3-4. Lesson 3 Practice Exercise, Continued
4.
One of the questions that you ask in regard to general installation nutrition
program standards is whether--
A. Diners who do not wish to select a complete meal have easy access to self-
service salad and beverage areas.
B. Unsweetened, ready-to-eat, and whole-grain cereals are available for
breakfast.
C. A low-calorie menu is provided for each breakfast, lunch, and dinner.
D. Excess fat is trimmed from meat.
5.
Concerning preparation and serving standards, you ask whether--
A. SB 10-264 is used as a reference for all menu nutrient values.
B. Noncaloric beverages are available at each meal, unsweetened or prepared
with an authorized sugar substitute, in addition to caloric beverages.
C. Herbal seasoning mixtures are available for table use.
D. Excess fat is trimmed from meat.
6.
Regarding low-calorie menus, you refer to which of the following publications?
A.
AR 40-25.
B.
SB 10-260.
C.
SB 10-264.
D.
TM 10-412.
3-11
QM3510
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