Nutrition & Foodservice Edge Magazine - November/December 2021 - 26

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CE Questions | MANAGEMENT CONNECTION
1 HOUR
CBDM Approved
CE
II
This Level II article provides basic to advanced resources. The desired outcome is
to facilitate application of knowledge into practice by drawing connections among
ideas and using information in new situations.
CBDM
where education advances performance
continuing competence
Reading Creating Positive Eating Environments and successfully completing these questions online has been approved
for 1 hour of continuing education for CDM, CFPPs. CE credit is available ONLINE ONLY. To earn 1 GEN CE hour, access
the online CE quiz in the ANFP Marketplace. Visit www.ANFPonline.org/market and select " Edge CE Articles " within
the Publications Section. If you don't see your article title on the first page, then search the title " Creating Positive Eating
Environments. " Once on the article title page, purchase the article and complete the CE quiz.
1. Which of the following is false about socializing while
eating:
A. Older adults tend to eat more food when they dine
with others
B. Young children tend to make healthier choices when
they dine with their peers
C. Teenagers ate healthier food while in isolation during
the pandemic
2. Which of the following statements is true about the color
of the dining environment:
A. Red walls can increase blood pressure and increase
appetite
B. Brown walls can make people eat more food
C. Gray walls make people feel like eating healthier
3. Ellyn Satter's Division of Responsibility states that the
child's role in eating is:
A. To sit at the table until they clean their plate
B. To take one bite of every food item, even if they don't
enjoy it
C. To decide how much and whether they eat
4. Which of the following might mimic a homelike eating lifestyle
for clients at a short-term treatment program?
A. Serving food on a tray in the client's bedroom
B. Family-style meal service in a dining room
C. Restaurant meals delivered to the facility
5. How can you teach foodservice staff to have empathy for your
clients and their dining experience?
A. Write them up if they break dress code policies
B. Encourage them not to speak with clients
C. Serve them a meal in the environment in which your
clients eat
6. To improve food intake for an older adult who has lost weight
you should:
A. Increase their portion sizes to make it look like there is a lot
of food on the plate
B. Plate the food as if you were in a restaurant and use a simple
garnish
C. Seat them with someone who annoys them
7. An ideal eating environment for most people is:
A. Noisy, surrounded by walls painted in bold colors
B. Dark, with minimal interaction with others
C. Calm, dining with people they enjoy
™
Member & CDM, CFPP Recognition
Learn about the accomplishments and hard work
of your fellow foodservice professionals!
Our newest Career Reflections and
Meet a Member segments include interviews
with various members and CDM, CFPPs.
www.ANFPonline.org/ANFPtv
26 NUTRITION & FOODSERVICE EDGE | November-December 2021

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Nutrition & Foodservice Edge Magazine - November/December 2021

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