Reference no: EM131012162

Question 1: 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:

A. the National Resource Center for Health and Safety in Child Care and Early Education.

B. the National Association for the Education of Young Children.

C. the Children's Defense Fund.

D. Child Protective Services.

Question 2: 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?

A. National Association for the Education of Young Children

B. Hazard and Analysis Critical Control Point system

C. Child Nutrition Reauthorization Act

D. U. S. Department of Agriculture

Question 3: Which of the following foods is MOST likely to be contaminated with botulism?

A. Raw eggs

B. Home-canned foods

C. Sushi

D. Potato salad at a picnic

Question 4: 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?

A. If they are allergic to milk, the foods are now cross-contaminated.

B. Ham is more likely to be a food contaminate than cheese.

C. The likelihood of ham and cheese becoming contaminated increases when they are sliced on the same machine.

D. Dangerous bacteria can live on ham but not cheese.

Question 5: Which ecological system does the following describe? The teacher of a child with diabetes communicates with the parents about the child's needs.

A. Microsystems

B. Macrosystems

C. Exosystem

D. Mesosystem

Question 6: Which ecological system does the following describe? The state passes a law that addresses health care for children.

A. Microsystems

B. Macrosystems

C. Exosystem

D. Mesosystem

Question 7: Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food?

A. Watermelon

B. Bread

C. Orange slices

D. Lemon slices

Question 8: Which of the following is MOST likely determined by lifestyle choices?

A. Health

B. Wellness

C. Acute conditions

D. Congenital conditions

Question 9: Impoverished children are more likely to experience all of the following EXCEPT:

A. inadequate immunizations.

B. lower rates of obesity.

C. mental health problems.

D. problems focusing on school activities.

Question 10: Learning the skills at a young age that promote wellness:

A. allows children to make their own healthy choices.

B. positively affects children's lifelong development.

C. is difficult until the primary years.

D. does not affect the possibility of developing obesity or diabetes.

Question 11: Protective factors in a child's life include:

A. being uninsured and having inconsistent health care.

B. a supportive, loving mother and consistently caring and responsible caregivers.

C. biological determinants that impact children.

D. aspects that suggest a child is high risk for disease.

Question 12: One method of keeping germs from spreading in classrooms is:

A. outdoor play.

B. hand washing.

C. eating nutritious foods.

D. naps.

Question 13: Unpasteurized juice is MOST likely at risk for which of the following?

A. E. coli

B. Botulism

C. Spoilage

D. Contaminants

Question 14: Which of the following explains why infants and young children are particularly at risk for hazards posed by contaminated foods?

A. They are exposed to more germs.

B. Their higher body temperatures put them at greater risk.

C. Their bodies produce fewer protective stomach acids.

D. They have not developed good wellness habits yet.

Question 15: Which of the following is a chemical agent that can end up in food and pose a health risk?

A. Metal shavings

B. Germs

C. Pesticides

D. Mold

Question 16: Differences in the quality of care or quality of health are called:

A. health disparities.

B. prejudices.

C. stereotyping.

D. risk factors.

Question 17: Who regulates food safety?

A. Federal agencies

B. State and county agencies

C. Federal and state agencies

D. Federal, state, and county agencies

Question 18: Accreditation through The National Association for the Education of Young Children includes:

A. quality assessment in 10 program standards.

B. multiple endorsements for programs that serve children 0-18.

C. one rigorous accreditation certification program.

D. accreditation to meet local standards of quality.

Question 19: It is important for teachers to encourage playing actively and getting sufficient sleep because:

A. conditions such as obesity, heart disease, cancer, and mental health problems have their roots in early childhood.

B. if children do not learn these skills in preschool they will not practice them later.

C. most children come from homes that do not practice healthful living.

D. as they age children will develop increased susceptibility to certain infectious diseases.

Question 20: Which of the following is included in proper care of an infant's teeth?

A. Wiping the teeth and gums with a disposable tissue after each feeding.

B. Providing milk after every feeding.

C. Placing toothpaste on the teeth after each feeding.

D. Encouraging an infant to suck on his/her pacifier after each feeding.