Q&A Hero

Q: Which four nutrients are considered to be deficient in many children's diets?

Q: _____recipes enable food service personnel to purchase correct amounts of food and minimize waste.

Q: A meal that consists of a corn tortilla, scrambled eggs, yellow squash, and cantaloupe is lacking in ____appeal.

Q: Whole grain products consist of grains that have not been____ .

Q: The term ____refers to the process of ordering and purchasing foods.

Q: Portion control is an important advantage of the ____service method used for serving food to young children.

Q: Appropriate cooking methods are cost-effective because: a. nutrients are conserved b. food shrinkage is minimized c. waste due to overcooked or burned food is prevented d. all answers are correct

Q: The U.S. Department of ____is responsible for funding and regulating food reimbursement programs, including the CACFP and National School Lunch.a. Agricultureb. Economicsc. Educationd. Health and Human Services

Q: Several factors must be considered when planning menus. In descending order of importance (most to least important), these factors are: a. introduction of new foods, color contrast, nutrient adequacy b. color contrast, licensing requirements, nutrient adequacy c. licensing requirements, color contrast, nutrient adequacy d. nutrient adequacy, licensing requirements, introduction of new foods

Q: When preparing a menu plan, the most important consideration should be: a. cost b. ease of preparation c. including children's favorite foods d. meeting children's nutrient needs

Q: The ____mandate(s) the National School Lunch Program to improve the quality of meals served to children and increase training for food service personnel.a. National Health Education Standardsb. Healthy, Hunger-Free Kids Actc. National School Lunch Actd. CACFP Amendments

Q: Cantaloupe, strawberries, and fresh tomatoes would boost the___ in a meal plan.a. vitamin Ab. proteinc. riboflavind. vitamin C

Q: In order to meet CACFP requirements for lunch: a. milk must be served as a beverage b. 100% fruit juices can be substituted for milk c. water is considered an acceptable replacement for milk d. fruit drinks are okay for children to have once in a while

Q: The Child and Adult Care Food Program (CACFP): a. provides surplus food items to schools b. trains food service personnel c. reimburses participating child care programs for meal service costs d. sets national health, safety, and nutrition standards for individuals of all ages

Q: Teachers should eat meals with children so they are able to: a. clean up spills b. serve the children's plates c. correct the children's table manners d. act as role models for appropriate eating behaviors

Q: An appropriate serving of baked fish for a seven-year-old would be: a. 1 ounce b. 1 1/2 ounces c. 2-2 1/2 ounces d. 1/2 pound

Q: The snack that would provide the most vitamin A is: a. pumpkin bread, milk b. oatmeal muffins, orange juice c. cinnamon toast, grapefruit juice d. graham crackers, milk

Q: Foods that would correct a menu lacking in vitamin C are:a. broccoli, green peppers b. carrots, apricots, cabbagec. whole wheat crackers, peanut butter . milk, chocolate pudding

Q: According to CACFP Guidelines: a. menus must provide at least one third of a child's daily RDAs b. programs must be licensed c. menus must meet minimum requirements for every meal and snack d. all answers are correct

Q: Snacks should: a. satisfy a portion of children's daily nutrient needs b. be avoided if they are high in sugar and fat c. consist of nutrient-dense foods d. all answers are correct

Q: According to Child and Adult Care Food Program (CACFP) Guidelines, which of the following are eligible for reimbursement as fruits and vegetables? a. grape drink and cranberry fruit cocktail b. strawberry and apricot jams c. fruit leather roll-ups d. tomato juice and baked potatoes

Q: Serving pumpkin bread, sweet potato fries, and broccoli will improve a child's vitamin C intake. a. True b. False

Q: According to CACFP requirements, snacks must include at least three items from different food groups. a. True b. False

Q: Including cheese and other dairy products in a meal improves the iron contribution. a. True b. False

Q: Seasonal fresh produce should be included in menus whenever possible to reduce cost, improve nutritional value, and expose children to new food items. a. True b. False

Q: A suitable snack must always include milk. a. True b. False

Q: Teachers should observe and correct children's inappropriate table manners and make sure they finish a meal in the allotted time.a. Trueb. False

Q: Children's appetites and willingness to eat are strongly influenced by the mealtime environment. Identify and briefly discuss several features that help to create an atmosphere that encourages children to eat.

Q: What nutrientdense foods would be appropriate to serve as "desserts" in children's meals?

Q: Explain why a variety of fruits and vegetables should be included in children's daily diet.

Q: Why is it important to include a few finger foods in toddlers' and preschoolers' meals?

Q: Review the MyPlate food guide and suggest appropriate snack foods from each food group that would be appropriate for school-aged children.

Q: Describe several strategies for effectively managing children's dawdling and messiness during mealtimes.

Q: Why is it important to maintain a predictable eating schedule for young children?

Q: Why is it important that toddlers and young children begin to develop healthy eating behaviors now?

Q: What can families and teachers do to help children learn to enjoy nutritious food and develop healthy eating habits?

Q: Lifetime eating patterns are often established by age______ .

Q: Preschoolers tend to grow in spurtsfirst increasing in ______, then in_____ .

Q: Sugar ____been shown to cause hyperactive behavior.

Q: Preschoolers often show an increased interest in food and have a hearty appetite during periods of active _____________.

Q: A two-year-old has strong food likes and dislikes and often goes on ___________________.

Q: Children who have type 1 diabetes must: a. balance food intake with insulin injections b. eliminate all sugars from their diet c. drink additional fluids d. increase their physical activity

Q: Children who have special medical conditions or developmental disabilities may be at greater risk for: a. nutrient deficiencies b. obesity c. choking d. all answers are correct

Q: Toddlers can be expected to: a. spread peanut butter on a cracker b. cut a hot dog into small pieces c. pick up most foods with their hands d. eat spaghetti with a fork

Q: An appropriate lunch-time serving of applesauce for a preschool child would be: a. a small dab b. 1/4 cup c. 1/2 cup d. 3/4 cup

Q: Television advertising increases children's interest in: a. sugary foods and fast food meals b. milk and ice cream c. fresh fruits and vegetables d. whole grain crackers and baked goods

Q: Your toddler refuses to eat anything except peanut butter sandwiches and pasta with butter. This behavior is an example of: a. a difficult child b. a food jag c. an abnormal condition for a toddler d. attention-getting behavior

Q: Serving finger foods to a toddler does all the following EXCEPT: a. reduces frustrations associated with using eating utensils b. encourages self-feeding c. increases feeding time and frustration d. reinforces children's feelings of being in control and independence

Q: Involving children in the preparation of a new food item is: a. an effective way to increase food acceptance b. time-consuming and disruptive c. a way to complete meal preparations more quickly d. an unproductive strategy

Q: A child who develops anemia should be encouraged to consume more: a. milk b. meat and whole grain cereals c. fruits and vegetables d. cheeses and dry beans

Q: Parents can expect toddlers to: a. be eager to try new foods b. have a hearty appetite c. prefer nutritious foods d. challenge adult authority during mealtimes

Q: "Fast food" meals generally contribute an excess of: a. iron, calcium, and vitamin A b. fat, salt, and calories c. calories, iron, and salt d. iron, salt, and vitamin A

Q: "Fast food" meals are generally deficient in: a. iron, calcium, and vitamin A b. vitamins A and C, calcium, and fiber c. calcium, sodium, and vitamin C d. fat, sodium, and calcium

Q: Toddlers who consume milk to the exclusion of foods from the other food groups are in danger of developing: a. obesity b. iron-deficiency anemia c. rickets d. headaches and dermatitis

Q: Toddler behaviors typically include all the following EXCEPT: a. ability to feed self without much adult assistance b. sensitivity to foods' sensory qualities c. strong food preferences d. hearty appetite

Q: In a toddlerteacher relationship, it is the child's responsibility to decide: a. which of the foods offered will be eaten b. how much food will be eaten c. what foods will be served d. which foods and how much of each will be eaten

Q: Snacks should be discouraged because they add extra calories and interfere with a child's appetite. a. True b. False

Q: Children and adults must wash their hands before preparing, serving, and eating a meal or snack. a. True b. False

Q: One way to reduce the risk of childhood obesity is to learn to recognize children's satiety signals and to cease feeding when they appear.a. Trueb. False

Q: Toddlers and preschoolers are struggling to become independent and may resist adult help even at times when it is needed and wanted. a. True b. False

Q: It is acceptable to use food as a reward for good behavior as long as it is not associated with mealtimes. a. True b. False

Q: The sugars in fruits and vegetables may actually help to protect children's teeth from decay. a. True b. False

Q: Toddlers and preschoolers are more likely to try a new food if it is served when they are not tired or overly hungry and if it is presented along with a familiar food. a. True b. False

Q: All children should be tested for blood cholesterol by the time they are two years old. a. True b. False

Q: Toddlers need to be fed on a consistent schedule of three meals and two or three snacks each day. a. True b. False

Q: It is the teacher's responsibility to make a toddler eat some of each food served at mealtime. a. True b. False

Q: Discuss why it is important that a caregiver hold an infant during feedings?

Q: Briefly discuss why a formula-fed infant should not be given vitamin supplements unless they are prescribed by a physician.

Q: List three reasons why a mother may choose not to breast-feed.

Q: Describe several health and developmental problems that low-birth weight infants are more likely to experience.

Q: Why is iron-enriched cereal recommended as the first semisolid food to be given to the infant?

Q: Describe why it is so important to mix infant formulas precisely according to the instructions.

Q: List five advantages that breast milk has over formula as the first food for an infant.

Q: Ingredients in commercially jarred infant foods are listed in _______order based on the amount of each item present.

Q: It is recommended that the introduction of semisolid foods be delayed for infants whose parents or siblings are known to have food ____________________.

Q: The breast-fed infant should be supplemented with vitamin _____ soon after birth, but the formula-fed infant should not because formulas provide generous amounts of this vitamin and excess intake may cause toxicity.

Q: Approximately onefourth to onehalf of a young infant's calories are used for_____ .

Q: Full-term infants are born with stores of the mineral _____ and the vitamin_____to last them for the first six months after birth.

Q: Feeding an infant, who is lying down, with a bottle that is propped up, may result in: a. aspiration of formula b. ear infection c. baby bottle tooth decay (BBTD) d. all answers are correct

Q: Infants should not be fed meat or meat alternatives before the age of ___because their kidneys cannot handle the extra nitrogen waste until then.a. 3 to 4 monthsb. 4 to 6 monthsc. 8 to 9 monthsd. 12 months