LDEC104 NUTRITION AND SAFETY FOR YOUNG CHILDREN

MID TERM EXAM

Name: NURUL ATIKAH HUDA BINTI MOHAMAD GHAZALI

Id Number: 00000116029

Section A consists of TEN (10) Multiple Choice Questions. Answer all questions.

Question A1

Nutrients are also known as __(A)__.

(a) nutrition
(b) food components
(c) deficient amount of food
(d) excessive amount of calories
(2 marks)

Question A2

‘X’ is a type of germs. It causes malaria and diarrhea infection. ‘X’ is best referred to as
__(C)__.

(a) virus
(b) bacteria
(c) protozoa
(d) animal – parasites
(2 marks)

Question A3

Afif, a one-year-old boy has hand, foot and mouth disease. Madam Natasya is taking care of
him. She has to ensure that other children will not be infected.

The best way that Madam Natasya must carry out in order to ensure other children will not
get infected is to
__(A)__.

(a) keep the nursery well ventilated

(b) change the water or drinks frequently
(c) quarantine Mikail from other children
(d) change the children’s diapers regularly
(2 marks)
 LDEC104 NUTRITION AND SAFETY FOR YOUNG CHILDREN
MID TERM EXAM

Question A4

Food hygiene is vital in food preparation as it ___(C)___.

(a) provides children with a balanced diet

(b) spreads common childhood infections
(c) avoids food poisoning
(d) deters food disorder and food deficiency among the children
(2 marks)

Question A5

Mindy’s bones do not form properly resulting in bow legs

The scenario shows that Mindy might have ___(A)___.

(a) rickets
(b) pellagra
(c) marasmus
(d) kwashiorkor
(2 marks)

SECTION B

Answer all questions.

Question B1

Briefly explain the differences between Kwashiorkor & Ricket.

The difference between Kwashiorkor & Ricket is:

Kwashiorkor - Kwashiorkor is a severe form of malnutrition resulting from a prolonged lack

of protein. Typical symptoms of kwashiorkor sufferers are a swollen body, enlarged
abdomen, reddish, dry, scaly, or peeling skin, hair becomes dry, brittle, breaks easily, and
even changes colour to reddish yellow like corn hair, often drowns, children more chatty and
often cry. The cause of Kwashiorkor is a lack of protein, vitamins and mineral intake in the
long term. In addition, children who only consume carbohydrate food sources such as rice
and corn in the long term can also experience kwashiorkor. Prevention for kwashiorkor is to
meet daily calorie and protein requirements according to age. Protein can be obtained by
consuming animal protein food sources, such as beef, chicken, fish, seafood, eggs, and milk.
In addition to animal protein, it is also important for children to consume vegetable protein
food sources, such as tempeh, tofu, and beans, in sufficient quantities.

Ricket - Rickets is a bone disorder that often occurs in children. It causes bones to become
weak and deformed. This rickets disease is always associated with nutritional deficiency. It
occurs due to insufficient intake of vitamin D and less exposure to sunlight. In addition,
rickets often occurs in children aged 6 to 36 months. There are signs and symptoms that can
be faced by rickets, namely, pain in the bones of the hands, feet, waist and spine, stunted and
 LDEC104 NUTRITION AND SAFETY FOR YOUNG CHILDREN
MID TERM EXAM

short growth, late formation of teeth, bent knees and bow-shaped legs (bowlegs). The best
way to prevent rickets is to eat foods that contain calcium and phosphorus. Vitamin D supply
is obtained from food such as milk, eggs, and fish. The body can also produce its own
Vitamin D when exposed to sunlight.

(10 marks)

Question B2

Explain the principle in preventing food poisoning that is caused by bacteria.

The 10 principles of preventing food poisoning caused by bacteria are:

(1) Wash your hands - Wash your hands thoroughly with soap and water (warm or cold) and
dry them before handling food, after handling raw food - including meat, fish, eggs and
vegetables - and after touching the bin, going to the toilet, blowing your nose or touching
animals (including pets).

(2) Wash worktops - Wash worktops before and after preparing food, particularly after
they've been touched by raw meat (including poultry), raw eggs, fish and vegetables. You
don't need to use antibacterial sprays: hot, soapy water is fine.

(3) Wash dishcloths - Wash dishcloths and tea towels regularly, and let them dry before you
use them again. Dirty, damp cloths are the perfect place for germs to spread.

(4) Use separate chopping boards - Use a separate chopping board to prepare raw food,
such as meat and fish. This is to avoid contaminating ready-to-eat foods with harmful
bacteria that can be present in raw food before it has been cooked.

(5) Keep raw meat separate - It's especially important to keep raw meat away from ready-
to-eat foods, such as salad, fruit and bread. This is because these foods won't be cooked
before you eat them, so any bacteria that get onto the foods from the raw meat won't be
killed.

(6) Store raw meat on the bottom shelf - Always cover raw meat and store it on the bottom
shelf of the fridge, where it can't touch or drip onto other foods.

(7) Cook food thoroughly - Make sure poultry, burgers, sausages and kebabs are cooked
until steaming hot, with no pink meat inside. Don't wash raw meat (including chicken and
 LDEC104 NUTRITION AND SAFETY FOR YOUNG CHILDREN
MID TERM EXAM

turkey) before cooking, as this can spread bacteria around your kitchen. Freezing raw chicken
reduces the levels of campylobacter bacteria but doesn't eliminate them completely. The
safest way to kill all traces of campylobacter is by cooking chicken thoroughly.

(8) Keep your fridge below 5C - Keep your fridge temperature below 5C and use a fridge
thermometer to check it. This prevents harmful germs from growing and multiplying. Avoid
overfilling your fridge - if it's too full, air can't circulate properly, which can affect the overall
temperature.

(9) Cool leftovers quickly - If you have cooked food that you're not going to eat straight
away, cool it as quickly as possible (within 90 minutes) and store it in the fridge or freezer.
Use any leftovers from the fridge within 2 days.

(10) Respect 'use-by' dates - Don't eat food that's past its use-by date, even if it looks and
smells okay. Use-by dates are based on scientific tests that show how quickly harmful bugs
can develop in the packaged food.

(10 marks)