SNA Nutrition & Menu Planning 2 — Questions and Answers
Question 1: Under USDA meal pattern requirements, what is the minimum number of food components a reimbursable lunch must include?
- 2 components
- 3 components
- 4 components (Correct answer)
- 5 components
Correct answer: 4 components
A reimbursable NSLP lunch must offer all 5 components but students must select at least 3, including at least ½ cup of fruit or vegetable.
Question 2: Which grain type must make up at least half of grain offerings under the Healthy, Hunger-Free Kids Act?
- Enriched grains
- Whole grains (Correct answer)
- Fortified grains
- Multi-grain blends
Correct answer: Whole grains
The Healthy, Hunger-Free Kids Act requires that at least half of grains offered in school meals be whole grain-rich.
Question 3: A school menu planner wants to increase iron intake among students. Which lunch entrée best addresses this goal?
- Grilled cheese sandwich
- Bean and beef taco on whole wheat tortilla (Correct answer)
- Macaroni and cheese
- Peanut butter sandwich
Correct answer: Bean and beef taco on whole wheat tortilla
Beans and beef are both high in iron, making a bean and beef taco the best choice to boost dietary iron.
Question 4: What does the term 'creditable food' mean in the context of school nutrition?
- A food that is locally sourced
- A food that counts toward meal pattern requirements (Correct answer)
- A food approved by the school board
- A food below a certain calorie threshold
Correct answer: A food that counts toward meal pattern requirements
A creditable food is one that meets USDA requirements and can be counted toward satisfying a meal pattern component.
Question 5: Which menu planning approach uses a fixed rotating schedule of menus repeated over a set cycle?
- Nutrient standard menu planning
- Food-based menu planning
- Cycle menu planning (Correct answer)
- Selective menu planning
Correct answer: Cycle menu planning
Cycle menu planning uses a set rotation of menus (e.g., 4-week cycle) that repeat throughout the school year.
Question 6: Under sodium reduction targets for school meals, which age group has the lowest allowable weekly average sodium limit?
- Grades 9-12
- Grades 6-8
- Grades K-5 (Correct answer)
- Preschool
Correct answer: Grades K-5
Younger children (K-5) have lower calorie and sodium needs, so their limits are set lower than middle and high school students.
Question 7: What is the primary purpose of the Offer vs. Serve (OvS) provision in school lunch programs?
- To reduce plate waste and give students choice (Correct answer)
- To increase the number of food components offered
- To allow schools to skip unpopular menu items
- To standardize portion sizes across all schools
Correct answer: To reduce plate waste and give students choice
OvS allows students to decline some offered food items, reducing plate waste while still ensuring a reimbursable meal is selected.
