CDR RD flashcards

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

Atwater energy factors

Carbohydrate and protein each supply 4 kcal/g, fat supplies 9 kcal/g, alcohol supplies 7 kcal/g, and fiber is usually counted at about 2 kcal/g.

Nitrogen balance equation

Nitrogen balance equals nitrogen intake minus urinary, fecal, and miscellaneous nitrogen losses; it is positive during growth and negative in catabolic illness or inadequate protein intake.

Body mass index calculation

BMI equals weight in kilograms divided by height in meters squared, or 703 times weight in pounds divided by height in inches squared; it screens weight status, not body composition.

Indispensable amino acids

The nine amino acids the body cannot make in adequate amounts: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Respiratory quotient values

RQ is carbon dioxide produced divided by oxygen consumed; it is roughly 1.0 for pure carbohydrate oxidation, 0.8 for protein, and 0.7 for fat.

Glycemic index

The rise in blood glucose over two hours after eating a fixed portion of a carbohydrate food, expressed as a percentage of the response to a reference food such as glucose.

Maillard reaction

Nonenzymatic browning occurring when a reducing sugar reacts with an amino group of protein during heating or prolonged storage, producing brown color and characteristic flavors.

Intrinsic factor and B12

Vitamin B12 requires intrinsic factor, secreted by gastric parietal cells, for absorption in the terminal ileum; loss of intrinsic factor causes pernicious anemia.

Nutrition Care Process steps

The four-step standardized process of nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation, used to guide and document dietetics practice.

PES statement format

A nutrition diagnosis written as Problem (an IDNT diagnostic term) related to Etiology as evidenced by Signs and Symptoms; it should address a single problem.

Refeeding syndrome prevention

Start feeding at 10–20 kcal/kg/day or about 25% of estimated needs, give thiamine before feeding, and monitor and replace potassium, magnesium, and phosphorus.

IDDSI texture levels

An international framework with levels 0 through 7: 0 is thin liquid, 3 is liquidized/moderately thick, 4 is pureed, 6 is soft and bite-sized, and 7 is regular.

A1c target for adults

For most nonpregnant adults with diabetes the goal is HbA1c below 7%, with preprandial glucose of 80–130 mg/dL and peak postprandial glucose below 180 mg/dL.

Malnutrition diagnostic criteria

ASPEN/AND consensus requires at least two of six findings: insufficient energy intake, weight loss, loss of muscle mass, loss of subcutaneous fat, fluid accumulation, or reduced grip strength.

Stages of change model

Transtheoretical model stages-precontemplation, contemplation, preparation, action, and maintenance-describe readiness to change; counseling strategies should match the stage rather than assume action.

Protein needs in CKD

Adults with non-dialyzed CKD stages 3–5 need about 0.6–0.8 g/kg/day, while hemodialysis patients need 1.0–1.2 g/kg/day; sodium, potassium, and phosphorus are limited per laboratory values.

Management process functions

Planning, organizing, staffing, directing, and controlling; controlling compares actual performance with standards and triggers corrective action when results deviate from them.

Herzberg two-factor theory

Hygiene factors such as salary, policy, and working conditions prevent dissatisfaction but do not motivate; motivators such as achievement, recognition, and growth produce job satisfaction.

Meals per labor hour

A productivity measure calculated as meals served divided by paid labor hours in the same period; higher values indicate greater labor efficiency.

Full-time equivalent

One FTE equals one employee working a full schedule, usually 40 hours per week; total FTE equals total paid hours divided by 40.

Food cost percentage

Cost of food used divided by food sales, multiplied by 100; it is compared with the operation's budgeted or standard cost percentage to flag overuse or variance.

Break-even point

The volume at which revenue equals total cost: fixed costs divided by the difference between selling price per unit and variable cost per unit.

Marketing mix four Ps

Product, price, place, and promotion-the controllable elements a foodservice operation adjusts to meet customer needs and reach its target market.

Budget variance

Actual performance minus budgeted performance; a cost overrun or revenue shortfall is unfavorable, while lower costs or higher revenue are favorable.

HACCP seven principles

Conduct hazard analysis, determine critical control points, set critical limits, monitor the control points, establish corrective actions, verify the system, and maintain records.

Temperature danger zone

The range of 41°F to 135°F (5°C to 57°C) in which bacteria multiply rapidly; hot food is held at or above 135°F and cold food at or below 41°F.

Two-stage cooling rule

Cooked food must cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours, for no more than 6 hours total.

Ready-prepared foodservice system

Foods are produced in advance, rapidly chilled or frozen (cook-chill or cook-freeze), stored, and reheated at service; it permits batch production and labor savings.

Commissary foodservice system

A central production kitchen prepares food that is transported to satellite serving units, where it is held or reheated and served; volume purchasing and production efficiency are typical benefits.

Edible portion yield

Edible portion equals as-purchased weight multiplied by the yield percentage; conversely, as-purchased weight equals edible portion divided by the yield percentage.

FIFO rotation

First in, first out: the oldest stock is used first, new deliveries are placed behind existing product, and each item is date-marked to reduce spoilage.

Reheating for hot holding

Food reheated for hot holding must reach 165°F for at least 15 seconds within 2 hours; reheating in a steam table is not an acceptable method.