Deck 6: Menu Planning

Question 1

All of the following considerations are true regarding breakfast except:

A)when breakfast is skipped it is difficult to make up nutrients at other meals.
B)eating breakfast has a positive effect on how well children do in school.
C)the CACFP reimburses the same amount for breakfast or for morning snack.
D)consuming breakfast increases cognitive functionattentionand memory.

Answer 1

A

Question 2

It is recommended to switch from serving whole milk to skim or 1% milk when children:

A)stop breast-feeding.
B)reach 1 year of age.
C)reach 2 years of age.
D)reach 3 years of age.

Answer 2

A

Question 3

Which of the following is a goal of the NSLP and SBP?

A)requiring labeled foods to contain less than 2 grams of trans fats per serving
B)keeping saturated fat content of meals to less than 30%
C)reducing sodium content of meals
D)offering more citrus fruits

Answer 3

B

Question 4

Identifying a whole grain product when selecting the grain/starch component for the menu involves reading labels and selecting a product that includes all of the following except:

A)a statement that indicates the products is 100% whole grain.
B)whole grain is listed as the first ingredient.
C)the FDA-approved health claim,"Diets rich in whole grain foods and other plants foods and low in total fat,saturated fat,and cholesterol may reduce the risk of heart disease and some cancers" on the label.
D)a statement that indicates the product is 75% or more whole grain.

Question 5

Which of the following is not a phase of menu planning?

A)Establish broad program nutrition goals
B)Develop calorie ranges for each menu item.
C)Understand child nutrition and food program requirements
D)Adapt menus to support special dietary needs or food preferences

Question 6

For-profit child care programs may be eligible to participate in the Child and Adult Care Food Program CACFP)if:

A)the child care program requests to participate.
B)25% of the children qualify for free or reduced priced meals or subsidized child care.
C)25% of the children are special needs.
D)at least 51% of families request it.

Question 7

Neophobia

A)should be handled by not offering foods to children that they won't eat.
B)is the fear of trying new foods.
C)should be handled by forcing children to eat foods they do not want.
D)peaks between 6-8 years of age.

Question 8

When introducing new fruits and vegetables in preschool:

A)serve them frequently because it can take up to 15 to 20 exposures before children accept new food.
B)serve them individually at first,rather than combining in soups or fruit salads.
C)avoid offering dips.
D)serve fresh fruits as opposed to frozen or canned.

Question 9

Which of the following is not a child nutrition program that provides the template for menu planning in early childhood settings?

A)National School Lunch Program NSLP)
B)Child and Adult Care Food Program CACFP)
C)USDA Schools/Child Nutrition Commodity Program USDACNCP)
D)School Breakfast Program SBP)

Question 10

It is important to offer whole grain foods for all of the following reasons except:

A)they contain high levels of antioxidants.
B)they are rich in essential vitamins,mineral,and fiber.
C)they have had the bran and germ removed in the milling process.
D)they include all parts of the grain kernel.

Question 11

Cycle menus can include all of the following features except:

A)are usually rotated on a weekly basis.
B)are usually rotated every 4 to 6 weeks.
C)can incorporate seasonal foods.
D)are cost effective and save time.

Question 12

Head Start Performance standards for nutrition include all of the following except:

A)cultural and ethnic foods must be served.
B)1/3 of a child's daily nutritional needs must be met in part-day programs.
C)all children's nutritional needs must be met,including those with special diets.
D)portion sizes must not be predetermined.

Question 13

Menu planning

A)can save money.
B)is not a daunting task
C)does not save time.
D)has little to do with food storage and service.

Question 14

The CACFP requires that snack menus include:

A)both milk and juice.
B)two components from any of the four food groups.
C)a minimum of one protein and one fruit/vegetable.
D)water as a choice.

Question 15

Eating fruits and vegetables is desirable for each of the following reasons except:

A)they are always cholesterol free.
B)eating them can lead to lowered total fat intake which can protect against chronic diseases.
C)they protect healthy vision.
D)they all have equal nutritional values.

Question 16

The CACFP requires which of the following food group requirements?

A)Meat or a meat alternate must be served at breakfast.
B)Peanut butter is not considered an appropriate protein alternate.
C)Milk is required at breakfast and lunch meals.
D)Fruit juice must be at least 75% fruit.

Question 17

Eating too many foods high in salt or sodium can be a risk factor for

A)Diabetes.
B)Gout.
C)High blood pressure.
D)Obesity.

Question 18

Which of the following breakfast meals for 3-year-olds)meets the Child and Adult Care Food Program CACFP)guidelines and is eligible for reimbursement?

A)A breakfast that includes sausage,whole-grain bread,and 1% milk
B)A breakfast that includes cornflakes,sliced banana,and 1% milk
C)A breakfast that includes oatmeal,eggs,and 100% juice
D)A breakfast that includes baconeggsEnglish muffinand water

Question 19

The percentage of income needed to implement an early childhood food program is estimated to range from:

A)6 to 19% of the total budget.
B)5 to 10% of the total budget.
C)20% of each child's tuition.
D)30% of each child's tuition.

Question 20

Establishing nutrition goals for a program when planning menus can include all of the following except:

A)increasing the variety of foods rich in saturated fat content on the menu.
B)promoting healthful eating habits through menu planning.
C)creating menus that support sustainability.
D)partnering with families for input and ideas about menu planning.

Question 21

Strategies to add more whole foods on the menu include all of the following except:

A)use whole grain foods such as brown rice,whole grain bread and whole grain cereals.
B)include fresh fruits.
C)offer salads or steamed fresh vegetables.
D)offer enriched refined breads and pastas.

Question 22

A culturally sensitive approach to meal planning can include all of the following except:

A)avoiding food restrictions related to religious customs if they are not healthy.
B)providing menus in the various home languages of children present in the class.
C)offering opportunities for parents to learn about healthful ethnic cooking by using a grain staple,such as rice,in a variety of ethnic recipes.
D)conducting field trips to culturally diverse bakeries or supermarkets.

Question 23

It is important for teachers to be aware of the symptoms of anaphylaxis because it is a/an:

A)easily triggered allergy reaction.
B)life-threatening allergy reaction.
C)delayed allergy reaction.
D)overlooked allergy reaction.

Question 24

Which of the following cultural food rules conflicts with the requirements of the Child and Adult Care Food Program and the School Lunch Program?

A)Eating pork and pork products
B)Eating eggs or fish with meat or milk
C)Drinking milk and eating meat together
D)Breast-feeding children until 2-years of age

Question 25

Which of the following is not a nutritional concern for children with special needs?

A)Prescription drugs might interfere with nutrient absorption.
B)Children with special needs should consume more milk and other dairy products..
C)Some children may face increased risk for obesity due to decreased physical activity.
D)Some children may find it difficult to eat enough calories to support growth.

Question 26

All of the following are important considerations when planning menus and providing food service for children with diabetes except:

A)the timing of meals.
B)how much of the carbohydrate-containing foods are served at meal and snack time.
C)family input about the kind of meals the child will consume at school.
D)avoidance of all sugar-containing foods.

Question 27

Which of the following strategies is not recommended for helping manage children who are overweight or obese?

A)Limiting portion control
B)Limiting the intake of sweetened beverages
C)Serving breakfast daily
D)Encouraging the intake of sufficient fruits and vegetables

Question 28

To accommodate children who have diabetes,teachers need to do all of the following except:

A)provide and review the child's meal plan and snack schedule.
B)make provisions in case the teacher is absent.
C)provide families with information on portion sizes and calorie
D)learn the carbohydrate content of foods offered on the menu.

Question 29

The National Association for the Education of Young Children recommends that foods brought in from home to be shared with other children must consist of:

A)whole fruits or commercially prepared packaged foods.
B)foods that are in a commercial package only.
C)home-baked items if they are stored and prepared properly.
D)Home prepared foods that include a recipe or a list of ingredients..

Question 30

Which of the following meal services allow children to be involved in the process?

A)Family-style
B)Cafeteria-style
C)Restaurant-style
D)Lunchbox-style