COMP EXAM

• 1.Right to organize and join labor unions
• 2. Gave union the right to be the bargaining         agent.
• 3.Created the NLRB-listens to unfair labor          practice.

• 1. Outlawed the closed shop
• 2. Government can obtain injunction against strikes that endanger national health or safety
• 3. Limited union shop to 1 year
• 4. specified unfair labor practices of the union

Bill of rights for union members

• 1. sets minimum wage
• 2. Overtime must be paid time and one-half
• 3. child labor laws regulates work hrs.
•       -16/17 yr can work in non-hazard
•       -in food service can handle knives only if in related program

• 1. If >50 worker
• -Up to 12 workweeks of unpaid, job protected leave during any 12 months for birth, adoption, to care for immediate family member 
• 2. equal job, not same job guaranteed.

• 1. If >15 workers
• 2. must provide reasonable accommodations
• 3. "essential" job functions must be specified

• Reflects required skills and responsibilities.
• -Orientation, training,

• 1. Duties involved, conditions, qualifications
• 2. no detailed info on what to do or time involved

hour-by-hour, training, tasks and time

What to do and how to do it-no time limits

more similar tasks to alleviate boredom

• minimizes personal biases
• same info for all
• checklist of pre-planned strategy

• more participation
• no checklist
• " tell me about your last job"

Payment required by law to ensure income in event of unemployment, injury or death

benefits or pay for time not worked

life and health insurance

collective bargaining

deduction of union dues from pay

must join union

can join union or not

must be member of union first

all workers must pay agency fee, but are not required to join

Illegal to fire an employee who refuses to join a union even if contract has a union shop clause

Cannot refuse to bargain collectively with employer, engage in secondary boycotts, charge excessive fees, or cause an employer to pay for services not performed.

an employee who represents fellow employee as the union representative (not paid extra for this)

one person represents a group of people to bargain with the employer

• mediation
• arbitration- hearing to dissolve a dispute during an impasse; decision usually binding (FINAL STEP IN BARGAINING)

court order to prevent someone from doing something

• 1. Oral warning (temp in record)
• 2. written warning (permanent)
• 3. suspension (w/o pay) (permanent)
• 4. dismissal

forecast revenue and expenses then budget

projects revenues and expenses, showing inflow and output of cash

plant facilities, equipment, cost of improvements and repairs

• uses existing budget as a base and project changes for the ensuing year in relation to the current budget
• b. usually begins with this year's expenses plus an inflation factor
• c. control oriented

• a.NOT this year's expenses plus inflation factor
• b. begins at zero. must justify each expense
• ex PPBS-Planning, programming, budgeting system
• c. planning oriented

adjust to various levels of operation with varying levels of sales or revenue 

ex. closing for renovation

details what it costs to perform an activity such as supervise the cafeteria.

not affected by sales volume

a. rent, taxes, interest on debt, insurance, depreciation

varies directly with sales (revenue)

a. china, silverware, food

both a fixed and variable component

a. labor costs

already incurred and cannot be recouped by a new decision or alternative.

a. cost involved in studying merits of a new computer

amount of increase or decrease in costs when you compare alternatives.

a. difference in costs between two delivery system

summary of all expenses and revenues for the month by category

shows operating results over a period of time

also known as a revenue and expense statement

• shows financial condition as of a particular date.
• a. assets
• b. liabilities

Assets = liabilities + capital (equity)

assess ability to meet short term debt

assess ability to meet long term debt

inventory of turnover rate

• cost of sales (food cost)
• _____________________
• average inventory cost

measures how often an inventory is consumed and replenished. ( 2-4 times is desirable)

• high ratio= limited inventory
• low ratio= money tied up in stock

profit before expenses

profit after all expenses deducted

to eliminate unnecessary part of the job and those that add no value ( i.e hand movements, steps taken

increases productivity and decr. costs

scale drawing showing path of a worker during a process

movement of hands, reduces transportation and replan work areas.

steps involved in process using symbols

efficiency of equipment placement, studies work motions, shows number of movements between pieces of equipment

process of identifying a need, assisting potential clients in recognizing that need and filling that need

exchange of ownership: producer, processor, distributor, supplier, customer

• 1. IDENTIFY  a need  (niche)
• 2. marketplace
• 3. market segmentation- divide market into         groups based on needs
• etc...

• 1.Product
• 2. place
• 3. price
• 4. promotion

long term overall view of marketing in the organization in which resources are allocated and objectives set after defining the market

use of marketing principles to advance a social cause, idea or behavior

filling customers needs or desires

Strengths, weakness, opportunities, threats

traditional

considers raw food cost and direct labor

done for short period for a sale or special price to increase sales during slow times

price the product to ensure a predetermined percentage of profit

• Planning
• Organizing
• Directing/coordinating
• Controlling

• Basic function of management, provides direction, policies, procedures, and
• time span- long, short planning

focuses of decision not plans

Identify tasks and activities, divide tasks into positions.

Establish relationship among all other functions of management.

• shows how the employee fits into the organization.
• a.positions and functions
• b. lines of authority -solid lines
• c. advisory positions- dotted lines
• NOT SHOWN- degree of authority at each level, informal relationships

• (Circular)
• Improves representation of personnel relationships. Functions centered around individuals, not above and below.

serves as overall plan; days on and off, vacations; basis for developing weekly schedules

staffing patterns for a particular operation; positions and hours worked, number or days worked per week, relief assignments

time sequencing of events required to produce a meal; employee assignments and menu items; quantity to prepare and the timing

delegating to qualified personnel

judge on most noticeable positive trait

rate everyone higher then they deserve

rate all as average

uses number of NEW employees at end of period

determinants of behavior 

basic needs/ human needs

when basic needs are met, higher needs become motivators

• motivation and maintenance approach
• ( satisfiers/disatisfiers)
• physical conditions, wages

if present perceived as good

if lacking perceived as negative and will interfere with work. Can prevent motivation from occuring

• 3 needs
• 1.  achievement
• 2. power
• 3. affiliation

attitude of the manager towards employees has an impact on job performance

• People dislike work and will avoid if possible.
• authoritarian, and work centered.
• workers prefer control and pressure.
• Directed by fear.

• Work is as natural as play or rest.
• Management should arrange conditions so workers can achieve goals by directing own efforts.

• If you involve people in the process, they become productive.
• productivity increased by good treatment and work breaks.
• Placebo effect

Rewards serve as motivators under certain circumstance.

• 1. Autocratic
• 2. Consultative
• 3. Bureaucratic
• 4. Participative- workers involved in decision       making. uses quality circles of                      employees to meet and solve problems.
• 5. Free rein (Laissez-faire)

Plots concern for people vs. concern for production

basic systems of organizational leadership

• 1. exploitive, autocratic (Job centered)
• 2. Benevolent, autocratic (Job centered) 
• 3. consultative- (employee centered)
• 4. Participative - (employee centered) (most effective)

a. Analyzes interpersonal conflict; identifies interpersonal styles. To improve communication

Employee participation in decision making

Improves morale and productivity

• The value of the company is the people. 
• Everyone who will be affected by a decision is involved in making the decisions ( consensus decision-making)

• Two part system
• a. an open system interacts with external forces (customers, suppliers etc.)

b. a change in one part affects other parts

• responds to EXTERNAL environment.
• Results differ because situations differ.
• Management must identify which techniques will work in a particular situation.

• Consider what motivates the individual
• -Motivation to behave in a particular manner is the result of an expectation that a behavior will result in a particular goal and how strongly a person desires the goal.

• Work- centered- Workers must work fast and at max efficiency.
• -structure work situation to minimize motivation needed.
• -focus on physical aspects of the job and and find the best way of performing a task.

• -Type of democratic management that provides control from within.
• -Establish performance goals with employees, gives higher incentives
• -PARTICIPATIVE -leadership

• -engage in bargaining with followers
• -leader and follower not in pursuit of common goal.
• -leader tells employee what they need to do to obtain rewards and takes corrective action when employee fails to meet goals

• inspire followers to become motivated
• cultivation of employee acceptance of group mission

• conditions necessary to change a department.
• -leader recognizes need for change
• -followers are shown that present situation does NOT meet their needs.
• -Leader defines a vision that appeals to follower's needs and values.

• Measure present performance against standard performance
• 1. Establish standards
• 2.Measure performance
• 3. Compare to standard
• 4. Take corrective action

1. Outcome-oriented-ultimate indicator of quality health status of the client

2. Process-oriented- did the process produce desired results

• 1.Norm-referenced
• 2. Criterion-referenced
• 3. Comparative

Compares with others or with norm of group.

Compare with an objective standard of what the learner is supposed to know.

Examine characteristics or qualities to discover similarities or differences.

Constantly searching for information

Transmits info to subordinates

Transmits info to people inside and outside the organization

• Recognize/Analyze problem
• determine solutions
• gather data
• choose solution
• take action
• follow up the action

• structured and controlled
• authoritative leader
• sit in horseshoe formation
• silent generation of ideas by participants
• -group RANKS items, vote for final decision

• 1. Designed to probe EXPERT minds in a series of interviews from which some CONSENSUS is sought
• 2. Participants DO NOT MEET

• -focus on different causes of problem categorize
• -drawn to organize thoughts for analysis of a question
• -technique to increase worker involvement in decision-making

CAUSES--->EVENTS-->EFFECTS

• Illustrates the relative importance of problems.
• 1. problem that occurs more frequently
• 2. 80-20 rule, 80% of a given outcome results from 20% of an input

1. develops the relationship involved in waiting in line.

• 2. analyzes flow of customers in cafeteria
• -balance cost of waiting lines with cost of preventing wait lines through increased service.

a. conflict is converted into a joint problem solving situation.

b. parties openly try to find a solution they can all accept

ability to reward another for carrying out an order.

• punish another for not doing task
• maintains minimum standard of performance

subordinate acknowledges that the influence has to right to exert influence

belief that influencer has some relevant expertise that the subordinate does not.

based on desire to identify with or imitate the influencer

• Periodic performance review-
• online assessment for all applicable standards performed by your hospital every 12 months. This is submitted along with corrective action plans for any standard evaluated as non-compliant.

Evidence of Standards Compliance

Plan of Action

a numerical or other measure related to an audit that validates that an action was effective and sustained.

Requirement for Improvement

Total Quality Management

involves continuous improvement of organizational processes, resulting in high quality products and services.

• 1.Customer-true judge of quality
• 2. Culture- Environment created that establishes quality as a top priority.
• 3. Counting-Measurement of what constitutes a high quality service or product and what needs improvement

Plan, Do, Check, Act-Problem solving techniques.

• Continuous Quality Improvement-Integral part of TQM.
• -emphasizes organization and systems rather than individuals. 
• -ideal that systems and performance can always improve.
• -Uses outcome assessment

• procedures used, assessment, documentation, distribution of food.
• -if clinical-uses medical record
• -must include time frame

• measures success or failure of process of care provided.
• anthropometric, biomedical data
• includes time frame

• Characteristics of criteria
• Relevant, Understandable, Measurable, Behavioral, Achievable

• Measuring tool that monitors and evaluates important aspects of patient care and management functions.
• -serve as flags to direct attention to specific issues.
• -not a direct measure of quality but describes events, complications or outcomes

• comparative rate indicator
• a. what will happen with the BEST care 
• b. 95% of high risk patients are assessed within 24 hrs
• c. thresholds- 1-99%

• serious event that requires further investigations each time it occurs; undesirable but avoidable
• -0% food poisoning
• -100% of oncology patients are fed within 5 days

• definition of how you deliver care and service
• predetermined set of orders

A complete meal offered at a fixed priced

"menu of the day" planned and written one day at a time

includes items priced separately and chosen by the customer

(free on bord) buyer assumes responsibility once food is on board

cash on delivery. Payment is required at delivery

0 deg

6 to 10 deg

40 deg or lower

45 deg or lower

received at 45 stored at 40 or lower

140 deg

50-70 deg with 50% humidity

80-95 % recommended

is the number of units used during the order period plus the safety level

is the point to reorder

minimum stock required to be on hand

amount of product used per day per month

time it takes to receive an item after placing order.

50-60%

classifies products according to their value.

most expensive. inventory kept low ( wine, lobster, meat)

lesser value, about 20% of food cost ( canned apricots)

lowest value (rice)

boiling, blanching, parboiling, simmering, poaching, steaming.

baking, roasting, sauteing, stir-frying, pan-frying, deep-frying, grilling, broiling.

circulates air current. Faster cooking.

• -BP varies by altitude. Low pressure@ high altitude, High pressure @ low altitude.
• -BP drops with higher altitude

Solid-in-liquid. colloidal dispersion in liquid form ( gelatin before cooling)

liquid-in-solid, when a sol assumes a rigid form (cooled gelatin)

when liquid seeps from a gel ( meringue topping on pie)

two samples are judged and the difference between the two are determined.

3 samples, two are identical. Judge must identify the identical samples. Useful when there are small differences between samples.

a control sample is identified. Two other samples must be compared to the control.

process used during canning to destroy organisms

• prevalent in low acid environments such as canned foods, honey, garlic-in-oil mixtures
• -diarrhea, vertigo, severe nervous system damage, respiratory failure, paralysis, 4-36 hr onset

2/3 cup

1/2 cup

3/8 cup

1/3 cup

1/4 cup

6-7 lb 5 oz

16 Tablespoon

2 cups

2 pints

4 quarts

3 teaspoons

items are help hot or cold until served. Production may take place on site or somewhere else.

a centralized facility transports food to satellite areas for service

items are purchased already cooked and chilled or cooked and frozen on site in preparation for reheating prior to service.

items procured in a ready to serve form

Food is prepared in advance and chilled, often for transport.

• Diarrheal/emetic 1-15hr onset
• Rice, starchy foods

• Fish, raw seafood
• -Tingling in the throat, abdominal pain, vomiting and coughing small worms

• Unpasteurized milk, raw poultry and meat
• -Diarrhea, nausea, vomiting, cramps, fever
• 1-10 days onset

• Cooked meat, poultry, reheated food, improperly cooled foods.
• -Diarrhea, severe abdominal pain, 8-22 hr onset

• Raw/under cooked ground beef ( cook to 155), milk or chicken. Contaminated water, unpasteurized juices, melons. 
• -Cramps, diarrhea, fever, may be dysenteric, 2-6 days onset

• Water, salads
• -Fatigue, cramps, nausea, wt loss, gas

• Prepared and chilled, ready to eat food, dairy,lunch meat
• -headache, fever, diarrhea, meningitis, often affects fetus and prg women, 1-weeks onset

• Raw/under cooked poultry products, eggs
• -fever diarrhea, cramps, chills, vomiting, systemic infection, dehydration 6-48 hrs onset

• Protein-rich salads, moist mixed foods, some raw produce
• -fever, diarrhea, may be dysenteric 1-7 days onset

• Meat, poultry, ham, egg products
• -nausea, vomiting, diarrhea, cramps 1-7 hrs onset

• Raw milk, deviled eggs
• -Fever, tonsillitis, scarlet fever, rheumatic fever 2-60hrs onset

• under cooked pork or wild game, ground meats 
• -nausea, diarrhea, fever, thirst, sweating, chills, fatigue 2-28 days onset depending on # of larvae ingested

• Raw fish and shellfish
• -Diarrhea, cramps, fever, headache, vomiting 4-96 hrs onset

• Meats, raw milk, poultry, tofu and non-chlorinated water
• -various symptoms of gastroenteritis, may mimic appendicitis 2-7 days onset

110-140

140-160

165-175

165-180

Night blindness

cessation of bone growth, tooth or bone deformities, anemia, keratin in follices

Xerophthalmia and hypovitaminosis

Hypervitaminosis- dec clotting time, fatigue

Rickets in children and osteomalacia in adults-bowed legs

Withdrawal of calcium from bones, calcification of kidneys

• Red cell breakage, anemia; unlikely except in children with cystic fibrosis
• alpha tocopherol most active form

interference with anticlotting meds

Hemorrhaging, prolonged blood-clotting time

Megadose interfere with anticoagulant drugs; RBC hemolysis, jaundice

Scurvy

B1 ,Beriberi, common in alcoholics

B2, Ariboflavinosis-cheilosis (fissures at corner of the mouth),sore magenta red tongue

B3, Pellagra, common in low protein diets, disease of 4D -Diarrhea, dermatitis, dementia, death

Macrocytic anemia

Pernicious anemia (macrocytic anemia)

seen with excessive consumption of raw eggs since they have a biotin blocker AVIDIN

• anemia-hypochromic, microcytic
• Pica

ketones in the urine due to fatty acid metabolism due to high levels of glucose in the blood of DM

glucose in the urine

hypoglycemia followed by an episode of hyperglycemia

early morning hyperglycemia (between 4-9 am). eat more food at bedtime.

• Retinopathy
• Peripheral neuropathy
• Autonomic neuropathy
• Vascular disease
• Gastropathy
• Nephropathy.

• inability to convert galactose into glucose.
• -Treatment-eliminate galactose from diet

• amino acid phenylalanine cannot be metabolized to tyrosine.
• -Treatment- foods are monitored

• Atrophy of the adrenal cortex with a loss of hormone production. 
• Treatment-high protein, moderate carb, high salt.

Over production of  thyroid hormone. Goiter. Treatment is medical not nutritional

• prolonged protein insufficiency in the presence of adequate calories results in loss of visceral protein. Distended abdomen, fatty liver and failure to resist infections.
• Treatment- High PRO, high KCAL

• Prolonged lack of calories and protein insufficiency results in loss of muscle and fat stores. Low wt, wasted muscles, reduced hormones and low body temp.
• Treatment- High PRO, high KCAL

• Food mass (especially simple carbs) enter the jejunum and cause cramping, a full feeling, weakness, dizzy nausea, vomiting a few hours after meal. 
• Treatment- Five/six small meals, relatively high in fat to slow passage of food and high protein to rebuild tissue.

-Medications interfere with nutrient metabolism. (Cholestyramine with fat-soluble Vit. , coticosteroids with calcium, and suslfasalizine with folate)

• Treatment- Maintain adequate protein and kcal intake and vitamins. 
• Complication-Fistulas, bowel perforation, obstruction and abscess.

Chronic inflammation of the mucosa of the large intestine.

Chronic inflammatory disease of distal ileum, colon and anorectal area.

High PRO (30-35), high KCAL (200) with liberal fat and sodium.

• Congestive hear failure
• -results in sodium and fluid retention
• -sodium restricted diet and K+ replacement is necessary.

sodium conserving hormone that operates in the renin-angiotensin mechanism to conserve sodium in exchange for potassium causing re-absorption of water to maintain body fluids.

• inflammation of the glomeruli of the kidney.
• -control fluid intake. Provide sufficient kcal and control protein, sodium.

• inflammation of the kidney.
• -Provide adequate kcal. 70 high biologic value PRO to ensure positive nitrogen balance. Restrict PRO, sodium or potassium when there is edema, hyperkalemia or uremia.

• toxic condition produced by the retention in blood of nitrogenous substances. Terminal manifestation of renal failure. 
• -Provide adequate kcal and control PRO, fluid and electrolytes according to lab data and renal function.

• set of symptoms applied to renal disease. edema, heavy albuminuria and proteinuria. 
• -sufficient PRO (35) for + N balance. 3g Sodium to reduce edema

• Nutritional priorities- 
• -Preserve body cell mass.
• -Providing enough KCAL to permit maintenance of vital functions 
• -Providing enough PRO to replace amino acids lost from catabolism and dialysis.

high in meat, poultry, fish fish, whole grains to promote acidity in urine

• accounts for most kidney stones.
• -High Calcium diet limiting oxalate sources ( fruits, veg, cocoa, tea, beer)

• ketosis of diabetes
• -increased respiration
• -decreased hydrogen ions excretion
• treat- correct bicarbonate level, combat hyperkalemia

• low serum pH, high serum CO2.
• Hyperventilation
• -increased bicarbonate reabsorption

• increased HCO3 and pH, Low Cl and K.
• -decreased ventilation, renal bicarbonate, K excretion
• -Treat-KCl, isotonic saline

• increased pH,low pCO2,H2CO3
• -Hyperventilation
• -Bicarbonate excretion

hypermetabolic state diet should contain adequate kcals and liberal PRO

use liberal protein, high kcal that is high in vitamins and mod fat

• reduce protein and nutrients requiring hepatic processing. 
• -Give lactulose to inhibit GI absorption of ammonia and other toxic nitrogenous sources.

• NPO in acute phase with hydration. 
• -progress at tolerated with low fat, frequent small feedings with med chain TG oil with pancreatic enzymes

Ketogenic diet- VERY HIGH IN FAT used sometimes to treat

Cerebral vascular accident (stroke)

-Treatm.- primarily preventive, BP control, dietary restrictions of cholesterol, SAT fats and sodium. Incr. fruits, veg, fish, and aspirin.

urine test used to diagnose tumors in case of unexplained hypertension.

loin and round

Collagen

connective tissue unaffected by heat or moisture

also known as WHOLESALE

also known as retail cuts

kind of meat, cut name and specific retail name

• regulates interstate. 
• -examines live animals
• -Parts of animal susceptible to disease
• -packing plant

• wholesomeness 
• -does not relate quality or tenderness only that its fit for human consumption.

made inspection mandatory

USDA

• voluntary
• -Marbling, firmness, color and texture

best meat

Leanest

• pigment Myoglobin and Hemoglobin
• -color indicates freshness
• -When exposed to air meat is bright red

lower leg muscles, flank and neck

makes meat more moist not tender

• Fresh @ 41 or lower.
• Frozen @ 0 or lower.

• Causes a browning effect. 
• -sugars+PRO+Heat= Browning

Fish contaminant

16-32 deg (deep chill method)

Bones and veg in cold water, skim top.

same as white but bones are browned first

• -Speeds tenderization. 
• -In large amount makes beans mushy, destroy thiamin and soapy taste.

USDA 1 (highest quality),2,3

Cancer causing agent produced from mold or fungi in beans

fermented soybeans and grains

soy-based aged meat substitute

soybeans ground with water. Little calcium unless fortified.

lysine

only nuts that contain Vit C. Low fat and kcals

ground sesame seeds. Have of calcium is bound by oxalates

albumin, riboflavin, PRO

fat, cholesterol, vitamins, iron

AA, A, B

Greater than 130

156

Emulsification, structure, color, flavor, aeration,

• PRO- Casein, lactoglobin, albumin
• CHO- Lactose
• Fat- mainly TG

iron and Vitamin C

made from low-fat milk and lactic acid bacteria

60% of moisture removed

has about half of moisture removed and sugar added.

fat replaced with veg oil

80% fat

has live cultures of Lactobacillus acidophilus- part of human GI flora and produce vit B

animal enzyme used to coagulate milk to make cheese

Rice, wheat, corn

• hull or outer coating of the grain
• -cellulose, hemicellulose, vitamins (thiamin, niacin, riboflavin)

• central portion of grain
• -contains starch and protein

small part containing unsaturated fats, protein, iron and vitamins (thiamin, niacin, riboflavin)

most starch, sticky and tender ( good for risotto)

firm when hot, sticky when cools

grains separate easily, less amylopectin (branched  starch)

• -CORNMEAL ( for breads)
• -Hominy or Polenta ( dried corn kernel)

lysine and tryptophan

• higher protein and lower gluten than wheat
• -high in lysine

restores nutrients lost during processing

• Adds nutrients not originally found in product.
• -such as with folic acid to reduce neural tube defect

• contained in whole grain products. 
• -Binds calcium and iron and reduces absorption.

• traps CO2  as it forms during leavening and gives volume and structure.
• -Water and Fat prevent gluten from forming

high gluten content used for pastas

weak gluten and used for cake flour

Provides structure

• releases  CO2 from powder and activates yeast
• -gelatinizes starch, moistens, dissolves sugar and salt.

tenderizes, improves texture and aids in levening

• flavors, browns and tenderizes
• -softens gluten and raises the coagulation point of eggs

emulsifying, color, flavor, leavening agent

• incorporates air, CO2 or steam.
• -air leavening is done by whipping, beating, sifting.

• added by chemical reactions or microorganisms
• -adding an acid and a soda will release CO2

• Products have high water content and use high heat
• -Yeast produces CO2

• over mixing- Tunnels, peaked top, pale slick crust
• under mixing (undissolved soda)- low volume, flat top, brown specs

• 1. Tough crust- too little fat or sugar
• 2. Hump in middle- oven too hot
• 3. uneven texture- incomplete mixing
• 4. Bitter flavor- too little cooking time, or too much baking powder

Amylopectin

Amylose

used to thicken frozen products, processed foods and baby foods

what happens to starch when mixed with water, granules swell

• partial starch hydrolysis caused by an acid, heat and enzymes. Dextrins are release as in bread making. 
• -Dextrins thicken less than most starch

A toxin release from potatoes from exposure to light

leave uncovered

cover to preserve color

cook uncovered

Causes ripening of fruits

• used to prevent browning, color or flavor changes of products such as dried fruits or wines
• -treating fresh produced is banned. Must be indicated on other products label.

• Fat soluble pigment in F/V
• -Green
• -Magnesium is the center of the porphyrin ring
• -replaced with hydrogen, dulls color in an acid.

• Fat soluble pigment
• -Carotenes
• -Xanthophylls
• -Retain color when heated or acid

• Water soluble
• -Anthocyanin-blue-red, purple
• -Anthoxanthin-Colorless, pale yellow
• -Phenols or tannins- clear, white, brown
• -an acid will prevent color change

Produces oils that will stay clear when solid

Makes fat less coarse and grainy such as lard

added to fats to prevent rancidity

Antioxidants added to prevent lipid oxidation

390

will lower the smoke point

milk, cream, salad dressing

diet margarine

butter cream icing, whipped butter

sucrose- forms crystals

Fructose and Glusoce

calcium silicate, iron ammonium citrate, silicon dioxide, sorbitol

Calcium proponate, sulfur dioxide

hydrogen peroxide

Lecithin, mono and diglycerides

MSG, hydrolyzed vegetable proteins

gelatin, pectin

glycerol monosterate, propylene glycol

yeast, baking powder

pectins, guar gum, xanthan gum, gelatin, carrageenen

• -Glucose
• -Fructose (levulose)
• -Galactose ( from lactose digestion)

is glucose from the hydrolysis of cornstarch

• Sucrose
• Lactose
• maltose

• Glycogen-Storage CHO in the body
• Starch-Storage CHO in plants
• Dextrins-intermediates of starch hydrolysis
• Fiber-structural carb

• Pectin
• gums

• celullose
• hemicellulose
• lignin

• Histadine
• Isoleucine
• Leucine
• Lysine
• Methionine
• phenylalanine
• Threonine
• Tryptophan
• Valine

• transfer of one amino group from one compound to the next
• -Requires Vit B6

• Removal of an amino group from an amino acid
• -the liver convert amino acids into non-nitrogen compounds to be used for energy

• -Safflower
• -sunflower
• -Corn oil
• -Soybean
• -Peanut oil

• -Olive oil
• -Canola

• -Coconut 
• -Butterfat
• -Palm

pancreatic esterase

acetyl coA

hormones, vit D, glucocorticoids, estrogen,androgens, progestins

ferrous

Vitamin C

Involved in CHO and lipid metabolism

Involved in protein, neurotransmitter and hormone metabolism

• B12
• -involved with folate in the synthesis of DNA/RNA
• -myelin sheet of nerves
• -Fat, CHO metabolism
• -RBC maturation
• -Keeps folate in its active form

Necessary for B12 absorption

-needed for the synthesis and catabolism of amino acids

• Nicotinic acid
• -NAD/NADP (NADH/NADPH reduced forms)- needed for energy production in krebs cycle, CHO oxydation, fatty acid synthesis

Tryptophan

• Constituent of Coenzyme A (CoA)
• -CoA needed for fatty acid synthesis.
• -oxidation of CHO, PRO, and fat for energy.
• -Utilization depend on folate and biotin

necessasy for the conversion of B6, Folate, Niacin and Vit K to their active forms

• -regulates muscle tone of GI tract.
• -Co enzyme is CHO metabolism, decarboxylation of keto acid
• -transketolase reaction in pentose shunt.

lean pork, ham, Brazil nut

required for amino acid metabolism and conversion niacin to tryptophan

• Vit D
• -promotes mineralization of bones by promoting absorption of calcium. 
• -Increases the absorption of calcium by the kidney and maintains normal blood levels of calcium

• natural hormone in the skin
• 7-dihydry vitamin ----> Cholecalciferol when to sunlight

Ergocalciferol

• Vit A
• -Maintains integrity of skin and epithelial tissue, required for night vision and growth.
• -Regulates structure/function of cellular/subcellular  membranes.
• -Bone/tooth formation, and plays role in immune reactions.

3000mcg/day

Retinol

retinaldehyde

an ester, vitamin A acetate

• Vit E
• -protect membranes and RBC from oxidative damage or breakdown by inactivating free radicals.
• -oxidative protection of Vit A
• -protects RBC WBC and improves immune response

-required for the syntheiss of blood clotting factors such as prothrombin ond other proteins

Found in green plants

formed by bacterial action in the GI tract

Synthetic form and most biologically reactive

• necessary for blood coagulation, muscle function, transmission of nerve impulses, regulation of cell permeability.
• -Calcium homeostasis- if blood Ca levels fall, vit D, parathrome and calcitonin aid in regulation.

aid in regulation of fluid balance, acid/base balance and cell membrane transfer

• makes insulin action more effective and aids in glucose homeostasis.
• -role in CHO and fat metabolism

• -part of enzymes necessary for RBC syntheis
• -required for iron absorption in the form of hemoglobin.

prevents dental carries by improving teeth and bone strength

-synthesis of thyroxine in the thyroid gland

hormone that regulates cellular oxidation and basal metabolism

ferric

ferritin

Tranferrin

• component of heme
• -enables tissues to utilize oxygen and eliminate CO2
• -required for cellular oxidation

• stabilizes structure of ATP
• -helps maintain muscle contractibility
• -required for fatty acid , nucleic acid, and protein synthesis

• component of ATP, DNA, RNA, B vit coenzymes, lipoproteins and buffers.
• -aids in transport of fatty acids, absorption of glucose and glycerol thru phosphorylation.
• -Major part of buffer system, excretion of H ions

cofactor in glutathione peroxidase

removes hydrogen peroxide and prevent free radical formation.

• needed for DNA, RNA synthesis
• -CHO, PRO, alcohol metabolism
• -for energy, growth, wound healing wounds, immune response
• -constituent of enzymes and insulin

1.5-2 liters of water/day

• 60% whey
• 40% casein

• 1. Normal weight- 25-35lbs
• 2. Underweight- 28-40 lbs
• 3. Overweight- 15-25 lbs

obese should gain at least 15lbs

• Gastric secretions
• 1. HCl
• 2. Gastric lipase
• 3. Mucus
• 4. intrinsic factor
• 5. Gastrin

• Pepsin
• HCl

Pancreatic amylase, maltase, sucrase, lactase

Pancreatic and intestinal protease

Bile, pancreatic lipase

intestinal bacteria produce Vit K and absorbed here. Water absorption

• cell concentration > lumen
• -Glucose and amino acids pumped thru membrane this way

• process of free transfer of substances across membrane to reach equilibrium.
• Sodium follows water passively

movement of nutrients across membrane from high to low concentration

a carrier shuttles nutrients across membrane

membrane engulfs particles. some whole proteins enter this way.

• anaerobic stage of glucose metabolism
• -cell cytoplasm
• -glucose--> pyruvic acid
• -needs 2 ATP, 4 ATP produced.
• -Pyruvic acid--> lactate--> bloodstream

• -mitochondria
• -6 CO2 molecules produced
• -needs niacin, riboflavin, thiamin

• via the electron transport system
• -ADP--->ATP

• synthesizes urea from deanimation of amino acids. 
• CO2 +NH3----> ARGININE
• -Process requires ATP

• addition of O2, removal of H+, or loss of electrons
• -requires energy

Gain of electron

catalyzed by oxidoreductase

• -secreted by beta cell of pancreass
• -Lower BS
• -Inhibits gluconeogenesis

• Produced by alpha cell in islets of lengerhans
• -hyperglycemic -glycogenolytic factor
• -Increases BS

• Adrenaline
• -raises BS

• -raises BS
• -Regulates BMR and oxygen consumption

• secreted by anterior pituitary gland 
• -raise BS by actin as insulin antagonist

release in response to nutrient consumption and produce a feeling of satiety.

glucose from non-CHO courses (pyruvate)

breakdown of glycogen to glucose