CDR DTR flashcards

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

Atwater factors

Carbohydrate and protein each provide 4 kcal per gram, fat provides 9 kcal per gram, and alcohol provides 7 kcal per gram; used to calculate food energy.

Protein RDA for adults

Healthy adults need 0.8 grams of protein per kilogram of body weight daily; needs rise with pregnancy, lactation, growth, and some illnesses.

Fat-soluble vitamins

Vitamins A, D, E, and K are absorbed with dietary fat, stored in liver and adipose tissue, and can accumulate to toxic levels with excess intake.

Water-soluble vitamins

B-complex vitamins and vitamin C dissolve in water, are largely excreted in urine rather than stored, and therefore require regular daily intake.

Glycemic index

A ranking of carbohydrate-containing foods by how much they raise blood glucose over about two hours compared with a reference food such as glucose.

AMDR for fat

Adults should obtain 20 to 35 percent of total daily calories from fat, according to the Acceptable Macronutrient Distribution Range.

Maillard reaction

A nonenzymatic browning reaction between amino acids and reducing sugars that develops brown color and flavor during baking, roasting, and frying.

Nutrient density

The amount of essential nutrients a food provides relative to its energy content; foods with more nutrients per calorie are more nutrient dense.

Nutrition Care Process steps

The four steps are nutrition assessment, nutrition diagnosis, nutrition intervention, and monitoring and evaluation; documentation often follows the ADIME format.

Body mass index formula

Body mass index equals weight in kilograms divided by height in meters squared; 25 to 29.9 is overweight and 30 or above is obese.

Hamwi ideal body weight

Quick estimate of ideal body weight: men 106 pounds for the first 5 feet plus 6 pounds per inch; women 100 pounds plus 5 pounds per inch.

Prealbumin versus albumin

Prealbumin has a half-life of about 2 to 3 days and reflects recent protein status; albumin's half-life is about 20 days and reflects longer-term status.

Clear liquid diet

Includes only transparent liquids such as broth, clear juice, gelatin, and tea; it leaves minimal residue and is used before procedures or when digestion must rest.

IDDSI framework

The International Dysphagia Diet Standardisation Initiative defines eight texture levels, 0 to 7, from thin liquids to regular foods, using validated fork and spoon tests.

Refeeding syndrome

A dangerous electrolyte shift after food is reintroduced to a malnourished person; phosphorus, potassium, and magnesium can drop sharply, so these are monitored and replaced.

Carbohydrate counting

A diabetes meal-planning method that totals grams of carbohydrate eaten; a common starting prescription is 45 to 60 grams per meal.

Temperature danger zone

The range from 41 F to 135 F (5 C to 57 C) in which bacteria multiply rapidly; cold foods are held at or below 41 F and hot foods at or above 135 F.

HACCP seven principles

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

Two-stage cooling rule

Cool cooked food from 135 F to 70 F within two hours, then from 70 F to 41 F within four more hours, for six hours total.

Conventional foodservice system

Also called cook-serve; food is prepared and served on the same premises with little delay between production and service.

Commissary foodservice system

A central production kitchen prepares food that is transported to separate satellite units for final service; also called a central kitchen system.

FIFO rotation

First In, First Out: older stock is used before newer stock so that inventory is rotated and spoilage and waste are reduced.

Food cost percentage

Food cost divided by food sales, multiplied by 100; it shows the share of revenue spent on food and is used to monitor cost control.

Reheating temperature

Cooked food that is reheated for hot holding must reach 165 F (74 C) within two hours.

Maslow hierarchy of needs

Five levels of human needs, from physiological needs through safety, belonging, esteem, and self-actualization; lower needs generally must be satisfied first.

Herzberg two-factor theory

Hygiene factors such as pay and working conditions prevent dissatisfaction but do not motivate; motivators such as achievement and recognition produce satisfaction.

Break-even point

The volume at which revenue equals total cost, calculated as fixed costs divided by selling price per unit minus variable cost per unit.

Meals per labor hour

Total meals served divided by total productive labor hours; a standard productivity measure in foodservice operations.

FTE calculation

One full-time equivalent equals 40 paid hours per week; divide total paid hours by 40 to convert to FTE count.

Democratic leadership

A style in which the leader seeks staff input and shares decision making, while retaining accountability for the final outcome.

Capital budget

A plan for major long-term expenditures such as equipment and facility projects, typically with a useful life beyond one year.

Employee turnover rate

Separations divided by the average number of employees, multiplied by 100, over a stated period such as a year.