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Math Principles for Dietetics
Introduction
Welcome Video (1:32)
Nuts and Bolts of the Course
Warm-Up Exercise
Downloads: Conversion Chart and Formula Sheet
Review of Math Principles (20:24)
Module 1: Clinical Calculations
Weight Management (2:21)
Calculating Carbohydrates (5:15)
Amputee Adjustment (4:15)
Enteral Nutrition (12:54)
Calculating Nitrogen (Nitrogen Balance, Nitrogen Ratio) (6:08)
Total and Peripheral Parenteral Nutrition (18:45)
Glucose Infusion Rate (8:38)
Milliequivalents (5:11)
Osmolarity (2:52)
Module 2: Financial Literacy
Language of Finance (10:10)
Depreciation (5:57)
Module 3: Budgets
Payback Period (2:37)
Budget Projection (10:37)
Module 4: Ratios and Percentages
Using Ratios in Financial Management (1:13)
Current Ratio (1:57)
Calculating Turnover: Seat, Inventory, Employee, Percent Occupancy (8:02)
Labor: Cost, Percent, Meals Per Labor Hour (4:39)
Food: Cost, Percent (5:51)
Profitability Ratios: Gross Profit, Profit Margin, Return on Assets (8:02)
Module 5: Break Even
Break-Even (4:57)
Module 6: Forecasting
Moving Average Forecast (2:13)
Popularity Index (2:24)
Full Time Equivalents (12:21)
Module 7: Food Service Management
Edible Portion (7:56)
Pricing Menu Items: Prime Cost, Factor Pricing Method (4:28)
Scoop Size (1:57)
Recipe Cost (6:27)
Quizzes & Rationales
Clinical Quiz 1
Clinical Quiz 2
Financial Management Quiz 1
Financial Management Quiz 2
Clinical Quiz Rationales
Financial Management Quiz Rationales
Financial Management Quiz 1
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