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165 Cards in this Set
- Front
- Back
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Which program serves meals family style and introduces new foods with an activity first?
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Head Start
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A mother with two children 6 and 8 is employed at minimum wage and needs help feeding her children. What programs would you recommend?
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School Lunch and Food bank because WIC and Head Start do not take kids over 5.
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What program was designed to meet the needs of children in childcare situations providing educational materials and supplementing money for meals and snacks?
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Child and Adult Care Food Program. Funded by USDA provides nutrition education and partial reimbursement for meals and snacks.
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The School Meal Initiative requires what?
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Increased complex CHO, and muenus must be food or nutrient based. Food based programs must increase vegetables, fruits, and grains. Nutrient-based must have no more than 30% fat.
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DHHS designed a program to proveide what develomental program for pre-schoolers?
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Head Start. Provides services to low-income children ages 3-5
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Which program improves the health status of low-income children by providing healthcare services?
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Early Periodic Screening, Diagnosis, and Treatment (EPSDT) Program, EPSDT, a Medicaid program focuses on the health status of children in low income families.
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What qualifications are required to be on the food stamp program?
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Income, household size, assets, housing costs, work requirements.
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Infants and children under the age of 5 are monitored for nutritional risk in which program?
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WIC
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What doe NET do?
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Provides education to school personnel. No food is provided
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What program allows continuity of nutrition services for young children after WIC?
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Child and Adult Care Food Program, CACFP allows nutrition professional opportunity to ensure continuity of nutrition services.
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The terms OVS "Any Reasonable Approach" and the Healthy Meals for Americans Act are realted to what program?
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School Meal Program
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EFNEP is designed for what?
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Nutrition education for those with incomes below 125% of poverty level with children under 19 years of age.
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A budget has mandaorty and discretionary spending. What factor determines mandatory amounts?
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Entitlements require the benefits to be paid to all people who meet eligibility guidelines.
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Which program is supported under USDA?
Title III Congregate Meals Medicare Medicaid Food Stamps |
Food Stamps
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At what age do people get free meals at congregate meals sites?
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60. There ar eno income guidelienes for htis program
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What are the HP 2000 Goals?
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Increasing life span, reducing health disparities and providing preventatives services for all.
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What are some risk factores for having a low birthweight baby?
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Smoking, vegetarian, teenager, obese
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What is normal weight gain during pregnanacy?
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2-4lbs first trimester, 1.0lb/wk 2nd and 3rd
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A normal BMI pregnant woman should gain how much weight?
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25-35 lbs
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What is the main difference in energy ratios in human milk vs cow's milk?
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Human milk is 6% protein while cow's milk is 20%.
Human milk is 43% CHO and 51% fat |
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How much weight should an obese pregnant woman gain?
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At least 15 lbs
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What is the leading identifiable cause for mental retardation in infants in the US?
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Fetal alcohol sydrome.
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Iron interferes with the absorption of what minerals?
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Zinc and Copper
Pregnant women should take 30mg of Fe/;day 15 mg of Zn 2 mg of Cu |
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Blood volume expands in normal healthy pregananices due to 35-45% increase in plasma volume. This causes what?
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Hgb and hct decline due to increased absorption of iron and calcium. They stay low until the end of the 2nd trimester
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When should iron-fortified rice cereal be introduced?
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4-6 months
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The two most common nutrition problems seen infancy are what?
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Iron deficiency and food allergy
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Lead poisoning decreases the absorption of what nutrients?
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Iron Zinc and Calcium
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What is the usual growth pattern for children in one year?
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2-3 inches and gain 5 lbs. An infant trples weight in first year.
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At what age can an infant or child be put on reduced-fat milk?
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2 years
Whole milk 1-2 0-1 Formula |
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The three most common nutrition related problems in American children are what?
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obesity, Dental Caries and Anemia
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What is the most common anthropometric measurement in determining a child's nutritional status?
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Height and weight
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What weight is considered low birthweight?
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Under 5.5 lbs or 2500g
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What are the most common foods for achild to choke on?
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Peanut butter, grapes, hot dogs, carrots, hard cnadies, popcorn
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What are the NCHS (National Center for Health Statistics?)
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Growth charts used to monitor growth in infants and children.
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What is PRAMS?
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Pregnancy Risk Assessment Monitoring System - under the CDC collects state-specific, population-based data on maternal attitudes and experiences before, during, and shortly after pregnancy.
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At what percentiles do children/infants need further assessment?
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Below 5th and over 95th
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What formula is used to calculate energy needs for infants 0-6 months old?
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kg * 108; protein kg * 2.2
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Which 5 of 10 leading causes of death are related to dietary factors?
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heart disease, cancer, stroke, diabetes, pneumonia
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What inhibits calcium absorption? What is a common food nutrient with it?
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Spinach; oxalic acid
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What tool can help control costst and increase the number of particpants?
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Forming partnerships
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How often is the Nationwide Food Consumption Survey conducted as a source of data on food consumption of households and individuals?
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10 yrs; it is a source of data on trends and food habits
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What are the Food Consumption Measurements and the Nutrient composition Laboratory used for?
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They are surveillance programs
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What is the best way to advertise a community nutrition event?
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Issue a press release because mass media reaches almost every home in the nation.
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What are some benefits of focus groups?
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They help community nutritionists understand how a problem developed.
They are less expensive than face to face interviews. They help a nutritionist gain info onf a sensitive nature that might be difficult or costly to get. |
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What survey is conducted every 10 yrs by the USDA?
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Nationwide Food Consumption Survey
The NFCS collects data used to describe food consumption behavior and evaluate the nutritional content of diets for food policies, marketing, food safety, food assistance and nutrition education. |
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The number of new cases detected is referred to as __________ while existing cases are ______________
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Incidence, Prevalence
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The BMI growth charts show adibposity rebound between _ and _ yrs of age. When the rebound is earlier than that it is a sign of _______
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5 and 7 obesity/morbidity
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Cross sectional studies provide data used to calculate prevalence rates, generate hypotheses and determine associations between variables. Some cons include
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1. cannot establish cause and effect
2. Looks at current instead of past or future events 3. Insensitive to rare characteristics |
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Nutrition assessment data provides the strategy for developing the nutrition ____ _____
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care plan
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The Food and Nutrition Board of National Research Council is reponsible for reviewing all reasearch related to nutritional needs of the population and making recommendations. Their job includes using what?
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EAR, RDA, AI ,and UL
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When is a health appraisal used?
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To obtain information about a target population
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Cost benefit means _________ while Cost Effectivness means _________
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1. how much money is saved
2. outcome and comparison Cost-benefit is often expressed as a ratio |
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What are some of the most common problems in the elderly?
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Osteoporosis, underweight, obesity, protein-energy malnutrition, vitamin D deficiency, hypercholesterolemia, tooth loss, chronic conditions
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In the aging GI tract, what vitamin absorbed more efficiently?
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Vitamin A
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What are 3 special things that Mormons do/do not consume?
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No caffeine, alcohol, many fast for one day/mo
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An elderly Orthodox Jew would not consume what?
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1. No meat and dairy together
2. No shellfish |
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Seventh Day Adventists have what special eating rules?
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1. No shellfish
2. No caffeine 3. No pork 4. Often vegetarian |
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Acculturation means ___
Cultural Broker means ___ Cultural Competence means __ Enculturation means |
repeated exposure to a different culture
arbitrates and mediates on behalf of other from a different culture increase understanding and appreciation of cultural differences and commonalities process of learning the beliefs attitudes and behaviors of a group |
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Denaturing of ___ proteins during heating cause a scum on the surface of heated milk products
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whey
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The making of cheese is dependent of adding what to cause curd formation?
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acid to lower pH; casein preciptates when pH is reduced to 4.6
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What causes the sandy texture on the tongue when too much milk solids are added to a product?
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Crystallization of lactose; because it is the least soluble of the comon sugars and can crystallize out.
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Besides the high fat content of ice cream, what else decreases ice crystal formation?
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fat, corn syrup, protein
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What lipid compound gives egg yolk its emulsifying ability?
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Lecithin - a phospholipid
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The difference between making pudding wiht egg substitute instead of a whole egg is what?
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Lower temperature is needed for coagulation
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What increases the fomaing action of egg whites?
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Cream of tarter, or acid
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Why would meat near the bone be darker than other parts?
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Rapid thawing; blood cells of the bone marrow break down and cause a deep color to appear.
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What cuts of meat are best for dry heating?
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Tender - loin (dry heat includes broiling, frying, roasting)
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How does the USDA grade beef for?
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The untrained consumer
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What factor is related to water binding capcity in determining tenderness?
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Cooking process; time and temperature
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What pigments are responsible for the color of meat?
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myoglobin; hemoglobin
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When heated beyond 7 minutes, chlorophyll changes to a dull-yello-green color called what?
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Pheophytin; results when magnesium ion is replaced with hydrogen
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The most stable color pigment for vegetables is what?
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Carotenoids; they are not water soluble and heat does not alter their color
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What 2 color groups fit in with flavonoids?
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anthoxanthin and anthocyanin
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What is a non-nutritive substance found in vegetables that is good for health?
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Phytochemicals - includes antioxidants; is biologically active
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What ripening hormone is produced by fruit after maturity?
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Ethylene; initiates ripening process
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What vitamins are very sensitive to ehat?
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Vitamin C and Thiamin
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What results after storing potatoes in the cooler?
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Increases sugar content
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What causes the green color beneth the ppel of potatoes?
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SUnlight causing solanine alkaloid production; they are toxic
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What purpose does salt have for yeast breads?
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Prevents toughness; limits growth rate of the yeast
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An acid ingredient reacts quickly with baking soda making it necessary to
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mix promptly and bake
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Soft wheat flour contains more starch and is recommended for what product?
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cakes
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Gluten can be extracted from dough how?
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By rinsing with water
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When does gelatinbrown?ization occur?
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When starch is heated with water
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Syneresis occurs when?>
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Syneresis is the separation of a liquid from a gel; cooked eggwhite is not stable and cannot withstand freezing and thawing so it would happen then.
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What reaction allows bread to brown?>
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Maillard; the carbonyl group of a sugar combines with the amino group of an amino acid starting a chain of chemical reactions
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Adding extra sugar to pudding will weaken/stregthen the gel?
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weakens
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What is winterizing oils mean?
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You reduce the temperature to a point where the higher-melting trigs crystallize; the oil is filtered using the remaining oil for salad oil.
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Glycerol and free fatty acids are formed during lopolysis after used for frying; Acrolein is formed causing what?
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Irritating volatile aldehyde
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How are crystals reduced in mkaing fudge?
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Increasing the sugar concentration; glucose, corn syrup, or invert sugar may be added directly or formed by acid hydrolysis allow the sugar solution to be more soluble and decrease the ease of crystal formation.
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What are two common additives to foods that are actually antioxidants?
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BHA and BHT
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Soft wheat flour contains more starch and is recommended for what product?
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cakes
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Gluten can be extracted from dough how?
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By rinsing with water
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When does gelatinbrown?ization occur?
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When starch is heated with water
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Syneresis occurs when?>
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Syneresis is the separation of a liquid from a gel; cooked eggwhite is not stable and cannot withstand freezing and thawing so it would happen then.
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What reaction allows bread to brown?>
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Maillard; the carbonyl group of a sugar combines with the amino group of an amino acid starting a chain of chemical reactions
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Adding extra sugar to pudding will weaken/stregthen the gel?
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weakens
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What is winterizing oils mean?
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You reduce the temperature to a point where the higher-melting trigs crystallize; the oil is filtered using the remaining oil for salad oil.
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Glycerol and free fatty acids are formed during lopolysis after used for frying; Acrolein is formed causing what?
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Irritating volatile aldehyde
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How are crystals reduced in mkaing fudge?
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Increasing the sugar concentration; glucose, corn syrup, or invert sugar may be added directly or formed by acid hydrolysis allow the sugar solution to be more soluble and decrease the ease of crystal formation.
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What are two common additives to foods that are actually antioxidants?
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BHA and BHT
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Excess baking soda will do what to a cake?
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the higher pH causes excessive browning of crust and a yellowing interior crumb and maybe a soapy flavor
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The most common seafood foodborne illness is what?
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Vibrio
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What microorganizm is both a foodborne infection and food intoxication?
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C. perfringes involves ingesting live vegetative cells that form spores in the GI tract and release enterotoxins
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Infected food handlers are often responsible for what food infections?
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Shigella
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Brie cheese is breeding ground for what bacterium?
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Listeria monocytogenes; common in soft cheese
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What foodborne pathogen is more of a concern in ground meat than solid muscle meats like steaks?
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E. coli 0157:H7; found on surface of meat and is killed when grilled/cooked; grinding it causes the bacteria to transfer inside the product
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The triangle tests offers what percentage of getting the answer right?
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33%
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Heating sugar until brown is called ___
Maillard reaction is a non-enzymatic browning that takes place at ___ |
carmelization
lower temperatures |
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Flavor is a blending of __ and___
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odor and taste
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Put these in the order of sweetness
lactose glucose fructose sucrose |
lactose<glucose<sucrose<fructose; more hydroxyl groups = greater sweetness
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Excess baking soda will do what to a cake?
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the higher pH causes excessive browning of crust and a yellowing interior crumb and maybe a soapy flavor
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The most common seafood foodborne illness is what?
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Vibrio
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What microorganizm is both a foodborne infection and food intoxication?
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C. perfringes involves ingesting live vegetative cells that form spores in the GI tract and release enterotoxins
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Infected food handlers are often responsible for what food infections?
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Shigella
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Brie cheese is breeding ground for what bacterium?
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Listeria monocytogenes; common in soft cheese
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What foodborne pathogen is more of a concern in ground meat than solid muscle meats like steaks?
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E. coli 0157:H7; found on surface of meat and is killed when grilled/cooked; grinding it causes the bacteria to transfer inside the product
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The triangle tests offers what percentage of getting the answer right?
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33%
Ex: Volunteers are given 3 muffins; 1 is low fat and 2 are regular. They must pick the one that is different. |
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Heating sugar until brown is called ___
Maillard reaction is a non-enzymatic browning that takes place at ___ |
carmelization
lower temperatures |
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Flavor is a blending of __ and___
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odor and taste
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Put these in the order of sweetness
lactose glucose fructose sucrose |
lactose<glucose<sucrose<fructose; more hydroxyl groups = greater sweetness
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A liquid dispersed in another liquid is an example of
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an emulsion
Foam: gas in a liquid (whiped cream) Sol: solid in a liquid (gravy) Gel: liquid in a solid (custard) |
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Amorphus candy does not form crystals due to _____. It is very viscous when removed form heat which prevents the organization of crystals
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high concentration of sugar; taffy, caramel, toffee
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Sugar and salt act as preservatives by
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providing unfavorable osmotic pressure; they dehydrate microorganizims by increasing osmotic pressure
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Retrogradation occurs when crystals from in starches during storage as amylose molecules. It can be reveresed by
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gently heating
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This microorganism grows at refrigerator temperature.s
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Listeria; found in RTE foods
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Irradiation causes what type of meats to develop off odors?
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high fat
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Bacillus cereus can be found in ____ foods that have been contaminated by ___.
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dry; soil
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Stapholococcal poisoning's incubation time is ____
Listeria's is ___ and perfringes is ____ Shigella's is _____ |
30 minutes to 8 hours
7-30 days 8-12 hrs 1-7 days |
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What agency would publish a report comparing the incidence of food borne illness in restaurants and homes?
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FDA; the CDC prepares summaries of the statistics but the FDA reports them.
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When would you contact the FTC?
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When you are looking to enforce various laws regarding marketing practices and national advertising of foods and other products.
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Names sources of Omega-3 FA's
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flax seed, walnuts, sardines, salmon, canola oil, soybean oil
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What are the phytoestragens?
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Lignans; some isoflavones
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Which linoleic acid is a naturally occuring trans fat?
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COnugated
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The Food Code is the model used to develp what?
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food safety rules at all levels of government which allows scientificaly sound technical and legal basis for regulating retail and food service segments of industry.
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What is the best metal for heavy duty kitchen equipment and work tables?
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Stainless steel; very heavy and expensive; a good conductor
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Galvanized steel has is low in cost. What are some cons?
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Short life, sanitiation is difficult
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Aluminum is lightweight and an excellent conductor. What is a con?
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It will discolor.
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Copper is an excellent conductor. What are some cons?
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High upkeep; expensive
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How wide does the main traffic aisle of kitchen have to be?
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5 ft'; aisle between equipment must be 3 ft.
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How much space must be in front of ovens and kettles?
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3-1/4-4 ft
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How high must a work table be?
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35-41 inches or 20-28 inches sitting
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What is the preferred wall cover?
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glazed tile or masonry; the least expensive however, is enamel paint
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When is terrazzo flooring used?
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It is a combo of cement and crushed marble; brass or metal strips divide sections and it is used in dining rooms
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Concrete is used ____ and ____
Clay tiles are used ___ Rubber tile is used_____ |
storing and receiving areas
kitchens dining rooms |
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How can large expenes be justified?
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By calculating the ROI (Return on Investment) If a system saves more money in the long run than it costs; it is a wise purchase
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What are 2 factors that best attract new customers to a hospital cafeteria?
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Color and method of preparation; visually based since they haven't tasted it yet
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The most effective form of placing a food order is to
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use a written purchase order form
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Government purchasing policies require that bids be opened _____
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publicly on the date specified
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OSHA monitors equipment safety externally; ____ _____ monitor equipment safety internally.
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safety coordinator
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What does it mean to have a prime supplier or a single source supplier?
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This supplier is used for most purchases
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What type of purchasing is based on having one person or department responsible for purchasing operations, maintaining records of transactions and expenditures?
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Centralized pruchasing; iot allows better control, specialized training of personnel and economic and profit potentials.
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In a proper recieving system, the delivery should be inspected against the
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purchase order and invoice
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What does blind receving mean?
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The clerk checks in each item writing the quantity down without seeing the purchase order quantity. It is time intensive.
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What is the first step in returning a product that does not meet temperature, quality and other specifications?
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establish a return and credit policy with suppliers.
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What production method woudl decrease the nutrient content of potatoes the most?
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Peel and cut potatoes into small pieces; store in water overnight and boil before mashing. This is because there is increased surface area and time delay for nutrients to leech
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What foods need speical consideration during storage because they can absorb odors from the foods around them?
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Apples, cheese, milk, butter, cornmeal, eggs, flour, milk and rice. Foods that give off odors include apples, cabbage, cheese, onions, peaches and potatoes.
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At what temperature and % humidity should dry storage areas be?
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50-70oF and 50-60% humidity
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What temperature range can dairy, eggs ,meat and poultry be stored together safely?
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32-40o
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An inventory system that keeps purchases and issues continuously recorded for each product in stock is called what?
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Perpetual
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Describe the inventory method called latest purchase price.
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Teh latest purchase price uses the most recent purchase price in evaluating the ending inventory. It is simple and fast.
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Modular equipment is compact, attractive and
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uses space efficiently to reduce labor costs
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What is the main advantage of having an ingredient room?
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Reduces costs in the areas of food and labor
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Portion control helps control
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customer satisfaction and costs
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What piece of equipment uses steam in direct contact with food to cook>
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Pressureless convection steamer.
A team jacketed kettle has steam that never touches food. A pressure fryer only makes steam after the food is cooked. A convection oven cooks with dry heat. |
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The main benefit of using a microwave for heat porcessing trays/food is
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speed
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