ACF Nutrition Principles & Menu Planning 3

Question 1

According to the Dietary Guidelines for Americans, what percentage of total daily calories should come from added sugars?

Accepted Answer

Less than 10%

Answer

Less than 25%

Answer

Less than 15%

Answer

Less than 5%

Question 2

Which vitamin requires fat in a meal to be properly absorbed and is found in fortified dairy products and fatty fish?

Accepted Answer

Vitamin D

Answer

Vitamin C

Answer

Vitamin B12

Answer

Vitamin B6

Question 3

When creating a menu for guests with celiac disease, which grain is safe to include?

Accepted Answer

Quinoa

Answer

Barley

Answer

Spelt

Answer

Rye

Question 4

What is the ACF recommended approach when writing menu descriptions for allergen-containing dishes?

Accepted Answer

Clearly identify the top 9 major allergens in the dish description or on a separate allergen menu

Answer

Omit allergen information to avoid alarming guests

Answer

Only disclose allergens verbally when asked

Answer

List allergens only if they are visible in the finished dish

Question 5

Which menu planning strategy specifically helps reduce sodium without sacrificing flavor perception?

Accepted Answer

Using acids like lemon juice or vinegar to brighten flavors

Answer

Adding MSG to all dishes

Answer

Increasing sugar content to mask saltiness

Answer

Reducing all seasonings proportionally

Question 6

What is the primary distinction between complete and incomplete proteins in menu planning?

Accepted Answer

Complete proteins contain all 9 essential amino acids; incomplete proteins lack one or more

Answer

Complete proteins are animal-based; incomplete proteins are always plant-based

Answer

Complete proteins have more calories; incomplete proteins have fewer

Answer

Complete proteins digest faster than incomplete proteins

Question 7

In a USDA MyPlate-aligned menu, what fraction of the plate should be dedicated to fruits and vegetables combined?

Accepted Answer

One half

Answer

One quarter

Answer

One third

Answer

Two thirds