Test
Hygiene Test 2- PMU
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Preguntas del test (50)
1The recommended energy range of protein is:
- A10 - 15%
- B7 - 10%
- C15 - 17%
2The daily added sugar intake must not exceed:
- A10% of total energy intake (TEI)
- B20%
- C15%
3 The recommended energy range of total carbohydrate is:
- A<35%
- B>65%
- C55 - 75%
4The recommended energy range of total fat is:
- A15-30%
- B35%
5Saturated fatty acids must be more than:
- A10% total energy intake (TEI)
- B20%
- C25%
6The recommended intake of Sodium chloride (sodium) is:
- A15g per day
- B10g per day
- C<5 g per day
7The principle methods of dietary assessment at the household level are:
- Afood accounts
- Binventories
- Chousehold recall
- D24-hours recall
8The principle methods of dietary assessment at the individual level are:
- Ahousehold recall
- Bdietary records/food diaries
- C24-hours recall
- Dfood frequency questionnaires (FFQ)
9Which are the components of daily energy expenditure?
- Abasal metabolic rate (BMR)
- Bthermic effect of food /specific dynamic action (SBA) of food
- Cphysical activity level
- Dbody mass index (BMI)
10Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:
- AVerdadero
- BFalso
11Basal metabolic rate (BMR) depends on:
- Aage
- Bsex
- Cbody weight (BW)
12The recommended amount of cholesterol is no more than:
- A300mg daily
- B500mg daily
13Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:
- AVerdadero
- BFalso
14Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
- AVerdadero
- BFalso
15To achieve optimum health individuals should be maintain BM] m the range:
- A18.5 - 24.9 kg/m2
- B< 18.5 kg/m2
- C25.0 - 29.9 kg/m2
16The recommendation of WHO about Physical activity levels for better health and for maintaining a healthy body weight, particularly for people with sedentary occupations, includes:
- Atotal 60 minutes per day of moderate intensity activity (such as walking) on most days of the week
- B15 minutes per day of moderate-intensity activity (such as walking) on some days of the week
17Physical activity is estimated as sedentary at PAL (physical activity level) value:
- A1 - 1.3
- B1.4 - 1.5
- C1.6 - 1.8
18PAL (physical activity level) value at moderate physical activity is:
- A1.4- 1.5
- B1.6 - 1.8
- C1.9 - 2.4
19There is very severe risk of comorbidities at BMI value:
- A>40.0 (Obese class III)
- B35.0 - 39.9
- C30.0 - 34.9
20What data are needed for a dietary nutrient intake assessment?
- Afood consumption data
- Bnutrient concentration data
- Creference health standards
21Preventive measures about non-admission of biological food contamination include:
- Aveterinary control
- Bhygienic conditions of eating places
- Cgood personal hygiene and health status of food handlers
22“Outbreak of food-borne disease" is an incident when:
- ATwo 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
- BFive 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
23Food-borne toxico-infections are:
- ASalmonellosis
- BShigellosis
- CBotulism
24Food-borne intoxications are:
- AStaphylococcal intoxication
- BBotulism
- CSalmonellosis
25Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)
- AVerdadero
- BFalso
26 What is the goal of the food hygiene?
- Afood safety and its wholesome and fit
- Bmonitoring of the water
27What does the first stage of healthy control of food include
- Ahistory of the food
- Bchemical analyses
- Cmicrobiological analysis
28Healthy control is:
- Apreliminary and current
- Bnew and old
29Taking the new samples should be:
- Abig and small
- Bnew and old
- Ccommon, medium, double
30What does the complex commercial indicators include?
- Aphysical characteristics
- Bchemical composition
- Cpacking, label
31The meat does not contain:
- Aproteins
- Bfat
- Cfibers
32The mass of the meat sample should be about:
- A1 kg
- B200 - 300 g
- C10 - 15 g
33The organoleptic analysis of the meal includes:
- Aparasitological investigation
- Bmicrobial indices
- Ccolor, smell, consistence
34Copper sulfate is used for determination of:
- Aperoxidase
- Bammonia
- Cwater-soluble proteins
35The peroxidase enzyme is a characteristic of:
- Afresh meat
- Bspoilt meat
- Cmeat from tired animal
36Nessler reagent is used for determination of:
- Aperoxidase
- Bwater- soluble proteins
- Cammonia
37What must be done if there is one form of Trichinella spiralis parasite in the sample of meat?
- Amust be destroyed
- Bmust be used
38Trichinella spiralis parasite is tested, using:
- Achemical analyses
- Bmicroscope
39Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:
- AVerdadero
- BFalso
40The milk is the best source of:
- ACa
- BFe
41The meat is the best source of:
- ACa
- BFe
42The sugar, lactose if found only in the milk
- AVerdadero
- BFalso
43The instrument used for measuring density and temperature of the milk is known as:
- Aluxmeter
- Blactometer
44Acidity of milk is determined by titration with
- Ahydrogen peroxide
- B0.1n NaOH
45What is the unit, used to express the milk acidity?
- Adegree of Toerner
- Bdegree of Kelvin
46Peroxidase enzyme is a characteristic of:
- Arow milk
- Bpasteurized milk
47Sodium bicarbonate in the milk is determined with:
- ANessler reagent
- BRosolic acid
48There are three stages of rust of the canned foods- points, spots, erosions
- AVerdadero
- BFalso
49What kinds of bulging of canned foods exist?
- Amechanical
- Bchemical
- Cbiological
50What kinds of food must be stored separately?
- Ameat, milk, fish, vegetables
- Bvegetables and fruits
Información
- Descripción
- Hygiene Test 2 PMU Nutriton
- Autor
- Med Student
- Idioma
- English
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