Which practice supports nutritional balance in menu planning?

• A. Ensure variety, color, and texture
• B. Focus on a single nutrient
• C. Avoid fruits and vegetables
• D. Use only processed foods

Answer: (A)

Providing a nutritionally balanced menu hinges on variety, color, and texture. When a menu includes a mix of different foods from multiple groups and presents them with varying colors and textures, it naturally covers a wider range of nutrients—protein, fiber, vitamins, minerals, and healthy fats—while also being more appealing to diners. The color variety often signals the inclusion of fruits and vegetables, which are rich sources of essential micronutrients and fiber, and the different textures help with satiety and enjoyment.

Focusing on a single nutrient misses other important nutrients and can create imbalances in the diet. Avoiding fruits and vegetables removes key vitamins, minerals, and fiber. Relying only on processed foods often reduces overall nutrient density and can introduce excess sodium, fats, or additives, undermining balance. So, prioritizing variety, color, and texture best supports nutritional balance in menu planning.