Intro to Nutrition
What are the three macronutrients?
Carbohydrates
Fats
Protein
What are THREE of the top priority allergens in Canada?
Any 3 of: Tree nuts, Peanuts, Fish, Shellfish, Sesame, Mustard, Milk, Egg, Soy, Sulphite
This is a type of menu that changes after a set amount of days (7 days-5 weeks).
Cycle menu
True or false: I should estimate the amount of food to make without using a measuring tool to save time.
False!
Always use the appropriate measuring tool to measure ingredients and serving amounts.
What is the temperature range of the food danger zone?
4-60 C
40-140 F
What is the MAIN macronutrient in pasta?
Carbohydrates
Name a common food intolerance.
Lactose, Gluten, Egg, Caffeine
What is the Ketogenic Diet primarily meant to treat?
Epilepsy (seizures) in children
What are TWO known influences of the pleasurable dining experience?
Physical (how the room looks, the flow of service, etc.)
Psychosocial (interactions between residents and staff)
What are the THREE types of contamination and give an example for just ONE of them.
Physical (Hair, fingernails, bandages, jewelry, broken glass, dirt from unwashed fruit and vegetables)
Biological (Bacteria or viruses)
Chemical (cleaning products (e.g. detergent, sanitizer), toxic chemicals in metals and plastic)
What are the TWO micronutrients?
Vitamins
Minerals
What is dysphagia?
Difficulty swallowing.
When reading a food label, what percentage of daily value is considered low vs. high?
<5%
>15%
What should you do if a resident/patient tells you that they don't like something they were served?
Report it to your foodservice manager or Registered Dietitian.
Sore throat, fever, vomiting, diarrhea are all symptoms of _____________.
A foodborne illness.
What is the MAIN macronutrient in tofu?
Protein
Which IDDSI levels overlap?
Levels 3 and 4
True or False: For food labels, since ingredients are listed in order by weight, foods with the LOWEST weight are listed first.
False!
Ingredients are always listed from highest weight to lowest.
Hot food should be kept at a minimum of what temperature?
60 C (140 F)
True or False: Assuming there is no concern for allergies or intolerances and you only had access to one cutting board, it is generally fine to use a cutting board used to cut vegetables to cut raw meat.
True!
Unless your organization has colour-coded boards, this is fine from a food safety point of view. Just don't forget to sanitize the board first before anyone else uses it!
What are Canada’s Food Guide recommendations on the plate model?
½ plate of vegetables and fruits
¼ plate of protein
¼ plate of whole grains
What are transitional foods?
Foods that start as one texture but change into another texture when moisture like water or saliva is added or when a change in temperature occurs
You are reading a nutrition label for a drink that is 300mL. The label gives you the nutrition for a serving size of 100mL and states there is 2g of PROTEIN in this serving.
How much protein does the entire drink contain?
6g of protein.
Conversion rate: 300mL / 100mL = 3
Protein (g) per 100mL = 2
= Conversion rate x protein (g) per 100mL
= 3 x 2
= 6g
Name one reason why tray accuracy is important.
Any of the following:
Improves patient satisfaction, Keeps patients in good health, Nutrient balance, Ensures they are eating enough, Help them recover faster and improve their health outcomes, Keeps patients safe, Texture modifications, Diabetes, kidney disease, fluid restrictions, etc., Reduces food waste, Reduces labour
Keeping in mind safe cooking temperatures, how should food be stored in a refrigerator from top to bottom?
From the top, ready-to-eat foods to foods requiring the highest safe cook temperature (poultry 165F)