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Quiz von Med Student , aktualisiert more than 1 year ago
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Erstellt von Med Student
vor etwa 6 Jahre
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Frage 1
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The recommended energy range of protein is:
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10 - 15%
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7 - 10%
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15 - 17%
Frage 2
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The daily added sugar intake must not exceed:
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10% of total energy intake (TEI)
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20%
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15%
Frage 3
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The recommended energy range of total carbohydrate is:
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<35%
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>65%
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55 - 75%
Frage 4
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The recommended energy range of total fat is:
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15-30%
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35%
Frage 5
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Saturated fatty acids must be more than:
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10% total energy intake (TEI)
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20%
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25%
Frage 6
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The recommended intake of Sodium chloride (sodium) is:
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15g per day
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10g per day
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<5 g per day
Frage 7
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The principle methods of dietary assessment at the household level are:
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food accounts
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inventories
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household recall
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24-hours recall
Frage 8
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The principle methods of dietary assessment at the individual level are:
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household recall
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dietary records/food diaries
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24-hours recall
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food frequency questionnaires (FFQ)
Frage 9
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Which are the components of daily energy expenditure?
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basal metabolic rate (BMR)
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thermic effect of food /specific dynamic action (SBA) of food
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physical activity level
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body mass index (BMI)
Frage 10
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Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:
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- True
- False
Frage 11
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Basal metabolic rate (BMR) depends on:
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age
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sex
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body weight (BW)
Frage 12
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The recommended amount of cholesterol is no more than:
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300mg daily
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500mg daily
Frage 13
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Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:
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- True
- False
Frage 14
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Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
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- True
- False
Frage 15
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To achieve optimum health individuals should be maintain BM] m the range:
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18.5 - 24.9 kg/m2
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< 18.5 kg/m2
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25.0 - 29.9 kg/m2
Frage 16
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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:
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total 60 minutes per day of moderate intensity activity (such as walking) on most days of the week
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15 minutes per day of moderate-intensity activity (such as walking) on some days of the week
Frage 17
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Physical activity is estimated as sedentary at PAL (physical activity level) value:
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1 - 1.3
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1.4 - 1.5
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1.6 - 1.8
Frage 18
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PAL (physical activity level) value at moderate physical activity is:
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1.4- 1.5
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1.6 - 1.8
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1.9 - 2.4
Frage 19
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There is very severe risk of comorbidities at BMI value:
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>40.0 (Obese class III)
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35.0 - 39.9
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30.0 - 34.9
Frage 20
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What data are needed for a dietary nutrient intake assessment?
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food consumption data
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nutrient concentration data
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reference health standards
Frage 21
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Preventive measures about non-admission of biological food contamination include:
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veterinary control
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hygienic conditions of eating places
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good personal hygiene and health status of food handlers
Frage 22
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“Outbreak of food-borne disease" is an incident when:
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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
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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
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Food-borne toxico-infections are:
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Salmonellosis
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Shigellosis
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Botulism
Frage 24
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Food-borne intoxications are:
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Staphylococcal intoxication
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Botulism
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Salmonellosis
Frage 25
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Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)
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- True
- False
Frage 26
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What is the goal of the food hygiene?
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food safety and its wholesome and fit
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monitoring of the water
Frage 27
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What does the first stage of healthy control of food include
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history of the food
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chemical analyses
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microbiological analysis
Frage 28
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Healthy control is:
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preliminary and current
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new and old
Frage 29
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Taking the new samples should be:
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big and small
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new and old
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common, medium, double
Frage 30
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What does the complex commercial indicators include?
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physical characteristics
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chemical composition
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packing, label
Frage 31
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The meat does not contain:
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proteins
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fat
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fibers
Frage 32
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The mass of the meat sample should be about:
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1 kg
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200 - 300 g
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10 - 15 g
Frage 33
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The organoleptic analysis of the meal includes:
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parasitological investigation
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microbial indices
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color, smell, consistence
Frage 34
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Copper sulfate is used for determination of:
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peroxidase
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ammonia
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water-soluble proteins
Frage 35
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The peroxidase enzyme is a characteristic of:
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fresh meat
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spoilt meat
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meat from tired animal
Frage 36
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Nessler reagent is used for determination of:
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peroxidase
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water- soluble proteins
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ammonia
Frage 37
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What must be done if there is one form of Trichinella spiralis parasite in the sample of meat?
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must be destroyed
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must be used
Frage 38
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Trichinella spiralis parasite is tested, using:
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chemical analyses
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microscope
Frage 39
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Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:
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- True
- False
Frage 40
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The milk is the best source of:
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Ca
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Fe
Frage 41
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The meat is the best source of:
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Ca
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Fe
Frage 42
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The sugar, lactose if found only in the milk
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- True
- False
Frage 43
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The instrument used for measuring density and temperature of the milk is known as:
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luxmeter
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lactometer
Frage 44
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Acidity of milk is determined by titration with
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hydrogen peroxide
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0.1n NaOH
Frage 45
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What is the unit, used to express the milk acidity?
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degree of Toerner
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degree of Kelvin
Frage 46
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Peroxidase enzyme is a characteristic of:
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row milk
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pasteurized milk
Frage 47
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Sodium bicarbonate in the milk is determined with:
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Nessler reagent
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Rosolic acid
Frage 48
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There are three stages of rust of the canned foods- points, spots, erosions
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- True
- False
Frage 49
Frage
What kinds of bulging of canned foods exist?
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mechanical
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chemical
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biological
Frage 50
Frage
What kinds of food must be stored separately?
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meat, milk, fish, vegetables
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vegetables and fruits
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