Which of the statements is true about planning healthy balanced menus? Question 18 options: A) Writing menu copy and training wait staff to communicate the menu to patrons is not important in merchandising healthful options. B) It is acceptable to eat whatever you want whenever you want as long as it is low in fat C) Remember that options with a healthful profile should not be perceived by customers as different in any way - taste, presentation, quality, quantity and cost. D) No attention to the positioning of healthful options in terms of the menu mix is important - not everyone will be looking for them