Nutrition & Menu Planning Flashcards

A school nutrition director wants to reduce saturated fat in school lunches. Which substitution is most effective?

Answer: Replace whole milk with 1% or fat-free milk

Switching from whole milk to 1% or fat-free milk significantly reduces saturated fat while maintaining calcium and protein content.

Which federal regulation requires schools to make nutrition information available to students and parents?

Answer: Healthy, Hunger-Free Kids Act of 2010

The Healthy, Hunger-Free Kids Act of 2010 requires schools to make nutritional content of meals publicly available.

What is the recommended weekly vegetable subgroup that must be included in school lunch menus?

Answer: Dark green, red/orange, beans/peas, starchy, and other vegetables

USDA requires weekly offerings from all five vegetable subgroups: dark green, red/orange, beans/peas, starchy, and other vegetables.

A menu planner notices that a popular entrée contains 780mg of sodium. What action should they take?

Answer: Balance it with lower-sodium items throughout the week to meet the weekly average target

Sodium targets are based on weekly averages, so a high-sodium item can be balanced with lower-sodium choices throughout the week.

Which nutrient is classified as a 'dietary component of public health concern' that must be limited in school meals?

Answer: Saturated fat

Saturated fat is a dietary component of public health concern because excessive intake is linked to cardiovascular disease.

When planning menus for students with celiac disease, which grain is safe to include?

Answer: Certified gluten-free oats

Certified gluten-free oats are processed to avoid cross-contamination and are safe for most individuals with celiac disease.

What is the minimum calorie requirement for a reimbursable NSLP lunch for grades 9-12?

Answer: 750 calories

USDA meal pattern standards set the minimum calorie level for grades 9-12 NSLP lunch at 750 calories.