Deck 5: Feeding Toddlers, preschoolers, and School-Age Children

Question 1

According to NAEYC recommendations,how often should toddler meals and snacks be offered?

A)Meals and snacks should be at least 2 hours but not more than 3 hours apart.
B)Snacks should be served only when mealtimes are more than 4 hours apart.
C)Snacks should be served when toddlers do not finish food at regular mealtimes.
D)Meal- and snack times should be determined by the toddler's food requests.

Answer 1

A

Question 2

Which of the following statements is true in regard to portion distortion?

A)Infants and toddlers are more in tune with their internal cues for hunger and will stop when they are full compared to preschoolers.
B)Children are not influenced by environmental cues such as the presence of desirable foods,the time of day,and the portion size until they are school age.
C)Children consume as much as 25% fewer calories when adults serve them.
D)Children are more likely to overeat when they are allowed to serve themselves through family style meal service.

Answer 2

C

Question 3

With regard to the timing of school lunch in primary schools,children who eat lunch:

A)after recess eat better and waste less food.
B)before recess utilize calories more efficiently.
C)after recess eat less and nap less.
D)before recess have less risk for obesity.

Answer 3

D

Question 4

Strategies to overcome neophobia include all of the following,except:

A)Expose children to a variety of new food early
B)Explain that everyone must try one bite.
C)Provide ample exposure to new foods
D)Offer new foods along with foods toddlers already like

Question 5

Which of the following statements is not true about nutritional needs of toddlers?

A)Toddlers need the same variety in their diets as adults.
B)There is no longer an important role for breast-feeding in the toddler years.
C)In general,children's appetite should dictate portion size.
D)As the amount of solid food eaten increases and begins to provide more of the nutrient needs of the toddlerthe role of milk in the diet decreases.

Question 6

Some ethnic groups suffer disproportionately more from chronic health conditions related to nutrition and obesity.W hen using the body mass index as an indicator,which of the following groups is more likely to be obese?

A)Hispanics
B)American/Indian/Native Alaskan
C)Asians
D)Whites

Question 7

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?

A)Supporting an integrated approach to learning.
B)Short cutting the nutrition curriculum.
C)Placing math and language arts above health and nutrition lessons.
D)Teaching nationally mandated curriculum.

Question 8

Children should be weaned from the bottle for all of the following reasons,except:

A)to reduce the risk of dental cavities.
B)self-esteem suffers when older children drink from the bottle.
C)too much milk may reduce the amount eaten of nutritious foods rich in iron.
D)to avoid a lag in the development of appropriate feeding skills.

Question 9

If a teacher is considering foods that will help a toddler feel more successful,which of the following foods should be avoided?

A)refried beans
B)cottage cheese
C)yogurt
D)Jell-O

Question 10

Which of the following recommendations is important for reducing the risk of dental cavities and avoiding a lag in the development of appropriate feeding skills?

A)Wean a child from all bottles by 12 months of age.
B)Wean a child from nighttime bottles by 12 months of age.
C)Wean a child from juice in bottles after 12 months of age.
D)It's acceptable to serve milk i in bottles at any age because it's rich in calcium content.

Question 11

The best way to determine if selective eating is creating a significant nutritional problem is to do which of the following?

A)Assess the child's growth patterns using a growth chart.
B)Compare toddler's daily intake with the CACFP toddler intake recommendations.
C)Observe activity level and sleep patterns.
D)Record all foods and amounts that a toddler eats.

Question 12

Which of the following statements best describes toddler appetites compared to infant appetites?

A)Toddler appetites become more sporadic compared to infant appetites.
B)Toddler appetites become more ravenous compared to infant appetites.
C)Toddler appetites are less selective compared to infant appetites.
D)Toddler appetites are similar to infant appetites.

Question 13

Classroom food related activities provide opportunities for children to learn all of the following except:

A)simple food preparation tasks.
B)the taste,smell,and touch different foods .
C)that if they help prepare a food in a classroom cooking activity they will be required to taste it which gives them greater exposure to new foods..
D)about foods and nutrition through creative activitieschildren's books with food-related themes and dramatic play with food props.

Question 14

In order to adjust the textures and consistencies of foods for toddlers,a teacher should do all of the following except:

A)chop foods into ½-inch bite-size portions.
B)remove the skin from fruits.
C)avoid casseroles.
D)choose soft foods that don't fall off spoons.

Question 15

Children should receive whole milk until age two for all of the following reasons except:

A)the fat and cholesterol in whole milk may support neurological development.
B)the fat in whole milk aids in vitamin A and D absorption.
C)the fat content helps support weight gain and growth.
D)the added protein content helps with developing bones.

Question 16

Which of the following statements about food practices in the school and family culture is not true?

A)Teachers should explain to families that their cultures may not be providing the best nutrition,but that the school will provide what is best for the children.
B)Teachers should support healthful traditional food practices.
C)Teachers who are knowledgeable about cultural difference in introducing children to foods are able to recognize these influences on toddlers' feeding skills and behaviors at mealtimes.
D)Teachers should find ways to incorporate diverse foods in the children's menu at school.

Question 17

In recent studies,meals served in child care centers and family child care programs were:

A)consistently nutritious.
B)low in sugars.
C)often high in saturated fats,added sugars and sodium content.
D)low in foods with added salt.

Question 18

A positive eating environment includes

A)established routines
B)caregivers encourage children to eat more
C)serving the children just the right portion of food
D)restricting the amount of talk after the food is served

Question 19

What can a teacher do to help a child overcome neophobia?

A)Eliminate rejected foods.
B)Expose rejected foods repeatedly.
C)Offer new foods separate from foods he or she already likes.
D)Eliminate familiar foods.

Question 20

Division of responsibility in feeding includes all of the following except:

A)allowing children to regulate their own food intake.
B)requiring children to take at least one bite.
C)trusting children to understand their internal food cues.
D)allowing children freedom of choice.

Question 21

Children who skip breakfast

A)are likely to consume insufficient calories and are often underweight.
B)miss out on consuming key vitamins and minerals and are at increased risk of obesity.
C)are able to concentrate better in school.
D)have improved speed and memory in cognitive tests.

Question 22

Which of the following statements is true regarding conversation at the table during meal times?

A)Preschoolers should be discouraged from conversing so they have time to eat and meet adequate nutritional needs.
B)Preschoolers should be encouraged to talk and visit during meal times to practice language and cognitive skills.
C)Preschoolers should be encouraged to eat quietly and talk very little to aid in the digestion process.
D)Teachers should plan the time that preschoolers are allowed to talk during meal times.

Question 23

In order to receive federal subsidies,school lunches must do all of the following except:

A)keep fat at 30% of total calories or less.
B)must be aligned with the most recent dietary guidelines and DRI's
C)calories offered at lunch must fall within the 550-650 range
D)provide at least 1/2 of the RDA for ironcalcium and vitamins A and C.

Question 24

A recent survey conducted by the American Dietetic Association Foundation found that school-age children's after school snacks usually consist of

A)low fat dairy foods.
B)nutrient-dense foods.
C)fruits.
D)foods higher in added sugars and solid fats and lower in vitamins and minerals.

Question 25

Which of the following foods presents the biggest choking hazard?

A)chopped fresh tomatoes
B)quartered grapes
C)oatmeal
D)round cherry tomatoes

Question 26

It is estimated that approximately how many children skip breakfast?

A)10%
B)20%
C)50%
D)85%

Question 27

In addition to the National School Lunch Program and the School Breakfast Program,the USDA provides a variety of additional programs to support the nutritional health and wellness of school-age children such as:

A)The CACFP
B)The Health in Action Program
C)the HealthierUS School challenge program and the Let's Move Initiative
D)the WIC program

Question 28

Healthy mid-morning snacks can be used in the classroom setting to help children do all of the following,except:

A)concentrate.
B)improve memory.
C)learn better if the food is used as a reward for good participation in learning activities.
D)fill in nutrient gaps.

Question 29

The teacher's role in the division of feeding responsibility include all except:

A)offering routinely scheduled meals and snacks.
B)providing healthy balanced nutritious meals.
C)allowing a child to "graze" during the day whenever they are hungry.
D)allowing the child to decide what to eat and how much of the meals that are offered on the menu.

Question 30

The MyPlate food guidance system offers which of the following messages?

A)offer fewer whole grains
B)switch to 2% milk
C)regular ground meat and hotdogs are foods for frequent use
D)ensure that half the plate contains a variety of colorful vegetables and fruits