Menu Design and Nutrition Flashcards

A hospital foodservice chef must plan a menu for renal-diet patients. Which nutrients are typically restricted?

Answer: Sodium, potassium, and phosphorus

Renal diets limit sodium, potassium, and phosphorus because compromised kidneys cannot clear them effectively.

Which factor should be considered FIRST when developing a new menu for a restaurant concept?

Answer: The target market and guest expectations

Menu planning starts with understanding who the guests are and what they want, then builds equipment, skill, and cost considerations around that.

A 6-ounce cooked salmon portion is promoted as a source of omega-3 fatty acids. The primary omega-3s in fatty fish are:

Answer: EPA and DHA

Fatty fish supply eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the long-chain omega-3s linked to heart health.

When balancing a plated entrée for both nutrition and visual appeal, a widely used guideline is to fill roughly half the plate with:

Answer: Vegetables and fruits

MyPlate-style guidance recommends half the plate be produce, with the remainder split between protein and grains.

A restaurant's kitchen has limited equipment: one fryer, one six-burner range, and no oven. How should this constrain menu design?

Answer: The menu must avoid roasted and baked items and balance station load across fryer and range

Menu items must match available equipment and distribute production evenly to avoid bottlenecks during service.

Which menu adjustment best serves guests managing type 2 diabetes?

Answer: Offering entrées built on non-starchy vegetables, lean proteins, and whole grains with controlled portions

Balanced, portion-controlled meals with complex carbohydrates and lean protein help moderate blood glucose response.

A chef costs a recipe at $4.20 per portion and sells it for $16.80. What is the food cost percentage?

Answer: 25%

Food cost percentage equals cost divided by selling price: $4.20 ÷ $16.80 = 25%.