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There are several instructional formats that you can use to deliver the nutrition education plans you have designed. Which of the following is an effective method for getting groups of participants to generate lists in a creative way? a. lecture b. active learning c. brainstorming d. debates ANSWERV ¥ c. brain storming In which of the following are the steps of the Procedural Model/DESIGN process in the correct order when designing a nutrition education program? a. Conduct assessment, Select a theory, Decide on behavior change goals, Generate activities b. Identify the issue or concern, Decide on behavior change goals, Select determinants/theory, Generate education plans, Nail down the evaluation c. Decide on general objectives, Explore determinants of change, Generate educational plans, Conduct formative assessment d. Determine the determinants of change, Explore options to choose the best behavior, Select an appropriate theory, Nail down the evaluation plan ANSWERV ¥ b. Identify the issue or concern, Decide on behavior change goals, Select determinants/theory, Generate education plans, Nail down the evaluation What is the main purpose of the six-step procedural model for designing theory-based nutrition education? a. guides nutrition educators to effective resources b. provides guidance on conducting research that is theory-based c. provides guidance on assessments of mediators and behaviors d. Provides a systematic process for designing nutrition education that is based on theory and evidence ANSWERV V d. Provides a systematic process for designing nutrition education that is based on theory and evidence In the cognitive domain, which is the most complex learning task? a. reporting information in a way other than how it was learned b. integrating and combining information into a new product, plan, or proposal c. recalling information as it is learned d. applying learned information to a new context ANSWERV ¥ b. integrating and combining information into a new product, plan, or proposal b. lecture c. oral presentations d. video c. assessments ANSWERV V a. facilitated group discussion What is the third event/step when you are sequencing educational activities into a plan for instruction? a. provide guidance and practice (expand) b. gain attention (excite) c. present new material (explain) d. conduct a post-test survey (evaluate) e. apply and close (exit) ANSWERV V a. provide guidance and practice (expand) Individuals have different learning styles and this means that different types of learning activilies are needed within each session to accommodate these differences. Based on Kolb's learning styles, learners who perceive information concretely and process it actively are called learners. a. common sense b. dynamic c. imaginative d. analytic e. cognitive ANSWERV V b. dyanamic When developing and using written materials effectively to support your educational plans, it is important that you... (check all that apply) a. make the material motivating and easy to read b. tailor your piece to your intended audience c. use all caps to gel your message across d. make it simple and direct e. use an attention grabber ANS WERV V a. make the material motivating and easy to read b. tailor your picce to your intended audicnee d. make it simple and direct e. use and attention grabber A strong immune system depends on adequate nutrition. Without sufficient intake of this nutrient the body will not be able to make antibodies and the immune system will lose its ability to fight infections. a. omega-3 fatty acids b. fiber ¢. protein d. vitamin C ¢. selenium ANSWERV ¥ «. protein Which of the following is NOT a risk factor for heart disease? a. metabolic syndrome b. Waist girth >40" or >35" ( for men and women, respectively) c. atherogenic diet d. blood pressure >139/89 (SBP/DBP) e. HDL cholesterol >60 mg/dL ANSWERV V e. HDL cholesterol >60 mg/dL For those who are at-risk for or who have been diagnosed with hypertension, they should follow the , a diet specifically developed to address and manage high blood pressure. a. Western Diet b. DASH Diet c. Mediterranean Diet d. Standard American Diet e. Ketogenic Diet ANS WERV ¥ b. DASH Diet Certain spices and aromatic herbs have anti-inflammatory and/or blood sugar lowering affects. Select all of the following that may be beneficial to incorporate into the diet for those with diabetes. a. Oregano b. Thyme c. Turmeric d. Cinnamon e. Cayenne ANSWERY ¥ a. Oregano c. Turmeric d. cinnamon Which of the following mineral. may help to regulate blood pressure? a. potassium b. phosphorus c. Magnesium d. zinc c. iron ANSWERV ¥ a. potassium Which of the following have been associated with an increased risk for cancer? select all that apply a, reduced calorie intake s . high intake of red meat o . high intake of processed meats d. high intake of cruciferous vegetables e. high intake of alcohol ANSWERV ¥ b. high intake of the red meat o . high intake of processed meats e. high intake of alcohol We learned the acronym G-BOMBS as a way to remember the superfoods that can help protect us from many chronic diseases. What does G-BOMBS stand for? a. Grapes, Black Berries, Oranges, Mangoes, Blueberries, Strawberries b. Activity or play based teaching methods c. Learning about the nutrients in the food groups d. Involvement of families ANSWERV ¥ c. Learning about the nutrients in the food groups Which of the following is of primary importance to the adult learner? a. Long-term maintenance of behavior b. Immediate usefulness of the new skills, knowledge, or attitudes c. How dietary behavior is related to chronic illness d. Weight loss ANSWERV ¥ b. Immediate usefulness of the new skills, knowledge, or attitudes Energy needs during the second trimester of pregnancy increase by about: a. 140 keals/day b. 340 kcals/day c. 540 keal/day d. 740 keals/day ANSWERV ¥ b. 340 kcals/day Adequate intake of which of the following nutrients has been shown to reduce the risk of neural tube defects? a. riboflavin b. pantothenic acid ¢. vitamin E d. Folate ANSWERV V d. Folate To support lactation, a breastfeeding woman needs more of the following (check all that apply) a. fluoride b. fluids c. calories d. vitamin A ANSWERVV b. fluids c. calories The requirement for vitamin D increases with age because (select all that apply) a. the skin's ability to make it from sunlight decreases b. the intestines lose their ability to absorb it c. because the brain loses its ability to use it d. the kidneys lose their ability to convert it to the active form ANSWERV ¥ a. the skin's ability to make it from sunlight decreases Which age group has the highest DRI for calcium? a. infants b. children c. adolescents d. Older adults (>70 years old) ANSWERV V c. adolescents Body fat is something to consider regarding risk for disease. According to several resources, a "healthy" body fat percentage for adult men ages 20-40 yrs. old for lower risk of disease is considered. , while a "healthy" body fat for adult women 20-40 yrs. old for lower risk of disease is . These body fat percentages correlate with the "Healthy Weight BMI" range. a. 5-7%, 20-32% b. 20-32%, 5-7% c. 16-21%, 22-26% d. 22-26%, 16-21% e. None of these are recommended. ANSWERV V c. 16 -21%, 22-26% Which of the following types of obesity is at greater risk for developing Metabolic Syndrome? a. central obesity b. subcutancous obesity c. peripheral obesity d. gynoid obesity e. brown adipose tissue ANSWERV ¥ a. central obesity Body mass index (BMD) is of limited value for which populations? (Select all that apply) a. athletes b. pregnant or lactating women ¢. women over 50 and others with too little muscle tissue d. adults over the age of 65 ANSWERV ¥ a. athletes b. pregnant or lactating women ¢. women over 50 and others with too little muscle tissue d. adults over the age of 65 Use the following scenario to answer this question 21 year old female: 5'8", 180 pounds (77 kg), BMI = 28.2, Body Fat = 28% Goals: BMI 24 or 25% Body Fat Current TER: 2717 keals If this individual wants to lose | Ib/week by only making changes in her daily caloric intake, she should then consume how many total daily keals? a. 1487 b.1717 ¢. 2217 d. 2417 e. 2500 ANSWERV V¥ c. 2217 What is the recommended safe amount of weight loss an individual can attempt per weck? d. Consume calorically dense foods ¢. Consume calorically dense foods ANSWERY ¥ a. Consume more nutrient dense foods. b. Aim for 150 minutes of physical activity per week. e. Consume calorically dense foods Most people who successfully maintain weight loss do all of the following except a. continue to employ many of the routines that reduced their weight in the first place. b. obtain at least some guidance from popular diet books. c. reward themselves for sticking with their plan. d. monitor their weight and routine. e. are physically active for more than 150 minutes per week. ANSWERV ¥ b. obtain at least some guidance from popular diet books. When weight gain is the goal, which of the following is not a good recommendation? a. Eat breakfast b. Add vegetables to meals c. Have small, frequent meals and snacks throughout the day. d. Include a bedtime snack at least an hour prior to sleep. e. Consume fluids before meals ANSWERV ¥ e. Consume fluids before meals Being underweight can also put a person at-risk for negative health consequences. When is it prudent for an underweight person to gain weight? (select all that apply) a. If they feel healthy, fit, and energetic. b. If they are unable to keep warm. c. For women, if they miss at least 3 consecutive menstrual periods. d. If their body fat drops below 26% for women and below 21% for men. c. If they are excessively tired. ANSWERY ¥ b. If they are unable to keep warm. c. For women, if they miss at least 3 consecutive menstrual periods. e. If they are excessively tired. For weight loss, it is recommended to eat more dense foods, while for weight gain, it is best to choose foods with high density. a. Nutrient, energy b. calorie, energy c. Energy, nutrient d. Nutrient, nutrient Dietary patterns to stop hypertension ANSWERV V DASH Diet: high fruits and vegetables, whole grains, low in red meat, alcohol, and smoking Dietary approaches to prevent cancer ANSWER ¥ plant-based foods, fiber, healthy fats, cut down on processed meat, reduce carcinogens Weight Management (medical perspective) ANSWERV ¥ - when health risks increase - when patients seek/need help Weight Management (sociocultural perspective) ANSWERV V - body positive messages - fat discrimination, stigmas, shaming Healthy Weight ANSWERV ¥ Healthy weight: body weight relative to height that does not increase the risk of developing weight-related health problems or diseases Overweight ANS WERV V 10-15 Ibs more than the healthy weight Obesity ANSWERV ¥V 25-40 Ibs more than the healthy weight being overweight increases risk of: ANSWER ¥ hypertension, stroke, heart disease, diabetes, cancer, sleep apnea Underweight Risk for young adults ANSWERV V nutrient deficiencies, electrolyte imbalance, low energy levels, decreased concentration, menstrual irregularities and infertility Underweight risk for older adults ANSWERV ¥ low body protein, low fat stores, depressed immune system, medical complications How to calculate BMI ANSWERV ¥ weight (kg) / height (m*2) Ibs/2.2 = kg inches/39.4 = meters EER ANSWERV ¥ Estimated Energy Requirement based on age, gender, height, weight, activity levels Factors that affect body weight ANSWERV V 1. Appetite and hunger 2. PHysiological mechanisms regulate hunger 3. Genetics 4. Environment How can you lose weight healthfully ANSWERV ¥V Physical activity: 45 minute a day/10,000 steps/day Behavior Modification: change behaviors that contribute to weight gain, keep food log, 
