Human Development and Family Studies
Textbook Exam Questions
Course Introduction
Human Development and Family Studies explores the complex processes of human growth and development across the lifespan, from infancy through old age, within the diverse contexts of families and societies. The course examines physical, cognitive, emotional, and social development, emphasizing the interactions between individuals and their family systems. Students will study foundational theories, current research, and practical applications relevant to family dynamics, relationships, and life transitions. Attention is given to cultural, socioeconomic, and policy factors that influence development, equipping students with the knowledge to understand and support individuals and families in a variety of professional settings.
Recommended Textbook Health Safety and Nutrition for the Young Child 9th Edition by Lynn R Marotz
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19 Chapters
775 Verified Questions
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Chapter 1: Childrens Well-Being: What It Is and How to Achieve
It
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Sample Questions
Q1) Why are fears and nightmares more common during the preschool years?
Answer: Preschool children often have a heightened awareness and imagination. They also tend to self-explain events that may not be fully understood, such as thunder or lightning.
Q2) Repeated failure and frustration can lead to a sense of poor .
Answer: self-esteem self esteem
Q3) Inadequate or unpredictable access to a healthy diet is called __________________.
Answer: food insecurity
Q4) The ____________________ ____________________ ____________________ program promotes children's preventive health through the collaborative efforts of families and school personnel.
Answer: Coordinated School Health
Q5) Norms are skills that children should be able to demonstrate by a specific age. A)True B)False
Answer: False
Answer: seven, eight 7, 8 Page 3
Q6) The concept of gender identity begins to emerge around age to years.
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Page 4
Chapter 2: Daily Health Observations
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Sample Questions
Q1) Mongolian patches appear as:
A) bluish areas, similar to bruises
B) dry, scaly skin on elbows and knees
C) open, draining sores
D) red, raised bumps
Answer: A
Q2) Information gathered during health observations should be recorded carefully and precisely for all of the following reasons EXCEPT:
A) determining patterns of infectious illnesses
B) providing additional information that health professionals can use for diagnostic purposes
C) identifying changes in a child's appearance and/or behavior that may require further evaluation
D) sharing the information with all school personnel
Answer: D
Q3) What are Mongolian spots?
Answer: Mongolian spots are collections of melanin or pigment that appear as bluish skin discolorations. These spots are frequently located on the lower back of children who are of Asian, Native American, and/or Middle Eastern ethnicity.
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Page 5
Chapter 3: Assessing Childrens Health
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Sample Questions
Q1) Damage to, or improper functioning of, the brain or auditory nerves can result in a hearing loss.
Answer: sensorineural
Q2) Early detection of amblyopia is of prime importance because:
A) a child younger than six adjusts more readily to glasses
B) treatment is often less successful when diagnosed after age seven or eight
C) it is useful for knowing where to seat a child in the classroom
D) it may explain why a child is unable to learn his/her colors
Answer: B
Q3) Measurements of height/weight provide a fairly reliable index of a child's:
A) intelligence
B) health status
C) inherited biologic potential
D) age
Answer: B
Q4) A comprehensive speech evaluation should include a hearing test.
A)True
B)False
Answer: True
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Chapter 4: Caring for Children With Special Medical Conditions
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Q1) What factors place some children at greater risk for developing anemia, and what signs is a teacher likely to observe if a child does have this condition?
Q2) Briefly explain what information should be included in a report following a child's seizure.
Q3) Behavior problems, intellectual disability, and appetite loss may be symptoms of lead poisoning.
A)True
B)False
Q4) The elimination of lead-based since 1978 has significantly reduced the incidence of lead poisoning.
Q5) Children who have seizures are likely to develop brain damage and behavior disorders.
A)True
B)False
Q6) Hyperglycemia:
A) occurs when the pancreas produces excess insulin
B) can be a minor complication of diabetes
C) is a symptom of chronic stress and depression
D) is an inherited immune disorder
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Chapter 5: The Infectious Process and Environmental Control
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Q1) Any child who is exposed to a pathogen will develop that particular communicable illness.
A)True
B)False
Q2) Most communicable illnesses develop in a series of stages, beginning with the stage, then passing through the prodromal and stages, and ending with the ____________________ period.
Q3) Describe the proper procedure for washing hands.
Q4) Most children's communicable illnesses are the result of:
A) fungus infections
B) hereditary weakness
C) climate and location
D) respiratory infections
Q5) Giardiasis is a communicable illness that is transmitted:
A) through direct and indirect contact with infected fecal material
B) during coughs and sneezes
C) by drinking out of someone else's glass
D) through contact with the fur of infected dogs and cats
Q6) Bleach solutions must be mixed to maintain their disinfecting strength.
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Chapter 6: Childhood Illness: Identification and Management
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Q1) A child in your classroom breaks out with chicken pox on May 5th. As a responsible teacher, you would alert the other children's families to observe their child closely for symptoms during which time period?
A) May 16 to 23
B) May 12 to 19
C) May 8 to 15
D) May 23 to 30
Q2) Lyme disease is caused by a:
A) bacteria
B) virus
C) parasite
D) fungus
Q3) Because rubella is seldom experienced in our country today, it is no longer necessary for children to be immunized against it.
A)True
B)False
Q4) Infants who develop Fifth disease need to be excluded from group settings.
Q5) Briefly discuss why it is important to seek medical attention for a sore throat.
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Q6) How can a teacher determine whether or not a child's stomachache is serious?
Chapter 7: Creating High-Quality Environments
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Q1) New playgrounds should:
A) challenge children's motor skills
B) look attractive
C) be accessible to all children and comply with ADA standards
D) cost a lot of money to design
Q2) Outdoor play equipment should be inspected for broken or loose parts.
Q3) Participation in training enables early childhood teachers to acquire new knowledge and skills and continue to grow professionally.
Q4) Exposure to indoor air pollutants is known to increase the incidence of:
A) leukemia
B) upper respiratory infections
C) eczema
D) nausea and diarrhea
Q5) Oven cleaners, charcoal lighter fluid, and weed killer are examples of substances that should:
A) have the word "Poison" on the label
B) be stored in a locked cabinet
C) not be kept in facilities where children are present
D) be placed on a high shelf that children can be trusted not to touch
Q6) Participation in NAEYC's accreditation program is .
Page 10
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Chapter 8: Safety Management
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Sample Questions
Q1) Age warnings provided by manufacturers on children's toys:
A) are accurate
B) do not reflect individual differences in children's abilities
C) inform adults about which toys are safe choices for children
D) are designed to improve toy sales
Q2) In the event of a disaster or serious emergency, teachers should be assigned specific .
Q3) Safety education should teach young children self- and self- .
Q4) Young children have difficulty understanding the implications of a disaster due to their thinking.
Q5) The type and amount of teacher depends on the nature of the activity and number of children participating.
Q6) The prevention of unintentional injuries requires:
A) the elimination of all risks and hazards
B) extensive teacher experience
C) the establishment of strict rules and regulations
D) an awareness of children's developmental skills and anticipation of their actions
Q7) Advanced planning implies that teachers be prepared for the .
Q8) What are the four basic principles of safety risk management?
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Chapter 9: Management of Injuries and Acute Illness
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Sample Questions
Q1) List eight items that you would include in a first-aid kit.
Q2) A child in your classroom just stuck scissors into the electrical outlet. Your immediate action would be to:
A) grab the child and pull him away from the outlet
B) call for emergency medical assistance (EMS)
C) locate and turn off the circuit breaker
D) roll the child onto his back and treat for shock
Q3) Small beads, latex balloons, and coins present a choking hazard for young children.
A)True
B)False
Q4) To treat a child who is in shock, you should immediately the feet.
Q5) A child who has diabetes and develops signs of hypoglycemia should be given:
A) more insulin
B) a peanut butter sandwich
C) nothing to eat or drink
D) a glass of orange juice
Q6) A bite from an infected tick can cause Rocky Mountain Spotted Fever.
A)True
B)False
Page 12
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Chapter 10: Maltreatment of Children: Abuse and Neglect
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Q1) The term "latchkey" refers to children who are from broken homes.
A)True
B)False
Q2) In most states, teachers are:
A) required to prove abuse/neglect before reporting it to authorities
B) encouraged to investigate incidences of abuse/neglect
C) required by law to report suspected cases of maltreatment
D) mandated to inform the suspected family
Q3) What information should teachers record when they observe an incident of suspected abuse or neglect?
Q4) Child abuse and/or neglect are usually observed as a rather than as a single event.
Q5) Threatening, belittling, degrading, or calling a child names are examples of: A) emotional abuse
B) physical neglect
C) physical abuse
D) failure to thrive
Q6) The , size, color, and severity of physical injuries should be carefully documented.
Q7) In most cases, abusive adults do not set out to harm their children.
Page 13
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Chapter 11: Planning for Childrens Health and Safety Education
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Q1) Many of today's health problems are:
A) not preventable
B) the result of poor health habits and practices
C) caused by life-threatening communicable illnesses
D) evolving and unpredictable
Q2) LongĀrange planning for children's health/safety education:
A) is too time-consuming and difficult for teachers to consider
B) should focus only on spontaneous learning opportunities
C) ensures systematic teaching of basic concepts
D) is not necessary as long as an experienced teacher knows what he/she prefers to address
Q3) Teachers can keep current with the newest developments in children's health and safety by participating in frequent ____________________ programs.
Q4) An instructional approach that maximizes children's learning would be:
A) a teacher demonstration of correct tooth brushing techniques
B) a 10-minute talk about the benefits of proper dental care
C) a 5-minute session where children practice brushing their own teeth
D) a flannelboard story about foods that are good/bad for your teeth
Page 14
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Chapter 12: Nutrition Guidelines
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Sample Questions
Q1) Fresh fruits and vegetables must carry a label that lists serving sizes, calories, sugars, and fat.
A)True
B)False
Q2) Milk or milk products should be consumed daily to ensure that the mineral is obtained in the amount needed.
Q3) What three general functions do nutrients perform in the body?
Q4) Nutrient recommendations established in the Dietary Guidelines for Americans serve as the standard upon which most federal nutrition programs are based.
A)True
B)False
Q5) Nutrient groups that function to build body tissues are:
A) proteins and fats
B) carbohydrates and vitamins
C) fats and minerals
D) proteins and minerals
Q6) Manufacturers can include health claims on their product labels as long as there is ____________________ to support them.
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Chapter 13: Nutrients That Provide Energy Carbohydrates, Fats,
and Proteins
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Q1) Which of the following statements about fat is true?
A) children younger than two years need dietary fat for healthy growth
B) all fats are bad and should be eliminated from the adult diet
C) fats yield 4 calories per gram
D) all fats contain cholesterol
Q2) The food combination that contains the most fat is:
A) butter, milk, and olive oil
B) bread, vegetables, and meat
C) meat, milk, and eggs
D) bread, vegetables, milk, and cheese
Q3) Sugars, starches, and some fibers are classified as:
A) vitamins
B) carbohydrates
C) proteins
D) fats
Q4) The most concentrated source of energy is provided by:
A) carbohydrates
B) water
C) proteins
D) fats
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Chapter 14: Nutrients That Promote Growth and Regulate
Body Functions Proteins, Vitamins, Minerals, and Water
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Sample Questions
Q1) What factors influence a person's water requirement?
Q2) A child who is allergic to all citrus foods and includes none in his diet may be deficient in vitamin A.
A)True
B)False
Q3) Briefly explain how a child can obtain adequate dietary protein if they don't include any meat in their meals.
Q4) Healthy neuromuscular function requires the presence of vitamins B and .
Q5) Children are often deficient in vitamins A and C because of their refusal to eat and .
Q6) Vitamins influence the way in which minerals and protein are used in the body.
A)True
B)False
Q7) Iron deficiency anemia is common in the post six-month-old infant and the toddler. Why does this happen? What food sources should be served to correct this problem?
Q8) Milk is a rich source of calcium but a poor source of iron.
A)True
B)False
Q9) Amino acids that are produced in the body are called . Page 17
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Page 18
Chapter 15: Feeding Infants
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Q1) An infant who turns her head to the side while eating should be urged to continue eating until all of her food is gone.
A)True
B)False
Q2) Microwaving is a quick and easy way to heat bottles of formula or frozen breast milk.
A)True
B)False
Q3) It is recommended that the introduction of semisolid foods be delayed for infants whose parents or siblings are known to have food ____________________.
Q4) Briefly discuss why a formula-fed infant should not be given vitamin supplements unless they are prescribed by a physician.
Q5) Infants will their birth weight by the time they turn one year old.
A) double
B) triple
C) quadruple
D) equal
Q6) Full-term infants are born with stores of the mineral and the vitamin to last them for the first six months after birth.
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Chapter 16: Feeding Toddlers and Young Children
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Q1) Describe several strategies for effectively managing children's dawdling and messiness during mealtimes.
Q2) Your toddler refuses to eat anything except peanut butter sandwiches and pasta with butter. This behavior is an example of:
A) a difficult child
B) a food jag
C) an abnormal condition for a toddler
D) attention-getting behavior
Q3) It is acceptable to use food as a reward for good behavior as long as it is not associated with mealtimes.
A)True
B)False
Q4) Toddler behaviors typically include all the following EXCEPT:
A) ability to feed self without much adult assistance
B) sensitivity to foods' sensory qualities
C) strong food preferences
D) hearty appetite
Q5) A two-year-old has strong food likes and dislikes and often goes on
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Chapter 17: Planning and Serving Nutritious and Economical Meals
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Q1) According to CACFP requirements, snacks must include at least three items from different food groups.
A)True B)False
Q2) Portion control is an important advantage of the service method used for serving food to young children.
Q3) A beverage labeled "juice drink" provides at least 50 percent pure fruit juice.
A)True B)False
Q4) Teachers should observe and correct children's inappropriate table manners and make sure they finish a meal in the allotted time.
A)True B)False
Q5) Compare plate service with family style food service. What are the advantages of each style for the children and for food service personnel?
Q6) Why is it important to post the current week's menu where it can be read by staff and families?
21
Q7) List the eight steps involved in efficient menu planning.
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Chapter 18: Food Safety
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Q1) Sanitizing countertops eliminates all pathogens.
A)True
B)False
Q2) Pesticides, dirt, and cleaning chemicals are examples of biological food hazards.
A)True
B)False
Q3) Why is it not advisable to let children eat raw fish or undercooked meats?
Q4) Some bacteria in foods are beneficial.
A)True
B)False
Q5) Pasteurization of food:
A) destroys most disease-producing organisms
B) destroys all bacteria, viruses, and molds
C) destroys only bacterial toxins
D) maintains freshness and flavor
Q6) Frozen foods may be safely thawed in hot water.
A)True
B)False
Q7) What four conditions encourage and are required for bacterial growth?
Page 22
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Chapter 19: Nutrition Education: Rationale, Concepts, and Lessons
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Q1) Describe the four basic nutrition education concepts that should guide the development of children's learning experiences.
Q2) Nutrition resource information and materials should be accurate, appropriate for the purpose and age of children, and _____________-free.
Q3) Discuss how to evaluate the quality of nutrition information available in books, newsletters, newspapers, magazines, on television, or on the Internet.
Q4) A safety consideration that is fundamental to any successful nutrition learning activity is:
A) allowing children to cook independently
B) preplanning all steps of the activity
C) encouraging children to taste food from the mixing bowl before serving
D) providing boxes for children to stand on while cooking
Q5) Television plays a limited role in shaping young children's food preferences and eating behaviors.
A)True
B)False
Q6) Why should children be taught to eat a variety of foods every day?
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