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:
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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 |
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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?
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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 |
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Which of the following meal services allow children to be involved in the process?
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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 |
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Children who skip breakfast:
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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 |
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Which of the following is true about feeding infants?
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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 |
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A positive eating environment includes:
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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 |
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Which of the following is a goal of the NSLP and SBP?
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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 |
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What can a teacher do to help a child overcome neophobia?
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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 |
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Which of the following statements is NOT true about nutritional needs of toddlers?
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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 |
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With regard to the timing of school lunch in primary schools, children who eat lunch:
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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 |
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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?
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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 |
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Oral hyposensitivity is defined as:
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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 |
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Which of the following is NOT true when storing breast milk?
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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 |
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Which of the following is NOT a phase of menu planning?
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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 |
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Adding infant cereal to formula or breast milk in the bottle will NOT:
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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 |
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For-profit child care programs may be eligible to participate in the Child and Adult Care Food Program (CACFP) if:
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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 |
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Which of the following cultural food rules conflicts with the
requirements of the Child and Adult Care Food Program and the School
Lunch Program?
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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 |
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The CACFP requires that snack menus include:
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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 |
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When introducing new fruits and vegetables in preschool:
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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 |
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Children should receive whole milk until age two for all of the following reasons EXCEPT the:
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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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