Deck 10: Community Nutrition: Promoting Healthy Eating

Question 1

The factor that is likely to contribute most to improving a client's motivation to learn is:

A) previous experiences with the content.
B) perceived usefulness of the information.
C) amount of formal education.
D) length of the clinic visit.

Answer 1

B

Question 2

An example of a community nutrition program would be:

A) nutrition counseling for an overweight child.
B) a support group for low-income families.
C) a school-based program to increase intake of whole grains.
D) screening children for risk of malnutrition.

Answer 2

C

Question 3

Three key concepts included in the total diet approach to improving nutrient intake are:

A) protein, fats, and carbohydrates.
B) input, output, and homeostasis.
C) freshness, safety, and portion sizes.
D) balance, variety, and moderation.

Answer 3

D

Question 4

The triad of variables that influences malnutrition is:

A) age, gender, and economic status.
B) agent, host, and environment.
C) developmental, cultural, and individual.
D) inherited, inflicted, and acquired.

Question 5

Public health focuses on:

A) primary treatment of disease.
B) evaluation of communities.
C) the health of populations.
D) the health of individuals.

Question 6

Questions to identify food insecurity include:

A) In the last 12 months, did you ever run out of food and have no money to purchase food?
B) Are you ever concerned or worried that you may not be able to buy food?
C) Do you have problems getting to the store to buy food?
D) In the last 12 months, have you lost weight without trying?

Question 7

One way to make learning effective is to:

A) create a classroom atmosphere to help students take learning seriously.
B) find out what the learner already knows and build on this knowledge.
C) explain the risks of not learning the information.
D) entertain students to keep their attention.

Question 8

The application of commercial marketing strategies to programs that address social and health issues is called:

A) social marketing.
B) social media.
C) mass media marketing.
D) public service messages.

Question 9

Older adults may have limited access to reasonably priced food because they:

A) refuse to shop in modern supermarkets.
B) may not be able to drive to a larger grocery store.
C) have limited time for food shopping.
D) tend to prefer more expensive foods.

Question 10

International agencies that help provide long-term solutions to eliminate hunger include:

A) the United Nations Food and Agriculture Organization (FAO).
B) the Expanded Food and Nutrition Education Program (EFNEP).
C) the U.S. Department of Agriculture (USDA).
D) the U.S. Department of Health and Human Services (DHHS).

Question 11

A main feature of the health belief model for how education impacts behavior is that:

A) behavior change is impacted by intellectual, emotional, and spiritual beliefs.
B) individuals pass through five stages of change in adopting a new behavior.
C) behavior change depends on perceived ability to cope with a new situation or expected behavior.
D) health behaviors are based on how people perceive their vulnerability to a particular disease or condition.

Question 12

An example of an entitlement program is:

A) the Nutrition Program for the Elderly (NPE).
B) the School Nutrition Program.
C) the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
D) the Supplemental Nutrition Assistance Program (SNAP).

Question 13

Evidence of client learning involves:

A) client feedback on evaluations.
B) personal motivation.
C) memorization of facts.
D) a change in behavior.

Question 14

Factors that increase the risk of malnutrition include:

A) time spent watching television.
B) presence of grandparents in the home.
C) sedentary occupations.
D) heavy physical labor.

Question 15

An important last step in conducting a community nutrition program is:

A) evaluating results for use in future planning.
B) ensuring fiscal responsibility.
C) publishing the results.
D) designing the next program.

Question 16

Families with limited resources have a high prevalence of obesity, partly because:

A) they obtain more food than they need from food banks.
B) they have low levels of physical activity because of depression.
C) inexpensive foods tend to be energy-dense foods.
D) eating takes their mind off the other problems associated with poverty.

Question 17

The USDA food plan used to calculate the dollar value of SNAP benefits an individual or family receives is the:

A) liberal food plan.
B) moderate food plan.
C) low food plan.
D) thrifty food plan.

Question 18

Groups at high risk for malnutrition include:

A) unemployed teenagers.
B) newly retired adults.
C) young children in low-income families.
D) breast-fed infants.

Question 19

Major concerns in the area of public health nutrition include:

A) diseases related to deficiencies and affluence.
B) cost-effective nutrition interventions.
C) ways to influence individual food choices.
D) interventions for individuals with nutritional risk factors.

Question 20

Malnutrition and food insecurity in early childhood contribute to:

A) malnutrition and food insecurity in adulthood.
B) disinterest in food in adulthood.
C) obesity in adulthood.
D) preoccupation with healthy eating in adulthood.

Question 21

The eligibility requirement that must be met to participate in a congregate meals program or a home-delivered meals program is:

A) living alone.
B) 60 years of age or older.
C) diagnosed health problem or disability.
D) income below the federal poverty level.

Question 22

The suggestion that is likely to contribute most to controlling family food costs is:

A) shopping at the same grocery store consistently.
B) sticking to a written shopping list.
C) buying more convenience food.
D) shopping as often as possible.

Question 23

Entitlement programs include:

A) the Supplemental Nutrition Assistance Program (SNAP).
B) the Nutrition Program for the Elderly (NPE).
C) the U.S. Department of Agriculture Food Assistance Program.
D) the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).

Question 24

The National School Lunch Program provides free or moderate-cost meals to children from families who:

A) are at nutritional risk.
B) have food insecurity.
C) receive food stamps.
D) meet federal poverty guidelines.

Question 25

An example of a whole grain snack is:

A) wheat crackers.
B) rice cakes.
C) popcorn.
D) apple with skin.

Question 26

Public health nutritionists use social marketing:

A) to apply commercial marketing strategies to the development of educational and public health programs.
B) to increase sales of foods produced by health-conscious companies.
C) to educate consumers about healthy eating through social media and other social networks.
D) to maintain global connections and share research findings.

Question 27

The Special Supplemental Program for Women, Infants, and Children (WIC) provides nutritious foods to:

A) all pregnant, postpartum, and breastfeeding women and children under age 5.
B) low-income pregnant, postpartum, and breastfeeding women and children younger than age 5.
C) all families with children younger than age 5 at nutritional risk.
D) low-income women who are pregnant, postpartum, or breastfeeding and their children younger than age 5 who are at nutritional risk.

Question 28

The best time to buy affordable fresh fruits and vegetables is:

A) daily to ensure freshness.
B) when they are in season.
C) when they are reduced for clearance.
D) early in the morning when they are first delivered to the store.

Question 29

The Supplemental Nutrition Assistance Program provides electronic transfer cards that can be used to buy food by:

A) individuals with medically confirmed malnutrition.
B) individuals or families with at least three risk factors for malnutrition.
C) individuals and households with incomes at or below 130% of the federal poverty level.
D) low-income pregnant women and mothers with infants and children under age 5.

Question 30

Legumes provide inexpensive sources of:

A) potassium and zinc.
B) beta carotene and vitamin
C) monounsaturated fatty acids and calcium.
D) protein and fiber.

Question 31

The food group that provides most fiber and phytochemicals is:

A) whole grains.
B) fruits and vegetables.
C) meat, fish, poultry, and eggs.
D) dairy foods.

Question 32

Some of the main factors that influence family food costs include family income, family social obligations, and the number of:

A) household appliances.
B) family members at home.
C) family schedules.
D) children younger than 5 years of age.

Question 33

Low-income families who struggle to obtain enough food have an increased risk of:

A) atherosclerosis and hypertension.
B) diabetes and kidney disease.
C) susceptibility to food misinformation.
D) foodborne illness resulting from use of unsafe food.

Question 34

The form of rice that is usually most economical is:

A) a box of rice mix.
B) boil-in-pouch rice.
C) precooked rice.
D) regular rice.

Question 35

A client who has been authorized to participate in the home-delivered meals program will receive at least:

A) one nutritious meal every day of the week.
B) two nutritious meals every day of the week.
C) one nutritious meal 5 days a week.
D) two nutritious meals 5 days a week.

Question 36

Grading of canned fruits and vegetables is based on:

A) shape and size of the pieces.
B) flavor and sweetness.
C) texture and quality.
D) the amount of added sugar or salt.

Question 37

The first ingredient listed on a food label is:

A) the one present in the least amount.
B) the one present in the greatest amount.
C) the one that provides the least nutrients.
D) the one that provides the most nutrients.

Question 38

Factors that may increase food costs include:

A) eating meals away from home.
B) using a microwave.
C) growing vegetables in a garden.
D) buying foods in bulk.

Question 39

It is easier to make good food choices if individuals avoid shopping when they:

A) are hungry.
B) have just eaten.
C) are overweight.
D) have just been paid.

Question 40

The least expensive forms of breakfast cereal are usually:

A) those fortified with 100% of the Dietary Reference Intake for vitamins and minerals.
B) those sold in single-serving packages.
C) instant hot cereals.
D) those sold in bulk.

Question 41

The shell color of an egg is determined by the:

A) health of the poultry.
B) overall quality of the egg.
C) nutritive value of the egg.
D) species of the poultry.

Question 42

The stage of change in which an individual is getting ready to commit to change is:

A) precontemplation.
B) contemplation.
C) preparation.
D) action.

Question 43

An effective tool for educating consumers about food shopping decisions is:

A) supermarket tours.
B) cooking classes.
C) peer discussions.
D) taste testing.

Question 44

A cost-conscious shopper can often find nutritious food for less money at:

A) health food stores.
B) convenience stores.
C) farmers' markets.
D) mail order companies.

Question 45

The type of cheese that usually provides the best buy is:

A) processed cheese food.
B) bar or brick of cheddar cheese.
C) low-fat cottage cheese.
D) cheddar cheese spread.

Question 46

Ground meat should not be stored in the refrigerator for longer than 1 or 2 days because:

A) it loses flavor and changes from red to brown quickly.
B) it has a high surface area exposed to potential pathogens.
C) iron is lost during prolonged storage.
D) its texture becomes tough during storage.

Question 47

Food banks are least likely to have foods that are good sources of:

A) thiamin.
B) protein.
C) sodium.
D) vitamin