Test Bank for Nutrition, Health and Safety for Young Children: Promoting Wellness, 3rd Edition

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Nutrition, Health and Safety forYoung Children: Promoting WellnessFourth EditionJoanne SorteInge DaeschelCarolina AmadorLauren AuTest BankJodi Legnon

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iiiTable of ContentsChapter 1Your Role in Children's Wellness-------------------------------------------------1Chapter 2The FoundationsofOptimalNutrition---------------------------------------------7Chapter 3Exploring the Science of Nutrition-------------------------------------------------12Chapter 4Managing Food Safety---------------------------------------------------------------17Chapter 5Planning Menus-----------------------------------------------------------------------21Chapter 6Feeding Infants------------------------------------------------------------------------26Chapter 7Feeding Toddlers, Preschoolers, and School-Age Children--------------------31Chapter 8Creating a Climate of Health and Wellness---------------------------------------36Chapter 9Health Screening and Assessment--------------------------------------------------40Chapter 10Managing Infectious Disease--------------------------------------------------------44Chapter 11Teaching Children with Special Health Care Needs-----------------------------48Chapter 12Children’s Mental Health------------------------------------------------------------52Chapter 13Creating Safe Environments for Young Children--------------------------------57Chapter 14Using Routines, Supervision, and Classroom Management Strategies-------62Chapter 15Child Maltreatment-------------------------------------------------------------------67Chapter 16Managing Emergencies--------------------------------------------------------------72AnswerKey-------------------------------------------------------------------------------------------77

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Chapter 1:Your Role in Children's Wellness1Chapter 1:Your Role in Children's Wellness1.1Multiple-Choice Questions1)Which statement defineswellness?A)A positivestate of health and well-being.B)A positive approach to learning.C)A positive attitude.D)A positive style or personality.2)Which of the following promotes wellness?A)Learning to eat a healthy diet, access to health care, exercise, and sleep.B)Allowing children to eat sugary foods as a sometimes food.C)Learning healthy practices,such asbeing overly cautious to avoid accidental injuries.D)Practicing the a-b-c's everyday.3)What does it mean when we say that nutrition, health, and safety are closely aligned andinterrelated?A)The healthful benefit of one area affects positive outcomes in the others, and gaps orchallenges in one area negatively affect outcomes in the otherareas.B)Physical health has a greaterlong termeffecton social,emotional, andmental healthdevelopmentfor children.C)Healthy nutritionchoicesmake the most importantand significantcontribution tohealth and safetyfor children.D)Creating a safe environment for children creates opportunities for well-nourished,physically active, and illness free children.4)Why is it important for children to learn healthypractices that lead to wellness during theearly childhood years?A)It improves children's ability to follow the rules at school.B)It improves children's behavior in classroom settings.C)It establishes a foundation which makes teaching easier for educators.D)It improves children's ability tolearnandestablishes the course for futuredevelopment.5)Whatgenefactorsinfluencea child’s long-term diet, creating a positive or negative impactonlong-termhealth?A)Physical movement during the early childhood yearsB)The physical traits of the infant, such as hair and skin colorC)A mother’s diet and weight gain during pregnancy,the infant’s birthweight, and theinfant’s dietD)The infant’s taste buds and which type of food they prefer

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Chapter 1:Your Role in Children's Wellness26)Why is it important for children’s mental health needs to be addressed?A)Mental Health is directly related to safety.B)Physical development and mental health go hand inhand.C)Children with mental health needs learn to adapt independently and grow up to behealthy individuals.D)Unresolved mental health concerns introduce risk factors for disease, injury, and limithealthy life styles.7)What is the bestdefinition of the contexts that influencesa child'sgrowth and development?A)The environment, circumstances, and interactions that surround the child and affect thechild's experiences.B)The way a child behaves with people and toys.C)The child's pattern of school attendance and illness.D)Children’s growth and development is unique; they grow in isolation and teachers arethe only ones to influence their development.8)When preparing to teach in a multicultural classroom, educators should consider:A)Perspectivesabout children's nutrition, health, and safetywill vary amongthechildren’s’families.B)Children who are learning Englishwill notface challenges in learningand conversingwith the other children.C)The likelihood of being assignedto teach in a multicultural classroom is low.D)Teachersand parents beliefsand expectationswill always be the same, no matter thecultural or ethnicbackgrounds of the children they serve.9)Whichof the following statements is true regarding childrenliving in poverty?A)Povertydoes notcontributeto every negative influence on children's wellness.B)Poverty puts children at risk for conditions that challenge their ability to learn.C)Poverty’snegative influences are overcome by a good early childhood educationexperience.D)Poverty may require families to make difficult choices, such aswhich communitypartners to collaborate with and who will serve as role models for their children.10)NAEYC's Code of Ethical Conduct and Statement of Commitmentis defined as::A)The Code is a guide for teachers toknow how to decorate their early childhoodclassroom to be inviting for children to learn.B)The Code describes that teachers must follow practices the way they have always beendone.C)The Code isnot useful when advocating for young children’s development.D)The Code describes the dispositions, values, beliefs, and attitudes held by professionalteachers of young children.11)How can teachersteach wellness concepts during the early childhood years?A)Young childrenlearn wellness concepts through physical activity, teachers’ modeling,and reinforcement at home.

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Chapter 1:Your Role in Children's Wellness3B)Taking time to teach wellness concepts in school may put children behindacademically, therefore, teachers should focus on teachingreading and math.C)Teachers need to teach these concepts because they are not being taught at home.D)Elementary school curriculum does not allow teachers to present wellness concepts,therefore this topic should only be taught at home.12)Experience and learning change the "architecture" of the brain by:A)Increasing the number of neuronsin the early years.B)Decreasing brain plasticity.C)Reinforcing the neural connections that are used and pruning those that are not used.D)Decreasing the complexity of the brain cell network of connections.13)What is brain plasticity?A)The brain development problems that occur due to exposure to environmental toxins.B)The brain's ability to hold on to past information.C)The decrease in the complexity of the brain cell network of connections.D)The brain's ability to be flexible and change when new information expandsor replacesprevious knowledge.14)Teachers can encourage healthy brain development through teaching approaches such as:A)Creating opportunities for children to experience negative thoughts and feelings.B)Creating opportunities for language, cognitive problem solving skills, and social andemotional play.C)Asking children tocopy the teacher's art project.D)Byeliminating the opportunity for children totest ideas and repeat newly discoveredskills.15)Scaffolding is a teaching process that guides the learning process by:A)Offering challenges that are just beyond the child's current level of understanding andability.B)Expecting the child to be successful with the current activity before trying somethingharder.C)Waiting for the child to ask for activities that are more challenging.D)Focusing on repeating structured activities that are part of the curriculum.16)Which of the following does an interactive teaching process involve?A)Fun, colorful, and interactive early childhood classroom decorations.B)Commitment to using evidence-based approacheswith purposeful and intentionalplanning.C)Inclusion of cultural experiences,even if they are not accurate or relevant.D)Focus on a single teaching strategy.17)Which of the following is least important when planning a wellness curriculum?A)Considering the target age group.B)Plan a majority of teacher-directed activities.

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Chapter 1:Your Role in Children's Wellness4C)Include relevant local issues.D)Review all activities for safety.18)Which of the following statements is true about involving families in wellness curriculum?A)Teachers should avoid parents' personal stories about family traditions if they conflictwith the teaching goals.B)Families should be recognized as the best resource for sharing information about theirculture.C)Teachers should avoid talking to parents about certain unmet health needs whenfamilies are experiencing high levels of stress.D)Involving families should not include a forum for discussing conflicting points ofview.19)Which is the least important reason for teachers to collaborate with community partnerswhen planning a wellness curriculum?A)Community partners will bring current information about nutrition, health, and safety.B)Community partners may be willing to share information with children and families oroffer training for teachers.C)Community partner participation may help teachers to get a positive performanceevaluation.D)Community partners collaborationbroadens the impact of the wellness effort andcreates as support system.20)Why shouldteachers encouragewellness conceptsthat aretaught at schoolto bereinforcedat home?A)To raise concern or frightenchildren about topics such as fire drills.B)To introduce families to new information and encourage healthful behaviors at home.C)To further explain that unhealthy lifestyles are dangerous.D)To provide a reason for teachers to send an email or newsletter.1.2True/False Questions1)Wellness is a positive state of well-being that emerges from healthful practices.2)A child’s diet does not have a predisposition for good or poor health that is influenced byhow specific genes are expressed.3)The interrelationships among nutrition, health, and safety mean that the healthful benefits ofone factor influence positive outcomes in the others.4)The contexts in which children live give insight into child development but do not influencea child's wellness.5)The factors that impact children's wellness are not well known.6)Poverty contributes to nearly every negative influence on children's wellness.

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Chapter 1:Your Role in Children's Wellness57)Homelessness, environmental toxins, and food insecurity are adult issues that do not affectyoung children.8)The NAEYC Code of Ethical Conduct and Statement of Commitment articulates thedispositions, values, beliefs, and attitudes held by professional teachers of young children.9)Healthy brain development includes a process called brain plasticity which allows the brainto replace previous knowledge when new information is presented.10)"Use it or lose it" is a phrase that refers to physical muscle strength and should not be usedwhen discussing brain development.11)Evidence based practices refer toteaching approaches that can be observed.12)Structuring experiences that are familiar and interesting to children, but are just beyondtheir current level of understanding and ability, helps children construct knowledge througha process called scaffolding.13)Learning occurs primarily through watching others.14)Developmentally Appropriate Practices (DAP)focus only on the child's age.15)Purposeful teaching suggest that teachers are investigators, where they observe, adjustplans, and select developmentally appropriate topics and activities to achieve betteroutcomes.16)Adjusting activities to meet the needs of children who have special developmental or healthneeds, or are learning English, is an example of using evidence based practices andpurposeful teachingto enhance children's learning.17)Working with families is not an expectation of professional early childhood educators.18)Children benefit when teachers recognize that parents are the primary educators of youngchildren.19)Partnering with families and community members is one way that teachers advocate for thehealth and wellness of young children.20)Making a commitment to the high standards of the teaching profession may require teachersto reflect on their current practices and setgoals to become healthful role models.1.3Essay Questions1)Imagine that you are an early childhood teacher. You have been asked to share informationwith family members and other teachers about wellness; what it is and how families andteachers can influence children's wellness. How would you describe the importance ofwellness and how it is developed? What challenges or threats to children's wellness wouldyou present? What action steps would you offer to engage families and teachers in making aplan topromote children's wellness?

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Chapter 1:Your Role in Children's Wellness62)Identify four factors that can negatively influence children's wellness. Describe how eachfactor can negatively influence the child's nutrition, health, and safety. Discuss howchildren's learning can also be negatively impacted.3)Purposeful and intentional teaching is a characteristic of professional educators. Explainwhat is met by evidence-based practices. Provide five examples of common teachingstrategies that teachers use, and explain how each strategy purposefully engages children inthe learning process.4)What should teachers consider when designing a wellness curriculum? Discuss fiveimportant components that would be beneficial to a wellness curriculum and the children’slearning experience.5)Select a particular age group (birth to grade 3), and identify developmentally appropriateactivities to encourage and foster healthy lifestyle practices.Explain how thehealthypracticesaddresses the developmental needsof the specific age group. Describe how youwillincorporatethehealthy lifestyle practicesacross the four developmental domains (listand describe each domain briefly as you explain).6)Accessing resources is presented in the text as an important way to inform the wellnesscurriculum, keeping it current and relevant to emerging trends and appropriate foradvancing healthful behaviors. Discuss some of the supports that assist teachers indesigning a wellness curriculum. Which resources will you use? How will you go aboutusing these resources? What is important for you to consider as you decide whether aresource is credible?7)Partnering with families and community members is an important way for teachers toadvocate for children's wellness and ensure that the classroom wellness focus is relevantand part of a broader community of health and wellness efforts. Describe how you would goabout engaging parents and community health and wellness professionals in discussionabout children's wellness. What would you do to begin this collaboration? What questionswould you present to the group to encourage discussion? How would you assist the group toidentify an action plan?

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Chapter2: The Foundations of Optimal Nutrition7Chapter 2:The Foundations of Optimal Nutrition2.1Multiple-Choice Questions1)During the early years, children's experience with food includes:A)Exploring flavors and texturesand establishing preferences for foods.B)Learning how to use cooking utensils.C)Preferring unfamiliar foods and variety.D)Understanding how the food was prepared.2)Which of the following is a challenge to children’s nutritional diets?A)The taste of fruits and vegetables have changed over the years.B)Fewer children appreciate the way foods are prepared.C)Using convenience foods.D)Heavier meals cooked from scratch.3)Which of the following is anexample of a sustainable food practice?A)Choosing food that is processed minimally.B)Selecting foods that are grown and produced locally.C)Importing out-of-season food from other countries.D)Eating foods that taste good and avoiding foods that donot taste good.4)The Healthy, Hunger-Free Kids Act of 2015providedwhat?A)Removed all vending machines from schools.B)Decreasing authority of the USDA, placing food service decisions in the hands of thelocal school board.C)Created the opportunityfor children to create the school breakfast and lunch menus.D)The use of local foods by helping communities to develop farm to school connectionsand establish school gardens.5)What is a conditions that may occur due to undernutrition?A)ObesityB)Failure to thriveC)Loss of taste budsD)Rickets6)Childrenwho haveiron deficiency anemia due to insufficient iron intakeandobesity due totoo many calories in the dietarefacing risks for:A)Anorexia nervosa and bulimia.B)Undernutrition and overnutrition.C)Hypoglycemia and hyperglycemia.D)Protein deficiency and carbohydrate infusion.

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Chapter2: The Foundations of Optimal Nutrition87)Failure to thrive can be related towhichof the following?A)Eating a lot of fast food for convenienceB)Lack of knowledge aboutappropriate feedingC)The school lunch not tasting goodand children not eating lunchD)Standards of the WIC program8)Which of the following statements are true about Vitamin D?A)Vitamin D may play a role in the prevention of cancer and heart disease.B)The only need for Vitamin D is bone health.C)Exclusively breastfed babies have a high amount of Vitamin D.D)Children who immigrated from Asia, Africa, and the Middle East typically do not havea Vitamin D deficiency.9)Sleep apnea is related to which of the following?A)Iron deficiencyB)ObesityC)RicketsD)Undernutrition10)Whichof the followingisrelated to obesity?A)Foods that provide too much protein.B)Insufficient fruit and vegetable intake.C)Affordable foods that provide too much fat.D)Insufficient calorie intake.11)Which of the following is the supplemental food program formally known as the FoodStamp Program?A)SNAPB)WICC)USDAD)Healthy, Hunger-Free Kids Act12)Undernutrition can occur in families who experiencewhich of the following?A)To much physical activityB)HomelessnessC)High BMID)High risk for heart disease13)Whichof the following is essentialfor healthynutrition?A)High amount of caloriesB)Cholesterol.C)Iron.D)Rickets

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Chapter2: The Foundations of Optimal Nutrition914)Whichof the following are macronutrients?A)Proteins, fats, carbohydratesB)Whole grains, dairy, beansC)Water.D)Sugar, sodium, cholesterol15)Healthy children need whole milk until age:A)SixB)TwoC)EighteenD)One16)Which of the following is the best example of a food choice that contains a mixture ofmacronutrients?A)Tuna salad sandwichesB)Fruit saladC)Avocado mixed with mayonnaiseD)Fat-free cheese17)What does protein provide the body?A)Regulate vitamins and minerals as they are processed in the body.B)Combine to makefiber.C)Serve as building blocks for body structures such as muscles, organs, and blood.D)Serve asa digestive tool18)Components of a nutrient dense diet are:A)vegetables, poultry, fish, beansB)fruit, whole grains, vegetables, lentils, soyC)vegetables, dairy, barley, corn, nutsD)fruits, vegetables, lean meats, low fat dairy, whole grains19)The Dietary Guidelines emphasizes:A)Including vitamin supplements to ensure nutritional needs are met.B)Making smart food choices from at least two ofthefood groups.C)Choosing foods that are nutrient-dense.D)Choosing foods that are calorie dense.20)Teachers should use caution when applying the daily values found on labels to youngchildren because they are:A)Assuming that all other food groupswill be consumed during the same meal.B)AgespecificC)Based on a "one size fits all" idea.D)Averaged to meet the individual needs of "typical" children

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Chapter2: The Foundations of Optimal Nutrition1021)The MyPlateFood Guidance SystemA)Bases their diet recommendations on nutrient goals established by the DVs.B)Shows what to eat but does not make specific recommendations about proportions.C)Recommendations are moredifficult tounderstandthan the MyPyramid Food.D)Bases their diet recommendations on nutrient goals established by the DRIs.22)The amount of energy or calories used by the body during rest and physical activity iscalled:A)Dietary Reference Intakes (DRIs)B)Energy expenditureC)Body Mass Index (BMI)D)Failure to thrive2.2True/False Questions1)Phytochemicals and antioxidants are natural compounds found in plants that may protectagainst disease.2)Describing menus and addressing the nutritional concerns of children in their programs doesnot help create a bond of trust with families about the care of their children.3)Food insecurity refers to children who are insecure about trying new foods.4)There is an increased likelihood of families eating more fast food if they live closer to fastfood restaurants.5)Due to an increased awareness about an obesity epidemic, families' reliance on fast food hasdeclined in places such as McDonald's.6)Food affordability has become a problem for some middle class as well as low-incomefamilies.7)It is estimated that 75% of U.S. children live in food secure households.8)Malnutrition occurs when children's diets do not contain the right combination of nutrient-rich foods.9)Children ages 1 to 3 are at higher risk for iron deficiency if they are from low-incomefamilies.10)Label reading is an important skill for only the schooldietary personnel to have.11)The FDA and USDA have established different labeling regulations for foods that aretargeted toward children under the age of 2.12)The primary goal of the dietary guidelines is to promote and protect the health of the currentand future generations of U.S citizens.

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Chapter2: The Foundations of Optimal Nutrition1113)Examples of programs that address undernutrition in the U.S. include the National SchoolLunch Program and the Child and Adult Care Food Program.14)The MyPlate system is individualized for different age categories of children.15)Although the U.S. population is becoming increasingly multicultural, little guidance existsto help teachers respond to the cultural influences on children's diets.16)The Dietary Guidelines and the Dietary Reference Intakes are the primary contributors tothe policies that guide federally supported child nutrition programs.17)The Canadian government publishes Canada's Food Guide, which is available in 18different languages including 7 Native American languages.18)Using hands-on activities is an appropriate teaching practice for presenting nutritionconcepts to all children, with special consideration given to those whoare English languagelearners.2.3Essay Questions1)Discuss the concept of malnutrition. Include an explanation about overnutrition andundernutrition in childhood. Give an example of each form of malnutrition and explain howteachers in a preschool setting can help to make a positive impact on preschoolers and theirfamilies in each example.2)The obesity epidemic in the U.S. is complex. Discuss how three of the following four areasof obesity impact young children: the health consequences of obesity, the psychosocialimpact of obesity, the role of inadequate physical activity, food insecurity and obesity. Pickone of the aspects listed above and explain what you would do about it if you were a secondgrade teacher participating in a Wellness Committee.3)Explain what the macronutrients are. List two important points for each macronutrient toconsider when planning healthful meals.Plan a nutritious lunch and discuss themacronutrients included in this meal.4)What are some aspects of the changing food environment that challenge children's dietstoday? How can early childhood professionals work with families to ensure that childrenhave the opportunity to overcome these challenges?5)Select two of the following food guidance systems and explain how they are used in the USto promote healthy diets: the Dietary Reference Intakes, the Dietary Guidelines forAmericans, the MyPlate, and the Percent Daily Values. Describe the differences andsimilarities between these systems.

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Chapter3:Exploring the Science of Nutrition12Chapter 3:Exploring the Science of Nutrition3.1Multiple-Choice Questions1)Absorbed nutrients are transported to the different cells within the body and are used togenerate energy in a process called:A)Metabolism.B)Digestion.C)Absorption.D)Energy release.2)With regard to sugar, which of the following to be true?A)Children with attention hyperactivity disorder behave overwhelmingly better withoutsugar.B)All children behave better with less sugar intake.C)It is recommended that children’s calories from sugar are limited to 10% each day.D)Sugar is in whole milk, but not 2% milk.3)Complex carbohydrates include two different types:A)Starch and sugar.B)Sugar and dietary fiber.C)Starch and dietary fiber.D)High fiber and sugar.4)Monosaccharidesare:A)Glucose, Sucrose, and Carbohydrates.B)Fructose, Lactose, and Soluble FiberC)Glucose, Fructose, and GalactoseD)Galactose, Disaccharide, and Polysaccharide5)Fiber that does not dissolve in water is called:A)Phytonutrients.B)Soluble.C)Insoluble.D)Polysaccharides.6)Examples of soluble fiber are:A)Oatmeal, wheat bran, whole grainsB)Wheat bran, fiber, starchesC)Oatmeal, oatbran, beansD)Beans, fructose, wheat bran.

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Chapter3:Exploring the Science of Nutrition137)Which of the following is true about amino acids?A)Essentialamino acids are made by the human body.B)Conditionally essentialare only need when the body is sick or stressed.C)Nonessentialamino acids are made by the human body.D)Complementary proteinsare the most important amino acid.8)A limiting amino acid in food refers to:A)Animal sources of food that lack an essential amino acid.B)Afood that hasa limited amount of aparticular essential amino acid.C)Are found in abundantly in plant foods but are limited in animal sources.D)Are amino acids that come from fats and therefore must be limited.9)Red beans&rice, peanut butter&whole-grain bread, and bean burritos are all examples of:A)Complete proteins.B)Complementary proteins.C)Protein-based enzymes.D)Amino acids.10)Good fats or unsaturated fats include:A)Trans fatty acids.B)Saturated fats.C)Polyunsaturated fats and monounsaturated fats.D)Cholesterol.11)Minerals originate in:A)The earth.B)Plants.C)Animals.D)Roots of vegetables.12)Nutrients in food are essential for young children because they do all of the followingEXCEPT:A)Regulate body processes.B)Repair and maintain the body.C)Are necessary for growth.D)Help circulate blood.13)Common symptoms of lactose intolerance include:A)Gas, bloating.B)Coughing, choking.C)Vomiting.D)Constipation.

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Chapter3:Exploring the Science of Nutrition1414)When a child has constipation, a teacher should do the following:A)Provide adequate hydration with juices.B)Substitute lactose-free milk or fortified soy milk.C)Providefoods high in fiber,such as fruits, vegetables, and whole grains,and bephysically active.D)Assess oral motor capabilities by speech.15)A common causes of diarrhea:A)Diets that are excessively high incarbohydrates.B)Underfeeding.C)Excess juice consumption.D)Excess water consumption.16)Sugar can be listed on the ingredient label as:A)Evaporated cane juice.B)Vegetable concentrate.C)Cornstarch.D)Citric acid.17)Fat soluble vitamins include:A)Vitamin A & C.B)Vitamin D & E.C)Vitamin A & Folic Acid.D)Vitamin C & E.18)Iron's function includes:A)Maintains fluid balance,regulates blood pressure, and aids in the absorption ofcalcium.B)Involved in bone health, immune function, and wound healing.C)Involved in transport of oxygen as part of red blood cells and helps energy metabolismneeded for growth.D)Acts as an antioxidant, regulates blood pressure, and is involved in collagen formation.19)Good food sources of vitamin D, calcium, phosphorous and magnesium include:A)Hot cereal and cream soups with milk instead of water.B)Fruit salad and honey.C)Peanut butter and jelly sandwiches.D)Celery sticks and ranch dressing.

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Chapter3:Exploring the Science of Nutrition153.2True/False Questions1)Nutrition science is the study of how food provides nourishment to support the growth,maintenance, and repair of the human body.2)Good nutrition is especially important in children because they are growing and developing.3)Digestion is the mechanical and chemical breakdown of foods into smaller nutrientcomponents, making the nutrients available for absorption.4)Digestion begins in the esophagus.5)Before the age of one, babies can be put to bed with bottles filled with beverages.6)The small intestine is the last section of the digestive system.7)The small intestine is designed to absorb as many nutrients as possible.8)Malabsorption can occur when the small intestine's lining becomes damaged and it isdifficult to absorbnutrients.9)Celiac disease is a genetic autoimmune condition that causes malabsorption.10)Lactase is an enzyme found in the large intestine helps digest the sugar in milk, calledlactose.11)One way teachers can ensure that children receive the most nutrition from their foods is tocreate an environment that enhances and supports the natural rhythms of eating.12)Proteins provide the body's most abundant source of energy.13)Sugar does not occur naturally in some foods.14)Amino acids are the building blocks for all proteins.15)The most concentrated source of calories in the diet is carbohydrates.16)The body requires essential vitamins and minerals, essential amino acids and essentialmonosaccharides.17)Electrolytes such as calcium, potassium,and sodium form a subcategory of themacrominerals.3.3Essay Questions1)Discuss the difference between macronutrients and essential vitamins and minerals. Reviewthe role of 2 of the macronutrients and one vitamin and one mineral in the diet. Give anexample of a food source of each.

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Chapter3:Exploring the Science of Nutrition162)Explain why water is important in the diet.3)Explain which nutrition concepts you would teach to a class of kindergarten children andhow you would teach a group that includes English language learners from more than oneethnic background.4)Discuss how a tuna sandwich is digested and absorbed. Discuss the steps through thegastrointestinal tract, the macronutrients that are being digested and list at least twobreakdown components that are being absorbed.5)Select twoproblems related to digestion or absorption that can occur in children and explaintheir impact on health. Explain how teachers might be askedtoadapt the diet in thesecircumstances to improve health outcomes.

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Chapter4:Managing Food Safety17Chapter 4:Managing Food Safety4.1Multiple-Choice Questions1)The greatest hazards to health are contaminants caused by:A)Chemicals.B)MicroorganismsC)Physical hazards.D)Insects.2)If ham is sliced on the same slicing machine used to slice cheese, this could put children atrisk due towhich of the following reasons?A)If they are allergic to milk, the foods are now cross-contaminated.B)Ham is more likely to be a food contaminate than cheese.C)Cheese is more likely to be a food contaminate than ham.D)Dangerous bacteria can live on ham but not cheese.3)Which of the following foods requires more careful management than the others because itis considered a more potentially hazardous food?A)Watermelon.B)Bread.C)Orange slices.D)Lemon slices.4)If ground beef is not cooked at a high enough temperature, which of the following should bethe biggest concern?A)Time and temperature factors.B)Chemical hazards.C)Physical hazards.D)E. coli toxins.5)Produce is a source of foodborne illness due to all of the following, EXCEPT:A)Fresh manure for fertilizing.B)Irradiation.C)Unsanitary food processing practices.D)Unsanitary water for cleaning.6)Which of the following is an example of a no-cook process entrée?A)Tuna salad.B)Scrambled eggs.C)Casseroles.D)Hamburgers.

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Chapter4:Managing Food Safety187)Clostridium botulinum can be caused by:A)Raw or undercooked beef.B)Unpasteurized milk.C)Meat, poultry, gravy temperature abuse of prepared foods.D)Home or commercial canned foods that are not processed appropriately.8)To prevent E. coli, teachers should practice the following strategies:A)Do not use home canned foods.B)Use pasteurized eggs in cooking activities.C)Check that meat is thoroughly cooked before serving it.D)Carefully wash fruits and vegetables.9)The Hazard and AnalysisCritical Control Point (HACCP) System includes the followingsteps EXCEPT:A)Hazard Analysis.B)Identify the Critical Control Points.C)Establish Critical Limits.D)Prevent Contamination of Food Handling.10)Three most common risk factors for foodborne outbreaks are:A)Improper holding times and temperatures of foods, poor personal hygiene, cross-contamination.B)Improper record keeping, serving raw milk products, poor personal hygiene.C)Improper washing of produce, serving raw sprouts, serving leftover food notrefrigerated promptly.D)Feeding honey to infants less than 12 months of age, improper cooking temperatures,coming to work sick.11)Which of the following is an example of a complex food preparation entrée?A)Tuna salad.B)Hamburger.C)French toast.D)Soup.12)Minimizing contamination risk during food preparation includes all of the following stepsEXCEPT:A)Maintaining personal hygiene.B)Practicing first in, first out (FIFO).C)Wearing appropriate attire.D)Reporting infectiousdisease.13)Which of the following is an example of a food safety guideline that a teacher should followin feeding infants?A)Do not heat breast milk in the microwave.

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Chapter4:Managing Food Safety19B)Do not feed the baby from the bottle.C)Do not feed infant formula.D)Do not allow a baby to self-feed.14)Procedures in place to prevent cross-contamination include:A)Monitoring refrigerator and freezer temperatures.B)Posting a standard operating procedure for hand washing.C)All equipment, food preparation and service areas are washed, rinsed, and sanitizedbefore and after use.D)All food is properly wrapped, labeled, and dated.15)The following food should not be served to children under age 4 because of chokinghazards:A)Popcorn.B)Apple sauce.C)White bread.D)Mashed peas.16)Examples of emergency foods to store include:A)Peanut butter, canned meats, trail mix bars.B)Rice, yogurt, soup.C)Ready-to-eat cereals, pasta, salad.D)Cheese, yogurt, whole grain crackers.17)Potentially hazardous lunch items could include:A)Cucumber slices, pineapple chunks.B)Whole-wheat bread, kiwi slices.C)Broccoli, apple slices.D)Milk, tuna salad.4.2True/False Questions1)Attending an early childhood setting is one of the risk factors identified by the CDC forcertain bacterial illnesses.2)Contamination can only occur when food is exposed to germs.3)Intoxication is caused by microorganisms that grow on the food and release toxins into it.4)Salmonella is an infection caused by germs in food.5)The temperature dangerzone is between 41 to 135 degrees Fahrenheit (5 to 57 degreesCelsius).6)Irradiation is one way to control spoilage and eliminate germs in food.

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Chapter4:Managing Food Safety207)Food intolerances can rapidly result in life-threatening situations for children.8)Celiac disease is a serious food allergy.9)The roots of the Hazard Analysis and Critical Control Point system approach are found inthe U.S. space program and the system is adaptable to any food service program.10)Critical control points are those times identified when food is at risk for contamination.11)If beans are cooked a day prior to meal service they can be stored at room temperature untilused because they will be reheated to appropriate temperatures the next day.12)Standard operating procedures are school policies and procedures based on best practices.13)The flow of food refers to everything that happens to food from the moment it is purchasedand delivered to a program until it is ready to be served.14)When purchasing food for the childcare setting, it should come from an approved andreputable source.15)Physical contamination can occur when food is stored near cleaning products.16)A form of food rotation is called first in, use it.4.3Essay Questions1)Explain how you would minimize or prevent food contamination risk during purchasing,storing, preparing, and serving foods in an early childhood setting. In your answer identifybiological, physical, and chemical agents responsible for foodborne illnesses.2)Discuss food safety guidelines that differ for (a) feeding infants (b) feeding toddlers andpreschoolers, and (c) feeding children with special needs.3)Explain the three most common risk factors for foodborne outbreaks. Discuss preventativemeasures for each.4)Discuss how microorganisms create illness. Include the concepts "infection," "intoxication,"and "toxin-mediated infection."5)Which food safety tips are appropriate to teach young children?

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Chapter5:Planning Menus21Chapter 5:PlanningMenus5.1Multiple-Choice Questions1)The three phases in healthful menu planning include all the following EXCEPT:A)Understand child nutrition and food program requirements.B)Write menus using a step-by-step approach.C)Complete a nutrient analysis of the menus using a professional software program.D)Adapt menus to supportspecial dietary needs or food preferences.2)The following federal programs provide a template for menu planning EXCEPT:A)Adult Feeding Program.B)Child and Adult Care Food Program.C)School Breakfast Program.D)National School Lunch Program.3)Eligibility criteria to participate in CACFP include for-profit child care programs with:A)10% of the children enrolled who qualify for free and reduced-price meals.B)15% of the children enrolled who qualify for free and reduced-price meals.C)20% of thechildren enrolled who qualify for free and reduced-price meals.D)25% of the children enrolled who qualify for free and reduced-price meals.4)What is the term used by the CACFP to describe food groups; includes milk, grains/breads,meats/meat alternatives, and fruits/vegetables?A)Meal patterns.B)Food items.C)Components.D)Food patterns.5)The following statement is TRUE regarding CACFP portions.A)CACFP portions represent the minimum portion children should eat and childrencannot be offered more.B)CACFP portions represent the minimum portion to serve and children cannot beoffered more.C)CACFP portions represent the minimum portion to serve, but more food can be offeredif children show signs of hunger.D)CACFP portions represent the minimum portion children should eat, but more foodcan be offered if children show signs of hunger.6)New CACFP recommendations require ________ to be offered to children once they reachthe age of 2 years.A)Whole milkB)2% or Whole milkC)1% or 2% milkD)Skim milk or 1% milk

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Chapter5:Planning Menus227)Which of the following describes foods that are high in vitamin and mineral content whilerelatively low in calorie content?A)Nutrient dense foods.B)Creditable foods.C)Nutrient target foods.D)Nutrition target foods.8)Standards for menu planning that identify what is offered and must be selected by students.A)Nutrition target foods.B)Meal requirements.C)Meal patterns.D)Creditable foods.9)The primary factor for children's food consumption is:A)Smell.B)Taste.C)Color.D)Portion size.10)The best practice for successfully supporting children's preference for a food is:A)Encourage a "no thank you" bite.B)Put the food on the child's plate.C)To repeatedly offer the food to the child.D)Never offer the foodto the child if he or she indicates dislike of that food.11)The part of the whole grain kernel that contains the fiber is:A)Bran.B)Endosperm.C)Germ.D)Seed.12)What is the correct sequence for writing menus?A)Gathering tools for menu planning,creating a budget for menus, building menus.B)Creating a budget for menus, gathering tools for menu planning, building menus.C)Building menus, gathering tools for menu planning, creating a budget for menus.D)Gathering tools for menu planning, building menus, creating a budget for menus.

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Chapter5:Planning Menus2313)What do we call a menu that offers a variety of foods every day, is planned for a week orlonger, and repeats itself?A)Cycle menu.B)Repeat menu.C)Weekly menu.D)Standard menu.14)If the costs for food service exceed ________ of the total program income, the menu, foodpurchasing, and food preparation practices should be reviewed to control costs.A)16%B)19%C)20%D)21%15)A ________ label is required by the CACFP on foods that contribute to the meat/meatalternative component of the menu for reimbursable meals.A)Nutrition FactsB)Nutrition InformationC)Child NutritionD)Child Information16)The meal service considered best practice is:A)Family-style.B)Cafeteria-style.C)Restaurant-style.D)Take-out-style.17)A life-threatening reaction that can lead to a drop of blood pressure, loss of consciousness,and death if untreated:A)Food intolerance.B)Food sensitivity.C)Eczema.D)Anaphylaxis.18)Which of the following describes a conditionin which the body cannot produce insulin toget glucose from the bloodstream into the cell?A)Insulin resistance.B)Type 1 diabetes.C)Type 2 diabetes.D)Food sensitivity.

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Chapter5:Planning Menus2419)The following practices are recommended by the American Academy of Pediatrics andAcademy of Nutrition and Dietetics for obesity prevention EXCEPT:A)Limit sugar-sweetened beverages.B)Restrict calories.C)Offer sufficient fruits and vegetables.D)Offer breakfast daily.20)The respectful understanding and appreciation of cultural differences and similarities amonggroups and the ability to use this understanding to interact effectively with people acrosscultures.A)Cultural interaction.B)Cultural support.C)Cultural competency.D)Cultural interest.5.2True/False Questions1)A teacher's role in menu planning can vary depending on the early childhood setting.2)Head Start Performance Standards state that children in full-day programs (8 hours or more)should be served meals that meet one-third of their daily nutrient needs.3)Enriched or whole grains are considered noncredible foods by the CACFP guidelines.4)Children between the ages of 6 to 18 months of age often suffer from neophobia.5)It can take up to 15 to 20 exposures before children accept new foods.6)Whole basic foods are unprocessed or minimally processed.7)To support sustainability, you can use locally grown produce.8)The income to support food service operations costs comes from a variety of sourcesdepending on the children's program or school funding design.9)Adding vegetable to spaghetti sauce is a one way to get children to eat vegetables.10)Anaphylaxis can be life-threatening, if not immediately treated.11)In children with type 2 diabetes, the cells in the pancreas that make insulin are destroyed bythe immune system and therefore insulin injections are required.12)A vegetarian diet cannot safely meet the nutritional needs of infants.

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Chapter5:Planning Menus255.3Essay Questions1)The Child and Adult Care Food Program has specific mealtime requirements. Describethose mealtime requirements and what considerations should child care providers make inplanning menus to meet those requirements?2)Describe 5 resources child care providers can use to write menus.3)Offering children more fruit and vegetables is a priority in menu planning. Describe variousstrategies for incorporating more fruit and vegetables into the menus based on theinformation in the text.4)Selecting the type of meal service will impact the menu. What are the three types of mealservice and what considerations does a child care setting make in considering the mealservice to be used.5)What considerations should be made when planning menus for children with special healthcare needs?

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Chapter6:Feeding Infants26Chapter6:Feeding Infants6.1Multiple-Choice Questions1)Which statement is used by the text to define the term feeding relationship?A)A relationship between two infants at an eating occasion.B)A relationship between two caregivers at an eating occasion.C)A relationship between the infant and a toddlerat an eating occasion.D)A relationship between the infant and caregiver at an eating occasion.2)To best support infants' hunger and fullness cues, they should be fed:A)On demand.B)A specific amount of food.C)Only breast milk from a bottle.D)Only breast milk from the breast.3)By the end of the first year, infants have increased their weight by approximately:A)100%B)150%C)200%D)250%4)Within the first year of life, infants need ONLY breastmilk or formula for:A)4-6 months.B)5-7 months.C)6-8 months.D)7-9 months.5)The first milk produced by the nursing mom is colostrum that is:A)High in antibodies.B)Low in calories.C)Low in vitamin A.D)High in Vitamin D.6)The following statements regarding the benefit of breastfeeding istrue EXCEPT:A)Breastfeeding supports cognitive development.B)Breastfeeding infants reduces infants' likelihood of getting ear infections.C)Breastfeeding infants reinforces the emotional bond between mother and infant.D)Breastfeeding can protect achild against HIV.

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