Module 9 Quiz #1

1. Question

Only water counts towards a client’s needed daily intake of fluids.

True
False

2. Question

If a client is on a special diet, you need to know:

Whether the client’s family likes the diet.
What special foods or preparation is needed.
Whether the diet has worked for others.

3. Question

A nutrition food label is used in meal planning and shopping to help you:

Decide if you will like the taste of the food.
Compare and choose healthy foods.
Know if it is something the client likes.

4. Question

The warning signs of poor nutrition in a client are difficult to observe.

True
False

5. Question

A healthy diet means choosing a variety of healthy foods and:

Never eating less healthy foods.
Setting limits on eating less healthy foods.
Eating healthy foods a few days a week.

6. Question

The safest way to thaw foods is to use the following:

Counter.
Refrigerator.
Hot water.

7. Question

To prevent cross-contamination of food, always use separate cutting surfaces for:

Bread or baked goods.
Fruits and vegetables
Meat, fish, and poultry.

8. Question

Food borne illness is caused by eating contaminated food.

True
False

9. Question

To be safe, a refrigerator should be set to 0 degrees.

True
False

10. Question

The number of daily servings needed from each of the food pyramid groups is the same for every person.

True
False

11. Question

Germs grow quickly when left in temperatures between the danger zone at:

0 and 100 degrees.
-10 to 120 degrees.
41 – 140 degrees.

12. Question

Foods must be reheated to 165 degrees.

True
False

13. Question

The most important safe food handling practices are:

Washing your hands and cooking and cooling foods safely.
Shopping for and preparing nutritious foods.
Using an oven mitt when handling hot foods or meats.

Module 9 Quiz

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