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.
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