Questions and Answers
What is the difference between correlation and causation?
What is a dependent variable?
Variable affected by change.
What is an independent variable?
Variable that is changed.
What is a descriptive test?
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What does EBM grading evidence reflect?
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What does experimental research involve?
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All RC are ___
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What is a focus group?
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What is Health Risk Appraisal?
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What does incidence refer to?
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What does the term mean refer to?
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What does median refer to?
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What does mode represent?
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What is morbidity?
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What does mortality indicate?
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What characterizes observational research?
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What is paired comparison?
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What is a placebo?
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What is Positive Predictive Value?
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Define Negative Predictive Value.
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What does prevalence refer to?
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What does qualitative research focus on?
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What characterizes quantitative research?
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What does reliability measure?
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What is sampling error?
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What does specificity refer to in testing?
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What does sensitivity measure in a test?
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What is standard deviation?
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What is a survey?
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What is a triangle test?
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What does validity measure?
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What is a broker in food service?
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What is a manufacturer's representative?
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What is a wholesaler?
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What is formative evaluation?
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What is impact evaluation?
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What is a make or buy decision?
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What does process evaluation determine?
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What is procurement?
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What are the steps in the purchasing process?
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What is a requisition?
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What are SMART objectives?
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What does structure evaluation determine?
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What does summative evaluation determine?
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What is value-added research?
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What does value analysis involve?
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What is RACC?
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What does low fat mean?
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What does fat-free mean?
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What does reduced fat or less fat mean?
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What does light or lite indicate?
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What is defined as low saturated fat?
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What does sugar-free mean?
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What does no sugar added refer to?
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What does reduced sugar or less sugar mean?
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What are health claims?
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What do nutrient content claims describe?
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What keywords are often found in nutrient content claims?
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What are structure/function claims?
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What does low-calorie mean?
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What does calorie-free indicate?
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What does reduced calorie mean?
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What does calorie labeling require?
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What does low sodium mean?
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What does sodium free/salt free indicate?
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What does lightly salted mean?
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What does unsalted mean?
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What does excellent source of mean?
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What does good source of mean?
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What is air blast freezing?
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Water boils at a ______ temperature at high altitude.
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Canning and cooking time _____ at high altitudes.
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What is amylopectin?
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What is blanching?
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What does caking refer to?
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What is calcium alginate?
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What is carrageenan?
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What does chlorophyll b absorb?
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What does chlorophyllase do?
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What does chlorophyllin indicate?
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What is irradiation?
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What is a gas range?
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What is a charbroiler?
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What is the conventional system in foodservice?
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What are ready prepared meals?
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What is commissary foodservice?
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What is cross-linked starch?
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What is cryogenic freezing?
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What does crystallization refer to?
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What is an emulsion?
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What do flavor enhancers do?
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What is foam?
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What is food dehydration?
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What is freeze-drying?
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What is gel?
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What does HAACP stand for?
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What is high amylose starch?
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What does HVAC stand for?
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What is immersion freezing?
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What is the Maillard reaction?
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What is modified atmosphere packaging?
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Study Notes
Correlation vs Causation
- Correlation does not equate to causation; just because two variables are related does not mean one causes the other.
- Causation implies one event directly results from another.
- Randomized studies allow for inference of causation.
Variables in Research
- Dependent Variable: The observable element affected by changes in other variables.
- Independent Variable: The variable manipulated to observe effects on the dependent variable.
Research Methodologies
- Descriptive Test: Captures basic data features, highlighting what the data indicates.
- Experimental Research: Researchers actively manipulate conditions, commonly in randomized controlled trials (RCTs).
- Observational Research: Gathers data without the researcher intervening or altering conditions.
Research Evaluation
- EBM (Evidence-Based Medicine) Grading: Ranks evidence strength behind recommendations from strong to insufficient.
- Formative Evaluation: Conducted during program implementation for improvement.
- Summative Evaluation: Assesses if learning objectives have been met, using tools like surveys or tests.
Health Appraisal and Statistics
- Health Risk Appraisal: Initial assessment for health promotion identifying disease symptoms, risk factors, and family history.
- Incidence: New cases of a condition during a specific timeframe.
- Prevalence: Total number of existing cases of a disorder at any time, calculated as incidence multiplied by duration.
Data Analysis Metrics
- Mean: The average value in a dataset.
- Median: The middle score separating the higher half from the lower half.
- Mode: The most frequently occurring value(s) in a dataset.
- Standard Deviation: Measures the average variability of scores from the mean.
Test Characteristics
- Sensitivity: Correctly identifies patients with a disease.
- Specificity: Accurately identifies those without the disease.
- Positive Predictive Value: Probability that a positive test result indicates disease presence.
- Negative Predictive Value: Probability that a negative result indicates absence of disease.
Nutritional Claims and Labels
- Nutrient Content Claims: Descriptions of nutrient levels in foods; includes terms such as free, low, and reduced.
- Health Claims: Discuss relationships between food compounds and health conditions.
- Structure/Function Claims: State how nutrients affect body functions, without mentioning diseases.
Food Preservation Techniques
- Irradiation: Involves using high-energy waves to enhance shelf life and kill pathogens.
- Freeze Drying: Removes water from food using sublimation to preserve it.
- Emulsion: A mixture of two liquids that are normally immiscible, like mayonnaise.
Foodservice Systems
- Ready-prepared System: Involves pre-preparing, freezing, and chilling foods for later use.
- Commissary Foodservice: Centralized production and distribution of prepared foods to various locations.
- Conventional System: All food preparation occurs on-site where meals are served.
Cooking and Handling Methods
- Blanching: Briefly cooking food in steaming water to preserve quality and nutrients.
- Caking: When ingredients dry or harden into clumps.
- High Amylose Starch: Starch breed for high amylose and lower amylopectin content.
Additional Concepts
- Maillard Reaction: The browning that occurs when sugars and proteins in food are cooked together.
- Procurement Process: Covers stages from requesting quotes to accounts payable in purchasing.
- HVAC Systems: Regulate heating and cooling environments effectively.
These key concepts encapsulate the essence of dietetics research, nutritional evaluations, cooking methods, and foodservice management.
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Test your knowledge with these flashcards focused on key concepts in dietetics. This set covers essential terms such as correlation vs causation, dependent and independent variables, and descriptive tests. Perfect for students preparing for exams in dietetics or related fields.