Practice Test Geeks(ACF) American Culinary Federation Certification Practice Test
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Nutrition Principles & Menu Planning Flashcards

7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Nutrition Principles & Menu Planning flashcards as text

  1. Which fatty acid type is associated with reducing LDL cholesterol and is abundant in olive oil?

    Answer: Monounsaturated fatty acid

    Monounsaturated fatty acids, found in olive oil, avocado, and nuts, help reduce LDL (bad) cholesterol while maintaining HDL (good) cholesterol.

  2. When planning a heart-healthy menu, which cooking technique best preserves nutrients while minimizing added fat?

    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.

  3. What is the primary function of dietary fiber in the digestive system?

    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.

  4. On a standardized ACF menu nutrition label, which nutrient must be listed in micrograms (mcg) rather than milligrams (mg)?

    Answer: Vitamin D

    The updated FDA Nutrition Facts label requires Vitamin D to be listed in micrograms (mcg), reflecting its relatively small required amounts.

  5. A menu item contains 15g fat, 30g carbohydrate, and 20g protein. What is the total caloric value?

    Answer: 335 kcal

    Calorie calculation: 15g fat × 9 kcal = 135, 30g carb × 4 kcal = 120, 20g protein × 4 kcal = 80; total = 335 kcal.

  6. Which mineral is critical for oxygen transport in red blood cells and is often deficient in vegetarian menus without proper planning?

    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.

  7. What does the term 'bioavailability' refer to in the context of menu nutrition planning?

    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.