Inman Domain 1

Front 1

Cream

Back 1

Working one or more foods in until soft and creamy

Front 2

Cut

Back 2

Distribute fat into dry ingredients

Front 3

Fold

Back 3

Option used in foams (you go down across up and across while rotating the bowl)

Front 4

chorophyll + acid

Back 4

pheophytin

olive green

Front 5

chlolrphyll + alkaline

Back 5

chlorophyllin

bright green

mushy

Front 6

climacteric fruits

Back 6

fruits that ripen best after harvest

(bananas, peach, apple, pears, tomatoes)

Front 7

non-climacteric fruits

Back 7

best when ripened before harvest
(grapes, melon, citrus)

Front 8

lycopenes

Back 8

red, antioxidant

(tomatoes/ watermelon)

Front 9

flavonoids

Back 9

anthocyanins, anthothaxins, flavanones

(blue, clear/yellow)

WS

Front 10

MSG

Back 10

salt form of glutamic acid

Front 11

fresh produce grading

Back 11

Fancy

Extra #1

#1
Combination

#2

Front 12

canned fruits/ veggies grading

Back 12

A- desserts/ salads (Fancy)

B- processed (Choice)

C- puddings/ pies (Standard)

Front 13

changes in color and texture of potatoes

Back 13

older -->sweeter, cook darker, mushy

Front 14

# 10 can

Back 14

6 in a case

6.9# ea

13 cups
20-25 servings

Front 15

meat grades

Back 15

prime, choice, select, standard

Front 16

least tender meats

Back 16

muscles used the most often

(flank, brisket)

Front 17

most tender meats

Back 17

muscles used the least

(loin, back)

Front 18

temp for roasting

Back 18

325

Front 19

IT for poultry

Back 19

165

Front 20

IT for ground meats

Back 20

145

Front 21

IT for lamb, pork, fish, veal, steak, roast, beef

Back 21

160

Front 22

dry heat cooking methods

Back 22

frying

grilling

roasting

broiling

Front 23

moist heat cooking methods

Back 23

simmering

stewing

braising

steaming

Front 24

chalazae

Back 24

yolk anchor in egg

Front 25

T/F:

egg yolks are NOT naturally occuring emulsifiers in water

Back 25

FALSE, they are

Front 26

Quality of eggs are determined by

Back 26

grading (A, AA, B)

size (wt of 1 doz)

freshness (up to 6 months for A)

Front 27

wt of eggs:

Jumbo

XL

L

M

S
Pewee

Back 27

30 oz.. all go down by 3 oz w/ peewee at 15 oz

Front 28

casein vs whey

Back 28

casein (curd), whey fluid that drains off of curd formation

Front 29

2% milk fat

Back 29

1.5-2.25%

Front 30

low fat milk

Back 30

.5 -2%

Front 31

amount of vD in vD milk

Back 31

400 USP

Front 32

% fat in skim milk

Back 32

< .5%

Front 33

% fat in evap milk

Back 33

atleast 7.9%

Front 34

sweetened condensed milk

Back 34

evap milk + 15-18% sucrose/ glucose

Front 35

cultured butter milk

Back 35

milk, acid, cream of tartar

increase baking soda w/ butter milk in a recipe

Front 36

80% fat

Back 36

butter & margarine

Front 37

creams W/ the most fat

Back 37

heavy/ thick, medium, whipped

Front 38

how is cheese made

Back 38

(warm milk + lactic acid bact + rennet)- liquid= curd = cheese

Front 39

uncured cheese

Back 39

cottage

Front 40

cured cheese

Back 40

other cheeses

Front 41

processed cheese

Back 41

blend of natural cheeses

Front 42

least moist/ most moist cheese

Back 42

least: parm

most: cottage

Front 43

bread flour composition

Back 43

hard wheat

strong gluten, most gluten, 11.8% protein

Front 44

all purpose composition

Back 44

hard & soft wheat

Front 45

pastry flour composition

Back 45

soft wheat

Front 46

cake flour composition

Back 46

soft wheat

weakest gluten/ protein

Front 47

wheat flours are enriched with

Back 47

thamin

riboflavin

niacin

folic acid

iron

Front 48

when adding bran to a dish, you should also add.....

Back 48

flour and liquid

Front 49

liquid + gluten

Back 49

= hydrated, developing gluten

Front 50

what does gluten do for bread

Back 50

provides elasticity, framework

leavening agent

Front 51

baking powder composition

Back 51

baking soda

dry acid

cornstarch

Front 52

steam, air, and carbon dioxide as a leavening agent

Back 52

steam --> expands hollow shell

air --> expands before proteins coag

CO2 --> yeast + sugar OR acid on baking soda

Front 53

egg, salt, and fat in baking product

Back 53

egg: coats ingredients emuls

salt: flavor, prevents sticking

fat: coats gluten (prevents gluten blob)

Front 54

basic ingredients of quick breads

Back 54

egg and flour

Front 55

three methods of preparing yeast dough

Back 55

1. straight dough method

2. sponge (1/2 flour, liquids, yeast... add rest)

3. continous (commerical, uses mech mixing)

Front 56

baking at high altitude

Back 56

increase liquid, length of time

decrease baking powder

Front 57

tenderness vs flakiness

Back 57

tender: small pieces of fat

flaky: coarse fat --> air between fat globs rises and forms cell

Front 58

pour batter

Back 58

L:F 1:1

waffles

Front 59

drop batter

Back 59

L:F 1:2

muffins

Front 60

soft dough

Back 60

L:F 1:3

bread

Front 61

stiff dough

Back 61

L:F 1:4

pie crust

Front 62

three methods of preparing yeast dough

Back 62

1. straight method: all ingredients added

2. sponge method: yeast+1/2 flour+liquid --> ferment + add stuff

3. continuous mech

Front 63

proofing time

Back 63

time dough takes to rise for the LAST time

Front 64

gelatinization

Back 64

swelling that occurs when starch is heated in water close to boiling point

Front 65

how to fix retrogradiation

Back 65

heat slowly

Front 66

retrogradiation and freezing

Back 66

freezing increases retrogradiation

Front 67

crystal inhibitors

Back 67

fat (choc, milk)

protein (milk, egg whites)

acid (cream of tartar, vinegar)

Front 68

crystalline candy

Back 68

rock candy, fudge, fondant

Front 69

non-crystalline candy

Back 69

brittles, hard/chewy/ gummy candy

Front 70

overrun

Back 70

increase in volume of ice cream after whipping and freezing

Front 71

AA not in gelatin

Back 71

TRY

MET

LYS

Front 72

bromelain

Back 72

enzyme in fresh/ frozen pineapple that breaks down protein

Front 73

papin

Back 73

enzyme in papaya that prevents gelation

Front 74

what happens when you brew coffee > 203

Back 74

tannin is extracted --> bitter

Front 75

emulsifier examples

Back 75

monoglycerides

diglycerides

lecithin

disodium phosphate

Front 76

role of nitrites

Back 76

inhibts spores of clos. bot.

Front 77

role of propionate

Back 77

mold inhibitor

Front 78

broccoli and cancer

Back 78

cruciferous veggies contain sulfur that contain thiols that prevent cA

Front 79

soy beans

Back 79

are a flavone

lower elevated cholesterol

Front 80

evaporated milk

Back 80

> 7.9% fat

60% of water removed

brown bc of caramelization

Front 81

dry heat cooking methods

Back 81

grilling

roasting

broiling

frying

-MORE tender cuts

Front 82

moist heat cooking methods

Back 82

simmering

stewing

steaming

braising

- LESS tender cuts

Front 83

less tender cuts of meat

Back 83

muscles used the most (brisket, flank)

need long cooking to break down the collagen

Front 84

most tender cuts of meat

Back 84

muscles used the least (loin, near backbone)

need shorter cooking method, not high in collagen

Front 85

bread flour

Back 85

most gluten, made with hard wheat

strong gluten

Front 86

all-purpose flour

Back 86

soft & hard wheat,

Front 87

pastry flour

Back 87

soft wheat

Front 88

cake flour

Back 88

soft wheat, least gluten

weakest protein, most starch

Front 89

high in MUFA oils

Back 89

POCCS

peanut

olive

canola

coconut

sunflower

Front 90

high PUFA oils

Back 90

safflower

corn

soybean

cottonseed

sunflower

palm kernel

Front 91

pedagogy

Back 91

used in teaching children

teachers are the authority

Front 92

andragogy

Back 92

used for teaching adults

problem centered

Front 93

examples of sales promotion

Back 93

coupons, short term incentives

Front 94

examples of personal promotion

Back 94

health fairs, media interviews

Front 95

public relations def

Back 95

organized effort to promote a favorable image through news coverage

Front 96

cognititve domain

Back 96

acqusition of knowledge (facts)

Front 97

affective domain

Back 97

attitudes, values, emotions

Front 98

psychomotor

Back 98

physical skills

Front 99

positive reinforcement

Back 99

encourages repititon of a given behavior

specific and immediate

Front 100

avoidance learning

Back 100

escape unpleasant consequences

Front 101

extinction

Back 101

reduce undesired behaior

ignoring

Front 102

stages of change

Back 102

1. precontemplation

2. contemplation

3. preparation

4. action

5. maintenance

Front 103

Food and nutrition management software for institutions

Back 103

Computrition

CBORD

Dietary Manager

Chef Max

Front 104

three forms of nonverbal communitcation

Back 104

knesics (body language)

paraliguinstics (how words are spoken)

proxemics (distance between you and someone else)

Front 105

legitimiation statement

Back 105

when the RD acknowledges a reason for a behavior of the individual

Front 106

autonomy

Back 106

respect to ones right to self determine a course of action and independent decision making

Front 107

CBT

Back 107

thoughts can change our behaviors/ feelings,

behaviors are learned and can be unlearned

will focus on negative behaviors/ thoughts and change them to positive to intitiate change in the individual,

Front 108

MI

Back 108

used to put the thoughts of change in individuals mind, based on autonomy

-person makes their own changes (intrinsic motivation)

Front 109

test not well suited for community/ clinic setting

Back 109

objective

Front 110

performance test

Back 110

client asked to complete task based on learning obj

Front 111

EHR

EMR

PHR

Back 111

electronic health records

electronic medical record

personal health record

Front 112

PCMH

Back 112

primary care phys does all of the care and ensures that if a specialty dr is needed, the transition is smooth

Front 113

telehealth

Back 113

use of electronic services to provide nutrition information over a distance

Front 114

telenutrition:

Back 114

using electronic info and tech to deliver NCP

Front 115

legislative, exectuctive, judiciary

Back 115

legis: inact a law, or override a veto from ex

excut: can veto a law or sign stuff into law

judic: makes sure laws abide by human rights

Front 116

Health belief model

Back 116

Explains why people (high risk) fail to participate in detectable/preventative programs

-fail to realize their risk, different levels

Front 117

Nutrition informatics

Back 117

Intersection between nutrition, info, and technology

Spreading into via technology

Front 118

BEE

Back 118

basal energy expenditure

amount of energy spent just breathing and regulating body temp

tropical climate can alter 5-20%

Front 119

amount that caffeine, alcohol, and nicotime stimulate metabolic rate

Back 119

7-15%

Front 120

BMR

Back 120

basal metabolic rate

measures o2 used

after awake and atleast 12 hours after last meal

Front 121

AT

Back 121

activity thermogenesis

highly variable

Front 122

TEF

Back 122

thermic effect of food

10% of energy expenditure

will be greater after carb & protein than after fat

Front 123

factors that can alter BMR

Back 123

sex, age, body comp, endocrine glands

Front 124

highest BMR

Back 124

males

ages 0-2

Front 125

how to measure thyroid acivity

Back 125

PBI (protein bound iodine),

Front 126

T4 and T3

Back 126

increase metabolism,

PBI is high --> these are high --> BMR will be high

Front 127

direct calorimetry

Back 127

measures heat produced in respiration chamber

Front 128

indirect calorimetry

Back 128

mesures ox consumed and co2 excreted

Front 129

RQ for carb, protein, fat, and mix

Back 129

carb: 1

protein: .82

fat: .7

mix: .85

Front 130

polysacch examp

Back 130

starch

cellulose

pectin

glycogen

dextrin

Front 131

essential amino acids

Back 131

Tryptophan

Valine

Tyrosine

Isoleucine

Leucine

L ysine

Phe

Methionine

Histidine

Front 132

simple, conjugated, dervied AA

Back 132

simple: one AA

conjug: AA + non protein

derived: combo of above (peptide)

Front 133

AA low in soybeans

Back 133

methionine

Front 134

AA low in legumes

Back 134

MET, CYS, Trypto

Front 135

AA low in Gelatin

Back 135

Met, Lys

NO tryptophan!!!

Front 136

normal pH, pCO2, HCO3

Back 136

pH: 7.35-7.45

pCO2: 35-45

HCO3: 24-28

Front 137

essential amino acids

Back 137

Tyrosine

Valine

Tryptophan

Isoleucine

Leucine

Lysine

Phnylalaline

methionine

Histidine

Front 138

how do you remember essential amino acids

Back 138

TV TILL PM

Front 139

most polyunsat

Back 139

safflower

Front 140

most monounsat

Back 140

canola

Front 141

linolEic

deficiency

replaces CHO

replaced sat fat

Back 141

omega 6

poor growth w/ def

cho- low LDL, increase HDL

sat fat: low total chol including HDL

Front 142

linoleNic

deficiency

role in bod

Back 142

omega 3

neuro complications

lower hepatic TG prod, and stops VLDL

Front 143

fats in decreasing amount in butter

Back 143

SFA, MUFA, PUFA

Front 144

fats in decreasing amount in margarine

Back 144

PUFA, MUFA,SFA

Front 145

form to determine cals from alc

Back 145

(.8)(proof)(oz)

Front 146

proof

Back 146

double the alc %

Front 147

types of oil that are winterized

Back 147

corn, oil, cottonseeed

Front 148

extracell lytes

Back 148

Na**, Ca, Cl, HCO3

Front 149

intracell lytes

Back 149

K**, Mg, P

Front 150

osmosis vs diffusion

Back 150

diff: going from high to low

os: going from low to high

Front 151

wt gain for preg

underweight, norm, overweight

obese

Back 151

U:28-40

N:25-35

OW:15-25

OB:11-20

1#/mo first 3 mo, 1#/week last 6mo

Front 152

those at high risk when preg

Back 152

teenagers

failure to gain 4# in last 1/2

underweight

< 12 mos between

Front 153

kcals per trimmest, lact

Back 153

2nd + 340

3rd + 452

6mo: 330

6-12mo:400

Front 154

normal BW

Back 154

2500-4000g

Front 155

kcal for infants

0-7

7-12

Back 155

males 0-6: 570

males 7-12: 743

fem 0-6: 520

fem 7-12:676

Front 156

fluoride an vD after 6mo

Back 156

400IUD, .25mcg

Front 157

supplements to avoid with warfarin

Back 157

Garlic

Gingko Biloba

Ginseng

St John's Wort

Front 158

mouth enzymes

Back 158

salivary amylase

Front 159

stomach enzymes

Back 159

amylase

pepsin

Front 160

enzymes used in intestines (some produced in panc)

a small man lives behind Lucy's cantina caravan and dies

Back 160

amylase

sucrase

maltase

lactase

bile

lipase (phosphor, cholesterol ester)

trypsin

chymotrypsin

carboxypeptidase

aminiopep

dipep

Front 161

gastrin

Back 161

stimulates gastric secretions

Front 162

go over types of digestion: domain 1, page 21

Front 163

hormones that increase BS

Back 163

epinephrine

glucagon

glucocorticoids

growth hormone

Front 164

go over energy metabolism

domain 1, pg 24

pic pg 25

Front 165

three reversible rxns in glucose metabol

Back 165

G6P <--> glycogen

FA <--> acetyl CoA

G6P <--> pyruvic acid