ACF Nutrition Principles & Menu Planning 2 — Questions and Answers
Question 1: Which fatty acid type is associated with reducing LDL cholesterol and is abundant in olive oil?
- Saturated fatty acid
- Trans fatty acid
- Monounsaturated fatty acid (Correct answer)
- Omega-6 polyunsaturated fatty acid
Correct answer: Monounsaturated fatty acid
Monounsaturated fatty acids, found in olive oil, avocado, and nuts, help reduce LDL (bad) cholesterol while maintaining HDL (good) cholesterol.
Question 2: When planning a heart-healthy menu, which cooking technique best preserves nutrients while minimizing added fat?
- Deep frying
- Steaming (Correct answer)
- Sautéing in butter
- Braising in cream sauce
Correct answer: Steaming
Steaming preserves water-soluble vitamins, requires no added fat, and is recognized as one of the healthiest cooking methods for heart-healthy menus.
Question 3: What is the primary function of dietary fiber in the digestive system?
- Providing energy for muscle contractions
- Promoting bowel regularity and feeding beneficial gut bacteria (Correct answer)
- Synthesizing fat-soluble vitamins
- Transporting oxygen to cells
Correct answer: Promoting bowel regularity and feeding beneficial gut bacteria
Dietary fiber promotes bowel regularity, feeds beneficial gut microbiota, and helps regulate blood sugar and cholesterol levels.
Question 4: On a standardized ACF menu nutrition label, which nutrient must be listed in micrograms (mcg) rather than milligrams (mg)?
- Sodium
- Calcium
- Vitamin D (Correct answer)
- Potassium
Correct answer: Vitamin D
The updated FDA Nutrition Facts label requires Vitamin D to be listed in micrograms (mcg), reflecting its relatively small required amounts.
Question 5: A menu item contains 15g fat, 30g carbohydrate, and 20g protein. What is the total caloric value?
- 260 kcal
- 335 kcal (Correct answer)
- 295 kcal
- 375 kcal
Correct answer: 335 kcal
Calorie calculation: 15g fat × 9 kcal = 135, 30g carb × 4 kcal = 120, 20g protein × 4 kcal = 80; total = 335 kcal.
Question 6: Which mineral is critical for oxygen transport in red blood cells and is often deficient in vegetarian menus without proper planning?
- Calcium
- Zinc
- Iron (Correct answer)
- Magnesium
Correct answer: Iron
Iron is the mineral component of hemoglobin that carries oxygen in red blood cells; plant-based (non-heme) iron is less bioavailable, requiring careful menu planning for vegetarians.
Question 7: What does the term 'bioavailability' refer to in the context of menu nutrition planning?
- The total caloric content of a dish
- The percentage of a nutrient that is absorbed and used by the body (Correct answer)
- The number of servings a recipe yields
- The shelf life of an ingredient
Correct answer: The percentage of a nutrient that is absorbed and used by the body
Bioavailability refers to the proportion of a nutrient that the body can actually absorb and utilize, which varies by food form, preparation method, and the presence of other nutrients.
ACF Nutrition Principles & Menu Planning 2
Which fatty acid type is associated with reducing LDL cholesterol and is abundant in olive oil?