EARLY CHIL E08.V.9.1 Lesson 8 Exam. Graded A

Question 1 5 / 5 points If ground beef is not cooked at a high enough temperature, which of the following should be the biggest concern? Question options: Time and temperature factors Chemical hazards Phys ...

Question 1 5 / 5 points If ground beef is not cooked at a high enough temperature, which of the following should be the biggest concern? Question options: Time and temperature factors Chemical hazards Physical hazards E. coli toxins Question 2 5 / 5 points Mental health: Question options: allows children to effectively cope with adversity. is not important until the primary years. does not affect physical health. teachers have little effect on a child's mental health. Question 3 5 / 5 points 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 options: Sun Physical activity Breakfast Outside air Question 4 5 / 5 points Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food? Question options: Watermelon Bread Orange slices Lemon slices Question 5 5 / 5 points Accreditation through The National Association for the Education of Young Children includes: Question options: quality assessment in 10 program standards. multiple endorsements for programs that serve children 0–18. one rigorous accreditation certification program. accreditation to meet local standards of quality. Question 6 5 / 5 points Which of the following is the MOST effective way to decrease the incidence of foodborne illness? Question options: Using a hair net Covering foods when they are not being consumed Hand washing Using appropriate food-service tools Question 7 5 / 5 points 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 options: If they are allergic to milk, the foods are now cross-contaminated. Ham is more likely to be a food contaminate than cheese. The likelihood of ham and cheese becoming contaminated increases w hen they are sliced on the same machine. Dangerous bacteria can live on ham but not cheese. Question 8 5 / 5 points Biological hazards include all of the following, EXCEPT: Question options: allergens. botulism. escherichia coli. salmonella. Question 9 5 / 5 points Whether a program receives 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 options: National Association for the Education of Young Children Hazard and Analysis Critical Control Point system Child Nutrition Reauthorization Act U. S. Department of Agriculture Question 10 5 / 5 points Impoverished children are more likely to experience all of the following EXCEPT: Question options: inadequate immunizations. lower rates of obesity. mental health problems. problems focusing on school activities. Question 11 5 / 5 points Which of the following foods is MOST likely to be contaminated with botulism? Question options: Raw eggs Home-canned foods Sushi Potato salad at a picnic Question 12 5 / 5 points Differences in the quality of care or quality of health are called: Question options: health disparities. prejudices. stereotyping. risk factors. Question 13 5 / 5 points Which ecological system does the following describe? The teacher of a child with diabetes communicates with the parents about the child's needs. Question options: Microsystems Macrosystems Exosystem Mesosystem Question 14 5 / 5 points One method of keeping germs from spreading in classrooms is: Question options: outdoor play. hand washing. eating nutritious foods. naps. Question 15 5 / 5 points When something hazardous to health is present in food or drink it is called: Question options: contamination. pollution. impurities. infectivity. Question 16 0 / 5 points If a food is not properly stored in the food pantry it is more likely to be contaminated with which of the following? Question options: Physical hazards Chemical hazards Toxin mediated infection Biological hazards Question 17 5 / 5 points Which of the following is included in proper care of an infant's teeth? Question options: Wiping the teeth and gums with a disposable tissue after each feeding. Providing milk after every feeding. Placing toothpaste on the teeth after each feeding. Encouraging an infant to suck on his/her pacifier after each feeding. Question 18 0 / 5 points Which of the following explains why infants and young children are particularly at risk for hazards posed by contaminated foods? Question options: They are exposed to more germs. Their higher body temperatures put them at greater risk. Their bodies produce fewer protective stomach acids. They have not developed good wellness habits yet. Question 19 5 / 5 points Protective factors in a child's life include: Question options: being uninsured and having inconsistent health care. a supportive, loving mother and consistently caring and responsible caregivers. biological determinants that impact children. aspects that suggest a child is high risk for disease. Question 20 5 / 5 points Which of the following is a chemical agent that can end up in food and pose a health risk? Question options: Metal shavings Germs Pesticides Mold