12987283
Descripción
Test por Med Student , actualizado hace más de 1 año
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Creado por Med Student
hace alrededor de 6 años
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Pregunta 1
Pregunta
The recommended energy range of protein is:
Respuesta
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10 - 15%
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7 - 10%
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15 - 17%
Pregunta 2
Pregunta
The daily added sugar intake must not exceed:
Respuesta
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10% of total energy intake (TEI)
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20%
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15%
Pregunta 3
Pregunta
The recommended energy range of total carbohydrate is:
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<35%
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>65%
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55 - 75%
Pregunta 4
Pregunta
The recommended energy range of total fat is:
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15-30%
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35%
Pregunta 5
Pregunta
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%
Pregunta 6
Pregunta
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
Pregunta 7
Pregunta
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
Pregunta 8
Pregunta
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)
Pregunta 9
Pregunta
Which are the components of daily energy expenditure?
Respuesta
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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)
Pregunta 10
Pregunta
Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:
Respuesta
- True
- False
Pregunta 11
Pregunta
Basal metabolic rate (BMR) depends on:
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age
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sex
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body weight (BW)
Pregunta 12
Pregunta
The recommended amount of cholesterol is no more than:
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300mg daily
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500mg daily
Pregunta 13
Pregunta
Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:
Respuesta
- True
- False
Pregunta 14
Pregunta
Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
Respuesta
- True
- False
Pregunta 15
Pregunta
To achieve optimum health individuals should be maintain BM] m the range:
Respuesta
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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
Pregunta 16
Pregunta
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:
Respuesta
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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
Pregunta 17
Pregunta
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
Pregunta 18
Pregunta
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
Pregunta 19
Pregunta
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
Pregunta 20
Pregunta
What data are needed for a dietary nutrient intake assessment?
Respuesta
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food consumption data
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nutrient concentration data
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reference health standards
Pregunta 21
Pregunta
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
Pregunta 22
Pregunta
“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
Pregunta 23
Pregunta
Food-borne toxico-infections are:
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Salmonellosis
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Shigellosis
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Botulism
Pregunta 24
Pregunta
Food-borne intoxications are:
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Staphylococcal intoxication
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Botulism
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Salmonellosis
Pregunta 25
Pregunta
Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)
Respuesta
- True
- False
Pregunta 26
Pregunta
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
Pregunta 27
Pregunta
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
Pregunta 28
Pregunta
Healthy control is:
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preliminary and current
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new and old
Pregunta 29
Pregunta
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
Pregunta 30
Pregunta
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
Pregunta 31
Pregunta
The meat does not contain:
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proteins
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fat
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fibers
Pregunta 32
Pregunta
The mass of the meat sample should be about:
Respuesta
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1 kg
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200 - 300 g
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10 - 15 g
Pregunta 33
Pregunta
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
Pregunta 34
Pregunta
Copper sulfate is used for determination of:
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peroxidase
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ammonia
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water-soluble proteins
Pregunta 35
Pregunta
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
Pregunta 36
Pregunta
Nessler reagent is used for determination of:
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peroxidase
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water- soluble proteins
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ammonia
Pregunta 37
Pregunta
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
Pregunta 38
Pregunta
Trichinella spiralis parasite is tested, using:
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chemical analyses
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microscope
Pregunta 39
Pregunta
Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:
Respuesta
- True
- False
Pregunta 40
Pregunta
The milk is the best source of:
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Ca
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Fe
Pregunta 41
Pregunta
The meat is the best source of:
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-
Ca
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Fe
Pregunta 42
Pregunta
The sugar, lactose if found only in the milk
Respuesta
- True
- False
Pregunta 43
Pregunta
The instrument used for measuring density and temperature of the milk is known as:
Respuesta
-
luxmeter
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lactometer
Pregunta 44
Pregunta
Acidity of milk is determined by titration with
Respuesta
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hydrogen peroxide
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0.1n NaOH
Pregunta 45
Pregunta
What is the unit, used to express the milk acidity?
Respuesta
-
degree of Toerner
-
degree of Kelvin
Pregunta 46
Pregunta
Peroxidase enzyme is a characteristic of:
Respuesta
-
row milk
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pasteurized milk
Pregunta 47
Pregunta
Sodium bicarbonate in the milk is determined with:
Respuesta
-
Nessler reagent
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Rosolic acid
Pregunta 48
Pregunta
There are three stages of rust of the canned foods- points, spots, erosions
Respuesta
- True
- False
Pregunta 49
Pregunta
What kinds of bulging of canned foods exist?
Respuesta
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mechanical
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chemical
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biological
Pregunta 50
Pregunta
What kinds of food must be stored separately?
Respuesta
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meat, milk, fish, vegetables
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vegetables and fruits
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