CDRE (Mile2 Cybersecurity Certifications) flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Mifflin-St Jeor equation

Estimates resting energy expenditure: men 10W + 6.25H − 5A + 5; women 10W + 6.25H − 5A − 161, with W in kg, H in cm, A in years.

Hamwi ideal body weight

Men: 48 kg for first 152 cm plus 2.7 kg per additional cm. Women: 45.5 kg plus 2.2 kg per additional cm.

Albumin versus prealbumin

Albumin half-life is about 20 days and reflects chronic status; prealbumin half-life is about 2 days and reflects acute change, but both fall with inflammation.

BMI classification

Weight in kg divided by height in meters squared. Underweight below 18.5, normal 18.5-24.9, overweight 25-29.9, obesity 30 and above.

Gastric residual volume

Volume aspirated from a feeding tube; a value above the protocol threshold, commonly 250-500 mL, prompts holding the feeding and reassessment.

Edible portion cost

As-purchased cost divided by yield percentage; used to price a standard portion after trim and cooking losses.

Meals per labor hour

Total meals served divided by total labor hours worked; a productivity ratio used to compare staffing efficiency across periods.

Popularity index

Number of a specific menu item sold divided by total items sold, multiplied by 100; used to forecast production quantities.

Temperature danger zone

Range from 41°F to 135°F (5°C to 57°C) in which bacteria multiply rapidly; food should not remain here during holding.

Two-stage cooling rule

Cool cooked food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours, totaling 6 hours.

Sanitizer concentrations

Chlorine 50-100 ppm, quaternary ammonium 200-400 ppm, iodine 12.5-25 ppm; verify with test strips and replace when soiled.

HACCP seven principles

Hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record-keeping.

Herzberg two-factor theory

Hygiene factors such as pay and working conditions prevent dissatisfaction; motivators such as achievement and recognition drive satisfaction.

Progressive discipline

Sequence of verbal warning, written warning, suspension, and termination, with documentation at each step and consistent application.

Situational leadership styles

Directing, coaching, supporting, and delegating; the leader matches style to the follower's readiness for the task.

Food cost percentage

Food cost divided by food sales, multiplied by 100; a primary indicator of menu and purchasing efficiency.

Prime cost

Food cost plus labor cost; prime cost percentage divides this total by total sales and is a key profitability benchmark.

Break-even point

Fixed costs divided by the contribution margin per unit (selling price minus variable cost); the volume at which revenue equals total cost.

Inventory turnover

Cost of goods sold divided by average inventory value; measures how quickly inventory is used and replenished.

FDA Food Code

A model code of food safety standards that state and local jurisdictions adopt and enforce through health department inspections.

Nutrition Care Process steps

Four steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation.

Nine major allergens

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; labeling rules apply to these foods.

PES statement

Nutrition diagnosis format combining the problem, its etiology, and the signs and symptoms that support the diagnosis.

Teach-back method

Ask the learner to explain or demonstrate the instruction in their own words; it verifies comprehension rather than mere recall.

Stages of change

Precontemplation, contemplation, preparation, action, maintenance, and termination; interventions are matched to the current stage.

Motivational interviewing OARS

Open questions, affirmations, reflections, and summaries; a person-centered counseling approach that supports self-efficacy and change talk.

SBAR handoff

Situation, background, assessment, recommendation; a structured format for concise interprofessional communication.

Plain language materials

Written education at roughly a 6th-8th grade reading level, using short sentences, common words, and active voice to improve comprehension.

SMART goals

Specific, measurable, achievable, relevant, and time-bound; a format for setting collaborative behavior change goals with patients.

Health belief model

Explains behavior through perceived susceptibility, severity, benefits, barriers, cues to action, and self-efficacy.

Bloom's taxonomy

Cognitive levels from lower to higher: remember, understand, apply, analyze, evaluate, and create; used to write learning objectives.

PDSA cycle

Plan, do, study, act; a small-scale quality improvement method for testing and adopting changes in practice.