Deck 17: Planning and Serving Nutritious and Economical Meals

Question 1

According to CACFP requirements, snacks must include at least three items from different food groups.

Answer 1

False

Question 2

Cantaloupe, strawberries, and fresh tomatoes would boost the _____ in a meal plan.

A) vitamin A
B) protein
C) riboflavin
D) vitamin C

Answer 2

vitamin C

Question 3

Snacks should:

A) satisfy a portion of children's daily nutrient needs
B) be avoided if they are high in sugar and fat
C) consist of nutrient-dense foods
D) all answers are correct

Answer 3

all answers are correct

Question 4

Seasonal fresh produce should be included in menus whenever possible to reduce cost, improve nutritional value, and expose children to new food items.

Question 5

Serving pumpkin bread, sweet potato fries, and broccoli will improve a child's vitamin C intake.

Question 6

The Child and Adult Care Food Program (CACFP):

A) provides surplus food items to schools
B) trains food service personnel
C) reimburses participating child care programs for meal service costs
D) sets national health, safety, and nutrition standards for individuals of all ages

Question 7

Foods that would correct a menu lacking in vitamin C are:

A) broccoli, green peppers
B) carrots, apricots, cabbage
C) whole wheat crackers, peanut butter
D) milk, chocolate pudding

Question 8

In order to meet CACFP requirements for lunch:

A) milk must be served as a beverage
B) 100 percent fruit juices can be substituted for milk
C) water is considered an acceptable replacement for milk
D) fruit drinks are okay for children to have once in a while

Question 9

According to Child and Adult Care Food Program (CACFP) guidelines, which of the following are eligible for reimbursement as fruits and vegetables?

A) grape drink and cranberry fruit cocktail
B) strawberry and apricot jams
C) fruit leather roll-ups
D) tomato juice and baked potatoes

Question 10

A suitable snack must always include milk.

Question 11

A beverage labeled "juice drink" provides at least 50 percent pure fruit juice.

Question 12

Cycle menus offer a distinct time-saving advantage.

Question 13

Including cheese and other dairy products in a meal improves the iron contribution.

Question 14

The odd-day-cycle meal plan eliminates the problem of serving the same food on the same day each week.

Question 15

According to CACFP guidelines:

A) menus must provide at least one-third of a child's daily RDAs
B) programs must be licensed
C) menus must meet minimum requirements for every meal and snack
D) all answers are correct

Question 16

Teachers should eat meals with children so they are able to:

A) clean up spills
B) serve the children's plates
C) correct the children's table manners
D) act as role models for appropriate eating behaviors

Question 17

An appropriate serving of baked fish for a 7-year-old would be:

A) 1 ounce
B) 1 1/2 ounces
C) 2-2 1/2 ounces
D) 1/2 pound

Question 18

Teachers should correct children's inappropriate table manners and make sure they finish a meal in the allotted time.

Question 19

The snack that would provide the most vitamin A is:

A) pumpkin bread, milk
B) oatmeal muffins, orange juice
C) cinnamon toast, grapefruit juice
D) graham crackers, milk

Question 20

Meals should only include nutrient-dense foods from each food group, but snacks can be calorie-dense, high-energy pick-me-ups.

Question 21

List five sensory qualities that should be addressed to make meals more appealing.

Question 22

Whole grain products consist of grains that have not been ________.

Question 23

What benefits are experienced when ethnic foods are included in children's meals?

Question 24

List the eight steps involved in efficient menu planning.

Question 25

Compare plate service with family style food service. What are the advantages of each style for the children and for food service personnel?

Question 26

The ________ mandate(s) the National School Lunch Program to improve the quality of meals served to children and increase training for food service personnel.

A) National Health Education Standards
B) Healthy Hunger-Free Kids Act
C) National School Lunch Act
D) CACFP Amendments

Question 27

The term __________ refers to the process of ordering and purchasing foods.

Question 28

A meal that consists of a corn tortilla, scrambled eggs, yellow squash, and cantaloupe is lacking in ________ appeal.

Question 29

Which four nutrients are considered to be deficient in many children's diets?

Question 30

The U.S. Department of ____ is responsible for funding and regulating food reimbursement programs, including the CACFP and National School Lunch.

A) Agriculture
B) Economics
C) Education
D) Health and Human Services

Question 31

Appropriate cooking methods are cost-effective because:

A) nutrients are conserved
B) food shrinkage is minimized
C) waste due to overcooked or burned food is prevented
D) all answers are correct

Question 32

Do cookies or granola bars qualify as a reimbursable snack item?

Question 33

Why is it important to post the current week's menu where it can be read by staff and families?

Question 34

Food service expenses account for a significant portion of a program's budget. Describe steps the menu-planner can take to control costs without compromising the nutrient quality of children's meals.

Question 35

When preparing a menu plan, the most important consideration should be:

A) cost
B) ease of preparation
C) including children's favorite foods
D) meeting children's nutrient needs

Question 36

Why must all bread and bread alternates be either whole grain or enriched?

Question 37

Outline a simple method for calculating the food cost per person, per week.

Question 38

Several factors must be considered when planning menus. In descending order of importance (most to least important), these factors are:

A) introduction of new foods, color contrast, nutrient adequacy
B) color contrast, licensing requirements, nutrient adequacy
C) licensing requirements, color contrast, nutrient adequacy
D) nutrient adequacy, licensing requirements, introduction of new foods

Question 39

Portion control is an important advantage of the _________ service method used for serving food to young children.

Question 40

__________ recipes enable food service personnel to purchase correct amounts of food and minimize waste.