ALL DOMAINS JEAN INMAN (ACTUAL 2025) QUESTIONS WITH EXPLANATIONS OF VERIFIED ANSWERS, Exams of Nursing

Download ALL DOMAINS JEAN INMAN (ACTUAL 2025) QUESTIONS WITH EXPLANATIONS OF VERIFIED ANSWERS and more Exams Nursing in PDF only on Docsity!

ALL DOMAINS JEAN INMAN (ACTUAL 2025)

QUESTIONS WITH EXPLANATIONS OF

VERIFIED ANSWERS

Which amino acids must be present in a parenteral solution? a. valine, leucine, glycine, alanine b. tryptophan, phenylalanine, threonine, isoleucine c. phenylalanine, methionine, arginine, tyrosine d. lysine, glutamic acid, alanine, glycine b. tryptophan, phenylalanine, threonine, isoleucine

A parenteral solution requires adequate supplementation of all essential amino acids. Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH of the military- branched amino acids are leucine, isoleucine, and valine. Note: arganine and glutamine are conditionally essential.

Where is the most efficient place to locate the refrigerator and the freezer? a. close to the receiving dock b. near the production area c. close to the serving line d. away from cooked food service b. near the production area

Having refrigerator and freezer near production area minimizes travel time and thus makes production more efficient. It also may reduce risk of time-temperature control issues as it is convenient to put foods in refrigerator/freezer if you are preparing foods nearby.

When you change from a conventional to a cook-chill system, which should be considered? a. need less storage space b. need outside delivery equipment c. need fewer employees d. need additional equipment and storage d. need additional equipment and storage

Cook-chill is not used for immediate service but for inventory and subsequent withdrawl. Foods are prepared on site, then

The best way to prevent the spread of food-borne illness is to: a. wash hands regularly b. cook all foods thoroughly c. purchase food from trusted vendors d. prepare food shortly before serving a. wash hands regularly

Preventing a Listeria monocytogenes outbreak requires special care because: a. it is insensitive to light b. it is sensitive to low temperatures c. it is able to grow at temperatures of 34 - 113F d. it is able to grow at temperatures of 140 - 160F c. it is able to grow at temperatures of 34 - 113F

Listeria grows in cool, moist environments (including refrigerators).

Use separate cutting boards for raw chicken and vegetables to avoid illness due to:

a. clostridium botulinum b. clostridium perfringens c. salmonella d. streptococcus c. salmonella

Salmonella is commonly caused by poultry, eggs, dairy, and produce contaminated with salmonella. Prevention methods include preventing cross-contamination, such as produce and raw meat on same cutting board.

Clostridium perfringens is often associated with: a. meat and gravied mixtures in large quantities b. fresh fruits and vegetables c. dairy products held within the danger zone d. uncured cheese a. meat and gravied mixtures in large quantities

Clostridium perfringens is "cafeteria illness". Outbreaks commonly in hospitals, cafeterias, nursing homes, prisons- areas where large quantities of foods prepared and kept warm for too long

If a foodservice operation has a 1.93 current ratio, they most likely will: a. not be able to meet long term financial obligations b. not be able to generate profit in relation to sales c. be able to control expenses d. be able to pay bills when due d. be able to pay bills when due

To calculate current ratio, divide current assets by current liabilities; represents an organization's ability to meet current financial obligations (bill-paying activity); used by creditors to determine if an organization has sufficient assets to repay debts over the next 12 months; a current ratio greater than 1 indicates an ability to pay bills when due and over the next 12 months

Which examines how effectively an organization is utilizing its assets? a. assets to liabilities b. debt to equity c. inventory turnover d. break-even point c. inventory turnover

Inventory turnover rate shows current effectiveness of inventory control, and thus utilization of assets. If inventory turnover rate is high, that means limited inventory is being kept. If inventory turnover rate is low, large amounts of money are tied up in stock.

Assets-to-liabilities ratio is the percentage of assets divided by debt Debt-to-equity ratio is the percentage of assets funded by shareholders equity and debt. Break-even point is when sales revenue (income) will exactly cover fixed and variable cost.

We have an expert-written solution to this problem! Which of the following is a current asset? a. accounts receivable b. china c. small equipment d. retained earnings a. accounts receivable

Current assets are liquid assets, or those easily converted to cash (ex: accounts receivable). Accounts receivable: money owed to the company that will be fulfilled promptly, such as pending credit card payments or pending payments from a large catering order.

b. menu placement c. menu psychology d. menu structure c. menu psychology

Menu psychology refers to the design and layout in such a way as to influence the sale of the foods served, including that menu items you wish to sell more of should be placed so that they are the first and the last items a customer see.

The foodborne illness associated with poultry, egg products, and produce that has an onset of 6-48 hours causing pain, headache, nausea, vomiting, fever, and diarrhea is: a. listeria monocytogenes b. salmonella c. shigella d. staphylococcus aureus b. salmonella

Salmonella is commonly caused by poultry, eggs, dairy, and produce contaminated with salmonella. Symptoms include diarrhea, vomiting, fever, and stomach cramping. Which of the following menu items generate the most revenue?

Shrimp alfredo: Selling price $12. Raw food cost $4. Units sold 75

Chicken marsala: Selling price $11. Raw food cost $3. Units sold 193

Prime rib: Selling price $14. Raw food cost $4. Units sold 172

Lemon halibut: Selling price $13. Raw food cost $4. Units sold 210

a. shrimp alfredo b. chicken marsala

Financial data for 1 month is shown. What is the net profit? Cafeteria revenue $119, Patient meals revenue $146, Catering sales $1, Food costs $110, Labor costs $147, Other costs $10, a. $ b. $10, c. $167, d. $268, a. $

119984 + 146250 + 1850 = $268084 (revenue)

110234 + 147446 + 10204 = $267884 (costs)

Which menu item generates the highest profit? Lasagna: units sold 1500

Vegetarian chili:

• selling price $3.
• raw food cost $1.
• prime cost $2.
• units sold
• selling price $1.
• raw food cost $0.
• prime cost $1.
• units sold Hamburger:
• selling price $2.
• raw food cost $0.
• prime cost $1.
• units sold Enchilada:
• selling price $3.
• raw food cost $1.
• prime cost $1.

Formularies are descriptions of approved products that an organization (or department) would like all personnel who need such product to use. Volume discounts can be obtained. Standardizes usage

We have an expert-written solution to this problem! When you check overrun, you are checking a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. Total costs of unexpected meals served c. the weight of the ice cream

Overrun is the increase in volume from freezing and whipping which is used to determine the weight. In ice cream, overrun should be 70-80% Which of the following kitchen layouts will help prevent other employees from walking through the cook's work area? a. plan each work center with its own supply storage area b. plan work aisles separate from traffic aisles c. position work centers adjacent to the appropriate point of service d. design aisles wide enough to accommodate both b. plan work aisles separate from traffic aisles

There are seven foodservice employees in the tray assembly unit. The patient census is 350. If 1 1/2 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute? a. 2 b. 3 c. 4 d. 5 c. 4

350 pts/90 min= 4

Results of a patient food satisfaction survey indicate that patients think servings are too large. The dietitian should first a. conduct a plate waste survey b. reduce the serving size c. check the serving utensils on the line d. review regulations concerning nutrient requirements c. check the serving utensils on the line

A dietitian who is developing policies and procedures for nourishment distribution and service should first:

Edible portion is the amount the portion of food that will be served to a customer after the food has been cut and cooked.

What should be the final consideration in the make-or-by decision of a product? a. cost analysis b. labor requirements c. storage space available d. personal relationship with supplier a. cost analysis

A make-or-buy decision is an act of choosing between manufacturing a product in-house or purchasing it from an external supplier.

A customer who has eaten lunch in the cafeteria becomes ill one hour after eating a chicken sandwich. What should the dietitian do first? a. listen carefully, take the complaint seriously and conduct an investigation b. accept responsibility and offer a coupon for a complimentary meal

c. report the complaint immediately to the risk-management department d. ask where the person ate the night before and deny any responsibility a. listen carefully, take the complaint seriously and conduct an investigation

Several patients receiving pureed foods at a long term care facility have developed salmonella infections. The most likely cause is: a. pots and pans were washed and left to air dry b. blender was washed in warm soapy water c. the canned pureed meat was stored at 70 degrees d. the eggs from breakfast were held on the hot line at 165F b. blender was washed in warm soapy water

Salmonella is typically caused by poultry, eggs, dairy, or produce contaminated with salmonella. Prevention includes preventing cross-contamination, washing hands, and cooking foods to minimum temperatures. In this example, hot held eggs were held at/above recommended temperature of 155 degrees F for 17 seconds and thus the risk of salmonella is mitigated. Pots and pans that are cleaned and sanitized properly do not pose a risk of salmonella when left to air dry. Canned pureed meat at 70 degrees is also appropriate storage temperature/conditions.