ECCE 1105 Midterm test Questions with
Quality Answers 2026/2027.
the four principles of nutrition education - Answer children must have access to healthy food
to grow, nutrients in food allow children to grow and be healthy, eating a variety of foods is
essential, handle food carefully
What is the ECE's role in providing nutrition education activities? - Answer providing age
appropriate lessons with appropriate objectives
what are four ways nutrition education promotes development? - Answer listening and
language, cognitive, sensorimotor, and social or emotional development
What are basic guidelines for a cooking activity? - Answer note food allergies, avoid choking
hazards, make sure attire is appropriate, wash hands, have suitable equipment, use simple
recipes
What are some ways to keep the food service area sanitary? - Answer washing hands, using
serving utensils, washing tables, continuous assessment of the food service area, and
dishwashing
What sensory qualities of foods can be contrasted? - Answer color, flavor, texture, shapes, and
temperature
always provide children with one daily source of vitamin C, Calcium, and Iron - Answer Provide
a source of Vitamin A three times a week
Sources of iron include - Answer beef, peas and beans, pumpkin and sunflower seeds,
enriched grains, ham, chicken, potatoes, raisins
Sources of calcium include - Answer milk, cheese, yogurt, oranges, enriched grains almonds,
broccoli
sources of vitamin c include - Answer broccoli, cantaloupe, cauliflower, bell peppers, kiwi,
oranges, stawberries, tomatoes, watermelon
sources of vitamin A include - Answer broccoli, apricots, cantaloupe, carrots, sweet potatoes
, three reasons for not propping up a bottle are: - Answer choking or aspiration risk, increased
risk of ear infection or tooth decay, the child's need for touch and affection
feeding practices that contribute to obesity are: - Answer overfeeding with a bottle,
introducing solids early, introducing high fat or sweet foods early, and cereal in a bottle
what are the caregivers feeding responsibilities? - Answer offering a variety of healthy foods,
choosing when to offer foods, and eating a variety of foods around the child
Grains are - Answer often fortified with iron and iron among other vitamins, kids require 3-4
ounces daily
serving sizes for kids are - Answer half the size of adult servings
vegetables are - Answer high in fiber and a source of vitamins and minerals, kids require 1 to
1.5 cups daily
fruits are - Answer high in fiber and many have vitamin A and C. kids require one serving per
day
dairy is - Answer high in calcium, have a balance of protein, fat and carbohydrates. kids require
2 cups of milk per day, half cup servings are best
meat is - Answer a source of iron (except for cheese), protein, and b vitamins. kids age 2 to 3
require 2 ounces daily, kids age 4 or older require three to four ounces daily
magnesium - Answer in seeds, nuts, and green vegetables
thiamin - Answer in enriched grains and organ meats
riboflavin - Answer in dairy, green vegetables, and enriched grains
why is health and safety education critical? - Answer young children are receptive to new
ideas, health problems result from controllable and uncontrollable factors and teaching healthy
behavior may help to prevent future problems, and empowering kids to take an active role in
their health
criteria for health and safety topics - Answer developmentally appropriate, meaningful,
interesting, and integrated across curriculum through a variety of activities
Quality Answers 2026/2027.
the four principles of nutrition education - Answer children must have access to healthy food
to grow, nutrients in food allow children to grow and be healthy, eating a variety of foods is
essential, handle food carefully
What is the ECE's role in providing nutrition education activities? - Answer providing age
appropriate lessons with appropriate objectives
what are four ways nutrition education promotes development? - Answer listening and
language, cognitive, sensorimotor, and social or emotional development
What are basic guidelines for a cooking activity? - Answer note food allergies, avoid choking
hazards, make sure attire is appropriate, wash hands, have suitable equipment, use simple
recipes
What are some ways to keep the food service area sanitary? - Answer washing hands, using
serving utensils, washing tables, continuous assessment of the food service area, and
dishwashing
What sensory qualities of foods can be contrasted? - Answer color, flavor, texture, shapes, and
temperature
always provide children with one daily source of vitamin C, Calcium, and Iron - Answer Provide
a source of Vitamin A three times a week
Sources of iron include - Answer beef, peas and beans, pumpkin and sunflower seeds,
enriched grains, ham, chicken, potatoes, raisins
Sources of calcium include - Answer milk, cheese, yogurt, oranges, enriched grains almonds,
broccoli
sources of vitamin c include - Answer broccoli, cantaloupe, cauliflower, bell peppers, kiwi,
oranges, stawberries, tomatoes, watermelon
sources of vitamin A include - Answer broccoli, apricots, cantaloupe, carrots, sweet potatoes
, three reasons for not propping up a bottle are: - Answer choking or aspiration risk, increased
risk of ear infection or tooth decay, the child's need for touch and affection
feeding practices that contribute to obesity are: - Answer overfeeding with a bottle,
introducing solids early, introducing high fat or sweet foods early, and cereal in a bottle
what are the caregivers feeding responsibilities? - Answer offering a variety of healthy foods,
choosing when to offer foods, and eating a variety of foods around the child
Grains are - Answer often fortified with iron and iron among other vitamins, kids require 3-4
ounces daily
serving sizes for kids are - Answer half the size of adult servings
vegetables are - Answer high in fiber and a source of vitamins and minerals, kids require 1 to
1.5 cups daily
fruits are - Answer high in fiber and many have vitamin A and C. kids require one serving per
day
dairy is - Answer high in calcium, have a balance of protein, fat and carbohydrates. kids require
2 cups of milk per day, half cup servings are best
meat is - Answer a source of iron (except for cheese), protein, and b vitamins. kids age 2 to 3
require 2 ounces daily, kids age 4 or older require three to four ounces daily
magnesium - Answer in seeds, nuts, and green vegetables
thiamin - Answer in enriched grains and organ meats
riboflavin - Answer in dairy, green vegetables, and enriched grains
why is health and safety education critical? - Answer young children are receptive to new
ideas, health problems result from controllable and uncontrollable factors and teaching healthy
behavior may help to prevent future problems, and empowering kids to take an active role in
their health
criteria for health and safety topics - Answer developmentally appropriate, meaningful,
interesting, and integrated across curriculum through a variety of activities
