All Access Dietetics Flashcards

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Questions and Answers

What is the difference between correlation and causation?

Correlation equals causation.

Causation does not imply correlation.

Correlation does not equal causation. (correct)

Both correlation and causation are the same.

What is a dependent variable?

Variable affected by change.

What is an independent variable?

Variable that is changed.

What is a descriptive test?

Used to describe the basic features of the data in a study. Signup and view all the answers

What does EBM grading evidence reflect?

How consistent and strong the evidence is behind a recommendation. Signup and view all the answers

What does experimental research involve?

Researchers manipulate the evidence. Signup and view all the answers

All RC are ___

prospective. Signup and view all the answers

What is a focus group?

A qualitative research technique involving discussion among a small group. Signup and view all the answers

What is Health Risk Appraisal?

First step in multi-step health promotion process. Signup and view all the answers

What does incidence refer to?

The number or rate of new cases of a particular condition. Signup and view all the answers

What does the term mean refer to?

Average across a population. Signup and view all the answers

What does median refer to?

The middle score in a distribution. Signup and view all the answers

What does mode represent?

The most frequently occurring score in a distribution. Signup and view all the answers

What is morbidity?

Refers to ill health in an individual. Signup and view all the answers

What does mortality indicate?

Death. Signup and view all the answers

What characterizes observational research?

Researcher does not intervene or manipulate conditions. Signup and view all the answers

What is paired comparison?

Preference test where two samples are compared. Signup and view all the answers

What is a placebo?

Something which has a positive mental effect, but no physical effect. Signup and view all the answers

What is Positive Predictive Value?

The probability that an individual that tests positive is actually diseased. Signup and view all the answers

Define Negative Predictive Value.

The probability that a person with a negative test result is truly disease free. Signup and view all the answers

What does prevalence refer to?

Number of people displaying a disorder in the total population. Signup and view all the answers

What does qualitative research focus on?

Information about qualities expressed in themes or quotes. Signup and view all the answers

What characterizes quantitative research?

Can be measured in numbers. Signup and view all the answers

What does reliability measure?

Degree to which a measurement produces consistent outcomes. Signup and view all the answers

What is sampling error?

An error that occurs when a sample does not represent the target population. Signup and view all the answers

What does specificity refer to in testing?

The ability to identify who does not have the disease. Signup and view all the answers

What does sensitivity measure in a test?

The ability of a test to correctly identify patients with a disease. Signup and view all the answers

What is standard deviation?

A measure of variability about the mean. Signup and view all the answers

What is a survey?

A systematic study of a cross-section of individuals. Signup and view all the answers

What is a triangle test?

Difference test involving three samples where one is odd. Signup and view all the answers

What does validity measure?

The ability of a test to measure what it is intended to measure. Signup and view all the answers

What is a broker in food service?

An independent representative that sells for manufacturers. Signup and view all the answers

What is a manufacturer's representative?

Distributor representing a manufacturing company. Signup and view all the answers

What is a wholesaler?

A business that buys goods in large amounts and resells them. Signup and view all the answers

What is formative evaluation?

Evaluation conducted during planning to improve programs. Signup and view all the answers

What is impact evaluation?

Measures the effects a program had on the target population. Signup and view all the answers

What is a make or buy decision?

Strategic decision to produce in-house or purchase externally. Signup and view all the answers

What does process evaluation determine?

Whether a program is being implemented as intended. Signup and view all the answers

What is procurement?

The process of buying and inventory control. Signup and view all the answers

What are the steps in the purchasing process?

All of the above Signup and view all the answers

What is a requisition?

A form requesting the purchase of merchandise. Signup and view all the answers

What are SMART objectives?

Specific, Measurable, Achievable, Relevant, Time-bound. Signup and view all the answers

What does structure evaluation determine?

Adequacy/effectiveness of internal processes and resources. Signup and view all the answers

What does summative evaluation determine?

If learning objectives have been met. Signup and view all the answers

What is value-added research?

Estimation of attributes to enhance customer appeal. Signup and view all the answers

What does value analysis involve?

A systematic appraisal of product design and performance. Signup and view all the answers

What is RACC?

Reference Amounts Customarily Consumed. Signup and view all the answers

What does low fat mean?

3 grams or less of fat per serving. Signup and view all the answers

What does fat-free mean?

Less than 0.5 grams of fat per serving. Signup and view all the answers

What does reduced fat or less fat mean?

At least 25% less fat per serving than the regular version. Signup and view all the answers

What does light or lite indicate?

1/3 fewer calories or 50% less fat. Signup and view all the answers

What is defined as low saturated fat?

1 gram or less of saturated fat and less than 0.5 gram of trans fat per serving. Signup and view all the answers

What does sugar-free mean?

Less than 0.5 grams of sugar per serving. Signup and view all the answers

What does no sugar added refer to?

No sugar added during processing. Signup and view all the answers

What does reduced sugar or less sugar mean?

At least 25% less sugars. Signup and view all the answers

What are health claims?

Describe a relationship between food and health conditions. Signup and view all the answers

What do nutrient content claims describe?

The level or amount of a nutrient in a food product. Signup and view all the answers

What keywords are often found in nutrient content claims?

Free, low, reduced, less, fewer. Signup and view all the answers

What are structure/function claims?

Claims about how a nutrient affects body structure or function. Signup and view all the answers

What does low-calorie mean?

40 calories or less per serving. Signup and view all the answers

What does calorie-free indicate?

Less than 5 calories per serving. Signup and view all the answers

What does reduced calorie mean?

At least 25% lower in calories than a regular food. Signup and view all the answers

What does calorie labeling require?

Calorie and nutrition information for standard menu items. Signup and view all the answers

What does low sodium mean?

140 mg or less per serving. Signup and view all the answers

What does sodium free/salt free indicate?

Less than 5 milligrams of sodium per serving. Signup and view all the answers

What does lightly salted mean?

50% less added sodium than normally added. Signup and view all the answers

What does unsalted mean?

No salt added during processing. Signup and view all the answers

What does excellent source of mean?

20% or more of the daily value. Signup and view all the answers

What does good source of mean?

10-19% of daily value. Signup and view all the answers

What is air blast freezing?

Food is blasted with cold air and frozen. Signup and view all the answers

Water boils at a ______ temperature at high altitude.

lower Signup and view all the answers

Canning and cooking time _____ at high altitudes.

increase Signup and view all the answers

What is amylopectin?

Thickening agent or stabilizer. Signup and view all the answers

What is blanching?

A cooking method involving quick heat treatment. Signup and view all the answers

What does caking refer to?

Drying or hardening into a solid mass. Signup and view all the answers

What is calcium alginate?

Stabilizer commonly found in ice cream and yogurt. Signup and view all the answers

What is carrageenan?

A sticky polysaccharide used as a stabilizer. Signup and view all the answers

What does chlorophyll b absorb?

Blue and orange light. Signup and view all the answers

What does chlorophyllase do?

Splits off the phytyl group from chlorophyll. Signup and view all the answers

What does chlorophyllin indicate?

Bright green in alkaline conditions. Signup and view all the answers

What is irradiation?

Exposing food to high-intensity energy waves. Signup and view all the answers

What is a gas range?

A cooking stove that uses gas as a heat source. Signup and view all the answers

What is a charbroiler?

Uses gas or electricity to mimic charcoal grilling. Signup and view all the answers

What is the conventional system in foodservice?

All prep done where meals are served. Signup and view all the answers

What are ready prepared meals?

Cook-chill or cook-freeze for later use. Signup and view all the answers

What is commissary foodservice?

Centralized procurement with remote distribution. Signup and view all the answers

What is cross-linked starch?

Modified starch with cross bonding. Signup and view all the answers

What is cryogenic freezing?

Freezing at very low temperatures. Signup and view all the answers

What does crystallization refer to?

Separation technique forming pure solid particles. Signup and view all the answers

What is an emulsion?

Colloidal dispersion of one liquid in another. Signup and view all the answers

What do flavor enhancers do?

Increase the perception of food's flavor. Signup and view all the answers

What is foam?

A light, airy whipped product resembling mousse. Signup and view all the answers

What is food dehydration?

Artificial drying of foods for preservation. Signup and view all the answers

What is freeze-drying?

Method of removing water via sublimation. Signup and view all the answers

What is gel?

Liquid in solid form. Signup and view all the answers

What does HAACP stand for?

Hazard Analysis Critical Control Point. Signup and view all the answers

What is high amylose starch?

Starch high in amylose and lower in amylopectin. Signup and view all the answers

What does HVAC stand for?

Heating, Ventilation, and Air Conditioning. Signup and view all the answers

What is immersion freezing?

Food immersed in freezing brine. Signup and view all the answers

What is the Maillard reaction?

Reaction between sugar/starch and protein. Signup and view all the answers

What is modified atmosphere packaging?

Packaging with gas to prevent bacteria growth. Signup and view all the answers

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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Description

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.