Menu Planning & Nutrition Flashcards

A menu planner wants to increase dietary fiber for senior residents. Which grain substitution is most effective?

Answer: White bread for whole wheat bread

Replacing white bread with whole wheat bread increases dietary fiber because whole wheat retains the bran and germ layers.

Which menu format lists each food item and its price separately, allowing guests to build their own meal?

Answer: À la carte

An à la carte menu prices each item individually, giving diners maximum flexibility to select and pay for only what they choose.

In HACCP-based menu planning, the term 'critical control point' refers to:

Answer: A step where a food safety hazard can be prevented, eliminated, or reduced to safe levels

A critical control point (CCP) is a step in the food production process where control measures can effectively prevent or reduce a food safety hazard.

Which macronutrient provides 9 kilocalories per gram?

Answer: Fat

Dietary fat provides 9 kcal per gram, more than double the 4 kcal per gram provided by carbohydrates or protein.

A restaurant wants to highlight locally sourced ingredients on the menu. This practice is best described as:

Answer: Farm-to-table or locavore dining

Farm-to-table dining emphasizes using locally and regionally sourced ingredients, reducing transportation distances and supporting local producers.

Which of the following is the BEST strategy for reducing saturated fat in a recipe without sacrificing mouthfeel?

Answer: Replace butter with olive oil

Substituting butter (high saturated fat) with olive oil (predominantly unsaturated fat) reduces saturated fat while preserving moisture and richness.

The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates in adult diets is:

Answer: 45–65% of total calories

The AMDR for carbohydrates established by the Institute of Medicine is 45–65% of total daily caloric intake for adults.