Food Service Module Exam Flashcards
(233 cards)
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
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
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
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
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
6
Q
Which of the following food service systems has the lowest labor costs? Cook freeze Cook chill Convenience Conventional
A
Convenience
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
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
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
10
Q
Which food service system is least likely to have microbial contamination? Conventional Cook-chill Cook-freeze Assembly serve
A
Assembly serve
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
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
13
Q
Which of these work center designs discourages through traffic? U-shaped Back to back parallel Straight line Square
A
U-shaped
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
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
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
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
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)
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
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
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
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
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%
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
25
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
Occupational Safety and Health Administration
26
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
Discard it
27
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
Formal, competitive bid
28
```
Large volume purchasing, centralized production, service areas in separate facilities are features of:
The commissary system
Ready-prepared system
Assembly serve system
Conventional system
```
The commissary system
29
Which group is responsible for food labeling?
USDA
US Dept of Commerce
FDA
UPI
FDA
30
```
Bacillus cereus intoxication is most likely to occur following consumption of
Macaroni and cheese
Baked beans
Corn pudding
Fried rice
```
Fried rice
31
The most frequent cause of foodborne illness is
An infected person
Inadequate cooling
Inadequate hot for holding
Insufficient cooking
? inadequate hot for holding
32
```
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
```
Formation of pheophytin
33
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
Because the packaging is oxygen-permeable, resulting in oxygenated oxymyoglobin in surface pigment of the meat and unoxygenated myoglobin in the center
34
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
It defines quality
35
```
Freezing:
Inhibits bacteria and toxins
Prevents bacteria growth
Kills bacteria
Kills enzymes
```
? not prevents bacteria growth or kills enzymes
36
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
Leafy vegetables, dried legumes, and fresh oranges
37
```
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
```
Vitamin A and folate
38
Which method of bread making is not as dependent on fermentation time and temperature?
Straight dough
Sponge dough
Continuous method
Prime bake method
continuous method
39
```
The emerging pathogenic bacteria responsible for outbreaks of foodborne illness attributed to raw seafood is:
Vibrio parahaemolyticus
Yersinia enterocolitica
Salmonella
Escheria coli
```
Vibrio parahaemolyticus
40
Symptoms of dehydration?
tachycardia, weight loss, increase in BUN
41
Consistent sodium and caffeine levels are necessary to stabilize levels of which medication?
lithium
42
Appropriate levels to initiate parenteral feeding?
Decreased CRP, increase pre-albumin
43
```
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
```
Scope of Practice (includes accreditation standards, state and federal regulations and education and credentialing - does not include public health and safety regulations)
44
The second forecast for the seven day average is calculated by:
dropping the first number and averaging days 2-8
45
What is PERT?
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
46
What is CPM?
Critical Path Method (used with PERT) to determine minimum time to complete a project
47
The USDA grades as Fancy, Extra #1, #1, Combination and #2. What factors are graded?
```
Quality
Firmness
Color
Maturity
Freedom from defects
Uniform shape
Uniform size
```
48
What enteral formula should be used in severe acute pancreatitis?
None - enteral nutrition is contraindicated
49
The ebb phase after injury consists of:
hypovolemia (decreased volume of blood circulating), shock, tissue hypoxia and decreased metabolic rate
50
How to measure viscosity of liquids that flow on a flat surface?
Line-spread test
51
Ready-prepared is a production system:
where foods are prepared and then frozen/chilled for later use (cook-chill, cook-freeze)
52
If you have hard water for washing dishes you should:
use more detergent
53
Which nutrient is not required to convert pyruvic acid to acetyl coA?
citric acid (pantothenic acid, thiamin, riboflavin, and niacin are all needed)
54
Benchmarking
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)
55
Popularity index
predicts item sales and ranks popularity in relation to other items
56
Menu psychology
examination of how to design a menu to influence what a customer eats
57
Most vegetables (such as green beans, corn, beans) should be canned:
using a pressure cooker because the pH is high
58
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?
Triangle test
59
Which type of equipment would you choose if you were boiling large quantities of pasta?
Steam jacketed kettle (high pressure steamer is for small batches)
60
What survey provides information on low-income, high-risk children?
PedNSS
61
What survey provides information on low-income, high-risk pregnant women
PNSS
62
What initiative promotes nutrition for the elderly population to identify nutrition problems?
NSI (Nutrition Screening Initiative)
63
Which of the following are side effects of cirrhosis?
Severe weight loss, malnutrition, decreased appetite
64
Nutrition therapy for gastroparesis?
low fiber, low fat, 5-6 small meals per day
65
A pediatric patient is diagnosed with petachiae and a poor growth rate. Which food should be added to the diet
Safflower oil (something high in omega 6, so not salmon, walnuts or canola oil which are high in omega 3)
66
How to convert from mEq to milligrams?
mEq = mg/atomic weight x valence
13 mEq = X / 39
X = 507
67
Esophageal varices occur when:
blood cannot enter the liver (and ascites occurs when blood cannot leave the liver)
68
Gastric bypass patients are likely to become deficient in B12 because:
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)
69
Prime cost method
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
70
How to solve for break even point:
BE = fixed cost / 1 - (Variable/sales)
71
Which nutrient is responsible for the metabolism of pyruvate to generate energy in the TCA cycle?
Thiamin
72
Which nutrients are required for glucose metabolism?
chromium and zinc
73
What is needed for metabolism of glucose to glucose 6-phosphate in glycolysis?
magnesium
74
Overrun has to do with
the weight of ice cream
75
Which pigment does not change color in acid or alkaline solution?
carotenoids
76
limiting amino acids of gelatin?
gelatin has no tryptophan and is low in methionine and lysine
77
essential amino acids are:
Try THis VIP MALL
78
Protein bound iodine measures
level of thyroxine being produced
79
An increased plasma pyruvate level indicates
thiamin deficiency
80
Pyridoxine (vitamin B6) acts as a coenzyme for
deamination and transamination
81
Biotin is a coenzyme in the synthesis of
fatty acids
82
Which conversion requires glucose-6-phosphatase?
liver glycogen into glucose
83
NADPH is essential in the synthesis of
fatty acids
84
NADPH is essential in the synthesis of
fatty acids
85
Thiamin, niacin, riboflavin, pantothenic acid, magnesium are required for
conversion of pyruvic acid into acetate
86
Oxidation of fatty acids forms
acetyl CoA
87
Which data is needed to convert weight into volume?
specific gravity
88
Course texture in a cake is due to
too much sugar or baking powder
89
Which mineral is involved in blood clotting?
calcium
90
cabbage should be cooked in
a large quantity of water
91
the following oils can be winterized
corn soy cottonseed
92
If protein intake doubles, which nutrient needs to be increased?
pyridoxine (vitamin B6)
93
The Cori Cycle converts
lactate into pyruvate (in the muscles glucose --> lactate and in the liver: lactate --> pyruvate --> glucose
94
A person on which medications should avoid cheese and sausage (foods high in tyramine)?
MAOIs
95
Which nutrition screening/surveillance assesses prevalence of health practices related to leading causes of death?
BRFSS (behavioral risk factor surveillance system)
96
Calciphylaxis occurs
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
Ground beef, ground veal and ground lamb must be cooked to what internal temp?
160 degrees
98
```
Which oil is best for high temp cooking?
Peanut oil
Olive Oil
Safflower oil
Shortening
```
```
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
Who inspects meat and poultry at time of slaughter (or during production of processed meats) and eggs?
FSIS (Food Safety and Inspection Service) of the USDA
100
Who inspects all fishing related components for sanitation and quality?
NMFS of the US Dept of Commerce (National Marine Fisheries Service)
101
Who is concerned with infectious diseases transmitted through shellfish, milk, vending machines and restaurants?
Public Health Service of the HHS
102
Contaminated shellfish can transmit:
hepatitis
103
Who inspects all food except for meat, fish, poultry and (real) eggs?
FDA
104
Who is responsible for inspection of egg substitutes and imitation eggs?
FDA
105
FDA has 3 standards:
standard of identity
standard of quality
standard of fill of containers
106
To be labeled low cholesterol:
must be less than 20 mg of cholesterol per serving
107
To be labeled low calorie:
must be less than 40 calories per serving
108
To be labeled low fat:
3 grams or less per serving
109
To be labeled very low sodium:
No more than 35 mg per serving
110
To labeled low sodium:
No more than 140 mg per serving
111
To be labeled low saturated fat:
1 gram or less per serving
112
Three E's of safety
engineering (built in features)
education (training)
enforcement (inspection)
113
Food borne illness that has no fever but N/V/D and pain, comes from reheated foods, foods high in protein, etc.
toxin from staph aureus
114
Rare, more deadly, resistant to heat, often comes from improperly canned foods, vacuum-packed foods, low acid foods, cooked potatoes
c. botulinum (toxin)
115
Symptoms can come on within 30 min - 6 hours
bacillus cereus (toxin)
116
Symptoms can come on in 3-5 days, raw or undercooked meat
campylobacter
117
Grows at refrigerator temps
E. Coli
118
Versatile piece of equipment that can cook stews, soups, fried chicken, scrambled eggs, etc.
tilting skillet
119
Decision-making (5 steps)
1) Recognize/analyze problem
2) Identify possible solutions
3) Compare alternatives
4) Choose one
5) implement and evaluate
120
The amount of ceruloplasmin is affected by what disease?
Wilson's disease (copper builds up in the body)
121
Cushing syndrome is a disease of the:
adrenal gland (body makes too much cortisol, may include non cancerous tumor)
122
What is Addison's disease?
the immune system attacks the adrenal gland where cortisol and aldosterone are made
123
When a-linolenic acid (ALA or omega 3 from plants) is substituted for sat fat:
decreased TG, little change in total cholesterol
124
a-linolenic acid is
omega 3 from plants
125
linoleic acid is
omega 6
126
When linoleic acid (omega 6) is substituted for sat fat:
decreased LDL, decreased HDL
127
the absence of reinforcement following an undesirable behavior is:
extinction
128
3 learning domains
cognitive (thinking), affective (feeling) and psychomotor
129
Which is the best for evaluating long-term nutrition in children?
height for age
130
If you measure a group before and after a treatment to see whether there has been a significant change, the study design is:
quasi-experimental (bc no control group)
131
Which oil is high in vitamin E?
Cottonseed oil
132
Increased respiration will
decrease the acid in the body
133
Eczema, poor growth and petechiae are symptoms of what deficiency?
Omega 6 (linoleic acid)
134
Neurological changes, retinal issues or impaired brain development are symptoms of what deficiency?
Omega 3
135
Each degree of fever increases RMR by:
7%
136
For a product to say "Made with Organic" how much of ingredients must be organic?
70% must be organic
137
RDI stands for
Reference Daily Intakes
138
If a client is expressing desire for things to remain the same, feeling unable to change, etc, this is:
sustain talk
139
To be gluten free a product must have
20 ppm or less
140
Uses cost leadership or differentiation strategy to target a specific population or market niche?
Focus strategy
141
CDC uses BMI-for-age for children of what ages?
2 to 20 years
142
Human milk is deficient in what nutrients for premature babies?
Calcium and phos
143
How many locations for a food/restaurant chain to be required to post nutrition info?
20 or more
144
What can be measured to test the amount of endogenous insulin?
C-peptide
145
Carry over cooking will increase internal temp of meat (if allowed to rest) by
15-25 degrees
146
Leftovers must be chilled within how many hours?
2 hours
147
What is the limit for caffeine in children?
3 mg/kg
148
If a fat is more polyunsaturated, it is more susceptible to:
oxidative rancidity
149
How to calculate DFE?
Divide mcg of folate by 0.6
150
What accelerates the rancidity of fats and should be limited in frozen foods?
Salt
151
Reheated foods must reach an internal temperature of:
165 degrees for 15 seconds
152
Sugar, when added to dough:
slows gluten development and requires more manipulation
153
Who inspects imported fish for safety?
FDA (imported food products)
154
Which hormone regulates breast milk production?
prolactin
155
Treatment for hyperbilirubinemia?
High fluid
156
Calorie needs for infants 6 months or younger?
108 kcal/kg
157
Minimum internal cooking temperature for fish?
145 degrees for 15 seconds
158
Current ratio is:
assets/liabilities (greater than 1 is good/means org will be able to pay bills)
159
An emulsifier used in frozen desserts, shortening and margarine is:
diglycerides
160
For a food to be labeled as "healthy" it must contain:
<3 g fat
<1 g sat fat
<480 mg sodium
<60 mg cholesterol
161
What is often used as a fungicide/mold preventative in bakery products?
calcium propionate
162
What happens to pectin in the ripening fruit?
Protopectin --> pectin --> pectinic acid (can't form gel) --> pectic acid
163
Shell eggs served immediately must be cooked to what internal temp?
145 degrees
164
Shell eggs hot-held for service must be cooked to what temp?
155 degrees
165
What might be added to prevent decomposition/maintain whiteness of canned potatoes?
EDTA
166
What is added to foods to prevent oxidation of fats?
propyl gallate
167
How does IOM define quality health care?
```
patient-centered
equitable
timely
safe
effective
efficient
```
168
Breastfed infants should be supplemented with:
400 IU of vitamin D
169
For a food to be labeled "light" or "lite" what must it contain?
1/3 fewer calories than original product (think neufchatel cheese!)
170
Major food allergens:
```
Milk
Eggs
Fish
Shellfish
Tree nuts
Peanuts
Wheat
Soybeans
```
171
What is the Codex Alimentarius Commission?
Funded by FAO and WHO, develops international standards for labeling packaged foods
172
What goes into the Chronic Care Model?
Self-Management Support (community) and delivery system design, decision support, clinical information systems (health systems)
173
Hyperosmolar hyperglycemic state may occur in:
older individuals with T2D
174
Child head circumference should be measured until:
age 3
175
Who should review safety information related to food ingredients and food packaging?
CFSAN
176
FADE performance improvement model?
F - focus
A - analyze
D - develop
E - execute
177
Weight-for-stature charts are only used for
2 to 5 year olds
178
Nipple feeding will likely be successful at what gestational age?
32 weeks
179
Distinguishing characteristic of the PRECEDE-PROCEED health education planning model?
that behavior change is voluntary
180
Tuna, bonito, mackeral and mahimahi are commonly linked to:
histamine
181
Cod, halibut, pacific salmon are commonly linked with:
anisakis simplex
182
Oysters in contaminated water are linked with:
vibrio vulnificus
183
Barracuda, grouper, snapper are linked with:
ciguatoxin
184
Placement in the refrigerator is based upon:
minimum internal cooking temperature of each food
185
Nitrogen balance:
A) excretion grams + 4
B) intake / 6.25
B - A = positive or negative balance
186
RDA of calcium for women aged 51 and older?
1200 mg
187
How much calcium in 1 cup of milk?
300 mg
188
What additive in smoked and cured meats may oxidize to a yellow/greenish color?
Sodium nitrate
189
Hawthorne effect
individuals may alter their behavior due to being observed in a study
190
Required amount of meat for lunches grades 9-12?
2 oz
191
Which additive would add sweetness, act as a stabilizer and retain moistness in a muffin?
Sorbitol (is used as a humectant)
192
Children in K-5 must receive how much vegetable in a NSLP lunch?
3/4 cup
193
Amount of fiber a child should consume?
their age plus 5 grams
194
Unity of command means that:
Each individual should have only one supervisor
195
Unity of direction means that:
Each unit should have a coordinated approach toward the same objective
196
McGregor's theory X
people dislike work and have little motivation - manager will use authoritarian style
197
McGregor's theory Y
people take pride in their work and see it as a challenge - manager will use participative style
198
If an anthoxanthin is cooked in an aluminum pan, what color will it turn?
yellow (anthoxanthins are white)
199
EFNEP
Expanded Food and Nutrition Education Program (by the USDA) focus on low income with young children
200
one exchange of starch, fruit or milk has:
15 gm carbohydrate
201
In order to absorb folate from green leafy vegetables:
multiple glutamic acid molecules must be removed
202
The osmolality of an isotonic solution is
300 mOsm/L (aka the osmolality of the blood)
203
Altered GI function diagnoses refer to:
problems in the GI tract including digestion, absorption or elimination
204
Impaired nutrient utilization refers to:
problems with metabolism of nutrients once they are in the blood stream (hormones, liver, renal)
205
Billroth I connects stomach to:
duodenum
206
Billroth II connects stomach to:
jejunum
207
Low pancreatic enzyme secretion causes:
steatorrhea
208
What are the core components of motivational interviewing?
Partnership, acceptance, compassion and evocation
209
Type 1 recall by the FDA means:
there is risk of serious health issue
210
Type 2 recall by the FDA means:
there is risk of temporary health issue
211
Type 3 recall by the FDA means:
there is no risk of health issue
212
Minimum internal temperature for pork?
145 degrees for 15 seconds
213
When cooking poultry, it should reach an internal temperature of
165 degrees for 15 seconds
214
What is absorbed in the duodenum?
calcium, iron
215
What is absorbed in the jejunum?
most nutrients
216
What is absorbed in the ileum?
vitamin B12, bile salts (in ther terminal ileum)
217
What is absorbed in the colon?
water, electrolytes, and vitamins synthesized by bacteria
218
Herzberg's two-factor theory states
there are certain factors in the workplace that cause job satisfaction or dissatisfaction
219
McClelland's human motivation theory states
that every person has one of three driving motivators: achievement, affiliation or power
220
What is the name for the active form of vitamin D
calcitriol (or 1,25 dihydroxycholecalciferol) (the 1 is added in the kidney, after it is processed in the liver!)
221
Magenta tongue, angular stomatitis, cheilosis
Riboflavin deficiency
222
Bright red tongue, pellagra
Niacin deficiency (4 D's - dermatitis, diarrhea, dementia)
223
PEMAT
the best tool for evaluating print and audiovisual patient education material for its understandability and "actionability."
224
charrette
collaborative planning sessions
225
Who should monitor and inspect interstate trade of food?
FDA
226
10 different managerial roles are grouped into what 3 groups?
Interpersonal
Informational
Decisional
227
LEARN for cultural sensitivity
```
Listen to the patient
Explain
Acknowledge
Recommend
Negotiate
```
228
ETHNIC for cultural competence
```
E - Explanation
T - Treatment
H - Healers
N - Negotiate
I - Intervention
C - Collaboration
```
229
Wernicke's encephalopathy results from
thiamin deficiency
230
glycerol monostearate
retains moisture (humectant)
231
What is the key element in disciplining employees?
consistency!
232
What prevents the Maillard reaction?
Acid
233
Titanium dioxide can be used as
a white food coloring agent
