Rd foodservice - Study guides, Class notes & Summaries

CDR RD Exam Which of the following foods would be the best source of zinc for Jewish clients who observe dietary laws? A. Roast Turkey B. Stuffed Pork Chops C. Whole Wheat Bread D. Frozen Green Beans A. Roast Turkey Why: Jewish Dietary law restrict pork and zinc is found in mainly in red meat and poultry. Other good sources of zinc include beans, nuts, and certain types of seafood, whole grains, fortified breakfast cereals and dairy products. However, the phytates in whole-grains, cer...

RD Foodservice Problems Exam Questions and Answers All Correct In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week? - Answer-300 pts x 3 meals= 900 meals 900 meals x 14 min/meal =12,600 min 12600 min x 1hr/60 min x 7 days/40 hrs = 36.75 --> 37 FTEs What is the food cost percentage if the cost of food is $325 and the income is $865? (These two numbers assume daily income/cost) What is the food cost % formula? - Answer-daily foo...

RD Foodservice Problems Exam Questions and Answers All Correct (1) In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week? - Answer-300 pts x 3 meals= 900 meals 900 meals x 14 min/meal =12,600 min 12600 min x 1hr/60 min x 7 days/40 hrs = 36.75 --> 37 FTEs What is the food cost percentage if the cost of food is $325 and the income is $865? (These two numbers assume daily income/cost) What is the food cost % formula? - Answer-daily f...

RD Foodservice Problems Exam Questions and Answers All Correct In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week? - Answer-300 pts x 3 meals= 900 meals 900 meals x 14 min/meal =12,600 min 12600 min x 1hr/60 min x 7 days/40 hrs = 36.75 --> 37 FTEs What is the food cost percentage if the cost of food is $325 and the income is $865? (These two numbers assume daily income/cost) What is the food cost % formula? - Answer-daily fo...

EAT Right Prep Rd Exam #3 Verified Study Questions And Answers Commercial and onsite foodservice operations share many similarities in their subsystems. However, some characteristics are unique to a type of operation. A commercial buffet restaurant and a school nutrition program are distinguished by:* -how food is distributed and served -how food is procured. -how sanitation is maintained. -how food is produced. ANS *How food is distributed and served* **WHY** Commercial foodservice op...

CDR RD Exam Questions & Answers Complete: updated 2023. A 42 year old woman who is 5'10" needs how many grams of protein per day? A. 60 B. 70 C. 75 D. 80 A 49-year-old overweight woman smokes one PPD of cigarettes, has a BP level of 140/85 mmHG and a medical hx of hypertension and hyperlipidemia. What is the best nutrition intervention for this client? A. complex CHO, low sat fat B. complex CHO, high protein C. simple CHO, high protein D. simple CHO, low sat fat A ...

RD Foodservice Problems Exam Questions and Answers All Correct In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTEs are needed per week? - Answer-300 pts x 3 meals= 900 meals 900 meals x 14 min/meal =12,600 min 12600 min x 1hr/60 min x 7 days/40 hrs = 36.75 --> 37 FTEs What is the food cost percentage if the cost of food is $325 and the income is $865? (These two numbers assume daily income/cost) What is the food cost % formula? - Answer-daily foo...

INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—foodservice) RATED A.INMAN DOMAIN (RD exam Jean Inman Domain 4—f...

RD Exam Prep: Foodservice Systems (Domain 4) Questions and Answers 100% Pass Menus and Planning - Answer- The primary control of the food service operation. Menu planning must factor in cost, facility, equipment, small wares, and staffing needs. Categorize menus based on the operation of the degree of choice the customer makes at the point of sale. Static Menu - Answer- Same menu items offered an a daily basis. Ex: restaurant Cycle Menu - Answer- Series of menus that offer different items...

RD Exam Prep: Foodservice Systems (Domain 4) Questions and Answers 100% Pass Menus and Planning - Answer- The primary control of the food service operation. Menu planning must factor in cost, facility, equipment, small wares, and staffing needs. Categorize menus based on the operation of the degree of choice the customer makes at the point of sale. Static Menu - Answer- Same menu items offered an a daily basis. Ex: restaurant Cycle Menu - Answer- Series of menus that offer different items...