SNA Nutrition & Menu Planning 3

Question 1

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

Accepted Answer

Replace whole milk with 1% or fat-free milk

Answer

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?

Accepted Answer

Healthy, Hunger-Free Kids Act of 2010

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

Saturated fat

Answer

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

(SNA) School Nutrition Association Certification Practice Test