Certified Dietary Manager (CDM) Exam: Key Terms and Definitions, Exams of Nutrition

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Certified Dietary Manager (CDM) Exam

Correct Questions & Answers

Acute Care - ANSWER Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - ANSWER The accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) - ANSWER An organization offering several levels of healthcare on one campus. Code of Ethics - ANSWER A written statement of standards for the guidance of both supervisors and employees. Confidentiality - ANSWER The protection of information that is considered private or personal. Congregate Feeding Sites - ANSWER Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. Contract Management - ANSWER Foodservice management provided by a contract company. Certified Dietary Manager (CDM) - ANSWER Professional who has completed an ANFP-approved training program and passed the national certification examination. Responsible for management of the food operation. Dietetic Technician Registered (DTR) - ANSWER Professional who has completed an AND-approved associate degree program and who works under clinical and consultant dietitians to provide appropriate nutrition care. Healthcare Team - ANSWER A group of specialists in their respective areas. Health Insurance Portability and Accountability Act (HIPPA) - ANSWER Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. Home Delivered Meals - ANSWER Agency that provides meals and delivery to home environment to those meeting the criteria.

Hospice - ANSWER Service providing terminally ill patients with help in improving the quality of life. In-home Services - ANSWER Home healthcare providing skilled nursing services, rehabilitation services, and personal care services. Interdisciplinary Care Team (ICT) - ANSWER The combined group of professionals that provide input into the care of the client. Long-term Care - ANSWER Services provided to individuals who have healthcare needs that require ongoing support. Manager - ANSWER A person who plans, directs, organizes, and controls work. Mission Stataement - ANSWER An organization's reason for being a definition of what the organization does. Registered Dietitian (RD) - ANSWER An individual who has a minimum of a bachelor's degree in nutrition/dietetics and who has completed experience and registration requirements of the AND. Residential Care Facility - ANSWER A facility that provides ongoing day-to-day care for a resident who could not otherwise do so, but does not have intensive medical needs. Scope of Practice - ANSWER A terminology used by national and state licensing boards for various professions that defines the procedures, actions, and processes that are permitted for the certified individual. Skilled Nursing Facility - ANSWER An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. Al dente' - ANSWER Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft. Buffet-style Service - ANSWER Clients serve themselves from a number of choices on a buffet line. Centralized Meal Service - ANSWER Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. Closed Question - ANSWER A question with a limited number of answers such as one easily answered with yes or no. Comfort Food - ANSWER Any food that imparts a unique sense of emotional well-being such as chicken soup.

Cultural Change - ANSWER Focus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. Cycle Menu - ANSWER Changes to a menu daily over a period of time or cycle such as three days or three weeks. Decentralized Meal Service - ANSWER Bulk quantities of prepared foods are sent hot or cold to other locations for finishing and service. External Nutrition - ANSWER Supplemental feeding, by mouth or by tube, of formulas or food that contain essential nutrients. Kosher - ANSWER Fit, proper, or in agreement with religious law. Kosher meat means the animal has been slaughtered in a special way. Kosher foods are typically blessed by a rabbi. Likert Scale - ANSWER A common rating technique that uses words of numbers. Non-selective Menus - ANSWER One in which clients do not have the opportunity to make choices for main dishes. Nutrition Support - ANSWER General term describing providing foods and liquids to improve nutritional status. Open-ended Question - ANSWER Allows the participant to answer freely, saying whatever comes to mind. Productivity Indexes - ANSWER Measures to determine productivity level involving careful calculations of time, meals, and labor. Includes meals per labor hour, minutes per meal, and labor hours per meal. Quality Assessment - ANSWER The evaluation of processes and outcomes to determine if a defined standard of quality is being achieved. Quality Assurance - ANSWER Sum total of structure, processes, and procedures designed to ensure that clients feel that both food and services are excellent and the facility meets of exceeds an expected standard of quality. Quality Indicator - ANSWER Measures outcomes. Quality Improvement - ANSWER The on-going process to improve the delivery of food, services, and outcomes. Quality Standard - ANSWER The facility's definition of what constitutes quality for a product such as food or service.

Restaurant-style Service - ANSWER Dining that may include wait staff, foods ordered and delivered in courses, food plated in the dining room, and specials offered tableside from a cart. Rethermalize - ANSWER Reheat. Selective Menu - ANSWER One in which clients have the opportunity to make choices or selections in advance or immediately prior to meal service. Single Use Menu - ANSWER A fixed menu for service on a special day such as Mother's Day. Static Menu - ANSWER A fixed menu that doesn't change such as a room service menu. Trayline Service - ANSWER Meal trays move through an assembly line and employees place items on the trays, which are then transported to a common site and delivered to the client. Tray per Minute - ANSWER A measure of efficiency of a trayline foodservice system. Tray Accuracy - ANSWER How accurately staff have followed the menu, tray card, or tray ticket in assembling the tray. Americans with Disabilities Act (ADA) - ANSWER Prohibits employment discrimination against qualified individuals with disabilities in the public and private sector and in state and local governments. Chain of Command - ANSWER The flow of formal power through organizational lines. Corrective Action for Employees - ANSWER An action taken by a supervisor to correct an employee performance problem. Cross-training - ANSWER Training an employee to do more than one job. Delegation - ANSWER Passing authority for tasks or assigning duties downward through the organization chart. Disability - ANSWER A physical or mental impairment or being regarded as having such an impairment. Discrimination - ANSWER Treatment of consideration based on class or category, rather than individual merit.

Employee Assistance Program - ANSWER Provides support to employees in solving personal problems such as drug and alcohol abuse, family problems, and teamwork issues. Equal Employment Opportunity Commission (EEOC) - ANSWER Provides oversight for federal employment legislation. Bulimia - ANSWER An eating disorder involving binging; eating large amounts of food and than purging to get rid of the food. Care Area Assessment (CAA) - ANSWER Component of the RAI that is used to make decisions about areas triggered by the MDS. Care Plan - ANSWER A written plan for medical care. Care Area Trigger (CAT) - ANSWER Related to one or more items in the MDS and are the flags for the interdisciplinary team member. Care Protocols - ANSWER Documents that outline a care process related to a specific medical condition. C-tags - ANSWER An identification number of a CMS guideline for small rural or critical access hospitals. Comprehensive Care Plan - ANSWER Developed by interdisciplinary team that address the multifaceted needs of the client. Enteral Nutrition - ANSWER Feeding of formulas, by mouth, or by tube into the gastrointestinal tract. F-Tags - ANSWER An identification number of a CMS guideline for long-term care. Fixed Menu - ANSWER A menu that doesn't change from day to day such as what is found in restaurants. Health Care Communities - ANSWER Assisted living facilities, group homes, short-term rehabilitation facilities, and hospice facilities. Interdisciplinary Team (IDT) - ANSWER Interdisciplinary team of health professionals that collaborate in the completion of the RAI. Learning Objective - ANSWER A specific, measurable statement of the outcome of a lesson, in service, or nutrition education session. Minimum Data Set (MDS) - ANSWER The starting of the RAI and is a standardized tool collecting information that is the cord of the RAI.

Parenteral Nutrition - ANSWER Administration of simple essential nutrients into a vein. Quality Indicators - ANSWER Quality indicators are measuring of outcomes. Resident Assessment Instrument (RAI) - ANSWER Three components utilized to assess each nursing home or swing bed client's functional capacity and needs. RUMBAS Objective - ANSWER A learning objective that is Relevant, Understandable, Measurable, Behavioral, Attainable, and Specific. Standard of Practice - ANSWER Standard for what you normally do that constitute the quality in practice. Tube Feeding - ANSWER Enteral feeding given through a tube. Agenda - ANSWER Planned outline and timetable for a meeting should include the meeting objective. Brainstorming - ANSWER A technique that identifies options in problem solving. All ideas are listed and discussion or judgment regarding any of the ideas is withheld until the brainstorming session is completed. Capital Equipment - ANSWER An expensive piece of equipment with a long life. Care Teams - ANSWER A team approach to the care of clients. Cleaning Schedule - ANSWER A schedule of cleaning tasks assigned to a specific employee position. Coach - ANSWER As the employee practices something, provide hands on training to help the employee refine the behavior. Committee - ANSWER Regularly scheduled meeting chaired by an appointed chairperson, typically for on-going activities. Exempt Employee - ANSWER Salaried and does not qualify for overtime compensation. Exit Interview - ANSWER An interview with an employee who is leaving the organization. Family and Medical Leave Act (FMLA) - ANSWER Requires employers to provide at least 12 weeks of leave to a qualified employee who has specific family or medical reasons to request time off.

Full Time Equivalent (FTE) - ANSWER Measuring how many hours of work are in an overall labor budget. Job Analysis - ANSWER An individual schedule, by day, for each staff position. Job Description - ANSWER Detailed job list including hours and location of the job, qualifications, and salary range. Job Sharing - ANSWER Dividing a full time position into two or more positions. Halo Effect - ANSWER Hiring people who are just like you. Insubordination - ANSWER Direct refusal by an employee to do what the supervisors asks. Master Schedule - ANSWER Schedule for the entire department that includes days on, days off, and vacation days for all employees. Meals per Labor Hour - ANSWER A productivity standard that is a calculation of the total meals divided by the total number of labor hours for a given time. Minutes per Meal - ANSWER A productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. Organization Chart - ANSWER A graphical management tool that shows job relationships in a facility. Overtime - ANSWER Time worked in excess of the allowable amount beyond which laws require payment of one-and-one half times the hourly rate for every hour worked. Performance Review - ANSWER A formal, structured meeting between employee and supervisor about the individual employee's performance. Right to Privacy - ANSWER Protects employees against invasion of their privacy including employee records, lockers, personal inspections, background investigations, and other matters. Sexual Harassment - ANSWER Conduct that is sexual in nature and unweclome. May be physical, verbal, or visual. Shift Schedule - ANSWER Shows the different shifts, when they begin and end, for different staff. Split Schedule - ANSWER Provides advisory or consulting support. Staff Position - ANSWER Provides advisory or consulting support.

Staggered Scheduling - ANSWER Scheduling staff so they come in at different times instead of several coming in and leaving at the same time. Termination - ANSWER An employee is "let-go" or fired. Communication - ANSWER Verbal and non-verbal exchange of information. Communication Feedback - ANSWER The reaction that the receiver has to the sender's message. Communication Message - ANSWER The information the sender wishes to transmit to the receiver. Concensus - ANSWER General agreement within a group. Cost Justification - ANSWER Compare cost with benefits. Diversity - ANSWER Describes the many ways in which people differ from each other. Downward Communication - ANSWER Communication used in large facilities to convey policies, procedures, directives, objectives or other information to subordinate personal. Empowerment - ANSWER When management gives power to an employee to take auction. Energy efficiency - ANSWER Operating cost (gas or electric) for a special piece of equipment. Equipment Specification - ANSWER A detailed description providing information needed to purchase a piece of equipment. Ergonomic factors - ANSWER Comfort, efficiency, and safety or a work environment. Goal - ANSWER A statement that outlines an outcome or result. Goal Progress Meeting - ANSWER Review progress towards department goals. Grapevine - ANSWER Rumors mill in lateral communications. HACCP - ANSWER Hazard Analysis and Critical Control Points. Systematic, preventive approach to food safety. HIPAA - ANSWER Health Insurance Portability and Accountability Act. Allows patients access to their medical records and more control over how their personal health information is used and disclosed.

Lateral Communication - ANSWER Occurs among peers and may involve discussion and meetings to solve problems and accomplish tasks. Maslow's Hierarchy of Needs - ANSWER A theory of motivation developed by Abraham Maslow. Memo - ANSWER Specific type of written business communication, a brief document. Motivation - ANSWER An internal force that makes people do something in order to reach a goal. New Employee Orientation - ANSWER A planned, structured introduction to the workplace and job. Non-Verbal Communication - ANSWER Body language that conveys a message to the receiver. Objective - ANSWER The steps to achieve the goal or the actions to get there. On-the-job training - ANSWER Teaching an employee how to do a job while the employee is actually doing the job. Open-door policy - ANSWER Employees are invited to come to the supervisor's office to talk any time. Organizational Chart - ANSWER Illustrates the division of labor within the facility. Performance Standard - ANSWER Specific statement describing the expected outcomes of the work performed. Persuasion - ANSWER An effort to influence and/or to change the beliefs, feelings, or attitudes of someone else. Policy - ANSWER Describes an organization's approach to a certain situation. Preventive Maintenance - ANSWER Organized routine of cleaning, inspecting and maintaining equipment. Procedure - ANSWER Details the steps in carrying out a policy. Production Meeting - ANSWER Daily or weekly meetings to review assignments, coordinate food production, delivery, or other needs. Request for Proposal (RFP) - ANSWER Formal document stating the requirements for purchase that is sent to suppliers to obtain a competitive bid.

Sanitation and Safety Training - ANSWER Mandatory training on food safety and food protection. SMART Goals - ANSWER Criteria for creating goals, Specific, Meaningful, Affordable, Reasonable, Timed. Standard of Practice - ANSWER Sever as the basic for quality in professional activities. Stress Management - ANSWER Managing stress that arises from physical or mental strain, anxiety, and overwork. Task Force - ANSWER A group appointed to deal with a specific problem. When the problem is solved, the group is disbanded. Teamwork Meeting - ANSWER Meeting to discuss issues that may be cross- departmental, such as quality initiatives. Team Building - ANSWER Technique that recognizes that each employee is not working alone. All employees are working together to accomplish defined objectives. Training Meeting - ANSWER Meeting to review current regulations or introduce new procedures, equipment, or skills. Upward Communication - ANSWER Reporting and questioning, communicating ideas, requests and opinions to supervisors. Work Climate - ANSWER How it feels to work in a given environment. Aerobic - ANSWER Requires oxygen to survive. Many microorganisms are aerobic. Anaerobic - ANSWER Can grow without the presence of oxygen. Biological Hazards - ANSWER A living organism such as bacteria, virus, parasite, and fungi that cause harm to humans. Carrier - ANSWER An individual who may "carry" or transmit pathogens without having any symptoms of illness. Clean - ANSWER Free of visible soil. Cleanability - ANSWER The ability of a piece of equipment to be easily accessible for cleaning, soil removal, sanitizing, and inspection. Contamination - ANSWER The presence of biological, physical, or chemical substances in food that could cause harm.

Control Point - ANSWER Point in the flow of food where a hazard can be controlled, a step can be taken to minimize the risk of foodborne illness. Conditional Employee - ANSWER A potential foodservice employee to whom a job offer is made conditional on responses to subsequent medical questions or examinations. Corrective Action for Food - ANSWER The procedure to follow when monitoring shows that a critical limit has not been met. Critical Control Point (CCP) - ANSWER Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food. Critical Limits - ANSWER Specified limits of characteristics of a physical, chemical, or biological nature that help you measure whether you have adequately controlled a hazard at a CCP. Cross Contamination - ANSWER The transfer of pathogens from any item or human to food. Dry Lab - ANSWER Recording temperatures without actually taking them. Endpoint Temperature - ANSWER The temperature food reaches at the end of cooking. Exclude - ANSWER Prohibit employees from coming to work. Facultative - ANSWER Can grow with OR without the presence of oxygen. FIFO - ANSWER First in, first out. A storage method to assure that older products are used first. Flow of Food - ANSWER Movement of food through a foodservice facility including purchasing, receiving, storage, preparation, transport, holding, service, cooling, and reheating. Foodborne Illness - ANSWER A disease that is transmitted by food. Foodborne Illness Outbreak - ANSWER Occurs when two or more cases of a similar illness result from eating a common food. Foodborne Infection - ANSWER When pathogens enter the body in an active state and continue to grow. Foodborne Intoxication - ANSWER An illness that occurs from the toxin or poison left from bacteria that are no longer alive.

Foodservice Employee - ANSWER An individual working with unpackaged food, food equipment or utensils, or food contact. FOTTWA - ANSWER Acronym for the conditions needed for bacteria growth: Food, Oxygen, Temperature, Time, Water, and Acidity. Fungi - ANSWER Molds or yeast that can cause an illness or produce a toxin that causes the illness. Grading - ANSWER A voluntary process providing a descriptive term or number to designate quality. HACCP - ANSWER Hazard Analysis Critical Control Point. Hazards - ANSWER Biological, chemical, or physical property that may cause an unacceptable consumer health risk. Hazards must be controlled. Danger Zone - ANSWER The temperature range in which most bacteria grow rapidly. Highly Susceptible Population - ANSWER Persons who are more likely to experience foodborne disease cause they are immunocompromised (already ill), preschool age children, or older adults. Inspection - ANSWER A mandatory process that addresses wholesomeness and safety of fresh meats, dairy products, and produce. Modified Atmosphere Packaging - ANSWER A type of packaging that extends the life of the product by maintaining a reduced oxygen environment. Monitoring - ANSWER Checking that a processing or handling procedure does not exceed the established critical limit at each critical control point. Parasite - ANSWER A small organism that lives within another living organism. Permit Holder - ANSWER The entity that is legally responsible for the operation of the food facility such as the hospital, nursing facility, or school district. Person in Charge - ANSWER The manager of the foodservice operation who is accountable for developing, carrying out, and enforcing procedures aimed at preventing foodborne illness. PHF/TCS - ANSWER Abbreviation for Potentially Hazardous Food (time/temperature control for safety), designation of foods that require control of time and temperature safety. Physical Hazards - ANSWER Foreign materials that enter food accidentally.

Restrict - ANSWER To limit an employee's activities so there is no risk of transmitting foodborne illness (such as to reassign the employee to a non-food related position) Sanitary - ANSWER Free of harmful levels of microorganisms. Sanitizers - ANSWER Chemicals that destroy microorganisms. Shellfish Identification Tags - ANSWER Special labels that can be used to trace a product such as oysters, mussels, and clams back to the source in the event that illness occurs. Time/Temperature Strip (TTI) - ANSWER A smart label that shows the accumulated time and temperature history of a product. Toxin-Mediated Infection - ANSWER When live bacteria enter the body and produce a dangerous toxin. UHT - ANSWER Ultra High Temperature Processing. Verification - ANSWER The use of equipment to determine that the HACCP system is in place and achieving the desired objectives. Virus - ANSWER Source of foodborne illness that does not grow in food, but is transmitted from people, animals, and fish. Comfot Food - ANSWER Food that is very familiar and part of long-standing habits, with a reputation for comfort. Community Share Associated (CSA) - ANSWER Customers purchase a share of a community garden in exchange for a weekly delivery of local produce. Cultural Heritage - ANSWER Cultural influences, experiences, and traditions that determine our approach in foods. Diet - ANSWER The foods and beverages a person consumes. Functional Foods - ANSWER Foods that convey health benefits beyond the nutrients. Lacto-Vegetarian - ANSWER A diet excluding all animal foods except dairy. Natural Foods - ANSWER Contain no artificial ingredients or added color and are only minimally processed. Nutrients - ANSWER Components in food that are essential to good health.

Nutrition - ANSWER The science of how components in food nourish the body. Organic Foods - ANSWER Grown without genetic engineering, without use of inorganic hormones, antibiotics, pesticides, herbicides, or fertilizers. Ovo-lacto Vegeterian - ANSWER A diet excluding animal foods except dairy and eggs. Phytochemicals - ANSWER Chemicals in plants though to provide special health benefits. Ramadan - ANSWER Religious fasting from sun up to sun down for one month. Regional Trends - ANSWER Recognition of menu trends and preferences unique to a certain religion of out country. Therapeutic Diets - ANSWER Dietary changes dictated by health conditions or concerns. Veganism - ANSWER A diet containing no animal foods. Vegetarianism - ANSWER Choosing to avoid some or all animal foods out of personal values and convictions. Adequate Intake (AI) - ANSWER A scientific judgement on the amount of some nutrients for which a specific RDA is not known. Absorption - ANSWER The process by which nutrients pass through the cells of the intestinal track into the circulatory system. Amino Acids - ANSWER Building blocks of protein. Antibiotics - ANSWER Blood proteins required for an immune response to foreign bodies. Antioxidants - ANSWER Foods which may be responsible for improving and maintaining health by delaying the onset of many age-related diseases which prevents oxygen from destroying important substances. Body Mass Index (BMI) - ANSWER A method of determining degree of overweight that takes into consideration both weight and height. Calorie - ANSWER A measurement of heat or energy. Foods that provide energy provide calories. Chemical Breakdown - ANSWER Breakdown of food from digestive juices or enzymes.

Cholesterol - ANSWER A type of fat found only in foods of animal origin. Complementary Proteins - ANSWER Two or more incomplete protein foods that, when eaten within the same day, provide essential amino acids. Complete Proteins - ANSWER Foods that contain all of the essential amino acids. Complex Carbohydrate - ANSWER A polysaccharide made up of many glucose molecules, always from plant materials. Digestion - ANSWER The process of breaking down food into nutrients. Dietary Fiber - ANSWER A polysaccharide made up of many molecules of sugar from plant materials that are not digestible by the body. Dietary Reference Intakes - ANSWER Generic term that encompass four types of reference values, estimated average requirement, recommend dietary allowance, adequate intake, and tolerable upper intake level. Disaccharide - ANSWER Simple carbohydrates containing two sugar molecules. Diuretics - ANSWER A chemical that causes the body to increase urine output. Edema - ANSWER Abnormal pooling of fluid in the tissues causing swelling. Electrolyte - ANSWER Compounds that contain both potassium and chloride. They can separate when in contact with water and are required for fluid balance in the body. Empty Calories - ANSWER Calories that provide little or no nutrient density. Energy-Yielding Nutrients - ANSWER Those nutrients that provide energy or calories to the body like carbohydrates, proteins, and lipids. Enriched - ANSWER Adding the B-Vitamins and iron back into refined flour and grain products. Enzymes - ANSWER Catalysts that speed up chemical reactions and are made from protein. Essential Amino Acids - ANSWER Cannot be made in the body. Essential Fatty Acids - ANSWER Fatty acids that cannot be made by the body. Essential Nutrients - ANSWER The six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body.

Fluoridation - ANSWER The additional of fluoride to municipal water systems. Fortified - ANSWER Foods that have one or more nutrients added. Gastrointestinal Tract - ANSWER The tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. Glucose - ANSWER A single sugar used for energy, sometimes called blood sugar or dextrose. Glycogen - ANSWER A stored form of starch used for quick energy by the body. Gram - ANSWER A unit of weight. Hormones - ANSWER Chemical messenger such as the thyroid hormone. Hydrogenated - ANSWER A process of adding hydrogen to oils in order to make them more solid. Incomplete Protein - ANSWER Foods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. Iron-Deficiency Anemia - ANSWER A condition resulting from insufficient dietary iron intake of blood loss. Insoluble Fiber - ANSWER Outer covering (bran) of plants or fibrous inner parts that are not soluble in water. Lipids - ANSWER A category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. Major Minerals - ANSWER Calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Mechanical Breakdown - ANSWER Physical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. Metabolism - ANSWER The chemical processes in a cell by which nutrients are used to support life. Monosaccharide - ANSWER Simple carbohydrates containing one sugar molecule. Monounsaturated Fatty Acids - ANSWER Fatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines.

Mucosa - ANSWER The lining of the mouth, stomach, and small intestine that contain tiny glands to produce digestive enzymes. Nonessential Amino Acids - ANSWER Able to be made by the body. Nutrient Density - ANSWER The amount of nutrients a food contains relative to its calorie (energy) content. Obesity - ANSWER Having a body mass index (BMI) of 30 or greater. Overweight - ANSWER Having a body mass index of 25 to 29.9. Polyunsaturated Fatty Acid (PUFA) - ANSWER A fatty acid that contains more than one double bond and is found in foods like corn oil, soybean oil, and soft margarine. Protein-Calorie Malnutrition - ANSWER A name for a group of diseases characterized by both protein and calorie deficiency. Recommended Dietary Allowance - ANSWER The amount of a nutrient adequate to meet the known nutrient needs of practically all healthy persons. Saturated Fatty Acid - ANSWER A fatty acid that is filled with hydrogen, making it solid or semi-solid at room temperature and is found in foods like butter, cream, or coconut oil. Simple Carbohydrates - ANSWER Those that are usually found in foods as a sugar and contain one or two molecules of sugar. SoFASA - ANSWER Term in the Dietary Guidelines that refers to Solid, Fats, and Added Sugars. Soluble Fiber - ANSWER Fiber that forms a gel when combined with water. Starch - ANSWER A polysaccharide made up of many molecules of sugar, plant materials that are digestible. Tolerable Upper Intake Level - ANSWER The maximum level of a daily nutrient that is considered safe. Total Diet - ANSWER The combination of foods and beverages that provide energy and nutrients and constitute an individual's complete dietary intake. Trace Minerals - ANSWER Minerals needed in less than 100mg daily. Acquired Immunodeficiency Disease (AIDS) - ANSWER HIV virus that affects the body's ability to fight infection.

Alzheimer's Disease - ANSWER Form of dementia associated with aging, marked by loss of cognitive ability. Alternative Medince - ANSWER Using an unconventional medicinal practice in place of convention medicine. Anaphylaxis - ANSWER Rapid onset of a life threatening allergic reaction causing swelling of the throat, difficulty breathing, and loss of consciousness. Ascites - ANSWER Abnormal accumulation of fluid in the abdomen. Atherosclerosis - ANSWER When plaque builds up in the arteries. Benign - ANSWER A tumor that is not likely to spread. Blood Glucose - ANSWER Laboratory test to determine the amount of glucose in the blood. BRAT Diet - ANSWER Medical nutrition therapy to treat nausea, vomiting, and sometimes allergies. Bananas, Rice, Applesauce, and Toast. Used to help stomach rest. CAM - ANSWER Complementary and Alternative Medicine. Cancer - ANSWER When cells grow at an unrestricted rate or there is excessive multiplication of cells. Cancer Cachexia - ANSWER Extreme weight loss or body wasting that may not be reversed. Carbohydrate Counting - ANSWER Newer approach an option to the exchange lists. Offers the person with diabetes greater flexibility in selection of meal choices. Cardiovascular Disease (CVD) - ANSWER General term that refers to diseases of the heart and blood vessels. Celiac Disease - ANSWER Caused by a cell-mediated hypersensitivity to gluten, the protein found in wheat, rye, and barley. Cerebral Vascular Accident (CVA) - ANSWER A stroke. When blood vessels bringing oxygen to the brain bursts or becomes clogged. Chronic Diseases - ANSWER Degenerative diseases of body organs due in part to diet.

Chronic Obstructive Pulmonary Disease - ANSWER A group of lung diseases that included chronic bronchitis, emphysema, and asthmatic. CMS - ANSWER Centers for Medicare and Medicaid Services. Complementary Medicine - ANSWER Using an unconventional medical practice in addition to conventional medicine. Congestive Heart Failure (CHF) - ANSWER Inability of the heart to effectively pump blood to the body's organs - can be due to coronary artery disease. Constipation - ANSWER Passage of small amounts of hard, dry, bowel movements - usually fewer than three times a week. Conventional Medicine - ANSWER Medicine practiced by physicians as well as allied health professionals. Coronary Artery Disease (CAD) - ANSWER Coronary arteries which supply blood to the heart are clogged with atherosclerotic deposits. DASH Diet - ANSWER Dietary Approach to Stop Hypertension and is designed to treat hypertension. Decubitus Ulcers, Pressure Sores, and Pressure Ulcers - ANSWER Lesions or bed- sores caused by pressure. Dental Caries - ANSWER Tooth decay. Diabetes Mellitus - ANSWER A metabolic disorder marked by high levels of blood glucose resulting from defects in insulin production, insulin action, or both. Diastolic Pressure - ANSWER The bottom number of the denominator of the blood pressure reading. Dietary Supplement - ANSWER A product intended to supplement the diet. Diverticulitis - ANSWER The inflammation of the pouches created by diverticulosis. Diverticulosis - ANSWER Disease in which the intestinal walls become weakened and bulged with small pockets. Drug-Nutrient Interaction - ANSWER Can lead to nutrient malabsorption or the drug not working effectively. Dysphagia Diet - ANSWER Diet to prevent complications from difficulties swallowing.

Exchange Lists - ANSWER A system that classifies foods into groups according to how much carbohydrate, protein, or fat they contain - used to assist in the management of diabetes mellitus. Fasting Blood Glucose - ANSWER Laboratory test to determine the glucose concentration in the blood - used as a screening tool for diabetes mellitus. Food Allergies - ANSWER An immune response to dietary protein. Food Intolerance - ANSWER Does not produce an immune response, but may not be tolerated for various reasons such as lactose intolerance where one cannot digest milk, sugar, or lactose. Gastric Bypass - ANSWER Surgery to reduce the size of the stomach in order to facilitate weight loss. Gastritis - ANSWER Inflammation of the stomach lining. Gastroparesis - ANSWER Stomach paralysis. Gastroesophageal Reflux Disease (GERD) - ANSWER Medical term for acid indigestion or heartburn. Glycemic Index - ANSWER Measure of how quickly a certain food affects blood sugar after eating. Glycosuria - ANSWER Glucose or sugar in the urine. Glycosylated Hemoglobin - ANSWER Laboratory test that reflects the average blood glucose level for the past 2-3 months. Hepatic - ANSWER Referring to the liver. High-Density Lipoprotein - ANSWER The lipoprotein that carries cholesterol away from body organs to the liver - the "healthy" cholesterol. Hyperglycemia - ANSWER High blood sugar. Hypertension - ANSWER Medical condition involving chronic high blood pressure. Hypoglycemia - ANSWER Low blood sugar. Inflammatory Bowel Disease (IBD) - ANSWER A disease that can cause ulceration of the mucosa lining in both the large and small intestine.

Insulin - ANSWER A hormone injected into someone with diabetes in order to manage the disease. Integrative Medicine - ANSWER Combines conventional medical practices with CAM practices. Irritable Bowel Syndrome (IBS) - ANSWER Common disorder that affects the large intestine that can cause abdominal pain, bloating, nausea, and diarrhea. Jaundice - ANSWER Yellowing of the skin associated with liver disease. Low-Density Lipoproteins - ANSWER The lipoprotein that carries most of the cholesterol in the blood also known as the "lousy" cholesterol. Malignant - ANSWER A tumor that is likely to spread. Medical Nutrition Therapy - ANSWER Nutritional assessment and treatment for patients with an illness, disease related condition, or injury in order to benefit the patient's own health. Balance Sheet - ANSWER A statement of the facility's assets, liabilities, and new assets. Branded Menu Item - ANSWER Using a nationally recognized brand in your foodservice operation. Safety Self-Audit - ANSWER An audit inspection that helps you remember everything you need to keep in mind when you are examining your operation for risks. Standardized Recipe - ANSWER A recipe that contains detailed specifications and has been adapted and tested in your own operation. Temperature Log - ANSWER Record established for equipment where maintaining temperature is critical. Ultra-Pasturized - ANSWER Heated to a higher temperature than typical pasteurization for a shorter period of time. Ultra-High-Pasturized - ANSWER Heated to a temperature to kill all bacteria and are shelf-stable for up to three months. Unit Cost - ANSWER Total cost divided by number of serving per package. Work-Related Injury - ANSWER Injury that occurs at work as a result of work that results in days away from work, restricted, work activity, medical treatment, or loss of consciousness or death.

Work Simplification - ANSWER Simplifying a task so that it is performed as efficiently as possible. Yield - ANSWER The number of servings from a given portion size identified as a standardized recipe. Yield Percentage - ANSWER Edible portion weight divided by the purchased weight.