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

Monounsaturated fatty acids, found in olive oil, avocado, and nuts, help reduce LDL (bad) cholesterol while maintaining HDL (good) cholesterol.

Question 2

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

Accepted Answer

Steaming

Answer

Steaming preserves water-soluble vitamins, requires no added fat, and is recognized as one of the healthiest cooking methods for heart-healthy menus.

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

Dietary fiber promotes bowel regularity, feeds beneficial gut microbiota, and helps regulate blood sugar and cholesterol levels.

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

The updated FDA Nutrition Facts label requires Vitamin D to be listed in micrograms (mcg), reflecting its relatively small required amounts.

Question 5

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

Accepted Answer

335 kcal

Answer

Calorie calculation: 15g fat × 9 kcal = 135, 30g carb × 4 kcal = 120, 20g protein × 4 kcal = 80; total = 335 kcal.

(ACF) American Culinary Federation Certification Practice Test