Hygiene Test 2- PMU

Med Student
Quiz by Med Student , updated more than 1 year ago
Med Student
Created by Med Student over 3 years ago
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Description

Hygiene Test 2 PMU Nutriton

Resource summary

Question 1

Question
The recommended energy range of protein is:
Answer
  • 10 - 15%
  • 7 - 10%
  • 15 - 17%

Question 2

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

Question 3

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

Question 4

Question
The recommended energy range of total fat is:
Answer
  • 15-30%
  • 35%

Question 5

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

Question 6

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

Question 7

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

Question 8

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

Question 9

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

Question 10

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

Question 11

Question
Basal metabolic rate (BMR) depends on:
Answer
  • age
  • sex
  • body weight (BW)

Question 12

Question
The recommended amount of cholesterol is no more than:
Answer
  • 300mg daily
  • 500mg daily

Question 13

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

Question 14

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

Question 15

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

Question 16

Question
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:
Answer
  • 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

Question 17

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

Question 18

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

Question 19

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

Question 20

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

Question 21

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

Question 22

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

Question 23

Question
Food-borne toxico-infections are:
Answer
  • Salmonellosis
  • Shigellosis
  • Botulism

Question 24

Question
Food-borne intoxications are:
Answer
  • Staphylococcal intoxication
  • Botulism
  • Salmonellosis

Question 25

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

Question 26

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

Question 27

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

Question 28

Question
Healthy control is:
Answer
  • preliminary and current
  • new and old

Question 29

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

Question 30

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

Question 31

Question
The meat does not contain:
Answer
  • proteins
  • fat
  • fibers

Question 32

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

Question 33

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

Question 34

Question
Copper sulfate is used for determination of:
Answer
  • peroxidase
  • ammonia
  • water-soluble proteins

Question 35

Question
The peroxidase enzyme is a characteristic of:
Answer
  • fresh meat
  • spoilt meat
  • meat from tired animal

Question 36

Question
Nessler reagent is used for determination of:
Answer
  • peroxidase
  • water- soluble proteins
  • ammonia

Question 37

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

Question 38

Question
Trichinella spiralis parasite is tested, using:
Answer
  • chemical analyses
  • microscope

Question 39

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

Question 40

Question
The milk is the best source of:
Answer
  • Ca
  • Fe

Question 41

Question
The meat is the best source of:
Answer
  • Ca
  • Fe

Question 42

Question
The sugar, lactose if found only in the milk
Answer
  • True
  • False

Question 43

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

Question 44

Question
Acidity of milk is determined by titration with
Answer
  • hydrogen peroxide
  • 0.1n NaOH

Question 45

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

Question 46

Question
Peroxidase enzyme is a characteristic of:
Answer
  • row milk
  • pasteurized milk

Question 47

Question
Sodium bicarbonate in the milk is determined with:
Answer
  • Nessler reagent
  • Rosolic acid

Question 48

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

Question 49

Question
What kinds of bulging of canned foods exist?
Answer
  • mechanical
  • chemical
  • biological

Question 50

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