Nutrition Care
41%of exam
Foodservice
21%of exam
Management
38%of exam
Quick Facts
- Exam
- CDR DTR / NDTR
- Format
- Computer-adaptive
- Questions
- 110–130
- Scored
- 80–100
- Pretest
- 30 unscored
- Time
- 3 hours
- Pass
- Scaled 25/50
- Retest
- 46 days
Nutrition Care
ADIME moves care from data to outcome.
AssessDiagnoseInterveneMonitorEvaluate
Screening vs Assessment
Screening
- Identifies risk
- Brief initial tool
Assessment
- Collects full data
- Guides care planning
Screen first; assess positives
Nutrition Care Picker
- Need risk flag→Screening(Brief first pass)
- Need full data→Assessment(ABCD data)
- Need intake detail→24-hour recall(Previous day)
- Need usual pattern→Food frequency(Repeated foods)
- Need learning proof→Teach-back(Client explains)
- Need group priorities→Needs assessment(Population data)
- Need measurable action→SMART goal(Specific outcome)
- Need outcome check→Monitoring(Compare goals)
Nutrition Care Process
- Screening
- Identify nutrition risk
- Assessment
- Collect nutrition data
- Diagnosis
- Name nutrition problem
- Intervention
- Implement care action
- Monitoring
- Track response
- Evaluation
- Compare outcomes
- ADIME
- NCP documentation sequence
Recall vs Frequency
24-hour recall
- Previous-day intake
- Detailed recent data
Food frequency
- Usual food pattern
- Longer time frame
Day detail versus usual pattern
Assessment Tools
- Anthropometric
- Body measurements
- Biochemical
- Laboratory data
- Clinical
- Signs and symptoms
- Dietary
- Food and fluid intake
- 24-hour recall
- Previous-day intake
- Food frequency
- Usual intake pattern
- Diet history
- Longer intake context
Nutrients + Energy
- Carbohydrate
- 4 kcal per gram
- Protein
- 4 kcal per gram
- Fat
- 9 kcal per gram
- Alcohol
- 7 kcal per gram
- Fiber
- Supports bowel function
- Fat-soluble vitamins
- A, D, E, K
- Water-soluble vitamins
- B vitamins, C
Groups + Education
- Needs assessment
- Define group needs
- Food security
- Reliable food access
- Readiness
- Ability to learn
- SMART goal
- Specific measurable action
- Teach-back
- Confirm understanding
- WIC
- Maternal-child nutrition program
- SNAP
- Food-purchase assistance
Food Safety
FATTOM names bacterial growth conditions.
FoodAcidityTimeTemperatureOxygenMoisture
Cycle vs Static Menu
Cycle
- Planned menu rotation
- Variety over time
Static
- Same menu daily
- Simple repeat pattern
Rotation versus daily repetition
Foodservice Picker
- Need repeatable output→Standardized recipe(Yield controlled)
- Need menu choice→Selective menu(Options offered)
- Need predictable stock→Par level(Target quantity)
- Need stock rotation→FIFO(Older stock first)
- Need hazard prevention→HACCP(Control points)
- Need surface soil removed→Cleaning(Before sanitizing)
- Need supplier standard→Specification(Quality requirements)
- Need production staffing→MPLH(Productivity metric)
Stock Rotation
FIFO moves older stock first.
First inFirst out
Cleaning vs Sanitizing
Cleaning
- Removes soil
- Precedes sanitizing
Sanitizing
- Reduces microorganisms
- Uses approved method
Clean first, sanitize second
Food Safety
- HACCP
- Preventive food-safety system
- Critical control point
- Control food hazard
- Cross-contamination
- Transfer of hazards
- Cleaning
- Remove visible soil
- Sanitizing
- Reduce microorganisms
- FIFO
- First in, first out
- FATTOM
- Bacterial growth conditions
- Allergen control
- Prevent allergen contact
Production + Procurement
- Forecasting
- Estimate demand
- Purchase specification
- Required product standard
- Bid
- Supplier price offer
- Par level
- Target inventory quantity
- Perpetual inventory
- Continuous inventory record
- Physical inventory
- Count stock on hand
- Yield
- Usable product amount
Marketing Mix
Four Ps frame every market offer.
ProductPricePlacePromotion
Fixed vs Variable Cost
Fixed
- Volume independent
- Example: rent
Variable
- Volume dependent
- Example: ingredients
Ask whether volume changes cost
Human Resources
- Job analysis
- Study work requirements
- Job description
- Duties and conditions
- Job specification
- Required qualifications
- Orientation
- New-hire introduction
- In-service training
- Workplace skill update
- Delegation
- Assign authorized work
- Span of control
- Direct reports managed
Finance + Quality
- Fixed cost
- Unchanged by volume
- Variable cost
- Changes with volume
- Food cost percent
- Food cost ÷ sales
- Labor cost percent
- Labor cost ÷ sales
- MPLH
- Meals per labor-hour
- Quality assurance
- Meet defined standards
- Quality improvement
- Improve process outcomes
Common Traps
Risk vs diagnosis
Screening flags risk ≠ Diagnosis names problem
Recall vs pattern
Recall captures yesterday ≠ Frequency captures usual intake
Recipe vs menu
Recipe controls production ≠ Menu guides selections
Clean vs sanitize
Cleaning removes soil ≠ Sanitizing reduces microbes
Cost behavior
Fixed ignores volume ≠ Variable follows volume
QA vs QI
QA checks standards ≠ QI improves systems
Last Minute
- 1.Nutrition 41; foodservice 21; management 38
- 2.110 minimum; 130 maximum
- 3.25 scaled score passes
- 4.Screen risk; assess data
- 5.ADIME tracks nutrition care
- 6.Carb/protein 4; fat 9
- 7.Recipe controls yield and portions
- 8.HACCP prevents food hazards
- 9.FIFO rotates older stock first
- 10.MPLH measures productivity
- 11.Fixed costs ignore volume
- 12.QA checks; QI improves
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