#rd exam

[mission-to-dietitian]

I passed the exam!

[the-professional-student]

Finally studying for the RD exam. Blah! Inman's is the best, and comes with CDs of the material, which I'm listening to on my laptop while I follow along in my binder.

[mission-to-dietitian]

Find out how many pounds of a food were needed in a recipe

Edible portion ÷ percent yield = starting amount to make a food

[mission-to-dietitian]

FDA Food Code Temperatures

Hold frozen: 0 - -10°F

Hold cold food @40°F or less

Transport hot: 165-170°F

do not hold between 40-140°F

Reheat to 165°F for 15 seconds within 2 hours

Leftovers rapidly cooled within 6 hours (cool from 135°F to 70°F within 2 hours. Cool from 70°F to 40°F within an additional 4 hours)

Ideal temperature for pathogenic growth: 70-125°F

[mission-to-dietitian]

Popularity index (a percentage) is used to analyze and predict item sales, chart variations in demand for foods, and each item's popularity in relation to other items.

Popularity Index= (# servings of an item) / (total # of servings of all items in that category) (Inman page 4 in Domain IV)

Procurement (determine needs) is based on the # to be served, size, portion, and amount of waste. Multiply portion size by the number of servings, convert to pounds for edible portion.

Edible portion = (# of servings)*(portion size)

E.g. How much tofu should be purchased to produce twenty, four-ounce servings if it has a 50% yield?

Amount to purchase = (edible portion) / (percent yield ) (Inman page 6 in Domain IV)

Thus, EDIBLE PORTION in ounces = (PORTION SIZE) X (# OF SERVINGS).

AMOUNT TO PURCHASE = (EDIBLE PORTION in pounds) / (PERCENT YIELD, WHICH IS THE AMOUNT PROVIDED BY 1 POUND OF THE ITEM) (Inman page 6 in Domain IV)

e.g. How much tofu should you purchase in order to produce 24, 6-oz servings of tofu scramble if it has a 60% yield?

a. (6-oz serving) x (24 servings) = 144 servings in ounces

(144 oz) x ( 1 pound/16 ounces) = 9 pounds. We have 9 pounds of edible portion.

Remember that our yield for this recipe is 60%, or rather, 0.6 (60/100 = 0.6)

b. The amount of tofu you need to purchase is:

(9 pounds) / (0.6 yield) = 15 pounds. Purchas 15lbs of tofu.

To find the number of portions you need to prepare =

[(% shrinkage) x (ounces of ingredient)] / (serving size)

Example: How many servings/portions can you get from 40 pounds of raw kale with a 50% shrinkage if the serving size is 8oz?

So, we know that the kale is going to shrink by 50%. Start with subtracting the amount of kale that will be lost to shrinkage and convert this to ounces:

a. (50% shrinkage) x (40 pounds of kale) -> (0.5)(raw 40 pounds of kale) = 20 are lost in cooking. So, (40 raw pounds kale) - (20 pounds of kale lost in cooking) = 20 pounds of kale left as edible, or 320oz.

b. (320oz) / (8-oz serving sizes) = 40 portions

Economic order quantity is a quantitative approach to ordering regularly stocked items. Economic order quantity tries to find the quantity that minimizes purchasing and inventory costs. EOQ can be used to decrease cost by placing fewer large volume orders. When the cost of placing an order aligns with the cost of holding the items, you have obtained economic order quantity. The equation for economic order quantity is as follows:

√2*F/CP

F = fixed cost of making an order (acquisition cost)

S = sales or usage in units per year

C = carrying costs of inventory (the holding cost), expressed as a percentage of the total inventory

P = purchase unit price

Forecasting usage can be done through time series (e.g. moving average, exponential smoothing), causal models, subjective model (e.g. Delphi technique). (Inman Domain IV, page 8)

Moving average forecasting example: How many cases of oranges will be needed in November? Cases of oranges used: August - 350, September - 222, October - 315

So take the average: (350 + 222 + 315) / 3 = 296. You will need 296 cases of oranges in November.

Seat turnover: (customers per meal) / (# of seats).

The dining hall is open for 4.5 hours. Seats turnover 1.5 times per hour. You need to seat 250 students. How many seats do you need?

(4.5) x (1.5) = 6.75 can be served from one seat. 250/6.75 = 37 seats needed

...

[mission-to-dietitian]

Sugar alcohols are often less sweet than glucose, are absorbed only partially, and are known to have a laxative effect, are incomplete artificial sweeteners.

There ARE calories in sorbitol and it is absorbed.

Sorbitol is LESS sweet than glucose, and is absorbed incompletely and MORE slowly.

[thymeandcoffee]

Officially a Registered Dietitian!

[thymeandcoffee]

Signed up for the RD exam and officially accepted a job as a Clinical Dietitian. #adulting