Domain 4 Flashcards

1
Q

fat used in frying may turn rancid from

A

the oxidation of unsaturated fatty acids

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2
Q

Because phenylalanine is converted to tyrosine, increasing the amount of tyrosine consumed will

A

decrease the need for phenylalanine

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3
Q

COPD pt can have more fats than CHO b/c

A

The oxidation of fat consumes less oxygen than the oxidation of CHO

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4
Q

Tea interferes w/

A

iron absoprtion

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5
Q

normal serum calcium lab?

When high it will release….

A

9-11

calcitonin from the thyroid gland

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6
Q

You can best evaluate knowledge of new information by

A

having them perform the task

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7
Q

Cost benefit analysis compares

A

the dollars spent and saved to the benefits achieved

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8
Q

the management function of controlling measures

A

performance and takes corrective action as needed

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9
Q

Publicity is promotion….

A

done to increase sales

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10
Q

surgery will decrease

A

serum albumin

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11
Q

when planning a health promotion program for employees, gather

A

assessment data from health risk appraisals

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12
Q

Kosher foods must be kept separate from

A

non-kosher items

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13
Q

in health fairs, evaluate nutrition risk using

A

BMI

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14
Q

Pale conjuctivae are due to lack of

A

iron

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15
Q

Following Billroth II, what minerals are affected

A

calcium and iron

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16
Q

Bitot’s spots: triangular, shiny gray spots are d/t

A

vita A deficiency

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17
Q

SGA includes evaluation of

A

wasting, dehydration and edema

18
Q

The DRI’s include estimated

A

average intakes used to determine prevalence of inadequate intakes; which helps create menus

19
Q

food intolerance may cause

A

nausea vomiting after ingestion

20
Q

Estimate the caloric need of one who is significantly underweight using….

21
Q

specialized growth charts are available for those w/

A

down syndrome

22
Q

No ___ with a milk allergy

23
Q

Dextroamphertamine is an

A

appetite suppressant

24
Q

Stimulants such as ritalin may cause

A

anorexia, nausea and weight loss

25
Hemodialysis pts need
pyridoxine, folate and vita d
26
SNAP serves approx ___ mil people, School breakfast program __ mil people, CACP ____ mil people and WIC ___ mil people
31, 11, 3, and 9
27
Treatment for acute infant diarrhea....
rehydration
28
Infants using a pincer grasp picks up food w/
thumb and forefinger
29
A pt w/ gastroparesis should avoid a
high fat diet
30
A pt legal guardian can request
medical records
31
an ex of secondary prevention program would be providing
education classes
32
Best teaching methods for food prepapration
demonstrations
33
Baby friendly hospital initiative is to enhance
breastfeeding success
34
food cost is a ____ expense and labor is a ____ expense
direct; semi-variable
35
"signature brands" refer to
unique items your business has developed
36
An ex of an outcome indicator is
reduced readmissions
37
To evaluate the quality of pt care, assess
the outcomes of nutrition therapy
38
Assembly serve production uses
individualized portions
39
When developing policies and procedures for distribution and service first assess
how they will be done
40
when doing a nutrient analysis...
use the edible portion weight of the cooked product
41
a critical control point in the preparation and service of canned cream soup is
holding temp