Community medicine 2020. 6-semester

Nutrition and Food Hygiene
1. Please, indicate the daily requirement for fats of a person of working age

1. 
   20-30 grams
   
2. 
   60-154 g
   
3. 
   300-350 g
   
4. 
   100-220 g
   

2. How much energy we get from 1 g of carbohydrates?

1. 
   1 kcal
   
2. 
   4 kcal
   
3. 
   9 kcal
   
4. 
   12 kcal
   

3. Please, indicate the mineral element that participates in the hematopoiesis

1. 
   sodium
   
2. 
   Potassium
   
3. 
   Iodine
   
4. 
   Iron
   

4. What vitamin is used for the improvement of the vision?

1. 
   A
   
2. 
   C
   
3. 
   B12
   
4. 
   E
   

5. What vitamin is used in the treatment of pernicious anemia, polyneuritis and radiculitis?

1. 
   A
   
2. 
   C
   
3. 
   B12
   
4. 
   E
   

6. Please, indicate the amount of protein in the fish

1. 
   2-3%
   
2. 
   8-21%
   
3. 
   28-37 %
   
4. 
   38-44%
   

7. Please, indicate helminthiosis associated with the use of vegetables

1. 
   Opisthorchiasis
   
2. 
   Ascaridosis
   
3. 
   Diphyllobothriasis
   
4. 
   Teniarinhoz
   

8. Please, indicate compounds that promote the excretion of metals from the body

1. 
   sterols
   
2. 
   pectins
   
3. 
   cholesterol
   
4. 
   phosphatides
   

9. Please, name the food poisoning, if the following is noted in the clinics: temperature 38-40^o, vomiting, abdominal pain, frequent and abundant stools, fetid with mucus and blood, tenesmus, pale skin

1. 
   poisoning with pale toadstool
   
2. 
   Poisoning by belladonna
   
3. 
   Toxicinfection caused by salmonella
   
4. 
   botulism
   

10. Indicate the average duration of the incubation period in botulism

1. 
   2-4 hours
   
2. 
   From 2-3 hours to10 days
   
3. 
   12-72 hours
   
4. 
   5-7 days
   

13. What contributes to the death of salmonella?

1. 
   freezing
   
2. 
   smoking
   
3. 
   Salting
   
4. 
   Boiling
   

14. Optimal ratio of protein, fat and carbohydrate in the diet for elderly

1. 
   1: 1: 4
   
2. 
   1: 1: 5
   
3. 
   1: 0.8: 3
   
4. 
   1: 0.8: 6
   

15. What percentage of total dietary carbohydrates sugar should take in the diet of adult persons with mental occupation?

1. 
   36%
   
2. 
   20%
   
3. 
   40%
   
4. 
   15%
   

16. The caloric breakdown of the daily diet should be as follows:

1. 
   Breakfast - 40% lunch 30% dinner 30%
   
2. 
   breakfast 30% lunch 60% dinner 10%
   
3. 
   Breakfast - 20% Lunch - 70% dinner - 10%
   
4. 
   Breakfast 30% lunch 50% dinner 20%
   

17. Physiological needs of infants who are breastfeeded in carbohydrates are:

1. 
   150 g
   
2. 
   300 g
   
3. 
   13 g/kg
   
4. 
   5 g/kg
   

18. A body of a child experiences increasing demand for the following mineral substances

1. 
   sodium
   
2. 
   calcium
   
3. 
   potassium
   
4. 
   manganese
   

19. Physiological needs in proteins for a baby of 6 months are:

1. 
   200 g
   
2. 
   1-1.5 g/kgofbodyweight
   
3. 
   150 g
   
4. 
   2.6 g/kg of body weight
   

20. Physiological needs in fat of adults is engaged in mental labour are:

1. 
   50 g
   
2. 
   1 g/kg of body weight
   
3. 
   80 g of
   
4. 
   4 g/kgofbodyweight
   

21. Physiological needs in carbohydrates of adults engaged in physical labor

1. 
   500 g
   
2. 
   300 g
   
3. 
   5 g/kg
   
4. 
   10 g/kg
   

22. The principles of a balanced diet include:

1. 
   balanced diet in qualitative terms used
   
2. 
   the impact on separate organ rather than on the entire body
   
3. 
   the increase in carbohydrate intake
   
4. 
   the increase in protein and fat intake
   

23. The principles of a balanced diet include:

1. 
   the decrease in carbohydrate intake
   
2. 
   the increase in intake of all nutrients
   
3. 
   diversity of food
   
4. 
   the impact on separate organ rather than on the entire body
   

24. Requirements to rational diet include the following:

1. 
   increasing intake of all nutrients
   
2. 
   stereotypity of the diet
   
3. 
   assimilation of food
   
4. 
   decreasing intake of fat
   

25. Requirements to rational diet include the following:

1. 
   qualitative and quantitative adequacy of nutrients
   
2. 
   increasing intake of all nutrients
   
3. 
   decreasing intake of fat and protein
   
4. 
   decreasing intake of fat
   

26. Requirements to rational diet include the following:

1. 
   stereotypity of the diet
   
2. 
   decreasing intake of fat and protein
   
3. 
   decreasing intake of fat
   
4. 
   adherence to eating regime
   

27. Requirements to rational diet include the following:

1. 
   decreasing intake of fat
   
2. 
   variety of foods
   
3. 
   increasing intake of all nutrients
   
4. 
   decreasing intake of fat and protein
   

28. What is the eating regime?

1. 
   The taking right amount of food
   
2. 
   Taking optimal amounts of all micro- and micronutrients
   
3. 
   The multiplicity of meals
   
4. 
   It is systematic taking meal
   

29. What is the eating regime?

1. 
   Intervals between meals
   
2. 
   It is adequate diet
   
3. 
   Taking optimal amounts of all micro- and micronutrients
   
4. 
   It is systematic taking meal
   

30. What is the eating regime?

1. 
   The taking right amount of food
   
2. 
   Qualitative and quantitative distribution of food on separate meals
   
3. 
   It is adequate diet
   
4. 
   It is systematic taking meal
   

31. What is the eating regime?

1. 
   It is adequate diet
   
2. 
   The taking right amount of food
   
3. 
   The duration and multiplicity of the eating meal
   
4. 
   Taking optimal amounts of all micro- and micronutrients
   

32. What method can be sued to measure the daily energy expenditures?

1. 
   direct calorimetry
   
2. 
   alimentary energometry
   
3. 
   indirect chronometry
   
4. 
   mental and physical wok account
   

33. What method can be sued to measure the daily energy expenditures?

1. 
   alimentary energometry
   
2. 
   indirect chronometry
   
3. 
   respiratory calorimetry
   
4. 
   mental and physical wok account
   

33. What method can be sued to measure the daily energy expenditures?

1. 
   mental and physical wok account
   
2. 
   table-chronometry
   
3. 
   alimentary energometry
   
4. 
   indirect chronometry
   

34. What method can be sued to measure the daily energy expenditures?

1. 
   calorimetric
   
2. 
   alimentary energometry
   
3. 
   indirect chronometry
   
4. 
   mental and physical wok account
   

35. What energy expenditures are adjustable?

1. 
   energy expenditures for domestic activities
   
2. 
   specific dynamic action of nutrients
   
3. 
   anabolic and catabolic reactions
   
4. 
   energy expenditures for sleeping
   

36. Basal metabolic rate depends on:

1. 
   Profession
   
2. 
   Air pollution
   
3. 
   Altitude
   
4. 
   National dietary habits
   

37. Basal metabolic rate depends on:

1. 
   Air pollution
   
2. 
   The climatic conditions
   
3. 
   Altitude
   
4. 
   The quality of drinking water
   

38. Basal metabolic rate depends on:

1. 
   Profession
   
2. 
   Altitude
   
3. 
   Body constitution
   
4. 
   The quality of drinking water
   

39. Basal metabolic rate depends on:

1. 
   Air pollution
   
2. 
   Age
   
3. 
   Altitude
   
4. 
   The quality of drinking water
   

40. Continuous positive energy balance leads to the development of the following disease:

1. 
   Malnutrition
   
2. 
   Kwashiorkor
   
3. 
   Alimentary obesity
   
4. 
   Teniidosis
   

41. Prolonged negative energy balance leads to the development of the following disease:

1. 
   Alimentary dystrophy
   
2. 
   Alimentary obesity
   
3. 
   Gouter
   
4. 
   Atherosclerosis
   

42. What is a specific dynamic action of nutrients?

1. 
   It is increased energy expenditures during the working activity
   
2. 
   It is reduction in energy expenditures during mental work
   
3. 
   It is increased energy expenditures during taking and digestion of nutrients
   
4. 
   It is the decrease of energy expenditures when taking and digesting meal
   

43. Caloric equivalent of 1g of protein is:

1. 
   1 kcal
   
2. 
   4 kcal
   
3. 
   9 kcal
   
4. 
   12 kcal
   

44. Caloric equivalent of 1 g of carbohydrate is:

1. 
   1 kcal
   
2. 
   4 kcal
   
3. 
   9 kcal
   
4. 
   12 kcal
   

45. Caloric equivalent of 1 g of fat is:

1. 
   1 kcal
   
2. 
   4 kcal
   
3. 
   9 kcal
   
4. 
   3.75 kcal
   

46. Find an essential amino acid among the following:

1. 
   Tryptophan
   
2. 
   Alanine
   
3. 
   Glycine
   
4. 
   Tyrosine
   

47. Find an essential amino acid among the following:

1. 
   Glycine
   
2. 
   Isoleucine
   
3. 
   Cysteine
   
4. 
   Tyrosine
   

48. Find an essential amino acid among the following:

1. 
   Proline
   
2. 
   Serine
   
3. 
   Leucine
   
4. 
   Arginine
   

49. Find an essential amino acid among the following:

1. 
   Serine
   
2. 
   Arginine
   
3. 
   Tyrosine
   
4. 
   Valine
   

50. Find an essential amino acid among the following:

1. 
   Tyrosine
   
2. 
   Proline
   
3. 
   Lysine
   
4. 
   Serin
   

51. Find an essential amino acid among the following:

1. 
   Arginine
   
2. 
   Methionine
   
3. 
   Proline
   
4. 
   Serine
   

52. Find an essential amino acid among the following:

1. 
   Phenylalanine
   
2. 
   Arginine
   
3. 
   Alanine
   
4. 
   Glycine
   

53 What is the role of fats in human nutrition?

1. 
   They play genetic value
   
2. 
   They participate in transport of oxygen
   
3. 
   They transport iron
   
4. 
   They give energy
   

54 What is the role of fats in human nutrition?

1. 
   They transport nicotinic acid
   
2. 
   They give plasticity
   
3. 
   They transport iron
   
4. 
   They transport selenium
   

55 What is the role of fats in human nutrition?

1. 
   They participate in transport of oxygen
   
2. 
   They play thermoregulatory role
   
3. 
   They play genetic value
   
4. 
   They transport nicotinic acid
   

56 What is the role of fats in human nutrition?

1. 
   They play protective role
   
2. 
   They participate in transport of oxygen
   
3. 
   They transport iron
   
4. 
   They transport selenium
   

57. Find the main source of polyunsaturated fatty acids in the list below:

1. 
   mutton fat
   
2. 
   beef fat
   
3. 
   vegetable oil
   
4. 
   butter
   

58. Find the main source of vitamin C in the list below:

1. 
   Butter
   
2. 
   Vegetables
   
3. 
   Beef
   
4. 
   Fish
   

59. Find the main source of vitamin C in the list below:

1. 
   Liver
   
2. 
   Vegetable oil
   
3. 
   Fruits
   
4. 
   Butter
   

60. Find the main source of vitamin C in the list below:

1. 
   Berries
   
2. 
   Vegetable oil
   
3. 
   Butter
   
4. 
   Fish
   

61. Find the main source of vitamin A in the list below:

1. 
   Fruits
   
2. 
   Bread
   
3. 
   Berries
   
4. 
   Chicken egg
   

62. Find the main source of vitamin A in the list below:

1. 
   Vegetable oil
   
2. 
   Sour cream
   
3. 
   Fruits
   
4. 
   Vegetables
   

63. Find the main source of vitamin A in the list below:

1. 
   Fruits
   
2. 
   Berries
   
3. 
   Butter
   
4. 
   Vegetable oil
   

64. Find the main source of vitamin A in the list below:

1. 
   Liver
   
2. 
   Vegetables
   
3. 
   Bread
   
4. 
   Berries
   

65. The daily recommended reference for ascorbic acid for adults is:

1. 
   2 mg
   
2. 
   500-1000 mg
   
3. 
   70-100 mg
   
4. 
   20-30 mg
   

66. The daily recommended reference for retinol is:

1. 
   1 mg
   
2. 
   1 mkg
   
3. 
   1 g
   
4. 
   1 mg
   

67. What vitamin deficiency has angular stomatitis as a symptom?

1. 
   Nicotinic acid
   
2. 
   Riboflavin
   
3. 
   Pantothenic acid
   
4. 
   Thiamine
   

68. Find the main source of group B in the list below:

1. 
   Fish
   
2. 
   Cot liver oil
   
3. 
   Beef
   
4. 
   Bread
   

69. Find the main source of group B in the list below:

1. 
   Butter
   
2. 
   Goat meat
   
3. 
   Milk
   
4. 
   Fish
   

70. Find the main source of group B in the list below:

1. 
   Goat meat
   
2. 
   Cot liver oil
   
3. 
   Beef
   
4. 
   Cereals
   

71. Find the main source of group B in the list below:

1. 
   Yeast
   
2. 
   Egg’s white
   
3. 
   Cot liver oil
   
4. 
   Beef
   

72. Bread is a food product mainly containing:

1. 
   proteins, fat and carbohydrates
   
2. 
   carbohydrates and fats
   
3. 
   carbohydrates and proteins
   
4. 
   fats and proteins
   

73. Milk is a food product containing mainly:

1. 
   proteins and carbohydrates
   
2. 
   proteins and carbohydrates
   
3. 
   carbohydrates and fats
   
4. 
   fats and carbohydrates
   

74. Meat is a food product containing manly:

1. 
   proteins and fats
   
2. 
   proteins
   
3. 
   fats and carbohydrates
   
4. 
   proteins and carbohydrates
   

75. The methods of evaluating the quality of bread include:

1. 
   Nessler test
   
2. 
   Colorimetry
   
3. 
   Fortification tests
   
4. 
   Moisture test
   

76. The methods of evaluating the quality of bread include:

1. 
   Gramm test
   
2. 
   Indirect calorimetry
   
3. 
   Acidity test
   
4. 
   Fortification tests
   

77. The methods of evaluating the quality of bread include:

1. 
   Colorimetry
   
2. 
   Porosity test
   
3. 
   Iodine test
   
4. 
   Fortification tests
   

78. The methods of evaluating the quality of bread include:

1. 
   organoleptic tests
   
2. 
   Nessler test
   
3. 
   Gramm test
   
4. 
   Iodine test