Vitamins
Promotes the absorption of calcium and phosphorous. Children who don’t get enough develop rickets.
What is vitamin D?
A financial plan that indicates how money is to be spent. It allows expenditures to be regulated over a period of time (usually one year).
What is a budget?
A common equation based on a standard number of calories per kilogram (kcals/kg) of body weight per day, and based on degree of physical activity.
What is Rule of Thumb?
Storage method for foods that involves rotating products; oldest inventory is used first.
What is FIFO? (First in, First out)
Exposing food to boiling water, steam or hot air for 1-3 minutes to inactivate enzymes, remove air from tissues, and destroy contaminating microorganisms.
What is blanching?
Maintains skin and epithelial tissue and needed for growth and night vision.Sweet potatoes are a great source.
What is vitamin A?
Required costs of an operation that do not vary with sales. They include insurance, rent and property tax.
What are fixed costs?
This formula has been in use since 1919, but is not recommended for obese people because it has shown to have higher error. Now seldom used.
What is the Harris-Benedict Equation?
A method for diagnosing diabetes wherby the patient drinks a standard glucose drink, and then their blood glucose is tested at various intervals (the beginning, at 0.5, 1, 1.5 and 2 hours after the CHO load).
What is the Oral Glucose Tolerance Test (OGTT)?
Delivery slip that comes from the purveyor that lists the price, quantity and form of payments. Once signed, it is a legal document that represents accepted inventory and money owed.
What is an invoice
Helps to form connective tissue and absorb non-heme iron. Smokers require higher amounts. Easily destroyed by heat and light.
What is vitamin C?
The debts that an operation owes. They include: mortgages, bonds and other debts that are being paid off gradually.
What are liabilities?
The most accurate way to measure energy expenditure in an individual, though few hospitals use this method.
What is indirect calorimetry?
A system that combines proper food handling procedures, monitoring techniques and record keeping, ensuring safe food handling through a foodservice operation.
What is HACCP (Hazard Analysis Critical Control Points)?
A document that specifies where, when and who will prepare menu items. Includes: name of each menu item, employees assigned to a particular tasks, starting and ending times for preparatoin, details re. ingredients and portion control.
What is a food production record?
Required to form RNA and DNA; important for rapid cell production and turnover, so pregnant women require extra amounts.
What is folic acid?
A measure of output per full-time equivalent. Examples include: -meals per labor hour -number of counseling appointments per week.
What is productivity?
An equation recommended for hospitalized patients with a variety of clinical conditions. Has been validated and is useful for obese patients and critically ill or injured patients.
What is the Ireton-Jones equation?
Originally called the William Steiger Safety and Health Act of 1970, the objective is to “assure safe and healthful working conditions for working men and women.” Each employer must comply with safety and health standards, rules and regulations applicable to his or her operation.
What is OSHA (the Occupational Safety and Healthy Act)?
If you were working on the lunch line, you would use this specific serving utensil to serve ½ cup portions of mashed potatoes.
What is a No. 8 scoop?
Food sources include egg yolk, liver, and dried beans. It is involved in carbohydrate and lipid metabolism. Also our intestinal bacteria can synthesize this vitamin.
What is biotin?
A measure of operating profitability, often expressed as a percentage.
$Net Profit / $Sales
What is the profit margin?
Activity, Anabolism, Stress, Fever
What are factors that increase energy needs?
The amount of filtration formed by the kidneys. In healthy aduts, this is about 125ml/minute.
What is Glomerular Filtration Rate (GFR)?
A non-profit organization that sets the standards for cleaning in foodservice establishments and certifies that foodservice equipment is designed for optimal cleanability and sanitary maintenance and use.
What is the National Sanitation Foundation (NSF)?