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Hygiene Test 2- PMU

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Hygiene Test 2 PMU Nutriton
Med Student
Quiz por Med Student , atualizado more than 1 year ago
Med Student
Criado por Med Student aproximadamente 6 anos atrás
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Resumo de Recurso

Questão 1

Questão
The recommended energy range of protein is:
Responda
  • 10 - 15%
  • 7 - 10%
  • 15 - 17%

Questão 2

Questão
The daily added sugar intake must not exceed:
Responda
  • 10% of total energy intake (TEI)
  • 20%
  • 15%

Questão 3

Questão
The recommended energy range of total carbohydrate is:
Responda
  • <35%
  • >65%
  • 55 - 75%

Questão 4

Questão
The recommended energy range of total fat is:
Responda
  • 15-30%
  • 35%

Questão 5

Questão
Saturated fatty acids must be more than:
Responda
  • 10% total energy intake (TEI)
  • 20%
  • 25%

Questão 6

Questão
The recommended intake of Sodium chloride (sodium) is:
Responda
  • 15g per day
  • 10g per day
  • <5 g per day

Questão 7

Questão
The principle methods of dietary assessment at the household level are:
Responda
  • food accounts
  • inventories
  • household recall
  • 24-hours recall

Questão 8

Questão
The principle methods of dietary assessment at the individual level are:
Responda
  • household recall
  • dietary records/food diaries
  • 24-hours recall
  • food frequency questionnaires (FFQ)

Questão 9

Questão
Which are the components of daily energy expenditure?
Responda
  • basal metabolic rate (BMR)
  • thermic effect of food /specific dynamic action (SBA) of food
  • physical activity level
  • body mass index (BMI)

Questão 10

Questão
Nutrition is coming to the fore as a major modifiable determinant of diet-related chronic diseases:
Responda
  • True
  • False

Questão 11

Questão
Basal metabolic rate (BMR) depends on:
Responda
  • age
  • sex
  • body weight (BW)

Questão 12

Questão
The recommended amount of cholesterol is no more than:
Responda
  • 300mg daily
  • 500mg daily

Questão 13

Questão
Energy balance in an individual depends on his or her dietary energy intake and energy expenditure:
Responda
  • True
  • False

Questão 14

Questão
Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
Responda
  • True
  • False

Questão 15

Questão
To achieve optimum health individuals should be maintain BM] m the range:
Responda
  • 18.5 - 24.9 kg/m2
  • < 18.5 kg/m2
  • 25.0 - 29.9 kg/m2

Questão 16

Questão
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:
Responda
  • 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

Questão 17

Questão
Physical activity is estimated as sedentary at PAL (physical activity level) value:
Responda
  • 1 - 1.3
  • 1.4 - 1.5
  • 1.6 - 1.8

Questão 18

Questão
PAL (physical activity level) value at moderate physical activity is:
Responda
  • 1.4- 1.5
  • 1.6 - 1.8
  • 1.9 - 2.4

Questão 19

Questão
There is very severe risk of comorbidities at BMI value:
Responda
  • >40.0 (Obese class III)
  • 35.0 - 39.9
  • 30.0 - 34.9

Questão 20

Questão
What data are needed for a dietary nutrient intake assessment?
Responda
  • food consumption data
  • nutrient concentration data
  • reference health standards

Questão 21

Questão
Preventive measures about non-admission of biological food contamination include:
Responda
  • veterinary control
  • hygienic conditions of eating places
  • good personal hygiene and health status of food handlers

Questão 22

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

Questão 23

Questão
Food-borne toxico-infections are:
Responda
  • Salmonellosis
  • Shigellosis
  • Botulism

Questão 24

Questão
Food-borne intoxications are:
Responda
  • Staphylococcal intoxication
  • Botulism
  • Salmonellosis

Questão 25

Questão
Aflatoxins are the group of mycotoxins, produced by certain fungi (Aspergillus flavus)
Responda
  • True
  • False

Questão 26

Questão
What is the goal of the food hygiene?
Responda
  • food safety and its wholesome and fit
  • monitoring of the water

Questão 27

Questão
What does the first stage of healthy control of food include
Responda
  • history of the food
  • chemical analyses
  • microbiological analysis

Questão 28

Questão
Healthy control is:
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  • preliminary and current
  • new and old

Questão 29

Questão
Taking the new samples should be:
Responda
  • big and small
  • new and old
  • common, medium, double

Questão 30

Questão
What does the complex commercial indicators include?
Responda
  • physical characteristics
  • chemical composition
  • packing, label

Questão 31

Questão
The meat does not contain:
Responda
  • proteins
  • fat
  • fibers

Questão 32

Questão
The mass of the meat sample should be about:
Responda
  • 1 kg
  • 200 - 300 g
  • 10 - 15 g

Questão 33

Questão
The organoleptic analysis of the meal includes:
Responda
  • parasitological investigation
  • microbial indices
  • color, smell, consistence

Questão 34

Questão
Copper sulfate is used for determination of:
Responda
  • peroxidase
  • ammonia
  • water-soluble proteins

Questão 35

Questão
The peroxidase enzyme is a characteristic of:
Responda
  • fresh meat
  • spoilt meat
  • meat from tired animal

Questão 36

Questão
Nessler reagent is used for determination of:
Responda
  • peroxidase
  • water- soluble proteins
  • ammonia

Questão 37

Questão
What must be done if there is one form of Trichinella spiralis parasite in the sample of meat?
Responda
  • must be destroyed
  • must be used

Questão 38

Questão
Trichinella spiralis parasite is tested, using:
Responda
  • chemical analyses
  • microscope

Questão 39

Questão
Cow’s milk contains average 3.4% proteins, 3.6% fat, 4.6% lactose:
Responda
  • True
  • False

Questão 40

Questão
The milk is the best source of:
Responda
  • Ca
  • Fe

Questão 41

Questão
The meat is the best source of:
Responda
  • Ca
  • Fe

Questão 42

Questão
The sugar, lactose if found only in the milk
Responda
  • True
  • False

Questão 43

Questão
The instrument used for measuring density and temperature of the milk is known as:
Responda
  • luxmeter
  • lactometer

Questão 44

Questão
Acidity of milk is determined by titration with
Responda
  • hydrogen peroxide
  • 0.1n NaOH

Questão 45

Questão
What is the unit, used to express the milk acidity?
Responda
  • degree of Toerner
  • degree of Kelvin

Questão 46

Questão
Peroxidase enzyme is a characteristic of:
Responda
  • row milk
  • pasteurized milk

Questão 47

Questão
Sodium bicarbonate in the milk is determined with:
Responda
  • Nessler reagent
  • Rosolic acid

Questão 48

Questão
There are three stages of rust of the canned foods- points, spots, erosions
Responda
  • True
  • False

Questão 49

Questão
What kinds of bulging of canned foods exist?
Responda
  • mechanical
  • chemical
  • biological

Questão 50

Questão
What kinds of food must be stored separately?
Responda
  • meat, milk, fish, vegetables
  • vegetables and fruits

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