Foodservice Terminology and Concepts, Exams of Advanced Education

Download Foodservice Terminology and Concepts and more Exams Advanced Education in PDF only on Docsity! Certified Dietary Manager (CDM) Exam 2023 new solution Acute Care - Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - The accepted terminology for which services are provided in any setting. Continuing Care Retirement Community (CCRC) - An organization offering several levels of healthcare on one campus. Code of Ethics - A written statement of standards for the guidance of both supervisors and employees. Confidentiality - The protection of information that is considered private or personal. Congregate Feeding Sites - Foodservice generally offering hot meals 5 times a week at noon, providing necessary nutrition and an opportunity for social contact and activities. Contract Management - Foodservice management provided by a contract company. Certified Dietary Manager (CDM) - 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) - 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 - A group of specialists in their respective areas. Health Insurance Portability and Accountability Act (HIPPA) - Requiring all healthcare organizations to maintain confidentiality and security of individuals' medical information. Home Delivered Meals - Agency that provides meals and delivery to home environment to those meeting the criteria. Hospice - Service providing terminally ill patients with help in improving the quality of life. In-home Services - Home healthcare providing skilled nursing services, rehabilitation services, and personal care services. Interdisciplinary Care Team (ICT) - The combined group of professionals that provide input into the care of the client. Long-term Care - Services provided to individuals who have healthcare needs that require ongoing support. Manager - A person who plans, directs, organizes, and controls work. Mission Stataement - An organization's reason for being a definition of what the organization does. Registered Dietitian (RD) - 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 - 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 - 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 - An institution that accepts patients who need the skill and healthcare professionals to manage health needs around the clock. Al dente' - Italian cooking term meaning cooking until still firm, but tender to the tooth; not soft. Buffet-style Service - Clients serve themselves from a number of choices on a buffet line. Centralized Meal Service - Foods prepared and portioned onto trays of plates at a central location in or adjacent to the main kitchen. Closed Question - A question with a limited number of answers such as one easily answered with yes or no. Comfort Food - Any food that imparts a unique sense of emotional well-being such as chicken soup. Cultural Change - Focus on person-centered, resident-driven services and care for older Americans allowing expansion of choices in a healthcare community. Care Area Assessment (CAA) - Component of the RAI that is used to make decisions about areas triggered by the MDS. Care Plan - A written plan for medical care. Care Area Trigger (CAT) - Related to one or more items in the MDS and are the flags for the interdisciplinary team member. Care Protocols - Documents that outline a care process related to a specific medical condition. C-tags - An identification number of a CMS guideline for small rural or critical access hospitals. Comprehensive Care Plan - Developed by interdisciplinary team that address the multifaceted needs of the client. Enteral Nutrition - Feeding of formulas, by mouth, or by tube into the gastrointestinal tract. F-Tags - An identification number of a CMS guideline for long-term care. Fixed Menu - A menu that doesn't change from day to day such as what is found in restaurants. Health Care Communities - Assisted living facilities, group homes, short-term rehabilitation facilities, and hospice facilities. Interdisciplinary Team (IDT) - Interdisciplinary team of health professionals that collaborate in the completion of the RAI. Learning Objective - A specific, measurable statement of the outcome of a lesson, in service, or nutrition education session. Minimum Data Set (MDS) - The starting of the RAI and is a standardized tool collecting information that is the cord of the RAI. Parenteral Nutrition - Administration of simple essential nutrients into a vein. Quality Indicators - Quality indicators are measuring of outcomes. Resident Assessment Instrument (RAI) - Three components utilized to assess each nursing home or swing bed client's functional capacity and needs. RUMBAS Objective - A learning objective that is Relevant, Understandable, Measurable, Behavioral, Attainable, and Specific. Standard of Practice - Standard for what you normally do that constitute the quality in practice. Tube Feeding - Enteral feeding given through a tube. Agenda - Planned outline and timetable for a meeting should include the meeting objective. Brainstorming - 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 - An expensive piece of equipment with a long life. Care Teams - A team approach to the care of clients. Cleaning Schedule - A schedule of cleaning tasks assigned to a specific employee position. Coach - As the employee practices something, provide hands on training to help the employee refine the behavior. Committee - Regularly scheduled meeting chaired by an appointed chairperson, typically for on- going activities. Exempt Employee - Salaried and does not qualify for overtime compensation. Exit Interview - An interview with an employee who is leaving the organization. Family and Medical Leave Act (FMLA) - 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) - Measuring how many hours of work are in an overall labor budget. Job Analysis - An individual schedule, by day, for each staff position. Job Description - Detailed job list including hours and location of the job, qualifications, and salary range. Job Sharing - Dividing a full time position into two or more positions. Halo Effect - Hiring people who are just like you. Insubordination - Direct refusal by an employee to do what the supervisors asks. Master Schedule - Schedule for the entire department that includes days on, days off, and vacation days for all employees. Meals per Labor Hour - 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 - A productivity standard that is a calculation of the total minutes in producing meals divided by the total meals served. Organization Chart - A graphical management tool that shows job relationships in a facility. Overtime - 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 - A formal, structured meeting between employee and supervisor about the individual employee's performance. Right to Privacy - Protects employees against invasion of their privacy including employee records, lockers, personal inspections, background investigations, and other matters. Sexual Harassment - Conduct that is sexual in nature and unweclome. May be physical, verbal, or visual. Shift Schedule - Shows the different shifts, when they begin and end, for different staff. Split Schedule - Provides advisory or consulting support. Staff Position - Provides advisory or consulting support. Staggered Scheduling - Scheduling staff so they come in at different times instead of several coming in and leaving at the same time. Termination - An employee is "let-go" or fired. Communication - Verbal and non-verbal exchange of information. Communication Feedback - The reaction that the receiver has to the sender's message. Communication Message - The information the sender wishes to transmit to the receiver. Concensus - General agreement within a group. Cost Justification - Compare cost with benefits. Diversity - Describes the many ways in which people differ from each other. Upward Communication - Reporting and questioning, communicating ideas, requests and opinions to supervisors. Work Climate - How it feels to work in a given environment. Aerobic - Requires oxygen to survive. Many microorganisms are aerobic. Anaerobic - Can grow without the presence of oxygen. Biological Hazards - A living organism such as bacteria, virus, parasite, and fungi that cause harm to humans. Carrier - An individual who may "carry" or transmit pathogens without having any symptoms of illness. Clean - Free of visible soil. Cleanability - The ability of a piece of equipment to be easily accessible for cleaning, soil removal, sanitizing, and inspection. Contamination - The presence of biological, physical, or chemical substances in food that could cause harm. Control Point - 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 - A potential foodservice employee to whom a job offer is made conditional on responses to subsequent medical questions or examinations. Corrective Action for Food - The procedure to follow when monitoring shows that a critical limit has not been met. Critical Control Point (CCP) - Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food. Critical Limits - 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 - The transfer of pathogens from any item or human to food. Dry Lab - Recording temperatures without actually taking them. Endpoint Temperature - The temperature food reaches at the end of cooking. Exclude - Prohibit employees from coming to work. Facultative - Can grow with OR without the presence of oxygen. FIFO - First in, first out. A storage method to assure that older products are used first. Flow of Food - Movement of food through a foodservice facility including purchasing, receiving, storage, preparation, transport, holding, service, cooling, and reheating. Foodborne Illness - A disease that is transmitted by food. Foodborne Illness Outbreak - Occurs when two or more cases of a similar illness result from eating a common food. Foodborne Infection - When pathogens enter the body in an active state and continue to grow. Foodborne Intoxication - An illness that occurs from the toxin or poison left from bacteria that are no longer alive. Foodservice Employee - An individual working with unpackaged food, food equipment or utensils, or food contact. FOTTWA - Acronym for the conditions needed for bacteria growth: Food, Oxygen, Temperature, Time, Water, and Acidity. Fungi - Molds or yeast that can cause an illness or produce a toxin that causes the illness. Grading - A voluntary process providing a descriptive term or number to designate quality. HACCP - Hazard Analysis Critical Control Point. Hazards - Biological, chemical, or physical property that may cause an unacceptable consumer health risk. Hazards must be controlled. Danger Zone - The temperature range in which most bacteria grow rapidly. Highly Susceptible Population - Persons who are more likely to experience foodborne disease cause they are immunocompromised (already ill), preschool age children, or older adults. Inspection - A mandatory process that addresses wholesomeness and safety of fresh meats, dairy products, and produce. Modified Atmosphere Packaging - A type of packaging that extends the life of the product by maintaining a reduced oxygen environment. Monitoring - Checking that a processing or handling procedure does not exceed the established critical limit at each critical control point. Parasite - A small organism that lives within another living organism. Permit Holder - 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 - The manager of the foodservice operation who is accountable for developing, carrying out, and enforcing procedures aimed at preventing foodborne illness. PHF/TCS - Abbreviation for Potentially Hazardous Food (time/temperature control for safety), designation of foods that require control of time and temperature safety. Physical Hazards - Foreign materials that enter food accidentally. Restrict - 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 - Free of harmful levels of microorganisms. Sanitizers - Chemicals that destroy microorganisms. Shellfish Identification Tags - 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) - A smart label that shows the accumulated time and temperature history of a product. Toxin-Mediated Infection - When live bacteria enter the body and produce a dangerous toxin. UHT - Ultra High Temperature Processing. Verification - The use of equipment to determine that the HACCP system is in place and achieving the desired objectives. Virus - Source of foodborne illness that does not grow in food, but is transmitted from people, animals, and fish. Comfot Food - Food that is very familiar and part of long-standing habits, with a reputation for comfort. Energy-Yielding Nutrients - Those nutrients that provide energy or calories to the body like carbohydrates, proteins, and lipids. Enriched - Adding the B-Vitamins and iron back into refined flour and grain products. Enzymes - Catalysts that speed up chemical reactions and are made from protein. Essential Amino Acids - Cannot be made in the body. Essential Fatty Acids - Fatty acids that cannot be made by the body. Essential Nutrients - The six categories of nutrients that we must obtain through food. Not enough of these nutrients can be made in the body. Fluoridation - The additional of fluoride to municipal water systems. Fortified - Foods that have one or more nutrients added. Gastrointestinal Tract - The tubular organ from the mouth to the anus, plus the liver, pancreas, and gallbladder. Glucose - A single sugar used for energy, sometimes called blood sugar or dextrose. Glycogen - A stored form of starch used for quick energy by the body. Gram - A unit of weight. Hormones - Chemical messenger such as the thyroid hormone. Hydrogenated - A process of adding hydrogen to oils in order to make them more solid. Incomplete Protein - Foods that lack either the amount or type of amino acid needed for growth and maintenance of tissues. Iron-Deficiency Anemia - A condition resulting from insufficient dietary iron intake of blood loss. Insoluble Fiber - Outer covering (bran) of plants or fibrous inner parts that are not soluble in water. Lipids - A category that is both fats, such as butter and shortening, but also oils, such as olive oil or canola oil. Major Minerals - Calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur. Mechanical Breakdown - Physical breaking down of food into smaller pieces using teeth, tongue, jaws, and the smooth muscles in the esophagus and stomach. Metabolism - The chemical processes in a cell by which nutrients are used to support life. Monosaccharide - Simple carbohydrates containing one sugar molecule. Monounsaturated Fatty Acids - Fatty acids that contain one double bond and is found in food like olive oil, almonds, most hydrogenated margarines. Mucosa - The lining of the mouth, stomach, and small intestine that contain tiny glands to produce digestive enzymes. Nonessential Amino Acids - Able to be made by the body. Nutrient Density - The amount of nutrients a food contains relative to its calorie (energy) content. Obesity - Having a body mass index (BMI) of 30 or greater. Overweight - Having a body mass index of 25 to 29.9. Polyunsaturated Fatty Acid (PUFA) - 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 - A name for a group of diseases characterized by both protein and calorie deficiency. Recommended Dietary Allowance - The amount of a nutrient adequate to meet the known nutrient needs of practically all healthy persons. Saturated Fatty Acid - 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 - Those that are usually found in foods as a sugar and contain one or two molecules of sugar. SoFASA - Term in the Dietary Guidelines that refers to Solid, Fats, and Added Sugars. Soluble Fiber - Fiber that forms a gel when combined with water. Starch - A polysaccharide made up of many molecules of sugar, plant materials that are digestible. Tolerable Upper Intake Level - The maximum level of a daily nutrient that is considered safe. Total Diet - The combination of foods and beverages that provide energy and nutrients and constitute an individual's complete dietary intake. Trace Minerals - Minerals needed in less than 100mg daily. Acquired Immunodeficiency Disease (AIDS) - HIV virus that affects the body's ability to fight infection. Alzheimer's Disease - Form of dementia associated with aging, marked by loss of cognitive ability. Alternative Medince - Using an unconventional medicinal practice in place of convention medicine. Anaphylaxis - Rapid onset of a life threatening allergic reaction causing swelling of the throat, difficulty breathing, and loss of consciousness. Ascites - Abnormal accumulation of fluid in the abdomen. Atherosclerosis - When plaque builds up in the arteries. Benign - A tumor that is not likely to spread. Blood Glucose - Laboratory test to determine the amount of glucose in the blood. BRAT Diet - Medical nutrition therapy to treat nausea, vomiting, and sometimes allergies. Bananas, Rice, Applesauce, and Toast. Used to help stomach rest. CAM - Complementary and Alternative Medicine. Cancer - When cells grow at an unrestricted rate or there is excessive multiplication of cells. Cancer Cachexia - Extreme weight loss or body wasting that may not be reversed. Carbohydrate Counting - Newer approach an option to the exchange lists. Offers the person with diabetes greater flexibility in selection of meal choices. Cardiovascular Disease (CVD) - General term that refers to diseases of the heart and blood vessels. Hypoglycemia - Low blood sugar. Inflammatory Bowel Disease (IBD) - A disease that can cause ulceration of the mucosa lining in both the large and small intestine. Insulin - A hormone injected into someone with diabetes in order to manage the disease. Integrative Medicine - Combines conventional medical practices with CAM practices. Irritable Bowel Syndrome (IBS) - Common disorder that affects the large intestine that can cause abdominal pain, bloating, nausea, and diarrhea. Jaundice - Yellowing of the skin associated with liver disease. Low-Density Lipoproteins - The lipoprotein that carries most of the cholesterol in the blood also known as the "lousy" cholesterol. Malignant - A tumor that is likely to spread. Medical Nutrition Therapy - 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 - A statement of the facility's assets, liabilities, and new assets. Branded Menu Item - Using a nationally recognized brand in your foodservice operation. Safety Self-Audit - An audit inspection that helps you remember everything you need to keep in mind when you are examining your operation for risks. Standardized Recipe - A recipe that contains detailed specifications and has been adapted and tested in your own operation. Temperature Log - Record established for equipment where maintaining temperature is critical. Ultra-Pasturized - Heated to a higher temperature than typical pasteurization for a shorter period of time. Ultra-High-Pasturized - Heated to a temperature to kill all bacteria and are shelf-stable for up to three months. Unit Cost - Total cost divided by number of serving per package. Work-Related Injury - 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 - Simplifying a task so that it is performed as efficiently as possible. Yield - The number of servings from a given portion size identified as a standardized recipe. Yield Percentage - Edible portion weight divided by the purchased weight.