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Dietary Requirements & Special Menus Flashcards

7 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

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  1. Under FDA labeling regulations, sesame became a major food allergen requiring mandatory declaration in what year?

    Answer: 2023

    The FASTER Act of 2021 designated sesame as the 9th major food allergen, with mandatory FDA label declaration required starting January 1, 2023.

  2. A kosher kitchen requires separate cooking equipment for meat and dairy. What is the MINIMUM waiting period most Ashkenazi Jewish traditions observe between eating meat and then dairy?

    Answer: 6 hours

    Most Ashkenazi Jewish traditions require a 6-hour waiting period between consuming meat and dairy, though some communities observe 1 or 3 hours.

  3. Which fat source is prohibited during the traditional observance of a whole-food plant-based (WFPB) diet?

    Answer: Coconut oil

    The WFPB diet, as defined by proponents like Caldwell Esselstyn and T. Colin Campbell, excludes all extracted oils including coconut oil, relying on whole food fat sources instead.

  4. A guest presents a physician's note requiring a texture-modified diet at IDDSI Level 4. Which description is CORRECT for this level?

    Answer: Puréed food with no lumps requiring no chewing

    IDDSI Level 4 (Puréed) describes smooth, homogeneous food with no lumps that requires no chewing and can be eaten with a spoon.

  5. Which amino acid is often insufficient in maize-based diets and historically caused pellagra in populations relying heavily on corn?

    Answer: Tryptophan

    Corn is low in tryptophan, a precursor to niacin (vitamin B3); insufficient tryptophan leads to niacin deficiency and pellagra in corn-dependent populations.

  6. A chef preparing halal food must ensure meat is slaughtered by which method?

    Answer: Dhabiha — hand slaughter with a sharp blade severing the jugular while invoking God's name

    Halal slaughter (dhabiha) requires a sharp blade cut to the throat severing the carotid arteries and jugular veins while a blessing is recited, allowing blood to drain completely.

  7. For a diabetic patient requiring carbohydrate counting, which measurement system is used by US registered dietitians to standardize one carbohydrate serving?

    Answer: 15 grams of carbohydrate

    The US carbohydrate exchange system defines one carbohydrate serving as 15 grams of total carbohydrate, the standard used in diabetes meal planning.