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Key Terms
A Growing Market & Importance of Nutrition
Opportunites
Credibility
Other important questions
100
To earn this, the Chef must satisfy ACF-established requirements that include a certain number of points earned from education, experience, and awards
What is an ACF Certified Chef?
100
Healthcare providers are urging more and more Americans to decrease their dietary intake of calories, sodium, solid fats, and added sugar to curb or to avoid what three health concerns?
What is obesity, diabetes, and hypertension?
100
College professor, Cook, Corporate Chef, Culinologist, Diet Technician, Foodservice Manager, Food scientist, food technologist, freelance instructor, menu planner, nutrition scientist, private chef, recipe developer, research chef, restaurant manager, service staff
What are Nutrition related jobs?
100
Although the ____________ provides a rapid answer for most question, when it comes to nutrition, managers must ensure that they are using reliable sources.
What is the Internet?
100
In order to claim that a food product is a "good source" of a nutrient, it must contain _________% -_________% of the daily value for that nutrient?
What is 10%-19%?
200
This person must complete a four-year, Academy of Nutrition and Dietetics-approved undergraduate program, as well as advanced training through an internship or master's degree.
What is a Registered Dietitian?
200
The best source for nutrients is for it to come from __________.
What is food?
200
Some restaurants and foodservice operations have _______________ __________ ___________ to include a wider variety of options that fit into healthy lifestyles.
What is expanded their menus?
200
Three professions concerned with nutrition are ______________________, ____________________, and _____________________.
What is Registered Dietitian, Registered Dietetic Technician, and ACF Certified Chef
200
High-density lipoproteins are considered healthier to the heart because they do this _____________________
What is remove plaque from the artery walls and LDL from the blood?
300
Food that has been prepared, cooked, chilled and made ready for simple reheating.
What is home-meal replacements?
300
When people do not have access to adequate amounts of nutritious food, they may experience negative health consequences, such as ______________, __________________________, and _______________.
What is weight loss, impaired immune systems, and anemia?
300
When dining out, customers want good ___________ and __________.
What is taste and value?
300
_____________ __________ are credible sources of nutrition information, and include the Center for Disease Control (CDC), the Food & Drug Administration (FDA) and the United States Department of Agriculture (USDA)
What are government resources?
300
This form of merchandising is important to maintain in order to ensure the profitability of an operation.
What is menu merchandising?
400
Recent Federal legislation, in addition to some state and local laws, mandates that restaurants and vendors with 20 or more locations must prominently ______________ their menus with calorie counts for standard menu items
What is label?
400
____________ can result from a gain of just 25-40 extra pounds.
What is diabetes?
400
The meal still most commonly eaten at home, especially among younger families.
What is breakfast?
400
To prepare employees to answer customers' questions, managers should lead ___________ ____________ to educate service staff about every menu item.
What are training sessions?
400
Jewish kosher dietary laws prohibit consumption of this type of food, which includes things such as shrimp.
What is shellfish?
500
_______________ are chemical compounds contained in the foods we eat, and are essential to the body because they help it maintain, generate, and repair tissue
What are nutrients?
500
Personal preferences, traditions and habits, philosophical & moral beliefs, health concerns, availability, income level, convenience, parental influence, urban legends, allergies, emotions and social influences
What is the 12 factors influence food choices?
500
Six types of non-commercial foodservice operations that have a "captive audience", so therefore people visit and dine at the operation almost daily
What is school/ institutional foodservice, college & university foodservice, corporate dining, healthcare foodservice, senior living centers, correctional facilities?
500
Many ______________ organizations for diseases like diabetes and cancer provide accurate information on the Web sites for professionals and the public.
What are nonprofit?
500
The percentage of the U.S. population that has cardiovascular disease
What is 37%