Health Safety Nutrtion Exam 4 Review

A preschool child's (3-5 yrs.) lunch serving from the meat and meat alternatives group, as required by the Child and Adult Care Food Program requirements is 1 1/2 ounce or equivalent 2 ounces or equivalent 3 ounces or equivalent 6 ounces or equivalent

1 1/2 ounce or equivalent

Undiluted cow's milk should not be given to a child until around four months 12 months 2 years none of these

12 months

Figure the cost per serving for the following to be served for lunch in a child care center for children 3-5 years of age. Show your work. You may use a calculator. Shrimp Shapes: 12 lbs. for $60.00. Serve 3 oz. (Yes, you really have to serve 3 ounces because only 1.5 ounces are actually meat!)

12 pounds times 16 oz = 192 ounces 192 ounces divided by 3 ounce serving = 64 servings $60.00 divided by 64 servings = .9375 $0.94 per serving

Figure the cost per serving for the following to be served for lunch in a child care center for children 3-5 years of age. Show your work. You may use a calculator. Pineapple tidbits: 1 #10 can (160 oz.) for $6.95. Assume 12.5 cups useable fruit. You will need to determine how much to serve. Use your CACFP information to do this.

28 cents per 1/2 cup serving 12.5= 25 1/2 cup servings 6.95/ 25= 0.278

Figure the cost per serving for the following to be served for lunch in a child care center for children 3-5 years of age. Show your work. You may use a calculator. Spaghetti: 10 lbs. for $10.90. Serve 1/2 oz.

3 cents per serving

A serving of milk for a 3-5 year old for lunch in a child care center is 1/2 cup 3/4 cup 1 cup none of these

3/4 cup

Refrigerator temperatures should be maintained at 28 to 30 degrees 38 to 40 degrees 45 to 50 degrees 0 degrees or less

38 to 40 degrees

Banana Bread (Whole Grain and Homemade)

Creditable

Homemade bean soup

Creditable

Homemade chicken pot pie

Creditable

Yogurt as a meat alternate

Creditable

What did you learn in the last unit (or the course as a whole) that fits into your broader career goals? What were your most interesting discoveries in this class? How did course content give you a new perspective, challenge your point of view, or introduce you to new techniques, skills, processes?

I learned how to design menus for children. I initially did not have an interest in this back. I have always wanted to work in a public school setting, but I found how much children should be served very interesting and surprising since I see children at the preschool I work at so much more than what is recommended. I enjoyed learning about playground safety because I never knew how much goes into designing a safe space for children to play outside. I find playgrounds to look boring and do not encourage risky play. I learned that it has to be that way because of safety regulations. Learning how to handle food safely is another area I found interesting. This is something I had never learned about, and it shows me just how hard our lunch employees work at our schools to make sure the food is safe for children. I discovered that I did not have a great grasp on nutrition. I feel a lot of people my age in college don't have a great grasp on it as well.

Bacon

Not Creditable

High C fruit drink

Not Creditable

Hot chocolate mix made with water

Not Creditable

Potato Chips

Not Creditable

Pudding

Not Creditable

Dishes and utensils washed by hand must be dried with a clean towel rinsed in cold water air dried none of these

air dried

Falling asleep with a bottle may lead to ear infections choking baby bottle mouth/baby bottle tooth decay all of these

all of these

New foods and ethnic foods should be included in menus add variety to menus can be served at snack time all of these

all of these

The federally funded WIC Program provides food supplements for pregnant women infants young children to age 5 all of these none of these

all of these

To be eligible for the Child Care Food Program, a child care center must be licensed be either nonprofit or for profit serving eligible children meet minimum food requirements all of these none of these

all of these

When serving meals to children, the caregiver should eliminate distractions promote a relaxed, comfortable atmosphere make sure the table looks attractive all of these

all of these

When toddlers consume too much milk, they are in danger of developing vitamin C deficiency iron deficiency obesity both a and b both b and c

both a and b

Cross contamination (with the potential for transmission of food-borne illness) might occur if you cut up lettuce on the same cutting board used for mixing meat loaf sliced bananas with the same knife used for slicing oranges wiped the lunch tables with the dish rag used to clean the counters in the kitchen both a and c all of the above

both a and c

To prevent anemia, a child should be encouraged to consume more milk meat oranges whole grain both b and d

both b and d

Which of the following would you consider safest to eat? corn from a bulging can pork and beans that sat in a bowl on the counter all morning cake dropped onto the table a raw egg

cake dropped onto the table

The best choice of providing Vitamin A would be apples and oranges peas and peaches carrots and apricots green beans and pears

carrots and apricots

A nutritious and safe snack for a toddler would be raw vegetables popcorn cheese slices whole grapes

cheese slices

When a child refuses to eat, the caregiver should force the child to eat prepare something else for the child remove the child from the table continue to encourage tasting and provide nutritious food

continue to encourage tasting and provide nutritious food

French Fries/Potato Wedges (baked)

creditable

The major concern regarding infant vomiting or diarrhea is malnutrition dehydration stomach spasms all of these

dehydration

A snack must always include milk. true false

false

Babies must have teeth before they can eat foods other than breast milk or formula. true false

false

Burping babies is only necessary if you have extra time to allow for this activity. true false

false

Caloric needs for young children, on a per pound basis, are greatest for preschoolers. true false

false

It is required that all child care centers serve food for preschoolers family style. true false

false

Parents should not eat lunch with their children at a child care center because it will cause children not to eat as well. true false

false

Ready-to-feed formula is the cheapest to purchase and easiest to use. true false

false

The Child Care Food Program in the state of Iowa is administered by the Department of Health. true false

false

Fast Food meals for young children generally contribute an excess of iron, calcium, and vitamin A fat, sodium, and calories calcium, sodium, and vitamin C vitamin A, vitamin C, and calcium

fat, sodium, and calories

Infants are not physiologically or developmentally ready for semi-solid foods until they are one month five to six months eight months one year

five to six months

The most appropriate item for snack would be fruit drink fresh fruit slices potato chips donuts

fresh fruit slices

Frozen foods may be thawed in all of the following ways EXCEPT in warm water in the microwave just prior to cooking under cold running water in the refrigerator

in warm water

By six months of age infants need a semi-solid food source or supplement for the nutrient iron Vitamin D Vitamin A calcium

iron

According to the Child Care Food Program, a noncreditable food may never be served may not be counted toward meeting the requirements is not nutritious all of these

may not be counted toward meeting the requirements

E coli 157 infection is most likely to come from eggs meat fruits and vegetables all of these

meat

Under the guidelines of the Child Care Food Program, meat or meat alternates be served in the main dish or in the main dish and _______. one other item no more than two additional items three other items two different meals

one other item

A good general guideline for determining serving size of fruits and vegetables for toddlers and preschoolers is _____ per year of age. This is NOT the CACFP guideline, but instead common recommendations for families to best understand serving sizes. one teaspoon one tablespoon one-fourth cup one cup

one-fourth cup

In the child/caregiver relationship, it is the child's responsibility to decide which of the foods offered will be eaten how much of the food will be eaten the kind of food to be served only a and b all of these

only a and b

Under the Child Care Food Program, centers are reimbursed for two snacks and one meal two meals and one snack two meals and two snacks all meals served during the day only a and b

only a and b

The snack which would provide the most vitamin A is graham crackers and milk oatmeal muffins and orange juice cinnamon toast and apple juice pumpkin bread and milk

pumpkin bread and milk

All of the following are considered common allergens EXCEPT rice eggs peanuts wheat

rice

Food borne bacterial infections include salmonellosis trichinosis giarrdia infectious hepatitis

salmonellosis

Infant formulas are planned to be high in protein low in carbohydrates low in fats similar to breast milk

similar to breast milk

Teeth begin to erupt at around two months six months nine months one year

six months

The number one criteria for evaluating child care center menus is the menus must be nutritious the menus must meet licensing guidelines the menus must be cost effective the menus must include foods which are attractive

the menus must be nutritious

Caregivers should eat meals with children because they can clean up the messes they can serve the children's food they can correct the children's table manners they act as a role model for appropriate eating behaviors for the children

they act as a role model for appropriate eating behaviors for the children

It is good practice to have children taste each food offered at a meal because it teaches them who is in charge they are likely to eat it after trying it it is required by licensing none of these

they are likely to eat it after trying it

Infants are given meat as their last semi-solid food because they don't like it very well they have trouble digesting the nitrogen in protein it is expensive all of these none of these

they have trouble digesting the nitrogen in protein

After a meal the leftover food in the serving bowls that were on the table where children eat should be chilled, refrigerated and saved for another meal reheated, cooled and frozen for another meal thrown away fed to the dog

thrown away

All licensed child care centers in the state of Iowa are required to meet the guideilnes of the Child Care Food Program. true false

true

Bottles may never be propped in a licensed child care center in Iowa. true false

true

It is better to serve toddlers and preschoolers small sized servings at mealtime and let them ask for more if they wish. true false

true

Modeling appropriate table manners for children is part of eating with young children. true false

true

One way to reduce the risk of obesity for the infant and the young child is to learn to recognize their signals of satiety and to stop feeding them when they are no longer hungry. true false

true

The odd-day-cycle menu planning schedule avoids the repetition of the same food on the same day of the week. true false

true

Toddlers and preschoolers will accept new food better if it is served when they are not tired or too hungry and if it is presented with a familiar food. true false

true

Too much fluoride can cause discoloration to a child's teeth. true false

true

You can tell if a child is properly fitted to her chair when her feet touch the ground. true false

true

Young children's diets generally should contain about 30% of calories from fat by the time they are 5, but may contain more than that when they are infants and toddlers. true false

true

A child care center snack must provide foods from _____ components of the food program (CACFP Meal Pattern for Children 1-12). one two three either a or b is correct

two

Fast food meals for young children are generally deficient in iron, calcium, and vitamin A fat, sodium, and calcium calcium, sodium, and vitamin C vitamin A, vitamin C, and calcium

vitamin A, vitamin C, and calcium