0 of 40 Questions completed
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
0 of 40 Questions answered correctly
Time has elapsed
You have reached 0 of 0 point(s), (0)
Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)
Omega 3 fatty acids have a protective effect on heart health. Which foods contain them?
How many servings of fruit and vegetables are recommended per day?
Legumes in combination with cereals create a mixture of:
Which one is not a possible effect of obesity:
Which behaviours can positively affect the child food choices (choose more than one option):
Which is not a type of physical activity?
Which of the following foods should be reduced?
Which of the following is incorrect?
Which of the following statements are true?
Which is wrong about nutrition in the 14-18 age group?
Good and effective Health communication with sending and receiving information in the way as intended can change systemic determinants of poor health such as lower socio-economic status, poor physical environment, and more healthy choices in the local community.
Limited Health Literacy effects mostly minority populations and those with lower socioeconomic status and people with lower Health Literacy have difficulty finding providers, health services and filling out forms.
Health personnel use terminology that patients understand and when performing the Teach-Back Method health professionals should use medical jargon to make patients remember and understand the information provided.
A Salutogenic approach to healthy eating promotes growth and adjustment in childhood and involve the whole environment of the child: family, school, peers, and community whilst a Pathologic approach to healthy eating prevent and treat childhood obesity and involve health care services and hospitals.
A resource-oriented communication focusing on health and on people’s abilities and capacities represent both a Salutogenic and Pathogenic approach
Identify the following concepts that best describe a salutogenic approach in patient-professional communication (MCQ) (choose more than one option):
In questions 17 to 20 identify the parenting style that corresponds to each parents’ claim
“You can eat once you are hungry”
“You will eat all the lentils you have in your plate”
“You cannot eat pasta every day. You need to eat from all foods so as to take all the nutrients you need to grow in a healthy way”
“Eat whatever you want. If you do not like the lunch we have today I can prepare you something else”
Which of the following rewards you think is acceptable for a 10-year old child to eat legumes at least once a week?
Which of the following is NOT consistent with the Motivational Interviewing approach to counselling?
What would be the best response for a pediatrician (PED) to elicit change talk in the following situation with a child (C)?
PED: “How confident are you on a scale of 0 to 10 that you could eat two fruits per day?”
C: “About a 7”
Read again the previous claim. What technique could a health professional use to motivate child one step forward?
Read the following claims of child and decide at which behavior change stage is.
C: I know that sweets destroy my teeth, yet I do not know how to avoid eating them. My grandfather always has a cake for me.
What of the following is not a characteristic of batch cooking?
What of the following sentences related to cooking techniques is FALSE:
Which the following vegetables should preferably be consumed raw?
Does a vegan person need any type of dietary supplementation?
Which of the following IS NOT a basic rule when preparing a main dish for a vegan person?
What of the following is an example of high energy density food?
What of the following cereal should we recommend to a child with coeliac disease?
Which of the following reasons explains why fruit juices are not as healthy as whole fruits?
How can you suggest to families to do a dessert switch?
A protein flip is when, the portions are reversed. The meal may become a large salad with added whole grains, legumes, nuts, and seeds to make the salad more filling and increase the protein content while reducing the meat in portions.
What is a healthy alternative to sugar?
What are the alternatives on processed carbohydrates?
How will you consult a family to move towards a healthy diet?
The objective of culinary medicine is to educate about the powerful influence that food has on health and disease and through hands-on cooking classes teach skills for preparing meals with nutritional health benefits toward preventing, managing, and reversing chronic disease.
Culinary medicine is not nutrition, dietetics, or preventive, integrative, or internal medicine, nor is it the culinary arts or food science. Instead, culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine.