CDM Menu Planning and Development 3

Question 1

Which menu planning principle ensures visual variety by including different colors on each plate?

Accepted Answer

Color variety

Answer

Flavor contrast

Answer

Texture balance

Answer

Temperature combination

Question 2

What is the primary advantage of a spoken or restaurant-style menu in a healthcare setting?

Accepted Answer

Maximum patient choice and satisfaction with made-to-order meals

Answer

Lower food costs

Answer

Reduced need for kitchen staff

Answer

Simplified diet order management

Question 3

When substituting a menu item due to supply shortages, which consideration is MOST important?

Accepted Answer

Maintaining similar nutritional profile and dietary restriction compliance

Answer

Choosing the least expensive alternative

Answer

Selecting whatever is readily available

Answer

Using the same cooking method

Question 4

How often should cycle menus be reviewed and updated in a long-term care facility?

Accepted Answer

Seasonally, at minimum quarterly

Answer

Every month

Answer

Every two years

Answer

Only when residents complain

Question 5

What role does a diet manual play in menu planning for a healthcare facility?

Accepted Answer

It defines the nutritional parameters and food restrictions for each therapeutic diet

Answer

It provides recipes for all menu items

Answer

It tracks food inventory levels

Answer

It schedules dietary staff shifts

Question 6

Which menu planning approach is BEST for accommodating patients with food allergies?

Accepted Answer

Detailed ingredient identification with clear allergen labeling and alternative options

Answer

Eliminating all common allergens from the menu

Answer

Having patients bring their own food

Answer

Serving only hypoallergenic meal replacements