Chapter 17: Planning and Serving Nutritious and Economical Meals
1. The odd-day-cycle meal plan eliminates the problem of serving the same food on the same day each week.
a. True
b. False
2. A beverage labeled “juice drink” provides at least 50 percent pure fruit juice.
a. True
b. False
3. Meals should only include nutrient–dense foods from each food group, but snacks can be calorie-dense, high–energy
pick–me–ups.
a. True
b. False
4. Cycle menus offer a distinct advantage in time-savings.
a. True
b. False
5. Teachers should observe and correct children’s inappropriate table manners and make sure they finish a meal in the
allotted time.
a. True
b. False
6. A suitable snack must always include milk.
a. True
b. False
7. Seasonal fresh produce should be included in menus whenever possible to reduce cost, improve nutritional value, and
expose children to new food items.
a. True
b. False
8. Including cheese and other dairy products in a meal improves the iron contribution.
a. True
b. False
9. According to CACFP requirements, snacks must include at least three items from different food groups.
a. True
b. False
10. Serving pumpkin bread, sweet potato fries, and broccoli will improve a child’s vitamin C intake.
a. True
b. False
11. According to Child and Adult Care Food Program (CACFP) Guidelines, which of the following are eligible for
reimbursement as fruits and vegetables?
a. grape drink and cranberry fruit cocktail
b. strawberry and apricot jams
c. fruit leather roll–ups
d. tomato juice and baked potatoes
12. Snacks should:
a. satisfy a portion of children’s daily nutrient needs
b. be avoided if they are high in sugar and fat
c. consist of nutrient-dense foods
d. all answers are correct
13. According to CACFP Guidelines:
a. menus must provide at least one third of a child’s daily RDAs
b. programs must be licensed
c. menus must meet minimum requirements for every meal and snack
d. all answers are correct
14. Foods that would correct a menu lacking in vitamin C are:
a. broccoli, green peppers b. carrots, apricots, cabbage
c. whole wheat crackers, peanut butter d. milk, chocolate pudding
15. The snack that would provide the most vitamin A is:
a. pumpkin bread, milk
b. oatmeal muffins, orange juice
c. cinnamon toast, grapefruit juice
d. graham crackers, milk
16. An appropriate serving of baked fish for a seven-year-old would be:
a. 1 ounce
b. 1 1/2 ounces
c. 2-2 1/2 ounces
d. 1/2 pound
17. Teachers should eat meals with children so they are able to:
a. clean up spills
b. serve the children’s plates
c. correct the children’s table manners
d. act as role models for appropriate eating behaviors
18. The Child and Adult Care Food Program (CACFP):
a. provides surplus food items to schools
b. trains food service personnel
c. reimburses participating child care programs for meal service costs
d. sets national health, safety, and nutrition standards for individuals of all ages
19. In order to meet CACFP requirements for lunch:
a. milk must be served as a beverage
b. 100% fruit juices can be substituted for milk
c. water is considered an acceptable replacement for milk
d. fruit drinks are okay for children to have once in a while
20. Cantaloupe, strawberries, and fresh tomatoes would boost the in a meal plan.
a. vitamin A
b. protein
c. riboflavin
d. vitamin C
21. The mandate(s) the National School Lunch Program to improve the quality of meals served to children
and increase training for food service personnel.
a. National Health Education Standards
b. Healthy, Hunger-Free Kids Act
c. National School Lunch Act
d. CACFP Amendments
22. When preparing a menu plan, the most important consideration should be:
a. cost
b. ease of preparation
c. including children‘s favorite foods
d. meeting children’s nutrient needs
23. Several factors must be considered when planning menus. In descending order of importance (most to least
important), these factors are:
a. introduction of new foods, color contrast, nutrient adequacy
b. color contrast, licensing requirements, nutrient adequacy
c. licensing requirements, color contrast, nutrient adequacy
d. nutrient adequacy, licensing requirements, introduction of new foods
24. The U.S. Department of is responsible for funding and regulating food reimbursement programs, including the
CACFP and National School Lunch.
a. Agriculture
b. Economics
c. Education
d. Health and Human Services
25. Appropriate cooking methods are cost-effective because:
a. nutrients are conserved
b. food shrinkage is minimized
c. waste due to overcooked or burned food is prevented
d. all answers are correct
26. Portion control is an important advantage of the service method used for serving food to young children.
27. The term refers to the process of ordering and purchasing foods.
28. Whole grain products consist of grains that have not been .
29. A meal that consists of a corn tortilla, scrambled eggs, yellow squash, and cantaloupe is lacking in appeal.
30. recipes enable food service personnel to purchase correct amounts of food and minimize waste.
31. Which four nutrients are considered to be deficient in many children’s diets?
32. Why must all bread and bread alternates be either whole grain or enriched?
33. List the eight steps involved in efficient menu planning.
34. Compare plate service with family style food service. What are the advantages of each style for the children and for
food service personnel?
35. Why is it important to post the current week’s menu where it can be read by staff and families?
36. Outline a simple method for calculating the food cost per person, per week.
37. Do cookies or granola bars qualify as a reimbursable snack item?
38. List five sensory qualities that should be addressed to make meals more appealing.
39. What benefits are achieved when ethnic foods are included in children’s meals?
40. Food service expenses account for a significant portion of a program’s budget. Describe steps the menu-planner can
take to control costs without compromising the nutrient quality of children’s meals.