Jean Inman Study Guide Flashcards
(430 cards)
1
Q
what is the water content of fruits and vegetables
A
75-93%
2
Q
what is the cause of crispness (state of turgor) of fruits and vegetables
A
osmotic pressure of water filled vacuoles
3
Q
what is the limiting amino acid in soybeans and its protein concentrates vs isolates
A
methionine protein concentrates =≥ 70%protein isolates =≥ 90% (isolates usually havehigher protein content)
4
Q
list the ripening process
A
immature fruits contain theprecursorsubstance protopectin, which is converted to pectin and becomes more water-soluble as ripening proceeds.
pectin helps ripening fruits to remain firm and retain their shape
as a fruit becomes overripe, the pectin in it is broken down to simple sugars that are completely water-soluble is converted to pectic acid =overripefruitbecomes soft and begins to lose its shape.
5
Q
describe pectin
A
pectin,any of a group of water-solublecarbohydratesubstances that are found in thecellwalls and intercellular tissues of certain plants.in the fruits of plants, pectin helps keep the walls ofadjacentcells joined together.
6
Q
what accelerates ripening of fruits during storage?
A
ethylene gas
7
Q
what temp should frozen fruit be stored at?
A
0 degrees F
8
Q
what fruits ripen best at room temp?
A
avocado, banana, pear, tomato (dry fruits)
9
Q
how can you delay aging in apples?
A
store in a controlled atmosphere (reduced oxygen)
10
Q
why do fruits low in vitamin C darken rapidly when cut? how can you prevent this?
A
enzymatic action - to prevent dip in citrus juice, add sugar before freezing, heat to boiling
11
Q
when sweetener is added to liquid of packing juice, what is the density of the syrup measured by?
A
a brix hydrometer expressed as % sucrose by weight
12
Q
describe chlorophyll
A
green
insoluble in water
olive green in acid (pheophytin - d/t replacement of Mg w/ H+)
bright green in alkaline (chlorophyllin - formed when alkaline such as baking soda is added to veggies)
13
Q
describe carotenoids
A
yellow/orange insoluble in water little color effect in acid or alkaline lycopene - red in tomato/watermelon overtone in aprictos (antioxidant/phytochemical)
14
Q
what are 2 types of flavinoids
A
anthocyanins, anthoxanthis (flavones) - they are both soluble in water
15
Q
describe anthocyanins
A
red, blue, purple
soluble in water
bright red in acid
bluish tone in alkaline
16
Q
describe anthoxanthins
A
whitesoluble in watercolorless in acidyellow in alkaline
17
Q
what provides the flavor in vegetables (3)
A
sugars, glutamic acid naturally found in young veggies and sulfur
18
Q
what provides flavor in the followining vegetables: peas and corn, onions and cabbage and in young vegetables
A
peas and corn = sugarsonions and cabbage = sulfuryoung vegetables = glutamic acid (used to form MSG)
19
Q
what is glutamic acid used in
A
MSG (form of salt)
20
Q
what provides flavor is fruits (3 things)
A
acids, sugars, aromatic compounds (such as tannins - cause astringent feeling in mouth, underripe banana)
21
Q
what are the 3 grades of fruits and vegetables and what are they used in?
A
Grade A (Fancy)= used in desserts andsaladsGrade B (Choice) = used in processed foodsGrade C (Standard) = used in puddings and pies
22
Q
who is responsible for grading fruits and vegetables (fresh produce) and what are their grades?
A
USDAfancy, extra #1, extra #2, combination, #2
23
Q
what is the green color under potatoes skin due too
A
chlorophyll that develops when potato is exposed to light during storage
24
Q
potatoes contain what compound which is a natural toxicant
A
solanine; develops in a potato d/texposure to light, especially fluorescent lightstore potatoes in a dark place btw 50°F and 65°F
25
what are benefits of microwaving vegetables
less time, retain color, vitamins, not a large difference in eating quality
26
describe a #10 can (most important!)
6 cans per case, 6lb 9oz (105 oz), 13 cups in each can, 20-25 servings
27
describe a #3 can
12 cans per case, 46 oz, 5 3/4 cups, serves 12-15
28
describe a #2 1/2 can
24 cans per case, 1lb 13 oz (29 oz), 3.5 cups, serves 6-8
29
describe a #2 can
24 cans per case, 1lb 4 oz (20 oz), 2.5 cups, serves 4-6
30
describe a #300 can
24 cans per case, 14-16 oz, 1 3/4 - 2 cups, serves 3-4
31
what is the structural part of the tendon that surrounds muscle, and what happens to it in heat
collagen - in heat is hydrolyzed to gelatin and becomes tender
32
what happens to elastin in heat
little change, it is resistant to heat
33
in potatoes, starch changes to what during storage
sugar
34
muscle is composed of bundles of fibers called what
myofibrils
35
what holds fibers in bundles
sheet of connective tissue
36
what identifies a cut of meat
shape of bone (round bone - leg, t-bone - back and ribs, etc)
37
what % protein is meat/poultry/fish
16-23%
38
what vitamins/minerals are meat/poultry/fish high in
thiamin, niacin, riboflavin, iron, copper, trace minerals
39
pork is an especially good source of what
thiamin
40
calcium content is higher in what types of fish
canned fish with bones, oysters, shrimp
41
fish has ____ fat and _____ moisture than meat
less, more
42
why is TVP mixed with ground meats
more servings, lower costs
43
soy protein adds ______ due to _____ content
juiciness, water
44
what is the main contributor to meat color
myoglobin
45
acidc vegetables that need more time to cook should use what cooking method? provide examples of acidic vegetables
boiling method; use more water w/ no lid ex. corn, lentils, winter squash and olives
46
how does acid (vinegar) and salt increase tenderness
increase water-holding capacity of muscle and lowers pH
47
how should meat be aged and ripened
hold in cold storage for about 10 days; aging meat increases tenderness d/t increase in water holding capacity w/ the help of enzymes which results in changes in the muscle protein
48
change in muscle protein by enzymes increase _____ of muscle
water-holding capacity
49
what may extend storage life of meat
anaerobic (sous vide) packaging - vacuum packed, stored unfrozen at 0 C
50
what is MAP (modified atmosphere packaging)
air in packaging is removed and replaced with gases (carbon dioxide, nitrogen)
51
when is USDA inspection and grading of meat done
at slaughter
52
which act assures the consumer that animals are healthy at slaughter and meat is fit for consumption
Wholesome Meat Act of 1967
53
what are the grades of meat
prime, choice, select, standard
54
what are grades of meat based on
maturity of animal, marbling, color, texture
55
which grade has the least marbling and which has the most
standard has least, prime has most
56
which cuts of meat are most tender
loin (pork chops), backbone
57
which cuts of meat are medium tender
shoulder (chuck)
58
which cuts of meat are least tender
flank, brisket
59
what is the proper temp for a roast
325 F
60
when should a meat thermometer be inserted
before cooking
61
a ____ cooked roast yields less waste
slow
62
what is a safe internal temperature for pork, beef, veal, lamb, steaks, roast, fish
145°F
63
what is a safe internal temperature for ground beef, ground veal, ground lamb
160°F
64
what is a safe internal temperature for turkey, chicken, duck (poultry)
165°F
65
collagen is hydrolyzed to _____
gelatin
66
why must tough cuts of meat be cooked well done
they have more collagen which needs more time to be softened
67
what effect does adding vinegar have on meat?
vinegar increases tenderness of meat by lowering pH making it more acidic and increasing water holding capacity of muscle
68
heat _____ globin
denatures
69
when meats are heated, iron is _______
oxidized
70
why are cured meats pink
nitrites
71
what types of cuts should be cooked with dry heat
tender cuts such as backbone, loin, sirloin
72
what is the result of an unsaturated fatty acid (oil) being exposed to oxygen?
rancidity of the oil
73
what is "carry-over cooking"
after roasting, meat is removed from oven and continues to cook for about 10 minutes; internal meat temp will rise 15-25°F
74
how long should a roast stand before carving
30 minutes
75
what types of cuts should be cooked with moist heat
less tender cuts with more connective tissue, tough cuts (round, chick, brisket)
76
how should a bottom round be cooked
in water for several hours
77
what are moist heat cooking methods
braising, simmering, steaming, stewing
78
_______ enzymes such as _____ tenderizes meat
proteolytic, papain
79
fresh fish with head attached should have ______ red gills, _____ skin
bright, shiny
80
what is surimi
purified and frozen minced fish with a preservative
81
egg yolk is a naturally occurring _______
oil in water emulsion
82
a good quality egg is indicated by what
high proportion of thick white
83
in an egg, what becomes larger with age
air space within the egg
84
what holds an egg yolk in the center
chalazae (yolk anchor)
85
what vitamins/minerals is egg rich in
vitamin A, D, riboflavin
86
what is color of yolk dependent on
amount and type of pigment in a hen's diet
87
what are grades of eggs
AA, A, B
88
grading of eggs is based on what
thickness of white, location and condition of yolk
89
what is candling
passing an egg in front of bright light to view contents, helpful when grading and judging quality
90
what are the sizes of eggs
jumbo, xl, large, medium, small, peewee
91
how long can egg freshness be maintained in cold storage (29-32F)
6 months
92
a fresh egg will _________ in a pan of cold water and has a ______ shell
sink to the bottom, dull and rough
93
at what temperature does protein coagulate
62-70 C
94
what is syneresis
weeping, liquid released from a coagulated product
95
when does syneresis occur
when cooked at too high of a temp or too low of a temp for a long time - leads to tough, watery product
96
what will stiffen an egg white foam
acid - it will tenderize the protein and allow it to extend more easilysugar will also stabilize egg white foams
97
how are egg white foams compared
measure specific gravity (relative density of a substance in relation to that of water)weight of given volume / weight of same volume in water
98
egg whites at room temperature whip more quickly and yield a larger volume due to _______ surface tension
lower
99
what helps an egg yolk act as an emulsifier
lecithin
100
what stabilizes the egg yolk emulsion
lipoproteins
101
why do eggs yolks yield stiffer, more stable emulsions than egg whites
they have more protein by weight
102
what can hasten coagulation in egg cooking
vinegar and salt
103
why do egg yolk surfaces turn green when overcooked or cooled to slowly
iron from the yolk and sulfur from the whole egg create ferrous sulfide
104
in dry heat cooking of eggs, what will result from undercooking
excess shrinkage
105
in dry heat cooking of eggs, what will result from overcooking
tougher product
106
the larger the % sag, the ______ tender the gel
more
107
egg substitutes are often ______ in sodium
higher
108
what differences occur when using egg substitutes
color and flavor differences
109
dried eggs are ____ % white, ____ % yolk
70, 30
110
dried eggs can be vacuum packed in what
nitrogen gas
111
what is added to improve foaming ability in bakers special eggs
sucrose
112
if eggs are stored in the fridge for too long, whites become _____, yolks ______, and odors are ______
watery, flatten, absorbed
113
if eggs are stored in the fridge for too long, ______ and ______ is lost
water and carbon dioxide
114
loss of carbon dioxide causes eggs to be more _______
alkaline
115
milk is a good source of what vitamins and minerals
calcium, phosphorus, riboflavinVitamin A, D
116
milk is not a good source of what mineral
iron
117
what is the % composition of milk (water, macronutrients)
87% water, 3.7% fat, 4.9% cho (lactose), 3.5% protein (complete hbv)
118
the protein in milk is ____ % casein
80% (precipitated at ph 4.6, forms soft curd)
119
liquid that drains from curd of clotted milk is known as what
whey
120
how is milk pasteurization done
heat to 145 F for 30 min or 160 F for 15 seconds
121
what is the purpose of pasteurization
destroy pathogenic bacteria
122
name the components of whey (5)
lactose, lactalbumin, lactoglobulin, water soluble vitamins, minerals
123
types of milkhigh pressure breaks fat globules to 1/5 regular size; film of protein surrounds each globule; more susceptible to action of lipase, but the pasteurization process destroys lipase
homogenized
124
types of milk400 USP units added per quart of milk by feeding the cow this vitamin, irradiating the milk, or adding the vitamin
vitamin D milk - must be labeled
125
name the 4 concentrated milks
evaporated milk (60% water removed) sweetened milk (add 15-18% sucrose or glucose)dried whole milk (26% fat, does not keep well) dried skim milk (not more than 1.5% fat, keeps well)
126
name the 3 fermented milks
cultured buttermilk sweet acidophilus kefir
127
2% milk has ______ % fat, low fat milk has _____ % fat, and skim milk has ______ % fat
1.5-2.25%.5-2%<0.5%
128
in cultured buttermilk, add ____ ____ bacteria to skimmed or partly skimmed milk
lactic acid bacteria
129
in place of using buttermilk in place of regular milk in a recipe, increase ________
baking soda
130
sweet acidophilus milk (skim milk + sweet acidophilus bacteria) reduces ______
lactose
131
the coagulated product of fermentation of milk sugars by lactic acid bacteria is known as
yogurt
132
when milk is heated, what happens to they whey protein?
it precipitates out on bottom of pan or on surface of milk
133
how do you prevent milk from curdling?
add an acid slowly and agitate
134
in milk, an acid precipitates _______
casein
135
butter is 80% __________ and margarine is 80% ___________ or ____________
milk fat vegetable oil or animal fat
136
does butter or margarine turns rancid as it takes up oxygen an releases hydrogen
butter
137
what are the types of cream
heavy or thick medium whipped cream light or thin sour cream half and half
138
which creams have the highest fat content
heavy or thick >36% fatmedium 30-36% fat whipped cream 35% fat
139
during cheese production, what enzyme is added, which coagulates casein and forms curd
rennet
140
what are the 3 types of cheese
uncured (cottage cheese)cured (additional whey removed, salt added, ripened) processed (blend of several natural cheeses)
141
what is the emulsifier added to processed cheese
disodium phosphate- makes cheese better for cooking; fat will not spread out
142
what are the main structural parts of grains and cereals
starchy endosperm rich in proteinouter layer of hull and branscutellum within the germ - contains most of thiamin
143
what vitamins and minerals are found in grains and cereals
vitamin E (in germ), thiamin (scutellum), riboflavin, phosphorus
144
grains are ____% starch, ___ % fat found in the germ, and contain ______ proteins
75%, 2%, partially complete
145
what is the inner portion of a wheat kernel called
farina
146
quick-cooking cereals have ________ added
disodium phosphate - makes cereal alkaline so particles swell fasteravoid this on low sodium diets
147
strength of gluten and protein content have a negative or positive relationship
negative - the stronger the gluten, the more protein; the weaker the gluten, the less protein
148
name the 8 different wheat flours
graham bread (hard wheat)
all-purpose (blend of hard and soft wheat)
pastry (soft wheat)
cake (soft wheat)
enriched (with B vits, iron and folic acid)
instant blending
self-rising
149
place the following flours in order from strongest gluten and most protein to weakest gluten and least protein: all-purpose, cake, pastry, bread
bread (strong gluten, 11.8% pro)
all-purpose (less gluten, 10.5% pro)
pastry (weaker gluten, 7.9% pro)
cake (least and weakest gluten, more starch, 7.5% pro)
150
what is gluten made from and what does it do
it is made from gliadin and glutenin through process of hydration and mixing it gives elastic properties, forms framework, holds in leavening agent
151
what is the color of flour due to
carotenoids
152
if an oxidizing agent is added to flour, what is it labeled as
bleached - natural agents cause oxidation and turn flour from creamy yellow to white
153
adding bran increase or decreases volume of end product
decrease - increase flour and liquid to compensate
154
name 3 leavening agents
steam, air, carbon dioxide (from yeast, baking soda, baking powder)
155
how do you incorporate air into baked flour mixtures
beat, sift, fold, cream
156
what does the action of yeast on sugar yield
carbon dioxide and alcohol
157
________ is produced from the action of acid on baking soda
carbon dioxide- acids include sour milk, cream of tartar, molasses
158
baking soda + a dry acid + corn starch =
baking powder
159
baking soda provides
carbon dioxide
160
cornstarch keeps contents ____
dry
161
a dry acid reacts with baking soda to release
carbon dioxide
162
a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods - it works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture
baking powder
163
what are 3 types of baking powder
tartrate, phosphate, combination
164
use ____ tsp baking powder per ___ cup flour
1 1/2 tsp baking powder per 1 cup flour
165
old baking powder becomes more alkaline causing loss of _______ in baked goods
thiamin
166
_____ keeps yeast from sticking in baked flour mixtures
salt
167
_____ provides stability, retains leavening agent, distributes shortening by emulsification, introduces air, adds color and flavor in baked flour mixtures
egg
168
____ adds tenderness by coating gluten products particles in baked flour mixtures
fat
169
______ is hydroscopic, it modifies texture by tenderizing, and it softens gluten and prevents gluten development by absorbing some of the water that gluten needs
sugar
170
too much sugar in a flour mixture results in
coarse cells, thick walls, a shiny crust and a crumbly product
171
most of the sugar in honey is ____ and _____
glucose and fructose
172
term used to distribute fat into dry ingredients
cut-in
173
method of mixing used in foams- a down, across, up and across the top motion while rotating bowl
fold
174
_______ are leavened with steam, air, chemical leavening agentsex: muffins, biscuits, popovers
quick breads
175
2 basic ingredients in quick breads are
egg and flour
176
excess mixing causes what
loss of carbon dioxide, tunnels from top to bottom, tough and heavy product
177
characteristics of a good muffin
round pebbled toppymmetrical shape no long, narrow tunnels
178
method of mixing cake
cream fat with sugar, add egg, add sifted dry ingredients in portions, alternating with portions of milk
179
2 types of cakes
shortened cake (layer, pound cake, etc.) foam cake (angel cake)
180
shortened cake uses _____ as leavening agent, while foam cake uses ____ as leavening agent
chemical leavening; air
181
shortened cakes:layer cake uses _____pound cake uses ____ and _____rich cakes uses increased ___, ___, ___gold cake uses egg _____white cake uses egg _____yellow cake uses _____ _____
baking sodaair and steam fat, sugar, egg yolkswhites whole egg
182
foam cakes:angel cake: ___ ___ foam sponge cake: ____ foam and ____ foam chiffon cake: ____, ____, ____ and ____
egg white foam yolk foam and white foam liquid yolks, egg white foam, baking powder, oil
183
in cake, the more _____ the more time is needed to reach the elevated coagulation temperature of the gluten
sugar*as sugar increases, the volume of cake increases up to the point where the volume is so great, and the gluten so weak, that the gluten stands snap and the cake falls in the center (gummy, crystalline appearance)
184
yellowing of cake is caused by
alkaline batter (excess baking soda)
185
fallen center of cake may be caused by
excess sugar, excess fat, excess baking powder, inadequate mixing, oven temp too low, open door during early baking
186
tough, dry crumb of cake is caused by
too much flour or egg, too much mixing, too little fat or sugar, over-baking
187
coarse texture in cake is caused by
too much baking powder or sugar, oven temperature to low, inadequate mixing
188
poor volume in cake is caused by
too little baking powder, improper level of sugar or fat
189
cookies are a modified shortened cake, which are higher in ___ and lower in ____ and ____
higher in fatlower in sugar and liquid
190
pastries involve ____, ____, ____ and ____
flour, fat, liquid and salt
191
lard and oil are ___% fat, butter is ___% fat
100%; 80% *when substituting butter for lard, need to use more
192
how is the tenderness in pie crust enhanced
by using oil, soft fats, or fat cut into very small pieces
193
how is flakiness of a pastry promoted
by leavening fat in coarse particles. Fat in pieces melts and flows, leaving a hole where steam collects and pushes upward against the upper surface of the resulting cell. the cell is locked into that extended position, resulting in a flaky crust
194
proportion of liquid to flour parts in the following: pour batter (ex. waffles) drop batter (ex. muffins)soft dough (bread) stiff dough (ex. pie crust)
liquid to flour 1:11:21:31:4
195
Use high protein bread flour in __________
yeast dough (low protein flour causes crumbly products with poor texture)
196
what does yeast do
ferments sugar and releases carbon dioxide
197
which method of preparing dough involves all ingredients being added before dough is allowed to rise
straight dough method
198
which method of preparing dough involves combining liquid with yeast and part of flour and allow this batter (sponge) to ferment for several hours; add sugar, salt, fat, rest of flour; knead
sponge dough method
199
which method of preparing dough:-reduces processing time-not as affected by fermentation time and temp- commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation
continuous bread-making method
200
what is the final rising of the dough (fermentation) called
proofing time *shortened in sponge method *use strong flour, high in protein (bread flour)
201
when baking at high altitudes, you may have to decrease amount of ________ and increase amount of _______
baking powder, liquid
202
starch is compose of _____ and _____
amylose and amylopectin molecules
203
______ is responsible for gelation in cooled, cooked pastes
amylose
204
corn, rice and sorghum have only ______
amylopectin *non-gelling; stable to freezing and thawing *used in frozen foods
205
place the following starches in order of the effectiveness of thickening ability: wheat, waxy rice, tapioca, waxy sorghum, potato, waxy corn
potato (best thickener), waxy corn, waxy rice, waxy sorghum, tapioca, wheat
206
wheat _____ is even less effective than pure wheat ______ because of the protein content
flour; starch
207
pastry and cake flour have more starch and less gluten, so they thicken (better or worse)
better
208
________ is the swelling that occurs when starch is heated in water close to the boiling point
gelatinization*heat dissociates bonds, water moves in and swells granules
209
during gelatinization, sugar increases ________ and reduces _____ and ______
translucency; viscosity; gel strength
210
what happens if lemon juice (acid) is added to lemon meringue pie before cooking is complete and why
filling will be runny because acid breaks down starch and will give a runny product
211
what occurs in starches with a high proportion of amylose and is undesirable (reduced quality)
retrogradation (recrystallization) -gives a gritty texture
212
what white sauce is half fat, half flour made by first melting the fat and adding flour
roux
213
to get a clear, shiny, translucent sauce, use ______ as thickener
cornstarch
214
name 3 crystal inhibitors (in crystallization)
acid (cream of tartar, vinegar) fat (chocolate, milk) protein (milk, egg whites, gelation)
215
overrun ice cream is the increase in volume from ______ and ______
freezing and whipping
216
how does fat interfere with crystal formation
it makes crystals small and smooth*to make smoother ice cream, increase fat
217
gelatin___ calories per gramincomplete protein with no _____, and low ____ and ____
4 kcal/gno tryptophan low in methionine and lysine
218
an enzyme in fresh or frozen pineapple the breaks down protein and prevents gelation
bromelain
219
for best flavor, coffee should be brewed at ____ F
185-203 F*at high temps, tannin is extracted and coffee is bitter
220
the FDA controls ______
additives (emulsifiers, humectant, stabilizers, anti-caking, nitrates etc.)
221
monoglyceridesdiglycerideslecithindisodium phosphate all examples of what
emulsifiers
222
gylcerol monostearate is what
humectant - retains h20
223
propionate is what
preservative; mold inhibitor
224
______ foods provide more benefits than the basic nutritional benefits
functional foods
225
functional food that reduces total and LDL cholesterol; found in fortified margarines
plant sterols and stanol esters
226
functional food that is found in grape juice and red wine; reduces platelet aggregation
resveratrol
227
functional food that is found in tomatoes; may reduce prostate cancer
lycopene
228
biologically active, naturally occurring chemical components in plant foods, act as natural defense for the plant - these are called what
phytochemicals
229
example of a phytochemical; from the cruciferous vegetables; detoxification of carcinogens
thiols
230
the additive influence of foods and constituents which, when eaten, have a beneficial effect on health
food synergy
231
Ineffective communication can result in...
incorrect diagnoses and noncompliance with treatment
232
_______ zone is 18"- 4', when giving instructions or working closely
personal zone
233
When assessing the needs of clients, not that very poor clients are...
short term planners
234
When counseling adolescent clients, relate to their interests and consider _____ ______ and attitudes toward authority.
peer pressure
235
The instructional media selected depends on... (5)
the teaching goalssize of audiencephysical facility equipment and time available learning style of audience
236
Computers and programmed instruction materials are used to learn purely _______ material.
cognitive
237
Type of LearningAcquisition of knowledge or subject matter (factual)
Cognitive
238
Type of LearningAcquisition of attitudes and values (subjective)
Affective
239
Type of LearningAcquisition of muscular skills (exercises, food preparation)
Psychomotor
240
Objectives for hierarchy of learning. Objectives at lower level must be mastered before more complex learning can take place. This is:
Blooms taxonomy
241
Encourages repetition of a given behavior (praise, reward). Should be specific and immediate; meaningful attention from superiors.
Positive reinforcement
242
Behavior modification method that reduces undesired behavior. Involves the absence of reinforcement following undesirable behavior (ignore).
Extinction
243
Involve learner in an ______ way.
active way*Doing an activity or task permits the greatest retention
244
Posing a question after an ambiguous client message; used to make previous message explicit.
Clarification
245
Paraphrase or repeat back what was just said.
Active or reflective listening*focus on the thoughts and feelings of others rather on personal reactions
246
Keep reading level of material around the ___ grade for the general population,
8th grade
247
What grade level should reading material be written for audiences of low literacy?
6th grade
248
Procedure for determining readability; gives grade level.
SMOG index *finds the average number of polysyllabic words
249
The intersection between nutrition, information and technology (use of technology for spreading nutrition info)
Nutritional informatics
250
What is called when the groups product (decision) is superior to what the most resourceful individual within the group could have produced by working alone.
synergy
251
Steps of the educational process (4)
(1) Assessment(2) Planning(3) Implementation (4) Evaluation of outcomes
252
This type of evaluation of educational outcomes is made during the course of education.
Formative
253
This type of evaluation of educational outcomes is designed at planning stage, but conducted at end of session.
Summative
254
When do you evaluate the educational process? (which step)
At assessment (1st step) *note: evaluate at all 4 steps , but 1st evaluate at assessment.
255
Evaluation strategies are evaluated once _____ are established.
objectives
256
A test that asks the client to complete a task based on the learning objective.
performance test
257
Interviewing steps (4)
1. preparation (before you meet client) 2. Build rapport 3. Collect data (*open ended questions)4. Closing (summarizing)
258
Non-verbal, physical communication:
kinesics (eye contact, folded arms, clenched fists)
259
How the client's message is delivered (hesitations, stuttering, whispering etc.)
paralinguistics
260
What do you do if client moves away, looking away, fidgeting, etc?
Confront behavior, correct with patient
261
Personal space is known as:
proxemics
262
What might a reassuring response to a client do?
may make it difficult to solve the clients problem or discuss it further
263
A counseling technique that helps clients recognize and begin to resolve their concerns and problems. The goal is to increase their motivation so the clients are able to express the rationale for the changes that need to be made.
motivational interviewing
264
Describe the Stages of Change model
Determine your client's current stage. Behavior change is more effective using this approach, rather than using the same intervention techniques with everyonePrecontemplation, Contemplation, Preparation, Action, Maintenance
265
How many steps are there in research?
7
266
Step 1 in research process
(1) Identify a relevant and important topic; literature review
267
Step 2 in research process
(2) Develop a well-considered research question.
268
Step 3 in research process
(3) Research question leads to a hypothesis.*hypothesis is a prediction of a relationship *null hypothesis= no relationship
269
Step 4 in research process
(4) Prepare research protocol: methodology to solve the problem
270
Step 5 in research process
(5) Organize methods and materials
271
Step 6 in research process
(6) Collect and analyze data
272
Step 7 in research process
(7) Study results and make decisions
273
What are the parts of a research paper? (8)
1. Abstract 2. General introduction3. Review of existing literature 4. Methodology 5. Results 6. Discussion (interpretation of results) 7. Conclusion 8. Implications (applied in practice)
274
What type of research describes a state of nature at a point in time and establishes associations among factors, but does NOT prove cause/effect.
Descriptive research
275
Qualitative research, case report, and surveys are what type of research?
Descriptive research
276
Research designed to describe and quantify characteristics of a defined population and defined time frame; pinpoints problems.
Surveys
277
Type of research that tests hypotheses concerning the effects of specific factors of interest and allows cause/effect relationship to be determined.
Analytical research
278
Experimental model, Quasi-experiemental design, cohort studies, case control studies and cross-sectional studies are what type of research?
Analytical research
279
The _______ model uses experimental and control groups. The control does not receive treatment or receives a placebo.
Experimental model
280
The Quasi-experimental design involves _____ _____, which is a series of measurements at periodic intervals before and after the program. It shows whether measurements before and after are a continuation of previous patterns or whether they indicate noteworthy change.
time series
281
This type of study follows a group through a time to see if they develop a specific disease. It's sometimes called incidence studies tracking the frequency of new cases of a disease.
cohort studies
282
These studies focus on a specific disease. Those with the disease are compared to those without the disease, but have similar characteristics; studies how they differ.
case control studies
283
This study collects data ONE time. It is sometimes called prevalence study (ALL cases of a disease among a group in a specific time); gives a snap-shot look at one particular time period (present time, not past).
cross-sectional study
284
The ability to measure phenomenon it intends to measure.
relevance or validity
285
______ validity tests whether the difference between the two groups is real (has the experiment group really performed differently).
internal validity
286
______ validity tests whether or not a generalization can be made from the study to a large population.
external validity
287
ANOVA - describe
Analysis of variance; tool used to evaluate validity (need >2 samples). *used when several products compete against one another.
288
Consistency or reproducibility of test results
reliability
289
Variables that fit into a category with no special order (gender, race, marital status)
nominal variables (non ordered)
290
Variables that are compared with each other and put in order, perhaps from best to worst, state of disease from 1-4)
rank ordered (ordered scale)
291
______ variables are outcomes. ______ variables are what you manipulate in your study.
Dependent; Independent *effect of cholesterol levels (independent) have on heart attacks (dependent)
292
Simple average of data
mean
293
Value at the midpoint
median *if there is an even amount of numbers, the median is the average of the 2 numbers closest in the center
294
Most frequent occurring value; prediction most likely to be right.
mode (no repeated #, no mode)
295
Difference between the lowest and highest values in the distribution.
range
296
Most significant measure of distribution; indicates degree of dispersion about the mean value of a distribution.
standard deviation*has curve of normal distribution as it falls away from its peak on either side. *distance between the mean and the point of inflection on either side is = to SD.
297
About 2/3 (68%) of all observations in a normal distribution lie within ___ SD of the mean.
1 SD *32% lie outside the range (16% below, 16% above the range)*95% lie within 2 SD either side of the mean
298
The closer the points to the line, the stronger the degree of ______ relationship. This is called ______ _______ ______.
linear relationshiplinear correlation coefficient (r)
299
There is no linear relationship if r = ___.
0
300
Perfect positive correlation is ____. Perfect negative correlation is ____.
+1, -1
301
The lower the p value, the (HIGHER/LOWER) the significance of your results.
higher
302
What does p < or = 0.05 indicate?
< 0.05 = significant difference, results are reliable
303
Management concepts are?
philosophies about how an organization views its customers and its delivery of products/services
304
Marketing Mix - what are the 4 P's?
Product, place, price, promotion
305
Effectiveness refers too...
degree to which we achieve our objectives
306
Efficiency refers too..
minimization of resources we expend to achieve objectives
307
what is gluconeogenesis
conversion of non-carbohydrate sources into glucose (glycerol and amino acids -> glucose)
308
state of equilibrium of the internal environment of the body is called
homeostasis
309
which vitamins/minerals are coenzymes in energy production
pantothenic acid, thiamin, riboflavin, niacin
310
a substance upon which an enzyme works is called
substrate
311
which hormone stimulates liver glycogenolysis and gluconeogenesis to raise blood sugar
thyroxine*also regulates metabolism, rate of oxidation
312
a tropical climate can increase BEE by what % range
5-20%
313
caffeine, alcohol, and nicotine can increase BEE by what % range
7-15%
314
the thermic effect of food counts for what % of TEE
10%*this effect is greater after carb/pro consumption than fat consumption
315
women have what % range lower BMR than men
5-10%
316
when is BMR highest
0-2 years old
317
what test measures the activity of the thyroid gland
Protein Bound Iodine (PBI)*PBI up, then BMR is up*measures level of thyroxine produced*NOT a nutritional assessment parameter
318
each degree rise in temperature causes a ___ % increase in BMR
7%
319
BEE is a calculation of what
calculation of BMR - minimum energy needed at rest in fasting to carry out involuntary functions of the body
320
RMR is typically what % higher than BMR
10-20%
321
which equation predicts RMR within 10% of indirect calorimetry
Mifflin St Jeor
322
direct calorimetry measures what
heat produced in a respiration chamber - has limited usefulness
323
indirect calorimetry measures what
oxygen consumed and carbon dioxide excreted*practical way to measure what nutrients are used for energy and caloric needs
324
how do you calculate RQ
carbon dioxide expired / oxygen consumed*Vco2/vo2
325
what is the RQ of carbohydrate
1
326
what is the RQ of protein
0.82
327
what is the RQ of fat
0.7
328
what is the RQ of a mixed intake
0.85
329
what are the monosaccharides (simple sugars - 3)
glucose, fructose, galactose
330
what are the disaccharides and what makes each one up (3)
sucrose - glucose + fructoselactose - glucose + galactosemaltose - glucose + glucose
331
what are the polysaccharides (5)
starch - glucose chains (about 50% cho intake)cellulose - resistant to amylase, adds bulkpectin - nondigestible, found in fruits, thickenerglycogen - animal starch made from glucosedextrin - intermediate product of starch breakdown
332
what is alcohol from glucose called
sorbitol *absorbed via passive diffusion slower than glucose, converted to fructose, may cause diarrhea in excess
333
put these in order of decreasing sweetnesssucrose, sorbitol, mannitol, galactose, maltose, lactose, glucose, fructose, invert sugar
fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose, lactose
334
carbohydrates has what 3 functions
provide energyspare protein for use in tissue synthesisregulate fat metabolism (ketosis if cho restricted)
335
carbohydrate is made up of what 3 components
carbon hydrogen oxygen
336
protein is made up of what components
carbon, hydrogen, oxygen, nitrogen (16%)*sulfur is present is cysteine, cystine, methionine
337
is an amino group (NH2) a base or acid
base
338
is a carboxyl group (COOH) a base or acid
acid
339
what are the 8 essential AA's
TV TILL PMHthreonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine
340
what 2 AA's are essential during catabolic stress
arginine, glutamine
341
serotonin and niacin have what AA as a precursor
tryptophan
342
phenylalanine is converted to what AA
tyrosine
343
methionine is converted to what AA
cysteine
344
what type of protein should be primarily given in a low protein diet
HBV
345
an incomplete protein is deficient in what
one or more essential AA's
346
what makes up a lipoprotein (conjugated)
AA (simple) + non protein substance
347
what makes up a peptide (derived)
fragments from AA's (simple) and lipoproteins (conjugated)
348
primary food sources of protein (6)
meatpoultryfisheggsmilklegumes
349
what % of protein may be converted to glucose
58%
350
which AA are soybeans low in
methionine
351
which AA's are legumes low in (3)
methionine, cystine, tryptophan
352
which AA's are low in gelatin, and what AA is not in gelatin
low in methionine, lysineno tryptophan
353
cystine is made up of what
2 cysteines linked by a disulfide linkage
354
fat is made up of what components
carbon hydrogen oxygen
355
what are the types of fats (3)
simple - triglycerides (3 FA, 1 glycerol)compound - simple + other components (phospholipid)derived - fatty acid, glycerol, steroid - dervied from simple/compound fat by hydrolysis or enzyme breakdown
356
phospholipids provide what functions
transport and utilization of fatty acids and cholesterol through enzyme LCATcontrol passage of compounds in and out of cells in cell membraneshelps to prevent fat accumulation in the liver
357
lecithins (a phospholipid) contain what
choline (lipotropic factor)
358
describe saturated fatty acids
solid and hard at room tempall available bonds on carbon chains are filled with hydrogen
359
what are the 3 types of unsaturated fatty acids
monounsaturated (1 double bond)polyunsaturated (2+ double bonds)essential fatty acids - absence creates specific deficiency dz
360
what are the most polyunsaturated and monounsaturated FA's
poly - safflower oilmono - canola oil
361
linoleic acid (omega 6) deficiency can lead too what
eczema, poor growth rate, petechiae (red/purp skin spots)
362
if linoleic acid replaces CHO, LDL ____ and HDL ____
decreasesincreases
363
in linoleic acid replaces saturated fat, total cholesterol ____, HDL ____
decreasesdecreases
364
what is the best source of linoleic acid
safflower oil
365
alpha linolenic acid (omega 3) is involved in ______ function and ______ brain development
retinal functionbrain development
366
a-linolenic acid deficiency results in ______ changes such as
neurological changes - numbness, blurred vision
367
primary sources of a-linolenic acids (4)
fish oils - best sourcewalnutsflaxseedcanola
368
a-linolenic acid _______ hepatic production of triglycerides and has _____ effect on cholersterol levels
decreases hepatic productionlittle effect
369
linoleic acid structure is C18:2w6 - what does this indicate
18 carbons, two double bonds - first double bond at 6th carbon*note this is how fatty acids are classified - # of carbons, # of double bonds, position of 1st double bond
370
a-linolenic acid structure is C18:3w3 - what does this indicate
18 carbons, three double bonds - first at 3rd carbon
371
fatty acid structures have a _____ group at one end and a _____ group at the other
carboxyl (COOH)methyl (CH3)
372
what is hydrogenation
process of adding hydrogen at a double bond to unsaturated fatty acids to increase saturation and stability
373
trans fatty acids are found in what (4)
milk fat (4-8%)margarineshorteningfrying fats*it is a product of partial hydrogenation of PUFA's
374
cis fatty acids are found in what
most natural fats and oils
375
fat intake ______ gastric emptrying by ______ gastric secretions
delaysdepressing/decreasing
376
why does fat provide more energy than carbohydrates
it has less oxygen and more carbon so it has more carbons for oxidation to energy
377
primary food sources of fat (4)
butteroilsnutsbacon
378
what are the highest sources of saturated fatty acids (in order)
coconut oilpalm kernelcocoa butterbutterbeef tallowpalm oil
379
what are the highest sources of MUFAs (4)
olive oilcanolapeanutsunflower
380
what are the highest sources of PUFAs
safflowercornsoybeancottonseedsunflower
381
____ primarily contains fat as SAT, MUFA, PUFA____ primarily contains fat as PUFA, MUFA, SAT
buttermargarine
382
what are MCT's and their sources (3)
SFAs with 6-12 carbons- milk fatcoconut oilpalm kernel oil
383
how can you determine calories in alcohol
(0.8) x proof x ounces
384
winterized oil wont _____ when cold and is _____ rather than ______
crystallizeclearcloudy
385
_____, _____, and _____ are winterized, _____ is not
corn, soy, cottonseed oils areolive oil is not
386
how is winterized oil made
oil chilled to 45 F, FA with high melting point will crystallize and are filtered out
387
Vitamin A
Carotene-- precursor, provitamin Toxic Level: 10,000 U Sources: yellow/orange fruits, green leafy veggies (cantaloupe, fish liver, carrots, fortified skim milk, apricots, sweet potato)
388
Vitamin A Deficiency
1. Nyctalopia (night blindness)- reversible; detected using dark adaptation test 2. Xeropthalmia- corneal damage, NOT reversible 3. Hyperkeratosis- dry scaly skin
389
Vitamin D
Cholesterol is precursor, UV light 7-Dehydrocholesterol--> D3 cholecalciferol--> D2 ergocalciferol Sources: Sunlight, egg yolk, fortified milk
390
Vitamin D Deficiency
Rickets (soft bones)
| Osteomalacia (adult rickets)
391
Vitamin E
Known as tocopherol, functions as antioxidant
*One of the least toxic vits UL 1000mgs
Sources: veg oils, whole grains, green veggies, almonds
392
Vitamin E Deficiency
Hemolytic anemia
393
Vitamin K
Synthesized by bacteria in lower GI tract
No toxicity symptoms
Aids in blood clotting (forms prothrombin in liver)
Given pre-surgery
Ca metabolism
394
Vitamin K Sources & Deficiency
Sources: spinach, kale, broccoli, green leafy veg
Def = Hemorrhage (slow clotting)
*affected by mineral oil, antibiotics, anticoagulants
Blood thinners- consistent vit K intake
395
Vitamin B1 Properties
Thiamin water soluble
* Lost in cooking as temp or pH rises
* Heat stable in acid
* better maintained in meat when cooked/roasted at low end temp
396
Vitamin B1 (Thiamin) Function & Sources
Oxidation of CHO (inc. CHO, inc. need for B1)
Metabolism of pyruvate - Grains, wheat germ
*pork, liver
397
Thiamin (B1) Deficiency
Beriberi, muscle weakness, foot drop, memory loss, tachycardia - Elevated plasma pyruvate level indicates Thiamin def.
398
Vitamin B2
Riboflavin
Lost in UV light (milk sold in opaque container)
Energy release from PROTEIN
RBC production
*Liver, kidney, meat, milk (animal protein)
399
Riboflavin (B2) Deficiency
Growth failure
*Cheilosis- cracked lips
*Angular stomatitis- mouth corner cracks
Magenta tongue
400
Niacin
Precursor: TRYPTOPHAN
Metabolism of CHO, PRO & FAT
*protein, peanuts, cereal, chicken, rice, yeast, milk
401
Niacin Deficiency
Pellegra
*Dermatitis, diarrhea, dementia (3 Ds)
Bright, red tongue
Symmetrical, pigmented rash in sunlight
402
Folate
*Coenzyme for DNA synthesis
Forms RBC in bone marrow
Prevents neural tube defects
*fortified cereal, liver, kidney, leafy greens, citrus fruits, lentils, beans
403
Folate Deficiency
Megaloblastic, Macrocytic anemia Diarrhea, fatigue
404
Vitamin B6
Pyridoxine
Coenzyme in amino acid metabolism (deamination/transamination- digestion & absorption) Increase PRO = Increased pyridoxine
*meat, wheat, corn, yeast, pork, liver, cereals
405
Pyridoxine (B6) Deficiency
Seizures, anemia, dermatitis, glossitis, peripheral neuropathy
406
Vitamin B12
Cyanocobalamin (contains cobalt) Bound by intrinsic factor in gastric juice Coenzyme in PRO synthesis, Forms RBC*animal proteins (liver, meat, milk, eggs, fish, cheese)
407
Cyanocobalamin (B12) Deficiency
Macrocytic, megaloblastic anemia
Pernicious anemia - after gastrectomy or removal of ileum d/t lack of IF (intrinsic factor)
*Deficiency rare
408
Pantothenic acid
```
Functions as Coenzyme A- in energy release
Synthesis of fatty acid (by intestinal bacteria)
Rare deficiency (paresthesia in feet)
```
409
Vitamin C- Ascorbic acid
Most easily destroyed vit, structure like glucose Antioxidant
Needs acid pH
Destroyed by heat, alkaline pH, oxidation
410
Vitamin C- Ascorbic acid Functions/Sources
Changes proline into hydroxyproline into collagen, which strengthens intercellular substances *wound healing *aids iron absorption *citrus fruits, potatoes, papaya, dark greens, yellow veggies
411
Vitamin C- Ascorbic acid Deficiency
Scurvy = poor wound healing, bleeding gums, petechiae
412
Biotin
Synthesized by intestinal bacteria, inactivated by avidin (protein in raw egg white)
*Coenzyme in FA synthesis, converts pyruvate to oxaloacetate in gluconeogenesis
*liver, kidney, egg yolk, yeast
Deficiency = muscle pain, dermatitis, glossitis
413
Calcium
Most abundant mineral in body
Regulated by parathyroid hormone
Calcitonin lowers serum
Ca by inhibiting bone reabsorption
414
Calcium Functions/sources/deficiency
Blood clotting, cardiac fn, nerve transmission, smooth muscle contractility
Dairy, leafy veggies, legumes
Def = hypocalcemia leads to tetany (irregular muscles contractions)
415
Phosphorus
```
Part of DNA molecule, RNA, ATP
*2nd most abundant mineral
Phospholipids transport fat through lymph and blood
*bone/teeth
*best source: animal proteins
Def rare
```
416
Iron
Trace mineral Part of hemoglobin Food iron: ferric *MOST absorbable form: FERROUS Stored: ferritin (best assessment parameter for iron status)
*Oxygen transport
417
Iron Sources
Heme iron: animal foods, meat, fish poultry (MFP factor) Non-heme: cereals, vegetables, poorly absorbed; absorption aided by gastric juice, vit C.
*Ca helps if oxalates are present (oxalates bind iron, Ca binds oxalates)
Does NOT aid absorption: eggs, tea, milk, cheese
418
Iron Deficiency
Pale tongue, fatigue, anemia, *spoon-shaped nails
419
Magnesium
```
Part of chlorophyll
50% in bone, 50% in cells
*PRO and FA synthesis
Stabilizes structure of ATP
High PRO, Ca, Vit D increases need
*most foods, milk, bread
Def rare = tremors
```
420
Zinc
Trace mineral *excess leads to copper or iron deficiency *increased taste acuity *enhances insulin action *animal proteins
421
Zinc deficiency
reduced immune function, alopecia, poor wound healing, hypogeusia
422
Iodine
Trace mineral
Part of thyroxine
*seafoods, iodized salt
Def = goiter
423
Fluoride
Trace mineral teeth, bones
Source: soil, water
Def = dental caries
424
Copper
Trace mineral
Attacher to protein- ceruloplasmin
Hemoglobin synthesis
Aids in absorption
Source: liver, kidney, shellfish
Def rare = microcytic anemia, neutropenia
*Wilson's disease: low serum copper, genetic absence of liver enzyme
425
Selenium
```
Antioxidant
Cooperates with Vit E
Tissue respiration
*soil, grains, meat, fish, poultry, dairy
Def = myalgia, cardiac myopathy
```
426
Managanese
CNS whole grains, legumes, nuts
| Def = unlikely
427
Chromium
Absorption enhanced by Vit C, niacin
Aids insulin action and required for glucose metabolism (Cr & Zn)
*yeast, oysters, potatoes, liver
Def = insulin resistance
428
Cobalt
Exists with B12 Stored in liver
| Maturation of RBC Related to B12 def
429
Sulfur
Occurs as 3 AAs
Component of organic molecules
*Animal protein sources are best
430
Choline
Component of lecithin
Transports lipids as acetylcholine
*Fat in eggs, milk, liver, soybeans
