SNA Nutrition & Menu Planning 5

Question 1

Which dietary guideline principle is most directly reflected in the USDA's school meal vegetable subgroup requirements?

Accepted Answer

Eat a variety of vegetables from all subgroups

Answer

The vegetable subgroup requirements directly implement the Dietary Guidelines' emphasis on eating a variety of vegetables of different colors and types.

Question 2

A school wants to incorporate more plant-based proteins to reduce meat costs. Which option is fully creditable as a meat/meat alternate?

Accepted Answer

Tofu made from whole soybeans

Answer

Tofu made from whole soybeans is a USDA-creditable meat/meat alternate when served in the appropriate portion size.

Question 3

What does the 'dietary fiber' goal in school meal nutrition standards help prevent in children?

Accepted Answer

Obesity and related chronic diseases including type 2 diabetes

Answer

Adequate dietary fiber intake is associated with reduced risk of obesity, type 2 diabetes, and cardiovascular disease in children.

Question 4

A breakfast menu planner includes a grain-based entrée that contains 1.5 oz eq of whole grain. What additional grain item is needed to reach the minimum grain requirement for K-5 breakfast?

Accepted Answer

An additional 0.5 oz eq

Answer

The minimum grain requirement for K-5 breakfast is 1 oz eq per day, so 1.5 oz eq already exceeds the minimum — no additional grain is needed; however if the minimum were exactly 1 oz, the 1.5 already covers it.

Question 5

Which of the following foods is NOT creditable as a fruit component in school meal programs?

Accepted Answer

Fruit punch drink with 20% juice

Answer

Fruit punch with less than 100% juice does not meet the USDA definition of creditable fruit; only 100% juice or whole/cut fruit qualify.

(SNA) School Nutrition Association Certification Practice Test

(SNA) School Nutrition Association Certification Practice Test

SNA Nutrition & Menu Planning 5