Reference no: EM131950792
Textbook : Health,Saftey, and Nutrition for the Young Child By Lynn R.marotz
Read Chapter 17 and answer the following questions:
1. What is a menu?
2. List eight (8) things which should be considered when planning a menu for children.
3. What does CACFP stand for and what is this organization about?
4. List the three (3) minimum requirement areas for serving meals specific to CACEP guidelines. List the requirements under each section.
5. List four (4) nutrition related areas that are typically addressed in state licensing regulations.
6. What is the National School Lunch Act? What is the concern about this act?
7. Explain the Healthy Hunger-Free Kids Act.
8. Define sensory qualities. List five (5) sensory qualities of food.
9. Define ethnic. List several purposes for incorporating ethnic foods into the menu.
10. List eight (8) steps in menu planning.
11. Define weekly menus.
12. Define cycle menus and odd-day cycle menus.
13. Define whole grains, enriched, full-strength and fruit drinks.
14. List three (3) styles of serving food.
15. Define cost control.
16. List five (5) considerations for managing and controlling expenses when planning menus within a budget.
17. Define First-In-First-Out (FIFO) inventory method.
18. Define procurement.
19. List three (3) things to consider about the cost of feeding each child and adult.