WORKING WITH DIVERSE AGE, CULTURAL AND LITERACY POPULATIONS GROU

Adult learners are generally

• task-oriented.

• problem-oriented.

• life-centered.

• all of these answers are correct.

Which of the following tips is least effective for written materials?

• Write the way you speak.

• Use active voice.

• Minimise headings, sub-headings and summaries.

• Put the key information first.

Nutrition education with children in elementary school is more likely to be effective if it involves all of the following EXCEPT

• use fantasy characters and stories.

• foster independence and autonomy.

• use active methods, particularly food-based.

• focus on the functional meanings of food in their lives.

Which characteristic about preschool children is FALSE?

• 3- to 5-year-olds can begin to place them into categories such as size, color, and shape.

• Children younger than 2 cannot consistently discern between television advertising and information content of programs.

• 2-year-olds are only able to name or identify objects.

• Generally, preschool children are beginning to be able to relate foods to health.

Appropriate delivery methods for low-literacy audiences include

• present information using primarily visual methods to enhance learning.

• widen your educational objectives.

• pretest all materials through cognitive testing.

• focus the content on facts and principles.

Self-regulation when it comes to food is an instinctive biological mechanism that helps us regulate how much to eat.

• TRUE

• FALSE

Adult learners should not be coerced into learning something new.

• TRUE

• FALSE

Which of the following is not a surface structure dimension of a culture?

• Clothing.

• Music.

• Food.

• Mosque.

For which learners are nutrition games, such as puzzles and contests, that involve some kind of intrinsic reward or element of fun most important?

• Toddlers.

• School-aged children.

• Adolescents.

• Adults.

Self-regulation when it comes to food involves all the following EXCEPT

• mindful eating: paying attention to hunger and satiety cues.

• skills in self-assessment and goal-setting.

• intuitively knowing how much to eat.

• planning ahead.