Q&A Hero

Q: The outcomes of a nutrition education activity should be _____in order to determine if it was effective.

Q: Nutrition resource information and materials should be accurate, appropriate for the purpose and age of children, and _____________-free.

Q: Which of the following activities would be most effective for reinforcing the importance of eating a variety of foods each day? a. setting up a grocery store with food props for dramatic play b. having children sort food pictures into their correct food groups c. holding a "new" fruit sampling party at snack time d. having children draw pictures of healthy foods

Q: One of the most important food safety practices is: a. washing hands well before and after handling food b. keeping all foods wrapped up securely c. not allowing children to touch fresh fruit until it is washed d. requiring children to wear aprons to avoid contamination from personal clothing

Q: Before planning a foodrelated learning experience, it is most important to check on the children's: a. health status b. food allergies c. food likes and dislikes d. motor skills

Q: A safety consideration that is fundamental to any successful nutrition learning activity is: a. allowing children to cook independently b. preplanning all steps of the activity c. encouraging children to taste food from the mixing bowl before serving d. providing boxes for children to stand on while cooking

Q: Nutrition activities that would also promote children's motor skill development include all of the following except: a. peeling and slicing bananas for a fruit salad b. measuring ingredients for a recipe c. reading a rhyming story about foods d. washing the fruit to use for making banana bread

Q: Nutrition projects can be used to promote children's learning in other developmental areas, including: a. language b. sensorimotor c. social and emotional d. all of the choices are correct

Q: The major responsibility for planning and executing a nutrition education program belongs to the:a. family b. cookc. teacher d. director

Q: An activity that primarily emphasizes children's sensorimotor development is: a. growing plants in the classroom b. spreading and cutting peanut butter sandwiches c. a tasting party focused on dairy foods d. a field trip to a local fruit orchard

Q: An effective food-based learning experience for children would be: a. baking brownies on Monday for Thursday's snack b. cutting up vegetables for soup that will be served for today's lunch c. stringing cereal to make necklaces that children can wear d. creating a vegetable mural from magazine pictures

Q: Which of the following learning objectives is not measurable? a. Children will taste the salad. b. Children will like the salad. c. Children can explain why it is important to eat fresh vegetables. d. Children can name at least two of the vegetables used in the salad.

Q: A desirable and measurable learning objective for a preschool nutrition activity is to: a. know the nutrient strengths of food b. classify foods according to their appropriate food group c. taste a food they have helped to prepare d. be able to clean up when the project is complete

Q: Topics selected for nutrition learning activities should be based on: a. children's developmental abilities and interests b. food that is nutrient-dense c. safety awareness d. all answers are correct

Q: When food is used in a learning experience, the end product should be: a. edible and eaten by the children when the lesson is finished b. displayed in a prominent place for families to see c. thrown away at the end of the day d. stored and served later in the week

Q: Television: a. is a reliable source of nutrition information b. promotes healthy food choices c. serves as a major source of nutrition information for many children and families d. has a sound educational objective in mind when planning program and commercial content

Q: The theoretical framework upon which nutrition education is based includes all the following major concepts EXCEPT: a. Nutrition is about how the body uses food. b. Food is composed of nutrients required for health. c. All persons need the same nutrients throughout life. d. The way food is handled has little effect on its nutrients.

Q: Television plays a limited role in shaping young children's food preferences and eating behaviors. a. True b. False

Q: Food-related learning activities should help children to understand that nutrients in food are necessary for growth and health, and that food should be enjoyed. a. True b. False

Q: Preschool-age children should be able to identify and label a wide variety of foods and correctly sort them according to the MyPlate model. a. True b. False

Q: It is not advisable to have families participate in children's nutrition education activities because most parents do not know enough about appropriate educational instruction to be helpful.a. Trueb. False

Q: Foods used in nutrition activities should be nutrient-dense. a. True b. False

Q: Children who dislike vegetables may be more willing to taste them if they have been involved in the preparation. a. True b. False

Q: Foods that have been used in a nutrition activity should not be eaten because they may have been contaminated during the lesson. a. True b. False

Q: The teacher must never leave the room during a nutrition activity that involves food or utensils that might harm a child. a. True b. False

Q: Foods high in sugar and/or fat should be reserved for special classroom celebrations such as on holidays and birthdays. a. True b. False

Q: Families should be discouraged from having lunch with their children at school because this will distract children from eating well. a. True b. False

Q: Everyday we hear more about large-scale outbreaks of food-borne illnesses or recalls of contaminated food products. Each year millions of children and adults are sickened by the food they have eaten. The government spends billions of dollars annually on food-safety systems, legislation, and health care costs related to food-borne illness. How would you explain the apparent increase in food-related illness given these efforts? What solutions would you offer to reduce the incidence of food-borne illness?

Q: Why is it not advisable to let children eat raw fish or undercooked meats?

Q: What four conditions encourage and are required for bacterial growth?

Q: What is the prescribed procedure for hand washing dishes in a group care setting?

Q: Identify the times when it is essential that a food handler wash his or her hands.

Q: List several foods that can be kept in non-refrigerated storage and used to prepare simple meals and snacks on a day when the cook is ill.

Q: Food infections, such as E. coli and salmonella, result from the ingestion of _____ bacteria.

Q: A cutting board must be washed and _____after it has been used to prepare any protein-based food(s).

Q: Refrigerators must be maintained between ____°F to ____ °F and the freezer kept at ____°F or lower for safe food storage.

Q: Illnessproducing bacteria grow best at temperatures between _____°F to _____° F.

Q: The _____provides a seven-step guide for preventing food-borne illness.

Q: The FDA has approved the use of _____as an acceptable means of destroying disease- producing bacteria in some foods.

Q: Food infection is caused by the presence of live ______in the food; food intoxications are caused by _____remaining in the food after the bacteria have been destroyed.

Q: Bacteria, such as salmonella, E. coli, and campylobacter are destroyed by ______ .

Q: Teachers and children must ____________________ ____________________ thoroughly before and after ____________________ food.

Q: Refrigerator temperature should be maintained at: a. 28°F to 30°F b. 38°F to 40°Fc. 48°F to 50°F d. 0°F

Q: Hands should be carefully washed: a. after using the bathroom b. before touching foods c. between handling different foods d. all answers are correct

Q: Food that has visible mold should be: a. discarded b. trimmed free of mold and refrigerated c. trimmed free of mold and heated to 145F d. frozen immediately

Q: The symptoms of salmonella are most likely to appear about ____following the ingestion of an infected food.a. 1-3 hoursb. 6-8 hoursc. 12-48 hoursd. 4-5 days

Q: Easily spoiled foods, such as protein-based and creamed dishes, should be prepared: a. and cooled in a small, deep pan b. from thoroughly chilled ingredients c. from hot ingredients and then chilled immediately d. all answers are correct

Q: Frozen foods may be safely thawed in all the following ways EXCEPT: a. in the refrigerator b. in the microwave oven c. under cold running water d. in hot water

Q: In early childhood programs, any hot foods remaining in serving bowls at the end of a meal should be: a. chilled, refrigerated, and used at another meal b. reheated, cooled, and frozen for re-use c. discarded d. heated in a microwave oven before using again

Q: The radura symbol on a food indicates that it has been: a. pasteurized b. sterilized c. irradiated d. freeze-dried

Q: Foods that are irradiated may lose small amounts of some nutrients including: a. beta carotene and vitamin A b. vitamin E and vitamin C c. vitamin C and thiamin d. all answers are correct

Q: Washing fruits and vegetables that will be peeled is: a. unnecessary b. not important unless the fruits and vegetables have been sprayed with pesticides c. only necessary if the foods will be eaten raw d. always an important practice to follow

Q: Foods most commonly involved in food-borne illnesses are: a. raw fruits and vegetables b. protein-based foods c. grains and cereals d. wild game

Q: Food-borne illnesses are caused by all of the following except: a. bacteria b. molds and parasites c. chemicals and insecticides d. viruses

Q: Pasteurization of food: a. destroys most disease-producing organisms b. destroys all bacteria, viruses, and molds c. destroys only bacterial toxins d. maintains freshness and flavor

Q: A cook who has been diagnosed with Hepatitis A should: a. not be involved with food preparations until cleared by a physician b. continue working around food as long as he/she practices careful hand washing c. be permanently dismissed from his or her position d. be allowed to work if he or she feels well enough to do so

Q: All milk served to children must be: a. sterilized b. pasteurized c. stored at 32F or cooler d. homogenized

Q: You can determine if a food is unsafe to eat by smelling or tasting it. a. True b. False

Q: Freezer temperatures of 0F or below will kill all harmful bacteria in foods. a. True b. False

Q: Frozen foods may be safely thawed in hot water. a. True b. False

Q: Washing hands with soap and water is the preferred method to use in schools and early childhood settings. a. True b. False

Q: Some bacteria in foods are beneficial. a. True b. False

Q: Pesticides, dirt, and cleaning chemicals are examples of biological food hazards. a. True b. False

Q: Young children, pregnant women, and the elderly are among those at greatest risk for food-borne illness. a. True b. False

Q: Most food-borne illness outbreaks are associated with fast food or restaurant meals. a. True b. False

Q: A food service worker who has been diagnosed with strep throat can return to work after completing 24 hours of antibiotic treatment. a. True b. False

Q: Sanitizing countertops eliminates all pathogens. a. True b. False

Q: Cycle menus offer a distinct advantage in time-savings. a. True b. False

Q: Meals should only include nutrient-dense foods from each food group, but snacks can be calorie-dense, high-energy pick-me-ups. a. True b. False

Q: A beverage labeled "juice drink" provides at least 50 percent pure fruit juice. a. True b. False

Q: The odd-day-cycle meal plan eliminates the problem of serving the same food on the same day each week. a. True b. False

Q: Food service expenses account for a significant portion of a program's budget. Describe steps the menuplanner can take to control costs without compromising the nutrient quality of children's meals.

Q: What benefits are achieved when ethnic foods are included in children's meals?

Q: List five sensory qualities that should be addressed to make meals more appealing.

Q: Do cookies or granola bars qualify as a reimbursable snack item?

Q: Outline a simple method for calculating the food cost per person, per week.

Q: Why is it important to post the current week's menu where it can be read by staff and families?

Q: Compare plate service with family style food service. What are the advantages of each style for the children and for food service personnel?

Q: List the eight steps involved in efficient menu planning.

Q: Why must all bread and bread alternates be either whole grain or enriched?