health safety and nutrition<\/h1>\n

Description<\/h2>\n

\n

 <\/p>\n

 <\/p>\n

Question 1 (5 points)<\/h2>\n

Unpasteurized juice is MOST likely at risk for which of the following?Question 1 options:<\/p>\n

E. coli<\/p>\n

Botulism<\/p>\n

Spoilage<\/p>\n

Contaminants<\/p>\n

Question 2 (5 points)<\/h2>\n

Who regulates food safety?Question 2 options:<\/p>\n

Federal agencies<\/p>\n

State and county agencies<\/p>\n

Federal and state agencies<\/p>\n

Federal, state, and county agencies<\/p>\n

Question 3 (5 points)<\/h2>\n

Learning the skills at a young age that promote wellness:Question 3 options:<\/p>\n

allows children to make their own healthy choices.<\/p>\n

positively affects children’s lifelong development.<\/p>\n

is difficult until the primary years.<\/p>\n

does not affect the possibility of developing obesity or diabetes.<\/p>\n

Question 4 (5 points)<\/h2>\n

Which of the following explains why infants and young children are particularly at risk for hazards posed by contaminated foods?Question 4 options:<\/p>\n

They are exposed to more germs.<\/p>\n

Their higher body temperatures put them at greater risk.<\/p>\n

Their bodies produce fewer protective stomach acids.<\/p>\n

They have not developed good wellness habits yet.<\/p>\n

Question 5 (5 points)<\/h2>\n

The greatest hazards to health are contaminants caused by:Question 5 options:<\/p>\n

chemicals.<\/p>\n

microorganisms.<\/p>\n

physical hazards.<\/p>\n

insects.<\/p>\n

Question 6 (5 points)<\/h2>\n

Biological hazards include all of the following, EXCEPT:Question 6 options:<\/p>\n

allergens.<\/p>\n

botulism.<\/p>\n

escherichia coli.<\/p>\n

salmonella.<\/p>\n

Question 7 (5 points)<\/h2>\n

Which of the following foods is MOST likely to be contaminated with botulism?Question 7 options:<\/p>\n

Raw eggs<\/p>\n

Home-canned foods<\/p>\n

Sushi<\/p>\n

Potato salad at a picnic<\/p>\n

Question 8 (5 points)<\/h2>\n

When making cookies with children, which of the following is a good way to reduce the risk of salmonella food poisoning?Question 8 options:<\/p>\n

Use packaged mixes<\/p>\n

Use wheat flour<\/p>\n

Use a pasteurized egg substitute<\/p>\n

Wash hands<\/p>\n

Question 9 (5 points)<\/h2>\n

Accreditation through The National Association for the Education of Young Children includes:Question 9 options:<\/p>\n

quality\u00a0assessment<\/em>\u00a0in 10\u00a0program<\/em>\u00a0standards.<\/p>\n

multiple endorsements for programs that serve children 0\u201318.<\/p>\n

one rigorous accreditation certification\u00a0program<\/em>.<\/p>\n

accreditation to meet local standards of quality.<\/p>\n

Question 10 (5 points)<\/h2>\n

If a teacher wanted to find out information on health and safety standards, licensure regulations in various states, and standards-based resources for out-of-home care and education settings, he\/she should check:Question 10 options:<\/p>\n

the National Resource Center for Health and Safety in Child Care and Early Education.<\/p>\n

the National Association for the Education of Young Children.<\/p>\n

the Children’s Defense Fund.<\/p>\n

Child Protective Services.<\/p>\n

Question 11 (5 points)<\/h2>\n

Which of the following is included in proper care of an infant’s teeth?Question 11 options:<\/p>\n

Wiping the teeth and gums with a disposable tissue after each feeding.<\/p>\n

Providing milk after every feeding.<\/p>\n

Placing toothpaste on the teeth after each feeding.<\/p>\n

Encouraging an infant to suck on his\/her pacifier after each feeding.<\/p>\n

Question 12 (5 points)<\/h2>\n

Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food?Question 12 options:<\/p>\n

Watermelon<\/p>\n

Bread<\/p>\n

Orange slices<\/p>\n

Lemon slices<\/p>\n

Question 13 (5 points)<\/h2>\n

Which of the following is a chemical agent that can end up in food and pose a health risk?Question 13 options:<\/p>\n

Metal shavings<\/p>\n

Germs<\/p>\n

Pesticides<\/p>\n

Mold<\/p>\n

Question 14 (5 points)<\/h2>\n

Mental health:Question 14 options:<\/p>\n

allows children to effectively cope with adversity.<\/p>\n

is not important until the primary years.<\/p>\n

does not affect physical health.<\/p>\n

teachers have little effect on a child’s mental health.<\/p>\n

Question 15 (5 points)<\/h2>\n

A child who cannot concentrate, has low energy, poor self-esteem, and has a greater risk for diabetes, heart disease, and high blood pressure may not be getting enough of which of the following?Question 15 options:<\/p>\n

Sun<\/p>\n

Physical activity<\/p>\n

Breakfast<\/p>\n

Outside air<\/p>\n

Question 16 (5 points)<\/h2>\n

If a food is not properly stored in the food pantry it is more likely to be contaminated with which of the following?Question 16 options:<\/p>\n

Physical hazards<\/p>\n

Chemical hazards<\/p>\n

Toxin mediated infection<\/p>\n

Biological hazards<\/p>\n

Question 17 (5 points)<\/h2>\n

Impoverished children are more likely to experience all of the following EXCEPT:Question 17 options:<\/p>\n

inadequate immunizations.<\/p>\n

lower rates of obesity.<\/p>\n

mental health\u00a0problems<\/em>.<\/p>\n

problems<\/em>\u00a0focusing on school activities.<\/p>\n

Question 18 (5 points)<\/h2>\n

Whether a\u00a0program<\/em>\u00a0receives meals through a contracted meal service, prepares food on site, or serves meals prepared in a home kitchen, it is important to implement guidelines established by which of the following?Question 18 options:<\/p>\n

National Association for the Education of Young Children<\/p>\n

Hazard and Analysis Critical Control Point system<\/p>\n

Child Nutrition Reauthorization Act<\/p>\n

U. S.\u00a0Department<\/em>\u00a0of Agriculture<\/p>\n

Question 19 (5 points)<\/h2>\n

If ham is sliced on the same slicing machine used to slice cheese, this could put children at risk due to which of the following reasons?Question 19 options:<\/p>\n

If they are allergic to milk, the foods are now cross-contaminated.<\/p>\n

Ham is more likely to be a food contaminate than cheese.<\/p>\n

The likelihood of ham and cheese becoming contaminated increases when they are sliced on the same machine.<\/p>\n

Dangerous bacteria can live on ham but not cheese.<\/p>\n

Question 20 (5 points)<\/h2>\n

Differences in the quality of care or quality of health are called:Question 20 options:<\/p>\n

health disparities.<\/p>\n

prejudices.<\/p>\n

stereotyping.<\/p>\n

risk factors.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

health safety and nutrition Description     Question 1 (5 points) Unpasteurized juice is MOST likely at risk for which of the following?Question 1 options: E. coli Botulism Spoilage Contaminants Question 2 (5 points) Who regulates food safety?Question 2 options: Federal agencies State and county agencies Federal and state agencies Federal, state, and county agencies […]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-27430","post","type-post","status-publish","format-standard","hentry"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n