SNA Nutrition & Menu Planning 3 — Questions and Answers
Question 1: A school nutrition director wants to reduce saturated fat in school lunches. Which substitution is most effective?
- Replace whole milk with 1% or fat-free milk (Correct answer)
- Replace fruit cups with canned fruit in syrup
- Replace whole wheat bread with enriched white bread
- Replace baked chicken with fried chicken
Correct 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.
Question 2: Which federal regulation requires schools to make nutrition information available to students and parents?
- Child Nutrition Act of 1966
- Healthy, Hunger-Free Kids Act of 2010 (Correct answer)
- National School Lunch Act of 1946
- Dietary Guidelines Act of 2005
Correct 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.
Question 3: What is the recommended weekly vegetable subgroup that must be included in school lunch menus?
- Only dark green and red/orange vegetables
- Dark green, red/orange, beans/peas, starchy, and other vegetables (Correct answer)
- Only beans/peas and starchy vegetables
- Red/orange and starchy vegetables only
Correct 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.
Question 4: A menu planner notices that a popular entrée contains 780mg of sodium. What action should they take?
- Remove it from the menu immediately
- Balance it with lower-sodium items throughout the week to meet the weekly average target (Correct answer)
- Add a salt substitute to all other menu items
- Serve it only once per month
Correct 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.
Question 5: Which nutrient is classified as a 'dietary component of public health concern' that must be limited in school meals?
- Vitamin D
- Calcium
- Saturated fat (Correct answer)
- Potassium
Correct answer: Saturated fat
Saturated fat is a dietary component of public health concern because excessive intake is linked to cardiovascular disease.
Question 6: When planning menus for students with celiac disease, which grain is safe to include?
- Wheat berries
- Barley
- Rye
- Certified gluten-free oats (Correct answer)
Correct answer: Certified gluten-free oats
Certified gluten-free oats are processed to avoid cross-contamination and are safe for most individuals with celiac disease.
Question 7: What is the minimum calorie requirement for a reimbursable NSLP lunch for grades 9-12?
- 550 calories
- 600 calories
- 750 calories (Correct answer)
- 850 calories
Correct answer: 750 calories
USDA meal pattern standards set the minimum calorie level for grades 9-12 NSLP lunch at 750 calories.
SNA Nutrition & Menu Planning 3
A school nutrition director wants to reduce saturated fat in school lunches.
Which substitution is most effective?