Registered Dietetic Technician Flashcards

In food service management, FIFO stands for:

Answer: First In, First Out

FIFO (First In, First Out) is the inventory rotation method ensuring older products are used before newer ones to minimize waste and spoilage.

A DTR is developing a cycle menu for a school foodservice program. Which federal program sets nutritional standards for school meals?

Answer: NSLP

The National School Lunch Program (NSLP) sets the nutritional standards and provides federal reimbursement for school meals.

Which temperature range is known as the 'danger zone' for bacterial growth in food service?

Answer: 41°F–135°F (5°C–57°C)

The FDA food safety danger zone is 41°F–135°F (5°C–57°C), where pathogens multiply most rapidly.

A DTR is counseling a patient with phenylketonuria (PKU). Which macronutrient component must be severely restricted?

Answer: Phenylalanine

PKU is an inborn error of metabolism requiring strict restriction of phenylalanine, an essential amino acid found in protein-containing foods.

Which type of dietary fiber is most effective at lowering LDL cholesterol?

Answer: Soluble fiber

Soluble fiber (e.g., beta-glucan in oats, pectin in fruits) binds bile acids in the gut and reduces LDL cholesterol levels.

A DTR is reviewing a patient's 24-hour recall. The patient reports eating 3 oz of cooked chicken breast. Approximately how many grams of protein does this provide?

Answer: 21 g

Cooked chicken breast provides approximately 7 g of protein per ounce, so 3 oz × 7 g = 21 g of protein.

Which vitamin is synthesized in the skin upon exposure to ultraviolet B (UVB) radiation?

Answer: Vitamin D

Vitamin D3 (cholecalciferol) is synthesized in the skin when 7-dehydrocholesterol is converted by UVB radiation.