CC Culinarian Nutrition & Dietary Guidelines 3

Question 1

A chef is preparing a dish for a guest with celiac disease. Which grain is safe to use?

Accepted Answer

Quinoa

Answer

Quinoa is naturally gluten-free and safe for guests with celiac disease, unlike barley, wheat, and rye.

Question 2

What does the USDA MyPlate guideline recommend should make up half of every meal?

Accepted Answer

Fruits and vegetables

Answer

MyPlate recommends filling half your plate with fruits and vegetables at every meal to promote nutrient density.

Question 3

Which vitamin requires fat to be properly absorbed by the body?

Accepted Answer

Vitamin K

Answer

Vitamin K is a fat-soluble vitamin (along with A, D, and E) that requires dietary fat for proper absorption.

Question 4

What is the recommended daily sodium intake for healthy adults according to the Dietary Guidelines for Americans?

Accepted Answer

Less than 2,300 mg

Answer

The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 mg per day for adults.

Question 5

Which type of carbohydrate causes the most rapid spike in blood glucose levels?

Accepted Answer

Simple sugars

Answer

Simple sugars are rapidly digested and absorbed, causing a quicker and larger spike in blood glucose compared to complex carbohydrates.

(CC) Certified Culinarian Practice Test