All formulas for RD exam Questions and Answers 100% Correct

All formulas for RD exam Questions and Answers 100% Correct Estimated body weight - Answer- (100 - % amputation) / 100 x IBW of original weight Adjusted BMI for amputees - Answer- Current wt / (1 - % amputation) Then plug into simple BMI equation Return on Investment (%) - Answer- Profit / Investment Current Ratio (one of the liquidity ratios) - Answer- Current cost / Current liabilities Acid test ratio (one of the liquidity ratios) - Answer- (Cash + Accounts Receivable + Marketable Securities) / Current liabilities Inventory Turnover (one of the activity ratios) - Answer- COGS / Average Inventory Value % of Occupancy (one of the activity ratios) - Answer- # beds occupied / # beds available Return on Equity (one of the profitability ratios) - Answer- Net profit / Equity Return on Assets (one of the profitability ratio) - Answer- Net profit / Assets Profit margin (one of the profitability ratios) - Answer- Net profit / Sales Gross profit/Loss - Answer- Sales - COGS Net profit/Loss - Answer- Gross profit - Labor cost - Operating cost Food cost % (one of the operating ratios) - Answer- Food cost / Sales x 100 OR Cost per portion / Selling price Labor cost % (one of the operating ratios) - Answer- Labor cost / Sales x 100 Meals per labor hour (one of the operating ratios) - Answer- Total # meals served / total labor hours to produce meals Labor minutes per meal (an operating ratio) - Answer- Total labor mins. to produce meals / total # meals served Break-even point (an operating ratio) - Answer- Fixed cost ____________ 1 - variable cost ____________ Sales Food productivity ratios - Answer- FC/Patient Days FC/meal Labor productivity ratios - Answer- LC/Patient Day LC/Meal Atomic weight of sodium - Answer- 23 Valance of sodium - Answer- 1 Atomic weight of potassium - Answer- 39 Valance of potassium - Answer- 1 % Productivity - Answer- Total # hours labored / Total hours spent at work Factor Method (mark up pricing) - Answer- 100% / (FC % + LC %) Selling Price/Menu Price - Answer- Prime FC X Markup Factor Prime Cost - Answer- Raw FC + Direct LC Traditional selling price - Answer- Raw FC / FC % Cost per portion - Answer- Total recipe cost / # portions Total cost - Answer- # units x cost per unit Edible portion - Answer- AP x % Yield As Purchased - Answer- EP / % Yield Yield % (or percent waste) - Answer- EP / AP How to calculate yield percentage - Answer- Yield / AP wt Shrinkage to percent yield - Answer- 100 - shrinkage Amount needed - Answer- Portion x Portion Size (in lbs) / % Yield Cost of food used - Answer- Cost of food available for month - Final Inventory Cost of Food Available - Answer- Beginning Inventory + Purchases Cost per Unit - Answer- AP Cost / # Units