Practice Test Geeks(CFSP) Certified Foodservice Professional Practice Test
← All CFSP Flashcard Decks

Nutrition Fundamentals Flashcards

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

Read the first 7 Nutrition Fundamentals flashcards as text

  1. Which of the following describes a 'functional food'?

    Answer: A food that provides health benefits beyond basic nutrition due to added or naturally occurring bioactive components

    Functional foods provide health benefits beyond basic nutrition, such as probiotics in yogurt or omega-3s in fortified eggs.

  2. Which amino acid is considered conditionally essential, meaning the body can usually produce it but may not be able to in times of stress or illness?

    Answer: Glutamine

    Glutamine is conditionally essential because although the body synthesizes it, production may be insufficient during serious illness, injury, or intense stress.

  3. A restaurant is developing a low-FODMAP menu option. Which food would be MOST appropriate to include?

    Answer: Grilled salmon with rice

    Grilled salmon and rice are both low-FODMAP foods, making this the safest choice for guests managing irritable bowel syndrome (IBS).

  4. What is the primary function of antioxidants such as vitamins C and E in the human body?

    Answer: They neutralize free radicals, reducing oxidative stress and cellular damage

    Antioxidants neutralize free radicals — unstable molecules that can damage cells and contribute to aging and chronic disease.

  5. According to the MyPlate model, what proportion of a standard meal plate should be filled with fruits and vegetables combined?

    Answer: One-half

    The USDA MyPlate model recommends filling half of the plate with fruits and vegetables at each meal.

  6. Which scenario correctly describes the concept of nutrient bioavailability?

    Answer: The proportion of a nutrient that is absorbed and utilized by the body

    Bioavailability refers to the fraction of an ingested nutrient that is actually absorbed into the bloodstream and available for use by the body.

  7. A CFSP is evaluating a menu for caloric density. Which food choice has the LOWEST caloric density?

    Answer: Steamed broccoli

    Steamed broccoli has very low caloric density because it is high in water and fiber but low in fat and total calories per gram.