Nutrition Principles & Menu Planning Flashcards
7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Nutrition Principles & Menu Planning flashcards as text
Which type of carbohydrate raises blood glucose most rapidly and is the primary concern when planning diabetic-friendly menus?
Answer: Simple sugars (monosaccharides and disaccharides)
Simple sugars like glucose, fructose, and sucrose are rapidly digested and absorbed, causing the fastest and sharpest rise in blood glucose levels.
A chef is developing a low-glycemic index menu. Which potato preparation would be most appropriate?
Answer: Chilled boiled potato salad
Cooling cooked potatoes converts some digestible starch to resistant starch, significantly lowering the glycemic index compared to hot preparations.
What role does vitamin C play when paired with plant-based iron sources on a menu?
Answer: It enhances the absorption of non-heme iron
Vitamin C converts non-heme iron (from plant sources) to the ferrous form, significantly increasing its absorption in the small intestine.
According to ACF professional standards, what is the primary goal of cycle menu planning in institutional foodservice?
Answer: To provide menu variety while streamlining purchasing, production, and cost control
Cycle menus rotate through a set pattern to provide variety for guests while allowing foodservice operations to standardize recipes, control costs, and optimize purchasing.
Which macronutrient is the body's preferred fuel source during moderate to high-intensity culinary competition prep activities?
Answer: Carbohydrates
Carbohydrates, stored as glycogen in muscles and the liver, are the body's preferred and most efficient fuel source for moderate to high-intensity physical activity.
When adapting a recipe for a guest with a tree nut allergy, which ingredient substitution would be considered safe?
Answer: Replacing walnuts with sunflower seeds
Sunflower seeds are not tree nuts and are generally safe for individuals with tree nut allergies; cashews, pine nuts, and macadamia nuts are all classified as tree nuts.
What is the correct definition of Estimated Average Requirement (EAR) in the context of Dietary Reference Intakes (DRIs)?
Answer: The average daily intake sufficient to meet the needs of 50% of healthy individuals
The EAR is the daily nutrient intake level estimated to meet the needs of 50% of healthy individuals in a life stage and gender group, used to assess and plan group diets.