Course: Health Sciences – Child Nutrition and Programs ———————————————

Course: Health Sciences – Child Nutrition and Programs —————————————————————————————————- Reference: Text Book: Nutrition Through The Life Cycle by Brown, Judith E (9780357971147) – 8TH ED 2024 MBS 7269150 CENGAGE L. ————————————————————————————————— Please help to give 90 (ninety) objective questions and answers using the text book ‘Nutrition Through The Life Cycle’ using the below chapters and resources for final exam Chapters: Child Nutrition and Programs – Final Exam Review This is a review of topics of importance for the final exam. Chapter 1 – Nutrition Basics Six categories of nutrients? 4 kcal/g (Carbohydrate and Protein); 9 kcal/g (Fat) There are ______ essential amino acids. Recommendations (%) on carbohydrate, protein, fat Food Label Reading Examples of an empty-calorie food? Nutrient-dense foods have ______ levels of nutrients and ____ calorie values. Calculations- Basic nutrition calculations List the water-soluble and fat-soluble vitamins Chapter 8 – Infant Nutrition Full-term infants are born at _____ weeks gestation. Which measurement(s) assess(es) newborn health status after birth? SGA, LGA, AGA definitions The AVERAGE caloric need of infants in the first six months of life is _____ per kg of body weight, based on growth in breast-fed infants. Calorie and protein requirements and calculations Tips for avoiding measurement errors when assessing infant growth is to ____. The AAP and the Academy of Nutrition and Dietetics (AND) recommend that optimal nutrition for infants be provided by exclusive breastfeeding through the first ______ months of life. Routine formulas for full-term infants provide 20 kcalories per ounce when prepared as directed. Standard Formula Calculations….. Example: A 3-month-old infant was taking 25 ounces/day of a standard formula. How many kcalories did the infant consume? A healthy full-term infant can begin to eat from a spoon easily at _____ months. The recommended age for weaning an infant from the breast or bottle to a cup is from _____ months. Which food item would be an unsafe food to give to 1-year-old infants? Chapter 10 – Toddlers and Preschooler Nutrition A BMI in the 90th percentile would indicate that a 3-year-old is _____. Many babies begin to wean from the breast or the bottle at about _____ months of age.​ Foods to promote tooth decay? Foods likely a potential choking hazard for children less than 2 years of age? One rule of thumb regarding serving sizes for toddlers is _____ of food per year of age. Beginning at age 3, the DRI equations for estimating a child’s energy requirements are based on a child’s: Preschool age is a good time to teach children about foods, food selection, and preparation because: Food preferences of toddlers The AMDRs for fat are _____% for children 1 to 3 years and _____% for children 4 to 18 years. The major contributors to the increase in childhood weight problems are thought to include: Children, ages 6 years and older, should be encouraged to engage in at least _____. BMI calculation; and what does BMI mean (underweight, normal weight, overweight, obese) Chapter 12 – Child and Preadolescent Nutrition ​The term _____ applies to either middle childhood or preadolescence. Adequate nutrition, especially eating breakfast, has been associated with _____. Children with a BMI-for-age that is greater than or equal to the 85th percentile but less than or equal to the 94th percentile are classified as _____. ​​The recommended total fiber intake for a 13-year-old boy is _____ g/day. ​A child’s statute, or standing height, should be measured without shoes. Based on the DRIs, the recommended protein intake for school-age children is _____ gram of protein per kg body weight per day for 4- to 13-year-old girls and boys. Calorie/protein calculations Which factor is the most significant predictor of childhood obesity? Which term applies to such sedentary activities as watching TV or playing video games on a computer? According to the DRIs, the AMDR for fat is _____ percent of energy for children 4-18 years of age.​ Which food would be the best choice for a parent trying to increase fiber in her or his child’s diet? It is recommended that children engage in at least _____ minutes of physical activity every day.. The AAP encourages the use of _____ for hydration in most instances. Characteristics of overweight children is _____. Lesson Planning & Nutrition Education Preschoolers Principles to consider when developing lesson plans include: Effective nutrition education programs for preschoolers focus on the following: Components of a lesson plan Examples of well-stated objective Nutrition Evaluation Why is evaluation of nutrition education program or class necessary? Who conducts the evaluation of nutrition education program or class? What is the first component of writing a nutrition lesson? Chapter 14 – Adolescent Nutrition Adolescence is usually defined as the period of life between _____ years of age. During peak weight gain, adolescent males gain an average of _____ pounds per year. ​Food choices made by adolescents while snacking tend to favor foods high in SUGAR, SODIUM, FAT. Current recommendations suggest that no more than _____ percent of calories be derived from saturated fat. A reasonable number of goals to work toward during a counseling session with an adolescent would be _____. Which dietary assessment tool would most likely be appropriate for someone who needs to measure food portions and is highly motivated? Food record Adolescents have a relatively low intake of _____ and _____, which leads to less than the recommended intake of fiber. Estimated daily protein need be for an adolescent EER and protein calculations BMI calculation Child Nutrition & Programs – Lecture 1 & Lecture 2 Who administers the food and nutrition programs at the federal level and state level (Texas)? FEDERAL: USDA FNS (Food and Nutrition Service) STATE OF Texas: Texas Department of Agriculture’s (TDA) Food and Nutrition Division Legislation Richard B. Russell National School Lunch Act What year signed into Law? One of the main goals of NSLP as identified by Congress? 4 basic elements identify as requirements of the mission statement of the NSLP The Richard B. Russell National School Lunch Act was signed into law in 1946 by President Harry S. Truman. Child Nutrition Act of of 1966-authorized the creation of the School Breakfast Program (SBP), which aimed to provide breakfast to children in schools, particularly those from low-income families. Healthy, Hunger-Free Kids Act of 2010 What is the outcome expected of the National School Lunch Program? USDA’s Food and Nutrition Service (FNS) administers the NSLP and reimburses participating schools and residential child care institutions for the meals served to students. Any student in a participating school can get an NSLP lunch. Students from households with incomes: At or below 130 percent of the Federal poverty line can receive a free lunch. Between 130 and 185 percent of the Federal poverty line can receive a reduced-price lunch. Above 185 percent of the Federal poverty line can receive a low-cost, full-price lunch. School Breakfast Program Fresh Fruit and Vegetable Program Special Milk Program Afterschool Snack Program CACFP (Child and Adult Care Food Program) Summer Food Service Program Nutrition Standards in the NSLP 5 components of the Lunch Meal Pattern: Fluid Milk, Fruit, Vegetables, Grains, Meat/Meat Alternates Fluid Milk Component: 1 cup (8 fluid ounces) for all ages/grade groups Must offer daily variety (at least 2) of the following: Fat-free unflavored Fat-free flavored Low-fat (1% or less) unflavored Low-fat or fat-free lactose-reduced/lactose-free NOT ALLOWED: WHOLE, 2% and low-fat flavored milk No fat/flavor restriction on milk substitutes Offer vs. serve (OVS) OVS allows students to decline some of the food offered in a reimbursable lunch or breakfast. The goals of OVS are to reduce food waste and to permit students to choose the foods they want to eat. All students, at any grade level, must select: At least 3 of 5 food components AND One of the choices selected must be at least a ½ cup serving of the fruit or vegetable component or a ½ cup total serving of both fruit and vegetable. If ½ cup of fruit is selected, the student must select the full required daily serving of the vegetable component for it to be counted as meeting that component. Fruits that are allowed for a meal, based on the new nutrition standards? Vegetable subgroups are required to be included in a school lunch menu weekly Vegetable equivalents 1 cup of lettuce = ½ vegetable serving Dark green vegetables examples under the new standards? Broccoli, spinach, collard greens, swiss chard, kale, romaine lettuce Starchy vegetables examples? Corn, green peas, plantains, potatoes Definition of “whole-grain rich” Recommendations from the meat/meal alternates (M/MA) group under the new standards? M/MA – For breakfast no daily or weekly meat/meat alternate requirements Min-Maximum amount of calories lunch meal for each Age Group Each food item provided in a school menu must indicate ___________ of trans fat per serving. Maximum amount of saturated fat allowed in a school lunch menu weekly based on the new nutrition standards? NSLP – Sodium standards ; Interim Target 1A (effective July 1, 2023) – SODIUM (mg) K-5: <1,110 mg 6th-8th: <1,225 mg 9th - 12th: <1,280 mg Which food and beverages sold at school need to meet the Smart Snacks Standards? What are the Smart Snacks Standards for foods? Commodity Supplemental Food Program (CSFP)

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