Nutrition and Menu Planning

Question 1

What does protein do?

Answer 1

Supply tissue - building material to the body

Question 2

What are sources of protein?

Answer 2

Meat, poultry, fish, eggs, milk, dried beans, dried peas, peanuts

Question 3

Explain carbs

Answer 3

Low in calories and fat but high in fiber

Question 4

Sources of complex carbs?

Answer 4

Grains, vegetables, legumes

Question 5

Sources of simple carbs?

Answer 5

Fresh fruit, honey, white bread

Question 6

What percentage of carbs should come from complex carbs?

Answer 6

55-60%

Question 8

Explain fats

Answer 8

Twice as much energy and calories than carbs and protein

Question 9

Sources of Omega 3?

Answer 9

Walnuts, canola oil, fish

Question 10

Sources of Omega 6?

Answer 10

Soy beans, mayo, salad dressings, vegetable oil and salad oil

Question 11

How many types of minerals are there? Name them

Answer 11

5. Calcium, phosphorus, iron, iodine and salt

Question 12

What is the most abundant mineral?

Answer 12

Calcium

Question 13

What does salt do in the body?

Answer 13

Regulates water level

Question 14

What does iron do in the body?

Answer 14

Carries oxygen in the blood

Question 15

How many essential vitamins are there?

Answer 15

13

Question 16

What is the most forgotten nutrients?

Answer 16

Water

Question 17

What is the 7th step in menu planning?

Answer 17

Soups and beverages

Question 18

What is the 4th step in menu planning?

Answer 18

Breakfast fruits and cereals

Question 19

What is the 6th step in menu planning?

Answer 19

Breads and breakfast pastries

Question 20

What are the retaining periods for the NAVSUP Form 1090 IAW NAVSUP P-486

Answer 20

Most recent 3 accounting periods plus the current month

Question 21

What chapter in the NAVSUP P-486 deals with menu planning?

Answer 21

Chapter 3

Question 22

For how long should whole turkey stand before carving?

Answer 22

20 minutes

Question 23

What are the four methods of cooking by dry heat?

Answer 23

Grilling, broiling, roasting and baking

Question 24

IAW the NAVSUP P-486, is the FSO required to sign the NAVSUP Form 1090?

Answer 24

Yes

Question 25

How many signatures are required on a NAVSUP Form 1090 on a relieving day?

Answer 25

4

Question 26

How many signatures are required on a NAVSUP Form 1090 on a non-relieving day?

Answer 26

3

Question 27

In how many hours and or days is the Food Service Officer required to respond to a customer comment dropped in the FSO suggestion box?

Answer 27

48 hours

Question 28

What is the NAVSUP P-7?

Answer 28

Armed Forces Recipe Service

Question 29

How many types of recipe adjustments are there?

Answer 29

3

Question 30

What type of recipe adjustment is utilized to increase/decrease a portion size?

Answer 30

Serving size adjustment

Question 31

What are the two basic kinds of salad dressings?

Answer 31

French and cooked salad dressings