RD - Commission On Dietetic Registration (CDR) Practice Test

Option B demonstrates proper menu planning principles because it provides a balanced meal that includes a variety of food groups, which is essential for ensuring nutritional adequacy. The baked pork chop offers a source of protein, while the sautéed broccoli contributes vitamins, minerals, and fiber from the vegetable category. Rice pilaf serves as a carbohydrate source, providing energy, and the vanilla frozen yogurt with strawberries adds a dairy component along with additional vitamins and antioxidants from the fruit. In addition, this option creates a visually appealing plate with a good balance of colors and textures, which can enhance the eating experience. The inclusion of healthy fats, such as those found in the pork chop, along with the combination of different food groups helps to create a well-rounded meal that meets the principles of menu planning, including variety, balance, and moderation. Other options may not achieve the same level of balance or variety. For instance, while they include proteins and vegetables, they might not provide sufficient diversity in food groups or nutrients, thereby not representing the best practices in menu planning as effectively as option B does.