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.

Accepted Answer

Type 1 diabetes is an autoimmune disease in which the body's immune system attacks and destroys the cells in the pancreas that produce insulin, leading to a complete lack of insulin production. Without insulin, glucose cannot enter the body's cells and builds up in the bloodstream, leading to high blood sugar levels. Insulin resistance (option A) and type 2 diabetes (option C) also involve problems with insulin and glucose regulation, but they are not characterized by a complete lack of insulin production. Food sensitivity (option D) is unrelated to insulin and glucose regulation.

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.

Accepted Answer

Completing a nutrient analysis using professional software is not typically considered a phase in healthful menu planning. The focus is more on understanding requirements, writing menus, and adapting them for special needs.

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.

Accepted Answer

Cultural competency refers to the ability to understand and appreciate cultural differences and similarities and to use this understanding to interact effectively with people across cultures. It involves a deep respect for cultural differences and an understanding of how these differences can impact communication and relationships. Cultural competency is important in many fields, including healthcare, education, and business, where people from different cultures often interact.

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.

Accepted Answer

Restricting calories is not recommended by the American Academy of Pediatrics and Academy of Nutrition and Dietetics for obesity prevention, as it can lead to nutrient deficiencies and potentially harmful weight loss. Instead, they recommend focusing on offering and encouraging healthy food choices and portion sizes, and promoting regular physical activity.

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.

Accepted Answer

The term used by the CACFP to describe food groups is "components". Options A, B, and D are not the correct terms used by the CACFP.

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.

Accepted Answer

Repeatedly offering the food to the child increases familiarity and can help them develop a preference for it over time.

Question 7

The primary factor for children's food consumption is:
A)Smell.
B)Taste.
C)Color.
D)Portion size.

Accepted Answer

Taste is the primary factor for children's food consumption, as they tend to choose foods that are familiar and enjoyable to them. While smell and color can also influence their food preferences, if the taste is not appealing to them, they are less likely to eat it. Portion size can also affect how much a child eats, but it is not the primary factor in their food choices.

Question 8

The part of the whole grain kernel that contains the fiber is:
A)Bran.
B)Endosperm.
C)Germ.
D)Seed.

Accepted Answer

The bran is the outer layer of the whole grain kernel that contains the fiber. The endosperm is the middle layer and contains carbohydrates and protein, while the germ is the inner layer and contains vitamins, minerals, and healthy fats. The seed is the whole grain kernel as a whole.

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

Accepted Answer

The correct label required by the Child and Adult Care Food Program (CACFP) for foods contributing to the meat/meat alternative component of reimbursable meals is the "Child Nutrition" label. This label ensures the food meets specific nutritional requirements set by the program.

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.

Accepted Answer

CACFP portions are designed as the minimum amounts to be served to children, but providers can offer more food if the children are still hungry. This ensures that children's nutritional needs are met while also allowing flexibility to respond to individual hunger cues.

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.

Accepted Answer

Meal requirements identify what is offered and must be selected by students.

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.

Accepted Answer

It is best to start with gathering tools for menu planning such as recipe books, dietary guidelines, and customer preferences. Then, building menus comes next wherein the actual list of dishes to be served is created. Finally, creating a budget for menus should be done last to ensure that the chosen dishes fit within the allocated budget.

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.

Accepted Answer

Nutrient dense foods are the ones that provide a high amount of vitamins and minerals relative to their calorie content. Hence, option A is the best choice. Option B is not a valid term. Option C and D are similar to nutrient-dense foods but do not accurately describe foods with high vitamin and mineral content while being low in calories.

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.

Accepted Answer

Anaphylaxis is a severe, life-threatening allergic reaction that can occur within seconds or minutes of exposure to a trigger, such as certain foods or insect venom. Symptoms can include difficulty breathing, swelling of the face or throat, rapid or weak pulse, nausea or vomiting, and fainting or loss of consciousness. Treatment with epinephrine (adrenaline) is necessary in order to prevent potentially fatal complications.

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.

Accepted Answer

For-profit child care centers can participate in the CACFP if at least 25% of the children they serve are eligible for free or 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.

Accepted Answer

A cycle menu offers a variety of foods that repeat themselves over a set period of time, usually a week or more. This type of menu allows for efficient planning and controlling of food inventory and costs.

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%

Accepted Answer

The answer of If the costs for food service exceed...

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.

Accepted Answer

The Adult Feeding Program provides grants to states to assist in providing nutritious meals to senior citizens. It does not provide a template for menu planning, unlike the other programs which have specific requirements for the types and amounts of foods that must be offered.

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

Accepted Answer

The new CACFP (Child and Adult Care Food Program) recommendations suggest offering skim milk or 1% milk to children once they reach the age of 2 years to reduce saturated fat intake and promote heart health.

Question 20

The meal service considered best practice is:
A)Family-style.
B)Cafeteria-style.
C)Restaurant-style.
D)Take-out-style.

Accepted Answer

Family-style meal service is considered best practice because it promotes a sense of community, allows for portion control, encourages trying new foods in a supportive environment, and can enhance communication and social skills among participants.

Quiz 6: Menu Planning

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

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

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.

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

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

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

The primary factor for children's food consumption is:

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

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

The following statement is TRUE regarding CACFP portions.

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

What is the correct sequence for writing menus?

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

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

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

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

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.

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

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

The meal service considered best practice is: