SCTECH ECCE1105 Take Test Nutrition Test

QUESTION 1

Feeding an infant, who is lying down, with a bottle that is propped up, may result in:

                1.            ear infection

                2.            Baby bottle tooth decay (BBTD)

                3.            aspiration of formula

                4.            all answers are correct

 

QUESTION 2

In a toddler-teacher relationship, it is the child’s responsibility to decide:

                1.            how much food will be eaten

                2.            what foods will be served

                3.            which of the foods offered will be eaten

                4.            which of the available foods and the quantity of each will be eaten

                5.            how much food will be eaten and the type of foods to be served

 

QUESTION 3

Before planning an educational food experience, it is most important to check on the children’s:

                1.            food likes and dislikes

                2.            health status

                3.            food allergies

                4.            motor skills

  

QUESTION 4

Honey or foods containing honey should not be fed to infants because they:

                1.            can cause diarrhea

                2.            may contain botulism spores

                3.            are difficult to digest

                4.            provide too many calories

  

QUESTION 5

Topic selection for a nutrition learning activity should be based on:

                1.            all answers are correct

                2.            children’s developmental abilities and interests

                3.            safety awareness

                4.            food that is nutrient-dense

 

QUESTION 6

Children who have type 1 diabetes must:

                1.            increase their physical activity

                2.            eliminate all sugars from their diet

                3.            drink additional fluids

                4.            balance food intake with insulin injections

 

QUESTION 7

“Fast food” meals generally contribute an excess of:

                1.            iron, calcium, and vitamin A

                2.            calories, iron, and salt

                3.            fat, salt, and calories

                4.            iron, salt, and vitamin A

  

QUESTION 8

Pasteurization of food:

                1.            destroys all bacteria, viruses, and molds

                2.            keeps it looking fresh and tasting good

                3.            destroys only bacterial toxins

                4.            destroys most disease-producing organisms

  

QUESTION 9

Hands should be carefully washed:

                1.            all answers are correct

                2.            before touching foods

                3.            after using the bathroom

                4.            between handling different foods

  

QUESTION 10

All milk served to children must be:

                1.            sterilized

                2.            none of these answers is correct

                3.            pasteurized

                4.            kept at a temperature of 30°F

 

QUESTION 11

One of the most important food safety practices is:

                1.            washing hands well before and after handling food

                2.            requiring children to wear aprons to avoid contamination from personal clothing

                3.            not allowing children to touch fresh fruit until it is washed

                4.            keeping all foods wrapped up securely

 

QUESTION 12

An effective learning experience that reinforces the importance of eating a variety of foods each day would be:

                1.            sorting pictures of food into fruit and vegetable groups

                2.            both taking a field trip to a grocery store and holding a “new” fruit sampling party at snack time

                3.            taking a field trip to a grocery store

                4.            holding a “new” fruit sampling party at snack time

                5.            both sorting pictures of food into fruit and vegetable groups and holding a “new” fruit sampling party at snack time

 

QUESTION 13

Children who have special medical conditions or developmental disabilities may be at greater risk for:

                1.            obesity

                2.            all answers are correct

                3.            nutrient deficiencies

                4.            choking

 

QUESTION 14

The federally funded WIC program provides food supplement vouchers for:

                1.            pregnant women

                2.            young children to age 5

                3.            infants

                4.            all answers are correct

 

QUESTION 15

Food that has visible mold should be:

                1.            trimmed free of mold and used

                2.            frozen immediately

                3.            discarded

                4.            trimmed free of mold and refrigerated

 

QUESTION 16

Snacks should:

                1.            be avoided if they are high in sugar and fat

                2.            all answers are correct

                3.            consist of nutrient-dense foods

                4.            satisfy a portion of children’s daily nutrient needs

 

QUESTION 17

In early childhood programs, any hot foods remaining in serving bowls should be:

                1.            chilled, refrigerated, and used at another meal

                2.            discarded

                3.            reheated, cooled, and frozen for later use

                4.            heated in a microwave oven before using again

  

QUESTION 18

Nutrition activities that would also promote children’s motor skill development include:

                1.            looking at a display of ethnic foods

                2.            peeling and slicing bananas for a fruit salad

                3.            reading a rhyming story about foods

                4.            measuring ingredients for a recipe

                5.            both measuring ingredients for a recipe and peeling and slicing bananas for a fruit salad

                6.            all answers are correct

 

QUESTION 19

Infant formulas are manufactured so they are:

                1.            high in minerals and vitamins

                2.            low in sugar

                3.            similar to breast milk

                4.            high in protein

  

QUESTION 20

All of the following foods are common allergens EXCEPT:

                1.            whole wheat bread

                2.            eggs

                3.            orange juice

                4.            rice

 

QUESTION 21

Cereals containing _____ should be introduced by six months of age.

                1.            iron

                2.            vitamin D

                3.            vitamin C

                4.            calcium

  

QUESTION 22

A desirable and measurable behavioral objective for a nutrition activity is for young children to:

                1.            know the nutrient strengths of food

                2.            classify foods according to their appropriate food group

                3.            be able to clean up when the project is complete

                4.            taste a food they have helped to prepare

  

QUESTION 23

The major responsibility for planning and executing a nutrition education program belongs to the:

                1.            family

                2.            director

                3.            teacher

                4.            cook

  

QUESTION 24

Toddler behaviors include all the following EXCEPT:

                1.            is able to feed self without much adult assistance

                2.            shows strong food preferences

                3.            usually has a hearty appetite

                4.            is highly sensitive to foods’ sensory qualities

 

QUESTION 25 Teachers should eat meals with children so they are able to:

                1.            act as role models for appropriate eating behaviors

                2.            correct the children’s table manners

                3.            clean up spills

                4.            serve the children’s plates