Nutrition Principles & Menu Planning Flashcards

Which omega-3 fatty acid forms are found exclusively in fatty fish and are most directly used by the human body?

Answer: EPA and DHA

EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are the long-chain omega-3s found in fatty fish that are directly utilized by the body for anti-inflammatory and brain health functions.

A restaurant is creating a balanced prix fixe menu for a weight-management program. Which approach best aligns with evidence-based nutrition principles?

Answer: Balancing macronutrients with an emphasis on lean proteins, whole grains, and abundant vegetables

Evidence-based weight management menus emphasize balanced macronutrients with lean proteins, whole grains, and vegetables — not extreme restriction — to support sustainable healthy eating.

Which condition results from a deficiency of vitamin C and was historically common among sailors on long voyages?

Answer: Scurvy

Scurvy is caused by vitamin C deficiency and is characterized by bleeding gums, bruising, and impaired wound healing; it was historically common before citrus was identified as the cure.

When planning menus for elderly guests, which nutrient typically needs to be increased due to reduced absorption and decreased skin synthesis?

Answer: Vitamin D

Older adults have reduced ability to synthesize vitamin D from sun exposure and decreased gut absorption efficiency, making dietary and supplemental vitamin D especially important.

What is the recommended minimum percentage of calories from fat in a balanced adult diet according to the Acceptable Macronutrient Distribution Ranges (AMDR)?

Answer: 20%

The AMDR for fat is 20–35% of total calories for adults, with a minimum of 20% needed for fat-soluble vitamin absorption and essential fatty acid needs.

A sous chef is modifying a classic cream-based pasta dish to reduce saturated fat. Which substitution maintains creaminess while significantly lowering saturated fat?

Answer: Replacing heavy cream with pureed white beans or cauliflower

Pureed white beans or cauliflower provide a creamy texture with minimal saturated fat, while also adding fiber and micronutrients absent in dairy-based alternatives.

According to ACF culinary nutrition principles, what is the key difference between a 'health claim' and a 'nutrient content claim' on a menu?

Answer: Health claims describe a relationship between a food and disease risk reduction; nutrient content claims describe the level of a nutrient in the food

Health claims describe a relationship between a nutrient or food and a disease (e.g., 'calcium may reduce the risk of osteoporosis'), while nutrient content claims describe the amount or level of a nutrient using descriptors like 'low-fat' or 'high-fiber'.