Nutrition and Food Hygiene 1. Please, indicate the daily requirement for fats of a person of working age
20-30 grams
60-154 g
300-350 g
100-220 g
2. How much energy we get from 1 g of carbohydrates?
1 kcal
4 kcal
9 kcal
12 kcal
3. Please, indicate the mineral element that participates in the hematopoiesis
sodium
Potassium
Iodine
Iron
4. What vitamin is used for the improvement of the vision?
A
C
B12
E
5. What vitamin is used in the treatment of pernicious anemia, polyneuritis and radiculitis?
A
C
B12
E
6. Please, indicate the amount of protein in the fish
2-3%
8-21%
28-37 %
38-44%
7. Please, indicate helminthiosis associated with the use of vegetables
Opisthorchiasis
Ascaridosis
Diphyllobothriasis
Teniarinhoz
8. Please, indicate compounds that promote the excretion of metals from the body
sterols
pectins
cholesterol
phosphatides
9. Please, name the food poisoning, if the following is noted in the clinics: temperature 38-40o, vomiting, abdominal pain, frequent and abundant stools, fetid with mucus and blood, tenesmus, pale skin
poisoning with pale toadstool
Poisoning by belladonna
Toxicinfection caused by salmonella
botulism
10. Indicate the average duration of the incubation period in botulism
2-4 hours
From 2-3 hours to10 days
12-72 hours
5-7 days
13. What contributes to the death of salmonella?
freezing
smoking
Salting
Boiling
14. Optimal ratio of protein, fat and carbohydrate in the diet for elderly
1: 1: 4
1: 1: 5
1: 0.8: 3
1: 0.8: 6
15. What percentage of total dietary carbohydrates sugar should take in the diet of adult persons with mental occupation?
36%
20%
40%
15%
16. The caloric breakdown of the daily diet should be as follows:
Breakfast - 40% lunch 30% dinner 30%
breakfast 30% lunch 60% dinner 10%
Breakfast - 20% Lunch - 70% dinner - 10%
Breakfast 30% lunch 50% dinner 20%
17. Physiological needs of infants who are breastfeeded in carbohydrates are:
150 g
300 g
13 g/kg
5 g/kg
18. A body of a child experiences increasing demand for the following mineral substances
sodium
calcium
potassium
manganese
19. Physiological needs in proteins for a baby of 6 months are:
200 g
1-1.5 g/kgofbodyweight
150 g
2.6 g/kg of body weight
20. Physiological needs in fat of adults is engaged in mental labour are:
50 g
1 g/kg of body weight
80 g of
4 g/kgofbodyweight
21. Physiological needs in carbohydrates of adults engaged in physical labor
500 g
300 g
5 g/kg
10 g/kg
22. The principles of a balanced diet include:
balanced diet in qualitative terms used
the impact on separate organ rather than on the entire body
the increase in carbohydrate intake
the increase in protein and fat intake
23. The principles of a balanced diet include:
the decrease in carbohydrate intake
the increase in intake of all nutrients
diversity of food
the impact on separate organ rather than on the entire body
24. Requirements to rational diet include the following:
increasing intake of all nutrients
stereotypity of the diet
assimilation of food
decreasing intake of fat
25. Requirements to rational diet include the following:
qualitative and quantitative adequacy of nutrients
increasing intake of all nutrients
decreasing intake of fat and protein
decreasing intake of fat
26. Requirements to rational diet include the following:
stereotypity of the diet
decreasing intake of fat and protein
decreasing intake of fat
adherence to eating regime
27. Requirements to rational diet include the following:
decreasing intake of fat
variety of foods
increasing intake of all nutrients
decreasing intake of fat and protein
28. What is the eating regime?
The taking right amount of food
Taking optimal amounts of all micro- and micronutrients
The multiplicity of meals
It is systematic taking meal
29. What is the eating regime?
Intervals between meals
It is adequate diet
Taking optimal amounts of all micro- and micronutrients
It is systematic taking meal
30. What is the eating regime?
The taking right amount of food
Qualitative and quantitative distribution of food on separate meals
It is adequate diet
It is systematic taking meal
31. What is the eating regime?
It is adequate diet
The taking right amount of food
The duration and multiplicity of the eating meal
Taking optimal amounts of all micro- and micronutrients
32. What method can be sued to measure the daily energy expenditures?
direct calorimetry
alimentary energometry
indirect chronometry
mental and physical wok account
33. What method can be sued to measure the daily energy expenditures?
alimentary energometry
indirect chronometry
respiratory calorimetry
mental and physical wok account
33. What method can be sued to measure the daily energy expenditures?
mental and physical wok account
table-chronometry
alimentary energometry
indirect chronometry
34. What method can be sued to measure the daily energy expenditures?
calorimetric
alimentary energometry
indirect chronometry
mental and physical wok account
35. What energy expenditures are adjustable?
energy expenditures for domestic activities
specific dynamic action of nutrients
anabolic and catabolic reactions
energy expenditures for sleeping
36. Basal metabolic rate depends on:
Profession
Air pollution
Altitude
National dietary habits
37. Basal metabolic rate depends on:
Air pollution
The climatic conditions
Altitude
The quality of drinking water
38. Basal metabolic rate depends on:
Profession
Altitude
Body constitution
The quality of drinking water
39. Basal metabolic rate depends on:
Air pollution
Age
Altitude
The quality of drinking water
40. Continuous positive energy balance leads to the development of the following disease:
Malnutrition
Kwashiorkor
Alimentary obesity
Teniidosis
41. Prolonged negative energy balance leads to the development of the following disease:
Alimentary dystrophy
Alimentary obesity
Gouter
Atherosclerosis
42. What is a specific dynamic action of nutrients?
It is increased energy expenditures during the working activity
It is reduction in energy expenditures during mental work
It is increased energy expenditures during taking and digestion of nutrients
It is the decrease of energy expenditures when taking and digesting meal
43. Caloric equivalent of 1g of protein is:
1 kcal
4 kcal
9 kcal
12 kcal
44. Caloric equivalent of 1 g of carbohydrate is:
1 kcal
4 kcal
9 kcal
12 kcal
45. Caloric equivalent of 1 g of fat is:
1 kcal
4 kcal
9 kcal
3.75 kcal
46. Find an essential amino acid among the following:
Tryptophan
Alanine
Glycine
Tyrosine
47. Find an essential amino acid among the following:
Glycine
Isoleucine
Cysteine
Tyrosine
48. Find an essential amino acid among the following:
Proline
Serine
Leucine
Arginine
49. Find an essential amino acid among the following:
Serine
Arginine
Tyrosine
Valine
50. Find an essential amino acid among the following:
Tyrosine
Proline
Lysine
Serin
51. Find an essential amino acid among the following:
Arginine
Methionine
Proline
Serine
52. Find an essential amino acid among the following:
Phenylalanine
Arginine
Alanine
Glycine
53 What is the role of fats in human nutrition?
They play genetic value
They participate in transport of oxygen
They transport iron
They give energy
54 What is the role of fats in human nutrition?
They transport nicotinic acid
They give plasticity
They transport iron
They transport selenium
55 What is the role of fats in human nutrition?
They participate in transport of oxygen
They play thermoregulatory role
They play genetic value
They transport nicotinic acid
56 What is the role of fats in human nutrition?
They play protective role
They participate in transport of oxygen
They transport iron
They transport selenium
57. Find the main source of polyunsaturated fatty acids in the list below:
mutton fat
beef fat
vegetable oil
butter
58. Find the main source of vitamin C in the list below:
Butter
Vegetables
Beef
Fish
59. Find the main source of vitamin C in the list below:
Liver
Vegetable oil
Fruits
Butter
60. Find the main source of vitamin C in the list below:
Berries
Vegetable oil
Butter
Fish
61. Find the main source of vitamin A in the list below:
Fruits
Bread
Berries
Chicken egg
62. Find the main source of vitamin A in the list below:
Vegetable oil
Sour cream
Fruits
Vegetables
63. Find the main source of vitamin A in the list below:
Fruits
Berries
Butter
Vegetable oil
64. Find the main source of vitamin A in the list below:
Liver
Vegetables
Bread
Berries
65. The daily recommended reference for ascorbic acid for adults is:
2 mg
500-1000 mg
70-100 mg
20-30 mg
66. The daily recommended reference for retinol is:
1 mg
1 mkg
1 g
1 mg
67. What vitamin deficiency has angular stomatitis as a symptom?
Nicotinic acid
Riboflavin
Pantothenic acid
Thiamine
68. Find the main source of group B in the list below:
Fish
Cot liver oil
Beef
Bread
69. Find the main source of group B in the list below:
Butter
Goat meat
Milk
Fish
70. Find the main source of group B in the list below:
Goat meat
Cot liver oil
Beef
Cereals
71. Find the main source of group B in the list below:
Yeast
Egg’s white
Cot liver oil
Beef
72. Bread is a food product mainly containing:
proteins, fat and carbohydrates
carbohydrates and fats
carbohydrates and proteins
fats and proteins
73. Milk is a food product containing mainly:
proteins and carbohydrates
proteins and carbohydrates
carbohydrates and fats
fats and carbohydrates
74. Meat is a food product containing manly:
proteins and fats
proteins
fats and carbohydrates
proteins and carbohydrates
75. The methods of evaluating the quality of bread include:
Nessler test
Colorimetry
Fortification tests
Moisture test
76. The methods of evaluating the quality of bread include:
Gramm test
Indirect calorimetry
Acidity test
Fortification tests
77. The methods of evaluating the quality of bread include:
Colorimetry
Porosity test
Iodine test
Fortification tests
78. The methods of evaluating the quality of bread include:
organoleptic tests