Nutrition Integration in the Classroom

Pre-Test

Before we start the online course, check what you may already know about cooking in the classroom. These questions relate to topics that will be addressed during the online course.

Question Title

* 1. It is important for schools to focus on nutrition integration in the classroom because:

a) Schools are preparing students to be college and career ready and culinary careers offer viable options for students.

b) A greater percentage of women are in the workforce and men need to know how to be health conscious when shopping and cooking.

c) Obesity is the number one multi-faceted health problem facing our students today.

d) a and c

e) All of the above

Question Title

* 2. Which best describes the Harvest of the Month Program?

a) A program that helps students learn about the importance of eating fruits and vegetables and being active every day.

b) A partnership between farm workers and schools.

c) A school gardening program.

d) A program that helps students and their families learn about the importance of eating fruits and vegetables and being active every day.

Question Title

* 3. Which statement(s) does/do not describe a benefit of cooking in the classroom?

a) Provides opportunities for real-world application of the California Common Core State Standards in Mathematics.

b) Provides opportunities for increased physical activity.

c) Provides opportunities to support mastery of the California Common Core State Standards in English Language Arts and Literacy for History/Social Studies, Science, and Technical Subjects.

d) Provides opportunities for students to develop socialization skills.

e) b and d

Question Title

* 4. How can teachers encourage safe sanitation practices?

a) Require students to scrub hands and nails with soap and warm water for 20 seconds before engaging in food preparation.

b) Use a cloth towel to dry hands after washing.

c) Use separate cutting boards and utensils for fruits and vegetables and for meat products.

d) a and c

e) All of the above.

Question Title

* 5. To avoid cross contamination of utensils and cutting surfaces after using them with meat, poultry, and/or eggs, they should be sterilized with which of the bleach and water solutions?

a) 1 teaspoon bleach and 2 cups of water

b) 1 cup of bleach and 2 cups of water

c) 2 teaspoons of bleach and 2 cups of water