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40 Cards in this Set

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  • Back
CALORIE
A calorie is a unit of measurement for energy. In most fields, it has been replaced by the joule, the SI unit of energy. However, it remains in common use for the amount of energy obtained from food.
CHOLESTEROL
Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals.
FIBER
THE REMAINS OF PLANTS THAT CANNOT BE DIGESTED. ROUGHED/CELLULOSE
FREQUENCY CHART
CHART THAT OUTLINES THE BASIC STRUCTURE OF MENU AND LIST NUMBER OF TIMES OF MAJOR FOOD ITEMS APPEAR
LIPOPROTEIN-HDL
HIGH DENSITY CARRIES CHOLESTEROL AWAY FROM BODY TISSUE TO THE LIVER WHERE IT IS REMOVED
LIPOPROTEEIN-LDL
LOW DENSITY DEPOSIT CHOLESTEROL IN ARTERY WALLS (BAD)
MILLIGRAM
1/1000 OF A GRAM
NUTRITION
THE SCIENCE OF FOOD USES IT
DRS
DIETAARY REFFERENCE STANDARD FORMERLY RDA RECOMMENDED DIETARY ALLOWANCE
NAVY NUTRITION STANDARDS ARE BASED ON 3 NATIONAL STANDARDS WHICH ARE:
1. EAT FEWER CALORIES
2. BE MORE ACTIVE
3. MAKE WISE IN CHOOSING FOODS
AN INDIVIDUAL TOTAL CALORIC INTAKE SHOULD INCLUDE____% PROTEIN
15%
SATURATED FAT SHOULD ONLY TOTAL ___% OF INDIVIDUAL CALORIC INTAKE
10%
HUMAN BODY REQUIRES__TO__GRAMS OF FIBER/DAY
25 TO 30 GRAMS OF FIBER
LIST THE FACTOR THAT EFFECT THE MENU PLANNER'S CHICE OF THE FOOD MENU
1. MONETARY ALLOWANCE
2. SEASONAL AVAILABILITY OF FOODS
3. EQUIPMENT AND STORAGE FACILITY
4. MANPOWER
5. SKILL LEVEL OF GALLEY PERSONNEL
THE NAVSUP___IS USED TO SINAL THE NEED TO REDUCE THE MENU COST.
NAVSUP 338
WHAT IS THE FORMULA FOR CALCULATING THE PERCENTAGE OF FAT IN PORTION SIZE OF ANY MENU ITEM
FAT GRAMS MULTIPLY BY 9= CALORIE IN FAT DIVIDED BY TOTAL CALORIES
THE SMOTH MENU WILL BE SUBMITTED FOR APPROVAL OF SIGNATURE
WHEN CYCLE MENU IS PROPOSED/ CO
THE MENU REVIEW BOARD IS REQUIRED TO MEET MINIMUM OF AT LEAST__________
QUARTERLY
HEALTHY NAVY ENTREE
LESS THAN OR EQUAL TO 15 GRAMS OF FAT
HEALTHY NAVY SIDE DISH
5 GRAMS OF FAT OR LESS
HEALTHY NAVY DESSERT
LESS THAN OR EQUAL TO 5 GRAMS OF FAT
THE FOOD SERVICE OFFICER MUST REPLY TO LEGITIMATE SUGGESSTION WITHIN___HRS
48 HOURS
ALL GENERAL MESS ARE REQUIRED TO HAVE THEIR CYCLE MENU REVIEWED BY THE ______
NAVSUP 51 DIETITIAN
WHEN DOES NAVSUP REOMMENDED A MENU REVIEW BE COMPLETED?
ANNUALLY OR WHEN A NEW MENU IS PROPOSED
A FREQUENCY CHART FOR MEAT IS KNOWN_____
MEAT BLOCK
THE SMOOTH MENU WILL LIST NUTRIENT INFORMATION CONTAINING_______,________,_____,AND_______
CALORIES, PROTEIN, GRAMS OF FAT, AND CARBOHYDRATES
HOW OFTEN SHOULD YOU FEATURE A THEME MEAL?
ONE
PEANUT OIL, CANOLA OIL, AND OLIVE OIL ARE EXAMPLE OF_________
MONO SATURATED FAT
COMPLETE PROTEIN
ONLY ANIMAL FOOD CONTAIN ALL 8 Amino acid
1 LB OF BODY FAT IS EQUAL TO
_______CALORIES
3500 CALORIES
WHO IS RESPONSIBLE FOR PREPARING NS 1090?
LEADING CULINARY SPECIALIST
PTP WILL ONLY BE ACCURATE IF THE ________ HAVE POSTED
HEADCOUNT
LIST THE TWO TYPES OF DAYS THAT DETERMINE THE NUMBER OF REQUIRED SIGNATURES ON NS 1090?
1. NORMAL DAYS
2. WATCH RELIEF
WHAT IS THE FORMULA DETERMINES THE % BLOCK ON THE NAVSUP 1090?
ACTUAL FED DIVIDED BY ALLOWED = % OF CREW THAT ACTUALLY ATE
HOW TO GET PREDICTION?
PAST HISTORY MULTIPLY BY CREW SIZE = PREDICTION
WHAT IS THE FORMULA FOR PORTION TO PREPARE
PREDICTION MULTIPLY BY CURRENT ACCEPTABILITY = PTP
LIST SOME INFORMATION THAT MAY BE LISTED ON THE REVERSE SIDE OF 1090.
1.TEMP OF SCULLERY SERVING LINE
2. TEMP OF REFFERS
3. MENU CHANGE JUSTIFICATION
4. MEAT BLOCK
NS 1090 ARE REQUIRED TO MAINTAINED IN THE ____________________
FSO ACCOUNTABILITY FILE
WHAT ARE ADVANCE FOOD?
READY TO SERVE
PRE-COOK
PRE-CUT
PRE-BREADED
PRE-ASSEMBLE
HOW MANY % (MINIMUM AND MAXIMUM) OF TOTAL MONIES SPENT ON MAIN ENTREE
40% MIN
50% MAX