor x raw food cost
106
markup factor
1/food cost
OR
1/(food cost + labor cost)
107
prime cost
raw food cost + labor cost
108
breakeven point
when total costs = total revenues
formula 1: fixed costs / (1-(variable costs/sales))
form
109
impact evaluaton
assesses the changes that can be attributed to a particular intervention, such as a project, program or policy, both intended ones, as well as ideally the unintended ones.
110
improving employee performance
an ongoing process that involves measurement, evaluation, and planning
111
informational roles
PROCESSING INFORMATION. Managers collect, disseminate and transmit information. These include being a monitor, disseminator, and also a spokesperson
112
Job description vs Job Specification
Job description: what the candidate can expect if they get the job. title, tasks, duties, roles and responsibilities for a certain job
Job specification: characterizes the ideal candidate. desired qualifications, skills and abilities needed to complete job
113
Leader
person who leads or commands a group, organization, or country
114
Leadership Styles:
Autocratic, Consultative, Bureaucratic, Participative, Laissez-Faire
Autocratic: leader makes decisions
Consultative: allows input from others but still makes most decisions
Bureaucratic: by the book
Participative: leader has active role in decision making but involves others
Laissez-Faire: allows group to make decisions
115
Line Authority
power given to someone in a supervisory position to mandate actions by subordinates
116
Linking Processes
Used by managers to unify a system. Includes communication and decision making
117
make-or-buy decision
an act of choosing between manufacturing a product in-house or purchasing it from an external supplier.
118
Management functions
Directing, controlling, staffing, organizing, planning
(PCOSD)
Planning: primary function, coming up with policies and procedures of the company
Organizing: dividing tasks into positions, organize activities, assigning authority
Staffing: recruiting and screening potential employees
Directing: instruct, guide, and oversee performance of workers
Controlling: measure performance and take corrective action to ensure accomplishment of an organizational goal
119
Management of Objective
strategic management model that aims to improve the performance of an organization by clearly defining objectives that are agreed to by both management and employees.
120
Marketing
process of intentionally stimulating demand for and purchases of goods and services; potentially including selection of a target audience
Marketing is concerned with: customer wants, profit, future growth
121
Marketing Mix
Price, Product, Place, Promotion
122
Master Schedule
Plan for individual commodities to be produced in each time period such as production, staffing, inventory, etc
123
Mission Statement
What the goal of the company is CURRENTLY
124
Motion Economy
How to use the human body, arrange the workplace and design tools/equipment to reduce motion: simultaneous, symmetrical, rhythmic, natural
125
Org Chart
Shows relationship of positions and functions. Does NOT show degree of authority
126
Planning vs Organizing
Planning is coming up with policies and procedures and organizing is dividing the tasks into positions
127
Participatory Management
Leader has an active role in decision making but involves others. Guides and encourages group to make decisions
128
PDSA
Plan-Do-Study-Act cycle is a four stage problem solving model that is used to improve a process or carry out change
129
PERT
“Program Evaluation Review Technique” is a project management evaluation tool used for effective planning at the management level. Used to schedule, organize and coordinate tasks within a project
130
Vitamin A
is a beta carotene, a carotenoid. on its own as an antioxidant
131
why do we need vitamin A?
to see, cell differentiation (skin, GI tract, immune cells)
132
food sources of vitamin A
liver, fortified milk, yellow/orange f/v, spinach
133
vitamin A deficiency
EARLY: nyctalopia (reversible)
LATE: xerophthalmia (irreversible)
bitots spots
hyperkeratosis
134
vitamin D (calcitriol)
maintains blood calcium levels by increasing its absorption
135
process of getting Vit D from the sun
-UV rays in the sun convert cholesterol under our skin --> 7 dehydrocholesterol
-7 dehryocholesterol --> cholecalciferol (vit d3)
-to make it funcationally active: liver turns vit d3 to CALCIDIOL (25OHD)... then kidney turns it to calcitriol (1,25(OH)2D) which is the funcationally active form
ergocalcierol vit D2 is the name of the synthetic version seen in many supplements
THE LIVER DIS IF YOU DRINK ALCOHOL = calciDIol gets activated in the liver
136
food sources of vid D
egg yolk, fatty fish, msuhrooms (from UV conversion), fortified milk
137
deficiency of vit D
rickets (kids)
osteomalacia (adults)
both are bone softening
138
Vitamin E
Functions:
-antioxidant
-protects cell membranes by preventing RBC hemolysis (remember cell membranes are fatty)
-may antagonize vitamin K and lead to increased bleeding at high amounts
one of the LEAST toxic vitamins
139
food sources of vitamin E
vegetable oils (cottonsEEd oil), nuts, whole grains/wheat germ oil, green veggies
140
deficiency of vit E
hemolytic anemia
141
Vitamin K (Phylloquinone)
K1= naturally occurring in food (phylloquinone)
K2= synthesized by bacteria in our GI tract (menaquinone)
no toxicity sxs
function: needed to adequate blood clotting
K=koagulation
142
Vitamin K food sources
anything green + legumes
143
Vitamin K deficiency
Hemorrhage
-maintain consistent vitamin K intake when on anticoagulants. vitamin K level may decrease with mineral oil and antibiotics
144
Vitamin B1 (Thiamine)
Needed for metabolism of our food for energy
Pyruvate ----> Acetyl CoA
this is why you see increased levels of pyruvate in the blood if there is a thiamine deficiency bc pyruvate cannot be converted to acetyl coA
*destroyed w/ heat, heat stable in acid (like hot water w/ vinegar)
145
vit b1 (thiamine) food sources
pork, liver, whole grains, wheat germ
146
vit B1 (thiamine) deficiency
Beri Beri
Wernickes Encephalopathy (memory loss, common in alcoholics)
-those with alcohol abuse history are supplement with b1
147
vitamin B2 (riboflavin)
needed for:
RBC production
energy metabolism
transcription/translation
-destroyed by UV light (think of why milk cartons are made with a certain type of material)
148
vitamin B2 (riboflavin) food sources
milk, liver, meat, fish
149
vit B2 (riboflavin) deficiency
cheilosis/stomatitis (cracks in mouth/corners)
magenta tongue
growth failure
150
vitamin b3 (niacin)
needed by ALL cells for energy metabolism and to make ATP (apart of NAD/NADH/NADPH)
also known as nicotinic acid, may help lower cholesterol (need more research)
151
vit b3 (niacin) food sources
grains, yeast, peanuts, milk, rice
152
vit b3 deficiency
PELLAGRA
-dementia
-diarrhea
-dermatitis
-death
red toungue
skin rash
153
vitamin b5 (pantothenic acid)
needed for energy metabolism as it is a part of coenzyme A (acetyl coA). also involved in the building/synthesis of fatty acids
154
vit b5 (pantothenic acid)
all animal product, legumes and grains
155
vit b5 deficiency
RARE, sometimes may experience tingling
156
vitamin b6 (pyridoxine)
NEEDED FOR TRANSAMINATION (COENZYME for the AST and ALT enzymes)
increased protein intern = increased necessity for B6
tuberculosis meds isoniazid decreases b6 levels so supplementation is important
b6 toxicity is IRREVERSIBLE (rare)
157
vit b6 (pyridoxine) food sources
pork, wheat, yeast, meat
158
vit b6 deficiency
peripheral neuropathy, MICROcytic anemia, seizures, dermatitis, glossitis
159
vitamin b7 (biotin)
needed for fatty acid synthesis and to convert pyruvate to oxaloacetate in gluconeogenesis. ALL carboxylase enzymes require B7
-produced in our gut bacteria
-inactivated by AVIDIN a raw protein found in eggs
160
vitamin B7 food sources
egg yolk, yeast, liver, kidney
161
vit b7 deficiency
dermatitis, glossitis, muscle pain
162
vitamin b9 (folate)
HIGHLY NEEDED for pregnant women for preventing neural tube defects
-400mg from food + 200mg from supplement = 600mg
also needed from formation of RBC and DNA
precursor = PABA (zinc dependent amino acid)
to properly absorb folate the body has to get rid of its glutamic acid molecules first
163
vit b9 (folate) food sources
fortified cereals, grains, juice, FOLIAGE (f&vs), legumes, citrus fruits, liver
164
vit 9 (folate) deficiency
neural tube defects, MACROcytic anemia, diarrhea, fatigue, irritability
165
vitamin b12 (cyanocobalamin)
needed for the product of red blood cells and for transcription/translation, absorbed in the ILEUM and requires intrinsic factor to be absorbed
166
vitamin b12 food sources
ALL animal products, fortified nutritional yeast
(foods rich in COBALT)
167
vit 12 deficiency
MACROcytic anemia, pernicious anemia
168
vitamin c (ascorbic acid)
functions:
-antioxidant
-needed to make collagen (proline --> hydroxyproline --> collagen) and therefore needed for wound healing (vit c for those with wounds in hospital)
-to absorb iron
-immunity (WBC dependent on vit C)
-easily destroyed by heat/oxidation
169
vit c food sources
citrus fruits, berries, kiwi, potatoes, papaya, cauli/broccoli, red bell pepper
170
vit C deficiency
scurvy, petechiae, bleeding gums, poor wound healing
171
calcium
most abundant mineral in the body
functions: blood clotting (aids in the formation of clotting factors)
-cardiac/muscle/nerve function
172
how blood calcium levels are regulated:
-low=PTH increase, leaches calcium from bone
-high=calcitonin increases to increase calcium absorption
173
calcium needs
age 1-3: 700 mg
age 4-8: 1000 mg
age 9-18: 1300 mg
age 19+: 1000 mg
women 51+: 1200mg
men 70+: 1200mg
174
calcium food sources
dairy, legumes, green leafy veggies, sesame seeds, almonds, tofu
175
calcium deficiency
tetany (involuntary spasms)
176
Iron
part of hemoglobin, needed to carry oxygen to our tissues
two forms:
ferric (3+ = food form)
ferrous (2+ = absorbable form)
ferric is ICK we want ferrous bc its more absorbable!
absorption enhanced: vit C, MPF, food with calcium and oxalates
absorption interrupted: phytates (fiber foods), tannins in coffee and tea, calcium
177
iron food sources
meat, poultry, fish (HEME)
legumes, grains, veggies (NON HEME)
178
iron deficiency
MICROcytic iron deficiency anemia
-SOB/fatigue
-spoon shaped nails
-pale tongue and conjunctiva
179
magnesium
needed for:
-protein fatty acid synthesis
-glycolysis for energy production
-strong bones and teeth
-muscle contraction
50% in bones, 50% in cells
180
magnesium food sources
nuts, milk, avocado, whole grains, spinach, legumes, most animal foods
181
magnesium deficiency
very rare, some people may experience tremors
182
phosphorus
SECOND most abundent mineral
needed for:
-strong bones and teeth
-to create ATP
-to make PHOSPHOlipids
-part of DNA/RNA
183
phosphorus food sources
whole grains, organ meats, dairy/milk, beer, dark chocolate, nuts, dark colored soda
184
phosphorus deficiency
rare
185
Zinc
needed for:
-insulin actions
-taste acuity
-immunity
-wound healing
-growth (needed for a process of cell division)
*too much zinc can cause a copper deficiency and vice versa
186
zinc food sources
all meats, shellfish, fish, oysters, egg, pumpkin seed
187
zinc deficiency
may identify growth retardation or sexual immaturity in teens
-decreased taste acuity
-alopecia
-impaired wound healing
-impaired immunity
188
Copper
bound to CERULOPLASM
part of hemoglobin, needed for iron absorption
too much can decrease zinc levels (and vice versa)
189
wilsons disease
genetic disease in which too much copper builds up in the blood and can become toxic, requires a low copper diet
190
copper deficiency
MICROcytic anemia
neutropenia (low WBC, increased risk for infection)
191
copper food sources
liver, kidney, shellfish, cashews
192
selenium
-antioxidant!
-part of glutathione reductase
-works w/ vitamin E in antioxidant function
-needed for tissue repair
193
selenium food sources
brazil nuts, found in soil, meat, fish, dairy, poultry
194
selenium deficiency
rare
-myalgia (muscle pair)
-cardiac myopathy (keshans disease)
195
manganese
needed for CNS function, blood clotting, blood sugar control
196
manganese food sources
most foods! whole grains, legumes, nuts
197
manganese deficiency
rare and unlikely!
198
fluoride
needed for strong bones and teeth
too much fluoride (fluorosis) may cause mottled/decayed teeth!
199
fluoride food sources
water, soil
200
fluoride deficiency
dental carries
201
iodide
needed for thyroid hormones! converts T4 to T3
202
iodide food sources
iodized salt (pink salt is NOT iodized), seafood, nori
203
iodide deficiency
goiter (enlarged thyroid)
204
pareto chart
one of the simplest most effective tools for helping us identify which areas we want to improve. series of bars whose heights reflect the relative frequency of problems
205
process chart
a chart on which are graphically shown in sequence the separate details that make up a complete process (as of a particular job operation)
206
process evaluation
determines whether program activities have been implemented as intended
207
procurement vs purchasing process vs requisition
Procurement is the process of finding and agreeing to the terms of a purchase
Purchasing process is the formal process of buying goods and services
Requisition a formal or official request for something needed
208
psychomotor learning domain
Involves our physicality and how that develops from basic motor skills to intricate performance
209
Queuing Theory
Balances the cost of waiting in line with cost of preventing waiting in line
210
Robbery
taking property that may involve force and person-to-person interaction
211
Theft
taking property without force - "taking" meaning removing without permission or right, and it often premeditated
212
Embezzling
stealing money or misappropriating money belonging to the employer
213
RUMBA
R-reasonable
U-understandable
M-measurable
B-believable
A-achievable
-individualized model that you can use as a manager to engage your team with change
214
scalar principle
a linear flow of communication in an organization, where information is relayed through an unbroken chain from upper management down to all employee
215
Pilfering
to steal things of relative little value - "petty theft"
216
scientific management
Work-centered, focus on the physical aspects of the job instead of the human aspects, think assembly line
217
SMART objective
A SMART objective is one that is specific, measurable, achievable, relevant, and time-bound. SMART objectives provide the details for how a group or organization will achieve a goal
218
soft skills vs hard skills
Human skills vs technical skills
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Span of Control
Span of control is at the individual manager level, not the organization level. A managers span of control is their ability to efficiently and effectively supervise all work sites and workers
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Essential amino acids
Isoleucine
Leucine
Methothiane
Phenylaline
Threonine
Trytophan
Valine
Lystine
Histidine
I Love My Parents They Taught Victoria Love Hard
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Conditionally Essential Amino Acids
Arginine
Asparagine
Glutamine
Tyrosine
Glycine
Serine
Proline
Angela Always Gets The Green Snap Peas
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Non Essential Amino Acids
Alanine
Aspartate
Arginine
Asparagine
Glutamate
Glycine
Glutamine
Cysteine
Proline
Serine
Tyrosine
4A 3G Can Provide Serious Texts
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Preggo Weight Gain Guidelines Based on BMI
UNDERWEIGHT (<18.5)
NORMAL (18.5-24.9)
OVERWEIGHT (25-29.9)
OBESE (>30)
UNDERWEIGHT: 28-40lbs
NORMAL *25-35lbs*
OVERWEIGHT 15-25lbs
OBESE 11-20lbs
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Preggo Energy Needs
NORMAL BMI (adjust accordingly)
1st trimester (no extra calories)
2nd trimester (+340 kcal)
3rd trimester +452kcal
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Preggo Nutrient Needs
Protein: additional 20-25g/day
Folate: 600 mcg (400 mg from supplement, 200mg food)
Iron: 27g/day, avoid taking with milk/tea/coffee
DHA: 300mg/day for brain development
Other important nutrients: Iodine, Choline, Vit D, Calcium, Zinc
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Strategic Management
a form of organizational and environmental analysis used to establish goals and success criteria by implementing strategies to move towards those goals. key part is evaluating progress towards the goal.
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Structure Evaluation
concerned with physical facilities, equipment, staffing, and other characteristics of the facility or agency that have an effect on the quality of care being provided
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Subsystem and systems model
system is an organized whole composed of interdependent parts called subsystems (classified according to their purpose: procurement, production, distribution and service, safety and sanitation);
Subsystem: complete system within itself that is part of a larger system (food service is a subsystem of the hospital, production is a subsystem of the food service department)
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Summative Evaluation
Planned during the planning stage; conducted at the end. Evaluation conducted after instruction to assess students' final achievement
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Synergy
When the outcome of multiple employees working together is greater than the sum of them working alone
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Systems Approach
Always considers the internal and external environments; it considers THE ENTIRE ORGANIZATION when making a decision
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Theory Z
Employees are the greatest assets. There is high mutual employer loyalty, everyone involved in decision making is affected by that decision
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TQM
(TQM) is a management framework based on the belief that an organization can build long-term success by having all its members, from low-level workers to its highest-ranking executives, focus on improving quality and, thus, delivering customer satisfaction
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Transactional vs Transformational Leadership
Transactional: focus on supervision, organization, performance. Processes and control, goal is maintained status quo
Transformational: focuses on inspiring others to follow, and it requires a high degree of coordination, communication, and cooperation
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Unity of Command
Each employee is accountable to one supervisor (bureaucratic)
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Upward communication
employee to boss, suggestion box, open door policy
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Value Added Research
research ways to add value to a product or service
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Value analysis
focus on lowering cost
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Made with Organic Ingredients
70% of more organic ingredients
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100% organic
contains 100% organically processed raw or processed ingredients
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Free range
Hens are supposed to have some access to the outdoors, but "you could have a large barn with 100,000 hens in it and just have a couple little doors," Thistlethwaite says. "There might be 30 hens outside that figured out how to climb out those doors."
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Organic
produced or involving production without the use of chemical fertilizers, pesticides, or other artificial agents.
