Inman Notes Flashcards
(122 cards)
1
Q
Crispness in fruits and vegetables is due to
A
state of turgor
2
Q
What type of gas accelarates ripenining of fruits and vegetables during storage?
A
Ethylene gas
3
Q
What foods should be washed just before serving
A
berries and mushrooms
4
Q
What measures density of syrup
A
degrees by a Brixometer
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.
6
Q
Grades of canned fruits and vegetables are done from who?
A
USDA
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.
8
Q
How many cups is a #10 can?
A
13 cups
20-25 servings
9
Q
Pork is a good source of
A
thiamin
10
Q
Vacuum packing meat is in an
A
oxygen impermeble film stored unfrozen at 0 degrees
11
Q
Cured meats are pink from
A
nitrites ( inhibit botulism)
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
13
Q
Syneresis ( weeping )
A
liquid released from coagulated product
14
Q
What stiffens an egg white foam?
A
acid by tenderizing the protein and allowing it to extend more easily
15
Q
Egg whites at room temperature whip more quickly and yeild larger volume due
A
LOWER surface tension
16
Q
To prevent curdling of milk
A
add an acid slowly and agitate
acid precipitates casein
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
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
19
Q
What enzyme is in fresh or frozen pineapple?
A
bromeain
breaks down protein and prevents gelatinization
20
Q
what enzyme is in papya
A
papain: a proteolytic enzyme from papaya that will prevent gelatinization
21
Q
Decaffinating coffee uses what
A
methylene chloride
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
23
Q
What are the MI Principles
A
- Develop discrepancy
- express empathy
- avoid arguments
- roll with resistance
- support self efficacy
D e a r s
24
Q
What must be passed to provide funding
A
appropriation bill
25
In parallel research design what happens
participants are randomly assigned to a particular treatment group and remain on that treatment throughout the study
26
Who is the IRB
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
27
Primary vitamins needed for energy production
```
pantothenic acid
thiamin
riboflavin
niacine
ptrn
(physical therapist and Registered Nurse are needed for energy)
```
28
Soy protein is
equivalant to protein quality in animal protein
29
phosphorus is found mainly in
```
animal proteins
meat
milk
poultry
eggs
fish
cheese
```
30
Copper deficiency leads to
wilsons disease
31
Hypernatremia
dehydration
32
hyponatremia
overhydrations
33
Bile
produced in liver
| stored in gall bladder
34
liver stores what
glycogen and synthesizes glucose
35
Colonic salvage
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
36
What is the most glucogenic amino acid
alanine
37
BMI scale (quatelet index)
healthy - 18.5 - 24.9
overweight - 25-29
obese - 30 and above
38
Waist circumferance is best mesured for
risk. predicts central adoposity ( lower torso around abdominal area)
39
Nutrition focused physical exam: hair thin, sparse, dull dry brittle easily pluckable
vitamin C
protein deficiency
(I put PRITy Colors in my hair)
40
Nutrition focused physical exam: skin pale , dry and scaley
iron
folic acid
zinc
(My skin and I FrOLIC on the Zea)
41
Nutrition focused physical exam: nails , brittle
| thin spoon shaped
iron
protein
( I eat pie with my nails)
42
hypoalbulemia is associated with
edema and surgery ( inflammation)
43
HRA health risk appraisal
survey categorizing a populations general health status ( used in worksites, government agencies as a health education or screening tool)
44
nutrition survey
examination of a population group at a particular point of time
45
nutritional surveilance
```
continuous collection of data
uses height
weight
hematocrit
hemoglobin
serum cholesterol
```
46
lactose intolerance test
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
47
Hormone Renin function
vasoconstricot
secreted by glomerulus when blood volume decreases
stimulates aldosteone to increase sodium absorption and return blood pressure to normal
48
Kidney stones
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
49
albuminuria
edema
malnutrition
hyperlipidemia
50
What is the ratio for a ketogenic diet
4:1 fat to carb ratio
used to prevent siezures
or to manage acute ketoacidosis (insulin and rehydration)
51
fever and infection
BMR increases 7% for each degree rise in F temp
| normal emp 98.6
52
achalasia
disorder of lower esophageal sphincer motility
53
differances between policies and procedures
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
Standard of identity
item must be called a certain name (mayonoise)
55
standard of quality
minimum quaity which foods must not fall ( fruit)
56
Low cholesterol
<20
57
low calories
<40 per sercing
58
calorie free
<5
59
low fat
3 gm or less / serving
60
fat free
<0.5
61
very low sodium
<35mg
62
low sodium
140mg
63
low sat fat
1 gram
64
lean
<10 grams of fat
65
extra lean
<5 grams of fat
66
light
1/3 of regular calories
67
gluten free
20 ppm
68
what are examples of multipurpose dry chemicals
```
ammonium sulfate
monammonium phosphate
mica
talc
(can be used on A, B , C Classes of fire)
```
69
Static menu
same items every day
| restaurant
70
single use
one day only
| catered event
71
cycle menu
repatition of menu in a designated sequence
72
Room service comes from a
static menu
73
two teir menu
upscale menu
74
dry storage temperature
50-70 degrees F
75
short cut for scoop size
32
----
scoop size
76
bargaining steps in order
1. bargaining
2. mediation
3. arbitration
( go to bar, meet in middle, arg! im hurt)
77
maximum rate of glucose infusion rate
4 to 5 mg/kg/minute to prevent hyperglycemia
78
difference between setting goals and setting objectives
goals - broad direction and general purpose
objectives - specific and measurable
79
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. 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
What are the 3 % free water % to know?
1. 1kcal /ml = 80-86% free water
2. 1.5 kcal /ml = 76-78% free water
3. 2kcal/ml = 69-71% free water
81
What is the purpose of being prescribed Jardiance?
Blocks re-absorption of glucose into the blood after filtered by the kidney
82
Focus - PDSA model
```
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
What are the 3 core management resources ( resources)
3 management skills ( skills)
and
5 management functions (functions)
- 3 core management resources - hyman , phusical and financial ( money)
- 3 management skills - technical, hard, soft, conceptual
- 5 management functions are - PODC
84
What can be done to mitigate nutrient lossess when processing fruits and vegetables
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
What management tool will help you get to the root cause of a problem?
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
pareto charts are used
to identify which factor has the largesteffect on the problem they are used to rank causes of the problem
87
PERT charts are used for
Program EvaluationReview Techinique and is a managementevaluation tool used to schedule, organize, coordinate tasks within a projec.t.
88
Delphi method
planning process where a group of experts are contacted individually to answer questions with goal of reaching an expert consensus on a topic.
89
Is LDL 100 Low or high
high
90
What desert can a vegan eat?
Cotton Candy
91
Total cholesterol over 200 is high or low
high
92
dysphagia has to do with
swallowing
93
xeropthalmia
vision
94
aphasia
inability to speak
95
xanthelasma
fat builds up underneath skin due to excess fat in arteries and blood stream
Lasma = plasma = blood
96
Which amino acid is the most glucogenic
alanine because it is involved with gluconeogenesis and it makes glucose.
97
Methylprednisone
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
The majority of digestion and absorbtion of carbohydrates are
in small intestine
99
different types of water retention
asciteies - stomach and belly
Edema - hands and feet
Kwash- belly and anasarca
anasarca- extream water retention throughout entire body
100
What is cyclosporine
immunosuppresant that can be used for transplant patients to prevent an organ from retecting
101
What affefts cyclosporine
st johns wort affects almost all medications from being fully absorbed and utilized.
102
what is the best way to preserve chlorophyll
CREATE a more ALKALINE environment and increase PH
103
How much weight gain in third trimester
1 lb per week
104
how many weeks normal pregnancy?
39 - 40 weeks
105
each trimester is typically how many weeks
12 weeks or 40 weeks
106
What type of feeding should be done with an ileus?
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
What is normal BUN?
6-20
108
What is normal BUN for patient on hemodialysis?
60-80
109
What do you do if patient is on hemodialysis and BUN is below 60?
increase protein to regulate low BUN
| If lower then 50 then likley malnourished and increase protein
110
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
c.
111
Explain differance between glycemic load and index
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
A deficiency in what mineral will cause tetany
calcium
113
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
Chromium
Chromium is the only one that has chr = carbohydrates = insulin
**r = insulin in this case!!**
114
If a patient presents with cardiact myopathy or myalgia what mineral are they deficient in
selenium
115
What mineral aids mineral aids in protectin your tissues and is part of cystein and methionine
sulfur
116
What is the coenzyme in protein synthesis and helps for RBC. Deficiencies could be beefy red tounge or pernicious anemia
cyanocobalamin
117
the production of RBC is aided by
riboflavin
118
Aids in amino acid metabolism . microcytic anemia can be a deficinecy. found in meat and wheat
pyridoxine
119
Normal cholesterol level
under 200 ml is healthy
200+ high
240 + very high
120
Normal LDL cholesterol
less then 70
121
Normal HDL Cholesterol
less then 50
122
What is normal postprandial blood sugar
140 mg/dl
| 140 + may indicate prediabetes
