12987283
Beschreibung
Quiz von Med Student , aktualisiert more than 1 year ago
|
|
Erstellt von Med Student
vor mehr als 6 Jahre
|
|
Frage 1
Frage
The recommended energy range of protein is:
Antworten
-
10 - 15%
-
7 - 10%
-
15 - 17%
Frage 2
Frage
The daily added sugar intake must not exceed:
Antworten
-
10% of total energy intake (TEI)
-
20%
-
15%
Frage 3
Frage
The recommended energy range of total carbohydrate is:
Antworten
-
<35%
-
>65%
-
55 - 75%
Frage 4
Frage
The recommended energy range of total fat is:
Antworten
-
15-30%
-
35%
Frage 5
Frage
Saturated fatty acids must be more than:
Antworten
-
10% total energy intake (TEI)
-
20%
-
25%
Frage 6
Frage
The recommended intake of Sodium chloride (sodium) is:
Antworten
-
15g per day
-
10g per day
-
<5 g per day
Frage 7
Frage
The principle methods of dietary assessment at the household level are:
Antworten
-
food accounts
-
inventories
-
household recall
-
24-hours recall
Frage 8
Frage
The principle methods of dietary assessment at the individual level are:
Antworten
-
household recall
-
dietary records/food diaries
-
24-hours recall
-
food frequency questionnaires (FFQ)
Frage 9
Frage
Which are the components of daily energy expenditure?
Antworten
-
basal metabolic rate (BMR)
-
thermic effect of food /specific dynamic action (SBA) of food
-
physical activity level
-
body mass index (BMI)
Frage 10
Frage
Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:
Antworten
- True
- False
Frage 11
Frage
Basal metabolic rate (BMR) depends on:
Antworten
-
age
-
sex
-
body weight (BW)
Frage 12
Frage
The recommended amount of cholesterol is no more than:
Antworten
-
300mg daily
-
500mg daily
Frage 13
Frage
Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:
Antworten
- True
- False
Frage 14
Frage
Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
Antworten
- True
- False
Frage 15
Frage
To achieve optimum health individuals should be maintain BM] m the range:
Antworten
-
18.5 - 24.9 kg/m2
-
< 18.5 kg/m2
-
25.0 - 29.9 kg/m2
Frage 16
Frage
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:
Antworten
-
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
Frage 17
Frage
Physical activity is estimated as sedentary at PAL (physical activity level) value:
Antworten
-
1 - 1.3
-
1.4 - 1.5
-
1.6 - 1.8
Frage 18
Frage
PAL (physical activity level) value at moderate physical activity is:
Antworten
-
1.4- 1.5
-
1.6 - 1.8
-
1.9 - 2.4
Frage 19
Frage
There is very severe risk of comorbidities at BMI value:
Antworten
-
>40.0 (Obese class III)
-
35.0 - 39.9
-
30.0 - 34.9
Frage 20
Frage
What data are needed for a dietary nutrient intake assessment?
Antworten
-
food consumption data
-
nutrient concentration data
-
reference health standards
Frage 21
Frage
Preventive measures about non-admission of biological food contamination include:
Antworten
-
veterinary control
-
hygienic conditions of eating places
-
good personal hygiene and health status of food handlers
Frage 22
Frage
“Outbreak of food-borne disease" is an incident when:
Antworten
-
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
Frage 23
Frage
Food-borne toxico-infections are:
Antworten
-
Salmonellosis
-
Shigellosis
-
Botulism
Frage 24
Frage
Food-borne intoxications are:
Antworten
-
Staphylococcal intoxication
-
Botulism
-
Salmonellosis
Frage 25
Frage
Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)
Antworten
- True
- False
Frage 26
Frage
What is the goal of the food hygiene?
Antworten
-
food safety and its wholesome and fit
-
monitoring of the water
Frage 27
Frage
What does the first stage of healthy control of food include
Antworten
-
history of the food
-
chemical analyses
-
microbiological analysis
Frage 28
Frage
Healthy control is:
Antworten
-
preliminary and current
-
new and old
Frage 29
Frage
Taking the new samples should be:
Antworten
-
big and small
-
new and old
-
common, medium, double
Frage 30
Frage
What does the complex commercial indicators include?
Antworten
-
physical characteristics
-
chemical composition
-
packing, label
Frage 31
Frage
The meat does not contain:
Antworten
-
proteins
-
fat
-
fibers
Frage 32
Frage
The mass of the meat sample should be about:
Antworten
-
1 kg
-
200 - 300 g
-
10 - 15 g
Frage 33
Frage
The organoleptic analysis of the meal includes:
Antworten
-
parasitological investigation
-
microbial indices
-
color, smell, consistence
Frage 34
Frage
Copper sulfate is used for determination of:
Antworten
-
peroxidase
-
ammonia
-
water-soluble proteins
Frage 35
Frage
The peroxidase enzyme is a characteristic of:
Antworten
-
fresh meat
-
spoilt meat
-
meat from tired animal
Frage 36
Frage
Nessler reagent is used for determination of:
Antworten
-
peroxidase
-
water- soluble proteins
-
ammonia
Frage 37
Frage
What must be done if there is one form of Trichinella spiralis parasite in the sample of meat?
Antworten
-
must be destroyed
-
must be used
Frage 38
Frage
Trichinella spiralis parasite is tested, using:
Antworten
-
chemical analyses
-
microscope
Frage 39
Frage
Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:
Antworten
- True
- False
Frage 40
Frage
The milk is the best source of:
Antworten
-
Ca
-
Fe
Frage 41
Frage
The meat is the best source of:
Antworten
-
Ca
-
Fe
Frage 42
Frage
The sugar, lactose if found only in the milk
Antworten
- True
- False
Frage 43
Frage
The instrument used for measuring density and temperature of the milk is known as:
Antworten
-
luxmeter
-
lactometer
Frage 44
Frage
Acidity of milk is determined by titration with
Antworten
-
hydrogen peroxide
-
0.1n NaOH
Frage 45
Frage
What is the unit, used to express the milk acidity?
Antworten
-
degree of Toerner
-
degree of Kelvin
Frage 46
Frage
Peroxidase enzyme is a characteristic of:
Antworten
-
row milk
-
pasteurized milk
Frage 47
Frage
Sodium bicarbonate in the milk is determined with:
Antworten
-
Nessler reagent
-
Rosolic acid
Frage 48
Frage
There are three stages of rust of the canned foods- points, spots, erosions
Antworten
- True
- False
Frage 49
Frage
What kinds of bulging of canned foods exist?
Antworten
-
mechanical
-
chemical
-
biological
Frage 50
Frage
What kinds of food must be stored separately?
Antworten
-
meat, milk, fish, vegetables
-
vegetables and fruits
Möchten Sie mit GoConqr kostenlos Ihre eigenen Quiz erstellen? eigenen Mehr erfahren.