PHC Intern Final Examination Reviewer

This flashcard set covers food production, cooking methods, procurement documentation, therapeutic diets, and enteral nutrition concepts based on the PHC Intern Reviewer.

Cycle Menu

A set of carefully planned menus that are rotated according to a definite pattern.

Scalding

A moist-heat method where liquid is heated to approx. $185^{\circ}F$ ($85^{\circ}C$), characterized by small bubbles forming around the edges of the container.

Poaching

To cook food gently by partial or complete submerging in simmering liquid at approx. $160-180^{\circ}F$ ($71-82^{\circ}C$).

Simmering

To cook in liquid heated to approx. $185-205^{\circ}F$ ($85-96^{\circ}C$), where little bubbles rise to the surface.

Boiling

The highest heat method at $212^{\circ}F$ ($100^{\circ}C$) at sea level, where large bubbles aggressively and rapidly break the surface.

Blanching

Brief cooking in boiling liquid, followed by quick submersion in cold water to stop further cooking.

Skimming

To remove fat or scum from the surface of boiling water.

Broth

The strained, clear liquid in which meat, poultry, or fish has been simmered with vegetables or herbs.

Sautéing

A dry-heat method of cooking in which food is cooked in a minimal amount of fats/oils.

Abstract of Canvass

A summarized document that consolidates and compares quotations or bids from multiple suppliers for a specific procurement need.

Daily Market Order (DMO)

A formal document issued by a buyer or seller specifying transaction details like types, quantities, and agreed prices.

Quotation

A formal document provided by a seller to a potential buyer detailing pricing and terms for offered goods or services.

Issue Slip

A document used to record and authorize the release of goods, materials, or items from a stock or inventory.

Recipe

A set of instructions including ingredients, quantities, and directions to prepare and cook a particular dish or beverage.

BMI (Body Mass Index)

A tool or formula to assess health risk associated with weight, calculated as $\frac{\text{weight (kg)}}{\text{(height (m))}^{2}}$.

Regular Diet

Also known as General, Normal, or Diet as Tolerated (DAT), intended for adults without dietary restrictions.

Clear Liquid Diet

A diet composed of transparent liquids intended to minimize fecal residue and stimulate minimal digestive processes.

Full Liquid Diet

Includes foods that are liquid at body temperature, such as milk-containing foods or medical nutritional supplement beverages.

Mechanical Soft Diet

Indicated for individuals with difficulty chewing who can tolerate foods modified by grinding, chopping, mincing, or mashing.

Low Salt-Low Fat Diet

A non-calculated diet for cardiovascular diseases restricting sodium to <1500\,mg/day and saturated fat to <7\% of total energy.

Nutritional Upbuilding Diet

A calculated diet for underweight patients requiring $35-40\,kcal/kg$ and $1.2\,g/kg$ of protein.

Diabetic Diet

A diet restricting sugar to <7\% of total energy and replacing sweet desserts with fresh fruits.

Renal Diet

A calculated diet restricting potassium to <2000\,mg/day, sodium to <1500\,mg/day, and phosphorus to <800\,mg/day.

Low Purine Diet

Reduces purine content to $100-150\,mg/day$ and is indicated for Gout or High Uric Acid.

Vitamin K-Regulated Diet

Also known as the Warfarin/Coumadin Diet, requiring regulation of dark leafy green vegetables and other high-Vitamin K sources.

Hypoallergenic Diet

Eliminates common allergens like milk, eggs, fish, shellfish, and, in the context of PHC, chicken to prevent allergic reactions.

Enteral Nutrition (EN)

Feeding through the gastrointestinal tract via a tube, catheter, or stoma that delivers nutrients distal to the oral cavity.

Isotonic Formula

An enteral formula containing $1\,kilocalorie$ per $mL$ ($1:1$ dilution).

Calorie-dense Formula

An enteral formula containing $1.5$ or $2\,kilocalories$ per $mL$ ($1.5:1$ or $2:1$ dilution).