Deck 19: Nutrition Education: Rationale, Concepts, and Lessons

Question 1

Children who dislike vegetables may be more willing to taste them if they have been involved in the preparation.

Answer 1

True

Question 2

Topics selected for nutrition learning activities should be based on:

A) children's developmental abilities and interests
B) food that is nutrient-dense
C) safety awareness
D) all answers are correct

Answer 2

all answers are correct

Question 3

The major responsibility for planning and executing a nutrition education program belongs to the:

A) family
B) cook
C) teacher
D) director

Answer 3

teacher

Question 4

The theoretical framework upon which nutrition education is based includes all the following major concepts EXCEPT:

A) Nutrition is about how the body uses food.
B) Food is composed of nutrients required for health.
C) All persons need the same nutrients throughout life.
D) The way food is handled has little effect on its nutrients.

Question 5

Television:

A) is a reliable source of nutrition information
B) promotes healthy food choices
C) serves as a major source of nutrition information for many children and families
D) has a sound educational objective in mind when planning program and commercial content

Question 6

Food-related learning activities should help children to understand that nutrients in food are necessary for growth and health, and that food should be enjoyed.

Question 7

The teacher must never leave the room during a nutrition activity that involves food or utensils that might harm a child.

Question 8

Television plays a limited role in shaping young children's food preferences and eating behaviors.

Question 9

An effective food-based learning experience for children would be:

A) baking brownies on Monday for Thursday's snack
B) cutting up vegetables for soup that will be served for today's lunch
C) stringing cereal to make necklaces that children can wear
D) creating a vegetable mural from magazine pictures

Question 10

A desirable and measurable learning objective for a preschool nutrition activity is to:

A) know the nutrient strengths of food
B) classify foods according to their appropriate food group
C) taste a food they have helped to prepare
D) be able to clean up when the project is complete

Question 11

An activity that primarily emphasizes children's sensorimotor development is:

A) growing plants in the classroom
B) spreading and cutting peanut butter sandwiches
C) a tasting party focused on dairy foods
D) a field trip to a local fruit orchard

Question 12

Families should be discouraged from having lunch with their children at school because this will distract children from eating well.

Question 13

When food is used in a learning experience, the end product should be:

A) edible and eaten by the children when the lesson is finished
B) displayed in a prominent place for families to see
C) thrown away at the end of the day
D) stored and served later in the week

Question 14

Foods that have been used in a nutrition activity should not be eaten because they may have been contaminated during the lesson.

Question 15

Foods used in nutrition activities should be nutrient-dense.

Question 16

It is not advisable to have families participate in children's nutrition education activities because most parents do not
know enough about appropriate educational instruction to be helpful.

Question 17

Foods high in sugar and/or fat should be reserved for special classroom celebrations such as on holidays and birthdays.

Question 18

Nutrition projects can be used to promote children's learning in other developmental areas, including:

A) language
B) sensorimotor
C) social and emotional
D) all of the choices are correct

Question 19

Which of the following learning objectives is not measurable?

A) Children will taste the salad.
B) Children will like the salad.
C) Children can explain why it is important to eat fresh vegetables.
D) Children can name at least two of the vegetables used in the salad.

Question 20

Preschool-age children should be able to identify and label a wide variety of foods and correctly sort them according to the MyPlate model.

Question 21

Children must be instructed to always when eating to decrease the risk of choking.

Question 22

Briefly discuss several ways that families can be involved in their children's nutritional education experiences.

Question 23

One of the most important food safety practices is:

A) washing hands well before and after handling food
B) keeping all foods wrapped up securely
C) not allowing children to touch fresh fruit until it is washed
D) requiring children to wear aprons to avoid contamination from personal clothing

Question 24

Children form their basic food preferences and dietary habits during the early years. Identify and discuss factors that may contribute to, and influence, their ideas about food. What can families do to promote healthy eating behaviors?

Question 25

Before planning a food­related learning experience, it is most important to check on the children's:

A) health status
B) food allergies
C) food likes and dislikes
D) motor skills

Question 26

Nutrition resource information and materials should be accurate, appropriate for the purpose and age of children, and
_____________-free.

Question 27

Nutrition activities that would also promote children's motor skill development include all of the following except:

A) peeling and slicing bananas for a fruit salad
B) measuring ingredients for a recipe
C) reading a rhyming story about foods
D) washing the fruit to use for making banana bread

Question 28

A safety consideration that is fundamental to any successful nutrition learning activity is:

A) allowing children to cook independently
B) preplanning all steps of the activity
C) encouraging children to taste food from the mixing bowl before serving
D) providing boxes for children to stand on while cooking

Question 29

Discuss how to evaluate the quality of nutrition information available in books, newsletters, newspapers, magazines, on television, or on the Internet.

Question 30

Which of the following activities would be most effective for reinforcing the importance of eating a variety of foods each day?

A) setting up a grocery store with food props for dramatic play
B) having children sort food pictures into their correct food groups
C) holding a "new" fruit sampling party at snack time
D) having children draw pictures of healthy foods

Question 31

Discuss why pasta necklaces or finger painting with chocolate pudding are not appropriate nutrition education activities.

Question 32

For each of the following curriculum areas, describe a food-related educational activity that would also promote learning in these areas:
a. Reading stories, singing songs with children or helping them make up their own
a. language development
b. cognitive development
c. sensorimotor development
d. social/emotional development

Question 33

Describe the four basic nutrition education concepts that should guide the development of children's learning experiences.

Question 34

Why should children be taught to eat a variety of foods every day?

Question 35

The outcomes of a nutrition education activity should be in order to determine if it was effective.

Question 36

Teachers and children should before and after cooking projects to prevent food-borne illnesses.

Question 37

Chopping, stirring, and squeezing are examples of activities that incorporate
____________________ coordination.