| Question 1 | 5 / 5 points |
The National Association for the Education of Young Children recommends that foods brought in from home to be shared with other children must consist of:
Question options:
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| whole fruits or commercially prepared packaged foods. | ||
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| foods that are in a commercial package only. | ||
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| home-baked items if they are stored and prepared properly. | ||
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| Home prepared foods that include a recipe or a list of ingredients. | ||
| Question 2 | 5 / 5 points | ||
Which of the following breakfast meals (for 3-year-olds) meets the Child and Adult Care Food Program (CACFP) guidelines and is eligible for reimbursement?
Question options:
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| A breakfast that includes sausage, whole-grain bread, and 1% milk | ||
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| A breakfast that includes cornflakes, sliced banana, and 1% milk | ||
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| A breakfast that includes oatmeal, eggs, and 100% juice | ||
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| A breakfast that includes bacon, eggs, English muffin, and water | ||
| Question 3 | 5 / 5 points | ||
Which of the following meal services allow children to be involved in the process?
Question options:
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| Family-style | ||
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| Cafeteria-style | ||
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| Restaurant-style | ||
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| Lunchbox-style | ||
| Question 4 | 5 / 5 points | ||
Children who skip breakfast:
Question options:
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| are likely to consume insufficient calories and are often underweight. | ||
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| miss out on consuming key vitamins and minerals and are at increased risk of obesity. | ||
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| are able to concentrate better in school. | ||
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| have improved speed and memory in cognitive tests. | ||
| Question 5 | 5 / 5 points | ||
Which of the following is true about feeding infants?
Question options:
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| Infants should be fed on demand. | ||
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| A feeding schedule should be imposed. | ||
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| Put infants in a crib with a bottle to help them fall asleep. | ||
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| Propping a baby with a bottle is sometimes appropriate. | ||
| Question 6 | 5 / 5 points | ||
A positive eating environment includes:
Question options:
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| established routines. | ||
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| caregivers encourage children to eat more. | ||
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| serving the children just the right portion of food. | ||
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| restricting the amount of talk after the food is served. | ||
| Question 7 | 5 / 5 points | ||
Which of the following is a goal of the NSLP and SBP?
Question options:
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| Requiring labeled foods to contain less than 2 grams of trans fats per serving | ||
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| Keeping saturated fat content of meals to less than 30% | ||
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| Reducing sodium content of meals | ||
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| Offering more citrus fruits | ||
| Question 8 | 5 / 5 points | ||
What can a teacher do to help a child overcome neophobia?
Question options:
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| Eliminate rejected foods | ||
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| Expose rejected foods repeatedly | ||
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| Offer new foods separate from foods he or she already likes | ||
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| Eliminate familiar foods | ||
| Question 9 | 5 / 5 points | ||
Which of the following statements is NOT true about nutritional needs of toddlers?
Question options:
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| Toddlers need the same variety in their diets as adults. | ||
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| There is no longer an important role for breast-feeding in the toddler years. | ||
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| In general, children's appetite should dictate portion size. | ||
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| As the amount of solid food eaten increases and begins to provide more of the nutrient needs of the toddler, the role of milk in the diet decreases. | ||
| Question 10 | 5 / 5 points | ||
With regard to the timing of school lunch in primary schools, children who eat lunch:
Question options:
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| after recess eat better and waste less food. | ||
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| before recess utilize calories more efficiently. | ||
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| after recess eat less and nap less. | ||
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| before recess have less risk for obesity. | ||
| Question 11 | 5 / 5 points | ||
A teacher who uses lessons that focus on integrating healthy eating and physical activity with math and language arts is doing which of the following?
Question options:
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| Supporting an integrated approach to learning | ||
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| Short cutting the nutrition curriculum | ||
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| Placing math and language arts above health and nutrition lessons | ||
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| Teaching nationally mandated curriculum | ||
| Question 12 | 5 / 5 points | ||
Oral hyposensitivity is defined as:
Question options:
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| having less feeling within the mouth and therefore less consciousness of where food is once it is placed inside the mouth. | ||
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| a condition in which infants are overly aware of foods placed in or near their mouths. | ||
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| infants who struggle with liquids and coughs or chokes during meals. | ||
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| difficulty chewing due to weak chewing muscles. | ||
| Question 13 | 5 / 5 points | ||
Which of the following is NOT true when storing breast milk?
Question options:
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| Breast milk can be stored in the refrigerator for 48 hours. | ||
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| Breast milk in soiled containers should not be accepted. | ||
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| Breast milk that remains in a bottle after feeding must be stored within one hour. | ||
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| Breast milk can be stored in the freezer at 0 degrees for up to 3 months. | ||
| Question 14 | 5 / 5 points | ||
Which of the following is NOT a phase of menu planning?
Question options:
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| Establish broad program nutrition goals | ||
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| Develop calorie ranges for each menu item | ||
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| Understand child nutrition and food program requirements | ||
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| Adapt menus to support special dietary needs or food preferences | ||
| Question 15 | 5 / 5 points | ||
Adding infant cereal to formula or breast milk in the bottle will NOT:
Question options:
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| increase a baby's likelihood to sleep through the night. | ||
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| increase the risk of acquiring allergies. | ||
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| throw off the balance of nutrients in formula or breast milk. | ||
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| put the baby at risk for obesity. | ||
| Question 16 | 5 / 5 points | ||
For-profit child care programs may be eligible to participate in the Child and Adult Care Food Program (CACFP) if:
Question options:
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| the child care program requests to participate. | ||
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| 25% of the children qualify for free or reduced-priced meals or subsidized child care. | ||
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| 25% of the children are special needs. | ||
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| at least 51% of families request it. | ||
| Question 17 | 5 / 5 points | ||
Which of the following cultural food rules conflicts with the
requirements of the Child and Adult Care Food Program and the School
Lunch Program?
Question options:
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| Eating pork and pork products | ||
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| Eating eggs or fish with meat or milk | ||
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| Drinking milk and eating meat together | ||
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| Breast-feeding children until 2-years of age | ||
| Question 18 | 5 / 5 points | ||
The CACFP requires that snack menus include:
Question options:
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| both milk and juice. | ||
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| two components from any of the four food groups. | ||
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| a minimum of one protein and one fruit/vegetable. | ||
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| water as a choice. | ||
| Question 19 | 5 / 5 points | ||
When introducing new fruits and vegetables in preschool:
Question options:
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| serve them frequently because it can take up to 15 to 20 exposures before children accept new food. | ||
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| serve them individually at first, rather than combining in soups or fruit salads. | ||
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| avoid offering dips. | ||
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| serve fresh fruits as opposed to frozen or canned. | ||
| Question 20 | 5 / 5 points | ||
Children should receive whole milk until age two for all of the following reasons EXCEPT the:
Question options:
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| fat and cholesterol in whole milk may support neurological development. |
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| fat in whole milk aids in vitamin A and D absorption. |
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| fat content helps support weight gain and growth. |
| added protein content helps with developing bones. | |
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