"Hygiene" test questions for the 3 year students imf. (2016) The founders of domestic hygiene
Yüklə 325,19 Kb.
|
|
a) A state of complete physical, mental and social well being and not merely the absence of disease or infirmity b) Status of the human body when its organs and systems functions are balanced with the environment, and no pathological changes c) Harmonious, age-appropriate development, normal functions and diseases, and the lack of morphological and functional abnormalities d ) Absence of chronic diseases and morphological and functional abnormalities
a) acceleration (acceleration) b) stabilization c) retseleratsii d) detseleratsii
107. somatoscopic indicators are used for integrated assessment of physical development: a) body mass b) body length c) posture d) dentition
a) It sounds following one after the other and having different intensities b) The harmonious combination of sounds c) disharmonious sounds more common in manufacturing d) This is a chaotic mix of sounds
a) Musculoskeletal b) Musculoskeletal System c) Respiratory system d) nervous and cardiovascular system 110. In what units is measured sound pressure level? a) Hertz b) decibels c) backgrounds d) bells
111. As the noise level is normalized to production? b) By Volume c) At the sound pressure levels in 8 octave bands d) The level of sound pressure in 6-octave bands
a) For mid-range b) microwave + c) For high-frequency d) For low-frequency
a) Respirators b) Hearing phones c) Antiphons and headsets d) Earplugs
a) The process of life, aimed at preserving and improving health as a condition for the development of other aspects of life b) Medical activities aimed at preserving and improving the health of people as a condition for the development of other aspects of life c) Proper environmental behavior aimed at preserving and improving health as a condition for the development of other aspects of life d ) Absence of chronic diseases and morphological and functional abnormalities
a) The principle of medical significance b) The principle of a threshold c) The principle of justification d) The principle of timing
a) carcinogenic dust b) The variability of dust c) stickiness dust d) explosive and flammable 117. What is anthracosis? a) occupational lung disease caused by metal dust b) occupational diseases of the lungs, caused by dust silicon c) occupational diseases of blood caused by dust silicon d) occupational diseases of the lungs, caused by coal dust 118. What is silicosis? a) Professional skin disease Hand b), occupational lung diseases caused by dust containing silicic acid c) occupational diseases of blood caused by dust containing silica d) occupational diseases of blood caused by metal dust
a) catathermometer b) Anemometer c) psychrometer d) actinometer
a) Respirators b) Inhalers c) Helmets d) Safety Glasses
a) Hygrometer b) Psychrometer. c) hygrograph d) Barograph .
a). This diet, which provides all the physiological Therefore needs of the body. b). This diet, which fully restores energy cal costs of the body and ensures the supply of sufficient exact amount of nutrients. c). This diet, which fully restores energy cal costs of the body and ensures the supply of food substances in sufficient quantities and their optimum proportion. d) This is a diet that provides all the physiological Therefore needs of the body and ensures the supply of sufficient exact amount of nutrients
a). This power, which ensures the supply of sufficient quantity of nutrients in their optimal ratio. b). This diet, which provides all the physiological Therefore needs of the body. c). This diet, which fully restores energy cal costs of the body and ensures the supply of sufficient exact amount of nutrients. d) This is a diet that completely restores energy cal cost of the organism.
124. Give the definition of the concept of "balanced diet." a). This diet, which restores the body's energy expenditure. b). It periodically, at regular intervals, the introduction of food into the optimal amount and ratio. c). It periodically, at certain intervals, the introduction of food into the optimal amount and ratio, fully restoring the body's energy expenditure. d). This diet, which restores the body's energy expenditure and periodically, at regular intervals, the introduction of food into the optimal amount and ratio.
a). Gender, age, weight, height. b). Gender, age, occupation. c). Gender, age, weight, place of residence. d). Gender, age, occupation and body weight.
a. This is a food-borne infections. b. This food poisoning. c. It is a food allergy on the sausages. +d. This bacterial food toxicosis.
a. Milk is well exposed to conservation. b. It contains a lot of minerals. c. From the milk gets a lot of biologically valuable comrade produk (butter, cheese, yoghurt, etc..). d. It contains the necessary nutrients in the body the optimum ratio between them.
a) 5 l b) 10 l c) 45-50 l d) 50-100 l
a. Milk is a perishable product therefore needs certain conditions of storage, transportation and strict sanitary control over its quality. b. Few vitamins found in milk Group B. c. Milk-good environment for the development of helminthes eggs, d. Milk not subjected to pasteurization.
a. Removal of casein (curdling). b. Dilution with water, removal of fat and reducing acidity. c. Dilution with water, removal of fat. d. Removal of fat. 131. What is meant by "xenobiotics" by the term? a. Products containing food additives, pesticides, and the other Gia toxicants. b. Alien chemicals. c. An artificially created chemical compounds that are not It is natural to man. d. Products containing bioactive supplements
a. In the radish, beets, sorrel, radishes, carrots and potatoes. b. grains and berries. c. In watermelons, melons, pumpkins and lettuce leaf. d.Ovoschah
a) illuminometer b) Anemometer c) actinometer d) catathermometer 134.Specify non normable indicator microclimate premises. a) Temperature b) barometric pressure c) Air speed d) Humidity
a) proteins b) fats c) carbohydrates d) vitamins
a) proteins b) fats c) vitamin-like substances d) carbohydrates
a) not more than 60% b) not less than 55% c) not less than 45% d) not less than 70%
a) 12% b) 30% c) 45% d) 58%
a) 12% b) 30% c) 45% d) 58%
a) 12% b) 30% c) 45% d) 58%
a) 5 b) 10 c) 20 d) 40
a) increases b) decreases c) not changed d) all these
a) 10-15% b) 3.4% c) 35-40% d) All of the above
a) 30-50-20 b) 35-30-35 c) 50-30-20 d) 15-25-60
a) Ammonia b) Carbon dioxide c) nitrogen oxides d) steam
a) Breakfast - 10%, dinner - 20%, mid-morning snack - 30%, dinner - 40% b) Breakfast - 25%, dinner - 25%, mid-morning snack - 25%, dinner - 25% c) Breakfast - 30%, dinner - 40%, mid-morning snack - 10%, dinner - 20% d) Breakfast - 40%, dinner - 30%, mid-morning snack - 20%, dinner - 10%.
147. The optimum ratio of the energy value of proteins, fats, carbohydrates of the total daily energy value of diets in the adult working age population a) 30%: 30%: 40% b) 1%: 49%: 50% c) 12%: 30%: 58% d) 1: 0.3: 3
a) not less than 35% b) not less than 45% c) not less than 55% d) not less than 60%
a) 20 - 24C, swings horizontally and vertically not more than 3C b) 6 - 20C swings horizontally no more than 1C, vertically - not more than 3C c) 18 - 20C, not horizontally swings more 2C vertically - not more than 2.5C d) 20 - 34C, swings horizontally and vertically not more than 3C
a) 2100-2450 kcal b) 2500-2800 kcal c) 2950-3300 kcal d) 3400-3850 kcal
a) 2100-2450 kcal b) 2500-2800 kcal c) 2950-3300 kcal d) 3400-3850 kcal
a) 2100-2450 kcal b) 2500-2800 kcal c) 2950-3300 kcal d) 3400-3850 kcal
a) 2100-2450 kcal b) 2500-2800 kcal c) 2950-3300 kcal d) 3400-3850 kcal
a) 2500-2800 kcal b) 2950-3300 kcal c) 3400-3850 kcal d) 3750-4200 kcal
a) 2 b) 3.75 c) 4 d) 9 156. The calculated energy content of fat in the diet, calories per gram: a) 2 b) 3.75 c) 4 d) 9
a) 2 b) 3.75 +c) 4 d) 9
a) 40 - 60% b) 50 - 70% c) 30 - 50% d) 60 - 80% 159.The infectious boxing provides ventilation a) plenum, with mechanical drive b) exhaust from a natural impulse c) supply and exhaust hoods with a predominance d) air handling units with a predominance of the influx of
a) pellagra b) beriberi c) nutritional marasmus d) scurvy
a) vitamin C b) vitamin PP c) cyanocobalamin d) vitamin B6
a) plenum, with mechanical drive b) exhaust from a natural impulse c) supply and exhaust hoods with a predominance d) air handling units with a predominance of the influx of
a) sealing booths, drinking and feeding regime b) compliance with work and rest, the use of oxygen devices c) the use of oxygen equipment, sealing cabins d) food and drinking regime, the use of oxygen regimes
a) obesity b) botulism c) silicosis d) avitaminosis
a) the development of fatty liver b) change the chemical composition and morphological structure of bones c) reduction in the functional ability of the body d) reduction immune biological reactivity of the organism
a) massive acute diseases resulting from consumption of food, massive contamination of certain types of micro-organisms or toxins for the body containing substances of microbial or non-microbial nature b) condition caused by insufficient amount of food intake for a long time c) condition caused by insufficient amount of food intake for a long time d) Sun e listed
a) The use of highly efficient sewage treatment plants b) Organization of sanitary-protection zones c) Greening populated areas d) Creating a closed production processes
a) convection b) performing c) evaporation d) radiation
a) convection, advection b) conduction c) evaporation +d) radiation
a) convection, advection b) conduction c) evaporation d) radiation 171 List of food poisoning that can occur with the use of bread: a) botulism b) Fusarium c) staphylococcal toxemia d) alimentary toxic paroxysmal myoglobinuria
a) Poisoning by aflatoxins b) Poisoning pale toadstool c) Poisoning lines d) ergotism 173. In the prevention of food poisoning with toxic products in nature leading direction it is: a) Hygiene education and training among the population b) Preventing the spread of toxic substances in products c) observance of technological requirements in the manufacture of food d) compliance with the conditions of storage products
a) Preventing the spread of toxic substances in products b) Hygiene education and training among the population c) observance of technological requirements in the manufacture of food d) Preventing the spread of toxic substances in products
a) convection, advection b) conduction c) evaporation d) radiation
a) hyperplasia enamel b) osteoparoz c) spotting, mottling of teeth d) dental caries 177. The microorganisms - activators of food intoxications: a) enterotoxigenic staphylococcus b) Cl. Perfringens c) E. Coli d) salmonella
a) dental caries b) carbohemia c) spotting, mottling of tooth enamel hyperplasia, osteoporosis, changes in the liver, kidneys, central nervous system d) urolithiasis disease 179. Events included in the group of technological measures for protection of health of the soil: a) Collection, removal, disposal and recycling of waste b) The choice of land for treatment plant c) Equipment and observance of sanitary-protection zones of sewage treatment plants d) Create a waste-free and low-waste production flow sheets
a) Endemic goiter b) Mental retardation c) dental caries d) Rickets
a) KEO b) The horizontal illuminance c) Reflection coefficient d) ripple factor 182. Food - the main sources of dietary fiber: a) Meat and meat products b) Cereals and grains c) Milk and dairy products d) Sugar and confectionery
a) milk, yogurt b) cabbage, sweet pepper c) juices d) cream 184. The largest sources of vitamin D in the diet: a) a fish b) milk c) lard d) vegetable oil
a) bread b) animal liver c) vegetable oil d) cereals
a) pulse b) cereals and grains c) vegetables d) meat
a) stimulating effect on the central nervous system, a specific effect on the visual analyzer, establishing biorhythms b) the total thermal effect on the organism c) erythema-zagarnoe action antirahitichesky and bactericidal effects d ) erythema-zagarnoe action antirahitichesky and bactericidal effects
a) promoting effect b) vitaminoobrazovanie c) It ensures the implementation of visual function d) terrain and altitude Yüklə 325,19 Kb. Dostları ilə paylaş:
|