Menu Planning and Development Flashcards

You buy 10 lb (as purchased) of fresh carrots, and the yield percentage is 75%. How many pounds of edible portion will you have?

Answer: 7.5 lb

EP = AP × yield % = 10 lb × 0.75 = 7.5 lb.

How many 3-ounce portions can you serve from 7.5 lb of cooked edible product?

Answer: 40

7.5 lb × 16 oz = 120 oz, and 120 ÷ 3 = 40 portions.

A dinner menu has roast chicken, baked potatoes, baked acorn squash, and peach cobbler. What production problem should the menu planner see?

Answer: Too much oven equipment demand at the same time

Every item needs the oven, which overloads that equipment and makes production hard to manage.

For a resident on a potassium-restricted renal diet, which side dish is the best substitute for a baked potato?

Answer: Steamed white rice

White rice is low in potassium, while sweet potatoes, tomatoes, and spinach are high in potassium.

According to the Dietary Guidelines for Americans, what portion of total grain intake should be whole grains?

Answer: At least half

The Dietary Guidelines recommend making at least half of all grains whole grains.

Why does the Academy of Nutrition and Dietetics favor liberalized diets for older adults in long-term care?

Answer: They improve food intake and quality of life while reducing malnutrition risk

Liberalized diets improve meal enjoyment and intake, which helps prevent unintended weight loss and malnutrition in older adults.

A dietary manager does a plate waste study after adding a new menu item. What is the main purpose of the study?

Answer: To measure how well residents accept the menu item

Plate waste studies show how much of an item residents leave uneaten, which reflects how well they accept it.