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Hygiene Test 2 PMU Nutriton

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Hygiene Test 2- PMU

Question 1 of 50

1

The recommended energy range of protein is:

Select one of the following:

  • 10 - 15%

  • 7 - 10%

  • 15 - 17%

Explanation

Question 2 of 50

1

The daily added sugar intake must not exceed:

Select one of the following:

  • 10% of total energy intake (TEI)

  • 20%

  • 15%

Explanation

Question 3 of 50

1

The recommended energy range of total carbohydrate is:

Select one of the following:

  • <35%

  • >65%

  • 55 - 75%

Explanation

Question 4 of 50

1

The recommended energy range of total fat is:

Select one of the following:

  • 15-30%

  • 35%

Explanation

Question 5 of 50

1

Saturated fatty acids must be more than:

Select one of the following:

  • 10% total energy intake (TEI)

  • 20%

  • 25%

Explanation

Question 6 of 50

1

The recommended intake of Sodium chloride (sodium) is:

Select one of the following:

  • 15g per day

  • 10g per day

  • <5 g per day

Explanation

Question 7 of 50

1

The principle methods of dietary assessment at the household level are:

Select one or more of the following:

  • food accounts

  • inventories

  • household recall

  • 24-hours recall

Explanation

Question 8 of 50

1

The principle methods of dietary assessment at the individual level are:

Select one or more of the following:

  • household recall

  • dietary records/food diaries

  • 24-hours recall

  • food frequency questionnaires (FFQ)

Explanation

Question 9 of 50

1

Which are the components of daily energy expenditure?

Select one or more of the following:

  • basal metabolic rate (BMR)

  • thermic effect of food /specific dynamic action (SBA) of food

  • physical activity level

  • body mass index (BMI)

Explanation

Question 10 of 50

1

Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:

Select one of the following:

  • True
  • False

Explanation

Question 11 of 50

1

Basal metabolic rate (BMR) depends on:

Select one or more of the following:

  • age

  • sex

  • body weight (BW)

Explanation

Question 12 of 50

1

The recommended amount of cholesterol is no more than:

Select one of the following:

  • 300mg daily

  • 500mg daily

Explanation

Question 13 of 50

1

Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:

Select one of the following:

  • True
  • False

Explanation

Question 14 of 50

1

Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:

Select one of the following:

  • True
  • False

Explanation

Question 15 of 50

1

To achieve optimum health individuals should be maintain BM] m the range:

Select one of the following:

  • 18.5 - 24.9 kg/m2

  • < 18.5 kg/m2

  • 25.0 - 29.9 kg/m2

Explanation

Question 16 of 50

1

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:

Select one of the following:

  • 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

Explanation

Question 17 of 50

1

Physical activity is estimated as sedentary at PAL (physical activity level) value:

Select one of the following:

  • 1 - 1.3

  • 1.4 - 1.5

  • 1.6 - 1.8

Explanation

Question 18 of 50

1

PAL (physical activity level) value at moderate physical activity is:

Select one of the following:

  • 1.4- 1.5

  • 1.6 - 1.8

  • 1.9 - 2.4

Explanation

Question 19 of 50

1

There is very severe risk of comorbidities at BMI value:

Select one of the following:

  • >40.0 (Obese class III)

  • 35.0 - 39.9

  • 30.0 - 34.9

Explanation

Question 20 of 50

1

What data are needed for a dietary nutrient intake assessment?

Select one or more of the following:

  • food consumption data

  • nutrient concentration data

  • reference health standards

Explanation

Question 21 of 50

1

Preventive measures about non-admission of biological food contamination include:

Select one or more of the following:

  • veterinary control

  • hygienic conditions of eating places

  • good personal hygiene and health status of food handlers

Explanation

Question 22 of 50

1

“Outbreak of food-borne disease" is an incident when:

Select one of the following:

  • 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

Explanation

Question 23 of 50

1

Food-borne toxico-infections are:

Select one of the following:

  • Salmonellosis

  • Shigellosis

  • Botulism

Explanation

Question 24 of 50

1

Food-borne intoxications are:

Select one or more of the following:

  • Staphylococcal intoxication

  • Botulism

  • Salmonellosis

Explanation

Question 25 of 50

1

Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)

Select one of the following:

  • True
  • False

Explanation

Question 26 of 50

1

What is the goal of the food hygiene?

Select one of the following:

  • food safety and its wholesome and fit

  • monitoring of the water

Explanation

Question 27 of 50

1

What does the first stage of healthy control of food include

Select one of the following:

  • history of the food

  • chemical analyses

  • microbiological analysis

Explanation

Question 28 of 50

1

Healthy control is:

Select one of the following:

  • preliminary and current

  • new and old

Explanation

Question 29 of 50

1

Taking the new samples should be:

Select one of the following:

  • big and small

  • new and old

  • common, medium, double

Explanation

Question 30 of 50

1

What does the complex commercial indicators include?

Select one of the following:

  • physical characteristics

  • chemical composition

  • packing, label

Explanation

Question 31 of 50

1

The meat does not contain:

Select one of the following:

  • proteins

  • fat

  • fibers

Explanation

Question 32 of 50

1

The mass of the meat sample should be about:

Select one of the following:

  • 1 kg

  • 200 - 300 g

  • 10 - 15 g

Explanation

Question 33 of 50

1

The organoleptic analysis of the meal includes:

Select one of the following:

  • parasitological investigation

  • microbial indices

  • color, smell, consistence

Explanation

Question 34 of 50

1

Copper sulfate is used for determination of:

Select one of the following:

  • peroxidase

  • ammonia

  • water-soluble proteins

Explanation

Question 35 of 50

1

The peroxidase enzyme is a characteristic of:

Select one of the following:

  • fresh meat

  • spoilt meat

  • meat from tired animal

Explanation

Question 36 of 50

1

Nessler reagent is used for determination of:

Select one of the following:

  • peroxidase

  • water- soluble proteins

  • ammonia

Explanation

Question 37 of 50

1

What must be done if there is one form of Trichinella spiralis parasite in the sample of meat?

Select one of the following:

  • must be destroyed

  • must be used

Explanation

Question 38 of 50

1

Trichinella spiralis parasite is tested, using:

Select one of the following:

  • chemical analyses

  • microscope

Explanation

Question 39 of 50

1

Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:

Select one of the following:

  • True
  • False

Explanation

Question 40 of 50

1

The milk is the best source of:

Select one of the following:

  • Ca

  • Fe

Explanation

Question 41 of 50

1

The meat is the best source of:

Select one of the following:

  • Ca

  • Fe

Explanation

Question 42 of 50

1

The sugar, lactose if found only in the milk

Select one of the following:

  • True
  • False

Explanation

Question 43 of 50

1

The instrument used for measuring density and temperature of the milk is known as:

Select one of the following:

  • luxmeter

  • lactometer

Explanation

Question 44 of 50

1

Acidity of milk is determined by titration with

Select one of the following:

  • hydrogen peroxide

  • 0.1n NaOH

Explanation

Question 45 of 50

1

What is the unit, used to express the milk acidity?

Select one of the following:

  • degree of Toerner

  • degree of Kelvin

Explanation

Question 46 of 50

1

Peroxidase enzyme is a characteristic of:

Select one of the following:

  • row milk

  • pasteurized milk

Explanation

Question 47 of 50

1

Sodium bicarbonate in the milk is determined with:

Select one of the following:

  • Nessler reagent

  • Rosolic acid

Explanation

Question 48 of 50

1

There are three stages of rust of the canned foods- points, spots, erosions

Select one of the following:

  • True
  • False

Explanation

Question 49 of 50

1

What kinds of bulging of canned foods exist?

Select one or more of the following:

  • mechanical

  • chemical

  • biological

Explanation

Question 50 of 50

1

What kinds of food must be stored separately?

Select one of the following:

  • meat, milk, fish, vegetables

  • vegetables and fruits

Explanation

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