CDR DTR cheat sheet

Energy values: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g.

Adult AMDR: carbohydrate 45-65%, fat 20-35%, protein 10-35% of total energy.

Protein RDA for healthy adults is 0.8 g/kg body weight per day.

DRI categories: EAR (group assessment), RDA (covers 97-98% of individuals), AI (used when an RDA cannot be set), UL (highest intake unlikely to cause harm).

Fiber recommendation is 14 g per 1000 kcal, roughly 25 g/day for women and 38 g/day for men.

Fat-soluble vitamins A, D, E, K are stored in liver and adipose tissue; water-soluble B vitamins and C are excreted and need frequent intake.

Digestion sequence: salivary amylase begins starch breakdown, pepsin (activated by stomach acid) digests protein, and pancreatic lipase plus bile emulsify and digest fat in the small intestine.

Heat-labile nutrients include vitamin C and thiamin; riboflavin is destroyed by light.

Maillard browning involves amino acids plus reducing sugars under dry heat; caramelization involves sugars alone.

Nutrition Care Process order: assessment -> nutrition diagnosis (PES statement) -> intervention -> monitoring and evaluation.

BMI = weight (kg) / height (m)^2; underweight <18.5, normal 18.5-24.9, overweight 25-29.9, obese 30 or greater.

Hamwi ideal body weight: men 106 lb for first 5 ft + 6 lb per inch; women 100 lb for first 5 ft + 5 lb per inch; acceptable range plus or minus 10%.

Percent weight change = (usual weight - current weight) / usual weight x 100; loss over 5% in 1 month or 10% in 6 months indicates nutrition risk.

Albumin half-life is about 20 days (longer-term status); prealbumin half-life is about 2-3 days (reflects acute change).

Diet progression for tolerance: clear liquid -> full liquid -> mechanical soft -> regular; pureed textures are used for dysphagia.

IDDSI uses eight levels: 0-4 for liquids (thin to extremely thick) and 3-7 for foods (liquidized to regular).

Refeeding risk: begin at a reduced rate (about 10-20 kcal/kg) and monitor and replace phosphorus, potassium, and magnesium.

Diabetes meal planning: carbohydrate counting with a common starting prescription of 45-60 g carbohydrate per meal.

Temperature danger zone is 41-135 F (5-57 C); cold holding at or below 41 F, hot holding at or above 135 F.

Two-stage cooling: 135 F to 70 F within 2 hours, then 70 F to 41 F within 4 more hours (6 hours total).

Reheating for hot holding must reach 165 F within 2 hours.

HACCP seven principles in order: hazard analysis, determine CCPs, set critical limits, monitor, take corrective actions, verify, keep records.

Foodservice systems: conventional (cook-serve), commissary (central kitchen plus satellites), ready-prepared (cook-chill/cook-freeze), assembly-serve.

Food cost percentage = food cost / food sales x 100.

Stock rotation uses FIFO (first in, first out); receive refrigerated food at 41 F or below and frozen food at 0 F or below.

Menu types: static, single-use, cycle (repeats on a set schedule), and selective (offers multiple choices).

Management functions: planning, organizing, staffing, directing, controlling.

Break-even units = fixed costs / (selling price per unit - variable cost per unit).

FTE = total paid hours / 40; meals per labor hour = meals served / productive labor hours.

Turnover rate = separations / average number of employees x 100.

Herzberg two-factor theory: hygiene factors (pay, conditions) prevent dissatisfaction; motivators (achievement, recognition) create satisfaction.

McGregor Theory X assumes workers dislike work and need close supervision; Theory Y assumes workers seek responsibility and self-direction.

Fixed costs do not change with volume (rent, insurance); variable costs change with volume (food, hourly labor).

Labor cost percentage = labor cost / total sales x 100.

Budget types: operating (annual day-to-day expenses) versus capital (long-term equipment and facility projects).