Nutrition & Menu Planning Flashcards

The term 'umami' describes which basic taste sensation?

Answer: Savory/meaty

Umami, identified as the fifth basic taste, is the savory, meaty flavor associated with glutamate found in foods like aged cheese, mushrooms, and soy sauce.

Which nutrient is the primary fuel source for high-intensity exercise and the brain's preferred energy source?

Answer: Carbohydrate

Carbohydrates are stored as glycogen and converted to glucose, the preferred fuel for the brain and high-intensity anaerobic activity.

A sodium-restricted diet is most commonly prescribed for patients with:

Answer: Hypertension and heart disease

Reducing sodium intake lowers blood pressure and reduces fluid retention, making it a primary dietary intervention for hypertension and heart disease.

Which menu design principle suggests placing high-profit items where the eye naturally travels first?

Answer: Menu engineering

Menu engineering combines profitability (contribution margin) and popularity to strategically position items in prime visual zones of the menu.

Folate (folic acid) is especially critical during early pregnancy to prevent:

Answer: Neural tube defects

Adequate folate intake during the first trimester significantly reduces the risk of neural tube defects such as spina bifida.

A 'tasting menu' (menu dégustation) typically features:

Answer: Many small courses showcasing the chef's technique

A tasting menu offers numerous small, sequential courses — often 5 to 20 — designed to highlight the chef's creativity and seasonal ingredients.

Which fat-soluble vitamin plays the most critical role in blood clotting?

Answer: Vitamin K

Vitamin K is essential for synthesizing clotting factors (prothrombin) and is found in leafy greens like spinach and kale.