ACF Nutrition Principles & Menu Planning 2

Question 1

Which fatty acid type is associated with reducing LDL cholesterol and is abundant in olive oil?

Accepted Answer

Monounsaturated fatty acid

Answer

Saturated fatty acid

Answer

Trans fatty acid

Answer

Omega-6 polyunsaturated fatty acid

Question 2

When planning a heart-healthy menu, which cooking technique best preserves nutrients while minimizing added fat?

Accepted Answer

Steaming

Answer

Deep frying

Answer

Sautéing in butter

Answer

Braising in cream sauce

Question 3

What is the primary function of dietary fiber in the digestive system?

Accepted Answer

Promoting bowel regularity and feeding beneficial gut bacteria

Answer

Providing energy for muscle contractions

Answer

Synthesizing fat-soluble vitamins

Answer

Transporting oxygen to cells

Question 4

On a standardized ACF menu nutrition label, which nutrient must be listed in micrograms (mcg) rather than milligrams (mg)?

Accepted Answer

Vitamin D

Answer

Sodium

Answer

Calcium

Answer

Potassium

Question 5

A menu item contains 15g fat, 30g carbohydrate, and 20g protein. What is the total caloric value?

Accepted Answer

335 kcal

Answer

260 kcal

Answer

295 kcal

Answer

375 kcal

Question 6

Which mineral is critical for oxygen transport in red blood cells and is often deficient in vegetarian menus without proper planning?

Accepted Answer

Iron

Answer

Calcium

Answer

Zinc

Answer

Magnesium

Question 7

What does the term 'bioavailability' refer to in the context of menu nutrition planning?

Accepted Answer

The percentage of a nutrient that is absorbed and used by the body

Answer

The total caloric content of a dish

Answer

The number of servings a recipe yields

Answer

The shelf life of an ingredient