Test Bank Answers Nutrition For All Ages Ch13

Chapter 13: Nutrition for All Ages

TEST QUESTIONS

Multiple Choice

1. The best way to get a preschooler to eat vegetables is to:
   1. offer dessert if he eats his vegetables
   2. cajole him to eat them
   3. present the food on his plate on a regular basis
   4. insist the vegetables must be eaten

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Children over age 2 should limit consumption of saturated fat to:
   1. 5% of total kcalories
   2. 10% of total kcalories
   3. 30% of total kcalories
   4. there is no limit

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Energy needs of children of similar age, sex, and size can vary according to:
   1. basal metabolic rate
   2. growth rate
   3. activity level
   4. a, b, and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. A food jag is:
   1. disinterest in eating
   2. eating only with a favorite plate and utensil
   3. eating just favorite foods
   4. insisting food be cut up just so

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. As children watch more television, they are more likely:
   1. to be thin
   2. to be overweight or obese
   3. to eat fast food
   4. to be bored

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which food group do many children dislike more than the others?
   1. milk
   2. breads and cereals
   3. fruits
   4. vegetables

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Children normally can cut up their own foods by age:
   1. 1 year old
   2. 2 years old
   3. 3 years old
   4. 4 years old

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which food is NOT a good source of iron?
   1. fresh apple
   2. hamburger
   3. white bread
   4. baked beans

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which food has the most fiber in a serving?
   1. fresh apple
   2. hamburger
   3. white bread
   4. baked beans

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which nutrient is found with calcium in milk?
   1. vitamin A
   2. vitamin D
   3. vitamin E
   4. folate

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. During growth spurts, the need for kcalories and nutrients:

a. increases

b. decreases

c. stays the same

d. depends on the nutrient

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which of the following is NOT recommended for preschoolers?

a. Offer simply prepared foods they can identify.

b. Present new foods repeatedly.

c. Serve strong-flavored and salty foods.

d. Offer colorful foods.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which food is a choking hazard for a child under age 4?

a. grapes

b. whole-grain bread

c. ground meat

d. thin layer of peanut butter

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which of the following nutrients do children tend to get enough of from their diet?

a. calcium

b. vitamin D

c. potassium

d. protein

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Which nutrient do adolescents need to eat more of?
   1. calcium
   2. fiber
   3. vitamin D
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.2

1. During puberty males put on more _____ than females:
   1. muscle
   2. fat
   3. phosphorus
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.2

1. How many cups of milk do adolescents need each day?

a. two

b. three

c. four

d. five

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.2

1. Which group of adolescents has a harder time getting in the nutrients that they need?

a. girls

b. boys

c. girls and boys

d. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.2

1. Which food is a good source of potassium (a nutrient many adolescents don’t get enough of)?

a. bread

b. bananas

c. rice

d. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.2

1. Which of the following contributes to childhood obesity?

a. spending 6 or more hours daily in front of a screen

b. high-sugar drinks

c. big portion sizes at restaurants

d. lack of gym classes in schools

e. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.3

1. Children and teens need _____ minutes of moderate-intensity activity most days of the week.

a. 30 minutes

b. 45 minutes

c. 60 minutes

d. 90 minutes

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.3

1. With increasing age, the ability to taste and smell:
   1. improves slightly
   2. declines
   3. remains the same
   4. declines rapidly after 80 years of age

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. When planning menus for the older adult, you should design meals that are:
   1. high in kcalories
   2. high in fiber and moderate in fat
   3. very low in kcalories
   4. the same as those for teenagers

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. An example of a softer food that some older adults may need is:
   1. steak
   2. cut-up fresh apple
   3. canned peaches
   4. lightly steamed broccoli

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. Some nutrients that may be inadequate in the diets of older adults are:
   1. kcalories and protein
   2. protein and iron
   3. fat and iron
   4. vitamin D and calcium

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. Older adults should build up to at least _____ minutes of moderate-intensity endurance activity most days of the week.
   1. 15 minutes
   2. 30 minutes
   3. 40 minutes
   4. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. Which nutrient do the elderly have problems absorbing?
   1. iron
   2. potassium
   3. vitamin B₁₂
   4. calcium

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. Which of the following factors does NOT contribute to weight gain in older people?
   1. less exercise
   2. proportionally more muscle tissue
   3. proportionally more fat tissue
   4. decreased need for kcalories

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. As people grow older, blood pressure:
   1. increases
   2. decreases
   3. stays the same
   4. depends on how much salt they eat

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. To prevent constipation, older adults need plenty of:
   1. fluids
   2. grains
   3. sweets
   4. protein

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. Anorexia nervosa is characterized by:
   1. extreme thinness
   2. intense fear of gaining weight
   3. distorted body image
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.5

1. Which eating disorder is characterized by frequent episodes of overeating often followed by vomiting?

a. anorexia nervosa

b. bulimia nervosa

c. binge-eating disorder

d. EDNOS

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.5

1. People with _____________________ disorder are likely to be overweight or obese.

a. anorexia nervosa

b. bulimia nervosa

c. binge-eating disorder

d. EDNOS

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.5

1. Treatment for eating disorders includes:

a. psychotherapy

b. medical care

c. nutrition counseling

d. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.5

1. The most crucial nutrient for athletes is:
   1. iron
   2. potassium
   3. water
   4. protein

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

1. An appropriate diet for many athletes is:

a. high in carbohydrate

b. a little higher than normal in protein

c. high in fat

d. a and b

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

1. Exercise increases the oxidative stress on the body, increasing the need for:

a. thiamin and riboflavin

b. riboflavin and niacin

c. vitamins C and E

d. vitamins E and K

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

1. Sports drinks contain:

a. small amounts of carbohydrate and sodium

b. high amounts of added sugars

c. moderate amounts of protein

d. as many kcalories as regular soda

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

1. The precompetition meal should be low in:

a. carbohydrate

b. fat

c. fiber

d. b and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

1. For every pound you lose during exercise due to water loss, you need to drink:
   1. 1 cup of fluid
   2. 2 cups of fluid
   3. 3 cups of fluid
   4. 4 cups of fluid

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

True or False

1. Children over two years old should limit consumption of saturated fat to 10 percent or less of total kcalories.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Lack of vitamin D in children can cause fatigue and lessen attention span.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Don’t nag, bribe, force, or cajole a child to eat.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. If a child doesn’t want to try a food, don’t serve it again.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Children enjoy strong-flavored foods.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. Adolescent females have to pack more nutrients into fewer kcalories.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.2

1. The easiest way to win children over to healthy foods is to continue to serve the foods they crave, but with a reengineering of the ingredients, methods, and presentations.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.3

1. As you grow older, some fat tissue is replaced by muscle, so you burn more kcalories.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

49. Sports drinks are designed to be used during exercise lasting 60 minutes and longer.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.6

Essay

1. If a child does not want to eat a food presented to him/her, what do you do? How can you get a child to try new foods?

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. List four foods that are choking hazards for children under four years of age.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. How does the family influence the child's eating habits?

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. List at least five menu planning guidelines for preschool children.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.1

1. List five good snack choices for school-age children.

Difficulty: Medium

Bloom’s: Application

Section Reference: 13.1

1. Discuss how to plan menus for older adults, including at least four guidelines.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 13.4

1. If someone has a chewing problem, what can be done to ensure they eat a well-balanced and varied diet?

Difficulty: Medium

Bloom’s: Application

Section Reference: 13.4

57. Plan a nonselective menu (only 1 menu item in each category) for one week for an elderly eating program that includes only one hot meal a day. The meal includes entrée, vegetable, starch, salad, bread, fat, dessert, and beverage.

Difficulty: Medium

Bloom’s: Synthesis

Section Reference: 13.4

1. Plan a precompetition meal for track and field athletes. The meal will be served three hours before competition and should include about 300 to 800 kcalories.

Difficulty: Medium

Bloom’s: Synthesis

Section Reference: 13.6