Deck 6: Menu Planning

Question 1

Which of the following describes a condition in which the body cannot produce insulin to get glucose from the bloodstream into the cell?

A)Insulin resistance.
B)Type 1 diabetes.
C)Type 2 diabetes.
D)Food sensitivity.

Answer 1

B

Question 2

The three phases in healthful menu planning include all the following EXCEPT:

A)Understand child nutrition and food program requirements.
B)Write menus using a step-by-step approach.
C)Complete a nutrient analysis of the menus using a professional software program.
D)Adapt menus to support special dietary needs or food preferences.

Answer 2

C

Question 3

The respectful understanding and appreciation of cultural differences and similarities among groups and the ability to use this understanding to interact effectively with people across cultures.

A)Cultural interaction.
B)Cultural support.
C)Cultural competency.
D)Cultural interest.

Answer 3

C

Question 4

The following practices are recommended by the American Academy of Pediatrics and Academy of Nutrition and Dietetics for obesity prevention EXCEPT:

A)Limit sugar-sweetened beverages.
B)Restrict calories.
C)Offer sufficient fruits and vegetables.
D)Offer breakfast daily.

Question 5

What is the term used by the CACFP to describe food groups;includes milk,grains/breads,meats/meat alternatives,and fruits/vegetables.

A)Meal patterns.
B)Food items.
C)Components.
D)Food patterns.

Question 6

The best practice for successfully supporting children's preference for a food is:

A)Encourage a "no thank you" bite.
B)Put the food on the child's plate.
C)To repeatedly offer the food to the child.
D)Never offer the food to the child if he or she indicates dislike of that food.

Question 7

The primary factor for children's food consumption is:

A)Smell.
B)Taste.
C)Color.
D)Portion size.

Question 8

The part of the whole grain kernel that contains the fiber is:

A)Bran.
B)Endosperm.
C)Germ.
D)Seed.

Question 9

A ________ label is required by the CACFP on foods that contribute to the mea/meat alternative component of the menu for reimbursable meals.

A)Nutrition Facts
B)Nutrition Information
C)Child Nutrition
D)Child Information

Question 10

The following statement is TRUE regarding CACFP portions.

A)CACFP portions represent the minimum portion children should eat and children cannot be offered more.
B)CACFP portions represent the minimum portion to serve and children cannot be offered more.
C)CACFP portions represent the minimum portion to serve,but more food can be offered if children show signs of hunger.
D)CACFP portions represent the minimum portion children should eat,but more food can be offered if children show signs of hunger.

Question 11

Standards for menu planning that identify what is offered and must be selected by students.

A)Nutrition target foods.
B)Meal requirements.
C)Meal patterns.
D)Creditable foods.

Question 12

What is the correct sequence for writing menus?

A)Gathering tools for menu planning,creating a budget for menus,building menus.
B)Creating a budget for menus,gathering tools for menu planning,building menus.
C)Building menus,gathering tools for menu planning,creating a budget for menus.
D)Gathering tools for menu planning,building menus,creating a budget for menus.

Question 13

Which of the following describes foods that are high in vitamin and mineral content while relatively low in calorie content?

A)Nutrient dense foods.
B)Creditable foods.
C)Nutrient target foods.
D)Nutrition target foods.

Question 14

A life-threatening reaction that can lead to a drop of blood pressure,loss of consciousness,and death if untreated.

A)Food intolerance.
B)Food sensitivity.
C)Eczema.
D)Anaphylaxis.

Question 15

Eligibility criteria to participate in CACFP include for-profit child care programs with:

A)10% of the children enrolled who qualify for free and reduced-price meals.
B)15% of the children enrolled who qualify for free and reduced-price meals.
C)20% of the children enrolled who qualify for free and reduced-price meals.
D)25% of the children enrolled who qualify for free and reduced-price meals.

Question 16

What do we call a menu that offers a variety of foods every day,is planned for a week or longer,and repeats itself?

A)Cycle menu.
B)Repeat menu.
C)Weekly menu.
D)Standard menu.

Question 17

If the costs for food service exceed ________ of the total program income,the menu,food purchasing,and food preparation practices should be reviewed to control costs.

A)16%
B)19%
C)20%
D)21%

Question 18

The following federal programs provide a template for menu planning EXCEPT:

A)Adult Feeding Program.
B)Child and Adult Care Food Program.
C)School Breakfast Program.
D)National School Lunch Program.

Question 19

New CACFP recommendations require ________ to be offered to children once they reach the age of 2 years.

A)Whole milk
B)2% or Whole milk
C)1% or 2% milk
D)Skim milk or 1% milk

Question 20

The meal service considered best practice is:

A)Family-style.
B)Cafeteria-style.
C)Restaurant-style.
D)Take-out-style.

Question 21

Anaphylaxis can be life-threatening,if not immediately treated.

Question 22

Adding vegetable to spaghetti sauce is a one way to get children to eat vegetables.

Question 23

Whole basic foods are unprocessed or minimally processed.

Question 24

Head Start Performance Standards state that children in full-day programs (8 hours or more)should be served meals that meet one-third of their daily nutrient needs.

Question 25

A teacher's role in menu planning can vary depending on the early childhood setting.

Question 26

It can take up to 15 to 20 exposures before children accept new foods.

Question 27

In children with type 2 diabetes,the cells in the pancreas that make insulin are destroyed by the immune system and therefore insulin injections are required.

Question 28

Children between the ages of 6 to 18 months of age often suffer from neophobia.

Question 29

The income to support food service operations costs comes from a variety of sources depending on the children's program or school funding design.

Question 30

Enriched or whole grains are considered noncredible foods by the CACFP guidelines.

Question 31

To support sustainability,you can use locally grown produce.

Question 32

A vegetarian diet cannot safely meet the nutritional needs of infants.