Deck 6: Promoting Healthy Eating

Question 1

The most important factors contributing to the overweight and obesity epidemic are

A) poor diet and physical inactivity.
B) access to healthcare and poor diet.
C) access to healthcare and genetics.
D) physical inactivity and genetics.

Answer 1

poor diet and physical inactivity.

Question 2

Approximately how many children and adolescents 2 to 19 years are overweight or obese?

A) one fourth
B) one third
C) half
D) most

Answer 2

one third

Question 3

Children with excess body fat are at increased risk for

A) risk factors associated with adult chronic diseases.
B) physical inactivity.
C) an eating disorder.
D) delaying puberty.

Answer 3

risk factors associated with adult chronic diseases.

Question 4

Children who practice healthy eating habits on a regular basis

A) have better social skills.
B) do better in school.
C) are engaged in more extracurricular activities.
D) have better parent involvement.

Question 5

Increased academic test scores, daily attendance, and class participation are associated with

A) increased participation in physical activity.
B) increased participation in extracurricular activities.
C) increased participation in breakfast programs.
D) increased parent engagement.

Question 6

Which of the following statements is TRUE regarding nutrition and academic achievement?

A) There is little association between cognitive functioning and diets lacking essential nutrients.
B) Iron deficiency has been linked to shortened attention span, fatigue, and difficulty concentrating.
C) There is little association between academic performance and an iron deficient diet.
D) Higher levels of hyperactivity and tardiness are associated with children participating in the school breakfast program.

Question 7

Which of the following statements is TRUE regarding school performance and school breakfast programs?

A) School breakfast programs are positively associated with improved attendance rates and decreased tardiness.
B) School breakfast programs have limited impact on school attendance.
C) School breakfast programs have a positive association with improved participation in physical education class.
D) School breakfast programs are positively associated with decreased levels of bullying and antisocial behavior.

Question 8

Food insecurity has been associated with

A) violence in the home and poor school performance.
B) mental health problems and antisocial behavior.
C) mental health problems and poor school performance.
D) violence in the home and antisocial behavior.

Question 9

Which of the following factors increases the risk of food insecurity the most?

A) poverty
B) single-headed household
C) multiple-children household
D) employment status

Question 10

For school-aged children, which of the following is NOT likely to be an effect of food insufficiency?

A) headaches
B) mental health problems
C) motor development problems
D) academic problems

Question 11

Which of the following is NOT an influence that impacts children's dietary and physical activity behaviors?

A) advertising of less healthy foods
B) decreases in portion sizes
C) no safe and appealing place to be active
D) television and media

Question 12

Which of the following is NOT a strategy recommended by the CDC to promote healthy eating and physical activity in schools?

A) Create an environment that encourages a healthy body image.
B) Support a climate that does not stigmatize healthy eating and physical activity.
C) Provide access to healthy foods.
D) Mandate all schools be required to offer free breakfast to all students.

Question 13

Which of the following statements is TRUE regarding "competitive foods"?

A) Foods of "minimal nutritional value" can be sold once students are finished going through the food service line.
B) "Competitive foods" can be sold for the last 10 minutes of the lunch and breakfast periods.
C) "Competitive foods" laws do not apply to elementary school food service programs.
D) Schools cannot sell foods of "minimal nutritional" value in the food service area during breakfast or lunch periods.

Question 14

Approximately what percent of elementary schools have mandates requiring the teaching about nutrition and dietary behavior?

A) 40
B) 60
C) 70
D) 100

Question 15

The illustration based on the 2010 Dietary Guidelines for Americans to help consumers make better food choices is

A) MyPyramid.
B) MyPlate.
C) MyFoodPyramid.
D) The Food Guide Pyramid.

Question 16

With the move to a new labeling system for foods, why was "calories from fat" removed from the new label?

A) types of fats are more important to know
B) some fat is needed in a daily diet
C) to allow for review of other key nutrients
D) negative impact of fat well established

Question 17

The Percent Daily Value on a nutrition label are based on

A) a 2,000 calorie diet.
B) a 1,600 calorie diet.
C) the diet of an "average" American.
D) a low sodium, low sugar diet.

Question 18

Which of the following food items do NOT meet the nutrition standards for foods in schools?

A) animal crackers
B) fortified sports drinks
C) baked potato chips
D) low-fat strawberry milk

Question 19

What term is described as the amount of energy in a serving of food?

A) Calorie
B) Cholesterol
C) Fat
D) Sugar

Question 20

Physical inactivity and poor diet are the most important factors contributing to the obesity epidemic.

Question 21

Stroke has not been scientifically linked to personal dietary behaviors.

Question 22

Type 2 diabetes is not scientifically linked to personal dietary behaviors.

Question 23

Certain cancers have been scientifically linked with personal dietary behaviors.

Question 24

Although many children are consuming diets with too many calories, they are consuming nutrient-rich diets.

Question 25

Overweight children are at a substantially increased risk of being overweight adults.

Question 26

The link between learning, academic achievement, and nutrition is well established.

Question 27

There is evidence, but strong support is still lacking, in terms of the link between healthy eating and school outcomes.

Question 28

Increased participation in school breakfast programs is associated with increased academic test scores and improved attendance.

Question 29

A child with an iron deficiency is at an increased risk for developing Type 2 diabetes.

Question 30

Iron deficiency has been linked to shortened attention span and irritability.

Question 31

When children go hungry, they tend to be less able to concentrate.

Question 32

A child who is chronically undernourished will often display irritable behavior.

Question 33

Associations between poor nutrition and school attendance are unfounded.

Question 34

Poor children who attend school hungry perform just as well as their well-fed counterparts on standardized tests.

Question 35

School breakfast programs appear to have positive associations with school attendance.

Question 36

The school breakfast program has been identified as a key strategy to improve dietary status thus influencing student readiness to learn.

Question 37

Limited connections have been identified between being overweight and performance on standardized tests.

Question 38

A link has been determined between overweight/obesity and school absenteeism.

Question 39

Being overweight has been determined to be a significant cause for poor school performance.

Question 40

Cognitive functioning in children can be greatly affected by food insecurity.

Question 41

Childhood obesity is the result of an imbalance between eating too many calories and not getting enough physical activity.

Question 42

Evidence is growing for an association between consumption of sugar-sweetened beverages and weight gain.

Question 43

Childhood obesity is a major public health problem.

Question 44

Increases in portion sizes influences children's behaviors regarding dietary patterns.

Question 45

Federal law has limited control over "competitive food"
sales in schools.

Question 46

Strengthening school nutrition and physical activity policies is an evidence-based strategy for helping schools positively impact childhood obesity.

Question 47

One way to promote healthy eating an physical activity is to provide a school employee wellness program for staff.

Question 48

The Dietary Guidelines for Americans 2015 focus on establishing healthy eating patterns.

Question 49

One way to maintain calorie balance is to increase calories consumed and decrease physical activity.

Question 50

MyPlate has replaced the Food Guide Pyramid.

Question 51

The MyPlate concept encourages Americans to make half their meals fruits and vegetables.

Question 52

Serving sizes on nutrition labels are standardized to make it easier for individuals to compare similar foods.

Question 53

The percent daily value (%DV) is based on a 2,500 calorie daily diet.

Question 54

Briefly discuss the relationship between preventable illnesses and diseases and poor nutritional practices.

Question 55

Identify three student academic performance indicators that are a result of poor nutrition.

Question 56

Explain two specific links associated between nutrition and academic achievement.

Question 57

Discuss two specific barriers faced by children who are overweight in the academic setting.

Question 58

Define energy intake, physical activity, and sedentary behavior and explain how each can contribute to energy imbalance and consequently, to obesity.

Question 59

Name one common element in many schools that competes with or undermines the nutritional contributions of the school meal program. Discuss the potential impact this has on the health of students.

Question 60

Identify four of the nine strategies recommended by the Centers for Disease Control and Prevention to help schools promote healthy eating and physical activity.

Question 61

Identify the two key overarching concepts of the 2015 Dietary Guidelines for Americans.

Question 62

Draw a picture of the MyPlate concept.

Question 63

Describe how ingredients are listed on food labels.

Question 64

Identify the three strategies for establishing a school environment that is designed to help promote healthy eating and physical activity at school.

Question 65

Explain the relationship between unhealthy eating and compromised academic success. What students are most at risk for eating-related problems?

Question 66

What healthy-eating concepts and skills are appropriate for K-8 students? Are they being covered sufficiently? If not, why?

Question 67

Name factors that influence healthy eating. How might these factors be reinforced during a math unit in first grade? Give at least two examples.

Question 68

Discuss the physical and social costs of being an overweight student. Name two diseases that young obese children face a greater chance of developing than do their non-obese peers.

Question 69

Who is at high risk for food insecurity? What factors increase the likelihood of food insecurity? As a teacher, how might you be affected in the classroom by a student who lives in a home where food insecurity exists? What might be done to help this student succeed at school?

Question 70

Outline the key recommendations of the 2015 Dietary Guidelines for Americans. Describe how a school might best address the key recommendations to improve the health of students. What barriers stand in the way of the school accomplishing these improvements?

Question 71

Discuss the key messages of MyPlate.

Question 72

Obesity levels have been rising in recent years among youth. What factors are contributing to this problem? Which factors that you list are most easily corrected? Explain and defend your answer.

Question 73

Far too many students regularly skip breakfast. Explain to your student the importance of eating breakfast in terms of health and academic performance.

Question 74

Recommendations for school health programs regarding promoting health eating discourage teachers from using food to discipline or reward students. Discuss three alternatives you could implement in your classroom so that your practice is consistent with this recommendation.

Question 75

You are able to teach a one-week nutrition unit in your fourth grade class. Outline what key content and skills you would emphasize in this unit. Justify your selection.

Question 76

Explain the concepts "energy balance"
and "nutrient-dense"
in terms that students in ________ (instructor identify grade level) grade will comprehend. Why are these concepts important to children and their eating patterns? Be thorough in your response.