Safety Nutrition And Health In Early Education 6th Edition by Cathie Robertson Test Bank

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Safety Nutrition And Health In Early Education 6th Edition by Cathie Robertson Test Bank

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WITH ANSWERS

Safety Nutrition And Health In Early Education 6th Edition by Cathie Robertson Test Bank

Chapter_6_Basic_Nutrition_for_Children

 

True / False

 

1. Macro nutrients include water, vitamins, and minerals.

  a. True
  b. False

 

ANSWER:   False
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

2. Dietary inadequacies for fruits, vegetables,  breads, and whole grains have been found in many menus in early childhood education.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.1 Define and discuss basic nutrition policies and their use for the nutritional well-being of children.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering and Understanding

 

3. Both fats and carbohydrates supply 4 calories per gram.

  a. True
  b. False

 

ANSWER:   False
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

4. CACFP is an acronym for Child  and Adult Care Food Program.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

5. Fats help to regulate the metabolism of cholesterol in the body.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

6. A food that contains all nine essential amino acids is referred to as a complete protein food.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

7. The new food  label is colored coded for easier understanding.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

8. The Healthy Eating Index contains five major components.

  a. True
  b. False

 

ANSWER:   False
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

9. One of the functions of iron is to help the immune system resist infection.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

10. The U.S. Daily Reference Intakes (U.S. DRIs) are the suggested amounts of essential nutrients such as protein, vitamins, and minerals that should be consumed in foods daily to ensure good health and can be found on food labels.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

11. On average, four out of five parents overestimate their childs diet as healthy.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.6 Describe nutritional screening assessment and how childrne diets relate to well-being and how diet can be improved.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States AAP/APHA 4.7.0.2 Nutrition education for parents
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

12. The beverage of choice for most American children is water.

  a. True
  b. False

 

ANSWER:   False
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

13. The Dietary Guidelines for Americans 2010 recommendations include eating whole grains, eating more dark green and orange vegetables, and choosing low-fat choices of protein.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

14. The MyPlate Food System replaced the My Pyramid and the Food Guide Pyramid that had been used for many years.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

15. The consumption of fish and chicken has increased for all Americans.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.3 Describe and discuss the basic nutrition process.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering and Understanding

 

16. According to the Dietary Guidelines and MyPlate, sources of protein should be lean, lowfat, or fat free.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

17. Children should have a source of drinking water available to them all day, every day, both indoors and outdoors.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.1 Define and discuss basic nutrition policies and their use for the nutritional well-being of children.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms Remembering and Understanding

 

18. At least two-thirds of grain consumption per day should be from whole grains.

  a. True
  b. False

 

ANSWER:   False
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

19. Fruits are good sources of vitamins A, B,  and C.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

20. Many children in the United States are not getting sufficient amounts of calcium and potassium.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

21. Nutrition services in many elementary schools need improvement.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.1 Define and discuss basic nutrition policies and their use for the nutritional well-being of children.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering and Understanding

 

22. Early childhood education environments should serve juices that are at least 75% juice.

  a. True
  b. False

 

ANSWER:   False
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.1 Define and discuss basic nutrition policies and their use for the nutritional well-being of children.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering and Understanding

 

23. Twenty percent of children are obese or overweight by age 6.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.6 Describe nutritional screening assessment and how childrne diets relate to well-being and how diet can be improved.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States AAP/APHA 4.5.01 Nutrition education for children
United States AAP/APHA 4.7.0.2 Nutrition education for parents
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

24. In terms of preventing cavities, it is better to drink tap water than bottled water.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

25. Childrens diet quality is better than adults diet quality.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.6 Describe nutritional screening assessment and how childrne diets relate to well-being and how diet can be improved.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States AAP/APHA 4.5.01 Nutrition education for children
United States AAP/APHA 4.7.0.2 Nutrition education for parents
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

26. The brain chemistry and functioning of the nerves of the brain can be altered if there is a change in nutrient or energy intake.

  a. True
  b. False

 

ANSWER:   True
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.3 Describe and discuss the basic nutrition process.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Remembering and Understanding

 

Multiple Choice

 

27. The Dietary Guidelines for Americans recommendations doesnotinclude

  a. Maintain a healthy weight.
  b. Use salt and sodium in moderation.
  c. Exercise 10 minutes per day.
  d. Eat a variety of foods.
  e. All of these answers are found in the dietary guidelines.

 

ANSWER:   c
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

28. Today, Americans eat ____ times more cheese than they did 100 years ago.

  a. two
  b. three
  c. four
  d. five

 

ANSWER:   b
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

29. The 2010 Dietary Guidelines for Americans recommendations emphasize the consumption of all of the following types of protein except

  a. red meats.
  b. poultry.
  c. fish.
  d. eggs.

 

ANSWER:   a
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

30. Nearly  ____% of total calories consumed by children 2 to 18 years are in the form of empty calories from solid fats and added sugars.

  a. 20
  b. 30
  c. 40
  d. 50

 

ANSWER:   c
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.6 Describe nutritional screening assessment and how childrne diets relate to well-being and how diet can be improved.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States AAP/APHA 4.5.01 Nutrition education for children
United States AAP/APHA 4.7.0.2 Nutrition education for parents
KEYWORDS:   Blooms: Remembering

 

31. Choose the category that best reflects thewater-soluble vitamins?

  a. A and D
  b. B and C
  c. A, B, and K
  d. A, D, E, and K
  e. None of these

 

ANSWER:   b
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

32. U.S. RDA recommendations for a healthy diet include the fewest servings of

  a. fruits and vegetables.
  b. dairy products.
  c. breads, cereals, rice, and pasta.
  d. meats, poultry, fish, dry beans, and eggs.

 

ANSWER:   d
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

33. Select the item that  isnot commonly found on a food label?

  a. Vitamin E
  b. Vitamin A
  c. Carbohydrates
  d. Fats
  e. Cholesterol

 

ANSWER:   a
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

34. The growing trend to put food information on the front of the package is reflected in all of the following ways except

  a. nutrient-specific systems.
  b. nutrient group indicator systems.
  c. food group information systems.
  d. summary indicator systems.

 

ANSWER:   b
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

35. The first source of beverage by fluid weight for children in this country is________________ followed by ______________ .

  a. sugar-sweetened beverages; water
  b. water; milk
  c. water; sugar-sweetened beverages
  d. sugar-sweetened beverages; milk

 

ANSWER:   d
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

36. Peanuts, peanut butter, avocado, and olives are examples of foods that contain

  a. saturated fats.
  b. polyunsaturated fats.
  c. monounsaturated fats.
  d. polyunsaturated fats and monounsaturated fats.

 

ANSWER:   c
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

37. Approximately  ____ out of 10 parents of parents believe their childrens diets are healthy, when in reality the majority of childrens diets are not healthy.

  a. 5
  b. 6
  c. 7
  d. 8

 

ANSWER:   d
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.6 Describe nutritional screening assessment and how childrne diets relate to well-being and how diet can be improved.
NATIONAL STANDARDS:   United States AAP/APHA 4.5.01 Nutrition education for children
United States AAP/APHA 4.7.0.2 Nutrition education for parents
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

38. The one thing MyPlate and most other indexes that  measure nutritional intake do not measure but is measured in the Diet Quality Index is

  a. sodium.
  b. total protein foods, including plant foods.
  c. empty calories.
  d. dairy.

 

ANSWER:   c
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

39. _________________ havea better-quality diet than do other Americans.

  a. Hispanic Americans
  b. African Americans
  c. White Americans
  d. None of these

 

ANSWER:   a
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.7 Indicate the need for engaging diverse families to help children received proper nutrition to promote healthy development
NATIONAL STANDARDS:   United States AAP/APHA 4.5.01 Nutrition education for children
United States AAP/APHA 4.7.0.2 Nutrition education for parents
United States NAEYC .02a Knowing about and understanding family and community characteristics
KEYWORDS:   Blooms: Understanding

 

40. What a child eats can affect how the brain functions, and effects can include

  a. lessened cognitive ability.
  b. lessened verbal ability.
  c. change in mood.
  d. interrupted sleep patterns.
  e. all of these.

 

ANSWER:   e
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.3 Describe and discuss the basic nutrition process.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering and Understanding

 

41. The mineral that helps to regulate the body systems and promotes normal nerve transmission and functions in muscle contraction and regulation is.

  a. iron.
  b. calcium.
  c. sodium.
  d. phosphorous.

 

ANSWER:   b
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens characteristics and needs
KEYWORDS:   Blooms: Remembering

 

42.  __________________ is needed for the structure of cells, transportation of nutrients and waste products, and regulation of body temperature.

  a. Sodium
  b. Water
  c. Iron
  d. Potassium

 

ANSWER:   b
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

43. The Healthy, Hunger-Free Kids Act of 2010 has allowed ________________to have greater access to healthy foods.

  a. Children and Adult Food Care Programs
  b. School Lunch Programs
  c. School Breakfast Programs
  d. the Women, Infants and Children Program (WIC)
  e. all of these

 

ANSWER:   e
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

44. French fries, candy bars, soda pop, and butter are part of which group in the

MyPlatesystem?

  a. Grains
  b. Protein
  c. Dairy
  d. Oils
  e. There is no category for these in the new system.

 

ANSWER:   e
DIFFICULTY:   Easy
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

45. The protein group of MyPlate includes all of the following except

  a. peas.
  b. poultry.
  c. barley.
  d. eggs.
  e. fish.

 

ANSWER:   c
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

46. A nutritional label includes all of the following except

  a. vitamin A.
  b. total fat.
  c. sodium.
  d. vitamin B.

 

ANSWER:   d
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

47. Two-thirds of adults and approximately one in three school-age and one in ________ two- to five-year old children are obese or overweight.

  a. two
  b. three
  c. four
  d. five

 

ANSWER:   c
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

48. _____percent of every food dollar spent is spent for meals away from home.

  a. Fifty
  b. Fifty-five
  c. Sixty
  d. Sixty-five

 

ANSWER:   c
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

49. The Academy of Nutrition and Dietetics has noted an increase in the consumption of

  a. fruits.
  b. milk.
  c. vegetables.
  d. grains and breads.

 

ANSWER:   a
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

50. We are eating _______ grains today than we did for much of the 20th century.

  a. the same amount of
  b. fewer
  c. more
  d. denser

 

ANSWER:   c
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.2 Describe the importance of the Dietary Guidelines for Americans, the MyPlate Food System, Daily Recommended Intakes, and other information sources that provide guidelines for nutritional well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

51. Today we get about ____% of our protein from animal sources and ____ % from vegetable sources.

  a. 85; 15
  b. 75; 25
  c. 65; 35
  d. 50; 50

 

ANSWER:   d
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States AAP/APHA4.3.1.7 Feeding cows milk
KEYWORDS:   Blooms: Remembering

 

52. Water is the ____ most popular drink in the United States.

  a. first
  b. second
  c. third
  d. fourth

 

ANSWER:   c
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

53. Consumption of bottled water peaked in 2007, with a total of ______ billion gallons sold that year.

  a. 6.5
  b. 8.8
  c. 10
  d. 12

 

ANSWER:   b
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

54. The increase in sugar-sweetened beverage consumption  has greatly contributed to the increasing risk of

  a. dental caries.
  b. obesity.
  c. the influence of food advertising.
  d. all of these.

 

ANSWER:   d
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.5 Define the three basic micronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.0.6 Availability of drinking water
United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

55. Prevalent nutritional problems in childhood include

  a. obesity.
  b. iron deficiency anemia.
  c. dental caries.
  d. food insecurity.
  e. all of these.

 

ANSWER:   e
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.1 Define and discuss basic nutrition policies and their use for the nutritional well-being of children.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering and Understanding

 

56. In terms of fats in the diet, people should try to include  more

  a. trans fatty acids.
  b. saturated fats.
  c. polyunsaturated fats.
  d. monounsaturated fats.
  e. polyunsaturated fats and monounsaturated fats.

 

ANSWER:   e
DIFFICULTY:   Medium
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
KEYWORDS:   Blooms: Remembering

 

57. It has been shown that for every ___ % of calorie or energy intake of trans fats, the risk for cardiovascular disease goes up about ___ %.

  a. 1; 12
  b. 2; 5
  c. 3; 10
  d. 4; 10

 

ANSWER:   a
DIFFICULTY:   Hard
LEARNING OBJECTIVES:   SNHE.ROBE.16.6.4 Define the three basic macronutrients in the diet and discuss their importance to overall well-being.
NATIONAL STANDARDS:   United States AAP/APHA 4.2.05 Meals and snack patterns
United States NAEYC .01a Knowing and understanding childrens charact

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