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.
Q. 2One 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.
Q. 3An 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.
Q. 4Questions 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?
Q. 5A 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.
Q. 6Evidence of client learning involves:
a. client feedback on evaluations.
b. personal motivation.
c. memorization of facts.
d. a change in behavior.
Q. 7The 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.
Q. 8Older 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.
Q. 9The 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.
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