CDR RD cheat sheet

Atwater factors: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g; fiber is generally credited at about 2 kcal/g.

Nitrogen balance = nitrogen intake − (urinary N + fecal N + other losses); grams of protein ÷ 6.25 = grams of nitrogen.

BMI = weight (kg) ÷ height (m)², or 703 × weight (lb) ÷ height (in)².

Ideal body weight: men 106 lb for the first 5 ft + 6 lb per inch; women 100 lb + 5 lb per inch; acceptable range is ±10%.

AMDR for adults: carbohydrate 45–65%, fat 20–35%, protein 10–35% of total energy intake.

Nine indispensable amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine.

Respiratory quotient = CO₂ produced ÷ O₂ consumed; approximately 1.0 for pure carbohydrate, 0.8 for protein, and 0.7 for fat.

DRI definitions: EAR meets the needs of 50% of a group; RDA covers about 97–98% of individuals; AI is set when an EAR cannot be established; UL is the highest intake unlikely to cause adverse effects.

Food chemistry rules: starch gelatinizes in hot water; the Maillard reaction is nonenzymatic browning between a reducing sugar and an amino group; denaturation changes protein structure without breaking peptide bonds.

Nutrition Care Process sequence: nutrition assessment → nutrition diagnosis → nutrition intervention → nutrition monitoring and evaluation.

PES statement = Problem (IDNT diagnostic term) related to Etiology as evidenced by Signs/Symptoms; each statement addresses one problem.

Adult BMI classes: underweight <18.5; normal 18.5–24.9; overweight 25–29.9; obesity class I 30–34.9, class II 35–39.9, class III ≥40.

Refeeding risk: begin at 10–20 kcal/kg/day (about 25% of estimated needs), give thiamine before or with feeding, and monitor potassium, magnesium, and phosphorus.

Diabetes targets for most nonpregnant adults: HbA1c <7%, preprandial glucose 80–130 mg/dL, peak postprandial glucose <180 mg/dL; carbohydrate counting is the common meal-planning method.

CKD MNT: 0.6–0.8 g/kg/day protein for non-dialyzed stages 3–5 and 1.0–1.2 g/kg for hemodialysis; limit sodium, potassium, and phosphorus according to laboratory values.

Dysphagia diets use IDDSI levels 0–7: 0 = thin liquid, 3 = liquidized/moderately thick, 4 = pureed, 6 = soft and bite-sized, 7 = regular/easy to chew.

ASPEN/AND malnutrition diagnosis requires ≥2 of 6 criteria: insufficient energy intake, weight loss, loss of muscle mass, loss of subcutaneous fat, fluid accumulation, reduced grip strength.

Stages of change (transtheoretical) model: precontemplation, contemplation, preparation, action, maintenance; the intervention must match the patient's current stage.

Management process: planning, organizing, staffing, directing, and controlling; controlling compares performance with standards and triggers corrective action.

Herzberg's two-factor theory: hygiene factors (pay, policy, working conditions) prevent dissatisfaction but do not motivate; motivators (achievement, recognition, growth) produce satisfaction.

FTE = total paid hours ÷ hours in one full-time work week (usually 40); meals per labor hour = meals served ÷ paid labor hours.

Food cost percentage = (cost of food used ÷ food sales) × 100; labor cost percentage = labor cost ÷ total sales × 100.

Budget variance = actual − budgeted; a cost overrun or a revenue shortfall is unfavorable, while lower costs or higher revenue are favorable.

Break-even point in units = fixed costs ÷ (selling price per unit − variable cost per unit).

Employee turnover rate = (separations during the period ÷ average number of employees) × 100.

Marketing mix = the 4 Ps (product, price, place, promotion); Maslow's hierarchy orders needs from physiological to self-actualization.

Quality improvement tools include the PDCA/Plan-Do-Study-Act cycle; a job description lists duties while a job specification lists required qualifications.

Foodservice systems: conventional (cook and serve on site), commissary (central production with satellite service), ready-prepared (cook-chill or cook-freeze), and assembly/serve (minimal on-site cooking).

Food flow: purchasing → receiving → storing → issuing → pre-preparation → production → holding → distribution → service.

HACCP seven principles: conduct hazard analysis, determine critical control points, set critical limits, monitor CCPs, establish corrective actions, verify, and keep records.

Temperature danger zone is 41–135°F (5–57°C); hold hot foods at ≥135°F and cold foods at ≤41°F.

Two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 additional hours, for a maximum of 6 hours total.

Reheating food for hot holding: 165°F for at least 15 seconds within 2 hours.

Receiving standards: refrigerated foods ≤41°F, frozen foods ≤0°F and solid, shell eggs ≤45°F; reject damaged or out-of-temperature deliveries.

As-purchased vs edible portion: EP = AP × yield percentage; AP = EP ÷ yield percentage.

Dry storage is held at 50–70°F with 50–60% relative humidity; FIFO rotation uses the oldest stock first.