3-5. Lesson 3 Practice Exercise Answer Key and Feedback
Item
Correct Answer and Feedback
1.
B.
You must apply several standards when you develop the installation nutrition
program. For example, you must ensure that a salad bar is available during the
lunch and the dinner meals, if resources permit. Page 3-3.
2.
C.
To meet menu standards, make either fresh fruit (or canned fruit when fresh
fruit is unavailable) or unsweetened juice available to diners. Page 3-4.
3.
C.
You must cover several areas in your installation training program.
For
example, you must provide instruction in basic nutrition. Page 3-6.
4.
A.
Use a checklist to evaluate the effectiveness of AA dining facilities. Include the
question concerning the general standards which asks whether diners who do
not wish to select a complete meal have easy access to self-service salad and
beverage areas. Page 3-7.
5.
D.
In addressing preparation and serving standards, ask whether excess fat is
trimmed from meat. Page 3-9.
6.
B.
To meet menu standards, provide a low-calorie menu for each breakfast, lunch,
dinner, and the short-order line (when one is operational). Page 3-3.
QM3510
3-12
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