The recommended energy range of protein is:
10 - 15%
7 - 10%
15 - 17%
The daily added sugar intake must not exceed:
10% of total energy intake (TEI)
20%
15%
The recommended energy range of total carbohydrate is:
<35%
>65%
55 - 75%
The recommended energy range of total fat is:
15-30%
35%
Saturated fatty acids must be more than:
10% total energy intake (TEI)
25%
The recommended intake of Sodium chloride (sodium) is:
15g per day
10g per day
<5 g per day
The principle methods of dietary assessment at the household level are:
food accounts
inventories
household recall
24-hours recall
The principle methods of dietary assessment at the individual level are:
dietary records/food diaries
food frequency questionnaires (FFQ)
Which are the components of daily energy expenditure?
basal metabolic rate (BMR)
thermic effect of food /specific dynamic action (SBA) of food
physical activity level
body mass index (BMI)
Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:
Basal metabolic rate (BMR) depends on:
age
sex
body weight (BW)
The recommended amount of cholesterol is no more than:
300mg daily
500mg daily
Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:
Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
To achieve optimum health individuals should be maintain BM] m the range:
18.5 - 24.9 kg/m2
< 18.5 kg/m2
25.0 - 29.9 kg/m2
The recommendation of WHO about Physical activity levels for better health and for maintaining a healthy body weight, particularly for people with sedentary occupations, includes:
total 60 minutes per day of moderate intensity activity (such as walking) on most days of the week
15 minutes per day of moderate-intensity activity (such as walking) on some days of the week
Physical activity is estimated as sedentary at PAL (physical activity level) value:
1 - 1.3
1.4 - 1.5
1.6 - 1.8
PAL (physical activity level) value at moderate physical activity is:
1.4- 1.5
1.9 - 2.4
There is very severe risk of comorbidities at BMI value:
>40.0 (Obese class III)
35.0 - 39.9
30.0 - 34.9
What data are needed for a dietary nutrient intake assessment?
food consumption data
nutrient concentration data
reference health standards
Preventive measures about non-admission of biological food contamination include:
veterinary control
hygienic conditions of eating places
good personal hygiene and health status of food handlers
“Outbreak of food-borne disease" is an incident when:
Two and/or more persons have one and the same disease, resulted after the consumption of one and the same food and epidemiological data indicates the food as a cause (factor) of the disease
Five and/or more persons have one and the same disease, resulted after the consumption of one and the same food and epidemiological data indicates the food as a cause (factor) of the disease
Food-borne toxico-infections are:
Salmonellosis
Shigellosis
Botulism
Food-borne intoxications are:
Staphylococcal intoxication
Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)
What is the goal of the food hygiene?
food safety and its wholesome and fit
monitoring of the water
What does the first stage of healthy control of food include
history of the food
chemical analyses
microbiological analysis
Healthy control is:
preliminary and current
new and old
Taking the new samples should be:
big and small
common, medium, double
What does the complex commercial indicators include?
physical characteristics
chemical composition
packing, label
The meat does not contain:
proteins
fat
fibers
The mass of the meat sample should be about:
1 kg
200 - 300 g
10 - 15 g
The organoleptic analysis of the meal includes:
parasitological investigation
microbial indices
color, smell, consistence
Copper sulfate is used for determination of:
peroxidase
ammonia
water-soluble proteins
The peroxidase enzyme is a characteristic of:
fresh meat
spoilt meat
meat from tired animal
Nessler reagent is used for determination of:
water- soluble proteins
What must be done if there is one form of Trichinella spiralis parasite in the sample of meat?
must be destroyed
must be used
Trichinella spiralis parasite is tested, using:
microscope
Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:
The milk is the best source of:
Ca
Fe
The meat is the best source of:
The sugar, lactose if found only in the milk
The instrument used for measuring density and temperature of the milk is known as:
luxmeter
lactometer
Acidity of milk is determined by titration with
hydrogen peroxide
0.1n NaOH
What is the unit, used to express the milk acidity?
degree of Toerner
degree of Kelvin
Peroxidase enzyme is a characteristic of:
row milk
pasteurized milk
Sodium bicarbonate in the milk is determined with:
Nessler reagent
Rosolic acid
There are three stages of rust of the canned foods- points, spots, erosions
What kinds of bulging of canned foods exist?
mechanical
chemical
biological
What kinds of food must be stored separately?
meat, milk, fish, vegetables
vegetables and fruits
