Quiz
Hygiene Test 2- PMU
Create a free account to finish this quiz
Save your progress and see your final score.
Already have an account? Sign in
Questions in this quiz (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:
- ATrue
- BFalse
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:
- ATrue
- BFalse
14Body weight is an indicator of the adequacy or inadequacy of habitual energy intake and the degree of the health risk:
- ATrue
- BFalse
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)
- ATrue
- BFalse
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:
- ATrue
- BFalse
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
- ATrue
- BFalse
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
- ATrue
- BFalse
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
Information
- Description
- Hygiene Test 2 PMU Nutriton
- Author
- Med Student
- Language
- English
- Views
- 1,221
- Tags
- Rating
- 4.0 out of 5 · 1 rating Rate this quiz