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

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Enhance your problem-solving skills with Test Bank for Nutrition, Health and Safety for Young Children: Promoting Wellness, 3rd Edition—your essential study companion.

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    Nutrition, Health and Safety for Young Children: Promoting Wellness Fourth Edition Joanne Sorte Inge Daeschel Carolina Amador Lauren Au Test B ank Jodi Legnon

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    iii Table of Contents Chapter 1 Your Role in Children's Wellness -------------------------------- ----------------- 1 Chapter 2 The Foundations of Optimal Nutrition -------------------------------- ------------- 7 Chapter 3 Exploring the Science of Nutrition -------------------------------- ----------------- 1 2 Chapter 4 Man aging Food Safety -------------------------------- ------------------------------- 17 Chapter 5 Planning Menus -------------------------------- -------------------------------- ------- 2 1 Chapter 6 Feeding Infants -------------------------------- -------------------------------- -------- 26 Chapter 7 Feeding Toddlers, Preschoolers, and School - Age Children -------------------- 3 1 Chapter 8 Creating a Climate of Health and Wellness -------------------------------- ------- 36 Chapter 9 Health Screening and Assessment -------------------------------- ------------------ 4 0 Chapter 10 Managing Infectious Disease -------------------------------- ------------------------ 44 Chapter 11 Teaching Children with Special Health Care Needs ----------------------------- 48 Chapter 12 Children’s Mental Health -------------------------------- ---------------------------- 52 Chapter 13 Creating Safe Environments for Young Children -------------------------------- 5 7 Chapter 14 Using Routines, Supervision, a nd Classroom Management Strategies ------- 62 Chapter 1 5 Child Maltreatment -------------------------------- -------------------------------- --- 67 Chapter 16 Managing Emergencies -------------------------------- ------------------------------ 72 Answer Key -------------------------------- -------------------------------- --------------------------- 77

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    Chap ter 1: Your Role in Children's Wellness 1 Chapter 1 : Your Role in Children's Wellness 1.1 Multiple - Choice Questions 1) Which statement define s wellness? A ) A positive state 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 ) L earning to eat a healthy diet , access to health care, exercise, and sleep. B ) A llowing children to eat sugary foods as a sometimes food. C ) Learning healthy practices , such as being overly cautious to avoid accidental injuries. D ) Practicing the a - b - c's every day. 3 ) What does it mean when we say that nutrition, health, and safety ar e closely aligned and interrelated? A ) The healthful benefit of one area affects positive outcomes in the others, and gaps or challenges in one area negatively affect outcomes in the other areas . B ) Physical health has a greater long term effect on social, emotional, and mental health development for children . C ) Healthy n utrition choices make the most important and significant contribution to health and safety for children . D ) Creating a safe environment for children creates opportunities for well - nourishe d, physically active, and illness free children. 4 ) Why is it important for children to learn health y practices that lead to wellness during the early 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 to learn and establishes the course for future development. 5 ) Wh at gene factors influence a child’s long - term di et , creating a positive or negative impact on long - term health? A ) Physical movement d uring the early childhood years B ) The physical traits of the infant, such as hair and skin color C ) A mother’s diet and weight gain during pregnancy , the infant’s birth weight , and the infant’s diet D ) The infant’s taste buds and which type of food they prefer

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    Chap ter 1: Your Role in Children's Wellness 2 6 ) 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 he alt h go hand in hand. C ) Children with mental health needs learn to adapt independently and grow up to be healthy individuals. D ) Unresolved mental health concerns introduce risk factors for disease, injury, and limit healthy life styles. 7 ) What is the best definition of the contexts that influence s a child's growth and development ? A ) The environment, circumstances, and interactions that surround the child and affect the child's experiences. B ) The way a child behaves with people and toys. C ) The child's pat tern of school attendance and illness. D ) Children’s growth and development is unique; they grow in isolation and teachers are the only ones to influence their development. 8 ) When preparing to teach in a multicultural classroom, educators should consider : A ) Perspectives about c hildren's nutrition, health, and safety will vary among the children’s’ families . B ) Children who are learning English will not face challenges in learning and conversing with the other children . C ) The likelihood of being assigned to teach in a multicultural classroom is low. D ) Teachers and parents beliefs and expectations will always be the same, no matter the cultural or ethnic backgrounds of the children they serve. 9 ) Which of the following statements is true regarding children living in poverty ? A ) Poverty does not contribut e to every negative influence on children's wellness. B ) Poverty puts children at risk for conditions that challenge their ability to learn. C ) Poverty ’s negative influences are overcome by a good early chil dhood education experience. D ) Poverty may require families to make difficult choices, such as which community partners to collaborate with and who will serve as role models for their children. 10 ) NAEYC's Code of Ethical Conduct and Statement of Commitmen t is defined as: : A ) The Code is a guide for teachers to know how to decorate their early childhood classroom to be inviting for children to learn. B ) The Code describes that teachers must follow practices the way they have always been done. C ) The Code is not useful when advocating for young children’s development. D ) The Code describes the dispositions, values, beliefs, and attitudes held by professional teachers of young children. 11 ) How can teachers teach wellness concepts during the early childhood ye ars? A ) Young children learn wellness concepts through physical activity, teachers’ modeling, and reinforcement at home.

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    Chap ter 1: Your Role in Children's Wellness 3 B ) Taking time to teach wellness concepts in school may put children behind academically , therefore, teachers should focus on teaching reading 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 a nd learning change the "architecture" of the brain by: A ) Increasing the number of neurons in 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 comple xity of the bra in 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 t he brain cell network of connections. D ) The brain's ability to be flexible and change when new information expands or replaces previous knowledge. 14 ) Teachers can encourage healthy brain development through teaching approaches such as: A ) Creating opport unities for children to experience negative thoughts and feelings. B ) Creating opportunities for language, cognitive problem solving skills, and social and emotional play. C ) Asking children to copy the teacher's art project. D ) By eliminating the opportun ity for children to test ideas and repeat newly discovered skills. 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 and ability. B ) Expecting t he child to be successful with the current activity before trying something harder. 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 f ollowing does an interactive t eaching process involve ? A ) Fun, colorful, and interactive early childhood classroom decorations. B ) Commitment to using evidence - based approaches with purposeful and intentional planning . 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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    Chap ter 1: Your Role in Children's Wellness 4 C ) 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 conflict with the teaching goals. B ) Families should be recognized as the best resource for sharing information about their culture. C ) Teachers should avoid talking to parents about certain unmet health needs when families are experiencing high levels of stress. D ) Involving families should not include a forum for discuss ing conflicting points of view. 19 ) Which is the least important reason for teachers to collaborate with community partners when planning a wellness curriculum? A ) Community partners will bring cu rrent information about nutrition, health, and safety. B ) Community partners may be willing to share information with children and families or offer training for teachers. C ) Community partner participation may help teachers to get a positive performance e valuation. D ) Community partners collaboration broadens the impact of the wellness effort and creates as support system. 20 ) Why should teachers encourage wellness concepts that are taught at school to be reinforced at home ? A ) To raise concern or frighten children 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 newsle tter. 1.2 True/False Questions 1 ) 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 by how specific genes are expressed. 3 ) The inte rrelationships among nutrition, health, and safety mean that the healthful benefits of one factor influence positive outcomes in the others. 4 ) The contexts in which children live give insight into child development but do no t influence a child's wellness. 5 ) The factors that impact children 's wellness are not well known. 6 ) Poverty contributes to nearly every negative in fluence on children's wellness.

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    Chap ter 1: Your Role in Children's Wellness 5 7 ) Homelessness, environmental toxins, and food insecurity are adult issues that do not affect young child ren. 8 ) The NAEYC Code of Ethical Conduct and Statement of Commitment articulates the dispositions, values, beliefs, and attitudes held by professio nal teachers of young children. 9 ) Healthy brain development includes a process called brain plasticity whic h allows the brain to 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 used whe n discussing brain development. 11 ) Evidence based practices refer to teaching approaches that can be observed. 12 ) Structuring experiences that are familiar and interesting to children, but are just beyond their current level of understanding and ability, helps children construct knowledge through a process called scaffoldi ng. 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, adjust plans, and select developm entally appropriate topics and activities to achieve better outcomes. 16 ) Adjusting activities to meet the needs of children who have special developmental or health needs, or are learning English, is an example of using evidence based practices and purpos eful teaching to 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 prima ry educators of young children. 19 ) Partnering w ith families and community members is one way that teachers advocate for the health and wellness of young children. 20 ) Making a commitment to the high standards of the teaching profession may require teachers to reflect on their current practices and set goals to become healthful role models. 1.3 Essay Questions 1 ) Imagine that you are an early childhood teacher. You have been asked to share information with family members and other teachers about wellness; what it is and how families and teachers can infl uence children's wellness. How would you describe the importance of wellness and how it is developed? What challenges or threats to children's wellness would you present? What action steps would you offer to engage families and teachers in making a plan to promote children's wellness?

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    Chap ter 1: Your Role in Children's Wellness 6 2 ) Identify four factors that can negatively influence children's wellness. Describe how each factor can negatively influence the child's nutrition, health, and safety. Discuss how children's learning can also be negatively i mpacted. 3 ) Purposeful and intentional teaching is a characteristic of professional educators. Explain what is met by evidence - based practices. Provide five examples of common teaching strategies that teachers use, and explain how each strategy purposefull y engages children in the learning process. 4 ) What should teachers consider when designing a wellness curriculum? Discuss five important components that would be beneficial to a wellness curriculum and the children’s learning experience. 5 ) Select a parti cular age group (birth to grade 3), and identify developmentally appropriate activities to encourage and foster healthy lifestyle practices. Explain how the healthy practices addresses the developmental needs of the specific age group . Describe how you wil l incorporate the healthy lifestyle practices across the four developmental domains (list and describe each domain briefly as you explain). 6 ) Accessing resources is presented in the text as an important way to inform the wellness curriculum, keeping it cu rrent and relevant to emerging trends and appropriate for advancing healthful behaviors. Discuss some of the supports that assist teachers in designing a wellness curriculum. Which resources will you use? How will you go about using these resources? What i s important for you to consider as you decide whether a resource is credible? 7 ) Partnering with families and community members is an important way for teachers to advocate for children's wellness and ensure that the classroom wellness focus is relevant an d part of a broader community of health and wellness efforts. Describe how you would go about engaging parents and community health and wellness professionals in discussion about children's wellness. What would you do to begin this collaboration? What ques tions would you present to the group to encourage discussion? How would you assist the group to identify an action plan?

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    Chapter 2 : The Foundations of Optimal Nutrition 7 Chapter 2 : The Foundations of Optimal Nutrition 2.1 Multiple - Choice Questions 1 ) During the early years, children's experience with f ood includes : A ) Exploring flavors and textures and 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 challeng e 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 an example of a s ustainable 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 do not taste good. 4 ) The Healthy, Hunger - Free Kids Act of 201 5 provided what? A ) Removed all vending machines from schools. B ) Decreasing authority of the USDA, placing food service decisions in the hands of the local school board. C ) Created the opportunity for children to create the school breakfast and lunch menus. D ) T he use of local foods by helping communities to develop farm to school connections and establish school gardens. 5 ) What is a c onditions that may occur due to undernutrition ? A ) Obesity B ) F ailure to thrive C ) Loss of taste buds D ) Rickets 6 ) C hild ren who ha ve iron deficiency anemia due to insufficient iron intake and obesity due to too many calories in the diet are facing risks for: A ) Anorexia nervosa and bulimia. B ) Undernutrition and over nutrition. C ) Hypoglycemia and hyperglycemia. D ) Protein deficiency and carbohydrate infusion.

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    Chapter 2 : The Foundations of Optimal Nutrition 8 7 ) Failure to thrive can be related to which of the following ? A ) Eating a lot of fast food for convenience B ) Lack of knowledge about appropriate feeding C ) Th e school lunch not tasting good and children not eating lunch D ) Standards of the WIC program 8 ) 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 Vi tamin 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 have a Vitamin D deficiency. 9 ) Sleep apnea is related to which of the following? A ) Iron deficiency B ) Obesity C ) Rickets D ) Undernutrition 10 ) Which of the following is related 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 ca lorie intake . 11 ) Which of the following is the supplemental food program formally known as the Food Stamp Program? A ) SNAP B ) WIC C ) USDA D ) Healthy, Hunger - Free Kids Act 12 ) Undernutrition can occur in families who experience which of the following? A ) T o much physical activity B ) Homelessness C ) High BMI D ) High risk for heart disease 13 ) Which of the following is essential for healthy nutri tion ? A ) High amount of calories B ) Cholesterol. C ) Iron. D ) Rickets

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    Chapter 2 : The Foundations of Optimal Nutrition 9 14 ) Which of the following are macronutrients ? A ) Proteins , fats, carbohydrates B ) Whole grains, dairy, beans C ) Water. D ) Sugar, sodium, cholesterol 15 ) Healthy children need whole milk until age: A ) Six B ) Two C ) Eighteen D ) One 16 ) Which of the following is the best example of a food choice that co ntains a mixture of macronutrients? A ) Tuna salad sandwiches B ) Fruit salad C ) Avocado mixed with mayonnaise D ) Fat - free cheese 17 ) What does protein provide the body? A ) Regulate vitamins and minerals as they are processed in the body. B ) Combine to make fiber. C ) Serve as building blocks for body structures such as muscles, organs, and blood. D ) Serve as a digestive tool 18 ) Components of a nutrient dense diet are: A ) vegetables, poultry, fish, beans B ) fruit, whole grains, vegetables, lentils, soy C ) veg etables, dairy, barley, corn, nuts D ) fruits, vegetables, lean meats, low fat dairy, whole grains 19 ) The Dietary Guidelines emphasizes : A ) Including vitamin supplements to ensure nutritional needs are met. B ) Making smart food choices from a t least two of the food 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 young children because they are: A ) Assuming that all other food groups will be consumed during the same meal. B ) Age specific C ) Based on a "one size fits all" idea . D ) Averaged to meet the individual needs of " typical " children

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    Chapter 2 : The Foundations of Optimal Nutrition 10 21 ) The MyPlateFood Guidance System A ) Bases their diet recommendations on nutrient goals establi shed by the DVs. B ) S hows what to eat but does not make specific recommendations about proportions. C ) R ecommendations are more difficult to underst an d than 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 is called: A ) Dietary Reference Intakes (DRIs) B ) Energy expenditure C ) Body Mass Index (BMI) D ) Failure to thrive 2.2 True/False Questions 1 ) Phytochemicals and antiox idants are natural compounds found in plants that may protect against disease. 2 ) Describing menus and addressing the nutritional concerns of children in their programs does not 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 fast food restaurants. 5 ) Due to an increased awareness about an obesity epidemic, fam ilies' reliance on fast food has declined in places such as McDonald's. 6 ) Food affordability has become a problem for some middle class as well as low - income families. 7 ) It is estimated that 75% of U.S. children live in food secure households. 8 ) Malnutr ition 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 - income families. 10 ) Label reading is an important skill for only the school dietary personnel to have. 11 ) The FDA and USDA have established different labeling regulations for foods that are targeted toward children under the age of 2. 12 ) The primary goal of the dietary guidelines is to promote and protect the health of the curr ent and future generations of U.S citizens.

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    Chapter 2 : The Foundations of Optimal Nutrition 11 13 ) Examples of programs that address undernutrition in the U.S. include the National School Lunch Program and the Child and Adult Care Food Program. 14 ) The MyPlate system is individualized for different age cat egories of children. 15 ) Although the U.S. population is becoming increasingly multicultural, little guidance exists to help teachers respond to the cultural influences on children's diets. 16 ) The Dietary Guidelines and the Dietary Reference Intakes are t he primary contributors to the policies that guide federally supported child nutrition programs . 17 ) The Canadian government publishes Canada's Food Guide, which is available in 18 different languages including 7 Native American languages. 18 ) Using hands - on activities is an appropriate teaching practice for presenting nutrition concepts to all children, with special consideration given to those who are English language learners. 2.3 Essay Questions 1 ) Discuss the concept of malnutrition. Include an explana tion about overnutrition and undernutrition in childhood. Give an example of each form of malnutrition and explain how teachers in a preschool setting can help to make a positive impact on preschoolers and their families in each example. 2 ) The obesity epi demic in the U.S. is complex. Discuss how three of the following four areas of obesity impact young children: the health consequences of obesity, the psychosocial impact of obesity, the role of inadequate physical activity, food insecurity and obesity. Pic k one of the aspects listed above and explain what you would do about it if you were a second grade teacher participating in a Wellness Committee. 3 ) Explain what the macronutrients are. List two important points for each macronutrient to consider when pla nning healthful meals . Plan a nutritious lunch and discuss the macronutrients included in this meal. 4 ) What are some aspects of the changing food environment that challenge children's diets today? How can early childhood professionals work with families t o ensure that children have the opportunity to overcome these challenges? 5 ) Select two of the following food guidance systems and explain how they are used in the US to promote healthy diets: the Dietary Reference Intakes, the Dietary Guidelines for Ameri cans, the MyPlate, and the Percent Daily Values. Describe the differences and similarities between these systems.

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    Chapter 3 : Exploring the Science of Nutrition 12 Chapter 3 : Exploring the Science of Nutrition 3.1 Multiple - Choice Questions 1 ) Absorbed nutrients are transported to the different cells wit hin the body and are used to generate 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 overwhelmi ngly better without sugar. 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 diffe ren t types: A ) Starch and sugar. B ) Sugar and dietary fiber. C ) Starch and dietary fiber. D ) High fiber and sugar. 4 ) Monosaccharides are: A ) Glucose , Sucrose, and Carbohydrates . B ) Fructose , Lactose, and Soluble Fiber C ) Glucose, Fructose, and Galactose D ) G alactose , Disaccharide, and Polysaccharide 5 ) 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 grains B ) Wheat bran , fiber, sta rches C ) O atmeal, oat bran, beans D ) Beans , fructose, wheat bran .

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    Chapter 3 : Exploring the Science of Nutrition 13 7 ) Which of the following is true about amino acids? A ) Essential amino acids are made by the human body . B ) Conditionally essential are only need when the body is sick or stressed . C ) None ssential amino acids are made by the human body . D ) Complementary proteins are 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 ) A food that ha s a limited amount of a particular 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 ar e 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 ) Cholester ol. 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 following EXCEPT: 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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    Chapter 3 : Exploring the Science of Nutrition 14 14 ) When a child has constipation, a teacher should do the following: A ) Provide a dequate hydration with juices. B ) Substitute lactose - free milk or fortified soy milk. C ) Provide foods high in fiber , such as fruits, vegetables, and whole grains, and be physically active . D ) Assess oral motor capabilities by speech. 15 ) A c ommon causes o f diarrhea : A ) Diets that are excessively high in carbohydrates. B ) Under feeding. 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 ) Cornstarc h. 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 of calcium . 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 metabolism needed for growth. D ) Acts as an antioxidant , regulates blood pressure, and is involved in collagen f ormation . 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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    Chapter 3 : Exploring the Science of Nutrition 15 3.2 T rue/False Questions 1 ) 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 ) Diges tion is the mechanical and chemical breakdown of foods into smaller nutrient components, 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 bevera ges. 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 is difficult to absorb nutrients. 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, called lactose. 11 ) One way teachers can ensure that children receive the most n utrition from their foods is to create 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 buildi ng 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 essential monosaccharides. 17 ) Electrolytes such as calcium, potassium, and sodium form a su bcategory of the macrominerals. 3.3 Essay Questions 1 ) Discuss the difference between macronutrients and essential vitamins and minerals. Review the role of 2 of the macronutrients and one vitamin and one mineral in the diet. Give an ex ample of a food source of each.

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    Chapter 3 : Exploring the Science of Nutrition 16 2 ) Explain why water is important in the diet. 3 ) Explain which nutrition concepts you would teach to a class of kindergarten children and how you would teach a group that includes English language learners from more than on e ethnic background. 4 ) Discuss how a tuna sandwich is digested and absorbed. Discuss the steps through the gastrointestinal tract, the macronutrients that are being digested and list at least two breakdown comp onents that are being absorbed. 5 ) Select two problems related to digestion or absorption that can occur in children and explain their impact on health. Explain how teachers might be asked to adapt the diet in these circumstances to improve health outcomes.

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    Chapter 4 : Managing Food Safety 17 Chapter 4 : Managing Food Safety 4.1 Multi ple - Choice Questions 1 ) The greatest hazards to health are contaminants caused by: A ) Chemicals. B ) Microorganisms C ) Physical hazards. D ) Insects. 2 ) If ham is sliced on the same slicing machine used to slice cheese, this could put children at risk due to which 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 o n ham but not cheese. 3 ) Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food? A ) Watermelon. B ) Bread. C ) Orange slices. D ) Lemon slices. 4 ) If ground beef is not cooked a t a high enough temperature, which of the following should be the 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 ) Hamburger s.

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    Chapter 4 : Managing Food Safety 18 7 ) 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, t eachers 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 Analysis Critical Control Point (HACCP) System includes the following steps 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 foodbor ne 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 le ftover food not refrigerated 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 steps EXCEPT: A ) Maintaining personal hygiene. B ) Practicing first in, first out (FIFO). C ) Wearing appropriate attire. D ) Reporting infectious disease. 13 ) Which of the following is an example of a food safety guideline that a teacher should follow in feeding infants? A ) Do not heat breast milk in the microwave.

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    Chapter 4 : Managing Food Safety 19 B ) Do not feed the baby from the bottle. C ) Do not feed infant formula. D ) Do not al low 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 a re washed, rinsed, and sanitized before 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 choking hazards: A ) Popcorn. B ) Apple sauce. C ) White bread. D ) Mashe d 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 inc lude: A ) Cucumber slices, pineapple chunks. B ) Whole - wheat bread, kiwi slices. C ) Broccoli, apple slices. D ) Milk, tuna salad. 4.2 True/False Questions 1 ) Attending an early childhood setting is one of the risk factors identified by the CDC for certain bac terial 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 danger zone is between 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius). 6 ) Irradiation is one way to control spoilage and eliminate germs in food.

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    Chapter 4 : Managing Food Safety 20 7 ) Food intolerances can rapidly result in life - threatening situations for children. 8 ) Celiac disease is a s erious food allergy. 9 ) The roots of the Hazard Analysis and Critical Control Point system approach are found in the U.S. space program and the system is adaptable to any food service program. 10 ) Critical control points are those times identified when foo d is at risk for contamination. 11 ) If beans are cooked a day prior to meal service they can be stored at room temperature until used because they will be reheated to appropriate temperatures the next day. 12 ) Standard operating procedures are school polic ies and procedures based on best practices. 13 ) The flow of food refers to everything that happens to food from the moment it is purchased and delivered to a program until it is ready to be served. 14 ) When purchasing food for the childcare setting, it sho uld come from an approved and reputable 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. 4.3 Essay Questions 1 ) Explain how you would minimize or prevent food c ontamination risk during purchasing, storing, preparing, and serving foods in an early childhood setting. In your answer identify biological, physical, and chemical agents responsible for foodborne illnesses. 2 ) Discuss food safety guidelines that differ f or (a) feeding infants (b) feeding toddlers and preschoolers, and (c) feeding children with special needs. 3 ) Explain the three most common risk factors for foodborne outbreaks. Discuss preventative measures for each. 4 ) Discuss how microorganisms create i llness. Include the concepts "infection," "intoxication," and "toxin - mediated infection." 5 ) Which food safety tips are appropriate to teach young children?

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    Chapter 5 : Planning Menus 21 Chapter 5 : Planning Menus 5 .1 Multiple - Choice Questions 1 ) The three phases in healthful menu pla nning 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 support special 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 ) Eli gibility 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 the children 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 alte rnati ves, 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 children cannot be offered mo re. B ) CACFP portions represent the minimum portion to serve and children cannot be offered more. C ) CACFP portions represent the minimum portion to serve, but more food can be offered if children show signs of hunger. D ) CACFP portions represent the minim um portion children should eat, but more food can be offered if children show signs of hunger. 6 ) New CACFP recommendations require ________ to be offered to children once they reach the age of 2 years. A ) Whole milk B ) 2% or Whole milk C ) 1% or 2% milk D ) Skim milk or 1% milk

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    Chapter 5 : Planning Menus 22 7 ) Which of the following describes foods that are high in vitamin and mineral content while relatively low in calorie content? A ) Nutrient dense foods. B ) Creditable foods. C ) Nutrient target foods. D ) Nutrition target foods. 8 ) Stan dards 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 food to 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, buildin g menus, creating a budget for menus.

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    Chapter 5 : Planning Menus 23 13 ) What do we call a menu that offers a variety of foods every day, is planned for a week or longer, and repeats itself? A ) Cycle menu. B ) Repeat menu. C ) Weekly menu. D ) Standard menu. 14 ) If the costs for food serv ice exceed ________ of the total program income, the menu, food purchasing, 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/m eat alternative component of the menu for reimbursable meals. A ) Nutrition Facts B ) Nutrition Information C ) Child Nutrition D ) Child Information 16 ) 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 condition in which the body cannot produce insulin to get 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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    Chapter 5 : Planning Menus 24 19 ) The following practices are recommended by the American Academy of Pediatr ics and Academy 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 cu ltural differences and similarities among groups and the ability to use this understanding to interact effectively with people across cultures. A ) Cultural interaction. B ) Cultural support. C ) Cultural competency. D ) Cultural interest. 5.2 True/False Quest ions 1 ) 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 n eeds. 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 ) Whol e 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 sources depending on the children's program or school fund ing 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 de stroyed by the immune system and therefore insulin injections are required. 12 ) A vegetarian diet cannot safely meet the nutritional needs of infants.

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    Chapter 5 : Planning Menus 25 5.3 Essay Questions 1 ) The Child and Adult Care Food Program has specific mealtime requirements. Describ e those mealtime requirements and what considerations should child care providers make in planning 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 pr iority in menu planning. Describe various strategies for incorporating more fruit and vegetables into the menus based on the information in the text. 4 ) Selecting the type of meal service will impact the menu. What are the three types of meal service and w hat considerations does a child care setting make in considering the meal service to be used. 5 ) What considerations should be made when planning menus for children with special health care needs ?

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    Chapter 6 : Feeding Infants 26 Chapter 6 : Feeding Infants 6 .1 Multiple - Choice Questions 1 ) 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 toddler at 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 ) Onl y 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 month s. 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 is true 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 a child against HIV.

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