/283 151 Bromatologie Et Nutrition Preparation (Prien Chanra, Msc + Dr. Chea Mary, PhD) 1 / 283 1) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Corrective action of method HACCP? a. αααα·ααααα»α Principle 3 b. αααα·ααααα»αPrinciple 1 c. αααα·ααααα»α principle 5 d. αααα·ααααα»α Principle 2 2 / 283 2) αααααΆαα Fishbone ααΆαααΆααα·ααΆαααΎ Material, method, manpower, machines, measurement αα·α….α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Human b. Staffs c. Environment d. Pest 3 / 283 3) You are trying to get a group of people to meet the current dietary recommendations for fats. You tell them that one of the most effective steps they can take at home is to? a. eliminate solid saturated fats used as seasonings b. consume fewer snacks throughout the day c. replace butter with margarine d. eat fewer foods 4 / 283 4) ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½αααΆααααααΉαfoodborne Illness? a. ααΆααααΊααααααΈααα»αααααααΆαααα ααα»αααααααΆαα b. ααΆααααΆααααΆαααααααααααα’αΆα αΆα c. ααΆα’αΆααΆααααα’α½αα αααα ααΆα αααααΆααααΈαααΆαα’αΆα αΆααα½α d. αα·αα’αΆα αααααΆααα’ααααα»αααααααΆααααΆααα 5 / 283 5) ααα»αααααΆααααΆαα’αΆαα»α€α₯ααααΆα αα·αααΆα Bicipital skin fold 25mm, Triceps skin fold 35mm, Subscapular skin fold 30mm, Suprailiac skin fold 45mm? α αΌαααααΎαααΎαα αααΎααα½αααΆααααααα a. Overweight b. Acceptable c. Lean d. Moderate overweight 6 / 283 6) A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the principle of nutrient? a. . density. b. . adequacy. c. . control. d. . moderation. 7 / 283 7) Trans fatty acids act somewhat like _______fats in the body? a. unsaturated b. polyunsaturated c. saturated d. monounsaturated 8 / 283 8) α§ααΆα ααα ααααααααα‘α α ααααΆα ααΆαCarbohydrate α₯α¨ααααΆα ααααΆαα α£α€ααααΆα αα·αααααΌααα’α»αΈαα£.α’ααααΆα ααΎααααααααααα ααΆαααΆαααααα»ααααΆα? a. 95Kcal b. 495Kcal c. 671kcal d. 551Kcal 9 / 283 9) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαααα·αααααααααα’αΆα αΆααααα»αααΆαααΆαααααα Nutritional status? a. αα·ααααααααα α’αΆαα» ααααα b. αα·ααααααααΈααααααααααα c. αα·αααααααααα’αΆα αΆα d. αα·αααααααααααααα·ααααΊ 10 / 283 10) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α ααΎααααΌαααααΎαααΆαααΌα ααααα ααα Purchase raw materialsα αΎαααΆααααα αΆ ααΌα ααΆ ααααΈααα’α»α? a. ααΆαααΆααΆαααααααΆαααΈα’ααααααααααααα b. αα·αα·αααααΎαααΆαααΆαα»ααΈααΈαααααΆαα»α c. αααα ααααααααααα»ααα»α α²ααααΆαααααΉαααααΌα d. αααα»ααααααααααααα»αααΆααααααΆαα»α 11 / 283 11) Both the human body and many foods are composed mostly of? a. . fat. b. . proteins. c. . minerals. d. . water. 12 / 283 12) Complex carbohydrate are called? a. . complex sugars b. . natural sugars c. . monosaccharide d. . polysaccharide 13 / 283 13) αα»ααααααΆααααΆαα’αΆαα» α₯α₯ ααααΆα αα·αααΆα Bicipital skin fold 30mm, Triceps skin fold 35mm, Subscapular skin fold 40 mm, Suprailiac skin fold 45mm? α αΌαααααΎαααΎαα αααΎααα½αααΆααααααα a. Lean b. Moderate overweight c. Acceptable d. Overweight 14 / 283 14) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα establish corrective action plan of method HACCP? a. αααα·ααααα»α Step 11 b. αααα·ααααα»α Step 10 c. αααα·ααααα»α Step 5 d. αααα·ααααα»α Step 8 15 / 283 15) After using pesticide on vegetable, how many week for the waiting time? a. no need waiting time b. 1-2 days c. 2-4 weeks d. 0-1 week 16 / 283 16) eggs is high Nutritional density and variable energy density? a. False b. True 17 / 283 17) α αΌαααααΎαααΎαααααααΉαααααΌααααα»ααααα Impact of HACCP on small-size of food enterprise? a. ααΆααααα½αααΆαα’αΆα αΆααα ααααααα»ααααααααααα b. αα·ααΆαααΆαα’αΆα αΆααα ααααααα»ααααααααααα c. αα·ααΆααααα»αααΆαααααα½αααααααααΈααααΆαααααα d. αα·ααΆαα’αα»ααααααΆααααααααα HACCP in food process 18 / 283 18) Equilibria nutrients between Micronutrients and Micronutrients or Micronutrients and macronutrients is the rule ofβ¦? a. Diversity b. Rhythmicity c. Moderation d. Frugality 19 / 283 19) Chylomicrons are produced in the? a. . liver. b. . pancreas. c. . small intestine. d. . gallbladder. 20 / 283 20) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Critical control point of method HACCP? a. αααα·ααααα»α principle 2 b. αααα·ααααα»α Principle 5 c. αααα·ααααα»α Principle 3 d. αααα·ααααα»αPrinciple 1 21 / 283 21) ααααααΈααΆαααααααα αααΆαααααΆαααΆαα·ααα αααααααααΆαα½αααΉαααααα? α αΌαααααΎαααΎαα αααΎααααα½αααα? a. α’αΆα αααααΎαααΆ Complex b. α’αΆα αααααααΆααααα ααα αα c. α’αΆα αααααΎαααΆαααααΌαα αΌα d. α’αΆα αααααΎαααααα·αααααΆα 22 / 283 22) ααΆααΆααα·ααααΆααΈααΆααα·αααααααααααααααα’αΆα αΆαααααααα»αααααΈαααααα»ααΆαααΆα αααααααααα αα α»ααααααααΎα’αααΈααΆTOXIC COLLECTIVE FOOD INFECTION? α αΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. ααΆααΆααααααΌαααααααΆααααα’αΆα ααααΎα’ααααΆαααΆααα»αα’αΆα αΆαααΌα ααΆ ααΆααααααΈ ααΈαα»α… b. ααΆααΆααα»αα’αΆα αΆααααααΆααααΈαααΆαα’αΆα αΆαα αααΎααα»ααααα»ααααααΆαα½αααααΆ c. ααΆααΆαα αααααααααααΈααα»αααααααΆαααα ααα»αααααααΆαααααααΆααααα’αΆα αΆααα½ααααα»α d. ααΆααΆααα»αα’αΆα αΆαααααααα»ααααα½ααααα»ααααααΆααααΈαααΆαα’αΆα αΆαααΌα αααααΆ 23 / 283 23) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα»αααΆααααααΉα dietetic? a. ααΆααΆααα·ααααΆααΈααΆαααααΎααααΆααα’αΆα αΆααααααΆααααααΆααΆαααααΊ b. ααΆααΆααα·ααααΆααΈα’αΆα αΆααααααΆααα’ααααααααΊ c. ααΆααΆααα·ααααΆααΈα’αΆα αΆααααααΆααααααααα»ααααααΈαααααα d. ααΆααΆααα·ααααΆααΈααΆααααααααα·ααΆαα’αΆα αΆα (ααΆααα αα·αααΆαααΆαα»α α·ααα αΉα) ααααααααααααααΆαααα»ααααααααΆααα 24 / 283 24) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααααααΉαααααααΆαααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααααΆααααΆααααααΆαα ααΎα’αΆα ααΆααααααααααααααΉαααααααΆ α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point b. αα·αααΉα c. ααααΆααααΆααααααΆ critical control point d. ααααΆααααΆαααααα·ααααααΆcritical control point 25 / 283 25) αα»ααααααΆααααΆαα’αΆαα»α€α₯ ααααΆα ααΆαααααα α§α’αα ?ααΆααJogging αααα»αα‘ααααα‘α αα ααααααα₯αααααααα»ααα½ααααααΆα α? ααΎααΆααααααΎααααΆααααΆαααααΆαααααα’ααααα»ααααΆααααα»ααα½ααααα? a. 2205-2565Kcal b. 2160-2520Kcal c. 1350-1575 Kcal d. 1390-1620 Kcal 26 / 283 26) A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of? a. . kcalorie control. b. . nutrient density. c. . essential nutrients. d. . variety. 27 / 283 27) Cereals is high Nutritional density and low energy density? a. True b. False 28 / 283 28) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααα ααΎα’αΆα ααΆααααααα α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆααααααΆ critical control point b. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆααααααΆααααΆ Critical control point c. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point d. ααααΆααααΆαααααα·ααααααΆ critical control point 29 / 283 29) Linolenic acid, EPA and DHA are examples of ? a. linoleic acid b. omega-3 fatty acids c. polyunsaturated fatty acids d. omega-6 fatty acids 30 / 283 30) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα check the system work of method HACCP? a. αααα·ααααα»α Step 13 b. αααα·ααααα»α Step 7 c. αααα·ααααα»α Step 9 d. αααα·ααααα»α Step 12 31 / 283 31) αααααΆα α ααΆαα’αΆαα»α©α© ααααΆα ααΎααααΈααΆαααααααααΆαααααααααΆαααααααΎααΌαααααα (1.35 x half-wingspan )+ 60.1? ααΎ half-wingspan ααΆααααααα α€α₯αα ααΎααΆααα’αΆα ααΆααααααααα»ααααΆα? a. α‘α’α¨αα b. α‘α£α₯αα c. α‘α₯α§αα d. α‘α’α₯αα 32 / 283 32) α αΌαααααΎαααΎαα αααΎααααααααααα»ααααααΆαα (Nutrition)? a. ααΆαααΆαα»α α·ααα αΉαααΆαααΌα ααΆ ααααΌααα’ααΈα ααααΆαα ααα αα·αααΉα b. αααααααΆαααΆαα»αααααΆααααα»αα’αΆα αΆα c. ααΆααΆαααΆαα»αααα»αα’αΆα αΆααααααααΆαα ααααΆαααα½α d. ααΆααΆαααΆαα»αααα’αΆα ααααΎααααΆααααΆαααααααΈααΆαααααα»ααα 33 / 283 33) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαvitamins αα·αα±αα? a. Barbiturics increase the activity of Vitamin B9 b. Neomycin and Tetracyclines increase the activity of the vit. A c. Colchicine increases the absorption of Vitamin B12 d. Salicylates and Tetracyclines decrease the activity of vitamin C 34 / 283 34) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αααααΆααFishbone diagram? a. α’αΆα ααααΎαααααΆααααα·αα’αΆα αΆααααααΆααααα½α b. α’αΆα ααααΎαααααΆααααα·αα’αΆα αΆαααααα·ααΆαααα·α c. α’αΆα ααααΎαααααΆαααα·ααΆαααΎααΆαααΆα αα·ααααα αΆαα»αααΌααααα»αααααΆα d. α’αΆα ααααΎαααααΆαααα·ααΆαααΎααΆαααΆα αα·ααααα αΆαααα»αααααΆαααααΆαα 35 / 283 35) ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½αααΆααααααΉα Codex Alimentarius? a. Codex Alimentarius αααααΎαα‘αΎααααα»αααααΆαα‘α©α α£ b. Codex Alimentarius ααααα»ααα Standard αααααΆααα’αΆα αΆα ααΆαααα·αα’αΆα αΆα αα·ααα»ααααα·ααΆαα’αΆα αΆα c. Codex Alimentarius ααΆαααα»αααΆαααΆααα·ααααΆααΈααΆαααα·αααΉααααααααααα»ααααα·ααΆα d. Codex Alimentarius αα½αααααααΆαααΆααααα½αααααααααααα½αααΆαααα·ααααααααααα½αα αααα αααα αααααα 36 / 283 36) Unbalanced food is an excessive in certain nutrients and or funded with other nutrients essential for the minimal functioning of the organism? a. True b. False 37 / 283 37) α αΌαααααΎαααΎαα αααΎααα½αααΆααααααΉα Gastro-duodenal covering medicine? a. ααααΎα²ααααΆαααααΌαα αΌαVitamin ααΆαααα’ b. ααααααααααΌαα αΌαVitamin A c. αααααΎαααΆαααααΌαα αΌαVitamin A d. αα»αααΆαα₯αααα·αα 38 / 283 38) Meats, in balancing rule, we need 2-3 portions /day? a. False b. True 39 / 283 39) Fats provide the most concentrated form of? a. . oxygen b. . energy c. . lipase d. . carbon 40 / 283 40) The making of a disaccharide from two monosaccharides is an example of? a. . digestion. b. . gluconeogenesis. c. . condensation. d. . hydrolysis. 41 / 283 41) Measuring the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake? a. Intergroup Diversity b. Intra-group diversity c. Principe of Food Rhythms d. Principle of moderation 42 / 283 42) Carbohydrates are found in virtually all foods except? a. . meats. b. . breads. c. . milks. d. . fruits. 43 / 283 43) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat should be…? a. Equal 1 b. Bigger is better c. Smaller than 1 d. Bigger than 1 44 / 283 44) Plant foods that contain saturated fats are? a. . olives and avocados b. . cashew nuts and canola oil c. . corn and soybeans d. . coconut and chocolate 45 / 283 45) α αΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½αααΆααααααΉαRESIDUS αααα»αα’αΆα αΆα? a. ααααΆααααα b. αααααα ααααΎα c. αααααααΌα d. ααα’αΉα 46 / 283 46) Most of the digestive processes occur in the? a. . mouth b. . colon c. . stomach d. . small intestine 47 / 283 47) Sugar is limit strictly recommendation for good health? a. True b. False 48 / 283 48) ααααααΈ α ααΆαα’αΆαα»α₯α€ ααααΆα ααΆα Waist size α‘α‘α’cm α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Underweight b. Obesity abdominal c. Overweight abdominal d. Normal 49 / 283 49) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα½αααα ααΆααααααΉα Nutritional needs? a. Energy needααΆαααααΌαααΆαα’αΆα αΆααααααΆααααααΎαααΆααααααααααΌααα’α»αΈα b. α αααΎαααΆααα’ααααΆαααΎαα»αααααααααΉαααααΌα c. Plastic need ααΆαααααΌαααΆαα’αΆα αΆααααααΆααααΆαααΌαααΆαα d. Catalytic need ααΆαααααΌαααΆααααααΆαααααααΆαααα ααααααΆαααΆαααααΆα 50 / 283 50) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αααααΆααααααΉααα½ααΆααΈαααα Dietetic? a. ααΆααααααααΆααααΆαα’αΆα αΆαααααααα»ααα b. ααΆαααααααα»αααΆαα’αΆα αΆα c. αα·ααΆαααΆαααΆαα»ααΆααααα»αα’αΆα αΆα d. αα·ααΆαααΆαααΆαα»ααΈααΈαααα»αα’αΆα αΆα 51 / 283 51) Variety index “Number of different foods actually ingested”/ to a list of foods constituting βfood repertoryβ reference food over a period of time the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake? a. Intergroup Diversity b. Intra-group diversity c. Principle of moderation d. Principe of Food Rhythms 52 / 283 52) Lethal dose of Arsenic in food? a. 0.2mg/L b. 120mg c. 10ug/L d. 0.01mg/L 53 / 283 53) Which nutrient passes through the GI tract mostly undigested and unabsorbed? a. . protein b. . carbohydrate c. . fat d. . fiber 54 / 283 54) carbohydrate-containing foods appear in all of the following food groups except? a. . vegetables b. . grains c. A. milk, cheese and yogurt d. . fats and oils 55 / 283 55) αααααΆα α ααΆαα’αΆαα»α©α§ααααΆα ααΎααααΈααΆαααααααααΆαααααααααΆαααααααΎααΌαααααα (1.35 x half-wingspan )+ 60.1? ααΎ half-wingspan ααΆααααααα α₯α αα ααΎααΆααα’αΆα ααΆααααααααα»ααααΆα? a. α‘α₯α§αα b. α‘α’α₯αα c. α‘α£α₯αα d. α‘α’α¨αα 56 / 283 56) αα ααΈαα»ααα ααΆαααΈα’α αα α’α₯α’ααααΆ ααααΌαααΆαααΆαααα€KJ/kg/h α α»αααΎαα·αααΎααΈαα»ααα ααΆαααααΌα? α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααα½α? a. αα ααΈαα»ααα ααΆααααααΆαα ααααΎααΆαααααΆααααα αααΎα b. αα ααΈαα»ααα ααΆααααα ααααΎααΆαααααΆαααααα·α c. αα ααΈαα»ααα ααΆααααα ααααΎααΆαααα αααΎαααΆααααααΆαα d. αα ααΈαα»ααα ααΆααααααΆαα ααααΎααΆαααααΆαααααα·α 57 / 283 57) Method HACCP ααΆαα£ Phases α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα½αααα? a. Phase 2: Hazard analysis and choice b. Phase 4: Construction of plan c. Phase1: Prevention of plan d. Phase 3: Preparation of plan 58 / 283 58) Water, Very high Nutritional and high energy density? a. True b. False 59 / 283 59) The human brain depends almost exclusively on _______ for its energy? a. . alcohol b. . carbohydrate c. . protein d. . fat 60 / 283 60) Cholesterol? a. . is a sterol b. . is found in both plants and animals c. . does not contribute in any way to heart disease d. . is found only in plants 61 / 283 61) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs αααααΎαααΆ Complex between compound in food and drugs? a. αα·αααΆαα ααααΎα b. Physical chemical interaction c. Pharmacokinetic interaction d. Pharmacological interaction 62 / 283 62) α αΌαααααΎαααΎαα αααΎααααα½ααααααααα»ααααααΆ αααααααααααΆαααααΎ Method HACCP? a. Produce small production of foods b. Elimination risk of contaminants c. Prevention risk of contaminants d. Reduce the risk of accepted level 63 / 283 63) Which of the following is critical in the process of carrying cholesterol from body cells to the liver for disposal? a. LDL b. HDL c. VLDL d. Chylomicrons 64 / 283 64) α αΌαααααΎαααΎαα αααΎααα½αααααααΉαααααΌαααα Acceleration of the transit by the fibers? a. αααααααΆααααα ααα αα b. ααααα Resorption c. αα»αααΆαααΆααααααΉαResorption d. αααααΎαResorption 65 / 283 65) A triglyceride consists of? a. . three fatty acids attached to a glucose. b. . three glycerols attached to a lipid. c. . three phospholipids attached to a cholesterol. d. . three fatty acids attached to a glycerol. 66 / 283 66) A balanced diet is likely to maintain an optimal state of health and / or DELAY the chronic and degenerative diseases related to the repetition of food intake? a. True b. False 67 / 283 67) Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as? a. . preventive agents. b. . chronic causes. c. . disease descriptors. d. . risk factors. 68 / 283 68) ααΎα’αααΈααΆ Waiting time αααα»ααα·αααααα·αααα? ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. Waiting time ααΆααααααα αΆααααααΆααααΈααααΎααΆαααΆαα»ααΈααΈαα½α α²αααααα·ααααα»αααααα·ααα»ααααα·ααΆα b. Waiting time ααΆααΆαααααααααααααΆαααΌαααΆαααααααααααα αΆααααΈαααααΆααα»ααα αΌαααααααααΌααα c. Waiting time ααΆααΆαααααΎααααΆααααΆαααΆαα»ααΈααΈαααααααΆαααΆαα’αα»ααααΆαααΎααΆα α ααααα αα·αααααααΎ d. Waiting time ααΆααααααααααΆαααα αΆαααααΆααααααΌααααααααααααααΎαααα»ααα·αααααααααα 69 / 283 69) ααααααΈααααΆααα’αΆαα» 55 ααααΆα ααΆαααααα α‘α’α₯αα αα·αααααα α¦α₯αα? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααααΆααBMI? a. Obesity b. Overweight c. Under weight d. Normal 70 / 283 70) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class I and food? a. Food interfering absorption b. Food improve absorption and re-sorption c. A little affect with foods d. Food variable affect on absorption 71 / 283 71) An inadequate intake of the six classes of nutrients in the diet may result in? a. . malnutrition b. . diabetes c. . indigestion d. . stamina 72 / 283 72) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-1, -2,-3). For example, if a plotted point of BIM-for-age is far from the median to – 3. What will you interpret the child health? a. Obese b. Risk of overweight c. Overweight d. Severely Wasted 73 / 283 73) Historical information, physical examinations, laboratory tests, and anthropometric measures are? a. . approaches used in disease prevention. b. . techniques used in diet planning. c. . methods used in a nutrition assessment. d. . steps used in the scientific method. 74 / 283 74) Which of the following statements concerning cholesterol is not true? a. It is widespread in the body and necessary to its function b. it cannot be made by the body and must be consumed in the diet c. it is the major part of the plaques that narrow the arteries d. it is an important sterol in the structure of cell membranes 75 / 283 75) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαα±αα Gastro-resistance? a. αααΆααααααα‘α»ααααα’αΆα αΆα b. αααΆααααααα·αααα’αΆα αΆαααααΌαααααΆαα c. αααΆαααα Gastric empty d. αααΆααααααα·ααΆαα’αΆα αΆααα½α 76 / 283 76) αααααΆα α ααΆαα’αΆαα»α‘α α‘ ααααΆα ααΎααααΈααΆαααααααααΆαααααααααΆαααααααΎααΌαααααα (1.35 x half-wingspan )+ 60.1? ααΎ half-wingspan ααΆααααααα α¦α₯αα ααΎααΆααα’αΆα ααΆααααααααα»ααααΆα? a. α‘α’α₯αα b. α‘α£α₯αα c. α‘α’α¨αα d. α‘α€α§αα 77 / 283 77) ααααααΈααααΆααα’αΆαα» α£α€ ααααΆα ααΆαααααα α‘α£α₯αα αα·αααααα α€α¨αα? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αααααΆααBMI? a. Normal b. Obesity c. Under weight d. Overweight 78 / 283 78) The significant difference between starch and cellulose is that? a. hormones can make glucose from cellulose, but not from starch. b. digestive enzymes can break the bonds in starch, but not in cellulose. c. animals can store glucose as starch, but not as cellulose. d. starch is a polysaccharide, but cellulose is not. 79 / 283 79) Metionin riches in Vegetable? a. False b. True 80 / 283 80) Fruits and vegetables are rich sources of? a. . vitamins b. . fats c. . proteins d. . carbohydrate 81 / 283 81) Within the body, fats usually travel from place to place mixed with ________particles? a. protein b. carbohydrate c. glycerol d. glycogen 82 / 283 82) Energy balance between meals is the rule ofβ¦? a. Moderation b. Rhythmicity c. Diversity d. Frugality 83 / 283 83) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-1, -2,-3). For example, if a plotted point of Weight for length/height is far from the median to -3. What will you interpret the child health? a. Risk of overweight b. Overweight c. Obese d. Severely Wasted 84 / 283 84) Carbohydrate are made of the following? a. . hydrogen, carbon, and oxygen b. . carbon dioxide, hydrogen, and oxygen c. . oxygen, nitrogen, and carbon. d. . nitrogen, hydrogen, and carbon 85 / 283 85) Meats, Fishes and eggs=High energy density and nutritional density? a. True b. False 86 / 283 86) Albendazole ααααααΆαααΆαα½αα’αΆα αΆαααααΌαααααΆαα ? α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. αααααααΆαααααΌαα αΌα b. αααααΎαααΆ Complex c. αα»αααΆαα₯αααα·αα d. αααααΎαααΆαααααΌαα αΌα 87 / 283 87) Fats is high Nutritional density and variable energy density? a. True b. False 88 / 283 88) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊαααααααααα·αααααΆαααααΆαααααΆααΆα? a. Physical chemical interaction b. Pharmacokinetic interaction c. Pharmacological interaction d. αα·αααΆαα ααααΎα 89 / 283 89) Excess intake of C, L: stored in the form of glycogen and lipids cause malnutrition? a. True b. False 90 / 283 90) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Hazard and risk analysis? a. Identify the hazard b. Identify the rule c. Identify the source of water d. Identify the rule of 5 M 91 / 283 91) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Arthemeter? a. αααΆαα‘α»ααααα’αΆα αΆα b. αααΆααααααΆααααΆα c. αααΆααααα’αΆα αΆα d. αααΆαααααααα ααΈα’αΆα αΆα 92 / 283 92) A diet that provides_____ of its calories from fat is currently recommended by health authorities? a. 25-40 b. 30-45 c. 10-25 d. 20-35 93 / 283 93) Saturated fatty acids? a. . have at least one double bond. b. . are fully loaded with hydrogens. c. . are always 18 carbons long. d. . are always liquid at room temperature. 94 / 283 94) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαααα·ααααααααα’αΌαα ααα’α? a. Clinical data b. Epidemic data c. Food data d. General data 95 / 283 95) Anthropometric measures include measures of ? a. . iron status b. . clientβs income c. . weight d. . fluid intake 96 / 283 96) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαααΆααααΆαααΆα αα αααΎα? a. αααααΎαααααΆααΌααΈαααααααΆα ααα»α b. αααααααΌαααΆαααα·αααΆααα c. αααααΎαααΆααααααα’αα»αααα d. αααααoxidation ααα’αΆαααΈαα’αΆααΈαα 97 / 283 97) Which of the following is not true? Lecithin is? a. . a constituent of cell membranes. b. . an essential nutrient. c. . an emulsifier. d. . a phospholipid. 98 / 283 98) Vegetables and fruits is Very high Nutritional density and Low energy density? a. False b. True 99 / 283 99) What does the pancreas secrete when blood glucose rises? When blood glucose falls? a. . glycogen; epinephrine b. . insulin; glycogen c. . glucagon; insulin d. . insulin; glucagon 100 / 283 100) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα»ααααααΆααααΆαααΆαα»α α·ααα αΉα? a. Mineral ααΆ Micronutrients ααααα·αααΆααααα»α macronutrients b. αααααΆMicronutrient αααααααΆαααΆααααα»αααΉα c. ααΈααΆααΈα ααΆ macronutrients αααααα½αααΆαααΈααααααΆαα· d. ααααΌααα’ααΈαααΆMacronutrients αααααΆα Micronutrients 101 / 283 101) The only form of carbohydrate that the brain uses for energy is? a. . glucagon b. . galactose c. . glycogen d. . glucose 102 / 283 102) Gastrin, secretin, and cholecystokinin are examples of? a. hormones. b. . crypts. c. . enzymes. d. . goblet cells. 103 / 283 103) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααα ααΎα’αΆα ααΆααααααα α¬αααααααΆαααααααααααΆααααΆαααααα? yes? a. ααααΆααααΆααααααΆ critical control point b. ααααΆααααΆαααααα·ααααααΆ critical control point c. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆααααααΆααααΆ Critical control point d. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point 104 / 283 104) α αΌαααααΎαααΎαα αααΎααααααααααα»α αααααΆααα’αΆα αΆα (Food) ? a. α’αΆα αΆαααΆααΆαααΆαα»ααααααΆαα·αααααα»αααααα½αααΆα b. α’αΆα αΆαααΆααΆαα»ααΆααα‘αΆαααΆαααααα»αααα’αΆα ααα½αααΆαααΆα c. α’αΆα αΆαααΆααΆαααΆαα»ααΆααα‘αΆαααΆαααααΆααααααααα»αααααΆαααααΎα d. α’αΆα αΆαααΆααΆαααΆαα»ααααα·αααΆαααΆαααααααΆααααΆαααααα α αΎαααα»αααα’αΆα ααα½αααΆαααΆα 105 / 283 105) The enzyme that breaks a disaccharide into glucose and galactose is? a. . sucrase. b. . lactase. c. . amylase. d. . maltase. 106 / 283 106) Digoxin ααααααΆαααΆαα½αα’αΆα αΆαααααααααα‘αΌα ? α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. αααααααΆαααααΌαα αΌα b. αα»αααΆαα₯αααα·αα c. αααααΎαααΆααααα ααα αα d. αααααΎαααΆαααααΌαα αΌα 107 / 283 107) Absorption occurs primarily in the: ? a. . stomach . b. . mouth. c. . small intestine. d. . large intestine. 108 / 283 108) Number of different food groups actually ingested? a. Intra-group diversity b. Principle of dietary diversity c. Intergroup Diversity d. Principle of balanced diet 109 / 283 109) Galactose is a product of the digestion of? a. . meat b. . milk c. . breads d. . vegetables 110 / 283 110) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αα αααααΎααααα±ααααΆαα½αα’αΆα αΆααααΌαααΆαα·ααααΆαα? a. αααααΎαααΆαααααΌαααααααα’ααΈαααΌα b. αααααΎαααΆαααααΌαααααααα’αΆαα»αααΈαααΌα c. αααααΎαααΆαααααΌαααααααααΆαα·ααα d. αααααΎαcomplex ααΆαα½αααΆαα·ααα 111 / 283 111) Foods such as potato chips, cakes, sodas, and candy are called? a. . low-nutrient-density foods b. . dietetic foods c. . essential nutrient foods d. . nutritious foods 112 / 283 112) most fat digestion take place in the ? a. colon b. stomach c. small intestine d. mouth 113 / 283 113) The main dietary factor associated with elevated blood cholesterol levels is? a. dietary cholesterol b. high total fat intake c. monounsaturated fats d. high saturated and trans fat intake 114 / 283 114) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαα’αΆα αΆα αα·αα±αα? a. α±αααα»αααΆαα₯αααα·ααααΎα’αΆα αΆα b. α’αΆα αΆαααΆαα₯αααα·ααααΎααααα·αααααΆαα±αα c. α ααααΎαααΆααα’αααα·αααααΉαααααΌα d. α’αΆα αΆααα·αα±αααα»αααΆαααααΆααααααααΉαααααΆαα 115 / 283 115) Cellulose is? a. . not to be included in the human diet b. . a monosaccharide c. . an excellent substitute for dextrose d. . not digestible by humans 116 / 283 116) The enzyme in the mouth that begins the digestion of starch is? a. . lipase b. . salivary ptyalin c. . sucrase d. . salivary amylase 117 / 283 117) Balanced protein Animal And vegetable is the rule ofβ¦? a. Rhythmicity b. Frugality c. Moderation d. Diversity 118 / 283 118) α§ααΆα ααα ααααααααα‘α α ααααΆα ααΆαCarbohydrate 12ααααΆα ααααΆαα α .α’ααααΆα αα·αααααΌααα’α»αΈαα .α£ααααΆα ααΎααααααααααα ααΆαααΆαααααα»ααααΆα? a. 99Kcal b. 51Kcal c. 48kcal d. 110Kcal 119 / 283 119) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα critical limit of method HACCP? a. αααα·ααααα»α Step 13 b. αααα·ααααα»α Step 7 c. αααα·ααααα»α Step 12 d. αααα·ααααα»α Step 9 120 / 283 120) α’αααΈααΆααααααααααα Codex Alimentarius? ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. αααα»αααΆαααΆαα ααα’αΆα αΆα b. αα»ααααα·ααΆααααα’αααααααΎααααΆαα c. αααα»ααααααααααααααααααααΎαααΆαααα·αα’αΆα αΆα d. ααα·αα’αΆα αΆααααααΆαααααααααααααα·ααααα 121 / 283 121) Carbohydrates: In the form of glycogen: 1/3 (liver) and 2/3 (muscles) + ATP? a. True b. False 122 / 283 122) Research suggests that North Americans should consume more omega-3 fatty acids. In order to do this , you would consume more? a. beef b. corn oil c. salmon d. safflower oil 123 / 283 123) Excessive amounts of salt in the diet? a. . have no relevance to oneβs nutritional status b. . raise cholesterol levels substantially c. . cause cirrhosis of the liver d. . are thought to contribute to hypertension 124 / 283 124) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαααΆααααΆαααα αα·αααααΆαααααα? a. αααααΎαααΆααααααααΆααα b. ααααα²αααααααα’αΆα αΆααΌααααααα c. αααααΎαααΆαααααΎααααΆααααααΆαα d. αααααΎαααΆαααααΎααααΆααααα 125 / 283 125) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααα Principle of method HACCP αααα»αααΆαααα·αα’αΆα αΆα? a. ααΆαααΆαααΆαααΆαααααα’αΆα αΆαααΈααΆααα½α b. ααΆαααΆααααα αααααααααΆααααΎαα»αααΆαα’αΆαα αΆα c. αααααΆαα»ααααα·ααΆααα»ααααα·αααΈααΆααααααααααΈα’αΆα αΆα d. Identify Hazard αααα’αΆα ααΎαααΆααααα»ααα ααααΆαααα·αα’αΆα αΆα 126 / 283 126) Based on the daily value, approximately 60% of total calories should come from carbohydrate. For someone consuming 2500 calories a day, this would equal ____ grams of carbohydrate. ? a. . 525 b. . 400 c. . 250 d. . 375 127 / 283 127) The difference between cis- and trans-fatty acids is? a. . the number of double bonds. b. . the length of their carbon chains. c. . the configuration around the double bond. d. . the location of the first double bond. 128 / 283 128) Digestion begins in the? a. . small intestine b. . stomach c. . mouth d. . liver 129 / 283 129) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊαααααΎα toxicity of drug? a. Pharmacological interaction b. αα·αααΆαα ααααΎα c. Physical chemical interaction d. Pharmacokinetic interaction 130 / 283 130) Nutrients used primarily to provide energy to the body are? a. . vitamins, minerals, and carbohydrates b. . proteins, vitamins, and fat c. . vitamins, water, and minerals d. . carbohydrates, proteins, and fats 131 / 283 131) The storage from of glucose found in plants in called ? a. . chlorophyll b. . fiber c. . starch d. . glycogen 132 / 283 132) A person who eats a high-fat diet incurs a greater than average risk of developing? a. heart disease and cancer b. cancer and hypertension c. heart diseases and osteoporosis d. osteoporosis and heart disease 133 / 283 133) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα»ααααααΆαα Ingredients? a. ααΆααΆαααΆαα»ααααααααααααα»αα’αΆα αΆα α αΎαααΆα Nutritional value b. ααααα·ααααααΆ Ingredients αα ααααΆααΆ Macronutrients c. ααα ααααααααααααα»αα’αΆα αΆα ααΆingredients αααααα½αααΆαααΈααααααΆαα· d. αααααα αααΎαααΆαααΎααααΉαααααΌα 134 / 283 134) A blood lipid profile reveals much useful information regarding a personβs risk of ? a. cancer b. heart disease c. hypoglycemia d. diabetes 135 / 283 135) All of the following are major risk factors for CVD except? a. family history b. female gender c. physical inactivity d. increasing age 136 / 283 136) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Amoxicillin + clavulanic acid? a. ααα‘α»ααααα’αΆα αΆα b. αααΆααααααΆααααΆα c. αααΆαααααααα ααΈα’αΆα αΆα d. αααΆααααα’αΆα αΆα 137 / 283 137) The three main groups of carbohydrates are? a. . fats, proteins, and minerals b. . monosaccharides, disaccharides, and polysaccharides c. . glucose, fructose, and galactose d. . sucrose, cellulose, and glycogen 138 / 283 138) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα manufacturing diagram of method HACCP? a. αααα·ααααα»α Step 11 b. αααα·ααααα»α Step 8 c. αααα·ααααα»α Step 5 d. αααα·ααααα»α Step 10 139 / 283 139) Malnutrition could be caused by? a. . disease b. . hypertension c. . constipation d. . poor posture 140 / 283 140) α αΌαααααΎαααΎαα αααΎααα½ααααααΆααααααΉαααΆα ααα? a. αααααΎαααΆααααα ααα αα b. ααΆααΆαα Catabolism of hepatic enzymes c. αααααααααααΆαα±αα d. αααααααααα·αααααΆαα±αα 141 / 283 141) This is the equation to calculating weight loss, is it true or false? (% loss = ((Usual weight β Current weight)/Usual weight) X 100) a. True b. False 142 / 283 142) Milks and milk products is high Nutritional density and variable energy density? a. True b. False 143 / 283 143) Starch is the form in which glucose is stored in plants? a. . found only in grains b. . an insoluble form of dietary fiber c. . a monosaccharide 144 / 283 144) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Grapefruit? a. αααααααααααΆαα±αα b. αααααΎαααΆααααα ααα αα c. ααΆααααααααΆα Agonist d. ααααα first pass effect 145 / 283 145) Balanced between macronutrients is the rule ofβ¦? a. Diversity b. Moderation c. Frugality d. Rhythmicity 146 / 283 146) Breads, cereals, rice, and pasta are rich sources of? a. . calcium b. . fats c. . carbohydrates d. . vitamin D 147 / 283 147) The storage form of glucose in the body is? a. . insulin. b. . glycogen. c. . glucagon. d. . maltose. 148 / 283 148) Cereals and Cereals and grains, in balancing rule, we need 4 portion /day? a. True b. False 149 / 283 149) physical activity promotes heart health because ? a. it decreases circulation. b. it raises blood HDL concentration c. a smaller volume of blood is pumped with each heartbeat, reducing the heartβs workload d. it raises blood LDL concentration 150 / 283 150) Which of the following is not a characteristic of fat in food or in the body? a. decrease the flavor of foods b. provides energy reserves c. helps cushion vital body organs d. protects the body form temperature extremes 151 / 283 151) Which of the following is not one of the three main classes of lipids? a. triglycerides b. lecithin c. sterols d. phospholipids 152 / 283 152) ααααααΈ α ααΆαα’αΆαα»α’α¨ ααααΆα ααΆα Waist size α¨α₯cm α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Overweight abdominal b. Normal c. Underweight d. Obesity abdominal 153 / 283 153) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα»αααΆααααααΉαααΆαααΆαα»α α·ααα αΉα? a. ααΉαααΆ Micronutrients αααααΆαααΆαααΆαααΆαα»ααΌα αα αααΎα b. ααΆαααΆαα»α α·ααα αΉαααΆαα α£αααα»α c. ααΆαααΆαα»α α·ααα αΉαααΆαα’αααα»α d. ααΆαααΆαα»α α·ααα αΉαααΆαα¦αααα»α 154 / 283 154) α§ααααααααααΆααααΆααSkin fold αααααα? a. Caliper b. Ruler c. Adipometer d. Adipocyte 155 / 283 155) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αα αααααΎααααα±ααααΆαα½αα’αΆα αΆααααΌαααΆαα·fiber? a. α’αΆα αααααΎαααΆ form insoluble complexes ααΆαα½αα±αααα½αα ααα½α b. α’αΆα αααααΎαααΆ Ions ααΆαα½αα±αααα½αα ααα½α c. αααααΎαααΆαααααΌαααααα½α αααΆαααααααΌα d. αααααΎαααΆαααααΌαααα±ααtetracycline 156 / 283 156) Anticoagulant ααααααΆαααΆαα½αα’αΆα αΆαααΌα ααΆααααΎααααα ? α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. αααααΎαα αΆαα·αααααααααααΆα b. αααααΎαααααα·αααααΆαααααΆαααααΆααΆα c. αα½ααααΆαααΆαα½αα’αΆα αΆαααααΌαααααααααααααα d. αααααΎαα αΆαα·αααααααΆαα αΌαααΆα 157 / 283 157) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα critical control point of method HACCP? a. αααα·ααααα»α Step 11 b. αααα·ααααα»α Step 8 c. αααα·ααααα»α Step 10 d. αααα·ααααα»α Step 5 158 / 283 158) The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is? a. . balance. b. . variety. c. . moderation. d. adequacy. 159 / 283 159) When a polyunsaturated vegetable oil is changed to a saturated fat, the process is called? a. . hydrogenation b. . hypercholesterolemia c. . hydrolysis d. . hyperlipidemia 160 / 283 160) Disaccharides include? a. . glucose, galactose, and fructose. b. . amylose, pectin, and dextrose. c. . starch, glycogen, and fiber. d. . sucrose, maltose, and lactose. 161 / 283 161) Bile is needed to digest? a. . proteins b. . carbohydrates c. . fiber d. . fats 162 / 283 162) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌαααΆααααααΉα Food sciences? a. Food sciences ααΆαααΈα Domains ααΌα ααΆ applicant domain αα·α discipline domaine b. Food sciences ααΆαααΈ domains ααΌα ααΆ agriculture, food, nutrition c. Food sciences αα·αααΆαααΆααααααΉαααα·ααααΆααα d. Food sciences ααΆαααααΆααα½α Domains 163 / 283 163) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α Principles of method HACCP? a. Principle 5: Check the system work routine b. Principle 3: Critical Threshold or critical limit c. Principle 1: Monitoring plan d. Principle 4: Record procedure 164 / 283 164) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆααααααααΆααααα»αααΆαααΆαααααα Nutritional status? a. ααααααΆαααΆαααΆαα»α α·ααα αΉα b. ααααααΆαααααΆαααααΎααα·αααα c. ααααααΆαααΈααααααΆαααΉαααααα d. ααααααΆαααααα αα·αααααααα·α αα 165 / 283 165) ααααΆαα α’ααααΆα αααααααΆαααααα»ααααΆαKcal? a. α©Kcal b. α¨Kcal c. α€Kcal d. α‘α¨Kcal 166 / 283 166) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class II and food? a. Food improve absorption and re-sorption b. Food interfering absorption c. A little affect with foods d. Food variable affect on absorption 167 / 283 167) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαααΆααααΆαααα αα·αααααΆααα αααΎα ααΆαα²αα stored in the form of glycogen and lipids? a. ααΎαααΆαα·ααααΆαα b. ααΎαααΆαα·ααα c. ααΆα ααΉαααΎαααααα d. ααΎαα’αΆαααΈαα’αΆααΈαα 168 / 283 168) αααα»αααααα»αα’αΆα αΆαααΆααααα amoxicillin ααΎααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Physical hazard b. Chemical hazard c. Biohazard d. Antibiotic hazard 169 / 283 169) Low ED foods usually Large volumes of foods or foods rich in water? a. False b. True 170 / 283 170) αα αααα»αααααΈαααααα»α ααΆααααα»αααααααΌα αααααΆ ααΎααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Biohazard b. Microorganism hazard c. Animal hazard d. Protozoal hazard 171 / 283 171) Nutrients used mainly to build and repair body tissues are? a. . proteins, vitamins, and minerals b. . fats, water, and minerals c. . fats, vitamins, and minerals d. . carbohydrates, fats, and minerals 172 / 283 172) The energy-yielding nutrients are? a. . minerals, proteins, and vitamins. b. . carbohydrates, fats, and proteins. c. . carbohydrates, fats, and vitamins. d. . fats, minerals, and water. 173 / 283 173) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? No ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααα¬αα? No ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααα ααΎα’αΆα ααΆααααααα α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point b. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆααααααΆααααΆ Critical control point c. ααααΆααααΆααααααΆ critical control point d. ααααΆααααΆαααααα·ααααααΆ critical control point 174 / 283 174) Fats, in balancing rule, we need 1 portion /day? a. False b. True 175 / 283 175) Vegetables and fruits, in balancing rule, we need 1 portion /day? a. True b. False 176 / 283 176) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊααΆααααααααΆαααααΌαα αΌαααααα±αααα αααα»αααΆα? a. Pharmacokinetic interaction b. Pharmacological interaction c. αα·αααΆαα αααΎα d. Physical chemical interaction 177 / 283 177) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αα αααααΎααααΆαα’αΆα αΆααααΌαααΆαα·ααααΆααα¬ααΆα α? a. ααααα αααααααα empty stomach b. α αααΎαααΆααααΈαααΆαααΎ c. αααααΎααααααααα empty stomach d. αα·αααΆαα αααΎα 178 / 283 178) Maltose consists of? a. . galactose and fructose b. . Two glucose units c. . lactose and glucose d. . glucose and galactose 179 / 283 179) ααααααΈ α ααΆαα’αΆαα»α£α₯ ααααΆα ααΆα Waist size 75cm α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Normal b. Overweight abdominal c. Underweight d. Obesity abdominal 180 / 283 180) ααΎαααα»αααΆα Record of monitoring system ααααΌαααΆαααααααΆαα’αααΈαααα α αΌαααααΎαααΎαα αααΎαααααα·αααααΉαααααΌααα½α? a. Critical limit αααααααΆαααΈα b. ααΆααα·αα·ααααα»αααΆαααΉα c. α ααα½αα’ααααααΆαα’αΆα αΆαααΆαα αΆα d. αααααα αα·αααΈαα»ααα ααΆααααα»ααααααα 181 / 283 181) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat is the rule of Principles of moderation and Principle Diversity / variety? a. Trure b. False 182 / 283 182) Milk and its products are the best dietary source of? a. . vitamins b. . carbohydrate c. . proteins and fats d. . calcium 183 / 283 183) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αααααΆαα constitute of HACCP team? a. Machine and rule b. Specific knowledge and expert c. HACCP guideline and pharmaceutical law d. Trainer and Equipment 184 / 283 184) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌαααΆααααααΉα discipline αααααΆαααααΆαααααααα Food sciences? a. Neuro-behavior sciences αα·αααΆαααααΆααααααααΆαα½α Food sciences αα αααααΆαα·ααααΆααΈααααααααααααααααΆααΆα αα·αα₯αα·ααΆααααα»ααααα b. Analytical sciences ααΆαααααΆαααααααα ααΉαααΆααα·ααΆαααΆαααΆαα»ααΈααΈαααααΆααααα»αα’αΆα αΆα c. Economic ααΆααααααααα social sciences αα·αααΆαααΆααααααΉα Food sciences αα ααΊααΆααΆααααααΉα Business d. Public health ααΆαααααΆααααααααΆαα½α food sciences ααααα·ααααΆααΈ Impact α’αΆα αΆααα ααΎαα»αααΆα 185 / 283 185) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Step 1: define the field of study of method HACCP? a. Design rule of work b. Buy fish c. Collect raw materials d. Should be clear 186 / 283 186) Some examples of blood lipids are? a. . diuretics b. . plaques c. . lumens d. . triglycerides 187 / 283 187) Three groups of lipids found naturally in the human body and in food are triglycerides, phospholipids, and? a. . cortisone b. . hydrogenated fats c. sterols d. . steroids 188 / 283 188) Glucose, fructose, and galactose are? a. . enzymes b. . monosaccharides c. . disaccharides d. . polysaccharides 189 / 283 189) Foods from the meat group are rich sources of? a. . vitamin C b. . proteins c. . carbohydrates d. . vitamins 190 / 283 190) Pizza is a foods with high Energy Density? a. False b. True 191 / 283 191) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα quinolone (Ciprofloxacin)? a. αααΆαααα αααα ααΈααααααΆαα’αΆα αΆα b. αααΆαα‘α»ααααα’αΆα αΆα c. αααΆααααααΆααααΆα d. αααΆααααα’αΆα αΆα 192 / 283 192) Diazepam αααΆαααααααααααααΉαααααΆ ? α αΌαααααΎαααΎαα αααΎααααα½αααα? a. αααααΎαα₯αααααα±αα b. ααααααααααααΆαα±αα c. αα»αααΆαα₯ααααα d. αααααααΆαααααΌαα±αα 193 / 283 193) The lipoprotein most associated with a high risk of heart disease is? a. . CHD. b. . LDL. c. . HDL. d. . LPL. 194 / 283 194) When energy intake is greater than energy output, the body weight will? a. . decrease b. . remain the same c. . increase and then decrease d. . increase 195 / 283 195) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Monitor of CCPS of method HACCP? a. αααα·ααααα»α Step 10 b. αααα·ααααα»α Step 11 c. αααα·ααααα»α Step 5 d. αααα·ααααα»α Step 8 196 / 283 196) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-1, -2,-3). For example, if a plotted point of Weight for length/height is far from the median to +3. What will you interpret the child health? a. Risk of overweight b. Severely Wasted c. Overweight d. Obese 197 / 283 197) energy density=ED = X (Kcal) / P (g)? a. True b. False 198 / 283 198) Glycogen is stored in the? a. . heart and lungs b. . liver and muscles c. . small and large intestines d. . pancreas and gallbladder 199 / 283 199) αααα»αααααα»αα’αΆα αΆαααΆααααα Mushroom toxin ααΎααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Plant hazard b. Organic hazard c. Biohazard d. Chemical hazard 200 / 283 200) The main function of bile is to? a. . neutralize stomach acidity. b. . emulsify fats. c. . slow protein digestion. d. . catalyze hydrolysis. 201 / 283 201) αα αααα αααΆ peristalsis ααααααααααααα α»α ααΎααΆαααααΌαααα±αααααΆαααΌα ααααα ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. αα»αααΆααααααΆααααα Resorption b. αααααΎα Resorption c. αααααααΆααααα ααα αα d. ααααα Resorption 202 / 283 202) BMI over 30 below age 70 is a risk marker for being overweight.? a. True b. False 203 / 283 203) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class IV and food? a. Food interfering absorption b. A little affect with foods c. Food variable affect on absorption d. Food improve absorption and re-sorption 204 / 283 204) Substances to which fatty acids are broken down in the liver are? a. . estrogen b. . thyroxin c. . galactose d. . ketones 205 / 283 205) Fiber promotes maintenance of proper weight through all of the following effects except? a. . displacing calorie-dense fats and sweets from the diet b. . speeding up movement of food through the upper digestive tract c. . absorbing water and creating a feeling of fullness d. . donating few calories 206 / 283 206) Invisible fats can be found in? a. . lettuce and tomatoes b. . egg white and skim milk c. . orange and tomato juice d. . cake and cookies 207 / 283 207) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊααΆααααααΎαααΆαααααΌαα αΌαααααα±αααα αααα»αααΆα? a. Physical chemical interaction b. Pharmacological interaction c. αα·αααΆαα αααΎα d. Pharmacokinetic interaction 208 / 283 208) Fructose occurs in all of the following except? a. . milk b. . honey c. fruit d. . table sugar 209 / 283 209) What percentage of the daily energy intake should come from carbohydrates? a. . 45 to 50 b. . 25 to 30 c. . 45 to 65 d. . 15 to 20 210 / 283 210) ααααααΈααααΆααααΆα BMI α‘α€ α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. α’αΆα ααΆααααααΊααΉααααααα’αα b. α’αΆα ααΆαααΎαααΆαα·ααΉα c. α’αΆα ααΆααααααΊααΎαααΆα d. α’αΆα Anemia 211 / 283 211) Before carbohydrates can be metabolized by the cells, they must be converted to? a. . sucrase b. . polysaccharides c. . glycogen d. . glucose 212 / 283 212) ααΌαααααΎαααΎαα ααααΎααα·αααααΉαααααΌααα½αααΆααααααΉαααΆααααααΆαα»αα’αΆα αΆα? a. ααααΌααα»ααα ααΈαα»ααα ααΆαα€α’ααα αααΆ αααΆαααΌα£αααα αααααΆαα Butcher b. ααααΌαααΆαααααααΆαααααΉαααααΌααααααΆααα’αααααααΎααααΆαααααα»αααΆααααααΆαα»α c. ααααΌααααααΆαα»αα’αΆα αΆααα αααα»αααΌαααΉααα d. ααααΌαααααααα’αααααααΎααααΆααααΈααααααΎαααΆαααα·α ααααααααΆαααααΎααααΆαα 213 / 283 213) Eggs is a low Nutritional Density Foods? a. False b. True 214 / 283 214) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α ααα Purchase raw material αα½α α αΎαααΆααααααα·αααα’ Who is the responsible? a. Purchase manager, hygiene manager, storage manager b. Boss of hygiene, hygiene manager, and purchase manager c. Purchase manager, storage manager, supplier d. Stock manager, hygiene manager and Supplier 215 / 283 215) The bodyβs form of stored glucose is called? a. . glycogen b. . ketones c. . glucagon d. . starch 216 / 283 216) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Establish the documentation of method HACCP? a. αααα·ααααα»α Step 9 b. αααα·ααααα»α Step 12 c. αααα·ααααα»α Step 13 d. αααα·ααααα»α Step 7 217 / 283 217) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααααααΉαααααααΆαααα¬αα? No ααΎαααααααααΆαααααα’αΆα ααΆααα·ααΈααααα α¬αααααααααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααααΆααααΆααααααΆαα ααΎα’αΆα ααΆααααααααααααααΉαααααααΆ α¬αααααααΆαααααααααααΆααααΆαααααα? Yes? a. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point b. αα·αααΉα c. ααααΆααααΆαααααα·ααααααΆcritical control point d. ααααΆααααΆααααααΆ critical control point 218 / 283 218) Chips is a high Nutritional Density Foods? a. False b. True 219 / 283 219) With insufficient glucose in metabolism, fat fragments combine to form? a. . phytic acids. b. . dextrins. c. . mucilages. d. . ketone bodies. 220 / 283 220) Nutritional status is determined by? a. . personality b. . diet c. . heredity d. . employment 221 / 283 221) αα»ααααααΆααα’αΆαα»α’α©ααααΆαβ ααΆααααααα¦α₯αα ααΎααΆαα αααΆαααΆααααααα»ααα½αααααα’αααααα ααααα»ααααΆα? a. 1800-2100Kcal b. 870-1015 Kcal c. 1950-2275 Kcal d. 1995-2320 Kcal 222 / 283 222) Alcohol is not a nutrient because? a. . it does not contribute to the bodyβs growth or repair. b. . it is organic. c. . it is converted to body fat. d. . the body derives no energy from it. 223 / 283 223) A fibrous form of carbohydrate that cannot be digested is? a. . glycogen b. . cellulose c. . glucose d. . fat 224 / 283 224) Saturated fats are usually? a. . found in fruits b. . liquid at room temperature c. . solid at room temperature d. . derived from plants 225 / 283 225) α’αααΈααΆBromatology? ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. ααΆααΆααα·ααααΆααΈααΆααααααααα·ααΆαα’αΆα αΆα α¬ααΆαααΆαα»α α·ααα αΉααααααΆααα’αααααααΊ b. ααΆααΆααα·ααααΆααΈααΆααααααααα’αΆα αΆα ααΆααααααααΌαααΆαααΆαα»αααααααααααΆααααα»αα’αΆα αΆα c. ααΆααΆααα·ααααΆααΈααΆααααααααΆα’αααααααΊ αααααααααααα’αΆα αΆααααα αΆααααα 226 / 283 226) someone asks you whether he should reduce dietary cholesterol in an effort to prevent cardiovascular disease An appropriate response would be? a. dietary cholesterol makes a major contribution. b. very few foods contain cholesterol anyway. c. it doesnβt matter as much as saturated and trans fat intake. d. cholesterol , in general, doesnβt matter. 227 / 283 227) Lecithin is an example of a? a. fatty acid b. sterol c. triglyceride d. phospholipid 228 / 283 228) Water is Very high Nutritional density and Low energy density? a. True b. False 229 / 283 229) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααααααΉαααααααΆαααα¬αα? YesααΎαααααααααΆαααααα’αΆα ααΆααα·ααΈααααα α¬αααααααααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααααΆααααΆααααααΆαα ααΎα’αΆα ααΆααααααααααααααΉαααααααΆ α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆααααααΆ critical control point b. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point c. αα·αααΉα d. ααααΆααααΆαααααα·ααααααΆcritical control point 230 / 283 230) In most people, saturated and trans fats raise blood cholesterol__________ dietary cholesterol? a. the same as b. much less than c. less than d. more than 231 / 283 231) The essential fatty acids include? a. . palmitic acid and linolenic acid. b. . stearic acid and oleic acid. c. . linoleic acid and linolenic d. . oleic acid and linoleic acid. 232 / 283 232) Which of the following food groups are considered to be fat free? a. Fruits and milk b. milk and meat c. unprocessed vegetables and milk d. fruits and unprocessed vegetables 233 / 283 233) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αα αααααααααΈα‘αΌα£% αααα»αααααααα¦ααααΆααααααΆααα? a. ααΆααααααΎααΆαα α½αααααΆαα b. ααΆααα’αΆα ααΆαααα Denutrition c. ααΆαα Denutrition d. ααΆααα αΌαα α·ααααααΆαααααααΎ 234 / 283 234) Griseofulvin ααΆααα½α fat soluble ααααααΆαααΆαα½αα’αΆα αΆαααααΌαααααΆαα? α αΌαααααΎαααΎαα αααΎαααααααααααΆαα½α? a. αααααΎαααΆ Complex b. αααααΎαααΆαααααΌαα αΌα c. αα»αααΆαα₯αααα·αα d. αααααααΆαααααΌαα αΌα 235 / 283 235) ααααα αααα αΌααααα»αααααα»αα’αΆα αΆα ααΎααΆααΆα’αααΈα αΌαααααΎαααΎαα αααΎααα½αααΆαααααα? a. Material hazard b. Biohazard c. Chemical Hazard d. Physical Hazard 236 / 283 236) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααα»αααα Purchase raw material ααΎαααααΌαDesign work and responsibility? a. ααααΌααααα αααααααααΆαααααααααα½ What to control, what to do if not conform, and who does what b. ααααΌααααα αααααααααΆαααααααααα½ What to control, what to do if conform, and who does what c. ααααΌααααα αααααααααΆαααααααααα½ When to control, what to do if not conform, and who does what d. ααααΌααααα αααααααααΆαααααααααα½ Where to control, what to do if not conform, and who does what 237 / 283 237) Polyunsaturated fats are usually? a. . solid at room temperature b. . derived from dairy products c. . found in animal foods d. . liquid at room temperature 238 / 283 238) ααααααΈ α α’αΆαα»34ααααΆα ααΆα trunk size 55 cm αα·α HIP size 65cm? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α a. Ganoid obesity b. Android obesity c. Abdominal obesity d. Normal 239 / 283 239) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Analysis the danger of method HACCP? a. αααα·ααααα»α Step 7 b. αααα·ααααα»α Step 13 c. αααα·ααααα»α Step 12 d. αααα·ααααα»α Step 9 240 / 283 240) Atherosclerosis is thought to increase the risk of? a. . plaque b. . cancer c. . heart attacks d. . hypercholesterolemia 241 / 283 241) ααΎα’αααΈααΆ Target limit α¬ Critical limit? a. ααΆααΆαααααααααααααααα»ααα»αα’αΆα αΆα b. ααΆααΆααααααα ααα½αααα·ααααααααα»αααααΆααααΆαααΆαα½α c. ααΆααΆααααααα ααα½ααααααααΆαααααα’αΆα αΆαααΎααΆαααΆαααααΆα d. ααΆααΆααααααα ααα½α Hazard αααα»ααααααΉαααα½αααααΆα 242 / 283 242) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class III and food? a. A little affect with foods b. Food variable affect on absorption c. Food interfering absorption d. Food improve absorption and re-sorption 243 / 283 243) ααααααΈ α α’αΆαα»α€α£ααααΆα ααΆα trunk size 45cm αα·α HIP size 60cm? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α a. Android obesity b. Ganoid obesity c. Normal d. Abdominal obesity 244 / 283 244) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌαααΆααααααΉα Principle historical discipline? a. Bromatology and Nutrition b. Nutrition, Dietetic and bromatology c. Nutrition and Dietetic d. Dietetic and Bromatology 245 / 283 245) conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption isβ¦β¦? a. Food hygiene b. Food processing c. Food d. Food additive 246 / 283 246) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Critical limit of method HACCP? a. αααα·ααααα»α Principle 2 b. αααα·ααααα»α Principle 5 c. αααα·ααααα»α principle 3 d. αααα·ααααα»αPrinciple 1 247 / 283 247) α αΌαααααΎαααΎαα αααΎααααα½ααααααΆααααααΉα Food rich in protein ααΎ Elimination? a. ααααα reabsorption of fat-soluble drugs in weak acid b. αααααΎα glomerular filtration αα·ααααα ααα αααα½α ααΆαααααα c. ααααα Risk of renal lithiasis d. αααααΎαααααα·αααααΆαα±ααααααααααΆα 248 / 283 248) αααα»αααααα»αα’αΆα αΆαααΆααααα Mercury ααΎβααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Chemical hazard b. Heavy metal hazard c. Physical hazard d. Inorganic hazard 249 / 283 249) The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is? a. . digestion b. . respiration c. . diet therapy d. . nutrition 250 / 283 250) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα»αααΆααααααΉαα’αΆα αΆα? a. ααααΌααα’ααΈαααΆααΆαααΆαα»α α·ααα αΉα Micro nutrition b. ααααΆαααα·ααααααΆααΆαααΆαα»α α·ααα αΉααα c. αααααα αααΎαααΆαααΎαα»αααααααααΉαααααΌα d. α’αΆαααΈαα’αΆααΈαα ααΆααΆαααΆαα»α α·ααα αΉα 251 / 283 251) Statins αααΆαααΆαα½α Grapefruits? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. αα½αααααα½ααααααΆα ααα»α b. αααααΎαα₯αααα·ααα±αα c. αααααΎαααΆααααα ααα αα d. αααααααααα·αααααΆαα±αα 252 / 283 252) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα critical control point of method HACCP? a. αααα·ααααα»α Phase 3 b. αααα·ααααα»α Phase 1 c. αααα·ααααα»αααααα Phases d. αααα·ααααα»α Phase 2 253 / 283 253) On drinking milk, a person with lactose intolerance is likely to experience? a. . diarrhea and excessive gas b. . excessive gas and constipation c. . constipation and diarrhea d. . vomiting and diarrhea 254 / 283 254) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆααααααααΆαααΌαα αααα»αααΆαααΆαααααα Nutritional status? a. αα·ααααααααΈααααααααααα b. αα·ααααααααα αΆααααααΆα c. αα·αααααααααααααα·ααααΊααααΊ d. αα·αααααααααα’αΆα αΆααααα αΆααααα 255 / 283 255) Insoluble dietary fiber? a. . can decrease blood cholesterol b. . can increase blood glucose c. . is preferably provided by commercially prepared fiber products d. . commonly causes diverticular disease 256 / 283 256) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα»αααΆααααααΉαααΆααα·ααααΆ Nutrition? a. Nutrition ααΆααΆααα·ααααΆααΈααΆαααααΎαααΎαα’αΆα αΆααααααααΉαααααΌααααααΆααααΆαααΆαααααΆα b. ααΆααΆααα·ααααΆααΈα ααααΆαααα’αΆα αΆααααααΆααααααααα»αααΈααααΆα c. ααΆααΆααα·ααααΆααΈααΆααααααα’αΆα αΆα ααΆαα ααα αΆα ααΆαααααΎααααΆαα αααααΆαααα»ααΆα d. ααΆααΆααα·ααααΆααΈααααΆααααααα’αΆα αΆα αα·αααΆααΈααΆαααααααααα»ααααααααΆαααααΊ 257 / 283 257) Sugar is high Nutritional density and low energy density? a. True b. False 258 / 283 258) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααα Method HACCP? a. ααΆα 14 Phases b. αααα»αα αααα 14 Phase ααΆα 3 Steps c. ααΆα 7 principals d. ααΆα 3 Steps 259 / 283 259) ααααααΈααααΆααα’αΆαα» 55 ααααΆα ααΆαααααα α‘α€α₯αα αα·αααααα α¦α αα? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αααααΆααBMI? a. Under weight b. Overweight c. Obesity d. Normal 260 / 283 260) When people eat the foods typical of their families or geographic region, their choices are influenced by? a. . ethnic heritage or tradition. b. . occupation. c. . emotional state. d. . nutrition. 261 / 283 261) ααααΌααα’α»αΈαα’ααααΆα αααααααΆαααααα»ααααΆαKcal? a. α©Kcal b. α¨Kcal c. α€Kcal d. α‘α¨Kcal 262 / 283 262) HDL (high-density lipoprotein) ? a. . is the same as lipase b. . is sometimes called good cholesterol c. . levels should be less than 40 mg/dl of human blood d. . carries lipids to the cells 263 / 283 263) The simple sugar to which all forms of carbohydrates are ultimately converted is? a. . sucrose b. . galactose c. . glucose d. . maltose 264 / 283 264) Daily energy expenditure ααααΌαααΆαααααΎααααΆαααα ααΎα’αααΈαααα α αΌαααααΎαααΎαα αααΎααααα½αααα? a. Thermoregulation b. Exercise c. Basic metabolic d. All answers 265 / 283 265) A person consuming 2200 kcalories a day who wants to meet health recommendations should limit daily fat intake to? a. . 20 to 35 grams. b. . 50 to 85 grams. c. . 75 to 100 grams. d. . 90 to 130 grams. 266 / 283 266) Energy expenditure formular: 30-35Kcal/kg/day? a. False b. True 267 / 283 267) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Critical control point? a. ααΆααΆααααααααΈααΆααααΎααααΈαααα½ααα·αα·αααα ααααΆααααα·ααααα ααΎααααΈαααα ααααΆαααΆα αα·ααααααααααααααΆα b. ααΆααΆαααααααααα ααΆαααααΆααααααααα·αααααααΎααααΈαααααΎαααα·ααα αα·ααααα»ααααααΆαααα·αα’αΆα αΆα c. ααΎααααΈααααααα Risk α¬ Danger αααα’αΆα ααΎαααΆαα‘αΎααααα»αα ααααΆααααα·ααααα αα·ααααααααααααΆα d. αααααα αααΎαααΆααα’αααα»αααααααααΉαααααΌα 268 / 283 268) Daily energy expenditure ααααΌαααΆαααααΎααααΆαααα ααΎα’αααΈαααα α αΌαααααΎαααΎαα αααΎααααα½αααα? a. Basic metabolic b. αααααα αααΎα c. Thermoregulation d. Exercise 269 / 283 269) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αααααΆαα Rule of 5M? a. Raw material, machinery, material, people, manpower b. Raw material, manpower, material, method, manpower c. Raw material, management, machinery, method, manpower d. Raw material, material, machinery, Method, manpower 270 / 283 270) α αΌαααααΎαααΎαα αααΎααααα½αααα ααααααΆαα’αΆα αΆαααααΌα Carbohydrate? a. ααααα Resorption b. αααααααΆααααα ααα αα c. αααααΎαααααα·αααααΆαα±αα d. αααααΎαααΆαααααΌαα αΌα 271 / 283 271) ααααααΈ α α’αΆαα»α₯α₯ααααΆα ααΆα trunk size 65cm αα·α HIP size 59cm? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α a. Ganoid obesity b. Android obesity c. Abdominal obesity d. Normal 272 / 283 272) α’αααΈααΆααΆαααααααααα MRL? ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. Management of residue level b. Maximum risk limit c. Maximum residue limit d. Minimum residue limit 273 / 283 273) Transport vehicles for lipids are called? a. . micelles. b. . monoglycerides. c. . lipoproteins. d. . blood vessels. 274 / 283 274) Which of the following is not true? Fats? a. . carry vitamins A, D, t, and K. b. . contain glucose. c. . provide energy. d. . protect against organ shock. 275 / 283 275) Which nutrients leave the GI tract by way of the lymphatic system? a. . fats and fat-soluble vitamins b. . proteins and minerals c. . water and minerals d. . all vitamins and minerals 276 / 283 276) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααα’αΆα ααΎαααΆαα‘αΎα αα αααα±αααααα·ααααα»ααααααααααααααΌ? a. αααααΎαααΆαααΆα’ααΈααα»ααααα»αααααα b. αααααΎαααΆ non-resorbable complexes ααΆαα½αααΆαααΆαα»α’αΆα αΆα c. ααααΎα’ααα±ααααΆααααααΆαααααα·αααααΆα d. αααααΎαααΆ micelles ααΆαα½αααΆα α 277 / 283 277) Milks and milk products, in balancing rule, we need 2 portion (500ml) /day? a. True b. False 278 / 283 278) The number of meals in the week/ of daily intake compared to a recommended theoretical number of 4 meals per day? a. Principle of moderation b. Intergroup Diversity c. Intra-group diversity d. Principe of Food Rhythms 279 / 283 279) αααααΆααααΈαα»ααΆααααΆαααΉαααααααα½α αα»ααΆαααα’αΌα αααα»ααααα αα·αααΆαα αααααΆααααΈαα·αα·αααααΎαααΆααααα ααΉααααααααΆα E. Coli ααΎααΆααΆα’αααΈα αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆαααααα? a. α αααΎαααΆααα’ααααΆαααΎ b. Virus hazard c. Bacteria Hazard d. Biohazard 280 / 283 280) α’αααΈααΆ Nutriment essential? α αΌαααααΎαααΎαα αααΎααααα½αααα? a. ααΆNutrients αααα’αΆα ααα·αααααααα·ααΆααααα»ααααα½αααΆα b. Nutriment essential ααα½αααΆαααΈααΆαααααααααα»ααααα·ααΆααααΎα c. ααΆNutrients ααααα·αα’αΆα ααα·αααααααα·ααΆααααα»ααααα½αααΆα d. ααΆNutrients ααααα·αααααΎαααααΆααααααΊαα½ααααα½α 281 / 283 281) α ααα»α’αααΈααααΌααααΆαNSAIDs ααααααΆαα’αΆα αΆα? α αΌαααααΎαααΎαα αααΎααααα½αααα a. αααααααΆααααα ααα αα b. αααααααΆααααΆαααααΆααααααααααα c. αααααΎαααΆαααααΌαα αΌαααααα±αα d. αααααΎαααααα·αααααΆαααααα±αα 282 / 283 282) Lethal dose of tetrotoxin to human is estimated…..? a. 113MU b. 10000MU c. <2MU d. 2MU 283 / 283 283) Growth indicator assessment for child, According to WHO, we use β¦ for assessing the growth of child? Please the best answer? a. Height b. Weight c. Z-Score d. BMI Your score isThe average score is 80% Facebook 0% Restart quiz Any comments? Send feedback Β Β Β Β Β Β