Q&A Hero

Q: Basal metabolic energy needs are ____determined by activities.

Q: Nutrients vary in their energy value; the per gram caloric value for carbohydrates and proteins is ____________________ and for fat is ____________________.

Q: Foods that would contribute the most dietary cholesterol include: a. breads, cereals, and vegetable oils b. dried beans and starchy vegetables c. poultry, cheese, and milk d. fresh fruits and breads

Q: The amount of energy in a food is called: a. thermic energy b. fat c. calories d. gylcerol

Q: Which of the following foods would contribute fats that are primarily unsaturated? a. hot dogs, hamburgers, and cold cuts b. cheese slices, fish sticks, and ice cream c. pepperoni pizza, spaghetti and meatballs d. black bean burrito and peanut butter

Q: An overweight child should: a. be placed on a calorie-restricted diet b. participate in more physical activity c. be punished for over-eating d. not be a cause for concern as he or she will gradually outgrow this condition

Q: The thermic energy of food represents the amount of energy required to food. a. digest b. absorb c. metabolize d. all answers are correct

Q: Which of the following statements about fat is true? a. children younger than two years need dietary fat for healthy growth b. all fats are bad and should be eliminated from the adult diet c. fats yield 4 calories per gram d. all fats contain cholesterol

Q: The fats found in beef, lamb, poultry, and butter contain high amounts of: a. saturated fat and cholesterol b. polyunsaturated fatty acids (PUFAs) c. triglycerides and cholesterol d. unsaturated fats and cholesterol

Q: The food combination that contains the most fat is: a. butter, milk, and olive oil b. bread, vegetables, and meat c. meat, milk, and eggs d. bread, vegetables, milk, and cheese

Q: Which of the following factors accounts for the most variation in meeting a child's total caloric needs? a. gender b. physical activity c. basal metabolic rate d. age

Q: If 50 percent of 1,800 calories is derived from carbohydrates, the diet contains of carbohydrates. a. 200 grams b. 300 grams c. 225 grams d. 180 grams

Q: When carbohydrates are completely digested, the end products are: a. amino acids b. fats c. simple sugars d. fiber

Q: Sugars, starches, and some fibers are classified as: a. vitamins b. carbohydrates c. proteins d. fats

Q: The most concentrated source of energy is provided by: a. carbohydrates b. water c. proteins d. fats

Q: Carbohydrates are stored in the body in the form of: a. glycogen b. lactose c. sucrose d. fatty acids

Q: All the following nutrient classes supply direct energy EXCEPT:a. vitamins b. carbohydratesc. proteins d. fats

Q: Unsaturated fats are found primarily in animal-source foods. a. True b. False

Q: Eating more fruit is an effective way to eliminate sugar from your diet. a. True b. False

Q: Fats yield more than twice as many calories per gram than do proteins or carbohydrates. a. True b. False

Q: An infant's highforsize energy needs are due to rapid growth. a. True b. False

Q: Cellulose does not qualify as a nutrient but deserves to be given serious consideration in planning a healthy diet. a. True b. False

Q: A child who is not receiving an adequate source of energy from fat and carbohydrates will use protein for energy. a. True b. False

Q: Starch, lactose, and sucrose must all be digested before the body is able to use them as an energy source. a. True b. False

Q: Carbohydrates should satisfy the majority of an adult's and child's energy needs. a. True b. False

Q: Calorie-wise, swimming for 20 minutes would justify eating a large candy bar or ice cream cone. a. True b. False

Q: The basal metabolic rate (BMR) refers to the calories an individual burns during physical activity. a. True b. False

Q: If you were preparing to teach a "healthy eating" class for adults at your local community center what general recommendations would you offer based on the Dietary Guidelines for Americans?

Q: Identify at least three vegetables that are a rich source of vitamin C.

Q: Define the term "empty calories" and explain what it means in terms of an individual's diet.

Q: Why are enriched cereal products not as nutritious as whole grain cereals?

Q: What is the criterion for labeling a food substance as an "essential" nutrient?

Q: What three general functions do nutrients perform in the body?

Q: Milk or milk products should be consumed daily to ensure that the mineral _____is obtained in the amount needed.

Q: All commercially-prepared cereals and breads are now fortified with _____to decrease the incidence of spina bifida in infants.

Q: Manufacturers can include health claims on their product labels as long as there is ____________________ to support them.

Q: Potential food allergens, such as eggs, nuts, milk, wheat and shellfish must be listed on product ____________________.

Q: The Dietary Guidelines for Americans encourage individuals to eat in moderation and engage in more ____________________ ____________________.

Q: Fruits and vegetables are the major sources of the vitamins ______and ______.

Q: Complex carbohydrates are a nutrient strength of the _______food group.

Q: The Dietary Guidelines for Americans recommend that no more than 30 percent of a person's calories should come from fat. The food group(s) that supply the least amount of dietary fat is(are):a. milk, yogurt, and cheese groupb. meat and beans groupc. vegetable and fruit groupsd. empty calories

Q: Proteins serve a number of important functions in the body, including: a. growth and repair of body tissue b. regulation of body functions c. providing energy d. all choices are correct

Q: Six grams of butter would yield how many calories? a. 24 b. 30 c. 45 d. 54

Q: Nutrient groups that yield energy include: a. protein, fats, and carbohydrates b. fats, vitamins, and minerals c. complex carbohydrates, water, and vitamins d. water, vitamins, and minerals

Q: A child's daily nutrient requirements can best be met by consuming: a. a wide variety of food b. at least one quart of milk each day c. larger quantities of food d. fresh fruit and vegetables in season

Q: A five-year-old child should have the equivalent of cups of milk each day. a. 1 b. 2 c. 2 1/2 d. 3

Q: Nutrient groups that function to build body tissues are: a. proteins and fats b. carbohydrates and vitamins c. fats and minerals d. proteins and minerals

Q: Which two nutrients would most likely be deficient in a child's diet if milk was consumed to the exclusion of other food groups? a. calcium and iron b. vitamin C and iron c. protein and riboflavin d. riboflavin and thiamin

Q: The omission of fruits and vegetables from a child's diet seriously reduces the availability of all the following nutrients EXCEPT:a. fiberb. high-quality proteinc. vitamin Cd. vitamin A

Q: A standard serving of Food "X" provides 10% of a child's calories and the following percentages of U.S. RDAs: thiamin 25%, niacin 25%, riboflavin 25%, vitamin C 5%, vitamin A 30%, and iron 4%. This food would be considered: a. nutrient dense b. calorie dense c. a good mineral source d. insufficient information is provided

Q: The nutritional guideline that includes the most individualized nutrient information in terms of age/gender grouping is(are): a. MyPlate b. DRIs c. Percent of Daily Values d. Healthy People 2020

Q: The Dietary Guidelines for Americans recommend all the following lifestyle behaviors EXCEPT: a. eliminating carbohydrates from one's diet b. implementing practices to reduce food-borne illnesses c. consuming a variety of fruits and vegetables daily d. aiming for a healthy weight

Q: All of the following foods yield dietary fiber EXCEPT: a. meats and seafood b. fresh and frozen fruits c. whole grain breads, crackers, cereals, and pastas d. raw vegetables and lettuce salads

Q: Whole grains are the only food group that supplies dietary fiber. a. True b. False

Q: Nutrient recommendations established in the Dietary Guidelines for Americans serve as the standard upon which most federal nutrition programs are based. a. True b. False

Q: Milk is a rich source of dietary calcium and iron. a. True b. False

Q: A majority of children consume the recommended fruit and vegetable daily servings. a. True b. False

Q: DRIs are reported by specific ages and gender. a. True b. False

Q: Fats and carbohydrates each yield nine calories per gram. a. True b. False

Q: Fresh fruits and vegetables must carry a label that lists serving sizes, calories, sugars, and fat. a. True b. False

Q: Vitamins are added to bread and cereal foods to a level that replaces those removed during processing. a. True b. False

Q: Dietary Reference Intakes are useful for evaluating the nutrient contributions of an individual's diet. a. True b. False

Q: Plant proteins, such as nuts, dry peas, and beans can be substituted for meat in a child's diet. a. True b. False

Q: Learning objectives:a. determine instructional methodsb. identify desirable and measurable changes in learner behaviorc. are useful only for evaluating a teacher's success/failured. are not necessary for all planned learning activities

Q: If you were mentoring a newly-hired teacher who was interested in presenting a unit on food safety, what suggestions would you have to help him or her get started?

Q: Describe three instructional methods that actively involve children in learning experiences.

Q: Where do young children learn many of their health/safety/nutrition information, values, and habits?

Q: Why are the early years an ideal time to provide children with health and safety education?

Q: Name three factors that reduce or interfere with the quality of children's health.

Q: Describe four ways teachers can creatively involve families in a classroom unit on oral health.

Q: Written activity plans help teachers prepare, ______, and evaluate children's learning experiences.

Q: A written test would be an ______method for evaluating a fiveyearold's understanding about the relationship between germs and illness.

Q: Behavioral changes that involve attitudes, habits, and values are often difficult to ______.

Q: Emphasizing the _____aspects of a concept, rather than "good/bad" or "do/don"t" contrasts, is less confusing for young children and improves learning.

Q: Instructional techniques that hold children's _____are more likely to be engaging and to strengthen learning.

Q: Identifying the hazards of alcohol consumption would be an _____topic choice of topics for a class of three- and four-year-olds.

Q: Children's _______and developmental abilities must be considered when planning health/safety educational experiences that will be meaningful and effective.

Q: Teachers can keep current with the newest developments in children's health and safety by participating in frequent____________________ programs.

Q: Dramatic play, field trips, and cooking experiences are effective instructional methods to use with young children because they ___________________ learning.

Q: Health and safety education is important during the early years because children are more ______to new ideas, practices, and suggestions.